粉末香辛料投放方式对减盐卤鸭腿品质特性的影响

研究粉末香辛料投放方式对减盐卤鸭制品品质特性的影响.以八角、桂皮、花椒、山柰、小茴香、辣椒质量比10:10:25:5:5:40的比例配制复合香辛料,按复合香辛料使用量为3％配制卤汤,以未粉碎的香辛料本体为对照,将香辛料粉碎至60～100目,分别采用装袋投入卤汤、直接投入卤汤分散、预先熬汁过滤、与卤制品定量混合拌匀4种投...

Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs

This research was concerned with the effect of different addition methods of powdered spices on the quality characteristics of reduced salt braised duck legs. A spice combination was prepared by mixing star anise, cinnamon, Sichuan pepper, bay leaves, cumin and chili pepper at a ratio of 10:10:25:5:5:40 (m/m), and a braising soup was further prepared with the mixture at a concentration of 3%. The spices were crushed to pass through a 60 to 100 mesh sieve and the uncrushed sample was used as a control. Four addition methods were tested: bagging before addition to the braising soup, direct addition to the braising soup, decoction and then filtration, and even mixing with raw duck legs. Our results showed that the shear force of braised duck legs prepared with the powdered spices by method 2 was 42.51 N, significantly lower than that of the other groups (P < 0.05). The salt content of braised duck legs prepared with the powdered spices by method 1 was 1.56%, significantly higher than that of the other groups (P < 0.05). The sanshool content of braised duck legs prepared with the powdered spices by method 2 was 0.35 mg/g, significantly lower than that of the other groups (P < 0.05). Overall, direct addition of the powdered spices to the braising soup was the best of the four addition methods.