CN104095247A - Sauce duck and preparation method thereof - Google Patents
Sauce duck and preparation method thereof Download PDFInfo
- Publication number
- CN104095247A CN104095247A CN201410196738.XA CN201410196738A CN104095247A CN 104095247 A CN104095247 A CN 104095247A CN 201410196738 A CN201410196738 A CN 201410196738A CN 104095247 A CN104095247 A CN 104095247A
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- Prior art keywords
- duck
- sauce
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- bean sauce
- raw material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food, and concretely relates to a sauce duck and a preparation method thereof. The preparation method comprises the following steps: selecting a Cherry Valley lean-type duck as the raw materials; cleaning frozen duck; sousing the frozen duck with a sauce for 18-24 hours, wherein the sauce comprises the following raw materials by weight: soya sauce 50-80g, sodium glutamate 5-15g, white sugar 10-20g, salt 10-20g, spice 10-20g and nitrite 0.5-1.5g; air drying the soused duck at 40-75 DEG C for 8-12 hours; vacuum packaging the air-dried duck; sterilizing the duck at 121-135 DEG C for 40-60 min; freezing the sterilized sauced duck at -18 to -22 DEG C. The preparation method is simple and easy to control, and the prepared sauced duck has delicious and special taste, is very convenient for consumption, and facilitates daily living and going outside of people.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of stewed duck with bean sauce and preparation method thereof.
Background technology
Motherland's medical science is thought, duck taste is sweet micro-salty, property cooler, enter spleen, stomach, lung and kidney channel, have " grow the moon of the five internal organs; the heat of clear consumptive disease; the row water of enriching blood, nourishing the stomach to improve the production of body fluid, cough-relieving breath is frightened " etc., there is effect clearing heat and detoxicating, nourishing Yin and falling fire, hemostasis dysentery and nourishing, particularly the treatment of patients with measles, heat symptom-complex is had to obvious curative effects.Also have duck blood, duck liver, duck courage and pale blue also to have a medical value.As duck, people often edible decapacitation supplement outside the multiple nutritional components of needed by human, also can dispel hot summer weather, health body-building, and to suffering from the hot hectic fever due to yin of consumptive disease, just food is few dry, oedema, night sweat, dry throat and mouth, and man's seminal emission, woman's menses wait disorder particularly suitable less.Aliphatic acid fusing point in duck is low, is easy to digestion.Contained B family vitamin and vitamin E are many compared with other meats, are highly resistant to athlete's foot, and neuritis and inflammation can also be anti-ageing.In duck, contain the nicotinic acid compared with horn of plenty, it is one of composition forming two kinds of important coenzyme in human body, and the heart disease patients such as myocardial infarction are had to protective effect.Duck is cold, cold in nature, and taste is sweet, salty, main large qi-restoratives labor.Grow the moon of the five internal organs, the heat of clear consumptive disease, the row water of enriching blood, nourishing the stomach to improve the production of body fluid, cough-relieving, from frightened, helps digestion.Common people are edibility, especially body heat, get angry, weak, the food patient less, after constipation, oedema, heart disease, cancer patient and radiotherapy, chemotherapy should eat.
Stewed duck with bean sauce is Shanghai, one of Hangzhou Deng Di Han nationality traditional properties famous dish.Tender, mellow oiliness, the fragrant delicious taste of the black meat of stewed duck with bean sauce skin, has perfume (or spice), peppery, numb, crisp, tender feature, and meat chewiness, fresh and tender tempting, seems unremarkable, smells but very fragrantly, allows people be eager to taste; It is because of yellow black the gaining the name of color and luster, and its taste is far away, be with in sweet peppery, peppery middle band fiber crops, in fiber crops, band is fragrant, fragrance to the marrow, drools with envy people, that eats does not forget.
Summary of the invention
The object of the invention is the defect for above-mentioned prior art, a kind of stewed duck with bean sauce and preparation method thereof is provided, tool delicious flavour, the advantage such as processing technology is simple and easy to control, instant.
Object of the present invention can be achieved through the following technical solutions:
A production technology for stewed duck with bean sauce, is characterized in that: comprise the following steps:
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 18 ~ 24 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 50g ~ 80g, monosodium glutamate: 5g ~ 15g, white sugar: 10g ~ 20g, salt: 10g ~ 20g, spice: 10g ~ 20g, nitrite: 0.5g ~ 1.5g;
(4) at 40 DEG C ~ 75 DEG C temperature air-dry 8 ~ 12 hours;
(5) vacuum packaging;
(6) sterilize at 121 DEG C ~ 135 DEG C 40 ~ 60min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-18 DEG C ~-22 DEG C freezing.
Most preferably, the best weight ratio raw material of pickling batching of this stewed duck with bean sauce is as follows: soy sauce: 50g, monosodium glutamate: 5g, white sugar: 10g, salt: 10g, spice: 10g, nitrite: 0.5g.
Further, the air-dry temperature in described step (4) is 50 DEG C ~ 65 DEG C, and air-dry time is 10 ~ 12 hours.
Further, the sterilisation temp in described step (6) is 125 DEG C ~ 130 DEG C, and disinfecting time is 50min ~ 55min.
Further, the cryogenic temperature in described step (7) is-19 DEG C ~-20 DEG C.
