Method for regulating exogenous flavor of sauced duck necks

The invention provides a method for regulating exogenous flavor of sauced duck necks, which comprises the following steps: adding oleic acid or trans-oleic acid into the sauced duck necks, and sterilizing at high temperature; compared with the prior art, the method has the advantages that according...

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Bibliographische Detailangaben
Hauptverfasser:	GU QIANHUI, SONG YUSHEN, CHEN KANGWEN, XU BAOCAI, ZHANG LIAOYUAN, ZONG ZIBING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides a method for regulating exogenous flavor of sauced duck necks, which comprises the following steps: adding oleic acid or trans-oleic acid into the sauced duck necks, and sterilizing at high temperature; compared with the prior art, the method has the advantages that according to the change rule of fatty acid flavor precursors in the high-temperature sterilization process of the sauced duck necks, precursor substances which are greatly lost in the sterilization process are directionally made up, and the flavor is regulated and controlled; and the added oleic acid or trans-oleic acid also has an anti-oxidation effect, and has a relatively good improvement effect on the quality of the duck necks. 本发明提供了一种酱卤鸭脖外源风味调控的方法，向酱卤鸭脖中加入油酸或反式油酸，再高温杀菌；与现有技术相比，本发明根据酱卤鸭脖在高温杀菌过程中脂肪酸风味前体变化规律，定向弥补在杀菌过程损耗较大的前体物质，对风味进行调控；而且加入油酸或反式油酸还具有抗氧化的作用，对鸭脖品质具有较好的改善作用。