CN104585702A - Raw material for preparing boiled salted duck and preparation method of raw material - Google Patents
Raw material for preparing boiled salted duck and preparation method of raw material Download PDFInfo
- Publication number
- CN104585702A CN104585702A CN201510063253.8A CN201510063253A CN104585702A CN 104585702 A CN104585702 A CN 104585702A CN 201510063253 A CN201510063253 A CN 201510063253A CN 104585702 A CN104585702 A CN 104585702A
- Authority
- CN
- China
- Prior art keywords
- duck
- salt
- halogen
- boiled salted
- water
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a raw material for preparing a boiled salted duck and a process of the raw material. The raw materials comprise clean duck, salt, Chinese prickly ash, fresh ginger, fennels and a tenderization curing agent. According to the boiled salted duck prepared by the technique, the water-retaining property and the water-binding capacity of the boiled salted duck are improved on the basis of the original technology; and modern packaging and sterilizing technologies are combined. The satisfying flexible packaging fast food, namely low-temperature boiled salted duck can be obtained; the food can be stored for a long period of time, is safe to eat, and is convenient to carry and transport; the nutrient value of contents can be stored at room temperature for a long period of time; and the boiled salted duck is a convenient food which is welcomed by consumers, and has a wide market prospect.
Description
Technical field
The present invention relates to boiled salted duck, be specifically related to the raw material of boiled salted duck and manufacture the method for boiled salted duck, belonging to food processing technology field.
Background technology
Boiled salted duck is one of fine work of Chinese tradition cooking culture, and product duck skin plain boiled pork is tender, fertile and oiliness, fragrant delicate flavour is beautiful, has perfume (or spice), shortcake, tender feature.Boiled salted duck duck protein content is 16% ~ 25%, fat 6% ~ 7.5%, belong to high protein, low-fat food, amino acid is comprehensive, in addition containing calcium, phosphorus, iron, thiamine, core yellow acid, niacin and VA, VD, VE etc., very useful to human body, so dark liking by consumers in general.Boiled salted duck is well suited for tired people in poor health, because duck just can play the effect of enriching blood.Also clearly, particularly xerodermatic women, often can drink a little duck soup to its food therapy effect.And sweet osmanthus duck soup, not only there is the elegant fragrance of sweet osmanthus, also have mellow duck delicious, skin whitening can be played, health moisturizes, and the effect that stomach promotes the production of body fluid, therefore receive the favor of consumers in general.
Chinese invention application CN102626235A discloses a kind of preparation method of boiled salted duck, after its salt fried through Chinese prickly ash by new duck is dry-salt, add thick gravy and carry out immersion 4-5 hour, toast 30-40 minute in Digesting stove after, again add salt, ginger, etc. material thick gravy in halogen boil 80-120 minute, pull out after draining vacuum packaging and adopt high temperature sterilization.The boiled salted duck utilizing the method to make looks good, smell good and taste good, and method is simple, easy to process, but tasty effect etc. are bad, and the shelf-life is shorter simultaneously, particularly can not for the manufacture of flexible package fast food hypothermic saline duck.
Summary of the invention
The invention provides a kind of raw material and the technique thereof that manufacture boiled salted duck, for realizing the tasty effective and long shelf-life of the present invention, preparing the objects such as flexible package fast food hypothermic saline duck, technical scheme provided by the invention is as follows:
A manufacture raw material for boiled salted duck, comprising: light duck, salt, anise, cassia bark, Chinese prickly ash, cloves, ginger, fennel seeds, cooking wine and sweet osmanthus, and the parts by weight ratio of its correspondence is 100:5:3:3:4:2:2:3:8:4.
