CN110916104A - Preparation method of sauced pressed salted duck - Google Patents
Preparation method of sauced pressed salted duck Download PDFInfo
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- CN110916104A CN110916104A CN201911163814.6A CN201911163814A CN110916104A CN 110916104 A CN110916104 A CN 110916104A CN 201911163814 A CN201911163814 A CN 201911163814A CN 110916104 A CN110916104 A CN 110916104A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for making salted duck with sauce, which comprises the following steps: pickling the killed duck; roasting the salted duck; marinating the roasted duck; the pickling material for pickling the ducks comprises the following components in parts by mass: edible salt: 7 parts; sugar: 5 parts of a mixture; monosodium glutamate: 4 parts of a mixture; yellow rice wine: 7 parts; soy sauce: 7 parts; the marinating material used for marinating the roasted duck comprises the following components in parts by mass: 35 parts of star anise, 30 parts of cassia bark, 15 parts of tsaoko amomum fruit, 15 parts of nutmeg, 25 parts of fructus amomi, 15 parts of clove, 8 parts of fennel, 35 parts of liquorice, 2000 parts of garlic, 3000 parts of dried hot pepper, 1500 parts of edible salt, 1000 parts of white granulated sugar, 1500 parts of old ginger, 200 parts of monosodium glutamate and 20 parts of plant natural spice. The invention has simple process, better taste and uniform color.
Description
Technical Field
The invention relates to a preparation method of a salted duck with soy sauce.
Background
At present, the sauced pressed salted duck is a delicious food with the flavor of the wind, the south and the north, the processing technology is more exquisite, and the sauced pressed salted duck can be prepared all the year round. Has effects of promoting blood circulation, guiding qi downward, invigorating spleen, and nourishing stomach. In recent years, the sauced pressed salted duck has become the first choice of good food for health preservation and health care in four seasons, fresh eating by guests and friends and present for relatives and friends. The existing processing technology of the sauced pressed duck is various in color and different in processing technology in different places.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of a sauced pressed duck, which is simple in process, tasty and uniform in color.
The technical scheme for solving the technical problem of the invention is as follows: a preparation method of a sauced pressed duck comprises the following steps:
pickling the killed duck;
roasting the salted duck;
marinating the roasted duck; wherein the content of the first and second substances,
the components of the pickling material for pickling the ducks and the parts by mass of the components are as follows:
edible salt: 7 parts; sugar: 5 parts of a mixture; monosodium glutamate: 4 parts of a mixture; yellow rice wine: 7 parts; soy sauce: 7 parts;
the marinating material used for marinating the roasted duck comprises the following components in parts by mass:
35 parts of star anise, 30 parts of cassia bark, 15 parts of tsaoko amomum fruit, 15 parts of nutmeg, 25 parts of fructus amomi, 15 parts of clove, 8 parts of fennel, 35 parts of liquorice, 2000 parts of garlic, 3000 parts of dried hot pepper, 1500 parts of edible salt, 1000 parts of white granulated sugar, 1500 parts of old ginger, 200 parts of monosodium glutamate and 20 parts of plant natural spice.
Further, the method comprises the following steps:
spreading and cooling the marinated duck;
picking out surface impurities of the spread and cooled duck;
and sterilizing and packaging the picked ducks.
Sterilizing and packaging the picked ducks comprises:
trimming the picked ducks and then carrying out vacuum packaging;
putting the vacuum-packaged duck into boiling water for sterilization;
further, the vacuum packaging is carried out again on the ducks which are subjected to the vacuum packaging and sterilization treatment.
Further, roasting the salted duck specifically comprises the following steps:
embedding two stainless steel bars into the duck in a crossed manner to make the duck in a flat plate shape;
then the duck wing is reversed, the duck head is clamped below the right duck wing, and then the duck wing is hooked by an S-shaped hook;
hanging the ducks on a circular ring inside the oven regularly and uniformly;
baking until the duck leg is wrinkled, taking out of the oven, slightly cooling, taking down the hook, and placing the hook into a plastic frame.
Further, marinating the roasted duck specifically comprises the following steps:
the roasted duck is arranged in a boiled prepared marinated soup pot;
pressing duck and completely soaking in the marinated soup;
adding yellow wine when the marinated soup is boiled again, and reducing the fire;
boiling for 50 minutes, and then turning off the fire for soaking;
soaking for 10 min, and taking out with a water outlet hook.
After the technical scheme is adopted, the marinating materials with the specific formula are adopted for marinating before marinating, and the marinating materials with the specific formula are adopted for marinating, so that the sauced pressed salted duck is more tasty, uniform in color and simple in process.
