CN106343379A - Method for producing spicy duck wing roots - Google Patents
Method for producing spicy duck wing roots Download PDFInfo
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- CN106343379A CN106343379A CN201610814524.3A CN201610814524A CN106343379A CN 106343379 A CN106343379 A CN 106343379A CN 201610814524 A CN201610814524 A CN 201610814524A CN 106343379 A CN106343379 A CN 106343379A
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000001879 gelation Methods 0.000 claims description 5
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- 238000009938 salting Methods 0.000 claims description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract description 10
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
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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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for producing spicy duck wing roots. The method includes using frozen or fresh duck wing roots from non-epizootic areas as raw materials; washing and removing residual duck feathers and sundries; rolling and rubbing the washed duck wing roots for 2 h and statically pickling the duck wing roots at the temperature of 0-4 DEG C for 24 h; wrapping the statically pickled duck wing roots with flour, then deeply frying the duck wing roots at the temperature of 160+/-5 DEG C for 3-5 min, fishing out the duck wing roots and cooling the duck wing roots; placing the deeply fried duck wing roots into plates and then quickly freezing the deeply fried duck wing roots in a cold storage at the temperature ranging from -30 DEG C to -32 DEG C for 3 h; bagging the quickly frozen duck wing roots, sealing bags, printing codes on the bags and carrying out freezing preservation on the duck wing roots at the temperature of -18 DEG C. The method has the advantages that degradation effects of papain on tendons of the duck wing roots are sufficiently utilized, and accordingly the difficult problems of poor flavor and difficulty in chewing finished products due to the fact that duck wing roots are high in tendon and connective tissue content can be solved; partial sodium chloride is replaced by potassium chloride, accordingly, the salt content can be lowered, dietary nutrition can be balanced, and the spicy duck wing roots have good flavor and taste and are ideal catering food.
Description
Technical field
The invention belongs to meat products deep process technology field, it is related to a kind of production method of spicy duck wing root.
Background technology
China's duck culturing history can calculate B.C. 500 years, and having document to have recorded China at that time has the field of jumpbogroup duck culturing
Scape.China has become as the first in the world duck meat production and consumption big country at present.Duck meat is of high nutritive value, edible portion protein
Content is about 16%-25%, and higher than Carnis Sus domestica and Carnis Gallus domesticus, fat content is about 7.5%, and fatty acid proportion of composing is easy to by human body
Digest and assimilate.Shown according to the statistical data of Food and Agricultural Organization of the United Nations (fao), China's duck meat yield is about within 2014
3000000 tons, account for the 69% of Gross World Product.Duck feeding cost is low, and duck meat price is less than Carnis Gallus domesticus price, is of high nutritive value, deep
Liked by people.With the increase of meat-type duck partitioning products, the effectively utilizes of duck wing root, become the difficulty wrapped up in the fried processing of powder
Topic, because its tendon and connective tissue content are high, superheated can lead to duck wing epiblem atrophy, and duck meat becomes rotten poor taste.Plus
Heat deficiency connective tissue can not be difficult to chew by effective destruction.
Papain, is a kind of proteolytic enzyme, is primarily present in the stem and leaf and fruit of Fructus Caricae, immaturity kind wood
The content highest of papain in the real milk of melon and fruit.Papain belongs to thiol protease, molecular weight be 27kda, be by
The single chain polypeptide of 212 amino acid residue compositions, papain is a kind of efficient proteolytic enzyme, and it can be with aminosal
With lysine in polypeptide and arginic c-terminuses.And can selective hydrolysis fragrance l- aminoacid or some have at the n- end of peptide bond
The peptide bond of the aminoacid of two carboxyls.Because its proteolytic activity is strong, heat stability is good, applied widely, safety and sanitation, and
Can have stronger Degradation to multiple proteins, be widely used at present food, medicine, feedstuff, daily use chemicals, leather and
The industries such as weaving.In meat processing operation, it is primarily used to tenderization.
Content of the invention
Goal of the invention: for the deficiencies in the prior art, it is an object of the invention to provide a kind of spicy duck wing root
Production method, makes full use of the Degradation to duck wing root tendon and connective tissue for the papain, solves due to duck wing root muscle
Weak flavor that tendon and connective tissue content height lead to, the product of processing such as are difficult to chew at the difficult problem, and instead of portion with potassium chloride
Divide sodium chloride, reduce salt content, balance diet nutritional, and there is excellent flavor and mouthfeel, without any anti-corrosion
Agent, nutrient health.
