CN102342530A - Processing method of stewed duck tongue in soy sauce - Google Patents

Processing method of stewed duck tongue in soy sauce Download PDF

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Publication number
CN102342530A
CN102342530A CN2011102667853A CN201110266785A CN102342530A CN 102342530 A CN102342530 A CN 102342530A CN 2011102667853 A CN2011102667853 A CN 2011102667853A CN 201110266785 A CN201110266785 A CN 201110266785A CN 102342530 A CN102342530 A CN 102342530A
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China
Prior art keywords
tongue
duck
duck tongue
processing
temperature
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CN2011102667853A
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Chinese (zh)
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CN102342530B (en
Inventor
冯振亚
田佳生
贾晓黎
刘彦
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鲜八里集团有限公司
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Publication of CN102342530A publication Critical patent/CN102342530A/en
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Publication of CN102342530B publication Critical patent/CN102342530B/en

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Abstract

The invention discloses a processing method of stewed duck tongue in soy sauce. The processing method comprises the following steps of: unfreezing, cleaning, salting, marinating, drying, cooling, packaging, vacuum sealing, sterilizing, airing and boxing. Defects of a traditional production process are overcome, a brand new production method is provided, the advantages of high efficiency, low cost, good taste and long shelf life are achieved, and the requirement of people for the duck tongue is met.

Description

A kind of processing method of stewed duck with bean sauce tongue

Technical field

The present invention relates to a kind of processing method of stewed duck with bean sauce tongue.

Background technology

Duck belongs to vertebrate, the Aves Anseriformes, and the Anatidae animal is by wild mallard and anas poecilorhyncha domestication.Duck is a kind of delicious food, is suitable for nourishing, is the primary raw material of various delicious famous dishes.People's saying " the chicken and duck flesh of fish " four big meat or fish, the duck protein content is more much higher than poultry meat content, moderate fat content and distribution uniform.

Aliphatic acid fusing point in the duck is low, is easy to digestion.Contained B family vitamin and vitamin E are many than other meats, are highly resistant to athlete's foot, and neuritis and multiple inflammation can also be anti-ageing.Contain the nicotinic acid than horn of plenty in the duck, it is one of composition that constitutes two kinds of important coenzyme in the human body, and heart disease patients such as myocardial infarction are had protective effect.

And the duck tongue is the superfine product in the duck.Become one of cuisines that people like, in order to satisfy needs of people, a lot of producers manufacture convenient and practical cuisines snack with the stewed duck with bean sauce tongue.

Along with product market competition is growing more intense, how enterprise enhances productivity, and reducing production costs is the problem that each enterprise is day and night thought.In most of duck tongue class process of manufacture, be unable to do without pickling process; But traditional pickling technology is realized through the low gentle and quiet means that salt down; General all needed 24 hours even the longer time just can reach better effect; The most of the time of life cycle of the product all consumes in this operation, has seriously influenced production efficiency.

Simultaneously; The micro-difference that seldom has enterprise to will consider the moisture of product in the tradition duck tongue goods process can be confronted volume production and given birth to great influence; It is ugly to cause product behind vacuum and high-temperature sterilization, outward appearance to occur; Problems such as shelf-life shortening, though also there is drying facility in indivedual enterprise, result of use is not desirable especially.

The Along with people's growth in the living standard, consumption idea and diet culture also improve constantly, and be more outstanding to the pursuit of product quality.Problems such as fat oxidation are not paid attention in the processing of tradition duck tongue goods, cause product after production, to occur clam in a period of time and lose flavor, though some anti-oxidants are arranged in the market, result of use is not desirable especially.

Summary of the invention

The technical issues that need to address of the present invention just are to overcome the defective of prior art, and a kind of processing method of stewed duck with bean sauce tongue is provided, and it has overcome the defective of traditional processing technology; A kind of brand-new production method is provided; Efficient is high, and cost is low, and is delicious; Long shelf-life has satisfied the demand of people to the duck tongue.

For addressing the above problem, the present invention adopts following technical scheme:

The invention provides a kind of processing method of stewed duck with bean sauce tongue, said processing method comprises the following steps:

Thaw, clear up, pickle, stew in soy sauce, oven dry, cooling, packing, vacuum seal, sterilization, dry and case.

