CN110236125A - 一种火腿老汤鸭的生产工艺及其火腿老汤鸭 - Google Patents
一种火腿老汤鸭的生产工艺及其火腿老汤鸭 Download PDFInfo
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Abstract
本发明属于火腿老汤鸭加工技术领域,具体涉及一种火腿老汤鸭的生产工艺及其火腿老汤鸭,包括以下步骤:一:原料解冻、清洗与处理,二:分割,三:配料1的制作,四:滚揉与腌制,五:风干与烘干,六:配料2的制作,七:卤制,八:冷却。本发明中火腿老汤鸭的生产工艺制得的火腿老汤鸭香味独特,营养丰富,肉感鲜嫩无肥腻感,健脾开胃,生津益血,滋肾填精、益寿延年之功效。
Description
技术领域
本发明涉及一种火腿老汤鸭的生产工艺及其火腿老汤鸭。属于火腿老汤鸭加工技术领域。
背景技术
鸭被认为是补虚劳的圣品,冬季吃鸭是一种传统滋补,具有滋五脏之阴,补血行之功的功效,即补身又美容。火腿性温,味甘、咸;具有健脾开胃,生津益血,滋肾填精、益寿延年之功效;可用以治疗虚劳怔忡、脾虚少食、久泻久痢、腰腿酸软等症。两种食材配合在一起,滋补效果特别好,是一道特别适合冬季暖身滋补的好汤。
发明内容
为了克服现有技术的不足,本发明提供一种火腿老汤鸭的生产工艺及其火腿老汤鸭,香味独特,营养丰富,肉感鲜嫩无肥腻感,健脾开胃,生津益血,滋肾填精、益寿延年之功效,弥补了现有技术鸭肉食品单一的不足,扩展了鸭子形成新肉类食品的途径。
本发明的技术方案是:
一种火腿老汤鸭的生产工艺,包括以下步骤:
步骤一:原料解冻、清洗与处理:将冻鸭放入解冻池中,加入自来水进行解冻,解冻时间控制在14-16小时,解冻后的冻鸭中心温度控制在1.5-4℃,解冻完成后将鸭肉放入清水中漂去表层残留的污血,洗净和清除表面粘附的木屑、细毛;
步骤二:分割:按鸭肉固有形态分割成小肉块,存放在专用的干净容器内待用;
步骤三:配料1的制作:在锅中加入鸭肉1000kg、食用盐18kg、白砂糖30kg、味精10kg、酿造酱油12kg、豆瓣酱15kg、白酒3kg、白胡椒粉1kg、乙基麦芽酚500g、辣椒粉500g、红曲红250g、甘草粉300g、亚硝酸钠40g、黄酒2500g、骨髓浸膏1000g;
步骤四:滚揉与腌制:将步骤三中的配料1加入滚揉机中,在0-4℃环境下腌制,滚揉机的运行总时间为240分钟,静腌的运行总时间为12±1小时,转速3-6转/分钟;
步骤五:风干与烘干:风干时在每一挂杆均匀挂6-7只鸭肉;后进入烘房,温度为60-70℃,时间12-16小时,使产品烘干完全;
步骤六:配料2的制作:250kg鸭肉卤制汤中加入白砂糖2kg、味精2kg、火腿1kg、乙基麦芽酚200g;
步骤七:卤制:将步骤六中火腿鸭肉放入卤制锅中卤制,卤制温度控制在95-100℃,大火时间3-8min;
步骤八:冷却:将卤制好的火腿鸭肉推入冷却间进行冷却,冷却时间控制在2小时以内,冷却至室温后进行包装。
步骤九:包装:通过真空包装机对卤制好的火腿老汤鸭进行真空包装,真空度控制在-0.09~-0.10Mpa,封口温度130-180℃,真空包装完成后需检查包装是否完好,每隔2小时做净含量检查,包装时注意外露的骨头,将其用三角袋包裹好,再装入铝箔袋中。
步骤十:杀菌处理:在杀菌锅中对包装好的火腿老汤鸭进行杀菌处理,压力控制在0.3~0.4Mpa,灭菌温度121℃,时间30min,并作好记录。
步骤十一:入库:入库的成品火腿老汤鸭须按批号、分清送入堆放,不得混肴并点清数量,开好入库单,生产数量,放入装箱单、封上胶带,做好标识,送至待检区,等待质检部抽检合格后入库。
所述步骤一中需将洗净的鸭肉用清水浸泡10分钟,浸出冻鸭内部的残血后捞起沥干。
所述步骤四中滚揉机正转5分钟,反转5分钟,中间停顿60分钟,循环进行。
所述步骤三中加入亚硝酸钠时须先用热水完全溶解。
所述步骤三中加入红曲红时须用黄酒完全溶解。
一种火腿老汤鸭的生产工艺制得的火腿老汤鸭。
本发明具有以下的特点和显著效果:
本发明涉及的一种火腿老汤鸭的生产工艺及其火腿老汤鸭采用优质火腿和优质鸭肉为原料,辅加多种天然料,分别两次卤制,然后在添加特制的调味油,调料,混合,再经高温灭菌、真空包装的特定工艺精制而成,本加工工艺制成的火腿老汤鸭,最大限度地保留了火腿和鸭肉的营养成分,在卤制时,添加了骨髓浸膏,骨髓浸膏是一种天然骨类调味品,使火腿鸭肉保留了骨和骨髓的天然成份和香气,强化营养,使火腿鸭肉具有超强的耐高温性能和稳定、持久的留香,能够赋予火腿鸭肉以醇厚的天然肉香味。同时在腌制火腿和鸭肉时,卤料包中添加了具有保健功能的甘草粉,卤制出的火腿老汤鸭具有滋味醇厚的同时,增加了保健功(甘草粉是可以调节脏器的健康,对于肾脏以及肠胃来说,甘草粉可以构建一层保护膜,缓解身体上的疼痛,有利于保持脏器的健康以及身体的平衡,甘草粉中的甘草酸可以有效地抑制毛细血管变薄,可以直接与人体的皮肤起效,从而起到最直接的作用,使得皮肤的表面光滑细腻);本发明的火腿老汤鸭,香味独特,营养丰富,肉感鲜嫩无肥腻感,健脾开胃,生津益血,滋肾填精、益寿延年之功效,弥补了现有技术鸭肉食品单一的不足,扩展了鸭子形成新肉类食品的途径。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍,显而易见地,下面描述中的附图仅仅是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其他的附图。
图1为本发明一种火腿老汤鸭的生产工艺及其火腿老汤鸭的工艺流程示意图。
具体实施方式
下面结合附图对本发明的具体实施方式作进一步说明。在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
参照图1,一种火腿老汤鸭的生产工艺,包括以下步骤:
步骤一:原料解冻、清洗与处理:将冻鸭放入解冻池中,加入自来水进行解冻,解冻时间控制在14-16小时,解冻后的冻鸭中心温度控制在1.5-4℃,解冻完成后将冻鸭放入清水中漂去表层残留的污血,洗净和清除表面粘附的木屑、细毛等杂物;将洗净的鸭肉用清水浸泡10分钟,浸出鸭肉内部的残血后捞起沥干。
步骤二:分割:按鸭肉固有形态分割成小肉块,存放在专用的干净容器内待用;
步骤三:配料1的制作:在锅中加入鸭肉1000kg、食用盐18kg、白砂糖30kg、味精10kg、酿造酱油12kg、豆瓣酱15kg、白酒3kg、白胡椒粉1kg、乙基麦芽酚500g、辣椒粉500g、红曲红250g、甘草粉300g、亚硝酸钠40g、黄酒2500g、骨髓浸膏1000g;通过电子秤计量,确保计量准确。加入亚硝酸钠时必须先用少量热水完全溶解。
上述原料的选择根据现行标准进行选购,具体为鸭肉:GB 2707-2016,食用盐:GB/T 5461-2016,白砂糖:GB/T 317-2006,味精:GB/T 8967-2007,酿造酱油:GB/T 18186-2000,豆瓣酱:GB/T 24399-2009,白酒:GB/T 20822-2007,白胡椒粉:GB/T 15691-2008,乙基麦芽酚:GB 1886.208-2016,辣椒粉:GB/T 15691-2008,红曲红:GB 1886.181-2016,甘草粉:GB/T 15691-2008,亚硝酸钠:GB 1886.11-2016,黄酒:GB/T 13662-2008,骨髓浸膏(调味料):Q/DFX0001S-2016,生产用水:GB5749-2006。
步骤四:滚揉与腌制:将步骤三中的配料1加入滚揉机中,在0-4℃环境下腌制,滚揉机运行总时间240分钟,正转5分钟,反转5分钟,中间停顿60分钟,循环进行,转速3-6转/分钟,静腌12±1小时。备注:更换品种时必须清洗滚揉机,滚揉机每天下班后清洗后用200PPM的含氯消毒水消毒一次;
步骤五:风干、烘干:挂杆:每杆挂6-7只,要求挂杆均匀,不得相互粘连,保证产品的风干效果。进入烘房,温度为60-70℃,时间12-16小时,注意烘干过程中每隔6个小时调转一下车架的朝向,使产品烘干完全;
步骤六:配料2的制作:250kg鸭肉卤制汤中加入白砂糖2kg、味精2kg、火腿1kg、乙基麦芽酚200g;通过电子秤计量,确保计量准确。加入红曲红时先用黄酒完全溶解。
步骤七:卤制:将步骤六中火腿鸭肉放入卤制锅中卤制,卤制温度控制在95-100℃,大火时间3-8min;
步骤八:冷却:将卤制好的火腿鸭肉推入冷却间进行冷却,冷却时间控制在2小时以内,冷却至室温后进行包装。
