CN102885321A - Canned amazake duck and preparation method thereof - Google Patents
Canned amazake duck and preparation method thereof Download PDFInfo
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- CN102885321A CN102885321A CN2012103268893A CN201210326889A CN102885321A CN 102885321 A CN102885321 A CN 102885321A CN 2012103268893 A CN2012103268893 A CN 2012103268893A CN 201210326889 A CN201210326889 A CN 201210326889A CN 102885321 A CN102885321 A CN 102885321A
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Abstract
The invention discloses a canned amazake duck, which is characterized by being prepared from the following raw materials in a weight ratio; the weight ratio of colored and fried duck breast meat to amazake soup base is 1.5:(0.8-1.2), wherein the amazake soup base is prepared from the following raw materials in a weight ratio; the weight ratio of drinking water to amazake to Chinese wolfberry to carrageenan to starch is 100:(150-250):(20-30):(4-7):(4-7); the canned amazake duck is prepared by mixing the drinking water and amazake, boiling, adding other raw materials, uniformly mixing, pouring the duck breast meat and amazake water into a tinplate tin can, performing vacuum sealing, performing high-pressure sterilization, preserving heat and packaging. The product has sweetness and mellowness of the amazake, moderate salty and sweet taste of the duck breast meat and light vinous flavor, is fat but not greasy, and melts in the mouth. The soup base is glittering and translucent, the duck breast meat is garnet-red, the Chinese wolfberry is added, a combination of color, smell, taste and shape is realized, and delicacy is more than words. The product has a unique health-care effect.
Description
Technical field
The present invention relates to a kind of tinned food and production method thereof, especially a kind of fermented glutinour rice canned duck and production method thereof.
Background technology
The duck nutritive value is very high, and the about 16-25% of protein content is higher than poultry meat, its major protein is myosinogen and myosin, and another part is proteose, wherein contains water-soluble collagen and elastin laminin, other has a small amount of gelatin, and all the other are white nitrogen of non-dawn.The nonprotein nitrogen extract is more in the meat, and taste is more delicious, and non-protein nitrogen content is more much higher than poultry meat in the duck, thereby taste is more delicious.Moderate fat content in the duck is about 7.5%, and is low than pork, and mainly is unrighted acid and low carbon fatty acid, so fusing point is low, is about 35 degree, is easy to digestion.Contain 10 milligrams of B family water soluble vitamins in the 100 gram ducks, wherein the 6-8 milligram is niacin, and all the other are riboflavin and ammonium sulfate, and other contains vitamin E 90-400 microgram.By theory of traditional Chinese medical science, duck has enriching yin, qi-restoratives, the sharp water effect of nourishing the stomach, thereby extremely consumer's favor of duck.Existing duck food mainly contains roast duck, boiled salted duck, sweet taste barbecued duck, Cold spiced duck, old radish stewed duck, Chinese chestnut stewed duck etc., although the ancient tradition of these duck processing methods, local flavor is also respectively arranged, but because all there are some defective in processing method and raw material choice, cause Duck Products or holding time shorter, nutrition loss is more, and the in batches different or interindividual taste of same batch, color and luster, nutritional labeling difference are larger.Along with the raising of people's living standard and life joint gather quickening, type requirements to Duck Products is more and more, quality and health care to Duck Products are also more and more higher, and therefore developing a kind of raciness, constant product quality, the fermented glutinour rice duck of better nutritivity and health care is arranged is very necessary for consumer's selection.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of unique flavor is provided, constant product quality has better nutritivity to be worth and fermented glutinour rice canned duck and the production method thereof of health care.Purpose of the present invention is achieved through the following technical solutions; The fermented glutinour rice canned duck is formulated by weight by following raw materials according; The fried good duck dried meat meat of painting: fermented glutinour rice soup stock=1.5:08-1.2, described fermented glutinour rice soup stock by following raw materials according by weight formulated; Drinking water: fermented glutinour rice: matrimony vine: carragheen: starch=100:150-250:20-30:4-7:4-7 mixes drinking water first during making and boils other raw material blending of rear adding with fermented glutinour rice; Duck dried meat meat and fermented glutinour rice water rise and place tinplate can box, get final product through vacuum seal, autoclaving, insulation and packing.
