CN102813231B

CN102813231B - Preparation method of fragrant duck by using Sanhu duck

Info

Publication number: CN102813231B
Application number: CN2012103453678A
Authority: CN
Inventors: 吴文通; 吴小玉
Original assignee: GUIZHOU QIANLISHAN ECOLOGICAL FOOD CO Ltd
Current assignee: GUIZHOU QIANLISHAN ECOLOGICAL FOOD CO Ltd
Priority date: 2012-09-18
Filing date: 2012-09-18
Publication date: 2013-08-14
Anticipated expiration: 2032-09-18
Also published as: CN102813231A

Abstract

The invention discloses a preparation method of fragrant duck by using Sanhu duck and relates to the food. According to the method, the pre-prepared dry marinade material comprises edible oil, salt, soy sauce, mature vinegar, cooking wine, white sugar, ginger, dry red pepper, anise, pepper, clove, cinnamon, amomum tsao-ko, interior eardamom, fennel, rhizoma kaempferiae, dried tangerine, cinnamon, monosodium glutamate, chicken powder and long pepper. The carefully chosen Sanhu duck is taken as a main material. The preparation method comprises the following steps of: cleaning the carefully chosen Sanhu duck, firstly carrying out dry curing, secondly tightly matching, thirdly caramelizing, fourthly carrying out roast smoking, fifthly cooking after cleaning, and finally carrying out vacuum packing, high-temperature sterilizing, cooling and checking, wherein the eligible product is the fragrant duck product. The fragrant duck prepared by the prepared method is unique in flavor, delicious and tasty, tender in meat texture, and abundant in nutrition, thereby being a healthy and delicate food, so that the life of people can be enriched. The preparation method is suitable for the processing of the Sanhu duck.

Description

Make the method for fragrant duck with the Sansui duck

Technical field

The present invention is relevant with food, in particular to the preparation method of fragrant duck.

Technical background

The Sansui duck ( Sansui duck) belong to small-sized egg type local varieties, be that China's four big local eggs are one of duck, 2003 by typing " Chinese poultry local varieties resource collection of illustrative plates " by typing " Guizhou livestock and poultry species will " in 1993 by typing " Chinese poultry kind will " in 1989.The Sansui duck is the producing region centered by the Sansui County, Guizhou Province, is distributed in Shi Yu counties such as Zhenyuan, Cengong, Tianzhu, Taijiang, Jianhe.The raising of Sansui duck in recent years covers more than 20 counties and cities, and producing region, the center duck number of animals raised remains on more than 200～3,000,000, and main biological characteristics is: duck head show neck is thin, and leg is long slightly; It is long to stop body, and build is gently little, is ship shape, and feather closely has gloss, and resistance and looking for food property are strong, fit for depasturing.The Sansui duck is rich in the amino acid of needed by human body and protein and at the bottom of the cholesterol, fine and tender taste, delicious bright fragrant is the wholefood that people like.

Fragrant duck is the dish of making of duck, and among the people have some ways, and the finished product local flavor of making has nothing in common with each other.Chinese patent database also has some relevant application part, for example ZL93105178.9 number " Chinese Wolfberry roast duck ", No. 200610016394.5 " a kind of preparation method of nourishing tasty duck ", No. 200710112821.4 " method for makings of medicinal lilac duck " etc.These technical schemes all are that Chinese medicine and spices are filled in the duck abdominal cavity only, bake to make again.

The fragrant duck made from the Sansui duck has distinguished delicious food.At present, also do not make the patent application of fragrant duck with the Sansui duck.

Summary of the invention

The object of the present invention is to provide and a kind ofly make the method for fragrant duck with the Sansui duck, with increase ticbit, enrich people life, promote that people's is healthy.

