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| Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs |
| LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China; 3.Wuhan Hui Kang Lizi Food Co. Ltd., Wuhan 430345, China |
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Abstract 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.
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2021, Vol. 35 
