CN102630955A - Preparation method of beauty-nourishing pressed salted duck - Google Patents
Preparation method of beauty-nourishing pressed salted duck Download PDFInfo
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- CN102630955A CN102630955A CN2012100820891A CN201210082089A CN102630955A CN 102630955 A CN102630955 A CN 102630955A CN 2012100820891 A CN2012100820891 A CN 2012100820891A CN 201210082089 A CN201210082089 A CN 201210082089A CN 102630955 A CN102630955 A CN 102630955A
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Abstract
The invention discloses a preparation method of a beauty-nourishing pressed salted duck, comprising the following steps of: unhairing a duck to obtain a bare duck; weighing; carrying out vacuum massage on the duck by the dried salt for the pressed salted duck, wherein the weight of the dried salt is 5.0-8.0% of that of the duck; coating the dried salt for the pressed salted duck when the pressed salted duck is massaged; massaging for 30-50 minutes; curing for 42-48 hours at the low temperature from -5 DEG C to 1 DEG C; cooling the Chinese medicine extracting solution to 70-75 DEG C; soaking the duck for 1.5-2.5 hours in a sealing way by the Chinese medicine extracting solution; cleaning the duck by boiled water with the temperature of 48-52 DEG C, and then drying for 24-26 hours; putting the dried duck into a drying pot, and covering with cloth; drying the duck in the shade without sunshine in the day; and carrying out air drying on the duck by the means that the cloth is opened in the night, so that the dew can be attached to the duck body jointly for 6-8 days to obtain the product. The beauty-nourishing pressed salted duck not only is evenly cured and thick in cured meat, but also has the effect of beauty-nourishing food therapy health care.
Description
Technical field
The present invention relates to food processing field, exactly is a kind of preparation method of beauty treatment pressed salted duck.
Background technology
Aliphatic acid fusing point in the duck is low, is easy to digestion.Contained B family vitamin and vitamin E are many than other meats, are highly resistant to athlete's foot, and neuritis and multiple inflammation can also be anti-ageing.Contain the nicotinic acid than horn of plenty in the duck, it is one of composition that constitutes two kinds of important coenzyme in the human body, and heart disease patients such as myocardial infarction are had protective effect.Pressed salted duck is to be the cured food of salting down of raw material with the duck.Traditional pressed salted duck processing need could make pressed salted duck have the distinctive cured local flavor that salts down through the weather exposure about a week, but traditional pressed salted duck manufacture craft mouthfeel is not enough, and does not have the health-care effect of dietotherapy.
Summary of the invention
The objective of the invention is provides a kind of not only cured meat and fish aquatic foods dense to existing defective, and has the preparation method of beauty treatment pressed salted duck of the health-care efficacy of dietotherapy.
Above-mentioned purpose realizes through following scheme:
A kind of preparation method of beauty treatment pressed salted duck is characterized in that:
May further comprise the steps:
A, edible salt and batching are put into pot fry and do the levigate pressed salted duck that promptly gets in back and use dried salt; Described each batching accounts for pressed salted duck and is respectively with the percentage by weight of dried salt: Chinese prickly ash 0.5-1.5%, aniseed 0.5-1.5%, pepper 0.5-1.5%, cassia bark 0.5-1.5%, hawthorn 0.04-0.06%, dried rhizome of rehmannia 0.04-0.06%, lucid asparagus 0.04-0.06%, root of kudzu vine 0.04-0.06%, peach kernel 0.04-0.06%, pseudo-ginseng 0.04-0.06%, Radix Codonopsis 0.04-0.06%, bighead atractylodes rhizome 0.04-0.06%, Poria cocos 0.04-0.06%, Radix Glycyrrhizae 0.04-0.06%;
B, with after the raw material duck depilation the light duck, weigh, use dried salt with the pressed salted duck of its weight 5.0-8.0%, duck is carried out the vacuum massage, while massaging on pressed salted duck use dried salt, massage after 30-50 minute ,-5 ℃ to 1 ℃ low-temperature salting 42-48 hour;
C, get wormwood 30-35, cassia bark 5-7, hawthorn 5-7, dried rhizome of rehmannia 5-7 by weight, ginger 8-10, lucid asparagus 5-7, root of kudzu vine 5-7, red date 8-10, peach kernel 5-7, exhausted pine torch 2-4, pseudo-ginseng 2-4, Radix Codonopsis 5-7, bighead atractylodes rhizome 8-10, Poria cocos 8-10, Radix Glycyrrhizae 5-7, Radix Angelicae Sinensis 10-12, Ligusticum wallichii 12-14, Chinese cassia tree 6-8; With each material mixing, behind the adding 250-350 weight parts water, normal temperature was placed 30-35 minute earlier; After adding the 650-1000 weight parts water again, put into pot together and be warmed up to 100-105 ℃, keep after 28-32 minute; Temperature drops to 80-85 ℃; Kept 10-12 minute, and returned to and take out the Chinese medicine that boils behind the normal temperature, after the filtration Chinese medicine extract; Utilize its sealing to soak duck 1.5-2.5 hour, cleaned behind the duck airing 24-26 hour with the boiling water that is cooled to 48-52 ℃ again;
D, again the duck after the airing of step C gained is put into the airing basin, cover cloth, let daytime duck not shine daylight and dry in the shade by duck, it is air-dry by duck that open cloth evening, let dew can go up the duck body, need 6-8 days time altogether, promptly get product.
