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.)

1. The application of the gardenia jasminoides extract for reducing the rancidity of the seasoned duck is characterized by comprising the following steps:

taking gardenia jasminoides, removing surface impurities, drying in a constant-temperature oven at 40-60 ℃ for 2-5 hours, grinding and crushing the gardenia jasminoides to powder, and sieving by a sieve of 10-60 meshes to prepare gardenia jasminoides ellis powder;

step two, taking 1000-5000 g of gardenia powder, adding 5-15 times of purified water by weight, heating at 60-95 ℃ for 2-5 h, and cooling to room temperature to obtain a concentrated solution 1; heating the concentrated solution 1 at 40-90 ℃ for 2-5 h, and cooling to room temperature to obtain a concentrated solution 2; centrifuging the concentrated solution 2 at 4 deg.C at 6000r/min for 20min, collecting supernatant, and filtering with diatomaceous earth to obtain filtrate 1;

step three, passing the filtrate 1 through HPD-100 macroporous adsorption resin, eluting with water until the eluent is clear, eluting with 40-80% ethanol, collecting the ethanol eluent, recovering ethanol under reduced pressure, concentrating to 10-30% volume to obtain a gardenia extract, placing in a refrigerator at 4 ℃, and storing in a sealed and light-proof state;

step four, coating 5-10 wt% of salt on the fresh duck meat which is slaughtered for 24 hours, pickling for 1.0-4.0 hours, coating 0.5-2 wt% of gardenia extract, pickling for 0.5-3.0 hours, placing the duck meat in a rotary rod of an oven, baking for 30-120 min at the temperature of 30-80 ℃, taking out and cooling to room temperature to obtain pickled duck meat 1; coating 0.3-1.5% of gardenia extract on the pickled duck 1, pickling for 0.5-2.0 h, placing the duck in a rotary rod of an oven at the temperature of 40-90 ℃, baking for 20-100 min, taking out and cooling to room temperature to obtain pickled duck 2; coating 0.1-1.2% of gardenia extract on the pickled duck meat 2, pickling for 0.2-1.5 h, placing the duck meat in a rotary rod of an oven, baking at the temperature of 30-90 ℃ for 20-80 min, taking out the duck meat, cooling to room temperature, and pickling for 0.5-3.0 h in saturated salt solution to obtain pickled duck meat 3;

placing the pickled duck 3 in a constant-temperature constant-humidity box, drying the duck for 10-24 hours at the temperature of 2-10 ℃ and the humidity of 20-50% to obtain dried duck;

step six, placing the air-dried duck meat into a pot, pre-boiling the duck meat with purified water, taking out the duck meat after the water is boiled for 12-50 min, cleaning the duck meat with the purified water until no blood exists, and draining the water to obtain pickled duck meat 4;

seventhly, sequentially adding 2-6 kg of soy sauce, 1-4 kg of white sugar, 2-5 kg of cooking wine, 1-5 kg of ginger, 0.5-4 kg of salt and 0.5-1.0 kg of caramel color into 100kg of purified water, and stewing for 60min with soft fire to prepare marinade; adding 1-5 kg of gardenia extract and pickled duck meat 4 into the marinade, slightly boiling with soft fire for 20-80 min, stewing for 10-50 min, cooling to room temperature, placing in a constant temperature and humidity box, storing at the temperature of 2-10 ℃ and the humidity of 20-40%.

Technical Field

The invention relates to the field of food technology, in particular to application of a gardenia jasminoides extract in reducing rancidity of a seasoned duck.

