CN112244220A - Preparation process of marinated duck accessory and marinated duck accessory - Google Patents
Preparation process of marinated duck accessory and marinated duck accessory Download PDFInfo
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- CN112244220A CN112244220A CN202011074397.0A CN202011074397A CN112244220A CN 112244220 A CN112244220 A CN 112244220A CN 202011074397 A CN202011074397 A CN 202011074397A CN 112244220 A CN112244220 A CN 112244220A
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- duck
- marinated
- accessory
- accessories
- boiling
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Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to the field of marinated foods, and particularly discloses a preparation process of a marinated duck accessory and the marinated duck accessory, wherein the step comprises S1 pretreatment of the duck accessory; s2, preparing brine; s3 marinating the duck accessories; s4, stirring; s5 vacuum packaging; s6 sterilizing. The duck accessories comprise duck necks, duck wing middles, duck tongues, duck palms, duck heads and duck legs, and in the S3 duck accessory marinating process, different processing technologies are adopted for the different kinds of duck accessories, so that the flavors of the different kinds of marinated duck accessories are improved. In the raw materials of the brine, the chili oil, the zanthoxylum oil, the paprika powder, the yeast extract and the ethyl maltol are also used, so that the flavor of the marinated duck accessory is improved, and the spicy flavor can be further improved by using the high temperature in the subsequent disinfection process.
Description
Technical Field
The application relates to the technical field of marinated foods, in particular to a preparation process of a marinated duck accessory and the marinated duck accessory.
Background
Since ancient times, China has a long process history of marinated foods, and the marinated foods are foods with wide audience in China due to unique flavor. The marinated duck is one of marinated products, can be used for making the duck meat with the fragrance of grease after marinating, has less greasy taste, is crisp and tasty after marinating, and is popular with the people.
The common marinating process of duck meat is to place the duck meat in prepared brine for marinating to obtain a finished product. The produced finished product of the marinated duck is directly sold in bulk, or is packaged in vacuum and sterilized at high temperature and then put on shelves for sale.
In the traditional marinated duck preparation process, the duck meat is simply marinated, the duck meat only has the taste of marinade and is single, and the flavor of the marinated duck meat is easily influenced by the high-temperature process through vacuum packaging and a high-temperature sterilization process.
Disclosure of Invention
In order to improve the taste of the surface layer of the marinated duck and overcome the influence caused by high-temperature sterilization, the application provides a preparation process of a marinated duck accessory and the marinated duck accessory.
In a first aspect, the application provides a preparation process of a marinated duck accessory, which adopts the following technical scheme:
a preparation method of a marinated duck accessory comprises making duck neck, duck wing middle part, duck tongue, duck palm, duck head and duck leg;
prepared by the following steps:
s1: pretreatment: quickly boiling the duck webs, the duck wings and the duck legs in water at 95-100 ℃ for 30-60 s; the duck neck, the duck tongue and the duck head do not need to be quickly boiled in water;
s2: preparing brine: mixing water, broth, white sugar, edible salt, chicken essence flavoring, monosodium glutamate, Capsici fructus, fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, and heating to boil to obtain bittern;
preparing a material mixing juice: mixing the prepared brine with chili oil, pepper powder, yeast extract, white granulated sugar, monosodium glutamate, edible salt, chicken soup powder essence and ethyl maltol to obtain a seasoning juice;
s3: marinating the duck accessories: immersing the duck accessory into the brine prepared in the step S2, and boiling for 5-40min under the standard atmospheric pressure to obtain a marinated duck accessory;
s4: mixing materials: mixing the duck accessories marinated in the S3 with the seasoning juice prepared in the S2 to ensure that the seasoning juice is uniformly attached to the surfaces of the duck accessories;
s5: packaging: vacuum packaging the duck accessories after mixing with the materials by adopting an aluminum foil bag;
s6: and (3) sterilization: and (3) sterilizing the vacuum-packaged duck accessories at high temperature of 121 ℃ at 116 ℃ for 8-29 min.
Through adopting above-mentioned technical scheme, after stew in soy sauce to the duck accessory, still use and mix the material juice and mix the material to the duck accessory, make duck accessory surface have spicy and hot mellow taste and taste, cooperate with the taste of inside duck meat stew in soy sauce, improve the stereovision of the whole taste of duck meat. The duck meat has spicy fragrance instantly when being eaten, and the duck meat and the thick spicy fragrance of the spices can be further realized after the duck meat is further chewed.
And S1, quickly boiling the duck webs, the duck wings and the duck legs in water, washing blood foams in the duck webs, the duck wings and the duck legs after quick boiling, reducing the influence of the blood foams on the taste of subsequent processing, and avoiding quick boiling because the blood water in the duck necks, the duck tongues and the duck heads is less. S2, water and broth are used as soup base, and except white granulated sugar, edible salt and chicken essence flavoring agent, pepper, anise and cassia bark are added for seasoning, so that the prepared brine is fresh and mellow, and has spicy and hot flavors. And S3, marinating the duck accessories.
