CN106889490A

CN106889490A - A kind of processing method of flavor duck dried meat meat

Info

Publication number: CN106889490A
Application number: CN201611267321.3A
Authority: CN
Inventors: 杨春天
Original assignee: Fuyang Spring Food Co Ltd
Current assignee: Fuyang Spring Food Co Ltd
Priority date: 2016-12-31
Filing date: 2016-12-31
Publication date: 2017-06-27

Abstract

The invention belongs to food processing technology field, and in particular to a kind of processing method of flavor duck dried meat meat, including several steps are prepared, pickle, cook and packed in the pretreatment of duck dried meat meat, flavoring.The present invention has advantages below compared to existing technology：By adding coconut oil and Roselle wine in curing process in the present invention, the water-retaining property and gel strength of duck dried meat meat muscle protein can be improved, the yield of product is improve while improving meat, coordinated with duck dried meat meat using multiple material and stir-fried, cook, the freeze-thaw stability of duck dried meat meat can be increased, meat products is set to maintain Fresh ＆ Tender in Texture and mouthfeel in terms of storage is processed, hot juice is repeatedly poured after the completion of cooking to drain, brushing apricot kernel oil, original local flavor and nutrition are reduced to greatest extent after can making to reheat, nutritional ingredient is kept not suffer a loss, keep preferably taste and flavor, whole process is easily controlled, can be with scale processing and fabricating, it is edible convenient, it is easy to spread.

Description

A kind of processing method of flavor duck dried meat meat

Technical field

The invention belongs to food processing technology field, and in particular to a kind of processing method of flavor duck dried meat meat.

Background technology

Duck dried meat meat is duck breast, is a kind of delicious food, is suitable to nourishing, is the primary raw material of various famous dishes, duck dried meat meat Nutritive value it is very high, protein content about 15% is more much higher than poultry meat content, and institute it is fatty only 1.5%, fiber is more loose Dissipate, Fresh ＆ Tender in Texture, wherein aliphatic acid fusing point is low, it is easy to digest, and contained B family vitamin and vitamin E are more compared with other meats, moreover it is possible to Resistance athlete's foot, neuritis and various checkings, moreover it is possible to anti-aging, contained nicotinic acid be constitute important coenzyme in human body into point it One, have important protection to heart disease patients such as myocardial infarctions, but it is existing frequently-used in family or restaurant as delicious dish Meat and fish dishes, because way is cumbersome, is subject to a definite limitation, it is therefore desirable to consider a kind of preparation method of instant edible in popularization.

The content of the invention

The purpose of the present invention is directed to existing problem, there is provided a kind of processing method of flavor duck dried meat meat.

The present invention is achieved by the following technical solutions：A kind of processing method of flavor duck dried meat meat, comprises the following steps：

（1）Take it is fresh or thaw after the meat mass concentration of duck dried meat for 6-8% lemonade soak 1.5-2 hours, after taking-up Rinsed 3 times in 45-55 DEG C of warm water, section；

（2）Prepare flavoring：3-5 parts of anise, hawthorn 1-2 parts, rhizoma nardostachyos 2-3 are added in 60 parts of temperature are for 85-90 DEG C of hot water Part, fresh ginger 2-3 parts, root of Dahurain angelica 1-2 parts, Chinese cassia tree 3-5 parts, Chinese prickly ash 3-5 parts, 3-5 parts of import spiceleaf, tsaoko 1-2 parts, swollen fruit Radix 1- 2 parts, fragrant 1-2 parts of heptan, after being incubated 3-5 minutes in confined conditions, hot water is filtered off, 80 parts of hot water are added again, in airtight condition Lower isothermal holding 2.5-3 hours, after the completion of filter off seasoning slag, retain filtrate, in filtrate add 4-6 parts of coconut oil, salt 3-5 Part, white pepper powder 2-3 part, silk floss 3-4 parts of granulated sugar, soy sauce 4-7 parts, Roselle wine 10-12 parts, Ginseng extract 1.5-2 parts, peppermint Extract solution 1.5-2 parts, Quercetin 0.4-0.8 parts, after mixing, keeping temperature is 45-50 DEG C, is stirred 2-3 minutes, stands 1.5-2 Hour, obtain final product；

（3）During duck dried meat meat and flavoring equivalent to weight 35-40% added into tumbler, temperature control is in 2-7 DEG C, tumbling 1- 1.5 hours, until feed liquid is fully absorbed, taken out after shutdown, kept for 2-7 DEG C, stand 3-4 hours；

（4）Duck dried meat meat after pickling and the bighead atractylodes rhizome, the longan of 4-6%, the radish seed of 2-3%, the 2-3% equivalent to its weight 3-5% Caulis bambusae in taenian be put into 160-170 DEG C of deep fat, stir-fry 5-8 minutes, after the completion of add the boiling water for boiling, add step（2）In Seasoning slag, the system of simmering in water adds appropriate salt and soy sauce seasoning after 60 minutes, is added after closing fire cooling 5 minutes heavy equivalent to its The ethylmaltol of 0.02-0.03% is measured, after stirring 1 minute, duck dried meat meat is taken out, soup continues to be incubated, and duck dried meat meat is drained the water After point, soup is watered on duck dried meat meat, after duck dried meat meat drains away the water again, soup is watered again, be repeated 2 times, then at it One layer of edible apricot kernel oil of external coating, after the completion of it is cool to room temperature, vacuumize packaging, after high-temperature sterilization treatment finished product.

Used as further improvement of these options, the rotating speed of the tumbler is 12-15 revs/min.