Manufacture a technique for boiled salted duck, its concrete steps comprise:
(1) pretreatment: select lean meat species light duck, with circulating water rinsing to without obvious watery blood, hangs pole draining for subsequent use;
(2) fry salt: adopt and fry salt machine and fry salt, salt, anise, fennel seeds are put into according to the mass ratio of 10:1:1 and fry salt machine, rotate frying, fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt: every duck adopts 50g pepper salt, wipe in duck surface and rub with the hands, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down: pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 5-6h, room temperature controls at 6-8 DEG C;
(5) halogen is endured: halogen is new halogen and old halogen bond, wherein new halogen ginger, cloves, anise and water boil according to the mixing of 4-6:3-5:2-4:50 mass parts, filter, feeding water, being poured into when 98-100 DEG C by material water is placed with in the halogen groove of salt, stand-by after stirring cooling, every 100kg expects water salt adding 30kg, and old halogen is the supersaturation bittern through for many years, repeatedly pickled;
(6) multiple halogen: in duck body: the ratio of halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 6-8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling: adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching: the clear water blanching 15s duck body after draining being put into 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry: adopt kiln dried, temperature 55-60 DEG C, time 50min, make duck body surface skin dry and comfortable;
(10) simmer: jacketed pan adds water, add cooking wine, fennel seeds, ginger and sweet osmanthus after boiling, put people's light duck after again boiling, keep water temperature 90 ± 2 DEG C, stewing 50min, the life of breaking of thigh center can take the dish out of the pot;
(11) pack: adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely.
Preferably, add the sterilization of continuous-type microwave sterilization machine in step (11), sterilizing time is 45s.
Beneficial effect: the raw material of manufacture boiled salted duck provided by the invention and technique thereof, its material combination is reasonable, unique, comprise: light duck, salt, anise, cassia bark, Chinese prickly ash, cloves, ginger, fennel seeds, cooking wine and sweet osmanthus, this raw material adds cloves, fennel seeds and sweet osmanthus relative to convenient source, cloves, warm stomach, warm kidney controls that stomach cold pain is swollen, hiccup, vomiting and diarrhoea, numbness pain, colic, halitosis, toothache; Fennel seeds, function temperature liver kidney, warm stomach Qi, loose plug knot, eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.Suffer from abdominal pain for cold hernia, the testis swelling and hanging down of either of the testes, dysmenorrhes, few abdomen crymodynia, abdominal distention, the few vomiting and diarrhoea of food waits disease; Sweet osmanthus, loose cold broken knot, preventing phlegm from forming and stopping coughing.For toothache, cough that to breathe heavily phlegm many, through closing stomachache, making boiled salted duck not only tasty, having more certain drug-treating action, significantly extend the shelf-life of product simultaneously, and without the need to adding any anticorrisive agent, be particularly suitable for making flexible package fast food hypothermic saline duck.
The boiled salted duck of this technology manufacture is adopted to improve the water-retaining property of boiled salted duck and retentiveness on original Process ba-sis, in conjunction with modern packaging, sterilization technology, satisfied flexible package fast food hypothermic saline duck can be obtained, food can not only be preserved for a long time, edible safety, and have carry, convenient transportation, the nutritive value of content can be preserved at normal temperatures for a long time, be a kind of dark instant food of welcoming by consumers in general, there are wide market prospects.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
The raw material of boiled salted duck comprises: light duck, salt, anise, cassia bark, Chinese prickly ash, cloves, ginger, fennel seeds, cooking wine and a sweet osmanthus, and the parts by weight ratio of its correspondence is 100:5:3:3:4:2:2:3:8:4.
