CN102461913B - Ginger duck industrialization safety production method - Google Patents
Ginger duck industrialization safety production method Download PDFInfo
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- CN102461913B CN102461913B CN2011104079837A CN201110407983A CN102461913B CN 102461913 B CN102461913 B CN 102461913B CN 2011104079837 A CN2011104079837 A CN 2011104079837A CN 201110407983 A CN201110407983 A CN 201110407983A CN 102461913 B CN102461913 B CN 102461913B
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Abstract
The invention discloses a ginger duck industrialization safety production method. The method comprises: selecting a raw material, wherein qualified cairna moschata is selected; detecting the raw material, wherein various indexes of the selected cairna moschata are detected; preparing the material, wherein salt water is adopted to pickle the duck; injecting, wherein ginger juice is injected into the duck; rolling, wherein the duck is subjected to a rolling treatment; saucing, wherein the duck is placed in a stockpot filled with a saucing soup to carry out saucing; decocting ginger sheets, wherein the saucing soup is adopted to decoct the ginger sheets with slow fire; drying, wherein the sauced duck is dried; cooling, wherein the duck is cooled to below 10 DEG C; carrying out vacuum packaging, wherein the duck, the ginger sheets, the saucing soup, and the like are filled into a package bag, and a vacuum pumping treatment is performed; carrying out high temperature and high pressure sterilization, wherein a high temperature and high pressure sterilization treatment is performed; detecting the product, wherein various indexes of the processed cairna moschata are detected. According to the present invention, the steps of raw material selecting, raw material detecting and monitoring are applied to the ginger duck industrialization production, such that the safety production can be achieved, the product quality and the product safety can be ensured, and the product taste can be ensured.
Description
Technical field
The present invention relates to ginger duck industrialization safety production method.
Background technology
Traditional stewed duck with ginger in hotpot is made and is normally adopted the marmite bottom to put the old ginger master slice that cuts, and then an old kind of duck duck of handling well is placed on the old ginger master slice, and slow fire boils, the existing production method of cash sale processed.Adopt the stewed duck with ginger in hotpot shelf-life of this production method to only have one day, be not suitable for suitability for industrialized production, do not take simultaneously strict quality safety surveillance and control measure, quality can't guarantee.
Summary of the invention
The invention provides ginger duck industrialization safety production method, it has overcome the deficiency that is not suitable for the suitability for industrialized production stewed duck with ginger in hotpot in the background technology and quality safety the shortcoming such as can't guarantee.
The technical scheme that adopts that the present invention solves its technical problem is:
Ginger duck industrialization safety production method, it comprises:
Step 1, raw material are selected: select qualified kind of duck;
Step 2, raw material detect: a kind duck indices of selecting is detected;
Step 3 is got the raw materials ready: the marinating duck;
Step 4, injection: in duck, inject ginger juice;
Step 5, tumbling: tumbling duck;
Step 6, stew in soy sauce: duck is put into halogen slaughterhouse stew in soy sauce;
Step 7, ginger splices boils: boil ginger splices with halogen soup slow fire;
Step 8, drying: the duck that dry halogen is good;
Step 9, cooling: below cooling duck to 10 degree;
Step 10, vacuum packaging: duck, ginger splices, halogen soup are packed in the packaging bag, vacuumize again;
Step 11, high temperature high pressure sterilizing: high temperature high pressure sterilizing;
Step 12 is monitored and is detected the stewed duck with ginger in hotpot indices that process is made.
Among one preferred embodiment: it also comprises:
Step 13, outsourcing: dry the packaging bag moisture of the dress duck processed through step 11, ginger splices, halogen soup, be inserted in the outer bag again.
Among one preferred embodiment: in the described step 2, a kind duck indices of selecting is detected, described index comprises:
Percentage of water loss≤8% that thaws, VBN≤15mg/100g, arsenic≤0.5mg/kg, lead≤0.1mg/kg, mercury≤0.05mg/kg, cadmium≤0.1mg/kg, terramycin≤0.10mg/kg, aureomycin≤0.10mg/kg, sulfamido≤0.10mg/kg, clopidol≤0.05mg/kg, Enrofloxacin≤0.10mg/kg, Ciprofloxacin≤0.10mg/kg, total plate count≤5x10
5Cfu/g, Escherichia coli≤1x10
4MPN/100g, salmonella must not detect.
Among one preferred embodiment: in the described step 3, pickling the used salt water concentration is 3-5%, and water temperature is 0 ℃～10 ℃, and salting period is 15-20 hour.
Among one preferred embodiment: duck and ginger juice water quality ratio are 1 in the described step 4: 0.15-0.35, the ginger juice mass concentration is 1-3% in the ginger juice.