Background

Gardenia jasminoides Ellis is a fruit of Gardenia jasminoides Ellis in the family of Rubiaceae, and belongs to a traditional dual-purpose resource for medicine and food in China. Gardenia is bitter in taste and cold in nature, enters heart, liver, stomach and triple energizer meridians, has the effects of purging fire, relieving restlessness, clearing heat, promoting diuresis, cooling blood and removing toxicity, and has the effects of relieving swelling and pain when externally used. Ben Cao Jing Shu (the book of materia Medica Prime and Dredging): cape jasmine, fructus Gardeniae, for clearing heat from shaoyin, can eliminate pathogenic factors in five interior regions, and hot gas in stomach, is reported in Ben Cao Tang Ye: or, Zhi Zi can promote urination, so it is not effective in promoting urination, but also clear lung-heat, so it can clear lung-qi and resolve. Modern researches have shown that gardenia has various bioactive components, such as: geniposide, gardenin, chlorogenic acid, etc. Currently, gardenia is mainly and widely applied to clinical treatment of liver protection, cholagogue, blood pressure reduction, sedation, hemostasis, detumescence and the like.

The seasoned duck is a special food in China JiangZhe, is famous for yellow and black color, has the characteristics of freshness, fragrance, crispness and tenderness, and also has the effects of clearing away heat and toxic materials, nourishing yin to reduce pathogenic fire, stopping bleeding and nourishing. The sauced duck is rich in protein and fat, has high moisture content, and is easy to generate rancidity phenomenon through light, heat, humidity, air and the like in the storage process, so that the quality of the sauced duck is influenced.

The gardenia jasminoides is a fruit of gardenia jasminoides belonging to the family of rubiaceae, is one of the most original natural coloring raw materials, has thin skin and slightly bitter taste of a dried fruit, and at present, the application of the gardenia jasminoides in color matching of the seasoned duck is not available, and the application of the gardenia jasminoides in reducing rancidity of the seasoned duck is not available.

Disclosure of Invention

In view of the above, the invention aims to provide the application of the gardenia jasminoides extract to the reduction of the rancidity of the marinated duck, and the application method can effectively extract the functional components in the gardenia jasminoides, and find that the rancidity of the marinated duck is reduced, the coloring of the product is improved, and the quality of the marinated duck is improved.

In order to achieve the purpose, the invention provides the following technical scheme:

an application of gardenia jasminoides extract in reducing rancidity of a seasoned duck comprises the following steps:

taking gardenia jasminoides, removing surface impurities, drying in a constant-temperature oven at 40-60 ℃ for 2-5 hours, grinding and crushing the gardenia jasminoides to powder, and sieving by a sieve of 10-60 meshes to prepare gardenia jasminoides ellis powder;

step two, taking 1000-5000 g of gardenia powder, adding 5-15 times of purified water by weight, heating at 60-95 ℃ for 2-5 h, and cooling to room temperature to obtain a concentrated solution 1; heating the concentrated solution 1 at 40-90 ℃ for 2-5 h, and cooling to room temperature to obtain a concentrated solution 2; centrifuging the concentrated solution 2 at 4 deg.C at 6000r/min for 20min, collecting supernatant, and filtering with diatomaceous earth to obtain filtrate 1;

step three, passing the filtrate 1 through HPD-100 macroporous adsorption resin, eluting with water until the eluent is clear, eluting with 40-80% ethanol, collecting the ethanol eluent, recovering ethanol under reduced pressure, concentrating to 10-30% volume to obtain a gardenia extract, placing in a refrigerator at 4 ℃, and storing in a sealed and light-proof state;

step four, coating 5-10 wt% of salt on the fresh duck meat which is slaughtered for 24 hours, pickling for 1-4 hours, coating 0.5-2 wt% of gardenia extract, pickling for 0.5-3.0 hours, placing the duck meat in a rotary rod of an oven, baking for 30-120 min at the temperature of 30-80 ℃, taking out and cooling to room temperature to obtain pickled duck meat 1; coating 0.3-1.5% of gardenia extract on the pickled duck 1, pickling for 0.5-2.0 h, placing the duck in a rotary rod of an oven at the temperature of 40-90 ℃, baking for 20-100 min, taking out and cooling to room temperature to obtain pickled duck 2; coating 0.1-1.2% of gardenia extract on the pickled duck meat 2, pickling for 0.2-1.5 h, placing the duck meat in a rotary rod of an oven, baking at the temperature of 30-90 ℃ for 20-80 min, taking out the duck meat, cooling to room temperature, and pickling for 0.5-3.0 h in saturated salt solution to obtain pickled duck meat 3;

