Study On The Key Preparation Process Of Duck Floss, Key Technology Of Storage And Flavor Characteristics

Duck is one of our country important dietary meat has higher protein content, containing more unsaturated fatty acids and low carbon saturated fatty acid, group B vitamin and vitamin E and other characteristics, duck meat intake to improve the trophic structure of dietary meat has a important significance. At present, China's cooked duck meat products is mainly duck, duck, spicy duck, duck tongue, duck, duck wings, and so the whole duck or organ segmentation products and workshop style simple processing mode. Avian products fine segmentation and deep processing, according to the avian segmentation, dry mouth, hobbies, flavor type taste of duck avian product suitability fleshy parts of the study will become the future market requirements and trends.Experimental study on the thesis of duck by the fine segmentation made of dried meat floss processing preparation, technology test, pilot and finished products storage and preservation, flavor substances analysis content.The main conclusions of the experiment were as follows:(1) On the basis of single factor experiment, in this as raw material, to sensory evaluation score and chewiness as investigation index, set the L9 (34) orthogonal test, optimization duck pine for semi-finished products preparation condition, finally through the single factor experiment to further optimize the duck pine preparation process. Test results show that the duck loose the best preparation process is cooking time of 3.Oh, re cooking time 2.5h, baking time 130min, baking temperature of 80 ?, blade types cross stirring knife, blade speed 22000r/min, stirring time of 2 min, baking temperature of 80?, baking time 6min, shop loose thickness of 4mm, pea powder adding amount was5.0%. Under the condition of preparation of refined duck loose chewiness 78.382±5.082 (g · s), the sensory evaluation score for 21.8±0.5.(2) Experiment to duck breast meat as raw material, according to the single factor experiment results and box Behnken design principle, to duck pine semi finished product of (chewing) and the score of sensory evaluation of two comprehensive index as response value of response surface analysis; again by setting the single factor experiment further on the duck loose process was optimized. Test results show that the duck loose the best preparation process parameters for cooking time for 4.12h, baking temperature for 81.7?, baking time for 123.9min, stirring knife type cross type stirring knife, baking time for distilled, stirring blade speed 11000r/min stirring time for 10 seconds loose paving thickness of 3-5mm, peas add 4.5%, under these conditions of duck pine chewiness (146.259±527 (g · s)), the sensory evaluation score for 17.8+0.3.(3) Trial with no duck formula pine (produced by this preparation) and containing duck formula pine (produced by this preparation) and no duck formula pine (by the duck breast meat preparation) and containing duck formula pine (by the duck breast meat preparation) as the object of study, to sell three traditional city floss the main physical and chemical properties as a reference standard for comparison test; at the same time, the duck pine product storage at room temperature and refrigerated test. Experimental results showed that:(from this system by) each index than the finished duck song (by duck breast meat preparation) closer to three commercially available dried meat floss finished duck cancellous; the duck meat products in under the condition of low temperature storage, its physical and chemical properties can be maintained for at least 60 days quality is not changed significantly and showed no spoilage characteristics; but when under the condition of normal temperature storage, the duck meat products were within 30 days after the occurrence change significantly but did not appear to spoilage characteristics.(4) Test from the Shen Junchen et al duck products volatile flavor compounds optimum extraction conditions, the detection technique of HS-SPME extraction volatile flavor compounds of duck pine and a variety of traditional duck cooked products for extraction, identification, and further the duck cooked products essential flavor components of comparative analysis, comparison and analysis of principal component and clustering feature. The experiment results show that HS-SPME-GC-MS were detected out of 239 kinds of volatile compounds; at the same time, principal component analysis on volatile flavor compounds of different duck cooked products as a result of: aldehydes, acids, esters, indicating that the substance is the main component of duck cooked products volatile substances; the duck cooked products cluster analysis results: loose duck, duck, duck, indicating that duck song presents a characteristic flavor don't in the sauce duck, duck, forming a unique flavor.