阅读说明：本技术 一种黄栀子提取液降低酱鸭酸败的应用 (Application of gardenia jasminoides extract in reducing rancidity of seasoned duck ) 是由 陈琳 黄璐 李鑫 赵刚 于 2021-02-01 设计创作，主要内容包括：本发明属于食品工艺领域,涉及一种黄栀子提取液降低酱鸭酸败的应用。该应用包括以下几个步骤：(1)栀子提取液制备；(2)利用栀子提取液三抹三烤新鲜鸭肉；(3)风干鸭肉后预煮和清洗；(4)栀子提取液混合卤汁后煮沸、焖煮及储藏。针对传统酱鸭在储藏期内存在的容易酸败的问题,该应用方法能够有效提取栀子中的功效成分得到栀子提取液,通过三抹三烤和混合卤汁焖煮的方式,让栀子提取液中的功效成分能够进入鸭肉组织,经过试验证明,该应用方法能够有效降低酱鸭在储藏期内的酸败,同时还能具有提高产品上色的作用。(The invention belongs to the field of food technology, and relates to an application of gardenia jasminoides extract in reducing rancidity of a seasoned duck. The application comprises the following steps: (1) preparing a gardenia extracting solution; (2) baking fresh duck meat by using three smears of gardenia extract; (3) pre-cooking and cleaning the duck meat after air drying; (4) mixing fructus Gardeniae extractive solution with the marinade, boiling, stewing, and storing. Aiming at the problem that the traditional seasoned duck is easy to rancidity in the storage period, the application method can effectively extract the functional components in the gardenia to obtain the gardenia extracting solution, and the functional components in the gardenia extracting solution can enter duck meat tissues through a three-plastering three-baking and mixed marinade stewing mode.)