CN102599538A - Preparation method for ginger duck - Google Patents
Preparation method for ginger duck Download PDFInfo
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- CN102599538A CN102599538A CN2012100570171A CN201210057017A CN102599538A CN 102599538 A CN102599538 A CN 102599538A CN 2012100570171 A CN2012100570171 A CN 2012100570171A CN 201210057017 A CN201210057017 A CN 201210057017A CN 102599538 A CN102599538 A CN 102599538A
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Abstract
The invention relates to a preparation method for a ginger duck vacuum-packaging product which is not added with any chemical addition agent harmful to human bodies, is fragrant and tender, has good taste and is sterilized at low temperature. The preparation method includes steps of selecting a duck in the proper size; salting the duck after being unfrozen; stewing the duck after blanching; drying and coloring the duck after stewing ginger oil; brushing hydromel while drying; placing the duck into an oven to be baked after the duck is dried; and sealing, packaging and sterilizing to obtain the finished product. The ginger duck produced by the method is delicious, is fresh and tender in texture, is fat but not greasy and is well received by consumers.
Description
Technical field
The invention belongs to the processing method of food, particularly relate to and a kind ofly do not contain the harmful additive of health, fragrant tender, mouthfeel is good, the preparation method of the stewed duck with ginger in hotpot of cold sterilization.
Background technology
At present, the stewed duck with ginger in hotpot of selling on the market generally all passes through high temperature high pressure sterilizing and vacuum-packed, and it is dim that this sterilization and manner of packing color and luster in the preserving process of stewed duck with ginger in hotpot becomes easily, influences the organoleptic quality of product, thereby reduces the quality of product.In addition, traditional stewed duck with ginger in hotpot adds man-hour, adds nitre in due course, so that the color and luster of stewed duck with ginger in hotpot is good-looking, but long-term edible nitre has bigger toxic action to human body, so should avoid the use of nitrate.On the other hand, with the stewed duck with ginger in hotpot that traditional handicraft is produced, its sterilization temperature is higher, and this will cause the stewed duck with ginger in hotpot mouthfeel bad, lacking toughness, and elasticity is relatively poor.
In recent years, the production technology of stewed duck with ginger in hotpot has obtained very big development, and this has satisfied needs of people to a certain extent; But in the prior art, all be to adopt to put in order the duck stripping and slicing, soak; Drain away the water, and then duck and ginger piece stewed common process such as boil and produce stewed duck with ginger in hotpot, though like its special taste of disclosed technical scheme among the Chinese patent CN1393180A; Nutritious, but it still can't be broken away from that mouthfeel is dry and astringent, problem such as color and luster dimness in the poor flexibility, preserving process.
The color and luster dimness generally is because due to the variable color and Maillard reaction of hemoglobin in the meat and myoglobins in the meat products.Therefore in order to solve the dim problem of meat products color and luster, we retain the color and luster of oxyhemoglobin as far as possible, keep the redness of fresh meat such as utilization sodium ascorbate, nicotinic acid.For cold cuts, people then keep redness with nitrous.But the effect of nitrous has been seen visible light and can have been lost efficacy, and sodium ascorbate can be strengthened the stability of nitrous to light.When adding sodium ascorbate in addition, avoid the effect of oxygen, dosage can not be too big.
Along with further developing of economy; The raising of living standards of the people; The production and consumption of China's meat product sustainable growth in recent years; The kind of meat products is more and more, and quality is also progressively improving, pursue at present natural flavour mountaineous, color, smell and taste are all good, cold sterilization etc. has become meat products processing industry Development Trend.
Summary of the invention
Main purpose of the present invention is to overcome above deficiency, confirms a kind of low temperature acid discharge sterilization, and is harmless, fragrant tender, and outward appearance and mouthfeel be the manufacture craft of stewed duck with ginger in hotpot preferably all.
