CN101036521A - Fermented salted duck and the technique for preparing the same - Google Patents
Fermented salted duck and the technique for preparing the same Download PDFInfo
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- CN101036521A CN101036521A CNA2007100516424A CN200710051642A CN101036521A CN 101036521 A CN101036521 A CN 101036521A CN A2007100516424 A CNA2007100516424 A CN A2007100516424A CN 200710051642 A CN200710051642 A CN 200710051642A CN 101036521 A CN101036521 A CN 101036521A
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Abstract
The invention relates to a fermented preserved duck and its preparation process, which belongs to the industrial field. The fermented preserved duck is prepared by the steps of killing, depilating, eviscerating, and shaping for the duck as raw material to obtain a bare duck, adding salt and white granulated sugar for curing, cleaning the duck, adding 2% to 5% mixed ferment by weight of bare duck, wherein the ferment is composed of acid-producing bacteria and aroma-producing bacteria, coating the mixed ferment on the surface of the bare duck and placing the duck into a jar, sealing the jar for fermentation at constant temperature, wherein the fermentation temperature is between 28 DEG C and 34 DEG C, and the fermentation time is between 14h and 20h, placing the duck into a bake oven for baking after shaping, and vacuum packaging. The fermented preserved duck is provided with improved digestivity and nutritive value, and special fermentation flavor, the safety and the storage period are improved, and the production period is shortened. The processing method provided in the invention can solve the problem of flavor deficiency caused by manual baking owing to bad weather.
Description
Technical field
The present invention relates to a kind of fermentation pressed salted duck and preparation technology thereof, belong to field of food industry.
Background technology
The traditional processing technology of pressed salted duck needs the weather exposure through about a week just can reach drying requirement, during this period because histaminase and action of microorganisms make pressed salted duck have the distinctive cured local flavor that salts down.Therefore pressed salted duck production is subjected to the influence of weather very big, promptly so-called " living at the mercy of the elements ".It is drying that present many manufacturers change traditional weather exposure operation into artificial drying room, though this method has reached drying purpose, shortened the drying time, and the pressed salted duck quality obviously reduces, and lacks the due cured fragrance that salts down.Meat products is carried out the manual control fermentation, can improve the digestibility and the nutritive value of meat products, when giving the product peculiar flavour, also can increase Product Safety and shelf-life.At present, fermentation property meat products is mainly ferment sausage, fermentation Western-style ham etc.Fermented bacterium Lactobacillus plantarum, Pediococcus pentosaceus are the acid-producing bacteria that fermentation meat product generally adopts, if and adopt bacterial classification that staphylococcus xylosus, variation micrococcus luteus have degrade proteins and fatty ability as aroma former simultaneously, will have important function to the local flavor of product.
Summary of the invention
One of purpose of the present invention is to be primary raw material with the duck base, acid-producing bacteria and aroma former that inoculation is activated after pickling, expansion is cultivated, fermenting carbohydrate produces lactic acid, degrade proteins produces free amino acid, degraded fat produces free fatty, thereby makes the fermentation pressed salted duck goods that a kind of acidity is suitable, cured meat and fish are aromatic, digestibility is high.
Two of purpose of the present invention provides the preparation technology of described fermentation pressed salted duck.
One of purpose of the present invention be achieved in that with the raw material duck through slaughter depilation, cut open the chest and trimming after, make the duck base, adding salt and white granulated sugar pickles, after washing duck, insert the mixed culture fermentation agent of duck base weight 2-5%, leavening is made up of acid-producing bacteria and aroma former, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 28～34 ℃, fermentation time is 14～20h, puts into baking oven and smoke after moulding, is finished product after the vacuum packaging.The fermentation pressed salted duck technical indicator of making is: skin is pure white, muscle sauce is red, and is moderately salted, and acidity is suitable, cured meat and fish are aromatic, moisture is 38～42%, and the pH value is 5.0～5.4, acid value＜1.6mg/g, peroxide number＜1.8%, coliform＜30/100g do not have to germ, and the shelf-life is following 6 months of normal temperature.
Two of purpose of the present invention is achieved in that preparation process is followed successively by:
(1), duck base preparation: the raw material duck of selecting 1.25～1.75kg to weigh, the neat disconnected method of three pipes is slaughtered under the employing jaw, gets the duck base.
(2), pickle: select sugar: the weight ratio of salt is that the ratio of 2-4: 6-10 is mixed salt and white granulated sugar, and every kilogram of duck base is with salt sugar mixture 80～150g, and rubbing back and forth on the surface of duck base and flesh noodles is wiped to the hand stickness, adorns cylinder afterwards and pickles 15～18h.
(3), wash duck: the warm water of putting into 40～50 ℃ washes 1～2min, with the undissolved crystal salt of flush away, blood stains.