Fermented glutinour rice canned duck production method follows these steps to carry out:
1, gets the raw materials ready: select the duck dried meat meat, fermented glutinour rice, anise, Chinese prickly ash, spiceleaf, cassia bark, red yeast rice, rock sugar, salt, monosodium glutamate, fried sugar, the edible oil that meet the national regulation requirement;
2, freezing the duck raw material thaws: room temperature is thawed naturally or the flushing of running water interruption is thawed, and be not higher than 30 ℃ mixing water flushing with water temperature, all pollutants of flush away surface carry out the block-by-block inspection to duck, pick out the raw material that impurity, bone slag, lymph etc. can not be used for processed can;
3, precook: 2 weight portions of draining the oil in the pot, lower green onion end 1 weight portion, bruised ginger 1 weight portion stir-fry add water 100 weight portions after going out flavor, tend ducks dried meat meat 100 weight portions, anistree 0.2 weight portion, Chinese prickly ash 0.1 weight portion, spiceleaf 0.05 weight portion, cassia bark 0.05 weight portion, red yeast rice 0.1 weight portion, rock sugar 0.2 weight portion, salt 0.5 weight portion, monosodium glutamate 0.25 weight portion, in the process of precooking, meat is stirred 20 minutes～30 minutes time; Boil to pork skin and feel like jelly, and toughness, meat boils simultaneously;
4, colouring is fried: take advantage of heat to drain epidermis moisture pre-well-done meat; And meat immersed in the fried sugar 1 minute, color and luster is wanted uniformity.Oil temperature is controlled at 180 ℃～210 ℃, fried is red sauce or brownish red, 15 seconds～20 seconds fried time to pork skin; Fried complete the input immediately soaked cooling in 30 ℃～40 ℃ the water, again the joint after fried is cut into sheet or bulk according to different size, and it is for subsequent use to be the fried good duck dried meat meat of painting;
5, fermented glutinour rice soup stock configuration: first drinking water clear water 100 weight portions are heated to about 70 ℃, add 150-250 weight portion fermented glutinour rice (grain rice: poor juice=1:1) boil, add matrimony vine 20-30 weight portion, carragheen 4-7 weight portion, starch 4-7 weight portion, mix, it is for subsequent use to cease fire;
6, quantitatively tinning: by the fried duck dried meat meat of painting: the ratio of soup stock=1.5:1 is carried out the weighing tinning according to tank type size requirements;
7, vacuum seal: the can that will install duck dried meat meat and fermented glutinour rice soup stock places on the vacuum sealer and seals;
8, sterilization is cooled off: the sterilization in lower 70 minutes of 118 ℃ of degree 1.2MPa conditions is adopted in sterilization, and from being sealed to sterilization, its time interval should be in 30 minutes, and after sterilization finished, can should be cooled to rapidly about 40 ℃ at the interior center of tank;
9, insulation: cooled can is statically placed in the heat room of steady temperature 7 days;
10, packing: the can that is up to the standards is packed, cased.
Compared with prior art, the existing fermented glutinour rice of product of the present invention sweet fragrant and mellow has again salty comfortable mouthful of duck, and fertile simultaneously little alcoholic drink mixed with fruit juice is fragrant and oiliness, just melt in the mouth, and soup stock is glittering and translucent, duck meat sauce chilli oil amount, matrimony vine is interspersed wherein, color, smell, taste and shape, delicious food is all in and does not call the turn.Product of the present invention has unique health-care efficacy.Product of the present invention is rich in Cobastab, vitamin E, carbohydrate, organic acid, protein and soluble amino acid etc.; Product of the present invention flavor is sweet, cold, enters lung stomach kidney channel, nourishing, nourishing the stomach, kidney tonifying are arranged, except the hot hectic fever due to yin of consumptive disease, consumer edema, end hot dysentery, the effect such as relieving cough and reducing sputum.
Fermented glutinour rice collocation duck, fishy smell is located to the greatest extent, and makes duck more delicate.The sweet fragrant and mellow not too high smell of the original degree of duck of having covered to a certain extent of fermented glutinour rice; Simultaneously, contained acetic acid, the substance dissolves that alcohol can have some flavor in the fermented glutinour rice are carried it and are volatilized simultaneously when cooking heating.The sense of this product duck is fertile and oiliness.In process, introduce fried operation because of duck, slough 60% fat; Simultaneously, the sweet fragrant and mellow greasy mouthfeel of having desalinated duck of fermented glutinour rice.Product of the present invention is liked by the consumer deeply, and through placeing goods on trial sale in country in Southeast Asia, Market reaction is fabulous.
The every physical and chemical index of product of the present invention all meets the national regulation requirement, coherent detection result such as table 1.
Microbiological indicator: meet the requirement of canned pack commercial sterilization.
