CN102823881B

CN102823881B - Method for making plasma ducks by sansui ducks

Info

Publication number: CN102823881B
Application number: CN2012103460205A
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: CN102823881A

Abstract

The invention discloses a method for making plasma ducks by sansui ducks, which relates to food. The method comprises the procedures of duck selection, cleaning, sorting, stripping and slicing, salting, tightening, frying, stir-frying and seasoning, cooling, packaging and sterilizing, thus obtaining a finished product. The method is characterized in that selected sansui duck pieces are taken as main materials; four seasonings needed in the stir-frying are prefabricated for later use; and in the procedures of stir-frying and seasoning, when the fried duck pieces are subjected to stir-frying in a pan, namely, the duck is cooked by 40% to 50%, a first seasoning is added into and mixed with the duck pieces for stir-frying, when the duck is cooked by 70%, second and third seasonings are added into and mixed with the duck pieces for stir-frying, and when the duck is completely cooked, a fourth seasoning is added into the duck pieces, and then the duck pieces are subjected to stir-frying for 2 minutes, thus obtaining the plasma ducks made by the sansui ducks. The method can be used for making the delicious plasma duck food with special flavor, delicate meat and rich nutrients, enriches the life of people, and is applicable to the processing of the sansui ducks.

Description

Make the method for blood plasma duck with the Sansui duck

Technical field

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

The blood plasma duck is the dish of firing with duck, and among the people have many ways, and the finished product local flavor of making has nothing in common with each other.But with the blood plasma duck that the Sansui duck is fired distinguished delicious food is arranged.At present, also do not make the patent application of blood plasma 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 blood plasma duck with the Sansui duck, with increase ticbit, enrich people life, promote that people's is healthy.

In general, the making of blood plasma duck all comprises following operation: selected duck → cleaning → arrangement → stripping and slicing → pickle → tight → fried → frying and seasoning → cooling → packing → sterilization → obtain finished product, and need light-coloured vinegar to transfer duck blood usually.Have flavour in order to make, tasty blood plasma duck, the method that the inventor provides has following feature:

(1) be major ingredient with selected Sansui duck, every part in 12.5kg;

(2) 4 kinds of required flavorings of prefabricated frying:

First kind, take off the row raw material: A. edible oil 1kg; Category-B. chilli 300g, garlic 220g, ginger 180g, wherein chilli is cleaned and to be put pot interior hot water and boil 5～8min and pull that to mix pulverizing stand-by with clean garlic, ginger out; The C class. Chinese prickly ash 50g, anistree 20g, cloves 20g, nutmeg 12g, cassia bark 12g, fennel seeds 12g, it is stand-by to mix pulverizing; D class: salt 60g, cooking wine 50g, vinegar 50g, white sugar 20g, monosodium glutamate 8g, chickens' extract 8g; To eat earlier burn about 100 ℃ of heat in the oil cauldron after, boil with 1～2 grade of little fire in the pot in category-B put; Boil with little fire in the pot in again the C class being put behind the 10min; Boil with little fire in the pot in again the D class being put behind 11～15min; Take the dish out of the pot after the cooling, this condiment is contained in the container of sealing, standby;

Second kind, get spice Chinese prickly ash 7g, anistree 7g, cloves 7g, nutmeg 7g, cassia bark 7g, fennel seeds 7g pulverizes then above-mentioned 6 kinds of spices by prescription respectively and mixes, and is standby;

The third gets 4kg Sansui duck duck blood, mixes with the 500g mature vinegar and smashs to pieces, and is standby;

The 4th kind, get Chinese prickly ash 50g and pull out with hot water bubble 5～8min, dry, put into to naturally cool to after the edible rusting heat to 100 of 1kg ℃ and put into Chinese prickly ash about 70 ℃ with the fried 3～4min of little fire, the Chinese prickly ash slag to be filtered make Chinese prickly ash oil, Sheng is gone in the airtight container, and is standby;

(3) in frying and seasoning operation, when the duck major ingredient is gone into the pot stir-fry after fried, when namely duck is 4～5 maturations, add first kind of flavoring and duck piece mixing frying; When frying to 7 maturations, duck adds second kind and the third flavoring and duck piece mixing frying; Add the 4th kind of flavoring when duck is fried to full maturity, frying 2min namely obtains the blood plasma duck made from the Sansui duck

Except frying and seasoning, all the other each production process are conventional process.

The inventor points out: during first kind of flavoring of frying, must use little fire, fire can not be big; Will ceaselessly fry and turn over, cutting to have burning, otherwise can destroy the local flavor of finished product.