In S4, after the marinating of the duck accessories is completed, the duck accessories are further mixed by using the mixing juice prepared by using the raw materials including chili oil, pepper powder, yeast extract, ethyl maltol and the like, and the marinated duck accessories are further seasoned, so that the flavor of the duck accessories is improved. And importantly, the raw materials in the sauce are easy to form thicker mouthfeel and aroma after high temperature, so the sauce can be matched with the subsequent vacuum packaging of S5 and the sterilization step of S6, the sauce can be subjected to vacuum packaging after the sauce is mixed, the flavor of the sauce can be blocked in the package, the spicy taste and aroma of the sauce can be further improved by utilizing the high temperature in the sterilization process, and the sauce can be more permeated into duck meat, so the taste is thicker. In other words, through the specific preparation of the seasoning mixing juice and the seasoning mixing process, the flavor of the duck accessories is improved, meanwhile, the high temperature during high-temperature sterilization can be converted into favorable conditions in the process, the spicy taste, the hot taste and the fresh, mellow and thick taste of the duck accessories are improved, and the flavor of the duck accessories is better, unique and strong.
The present application in a preferred embodiment can be further formulated as: in the step S3, the marinating process of the duck accessories specifically comprises the following steps:
marinating duck necks: boiling duck neck in bittern for 30-40min to obtain marinated duck neck;
marinating the duck wings: soaking the duck wings in the brine, and boiling for 10-15min to obtain marinated duck wings;
marinating the duck tongues: soaking duck tongues in bittern, and boiling for 5-15min to obtain marinated duck tongues;
marinating the duck webs: soaking the duck webs in bittern, and boiling for 5-15min to obtain marinated duck webs;
marinating duck heads: soaking duck head in bittern, and boiling for 10-20min to obtain marinated duck head;
marinating duck legs: soaking duck legs in bittern, and boiling for 15-25min to obtain marinated duck legs.
By adopting the technical scheme, in the marinating process, different duck accessories are boiled for different boiling times according to the characteristics of the meat quality of the different duck accessories, so that the different duck accessories have different meat quality and flavor. The duck neck contains duck spines, and skin and meat are thin and tight and are tightly connected with the spines, so that the duck neck can be boiled for a long time, the taste of brine can permeate into the duck spines, and the spinal cords can be fully tasty; the duck tongues and the duck feet are soft and tender in meat quality and do not have excessive muscle fibers, so that the duck tongues and the duck feet can be fully flavored only by adopting short boiling time, the meat quality of the duck tongues and the duck feet cannot be aged while the duck tongues and the duck feet are flavored, and the elastic mouthfeel of the duck tongues and the duck feet is kept. The duck wing middle part and the duck leg part have more muscle fibers, and the duck head part also has duck brain, so that the boiling time of the duck wing middle part, the duck leg part and the duck head part is longer than that of the duck tongue and the duck foot.
The present application in a preferred embodiment can be further formulated as: in the step S3:
boiling duck neck in bittern for 30-40min, stopping heating, and soaking for 3-5min to obtain marinated duck neck;
boiling the duck wing middle part in bittern for 10-15min, stopping heating, and soaking for 5-10min to obtain marinated duck wing middle part;
boiling duck tongue in bittern for 5-15min, stopping heating, and soaking for 3-5min to obtain marinated duck tongue;
boiling the duck webs in bittern for 5-15min, stopping heating, and soaking for 5-10min to obtain marinated duck webs;
boiling duck head in bittern for 10-20min, stopping heating, and soaking for 10-15min to obtain marinated duck head;
boiling duck leg in bittern for 15-25min, stopping heating, and soaking for 10-20min to obtain marinated duck leg.
By adopting the technical scheme, after the duck subsidiary part is marinated and boiled for a period of time, the heating is stopped and the duck subsidiary part is soaked, so that the meat quality of duck meat can be prevented from being damaged by boiling for too long time, the duck meat can be further tasty, and the taste of the duck meat after marinating is stronger. The duck accessories at different parts are soaked for different time, and the duck neck is boiled for a longer time, so that the duck accessories only need to be soaked for a shorter time; the duck wings and the duck legs have more meat fiber, so that the duck wings and the duck legs are soaked for a longer time; the duck head contains skull and duck brain, so that
Selecting longer soaking time; the duck tongue and duck foot contain more colloid protein, and soaking for a short time is adopted to prevent influence of marinating in the midwife on the taste.
The present application in a preferred embodiment can be further formulated as: in the step S6, the sterilization time of various duck accessories is different, and the sterilization time of duck necks is 10-18 min; sterilizing the duck wing for 10-15 min; sterilizing duck tongue for 8-13 min; sterilizing Duck webs for 10-18 min; sterilizing duck head for 10-20 min; the sterilizing time of duck leg is 20-29 min.
By adopting the technical scheme, different duck accessories have different meat qualities and different acceptance capacities for high temperature, so different sterilization times are adopted for the duck accessories at different positions, and the meat quality and the taste of different positions can be kept to the greatest extent on the premise of achieving an effective sterilization effect. And the sterilization time can effectively excite the spicy and mellow taste of the mixed sauce, and the flavor of various duck accessories is improved.
