CN103005491B - Method for processing stewed bedried salted duck and stewed bedried salted duck - Google Patents

Abstract

The invention provides a processing method of stewed salted duck with beans. The invention uses high-quality duck meat and high-quality beans as raw materials, supplemented by adding various natural spices, marinating, drying, and then mixing and marinating, and then adding special seasoning oil. , blended, and then refined through a specific process of high-temperature sterilization and vacuum packaging. The bean stewed salted duck made by this processing technology retains the nutritional components of duck meat and beans to the greatest extent, and has high protein, low fat, and rich nutrition. , spicy and delicious, mellow taste, nourishing, nourishing the stomach, nourishing the kidney, removing tuberculosis and hot bone steaming, reducing edema, stopping heat and dysentery, relieving cough and reducing phlegm, etc., and has the effect of delaying aging. Regular consumption can strengthen the body, supplement calcium, It enhances vitality and energy, and also has the effect of invigorating the kidney and strengthening the spleen. The processing technology is scientific and does not produce nitrite.

Description

Processing method of stewed salted duck with bean grains and stewed salted duck with bean grains

technical field

The invention relates to the field of food processing, in particular to a processing method of stewed salted duck with beans and the stewed salted duck with beans prepared by the method.

Background technique

The nutritional value of duck The fat content in duck meat is moderate, about 7.5% higher than chicken, lower than pork, and more evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so they have a low melting point of about 35°C and are easy to digest. Duck meat contains more B vitamins and vitamin E. Duck meat contains about 10 mg of B vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; vitamin E90- 400 micrograms. As a component of two important coenzymes in the human body, niacin plays a role in cellular respiration. They are involved in the release of energy from carbohydrates, fats and proteins, and are also involved in the synthesis of fatty acids, proteins and DNA. Duck meat is a delicacy. Duck can be used to make excellent dishes such as roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried duck strips, fried duck heart flowers, coriander duck liver, and grilled duck feet. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

There are many kinds of beans, which are very nutritious, and soybeans are a traditional food in our country. Soybean is rich in protein, accounting for 40.4%, and it contains rich essential amino acids for human beings, and its biological value is also high, which is close to that of beef. The fat content in soybeans is also high (18%), of which more than 80% are unsaturated fatty acids. It also contains linoleic acid, which is essential for maintaining health, vitamin E, which delays the aging of the body, and lecithin, which prevents arteriosclerosis. Unlike animal protein, soybean protein does not contain cholesterol, but has stigmasterol, which can lower serum cholesterol, prevent cerebral hemorrhage and arteriosclerosis. Therefore, bean food is deeply favored by people. In addition, there are tofu, dried tofu, yuba, etc. with unique flavors, which are called "vegetable meat". In particular, soy milk is a drink for preventing obesity in adults. Compared with milk, soy milk contains all the ingredients of milk, but the content of unsaturated fatty acids, potassium, vitamin A, vitamin B group and niacin is higher than that of milk.

The duck snack foods sold in the market are basically salted or marinated duck snack foods alone, which are prone to produce nitrite during processing. Regular consumption of such foods is very harmful to the human body. Moreover, these snack foods are all It is processed from a single duck, and there is no report on the snack food that is processed and packaged with duck meat and beans.

Contents of the invention

The invention provides a processing method of stewed salted duck with beans and the salted duck stewed with beans. The technological science of the present invention does not produce nitrite during the processing, and the obtained stewed salted duck with bean grains is rich in nutrition, contains not only the nutrition of duck, but also the nutrition of beans, and the meat is soft, tender and ripe, with a strong aroma and suitable for saltiness , unique flavor, high in protein, low in fat, high in calcium, has health effects such as invigorating the spleen and appetizing, nourishing the lungs, reducing fat, etc., and also has the effects of nourishing, calcium, detoxification, beauty, and acne removal.

The technical scheme adopted in the present invention is:

A kind of processing method of stewed salted duck with bean grains, comprises the processing of duck, duck bean stew, seasoning, vacuum packaging, sterilization, warehouse-in operation, concrete steps are as follows:

A. Treatment of ducks

(1) cleaning

Take fresh eviscerated ducks, remove surface dirt, residual viscera, residual skin, residual feathers, etc., wash with running water, preferably without blood precipitation, hang the cleaned ducks upside down one by one, and drain;

(2) Low temperature marinating

Put the washed and drained duck into a container, add 1-3% salt, 0.2-0.5% meat flavor essence, 0.1-0.5% ginger powder, 0.1-0.2% star anise powder, 0.1-0.3% Zanthoxylum bungeanum powder, 0.1-0.3% lotus leaf powder, 0.1-0.2‰ tea polyphenols, 0.4-0.5% vitamin C, mix the marinade well, sprinkle it evenly, and the upper duck presses the lower duck when marinating Two-thirds, marinated at 0-6°C for 24-36 hours;