Thawing dissolves away for water thaws to ice cube naturally, and the duck tongue is complete;

Concrete operation method is:

A) tube valve of fetching boiling water is put into the pond that thaws with water, and the water yield is the tankage 2/3rds that thaws, and slowly pours in the water in right amount after the duck tongue that extracts in the freezer is removed packing;

B) adjust the water-in and water-out tube valve, let water change naturally, thaw, treat to pull out after the ice cube dissolving.

C) the duck tongue keeps good article phase.

Cleaning requires the duck tongue not have epidermis; The operator is with gloves, peel off the residue that remains in duck tongue surface after, put into plastic crate.

Pickle to duck tongue and the weight proportion of batching by 20: 1 are mixed, the weight portion proportioning of batching is 1 part of salt, 0.5 part of monosodium glutamate, 1.5 parts of white sugar, 1 part of chickens' extract, 0.1 part of I+G, 1 part of compound anti-oxidation spice, 25 ℃ of temperature, salting period 8 hours; Flavoring is fully permeated;

The weight portion proportioning of compound anti-oxidation spice is 31 parts of anises, 8 parts on cassia bark, 17 parts in Chinese prickly ash, 3 parts of white peppers, 20 parts in ginger, 10 parts in cardamom, 11 parts of cloves;

Concrete operation method is:

A) duck tongue and batching are evenly added in the container, stir gently, it is mixed;

B) in curing process, combine to continue to give product external auxiliary massage treatment, quicken feed liquid in conjunction with means such as tumbling, stirring, concussions and infiltrate;

C) thoroughly the duck tongue was stirred once in per 4 hours, pickle after the end duck tongue pulled out and put into plastic crate.

Stew in soy sauce air pressure is 0.1~0.2Mpa, and the time is 10 minutes;

Concrete operation method is:

A) slowly pour into the duck tongue of plastic crate in the jacketed pan;

B) be that 50: 1 ratio adds other batching in the weight portion proportioning of duck tongue and other batching again, the weight portion proportioning of batching is 0.5 part of salt, 1 part of white sugar, 0.2 part of chickens' extract, 0.3 part of fumet summation;

C) open steam valve, air pressure is risen to 0.1Mpa;

D) treat that pot interior thick gravy liquid is boiled after, air pressure is remained on 0.2Mpa, 2 minutes, then air pressure is reduced to 0.1Mpa; 8 minutes, and stir a pot interior duck tongue frequently, maintenance be the jacketed pan steam pressure, do not influence and stir the duck tongue; Well-done to the duck tongue, stew in soy sauce finishes, and pulls out in the plastic crate of packing into.

The oven dry concrete operation method is:

A) the duck tongue in the plastic crate is poured in the drip pan, pushed in the oven with small handcart then, closed fire door; Oven is a steam valve heat exchanger oven, the uniform circulating air of heat exchanger utilization; Oven is provided with automatic temperature control system;

B) open steam valve and blower switch is dried, drying course is that temperature is controlled at three continuous different temperature gradients respectively and each thermograde is taked different drying times; Be specially: oven dry is 2 hours under 55 ℃ of conditions; Oven dry is 1.5 hours under 65 ℃ of conditions; 72 ℃ of little oven dry of condition 0.5 hour; The duck tongue is taken out.

The product placement that will be cooled to after will taking the dish out of the pot is drying on the frame, blows on or cooling naturally with air draft, and the thick gravy of the product surface of drying after the halogen is solidified basically; Surface temperature is cooled off basically, and non-scald on hand is advisable during with packing.

Packing every bag of quantity is 2 duck tongues; Every bag of net weight is evenly accurate;

Concrete operation method is:

A) turn on packaging bag with hand;

B) the duck tongue that differs in size is evenly arranged in pairs or groups;

C) the duck tongue that matches is fitly sequenced in the bag of packing into simultaneously.

Vacuum seal requires:

A) vacuum time is 15~30 seconds, seals time 1.5-3.5 second; Heat-sealing temperature 1-4 shelves;

B) behind the vacuum seal, the attractive in appearance and interior no air of bag of diseases caused by external factors.