The present application in a preferred embodiment can be further formulated as: the broth is mainly prepared from water, cone bone and dry kelp, wherein the mass part ratio of the water to the cone bone to the dry kelp is 15 (2-3) to 1.5-2.
By adopting the technical scheme, the dried kelp is used for decocting together except for mixing and decocting the bobbin bone and water to prepare the soup base, the dried kelp contains abundant trace elements and vitamins, so that the nutritive value of the soup can be improved, and the laminarin, the algin, the alginic acid and other substances in the kelp can improve the delicate flavor of the soup, improve the thick taste of the soup base and reduce the consumption of monosodium glutamate in the subsequent seasoning process.
The present application in a preferred embodiment can be further formulated as: in step S2, the preparation process of the broth includes: mixing Os Caprae Seu Ovis with water, heating and decocting at 95-100 deg.C for 1.5-2h, cooling to 80-90 deg.C, adding dried herba Zosterae Marinae, and decocting for 20-25min to obtain broth.
By adopting the technical scheme, the bobbin bone and water are heated and decocted, after the decoction is finished, the temperature is adjusted to be low, the bobbin bone and the water are decocted together, the dried kelp is decocted at the temperature of 80-90 ℃, the taste of the dried kelp can be fully boiled, the delicate flavor in the kelp is not easy to damage, and the broth has better flavor.
The present application in a preferred embodiment can be further formulated as: in the step S2, the brine is mainly prepared from the following raw materials in parts by mass: 800 parts of 200-800 parts of water, 1500 parts of 800-1500 parts of broth, 8-20 parts of white granulated sugar, 4-10 parts of edible salt, 2-5 parts of chicken essence seasoning, 1-6 parts of monosodium glutamate, 5-8 parts of pepper, 0.5-1.2 parts of pepper, 0.6-1 part of anise and 0.4-1 part of cinnamon.
By adopting the technical scheme, the brine takes water and broth as bases, and adopts hot pepper, aniseed and cassia bark as spices besides common white granulated sugar, edible salt, monosodium glutamate and chicken essence seasonings, so that the flavor of the brine is improved. And the proportion of each seasoning is also given, so that the brine has better flavor, fresh and fragrant taste, and spicy taste without rushing to the nose. The bittern can be used for marinating duck meat and used as a soup base for mixing the sauce, has good taste balance, and is suitable for marinating duck accessories at different parts.
The present application in a preferred embodiment can be further formulated as: in the step S2, the mixing juice is mainly prepared from the following raw materials in parts by mass: 0.6-0.7 part of brine, 0.5-1 part of chili oil, 0.5-0.6 part of pepper oil, 0.1-0.2 part of pepper powder, 1-1.5 parts of yeast extract, 1-1.5 parts of white granulated sugar, 0.5-0.6 part of monosodium glutamate, 0.2-0.3 part of edible salt, 0.5-1 part of chicken soup powder essence and 0.1-0.2 part of ethyl maltol.
By adopting the technical scheme, the seasoning mixing juice contains the yeast extract, and the yeast extract is rich in various amino acids, various peptide substances and flavor-developing nucleotide, so that the delicate flavor of the duck meat after seasoning mixing can be effectively improved, the fishy smell of the duck meat can be balanced, and the pungent taste brought by the seasoning chili oil, the pepper oil and the pepper powder can be balanced, so that the spicy taste on the surface of the duck meat is more integral, the spicy taste is not sharp, and the taste is more mellow.
The ethyl maltol in the sauce can react with amino acid in the duck meat, so that the meat flavor of the product is obviously increased, the ethyl maltol is matched with the flavor of the spices in the brine, and the slight bitter taste brought by the spices is reduced.
The yeast extract and the ethyl maltol still have good flavor at high temperature, and after the yeast extract and the ethyl maltol are added into the seasoning juice to season the duck meat, the seasoning juice can be concentrated into the duck meat in the subsequent vacuum packaging and high-temperature sterilization processes of the duck meat, so that the duck meat has good flavor. And the ethyl maltol can also become burnt sweet fragrance after being heated, so that the unique sweet taste is brought to the duck meat, and the ethyl maltol is matched with the sweet taste in the white granulated sugar and the chicken soup powder essence in the seasoning juice, so that the delicious taste of the duck meat is more prominently displayed, the spicy taste is complemented, and the layering effect of the overall taste is improved.
In addition, chili oil, pepper oil and pepper powder are also used in the sauce, and specific proportions are given, so that the substances are heated in the high-temperature sterilization process to excite more intense fragrance, and the more excellent proportions can make the fragrance more harmonious and mellow.
In a second aspect, the application provides a marinated duck accessory prepared by any one of the marinated duck accessories and a preparation process thereof.
By adopting the technical scheme, the marinated duck accessory with fresh and fragrant taste and more spicy and mellow flavor can be prepared.