Among one preferred embodiment: in the described step 5, the tumbling net cycle time is 2-3 hour, and, every work 20-30 minute, stopped 10-15 minute.
Among one preferred embodiment: the halogen soup in the described step 6,7, it comprises: meat soup 140-160 part, salt 11-13 part, white granulated sugar 5-7 part, monosodium glutamate 0.5-1.5 part, rice wine 3-5 part, light soy sauce 3-5 part, ginger 9-11 part, black sesame oil 1.5-2.5 part, Radix Angelicae Sinensis 0.07-0.08 part, cultivated land 0.02-0.03 part, anistree 0.13-0.17 part and cassia bark 0.13-0.17 part.
Among one preferred embodiment: in the described step 7, the halogen Tonga that boils enters also with white granulated sugar, halogen soup and the white granulated sugar ratio 38-42 that adds: 1.8-2.2.
Among one preferred embodiment: in the described step 8, the good duck of halogen under 40-50 ℃ of following condition, 3～4 hours drying times.
Among one preferred embodiment: in the described step 8, the good duck of halogen under 40-50 ℃ of following condition, 3～4 hours drying times.
Among one preferred embodiment: in the described step 9, under 0 ℃～4 ℃ conditions, duck is cooled to below 10 ℃.
Among one preferred embodiment: in the described step 10, the portion rate of duck, ginger splices, halogen soup is 500: 95-105: 20-30.
In the described step 11,118 ℃-125 ℃ of sterilization temperatures, steam pressure 0.10Mpa-0.15Mpa, sterilizing time: 20-30 minute.
Among one preferred embodiment: in the described step 12, the stewed duck with ginger in hotpot indices that process is made is monitored and detected, described index comprises:
Inorganic arsenic≤0.05mg/kg, lead≤0.5mg/kg, total mercury≤0.05mg/kg, cadmium≤0.1mg/kg, total plate count≤70000cfu/g, Escherichia coli≤1.5MPN/g, pathogenic bacteria must not detect.
The technical program is compared with background technology, and it has following advantage:
1, the present invention is applied to the stewed duck with ginger in hotpot suitability for industrialized production with raw material selection, raw material detection and monitoring step, can realize safe production, guarantees the quality and safety of product, guarantees the product taste.
2, adopt above-mentioned processing method customer service in the background technology few, the not save-resistant and quality of stewed duck with ginger in hotpot output can't guarantee etc. shortcoming to be used for industrialized mass production; Because pickle first, more direct injection ginger juice in the duck, and then tumbling, the stewed duck with ginger in hotpot taste of therefore making and mouthfeel and traditional stewed duck with ginger in hotpot approach, and energy normal temperature long preservation; Owing to adopt halogen soup stew in soy sauce duck, adopt halogen soup to boil ginger, so the taste of duck and ginger and mouthfeel are all approaching with the tastes such as stewed duck with ginger in hotpot of traditional mode of production; Add the preparations such as Chinese herbal medicine in the product, with health role; Do not add any anticorrisive agent, improved product quality; Adopt the mode of high temperature sterilization to guarantee that stewed duck with ginger in hotpot never degenerates, do not breathe out and lose.
3, the duck indices of selecting is detected, bag VBN, total mercury, lead, inorganic arsenic, cadmium, chromium, aureomycin, terramycin, sulfamido, ivermectin, olaquindox, Clenizole Hydrochloride, Ractopamine, total plate count, total coli group, salmonella detect, those detect and cooperate high temperature sterilization, and then security performance is high;
4, process and the stewed duck with ginger in hotpot indices made are monitored and detected, comprise total mercury, lead, inorganic arsenic, cadmium, pathogenic microbes detect, those detect and cooperate high temperature sterilizations, and then security performance is high.
5, pickling the used salt water concentration is 3-5%, and water temperature is 0 ℃～10 ℃, and salting period is 15-20 hour, pickles effective;
6, the tumbling net cycle time is 2-3 hour, and, every work 20-30 minute, to stop 10-15 minute, tasty effect is good;
7, the duck that halogen is good under 0 ℃～4 ℃ conditions, is cooled to duck below 10 ℃ under 40-50 ℃ of following condition 3～4 hours drying times, and mouthfeel is good;
8, duck and ginger juice water quality ratio are 1: 0.15-0.35, and the ginger juice mass concentration in the ginger juice is 1-3%, stewed duck with ginger in hotpot duck taste, mouthfeel and traditional slow fire boil approaching, can make duck absorb fully, fast ginger juice;
9, halogen soup, comprise: dried meat floss soup 140-160 part, salt 11-13 part, white granulated sugar 5-7 part, monosodium glutamate 0.5-1.5 part, rice wine 3-5 part, light soy sauce 3-5 part, ginger 9-11 part, black sesame oil 1.5-2.5 part, Radix Angelicae Sinensis 0.07-0.08 part, cultivated land 0.02-0.03, anistree 0.13-0.17 and cassia bark 0.13-0.17 part, taste and mouthfeel are good;
10, the halogen Tonga that boils enters white granulated sugar halogen soup and white granulated sugar ratio 38-42: 1.8-2.2, and taste and mouthfeel are good;
11, adopting weight concentration is marinating duck 15-20 hour of 3-5%, and taste and mouthfeel are good.