步骤九:包装:通过真空包装机对卤制好的火腿鸭肉进行真空包装,真空度控制在-0.09~-0.10Mpa,封口温度130-180℃,真空包装完成后需检查包装是否完好,每隔2小时做净含量检查,包装时注意外露的骨头,将其用三角袋包裹好,再装入铝箔袋中。具体操作步骤为:操作人员先检查真空密封圈是否放好。插上电源(220V)。打开电源按钮。抽气时间(一般为25-35秒)。调节封口时间为3秒,不同材料可适当调节封口时间。装好物品,放置在箱内封口处。按上顶盖,即自动操作,封口完毕自动打开顶盖。真空包装完成。
步骤十:杀菌处理:在杀菌锅中对包装好的火腿老汤鸭进行杀菌处理,压力控制在0.3~0.4Mpa,灭菌温度121℃,时间30min,并作好记录《关键质量控制点控制记录(高温灭菌)》。
步骤十一:入库:入库的成品火腿老汤鸭须按批号、分清送入堆放,不得混肴并点清数量,开好入库单,生产数量,放入装箱单、封上胶带,做好标识,送至待检区,等待质检部抽检合格后入库。
本发明对火腿老汤鸭生产工艺流程质量进行规范控制,使操作人员严格按本规范的要求进行控制,确保火腿老汤鸭的质量。
本发明还包括上述火腿老汤鸭的生产工艺制得的火腿老汤鸭。
以上结合附图对本发明的实施方式作了详细说明,但本发明不限于所描述的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护范围内。
Claims (9)
1.一种火腿老汤鸭的生产工艺,其特征在于:包括以下步骤:
步骤一:原料解冻、清洗与处理:将冻鸭放入解冻池中,加入自来水进行解冻,解冻时间控制在14-16小时,解冻后的冻鸭中心温度控制在1.5-4℃,解冻完成后将鸭肉放入清水中漂去表层残留的污血,洗净和清除表面粘附的木屑、细毛;
步骤二:分割:按鸭肉固有形态分割成小肉块,存放在专用的干净容器内待用;
步骤三:配料1的制作:在锅中加入鸭肉1000kg、食用盐18kg、白砂糖30kg、味精10kg、酿造酱油12kg、豆瓣酱15kg、白酒3kg、白胡椒粉1kg、乙基麦芽酚500g、辣椒粉500g、红曲红250g、甘草粉300g、亚硝酸钠40g、黄酒2500g、骨髓浸膏1000g;
步骤四:滚揉与腌制:将步骤三中的配料1加入滚揉机中,在0-4℃环境下腌制,滚揉机的运行总时间为240分钟,静腌的运行总时间为12±1小时,转速3-6转/分钟;
步骤五:风干与烘干:风干时在每一挂杆均匀挂6-7只鸭肉;后进入烘房,温度为60-70℃,时间12-16小时,使产品烘干完全;
步骤六:配料2的制作:250kg鸭肉卤制汤中加入白砂糖2kg、味精2kg、火腿1kg、乙基麦芽酚200g;
步骤七:卤制:将步骤六中火腿鸭肉放入卤制锅中卤制,卤制温度控制在95-100℃,大火时间3-8min;
步骤八:冷却:将卤制好的火腿鸭肉推入冷却间进行冷却,冷却时间控制在2小时以内,冷却至室温后进行包装。
2.根据权利要求1所述的火腿老汤鸭的生产工艺,其特征在于:还包括步骤九:包装:通过真空包装机对卤制好的火腿老汤鸭进行真空包装,真空度控制在-0.09~-0.10Mpa,封口温度130-180℃,真空包装完成后需检查包装是否完好,每隔2小时做净含量检查,包装时注意外露的骨头,将其用三角袋包裹好,再装入铝箔袋中。
3.根据权利要求2所述的火腿老汤鸭的生产工艺,其特征在于:还包括步骤十:杀菌处理:在杀菌锅中对包装好的火腿老汤鸭进行杀菌处理,压力控制在0.3~0.4Mpa,灭菌温度121℃,时间30min,并作好记录。
4.根据权利要求3所述的火腿老汤鸭的生产工艺,其特征在于:还包括步骤十一:入库:入库的成品火腿老汤鸭须按批号、分清送入堆放,不得混肴并点清数量,开好入库单,生产数量,放入装箱单、封上胶带,做好标识,送至待检区,等待质检部抽检合格后入库。
5.根据权利要求1或2或3或4所述的火腿老汤鸭的生产工艺,其特征在于:所述步骤一中需将洗净的鸭肉用清水浸泡10分钟,浸出冻鸭内部的残血后捞起沥干。
6.根据权利要求5所述的卤蹄髈的生产工艺,其特征在于:所述步骤四中滚揉机正转5分钟,反转5分钟,中间停顿60分钟,循环进行。
7.根据权利要求5所述的火腿老汤鸭的生产工艺,其特征在于:所述步骤三中加入亚硝酸钠时须先用热水完全溶解。
8.根据权利要求5所述的火腿老汤鸭的生产工艺,其特征在于:所述步骤三中加入红曲红时须用黄酒完全溶解。
9.一种用权利要求1所述火腿老汤鸭的生产工艺制得的火腿老汤鸭。
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