4.5.8.2 operation requires:

A) open the dynamo-electric source of vacuum, adjustment vacuum time, heat-sealing time and temperature;

B) operating room is put in the duck tongue packaging bag that installs;

C) mention a pressure bag bar, evenly fitly be placed on sack on the hot pressing frame, again with pressing a bag bar to push down sack;

D) the chamber cap pressed downward of will working is carried out vacuum seal, after vacuum pumps, opens the work chamber cap, and the chamber cap of will working is pressed toward another and then carried out vacuum seal in the operating room, and the product that will seal simultaneously mouthful takes out puts into plastic crate;

E) d c repetitive operation b))) carry out sealing operation;

F) carry out corresponding writing task.

Sterilization technology requires:

A) sterilization temperature is 121 ℃, 15 minutes time.

B) sterilization pressure: 0.15 ± 0.05Mpa.

Method of operating is:

A) the duck tongue that vacuum packet is installed is put into retorts;

B) open steam valve and drain tap, close air bleeding valve behind the discharge cold air, heat up;

C) when temperature reaches 121 ℃, be incubated, the time is 15 minutes;

D) carry out corresponding writing task.

The specification requirement of drying is the no water droplet in sack surface;

Method of operating is:

Place dehumidifier to assist in the duck tongue after the sterilization and send on the net, pave, product gets final product through the high wind passage automatically.

The specification requirement of vanning is that quantity is accurate, puts neat;

Concrete operation method is:

A) carefully entirely put in the inlet after product that outward appearance is qualified is checked quantity;

B) quantification errorless after, joint sealing also overlays on the pallet, carries out sign.

Creativeness of the present invention is:

One, pickle:

Along with product market competition is growing more intense, how enterprise enhances productivity, and reducing production costs is the problem that each enterprise is day and night thought.In most of duck tongue class process of manufacture, be unable to do without pickling process; But traditional pickling technology is realized through the low gentle and quiet means that salt down; The most of the time that product is produced the cycle all consumes in this operation, generally all needs 24 hours even the longer time just can reach better effect.

The present invention reduces production costs for promoting efficiency, strengthens competitive advantage, and how research duck tongue based article shortens salting period and reach desirable effect in process of manufacture.

Measure of the present invention has:

1, in curing process, combines to continue to give product external auxiliary massage treatment, quicken feed liquid in conjunction with means such as tumbling, stirring, concussions and infiltrate.

The control of 2, pickling temperature conditions is key point of the present invention, and the present invention draws under 25 ℃ of temperature conditions, to pickle and can receive the optimal effect of pickling through contrasting the effect of pickling of different time sections under each temperature conditions repeatedly, can shorten to 8 hours.And general enterprise all is controlled at 0-5 ℃ of quiet the salting down needs 24 hours even the longer time of degree.

Two, oven dry:

The micro-difference that seldom has enterprise to will consider the moisture of product in the tradition duck tongue goods process can be confronted volume production and given birth to great influence; It is ugly to cause product behind vacuum and high-temperature sterilization, outward appearance to occur; Problems such as shelf-life shortening; Though also there is drying facility in indivedual enterprises, result of use is not desirable especially.

Therefore, this defective for a change, the present invention has studied drying process to the influence of product quality and how dry.The moisture of product quality that duck tongue goods are final and mode of appearance and goods has substantial connection, and therefore controlling goods moisture effectively is the core technology place of carrying out duck tongue goods.

It is heat energy with steam-reforming that the present invention adopts heat exchanger, through uniform circulating air treatment product, and makes the drying equipment temperature constant through automatic temperature control system.Pass through repetition test; The moisture exhaust characteristic that draws duck tongue goods is not under fixing temperature conditions, can obtain optimum efficiency, but temperature is controlled at three continuous different temperature gradients respectively and each thermograde takes to obtain optimum efficiency different drying times.If small product size is dwindled or amplified, shorten or the prolongation processing time in same ratio.Obtain after such processing formula, the control level of goods moisture improves greatly, has been accurate to the setting value that can satisfy any specification requirement.

