CN102860524A - Industrialized production process of leisure goose-claw nails - Google Patents
Industrialized production process of leisure goose-claw nails Download PDFInfo
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- CN102860524A CN102860524A CN2012104160000A CN201210416000A CN102860524A CN 102860524 A CN102860524 A CN 102860524A CN 2012104160000 A CN2012104160000 A CN 2012104160000A CN 201210416000 A CN201210416000 A CN 201210416000A CN 102860524 A CN102860524 A CN 102860524A
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Abstract
The invention discloses an industrialized production process of leisure goose-claw nails. The industrialized production process comprises the steps of mechanical thawing, cleaning, dry curing, quick boiling, brine cooking, drying, vacuum packaging and high-pressure sterilizing. Mechanical thawing comprises the steps of: soaking frozen goose-claw nails in circulating warm water at 20-30 DEG C for 5-6 hours, and adding 20 ppm food-level chlorine dioxide into the warm water at 20-30 minutes before thawing. Dry curing comprises the steps of: after mixing onion powder, ginger powder, pepper powder, round cardamom powder, crabapple powder, spice and yellow rice, adding in a trough, uniformly stirring and pickling. Dry curing comprises the steps of: after mixing onion powder, ginger powder, pepper powder, round cardamom powder, crabapple powder, spice and yellow rice, adding in a trough, uniformly stirring and pickling. The invention has fresh, fragrant, crisp and tender characteristics, and is suitable for industrialized production all the year round, the industrialized production process has the advantages of short air drying time, short production period, good production safety and convenience, high product quality, and easiness in controlling the taste and the quality of the product, and the formed product can be stored in a warehouse at 4-20 DEG C for a long time.
Description
Technical field
The present invention relates to a kind of production method of food, relate in particular to a kind of factory production process of the goose-claw nails that lies fallow.
Background technology
Curing food is a kind of traditional food, and there are four aspect defectives in traditional curing food production technology: the one, by virtue of experience to produce, and unstable product quality does not have the perfect technological process of production and can carry out the standardized production technical papers; The 2nd, product is sold with the raw product form, and is edible inconvenient; The 3rd, product is only limited to be produced in two seasons of winter in spring, can not balance the production throughout the year, can not meet the need of market; The 4th, the product salting period is longer, and efficient is low, and production cost is high; The 5th, limited by weather, the shelf-life is short, has seriously restricted the larger market of this product introduction.
The patent No. is CN200710029870.1, Granted publication number: CN101107989B, denomination of invention are the patent of invention of " a kind of production method of Foie Gras ", disclose a kind of production method of Foie Gras.Its principal claim is: " a kind of production method of Foie Gras; it is characterized in that: in mass fraction; with the hot water blanching 5～10 minutes that after 20～40 parts of fresh common foie gras preliminary treatments with water temperature is 70～100 ℃, pick up drain after boiling water boiling 5～10 minutes in soup stock; Respectively with boiling 5～10 minutes in soup stock after 30～40 portions of chicken and 30～40 parts of thin pork preliminary treatments; Then foie gras, thin pork and the chicken with boiling mixes, smashes, and adds 10～20 parts cornstarch, 1～5 part xanthans, and with soup juice or water, tinning after stirring, high-temperature sterilization makes Foie Gras; Described foie gras preliminary treatment refers to foie gras is cleaned successively, stripping and slicing, removes muscle, pickles and clean; The preliminary treatment of described chicken and thin pork refers to that chicken and thin pork clean successively, stripping and slicing, pickle and clean; Described soup stock is made in right amount by the salt that accounts for foie gras weight 3%, 1% chickens' extract, 5% husky ginger, 5% green onion, 7% pepper powder and anistree mixture, 5% soy sauce and water; Described soup juice is the soup juice that stays after boiling foie gras or boiling thin pork and the chicken; Described water is water purification; The addition of soup juice or water purification is 5～20% of foie gras weight.”
