CN102524820A - Spiced duck product and production process thereof - Google Patents
Spiced duck product and production process thereof Download PDFInfo
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- CN102524820A CN102524820A CN2012100174856A CN201210017485A CN102524820A CN 102524820 A CN102524820 A CN 102524820A CN 2012100174856 A CN2012100174856 A CN 2012100174856A CN 201210017485 A CN201210017485 A CN 201210017485A CN 102524820 A CN102524820 A CN 102524820A
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Abstract
The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of prescription and production technology thereof of Cold spiced duck goods, comprise tens of kinds of rare Chinese medicines in the thick gravy in the preparation process of these Cold spiced duck goods, the Cold spiced duck goods that make have health-care efficacy.
Background technology
Duck becomes the superior delicacies on the dining table because of high protein, low fat and fine and tender taste are delicious.Duck not only is rich in nutrition, be easy to digestion, but also have nourishing, nourishing the stomach, kidney tonifying, remove consumptive disease heat, consumer edema, end hot dysentery, relieving cough and reducing sputum effect.The general edible way of duck for burn, stew, halogen, roasting etc.The stew in soy sauce duck product is the often edible a kind of meat products of people; But the stew in soy sauce duck product mouthfeel of selling in the market differs; And majority is that the prepared food workshop is prepared, and the prepared Cold spiced duck goods in prepared food workshop generally only have the stew in soy sauce taste, and are not too reasonable from its trophic structure.Modern medicine study proves, the generation of human various diseases under the normal condition, almost more or less all with human body in the nutrient balance important relationship is arranged; Like cardiovascular disease and potassium, magnesium, zinc is low and copper content is high relevant etc.; Especially science flourishing today is because people, have caused a large amount of uses of chemical fertilizer, agricultural chemicals to the pursuit of benefit; The food additives problem is appeared in the newspapers repeatly; Human diet health is faced with stern challenge, and the problem of green health, nutrient balance, science diet is more and more paid attention to by people, therefore need provide a kind of special taste and Cold spiced duck goods that have health-care efficacy.
Summary of the invention
The objective of the invention is to overcome prior art for preparing Cold spiced duck goods mouthfeel defect of bad, provide a kind of mouthfeel good, have health-care efficacy, the simple Cold spiced duck goods of technology and production technology thereof.
The objective of the invention is to realize by following technical proposals:
A kind of thick gravy of stew in soy sauce duck product contains following raw materials according: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the described thick gravy; Each raw materials in part by weight ratio is in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.
Further, the production technology of described thick gravy is:
A will mix back frying 20 ~ 30 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product.
Further, comprise in the raw material of described Cold spiced duck goods that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck; 155 ~ 240 parts of refined salt; 500 ~ 1000 parts in soy sauce; 500 ~ 400 parts of white sugar; 200 ~ 400 parts of yellow rice wine; 350 ~ 500 parts of dark soy sauce; 350 ~ 500 parts of light soy sauce; 350 ~ 500 parts of Thailand's fish sauces; Anistree 45 ~ 55 parts; 20 ~ 30 parts of fennel seeds; 20 ~ 30 parts on cassia bark; 9 ~ 11 parts in Chinese prickly ash; 45 ~ 55 parts of spiceleafs; 20 ~ 30 parts of hawthorn; 10 ~ 20 parts in Radix Glycyrrhizae; 20 ~ 30 parts of husky ginger splices; 450 ~ 550 parts of galingals; 45 ~ 55 parts of lemon-grasses; 45 ~ 55 parts of white peppers; 0.2 ~ 0.3 part of cloves; 0.05 ~ 0.15 part of tsaoko; 15 ~ 25 parts of Momordica grosvenoris.
