CN102273645A - Processing method of novel flavor muscovy duck - Google Patents

Processing method of novel flavor muscovy duck Download PDF

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Publication number
CN102273645A
CN102273645A CN2011102043192A CN201110204319A CN102273645A CN 102273645 A CN102273645 A CN 102273645A CN 2011102043192 A CN2011102043192 A CN 2011102043192A CN 201110204319 A CN201110204319 A CN 201110204319A CN 102273645 A CN102273645 A CN 102273645A
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Prior art keywords
duck
salt
water
processing
frying
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CN2011102043192A
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Chinese (zh)
Inventor
俞吉胜
郑治
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NINGBO QINFENG FOOD CO Ltd
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NINGBO QINFENG FOOD CO Ltd
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Priority to CN2011102043192A priority Critical patent/CN102273645A/en
Publication of CN102273645A publication Critical patent/CN102273645A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a processing method of a novel flavor muscovy duck, and the method is characterized by comprising the following process steps: slaughtering, cleaning, dry-salting, wet-salting, roasting, fermenting, packaging, performing low-temperature sterilization and the like. The cured muscovy duck can be obtained by adopting the processing method provided by the invention. Compared with the prior art, the low-temperature roasting process and the follow-up fermenting and curing process are adopted in the processing method, the roasting process can be used for greatly shortening the dehydrating and drying time in the traditional process, the fermenting and curing process can enable a meat product to be cured further and then the flavor of the product can be fully played; by adopting a low-temperature sterilization process, not only can damages to nutritional ingredients of the product be minimized, but also the quality of the product is ensured; by applying the combination of proper anti-corrosion control measures, the shelf life of the product is ensured; and the unique product formula is adopted so as to enable the product to have unique flavor.