(3) drying

Hang the marinated ducks one by one in the oven, put 2-3% fresh lotus leaves, 1-2% Huangshan Maofeng, 1-2% licorice in the oven at a temperature of 60-70°C , bake for 4-6 hours;

(4) cut into pieces

Cut off the head and feet of the dried duck, and cut the body into small pieces of 5×4cm;

B. Stewed duck and beans

(1) Put the cut duck pieces and washed beans in step (4) into the stew pot according to the weight ratio of duck beans (3-4): (7-6), and add the pre-prepared marinade package , add water until the raw materials are completely immersed in the water, then add 0.5-1.0% cooking wine, 0.1-0.2% meat flavor, 0.1-0.3% cloves, first boil on high heat, then simmer to keep the stewed soup boiling, add water in due course Keep the marinated soup covering the raw materials, control the temperature at 90-110°C, and marinate for 40-50 minutes;

(2) Take out the marinated raw materials and place them on a clean table for natural ventilation and cooling;

Wherein, the stewed material bag is made of the following components, and the parts by weight of each raw material component in the stewed material bag used per 1000 parts of raw materials are: anise 2.0-2.4, cumin 1.2-1.6, cinnamon 1.0- 1.4, cardamom 0.8-1.4, pepper 0.8-1.2, angelica 1.0-1.4, clove 0.2-0.5, grass fruit 1.0-1.4, licorice 1.0-1.5, tangerine peel 1.0-1.4, hawthorn 0.8-1.2, medlar 0.8-1.2, Pepper 0.5-0.9, Galangal 0.3-0.8, Onion 0.8-1.2, Ginger 0.8-1.2, Bawanghua 0.5-0.8, Kaempferen 0.3-0.45, Amomum 0.2-0.5, Luo Han Guo 0.3-0.4, Perilla 0.1-0.2, Jujube 0.5-0.7,

 Chop or slice the above-mentioned raw materials into bags, and fasten the mouth of the bags to make marinade bags;

C. deployment

(1) Preparation of seasoning oil

Recipe: the seasoning oil is made from the following raw materials in parts by weight:

Pepper 0-0.8, Chinese prickly ash 0.2-0.4, star anise 0.1-0.3, cumin 0.1-0.2, cinnamon 0.1-0.3, onion 0.4-0.6, ginger 0.4-0.6, fried barley flour 0.2-0.4, vegetable oil 9-11,

The preparation method is:

When the vegetable oil is heated to 80-90°C, add peppercorns, star anise, cumin, fried barley flour, cinnamon, green onion, ginger in proportion, fry for 20 minutes, remove the spices, filter and cool to make homemade seasoning oil;

(2) Mixing material

Add 0.3-0.6% cooking wine, 0.2-0.5% sodium D-isoascorbate, 0.2-0.5% matcha powder, 2-3% homemade seasoning oil, 0.2-0.4% corn pollen, 0.1-0.3‰ sodium dehydroacetate, mix well;

(3) Bagging

Pack the duck pieces and bean grains with the above seasonings into bags as required, vacuum pack and seal, and the weight ratio of bean to duck is required to be (7-6): (3-4);

D. High temperature steam sterilization

The packaged stewed bean-flavored duck pieces are packed in vacuum bags, and then subjected to high-temperature steam sterilization. It is required to sterilize for 20-40 minutes at a steam temperature of 121°C. When the temperature drops to 40°C, it is out of the pot;

(4) The sterilized vacuum bagged products are sent to the heat preservation room for heat preservation treatment for 2-3 hours;

(5) Wipe off the moisture of the vacuum-packed products after heat preservation, inspect, pack the qualified products according to the requirements, and store them in the warehouse. the

The processing method of stewed salted duck with beans is characterized in that: the beans are selected from one or more of black beans, soybeans, mung beans, and red beans. the

The processing method of stewed salted duck with beans is characterized in that: the beans are black beans.

Stewed salted duck with beans prepared by the processing method of stewed salted duck with beans.

Beneficial effects of the present invention:

The invention uses high-quality duck meat and high-quality beans as raw materials, supplemented with various natural spices, marinated, dried, mixed and marinated, and then added with special seasoning oil, blended, and then sterilized at high temperature and vacuum-packed. The process is refined. The bean stewed salted duck made by this processing technology retains the nutritional content of duck meat and beans to the greatest extent. While the duck meat has a mellow taste, it also increases the health benefits; vitamin C, lotus leaf powder, and tea polyphenols are added during pickling to remove the fishy smell and absorb the nutrition of lotus leaves and tea polyphenols. The meat has the nutrition of the fragrance of lotus leaves, and reduces the production of nitrite; after marinating, it is baked to enhance the aroma, and fresh lotus leaves, Huangshan Maofeng, and licorice are put in the oven to increase the lotus fragrance of the trotters At the same time, the effect of nourishing the lungs is further strengthened; at the end of the marinade, the homemade seasoning oil and seasoning are mixed, and matcha powder and corn pollen are added at the same time, which has a spicy aroma and also contains the aroma of matcha. Stewing duck meat and beans together overcomes the taste of Chinese herbal medicine in conventional health-care marinated chicken. The salted duck stewed with beans of the present invention has rich nutrition, soft and tender meat, rich aroma, suitable saltiness, unique flavor, and high protein content. , low in fat, high in calcium, has the health effects of invigorating the spleen and appetizing, nourishing the lungs, and reducing fat. At the same time, it has the effects of nourishing, calcium, detoxification, beauty, and acne removal. The processing technology is scientific and does not produce nitrite.

Detailed ways

 A kind of processing method of stewed salted duck with beans comprises the processing of duck, stewed duck beans, seasoning, vacuum packaging, sterilization, and warehousing operations, and the specific steps are as follows:

A. Treatment of ducks

(1) cleaning

Take fresh eviscerated ducks, remove surface dirt, residual viscera, residual skin, residual feathers, etc., wash with running water, preferably without blood precipitation, hang the cleaned ducks upside down one by one, and drain;

(2) Low temperature marinating

Put the washed and drained duck into a container, add 2% salt, 0.4% meat flavor essence, 0.3% ginger powder, 0.15% star anise powder, 0.2% pepper powder, 0.3% lotus leaf powder, 0.15‰tea polyphenols, 0.4% vitamin C, mix the marinade evenly, sprinkle it evenly, when marinating, the upper duck presses two-thirds of the lower duck, and marinate at 0-6°C for 30 hours;

(3) drying

Hang the marinated ducks one by one in the oven, put 2.5% fresh lotus leaves, 1.5% Huangshan Maofeng, and 1.5% licorice into the oven, bake at a temperature of 65°C for 5 hours;

(4) cut into pieces

Cut off the head and feet of the dried duck, and cut the body into small pieces of 5×4cm;

B. Stewed duck and beans

(1) Prepare the marinade bag

The brine bag is made of the following components. The weight of each raw material component in the brine bag used for every 1000kg of raw materials is: fennel 2.2kg, cumin 1.5kg, cinnamon 1.2kg, grass cardamom 1.2kg, pepper 1.0kg , Baizhi 1.3kg, Clove 0.4kg, Tsaoguo 1.2kg, Licorice 1.4kg, Tangerine Peel 1.2kg, Hawthorn 1.0kg, Wolfberry 1.0kg, Pepper 0.7kg, Galangal 0.5kg, Onion 1.0kg, Ginger 1.1kg, Overlord Flower 0.6kg, Kaempferen 0.35kg, Amomum 0.4kg, Luo Han Guo 0.35kg, Perilla 0.15kg, Jujube 0.6kg,

 Chop or slice the above-mentioned raw materials into bags, and fasten the mouth of the bags to make marinade bags;

(2) Put the cut duck pieces and washed beans in step (4) into the stew pot according to the weight ratio of duck beans 3.5:6.5, add the prepared marinade bag, add water until the raw materials are completely immersed in the water, Then add 0.8% cooking wine, 0.15% meat essence, and 0.2% cloves by weight of the raw materials, first bring to a boil on high heat, then simmer to keep the stewed soup boiling, add water at the right time to keep the stewed soup covering the raw materials, control the temperature at 90-110°C, and stew Time 40-50 minutes;

(3) Take out the marinated raw materials and place them on a clean table for natural ventilation and cooling;

C. deployment

(1) Preparation of seasoning oil

Recipe: the seasoning oil is made from the following raw materials in parts by weight:

0.6 parts of pepper (or no pepper), 0.3 parts of pepper, 0.2 parts of star anise, 0.15 parts of cumin, 0.2 parts of cinnamon, 0.5 parts of green onion, 0.5 parts of ginger, 0.3 parts of fried barley flour, 10 parts of vegetable oil,

The preparation method is:

When the vegetable oil is heated to 80-90°C, add peppercorns, star anise, cumin, fried barley flour, cinnamon, green onion, ginger in proportion, fry for 20 minutes, remove the spices, filter and cool to make homemade seasoning oil;

(2) Mixing material

Add 0.5% cooking wine, 0.4% sodium D-isoascorbate, 0.3% matcha powder, 2.5% homemade seasoning oil, 0.3% corn pollen, 0.2‰ Sodium dehydroacetate, mix well;

(3) Bagging

Pack the duck pieces and bean grains with the above seasonings into bags as required, vacuum pack and seal, and the weight ratio of bean to duck is required to be (7-6): (3-4);

D. High temperature steam sterilization

The packaged stewed bean-flavored duck pieces are packed in vacuum bags, and then subjected to high-temperature steam sterilization. It is required to sterilize for 20-40 minutes at a steam temperature of 121°C. When the temperature drops to 40°C, it is out of the pot;

(4) The sterilized vacuum bagged products are sent to the heat preservation room for heat preservation treatment for 2-3 hours;

(5) Wipe off the moisture of the vacuum-packed products after heat preservation, inspect, pack the qualified products according to the requirements, and store them in the warehouse.