placing the pickled duck 3 in a constant-temperature constant-humidity box, drying the duck for 10-24 hours at the temperature of 2-10 ℃ and the humidity of 20-50% to obtain dried duck;

step six, placing the air-dried duck meat into a pot, pre-boiling the duck meat with purified water, taking out the duck meat after the water is boiled for 12-50 min, cleaning the duck meat with the purified water until no blood exists, and draining the water to obtain pickled duck meat 4;

seventhly, sequentially adding 2-6 kg of soy sauce, 1-4 kg of white sugar, 2-5 kg of cooking wine, 1-5 kg of ginger, 0.5-4 kg of salt and 0.5-1.0 kg of caramel color into 100kg of purified water, and stewing for 60min with soft fire to prepare marinade; adding 1-5 kg of gardenia extract and pickled duck meat 4 into the marinade, slightly boiling with soft fire for 20-80 min, stewing for 10-50 min, cooling to room temperature, placing in a constant temperature and humidity box, storing at the temperature of 2-10 ℃ and the humidity of 20-40%.

The invention has the following advantages and beneficial effects:

compared with the prior application technology, the application method provided by the invention has the following remarkable advantages and progresses:

1. the invention provides a method for extracting and purifying gardenia jasminoides functional substances, and accordingly, the gardenia extract extracted by the method can realize the effect of reducing rancidity of the seasoned duck.

2. Compared with the common antioxidant such as catechin and the like added to reduce rancidity in the prior art, the method adopts the natural gardenia as the raw material, can reduce rancidity, can play a good role in coloring, and achieves two purposes at one stroke.

Drawings

Figure 1 shows the sensory scores of the sauced duck during storage period of different treatments.

Figure 2 shows the pH results of different treated marinated ducks during storage.

Figure 3 shows the results of acid value during storage of differently treated marinated ducks.

Figure 4 shows the peroxide value results during storage of differently treated marinated ducks.

FIG. 5 shows the acid value results of thiobarbituric acid values during storage of differently treated seasoned ducks.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION

The invention discloses application of gardenia jasminoides extract in reducing rancidity of a seasoned duck, and a person skilled in the art can use the content for reference and appropriately improve parameters for realization. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the method of using the present invention has been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the method and use described herein, as well as other suitable variations and combinations, may be made to implement and use the invention without departing from the spirit and scope of the invention.

In order to better illustrate the invention, the following examples are given.

Example 1:

taking gardenia jasminoides, removing surface impurities, drying in a constant-temperature oven at 40 ℃ for 2 hours, grinding the gardenia jasminoides to be powder, and sieving by a sieve of 10 meshes to prepare gardenia jasminoides powder;

step two, taking 1000g of gardenia powder, adding 5 times of purified water by weight, heating for 2h at 60 ℃, and cooling to room temperature to obtain a concentrated solution 1; heating the concentrated solution 1 at 40 ℃ for 2h, and cooling to room temperature to obtain a concentrated solution 2; centrifuging the concentrated solution 2 at 4 deg.C at 6000r/min for 20min, collecting supernatant, filtering with diatomaceous earth,

obtaining filtrate 1;

step three, passing the filtrate 1 through HPD-100 macroporous adsorbent resin, eluting with water until the eluate is clear, eluting with 40% ethanol, collecting ethanol eluate, recovering ethanol under reduced pressure, concentrating to 10% volume to obtain fructus Gardeniae extract, placing in a refrigerator at 4 deg.C,

storing in a sealed and light-proof state;

step four, smearing 5% of salt on the fresh duck meat which is 24 hours after slaughtering, smearing 0.5% of gardenia extract after salting for 1 hour, salting for 0.5 hour, placing in a rotary rod of an oven, baking at the temperature of 30 ℃ for 30min, taking out, and cooling to room temperature to obtain salted duck meat 1; coating 0.3% fructus Gardeniae extract on the pickled duck 1, pickling for 0.5h, baking in a rotary rod of an oven at 40 deg.C for 20min, taking out, and cooling to room temperature to obtain pickled duck 2; coating 0.1% fructus Gardeniae extract on the pickled duck 2, pickling for 0.2 hr, baking in a rotary rod of an oven at 30 deg.C for 20min, cooling to room temperature, and pickling in saturated salt solution for 0.5 hr to obtain pickled duck 3;