To sum up, the application comprises the following beneficial technical effects:
1. according to the preparation process of the marinated duck accessory, the duck meat is further mixed after being marinated, and the surface layer of the duck meat is subjected to flavor treatment, so that the surface layer of the duck meat has different tastes from the marinated duck meat, the delicious taste of chewing after the spicy taste is improved, and the taste is more layered; and the ingredients used in the mixing juice can further improve the flavor of the duck accessories after the high temperature of the sterilization process, and the high temperature in the sterilization process is fully utilized and converted into the advantages in the process.
2. According to the preparation process of the marinated duck accessory, different process parameters are given for different duck accessories, so that the different duck accessories have unique taste and flavor, the meat characteristics of the different duck accessories are reserved, and the seasoning is fully tasty.
3. In the preferred scheme of the process, after boiling and marinating, the duck accessories are subjected to heat insulation soaking, and the preferred temperature during soaking is given, so that the taste is more sufficient while the meat quality and the mouthfeel are kept.
4. According to the optimal scheme of the process, the sterilization temperature is given, different sterilization time is given according to the meat quality of different duck accessories, on the premise that effective sterilization is guaranteed, the different duck accessories in the sterilization process keep unique meat quality and taste as far as possible, and the flavor of the mixed material juice can be excited.
5. In the raw materials of the accessory of the marinated duck, the yeast extract and the ethyl maltol are used in the mixed material juice, so that the taste of the duck meat after the material is mixed is more mellow, the sweet taste, the spicy taste and the meat fragrance of the duck meat in the seasoning are well balanced, the ethyl maltol can be burnt and sweet after being heated, the unique taste is brought to the duck meat, and the mixed material juice can be concentrated into the duck meat in the subsequent high-temperature sterilization process of the duck meat, so that the duck meat has better flavor.
6. According to the preferable scheme of the raw materials of the marinated duck accessory part, the raw materials and the proportion of the marinated water and the broth are provided, and the marinated water and the broth have better flavors, are fresh and fragrant in taste, have spicy taste but do not flush with the nose, so that the nutritional value of the broth is improved, and the thickness of the taste of the soup base is improved.
Detailed Description
Examples
Example 1: a preparation process of a marinated duck accessory,
marinating 100kg of duck accessories in 1021.5kg of brine, taking out the duck accessories, and adding 5kg of seasoning juice;
the duck accessory part comprises duck neck, duck tongue, duck foot, duck head, duck wing and duck leg;
the brine is prepared from the following raw materials: 200kg of water, 800kg of broth, 8kg of white granulated sugar, 4kg of edible salt, 2kg of chicken essence seasoning, 1kg of monosodium glutamate, 5kg of hot pepper, 0.5kg of pepper, 0.6kg of aniseed and 0.4kg of cassia bark; the broth is prepared by mixing water and bone according to the ratio of 5: 1.
The sauce is prepared from the following raw materials: 0.6kg of brine (same as the brine), 0.5kg of chili oil, 0.5kg of pepper oil, 0.1kg of pepper powder, 1kg of yeast extract, 1kg of white granulated sugar, 0.5kg of monosodium glutamate, 0.2kg of edible salt, 0.5kg of chicken soup powder essence and 0.1kg of ethyl maltol.
The preparation process of the marinated duck accessory specifically comprises the following steps:
s1: pretreatment: quickly boiling the duck webs, the duck wings and the duck legs in water at 100 deg.C for 1 min; the duck neck, the duck tongue and the duck head do not need to be quickly boiled in water;
s2: preparing broth: adding water and bone in proportion, heating and mixing at 100 deg.C for 2 hr to obtain broth;
preparing brine: mixing water, broth, white sugar, edible salt, chicken essence flavoring, monosodium glutamate, Capsici fructus, fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, and heating to boil to obtain bittern;
preparing a material mixing juice: mixing the prepared brine with chili oil, pepper powder, yeast extract, white granulated sugar, monosodium glutamate, edible salt, chicken soup powder essence and ethyl maltol to obtain a seasoning juice;
s3: marinating the duck accessories: the duck accessories are placed in brine to be boiled and flavored, and the marinating processes of different duck accessories are as follows:
marinating duck necks: boiling duck neck in bittern for 30min to obtain marinated duck neck;
marinating the duck wings: placing the duck wings in brine and boiling for 10min to obtain marinated duck wing middle parts;
marinating the duck tongues: boiling duck tongue in bittern for 5min to obtain marinated duck tongue;
marinating the duck webs: boiling duck webs in bittern for 5min to obtain marinated duck webs;
marinating duck heads: boiling duck head in bittern for 10min to obtain marinated duck head;
marinating duck legs: boiling duck legs in brine for 15min to obtain marinated duck legs;
taking out the corresponding duck accessories from the brine after the corresponding boiling time is reached;
s4: mixing materials: rolling and kneading the duck accessory marinated in the step S3 and the mixing juice in a rolling and kneading machine for 5min, wherein the rotating speed of the rolling and kneading machine is 20r/min, so that the mixing juice is uniformly attached to the surface of the duck accessory, and a finished product marinated duck accessory is obtained; before mixing, cutting the duck neck into sections, wherein other duck accessories do not need special treatment;
s5: packaging: vacuum packaging the duck accessories by adopting an aluminum foil bag;
s6: and (3) sterilization: and (3) sterilizing the vacuum-packaged various duck accessories at the high temperature of 121 ℃ for 25 min.