Three, product anti-oxidation tech:

The Along with people's growth in the living standard, consumption idea and diet culture also improve constantly, and be more outstanding to the pursuit of product quality.Problems such as fat oxidation are not paid attention in the processing of tradition duck tongue goods, cause product after production, to occur clam in a period of time and lose flavor, though some anti-oxidants are arranged in the market, result of use is not desirable especially.

Therefore the present invention uses 31 parts of anises, 8 parts on cassia bark, 17 parts in Chinese prickly ash, 3 parts of white peppers, 20 parts in ginger, 10 parts in cardamom, 11 parts of cloves as point of penetration, processes the compound anti-oxidation spice.At sterilization process, spice makes fragrant element ooze stain in meat through high temperature, high pressure simultaneously, and through using the effect that combines anti-oxidation peptide, fat oxidation is played the good restraining effect.

The specific embodiment

The invention provides a kind of processing method of stewed duck with bean sauce tongue, said processing method comprises the following steps:

Thaw, clear up, pickle, stew in soy sauce, oven dry, cooling, packing, vacuum seal, sterilization, dry and case.

Thawing dissolves away for water thaws to ice cube naturally, and the duck tongue is complete;

Concrete operation method is:

A) tube valve of fetching boiling water is put into the pond that thaws with water, and the water yield is the tankage 2/3rds that thaws, and slowly pours in the water in right amount after the duck tongue that extracts in the freezer is removed packing;

B) adjust the water-in and water-out tube valve, let water change naturally, thaw, treat to pull out after the ice cube dissolving.

C) the duck tongue keeps good article phase.

Cleaning requires the duck tongue not have epidermis; The operator is with gloves, peel off the residue that remains in duck tongue surface after, put into plastic crate.

Pickle to duck tongue and the weight proportion of batching by 20: 1 are mixed, the weight portion proportioning of batching is 1 part of salt, 0.5 part of monosodium glutamate, 1.5 parts of white sugar, 1 part of chickens' extract, 0.1 part of I+G, 1 part of compound anti-oxidation spice, 25 ℃ of temperature, salting period 8 hours; Flavoring is fully permeated;

The weight portion proportioning of compound anti-oxidation spice is 31 parts of anises, 8 parts on cassia bark, 17 parts in Chinese prickly ash, 3 parts of white peppers, 20 parts in ginger, 10 parts in cardamom, 11 parts of cloves;

Concrete operation method is:

A) duck tongue and batching are evenly added in the container, stir gently, it is mixed;

B) in curing process, combine to continue to give product external auxiliary massage treatment, quicken feed liquid in conjunction with means such as tumbling, stirring, concussions and infiltrate;

C) thoroughly the duck tongue was stirred once in per 4 hours, pickle after the end duck tongue pulled out and put into plastic crate.

Stew in soy sauce air pressure is 0.1~0.2Mpa, and the time is 10 minutes;

Concrete operation method is:

A) slowly pour into the duck tongue of plastic crate in the jacketed pan;

B) be that 50: 1 ratio adds other batching in the weight portion proportioning of duck tongue and other batching again, the weight portion proportioning of batching is 0.5 part of salt, 1 part of white sugar, 0.2 part of chickens' extract, 0.3 part of fumet summation;

C) open steam valve, air pressure is risen to 0.1Mpa;

D) treat that pot interior thick gravy liquid is boiled after, air pressure is remained on 0.2Mpa, 2 minutes, then air pressure is reduced to 0.1Mpa; 8 minutes, and stir a pot interior duck tongue frequently, maintenance be the jacketed pan steam pressure, do not influence and stir the duck tongue; Well-done to the duck tongue, stew in soy sauce finishes, and pulls out in the plastic crate of packing into.

The oven dry concrete operation method is:

A) the duck tongue in the plastic crate is poured in the drip pan, pushed in the oven with small handcart then, closed fire door; Oven is a steam valve heat exchanger oven, the uniform circulating air of heat exchanger utilization; Oven is provided with automatic temperature control system;

B) open steam valve and blower switch is dried, drying course is that temperature is controlled at three continuous different temperature gradients respectively and each thermograde is taked different drying times; Be specially: oven dry is 2 hours under 55 ℃ of conditions; Oven dry is 1.5 hours under 65 ℃ of conditions; 72 ℃ of little oven dry of condition 0.5 hour; The duck tongue is taken out.