Further, comprise in the raw material of described Cold spiced duck goods that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
Another object of the present invention realizes through following technical scheme:
A kind of production technology of Cold spiced duck goods, described production technology comprises the following steps:
⑴ mix the raw material duck and clean, and is cut into small pieces then, obtains the assorted piece of duck;
⑵ clean the assorted piece of duck once more;
⑶ with the at first boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, and obtains the assorted piece of duck after the boiling;
⑷ prepare thick gravy:
Frying is 20 ~ 30 minutes after 20 parts of mixing of 0.10 part of 0.25 part of 25 parts of 10 parts in 50 parts of anises, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori that a will take by weighing by above-mentioned ratio of weight and number earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among 50 parts of 50 parts of 500 parts of 25 parts of 15 parts in 50 parts of 25 parts on 25 parts of fennel seeds, cassia bark, spiceleafs, Radix Glycyrrhizae, husky ginger splices, galingals, lemon-grasses, white peppers that b will take by weighing by above-mentioned ratio of weight and number and the step a after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product;
⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and handles, and obtains semi-finished product Cold spiced duck goods, and the time that stew in soy sauce is handled is 20 ~ 40 minutes;
⑹ take out semi-finished product Cold spiced duck goods, the processing of lowering the temperature, the semi-finished product Cold spiced duck goods after obtaining lowering the temperature;
⑺ pack to handle to the semi-finished product Cold spiced duck goods after lowering the temperature and obtain finished product Cold spiced duck goods;
⑻ carry out sterilization processing to finished product Cold spiced duck goods; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes;
⑼ the finished product Cold spiced duck goods after to the sterilization processing system of drying in the air is handled, get final product the Cold spiced duck goods.
In the described preparation process, before the packing of the semi-finished product Cold spiced duck goods after the cooling, add sesame oil in the semi-finished product Cold spiced duck goods after cooling, pack processing then.
Described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.
The present invention compared with prior art has following advantage:
1, the thick gravy of Cold spiced duck goods of the present invention has been realized quantification, and the thick gravy composition of the different batches of preparation is identical like this, is applicable to upward mass production of industry.
2, used tens of kinds of Chinese medicines in the thick gravy of Cold spiced duck goods of the present invention, these Chinese medicines are worked in coordination, and synergy makes the Cold spiced duck goods of being produced promptly good in color, smell and taste.Has health-care efficacy again; Enrich the mouthfeel of product, increase the nutritional labeling of product, it is edible to be fit to the elderly and children.
3, the Cold spiced duck goods salt content of the present invention's preparation is low, quality soft or hard appropriateness, accumulating and instant.
4, the production technology of Cold spiced duck goods of the present invention is simple, is suitable for large batch of making, and prepared constant product quality can be carried out standardized production.
5, do not add any artificial preservative and any chemical addition agent during Cold spiced duck production of articles of the present invention, only select pure natural spice and Chinese medicine for use, the product mouthfeel of being produced is good, and has health-care efficacy.
The specific embodiment
Further specify the present invention below in conjunction with embodiment, but protection scope of the present invention is not limited to embodiment.
Embodiment 1:
A kind of thick gravy of stew in soy sauce duck product contains following raw materials according: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the described thick gravy; Each raw materials in part by weight ratio is in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.
The production technology of described thick gravy is:
A will mix back frying 20 ~ 30 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product.
Described soy sauce should be the secondary soy sauce.
The raw material that is adopted in the present embodiment is the product of buying on the market, should National standard.
Work in coordination between the employed various Chinese medicines of present embodiment, synergy, wherein anistree: the hot temperature of property, regulating qi-flowing for relieving pain, warming spleen and stomach for dispelling cold; Fennel seeds: Xin Wen, regulating qi-flowing for harmonizing stomach, dispelling cold pain relieving; Tsaoko: Xin Wen, chest gastral cavity expand vexed, and food is controlled disease less; Radix Glycyrrhizae: sweet, flat, tonifying middle-Jiao and Qi, purging intense heat and detonicating, moistening lung is eliminated the phlegm; Radix Angelicae Sinensis: Gan Xinwen, the lively atmosphere of enriching blood, pain relieving; Cloves: Xin Wen, the strong warming kidney and enhancing yang of fragrance, warming middle energizer to stop vomiting; Chinese cassia tree: usual said cassia bark, Guangxi is originated in life in 3 years, warming kidney and enhancing yang, warming meridian; Chinese prickly ash: it is best that green pepper is produced in Sichuan, and Shaanxi product pericarpium zanthoxyli bungeani takes second place, and Shandong and interior real estate take second place again, warming spleen and stomach for dispelling cold, antidiarrheal temperature spleen; Spiceleaf: give off a strong fragrance, stronger antisepsis is arranged; The mountain slag: property acid, promoting digestion and removing indigestion, the stasis of blood row that looses stagnate, and hypertension, hyperlipemia is had tangible reduction effect; Galingal: divide southern ginger and northern ginger, hot, warm, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warming kidney for dispelling cold reduces phlegm; Momordica grosvenori: it is sweet cool in nature to distinguish the flavor of, and returns lung, large intestine channel, moistens the lung and relieve the cough, and the effect that promotes the production of body fluid to quench thirst is applicable to lung heat or xeropulmonary cough, and it is thirsty etc. that pertussis and hot summer weather are hindered Tianjin, the effect that relaxes bowel in addition in addition.The present invention has selected for use Chinese medicines such as anise, fennel seeds, Chinese cassia tree, cloves, Chinese prickly ash, galingal to be used, and makes prepared thick gravy warm in nature, and timid cold pain relieving increases appetite of people; Select tsaoko, Radix Angelicae Sinensis, Radix Glycyrrhizae, hawthorn, Momordica grosvenori etc. that prepared thick gravy is had to help digestion, enrich blood health-care efficacies such as lively atmosphere for use; Select for use spiceleaf can increase the mouthfeel of spiced and stewed food on the one hand; Then adopt spiceleaf as natural antiseptic agent on the other hand; Be used with other Chinese medicines and make the prepared spiced and stewed food holding time long, under the condition of not adding other anticorrisive agents, the holding time of prepared spiced and stewed food reaches 24 months.The present invention adopts this natural antiseptic agent of spiceleaf to substitute chemical preservation additive in the past, and not only mouthfeel is good to make the spiced and stewed food of preparation, and safer.