Examples 2 to 4: a preparation process of a marinated duck accessory,
the difference from example 1 is that the amount of each raw material is different, and the specific amounts of each component and various process parameters are shown in table 1 and table 2 below.
Example 5: a preparation process of a marinated duck accessory,
the difference from the example 1 is that the broth is prepared from water, cone bone and dried kelp, and the mass part ratio of the water, the cone bone and the dried kelp is 15:2: 1.5. The broth preparation process in step S2 is: adding Os Caprae Seu Ovis and water at a certain proportion, heating and mixing at 100 deg.C for 2 hr, cooling to 80 deg.C, adding dried herba Zosterae Marinae at a certain proportion, and decocting for 20min to obtain broth.
The specific amounts of the other components and the various process parameters are shown in tables 1 and 2, respectively.
Example 6: a preparation process of a marinated duck accessory,
the difference from the example 5 is that the mass part ratio of the water, the bobbin bone and the dried kelp is 15:3:2, and the specific dosage of the other components and various process parameters are respectively shown in the following tables 1 and 2.
Examples 7 to 9: a preparation process of a marinated duck accessory,
the difference from example 1 is that the process parameters are different, and the specific amounts of the components and the process parameters are shown in tables 1 and 2 below.
Examples 10 to 11: the preparation process of the spiced duck accessories is different from that of the embodiment 1 in that the sterilization temperature is different, the sterilization time of each duck accessory is different, and the specific dosage of each component and various process parameters are respectively shown in the following tables 1 and 2.
Example 12: a preparation process of a marinated duck accessory,
the difference from embodiment 1 is that, in step S3:
boiling duck neck in bittern for 30min, stopping heating, and soaking for 3min to obtain marinated duck neck;
boiling the duck wing middle part in bittern for 10min, stopping heating, and soaking for 5min to obtain marinated duck wing middle part;
boiling duck tongue in bittern for 5min, stopping heating, and soaking for 3min to obtain marinated duck tongue;
boiling duck webs in bittern for 5min, stopping heating, and soaking for 5min to obtain marinated duck webs;
boiling duck head in bittern for 10min, stopping heating, and soaking for 10min to obtain marinated duck head;
boiling duck legs in bittern for 15min, stopping heating, and soaking for 10min to obtain marinated duck legs;
the specific amounts of the components and other process parameters are shown in tables 1 and 2 below.
Example 13: a preparation process of a marinated duck accessory,
the difference from example 12 is that the soaking time is different. The specific amounts of the components and other process parameters are shown in tables 1 and 2 below.
TABLE 1 EXAMPLES 1-13 the ingredients and amounts (kg) thereof
Table 2 process parameters for examples 1-13
Comparative example
Comparative example 1: a preparation process of a marinated duck accessory,
the method comprises the following steps:
s1: pickling the duck accessories: cleaning 100kg of duck accessories, uniformly wiping salt, hanging the duck accessories in a ventilated place, pickling for 1.5 hours in spring, autumn and summer and pickling for 4 hours in winter;
s2: preparing brine:
boiling soup stock: taking 200kg pig cone bones, hammering off the pig cone bones, and 150kg whole old hen, cleaning, putting the pig cone bones into cold water, boiling the pig cone bones until the pig cone bones are boiled, removing blood foam, taking out the pig cone bones and washing the pig cone bones for later use; putting 1500kg of water into a stainless steel pot, putting the boiled pig bones and old hens, boiling with strong fire, boiling for 15min, then boiling with slow fire for 4h, and taking out the bones to form broth;
and (3) frying sugar color: putting 2kg of edible oil into a wok, then putting 100kg of crushed rock sugar powder, slowly frying with medium fire, when the sugar turns from white to yellow, changing to small fire, when the sugar oil is yellow and largely foams, quickly keeping away from the fire hole to continue frying, then heating again, changing from yellow to dark brown, when the sugar oil is largely foamed from large foams, adding 40kg of warm water at 50 ℃ while stirring, and then frying with small fire until the burnt taste is removed, thus obtaining the sugar color; manufacturing a spice bag: 2.3kg of angelica dahurica, 0.7kg of dried orange peel, 0.7kg of clove, 2.3kg of round cardamom, 1.4kg of rhizoma kaempferiae, 1.4kg of galangal, 2.5kg of star anise, 1.4kg of liquorice, 1.4kg of tsaoko amomum fruit, 2.3kg of sand kernel, 0.7kg of myrcia, 1.4kg of cardamom, 0.9kg of cassia bark, 0.7kg of angelica, 1.4kg of fennel, 0.7kg of fragrant seeds, 1.4kg of pepper and 1.1kg of nutmeg are taken, and the spices are packaged and tied by gauze; boiling the marinade: putting the spice bag into soup stock, adding 200kg of water, 100kg of ginger and 40kg of green Chinese onion, boiling with slow fire for 50min, adding 90kg of sugar color, adding the sugar color in batches, adding 30kg of the sugar color in each time to avoid color damage of soup, and adding 20kg of cooking wine, 50kg of salt and 2kg of monosodium glutamate to obtain brine;
s3: primary halogenation: soaking the pickled duck accessories in the marinade for 10 minutes and taking out;
compounding halogen: putting the primarily marinated duck accessories into marinade again, boiling with strong fire, marinating with slow fire for 30min, stirring once every 10min during marinating with slow fire, stopping fire, continuously soaking the duck accessories in the marinade for 15min, and taking out the duck accessories to obtain a marinated duck finished product;
s4: packaging: vacuum packaging the duck accessories by adopting an aluminum foil bag;
s5: and (3) sterilization: and (3) sterilizing the vacuum-packaged various duck accessories at the high temperature of 130 ℃ for 25 min.
