CN102204690B - Spicy segmented duck leisure food and production method thereof - Google Patents
Spicy segmented duck leisure food and production method thereof Download PDFInfo
- Publication number
- CN102204690B CN102204690B CN201110110449XA CN201110110449A CN102204690B CN 102204690 B CN102204690 B CN 102204690B CN 201110110449X A CN201110110449X A CN 201110110449XA CN 201110110449 A CN201110110449 A CN 201110110449A CN 102204690 B CN102204690 B CN 102204690B
- Authority
- CN
- China
- Prior art keywords
- duck
- raw material
- sterilization
- temperature
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method of spicy segmented duck leisure food which is characterized in that the production method adopts a segmented duck and its accessories as raw materials, and the production process flow comprises of: thawing, finishing, tumbling, salting, stewing, baking, segmenting, mixing, vacuum-packaging, sterilization, and drying. The salting raw materials comprise the following components: 100 parts of segmented duck raw materials, 1.20-1.60 parts of salty flavor, 1.10-1.30 parts of sweeteners, 0.30-0.50 parts of fishy-smell removing agents, 0.005-0.06 parts of pigments, 0.005-0.06 parts of preservatives, and 0.04-0.10 parts of spicy flavor; the stewing raw materials comprise the following components: 100 parts of salted segmented duck, 0.15-0.25 parts of sweeteners, 0.005-0.80 parts of seasoners, 0.04-0.25 parts of flavor enhancers, 0.005-0.02 parts of toners, and 0.8-1.2 parts of perfume. The product produced by the method has heavy fresh and fragrant smell, delicious spicy taste, pure flavor, and has unique flavor of spicy products.
Description
Technical field:
The present invention relates to a kind of fragrant pungent and cut apart the duck leisure food, belong to food processing technology field.
Background technology
Duck is of high nutritive value, and protein content is higher than beef and mutton, and wherein essential amino acids content also apparently higher than beef and mutton.Its fat content is lower than pig, beef or mutton, and its unrighted acid ratio is higher.Inorganic salt content is abundant in the duck, wherein contains phosphorus, sodium, iron, calcium, zinc, copper, and the selenium of trace, cobalt, molybdenum, magnesium, chromium etc., is one of important source of trace element in the human foods.In addition, also contain a large amount of vitamins in the duck, especially contain abundant B family vitamin and vitamin E.In China's traditional Chinese medicine, the duck nature and flavor are sweet, cold, effects such as nourishing, nourishing the stomach, kidney tonifying, consumer edema are arranged, ending hot dysentery, be relieving cough and reducing sputum.
Stewed duck with bean sauce is typical duck product, also is China tradition sauce spiced and stewed food, and because of its bright in color, smell is bright fragrant, and flavour is strong and favored by the consumer.But the stewed duck with bean sauce production cycle is long, and it is bigger that quality is influenced by thick gravy; Be difficult for long-term storage because of product moisture content is high, how sell with aquatic foods article mode; Because of gum level is high, the colloid stripping appears in sterilization process, and inter-adhesive and influence outward appearance between product.The quickening of Along with people's growth in the living standard and rhythm of life, the stewed duck with bean sauce goods of marketing fresh can not satisfy the demands of consumers, and a kind of instant bagged, nutrition health, stewed duck with bean sauce food easy to carry then is the active demand of consumer to duck product.
Summary of the invention
The objective of the invention is to the deficiency of prior art and provide a kind of fragrant pungent to cut apart duck leisure food and production method thereof; Be characterized in cutting apart duck and annex is a raw material with fresh or cold storage; Through thawing, finishing, vacuum tumbling, pickling, stew in soy sauce, the system of smoking, dry in the air, cut apart, mix that a kind of that explained hereafter such as system, packing, sterilization, rinsing and drying form has the peppery local flavor of strong perfume (or spice), the bright fragrant pungent fragrant, that flavour is mellow of smell is cut apart the duck leisure food, can transport at normal temperatures, store and sell.
The object of the invention is realized that by following technical measures wherein said raw material umber is parts by weight except that specified otherwise.
Fragrant pungent is cut apart the duck leisure food and is made up of preserving raw material and stew in soy sauce raw material components:
(1) preserving raw material
(2) stew in soy sauce raw material
Said to cut apart the duck raw material be duck dried meat, duck's gizzard, duck tongue, duck neck, duck's foot, duck wing, duck liver, duck leg or gizzard in any.
Savory agent in the said preserving raw material is one or both in salt and the soy sauce; Sweetener is one or both in white sugar and the rock sugar; Remove the raw meat agent and be in liquor and the cooking wine one or both; Pigment is one or both in caramel colorant and the Monascus color; Anticorrisive agent is one or both in sodium isoascorbate and the natrium nitrosum; The pungent material is one or both in chilli powder and the chilli extract.