Embodiment 2
Present embodiment is the improvement on the basis of embodiment 1, repeats no more with the identical part of embodiment 1 content.
A kind of Cold spiced duck goods comprise in the raw material of described Cold spiced duck goods that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.
Each raw material portion rate in the present embodiment is preferably: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
The unit of present embodiment is a kilogram, also can be ton.
Quality requirements for described duck is assorted is following:
So-called " duck is assorted " is exactly head, pawl, tongue, wing and dirty assorted, the just byproduct of duck except that duck meat on one's body.The duck of buying from market is assorted to answer National standard, like current standard GB 16869-2005.
A kind of production technology of Cold spiced duck goods, described production technology comprises the following steps:
⑴ mix the raw material duck and clean, and is cut into small pieces then, obtains the assorted piece of duck; The described step that is cut into small pieces can be accomplished by manual work;
⑵ clean the assorted piece of duck once more;
⑶ with the at first boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, and preferred 20 minutes, obtains the assorted piece of duck after the boiling; First boiling is 10 ~ 30 minutes in boiling water, can make the dirt of removing the assorted surface of duck on the one hand, can make the protein on the assorted surface of duck solidify the formation protective layer very soon on the other hand, reduces the assorted nutritional labeling of duck and the loss of moisture;
⑷ prepare thick gravy:
A will mix back frying 20 ~ 30 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product;
⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and handles, and obtains semi-finished product Cold spiced duck goods, and the time that stew in soy sauce is handled is 20 ~ 40 minutes, preferred 30 minutes; Thick gravy need remain on the state that boils of little fire when stew in soy sauce was handled, and can make the assorted piece of duck tasty faster like this;
⑹ take out semi-finished product Cold spiced duck goods, the processing of lowering the temperature, the semi-finished product Cold spiced duck goods after obtaining lowering the temperature;
⑺ pack to handle to the semi-finished product Cold spiced duck goods after lowering the temperature and obtain finished product Cold spiced duck goods; Described semi-finished product Cold spiced duck goods must be cooled to 25 degrees centigrade just can pack processing, and the vacuum of the finished product Cold spiced duck goods after packing is good must reach-0.1 handkerchief;
⑻ carry out sterilization processing to finished product Cold spiced duck goods; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes; The process of sterilization processing is: at first be warming up to 100 degrees centigrade, the processing time is 10 ~ 12 minutes, next is warming up to 110 degrees centigrade; Processing time is 15 ~ 17 minutes, is warming up to 118 degrees centigrade then, and the processing time is 25 ~ 27 minutes; Be cooled to 80 degrees centigrade at last, the processing time is 5 ~ 7 minutes; Described sterilization processing is carried out in the high temperature sterilization still;
⑼ the finished product Cold spiced duck goods after to the sterilization processing system of drying in the air is handled, get final product the Cold spiced duck goods; Sterilization processing is cooled to rapidly below 60 degrees centigrade after accomplishing, and takes out finished product Cold spiced duck goods, then the finished product Cold spiced duck goods system of drying in the air is handled, and the time that the system of drying in the air is handled is 20 ~ 26 hours, can obtain the Cold spiced duck goods.
Prepared Cold spiced duck goods should National standard GB/T 23586-2009.