placing the pickled duck 3 in a constant temperature and humidity box, and air-drying at the temperature of 2 ℃ and the humidity of 20% for 10 hours to obtain air-dried duck;

step six, placing the air-dried duck meat into a pot, pre-boiling the duck meat with purified water, taking out the duck meat after the water is boiled for 12min, cleaning the duck meat with the purified water until no blood exists, and draining the water to obtain pickled duck meat 4;

step seven, sequentially adding 2kg of soy sauce, 1kg of white sugar, 2kg of cooking wine, 1kg of ginger, 0.5kg of salt and 0.5kg of caramel color into 100kg of purified water, and stewing with slow fire for 60min to prepare marinade; adding 1kg of fructus Gardeniae extract and pickled duck 4 into the marinade, slightly boiling with slow fire for 20min, stewing for 10min, cooling to room temperature, placing in a constant temperature and humidity box, storing at 2 deg.C and 20% humidity to obtain seasoned duck 1.

Example 2:

taking gardenia jasminoides, removing surface impurities, drying in a constant-temperature oven at 60 ℃ for 5 hours, grinding and crushing the gardenia jasminoides to powder, and sieving by a 60-mesh sieve to prepare gardenia jasminoides powder;

step two, taking 5000g of gardenia powder, adding purified water with the weight 15 times that of the gardenia powder, heating the gardenia powder for 5 hours at 95 ℃, and cooling the gardenia powder to room temperature to obtain concentrated solution 1; heating the concentrated solution 1 at 90 ℃ for 5h, and cooling to room temperature to obtain a concentrated solution 2; centrifuging the concentrated solution 2 at 4 deg.C at 6000r/min for 20min, collecting supernatant, and filtering with diatomaceous earth to obtain filtrate 1;

step three, passing the filtrate 1 through HPD-100 macroporous adsorbent resin, eluting with water until the eluate is clear, eluting with 80% ethanol, collecting ethanol eluate, recovering ethanol under reduced pressure, concentrating to 30% volume to obtain fructus Gardeniae extract, placing in a refrigerator at 4 deg.C, sealing and storing in dark state;

coating 10% of salt on the fresh duck meat which is slaughtered for 24 hours, coating 2% of gardenia extract on the duck meat after pickling for 4 hours, pickling for 3 hours, placing the duck meat in a rotary rod of an oven, baking the duck meat at the temperature of 80 ℃ for 120min, taking out the duck meat, and cooling the duck meat to room temperature to obtain pickled duck meat 1; smearing 1.5% fructus Gardeniae extract on the pickled duck 1, pickling for 2.0h, placing in a rotary rod of an oven, baking at 90 deg.C for 100min, taking out, and cooling to room temperature to obtain pickled duck 2; smearing 1.2% fructus Gardeniae extract on the pickled duck 2, pickling for 1.5 hr, placing in a rotary rod of an oven, baking at 90 deg.C for 80min, cooling to room temperature, and pickling in saturated salt solution for 3.0 hr to obtain pickled duck 3;

placing the pickled duck 3 in a constant temperature and humidity box, and air-drying at 10 ℃ and 50% for 24h to obtain air-dried duck;

step six, placing the air-dried duck meat into a pot, pre-boiling the duck meat with purified water, taking out the duck meat after the water is boiled for 50min, cleaning the duck meat with the purified water until no blood exists, and draining the water to obtain pickled duck meat 4;

step seven, sequentially adding 6kg of soy sauce, 4kg of white sugar, 5kg of cooking wine, 5kg of ginger, 4kg of salt and 1.0kg of caramel color into 100kg of purified water, and stewing with soft fire for 60min to prepare marinade; adding 5kg fructus Gardeniae extract and pickled duck 4 into the marinade, boiling with slow fire for 80min, stewing for 50min, cooling to room temperature, placing in a constant temperature and humidity box, storing at 10 deg.C and humidity of 40% to obtain sauced duck 2.