Sweetener in the said stew in soy sauce raw material is one or both in white sugar and the rock sugar; Tasty agents is one or more in monosodium glutamate, I+G, the chickens' extract; Fumet is one or more in ethyl maltol, duck flavouring cream, duck overlord, yeast extract and the bone-marrow extract; Toner is one or both in red kojic rice powder and the Monascus color; Spices is Radix Glycyrrhizae, cassia bark, galingal, rhizoma zingiberis, anise, Sha Ren, the root of Dahurain angelica, buckle in vain, in cloves, tsaoko, capsicum and the Chinese prickly ash several kinds or all.
The production method that fragrant pungent is cut apart the duck leisure food may further comprise the steps:
(1) thaws
When selecting for use cold storage to cut apart the duck raw material, raw material needs in temperature is 15～18 ℃ thawing room, to thaw 10～12 hours, to the central temperature of raw material be-2～0 ℃;
(2) finishing
Fresh or thaw after raw material, thoroughly repair the hair stubble of cutting apart on duck and the accessory substance thereof, aging skin, nail, pathological tissues, extravasated blood and dirt etc., pick out undesirable raw material; Cut apart the rinsing in clear water reserviors earlier of duck and accessory substance thereof after the finishing, clean one by one again, fully remove the impurity and the dirt of watery blood and duck body and attachment surface;
(3) tumbling
The duck raw material of cutting apart after the above-mentioned finishing is added in the tumbler, add preserving raw material, cover the tumbling cover, tumbler is vacuumized processing, vacuum 0.08～0.09MPa by preserving raw material component in the power 1; Under the rotating speed of 10～20r/min, carry out the continuous tumbling 30～40min of vacuum, change the tumbling direction in the tumbling process frequently, carry out reverse tumbling.Temperature is 0～4 ℃ between tumbling;
(4) pickle
Raw material after the above-mentioned tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 24～48h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling;
(5) stew in soy sauce
Adopt jacketed pan with cover that raw material is carried out stew in soy sauce, open steam valve earlier old halogen soup is burnt to boiling, by stew in soy sauce raw material components in the power 1 the stew in soy sauce raw material is put into old halogen soup infusion 20～40min again, clean out the foam on halogen soup surface simultaneously; Hang with boat and to cut apart the duck raw material and change in the jacketed pan, cover the interlayer pot cover pickling; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 10～60 minutes; The steam off valve makes halogen soup temperature remain on 80～85 ℃ of stewing system 15～30min;
(6) system of smoking, dry in the air
With the timely vibrating screen of the raw material behind the above-mentioned stew in soy sauce, go into cigarette and smoke stove and smoke; Under 70～85 ℃ of conditions of temperature, smoke 20～90min; Smoke finish after with raw material change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature;
(7) cut apart, mix system
Cut apart duck body and annex thereof according to the specification requirement of final products; The refined oil uniform mixing of adding 2%～6%;
(8) vacuum packaging
Aluminium foil bag or high-temperature retort bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; To mix the system product with manual type and pack in aluminium foil bag or the high-temperature retort bag, in vacuum sealer, carry out vacuum seal; Vacuum is at 0.08～0.09MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃;
(9) sterilization
Semi-finished product after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, and solid accumulation thickness is no more than 15cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 10～12min, constant temperature time 10～20min, and back-pressure 15～25min cool time, counter-pressure is 0.15～0.2MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization;
(10) rinsing
Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual;
(11) drying
Change the semi-finished product after cleaning over to multi-level dryer, at 80～85 ℃ of drying 5～10min.
Performance test:
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
Organoleptic indicator's index sees for details shown in the table 1, and physical and chemical index sees for details shown in the table 2, and sanitary index sees for details shown in the table 3.
The present invention has the following advantages:
1 adopts vacuum tumbling operation, to cube meat massage, pickled effect, pickling material evenly disperses and absorbs, and can strengthen the adhesion of meat, improves product elasticity, promotes product quality.
2 adopt and to carry out dry-saltly under the cryogenic conditions, can effectively suppress microbial growth, and the preserved materials infiltration evenly, and nutrient loss is few, and goods are more dried, help the follow-up operation of smoking.
3 adopt old halogen stew in soy sauce, make finished product have unique delicious that fragrant delicate flavour is beautiful, local flavor is dense.
Technology is smoked in 4 employings, the shelf-life that not only can improve product, and improve toughness of products, give certain chewiness of product and good mouthfeel.
5 adopt high temperature sterilization technology, guarantee security of products, can transport, store and sell at normal temperature, have the long shelf-life.
6 to cut apart the duck raw material variety many, comprise duck dried meat, duck's gizzard, duck tongue, duck neck, duck's foot, duck wing, duck liver, duck leg, gizzard etc., can satisfy the demand of all kinds of crowds to different product.
