Pharmaceutical Peptides Melanotan Pharmaceutical Peptide Melanotan,Pharmaceutical Intermediate,Amino Acid Cosmetic Peptides Co., Ltd. , http://www.ns-pharmaceuticals.com
New sweet and sour pork duck processing technology
At present, with the accelerating pace of rural aquaculture, there is an urgent need for deep processing of livestock and poultry products to improve the economic benefits of the breeding industry. This product is in line with this market trend and combines traditional Chinese food concepts with emerging food processing techniques. It processes meat ducks into a unique, sweet but not too greasy, sour and moderate, long-lasting, leisurely, food-loving food. This product has a wide source of raw materials, low cost, strong process operability, easy to grasp, easy to control quality and long shelf life. As an innovative product, it will not be underestimate the economic benefits of raising the added value of the breeding industry and enriching the food market. Social benefits. (1) Raw materials for raw materials: meat ducks, qualified for veterinary hygiene inspection. Excipients: refined salt, edible vinegar, white granulated sugar, rice wine, etc., commercially available. Pickling preparations, lactic acid, etc., analytically pure. (II) Processing Technology (1) Process Duck→Cleaning→Slicing→Pickling→Precooking→Coloring→Cooking→Drying→Cooling→Packaging→Inspection→Finished Product(2) Operation Points 1 Raw Material Selection and Health The body weight of the meat duck that was completely slaughtered and slaughtered was about 2.0 kg. In line with veterinary health and food hygiene. Remove the viscera and fascia, remove the fascia, wash the drain, cut off the head, legs, breast meat, and wings (for other products), and divide the rest of the corpus callosum into 4-6 cm blocks (with bones) and remove. Incomplete skin, fascia, broken bones, etc. 3 marinated using wet pickling method. Adding a coloring agent, coloring agent, improver, salt, glucose, etc. into the marinade, just submerged the meat, using lactic acid to adjust the pH value between 5.6-6.0, placed at 3-5 °C low temperature marinated. 4 Coloring, cooking 135-140 °C boiling oil (preferably lard) Add sugar, fry until slightly yellow, pour into the pre-cooked meat, mix until the color is yellow, even when no bubble out pot. Then add crushing ginger, sugar, salt, and colored meat to the boiled water. About 10 minutes before cooking, add vinegar, rice wine, etc. 5 Packed into a drying room or oven for drying. When cooled to room temperature, it is vacuum-packed with a composite bag, which is a finished product. (C) Quality indicators (1) Sensory index color: bright red, natural, no focal spot. Aroma: With the unique flavor of duck, sweet and sour, no smell. Taste: delicate taste, easy to chew, moderate sour and sweet. Organizational status: easy separation of bone, no adhesion, dense muscle pattern. Impurities: Not present. (2) Physical and chemical indicators Moisture: 35%, Sodium chloride: 1.5%, Sugar (reduced sugar): 8.0%, Acidity (calculated as lactic acid): 1.0%, Nitrite 0.011 g/kg (according to national standards) . (3) Microbiological indicators Total number of bacteria: The number of bacteria per gram must not exceed 30,000. The coliform bacteria must not exceed 40 per 100 grams. The pathogenic bacteria must not be detected.
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