The preparation method of described a kind of beauty treatment pressed salted duck is characterized in that: described vacuum massage is carried out under the condition of 35-45rpm/min, and vacuum degree control is at 0.070-0.080Mpa, and temperature is controlled at 15-20 ℃.
The preparation method of described a kind of beauty treatment pressed salted duck; It is characterized in that: described raw material duck carries out going on a hunger strike of 12-20h when entering factory, only supplies clear water, then the duck body is done cleaning and sterilizing; With 60～75 volts electric currents the duck body is carried out the electricity fiber crops, the dizzy method of electric shock is slaughtered the raw material duck.
Beneficial effect of the present invention is:
1, several kinds of Chinese medicinal materials is put into and is soaked moisteningly in advance, because vegetalitas Chinese medicine great majority are dry products, certain volume, thickness is arranged, and before decoction, at room temperature soaks with cold water; Its purpose is for making the moistening deliquescing of Chinese medicine, and cell expansion at first is dissolved in the medicinal material tissue active ingredient, produces osmotic pressure; Active ingredient is just permeated and is diffused in the outside water of medicinal material histocyte, and the pressed salted duck that the interpolation of Chinese medicine makes the present invention make has good food therapy health effect, beautifying face and moistering lotion, qi-restoratives labor; The benefit vital essence is made us strong diet, anti-chill; U.S. color, skin gloss is prolonged life;
2, heat up during the Chinese medicine infusion after, through cooling, be returned to normal temperature again; Reach that the medicinal material internal structure expands, the effect of soft, fracture; Do not destroy the composition of Chinese medicine, improve soup leaching rate that decocts and the time that shortens decoction, can also keep the original body integrality of medicinal material simultaneously;
3, be coated with and dry salt through vacuum massage, so consistency of thickness tastyly evenly and covers cloth, let daytime duck not shine daylight and dry in the shade by duck, it is air-dry by duck that open cloth evening, let dew can go up the duck body, so cured meat and fish are dense.
The specific embodiment
A kind of preparation method of beauty treatment pressed salted duck may further comprise the steps:
A, edible salt and batching are put into pot fry and do the levigate pressed salted duck that promptly get in back and use dried salt, described respectively the batching accounts for pressed salted duck and is respectively with the percentage by weight of dried salt: Chinese prickly ash 0.5%, aniseed 0.9%, pepper 1.5%, cassia bark 1.5%, hawthorn 0.04%, the dried rhizome of rehmannia 0.04%, lucid asparagus 0.06%, the root of kudzu vine 0.04%, peach kernel 0.04%, pseudo-ginseng 0.04%, Radix Codonopsis 0.04%, the bighead atractylodes rhizome 0.04%, Poria cocos 0.04%, Radix Glycyrrhizae 0.04%;
B, with after the raw material duck depilation the light duck, weigh, use dried salt with the pressed salted duck of its weight 5.0%, duck is carried out the vacuum massage, while massaging on pressed salted duck use dried salt, massage after 30 minutes, 1 ℃ of low-temperature salting 48 hours;
C, get wormwood 30, cassia bark 5, hawthorn 6, the dried rhizome of rehmannia 5 by weight, ginger 9, lucid asparagus 5, the root of kudzu vine 6, red date 9, peach kernel 6, exhausted pine torch 3, pseudo-ginseng 3, Radix Codonopsis 6, the bighead atractylodes rhizome 10, Poria cocos 10, Radix Glycyrrhizae 7, Radix Angelicae Sinensis 12, Ligusticum wallichii 14, Chinese cassia tree 6; Earlier with each material mixing, add 300 weight parts waters after, normal temperature was placed 30 minutes; After adding 1000 weight parts waters again, put into pot together and be warmed up to 100 ℃, keep after 30 minutes; Temperature drops to 80 ℃, keeps 10 minutes, returns to and takes out the Chinese medicine that boils behind the normal temperature; Get Chinese medicine extract after the filtration; Chinese medicine extract is cooled to 70 ℃, utilizes its sealing to soak duck 2 hours, cleaned behind the duck airing 24 hours with the boiling water that is cooled to 50 ℃ again;
D, again the duck after the airing of step C gained is put into the airing basin, cover cloth, let daytime duck not shine daylight and dry in the shade by duck, it is air-dry by duck that open cloth evening, let dew can go up the duck body, need 6 day time altogether, promptly get product.
Described vacuum massage is carried out under the condition of 40rpm/min, and vacuum degree control is at 0.070Mpa, and temperature is controlled at 20 ℃.