Description of drawings
Fig. 1 is cut apart the process chart of duck leisure food production method for fragrant pungent
1 freezes the system raw material, 2 fresh feeds, and 3 thaw, 4 finishings, 5 tumblings, 6 pickle, 7 stew in soy sauces, 8 smoke, 9 systems of drying in the air, 10 cut apart, and 11 mix system, 12 packings, 13 sterilizations, 14 rinsings, 15 dryings, 16 finished products.
The specific embodiment
Through embodiment the present invention is carried out concrete description below, be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified, can not be interpreted as restriction protection domain of the present invention.The person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the content of the invention described above.
Embodiment 1
Select that to freeze duck's gizzard be raw material for use, raw material thawed 10 hours in temperature is 15 ℃ thawing room, to the central temperature of raw material be-2 ℃; Thoroughly repair yellow sarolemma, fat, pathological tissues, extravasated blood and dirt etc. on the duck's gizzard, pick out undesirable duck's gizzard; The rinsing in clear water reserviors earlier of duck's gizzard after the finishing is cleaned one by one again, fully removes the impurity and the dirt on watery blood and duck's gizzard surface; Duck's gizzard after the finishing is put into tumbler, add preserving raw material again: 100 parts of the duck's gizzards after the finishing, 1.4 parts of salt, 0.2 part in soy sauce; 1.2 parts of white granulated sugars, 0.1 part in rock sugar, 0.25 part of cooking wine, 0.15 part of liquor; 0.05 part of caramel colorant, 0.005 part of Monascus color, 0.05 part of sodium isoascorbate; 0.01 part of natrium nitrosum, 0.9 part of chilli powder, 0.04 part of chilli extract; Be tumbling 40min under the condition of 10r/min at vacuum 0.08MPa, rotating speed, temperature is 0～4 ℃ between tumbling; Duck's gizzard after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 24h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling; With jacketed pan duck's gizzard is carried out stew in soy sauce, open steam valve earlier old halogen soup is burnt to boiling, again the stew in soy sauce batching is put into halogen soup infusion 20min, clean out the foam on halogen soup surface simultaneously; The stew in soy sauce material formula is: pickle 100 parts of duck's gizzards, 0.1 part of white granulated sugar, 0.15 part in rock sugar, 0.5 part of monosodium glutamate, 0.2 part of chickens' extract; I+G0.005 part, 0.03 part of ethyl maltol, 0.05 part of duck flavouring cream, 0.05 part of duck overlord, 0.05 part of yeast extract; 0.05 part of bone-marrow extract, 0.015 part of red kojic rice powder, 0.005 part of Monascus color, 0.05 part in Radix Glycyrrhizae, 0.07 part on cassia bark; 0.02 part of galingal, 0.07 part of rhizoma zingiberis, anistree 0.16 part, 0.18 part of Sha Ren, 0.02 part of the root of Dahurain angelica; 0.04 part on white button, 0.05 part of cloves, 0.02 part of tsaoko, 0.22 part in capsicum, 0.10 part in Chinese prickly ash; With navigating to hang duck's gizzard is changed in the jacketed pan, cover the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 15min; The steam off valve makes halogen soup temperature remain on 80 ℃ of stewing system 15min; The timely vibrating screen of duck's gizzard behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 70 ℃ of conditions of temperature, smoke 20min; Smoke finish after with raw material change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature; Duck's gizzard is cut into the uniform sheet of 4～5mm thickness, adds 4% refined oil uniform mixing; The duck's gizzard that to mix system with manual type is packed in the aluminium foil bag, in vacuum sealer, carries out vacuum seal; Vacuum 0.09MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃; Duck's gizzard after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, solid accumulation thickness 15cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 10min, constant temperature time 10min, and back-pressure 15min cool time, counter-pressure is 0.15MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization; Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual; Change the semi-finished product after cleaning over to multi-level dryer, at 80 ℃ of dry 10min; Obtain the duck's gizzard leisure food of fragrant pungent.