(4), inoculation and fermentation: the mixed culture fermentation agent that inserts duck base weight 2-5%, Lactobacillus plantarum wherein: Pediococcus pentosaceus: staphylococcus xylosus: the micrococcal weight ratio that makes a variation is 1-2: 1-2: 2-3: 2-3, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 28～34 ℃, and fermentation time is 14～20h.
(5), appearance: duck base flesh noodles is tiled on the chopping board, is made into the peach circle, Exposure to Sunlight 3～4h is to fixed in shape.
(6), smoke: earlier oven temperature is transferred to 30 ℃, again the duck base is hung into baking oven, baking oven maintains 50～55 ℃, behind baking 2～3h, the duck base is taken out the cold of drying in the air from baking oven, waits skin off-white color to occur, puts into baking oven again and dries by the fire and reach 38～42% to moisture and get final product.
(7), vacuum packaging: pressed salted duck is put into packaging bag carry out vacuum packaging, vacuum reaches 0.1MPa.
The fermentation pressed salted duck that the present invention makes is compared with common pressed salted duck, product digestibility and nutritive value have been improved, moderately salted, acidity is suitable, given the ferment local-flavor of product uniqueness, Product Safety and shelf-life have been increased, human body had certain function of health care, shortened the production cycle simultaneously, solve preferably because adverse weather and the quality problems such as local flavor deficiency that produced are manually smoked in simple employing, the new varieties of pressed salted duck have been enriched, for the deep processing of monoblock birds meat products provides a new approach.
The specific embodiment
Embodiment 1: be processed as example with 100kg duck base, its preparation process is followed successively by:
(1), described duck base preparation: selecting Dayu, Jiangxi sheldrake heavy about 1.5kg is the raw material duck, 12h stops eating before the government official, but need to supply water, the neat disconnected method of three pipes is slaughtered under the employing jaw, scald hair 2～4min through 60～70 ℃ hot water, hold two wings that lancinate down after the depilation, the lower jaw of bipod and band tongue, cut the chest belly again along the breastbone right side, and forward till cut off clavicle, open splanchnocoel and pull out internal organ, two frame timbers are chopped on edge " eight " font off, and attention can not be cut infracostal skin, the anus that prescinds rectum and 1/3rd at last promptly gets the duck base, and it is standby to get 100kg duck base.
(2), described pickling: get white granulated sugar 3.75kg, salt 8.75kg mixes, duck body surface is lain on the salt sugar mixture plate, respectively at the cervical vertebra place, head and chest knife-edge part, splanchnocoel flesh noodles place salting sugar mixture smear, again the splanchnocoel flesh noodles is lain on the salt sugar mixture plate, surface up, two hands are wiped to the hand stickness with the rubbing back and forth on surface of salt sugar mixture, adorn cylinder afterwards and pickle 16.5h.
(3), wash duck: the warm water of putting into 40～50 ℃ washes 1～2min, with the undissolved crystal salt of flush away, blood stains.
(4), described inoculation and fermentation: the mixed culture fermentation agent that inserts 3kg, Lactobacillus plantarum wherein: Pediococcus pentosaceus: staphylococcus xylosus: the micrococcal weight ratio that makes a variation is 1: 1: 2: 2, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 30～32 ℃, and fermentation time is 16～18h.
(5), appearance: duck base flesh noodles is tiled on the chopping board, is made into the peach circle, Exposure to Sunlight 3～4h is to fixed in shape.
(6), smoke: earlier oven temperature is transferred to 30 ℃, again the duck base is hung into baking oven, baking oven maintains 50～55 ℃, behind baking 2～3h, the duck base is taken out the cold of drying in the air from baking oven, waits skin off-white color to occur, puts into baking oven again and dries by the fire and reach 38～42% to moisture and get final product.
(7), vacuum packaging: pressed salted duck is put into packaging bag carry out vacuum packaging, vacuum reaches 0.1MPa.
Leavening is: select for use the MRS culture medium to activate Lactobacillus plantarum, Pediococcus pentosaceus, staphylococcus xylosus, variation micrococcus luteus respectively, it is rejuvenated, enlarge with duck juice culture medium then and cultivate, make and produce leavening, each produces cell concentration 〉=10 of leavening
7Cfu/g, wherein duck juice culture medium is: duck juice 1000ml, peptone 10g, sodium chloride 50g, glucose 10g, pH 7.2,115 ℃ of sterilization 20min, described duck juice is prepared as: with thin duck 500g, chopping is placed in the 1000ml water, the low temperature soaked overnight, next day little fiery infusion 30min, amount of makeup water, dual filtered through gauze promptly.