The product placement that will be cooled to after will taking the dish out of the pot is drying on the frame, blows on or cooling naturally with air draft, and the thick gravy of the product surface of drying after the halogen is solidified basically; Surface temperature is cooled off basically, and non-scald on hand is advisable during with packing.

Packing every bag of quantity is 2 duck tongues; Every bag of net weight is evenly accurate;

Concrete operation method is:

A) turn on packaging bag with hand;

B) the duck tongue that differs in size is evenly arranged in pairs or groups;

C) the duck tongue that matches is fitly sequenced in the bag of packing into simultaneously.

Vacuum seal requires:

A) vacuum time is 15~30 seconds, seals time 1.5-3.5 second; Heat-sealing temperature 1-4 shelves;

B) behind the vacuum seal, the attractive in appearance and interior no air of bag of diseases caused by external factors.

4.5.8.2 operation requires:

A) open the dynamo-electric source of vacuum, adjustment vacuum time, heat-sealing time and temperature;

B) etc. the operating room is put in the duck tongue packaging bag that installs;

C) mention a pressure bag bar, evenly fitly be placed on sack on the hot pressing frame, again with pressing a bag bar to push down sack;

D) the chamber cap pressed downward of will working is carried out vacuum seal, after vacuum pumps, opens the work chamber cap, and the chamber cap of will working is pressed toward another and then carried out vacuum seal in the operating room, and the product that will seal simultaneously mouthful takes out puts into plastic crate;

E) d c repetitive operation b))) carry out sealing operation;

F) carry out corresponding writing task.

Sterilization technology requires:

A) sterilization temperature is 121 ℃, 15 minutes time.

B) sterilization pressure: 0.15 ± 0.05Mpa.

Method of operating is:

A) the duck tongue that vacuum packet is installed is put into retorts;

B) open steam valve and drain tap, close air bleeding valve behind the discharge cold air, heat up;

C) when temperature reaches 121 ℃, be incubated, the time is 15 minutes;

D) carry out corresponding writing task.

The specification requirement of drying is the no water droplet in sack surface;

Method of operating is:

Place dehumidifier to assist in the duck tongue after the sterilization and send on the net, pave, product gets final product through the high wind passage automatically.

The specification requirement of vanning is that quantity is accurate, puts neat;

Concrete operation method is:

A) carefully entirely put in the inlet after product that outward appearance is qualified is checked quantity;

B) quantification errorless after, joint sealing also overlays on the pallet, carries out sign.

Creativeness of the present invention is:

One, pickle:

Along with product market competition is growing more intense, how enterprise enhances productivity, and reducing production costs is the problem that each enterprise is day and night thought.In most of duck tongue class process of manufacture, be unable to do without pickling process; But traditional pickling technology is realized through the low gentle and quiet means that salt down; The most of the time that product is produced the cycle all consumes in this operation, generally all needs 24 hours even the longer time just can reach better effect.

The present invention reduces production costs for promoting efficiency, strengthens competitive advantage, and how research duck tongue based article shortens salting period and reach desirable effect in process of manufacture.

Measure of the present invention has:

1, in curing process, combines to continue to give product external auxiliary massage treatment, quicken feed liquid in conjunction with means such as tumbling, stirring, concussions and infiltrate.

The control of 2, pickling temperature conditions is key point of the present invention, and the present invention draws under 25 ℃ of temperature conditions, to pickle and can receive the optimal effect of pickling through contrasting the effect of pickling of different time sections under each temperature conditions repeatedly, can shorten to 8 hours.And general enterprise all is controlled at 0-5 ℃ of quiet the salting down needs 24 hours even the longer time of degree.

Two, oven dry:

The micro-difference that seldom has enterprise to will consider the moisture of product in the tradition duck tongue goods process can be confronted volume production and given birth to great influence; It is ugly to cause product behind vacuum and high-temperature sterilization, outward appearance to occur; Problems such as shelf-life shortening; Though also there is drying facility in indivedual enterprises, result of use is not desirable especially.

Therefore, this defective for a change, the present invention has studied drying process to the influence of product quality and how dry.The moisture of product quality that duck tongue goods are final and mode of appearance and goods has substantial connection, and therefore controlling goods moisture effectively is the core technology place of carrying out duck tongue goods.

