CN107581517A - A kind of super-pressure of Cardia Salt pressed salted duck pickles production method - Google Patents
A kind of super-pressure of Cardia Salt pressed salted duck pickles production method Download PDFInfo
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Abstract
The invention discloses a kind of super-pressure of Cardia Salt pressed salted duck to pickle production method, duck body is handled using superhigh pressure technique in the present invention, effectively improve and pickle efficiency, cloves, cassia bark, pepper extract are uniformly applied to duck body surface face afterwards, with significant anti-oxidant, anti-corrosion and color-protecting function, the negative effect that ultra high pressure treatment is brought is reduced；Calcium lactate, potassium chloride replacement part salt are added in pickling liquid in addition, the content of sodium ion in pressed salted duck finished product is effectively reduced, improves the tenderness of muscle, reduce negative effect of the calcium chloride to meat.
Description
Technical field
The present invention relates to a kind of duck field of food, and in particular to a kind of super-pressure of Cardia Salt pressed salted duck pickles production method.
Background technology
At present, as the improvement of people's living standards, the consumption requirement to aquatic bird product increases, traditional place is special
Color food increasingly liked by people, as pressed salted duck be the distinctive traditional place well-known at home and abroad in China salt down cured aquatic bird product it
One.Traditional pressed salted duck is pickled using high salt, and for salt content typically more than 10%, relatively common food salt content is higher, mouthfeel when eating
It is partially salty.But excessive intake sodium salt can induce a variety of diseases, easily induce the angiocardiopathies such as hypertension, it is therefore necessary to reduce plate
Sodium salt content in duck product is to meet the health requirements of consumer and administrative department to meat products.
A kind of substitute of sodium chloride is replaced as part, calcium lactate has in terms of sense organ, technique and microorganism quality
The effect similar to sodium chloride, it adds the water activity that can reduce product, so as to prevent the growth of microorganism.Lactate simultaneously
Ion has antibacterial functional group, has special interception to the growth and breeding of microorganism.
Super-pressure can promote the fracture of muscle fibril and the dissolving of albumen, change the space conformation of protein, and promote
Protein molecular is crosslinked, and the salt and phosphate of part can be substituted after ultra high pressure treatment.But there is also certain for super-pressure
The drawbacks of, subject matter is to influence color and luster and promote to aoxidize.
The content of the invention
The invention provides a kind of super-pressure of Cardia Salt pressed salted duck to pickle production method, reduces the usage amount of sodium salt, subtracts
Lack the negative effect of ultra high pressure treatment, improve quality of finished.
The present invention is achieved by the following technical solutions：
A kind of super-pressure of Cardia Salt pressed salted duck pickles production method, comprises the following steps that：
（1）The preparation of pickling liquid：
18-27 part salt is dissolved in distilled water, is made into the salt solution that concentration is 1.5-2.5%, adds 5-12 parts breast afterwards
Sour calcium, 3-9 parts potassium chloride, 4-9 parts white sugar, 13-25 parts cooking wine, 15-27 parts yellow rice wine, 2-3 parts anise, 2-3 parts capsicum, 3-5 parts
Ginger, slow fire infusion 25-30 minutes, filtered after being cooled to room temperature；
（2）Super-pressure is pickled：
Duck body after cleaning precooling is pressed 1 with pickling liquid:In 1 ratio pack sealing, then ultra high pressure treatment is carried out, stood after processing
Take out duck body to be dipped into pickling liquid, pickle 6-13 hours；
（3）Supercritical CO2Extraction：
After 8-14 parts cloves, 7-10 parts cassia bark, 12-17 part Chinese prickly ashes impurity elimination cleaning, it is crushed to below 20 mesh, is added to extraction kettle
In, after treating machine preheating, pour supercriticality CO2Gas, 0.5-2 hours are extracted, turn off thermostat after extraction
With circulating condensing water, by CO in kettle2Slowly release, pressure is down to after normal pressure and collects product with ethanol, obtains spice extract；
（4）The duck body pickled is put into 30-40 DEG C of hot water and stirs rinsing 2-3 time, after being rinsed, draining with clear water, general
Step（4）Obtained spice extract is uniformly applied to the duck surfaces externally and internally drained, hangs over ventilation drying and air-dries；
（5）Oven temperature is adjusted to 28-32 DEG C, then duck body is hung into baking oven, oven temperature maintains 50-55 DEG C, and insulation 1-2 is small
Shi Hou, take out duck body and dry in the air cool, place into baking oven and be dried to moisture and reach 38-42%, vacuum packaging.