The specific embodiment
Ginger duck industrialization safety production method, it comprises:
Step 1, raw material are selected: select qualified kind of duck; Among the present embodiment, the duck varieties requirement of making stewed duck with ginger in hotpot is a kind duck, the plant that raises kind duck must assert and the non-harmful product authentication by the nuisanceless place of production, and selected kind duck must be butchered in the animal-slaughtering in fixed place field of authorized by state processing and by the healthy duck that it is qualified that official quarantines.
Step 2, raw material detect: a kind duck indices of selecting is detected; Described index comprises:
Percentage of water loss≤8% thaws, VBN≤15mg/100g, arsenic (in As)≤0.5mg/kg, plumbous (in Pb)≤0.1mg/kg, mercury (in Hg)≤0.05mg/kg, cadmium (in Cd)≤0.1mg/kg, terramycin≤0.10mg/kg, aureomycin≤0.10mg/kg, sulfamido (in the sulfamido total amount)≤0.10mg/kg, clopidol (gram ball phenol)≤0.05mg/kg, Enrofloxacin (Enrofloxacin+Ciprofloxacin)≤0.10mg/kg, Ciprofloxacin≤0.10mg/kg, total plate count≤5x10
5Cfu/g, Escherichia coli≤1x10
4MPN/100g, salmonella must not detect.
Step 3 is got the raw materials ready: the marinating duck; Among the present embodiment, after whole duck processed, be 4% salt solution with mass concentration, under the condition of water temperature 0-10 degree, pickled 15-20 hour that simultaneously, the filtration of ginger cleaning and juicing is stand-by;
Step 4, injection: in duck, inject ginger juice; Among the present embodiment, duck and ginger juice water quality ratio are 1: 0.15-0.35, and best 1: 0.2-0.3, to select 1: 0.25, the ginger juice mass concentration of ginger juice is 1-3% (the mass ratio 97-99 of ginger juice and water: 1-3), select 2%;
Step 5, tumbling: the tumbling duck, so that duck evenly absorbs ginger juice fast, effect is much better than to pickle; Among the present embodiment, net cycle time 2 hours was worked 20 minutes, stopped 10 minutes, needed 4 times-6 times;
Step 6, stew in soy sauce: duck is put into halogen slaughterhouse stew in soy sauce; Among the present embodiment, the boiled rear duck of halogen soup enters pot and under the temperature conditions of 90-95 degree stew in soy sauce 0.5-1.5 hour, preferably selects 1 hour; Among the present embodiment, 100 every pot, every pot halogen soup material is: meat soup 140-160 kilogram, salt 11-13 kilogram, white granulated sugar 5-7 kilogram, monosodium glutamate 0.5-1.5 kilogram, rice wine 3-5 kilogram, light soy sauce 3-5 kilogram, ginger 9-11 kilogram, black sesame oil 1.5-2.5 kilogram, Radix Angelicae Sinensis 0.07-0.08 kilogram, cultivated land 0.02-0.03 kilogram, anistree 0.13-0.17 kilogram and cassia bark 0.13-0.17 kilogram are preferably selected: 150 kilograms of meat soups, 15 kilograms of salt, 6 kilograms of white granulated sugars, 1 kilogram of monosodium glutamate, 4 kilograms in rice wine, 4 kilograms of light soy sauce, 10 kilograms in ginger, 2 kilograms of black sesame oils, 0.075 kilogram of Radix Angelicae Sinensis, 0.025 kilogram in cultivated land, 0.15 kilogram on 0.15 kilogram of anise and cassia bark; Described meat soup is selected dried meat floss soup, by cutting soup tiny or that minced steak boils.
