Study On Processing Technology Of Spicy Duck Head

Spicy duck head is a traditional specialty food.This study is based on the ingredients ratio and technology of traditional spicy duck head.The single factor and orthogonal optimization experiments were carried out on the main influencing factors such as pickling formula and pickling process of duck head,formula and frying time of spicy brine,preparation time of spicy brine,brine making process and sterilization process.The quality of the finished product is inspected by the sensory evaluation of the finished product.The processing technology and formula of spicy duck head were standardized,and the soft packaging of spicy duck head was sterilized to prolong the shelf life of spicy duck head.At the same time,according to the method and principle of HACCP system,the harmful factors in processing of spicy duck head were analyzed and the HACCP plan of soft packaging spicy duck head was formulated.It provides reference basis for standardization and scale processing of spicy duck head.The main findings are as follows:(1)The optimal formula for pickled water in duck head(the quality of ingredients as a percentage of the quality of water): The amount of salt added is 2.5 %,the amount of raw pepper powder added 0.5 %,the amount of fresh millet spicy powder added 1.5 %,the amount of liquor added 7 %,and the amount of spice powder added 3 %.The optimal pickling process of duck head: using wet pickling method,the ratio of duck head to pickled water quality is 1:1;Pickling time 12 H,pickling temperature 4 °C,rotation time interval 2H / times.(2)The best recipe for spicy brine bottom ingredients(the percentage of the ingredient quality of soybean oil): 12 % added to the spicy seasoning,50 % added to the spicy seasoning,and 12 % added to the spices.The best time for foundation frying: 70 min.(3)Spicy brine optimal formula(ingredient quality as a percentage of water quality):Plus 3.5 % for pepper oil,1.5 % for umami seasonings,50 % for spicy brine bottom,2 %for salt,and 2 % for sugar.Halogen best time: 30 min.(4)The best process for brine preparation of spicy duck head is: boiling 10 min,soaking 40 min.(5)The parameters of the high-temperature and high-pressure sterilization process for each bag of 100g(1)of spicy duck head are: 121 °C,15 min.(6)After the process optimization of flexible packaging spicy flavor duck head37 °C heat preservation after 10 d random samples of the product quality inspection: the water content of 61%,protein content is 13.7%,2.6% salt content,heavy metals andcolony and the total number of colonies were not overweight.(7)According to the method and principle of HACCP,the hazard factors in the processing process of soft packaging spicy duck head were analyzed,the four processes of raw material,marinating,sterilization and packaging were identified as the key control points,the preventive measures and monitoring methods were proposed,and the HACCP schedule was made.