CN101156694B - Instant bouquet saline taste Liancheng white duck processing method - Google Patents
Instant bouquet saline taste Liancheng white duck processing method Download PDFInfo
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- CN101156694B CN101156694B CN2007100097596A CN200710009759A CN101156694B CN 101156694 B CN101156694 B CN 101156694B CN 2007100097596 A CN2007100097596 A CN 2007100097596A CN 200710009759 A CN200710009759 A CN 200710009759A CN 101156694 B CN101156694 B CN 101156694B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the processing method of instant bouquet salty Liancheng white ducks. The invention takes the drake of the Liancheng white ducks as the raw materials, and the processing is accomplished through the following steps: raw material-slaughtering-hot water blanching-bleaching water-antiseptic treatment-salting-dehydration-virus removal, and flavor adjustment-vacuum packing-sterilization-cooling-bagging. The invention has the advantages that the product meat texture is of elasticity, is chewy, and the product has a unique flavor of the Liancheng shuan liquor ducks; the product can be eaten once the bag is opened; the product can be stored for a year under the normal temperature.
Description
One. technical field
The present invention relates to a kind of poultry product processing, especially a kind of instant bouquet saline taste Liancheng white duck processing method.
Two. background technology
Liancheng white duck has another name called white duck duck, and Bai Yu, Wu Zui, black pin belong to the good duck kind of small-sized white plumage meat egg dual-purpose, and main product is in the Liancheng County, Fujian Province.This duck matter exquisiteness, soup flavor uniqueness, have clearing heat and detoxicating, nourishing Yin and falling fire, eliminate the phlegm have one's ideas straightened out, the unique effects of antitoxic heart-soothing and sedative, Appetizing spleen-tonifying, be described as " the only medicinal duck in the whole nation ", be incorporated into " Chinese poultry kind will " and " Fujian Province's livestock and poultry species will " eighties, it is the unique duck kind of found up to now China with medicinal nourishing and health-care effect, being the rare germ plasm resource of Chinese elite, is the quintessence of Chinese culture in the duck class.
Though the Liancheng white duck quality is good, its commercialization is handled the drake that only limits to 55-60 days duck ages at present and the adult duck more than the 120 days duck that lives and is sold, and the white duck product of adult duck quick freezing and cold preserving more than 120 days, and the main technique of these two products is:
1, the duck that lives: long more age because of duck, meat, duck soup local flavor are good more, and medicinal function is strong more, and aquaculture cost also obviously strengthens with the growth in duck age, so price raises with the growth in duck age.
Adult duck more than (1) 120 day → by duck classification → sale by royalty in age
(2) drake → sale in 55-60 days duck ages
2, the white duck of quick freezing and cold preserving: the adult duck more than 120 days → by duck classification in age → slaughter → quick-frozen → vacuum packaging → cold chain supply and marketing
The existing product existing problems:
1, the duck that lives: transportation inconvenience, sell that radius is little, loss is big.Simultaneously, traditional food method: the duck that grows up kill the back with add the steady fire of water simmer slowly 2-3 hour edible for good; It is edible for good to rinse local the Hakkas's rice wine of making and to be stained with the peppermint ginger juice that the drake in 55-60 days duck ages kills the back, so buy the duck that lives, kills, the food trouble, certain cooking skill also to be arranged, particularly rinse the wine drake, if it is improper to boil and prepare burden, often have duck and disturb flavor, sales volume is limited.
2, the white duck of quick freezing and cold preserving: need the cold chain supply and marketing, freight is big, cost is high, and still has the problem of inconvenient eating, is difficult to do the big market share.
Three. summary of the invention
The objective of the invention is with the drake in the Liancheng white duck is raw material, adopt salt marsh, dehydration, seasoning and microwave disinfection and join methods such as being stained with material package, make product not only meat is flexible, anti-and chew, and have the peculiar flavour that the wine drake is rinsed in Liancheng, instant bagged can be deposited the long period at normal temperatures.
