CN101822389A - Dried duck and processing method thereof - Google Patents
Dried duck and processing method thereof Download PDFInfo
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- CN101822389A CN101822389A CN201010119031A CN201010119031A CN101822389A CN 101822389 A CN101822389 A CN 101822389A CN 201010119031 A CN201010119031 A CN 201010119031A CN 201010119031 A CN201010119031 A CN 201010119031A CN 101822389 A CN101822389 A CN 101822389A
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Abstract
The invention relates to a dried duck and a processing method thereof. The dried duck is prepared from a duck serving as a raw material and salt, star anise, shallot, ginger, pepper and water serving as ingredients by cleaning, air drying, curing and air drying. The processing method is characterized in that: based on 250 to 350 weight parts of raw material duck, the following ingredients in part by weight are added: 50 to 60 parts of salt, 2 to 2.5 parts of star anise, 1.5 to 2.5 parts of shallot, 2 to 2.5 parts of ginger, 1.5 to 2.5 parts of pepper and 100 parts of water. Since flowing cold air at the temperature of below 8 DEG C permeates the inside of the duck to evaporate water inside the duck, the original nutritional ingredients and special flavor of the duck are kept, a processing technique is simple, and the duck is clean, sanitary and pollution-free, has long shelf life, is convenient to eat and can be storage at normal temperature. The processing method is reasonable and practical, has low cost, simple operation, good effect and wide popularization.
Description
Technical field
The present invention relates to a kind of poultry food and processing method thereof, exactly is a kind of dried duck and processing method thereof.
Technical background
Duck is a complete protein, good protein.Fat content in the duck is lower, and quality better, and the content height, particularly linolenic acid content of unrighted acid are all above other meat of poultris, and be favourable to health.
Duck is widely known meals product, and at present the method for edible duck mostly is barbecue, fried, cured, the sauce halogen of salting down etc., though differ from one another, deficiency is separately arranged all, is difficult to keep original nutritional labeling of duck and special delicate fragrance local flavor, and the processing technology complexity.
Summary of the invention
The objective of the invention is to provide a kind of to people can not only can keep the original nutritional labeling of duck and have special delicate fragrance local flavor by what large-scale production was processed; and processing technology is simple; sanitation and hygiene are pollution-free; but long shelf-life, instant normal temperature storage, dried duck with low cost and processing method thereof.
It is to be raw material with the duck for the present invention, is batching with salt, anise, green onion, ginger, Chinese prickly ash, water, through clean, air-dry, pickle, make after air-dry again; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 250～350 ducks is: salt 50～60, anise 2～2.5, green onion 1.5～2.5, ginger 2～2.5, Chinese prickly ash 1.5～2.5, water 100.
The concrete steps of processing method of the present invention are as follows:
(1) cleans: will slaughter the back suitable duck of the girth of a garment and put into the water rinsing, and remove bloodstain on the fleshing and foreign material until cleaning;
(2) air-dry: the duck after will cleaning up is suspended in the air-dry room of low temperature air-dry, and making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% the dried duck material standby;
(3) pickle: the dried duck material is put into by the pickling liquid of salt, anise, green onion, ginger, Chinese prickly ash, water preparation and was pickled 1～2 day;
(4) air-dry again: the duck that will pickle is suspended in the air-dry room of low temperature air-dry, and making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% dried duck.
(5) sterilization: with above-mentioned dried duck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.
Effect of the present invention
1, the present invention is owing to utilize the mobile cold wind infiltration meat inside below 8 ℃ to make water evaporates, therefore can not only keep original nutritional labeling of duck and special delicate fragrance local flavor, and processing technology is simple, and sanitation and hygiene are pollution-free, but long shelf-life, instant normal temperature storage.
2, not only processing method is reasonable, practical, with low cost in the present invention, and simple to operate, effective, is beneficial to extensive popularization.
The specific embodiment
Embodiment 1:
Put into the water rinsing with slaughtering the back suitable duck of the girth of a garment, remove bloodstain on the fleshing and foreign material until cleaning; Duck 250kg after cleaning up is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% the dried duck material standby; The dried duck material is put into by the pickling liquid of salt 50kg, anistree 2kg, green onion 1.5kg, ginger 2kg, Chinese prickly ash 1.5kg, water 100kg preparation and was pickled 1～2 day; The duck of pickling is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% dried duck.With above-mentioned dried duck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.