Select that to freeze the duck tongue be raw material for use, raw material thawed 11 hours in temperature is 16 ℃ thawing room, to the central temperature of raw material be-1 ℃; Thoroughly repair Lao Pi, pathological tissues, extravasated blood and dirt etc. on the duck tongue, pick out undesirable duck tongue; The rinsing in clear water reserviors earlier of duck tongue after the finishing is cleaned one by one again, fully removes the impurity and the dirt on watery blood and duck tongue surface; Duck tongue after the finishing is put into tumbler, add preserving raw material again: 100 parts in the duck tongue after the finishing, 1.5 parts of salt, 1.3 parts of white granulated sugars, 0.35 part of cooking wine, 0.05 part of caramel colorant, 0.05 part of sodium isoascorbate, 1.0 parts of chilli powders; Be tumbling 35min under the condition of 15r/min at vacuum 0.09MPa, rotating speed, temperature is 0～4 ℃ between tumbling; Duck tongue after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 36h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling; , open steam valve earlier old halogen soup is burnt to boiling duck tonguing row stew in soy sauce with jacketed pan, again the stew in soy sauce batching is put into halogen soup infusion 30min, clean out the foam on halogen soup surface simultaneously; The stew in soy sauce material formula is: pickle 100 parts in duck tongue, 0.1 part of white granulated sugar, 0.8 part of monosodium glutamate, 0.04 part of ethyl maltol, 0.015 part of red kojic rice powder; 0.03 part in Radix Glycyrrhizae, 0.05 part on cassia bark, 0.01 part of galingal, 0.05 part of rhizoma zingiberis; Anistree 0.13 part, 0.14 part of Sha Ren, 0.01 part of the root of Dahurain angelica is detained 0.03 part in vain; 0.04 part of cloves, 0.01 part of tsaoko, 0.20 part in capsicum, 0.10 part in Chinese prickly ash; With navigating to hang the duck tongue is changed in the jacketed pan, cover the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 10min; The steam off valve makes halogen soup temperature remain on 80 ℃ of stewing system 10min; The timely vibrating screen of duck tongue behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 85 ℃ of conditions of temperature, smoke 90min; Smoke finish after with the duck tongue change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature; The refined oil uniform mixing of adding 2%; The duck tongue that to mix system with manual type is packed in the high-temperature retort bag, in vacuum sealer, carries out vacuum seal; Vacuum 0.08MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃; Duck tongue after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, solid accumulation thickness 12cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 10min, constant temperature time 10min, and back-pressure 20min cool time, counter-pressure is 0.17MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization; Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual; Change the semi-finished product after cleaning over to multi-level dryer, at 82 ℃ of dry 8min; Obtain the duck tongue leisure food of fragrant pungent.
Selecting bright duck liver for use is raw material, thoroughly repaiies sarolemma, fat, pathological tissues and dirt etc. on the duck liver, picks out undesirable duck liver; The rinsing in clear water reserviors earlier of duck liver after the finishing is cleaned one by one again, fully removes the impurity and the dirt on watery blood and duck liver surface; Duck liver after the finishing is put into tumbler, add preserving raw material again: 100 parts of the duck livers after the finishing, 1.6 parts in soy sauce, 1.1 parts in rock sugar, 0.35 part of liquor, 0.005 part of Monascus color, 0.01 part of natrium nitrosum, 0.04 part of chilli extract; Be tumbling 30min under the condition of 20r/min at vacuum 0.085MPa, rotating speed, temperature is 0～4 ℃ between tumbling; Duck liver after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 48h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling; With jacketed pan the duck liver is carried out stew in soy sauce, open steam valve earlier old halogen soup is burnt to boiling, again the stew in soy sauce batching is put into halogen soup infusion 40min, clean out the foam on halogen soup surface simultaneously; The stew in soy sauce material formula is: pickle 100 parts of duck livers, 0.15 part in rock sugar, 0.8 part of chickens' extract, 0.08 part of duck flavouring cream, 0.08 part of yeast extract; 0.08 part of bone-marrow extract, 0.005 part of Monascus color, 0.07 part in Radix Glycyrrhizae, 0.09 part on cassia bark, 0.04 part of galingal; 0.09 part of rhizoma zingiberis, anistree 0.18 part, 0.20 part of Sha Ren, 0.04 part of the root of Dahurain angelica is detained 0.06 part in vain; 0.07 part of cloves, 0.04 part of tsaoko, 0.22 part in capsicum, 0.10 part in Chinese prickly ash; With navigating to hang the duck liver is changed in the jacketed pan, cover the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 10min; The steam off valve makes halogen soup temperature remain on 85 ℃ of stewing system 15min; The timely vibrating screen of duck liver behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 80 ℃ of conditions of temperature, smoke 60min; Smoke finish after with the duck liver change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature; The duck liver is cut into the uniform sheet of 5mm thickness, adds 6% refined oil uniform mixing; The duck liver that will mix system with manual type is packed in the high-temperature retort bag, in vacuum sealer, carries out vacuum seal; Vacuum 0.085MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃; Duck liver after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, solid accumulation thickness 10cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 11min, constant temperature time 15min, and back-pressure 20min cool time, counter-pressure is 0.18MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization; Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual; Change the semi-finished product after cleaning over to multi-level dryer, at 85 ℃ of dry 5min; Obtain the duck liver leisure food of fragrant pungent.
