Study On Quick-frozen Sauce Duck Breast Processing Technology

The pre-prepared foods of quick-frozen sauce duck breast is studied in this paper, its processing is simple,and through a simple heating they can be eaten quickly and conveniently, in this paper,sensory evaluation as an indicator to determine the best formula of seasoning.Water retention properties and tumbling process conditions of quick-frozen sauce duck breast were analyzed.And the optimal processing condition was determined.Duck breast as raw material,sensory evaluation as an indicator, the smell removal conditions of duck breast were studied. First,ginge、β-CD (beta-Cyclodextrin)、liquorice were compared to determine the best smell removal material,smell removal conditions were optimized by single factor and orthogonal experiment methods. The results show that the smell value decreases and spicy taste increases when increase the amount of ginger juice, which affects the taste of duck breast. Too much licorice content will also lead to the overweight licorice taste, which also affects the taste of duck breast. The optimal smell removal conditions of P-CD (P-cyclodextrin) are as followings:the concentration of β-CD (beta-Cyclodextrin) is4%, the soaking time is40min, the temperature is60℃.Duck breast as raw material, spices and seasonings were added, sensory evaluation as an indicator. The optimal seasoning adding amount was determined by single factor test and orthogonal test. First, the optimal combination of mixed spices in the formula is:tangerine peel, star anise, clove, fennel added0.3%; pepper added0.5%; cinnamon added0.7%; then the quick-frozen sauce duck breast meat sauce recipe was optimized, The optimal formula of seasoning is:spices(tangerine peel, star anise, clove, fennel added0.3%; pepper added0.5%; cinnamon added0.7%) added2%; soy sauce added6%; sugar added5%; rice wine added8%.Duck breast as raw material, marinated liquid was added the tumbling technical conditions:rotating speed is4r/min、fluid-meat is25%、tumbling time is30min. Compound phosphate, carrageenan,and soy protein isolated were added,water losing rate and sensory evaluation as an indicator, the impact of compound phosphate, carrageenan and soy protein isolate on water holding capacity of duck breast was researched from the experiment. And on the basis of single factor experiment, integrates them. Through the optimization of orthogonal test, the optimal combination was determined among three water retaining admixtures: compound phosphate added0.3%; carrageenan added0.2%; soy protein isolated added3%. the water-holding capacity of the meat is directly related to the tenderness and flavor of the meat products, it is of great significance to improve the water-holding capacity of the meat for meat processing.Duck breast as raw material, marinated liquid was added under certain tumbler marinated conditions, fluid-meat、rotating speed、tumbling time as test factors, production rate and sensory evaluation as an indicator, the optimal tumbling technical condition was determined by single factor test and orthogonal test:tumbling time is40min、fluid-meat is30%、rotating speed is6r/min. In the meat processing, the production rate will directly affect the economic benefits, through the analysis of tumbling technology, it improves the production rate in the experiment.