Of the present inventionly make the method for blood plasma duck with the Sansui duck, can produce and a kind ofly have flavour, tasty, fine and tender taste, be rich in the food of nutrition, 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 the blood plasma duck with the Sansui duck is as follows:

4 kinds of flavorings that at first prefabricated frying and seasoning are required:

The 4th kind, get Chinese prickly ash 50g with hot water bubble 5～8min, pull out, dry, naturally cool to about 70 ℃ after putting the edible rusting heat to 100 of 1kg ℃ into, put into Chinese prickly ash with the fried 3～4min of little fire, Chinese prickly ash to be filtered make Chinese prickly ash oil, Sheng is gone in the airtight container, and is standby.

Get in advance butcher, freezing Sansui duck, 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, be organized into the piece material; Then by technological requirement standard piecemeal, get 12.5kg afterwards, pickling 30min(salt consumption spring, summer with salt is 350g～300g, and autumn, winter are 350g～450g); Use tight rinsing 5min of clear water of 80 ℃ afterwards, leaching solid carbon dioxide part behind the flush away watery blood; The duck piece put into fried restriction 8～10min in 160 ℃～180 ℃ the 2kg rapeseed oil deep fat, about 4～5 maturations are namely pulled out; In heat pot, put into the 2kg edible oil, burn and to explode the duck piece of making after the heat and pour the big fire 10～12min that stir-fries into, add first kind of flavoring and duck piece mixing frying; Moderate heat continue to stir-fry about 5min, fry when duck and to add second kind and the third flavoring and duck piece mixing frying when ripe to 7; Transferring to low baking temperature about 3min that stir-fries, add white sugar 20g, chickens' extract 25g, monosodium glutamate 25g, ethyl maltol 10g and the 4th kind of flavoring more one by one--Chinese prickly ash oil 200g takes the dish out of the pot behind the 2min that continues again to stir-fry.

Be cooled to 30 ℃～60 ℃, meter is heavy, and namely net content is qualified according to specification ± 5g; Under 1.5～2.0MPa vacuum, use the food-grade polyethylene packaging bags, and use the packing machine heat sealing; Put into that retort heats up, insulation, cooling three phases 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 finished product of packaging bag is tested, eligible adds external packing, is product; The failure is eliminated.

The inventor points out, the Sansui duck has its special quality, have only with the Sansui duck be raw material, the blood plasma 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 the blood plasma duck, its mouthfeel, taste and nutritive value all can not be compared U.S. with blood plasma duck of the present invention.

Above-described embodiment only is the example with the blood plasma 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 blood plasma duck made from method of the same race all within the scope of protection of the invention.

Claims

1. make the method for blood plasma duck with the Sansui duck for one kind, comprise following operation: selected duck → cleaning → arrangement → stripping and slicing → pickle → tight → fried → frying and seasoning → cooling → packing → sterilization → obtain finished product, it is characterized in that:

(1) be major ingredient with selected Sansui duck, every part in 12.5kg;

(2) 4 kinds of required flavorings of prefabricated frying and seasoning operation:

First kind, take off the row raw material: category-A. edible oil 1kg; Category-B. chilli 300g, garlic 220g, ginger 180g, wherein chilli is cleaned and to be put pot interior hot water and boil 5～8min and pull out, and to mix pulverizing stand-by with clean garlic, ginger; The C class. Chinese prickly ash 50g, anistree 20g, cloves 20g, nutmeg 12g, cassia bark 12g, fennel seeds 12g, it is stand-by to mix pulverizing; D class: salt 60g, cooking wine 50g, vinegar 50g, white sugar 20g, monosodium glutamate 8g, chickens' extract 8g; To eat earlier burn 100 ℃ of heat in the oil cauldron after, category-B is put into pot boils with little fire; The C class being put into pot behind the 10min boils with little fire again; The D class being put into pot behind 11～15min boils with little fire again; Take the dish out of the pot after the cooling, this condiment is contained in the container of sealing, standby;

The 4th kind, get Chinese prickly ash 50g and pull out with hot water bubble 5～8min, dry; Naturally cool to 70 ℃ after the edible rusting heat to 100 of 1kg ℃, put into Chinese prickly ash with the fried 3～4min of little fire, Chinese prickly ash is filtered make Chinese prickly ash oil, Sheng is gone in the airtight container, and is standby;

(3) in frying and seasoning operation, when the duck piece is gone into the pot stir-fry after fried, when namely duck is 4～5 maturations, add first kind of flavoring and duck piece mixing frying; When frying to 7 maturations, duck adds second kind and the third flavoring and duck piece mixing frying; Add the Chinese prickly ash oil 200g of the 4th kind of flavoring when duck is fried to full maturity, frying 2min namely obtains the blood plasma duck made from the Sansui duck.

2. in accordance with the method for claim 1, it is characterized in that except frying and seasoning that all the other each production process are conventional process.