Objective:This study aims to optimize the intermittent vacuum tumbling marination process for duck meat and improve the marination rate of duck meat. Methods:With duck breast as the raw material,the ratio of tumbling time to intermittent time,marination time and vacuum degree as the single factors,a suitable range of single factors is screened through the absorption rate of marination solution and cooking loss rate,and response surface optimization test is conducted. Conclusion:The optimal parameters for the intermittent vacuum tumbling marination process are as follows:the ratio of tumbling time to intermittent time is 4:6 (with every 10 min as a cycle),the marination time is 50 min,and the vacuum degree is 0.04 MPa. At this time,the absorption rate of duck meat marination solution is (33.61±0.16)％,and the cooking loss rate is (27.28±0.25)％,which are close to the data predicted by response surface method. This study can provide a certain theoretical basis for the industrial production of intermittent vacuum tumbling marinated duck meat products.
维普
万方数据