Embodiment 2:
Put into the water rinsing with slaughtering the back suitable duck of the girth of a garment, remove bloodstain on the fleshing and foreign material until cleaning; Duck 300kg after cleaning up is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% the dried duck material standby; The dried duck material is put into by the pickling liquid of salt 55kg, anistree 2.3kg, green onion 2kg, ginger 2.3kg, Chinese prickly ash 2kg, water 100kg preparation and was pickled 1～2 day; The duck of pickling is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% dried duck.With above-mentioned dried duck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.
Embodiment 3:
Put into the water rinsing with slaughtering the back suitable duck of the girth of a garment, remove bloodstain on the fleshing and foreign material until cleaning; Duck 350kg after cleaning up is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% the dried duck material standby; The dried duck material is put into by the pickling liquid of salt 60kg, anistree 2.5kg, green onion 2.5kg, ginger 2.5kg, Chinese prickly ash 2.5kg, water 100kg preparation and was pickled 1～2 day; The duck of pickling is suspended in the air-dry room of low temperature air-dry, making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% dried duck.With above-mentioned dried duck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.
Claims (2)
1. dried duck and processing method thereof, it is to be raw material with the duck, is batching with salt, anise, green onion, ginger, Chinese prickly ash, water, through clean, air-dry, pickle, make after air-dry again; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 250～350 ducks is: salt 50～60, anise 2～2.5, green onion 1.5～2.5, ginger 2～2.5, Chinese prickly ash 1.5～2.5, water 100.
2. the processing method of dried duck according to claim 1 is characterized in that: concrete procedure of processing is as follows:
(1) cleans: will slaughter the back suitable duck of the girth of a garment and put into the water rinsing, and remove bloodstain on the fleshing and foreign material until cleaning;
(2) air-dry: the duck after will cleaning up is suspended in the air-dry room of low temperature air-dry, and making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% the dried duck material standby;
(3) pickle: the dried duck material is put into by the pickling liquid of salt, anise, green onion, ginger, Chinese prickly ash, water preparation by above-mentioned components by weight percent and was pickled 1～2 day;
(4) air-dry again: the duck that will pickle is suspended in the air-dry room of low temperature air-dry, and making duck spacing all around is 15～40 centimetres, utilizes mobile cold wind below 8 ℃ that it is carried out cold wind and dries, treat the cutlet water content when 8-10% dried duck.
(5) sterilization: with above-mentioned dried duck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101190310A CN101822389B (en) | 2010-03-05 | 2010-03-05 | Processing method of dried duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101190310A CN101822389B (en) | 2010-03-05 | 2010-03-05 | Processing method of dried duck |
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| Publication Number | Publication Date |
|---|---|
| CN101822389A true CN101822389A (en) | 2010-09-08 |
| CN101822389B CN101822389B (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101190310A Expired - Fee Related CN101822389B (en) | 2010-03-05 | 2010-03-05 | Processing method of dried duck |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102630963A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Making method of kidney-tonifying and qi-tonifying pressed salted duck |
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
| CN106261845A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method reducing Cold spiced duck salting period |
| CN113951456A (en) * | 2021-10-29 | 2022-01-21 | 扬州大学 | Method for cooking flavor duck meat at low temperature in vacuum |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN101433341A (en) * | 2008-12-17 | 2009-05-20 | 江苏省农业科学院 | Ultraviolet flavouring method in air curing maturation of pickled and salted poultry product |
-
2010
- 2010-03-05 CN CN2010101190310A patent/CN101822389B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792262A (en) * | 2005-12-22 | 2006-06-28 | 扬州馋神食品有限公司 | Air-dried pickled and cured meat processing method |
| CN101254001A (en) * | 2008-04-08 | 2008-09-03 | 南京农业大学 | Air drying duck high-temperature maturation process |
| CN101433341A (en) * | 2008-12-17 | 2009-05-20 | 江苏省农业科学院 | Ultraviolet flavouring method in air curing maturation of pickled and salted poultry product |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102630963A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Making method of kidney-tonifying and qi-tonifying pressed salted duck |
| CN102630963B (en) * | 2012-03-27 | 2013-05-08 | 池州市德余食品有限公司 | Making method of kidney-tonifying and qi-tonifying 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 |
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
| CN106261845A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method reducing Cold spiced duck salting period |
| CN113951456A (en) * | 2021-10-29 | 2022-01-21 | 扬州大学 | Method for cooking flavor duck meat at low temperature in vacuum |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101822389B (en) | 2012-07-18 |
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