Selecting bright duck dried meat for use is raw material, thoroughly repaiies hair stubble, pathological tissues, extravasated blood and dirt etc. on the duck dried meat, picks out undesirable duck dried meat; The rinsing in clear water reserviors earlier of duck dried meat after the finishing is cleaned one by one again, fully removes the impurity and the dirt on watery blood and duck dried meat surface; Duck dried meat after the finishing is put into tumbler, add preserving raw material again: 100 parts in the duck dried meat after the finishing, 1.0 parts of salt, 0.2 part in soy sauce; 0.8 part of white granulated sugar, 0.4 part in rock sugar, 0.25 part of cooking wine, 0.25 part of liquor; 0.05 part of caramel colorant, 0.01 part of Monascus color, 0.03 part of sodium isoascorbate; 0.005 part of natrium nitrosum, 0.5 part of chilli powder, 0.06 part of chilli extract; Be tumbling 40min under the condition of 20r/min at vacuum 0.08MPa, rotating speed, temperature is 0～4 ℃ between tumbling; Duck dried meat after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 48h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling; With jacketed pan the duck dried meat is carried out stew in soy sauce, open steam valve earlier old halogen soup is burnt to boiling, again the stew in soy sauce batching is put into halogen soup infusion 35min, clean out the foam on halogen soup surface simultaneously; The stew in soy sauce material formula is: pickle 100 parts in duck dried meat, 0.1 part of white granulated sugar, 0.1 part in rock sugar, I+G0.005 part; 0.05 part of ethyl maltol, 0.10 part of duck flavouring cream, 0.05 part of yeast extract, 0.05 part of bone-marrow extract; 0.05 part of red kojic rice powder, 0.005 part of Monascus color, anistree 0.16 part; 0.18 part of husky benevolence, 0.32 part in capsicum, 0.15 part in Chinese prickly ash; With navigating to hang the duck dried meat is changed in the jacketed pan, cover the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 60min; The steam off valve makes halogen soup temperature remain on 83 ℃ of stewing system 15min; The timely vibrating screen of duck dried meat behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 75 ℃ of conditions of temperature, smoke 25min; Smoke finish after with the duck dried meat change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature; The duck dried meat is cut into the uniform sheet of thickness, adds 3% refined oil uniform mixing; The duck dried meat that to mix system with manual type is packed in the high-temperature retort bag, in vacuum sealer, carries out vacuum seal; Vacuum 0.09MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃; Duck dried meat after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, solid accumulation thickness 6cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 12min, constant temperature time 25min, and back-pressure 25min cool time, counter-pressure is 0.20MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization; Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual; Change the semi-finished product after cleaning over to multi-level dryer, at 84 ℃ of dry 7min; Obtain the duck dried meat leisure food of fragrant pungent.
Select that to freeze the duck wing be raw material for use, raw material thawed 12 hours in temperature is 18 ℃ thawing room, to the central temperature of raw material be 0 ℃; Thoroughly repair hair stubble, pathological tissues, extravasated blood and dirt etc. on the duck wing, pick out undesirable duck wing; The rinsing in clear water reserviors earlier of duck wing after the finishing is cleaned one by one again, fully removes the impurity and the dirt on watery blood and duck wing surface; Duck wing after the finishing is put into tumbler, add preserving raw material again: 100 parts of the duck wings after the finishing, 1.0 parts of salt, 0.6 part in soy sauce; 0.6 part of white granulated sugar, 0.6 part in rock sugar, 0.15 part of cooking wine, 0.15 part of liquor; 0.03 part of caramel colorant, 0.001 part of Monascus color, 0.02 part of sodium isoascorbate; 0.01 part of natrium nitrosum, 02 part of chilli powder, 0.1 part of chilli extract; Be tumbling 30min under the condition of 10r/min at vacuum 0.09MPa, rotating speed, temperature is 0～4 ℃ between tumbling; Duck wing after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 36h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling; With jacketed pan the duck wing is carried out stew in soy sauce, open steam valve earlier old halogen soup is burnt to boiling, again the stew in soy sauce batching is put into halogen soup infusion 25min, clean out the foam on halogen soup surface simultaneously; The stew in soy sauce material formula is: pickle 100 parts of duck wings, 0.05 part of white granulated sugar, 0.1 part in rock sugar, 0.3 part of monosodium glutamate, 0.1 part of chickens' extract; I+G0.01 part, 0.05 part of duck flavouring cream, 0.05 part of yeast extract, 0.05 part of bone-marrow extract, 0.005 part of red kojic rice powder; 0.01 part of Monascus color, 0.08 part in Radix Glycyrrhizae, 0.10 part of rhizoma zingiberis, is detained 0.05 part in vain by anistree 0.10 part; 0.05 part of cloves, 0.02 part of tsaoko, 0.35 part in capsicum, 0.18 part in Chinese prickly ash; With navigating to hang the duck wing is changed in the jacketed pan, cover the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 10min; The steam off valve makes halogen soup temperature remain on 82 ℃ of stewing system 30min; The timely vibrating screen of duck wing behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 70 ℃ of conditions of temperature, smoke 85min; Smoke finish after with the duck wing change over to temperature be 0～4 ℃ dry in the air the system between be cooled to room temperature; The refined oil uniform mixing of adding 3%; The duck wing that to mix system with manual type is packed in the aluminium foil bag, in vacuum sealer, carries out vacuum seal; Vacuum 0.09MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely phenomenons such as sealing part does not have scalds, folds, impurity, oil stain; The make-up room temperature is 18～22 ℃; Duck wing after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, solid accumulation thickness 7cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 11min, constant temperature time 15min, and back-pressure 20min cool time, counter-pressure is 0.18MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization; Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator, carry out manual work again and washed by rubbing with the hands 3 minutes, fully oil stain and the foul in the flush away packaging bag; Change semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, the washing agent of removing in the packaging bag is residual; Change the semi-finished product after cleaning over to multi-level dryer, at 82 ℃ of dry 9min; Obtain the duck wing leisure food of fragrant pungent.