Claims (4)
1, a kind of fermentation pressed salted duck, it is characterized in that: with the raw material duck through slaughter depilation, cut open the chest and trimming after, make the duck base, adding salt and white granulated sugar pickles, after washing duck, insert the mixed culture fermentation agent of duck base weight 2-5%, leavening is made up of acid-producing bacteria and aroma former, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 28～34 ℃, and fermentation time is 14～20h, after moulding, put into baking oven and smoke, be finished product after the vacuum packaging.
2, the preparation technology of a kind of pressed salted duck that ferments according to claim 1 is characterized in that preparation process is followed successively by:
(1), duck base preparation: the raw material duck of selecting 1.25～1.75kg to weigh, the neat disconnected method of three pipes is slaughtered under the employing jaw, gets the duck base.
(2), pickle: select sugar: the weight ratio of salt is that the ratio of 2-4: 6-10 is mixed salt and white granulated sugar, and every kilogram of duck base is with salt sugar mixture 80～150g, and rubbing back and forth on the surface of duck base and flesh noodles is wiped to the hand stickness, adorns cylinder afterwards and pickles 15～18h.
(3), wash duck: the warm water of putting into 40～50 ℃ washes 1～2min, with the undissolved crystal salt of flush away, blood stains.
(4), inoculation and fermentation: the mixed culture fermentation agent that inserts duck base weight 2-5%, Lactobacillus plantarum wherein: Pediococcus pentosaceus: staphylococcus xylosus: the micrococcal weight ratio that makes a variation is 1-2: 1-2: 2-3: 2-3, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 28～34 ℃, and fermentation time is 14～20h.
(5), appearance: duck base flesh noodles is tiled on the chopping board, is made into the peach circle, Exposure to Sunlight 3～4h is to fixed in shape.
(6), smoke: earlier oven temperature is transferred to 30 ℃, again the duck base is hung into baking oven, baking oven maintains 50～55 ℃, behind baking 2～3h, the duck base is taken out the cold of drying in the air from baking oven, waits skin off-white color to occur, puts into baking oven again and dries by the fire and reach 38～42% to moisture and get final product.
(7), vacuum packaging: pressed salted duck is put into packaging bag carry out vacuum packaging, vacuum reaches 0.1MPa.
3, the preparation technology of a kind of pressed salted duck that ferments according to claim 2, it is characterized in that described leavening is: select for use the MRS culture medium to activate Lactobacillus plantarum, Pediococcus pentosaceus, staphylococcus xylosus, variation micrococcus luteus respectively, it is rejuvenated, enlarge with duck juice culture medium then and cultivate, make and produce leavening, each produces cell concentration 〉=10 of leavening
7Cfu/g, wherein duck juice culture medium is: duck juice 1000ml, peptone 10g, sodium chloride 50g, glucose 10g, pH 7.2,115 ℃ of sterilization 20min, described duck juice is prepared as: with thin duck 500g, chopping is placed in the 1000ml water, the low temperature soaked overnight, next day little fiery infusion 30min, amount of makeup water, dual filtered through gauze promptly.
4, the preparation technology of a kind of pressed salted duck that ferments according to claim 2 is characterized in that its preparation process is processed as example with 100kg duck base, wherein:
Described duck base preparation: select raw material duck heavy about 1.5kg, 12h stops eating before the government official, but need to supply water, the neat disconnected method of three pipes is slaughtered under the employing jaw, scald hair 2～4min through 60～70 ℃ hot water, hold the lower jaw of two wings that lancinate down, bipod and band tongue after the depilation, cut the chest belly again along the breastbone right side, and forward till cut off clavicle, open splanchnocoel and pull out internal organ, two frame timbers are chopped on edge " eight " font off, and attention can not be cut infracostal skin, the anus that prescinds rectum and 1/3rd at last promptly gets the duck base, and it is standby to get 100kg duck base.
Described pickling: get white granulated sugar 3.75kg, salt 8.75kg mixes, duck body surface is lain on the salt sugar mixture plate, respectively at the cervical vertebra place, head and chest knife-edge part, splanchnocoel flesh noodles place salting sugar mixture smear, again the splanchnocoel flesh noodles is lain on the salt sugar mixture plate, surface up, two hands are wiped to the hand stickness with the rubbing back and forth on surface of salt sugar mixture, adorn cylinder afterwards and pickle 16.5h.