Technical scheme: in order to realize foregoing invention purpose, the technical solution used in the present invention is:
A kind of production method of spicy duck wing root, step is as follows:
(1) with from Pest- or disease-free area gelation product or fresh duck fin root as raw material；
(2) removal of impurity and remaining drake feather are removed in cleaning, pull dewatering out；
(3) the duck wing root after cleaning is put in tumbler together with feed liquid, tumbling 2h；Tumbling parameter is: tumbling 10～
15min, intermittently 5～10min；The weight percent proportioning of each component of feed liquid is: 4.7～5.8%nacl, 3.3～5.2%kcl,
5.3～8.2% sugar, 1.2～2.4% black peppers, 0.6～1.5% white pepper powder, 2.4～3.6% high peppery powder, 0.6～
1.2% natural powder, 0.6～1.2% Sucus Zingberis, 0.6～1.2% Sucus Allii Fistulosi, 1.2～1.8% sodium tripolyphosphates, 0.6～1.2% Bulbus Allii Cepae
Powder, 1.2～1.8% Bulbus Allii powder, 20～25% trash ices, 0.1～0.2% papain, balance of water is that each group is divided and be
100%；
(4) the duck wing root after tumbling is put into quiet in 0～Cool Room 4 DEG C salting down；
(5) the duck wing root after pickling first dips in pasty state wraps up in powder, then dips in powdery and wrap up in powder；Powdery wraps up in each component weight percent of powder
Proportioning is: 20～25% high-gluten flours, 15～20% mealy potatos, 5～10% modified starches, and remaining is weak strength flour；Pasty state fruit powder is
Wrap up in the powder stirring that adds water by powdery to form；
(6) adopt 160 ± 5 DEG C of fried 4～6min by wrapping up in the duck wing root after powder, pull cooling out；
(7) quick-freezing in -30～-32 DEG C of freezers after the duck wing root balance after will be fried；
(8) -18 DEG C of freezings are put into by after the duck wing root pack after quick-freezing, sealing, stamp.
In step (3), feed liquid accounts for the 15% of duck wing root weight.
In step (4), the quiet time that salts down is 24h.
In step (5), it is to wrap up in powder by powdery and water is formulated by 2:1 that pasty state wraps up in powder.
In step (7), the quick-freezing time is 3h.
The spicy duck wing root that the production method of described spicy duck wing root prepares.
Beneficial effect: the present invention has the advantage that compared with prior art
It is an object of the invention to provide a kind of production method of spicy duck wing root, make full use of papain to duck wing root
Tendon and the Degradation of connective tissue, the weak flavor solving to lead to because duck wing root tendon and connective tissue content are high, plus
The product of work such as is difficult to chew at the difficult problem, and instead of partial oxidation sodium with potassium chloride, reduces na in product+Content, put down
Weighed diet nutritional, and has excellent flavor and mouthfeel, without any preservative, thus more nutrient health.This method
Production low cost, is suitable to industrialized production.
Specific embodiment
With reference to specific embodiment, the present invention is described further.
Embodiment 1
A kind of production method of spicy duck wing root, specifically comprises the following steps that
(1) raw material screening: with from Pest- or disease-free area gelation product or fresh duck fin root for raw material 10kg；
(2) repair: cleaning duck wing root, and remove the removal of impurity and remaining drake feather, pull dewatering out；
(3) tumbling: the duck wing root after cleaning is put in tumbler together with feed liquid (1.5kg), tumbling 2h；Tumbling parameter
For: tumbling 15min, interval 5min, feed liquid proportioning parameter is: 71g nacl, 50g kcl, 80g sugar, 18g black pepper, 9g are white
The high peppery powder of Fructus Piperis powder, 36g, 9g nature powder, 9g Sucus Zingberis, 9g Sucus Allii Fistulosi, 18g sodium tripolyphosphate, 9g onion powder, 18g Bulbus Allii powder, 300g are broken
Ice, 1.5g papain, 862.5g water.
(4) pickle: the duck wing root after tumbling is put into the quiet 24h that salts down in 0～Cool Room 4 DEG C；
(5) wrap up in powder: the duck wing root after pickling first dips in pasty state wraps up in powder, then dip in powdery and wrap up in powder；The proportioning that powdery wraps up in powder is:
1kg high-gluten flour, 3kg weak strength flour, 0.95kg mealy potato, 0.05kg modified starch；Pasty state wraps up in being formulated as of powder: takes the powder of 2.5kg
Shape wraps up in the water that powder adds 1.25kg, stirs；
(6) fried: to adopt 160 ± 5 DEG C of fried 6min by wrapping up in the duck wing root after powder, pull cooling out；
(7) quick-freezing: after the duck wing root balance after will be fried in -32 DEG C of freezers, quick-freezing 3h；
(8) put in storage: put into -18 DEG C of freezings by after the duck wing root pack after quick-freezing, sealing, stamp.