Claims (3)

1. a beans is stewed the processing method of pressed salted duck, it is characterized in that, comprises that the processing of duck, duck beans are stewed and boiled, seasoning, vacuum packaging, sterilization, warehouse-in operation, and concrete steps are as follows:

The processing of A, duck

(1) clean

Get fresh clean thorax duck, repair surface contaminants, residual internal organ, residual skin, residual feather etc., clean with circulating water, be advisable without watery blood, to separate out, the duck of cleaning, by only reversal of the natural order of things, drains;

(2) low-temperature salting

The duck that cleaning drains is put into to container, the 1-3 ﹪ salt, 0.2-0.5 ﹪ meat flavor, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, 0.1-0.2 ‰ Tea Polyphenols that add duck weight, the 0.4-0.5% vitamin C, after cure is mixed thoroughly, evenly be sprinkled into, while pickling, Shang duck is pushed down 2/3rds of lower duck, 0-6 ℃ of low-temperature salting 24-36 hour;

(3) dry

The duck of pickling, by only being hung in baking oven, is put into to 2.5% new new lotus leaf of duck weight, 1.5% Mount Huang Mao Feng in baking oven, 1.5% Radix Glycyrrhizae, 65 ℃ of temperature, smoked 5 hours;

(4) stripping and slicing

The duck of having dried is cut to head, claw, and torso portion is cut into the fritter of 5 * 4 ㎝;

B, duck beans are stewed and are boiled

(1) duck piece step (4) cut and the beans of cleaning are put into saucepan according to the ratio of duck beans weight ratio 3-4:7-6, add and prepare in advance halogen material bag, add clear water to raw material and be immersed in the water fully, then add the cooking wine of the 0.5-1.0% of raw material weight, the 0.1-0.2% meat flavor, the 0.1-0.3% cloves, first big fire boils, and then slow fire makes halogen soup keep boiling, adds water in good time and keeps halogen soup to cover raw material, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time;

(2) raw material that stew in soy sauce is good is pulled out, is placed on clean platform case gravity-flow ventilation cooling;

Wherein, described halogen material bag is made by following component, the weight portion of each raw material components in every 1000 parts of raw materials halogen material bag used is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4, 0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, the overlord spends 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, Momordica grosvenori 0.3-0.4, purple perilla 0.1-0.2, date 0.5-0.7,

By in the bag of packing into after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;

C, allotment

(1) preparation of flavored oils

Formula: flavored oils is made by the raw material of following weight portion:

Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.2, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, Fructus Hordei Vulgaris (parched) powder 0.2-0.4, vegetable oil 9-11,

The preparation method is:

When vegetable oil is heated to 80-90 ℃, then add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched) powder, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes, filtered cooling can making and made flavored oils by oneself;

(2) spice

In the good duck piece of above-mentioned stew in soy sauce and beans, admix the cooking wine of the 0.3-0.6 ﹪ of raw material weight, the D-araboascorbic acid sodium of 0.2-0.5 ﹪, the self-control flavored oils of smearing tea powder, 2-3 ﹪ of 0.2-0.5%, the zasiokaurin of 0.2-0.4%, the dehydro sodium acetate of 0.1-0.3 ‰, fully mix thoroughly;

(3) pack

Above-mentioned duck piece and the beans of mixing flavoring thoroughly packed on request, vacuum packaging, sealing, requiring beans duck weight ratio is 7-6:3-4;

D, high-temperature steam sterilization

Packaged stew in soy sauce beans flavor duck piece vacuum bagged product, then carry out high-temp steam sterilizing, requiring in vapor (steam) temperature under 121 ℃ of conditions, sterilization 20-40 minute, when temperature drops to 40 ℃, take the dish out of the pot;

(4) the vacuum bagged product after sterilizing, send between insulation to be incubated and process 2-3 hour;

(5) will be incubated the vacuum packing product finished, and wipe moisture, and check, certified products are cased on request, warehouse-in, get final product.

2. beans according to claim 1 is stewed the processing method of pressed salted duck, and it is characterized in that: described bean or pea are selected from one or more mixing in black soya bean, soya bean, mung bean, red bean.

3. with the beans that the processing method of the stewed pressed salted duck of beans claimed in claim 1 makes, stew pressed salted duck for one kind.