Cold spiced duck goods sense organ standard:
1 mode of appearance: outward appearance is neat, no foreign matter;
2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;
3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;
4 tissue morphologies: tissue tight;
5 impurity: do not have macroscopic exogenous impurity.
The physical and chemical standards of Cold spiced duck goods sees the following form:
| Interventions Requested | Standard-required | Interventions Requested | Standard-required |
| Protein/(g/100g) | ≥8.0 | Inorganic arsenic/(mg/kg) | ≤0.05 |
| Moisture/(g/100g) | ≤75 | Cadmium/(mg/kg) | ≤0.1 |
| Salt/(in NaCl) (g/100g) | ≤4.0 | Nitrite/(in NaNO2) (mg/kg) | ≤30 |
| Plumbous (Pb)/(mg/kg) | ≤0.5 | Total mercury/(in Hg) (mg/kg) | ≤0.05 |
In the prescription of Cold spiced duck goods, added Chinese medicine in the present embodiment; When keeping the original local flavor of Cold spiced duck goods, make it have health-care efficacy, increased the nutritional labeling of Cold spiced duck goods simultaneously, improved the mouthfeel of Cold spiced duck goods; Make the taste of Cold spiced duck goods more even, more tasty.
Embodiment 3:
Present embodiment is the improvement on the basis of embodiment 2, repeats no more with the identical part of embodiment 2 contents.
In the described preparation process, before the packing of the semi-finished product Cold spiced duck goods after the cooling, can also add sesame oil in the semi-finished product Cold spiced duck goods after cooling, pack processing then.Add sesame oil and can make the spiced and stewed food taste more fragrant, mouthfeel is better.The ratio of weight and number of the semi-finished product Cold spiced duck goods after described sesame oil and the cooling is 1 ~ 10:100, preferred 5:100.
Embodiment 4:
Present embodiment is the improvement on the basis of embodiment 2, repeats no more with the identical part of embodiment 2 contents.
Described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.The production technology of the Cold spiced duck goods of present embodiment is applicable to the Cold spiced duck goods of all duck miscellanies; The assorted spiced and stewed food of ducks such as duck neck, duck tongue, duck's foot, duck's gizzard all can adopt the production technology of present embodiment; The present invention handles stew in soy sauce and quantizes, and has realized the suitability for industrialized production of spiced and stewed food, makes the Cold spiced duck quality of item be able to guarantee; Enlarge the sales volume of Cold spiced duck goods, improve the Cold spiced duck product quality.
Embodiment 5:
Present embodiment is the improvement on the basis of embodiment 4, repeats no more with the identical part of embodiment 4 contents.
In the present embodiment, described duck is assorted to be duck's gizzard.
A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described Cold spiced duck goods; Each raw materials in part by weight ratio is in these Cold spiced duck goods: 25000 parts of duck's gizzards, 155 parts of refined salt, 500 parts in soy sauce, 400 parts of white sugar, 200 parts of yellow rice wine, 500 parts of dark soy sauce, 350 parts of light soy sauce, 500 parts of Thailand's fish sauces, 45 parts of anises, 30 parts of fennel seeds, 20 parts on cassia bark, 9 parts in Chinese prickly ash, 55 parts of spiceleafs, 30 parts of hawthorn, 10 parts in Radix Glycyrrhizae, 20 parts of husky ginger splices, 450 parts of galingals, 55 parts of lemon-grasses, 45 parts of white peppers, 0.2 part of cloves, 0.05 part of tsaoko, 15 parts of Momordica grosvenoris.