The fragrant pungent of table 1 is cut apart duck leisure food organoleptic indicator
The fragrant pungent of table 2 is cut apart duck leisure food physical and chemical index
| Project | Index |
| Salt (in NaCl)/(g/100g)<= | 5.0 |
| Plumbous (Pb)/(mg/kg)<= | 0.5 |
| Inorganic arsenic/(mg/kg)<= | 0.05 |
| Cadmium (Cd)/(mg/kg)<= | 0.1 |
| Total mercury (in Hg)/(mg/kg)<= | 0.05 |
| Nitrite is (with NaNO 2Meter, residual quantity)/(mg/kg)<= | 30 |
| Food additives | Press the regulation of GB 2760 |
The fragrant pungent of table 3 is cut apart duck leisure food sanitary index
| Project | Index |
| Total plate count/(cfu/g)<= | 80000 |
| Coliform/(MPN/100g)<= | 150 |
| Pathogenic bacteria (referring to salmonella, Shigella, staphylococcus aureus) | Must not detect |
Claims (4)
1. a fragrant pungent is cut apart the duck leisure food, it is characterized in that the preserving raw material of this leisure food and stew in soy sauce raw material are composed of the following components, counts by weight:
(1) preserving raw material
(2) stew in soy sauce raw material
And prepare by following processing step and process conditions:
(1) thaws
When selecting for use cold storage to cut apart the duck raw material, raw material needs in temperature is 15～18 ℃ thawing room, to thaw 10～12 hours, to the central temperature of raw material be-2～0 ℃;
(2) finishing
Fresh or thaw after raw material, thoroughly repair the hair stubble of cutting apart on duck and the accessory substance thereof, aging skin, nail, pathological tissues, extravasated blood and dirt, pick out undesirable raw material; Cut apart the rinsing in clear water reserviors earlier of duck and accessory substance thereof after the finishing, clean one by one again, fully remove the impurity and the dirt of watery blood and duck body and attachment surface;
(3) tumbling
The duck raw material of cutting apart after 100 parts of finishings is added in the tumbler, add 1.20 ~ 1.60 parts of savory agents again, 1.10 ~ 1.30 parts of sweeteners; Remove 0.30 ~ 0.50 part of raw meat agent; 0.005 ~ 0.06 part of pigment, 0.04 ~ 1.00 part in 0.005 ~ 0.06 part of anticorrisive agent and pungent material cover the tumbling cover; Tumbler is vacuumized processing, vacuum 0.08 ~ 0.09MPa; Under the rotating speed of 10 ~ 20r/min, carry out the continuous tumbling 30 ~ 40min of vacuum, change the tumbling direction in the tumbling process frequently, carry out reverse tumbling, temperature is 0～4 ℃ between tumbling;
(4) pickle
Raw material after the tumbling is changed in the stainless steel curing container between pickling, cover preservative film and pickle 24 ~ 48h, pickle 0～4 ℃ of a temperature; Every 6h stirs once during pickling;
(5) stew in soy sauce
Adopt jacketed pan with cover that raw material is carried out stew in soy sauce; Opening steam valve earlier burns old halogen soup to boiling; Again with 0.15 ~ 0.25 part of sweetener, 0.005 ~ 0.80 part of tasty agents, 0.04 ~ 0.25 part of fumet; 0.005 ~ 0.02 part of toner and spices are put into old halogen soup infusion 20 ~ 40min for 0.80 ~ 1.20 part, clean out the foam on halogen soup surface simultaneously; The duck raw material of cutting apart that hangs after 100 parts pickled with boat changes in the jacketed pan, covers the interlayer pot cover; The steam regulation valve makes halogen soup keep slight boiling condition, stew in soy sauce 10 ~ 60 minutes; The steam off valve makes halogen soup temperature remain on 80 ~ 85 ℃ of stewing system 15 ~ 30min;
(6) system of smoking, dry in the air
With the timely vibrating screen of the raw material behind the stew in soy sauce, go into cigarette and smoke stove and smoke; Under 70 ~ 85 ℃ of conditions of temperature, smoke 20 ~ 90min; Smoke finish after with raw material change over to temperature be 0 ~ 4 ℃ dry in the air the system between be cooled to room temperature;
(7) cut apart, mix system
Cut apart duck body and annex thereof according to the specification requirement of final products; The refined oil uniform mixing of adding 2% ~ 6%;
(8) vacuum packaging
Aluminium foil bag or high-temperature retort bag spray printing date of manufacture, coding requires clear, correct, the content intact of writing; To mix the system product with manual type and pack in aluminium foil bag or the high-temperature retort bag, in vacuum sealer, carry out vacuum seal; Vacuum is at 0.08 ~ 0.09MPa, seal widths 1cm; Packaging bag and product paste with tight, do not have gas leakage, pine bag phenomenon; Seal closely, sealing part does not have scalds, folds, impurity, oil stain phenomenon; The make-up room temperature is 18～22 ℃;