Comparative example 2: a preparation process of a marinated duck accessory,
the difference from example 1 is that the starting material of the dressing juice does not contain yeast extract.
Comparative example 3: a preparation process of a marinated duck accessory,
the difference from example 1 is that the starting material of the dressing juice does not contain ethyl maltol.
Comparative examples 4 to 5: a preparation process of a marinated duck accessory,
the difference from the embodiment 1 is that the boiling time of various duck accessories in the marinating process is different, and the specific process parameters are shown in the following table 3.
Comparative examples 6 to 7: a preparation process of a marinated duck accessory,
the differences from the example 1 are that the sterilization temperature and the sterilization time of various duck accessories are different, and the specific process parameters are shown in the following table 3.
TABLE 3 Process parameters for comparative examples 4-7
The performance detection test has the advantages that the different tastes are brought by the different technical schemes, and the effect of effective sterilization is achieved while the taste is kept. The following tests were therefore mainly carried out on both the mouthfeel and the bactericidal effect.
Test one: experimental principle of duck accessory taste test: a scoring standard is assigned according to a plurality of scoring items such as the taste and the flavor of various duck accessories in advance, a certain number of volunteers are extracted to test and eat various duck accessories of each test group, all the items are scored according to the scoring standard, and finally the scores of all the test groups are compared, so that a powerful comparison result can be obtained.
Test subjects: the duck accessories obtained in examples 1-13 and comparative examples 1-7 were designated as test samples 1-13 and control samples 1-7 in this order.
The test contents are as follows: the scoring criteria were established for different duck accessories, and are shown in table 4 below. 100 volunteer scoring persons were randomly selected, each test sample and control sample was scored, 10 highest scores and 10 lowest scores were removed, and the average value was calculated, and the test results are shown in table 5 below.
TABLE 4 Scoring standards for various Duck components
TABLE 5 results of scoring test samples 1-13 and control samples 1-7
In conjunction with the data of table 5, the following analysis can be derived:
referring to the scores of the various duck accessories in the test samples 1-4 and the control sample 1 in table 5, it can be found that the scores of the various duck accessories in the test samples 1-4 are all higher than the score of the control sample 1, which indicates that the taste of the marinated duck accessories prepared by the formula and the process of the examples 1-4 is better than that of the marinated duck accessories prepared by the comparative example 1. This is because, in examples 1 to 4, the duck accessories were seasoned with the seasoning juice after being seasoned, and had a fuller taste. In addition, in the embodiments 1-4, different marinating boiling times are selected for different duck accessories according to the meat quality characteristics of the duck accessories, so that the meat quality and taste of the duck accessories are greatly guaranteed.
Referring to the scores of the various duck accessories in the test samples 1-4 and the control sample 2 in the sample No. 5, the scores of the various duck accessories in the test samples 1-4 are higher than those in the control sample No. 2, which shows that the yeast extract in the seasoning juice has the effect of improving the flavor of the spiced duck accessories. The fresh taste of the duck meat after the material is mixed can be effectively improved because the yeast extract is rich in various amino acids, various peptide substances and flavor development nucleotides, the fishy smell of the duck meat can be balanced, and the pungent taste brought by the chili oil, the pepper oil and the pepper powder can be adjusted, so that the spicy taste on the surface of the duck meat is more integral, the spicy taste is not rushed to the nose, and the taste is more mellow.
Referring to the scores of the various duck accessories in the test samples 1-4 and the control sample 3 in the sample No. 5, the scores of the various duck accessories in the test samples 1-4 are higher than those of the control sample No. 3, which shows that the ethyl maltol in the sauce has the effect of improving the flavor of the stewed duck accessories. The reason is that the ethyl maltol can react with amino acid in the duck meat, so that the meat flavor of the product is obviously increased, the ethyl maltol is matched with the flavor of spices in the brine, and the slight bitter taste brought by the spices is reduced. And the ethyl maltol can also become burnt sweet fragrance after being heated, so that the unique sweet taste is brought to the duck meat, and the ethyl maltol is matched with the sweet taste in the white granulated sugar and the chicken soup powder essence in the seasoning juice, so that the delicious taste of the duck meat is more prominently displayed, the spicy taste is complemented, and the layering effect of the overall taste is improved.