The patent No. is CN200910144382.4, Granted publication number: CN101637273B, denomination of invention are the patent of invention of " a kind of processing method of goose neck ", a kind of goose neck and processing method thereof are disclosed, its principal claim is: " a kind of processing method of goose neck; it is as raw material take goose neck; take salt, capsicum, five-spice powder, light soy sauce, Chinese prickly ash, ginger, garlic, white sugar, monosodium glutamate, water as batching is through cleaning, pickle, microwave treatment, boiling, making after draining, cool off, sterilizing; It is characterized in that: the weight portion of batching is: salt 7～9, and capsicum 3～4, five-spice powder 0.5～1.5, light soy sauce 0.5～1.5, Chinese prickly ash 0.4～0.6, ginger 0.3～0.5, garlic 0.2～0.4, white sugar 0.2～0.4, monosodium glutamate 0.15～0.25, water is an amount of; Concrete procedure of processing is as follows: (1) is cleaned: goose neck is put into 30～40 ℃ warm water rinsing, removed bloodstain on the goose neck and foreign material until clean; (2) pickle: the goose neck after will cleaning up is put into by water, salt and liquor and was pickled 30～40 minutes by the pickling liquid that 100: 8: 2 weight ratios are made into, and the pickling liquid temperature is 40 ℃～50 ℃; (3) microwave treatment: the goose neck that will pickle carries out heating using microwave and precooked 20～35 minutes; (4) boiling: salt, capsicum, five-spice powder, light soy sauce, Chinese prickly ash, ginger, garlic, white sugar, monosodium glutamate are put into suitable quantity of water by above-mentioned components by weight percent, being heated to the goose neck that will pickle again after the boiling drops in the water, elder generation's big fire was boiled 10～15 minutes, and less fire is stewing to be boiled 45～50 minutes; (5) drain, cool off: the goose neck that boiling is good is pulled out and is drained, and is cooled to room temperature; (6) sterilization: will drain, cooled goose neck carry out ultraviolet disinfection pack after 55～65 minutes, for sale.”
Summary of the invention
The industrial production method that the purpose of this invention is to provide a kind of goose-claw nails that lies fallow of a kind of that can produce by industrialization, features good taste, health, long shelf-life.
For achieving the above object, the technical solution used in the present invention is:
The present invention includes that machinery thaws, cleaning, dry-salt, quick-boil water, bittern boiling, oven dry, vacuum packaging and autoclaving steps.
Of the present invention thawing is to place 20～30 ℃ circulation warm water to soak 5～6 hours the frozen goose pawl, and thaw finish before 20～30 minutes, in described warm water, add 20ppm food-grade chlorine dioxide.
Described cleaning is bark pocket and the extravasated blood of removing in the rear goose-claw nails that thaws, and then water outlet drains.
Described dry-salt be that green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine are added in the feed chute by after mixing, after stirring, under 0～8 ℃ of environment temperature, pickle 5～6h, manually stir-fry once midway; The mixed weight ratio of described green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine is 0.1～0.3: 0.4～0.6: 0.2～0.4: 0.4～0.6: 0.9～1.1: 1.9～2.1: 100.
The mixed weight ratio of described green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine is 0.2: 0.5: 0.3: 0.5: 1.0: 2.0: 100.
Described dry-salt be that green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine are added in the feed chute by after mixing, after stirring, under 0～8 ℃ of environment temperature, pickle 5～6h, manually stir-fry once midway; The mixed weight ratio of described green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine is 0.2: 0.5: 0.3: 0.5: 1.0: 2.0: 100.
The described water of quick-boiling is that to place temperature be that 85～95 ℃ hot water soaks 1～2 min for the goose-claw nails that will pickle.
Described bittern boiling is goose-claw nails to be immersed in 80～90 ℃ the bittern boiling 30min～40min; Described bittern is mixed by old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice and forms; The mixed weight ratio of described old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice is 100: 0.8～1.0: 0.4～0.5: 0.7～0.9: 0.5～0.6: 0.3～0.5: 1.5～2; Described old halogen is that water and salt are mixed and heated to, and after little the boiling, casts aside to the greatest extent offscum, puts into anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark, dried orange peel again and forms after boiling together 50 min～60min; Described salt, anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark and dried orange peel account for respectively 10～12%, 0.25～0.35%, 0.2～0.25%, 0.1～2.15%, 0.05～0.10%, 0.1～0.25%, 0.05～0.10%, 0.25～0.3%, 0.25～0.25%, 0.25～0.25% of the gross weight that feeds intake.
