Study On The Processing Of Leisure Stewed Duck Products

Stewed duck is one kind of the traditional Chinese meat products,which is made by the cooking of the seasoned raw duck meat.The leisure sauced duck products,such as the gizzard,tongue,neck and foot of the duck,are produced on the basis of the traditional processing technology.With good taste and edible facility,they have been becoming more and more popular among consumers.Leisure sauced duck products present some kind of serious problems,such as homogenization and fuzzy confusion of the process parameters and process formula.How to solve the above problems has become one of the main obstacles of the industrialization of the leisure sauced duck productions.Accordingly,researches of the process technology of the leisure sauce duck products were developed in this paper,in order to provide theoretical basis and technology guidance for the industrialization and modernization of the productions.Firstly,the leisure sauce duck products are systematically analyzed,the taste distribution of which is mastered based on the market investigation.Then the duck neck,duck gizzard and duck wing were chosen to study the effect of curing conditions(curing time and salt addition),marinating conditions(marinating time,impregnating time and salt addition),and processing formula(spices ratio and paprika)on the sensory quality of stewed duck meat products through the single factor and orthogonal test method.The process was optimized through single-factor and orthogonal tests.Results showed that:(1)The market acceptability of duck meat products in different parts were: spicy duck gizzard of brand C,spicy duck palm of brand A,spicy duck neck of brand A,mildly spicy duck heart of brand A,spicy duck wing of brand C and spicy duck intestine of brand A,respectively.Factors affecting the bulk type sauce duck products are the taste,the flavor and the tenderness,respectively.And color may be the only index for the consumers to judge the quality of the products in the non-contact state,while the taste is the most important index of the stewed meat products.(2)The most consumer-acceptant leisure sauce duck products in the vacuum packaging were original duck gizzard of 12 brand,spicy duck gizzard of 10 brand,original duck palm of 2 brand,sauce duck tongue of 1 brand and 14 brand,sauce duck wing of 15 brand and spicy duck wings of 13 brand,respectively.The appearance of vacuum-packed duck gizzard products was better,but its colour was poorer,lack of the overall luster.The vacuum-packed duck palm products showed poorer appearance,especially the sauce duck palm,whose acceptability was lower,due to its darker color.The situation of duck wing products is similar to that of duck palm.(3)The principal and subordinate order of four factors affecting sensory quality of stewed duck neck were the addition of curing salt,the addition of spices,the addition of paprika and marinating time.The optimum processing conditions for stewed duck neck were 4% of curing salt addition,2% of spices,3% of paprika,12 h of curing time,40 min of marinating time and 2% of marinating salt addition,respectively.(4)The results indicated that the four important factors to evaluate the sensory quality of stewed duck gizzard were the addition of spices,the addition of curing salt,marinating time and the addition of paprika in principal order.The optimum processing conditions for stewed duck gizzard were 4% of curing salt addition,2% of spices,1% of paprika,12 h of curing time,45 min of marinating time and 2% of marinating salt addition,respectively.(5)Results showed that the four important factors to evaluate the sensory quality of stewed duck wing in principal order were the addition of curing salt,marinating time,the addition of paprika and the addition of spices.And the optimum processing conditions for stewed duck wing were 2% of curing salt addition,2% of spices,1% of paprika,6h of curing time,20 min of marinating time and 2% of marinating salt addition,respectively.When processed according to the optimum processing condition,the sensory qualities of stewed duck wings were better.