CN106174105A - A kind of stewed duck with bean sauce manufacture method - Google Patents
A kind of stewed duck with bean sauce manufacture method Download PDFInfo
- Publication number
- CN106174105A CN106174105A CN201610553724.8A CN201610553724A CN106174105A CN 106174105 A CN106174105 A CN 106174105A CN 201610553724 A CN201610553724 A CN 201610553724A CN 106174105 A CN106174105 A CN 106174105A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- duck
- thick gravy
- bean sauce
- manufacture method
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 55
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013882 gravy Nutrition 0.000 claims abstract description 25
- 238000002347 injection Methods 0.000 claims abstract description 18
- 239000007924 injection Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 12
- 241000208293 Capsicum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000006439 Lemna minor Nutrition 0.000 claims description 6
- 244000242291 Lemna paucicostata Species 0.000 claims description 6
- 235000013364 duck meat Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000010079 rubber tapping Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 210000003491 skin Anatomy 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000020995 raw meat Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 239000000779 smoke Substances 0.000 abstract description 2
- 235000013547 stew Nutrition 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000698584 Bellamya quadrata Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of stewed duck with bean sauce manufacture method, belongs to field of meat product processing.Comprising the following steps: raw material preparation, injection, tumbling, pickle, be dried, sterilize, be vacuum-packed, wherein raw material also includes in preparing that material prepares, thick gravy prepares, thick gravy prepares.The present invention is by optimizing thick gravy and the dispensing of thick gravy and ratio, and taste is better to make stewed duck with bean sauce；Tumbling duck body makes meat soft, mouthfeel more uniform and smooth after stew in soy sauce；High-pressure injection juice also combines smoke dried, greatly reduces the production cycle, makes technique be more suitable for the allegro market demand；Sterilization and vacuum packaging process extend the shelf-life of product.The stewed duck with bean sauce color beans that production technology of the present invention is produced is red, and mouthfeel uniform and smooth, meat is tight.
Description
Technical field
The present invention relates to field of meat product processing, be specifically related to a kind of stewed duck with bean sauce manufacture method.
Background technology
Fatty acid fusing point in duck meat is low, it is easy to digestion.Contained vitamin B group and vitamin E are many compared with other meats, can have
Effect opposing vitamin B1 deficiency, neuritis and inflammation, moreover it is possible to defying age.Containing the nicotinic acid of relatively horn of plenty in duck meat, it is to constitute people
One of composition of internal two kinds of important coenzyme, to protected effects of heart disease patient such as myocardial infarctions.Duck meat is cold, property
Cold, sweet in the mouth, salty, main big qi-restoratives labor.Growing the moon of the five internal organs, the heat of clear asthenia, row water of enriching blood, nourishing the stomach to promote the production of body fluid, cough-relieving is from frightened, and disappear Bellamya quadrata
Long-pending.Stewed duck with bean sauce is the famous dish of the south of the River one band.After saucing, improve the coarse texture of duck meat own and the meat smelling of fish, both can become
Other meal assistant when entertaining the guests at a banquet is auxiliary, can become again three liang of little poly-delicacies of going well with wine of good friend, deeply by consumers in general, the most now
Young consumers like.
Traditional stewed duck with bean sauce and the manufacturing process of Spicy Salted Duck are mainly pickled through saucing, dry in the sun, refined salt and Sal Nitri, halogen boils,
The processes such as Exposure to Sunlight form.These stewed duck with bean sauce conventional fabrication method are long in time limit, are not suitable for allegro consumption demand, and system
Stewed duck with bean sauce or the Spicy Salted Duck made are pickled uneven, and salinity is high, and meat is soft rotten.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of stewed duck with bean sauce manufacture method, further shorten stewed duck with bean sauce
Production cycle so that stewed duck with bean sauce is pickled evenly, and mouthfeel is the finest and the smoothest, and meat is tightr.
For realizing object above, the present invention is achieved by the following technical programs:
A kind of stewed duck with bean sauce manufacture method, it is characterised in that comprise the following steps:
(1) raw material prepares:
A. material prepares: raw material is picked and processed: learns from else's experience and removes the duck that quality is 1600-1800kg of internal organs after butchering, washes
Only, being frozen by duck after making 8～12 hours at a temperature of-30～-20 DEG C, thaw, clean, it is ensured that washed out by blood and slime, duck is cleaned
Afterwards, duck meat is removed raw meat；
B. thick gravy prepares: after the 200 weight portion big fire that added water by bittern material 1 are boiled, changes slow fire and boils, and adds bittern material 2 and mature vinegar 6-10
Weight portion, yellow wine 12-15 weight portion, boil 2-2.5h, be cooled to less than 5 DEG C, standby；
C. thick gravy prepare: bittern material 3 and thick gravy 55-75 weight portion are mixed to get feed liquid, be cooled to less than 5 DEG C, standby；
(2) injection: being expelled in duck by thick gravy with high-pressure injection pin, injection rate reaches the 15%-of duck gross weight
20%, injection pressure is 0.15-0.25MPa；
(3) tumbling, brew: the tumbler of the duck after injection is carried out tumbling 10min, rolling tumbling 10min the most again,
10-15 time repeatedly, then the duck after tumbling is put into pressurization brew 6h in thick gravy, centre is stirred 3-6 time；
(4) being dried: pull the duck soaking thick gravy out, and drain, one layer of ripe Oleum Brassicae campestris of epidermis brush, put in Fumigator, temperature sets
It is set to 45 DEG C-65 DEG C, is dried 4h, makes tapping rate reach 70%；
(5) sterilization: sterilize at 130 DEG C-145 DEG C 45min-60min；
(6) vacuum packaging.