Technical scheme of the present invention:
A kind of preparation method of stewed duck with ginger in hotpot, its concrete making step is:
1) freezing duck: the freezing duck weight of choosing should be at 1.5-2kg, and the girth of a garment is suitable, and epidermis is complete and do not appear dark red;
2) thaw: adopt water inlet down to go up the mode of spilling water;
3) pickle: adopt solid-liquid ratio to pickle at 1: 2, ginger is broken into ginger juice mix duck submergence fully with the solution of fully dissolving;
4) blanching: add a certain amount of rice wine and ginger, blanching 2-3min in the boiling water;
5) system of floating: soup stock drowning duck, boil 5-6min after, adopt 80-85 ℃ of boiling 40min;
6) endure ginger oil: after treating that feed liquid is boiled, little fire boils 1-1.5h earlier, makes the smell in the ginger disperse out.Need to stir once in a while, prevent sticking pot, big fire again with water evaporates, obtains the strong ginger oil of pure ginger flavor;
7) oven dry colouring: in 70-75 ℃ of insulating box, dry, every at a distance from the hydromel colouring of 8-10min with 1: 1 (w/w), paint continuously 3 times.Be put into after waiting to dry in the baking box and toast 5-6min down in 160-165 ℃.Make epidermis generation Maillard reaction, obtain desirable color and luster;
8) vacuum packaging: the time 25-30s that bleeds, heat-sealing 2.5-3.0s, should check after the packing seal whether complete, broken bag when preventing sterilization;
9) sterilization: packaged stewed duck with ginger in hotpot will be sterilized as early as possible, 110-112 ℃ of sterilization 20-25min.
A kind of preparation method of above-mentioned a kind of stewed duck with ginger in hotpot is characterized in that the weight quota of preparing burden is: with about 20kg duck restatement: water 25-30kg, salt 0.2-0.25kg, sugared 0.6-0.9kg, rice wine 0.6-0.9kg, monosodium glutamate 0.27-0.4kg, ginger 1.0-1.4kg.
The system that floats prescription: water 20-25kg, salt 0.4-0.6kg, white granulated sugar 0.15-0.3kg, rice wine 0.2-0.3kg, light soy sauce 0.3-0.6kg, dark soy sauce 0.2-0.3kg, monosodium glutamate: the 12-17% of salt, ginger 0.3-0.4kg.
Ginger oil boils prescription: old ginger is female: 4.0-5.0kg, soybean salad oil: 2.0-2.5kg, halogen soup: 2.0-2.5kg, white granulated sugar: 0.1-0.2kg, black sesame oil: 0.07-0.15kg.
Its preparation method is following: freezing duck is thawed at normal temperatures, with the mode that goes up spilling water of intaking down it is cleaned completely, put into the pickling liquid of above-mentioned prescription to pickle; Through after the blanching; Put into the above-mentioned system liquid that floats and carry out boiling, through oven dry, baking (brush honey) while drying by the fire; Packing (brush ginger oil) obtains finished product after the sterilization.Advantage and good effect that the present invention has are: manufacture craft is more stable, and easy master and control in the production process are fit to suitability for industrialized production; In addition; Do not add any harmful additive in the manufacturing process, harmless, look good, smell good and taste good and the meat pine tender; Fertile and oiliness, receive liking of consumers in general deeply.
Description of drawings
Fig. 1 is that stewed duck with ginger in hotpot is made flow chart.
The specific embodiment:
Embodiment 1:
At first freezing duck (every about 2kg) is thawed at normal temperatures, with the mode that goes up spilling water of intaking down it is cleaned completely, drain away the water, it is pickled, specifically prescription is as follows:
Pickle, float the system and ginger oil boil prescription: in 10 ducks (every about 2kg), curing formula: water 25Kg, salt 0.2kg, sugared 0.6kg, rice wine 0.6kg, monosodium glutamate 0.27kg, ginger 1.4kg.
The system that floats prescription: water 20kg, salt 0.5kg, white granulated sugar 0.15kg, rice wine 0.20kg, light soy sauce 0.30kg, dark soy sauce 0.20kg, monosodium glutamate: 12% of salt, ginger 0.30kg.
Ginger oil boils prescription: old ginger is female: 4.0kg, soybean salad oil: 2.0kg, halogen soup: 2.0kg, white granulated sugar: 0.1kg, black sesame oil: 0.07kg.