Embodiment 2
A kind of production method of spicy duck wing root, specifically comprises the following steps that
(1) raw material screening: with from Pest- or disease-free area gelation product or fresh duck fin root for raw material 10kg；
(2) repair: cleaning duck wing root, and remove the removal of impurity and remaining drake feather, pull dewatering out；
(3) tumbling: the duck wing root after cleaning is put in tumbler together with feed liquid (1.5kg), tumbling 2h；Tumbling parameter
For: tumbling 10min, interval 10min, feed liquid proportioning parameter is: 87g nacl, 78g kcl, 120g sugar, 36g black pepper, 22g
The high peppery powder of white pepper powder, 50g, 18g nature powder, 18g Sucus Zingberis, 18g Sucus Allii Fistulosi, 25g sodium tripolyphosphate, 18g onion powder, 25g Bulbus Allii powder,
370g trash ice, 2g papain, 613g water.
(4) pickle: the duck wing root after tumbling is put into the quiet 24h that salts down in 0～Cool Room 4 DEG C；
(5) wrap up in powder: the duck wing root after pickling first dips in pasty state wraps up in powder, then dip in powdery and wrap up in powder；The proportioning that powdery wraps up in powder is:
1kg high-gluten flour, 3kg weak strength flour, 0.95kg mealy potato, 0.05kg modified starch；Pasty state wraps up in being formulated as of powder: takes the powder of 2.5kg
Shape wraps up in the water that powder adds 1.25kg, stirs；
(6) fried: to adopt 160 ± 5 DEG C of fried 5min by wrapping up in the duck wing root after powder, pull cooling out；
(7) quick-freezing: after the duck wing root balance after will be fried -- in 32 DEG C of freezers, quick-freezing 3h；
(8) put in storage: put into -18 DEG C of freezings by after the duck wing root pack after quick-freezing, sealing, stamp.
Embodiment 3
A kind of production method of spicy duck wing root, specifically comprises the following steps that
(1) raw material screening: with from Pest- or disease-free area gelation product or fresh duck fin root for raw material 10kg；
(2) repair: cleaning duck wing root, and remove the removal of impurity and remaining drake feather, pull dewatering out；
(3) tumbling: the duck wing root after cleaning is put in tumbler together with feed liquid (1.5kg), tumbling 2h；Tumbling parameter
For: tumbling 15min, interval 5min, feed liquid proportioning parameter is: 71g nacl, 50g kcl, 80g sugar, 18g black pepper, 9g are white
The high peppery powder of Fructus Piperis powder, 36g, 9g nature powder, 9g Sucus Zingberis, 9g Sucus Allii Fistulosi, 18g sodium tripolyphosphate, 9g onion powder, 18g Bulbus Allii powder, 300g are broken
Ice, 3g papain, 861g water.
(4) pickle: the duck wing root after tumbling is put into the quiet 24h that salts down in 0～Cool Room 4 DEG C；
(5) wrap up in powder: the duck wing root after pickling first dips in pasty state wraps up in powder, then dip in powdery and wrap up in powder；The proportioning that powdery wraps up in powder is:
1kg high-gluten flour, 3kg weak strength flour, 0.95kg mealy potato, 0.05kg modified starch；Pasty state wraps up in being formulated as of powder: takes the powder of 2.5kg
Shape wraps up in the water that powder adds 1.25kg, stirs；
(6) fried: to adopt 160 ± 5 DEG C of fried 4min by wrapping up in the duck wing root after powder, pull cooling out；
(7) quick-freezing: after the duck wing root balance after will be fried in -32 DEG C of freezers, quick-freezing 3h；
(8) put in storage: put into -18 DEG C of freezings by after the duck wing root pack after quick-freezing, sealing, stamp.
The quality sensory evaluation of the spicy duck wing root of embodiment 4
The spicy duck wing root taking out in storehouse defrosting 0.5h under room temperature environment will be frozen from -18 DEG C, then by the duck after thawing
Fin root adopt 160 ± 5 DEG C of fried 4min, pull out drain, cool down after treat subjective appreciation use.State of Agricultural University Of Nanjing is invited in this experiment
20 members of meat quality security control Engineering Technical Research Centre subjective appreciation group of family, in the color to product for the same time
Pool, profile, mouthfeel and fragrance carry out sensory evaluation, and various features are commented 5 times, more than evaluation result ability more than 50% (number of times)
As last evaluation.Standards of grading are shown in Table 1, and evaluation every time is individually carried out by each evaluation member in subjective appreciation interior, phase
Be not in contact with each other exchange, is gargled with clear water between sample evaluation.
Table 1 standards of grading
The spicy duck wing root results of sensory evaluation of embodiment 1～3 as shown in table 2 it is seen that the cake of the present invention, from color and luster,
Profile, mouthfeel, fragrance are respectively provided with good evaluation result, and the overall degree that is subjected to is very strong, thoroughly solves due to duck wing root muscle
Tendon and connective tissue content height lead to product to be difficult to the difficult problem chewed.