Described inoculation and fermentation: the mixed culture fermentation agent that inserts 3kg, Lactobacillus plantarum wherein: Pediococcus pentosaceus: staphylococcus xylosus: the micrococcal weight ratio that makes a variation is 1: 1: 2: 2, during inoculation mixed culture fermentation agent is applied in duck base surface, carry out ferment at constant temperature after putting into cylinder and sealing, fermentation temperature is 30～32 ℃, and fermentation time is 16～18h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100516424A CN100553491C (en) | 2007-03-04 | 2007-03-04 | A kind of fermentation pressed salted duck and preparation technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2007100516424A CN100553491C (en) | 2007-03-04 | 2007-03-04 | A kind of fermentation pressed salted duck and preparation technology thereof |
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| CN101036521A true CN101036521A (en) | 2007-09-19 |
| CN100553491C CN100553491C (en) | 2009-10-28 |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946899A (en) * | 2010-08-23 | 2011-01-19 | 江苏省农业科学院 | Heating maturing method for improving tenderness of low-temperature duck meat product |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN102630955A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Preparation method of beauty-nourishing pressed salted duck |
| CN101953473B (en) * | 2009-10-28 | 2012-12-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN103169100A (en) * | 2013-01-31 | 2013-06-26 | 广东海洋大学 | Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process |
| CN103181577A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN103340429A (en) * | 2013-06-14 | 2013-10-09 | 江苏农牧科技职业学院 | Processing method for novel fermented duck |
| CN103445199A (en) * | 2013-08-14 | 2013-12-18 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Fermentation process of salted duck |
| CN103564521A (en) * | 2013-07-10 | 2014-02-12 | 朱建军 | Preparation method for fermented pressed salted duck |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
| CN106418226A (en) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | Sauced donkey meat and production process thereof |
| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN106954801A (en) * | 2017-02-14 | 2017-07-18 | 成都大学 | A kind of sausage and its processing method with ferment local-flavor |
| CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
| CN107647311A (en) * | 2017-10-31 | 2018-02-02 | 段双燕 | A kind of pressed salted duck zymotechnique |
| CN110169545A (en) * | 2019-06-06 | 2019-08-27 | 浙江工业大学 | A method of fermentation duck is prepared using lactic acid bacteria |
| CN113331357A (en) * | 2021-06-21 | 2021-09-03 | 许龙川 | Steamed duck production method |
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2007
- 2007-03-04 CN CNB2007100516424A patent/CN100553491C/en not_active Expired - Fee Related
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623108B (en) * | 2009-05-11 | 2012-01-04 | 张丽萍 | Processing method of fermented air-dried goose |
| CN101953473B (en) * | 2009-10-28 | 2012-12-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN101946899B (en) * | 2010-08-23 | 2011-08-10 | 江苏省农业科学院 | Heating maturing method for improving tenderness of low-temperature duck meat product |
| CN101946899A (en) * | 2010-08-23 | 2011-01-19 | 江苏省农业科学院 | Heating maturing method for improving tenderness of low-temperature duck meat product |
| CN102150881B (en) * | 2011-04-12 | 2012-10-03 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN103181577B (en) * | 2011-12-30 | 2014-05-14 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN103181577A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN102630955A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Preparation method of beauty-nourishing pressed salted duck |
| CN102630955B (en) * | 2012-03-27 | 2013-09-11 | 池州市德余食品有限公司 | Preparation method of beauty-nourishing pressed salted duck |
| CN103169100A (en) * | 2013-01-31 | 2013-06-26 | 广东海洋大学 | Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process |
| CN103340429A (en) * | 2013-06-14 | 2013-10-09 | 江苏农牧科技职业学院 | Processing method for novel fermented duck |
| CN103340429B (en) * | 2013-06-14 | 2015-08-19 | 江苏农牧科技职业学院 | The processing method of a kind of duck of fermenting |
| CN103564521A (en) * | 2013-07-10 | 2014-02-12 | 朱建军 | Preparation method for fermented pressed salted duck |
| CN103445199A (en) * | 2013-08-14 | 2013-12-18 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Fermentation process of salted duck |
| CN103445199B (en) * | 2013-08-14 | 2014-12-31 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Fermentation process of salted duck |
| CN103704765A (en) * | 2013-12-12 | 2014-04-09 | 胡永金 | Method for making fermented minced or cubed meat by utilizing fermenting agent |
| CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
| CN106418226A (en) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | Sauced donkey meat and production process thereof |
| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN106954801A (en) * | 2017-02-14 | 2017-07-18 | 成都大学 | A kind of sausage and its processing method with ferment local-flavor |
| CN107647311A (en) * | 2017-10-31 | 2018-02-02 | 段双燕 | A kind of pressed salted duck zymotechnique |
| CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
| CN110169545A (en) * | 2019-06-06 | 2019-08-27 | 浙江工业大学 | A method of fermentation duck is prepared using lactic acid bacteria |
| CN113331357A (en) * | 2021-06-21 | 2021-09-03 | 许龙川 | Steamed duck production method |
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| CN100553491C (en) | 2009-10-28 |
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Granted publication date: 20091028 Termination date: 20120304 |