(9) sterilization
Semi-finished product after the vacuum packaging carried out sterilization in 1 hour, the high pressure water dip sterilization is adopted in sterilization; Material is put in the sterilization hurdle, and solid accumulation thickness is no more than 15cm, and guaranteeing when the sterilization hurdle stacks has the gap that is no less than 4cm with the sterilization hurdle on upper strata; Sterilization temperature is 121 ℃, and the sterilization heating-up time is 10 ~ 12min, constant temperature time 10 ~ 20min, and back-pressure 15 ~ 25min cool time, counter-pressure is 0.15～0.2MPa; When the temperature of cooling water dropped to below 38 ℃ in the sterilization still, the retorts discharging was opened in pressure release; The employed hardness of water requirement≤3mg/L of sterilization;
(10) rinsing
Changed in the rinsing bath product after the sterilization over to rinsing 5 minutes; Add washing agent during rinsing and open aerator; Carrying out manual work again washed by rubbing with the hands 3 minutes; Fully oil stain and the foul in the flush away packaging bag changes semi-finished product over to service sink after rinsing finishes and cleaned 5 minutes, and the washing agent of removing in the packaging bag is residual;
(11) drying
Change the semi-finished product after cleaning over to multi-level dryer, at 80～85 ℃ of drying 5 ~ 10min.
2. cut apart the duck leisure food according to the said fragrant pungent of claim 1, it is characterized in that the said duck raw material of cutting apart is in duck dried meat, duck's gizzard, duck tongue, duck neck, duck's foot, duck wing, duck liver or the duck leg any.
3. cut apart the duck leisure food according to the said fragrant pungent of claim 1, it is characterized in that the savory agent in the preserving raw material is salt and/or soy sauce; Sweetener is white sugar and/or rock sugar; Removing the raw meat agent is liquor and/or cooking wine; Pigment is caramel colorant and/or Monascus color; Anticorrisive agent is sodium isoascorbate and/or natrium nitrosum; The pungent material is chilli powder and/or chilli extract.
4. cut apart the duck leisure food according to the said fragrant pungent of claim 1, it is characterized in that the sweetener in the stew in soy sauce raw material is white sugar and/or rock sugar; Tasty agents is monosodium glutamate and/or chickens' extract; Fumet is one or more in ethyl maltol, yeast extract and the bone-marrow extract; Toner is red kojic rice powder and/or Monascus color; Spices is Radix Glycyrrhizae, cassia bark, galingal, rhizoma zingiberis, anise, Sha Ren, the root of Dahurain angelica, buckle in vain, in cloves, tsaoko, capsicum and the Chinese prickly ash several kinds or all.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110110449XA CN102204690B (en) | 2011-04-29 | 2011-04-29 | Spicy segmented duck leisure food and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110110449XA CN102204690B (en) | 2011-04-29 | 2011-04-29 | Spicy segmented duck leisure food and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102204690A CN102204690A (en) | 2011-10-05 |
| CN102204690B true CN102204690B (en) | 2012-12-05 |
Family
ID=44693965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110110449XA Expired - Fee Related CN102204690B (en) | 2011-04-29 | 2011-04-29 | Spicy segmented duck leisure food and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102204690B (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181576B (en) * | 2011-12-30 | 2014-09-10 | 徐州惠农益康肉制品有限公司 | Snack duck feet processing process |
| CN102669693A (en) * | 2012-05-25 | 2012-09-19 | 马胜清 | Spicy duck gizzards |
| CN102919873B (en) * | 2012-11-26 | 2013-11-20 | 四川大学 | Production method for pickled radish and duck soup leisure food |
| CN103549477B (en) * | 2013-11-13 | 2015-03-25 | 齐君峰 | Process for boiling Daokou roasted chickens in suspended manner |
| CN103719892A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Salted duck feet |
| CN103932237B (en) * | 2014-04-16 | 2016-04-13 | 江西上味世家食品有限公司 | The preparation method of nutrition flavor duck and device |
| CN104041843A (en) * | 2014-06-25 | 2014-09-17 | 盐城工学院 | Spicy duck snack food and production method thereof |