A kind of production technology of Cold spiced duck gizzard, described production technology comprises the following steps:
⑴ clean the raw material duck's gizzard, is cut into small pieces then, obtains the assorted piece of duck; The size of described duck's gizzard is about 2.5 centimetres of diameters; Diameter is about the most suitable stew in soy sauce of duck's gizzard piece of 2.5 centimetres of sizes to be handled and eats;
⑵ clean the duck's gizzard piece once more;
⑶ with at first boiling 20 minutes in boiling water of the duck's gizzard piece that cleans up, and obtains the duck's gizzard piece after the boiling;
⑷ prepare thick gravy:
A will mix back frying 20 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5.5 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product;
⑸ the duck's gizzard piece after with boiling is put into thick gravy, under the condition that keeps the little fire of thick gravy to boil, carries out stew in soy sauce and handles, and obtains semi-finished product Cold spiced duck gizzard, and the time that stew in soy sauce is handled is 30 minutes;
⑹ take out the processing of lowering the temperature with semi-finished product Cold spiced duck gizzard;
⑺ pack to handle to the semi-finished product Cold spiced duck gizzard after lowering the temperature and obtain finished product Cold spiced duck gizzard; Described semi-finished product Cold spiced duck gizzard must be cooled to 25 degrees centigrade just can pack processing, and the vacuum of the finished product Cold spiced duck gizzard after packing is good must reach-0.1 handkerchief;
⑻ carry out sterilization processing to finished product Cold spiced duck gizzard; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes; The process of sterilization processing is: at first be warming up to 100 degrees centigrade, the processing time is 10 ~ 12 minutes, next is warming up to 110 degrees centigrade; Processing time is 15 ~ 17 minutes, is warming up to 118 degrees centigrade then, and the processing time is 25 ~ 27 minutes; Be cooled to 80 degrees centigrade at last, the processing time is 5 ~ 7 minutes; Described sterilization processing is carried out in the high temperature sterilization still;
⑼ the finished product Cold spiced duck gizzard after to the sterilization processing system of drying in the air is handled, get final product Cold spiced duck gizzard goods; Sterilization processing is cooled to rapidly below 60 degrees centigrade after accomplishing, and takes out finished product Cold spiced duck gizzard, then the finished product Cold spiced duck gizzard system of drying in the air is handled, and the time that the system of drying in the air is handled is 20 hours, can obtain Cold spiced duck gizzard goods.
The unit of present embodiment is a kilogram, also can be ton.
The requirement of the prepared Cold spiced duck gizzard of present embodiment National standard GB/T 23586-2009.
Prepared Cold spiced duck gizzard sense organ:
1 mode of appearance: outward appearance is neat, no foreign matter;
2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;
3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;
4 tissue morphologies: tissue tight;
5 impurity: do not have macroscopic exogenous impurity.
The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:
| Interventions Requested | Standard-required | Measured value | Individual event is judged |
| Protein/(g/100g) | ≥8.0 | 13.0 | Qualified |
| Moisture/(g/100g) | ≤75 | 70 | Qualified |
| Salt/(in NaCl) (g/100g) | ≤4.0 | 3.1 | Qualified |
| Plumbous (Pb)/(mg/kg) | ≤0.5 | 0.1 | Qualified |
| Inorganic arsenic/(mg/kg) | ≤0.05 | 0.001 | Qualified |
| Cadmium/(mg/kg) | ≤0.1 | 0.03 | Qualified |
| Nitrite/(in NaNO2) (mg/kg) | ≤30 | 10 | Qualified |
| Total mercury/(in Hg) (mg/kg) | ≤0.05 | 0.01 | Qualified |
The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is following, and this sense of taste is assessed as 5 people and judges the score draw value after group marks by the 1-5 branch, and 5 are divided into full marks:
| ? | Fragrant | The sense of taste |
| The Cold spiced duck gizzard goods of present embodiment | Meat is aromatic strongly fragrant, has medicine perfume (or spice) | 4.8 |
| Market conventional Cold spiced duck gizzard goods | Generally | 3.0 |
Embodiment 6:
Present embodiment is the improvement on the basis of embodiment 5, repeats no more with the identical part of embodiment 5 contents.
A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described Cold spiced duck goods; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 200 parts of refined salt, 600 parts in soy sauce, 200 parts of white sugar, 220 parts of yellow rice wine, 350 parts of dark soy sauce, 450 parts of light soy sauce, 350 parts of Thailand's fish sauces, and in addition with 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
The production technology of described Cold spiced duck gizzard is identical with embodiment 5.
The unit of present embodiment is a kilogram, also can be ton.
The requirement of the prepared Cold spiced duck gizzard of present embodiment National standard GB/T 23586-2009.
Prepared Cold spiced duck gizzard sense organ:
1 mode of appearance: outward appearance is neat, no foreign matter;
2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;
3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;
4 tissue morphologies: tissue tight;
5 impurity: do not have macroscopic exogenous impurity.