Have flavour in order to make with the Sansui duck, tasty sauced duck meat, the method that the inventor provides has following feature:

(1) prefabricated dry-salt material:

Get edible oil 9kg, salt 6kg, soy sauce 300g, mature vinegar 300g, cooking wine 300g, white sugar 150g, ginger 500g, chilli 600g, anistree 60g, Chinese prickly ash 900g, cloves 25g, meat bandit 25g, tsaoko 20g, Sha Ren 20g, fennel seeds 15g, three naphthalene 20g, dried orange peel 15g, cassia bark 15g, monosodium glutamate 600g, 50 of chickens' extracts, Bi dials 800g, mixing is smashed, make dry-salt material, standby;

(2) be major ingredient with selected Sansui duck, get 100kg, clean up, remove duck and have a strong smell;

(3) manufacturing process is: the first step is carried out dry-salt, and the duck that is about to clean, put in order is only pickled duck surface and abdominal cavity with refined salt; Second step was carried out tight, namely the duck of answering halogen was only gone here and there in hot water more than 80 ℃, to remove duck body surface and intraperitoneal hemorrhage dirt; The 3rd step was gone up fried sugar, namely was boiled into liquid state with maltose and water in 1: 2 ratio, evenly was applied to duck with brush and showed body, dried; The 4th step fire-cureed, and fire-cureed with charcoal fire and lignum cinnamomi camphorae, made the duck body be purplish red; The 5th step was cleaned the back boiling, the flush away flue dust of the duck after being about to fire-cure, and it is well-done to be put in the digester boiling, and cooling takes the dish out of the pot then, obtains finished product; According to conventional method vacuum packaging, high temperature sterilization, cooling, check, qualified product is fragrant duck product at last.

Above-mentioned dry-salt be with refined salt duck surface and abdominal cavity to be pickled, every 1kg duck salt 25g, salting period are 3h in summer, winter 5h.

The above-mentioned time of fire-cureing is 6h.

Above-mentioned digestion time is 15min.

Above-mentioned high temperature sterilization divides the three phases that heats up, is incubated, lowers the temperature, and heating-up time 30～40min reaches 120 ℃ of end; Temperature retention time 15min, temperature is controlled at 121 ℃, and pressure stability is at 0.18～0.20MPa; Temperature fall time 20～25min is down to 30 ℃～35 ℃, and product takes the dish out of the pot.

Of the present inventionly make the method for fragrant duck with the Sansui duck, the fragrant duck of making has flavour, tasty, fine and tender taste, is rich in nutrition, is a kind of health, tasty food, can enrich people's life.Be applicable to the processing of Sansui duck.

The specific embodiment

Following examples can describe method of the present invention in detail:

The production process that a thousand li mountain, embodiment Guizhou ecological food limited company makes fragrant duck with the Sansui duck is as follows:

At first prefabricated dry-salt material: get edible oil 9kg, salt 6kg, soy sauce 300g, mature vinegar 300g, cooking wine 300g, white sugar 150g, ginger 500g, chilli 600g, anistree 60g, Chinese prickly ash 900g, cloves 25g meat bandit 25g, tsaoko 20g, Sha Ren 20g, fennel seeds 15g, three naphthalene 20g, dried orange peel 15g, cassia bark 15g, monosodium glutamate 600g, 50 of chickens' extracts, Bi dials 800g, mixing is smashed, make dry-salt material, standby;

Get in advance butcher, freezing Sansui duck duck 100kg, put into rustless steel container and add water and thaw naturally; Get clean every duck after thawing and stick up two subcutaneous ball ducks of tail and have a strong smell, clean up; Then with dry-salt material duck surface and abdominal cavity are pickled; Carry out tight afterwards ,Namely the duck of answering halogen is only gone here and there in hot water more than 80 ℃, remove duck body surface and intraperitoneal hemorrhage dirt; Go up fried sugar again ,Namely use happy sugar (being maltose) and water to be boiled into liquid state by 1: 2 ratio, evenly be applied to duck with brush and show body, dry; Then fire-cure again ,Fire-cure with charcoal fire and lignum cinnamomi camphorae, make the duck body be purplish red; Duck after will fire-cureing an afterwards flush away flue dust, it is well-done to be put in the digester boiling, and cooling takes the dish out of the pot then, obtains finished product.