The technical solution used in the present invention is:
It may further comprise the steps:
(1) raw material: get that drake is a raw material in the Liancheng white duck;
(2) slaughter: bloodletting is slaughtered, and cuts open the chest, gills, cuts duck pawl and duck wing;
(3) blanching: in boiling water blanching 6-8 minute, do not have blood red being as the criterion with meat;
(4) drift ice: drift ice takes out drip-dry to cold in circulating water;
(5) preservative treatment: with concentration is that Nisinz (lacticin) solution of 0.2-0.5 gram/kilogram soaked 25-35 minute, takes out drip-dry;
(6) salt marsh: will evenly be applied in the trunk surfaces externally and internally with dried salt through the duck trunk of above-mentioned processing, under the 4-5 ℃ of low temperature environment salt marsh 11-13 hour;
(7) dehydration: the duck trunk behind the above-mentioned salt marsh is placed in 26-32 ℃, draughty place dewaters, time 35-37 hour, dehydration rate 26-28%;
(8) go to disturb flavor, seasoning: with the duck trunk after the above-mentioned dehydration, place baste to boil 30-50 minute, take out drip-dry, evenly spray the cloth yellow rice wine while hot; Wherein formulation of flavoring liquid is: citric acid: monosodium glutamate: bright green onion: fresh ginger: salt: water=1: 8-10: 10-12: 30-33: 50-70: 2000.
(9) vacuum packaging;
(10) sterilization: temperature 80-85 ℃, time 13-18 minute microwave disinfection;
(11) cooling: circulating water is cooled to room temperature;
(12) pack: material package is stained with in the vacuum-packed duck of packing into, vacuum packaging.
Wherein step (12) is described is stained with the prescription that material package is stained with material and is: ginger: green onion: salt: monosodium glutamate: yellow rice wine=1: 0.6-0.8: 0.1-0.2: 0.2-0.3: 2-3 or peppermint: green onion: salt: monosodium glutamate: yellow rice wine=1: 0.1-0.2: 0.3-0.4: 0.1-0.2: 0.8-1, carry out the vacuum inner wrapping by 40-50 gram/bag, 70-75 ℃ of microwave disinfection temperature, time 2-4 minute.
Beneficial effect of the present invention:
1. the product meat is flexible, anti-chews, and has the peculiar flavour that the wine duck is rinsed in Liancheng;
2. instant bagged;
3. product can be deposited 1 year at normal temperatures.
Four. the specific embodiment
The present invention further specifies by following examples:
According to the following steps:
(1) raw material: the drake of getting 55 days ages of duck, about 1.0 kilograms of weight is a raw material;
(2) slaughter: bloodletting is slaughtered, and cuts open the chest, gills, cuts duck pawl and duck wing;
(3) blanching: blanching is 6 minutes in boiling water, does not have blood red being as the criterion with meat;
(4) drift ice: drift ice takes out drip-dry moisture to cold in circulating water;
(5) preservative treatment: with concentration is that the Nisinz solution of 0.3 gram/kilogram soaked 30 minutes, takes out drip-dry;
(6) salt marsh: evenly be applied in the trunk surfaces externally and internally with dried salt, salt marsh is 12 hours under 4 ℃ of low temperature environments;
(7) dehydration: in 30 ℃, draughty place, carry out appropriateness and dewater 36 hours time, dehydration rate 26%;
(8) go to disturb flavor, seasoning: slow fire simmers 40 minutes in baste, takes out drip-dry, carries out rectification perfume (or spice) while hot.Wherein: formulation of flavoring liquid is-citric acid: monosodium glutamate: bright green onion: fresh ginger: salt: water=1: 9.7: 10.4: 32.8: 60: 2000; The baste consumption is 1.7 a kilograms/duck.Rectification perfume (or spice): with the Hakkas's watery wine evenly spray be distributed on the above-mentioned saline taste duck trunk that goes to disturb behind the flavor, the Hakkas's watery wine consumption is: 15 milliliters/duck.
(9) vacuum packaging: vacuum seal, vacuum-0.9MPa, evacuated time 30 seconds;
(10) sterilization: microwave disinfection, 80 ℃ of temperature, 14 minutes time;
(11) cooling: circulating water is cooled to room temperature, dries a bag surface moisture;
(12) pack: material package is stained with in pack into vacuum-packed duck and vacuum packaging.Wherein be stained with material package: press ginger: green onion: salt: monosodium glutamate: the Hakkas's watery wine=1: 0.71: 0.17: 0.27: 2.3 or peppermint: green onion: salt: monosodium glutamate: the Hakkas's watery wine=1: 0.12: 0.31: modulation in 0.13: 0.84, carry out the vacuum inner wrapping by 40-50 gram/bag then, adopt microwave disinfection again, 70 ℃ of temperature, 2 minutes time.
Through trial, this example product instant bagged, meat is flexible, anti-chews, and has the peculiar flavour that the wine duck is rinsed in Liancheng, and product can be deposited 1 year at normal temperatures.