Preparation method: with above-mentioned duck of pickling, blanching 3min puts into the system that the floats liquid for preparing according to aforementioned proportion then, adopts 80 ℃ of boiling 40min after, whenever painting with the hydromel of 1: 1 (w/w) at a distance from 10min in 70 ℃ of oven dry surfaces, brushes 3 times.Be put into after waiting to dry and under 160 ℃, toast 5min in the baking box, make epidermis generation Maillard reaction, obtain desirable color and luster.Boiling of ginger oil: after treating that feed liquid is boiled, little fire boils 1h earlier, makes the smell in the ginger disperse out.Need to stir once in a while, prevent sticking pot, big fire again with water evaporates, obtains the strong ginger oil of pure ginger flavor; In the duck of above-mentioned baking, add the ginger oil that boils then, vacuum packaging, 112 ℃ of high pressure sterilization 20min obtain finished product.
Embodiment 2:
At first the fresh duck of slaughtering (every about 2kg) is put into 0--2 ℃ freezer and stopped 24 hours, subsequent use after-18 ℃ of following quick-frozens, thaw at normal temperatures then; With the mode that goes up spilling water of intaking down it is cleaned completely; Drain away the water, it pickled, the concrete prescription as follows:
Pickle, float the system and ginger oil boil prescription: in 10 ducks (every about 2kg), curing formula: water 25Kg, salt 0.23kg, sugared 0.75kg, rice wine 0.80kg, monosodium glutamate 0.30kg, ginger 1.3kg.
The system that floats prescription: water 23kg, salt 0.5kg, white granulated sugar 0.20kg, rice wine 0.25kg, light soy sauce 0.45kg, dark soy sauce 0.25kg, monosodium glutamate: 17% of salt, ginger 0.35kg.
Ginger oil boils prescription: old ginger is female: 5.0kg, soybean salad oil: 2.5kg, halogen soup: 2.5kg, white granulated sugar: 0.15kg, black sesame oil: 0.10kg.
Preparation method: with above-mentioned duck of pickling, blanching 2.5min puts into the system that the floats liquid for preparing according to aforementioned proportion then, adopts 80 ℃ of boiling 45min after, whenever painting with the hydromel of 1: 1 (w/w) at a distance from 10min in 75 ℃ of oven dry surfaces, brushes 3 times.Be put into after waiting to dry and under 160 ℃, toast 6min in the baking box, make epidermis generation Maillard reaction, obtain desirable color and luster.Boiling of ginger oil: after treating that feed liquid is boiled, little fire boils 1h earlier, makes the smell in the ginger disperse out.Need to stir once in a while, prevent sticking pot, big fire again with water evaporates, obtains the strong ginger oil of pure ginger flavor; In the duck of above-mentioned baking, add the ginger oil that boils then, vacuum packaging, 112 ℃ of high pressure sterilization 18min promptly obtain finished product.
Embodiment 3:
Select the fresh duck of slaughtering (every about 1kg) about then 60 days, 1kg for use, remaining handle in earlier stage and implement and the method for example 2 identical.
Pickle, float the system and ginger oil boil the prescription be: in 20 ducks (every about 1kg), curing formula: water 30Kg, salt 0.25kg, sugared 0.8kg, rice wine 0.7kg, monosodium glutamate 0.35kg, ginger 1.1kg.
The system that floats prescription: water 20kg, salt 0.5kg, white granulated sugar 0.27kg, rice wine 0.25kg, light soy sauce 0.60kg, dark soy sauce 0.25kg, monosodium glutamate: 15% of salt, ginger 0.40kg.
Ginger oil boils prescription: old ginger is female: 4.7kg, soybean salad oil: 2.3kg, halogen soup: 2.3kg, white granulated sugar: 0.13kg, black sesame oil: 0.095kg.