It is heat energy with steam-reforming that the present invention adopts heat exchanger, through uniform circulating air treatment product, and makes the drying equipment temperature constant through automatic temperature control system.Pass through repetition test; The moisture exhaust characteristic that draws duck tongue goods is not under fixing temperature conditions, can obtain optimum efficiency, but temperature is controlled at three continuous different temperature gradients respectively and each thermograde takes to obtain optimum efficiency different drying times.If small product size is dwindled or amplified, shorten or the prolongation processing time in same ratio.Obtain after such processing formula, the control level of goods moisture improves greatly, has been accurate to the setting value that can satisfy any specification requirement.

Three, product anti-oxidation tech:

The Along with people's growth in the living standard, consumption idea and diet culture also improve constantly, and be more outstanding to the pursuit of product quality.Problems such as fat oxidation are not paid attention in the processing of tradition duck tongue goods, cause product after production, to occur clam in a period of time and lose flavor, though some anti-oxidants are arranged in the market, result of use is not desirable especially.

Therefore the present invention uses 31 parts of anises, 8 parts on cassia bark, 17 parts in Chinese prickly ash, 3 parts of white peppers, 20 parts in ginger, 10 parts in cardamom, 11 parts of cloves as point of penetration, processes the compound anti-oxidation spice.At sterilization process, spice makes fragrant element ooze stain in meat through high temperature, high pressure simultaneously, and through using the effect that combines anti-oxidation peptide, fat oxidation is played the good restraining effect.

What should explain at last is: obviously, the foregoing description only be for clearly the present invention is described and is done for example, and be not qualification to embodiment.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here need not also can't give exhaustive to all embodiments.And conspicuous variation of being amplified out thus or change still are among protection scope of the present invention.

Claims (10)

