Preparation Of Pickled Flavor Duck Luncheon Meat

This experiment revolves around duck as a raw material,with pepper sauce preparing pickled duck tin,adding a certain proportion of duck bone to enrich nutrition. At the same time,we research to improving product texture and water retention by TG enzyme,thereby to improve the quality of products,reduce production cost.At the end,we compare the sterilization products,determining the best way of sterilization of the product.The main results were as follows:(1) By single factor and orthogonal experiment,using sensory evaluation as themain guideline,we are determined to view the sensory scores:pickled pepper>ginger powder>salt>starch;and the total score of sensory:pickled pepper>salt>starch>ginger powder.(2) Through the orthogonal experiment,using the sensory evaluation as main guideline,we reach the optimum combination of the products,as the salt 1.5%,pepper sauce 6%,starch 6%,ginger powder 1.5%,the section score of sensory and sensory score of product reach value in maximum.(3) Integrating a variety of factors,we obtain a result in the product formula as:Duck meat:Duck skin:Pig fat 15:2:3 (100 meter),β-cyclodextrin 0.1%,salt 1.5%,starch 6%, pepper sauce 6%,soybean protein powder 4%,water 25%,egg 5%,sugar 1%,cooking wine 4%,sodium nitrite 0.005%,sodium erythorbate 0.03%,sodium tripolyphosphate 0.15%, sodium pyrophosphate 0.15%, monosodium glutamate 0.4%, roasted duck flavor 0.025%, pickle flavor 0.01%, monascus pigmen 0.015%, carrageenan 0.3%.(4) Through the experiment of single factor addition on the bone,with sensory evaluation as the main guideline,we reach the optimum amount of product powder as 0.5%.At this time,the optimal product sensory organd and flavor match with each other best.(5) Based on the single factor experiment and the orthogonal experiment,finally we reach TG optimum adding amount as 0.45%,and the optimum temperature as 50℃,and the optimum time as 2h.(6) By single factor experiment and orthogonal experiment,using the texture and water retention as the evaluation guideline,we find the TG enzyme can significantly improve product hardness,chewiness and water retention.In the optimum conditions of TG, the section sensory scores and total scores have increased by 0.81% and 0.35% respectively,and the hardness has increased by 47.13%,and chewiness by 59.15%,and water retention by 15.75%.(7) Compared with (75℃,30min), (95℃,15min),(121℉,30min),(400MPa,10min) four kinds of sterilization methods on product storage,using the total aerobic bacterial counts and sensory evaluation as evaluation guideline,we choose (75℃,30min) as a sterilization method.In this processing,no huge changes are found in odor,color and taste,and the product could be stored at 37℃ for 11 days.