Detailed Description
The invention provides a preparation method of a sauced pressed salted duck, and a person skilled in the art can appropriately improve process parameters by referring to the content of the sauced pressed salted duck. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
A preparation method of a sauced pressed duck comprises the following steps:
pickling the killed duck;
roasting the salted duck;
marinating the roasted duck; wherein the content of the first and second substances,
the components of the pickling material for pickling the ducks and the parts by mass of the components are as follows:
edible salt: 7 parts; sugar: 5 parts of a mixture; monosodium glutamate: 4 parts of a mixture; yellow rice wine: 7 parts; soy sauce: 7 parts;
the marinating material used for marinating the roasted duck comprises the following components in parts by mass:
35 parts of star anise, 30 parts of cassia bark, 15 parts of tsaoko amomum fruit, 15 parts of nutmeg, 25 parts of fructus amomi, 15 parts of clove, 8 parts of fennel, 35 parts of liquorice, 2000 parts of garlic, 3000 parts of dried hot pepper, 1500 parts of edible salt, 1000 parts of white granulated sugar, 1500 parts of old ginger, 200 parts of monosodium glutamate and 20 parts of plant natural spice.
Further, the method comprises the following steps:
spreading and cooling the marinated duck;
picking out surface impurities of the spread and cooled duck;
and sterilizing and packaging the picked ducks.
Sterilizing and packaging the picked ducks comprises:
trimming the picked ducks and then carrying out vacuum packaging;
putting the vacuum-packaged duck into boiling water for sterilization;
and (4) carrying out vacuum packaging on the ducks which are subjected to vacuum packaging and sterilization treatment again.
Further, roasting the salted duck specifically comprises the following steps:
embedding two stainless steel bars into the duck in a crossed manner to make the duck in a flat plate shape;
then the duck wing is reversed, the duck head is clamped below the right duck wing, and then the duck wing is hooked by an S-shaped hook;
hanging the ducks on a circular ring inside the oven regularly and uniformly;
baking until the duck leg is wrinkled, taking out of the oven, slightly cooling, taking down the hook, and placing the hook into a plastic frame.
Further, marinating the roasted duck specifically comprises the following steps:
the roasted duck is arranged in a boiled prepared marinated soup pot;
pressing duck and completely soaking in the marinated soup;
adding yellow wine when the marinated soup is boiled again, and reducing the fire;
boiling for 50 minutes, and then turning off the fire for soaking;
soaking for 10 min, and taking out with a water outlet hook.
In order that the present invention may be more clearly understood, the following detailed description of the present invention is given with reference to specific examples.
A preparation method of a sauced pressed duck comprises the following steps:
unfreezing the frozen duck;
pickling the killed duck;
roasting the salted duck;
marinating the roasted duck;
spreading and cooling the marinated duck;
picking out surface impurities of the spread and cooled duck;
sterilizing and packaging the picked ducks; wherein the content of the first and second substances,
the components of the pickling material for pickling the ducks and the parts by mass of the components are as follows:
edible salt: 700 g; sugar: 500 g; monosodium glutamate: 400 g; yellow rice wine: 700 g; soy sauce: 700 g;
the marinating material used for marinating the roasted duck comprises the following components in parts by mass:
35g of star anise, 30g of cassia bark, 15g of tsaoko amomum fruit, 15g of nutmeg, 25g of fructus amomi, 15g of clove, 8g of fennel, 35g of liquorice, 2000g of garlic, 3000g of dried hot pepper, 1500g of edible salt, 1000g of white granulated sugar, 1500g of old ginger, 200g of monosodium glutamate and 20g of botanical natural spice.
The method specifically comprises the following steps of unfreezing the frozen duck; weighing a proper amount of qualified ducks and putting the ducks into clear water for natural thawing;
after the duck is thawed to be qualified, pouring the duck into a plastic frame;
picking out defective products, and selecting ducks with weight more than 750 g;
removing residual hair, removing residual internal organs and mucosa, cutting tail hogwash, and trimming;
and cleaning with clear water.
The method for pickling the killed duck specifically comprises the following steps:
curing material/water component: 700g of salt, 500g of sugar, 400g of monosodium glutamate, 2 bags of yellow wine/soy sauce and 27kg of water are 30 kg;
counting the number of the cleaned ducks (50 ducks per barrel);
the weight of the pickling material water is adjusted according to the number of the ducks;
slowly putting the duck into the prepared pickling material water;
when the pickling time is up, the duck is fished out of the pickling barrel and put into a plastic frame.
Sterilizing and packaging the picked ducks comprises:
after trimming the duck steaks and the residual bones, packaging the duck steaks and the residual bones by using a vacuum packaging bag, removing oil stains on the edge of a film opening, and then packaging the duck steaks and the residual bones in a packaging machine;
sterilizing the vacuum-packed duck in boiled water at 85 deg.C for 30 min;
and (4) carrying out vacuum packaging on the sterilized duck by using a special packaging bag, and checking whether the package is completely sealed.