Example 3:

taking gardenia jasminoides, removing surface impurities, drying in a constant-temperature oven at 50 ℃ for 3 hours, grinding the gardenia jasminoides to be powder, and sieving by a 20-mesh sieve to prepare gardenia jasminoides powder;

step two, taking 3000g of gardenia powder, adding 10 times of purified water by weight, heating for 3h at 80 ℃, and cooling to room temperature to obtain a concentrated solution 1; heating the concentrated solution 1 at 70 ℃ for 3h, and cooling to room temperature to obtain a concentrated solution 2; centrifuging the concentrated solution 2 at 4 deg.C at 6000r/min for 20min, collecting supernatant, and filtering with diatomaceous earth to obtain filtrate 1;

step three, passing the filtrate 1 through HPD-100 macroporous adsorbent resin, eluting with water until the eluate is clear, eluting with 60% ethanol, collecting ethanol eluate, recovering ethanol under reduced pressure, concentrating to 20% volume to obtain fructus Gardeniae extract, placing in a refrigerator at 4 deg.C, sealing and storing in dark state;

coating 7% of salt on the fresh duck meat which is 24 hours after slaughtering, coating 1% of gardenia extract on the duck meat after 3 hours of pickling, pickling for 2 hours, placing the duck meat in a rotary rod of an oven, baking the duck meat at the temperature of 50 ℃ for 60 minutes, taking out the duck meat and cooling the duck meat to room temperature to obtain pickled duck meat 1; smearing 1% fructus Gardeniae extract on the pickled duck 1, pickling for 1 hr, placing in rotary rod of oven, baking at 60 deg.C for 60min, taking out, and cooling to room temperature to obtain pickled duck 2; coating 0.6% fructus Gardeniae extract on the pickled duck 2, pickling for 1 hr, baking in a rotary rod of an oven at 60 deg.C for 50min, cooling to room temperature, and pickling in saturated salt solution for 1.5 hr to obtain pickled duck 3;

placing the pickled duck 3 in a constant temperature and humidity box, and air-drying at 6 ℃ and 30% for 18h to obtain air-dried duck;

step six, placing the air-dried duck meat into a pot, pre-boiling the duck meat with purified water, taking out the duck meat after the water is boiled for 30min, cleaning the duck meat with the purified water until no blood exists, and draining the water to obtain pickled duck meat 4;

step seven, sequentially adding 4kg of soy sauce, 3kg of white sugar, 3kg of cooking wine, 3kg of ginger, 2kg of salt and 0.6kg of caramel color into 100kg of purified water, and stewing with soft fire for 60min to prepare marinade; adding 3kg fructus Gardeniae extract and pickled duck 4 into the marinade, slightly boiling with slow fire for 50min, stewing for 30min, cooling to room temperature, placing in a constant temperature and humidity box, storing at 6 deg.C and 30% humidity to obtain seasoned duck 3.

Example 4:

step one, based on the method of the embodiment 2, removing the step one to the step three, and replacing the gardenia extracting solution of the step four to the step seven with purified water to prepare the seasoned duck in the comparative example;

step two, based on the method of the embodiment 2, removing the step one to the step three, and replacing the gardenia extract liquid of the step four to the step seven with 0.2% catechin to prepare the 0.2% catechin seasoned duck;

step three, taking 10.0g of minced seasoned duck muscle of the seasoned duck in example 2, the seasoned duck in comparative example and the 0.2% catechin seasoned duck respectively in a beaker, adding 90.0g of purified water, stirring uniformly, standing for 30min, and measuring the pH values of the three seasoned ducks;

step two, referring to GB/T5009.229-2016 (national food safety standard) for measuring the acid value of food, respectively measuring the acid value of the seasoned duck in example 2, the seasoned duck in comparative example and the acid value of the seasoned duck with 0.2 percent of catechin;

thirdly, referring to GB/T5009.227-2016 (national food safety standard) for determination of peroxide value in food, determining the peroxide values of the seasoned duck in example 2, the seasoned duck in comparative example and the seasoned duck with 0.2% catechin respectively;

step four, referring to GB/T35252-;

randomly selecting 10 trained sensory evaluation personnel, and performing sensory evaluation on the seasoned duck in the example 2, the seasoned duck in the comparative example and the seasoned duck with 0.2% catechin according to the evaluation standard in the table 1; meanwhile, spicy stimulants can not be eaten within 4 hours before sensory evaluation, and smoking and drinking can not be realized; before and after each sample evaluation, the mouth is rinsed with purified water, and the sample evaluation interval time is 15 min.

