Study On The Process Of Tea Flavor Salt Baked Duck Wings

China is a duck consumption and international trade powerful country. But, with small scale, duck production varieties are similar. In order to enrich the form of duck meat products and open up a new consumption ways of low-grade tea, extend the shelf life of tea flavor salt-baked duck wings and provide a reference for the production of new packaging leisure duck products and to improve their economic value. Therefore, the process of this new health, unique flavor, nutritionally balanced tea flavor salt-baked duck wings were discussed And the effects of the natural antioxidants inhibit fatty rancidity were studied.1. The tea flavor salt-baked duck wings could be processed as:thawâ†'cleaningâ†'pre-cookingâ†'saltingâ†'bakingâ†'vacuum packagingâ†'sterilizationâ†'coolingâ†'end productâ†'examination.2. In the process of the tea flavor salt-baked duck wings, the effects of the addition amount of tea powder, addition amount of salt, baking temperature, baking time on the sensory quality of duck wings were systematic studied. With the index of quality score, the addition amount of tea, addition amount of salt, baking temperature, baking time are four factors that were tested as a single factor experiment, three higher quality score levels of the four factors were been selected and been orthogonal experiment, then results had a range analysis. The results showed:the best addition level of green tea powder (100mesh) is6.0g/100g, the best addition level of salt is2.0g/100g, the optimum temperature of salt-baking is150℃, the best time of salt-baking is90min. Range analysis showed that:the factors of the addition amount of tea powder and the addition amount of salt have a significant effect on the quality of the tea flavor salt-baked duck wings, then, the temperature of the salt-baking, the time of salt-baking.3.Product water-holding capacity was indicated by water holding rate, by using single factor experiments, the different effects of addition amount of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate on the water holding rate, and three higher rate of three factors were selected to determine the optimal level combination of the compound phosphate with orthogonal experiment. The results showed:The best combination of levels of the compound phosphate is the best addition level of sodium pyrophosphate is0.2g/100g, the best addition level of sodium tripolyphosphate is0.1g/100g, and the best addition level of sodium hexametaphosphate is0.1g/100g. Range analysis showed:the addition of sodium pyrophosphate had a great influence on the water-holding capacity of tea flavor salt-baked duck wings, followed by addition of sodium hexametaphosphate, sodium tripolyphosphate added.4. Sensory evaluation score was an index, the impact of different sterilization time on the quality of tea flavor salt-baked duck wings were studied in the sterilization temperature of121℃.The results showed:the best sterilization conditions are sterilization20min under the sterilization temperature of121℃.5.Products were sampled randomly for chemical, microbiological testing, Test results showed:pH value is5.86±0.01, moisture content is62.35±0.53%, protein content is22.03±0.23%, fat content is9.57±0.36%, salt content is2.23±0.52%, pathogens bacteria were not detected.6. Acid value and POV value as indicators, the effects of four natural antioxidants VC, rosemary extract, VE, tea polyphonies inhibit the tea flavor salt-baked duck wings defeating were studied by using single factor experiments. The two effective natural preservative VC and rosemary were select de as compound combination. the total amount is0.2g/kg,the effect of inhibit product rancidity the VC in0.15g/kg+rosemary extract in0.05g/kg,VC in0.10g/kg+rosemary extracts in0.10g/kg, the VC in0.05g/kg+rosemary extract0.15g/kg, the VC in0.2g/kg, rosemary extract in0.2g/kg were researched. The results showed:VC and rosemary extracts have obvious synergy, its antioxidant effect than VC and rosemary extract alone, the influence in order:the VC in0.15g/kg+rosemary extract in0.05g/kg>VC in0.10g/kg+rosemary extracts in0.10g/kg>the VC in0.05g/kg+rosemary extract0.15g/kg,>VC in0.2g/kg>rosemary extract in0.2g/kg.7. In this study, the cost of tea salt-baked duck wings were simulated by using the varieties of products cost calculation method. the cost of raw materials is the main consideration of the products Assuming that each duck wings weight50g, packaging specifications for a50g bag, Each tons of duck wings were invested in production, the cost of raw materials in the production is24529.50Yuan, Considering the actual product rate was86.4%, the raw materials of per50g unit of product costs1.30Yuan.