CN103120319A - Preparation method of flavor dried-salted ducks - Google Patents
Preparation method of flavor dried-salted ducks Download PDFInfo
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- CN103120319A CN103120319A CN2013100450827A CN201310045082A CN103120319A CN 103120319 A CN103120319 A CN 103120319A CN 2013100450827 A CN2013100450827 A CN 2013100450827A CN 201310045082 A CN201310045082 A CN 201310045082A CN 103120319 A CN103120319 A CN 103120319A
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Abstract
The invention discloses a preparation method of flavor dried-salted ducks. The preparation method disclosed by the invention comprises the following steps of: killing live ducks, and purifying, shaping and pickling the killed ducks, wherein the step of pickling comprises the following specific steps of: (1) frying salt to be hot, adding pepper powder to the salt, mixing the slat and the pepper powder uniformly and coating the mixture on the inner and outer surfaces of the purified and shaped dried-salted ducks; (2) flatly putting the dried-salted ducks in a container with the chests upwards, spraying white wine on the ducks, pickling the ducks for 24 hours and subsequently drying the dried-salted ducks taken out of the container; (3) washing salt rust by pure water; and (4) soaking the dried-salted ducks in a crystal sugar water solution for 3 hours, and then suspending and naturally drying the soaked ducks in a cool and ventilated place till 25%-35% of water is lost, thus obtaining finished products of the dried-salted ducks. The flavor dried-salted ducks prepared by the method disclosed by the invention are full in appearance, dry in body, bright in skin, thick, compact, fat but not greasy, rosy in lean meat and rich in nutrition and meet the requirement of overall high quality in the aspects of shape, color and flavor.
Description
Technical field
The present invention relates to a kind of preparation method of pressed salted duck, relate in particular to a kind of preparation method of local flavor pressed salted duck.
Background technology
Pressed salted duck is the cured food of salting down take duck as raw material.Its preparation method is generally:
(1) select materials: select the health duck alive more than 1.25 kilograms;
(2) raw material arranges: after the duck government official of administration that lives is put clean blood, the hot water of putting into immediately 60～70 ℃ soaks boiling hot epilation (pulling out twice by hand), an a flat iron plate for making cakes plucking time is unsuitable long, go wing to remove leg the duck body of cleaning, be about 6～7 centimetres of osculums in right wing incision one, take out the oesophagus crop, break colon, take out internal organ, clean residual blood and broken internal organ in body with cold water, then used cold water soak 4～5 hours, drain away the water and carry out shaping, its method be with the duck body dorsad under, tail is placed on case outwardly, palm firmly flattens three furculas, makes duck be flat rectangular;
(3) pickle: white wine is sprayed on the duck body, other batching is mixed with salt after crushed, be put on equably on the duck body and chamber thorax interior (salt can first be fried), then be placed in the pond that salts down (cylinder), generally salted down winter 40～60 hours, the centre is stirred 1～2 time, after the good duck body that salts down plays the pond, erase one by one dirt with towel, then with two bamboo chips intersections, duck is tied up directly;
(4) dry and fire-cure: will tie up straight duck body and be hung on after in ventilation or drying room, wind (baking) is done, and repeatedly fire-cure 40～50 minutes for fuel with husk etc., and treat surperficial golden yellowly, and be finished product during the abdominal cavity drying.
After also some places wipe salt and spices with duck body and chamber thorax, push down with weights such as slabstone or stone mills, make the duck body be tabular, approximately after 10 days, hanging got final product in air-dry 2～3 months.Pressed salted duck is more dried, and meat is more fragrant.
Above-mentioned traditional pressed salted duck making method, or through fire-cureing, can produce harmful carcinogen; Directly air-dry after smearing condiment, its mouthfeel is relatively poor, is being difficult to reach whole high-quality requirement aspect shape, look, flavor.
Summary of the invention
Purpose of the present invention just is to provide in order to address the above problem a kind of preparation method of the local flavor pressed salted duck reaching whole high-quality requirement aspect shape, look, flavor.