The specific embodiment
Embodiment 1, and fermented glutinour rice canned duck production method follows these steps to carry out:
1, gets the raw materials ready: select the duck dried meat meat, fermented glutinour rice, anise, Chinese prickly ash, spiceleaf, cassia bark, red yeast rice, rock sugar, salt, monosodium glutamate, fried sugar, the edible oil that meet the national regulation requirement;
2, freezing the duck raw material thaws: room temperature is thawed naturally or the flushing of running water interruption is thawed, and is not higher than 30 ℃ mixing water flushing with water temperature, all pollutants of flush away surface, after requiring duck to thaw, yellowish pink bright-coloured, high resilience, separate out without gravy, anhydrous crystal, smell is normal.Duck is carried out the block-by-block inspection, pick out the raw material that impurity, bone slag, lymph etc. can not be used for processed can;
3, precook: 2000g drains the oil in the pot, lower green onion end 1000g, bruised ginger 1000g stir-fry add water 100L after going out flavor, dried meat meat 100kg, anistree 0.2 kg, Chinese prickly ash 0.1 kg, spiceleaf 0.05 kg, cassia bark 0.05 kg, red yeast rice 0.1 kg, rock sugar 0.2 kg, salt 0.5 kg, monosodium glutamate 0.25 kg tend ducks, in the process of precooking, meat is stirred 20 minutes～30 minutes time; Boil to pork skin and feel like jelly, and toughness, meat boils simultaneously;
4, colouring is fried: take advantage of heat to drain epidermis moisture pre-well-done meat; And meat immersed in the fried sugar 1 minute, color and luster is wanted uniformity.Oil temperature is controlled at 180 ℃～210 ℃, fried is red sauce or brownish red, 15 seconds～20 seconds fried time to pork skin; Fried complete the input immediately soaked cooling in 30 ℃～40 ℃ the water, again the joint after fried is cut into sheet or bulk according to different size, and it is for subsequent use to be the fried good duck dried meat meat of painting;
5, fermented glutinour rice soup stock configuration: drinking water 100kg is heated to about 70 ℃, and adding 200kg fermented glutinour rice (grain rice: poor juice=1:1) boil, add matrimony vine 25kg, carragheen 7kg, starch 4kg, mix, it is for subsequent use to cease fire;
6, quantitatively tinning: the slack tank company's audit qualified supplier that requires to hang oneself, quality control department tests to every batch of slack tank, is up to the standards and with coming into operation behind the hot water cleaning and sterilizing more than 82 ℃.In the colouring fried duck dried meat meat: the ratio of soup stock=1.5:08-1.2 is carried out the weighing tinning according to tank type size requirements; Present embodiment is selected in the 1:5:10 production process and every measurement utensil to be carried out the weighing check and correction in per 15 minutes, and makes a record.The semi-finished product that fill do not allow to overstock, to guarantee end product quality.
7, vacuum seal: the can that will install duck dried meat meat and fermented glutinour rice soup stock places on the vacuum sealer and seals; Rely on the sealing of container that food is hedged off from the outer world, avoid can be subjected to the pollution of microorganism and go bad.Want test-run a machine, examination tank before the sealing, after sealing device being debugged meet the airtight quality requirement, can use, and to three rates detect, record.Sealing vacuum require-0.02Mpa～-0.04Mpa between, round can seals three rates must be more than or equal to 50%, three rates of square tank must be more than or equal to 40%, overlap length is greater than 1.0mm, checked the crimping presentation quality, once dissected the tank body inspection, and make a record in per 2 hours in per 10 minutes.
8, sterilization cooling: the sterilization in lower 70 minutes of 118 ℃ of degree 1.2MPa conditions is adopted in sterilization, from being sealed to sterilization, its time interval should be in 30 minutes, after sterilization finishes, can should be cooled to rapidly about 40 ℃ at the interior center of tank, sterilized water is used effective chlorine and is processed, and its sterilization discharging cooling water contents of residual chlorine is not less than 0.5ppm.
9, insulation: cooled can is statically placed in the heat room of steady temperature 7 days; Check at any time and record the insulation situation.
10, packing: the can that is up to the standards is packed, cased.Can checks before the packing one by one by date of manufacture, order of classes or grades at school warehouse-in, rejects defective can, and the can that is up to the standards is packed, cased.
Embodiment 2, the configuration of fermented glutinour rice soup stock and quantitative tinning fermented glutinour rice soup stock configuration are heated to drinking water clear water 100kg about 70 ℃ first, add 250kg fermented glutinour rice (grain rice: poor juice=1:1) boil, adding matrimony vine 30kg, carragheen 4kg, starch 7kg, mix, it is for subsequent use to cease fire; In the colouring fried duck dried meat meat: the ratio of soup stock=1.5:08-1.2 is carried out the weighing tinning according to tank type size requirements; Present embodiment is selected the fried duck dried meat meat of colouring: soup stock is the 1.5:1.2 weight ratio.
Other each step is with embodiment 1.
Embodiment 3, the fermented glutinour rice soup stock disposes quantitative tinning and first drinking water 100kg is heated to about 70 ℃, add 150kg fermented glutinour rice (grain rice: poor juice=1:1) boil, add matrimony vine 20kg, carragheen 5kg, starch 5kg, mix, it is for subsequent use in the fried duck dried meat meat of colouring to cease fire: the ratio of soup stock=1.5:08 is carried out the weighing tinning according to tank type size requirements;
Other each step is with embodiment 1.