Described oven dry is that the goose-claw nails after the boiling is placed on 3～4h in 50～60 ℃ the drying chamber.
Described autoclaving is goose-claw nails to be placed 110～121 ℃ indoor processing 15～20 min of autoclaving.
The present invention includes that machinery thaws, cleaning, dry-salt, quick-boil water, bittern boiling, oven dry, vacuum packaging and autoclaving steps.The leisure goose-claw nails that pickles out by the present invention has aquatic foods, perfume (or spice), shortcake, tender characteristics, suitable industrialization is produced throughout the year, air-dry time is short, with short production cycle, Product Safety and convenience are good, product quality is high, and product taste, quality are easy to control, and the product of formation can place 4 ℃ and 20 ℃ of storage Long-term Storage.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment:
One, makes old halogen: water and salt are mixed and heated to, after little the boiling, cast aside to the greatest extent offscum, put into again anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark, dried orange peel and form after boiling together 50 min～60min.Above-mentioned salt, anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark and dried orange peel account for respectively 10～12%, 0.25～0.35%, 0.2～0.25%, 0.1～2.15%, 0.05～0.10%, 0.1～0.25%, 0.05～0.10%, 0.25～0.3%, 0.25～0.25%, 0.25～0.25% of the gross weight that feeds intake.
Two, make bittern: formed by old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice mixing.Wherein, the mixed weight ratio of old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice is 100: 0.8～1.0: 0.4～0.5: 0.7～0.9: 0.5～0.6: 0.3～0.5: 1.5～2.
Three, make dry-salt material:
With green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine take the mixed weight ratio as 0.1～0.3: 0.4～0.6: 0.2～0.4: 0.4～0.6: 0.9～1.1: 1.9～2.1: 100 ratio is mixed, and is for subsequent use.Preferred green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine weight ratio are 0.2: 0.5: 0.3: 0.5: 1.0: 2.0: 100.
Four, the production stage of leisure goose-claw nails:
1, thaw: place 20～30 ℃ circulation warm water to soak 5～6 hours the frozen goose pawl, and thaw finish before 20～30 minutes, in described warm water, add 20ppm food-grade chlorine dioxide.
2, clean: remove bark pocket and extravasated blood in the rear goose-claw nails that thaws, then water outlet drains.
3, dry-salt: as dry-salt material to be added in the feed chute, after stirring, under 0～8 ℃ of environment temperature, goose-claw nails is pickled 5～6h, manually stir-fry once midway.
4, quick-boil water: it is that 85～95 ℃ hot water soaks 1～2 min that the goose-claw nails that will pickle places temperature.
5, bittern boiling: goose-claw nails is immersed in 80～90 ℃ the bittern boiling 30min～40min.
6, oven dry: the goose-claw nails after the boiling is placed on 3～4h in 50～60 ℃ the drying chamber.
7, vacuum packaging: the goose-claw nails after will drying carries out vacuum packaging with vacuum packing machine.
8, wet concentration: with the goose-claw nails after the vacuum packaging, be placed in the water concentrator, by centrifugal action, with the goose-claw nails wet concentration of broken bag out, come ratio with hand picking, operating efficiency improves 80%, and loss reduces more than 90%.
9, autoclaving: vacuum-packed goose-claw nails placed 110～121 ℃ indoor processing 15～20 min of autoclaving.
10, check and accepting storing: vacuum-packed goose-claw nails is weighed, print the date of manufacture, check and accept, and qualified products are sticked vanning warehouse-in behind the trade mark, temperature of ice house remains on below-12 ℃.
Embodiment recited above is described preferred embodiment of the present invention; be not that design of the present invention and protection domain are limited; under the prerequisite that does not break away from design concept of the present invention; common engineers and technicians make technical scheme of the present invention in this area various modification and improvement all should fall into protection scope of the present invention.
Claims (9)
1. the factory production process of the goose-claw nails that lies fallow is characterized in that: comprise thaw, cleaning, dry-salt, quick-boil water, bittern boiling, oven dry, vacuum packaging and autoclaving steps.
