Roast duck fresh-keeping method

A fresh-keeping method, roast duck technology, applied in the direction of food preservation, preservation of meat/fish, preservation of meat/fish with chemicals, etc.

Pending Publication Date: 2020-08-18
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the patent of adding cinnamon essential oil in chitosan coating

Method used

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  • Roast duck fresh-keeping method
  • Roast duck fresh-keeping method
  • Roast duck fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Using 0.10% (v / v) cinnamon essential oil and 1% (w / v) chitosan solution as the coating solution, immerse the sliced ​​roast duck in the coating solution for 10 seconds, and drain it for 20 minutes (the difference between before and after the sample is no more than two Minutes), immediately carry out modified atmosphere packaging, and store in the dark under the condition of 0-4 ℃. Parallel eight groups.

Embodiment 2

[0031] Same as Example 1, the only difference is that 0.20% (v / v) cinnamon essential oil and 1% (w / v) chitosan solution are used as the coating solution. Parallel eight groups.

Embodiment 3

[0033] Same as Example 1, the only difference is that 0.40% (v / v) cinnamon essential oil and 1% (w / v) chitosan solution are used as the coating solution. Parallel eight groups.

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PUM

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Abstract

The invention discloses a roast duck fresh-keeping method, which belongs to the technical field of food fresh keeping, and comprises the following steps: dipping sliced roast ducks in a chitosan solution containing 0.1-0.8% of cinnamon essential oil and having a mass fraction of 0.1%, draining, immediately carrying out modified atmosphere packaging, and carrying out dark storage at a temperature of 0-4 DEG C. Through detection, the cinnamon essential oil and the chitosan coating are combined for use, so that the growth of microorganisms in the roast ducks can be effectively inhibited, the oxidation rate of fat is reduced, the shelf life of the roast ducks can be prolonged by more than 7 days, the inhibition effect is enhanced along with the increase of the concentration of the essential oil, and adverse effects on the color and luster of the roast ducks are avoided. The edible coating can be applied to fresh keeping of roast ducks as an active packaging material, and has a good application prospect in the food industry.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a method for preserving roast duck. Background technique [0002] As one of the traditional meat products in my country, smoked barbecue meat products are deeply loved by consumers because of their unique roasting process and smoky flavor. Roast duck is a typical representative of smoked barbecue meat products. Roast duck has the characteristics of crispy and fragrant skin, attractive color, fat but not greasy, and rich aroma. [0003] Roast duck is easily spoiled during its storage and sales. The short shelf life leads to a small sales radius of roast duck. Most of the roast duck products on the market are cooked and sold on the spot. The sales area is narrow and the market competitiveness is low. At present, roast ducks are basically sold in three ways: no packaging, simple tray packaging and vacuum packaging. The first two sales methods mainly exist in supermarkets or small w...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/16A23B4/06
CPCA23B4/20A23B4/16A23B4/068A23V2002/00A23V2200/10A23V2250/18A23V2250/511A23V2250/11A23V2250/124
Inventor 张一敏杨慧轩朱立贤毛衍伟陈文文罗欣董鹏程杨啸吟梁荣蓉牛乐宝
Owner SHANDONG AGRICULTURAL UNIVERSITY
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