Manufacture a technique for boiled salted duck, its concrete steps comprise:
(1) pretreatment: select lean meat species light duck, with circulating water rinsing to without obvious watery blood, hangs pole draining for subsequent use;
(2) fry salt: adopt and fry salt machine and fry salt, salt, anise, fennel seeds are put into according to the mass ratio of 10:1:1 and fry salt machine, rotate frying, fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt: every duck adopts 50g pepper salt, wipe in duck surface and rub with the hands, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down: pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 6h, room temperature controls at 7 DEG C;
(5) halogen is endured: halogen is new halogen and old halogen bond, wherein new halogen ginger, cloves, anise and water boil according to the mixing of 5:4:2:50 mass parts, filter, feeding water, being poured into 100 DEG C time by material water is placed with in the halogen groove of salt, stand-by after stirring cooling, every 100kg expects water salt adding 30kg, and old halogen is the supersaturation bittern through for many years, repeatedly pickled;
(6) multiple halogen: in duck body: the ratio of halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling: adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching: the clear water blanching 15s duck body after draining being put into 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry: adopt kiln dried, temperature 60 C, time 50min, makes duck body surface skin dry and comfortable;
(10) simmer: jacketed pan adds water, add cooking wine, fennel seeds, ginger and sweet osmanthus after boiling, put people's light duck after again boiling, keep water temperature 90 DEG C, stewing 50min, the life of breaking of thigh center can take the dish out of the pot;
(11) pack: adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely, then use the sterilization of continuous-type microwave sterilization machine, sterilizing time 45s.
The raw material of manufacture boiled salted duck provided by the invention and technique thereof, its raw material comprises: light duck, salt, Chinese prickly ash, ginger, fennel seeds, tenderization curing agent etc., the boiled salted duck of this technology manufacture is adopted to improve the water-retaining property of boiled salted duck and retentiveness on original Process ba-sis, in conjunction with modern packaging, sterilization technology, tasty effect gratifying flexible package fast food hypothermic saline duck can be obtained, food can not only be preserved for a long time, edible safety, and have and carry, convenient transportation, the nutritive value of content can be preserved at normal temperatures for a long time, it is a kind of dark instant food of welcoming by consumers in general, there are wide market prospects.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalent flow process conversion utilizing description of the present invention to do, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. one kind manufactures the raw material of boiled salted duck, it is characterized in that, this raw material comprises: light duck, salt, anise, cassia bark, Chinese prickly ash, cloves, ginger, fennel seeds, cooking wine and sweet osmanthus, and the parts by weight ratio of its correspondence is 100:5:3:3:4:2:2:3:8:4.
2. utilize raw material described in claim 1 to manufacture a method for boiled salted duck, it is characterized in that, it comprises the steps:
(1) pretreatment: select lean meat species light duck, with circulating water rinsing to without obvious watery blood, hangs pole draining for subsequent use;
(2) fry salt: adopt and fry salt machine and fry salt, salt, anise, fennel seeds are put into according to the mass ratio of 10:1:1 and fry salt machine, rotate frying, fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt: every duck adopts 50g pepper salt, wipe in duck surface and rub with the hands, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down: pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 5-6h, room temperature controls at 6-8 DEG C;
(5) halogen is endured: halogen is new halogen and old halogen bond, wherein new halogen ginger, cloves, anise and water boil according to the mixing of 4-6:3-5:2-4:50 mass parts, filter, feeding water, being poured into when 98-100 DEG C by material water is placed with in the halogen groove of salt, stand-by after stirring cooling, every 100kg expects water salt adding 30kg, and old halogen is the supersaturation bittern through for many years, repeatedly pickled;
(6) multiple halogen: in duck body: the ratio of halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 6-8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling: adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching: the clear water blanching 15s duck body after draining being put into 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry: adopt kiln dried, temperature 55-60 DEG C, time 50min, make duck body surface skin dry and comfortable;
(10) simmer: jacketed pan adds water, add cooking wine, fennel seeds, ginger and sweet osmanthus after boiling, put people's light duck after again boiling, keep water temperature 90 ± 2 DEG C, stewing 50min, the life of breaking of thigh center can take the dish out of the pot, obtained finished product.
3. manufacture the method for boiled salted duck according to claim 2, it is characterized in that, it also comprises the steps:
(11) pack: adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely.
