Study On The Processing Technology Of The Convenient Old Duck Soup

Old duck soup is welcomed by the vast number of consumers for its high protein, various vitamins and minerals, and high nutritional value. Currently, there are some seasonings of old duck on the market, but few duck soup can be directly heated edible, so the convenient old duck soup has a great market potential. The processing technology and prescription of the old duck soup of agrocybe aegerita and the old duck soup of acid turnip were discussed emphasizedly in this paper. According to this research, we expected to provide them practical support for industrial production of convenient old duck soup. The main contents are as follows:1. The process flow of the convenient old duck soup is as follows:fresh duck â†' cleaningâ†'draining â†'cuttingâ†'curingâ†'stewing with big fireâ†'defoamingâ†' simmeringâ†'filteringâ†'canningâ†'sterilizingâ†' coolingâ†'heat preservation test â†'storing.2. Through orthogonal test and the sensory quality score, we determined the best prescription of the curing agents:0.4% thirteen-spices,14% cooking wine,0.1β-CD, 0.0075% sodium nitrite and 0.05% antisorbutic acid sodium.3. The orthogonal test of the prescription of old duck soup of agrocybe aegerita was developed on single-factor experiments, the result revealed that the primary relation of the different factors was:the amount of salt>the ratio of material to water>the amount of chicken essence>the amount of ginger, Thus the best formula was:6% agrocybe aegerita,2% ginger,2%scallion,1.75%salt,0.5%chicken essence, material and water was ratio of 1:3. Through single factor experiment, we determined the optimum cooking time was 35min and the best sterilization process was 30min/121℃.4. The orthogonal test of the prescription of old duck soup of acid turnip was developed on one factor tests, the result showed the best formula was:20% acid turnip,2% ginger,7%scallion,0.25%duck flavor,1.75%salt,0.65%chicken essence, material and water was ratio of 1:3; we determined the optimum cooking time was 30min and the best sterilization process was 25min/121℃.5. According to the national trade standards of Green food-Canned soups, we tested the quality indicators of the convenient old duck soup, the results showed that the physical, chemical and microbiological indicators all conformed to the national standards.6. According to HACCP program, we analyzed the hazard in the processing of the convenient old duck soup and we established an effective HACCP plan, determined four critical points:selecting the raw material, curing, simmering and sterilizing,...