Step 7, ginger splices boils: boil ginger splices with halogen soup slow fire; Among the present embodiment, boil 1.5-2.5 hour under 90-95 degree condition, this boils and can make ginger splices taste and mouthfeel all good; Among the present embodiment, the halogen Tonga that boils enters white granulated sugar, and this halogen soup and Xin Jia white granulated sugar ratio 38-42: 1.8-2.2 preferably selected 40: 2;
Step 8, drying: the duck that dry halogen is good; Among the present embodiment, under 45 degree conditions dry 3-4 hour;
Step 9, cooling: below cooling duck to 10 degree under the 0-4 degree condition;
Step 10, vacuum packaging: duck, ginger splices, halogen soup are respectively charged in the packaging bag, vacuumize again; Among the present embodiment, the portion rate of duck, ginger splices, halogen soup is 500: 95-105: 20-30;
Step 11, high temperature high pressure sterilizing: among the present embodiment, 118 ℃-125 ℃ of sterilization temperatures, steam pressure 0.10Mpa-0.15Mpa, sterilizing time: 20-30 minute.
Step 12 is monitored and is detected process and the stewed duck with ginger in hotpot indices made; Among the present embodiment, every monitoring index comprises:
Inorganic arsenic (in As)≤0.05mg/kg, plumbous (in Pb)≤0.5mg/kg, total mercury (in Hg)≤0.05mg/kg, cadmium (in Cd)≤0.1mg/kg, total plate count≤70000cfu/g, Escherichia coli≤1.5MPN/g, pathogenic bacteria (salmonella, staphylococcus aureus) must not detect.
Step 13, outsourcing: dry the packaging bag moisture of the dress duck processed through step 11, ginger splices, halogen soup, be inserted in the outer bag again.
Among the present embodiment, the as required realization of set-up procedure 7 for example can be before step 6, before step 5, step 4 or the step 3.
The present invention adopts the local kind duck of blushing of raising to be raw material, by injector the duck body to be injected ginger juice again through tumbling, form with old ginger mother, rice wine, siritch, the refining stew in soy sauce of Chinese medicinal material bag, adopt again the mode of high temperature sterilization to guarantee that stewed duck with ginger in hotpot never degenerates, do not breathe out and lose when packing at last.
The above, only for preferred embodiment of the present invention, so can not limit according to this scope of the invention process, the equivalence of namely doing according to claim of the present invention and description changes and modifies, and all should still belong in the scope that the present invention contains.
Claims (11)
1. ginger duck industrialization safety production method, it is characterized in that: it comprises:
Step 1, raw material are selected: select qualified kind of duck;
Step 2, raw material detect: a kind duck indices of selecting is detected;
Step 3 is got the raw materials ready: the marinating duck;
Step 4, injection: in duck, inject ginger juice; In the described step 4, duck and ginger juice water quality are than being 1:0.15-0.35, and the ginger juice mass concentration is 1-3% in the ginger juice;
Step 5, tumbling: tumbling duck; In the described step 5, the tumbling net cycle time is 2-3 hour, and, every work 20-30 minute, stopped 10-15 minute;
Step 6, stew in soy sauce: duck is put into halogen slaughterhouse stew in soy sauce;
Step 7, ginger splices boils: boil ginger splices with halogen soup slow fire;
Step 8, drying: the duck that dry halogen is good;
Step 9, cooling: below cooling duck to 10 degree;
Step 10, vacuum packaging: duck, ginger splices, halogen soup are packed in the packaging bag, vacuumize again;
Step 11, high temperature high pressure sterilizing: high temperature high pressure sterilizing;
Step 12, monitoring: the stewed duck with ginger in hotpot indices that process is made is monitored and detected.
2. ginger duck industrialization safety production method according to claim 1, it is characterized in that: it also comprises:
Step 13, outsourcing: dry the packaging bag moisture of the dress duck processed through step 11, ginger splices, halogen soup, be inserted in the outer bag again.
3. ginger duck industrialization safety production method according to claim 1 and 2, it is characterized in that: in the described step 2, a kind duck indices of selecting is detected, described index comprises:
Percentage of water loss≤8% that thaws, VBN≤15mg/100g, arsenic≤0.5mg/kg, lead≤0.1mg/kg, mercury≤0.05mg/kg, cadmium≤0.1mg/kg, terramycin≤0.10mg/kg, aureomycin≤0.10mg/kg, sulfamido≤0.10mg/kg, clopidol≤0.05mg/kg, Enrofloxacin≤0.10mg/kg, Ciprofloxacin≤0.10mg/kg, total plate count≤5x10
5Cfu/g, Escherichia coli≤1x10
4MPN/100g, salmonella must not detect.
4. ginger duck industrialization safety production method according to claim 1 and 2, it is characterized in that: in the described step 3, pickling the used salt water concentration is 3-5%, and water temperature is 0 ℃～10 ℃, and salting period is 15-20 hour.