In order to achieve the above object, the present invention has adopted following technical scheme:
The preparation method of local flavor pressed salted duck of the present invention comprises that duck alive slaughters, purifies shaping and pickle, and described pickling comprises the following steps:
(1) salt is made popular, added pepper powder, spread upon the pressed salted duck surfaces externally and internally that purifies after shaping after mixing;
(2) the pressed salted duck chest is upwards kept flat with container in, spray white wine, pickle to take out after 24 hours and dry;
(3) wash away salt efflorescence with water purification;
(4) put into the rock sugar aqueous solution and soak after 3 hours and take out, hang on shady and cool ventilation place natural air drying, to the moisture that loses 25～35%, namely get local flavor pressed salted duck finished product.
As preferably, in described step (1), the component of salt is that the per kilogram pressed salted duck adds 300 gram salt, and the component of pepper powder is that the per kilogram pressed salted duck adds 50 gram pepper powders; In described step (2), the component of white wine is that the per kilogram pressed salted duck sprays 200 gram white wine; In described step (4), in the rock sugar aqueous solution, the mass ratio of rock sugar and water is 3:10.
Further, described purification shaping comprises wins internal organ and soaks boiling hotly, and the described method of winning internal organ is: at otch of lower abdomen transverse cuts of duck, with needlework, this otch is sewed it up after by this otch, internal organs all being taken out again; Describedly soak boiling hot method and be: the duck of sewing it up is immersed soak in the hot water of 65-70 ℃ and scalded 3 minutes.
Described duck alive is preferably the Jianchang duck.
Beneficial effect of the present invention is:
By the local flavor pressed salted duck that the method for the invention is made, profile is full, the soma skin is bright, abundant, tight, and fertile lean meat is rose, and is nutritious and oiliness, is reaching whole high-quality requirement aspect shape, look, flavor.
The specific embodiment
The below is described in detail with the preparation method of a preferred embodiment to local flavor pressed salted duck of the present invention:
Whole method comprises that duck alive slaughters, purifies shaping and pickle, wherein, and during the duck that lives is slaughtered, the duck that lives is selected and fills out fertile rear body weight the Jianchang duck more than 3.5 kilograms, slaughter and adopt manual operations, after duck is bound, cut off throat's tracheae and arteria carotis bloodletting 3-5 minute with cutter.
Then the duck after slaughtering is purified shaping: (1) wins internal organ: at otch of lower abdomen transverse cuts of duck, with needlework, this otch is sewed it up after by this otch, internal organs all being taken out again; (2) soak boiling hot: the duck of sewing it up is immersed soak in the hot water of 65-70 ℃ and was scalded 3 minutes, notice that water temperature must grasp, and need stir gently with waddy, hot water is immersed in feather, favourable depilation; (3) depilation: carried out filling out the essential artificial epilation of fertile duck of processing, soak scald finish after, first pull out while hot the feather of two wings, then smooth out with the fingers epidermis on duck shin, web and beak with hand, the feather with whole body pulls out light subsequently, removes fine, soft fur and hollow billet on carcass as far as possible; (4) cut open the chest to be shaped: will take out the trunk after internal organ and depilation, and keep flat after rinsing well with clear water, the above adds ballast, continues several hours, with the trunk extrusion molding, after taking-up with the surrounding along trimmed, namely get the pressed salted duck without the seasoning processing.
Pickle at last, comprise the following steps:
(1) salt is made popular, added pepper powder, spread upon the pressed salted duck surfaces externally and internally that purifies after shaping after mixing, the component of salt is that the per kilogram pressed salted duck adds 300 gram salt, and the component of pepper powder is that the per kilogram pressed salted duck adds 50 gram pepper powders;
(2) the pressed salted duck chest is upwards kept flat with container in, spray white wine, pickle to take out after 24 hours and dry, the component of white wine is per kilogram pressed salted duck sprinkling 200 gram white wine;
(3) wash away salt efflorescence with water purification;
(4) put into the rock sugar aqueous solution and soak, in the rock sugar aqueous solution, the mass ratio of rock sugar and water is 3:10, soaks after 3 hours and to take out, and hangs on shady and cool ventilation place natural air drying, to the moisture that loses 25～35%, namely gets local flavor pressed salted duck finished product.