4. boiled salted duck manufacture method according to claim 3, is characterized in that, in described step (11) after packaging, also comprise the step adopting the sterilization of continuous-type microwave sterilization machine, sterilizing time is 45s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063253.8A CN104585702A (en) | 2015-02-06 | 2015-02-06 | Raw material for preparing boiled salted duck and preparation method of raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510063253.8A CN104585702A (en) | 2015-02-06 | 2015-02-06 | Raw material for preparing boiled salted duck and preparation method of raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585702A true CN104585702A (en) | 2015-05-06 |
Family
ID=53112037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510063253.8A Pending CN104585702A (en) | 2015-02-06 | 2015-02-06 | Raw material for preparing boiled salted duck and preparation method of raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585702A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549666A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of boiled salted duck new machining method |
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
| CN109998045A (en) * | 2019-04-04 | 2019-07-12 | 合肥工业大学 | A kind of method of biogenic amine in reduction boiled salted duck |
| CN110477288A (en) * | 2019-08-27 | 2019-11-22 | 山东紫燕食品有限公司 | A kind of boiled salted duck and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| KR101432582B1 (en) * | 2013-05-30 | 2014-08-21 | 주식회사 에프엔지푸드 | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same |
| CN104223158A (en) * | 2014-07-18 | 2014-12-24 | 南京樱桃鸭业有限公司 | Production method of tea flavor type boiled salted duck |
-
2015
- 2015-02-06 CN CN201510063253.8A patent/CN104585702A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| KR101432582B1 (en) * | 2013-05-30 | 2014-08-21 | 주식회사 에프엔지푸드 | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same |
| CN103652775A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Marinating material formula |
| CN104223158A (en) * | 2014-07-18 | 2014-12-24 | 南京樱桃鸭业有限公司 | Production method of tea flavor type boiled salted duck |
Non-Patent Citations (1)
| Title |
|---|
| 卢义伯等: "低盐嫩化盐水鸭的生产与加工", 《肉类工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549666A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of boiled salted duck new machining method |
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
| CN109998045A (en) * | 2019-04-04 | 2019-07-12 | 合肥工业大学 | A kind of method of biogenic amine in reduction boiled salted duck |
| CN110477288A (en) * | 2019-08-27 | 2019-11-22 | 山东紫燕食品有限公司 | A kind of boiled salted duck and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754853B (en) | Method for producing spicy hand-shredded chicken | |
| CN101756307B (en) | Chicken soup and preparation method thereof | |
| CN104397745A (en) | Raw materials for making boiled salted duck and process for making boiled salted duck | |
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN103610100A (en) | Chinese wine vinasse dried flavored salted goose meat and making method thereof | |
| CN104585702A (en) | Raw material for preparing boiled salted duck and preparation method of raw material | |
| CN103876205A (en) | Preparation method for instant mutton soup | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN104605409A (en) | Processing method for instant salted roasted crabs | |
| CN102389128A (en) | Turtle can and production process thereof | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN103719891A (en) | Stewed duck head in soy sauce for children | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN105077353A (en) | Spicy quail eggs | |
| CN103750162B (en) | A kind of blue or green wheat benevolence pyramid-shaped dumpling and preparation method thereof | |
| CN107136480A (en) | A kind of flour paste and preparation method | |
| CN107279768A (en) | A kind of processing method of fragrant Spiced beef | |
| CN102894314A (en) | Method for preparing Hmong's delicate fragrance-type pickled soup | |
| CN104187578B (en) | A kind of delicacy incense beans and preparation method | |
| CN101467700A (en) | Method for making chicken in pot | |
| CN109123480A (en) | The Fish with Chinese Sauerkraut packet and preparation method thereof | |
| CN102972789A (en) | Process for manufacturing glutinous rice balls | |
| CN108260686A (en) | A kind of preparation method of sweet potato leaf green tea | |
| CN104137993A (en) | Novel method for mutton stewed in iron pan | |
| CN103704744A (en) | Duck wing with sauce for children |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150506 |
|
| WD01 | Invention patent application deemed withdrawn after publication |