1. the processing method of a stewed duck with bean sauce tongue is characterized in that, said processing method comprises the following steps:
Thaw, clear up, pickle, stew in soy sauce, oven dry, cooling, packing, vacuum seal, sterilization, dry and case.
2. the processing method of stewed duck with bean sauce tongue as claimed in claim 1 is characterized in that, thaws to dissolve away for water thaws to ice cube naturally, and the duck tongue is complete;
Concrete operation method is:
A) tube valve of fetching boiling water is put into the pond that thaws with water, and the water yield is the tankage 2/3rds that thaws, and slowly pours in the water in right amount after the duck tongue that extracts in the freezer is removed packing;
B) adjust the water-in and water-out tube valve, let water change naturally, thaw, treat to pull out after the ice cube dissolving.
C) the duck tongue keeps good article phase.
Cleaning requires the duck tongue not have epidermis; The operator is with gloves, peel off the residue that remains in duck tongue surface after, put into plastic crate.
3. the processing method of stewed duck with bean sauce tongue as claimed in claim 2; It is characterized in that; Pickle to duck tongue and the weight proportion of batching by 20: 1 are mixed; The weight portion proportioning of batching is 1 part of salt, 0.5 part of monosodium glutamate, 1.5 parts of white sugar, 1 part of chickens' extract, 0.1 part of I+G, 1 part of compound anti-oxidation spice, 25 ℃ of temperature, salting period 8 hours; Flavoring is fully permeated;
The weight portion proportioning of compound anti-oxidation spice is 31 parts of anises, 8 parts on cassia bark, 17 parts in Chinese prickly ash, 3 parts of white peppers, 20 parts in ginger, 10 parts in cardamom, 11 parts of cloves;
Concrete operation method is:
A) duck tongue and batching are evenly added in the container, stir gently, it is mixed;
B) in curing process, combine to continue to give product external auxiliary massage treatment, quicken feed liquid in conjunction with means such as tumbling, stirring, concussions and infiltrate;
C) thoroughly the duck tongue was stirred once in per 4 hours, pickle after the end duck tongue pulled out and put into plastic crate.
4. the processing method of stewed duck with bean sauce tongue as claimed in claim 3 is characterized in that, stew in soy sauce air pressure is 0.1~0.2Mpa, and the time is 10 minutes;
Concrete operation method is:
A) slowly pour into the duck tongue of plastic crate in the jacketed pan;
B) be that 50: 1 ratio adds other batching in the weight portion proportioning of duck tongue and other batching again, the weight portion proportioning of batching is 0.5 part of salt, 1 part of white sugar, 0.2 part of chickens' extract, 0.3 part of fumet summation;
C) open steam valve, air pressure is risen to 0.1Mpa;
D) treat that pot interior thick gravy liquid is boiled after, air pressure is remained on 0.2Mpa, 2 minutes, then air pressure is reduced to 0.1Mpa; 8 minutes, and stir a pot interior duck tongue frequently, maintenance be the jacketed pan steam pressure, do not influence and stir the duck tongue; Well-done to the duck tongue, stew in soy sauce finishes, and pulls out in the plastic crate of packing into.
5. the processing method of stewed duck with bean sauce tongue as claimed in claim 4 is characterized in that, the oven dry concrete operation method is:
A) the duck tongue in the plastic crate is poured in the drip pan, pushed in the oven with small handcart then, closed fire door; Oven is a steam valve heat exchanger oven, the uniform circulating air of heat exchanger utilization; Oven is provided with automatic temperature control system;
B) open steam valve and blower switch is dried, drying course is that temperature is controlled at three continuous different temperature gradients respectively and each thermograde is taked different drying times; Be specially: oven dry is 2 hours under 55 ℃ of conditions; Oven dry is 1.5 hours under 65 ℃ of conditions; 72 ℃ of little oven dry of condition 0.5 hour; The duck tongue is taken out.
6. the processing method of stewed duck with bean sauce tongue as claimed in claim 5 is characterized in that, is cooled to the product placement after taking the dish out of the pot is being dried on the frame, blows on or cooling naturally with air draft, and the thick gravy of the product surface of drying after the halogen is solidified basically; Surface temperature is cooled off basically, and non-scald on hand is advisable during with packing.
7. the processing method of stewed duck with bean sauce tongue as claimed in claim 6 is characterized in that, packing every bag of quantity is 2 duck tongues; Every bag of net weight is evenly accurate;
Concrete operation method is:
A) turn on packaging bag with hand;
B) the duck tongue that differs in size is evenly arranged in pairs or groups;
C) the duck tongue that matches is fitly sequenced in the bag of packing into simultaneously.
8. the processing method of stewed duck with bean sauce tongue as claimed in claim 7 is characterized in that, the vacuum seal requirement is:
A) vacuum time is 15~30 seconds, seals time 1.5-3.5 second; Heat-sealing temperature 1-4 shelves;
B) behind the vacuum seal, the attractive in appearance and interior no air of bag of diseases caused by external factors.
4.5.8.2 operation requires:
A) open the dynamo-electric source of vacuum, adjustment vacuum time, heat-sealing time and temperature;
B) operating room is put in the duck tongue packaging bag that installs;
C) mention a pressure bag bar, evenly fitly be placed on sack on the hot pressing frame, again with pressing a bag bar to push down sack;
D) the chamber cap pressed downward of will working is carried out vacuum seal, after vacuum pumps, opens the work chamber cap, and the chamber cap of will working is pressed toward another and then carried out vacuum seal in the operating room, and the product that will seal simultaneously mouthful takes out puts into plastic crate;
E) d c repetitive operation b))) carry out sealing operation;
F) carry out corresponding writing task.
9. the processing method of stewed duck with bean sauce tongue as claimed in claim 8 is characterized in that, the sterilization technology requirement is:
A) sterilization temperature is 121 ℃, 15 minutes time.
B) sterilization pressure: 0.15 ± 0.05Mpa.
Method of operating is:
A) the duck tongue that vacuum packet is installed is put into retorts;
B) open steam valve and drain tap, close air bleeding valve behind the discharge cold air, heat up;
C) when temperature reaches 121 ℃, be incubated, the time is 15 minutes;
D) carry out corresponding writing task.
The specification requirement of drying is the no water droplet in sack surface;
Method of operating is:
Place dehumidifier to assist in the duck tongue after the sterilization and send on the net, pave, product gets final product through the high wind passage automatically.
10. the processing method of stewed duck with bean sauce tongue as claimed in claim 9 is characterized in that, the specification requirement of vanning is that quantity is accurate, puts neat;
Concrete operation method is:
A) carefully entirely put in the inlet after product that outward appearance is qualified is checked quantity;
B) quantification errorless after, joint sealing also overlays on the pallet, carries out necessary sign.
CN201110266785A 2011-09-09 2011-09-09 Processing method of stewed duck tongue in soy sauce CN102342530B (en)