Further, described stewed duck with bean sauce manufacture method, bittern material 1 raw material described in step (1) includes: Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2 weight
Part, anistree 3-5 weight portion, Flos Caryophylli 0.5-1.5 weight portion, Fructus Amomi Rotundus 1-2 weight portion, Pericarpium Zanthoxyli 4-5 weight portion, Fructus Piperis 1-2 weight
Part, Herba Pelargonii Graveolentis 0.5-1.5 weight portion, Pericarpium Citri Reticulatae 2-3 weight portion, Radix Angelicae Dahuricae 1-2 weight portion, Rhizoma Zingiberis 3-4 weight portion, Herba Alii fistulosi bar 3-5 weight portion,
Rhizoma Kaempferiae 0.5-2 weight portion, Radix Glycyrrhizae 0-1 weight portion, Fructus Amomi 0-1 weight portion.
Further, described stewed duck with bean sauce manufacture method, the raw material of the bittern material 2 described in step (1) includes: Capsicum tetragonum 8-12 weight
Amount part, Sal 8-12 weight portion, the mixture of white sugar 4-10 weight portion；The raw material of bittern material 3 includes: Sal 5-9 weight portion, in vain
Sugar 1-3 weight portion, soy sauce 10-15 weight portion, monosodium glutamate 0.5-1 weight portion, chicken essence 0.5-1 weight portion.
Further, described stewed duck with bean sauce manufacture method, Capsicum tetragonum used is fresh thin skin point Capsicum tetragonum.
Further, in described stewed duck with bean sauce manufacture method, duck is when brew, uses slow fire heating.
The present invention is by optimizing thick gravy and the dispensing of thick gravy and ratio, and taste is better to make stewed duck with bean sauce；Use tumbler to duck
Body carries out repeatedly tumbling and makes meat soft, is easier to into taste when soaking with thick gravy, mouthfeel more uniform and smooth after stew in soy sauce,
And make duck body enter salt amount to be more uniformly distributed；High-pressure injection juice also combines the technique of smoke dried, and production cycle is greatly reduced,
Make work
Skill is more suitable for the allegro market demand；Sterilization and vacuum packaging process extend the shelf-life of product.The present invention
The stewed duck with bean sauce color beans that described production technology is produced is red, and mouthfeel uniform and smooth, meat is tight.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below in conjunction with the enforcement of the present invention
Example, is clearly and completely described the technical scheme in the embodiment of the present invention.Based on the embodiment in the present invention, this
The every other embodiment that field those of ordinary skill is obtained under not making creative work premise, broadly falls into the present invention
The scope of protection.
Embodiment 1:
A kind of stewed duck with bean sauce manufacture method, comprises the following steps:
(1) raw material prepares:
A. material prepares: thawed by the duck through butchering, gilling, clean, puts in boiling water and quick-boil, blanching, cooling, standby
With；
B. thick gravy prepares: by water 200 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1 weight portion, anistree 3 weight portions, Flos Caryophylli 0.5 weight portion, Fructus Amomi Rotundus 1 weight
Amount part, Pericarpium Zanthoxyli 4 weight portion, Fructus Piperis 1 weight portion, Herba Pelargonii Graveolentis 0.5 weight portion, Pericarpium Citri Reticulatae 2 weight portion, the Radix Angelicae Dahuricae 1 weight portion, Rhizoma Zingiberis 3 weight
Part, the mixing of Herba Alii fistulosi bar 3 weight portion, Rhizoma Kaempferiae 0.5 weight portion, after big fire is boiled, change slow fire and boil, add thin skin point Capsicum tetragonum 8 weight portion,
Sal 8 weight portion, white sugar 4 weight portion, mature vinegar 6 weight portion, yellow wine 12 weight portion, boil 2h, be cooled to-2 DEG C, standby；
C. thick gravy prepares: by Sal 5 weight portion, white sugar 1 weight portion, soy sauce 10 weight portion, monosodium glutamate 0.5 weight portion, chicken essence 0.5 weight
Amount part, thick gravy 55 weight portion is mixed to get feed liquid, be cooled to-2 DEG C, standby；
(2) injection: being expelled in duck by thick gravy with high-pressure injection pin, injection rate reaches the 15% of duck gross weight, injection pressure
For 0.15MPa；
(3) tumbling, brew: the tumbler of the duck after injection is carried out tumbling 10min, rolling tumbling 10min the most again,
10 times repeatedly, then the duck after tumbling is put into pressurization in thick gravy, slow fire brew 6h, centre stirs 3 times；
(4) being dried: pull the duck soaking thick gravy out, and drain, one layer of ripe Oleum Brassicae campestris of epidermis brush, put in Fumigator, temperature sets
It is set to 45 DEG C, is dried 4h, makes tapping rate reach 70%；
(5) sterilization: sterilize at 130 DEG C 45min；
(6) vacuum packaging.