Preparation method: with above-mentioned duck of pickling, blanching 2.0min puts into the system that the floats liquid for preparing according to aforementioned proportion then, adopts 80 ℃ of boiling 35min after, whenever painting with the hydromel of 1: 1 (w/w) at a distance from 10min in 75 ℃ of oven dry surfaces, brushes 3 times.Be put into after waiting to dry and under 160 ℃, toast 4min in the baking box, make epidermis generation Maillard reaction, obtain desirable color and luster.Boiling of ginger oil: after treating that feed liquid is boiled, little fire boils 1h earlier, makes the smell in the ginger disperse out.Need to stir once in a while, prevent sticking pot, big fire again with water evaporates, obtains the strong ginger oil of pure ginger flavor; In the duck of above-mentioned baking, add the ginger oil that boils then, vacuum packaging, 112 ℃ of high pressure sterilization 15min promptly obtain finished product.
Claims (3)
1. the preparation method of a stewed duck with ginger in hotpot is characterized in that not adding any chemical addition agent to the health adverse effect, adopts traditional natural flavor and combines the preparation method of a kind of stewed duck with ginger in hotpot vacuum goods of cold sterilization technology.
2. the preparation method of a kind of stewed duck with ginger in hotpot as claimed in claim 1 (component is the mark meter by weight) is: curing formula (with about 20kg duck restatement): water 25-30kg; Salt 0.2-0.25kg, sugared 0.6-0.9kg, rice wine 0.6-0.9kg; Monosodium glutamate 0.27-0.4kg, ginger 1.0-1.4kg.The system that floats prescription: water 20-25kg, salt 0.4-0.6kg, white granulated sugar 0.15-0.3kg, rice wine 0.2-0.3kg, light soy sauce 0.3-0.6kg, dark soy sauce 0.2-0.3kg, monosodium glutamate: the 12-17% of salt, ginger 0.3-0.4kg.Ginger oil boils prescription: old ginger is female: 4.0-5.0kg, soybean salad oil: 2.0-2.5kg, halogen soup: 2.0-2.5kg, white granulated sugar: 0.1-0.2kg, black sesame oil: 0.07-0.15kg.
3. according to claim 1 or claim 2 the preparation method of stewed duck with ginger in hotpot is characterized in that comprising following steps:
1) gets freezing or fresh duck according to the above ratio, add entry, salt, sugar, rice wine, monosodium glutamate, ginger etc., pickle 3h;
2) carry out blanching, put into the system that the floats liquid for preparing according to aforementioned proportion then, carry out boiling;
3) oven dry surface, the brush hydromel colouring while drying by the fire;
4) in baking box, it is toasted, boil ginger oil and in the duck of above-mentioned baking, add the ginger oil that boils then, vacuum packaging, high pressure sterilization, cooling obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100570171A CN102599538A (en) | 2012-03-07 | 2012-03-07 | Preparation method for ginger duck |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100570171A CN102599538A (en) | 2012-03-07 | 2012-03-07 | Preparation method for ginger duck |
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| CN102599538A true CN102599538A (en) | 2012-07-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616455A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Cooking method of boiled sliced duck |
| CN110731466A (en) * | 2019-11-19 | 2020-01-31 | 湖南芷江和翔鸭业有限公司 | Method for making sweet and spicy salted duck with sauce |
| CN110946245A (en) * | 2019-10-31 | 2020-04-03 | 厦门银祥集团有限公司 | Compound antibacterial ginger female duck and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1393180A (en) * | 2001-06-22 | 2003-01-29 | 王兴云 | Method for cooking ginger duck |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
-
2012
- 2012-03-07 CN CN2012100570171A patent/CN102599538A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1393180A (en) * | 2001-06-22 | 2003-01-29 | 王兴云 | Method for cooking ginger duck |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
Non-Patent Citations (1)
| Title |
|---|
| 杨庆才，等: "《农畜产品加工一本通》", 31 July 2005, article "鸭制品的加工", pages: 130-155 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616455A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Cooking method of boiled sliced duck |
| CN110946245A (en) * | 2019-10-31 | 2020-04-03 | 厦门银祥集团有限公司 | Compound antibacterial ginger female duck 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 |
| CN110731466A (en) * | 2019-11-19 | 2020-01-31 | 湖南芷江和翔鸭业有限公司 | Method for making sweet and spicy salted duck with sauce |
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Application publication date: 20120725 |