The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:
| Interventions Requested | Standard-required | Measured value | Individual event is judged |
| Protein/(g/100g) | ≥8.0 | 20.0 | Qualified |
| Moisture/(g/100g) | ≤75 | 65 | Qualified |
| Salt/(in NaCl) (g/100g) | ≤4.0 | 3.1 | Qualified |
| Plumbous (Pb)/(mg/kg) | ≤0.5 | 0.1 | Qualified |
| Inorganic arsenic/(mg/kg) | ≤0.05 | 0.003 | Qualified |
| Cadmium/(mg/kg) | ≤0.1 | 0.02 | Qualified |
| Nitrite/(in NaNO2) (mg/kg) | ≤30 | 10 | Qualified |
| Total mercury/(in Hg) (mg/kg) | ≤0.05 | 0.01 | Qualified |
The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is following, and this sense of taste is assessed as 5 people and judges the score draw value after group marks by the 1-5 branch, and 5 are divided into full marks:
| ? | Fragrant | The sense of taste |
| The Cold spiced duck gizzard goods of present embodiment | Meat is aromatic strongly fragrant, has medicine perfume (or spice) | 4.7 |
| Market conventional Cold spiced duck gizzard goods | Generally | 3.0 |
Embodiment 7:
Present embodiment is the improvement on the basis of embodiment 5, repeats no more with the identical part of embodiment 5 contents.
A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described Cold spiced duck goods; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 240 parts of refined salt, 700 parts in soy sauce, 240 parts of white sugar, 300 parts of yellow rice wine, 450 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 55 parts of anises, 20 parts of fennel seeds, 30 parts on cassia bark, 11 parts in Chinese prickly ash, 45 parts of spiceleafs, 20 parts of hawthorn, 10 parts in Radix Glycyrrhizae, 30 parts of husky ginger splices, 550 parts of galingals, 45 parts of lemon-grasses, 55 parts of white peppers, 0.30 part of cloves, 0.15 part of tsaoko, 25 parts of Momordica grosvenoris.
The production technology of described Cold spiced duck gizzard is identical with embodiment 5.
The unit of present embodiment is a kilogram, also can be ton.
The requirement of the prepared Cold spiced duck gizzard of present embodiment National standard GB/T 23586-2009.
Prepared Cold spiced duck gizzard sense organ:
1 mode of appearance: outward appearance is neat, no foreign matter;
2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;
3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;
4 tissue morphologies: tissue tight;
5 impurity: do not have macroscopic exogenous impurity.
The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:
| Interventions Requested | Standard-required | Measured value | Individual event is judged |
| Protein/(g/100g) | ≥8.0 | 30.0 | Qualified |
| Moisture/(g/100g) | ≤75 | 65 | Qualified |
| Salt/(in NaCl) (g/100g) | ≤4.0 | 3.3 | Qualified |
| Plumbous (Pb)/(mg/kg) | ≤0.5 | 0.1 | Qualified |
| Inorganic arsenic/(mg/kg) | ≤0.05 | 0.003 | Qualified |
| Cadmium/(mg/kg) | ≤0.1 | 0.02 | Qualified |
| Nitrite/(in NaNO2) (mg/kg) | ≤30 | 8 | Qualified |
| Total mercury/(in Hg) (mg/kg) | ≤0.05 | 0.01 | Qualified |
The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is following, and this sense of taste is assessed as 5 people and judges the score draw value after group marks by the 1-5 branch, and 5 are divided into full marks:
| ? | Fragrant | The sense of taste |
| The Cold spiced duck gizzard goods of present embodiment | Meat is aromatic strongly fragrant, has medicine perfume (or spice) | 4.8 |
| Market conventional Cold spiced duck gizzard goods | Generally | 3.0 |
Embodiment 8:
Present embodiment is the improvement on the basis of embodiment 5, repeats no more with the identical part of embodiment 5 contents.
A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described Cold spiced duck goods; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 180 parts of refined salt, 1000 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 450 parts of dark soy sauce, 350 parts of light soy sauce, 450 parts of Thailand's fish sauces, and in addition with 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
The production technology of described Cold spiced duck gizzard is identical with embodiment 5.
The unit of present embodiment is a kilogram, also can be ton.
The requirement of the prepared Cold spiced duck gizzard of present embodiment National standard GB/T 23586-2009.
Prepared Cold spiced duck gizzard sense organ:
1 mode of appearance: outward appearance is neat, no foreign matter;
2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;
3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;
4 tissue morphologies: tissue tight;
5 impurity: do not have macroscopic exogenous impurity.
