Study On The Processing Technology Of Flavoured Braised Duck

The sauce halogen is the meat cooked in water with the addition of seasoning and the fragrant material.The sauce halogen is a kind of cooked meat product with soft texture and attractive flavor.However,it is hard to store.Because the regional eating habits,different ingredient and operative technique were used in different areas,which result in many varieties.Together with the special flavor of sauce halogen,eating just after cooking resulted in the deep consumer's affection.The processing parameters of sauce halogen,including coloring agents,flavor agents,cooking time and frying,have been investigated in this article.The results are shown as follows:1.The duck sauce halogen could be processed as:Raw material choosing -＞fasting -＞slaughtering -＞plucking -＞cleaning -＞salting -＞pre-cooking -＞cooking-＞cooling -＞frying -＞vacuum packing -＞high temperature sterilizing -＞cooling -＞end product -＞examination.2.The optimal coloring agents were obtained by mixing sodium nitrite,antiscorbutic acid sodium and the phosphate with the addition of 0.015%,0.05%and 0.1%, respectively.The sequence of importance of these substance on quality of product was sodium nitrite＞t antiscorbutic acid sodium＞phosphate.3.The optimal coloring agents were obtained by mixing table salt,white sugar and the monosodium glutamate(I+G)with the addition of 3%,1.5%and 0.01%,respectively. The sequence of importance of these substance on quality of product was table salt＞white sugar＞monosodium glutamate(I+G).4.When meat of duck has been cooked in boiling water for 30 min,a halogen duck product with special flavor,yellow surface with slight red muscle could be obtained without any duck fishy smell.5.When fried at 150℃,the protein and the fat in product have been degraded to form aromatic compound and malillard reaction took place between protein and carbohydrate, which result in the attractive flavor of the product.Meanwhile,the frying treatment brought smaller volume and yellow skin to final product.6.In order to prevent the final product from rancity,H₂S,stink and the botulinus toxin, it would better to be subjected a sterilization at 121℃for 20min.7.The proximate analysis suggested that raw duck contains 75.17±0.43%moisture, 16.23±0.54%protein,7.35±0.59%fat with a pH value of 6.09±0.01. 8.The proximate analysis suggested that final product contains 63.55±0.53%moisture, 22.13±0.36 protein,9.59±0.42%fat with a pH value of 5.88±0.01.The number of bacterium is 530 cfu/g and E Coli below 30MNP/100g.9.During the stage of pre-cooking,cooking and frying,the product lost a lot of moisture and some of water soluble protein transfer into sauce.Along with moisture content reduction,protein and the fat in the product present the trend of escalation.In the processing pre-boiling,boiling and frying,the resulted free fatty acids cause a reduction in pH.