The invention has the beneficial effects as follows: the present invention not only preparation method is simple and easy to control, and the stewed duck with bean sauce delicious flavour of producing, special taste, it is also very convenient to eat, and has facilitated the daily life of people and has gone out.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
A production technology for stewed duck with bean sauce, comprises the following steps:
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 18 ~ 24 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 50g ~ 80g, monosodium glutamate: 5g ~ 15g, white sugar: 10g ~ 20g, salt: 10g ~ 20g, spice: 10g ~ 20g, nitrite: 0.5g ~ 1.5g;
(4) at 40 DEG C ~ 75 DEG C temperature air-dry 8 ~ 12 hours;
(5) vacuum packaging;
(6) sterilize at 121 DEG C ~ 135 DEG C 40 ~ 60min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-18 DEG C ~-22 DEG C freezing.
Embodiment 1
A production technology for stewed duck with bean sauce, comprises the following steps:;
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 18 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 50g, monosodium glutamate: 5g, white sugar: 10g, salt: 10g, spice: 10g, nitrite: 0.5g;
(4) at 55 DEG C of temperature air-dry 9 hours;
(5) vacuum packaging;
(6) sterilize at 121 DEG C 40min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-18 DEG C freezing.
Embodiment 2
A production technology for stewed duck with bean sauce, comprises the following steps:;
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 19 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 65g, monosodium glutamate: 10g, white sugar: 15g, salt: 15g, spice: 18g, nitrite: 0.9g;
(4) at 55 DEG C of temperature air-dry 9 hours;
(5) vacuum packaging;
(6) sterilize at 125 DEG C 55min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-20 DEG C freezing.
Embodiment 3
A production technology for stewed duck with bean sauce, comprises the following steps:;
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 22 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 65g, monosodium glutamate: 12g, white sugar: 16g, salt: 13g, spice: 13g, nitrite: 1.2g;
(4) at 45 DEG C of temperature air-dry 11 hours;
(5) vacuum packaging;
(6) sterilize at 130 DEG C 45min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-21 DEG C freezing.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technology people of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. a production technology for stewed duck with bean sauce, is characterized in that: comprise the following steps:
(1) getting the thin bone duck of cherry is raw material;
(2) raw material is thawed after clean arrange;
(3) pickle 18 ~ 24 hours, the batching of pickling is to be made up of the raw material of following weight ratio: soy sauce: 50g ~ 80g, monosodium glutamate: 5g ~ 15g, white sugar: 10g ~ 20g, salt: 10g ~ 20g, spice: 10g ~ 20g, nitrite: 0.5g ~ 1.5g;
(4) at 40 DEG C ~ 75 DEG C temperature air-dry 8 ~ 12 hours;
(5) vacuum packaging;
(6) sterilize at 121 DEG C ~ 135 DEG C 40 ~ 60min and get final product;
(7) stewed duck with bean sauce disinfecting is put at the temperature of-18 DEG C ~-22 DEG C freezing.
2. the production technology of stewed duck with bean sauce according to claim 1, is characterized in that: the best weight ratio raw material of pickling batching in described step (3) is as follows: soy sauce: 50g, monosodium glutamate: 5g, white sugar: 10g, salt: 10g, spice: 10g, nitrite: 0.5g.
3. the production technology of a kind of stewed duck with bean sauce according to claim 1, is characterized in that: the air-dry temperature in described step (4) is 50 DEG C ~ 65 DEG C, and air-dry time is 10 ~ 12 hours.
4. the production technology of a kind of stewed duck with bean sauce according to claim 1, is characterized in that: the sterilisation temp in described step (6) is 125 DEG C ~ 130 DEG C, and disinfecting time is 50min ~ 55min.
5. the production technology of a kind of stewed duck with bean sauce according to claim 1, is characterized in that: the cryogenic temperature in described step (7) is-19 DEG C ~-20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410196738.XA CN104095247A (en) | 2014-05-10 | 2014-05-10 | Sauce duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410196738.XA CN104095247A (en) | 2014-05-10 | 2014-05-10 | Sauce duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095247A true CN104095247A (en) | 2014-10-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410196738.XA Pending CN104095247A (en) | 2014-05-10 | 2014-05-10 | Sauce duck and preparation method thereof |
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| CN (1) | CN104095247A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581272A (en) * | 2016-01-18 | 2016-05-18 | 萧县徐老三食品有限公司 | Production process of duck seasoned with soy sauce |
| CN108497340A (en) * | 2018-04-11 | 2018-09-07 | 六安市胜缘食品有限公司 | A kind of duck as one wishes and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150882A (en) * | 2011-04-26 | 2011-08-17 | 江苏迈斯克食品有限公司 | Novel method for making savory sauce duck |
| CN102273644A (en) * | 2011-07-12 | 2011-12-14 | 胡传海 | Marinated duck and preparation method thereof |
| CN103349295A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Seasoned duck and production process thereof |
-
2014
- 2014-05-10 CN CN201410196738.XA patent/CN104095247A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150882A (en) * | 2011-04-26 | 2011-08-17 | 江苏迈斯克食品有限公司 | Novel method for making savory sauce duck |
| CN102273644A (en) * | 2011-07-12 | 2011-12-14 | 胡传海 | Marinated duck and preparation method thereof |
| CN103349295A (en) * | 2013-06-27 | 2013-10-16 | 天长市白塔湖食品有限公司 | Seasoned duck and production process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581272A (en) * | 2016-01-18 | 2016-05-18 | 萧县徐老三食品有限公司 | Production process of duck seasoned with soy sauce |
| CN108497340A (en) * | 2018-04-11 | 2018-09-07 | 六安市胜缘食品有限公司 | A kind of duck as one wishes and preparation method thereof |
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Application publication date: 20141015 |