Claims (2)
1. a fermented glutinour rice canned duck is characterized in that: formulated by weight by following raw materials according; The fried good duck dried meat meat of painting: fermented glutinour rice soup stock=1.5:08-1.2, described fermented glutinour rice soup stock by following raw materials according by weight formulated; Drinking water: fermented glutinour rice: matrimony vine: carragheen: starch=100:150-250:20-30:4-7:4-7 mixes drinking water first during making and boils other raw material blending of rear adding with fermented glutinour rice; Duck dried meat meat and fermented glutinour rice water rise and place tinplate can box, get final product through vacuum seal, autoclaving, insulation and packing.
2. fermented glutinour rice canned duck production method claimed in claim 1 is characterized in that following these steps to carrying out:
(1) gets the raw materials ready: select the duck dried meat meat, fermented glutinour rice, anise, Chinese prickly ash, spiceleaf, cassia bark, red yeast rice, rock sugar, salt, monosodium glutamate, fried sugar, the edible oil that meet the national regulation requirement;
(2) freezing the duck raw material thaws: room temperature is thawed naturally or the flushing of running water interruption is thawed, and be not higher than 30 ℃ mixing water flushing with water temperature, all pollutants of flush away surface carry out the block-by-block inspection to duck, pick out the raw material that impurity, bone slag, lymph etc. can not be used for processed can;
(3) precook: 2 weight portions of draining the oil in the pot, lower green onion end 1 weight portion, bruised ginger 1 weight portion stir-fry add water 100 weight portions after going out flavor, tend ducks dried meat meat 100 weight portions, anistree 0.2 weight portion, Chinese prickly ash 0.1 weight portion, spiceleaf 0.05 weight portion, cassia bark 0.05 weight portion, red yeast rice 0.1 weight portion, rock sugar 0.2 weight portion, salt 0.5 weight portion, monosodium glutamate 0.25 weight portion, in the process of precooking, meat is stirred 20 minutes～30 minutes time; Boil to pork skin and feel like jelly, and toughness, meat boils simultaneously;
(4) colouring is fried: take advantage of heat to drain epidermis moisture pre-well-done meat; And meat immersed in the fried sugar 1 minute, color and luster is wanted uniformity, and oil temperature is controlled at 180 ℃～210 ℃, friedly is red sauce or brownish red, 15 seconds～20 seconds fried time to pork skin; Fried complete the input immediately soaked cooling in 30 ℃～40 ℃ the water, again the joint after fried is cut into sheet or bulk according to different size;
(5) fermented glutinour rice soup stock configuration: first drinking water clear water 100 weight portions are heated to about 70 ℃, add 150-250 weight portion fermented glutinour rice (grain rice: poor juice=1:1) boil, add matrimony vine 20-30 weight portion, carragheen 4-7 weight portion, starch 4-7 weight portion, mix, it is for subsequent use to cease fire;
(6) quantitatively tinning: by the fried duck dried meat meat of painting: the ratio of soup stock=1.5:1 is carried out the weighing tinning according to tank type size requirements;
(7) vacuum seal: the can that will install duck dried meat meat and fermented glutinour rice soup stock places on the vacuum sealer and seals;
(8) sterilization is cooled off: the sterilization in lower 70 minutes of 118 ℃ of degree 1.2MPa conditions is adopted in sterilization, and from being sealed to sterilization, its time interval should be in 30 minutes, and after sterilization finished, can should be cooled to rapidly about 40 ℃ at the interior center of tank;
(9) insulation: cooled can is statically placed in the heat room of steady temperature 7 days;
(10) packing: the can that is up to the standards is packed, cased.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103268893A CN102885321A (en) | 2012-09-06 | 2012-09-06 | Canned amazake duck and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103268893A CN102885321A (en) | 2012-09-06 | 2012-09-06 | Canned amazake duck and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462058A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Yin nourishing and pathogenic fire reducing canned duck meat |
| CN103494239A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Mint duck meat can |
| CN103494240A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Spirulina duck meat can |
| CN103549446A (en) * | 2013-10-10 | 2014-02-05 | 王秋华 | Method for processing canned distilled preserved meat |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
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| CN1393180A (en) * | 2001-06-22 | 2003-01-29 | 王兴云 | Method for cooking ginger duck |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462058A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Yin nourishing and pathogenic fire reducing canned duck meat |
| CN103494239A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Mint duck meat can |
| CN103494240A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Spirulina duck meat can |
| CN103549446A (en) * | 2013-10-10 | 2014-02-05 | 王秋华 | Method for processing canned distilled preserved meat |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
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Application publication date: 20130123 |