Claims (4)
1. the preparation method of a local flavor pressed salted duck comprises that duck alive slaughters, purifies shaping and pickle, and it is characterized in that: described pickling comprises the following steps:
Salt is made popular, added pepper powder, spread upon the pressed salted duck surfaces externally and internally that purifies after shaping after mixing;
With the pressed salted duck chest upwards keep flat with container in, spray white wine, pickle to take out after 24 hours and dry;
Wash away salt efflorescence with water purification;
Put into the rock sugar aqueous solution and soak after 3 hours and take out, hang on shady and cool ventilation place natural air drying, to the moisture that loses 25～35%, namely get local flavor pressed salted duck finished product.
2. the preparation method of local flavor pressed salted duck according to claim 1, it is characterized in that: in described step (1), the component of salt is that the per kilogram pressed salted duck adds 300 gram salt, and the component of pepper powder is that the per kilogram pressed salted duck adds 50 gram pepper powders; In described step (2), the component of white wine is that the per kilogram pressed salted duck sprays 200 gram white wine; In described step (4), in the rock sugar aqueous solution, the mass ratio of rock sugar and water is 3:10.
3. the preparation method of local flavor pressed salted duck according to claim 1, it is characterized in that: described purification shaping comprises wins internal organ and soaks boiling hot, the described method of winning internal organ is: at otch of lower abdomen transverse cuts of duck, with needlework, this otch is sewed it up after by this otch, internal organs all being taken out again; Describedly soak boiling hot method and be: the duck of sewing it up is immersed soak in the hot water of 65-70 ℃ and scalded 3 minutes.
4. the preparation method of according to claim 1,2 or 3 described local flavor pressed salted ducks, it is characterized in that: described duck alive is the Jianchang duck.
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| CN2013100450827A CN103120319A (en) | 2013-02-05 | 2013-02-05 | Preparation method of flavor dried-salted ducks |
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| CN2013100450827A CN103120319A (en) | 2013-02-05 | 2013-02-05 | Preparation method of flavor dried-salted ducks |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN107373421A (en) * | 2017-07-19 | 2017-11-24 | 安徽王家坝生态农业有限公司 | The processing method that a kind of hand tears cold air drying making sheet duck |
| CN107712659A (en) * | 2017-11-18 | 2018-02-23 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of preparation method of mulberries pressed salted duck |
| CN108523015A (en) * | 2018-03-21 | 2018-09-14 | 安徽科技学院 | A kind of processing method of chu chrysanthemum beer duck in rice wine sauce |
| CN108967920A (en) * | 2018-08-17 | 2018-12-11 | 安徽皖山食品有限公司 | A kind of aromatic flavour pressed salted duck and preparation method thereof |
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
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| CN101703266A (en) * | 2009-11-09 | 2010-05-12 | 范群英 | Making method of dried salted duck |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104770747B (en) * | 2015-04-16 | 2018-11-06 | 无锡商业职业技术学院 | The method that two-way penetration method pickles bacon |
| CN107373421A (en) * | 2017-07-19 | 2017-11-24 | 安徽王家坝生态农业有限公司 | The processing method that a kind of hand tears cold air drying making sheet duck |
| CN107712659A (en) * | 2017-11-18 | 2018-02-23 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of preparation method of mulberries pressed salted duck |
| CN108523015A (en) * | 2018-03-21 | 2018-09-14 | 安徽科技学院 | A kind of processing method of chu chrysanthemum beer duck in rice wine sauce |
| CN108967920A (en) * | 2018-08-17 | 2018-12-11 | 安徽皖山食品有限公司 | A kind of aromatic flavour pressed salted duck and preparation method thereof |
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
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Application publication date: 20130529 |