Description

The processing method of a kind of novel sapor kind duck
Technical field
The present invention relates to the poultry manufacture field, specifically refer to the processing method of a kind of novel sapor kind duck.
Background technology
Along with the raising of people's living standard, people have more and more higher requirement to the color of food.For industrial bird delicatessen, multiple kind, various tastes are arranged also.For example boiled salted duck, roast duck, stewed duck with bean sauce etc.But the meat of industrial processes owing to there is the problem of a sales cycle, therefore need carry out special sterilization process to food, and meat products adopts high temperature sterilization usually, and like this, the nutritional labeling of product and mouthfeel can be subjected to certain influence; Simultaneously in the existing processing technology,, therefore cause the whole process time longer because it is longer to dehydrate the used time.
Kind duck is a kind of of poultry, also cries foreign duck.Do not belong to together with common family duck is of the same race, have that build is big, a fast growth, crude feed tolerance, good, the lean meat percentage advantages of higher of meat.Originate in South America and Central America, ground such as China Zhejiang, Fujian are for raising the main producing region.Kind duck is cultured with a long history in Yuyao, is one of specialty industries of Yuyao agricultural, is kind duck main producing region, Zhejiang Province.Yuyao kind duck product has that the skin plain boiled pork is thick, nutritious, and taste is special, and fragrance is tempting, and seasoning matter helps flavor, characteristics such as salubrious crisp cunning.
Summary of the invention
Technical problem to be solved by this invention is that the present situation at prior art provides that a kind of mouthfeel is good, the nutritional labeling loss less and the process-cycle short novel sapor kind duck processing method.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: the processing method of this novel sapor kind duck is characterized in that comprising the steps:
A) slaughter, clean:
A kind duck of selecting is slaughtered on an empty stomach, bloodletting is complete, soak boiling hotly then with hot water, take off feather, cut the osculum of 3～4cm at the anus place, cut open the chest to dig out internal organ, remove tracheae, oesophagus and bulk grease, then duck is cut open from anus opening part to throat, cut duck's foot, clean with clear water, drain away the water then;
B) dry-salt:
Kind duck that drains away the water and the salt of frying are put into mixer, positive and negative stirring, mixing time 10～20min, take out the back of waiting to stir, and kind duck is entirely put into pickle cylinder, salted down under the temperature below 15 ℃ 12～36 hours (preferred 24 hours; Kind duck after pickling goes out cylinder, washes away watery blood in kind Duck gizzard with clear water, drains, and obtains dry-salt kind of duck;
Wherein, the consumption of described stir-fry salt is 9.8～10.5% of a described kind of duck weight; The frying production method of described salt is as follows:
Salt and Chinese prickly ash are put into frying pan, and warm fiery frying is evenly stirred, and fries till the color jaundice look; Cooling is naturally pulverized after the cooling again after the frying; The weight ratio of described salt and described Chinese prickly ash is 4～6: 2
C) wet salting:
Dry-salt kind of duck put into cylinder, add pickling liquid, the weight ratio of described dry-salt kind of duck and described pickling liquid is 1: 0.8～1; With the whole submergences of kind duck, use the object compacting, pickling below 4～15 ℃ 48～96 hours, go out kind duck that cylinder obtains wet salting system;
E) baking:
The duck chamber of kind duck is strutted to both sides, and kind duck head is upwards hung up kind duck with hook from the neck of kind duck, puts into baking box after draining and carries out the baking first time; Baking temperature is 55～65 ℃, and the time is 7～10h, and baking for the first time finishes; Every under 55～65 ℃, carrying out the baking second time after one day again, make the moisture of kind duck maintain 55～65wt%;
F) fermentation:
Baking is sprayed 30～50g anticorrisive agent uniformly on the inside and outside surface of every kind of duck after finishing, and then kind duck is positioned over temperature below 15 ℃, in the room of humidity below 70%, keeps the circulation of air in the room, and be 10～20 days standing time;
G) packing
A kind duck that ferments is taken off, put into soft packaging bag, vacuum packaging;
H) cold sterilization
Adopt two-stage sterilization, sterilized 25～35 minutes down at 85 ℃～90 ℃ earlier, back-pressure cooling is then taken out, and places 20～28 hours; Sterilized 25～35 minutes down at 85 ℃～90 ℃ once more, promptly obtain novel sapor kind duck.
Described back-pressure is cooled to a kind of method commonly used in the food processing, and promptly autoclave needs the back-pressure tonifying Qi in cooling, to prevent the bag phenomenon that rises.
Preferably, consisting of of described pickling liquid: bechamel 30～40kg, spice water 30～40kg, rice wine 20～40kg, monosodium glutamate 1～3kg, white sugar 4～8kg, natrium nitrosum 5～15g;
Wherein, the compound method of described spice water is:
Take by weighing following substances in proportion:
Water 100kg, anistree 0.3～0.6kg, cassia bark 0.3～0.6kg, Chinese prickly ash 0.4～0.8kg, the root of Dahurain angelica 0.2～0.5kg, cloves 0.2～0.5kg, cardamom 0.3～0.5kg, tsaoko 0.3～0.5kg, fructus amomi 0.2～0.4kg, cumin 0.3～0.6kg, kaempferia galamga 0.2～0.4kg, Radix Glycyrrhizae 0.2～0.5kg, fennel seeds 0.3～0.6kg, galingal 0.2～0.4kg, ginger 5～10kg, capsicum 2～6kg;
Above-mentioned batching was hotted plate in 100 ℃ water 50～70 minutes, and cooled and filtered is got its filtrate, promptly obtains spice water.
Described anticorrisive agent composed as follows: water 50g, different Vc sodium 0.4～0.6g, natamycin 0.05～0.1g, ditert-butylhydro quinone 0.1～0.2g.