Wherein, the step（2）The precooling technique of middle duck body is as follows：It will lose hair or feathers, the duck after removing internal organ is washed with clear water
After net, precooling 30-40 minutes in 8-13 DEG C of cold water are put into, are then placed in dipping 20-30 minutes, Zhi Houli in 0-5 DEG C of cold water again
The heart dries.
Wherein, the step（2）Middle ultra high pressure treatment design parameter is as follows：Under the conditions of pressure 200-300MPa, processing
10-20 minutes.
Wherein, the step（3）Middle supercritical CO2Extraction process technological parameter is as follows：Extracting pressure 30-35MPa, extraction
35-45 DEG C of temperature, CO2Flow 15-25L/h.
Beneficial effects of the present invention are as follows：
（1）Duck body is handled using superhigh pressure technique in the present invention, duck cell permeability of the membrane is promoted, effectively improves
Efficiency is pickled, it is tasty more uniform in the short time；Then cloves, cassia bark, Chinese prickly ash are extracted by SFE- CO 2,
Extract is uniformly applied to duck body surface face, have it is significant it is anti-oxidant, suppress to decay and antisepsis, while also there is color protection
Effect, extract can suppress the formation of metmyoglobin, effectively keep duck color and luster, reduce what ultra high pressure treatment was brought
Negative effect, in addition spice extract be applied to duck body surface face, be used in combination, can make up with Cardia Salt technology in the present invention
The change on flavor brought because reducing salt, not only facilitates and improves saline taste sense, additionally aid the peculiar smell for covering up calcium lactate, have
Salt addition is reduced beneficial to further, makes the overall taste flavor of duck more preferably.
（2）The present invention adds calcium lactate in pickling liquid, potassium chloride substitutes part salt, reduces the use of NaCl salt
Amount, but lactate concentration is too low, possible fungistatic effect unobvious, excessive concentration, the organoleptic quality of pressed salted duck can be brought negatively
Influence, its bitter taste can be highlighted, and the growth and breeding of microorganism can effectively be suppressed by adding potassium chloride synergy, be generated
Bacteriostasis, delay the corruption of pressed salted duck grease, while ultra high pressure treatment also has certain bactericidal action, is advantageous to the guarantor of pressed salted duck
Hide, effectively reduce the content of sodium ion in pressed salted duck finished product, improve the tenderness of muscle, reduce negative shadow of the calcium chloride to meat
Ring.
Embodiment
A kind of super-pressure of Cardia Salt pressed salted duck pickles production method, comprises the following steps that：
（1）The preparation of pickling liquid：
27 portions of salt are dissolved in distilled water, the salt solution that concentration is 2% is made into, adds 11 parts of calcium lactates, 5 parts of chlorine afterwards
Change potassium, 6 parts of white sugar, 18 portions of cooking wine, 25 parts of yellow rice wine, 2 parts of anises, 3 portions of capsicums, 4 portions of gingers, slow fire infusion 30 minutes, be cooled to
Filtered after room temperature；
（2）Super-pressure is pickled：
Duck body after cleaning precooling is pressed 1 with pickling liquid:In 1 ratio pack sealing, then ultra high pressure treatment is carried out, in pressure
Under the conditions of 200MPa, handle 20 minutes, take out duck body after processing immediately and be dipped into pickling liquid, pickle 6 hours；
（3）Supercritical CO2Extraction：
After 12 portions of cloves, 8 parts of cassia barks, 14 parts of Chinese prickly ash impurity elimination cleanings, it is crushed to below 20 mesh, is added in extraction kettle, it is standby
After device preheats, supercriticality CO is poured2Gas, in pressure 35MPa, 40 DEG C of temperature, CO2Extracted under the conditions of flow 20L/h
1 hour, thermostat and circulating condensing water are turned off after extraction, by CO in kettle2Slowly release, pressure uses ethanol after being down to normal pressure
Product is collected, obtains spice extract；
（4）The duck body pickled is put into 38 DEG C of hot water and stirs rinsing 3 times, after being rinsed, draining with clear water, by step
（4）Obtained spice extract is uniformly applied to the duck surfaces externally and internally drained, hangs over ventilation drying and air-dries；
（5）Oven temperature is adjusted to 30 DEG C, then duck body is hung into baking oven, oven temperature maintains 50 DEG C, after being incubated 1 hour, takes
Go out duck body and dry in the air cool, place into baking oven and be dried to moisture and reach 40%, vacuum packaging.