The roasting of the salted duck specifically comprises the following steps:
embedding two clean stainless steel bars with the length of 20-22cm into the duck in a crossed manner to make the duck in a flat plate shape;
then the duck wing is reversed, the duck head is clamped below the right duck wing, and then the duck wing is hooked by an S-shaped hook;
hanging the ducks on a circular ring inside the oven regularly and uniformly;
baking for 5 hours until the duck legs are wrinkled, taking out of the oven, slightly cooling, taking down the hook, and placing the hook into a plastic frame.
The marinating of the roasted duck specifically comprises the following steps:
orderly arranging the roasted ducks in 40 ducks per pot in a prepared boiled marinated soup pot;
then putting the stainless steel ring and a heavy object into a marinating pot to flatten the duck and completely immerse the duck into the marinating soup;
adding 4 bags of yellow wine when the marinated soup is boiled again, and adjusting the fire to be small;
boiling for 50 minutes, and then turning off the fire for soaking;
soaking for 10 min, and taking out with a water outlet hook.
The spreading and cooling is to hang up the S-shaped hook again and naturally spread and cool and drain the brine.
Before marinating, the marinating materials with the specific formula are adopted for marinating, and the marinating materials with the specific formula are adopted for marinating, so that the sauced pressed salted duck is more tasty, uniform in color and simple in process.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A preparation method of a sauced pressed duck is characterized by comprising the following steps:
pickling the killed duck;
roasting the salted duck;
marinating the roasted duck; wherein the content of the first and second substances,
the components of the pickling material for pickling the ducks and the parts by mass of the components are as follows:
edible salt: 7 parts; sugar: 5 parts of a mixture; monosodium glutamate: 4 parts of a mixture; yellow rice wine: 7 parts; soy sauce: 7 parts;
the marinating material used for marinating the roasted duck comprises the following components in parts by mass:
35 parts of star anise, 30 parts of cassia bark, 15 parts of tsaoko amomum fruit, 15 parts of nutmeg, 25 parts of fructus amomi, 15 parts of clove, 8 parts of fennel, 35 parts of liquorice, 2000 parts of garlic, 3000 parts of dried hot pepper, 1500 parts of edible salt, 1000 parts of white granulated sugar, 1500 parts of old ginger, 200 parts of monosodium glutamate and 20 parts of plant natural spice.
2. The method for preparing the sauced pressed duck according to claim 1, characterized in that the method further comprises the following steps:
spreading and cooling the marinated duck;
picking out surface impurities of the spread and cooled duck;
and sterilizing and packaging the picked ducks.
3. The method for preparing the sauced pressed salted duck according to claim 1,
sterilizing and packaging the picked ducks comprises:
trimming the picked ducks and then carrying out vacuum packaging;
putting the vacuum-packaged duck into boiling water for sterilization;
and (4) carrying out vacuum packaging on the ducks which are subjected to vacuum packaging and sterilization treatment again.
4. The method for preparing the sauced pressed salted duck according to claim 1,
the roasting of the salted duck specifically comprises the following steps:
embedding two stainless steel bars into the duck in a crossed manner to make the duck in a flat plate shape;
then the duck wing is reversed, the duck head is clamped below the right duck wing, and then the duck wing is hooked by an S-shaped hook;
hanging the ducks on a circular ring inside the oven regularly and uniformly;
baking until the duck leg is wrinkled, taking out of the oven, slightly cooling, taking down the hook, and placing the hook into a plastic frame.
5. The method for preparing the sauced pressed salted duck according to claim 1,
the marinating of the roasted duck specifically comprises the following steps:
the roasted duck is arranged in a boiled prepared marinated soup pot;
pressing duck and completely soaking in the marinated soup;
adding yellow wine when the marinated soup is boiled again, and reducing the fire;
boiling for 50 minutes, and then turning off the fire for soaking;
soaking for 10 min, and taking out with a water outlet hook.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911163814.6A CN110916104A (en) | 2019-11-25 | 2019-11-25 | Preparation method of sauced pressed salted duck |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911163814.6A CN110916104A (en) | 2019-11-25 | 2019-11-25 | Preparation method of sauced pressed salted duck |
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| CN110916104A true CN110916104A (en) | 2020-03-27 |
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| CN201911163814.6A Pending CN110916104A (en) | 2019-11-25 | 2019-11-25 | Preparation method of sauced pressed salted duck |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655899A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Preserved salted duck with preserved bean sauce and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103416770A (en) * | 2012-05-22 | 2013-12-04 | 郭建民 | Pressed sauced duck and preparation method thereof |
| CN108497335A (en) * | 2018-05-03 | 2018-09-07 | 无穷食品有限公司 | A kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method |
-
2019
- 2019-11-25 CN CN201911163814.6A patent/CN110916104A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416770A (en) * | 2012-05-22 | 2013-12-04 | 郭建民 | Pressed sauced duck and preparation method thereof |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN108497335A (en) * | 2018-05-03 | 2018-09-07 | 无穷食品有限公司 | A kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655899A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Preserved salted duck with preserved bean sauce and making method thereof |
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Application publication date: 20200327 |
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