5. ginger duck industrialization safety production method according to claim 1 and 2, it is characterized in that: the halogen soup in the described step 6,7, it comprises: meat soup 140-160 part, salt 11-13 part, white granulated sugar 5-7 part, monosodium glutamate 0.5-1.5 part, rice wine 3-5 part, light soy sauce 3-5 part, ginger 9-11 part, black sesame oil 1.5-2.5 part, Radix Angelicae Sinensis 0.07-0.08 part, cultivated land 0.02-0.03 part, anistree 0.13-0.17 part and cassia bark 0.13-0.17 part.
6. ginger duck industrialization safety production method according to claim 1 and 2, it is characterized in that: in the described step 7, the halogen soup that boils also adds white granulated sugar, the white granulated sugar ratio 38-42:1.8-2.2 of halogen soup and adding.
7. ginger duck industrialization safety production method according to claim 1 and 2 is characterized in that: in the described step 8, the good duck of halogen under 40-50 ℃ of condition, 3～4 hours drying times.
8. ginger duck industrialization safety production method according to claim 1 and 2 is characterized in that: in the described step 9, under 0 ℃～4 ℃ conditions, duck is cooled to below 10 ℃.
9. ginger duck industrialization safety production method according to claim 1 and 2, it is characterized in that: in the described step 10, the portion rate of duck, ginger splices, halogen soup is 500:95-105:20-30.
10. ginger duck industrialization safety production method according to claim 1 and 2 is characterized in that: in the described step 11, and 118 ℃-125 ℃ of sterilization temperatures, steam pressure 0.10Mpa-0.15Mpa, sterilizing time: 20-30 minute.
11. ginger duck industrialization safety production method according to claim 1 and 2 is characterized in that: in the described step 12, the stewed duck with ginger in hotpot indices that process is made is monitored and detected, described index comprises:
Inorganic arsenic≤0.05mg/kg, lead≤0.5mg/kg, total mercury≤0.05mg/kg, cadmium≤0.1mg/kg, total plate count≤70000cfu/g, Escherichia coli≤1.5MPN/g, pathogenic bacteria must not detect.
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| CN2011104079837A CN102461913B (en) | 2011-12-09 | 2011-12-09 | Ginger duck industrialization safety production method |
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Families Citing this family (3)
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| CN107736580A (en) * | 2017-10-31 | 2018-02-27 | 佛山市举世农业开发有限公司 | A kind of crocodile powder and its preparation technology |
| CN110584021A (en) * | 2019-10-31 | 2019-12-20 | 厦门银祥集团有限公司 | Ginger female duck capable of achieving temperature-changing staged sterilization and processing method thereof |
| CN110946245B (en) * | 2019-10-31 | 2023-06-23 | 厦门银祥集团有限公司 | Composite bacteria-reducing ginger female duck and processing method thereof |
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| CN1312030A (en) * | 2001-03-22 | 2001-09-12 | 王夏青 | Mallard cooking process |
| CN1393180A (en) * | 2001-06-22 | 2003-01-29 | 王兴云 | Method for cooking ginger duck |
| CN101053413A (en) * | 2007-04-25 | 2007-10-17 | 江南大学 | Processing method for high quality vacuum packaged poultry products |
| CN101606721A (en) * | 2009-07-09 | 2009-12-23 | 合肥工业大学 | A kind of processing method of sauced duck meat |
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2011
- 2011-12-09 CN CN2011104079837A patent/CN102461913B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312030A (en) * | 2001-03-22 | 2001-09-12 | 王夏青 | Mallard cooking process |
| CN1393180A (en) * | 2001-06-22 | 2003-01-29 | 王兴云 | Method for cooking ginger duck |
| CN101053413A (en) * | 2007-04-25 | 2007-10-17 | 江南大学 | Processing method for high quality vacuum packaged poultry products |
| CN101606721A (en) * | 2009-07-09 | 2009-12-23 | 合肥工业大学 | A kind of processing method of sauced duck meat |
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Denomination of invention: Ginger duck industrialization safety production method Effective date of registration: 20181121 Granted publication date: 20130123 Pledgee: Oriental Quality Health Food Holding Co., Ltd. Pledgor: Xiamen Yintai Group Co., Ltd. Registration number: 2018340000664 |
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Effective date of registration: 20201217 Address after: 361000 No.7, 99 Meihe 6th Road, Xike Town, Tong'an District, Xiamen City, Fujian Province Patentee after: Xiamen YInxiang Meat Product Co.,Ltd. Address before: 361000 Yinxiang Food Industrial Park, Tongji Road, Xiamen, Fujian Province Patentee before: XIAMEN YINXIANG GROUP Co.,Ltd. |
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