Referring to the scores of the duck accessories in the test samples 1-4, the test samples 7-9 and the control samples 4-5 in the test sample 5, the scores of the duck accessories in the test samples 1-4 and the test samples 7-9 are higher than those in the control samples 4-5, and the scores of the test samples 1-4 and the test samples 7-9 are similar, which indicates that the boiling time of the various duck accessories in the examples 1-4 and the examples 7-9 during marinating is a better scheme. This is because, when the boiling time is too short, the duck accessories are difficult to be sufficiently flavored in the brine, and when the boiling time is long, the meat quality of the duck accessories is easily affected, and the taste is reduced. The optimal boiling time of different duck accessories is different.
Referring to the scores of the duck accessories in the test samples 1-4, the test samples 10-11 and the control samples 6-7 in the test sample 5, the scores of the duck accessories in the test samples 10-11 can be found to be the highest, and the scores of the duck accessories in the control samples 6-7 are the lowest. This shows that the sterilization time after vacuum packaging of the duck accessories can affect the taste of the duck accessories. If the sterilization effect is to be achieved, a long time of sterilization is necessary when a lower sterilization temperature is selected, and if the sterilization time is to be shortened, a higher sterilization temperature is required, but the meat quality is easily affected by both an excessively long sterilization time and an excessively high temperature, so that the taste of the duck accessories can be kept better only when the selection of the sterilization temperature and the sterilization time is relatively balanced. And the meat quality of various duck accessories is different, so the applicable sterilization time is also different, and the examples 10-11 are the better sterilization temperature and sterilization time of various duck accessories.
Referring to the scores of the various duck accessories in the test samples 1-4 and the test samples 5-6 in the test sample 5, the scores of the various duck accessories in the test samples 5-6 can be found to be higher than the scores of the test samples 1-4. This shows that adding dried kelp into the broth for preparing brine for decoction, and selecting the process of examples 5-6 can effectively improve the flavor of the duck's accessory. This is because laminarin, fucoidan, alginic acid, and the like in the kelp can also improve the umami taste of the broth and increase the thickness of the taste of the broth.
Referring to the scores of the various duck accessories in the test samples 1-4 and the test samples 12-13 in the test sample 5, the scores of the various duck accessories in the test samples 12-13 can be found to be higher than the scores of the test samples 1-4. This shows that the duck parts are soaked at a lower temperature after the marinating process is completed and the flavor of the duck parts can be improved by selecting the soaking temperature in examples 12-13. The reason is that the duck accessories can be further tasty after being soaked at a lower temperature, and the adverse influence of the high temperature for a long time on the meat quality and the taste of the duck accessories can be reduced.
And (2) test II: determination of total number of colonies test principle: and (4) measuring the total number of colonies of the test sample, and comparing the measurement result to compare the sterilization effect of the test sample.
Test subjects: the duck counterparts prepared from examples 1-13 and comparative examples 6-7 were designated as test samples 1-13 and control samples 6-7, respectively.
The test contents are as follows: according to the method for measuring the total number of bacterial colonies recorded in national standard GB4789.2-2016 of the people's republic of China, 5 samples of each duck accessory of duck necks, duck wings, duck tongues, duck palms, duck heads and duck legs prepared in examples 1-13 and comparative examples 6-7 are taken for measuring the total number of bacterial colonies, and finally, the average total number of bacterial colonies of each duck accessory is calculated (two effective numbers are reserved in the result), and the experimental results are shown in the following table 6.
TABLE 6 average colony count (CFU/g) for each type of duck accessory in test samples 1-13 and control samples 6-7
In conjunction with the data of table 6, the following analysis can be derived:
in the test, the limit value of microorganism m in the national standard GB2726-2016 of the people's republic of China, 10000CFU/g, is taken as an acceptable level limit value, and the average colony number is less than or equal to 10000 as a preliminary judgment standard.
Therefore, referring to the data of the test samples 1-13 and the control samples 6-7 in the table 6, the average colony count of the test samples 1-13 and the control samples 6-7 is less than 10000, so that the test samples 1-13 and the control samples 6-7 can be both the products of the stewed duck accessories meeting the food microorganism indexes.
However, as is apparent from table 6, the total number of colonies in the test samples 1-13 is smaller than that in the control samples 6-7, and the analysis of the test one shows that the sterilization temperature and the sterilization time in the test samples 1-13 do not damage the flavor of the duck accessory, and have relatively good sterilization effect.