Claims (1)
1. instant bouquet saline taste Liancheng white duck processing method is characterized in that it may further comprise the steps:
(1) raw material: getting the Liancheng white duck drake is raw material;
(2) slaughter: bloodletting is slaughtered, and cuts open the chest, gills, cuts duck pawl and duck wing;
(3) blanching: in boiling water blanching 6-8 minute, do not have blood red being as the criterion with meat;
(4) drift ice: drift ice takes out drip-dry to cold in circulating water;
(5) preservative treatment: with concentration is that the streptococcus lactis cellulose solution of 0.2-0.5 gram/kilogram soaked 25-35 minute, takes out drip-dry;
(6) salt marsh: will evenly be applied in the trunk surfaces externally and internally with dried salt through the duck trunk of above-mentioned processing, under the 4-5 ℃ of low temperature environment salt marsh 11-13 hour;
(7) dehydration: place 26-32 ℃, draughty place to dewater the duck trunk behind the above-mentioned salt marsh, time 35-37 hour, dehydration rate 26-28%;
(8) go to disturb flavor, seasoning: with the duck trunk after the above-mentioned dehydration, place baste to boil 30-50 minute, take out drip-dry, evenly spray the cloth yellow rice wine while hot; Wherein formulation of flavoring liquid is: citric acid: monosodium glutamate: bright green onion: fresh ginger: salt: water=1: 8-10: 10-12: 30-33: 50-70: 2000;
(9) vacuum packaging;
(10) sterilization: temperature 80-85 ℃, time 13-18 minute microwave disinfection;
(11) cooling: circulating water is cooled to room temperature;
(12) pack: material package is stained with in the vacuum-packed duck of packing into, vacuum packaging, the described prescription of being stained with material in the material package of being stained with is: ginger: green onion: salt: monosodium glutamate: yellow rice wine=1: 0.6-0.8: 0.1-0.2: 0.2-0.3: 2-3 or peppermint: green onion: salt: monosodium glutamate: yellow rice wine=1: 0.1-0.2: 0.3-0.4: 0.1-0.2: 0.8-1, carry out the vacuum inner wrapping by 40-50 gram/bag, 70-75 ℃ of microwave disinfection temperature, time 2-4 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100097596A CN101156694B (en) | 2007-11-02 | 2007-11-02 | Instant bouquet saline taste Liancheng white duck processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100097596A CN101156694B (en) | 2007-11-02 | 2007-11-02 | Instant bouquet saline taste Liancheng white duck processing method |
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| Publication Number | Publication Date |
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| CN101156694A CN101156694A (en) | 2008-04-09 |
| CN101156694B true CN101156694B (en) | 2010-12-15 |
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| CN2007100097596A Expired - Fee Related CN101156694B (en) | 2007-11-02 | 2007-11-02 | Instant bouquet saline taste Liancheng white duck processing method |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211240B (en) * | 2013-03-15 | 2015-04-29 | 安徽香泉湖禽业有限公司 | Health care duck with Cornu Cervi Pantotrichum taste and preparation method thereof |
| CN104336649B (en) * | 2014-10-20 | 2017-09-05 | 广西华兴食品有限公司 | A kind of preparation method of segmented duck leisure food |
| CN107318944A (en) * | 2017-06-16 | 2017-11-07 | 合肥岭牧农产品有限公司 | A kind of meat products processing method for extending the shelf life |
| CN110122819A (en) * | 2019-06-14 | 2019-08-16 | 福建鑫程食品有限公司 | One kind one draws self-heating Liancheng white duck health preserving soup product can processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045915A (en) * | 1989-04-01 | 1990-10-10 | 徐俊扬 | The processing method of poultry products |
| CN1231849A (en) * | 1998-04-15 | 1999-10-20 | 裘胜海 | Method for producing duck product |
| CN1533713A (en) * | 2003-03-31 | 2004-10-06 | 梅 彭 | Making method of flavour duck |
| CN101053413A (en) * | 2007-04-25 | 2007-10-17 | 江南大学 | Processing method for high quality vacuum packaged poultry products |
-
2007
- 2007-11-02 CN CN2007100097596A patent/CN101156694B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045915A (en) * | 1989-04-01 | 1990-10-10 | 徐俊扬 | The processing method of poultry products |
| CN1231849A (en) * | 1998-04-15 | 1999-10-20 | 裘胜海 | Method for producing duck product |
| CN1533713A (en) * | 2003-03-31 | 2004-10-06 | 梅 彭 | Making method of flavour duck |
| CN101053413A (en) * | 2007-04-25 | 2007-10-17 | 江南大学 | Processing method for high quality vacuum packaged poultry products |
Non-Patent Citations (2)
| Title |
|---|
| 邱洪冰等.醉鸭的加工工艺.肉类研究 6.2007,(6),21-22. |
| 邱洪冰等.醉鸭的加工工艺.肉类研究 6.2007,(6),21-22. * |
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