2. the factory production process of described leisure goose-claw nails according to claim 1, it is characterized in that: described thawing is to place 20～30 ℃ circulation warm water to soak 5～6 hours the frozen goose pawl, and thaw finish before 20～30 minutes, in described warm water, add 20ppm food-grade chlorine dioxide.
3. the factory production process of described leisure goose-claw nails according to claim 1, it is characterized in that: described cleaning is bark pocket and the extravasated blood of removing in the rear goose-claw nails that thaws, and then water outlet drains.
4. the factory production process of described leisure goose-claw nails according to claim 1, it is characterized in that: described dry-salt be that green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine are added in the feed chute by after mixing, after stirring, under 0～8 ℃ of environment temperature, pickle 5～6h, manually stir-fry once midway; The mixed weight ratio of described green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine is 0.1～0.3: 0.4～0.6: 0.2～0.4: 0.4～0.6: 0.9～1.1: 1.9～2.1: 100.
5. the factory production process of described leisure goose-claw nails according to claim 4, it is characterized in that: the mixed weight ratio of described green onion powder, ginger powder, zanthoxylum powder, nutmeg, Chinese pear-leaved crabapple powder, spice and yellow rice wine is 0.2: 0.5: 0.3: 0.5: 1.0: 2.0: 100.
6. the factory production process of described leisure goose-claw nails according to claim 1 is characterized in that: the described water of quick-boiling is that to place temperature be that 85～95 ℃ hot water soaks 1～2 min for the goose-claw nails that will pickle.
7. the factory production process of described leisure goose-claw nails according to claim 1 is characterized in that: described bittern boiling is goose-claw nails to be immersed in 80～90 ℃ the bittern boiling 30min～40min; Described bittern is mixed by old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice and forms; The mixed weight ratio of described old halogen, green onion powder, ginger powder, cooking wine, liquor, monosodium glutamate and spice is 100: 0.8～1.0: 0.4～0.5: 0.7～0.9: 0.5～0.6: 0.3～0.5: 1.5～2; Described old halogen is that water and salt are mixed and heated to, and after little the boiling, casts aside to the greatest extent offscum, puts into anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark, dried orange peel again and forms after boiling together 50min～60min; Described salt, anise, capsicum oil, xanthopicrite essential oil, tsaoko, cardamom, spiceleaf, little fennel, cassia bark and dried orange peel account for respectively 10～12%, 0.25～0.35%, 0.2～0.25%, 0.1～2.15%, 0.05～0.10%, 0.1～0.25%, 0.05～0.10%, 0.25～0.3%, 0.25～0.25%, 0.25～0.25% of the gross weight that feeds intake.
8. the factory production process of described leisure goose-claw nails according to claim 1 is characterized in that: described oven dry is that the goose-claw nails after the boiling is placed on 3～4h in 50～60 ℃ the drying chamber.
9. the factory production process of described leisure goose-claw nails according to claim 1, it is characterized in that: described autoclaving is goose-claw nails to be placed 110～121 ℃ the indoor processing 15～20min of autoclaving.
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| CN2012104160000A CN102860524A (en) | 2012-10-26 | 2012-10-26 | Industrialized production process of leisure goose-claw nails |
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| CN2012104160000A CN102860524A (en) | 2012-10-26 | 2012-10-26 | Industrialized production process of leisure goose-claw nails |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166978A (en) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | Chilled poultry low-temperature marinating method |
| CN105265934A (en) * | 2014-07-21 | 2016-01-27 | 重庆凰巢食品有限公司 | Spicy chicken claw and preparation method thereof |
| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
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| CN102551106A (en) * | 2011-12-08 | 2012-07-11 | 宁波大学 | Method for producing low-fat composite fish flesh and goose sausages |
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Patent Citations (6)
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| CN1341386A (en) * | 2001-09-20 | 2002-03-27 | 扬州馋神食品有限公司 | Modernization production method of traditional Feng goose |
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| CN105265934A (en) * | 2014-07-21 | 2016-01-27 | 重庆凰巢食品有限公司 | Spicy chicken claw and preparation method thereof |
| CN105166978A (en) * | 2015-10-15 | 2015-12-23 | 广东好味来食品有限公司 | Chilled poultry low-temperature marinating method |
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| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
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Application publication date: 20130109 |