Described raw material duck carries out going on a hunger strike of 18h when entering factory, only supplies clear water, then the duck body is done cleaning and sterilizing, with 60 volts electric currents the duck body is carried out the electricity fiber crops, and the dizzy method of electric shock is slaughtered the raw material duck.
Claims (3)
1. the preparation method of a beauty treatment pressed salted duck is characterized in that:
May further comprise the steps:
A, edible salt and batching are put into pot fry and do the levigate pressed salted duck that promptly gets in back and use dried salt; Described each batching accounts for pressed salted duck and is respectively with the percentage by weight of dried salt: Chinese prickly ash 0.5-1.5%, aniseed 0.5-1.5%, pepper 0.5-1.5%, cassia bark 0.5-1.5%, hawthorn 0.04-0.06%, dried rhizome of rehmannia 0.04-0.06%, lucid asparagus 0.04-0.06%, root of kudzu vine 0.04-0.06%, peach kernel 0.04-0.06%, pseudo-ginseng 0.04-0.06%, Radix Codonopsis 0.04-0.06%, bighead atractylodes rhizome 0.04-0.06%, Poria cocos 0.04-0.06%, Radix Glycyrrhizae 0.04-0.06%;
B, with after the raw material duck depilation the light duck, weigh, use dried salt with the pressed salted duck of its weight 5.0-8.0%, duck is carried out the vacuum massage, while massaging on pressed salted duck use dried salt, massage after 30-50 minute ,-5 ℃ to 1 ℃ low-temperature salting 42-48 hour;
C, get wormwood 30-35, cassia bark 5-7, hawthorn 5-7, dried rhizome of rehmannia 5-7 by weight, ginger 8-10, lucid asparagus 5-7, root of kudzu vine 5-7, red date 8-10, peach kernel 5-7, exhausted pine torch 2-4, pseudo-ginseng 2-4, Radix Codonopsis 5-7, bighead atractylodes rhizome 8-10, Poria cocos 8-10, Radix Glycyrrhizae 5-7, Radix Angelicae Sinensis 10-12, Ligusticum wallichii 12-14, Chinese cassia tree 6-8; With each material mixing, behind the adding 250-350 weight parts water, normal temperature was placed 30-35 minute earlier; After adding the 650-1000 weight parts water again, put into pot together and be warmed up to 100-105 ℃, keep after 28-32 minute; Temperature drops to 80-85 ℃; Kept 10-12 minute, and returned to and take out the Chinese medicine that boils behind the normal temperature, after the filtration Chinese medicine extract; Utilize its sealing to soak duck 1.5-2.5 hour, cleaned behind the duck airing 24-26 hour with the boiling water that is cooled to 48-52 ℃ again;
D, again the duck after the airing of step C gained is put into the airing basin, cover cloth, let daytime duck not shine daylight and dry in the shade by duck, it is air-dry by duck that open cloth evening, let dew can go up the duck body, need 6-8 days time altogether, promptly get product.
2. according to the preparation method of the described a kind of beauty treatment pressed salted duck of claim 1, it is characterized in that: described vacuum massage is carried out under the condition of 35-45rpm/min, and vacuum degree control is at 0.070-0.080Mpa, and temperature is controlled at 15-20 ℃.
3. according to the preparation method of the described a kind of beauty treatment pressed salted duck of claim 1; It is characterized in that: described raw material duck carries out going on a hunger strike of 12-20h when entering factory, only supplies clear water, then the duck body is done cleaning and sterilizing; With 60～75 volts electric currents the duck body is carried out the electricity fiber crops, the dizzy method of electric shock is slaughtered the raw material duck.
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| CN104055141A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Olive-flavored pressed salted duck and processing method thereof |
| CN104055138A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Compound health care pressed salted duck with nourishing function and processing method thereof |
| CN104055140A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Wine-processed milk flavor pressed salted duck and processing method thereof |
| CN107095244A (en) * | 2017-04-26 | 2017-08-29 | 安徽省好再来食品有限公司 | A kind of flower fragrance flavor pressed salted duck salting seasoning and its method for salting |
| CN107509972A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of preparation method of crisp meat flavor pressed salted duck |
| CN108523015A (en) * | 2018-03-21 | 2018-09-14 | 安徽科技学院 | A kind of processing method of chu chrysanthemum beer duck in rice wine sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104055140A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Wine-processed milk flavor pressed salted duck and processing method thereof |
| CN107095244A (en) * | 2017-04-26 | 2017-08-29 | 安徽省好再来食品有限公司 | A kind of flower fragrance flavor pressed salted duck salting seasoning and its method for salting |
| CN107509972A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of preparation method of crisp meat flavor pressed salted duck |
| CN108523015A (en) * | 2018-03-21 | 2018-09-14 | 安徽科技学院 | A kind of processing method of chu chrysanthemum beer duck in rice wine sauce |
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| CN102630955B (en) | 2013-09-11 |
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