Used as further improvement of these options, the moisture content of duck dried meat meat is 22-24% before the vacuum packaging.

Used as further improvement of these options, the active ingredient of the Ginseng extract is general ginsenoside, content It is 83-86%；The active ingredient of the peppermint extract solution is menthol, and solid content is 3-3.5%.

Finished product is opened bag and be can be used in the present invention, and taste more preferably, contains through composition in inspection product of the present invention after simple heating Amount meets state food standard.

The present invention has advantages below compared to existing technology：By adding coconut oil and Lip river in curing process in the present invention Refreshing dinner party with singsong girls in attendance, can improve the water-retaining property and gel strength of duck dried meat meat muscle protein, and obtaining for product is improve while improving meat Rate, is coordinated with duck dried meat meat using multiple material and stir-fries, cooks, by increasing capacitance it is possible to increase the freeze-thaw stability of duck dried meat meat, is adding meat products Work storage aspect maintains Fresh ＆ Tender in Texture and mouthfeel, hot juice is repeatedly poured after the completion of cooking and is drained, and brushing apricot kernel oil can make weight Reduce original local flavor and nutrition to greatest extent after new heating, keep nutritional ingredient not suffer a loss, keep preferably mouthfeel and Local flavor, whole process is easily controlled, can be with scale processing and fabricating, and it is convenient to eat, it is easy to promote.

Specific embodiment

Embodiment 1

A kind of processing method of flavor duck dried meat meat, comprises the following steps：

（1）The meat mass concentration of duck dried meat after fresh or defrosting is taken for the lemonade of 6-8% soaks 2 hours, in 45-55 after taking-up DEG C warm water in rinse 3 times, section；

（2）Prepare flavoring：Anistree 4 parts, 2 parts of hawthorn, 3 parts of rhizoma nardostachyos, fresh ginger are added in 60 parts of temperature are for 85-90 DEG C of hot water 2 parts, 2 parts of the root of Dahurain angelica, 3 parts of Chinese cassia tree, 4 parts of Chinese prickly ash, 3 parts of import spiceleaf, 2 parts of tsaoko, 1 part of swollen fruit Radix, fragrant 2 parts of heptan, in closed bar After being incubated 3-5 minutes under part, hot water is filtered off, 80 parts of hot water are added again, in confined conditions isothermal holding 3 hours, after the completion of Seasoning slag is filtered off, retains filtrate, 6 parts of coconut oil, 4 parts of salt, 3 parts of white pepper powder, continuous 4 parts of granulated sugar, soy sauce 6 are added in filtrate Part, 10 parts of Roselle wine, 2 parts of Ginseng extract, 2 parts of peppermint extract solution, 0.6 part of Quercetin, after mixing, keeping temperature is 50 DEG C, stir 3 minutes, 2 hours are stood, obtain final product；

（3）In adding tumbler by duck dried meat meat and equivalent to the flavoring of weight 35%, temperature control at 4 DEG C, tumbling 1 hour, directly Fully absorbed to feed liquid, taken out after shutdown, kept for 6 DEG C, stand 4 hours；

（4）Duck dried meat meat after pickling is put with the bighead atractylodes rhizome equivalent to its weight 4%, 5% longan, 2% radish seed, 2% caulis bambusae in taenian To in 160 DEG C of deep fats, stir-fry 6 minutes, after the completion of add the boiling water for boiling, add step（2）Middle seasoning slag, simmers in water System adds appropriate salt and soy sauce seasoning after 60 minutes, and the ethyl wheat equivalent to its weight 0.02% is added after closing fire cooling 5 minutes Bud phenol, after stirring 1 minute, duck dried meat meat is taken out, and soup continues to be incubated, and after duck dried meat meat is drained away the water, is watered on duck dried meat meat Soup, after duck dried meat meat drains away the water again, waters soup again, is repeated 2 times, then in one layer of edible almond of its external coating Oil, after the completion of it is cool to room temperature, vacuumize packaging, after high-temperature sterilization treatment finished product.

Wherein, the rotating speed of the tumbler is 14 revs/min；The moisture content of duck dried meat meat is 22- before the vacuum packaging 24%；The active ingredient of the Ginseng extract is general ginsenoside, and content is 85%；The active ingredient of the peppermint extract solution is Menthol, solid content is 3%.

After product is prepared, made 600 parts of products, 300 parts of one of which by the way of instant bagged, two groups of choosings 300 parts are selected by the way of being eaten after heating, suggestion feedback has been done from nutrition, collocation, mouthfeel, apparent condition and comfort level Investigation, full marks set 10 points, as a result represent one group, and 76% customer makes 10 scores, and 65% customer gives a mark more than 8 points；Two groups, 87% customer makes 10 scores, and 73% customer makes more than 8 scores；Edible way can be printed in packaging, customer is good to product feedback, fitted In popularization.

One group of customer is customer neighbour in testing above, and two groups of customers are StoreFront volunteer.

Claims

1. a kind of processing method of flavor duck dried meat meat, it is characterised in that comprise the following steps：

2. a kind of processing method of flavor duck dried meat meat as claimed in claim 1, it is characterised in that the rotating speed of the tumbler is 12-15 revs/min.

3. as claimed in claim 1 a kind of processing method of flavor duck dried meat meat, it is characterised in that duck dried meat meat before the vacuum packaging Moisture content be 22-24%.

4. as claimed in claim 1 a kind of processing method of flavor duck dried meat meat, it is characterised in that the Ginseng extract it is effective Composition is general ginsenoside, and content is 83-86%；The active ingredient of the peppermint extract solution is menthol, and solid content is 3- 3.5%。