| CN104082771A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Grapefruit flavored duck webs and preparation method thereof |
| CN104041842B (en) * | 2014-06-27 | 2016-05-11 | 陕西东东包餐饮食品有限公司 | A kind of production technology of Chinese pepper duck dried meat |
| 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 |
| CN104432175A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Cured duck tongues |
| CN104351826A (en) * | 2014-12-03 | 2015-02-18 | 桂阳县川湘食品有限公司 | Instant braised duck web processing method |
| CN104687087A (en) * | 2014-12-30 | 2015-06-10 | 安徽先知缘食品有限公司 | Salt baked duck leg and preparation method thereof |
| CN104856080A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A processing technology of flavored and marinated duck necks |
| CN105166973A (en) * | 2015-09-18 | 2015-12-23 | 刘富来 | Processing method for instant salt roasted duck gizzard |
| CN105105192A (en) * | 2015-09-22 | 2015-12-02 | 湖北神丹健康食品有限公司 | Stewed grouse and processing method thereof |
| CN106107579A (en) * | 2016-04-18 | 2016-11-16 | 江苏益客天冠农业发展有限公司 | A kind of gingko pulp duck liver and preparation method thereof |
| CN107410911A (en) * | 2017-03-13 | 2017-12-01 | 江苏老侯珍禽食品有限公司 | A kind of leisure is the processing method of zone of eclipse meat duck bone |
| CN110679863A (en) * | 2019-09-17 | 2020-01-14 | 湖南喜味佳生物科技有限公司 | Preparation method and intelligent production line of marinated flavor freshwater fish product |
| CN115137055A (en) * | 2022-06-24 | 2022-10-04 | 化学与精细化工广东省实验室潮州分中心 | Preparation method and application of marinating material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163069A (en) * | 1996-03-21 | 1997-10-29 | 李嘉林 | Method for producing the first-rate cooked Jiangnan duck |
| CN101449834A (en) * | 2007-12-05 | 2009-06-10 | 刘生堂 | Bittern roast duck |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102028236A (en) * | 2010-11-05 | 2011-04-27 | 中国人民解放军海军医学研究所 | Gas conditioning method for chicken wings |
-
2011
- 2011-04-29 CN CN201110110449XA patent/CN102204690B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163069A (en) * | 1996-03-21 | 1997-10-29 | 李嘉林 | Method for producing the first-rate cooked Jiangnan duck |
| CN101449834A (en) * | 2007-12-05 | 2009-06-10 | 刘生堂 | Bittern roast duck |
| CN101715974A (en) * | 2009-12-08 | 2010-06-02 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| CN102028236A (en) * | 2010-11-05 | 2011-04-27 | 中国人民解放军海军医学研究所 | Gas conditioning method for chicken wings |
Non-Patent Citations (1)
| Title |
|---|
| 谢文锋等.香辣鸭翅的工艺改良研究.《肉类工业》.2009,(第2期),29. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102204690A (en) | 2011-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102204690B (en) | Spicy segmented duck leisure food and production method thereof | |
| CN102224941B (en) | Sauced split duck leisure food and production method thereof | |
| CN102742864B (en) | Method for preparing smoked sausages | |
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN102058104B (en) | Preparation method of braised pork with soy sauce | |
| CN105767931A (en) | Preserved meat and pickling method thereof | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN105707722A (en) | Beef with vinasse and dried meat flavor and making method thereof | |
| CN102125273B (en) | Method for pickling salted duck eggs in red wine sauce | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN105595227A (en) | Grain flavored preserved fish and processing method thereof | |
| CN103315331B (en) | Leisure hawthorn fish fillet and preparation method thereof | |
| CN105831614A (en) | Roasted chicken wings and preparation method thereof | |
| CN102228269A (en) | Fish scale leisure food and production process thereof | |
| CN103719898A (en) | Sauced duck neck | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN108497335A (en) | A kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method | |
| CN104223179A (en) | Processing technology for pretreating marinated meat type food | |
| CN105595226A (en) | Grain flavored preserved roasted fish and processing method thereof | |
| CN104323311A (en) | Preparation method of braised duck wings with beer | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN106722240A (en) | A kind of preparation method of green pepper fiber crops beef | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN105768011A (en) | Seafood spicy and hot soup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121205 Termination date: 20150429 |
|
| EXPY | Termination of patent right or utility model |