According to GB2760, different Vc sodium use amount is added for needing by production in the meat products, does not limit the quantity of.The part by weight of the consumption of different Vc sodium and water is 0.8～1.2: 100 in the foregoing preservatives prescription.
In above-mentioned each scheme, preferably, the salting period in the step (b) is 24 hours; Salting period in the step (c) is 72 hours; The weight ratio of refined salt described in the salt of frying and described Chinese prickly ash is 3: 2 described in the step (b).
Compared with prior art, the present invention adopts low-temperature bake technology and follow-up fermentation curing process, baking process has shortened dehydrating the time in the traditional handicraft greatly, and the fermentation curing process makes meat products further ripe, and the local flavor of product is brought into play fully; Adopt cold sterilization technology, both guaranteed the least possible destroyed of product nutritional labeling, guaranteed the quality of product again; Use suitable anticorrosion control measure combination, guarantee the shelf-life of product; Adopt unique formula for a product, make product have unique local flavor.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
1, preparation condiment:
Spice batching: water 100kg, anistree 0.4kg, cassia bark 0.4kg, Chinese prickly ash 0.6kg, root of Dahurain angelica 0.4kg, cloves 0.4kg, cardamom 0.4kg, tsaoko 0.4kg, fructus amomi 0.3kg, cumin 0.5kg, kaempferia galamga 0.3kg, Radix Glycyrrhizae 0.4kg, fennel seeds 0.5kg, galingal 0.3kg, ginger 7kg, capsicum 4kg.
Load weighted spice is put into jacketed pan hotted plate 1 hour with little water that boils, cooled and filtered is got its filtrate, obtains spice water.
Pickling liquid batching: bechamel 35kg, spice water 35kg, rice wine 30kg, monosodium glutamate 2kg, white sugar 6kg, natrium nitrosum 10g.
Above-mentioned batching is configured to pickling liquid.
Antistaling and antiseptic agent batching: water 50g, different Vc sodium 0.5g, natamycin 0.08g, ditert-butylhydro quinone 0.15g
2, select kind duck: the commercially available fresh mother kind duck that is up to the standards through health and epidemic prevention department in Yuyao, select stout and strong then healthy duck for use, the duck of body weight more than 1.5kg.
A) slaughter, clean:
Kind duck is slaughtered on an empty stomach, and bloodletting is complete, soaks boiling hotly then with hot water, takes off feather, cut the osculum of 3～4cm at the anus place, cut open the chest to dig out internal organ, remove tracheae, oesophagus and bulk grease, then duck is cut open from anus opening part to throat, cut duck's foot, clean, drain away the water then with clear water.
B) fry salt
Refined salt by weight proportion: Chinese prickly ash=3: 2, refined salt and Chinese prickly ash are put into frying pan, warm fiery frying is evenly stirred, and guarantees that raw material is heated evenly, and the frying time decides according to kettle temperature, fries to color a bit now till the yellow, can not fry paste; Salt after the frying will carry out the nature cooling, pulverizes after the cooling again.
C) dry-salt system
Take by weighing the salt of frying, kind duck that drains and the refined salt of frying are put into mixer, the consumption of frying salt is 10% of a kind duck weight.Positive and negative stirring, mixing time 10～20min, take out the back of waiting to stir, and the duck head is turned round to the behind sandwiched right oxter, entirely puts into and pickle cylinder, salted down under the temperature below 15 ℃ 1 day.
D) clean
Go out cylinder after pickling, wash away watery blood in the tripe, drain with clear water.
E) wet salting system
With drain dry-salt after a kind duck put into cylinder, add pickling liquid, the weight ratio of kind duck and pickling liquid is 1: 0.9, with the whole submergences of kind duck, puts shelf again, uses the object compacting, pickles below 15 ℃ 72 hours at temperature, goes out cylinder.
F) baking
With one in the bamboo of 25 centimeter length, tripe is put in embowment, and the duck chamber is strutted to both sides, with kind duck head upwards, it is hung up with the stainless steel hook from the neck upper shed, hangs up then on the shelf, drains.Again duck is put into baking box and toast, 60 ℃ of baking temperatures, time 9h toasted under similarity condition every one day again, and the moisture of kind duck is maintained about 60%.
G) fermentation
After baking finishes, spray the anticorrisive agent about 40g uniformly on every kind of inside and outside surface of duck, the anticorrisive agent preparation is undertaken by list of ingredients; Kind duck is positioned over temperature below 15 ℃, in the room of humidity below 70%, keeps the circulation of air in the room, and be more than 10 days standing time.
H) vacuum packaging
A kind duck that ferments to be taken off, put into soft packaging bag, carry out vacuum packaging, vacuum about 99%, evacuated pressure is-0.05～-0.15Mpa, heat-sealing time 10～15S.
I) high pressure sterilization
Adopt two-stage sterilization, earlier with 85 ℃～90 ℃, the 30min sterilization with the back-pressure cooling, is taken out then, places 24 hours, adopts 85 ℃～90 ℃ once more, the 30min sterilization.
J) product inspection, external packing, finished product
After the cooling, check the situation of sealing and the broken bag situation of sack one by one, through after the assay was approved, the warehouse deepfreeze is put in vanning.
Select 2～4 bags of products, the constant incubator of putting into 37 ℃ kept 7 days, observed to have or not rise bag or putrid and deteriorated phenomenon.
Through check, for example organoleptic examination, Micro biological Tests, destructive testing meet the national health quality standard and are qualified, come into the market to sell.
After the consumer buys back kind duck of this slaking, cook shortening once more after, can enjoy delicious kind duck.