Table 2 product evaluation result
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Color and luster | Excellent | Excellent | Excellent |
| Profile | Excellent | Excellent | Excellent |
| Mouthfeel | Excellent | Excellent | Good |
| Fragrance | Excellent | Excellent | Excellent |
The spicy duck wing Rhizoma schizomussaendae dehiscentis taste of this technique productions is moderate, pleasant aroma, wrap up in that powder is crisp, tenderness suitable, thoroughly solves
Because duck wing root tendon and connective tissue content height lead to product to be difficult to the difficult problem chewed, it can under -18 DEG C of storage ambient
Keep more than 180 days.
Claims (6)
1. a kind of production method of spicy duck wing root is it is characterised in that step is as follows:
(1) with from Pest- or disease-free area gelation product or fresh duck fin root as raw material；
(2) removal of impurity and remaining drake feather are removed in cleaning, pull dewatering out；
(3) the duck wing root after cleaning is put in tumbler together with feed liquid, tumbling 2 h；Tumbling parameter is: tumbling 10 ~ 15
Min, intermittently 5 ~ 10 min；The weight percent proportioning of each component of feed liquid is: 4.7 ~ 5.8% nacl, 3.3 ~ 5.2% kcl, 5.3 ~
8.2% sugar, 1.2 ~ 2.4% black peppers, 0.6 ~ 1.5% white pepper powder, 2.4 ~ 3.6% high peppery powder, 0.6 ~ 1.2% natural powder, 0.6 ~
1.2% Sucus Zingberis, 0.6 ~ 1.2% Sucus Allii Fistulosi, 1.2 ~ 1.8% sodium tripolyphosphates, 0.6 ~ 1.2% onion powder, 1.2 ~ 1.8% Bulbus Allii powder, 20 ~ 25% broken
Ice, 0.1 ~ 0.2% papain, balance of water, that each group is divided and be 100%；
(4) the duck wing root after tumbling is put into quiet in 0 ~ Cool Room 4 DEG C salting down；
(5) the duck wing root after pickling first dips in pasty state wraps up in powder, then dips in powdery and wrap up in powder；Powdery wraps up in each component weight percent proportioning of powder
For: 20 ~ 25% high-gluten flours, 15 ~ 20% mealy potatos, 5 ~ 10% modified starches, remaining is weak strength flour；Pasty state fruit powder is to wrap up in powder by powdery
The stirring that adds water forms；
(6) adopt 160 ± 5 DEG C of fried 4 ~ 6 min by wrapping up in the duck wing root after powder, pull cooling out；
(7) quick-freezing in -30 ~ -32 DEG C of freezers after the duck wing root balance after will be fried；
(8) -18 DEG C of freezings are put into by after the duck wing root pack after quick-freezing, sealing, stamp.
2. spicy duck wing root according to claim 1 production method it is characterised in that: in step (3), feed liquid accounts for duck wing
The 15% of root weight.
3. spicy duck wing root according to claim 1 production method it is characterised in that: in step (4), the quiet time of salting down is
24 h.
4. spicy duck wing root according to claim 1 production method it is characterised in that: in step (5), pasty state wraps up in powder is
Wrap up in powder and water by powdery to be formulated by weight 2:1.
5. spicy duck wing root according to claim 1 production method it is characterised in that: in step (7), the quick-freezing time is
3 h.
6. the spicy duck wing root that the production method of the spicy duck wing root any one of claim 1 ~ 5 prepares.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814524.3A CN106343379A (en) | 2016-09-09 | 2016-09-09 | Method for producing spicy duck wing roots |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814524.3A CN106343379A (en) | 2016-09-09 | 2016-09-09 | Method for producing spicy duck wing roots |
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| Publication Number | Publication Date |
|---|---|
| CN106343379A true CN106343379A (en) | 2017-01-25 |
Family
ID=57858363
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610814524.3A Pending CN106343379A (en) | 2016-09-09 | 2016-09-09 | Method for producing spicy duck wing roots |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319376A (en) * | 2017-07-17 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of spicy fin root and its processing technology |
| CN108925872A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of spicy fin root and preparation method thereof |
| CN110384212A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of spicy duck wing product formula |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN104041840A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy chicken wing roots and production method thereof |
| CN104544245A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried spicy chicken wing roots and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN104041840A (en) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | Spicy chicken wing roots and production method thereof |
| CN104544245A (en) * | 2014-12-12 | 2015-04-29 | 潍坊润田食品有限责任公司 | Fried spicy chicken wing roots and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319376A (en) * | 2017-07-17 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of spicy fin root and its processing technology |
| CN110384212A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of spicy duck wing product formula |
| CN108925872A (en) * | 2018-06-26 | 2018-12-04 | 濮阳市德信食品有限公司 | A kind of spicy fin root and preparation method thereof |
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