Wherein, the step（2）The precooling technique of middle duck body is as follows：It will lose hair or feathers, the duck after removing internal organ is washed with clear water
After net, precooling 30 minutes in 10 DEG C of cold water are put into, is then placed in again in 0 DEG C of cold water and impregnates 20 minutes, afterwards centrifuge dripping.
Claims (4)
1. a kind of super-pressure of Cardia Salt pressed salted duck pickles production method, it is characterised in that comprises the following steps that：
（1）The preparation of pickling liquid：
18-27 part salt is dissolved in distilled water, is made into the salt solution that concentration is 1.5-2.5%, adds 5-12 parts breast afterwards
Sour calcium, 3-9 parts potassium chloride, 4-9 parts white sugar, 13-25 parts cooking wine, 15-27 parts yellow rice wine, 2-3 parts anise, 2-3 parts capsicum, 3-5 parts
Ginger, slow fire infusion 25-30 minutes, filtered after being cooled to room temperature；
（2）Super-pressure is pickled：
Duck body after cleaning precooling is pressed 1 with pickling liquid:In 1 ratio pack sealing, then ultra high pressure treatment is carried out, stood after processing
Take out duck body to be dipped into pickling liquid, pickle 6-13 hours；
（3）Supercritical CO2Extraction：
After 8-14 parts cloves, 7-10 parts cassia bark, 12-17 part Chinese prickly ashes impurity elimination cleaning, it is crushed to below 20 mesh, is added to extraction kettle
In, after treating machine preheating, pour supercriticality CO2Gas, 0.5-2 hours are extracted, turn off thermostat after extraction
With circulating condensing water, by CO in kettle2Slowly release, pressure is down to after normal pressure and collects product with ethanol, obtains spice extract；
（4）The duck body pickled is put into 30-40 DEG C of hot water and stirs rinsing 2-3 time, after being rinsed, draining with clear water, general
Step（4）Obtained spice extract is uniformly applied to the duck surfaces externally and internally drained, hangs over ventilation drying and air-dries；
（5）Oven temperature is adjusted to 28-32 DEG C, then duck body is hung into baking oven, oven temperature maintains 50-55 DEG C, and insulation 1-2 is small
Shi Hou, take out duck body and dry in the air cool, place into baking oven and be dried to moisture and reach 38-42%, vacuum packaging.
2. a kind of super-pressure of Cardia Salt pressed salted duck according to claims 1 pickles production method, the step（2）Middle duck
The precooling technique of body is as follows：Will lose hair or feathers, remove internal organ after duck with clear water clean after, be put into precooling 30- in 8-13 DEG C of cold water
40 minutes, dipping 20-30 minutes in 0-5 DEG C of cold water are then placed in again, afterwards centrifuge dripping.
3. a kind of super-pressure of Cardia Salt pressed salted duck according to claims 1 pickles production method, the step（2）In surpass
HIGH PRESSURE TREATMENT design parameter is as follows：Under the conditions of pressure 200-300MPa, 10-20 minutes are handled.
4. a kind of super-pressure of Cardia Salt pressed salted duck according to claims 1 pickles production method, the step（3）In surpass
Critical CO2Extraction process technological parameter is as follows：Extracting pressure 30-35MPa, 35-45 DEG C of extraction temperature, CO2Flow 15-25L/h.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109077246A (en) * | 2018-07-07 | 2018-12-25 | 徐晟伟 | A kind of pickled and cured meat high-voltage high-speed infiltration technology |
| CN115316613A (en) * | 2022-08-16 | 2022-11-11 | 扬州大学 | Preparation method of three-part chili sauce diced chicken |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077246A (en) * | 2018-07-07 | 2018-12-25 | 徐晟伟 | A kind of pickled and cured meat high-voltage high-speed infiltration technology |
| CN115316613A (en) * | 2022-08-16 | 2022-11-11 | 扬州大学 | Preparation method of three-part chili sauce diced chicken |
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