Claims (6)

1. the processing method of a novel sapor kind duck is characterized in that comprising the steps:
A) slaughter, clean:
A kind duck duck of selecting is slaughtered on an empty stomach, bloodletting is complete, soak boiling hotly then with hot water, take off feather, cut the osculum of 3～4cm at the anus place, cut open the chest to dig out internal organ, remove tracheae, oesophagus and bulk grease, then duck is cut open from anus opening part to throat, cut duck's foot, clean with clear water, drain away the water then;
B) dry-salt:
Kind duck that drains away the water and the salt of frying are put into mixer, positive and negative stirring, mixing time 10～20min, take out the back of waiting to stir, and kind duck is entirely put into pickle cylinder, pickled under the temperature below 15 ℃ 12～36 hours; Kind duck after pickling goes out cylinder, washes away watery blood in kind Duck gizzard with clear water, drains, and obtains dry-salt kind of duck;
Wherein, the consumption of the salt of described frying is 9.8～10.5% of a described kind of duck weight; The frying production method of described salt is as follows:
Salt and Chinese prickly ash are put into frying pan, and warm fiery frying is evenly stirred, and fries till the color jaundice look; Salt after the frying cools off naturally, pulverizes after the cooling again; The weight ratio of described refined salt and described Chinese prickly ash is 4～6: 2;
C) wet salting:
Dry-salt kind of duck put into cylinder, add pickling liquid, the weight ratio of described dry-salt kind of duck and described pickling liquid is 1: 0.8～1; With the whole submergences of kind duck, use the object compacting, pickling below 4～15 ℃ 48～96 hours, go out kind duck that cylinder obtains wet salting system;
E) baking:
The duck chamber of kind duck is strutted to both sides, and kind duck head is upwards hung up kind duck with hook from the neck of kind duck, puts into baking box after draining and carries out the baking first time; Baking temperature is 55-65 ℃, and the time is 7～10h, and baking for the first time finishes; Every under 55-65 ℃, carrying out the baking second time after one day again, make the moisture of kind duck maintain 55-65wt%;
F) fermentation:
Baking is sprayed 30～50g anticorrisive agent uniformly on the inside and outside surface of every kind of duck after finishing, and then kind duck is positioned over temperature below 15 ℃, in the room of humidity below 70%, keeps the circulation of air in the room, and be 10～20 days standing time;
G) packing
A kind duck that ferments is taken off, put into soft packaging bag, vacuum packaging;
H) cold sterilization
Adopt two-stage sterilization, sterilized 25～35 minutes down at 85 ℃～90 ℃ earlier, back-pressure cooling is then taken out, and places 20～28 hours; Sterilized 25～35 minutes down at 85 ℃～90 ℃ once more, promptly obtain novel sapor kind duck.
2. the processing method of novel sapor kind duck according to claim 1 is characterized in that consisting of of described pickling liquid: bechamel 30～40kg, spice water 30～40kg, rice wine 20～40kg, monosodium glutamate 1～3kg, white sugar 4～8kg, natrium nitrosum 5～15g;
Wherein, the compound method of described spice water is:
Take by weighing following substances in proportion:
Water 100kg, anistree 0.3～0.6kg, cassia bark 0.3～0.6kg, Chinese prickly ash 0.4～0.8kg, the root of Dahurain angelica 0.2～0.5kg, cloves 0.2～0.5kg, cardamom 0.3～0.5kg, tsaoko 0.3～0.5kg, fructus amomi 0.2～0.4kg, cumin 0.3～0.6kg, kaempferia galamga 0.2～0.4kg, Radix Glycyrrhizae 0.2～0.5kg, fennel seeds 0.3～0.6kg, galingal 0.2～0.4kg, ginger 5～10kg, capsicum 2～6kg;
Above-mentioned batching was hotted plate 50～70 minutes with 100～110 ℃ water, and cooled and filtered is got its filtrate, promptly obtains spice water.
3. the processing method of novel sapor kind duck according to claim 1 and 2 is characterized in that the composed as follows of described anticorrisive agent: water 50g, different Vc sodium 0.4～0.6g, natamycin 0.05～0.1g, ditert-butylhydro quinone 0.1～0.2g.
4. the processing method of novel sapor kind duck according to claim 3 is characterized in that the salting period in the step (b) is 24 hours.
5. the processing method of novel sapor kind duck according to claim 3 is characterized in that the salting period in the step (c) is 72 hours.
6. the processing method of novel sapor kind duck according to claim 3 is characterized in that the weight ratio of refined salt described in the salt of frying described in the step (b) and described Chinese prickly ash is 3: 2.
CN2011102043192A 2011-07-19 2011-07-19 Processing method of novel flavor muscovy duck Pending CN102273645A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599538A (en) * 2012-03-07 2012-07-25 江南大学 Preparation method for ginger duck
CN102697067A (en) * 2012-06-01 2012-10-03 贵阳吉品风味食品有限公司 Air dried meat and production method thereof
CN103340429A (en) * 2013-06-14 2013-10-09 江苏农牧科技职业学院 Processing method for novel fermented 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
CN104068415A (en) * 2014-06-24 2014-10-01 浦北县广源食品有限公司 Preparation process of cured western duck
CN104351826A (en) * 2014-12-03 2015-02-18 桂阳县川湘食品有限公司 Instant braised duck web processing method
CN104382063A (en) * 2014-10-31 2015-03-04 江苏正业食品有限公司 Preparation method of duck head
CN104824701A (en) * 2015-05-01 2015-08-12 侯荣山 Manufacturing method for spiced dried sour goose
CN104824700A (en) * 2015-05-01 2015-08-12 侯荣山 Manufacturing method for spiced dried sour chicken
CN106509662A (en) * 2016-11-24 2017-03-22 安徽新梦想食品有限公司 Instant pig ear products
CN107509972A (en) * 2017-07-19 2017-12-26 安徽王家坝生态农业有限公司 A kind of preparation method of crisp meat flavor pressed salted duck
CN108244521A (en) * 2017-12-31 2018-07-06 江西国兴集团百丈泉食品饮料有限公司 A kind of Spicy Salted Duck production technology