After treating that duck is only cooled off, pack with aluminium foil combined package bag or transparent vacuum high temperature combined package bag, vacuum packing machine pressure uses control at 1.5～2.0MPa, and uses the packing machine heat sealing; Put into retort and divide the three phases that heats up, is incubated, lowers the temperature to carry out high temperature sterilization, its temperature-rise period control time is that 35～40min, temperature reach till 120 ℃; At 121 ℃ of insulations down, the insulation 13min of specification 280g, the insulation 15min of specification 480g or 500g; Pressure stability is at 0.18～0.20MPa therebetween; High temperature sterilization finishes the back cooling, and control cooling 20～18min is down to 30 ℃ and goes out retort.

At last the packaging bag of packed products is tested, eligible is sprayed signs such as coding, date of manufacture, lot number at bag, add external packing, is product; The failure is eliminated.

Device therefor is stainless steel tank, stainless steel ladle car, stainless steel cask, stainless steel chopping board, stainless steel handcart, digester, stainless steel jacketed pan or stainless steel basket type jacketed pan, vacuum packing machine, high-temperature sterilization pot, ink jet numbering machine, metal detector etc.

The inventor points out, the Sansui duck has its special quality, have only with the Sansui duck be raw material, the fragrant duck of making of flavoring of the present invention just has flavour, tasty, fine and tender taste, is rich in the characteristics of nutrition, though adopt the duck of other kinds also where to be processed into fragrant duck, its mouthfeel, taste and nutritive value all can not be compared U.S. with fragrant duck of the present invention.

Above-described embodiment only is the example with the fragrant duck typical method of Sansui duck making, but protection of the present invention is not so limited; Any raw material to flavoring increased and decreased but the fragrant duck made from method of the same race all within the scope of protection of the invention.

Claims

1. make the method for fragrant duck with the Sansui duck for one kind, it is characterized in that:

(1) prefabricated dry-salt material:

Get edible oil 9kg, salt 6kg, soy sauce 300g, mature vinegar 300g, cooking wine 300g, white sugar 150g, ginger 500g, chilli 600g, anistree 60g, Chinese prickly ash 900g, cloves 25g, nutmeg 25g, tsaoko 20g, fructus amomi 20g, fennel seeds 15g, kaempferia galamga 20g, dried orange peel 15g, cassia bark 15g, monosodium glutamate 600g, chickens' extract 50g, Bi dial 800g, mixing is smashed, make dry-salt material, standby;

(2) be major ingredient with selected Sansui duck 100kg, clean up, remove duck and have a strong smell;

(3) manufacturing process is: the first step is carried out dry-salt, and the duck that is about to clean, put in order is pickled duck surface and abdominal cavity with dry-salt material; Second step was carried out tight, namely the duck of answering halogen was quick-boiled in hot water more than 80 ℃, to remove duck body surface and intraperitoneal hemorrhage dirt; The 3rd step was gone up fried sugar, namely was boiled into liquid state with maltose and water in 1: 2 ratio, evenly was applied to duck with brush and showed body, dried; The 4th step fire-cureed, and fire-cureed with charcoal fire and lignum cinnamomi camphorae, made the duck body be purplish red; The 5th step was cleaned the back boiling, the duck flush away flue dust after being about to fire-cure, and it is well-done to be put in the digester boiling, and cooling takes the dish out of the pot then, obtains finished product; According to conventional method vacuum packaging, high temperature sterilization, cooling, check, qualified product is fragrant duck product at last.

2. in accordance with the method for claim 1, it is characterized in that the described dry-salt time is 3h in summer, winter 5h.

3. in accordance with the method for claim 1, it is characterized in that the described time of fire-cureing is 6h.

4. in accordance with the method for claim 1, it is characterized in that described digestion time is 15min.