TABLE 1 sensory evaluation criteria for seasoned duck

The sensory evaluation results of the seasoned duck are shown in the attached figure 1: the sensory scores of the seasoned duck of example 2, the seasoned duck of comparative example and the seasoned duck with 0.2% catechin all showed a descending trend with the prolongation of the storage time, and the descending trend of the seasoned duck of example 2 was the slowest; and, compared with the comparative example seasoned duck and the 0.2% catechin seasoned duck, the seasoned duck of example 2 has a better sensory score by the day 60 under the protection of the gardenia extract.

The pH measurement results are shown in the attached figure 2: the pH values of the seasoned duck in example 2, the seasoned duck in comparative example and the seasoned duck with 0.2% catechin all show a tendency of descending and then ascending along with the prolonging of the storage time, and the rising tendency of the seasoned duck in example 2 is the slowest; after 60 days of storage, the pH value of the 0.2% catechin seasoned duck is 7.4, and the pH value of the seasoned duck in example 2 is 6.6, which shows that the seasoned duck in example 2 has less protein decomposition and better meat quality under the protection of the gardenia extract.

The acid value measurement results are shown in the attached figure 3: the Acid Value (AV) is an index indicating the degree of rancidity of lipid hydrolysis. Higher acid numbers indicate higher free fatty acid content from lipid hydrolysis. During the storage period, the acid value of the example 2 seasoned duck, the comparative example seasoned duck and the 0.2% catechin seasoned duck increased with time, and the rising trend of the example 2 seasoned duck was the slowest. When the duck seasoned with soy sauce is stored for 60 days, compared with the comparative example, the acid value of the duck seasoned with soy sauce in example 2 is reduced by 27.31 percent under the protection of the gardenia extract.

The peroxide number measurement results are shown in FIG. 4: the peroxide value (POV) is an index of the degree of oxidation of fats and oils, fatty acids, and the like, and the degree of rancidity of meat products can be determined in the same manner. The peroxide values of the example 2 marinated duck, the comparative example marinated duck and the 0.2% catechin marinated duck increased with time during the storage period, and the rise trend of the example 2 marinated duck was the slowest. When the preserved duck is stored for 60 days, compared with the comparative example, the peroxide value of the preserved duck in example 2 is reduced by 37.93% under the protection of the gardenia extract.

The results of the thiobarbituric acid value measurement are shown in FIG. 5: the thiobarbituric acid value (TBARS) value is one of important indexes for evaluating the oxidative rancidity degree of the fat in the storage period of the meat product, the quality of the meat product during the storage period is measured, and the higher the TBARS value is, the higher the oxidation degree of the fat is, the worse the quality of the meat product is. The thiobarbituric acid values of the seasoned duck of example 2, the seasoned duck of comparative example and the seasoned duck with 0.2% catechin increased with time during the storage period, and the seasoned duck of example 2 showed the most gradual increase in the acid value. When the preserved duck is stored for 60 days, compared with the comparative example, the acid value of thiobarbituric acid of the preserved duck in example 2 is reduced by 48.48% under the protection of the gardenia extract.

With reference to the attached drawings 1 to 5, the gardenia extracting solution provided by the technical scheme of the invention can reduce the rancidity of the seasoned duck, and simultaneously improve the coloring and sensory quality of the seasoned duck.

The foregoing is directed to embodiments of the present invention and it is understood that various modifications and enhancements may be made by those skilled in the art without departing from the principles of the invention, which should be considered as within the scope of the invention.