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CN1666662A (en) * 2004-03-08 2005-09-14 内蒙古塞飞亚集团有限责任公司 Technique for preparing roast duck with medicinal herbs
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CN1868344A (en) * 2006-03-31 2006-11-29 梁嘉臻 Preservation method for packaged food

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102599538A (en) * 2012-03-07 2012-07-25 江南大学 Preparation method for ginger duck
CN102697067A (en) * 2012-06-01 2012-10-03 贵阳吉品风味食品有限公司 Air dried meat and production method thereof
CN102697067B (en) * 2012-06-01 2015-07-01 贵阳吉品风味食品有限公司 Air dried meat and production method thereof
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
CN103340429A (en) * 2013-06-14 2013-10-09 江苏农牧科技职业学院 Processing method for novel fermented 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
CN104068415A (en) * 2014-06-24 2014-10-01 浦北县广源食品有限公司 Preparation process of cured western duck
CN104382063A (en) * 2014-10-31 2015-03-04 江苏正业食品有限公司 Preparation method of duck head
CN104351826A (en) * 2014-12-03 2015-02-18 桂阳县川湘食品有限公司 Instant braised duck web processing method
CN104824701A (en) * 2015-05-01 2015-08-12 侯荣山 Manufacturing method for spiced dried sour goose
CN104824700A (en) * 2015-05-01 2015-08-12 侯荣山 Manufacturing method for spiced dried sour chicken
CN106509662A (en) * 2016-11-24 2017-03-22 安徽新梦想食品有限公司 Instant pig ear products
CN107509972A (en) * 2017-07-19 2017-12-26 安徽王家坝生态农业有限公司 A kind of preparation method of crisp meat flavor pressed salted duck
CN108244521A (en) * 2017-12-31 2018-07-06 江西国兴集团百丈泉食品饮料有限公司 A kind of Spicy Salted Duck production technology

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Application publication date: 20111214