The embodiments of the present invention are preferred embodiments of the present application, and the scope of protection of the present application is not limited by the embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (9)
1. A preparation process of a marinated duck accessory is characterized by comprising the following steps: the duck accessory part comprises duck neck, duck wing middle part, duck tongue, duck palm, duck head and duck leg;
prepared by the following steps:
s1: pretreatment: quickly boiling the duck webs, the duck wings and the duck legs in water at 95-100 ℃ for 30-60 s; the duck neck, the duck tongue and the duck head do not need to be quickly boiled in water;
s2: preparing brine: mixing water, broth, white sugar, edible salt, chicken essence flavoring, monosodium glutamate, Capsici fructus, fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, and heating to boil to obtain bittern;
preparing a material mixing juice: mixing the prepared brine with chili oil, pepper powder, yeast extract, white granulated sugar, monosodium glutamate, edible salt, chicken soup powder essence and ethyl maltol to obtain a seasoning juice;
s3: marinating the duck accessories: immersing the duck accessory into the brine prepared in the step S2, and boiling for 5-40min under the standard atmospheric pressure to obtain a marinated duck accessory;
s4: mixing materials: mixing the duck accessories marinated in the S3 with the seasoning juice prepared in the S2 to ensure that the seasoning juice is uniformly attached to the surfaces of the duck accessories;
s5: packaging: vacuum packaging the duck accessories after mixing with the materials by adopting an aluminum foil bag;
s6: and (3) sterilization: and (3) sterilizing the vacuum-packaged duck accessories at high temperature of 121 ℃ at 116 ℃ for 8-29 min.
2. The process of claim 1 for preparing a marinated duck accessory, wherein: in the step S3, the marinating process of the duck accessories specifically comprises the following steps:
marinating duck necks: boiling duck neck in bittern for 30-40min to obtain marinated duck neck;
marinating the duck wings: soaking the duck wings in the brine, and boiling for 10-15min to obtain marinated duck wings;
marinating the duck tongues: soaking duck tongues in bittern, and boiling for 5-15min to obtain marinated duck tongues;
marinating the duck webs: soaking the duck webs in bittern, and boiling for 5-15min to obtain marinated duck webs;
marinating duck heads: soaking duck head in bittern, and boiling for 10-20min to obtain marinated duck head;
marinating duck legs: soaking duck legs in bittern, and boiling for 15-25min to obtain marinated duck legs.
3. The process of claim 2 for preparing a marinated duck accessory, wherein: in the step S3:
boiling duck neck in bittern for 30-40min, stopping heating, and soaking for 3-5min to obtain marinated duck neck;
boiling the duck wing middle part in bittern for 10-15min, stopping heating, and soaking for 5-10min to obtain marinated duck wing middle part;
boiling duck tongue in bittern for 5-15min, stopping heating, and soaking for 3-5min to obtain marinated duck tongue;
boiling the duck webs in bittern for 5-15min, stopping heating, and soaking for 5-10min to obtain marinated duck webs;
boiling duck head in bittern for 10-20min, stopping heating, and soaking for 10-15min to obtain marinated duck head;
boiling duck leg in bittern for 15-25min, stopping heating, and soaking for 10-20min to obtain marinated duck leg.
4. The process of claim 1 for preparing a marinated duck accessory, wherein: in the step S6, the sterilization time of various duck accessories is different, and the sterilization time of duck necks is 10-18 min; sterilizing the duck wing for 10-15 min; sterilizing duck tongue for 8-13 min; sterilizing Duck webs for 10-18 min; sterilizing duck head for 10-20 min; the sterilizing time of duck leg is 20-29 min.
5. The process of claim 1 for preparing a marinated duck accessory, wherein the process comprises the following steps: the broth is mainly prepared from water, cone bone and dry kelp, wherein the mass part ratio of the water to the cone bone to the dry kelp is 15 (2-3) to 1.5-2.
6. The process of claim 5, wherein the step of preparing a marinated duck accessory comprises: in step S2, the preparation process of the broth includes: mixing Os Caprae Seu Ovis with water, heating and decocting at 95-100 deg.C for 1.5-2h, cooling to 80-90 deg.C, adding dried herba Zosterae Marinae, and decocting for 20-25min to obtain broth.
7. The process of claim 1 for preparing a marinated duck accessory, wherein: in the step S2, the brine is mainly prepared from the following raw materials in parts by mass: 800 parts of 200-800 parts of water, 1500 parts of 800-1500 parts of broth, 8-20 parts of white granulated sugar, 4-10 parts of edible salt, 2-5 parts of chicken essence seasoning, 1-6 parts of monosodium glutamate, 5-8 parts of pepper, 0.5-1.2 parts of pepper, 0.6-1 part of anise and 0.4-1 part of cinnamon.
8. The process of claim 7, wherein the step of preparing a marinated duck accessory comprises: in the step S2, the mixing juice is mainly prepared from the following raw materials in parts by mass: 0.6-0.7 part of brine, 0.5-1 part of chili oil, 0.5-0.6 part of pepper oil, 0.1-0.2 part of pepper powder, 1-1.5 parts of yeast extract, 1-1.5 parts of white granulated sugar, 0.5-0.6 part of monosodium glutamate, 0.2-0.3 part of edible salt, 0.5-1 part of chicken soup powder essence and 0.1-0.2 part of ethyl maltol.
9. A spiced duck accessory, its characterized in that: the preparation method of the auxiliary part of the spiced duck in any one of claims 1 to 8.
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