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Application Number Priority Date Filing Date Title
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CN102342530A true CN102342530A (en) 2012-02-08
CN102342530B CN102342530B (en) 2012-09-26

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Cited By (9)

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CN102652564A (en) * 2012-04-10 2012-09-05 池州市金凤凰天然食品有限公司 Preparing method of kidney-tonifying qi-benefiting seasoned duck
CN103110125A (en) * 2013-03-05 2013-05-22 藤桥禽业股份有限公司 Method for producing liquid-fumigated duck tongue snack food
CN103519206A (en) * 2013-09-07 2014-01-22 五河县亿家念食品有限公司 Mint-flavored sauced duck tongues
CN104489724A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of degreased sauced duck tongues
CN104705673A (en) * 2013-12-17 2015-06-17 王世华 Steamed pork tongue and production method thereof
CN104856079A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Soy sauce flavored duck tongue preparation method
CN106036518A (en) * 2016-07-04 2016-10-26 湖南唐人神肉制品有限公司 Leisure duck tongue and making method thereof
CN107114700A (en) * 2017-07-05 2017-09-01 四川大学 A kind of preparation method of lemon flavor pig tongue
CN107853606A (en) * 2017-10-31 2018-03-30 安徽鸿泰食品有限公司 A kind of preparation method of sauced duck leg

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CN102871108A (en) * 2012-10-12 2013-01-16 鲜八里集团有限公司 Sauced stewed product processing method capable of reducing nitrite content

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CN1957759A (en) * 2005-11-02 2007-05-09 马鞍山海狮织造有限公司 Dish of four pieces of duck
CN101715974A (en) * 2009-12-08 2010-06-02 株洲市好棒美食品有限公司 Method for making stewed duck with bean sauce
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CN102058105A (en) * 2010-12-09 2011-05-18 浙江严州府食品有限公司 Method for improving and conditioning quality of spiced duck tongues

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CN1957759A (en) * 2005-11-02 2007-05-09 马鞍山海狮织造有限公司 Dish of four pieces of duck
CN102018225A (en) * 2009-09-09 2011-04-20 吕岳财 Preparation method of marinated duck
CN101715974A (en) * 2009-12-08 2010-06-02 株洲市好棒美食品有限公司 Method for making stewed duck with bean sauce
CN102058105A (en) * 2010-12-09 2011-05-18 浙江严州府食品有限公司 Method for improving and conditioning quality of spiced duck tongues

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102652564A (en) * 2012-04-10 2012-09-05 池州市金凤凰天然食品有限公司 Preparing method of kidney-tonifying qi-benefiting seasoned duck
CN102652564B (en) * 2012-04-10 2013-12-11 池州市金凤凰天然食品有限公司 Preparing method of kidney-tonifying qi-benefiting seasoned duck
CN103110125A (en) * 2013-03-05 2013-05-22 藤桥禽业股份有限公司 Method for producing liquid-fumigated duck tongue snack food
CN103519206A (en) * 2013-09-07 2014-01-22 五河县亿家念食品有限公司 Mint-flavored sauced duck tongues
CN104705673A (en) * 2013-12-17 2015-06-17 王世华 Steamed pork tongue and production method thereof
CN104489724A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of degreased sauced duck tongues
CN104856079A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Soy sauce flavored duck tongue preparation method
CN106036518A (en) * 2016-07-04 2016-10-26 湖南唐人神肉制品有限公司 Leisure duck tongue and making method thereof
CN107114700A (en) * 2017-07-05 2017-09-01 四川大学 A kind of preparation method of lemon flavor pig tongue
CN107853606A (en) * 2017-10-31 2018-03-30 安徽鸿泰食品有限公司 A kind of preparation method of sauced duck leg

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