The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:
| Interventions Requested | Standard-required | Measured value | Individual event is judged |
| Protein/(g/100g) | ≥8.0 | 40.0 | Qualified |
| Moisture/(g/100g) | ≤75 | 65 | Qualified |
| Salt/(in NaCl) (g/100g) | ≤4.0 | 3.1 | Qualified |
| Plumbous (Pb)/(mg/kg) | ≤0.5 | 0.2 | Qualified |
| Inorganic arsenic/(mg/kg) | ≤0.05 | 0.003 | Qualified |
| Cadmium/(mg/kg) | ≤0.1 | 0.02 | Qualified |
| Nitrite/(in NaNO2) (mg/kg) | ≤30 | 7 | Qualified |
| Total mercury/(in Hg) (mg/kg) | ≤0.05 | 0.01 | Qualified |
The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is following, and this sense of taste is assessed as 5 people and judges the score draw value after group marks by the 1-5 branch, and 5 are divided into full marks:
| ? | Fragrant | The sense of taste |
| The Cold spiced duck gizzard goods of present embodiment | Meat is aromatic strongly fragrant, has medicine perfume (or spice) | 4.9 |
| Market conventional Cold spiced duck gizzard goods | Generally | 3.0 |
Claims (7)
1. the thick gravy of a stew in soy sauce duck product is characterized in that: contain following raw materials according in the described thick gravy: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.
2. the production technology of the thick gravy of Cold spiced duck goods, it is characterized in that: the production technology of described thick gravy is:
A will mix back frying 20 ~ 30 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product.
3. Cold spiced duck goods is characterized in that: comprise in the raw material of described Cold spiced duck goods that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck; 155 ~ 240 parts of refined salt; 500 ~ 1000 parts in soy sauce; 500 ~ 400 parts of white sugar; 200 ~ 400 parts of yellow rice wine; 350 ~ 500 parts of dark soy sauce; 350 ~ 500 parts of light soy sauce; 350 ~ 500 parts of Thailand's fish sauces; Anistree 45 ~ 55 parts; 20 ~ 30 parts of fennel seeds; 20 ~ 30 parts on cassia bark; 9 ~ 11 parts in Chinese prickly ash; 45 ~ 55 parts of spiceleafs; 20 ~ 30 parts of hawthorn; 10 ~ 20 parts in Radix Glycyrrhizae; 20 ~ 30 parts of husky ginger splices; 450 ~ 550 parts of galingals; 45 ~ 55 parts of lemon-grasses; 45 ~ 55 parts of white peppers; 0.2 ~ 0.3 part of cloves; 0.05 ~ 0.15 part of tsaoko; 15 ~ 25 parts of Momordica grosvenoris.
4. Cold spiced duck goods according to claim 3 is characterized in that: comprise in the raw material of described Cold spiced duck goods that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; Each raw materials in part by weight ratio is in these Cold spiced duck goods: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
5. the production technology of Cold spiced duck goods is characterized in that, described production technology comprises the following steps:
⑴ mix the raw material duck and clean, and is cut into small pieces then, obtains the assorted piece of duck;
⑵ clean the assorted piece of duck once more, the duck that obtains the cleaning up piece of mixing;
⑶ with the boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, and obtains the assorted piece of duck after the boiling;
⑷ prepare thick gravy:
A will mix back frying 20 ~ 30 minutes by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing earlier;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water; Add the stew in soy sauce material bag that step b makes; Earlier boiled with big fire, boiled 5 ~ 6 hours with little fire then, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number; Again little fire boiled 2 hours, can make the thick gravy of stew in soy sauce duck product;
⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and handles, and obtains semi-finished product Cold spiced duck goods, and the time that stew in soy sauce is handled is 20 ~ 40 minutes;
⑹ take out semi-finished product Cold spiced duck goods, the processing of lowering the temperature, the semi-finished product Cold spiced duck goods after obtaining lowering the temperature;
⑺ pack to handle to the semi-finished product Cold spiced duck goods after lowering the temperature and obtain finished product Cold spiced duck goods;
⑻ carry out sterilization processing to finished product Cold spiced duck goods; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes;
⑼ the finished product Cold spiced duck goods after to the sterilization processing system of drying in the air is handled, get final product the Cold spiced duck goods.
6. the production technology of Cold spiced duck goods according to claim 5 is characterized in that: in the described preparation process, before the packing of the semi-finished product Cold spiced duck goods after the cooling, add sesame oil in the semi-finished product Cold spiced duck goods after cooling, pack processing then.
7. according to the production technology of claim 5 or 6 described Cold spiced duck goods, it is characterized in that: described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.
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