LU102705B1 - Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck - Google Patents
Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck Download PDFInfo
- Publication number
- LU102705B1 LU102705B1 LU102705A LU102705A LU102705B1 LU 102705 B1 LU102705 B1 LU 102705B1 LU 102705 A LU102705 A LU 102705A LU 102705 A LU102705 A LU 102705A LU 102705 B1 LU102705 B1 LU 102705B1
- Authority
- LU
- Luxembourg
- Prior art keywords
- duck
- gardenia jasminoides
- jasminoides ellis
- extract
- sauced
- Prior art date
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 70
- 235000018958 Gardenia augusta Nutrition 0.000 title claims abstract description 43
- 240000001972 Gardenia jasminoides Species 0.000 title claims abstract description 43
- 235000015090 marinades Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000940 FEMA 2235 Substances 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 6
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 6
- 235000005487 catechin Nutrition 0.000 description 6
- 229950001002 cianidanol Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- XJMPAUZQVRGFRE-SCHFUKFYSA-N Gardenoside Natural products O=C(OC)C=1[C@H]2[C@H]([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)[C@@](O)(CO)C=C2 XJMPAUZQVRGFRE-SCHFUKFYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 230000000881 depressing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- XJMPAUZQVRGFRE-AYDWLWLASA-N methyl (1s,4as,7s,7as)-7-hydroxy-7-(hydroxymethyl)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4a,7a-dihydro-1h-cyclopenta[c]pyran-4-carboxylate Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1[C@](C=C2)(O)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O XJMPAUZQVRGFRE-AYDWLWLASA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000013403 specialized food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Claims (1)
1. Une application de l’extrait de Gardenia jasminoides Ellis pour réduire le rancissement du canard en sauce, comprenant les étapes suivantes : étape 1 : le Gardenia jasminoides Ellis est écrasé pour obtenir la poudre de Gardenia jasminoides Ellis ; étape 2 : la poudre de Gardenia jasminoides Ellis est mise dans l’eau pure et chauffée pendant 5 heures à la température de 60-95°C pour obtenir une solution concentrée ; la première solution concentrée est filtrée par de la diatomite pour obtenir un premier filtrat ; étape 3 : le premier filtrat est concentré à 10-30% de son volume original pour obtenir un extrait de Gardenia jasminoides Ellis ; étape 4 : un canard frais est enduit de 2% de sel et de 0.5-2% d’extrait de Gardenia jasminoides Ellis, puis grillé au four pendant 100 minutes à la température de 30-90°C par trois fois pour obtenir un canard salé une première fois ; étape 5 : le premier canard salé est placé dans l’équipement à température et humidité constante pour 10-24 heures pour obtenir un canard en train de sécher, avec une température de 2-10°C et une humidité de 20-50% étape 6 : le canard en train de sécher est prébouilli et lavé à l’eau pure pendant 12-50 minutes pour obtenir un canard salé une deuxième fois ; étape 7 : 100kg d’eau pure est mélangée à 2-6kg de sauce soja, 1-4kg de sucrose, 2-5kg de vin de cuisine, 1-5kg de gingembre, 0.5-4kg de sel et 0.5-1kg de colorant caramel, et ensuite bouillie pendant 60 minutes pour obtenir une marinade ; le canard salé une deuxième fois est ajouté à la marinade mélangé avec 1-5 kg extrait de Gardenia jasminoides Ellis , et bouilli pendant 20-80 minutes et mijoté pendant 10-50 minutes ; après refroidissement, le canard bouilli et mariné est entreposé dans l’ l’équipement à température et humidité constante pour obtenir le canard en sauce, avec une température de 2-10°C et une humidité de 20-40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU102705B1 true LU102705B1 (en) | 2021-10-11 |
Family
ID=78049096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU102705A LU102705B1 (en) | 2021-03-25 | 2021-03-25 | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck |
Country Status (1)
| Country | Link |
|---|---|
| LU (1) | LU102705B1 (fr) |
-
2021
- 2021-03-25 LU LU102705A patent/LU102705B1/en active IP Right Revival
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107006828B (zh) | 一种酱香麻辣无渣火锅油及其制备方法 | |
| CN103156155B (zh) | 一种肉味番茄辣酱及其制作方法 | |
| CN104055059A (zh) | 一种即食虾酱及其制备方法 | |
| KR102021066B1 (ko) | 게르마늄 콩나물을 이용한 족발 및 이의 제조방법 | |
| Campbell et al. | Butterfly pea (Clitoria ternatea) flower extract (BPFE) and Its use as a pH-Dependent natural colorant:(ENH-1309/EP573, 4/2019) | |
| CN104957657A (zh) | 一种金魁鸭脖的制造方法 | |
| CN103549377A (zh) | 黑豆瓣酱及其生产方法 | |
| KR20180099573A (ko) | 과일 향과 풍미가 깊은 다용도 간장 소스 및 그 제조방법 | |
| KR100976944B1 (ko) | 육수베이스 소스 제조방법 및 그 육수베이스 소스 | |
| CN105029537A (zh) | 一种卤汤的制备方法和卤藕的制备方法 | |
| KR101026732B1 (ko) | 오미자소스의 제조방법 및 이를 통해 제조된 오미자소스 | |
| CN104497624B (zh) | 植物染料的制备方法 | |
| KR101855903B1 (ko) | 흑삼을 이용한 돼지갈비용 양념의 제조방법 | |
| LU102705B1 (en) | Application of gardenia jasminoides ellis extract in reducing rancidity of sauced duck | |
| KR20100101293A (ko) | 착향소금 제조방법 | |
| KR20200048282A (ko) | 오미자 추출물을 함유하는 양념육 제조 방법 | |
| KR102086612B1 (ko) | 양념소스 및 양념소스의 제조방법 | |
| CN1084164C (zh) | 高碘钙海带酱油 | |
| KR102564780B1 (ko) | 비린내제거 및 향미증진 효과를 나타내는 양념게장용 소스의 제조방법 | |
| JP5649624B2 (ja) | ナスの漬け物の製造方法 | |
| CN104855631A (zh) | 一种蓝莓保健茶及其制作方法 | |
| CN108991142A (zh) | 一种火锅蒜香芝麻油及其生产方法 | |
| CN114947104A (zh) | 一种鲜辣椒酱的生产工艺及鲜辣椒酱 | |
| KR20230092538A (ko) | 강황을 함유한 찜 보리굴비의 제조방법 | |
| CN116349864A (zh) | 一种天然食用菌酱加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Patent granted |
Effective date: 20211011 |
|
| NF | Patent restored after lapse |