Claims (5)
1. a stewed duck with bean sauce manufacture method, it is characterised in that comprise the following steps:
(1) raw material prepares:
A. material prepares: raw material is picked and processed: learns from else's experience and removes the duck that quality is 1600-1800kg of internal organs after butchering, washes
Only, being frozen by duck after making 8～12 hours at a temperature of-30～-20 DEG C, thaw, clean, it is ensured that washed out by blood and slime, duck is cleaned
Afterwards, duck meat is removed raw meat；
B. thick gravy prepares: after the 200 weight portion big fire that added water by bittern material 1 are boiled, changes slow fire and boils, and adds bittern material 2 and mature vinegar 6-10
Weight portion, yellow wine 12-15 weight portion, boil 2-2.5h, be cooled to less than 5 DEG C, standby；
C. thick gravy prepare: bittern material 3 and thick gravy 55-75 weight portion are mixed to get feed liquid, be cooled to less than 5 DEG C, standby；
(2) injection: being expelled in duck by thick gravy with high-pressure injection pin, injection rate reaches the 15%-20% of duck gross weight, injection
Pressure is 0.15-0.25MPa；
(3) tumbling, brew: the tumbler of the duck after injection is carried out tumbling 10min, rolling tumbling 10min the most again, repeatedly
10-15 time, then the duck after tumbling is put into pressurization brew 6h in thick gravy, centre is stirred 3-6 time；
(4) being dried: pull the duck soaking thick gravy out, and drain, one layer of ripe Oleum Brassicae campestris of epidermis brush, put in Fumigator, temperature sets
It is set to 45 DEG C-65 DEG C, is dried 4h, makes tapping rate reach 70%；
(5) sterilization: sterilize at 130 DEG C-145 DEG C 45min-60min；
(6) vacuum packaging.
2. stewed duck with bean sauce manufacture method as claimed in claim 1, it is characterised in that the bittern material 1 raw material bag described in step (1)
Include: Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2 weight portion, anistree 3-5 weight portion, Flos Caryophylli 0.5-1.5 weight portion, Fructus Amomi Rotundus 1-2 weight portion, Pericarpium Zanthoxyli 4-5
Weight portion, Fructus Piperis 1-2 weight portion, Herba Pelargonii Graveolentis 0.5-1.5 weight portion, Pericarpium Citri Reticulatae 2-3 weight portion, Radix Angelicae Dahuricae 1-2 weight portion, Rhizoma Zingiberis 3-4 weight
Amount part, Herba Alii fistulosi bar 3-5 weight portion, Rhizoma Kaempferiae 0.5-2 weight portion, Radix Glycyrrhizae 0-1 weight portion, Fructus Amomi 0-1 weight portion.
3. stewed duck with bean sauce manufacture method as claimed in claim 1, it is characterised in that the raw material bag of the bittern material 2 described in step (1)
Include: Capsicum tetragonum 8-12 weight portion, Sal 8-12 weight portion, the mixture of white sugar 4-10 weight portion；The raw material of bittern material 3 includes: food
Salt 5-9 weight portion, white sugar 1-3 weight portion, soy sauce 10-15 weight portion, monosodium glutamate 0.5-1 weight portion, chicken essence 0.5-1 weight portion.
4. stewed duck with bean sauce manufacture method as claimed in claim 1 or 2, it is characterised in that Capsicum tetragonum is fresh thin skin point Capsicum tetragonum.
5. stewed duck with bean sauce manufacture method as claimed in claim 1, it is characterised in that duck, when brew, uses slow fire heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553724.8A CN106174105A (en) | 2016-07-14 | 2016-07-14 | A kind of stewed duck with bean sauce manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553724.8A CN106174105A (en) | 2016-07-14 | 2016-07-14 | A kind of stewed duck with bean sauce manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174105A true CN106174105A (en) | 2016-12-07 |
Family
ID=57475712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610553724.8A Pending CN106174105A (en) | 2016-07-14 | 2016-07-14 | A kind of stewed duck with bean sauce manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174105A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
-
2016
- 2016-07-14 CN CN201610553724.8A patent/CN106174105A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161207 |