CN103054056A - Sauced duck meat and processing method thereof - Google Patents

Abstract

The invention provides a sauced duck meat and a processing method thereof. The sauced duck meat is produced with duck meat as a raw material and salt, anise, scallion, ginger, duck blood and water as accessory materials through steps consisting of cleaning, trimming, draining, marinating and pickling, air drying of a blank, coating of sugar, frying, boiling and cooling. The invention is characterized in that 7 parts by weight of salt, 50 parts by weight of anise, 8 parts by weight of scallion, 6 parts by weight of ginger, 6 parts by weight of duck blood and 100 parts by weight of water are added into 200 parts by weight of duck meat. According to the invention, a special formula and a special process are employed, so the sauced duck meat can be processed through large scale production, maintains original nutritional ingredients of duck meat and has special sauce flavor, and cervical lymph uropygial gland and a meaty smell can be eradicated from a source; the procedures of pickling and boiling enable the disadvantage of difference in different parts of duck to be overcome, the processing method is reasonable, clean, sanitary and free of pollution, and the produced sauced duck meat has the advantages of a long shelf-life, convenience in eating, normal temperature storability and low cost. The sauced duck meat and the processing method provided by the invention adapt to the current development tendency of convenience and seriation of duck products.

Description

The fragrant duck of a kind of sauce and processing method thereof

Technical field

The present invention relates to a kind of poultry meat and processing method thereof, exactly is the fragrant duck of a kind of sauce and processing method thereof.

Technical background

Duck is complete protein, good protein.Fat content in the duck is lower, and quality better, and the content of unrighted acid is high, and particularly linolenic acid content is all above other meat of poultris, and is favourable to health.

Duck is widely known dietary seafood, and at present the method for the fragrant duck of sauce all is to select band neck trunk duck not remove neck lymph oil gland to make product produce fishy smell, also exist pickle, the discrepant shortcoming in boiling position.Be not suitable with contemporary duck product convenient purification, seriation development trend.

Summary of the invention

The objective of the invention is to provide a kind of to people can not only can keep the original nutritional labeling of duck and have special Sauce flavor by what large-scale production was processed, removes neck lymph oil gland from the source, produces the root except fishy smell.Pickle, boiling overcomes the discrepant shortcoming in position, and processing technology is reasonable, sanitation and hygiene are pollution-free, but long shelf-life, instant normal temperature storage, the fragrant duck of sauce with low cost and processing method thereof.

It is take duck as raw material for the present invention, take salt, anise, green onion, ginger, duck blood, water as batching, through cleaning, arrangement, draining, halogen salt down, dry in the air base, make after being coated with sugar, fried, boiling, cooling; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 200 ducks is: salt 7, anise 50, green onion 8, ginger 6, duck blood 6, water 100.

The concrete steps of processing method of the present invention are as follows:

(1) clean: suitable duck is put into the water rinsing will to slaughter the rear girth of a garment, except the bloodstain on the fleshing and foreign material until clean;

(2) arrangement: the duck after will cleaning up is removed neck lymph, excision oil gland, and then cleans up;

(3) draining: with moisture content in the clean body surface of the duck hanger drop chamber, prepare for halogen salts down;

(4) halogen salts down: the duck 200kg that draining is crossed puts into by salt 7kg, anistree 50kg, and green onion 8kg, ginger 6kg, duck blood 6kg, pickling in the saltwater brine pot of water 100kg preparation pickled, and temperature is controlled at 15-25 ℃, pickles 2 hours;

(5) base that dries in the air: the duck that will pickle is suspended on the ripe production line of the base that dries in the air, about 10 ℃ of temperature controls, the wind that flows dries to it, dried in the air 20 hours the fragrant duck material of sauce for subsequent use;

(6) be coated with sugar: maltose thin up, dilution ratio are decided according to density, generally press water: sugar=1:1, and the maltose water for preparing is smoothened in duck body surface section, and the duck inner chamber is strictly on guard against and is coated with sugar;

(7) fried: get 75 kilograms of vegetable oil and put into pot, frying temperature is controlled at about 170 ℃, and the duck that coats sugar was put into pot fried 2 minutes, color become salmon pink the fragrant duck material of sauce for subsequent use;

(8) boiling: the fragrant duck material of sauce is put back to by salt 7kg, anistree 50kg, green onion 8kg, ginger 6kg, duck blood 6kg, time beginning is remembered in pickling when being heated to 98-100 ℃ in the saltwater brine pot of water 100kg preparation, stewingly boils temperature and is controlled at 95 ℃, stewing boiling 3 hours;

(9) cooling packing: the cooked duck that has just taken the dish out of the pot with collude or strainer is waterloged, drop halogen the fragrant duck of sauce, then put into the stainless steel disc of sterilizing, change chilling room cooling packing, for sale over to.

 

Effect of the present invention

The present invention is owing to adopting special composition and engineering; therefore can provide a kind of to people can not only can keep the original nutritional labeling of duck and have special Sauce flavor by what large-scale production was processed, removes neck lymph oil gland from the source, produces the root except fishy smell.Pickle, boiling overcomes the discrepant shortcoming in position, and processing technology is reasonable, sanitation and hygiene are pollution-free, but long shelf-life, instant normal temperature storage, the fragrant duck of sauce with low cost and processing method thereof.Adapt to contemporary duck product convenient purification, seriation development trend.

The specific embodiment

Embodiment:

Suitable duck is put into the water rinsing with slaughtering the rear girth of a garment, except the bloodstain on the fleshing and foreign material until clean; Duck after cleaning up is removed neck lymph, excision oil gland, and then clean up; With moisture content in the clean body surface of the duck hanger drop chamber, for salting down, halogen prepares; The duck 200kg that draining is crossed puts into by salt 7kg, anistree 50kg, and green onion 8kg, ginger 6kg, duck blood 6kg, pickling in the saltwater brine pot of water 100kg preparation pickled, and temperature is controlled at 15-25 ℃, pickles 2 hours; The duck of pickling is suspended on the ripe production line of the base that dries in the air, about 10 ℃ of temperature controls, the wind that flows dries to it, dried in the air 20 hours the fragrant duck material of sauce for subsequent use; Maltose thin up, dilution ratio are decided according to density, generally press water: sugar=1:1, and the maltose water for preparing is smoothened in duck body surface section, and the duck inner chamber is strictly on guard against and is coated with sugar; Get 75 kilograms of vegetable oil and put into pot, frying temperature is controlled at about 170 ℃, and the duck that coats sugar was put into pot fried 2 minutes, color become salmon pink the fragrant duck material of sauce for subsequent use; The fragrant duck material of sauce is put back to by salt 7kg, anistree 50kg, green onion 8kg, ginger 6kg, duck blood 6kg, time beginning is remembered in pickling when being heated to 98-100 ℃ in the saltwater brine pot of water 100kg preparation, stewingly boils temperature and is controlled at 95 ℃, stewing boiling 3 hours; The cooked duck that has just taken the dish out of the pot with collude or strainer is waterloged, drop halogen the fragrant duck of sauce, then put into the stainless steel disc of sterilizing, change chilling room cooling packing, for sale over to.

Claims (2)

1. the fragrant duck of a sauce and processing method thereof, it is take duck as raw material, take salt, anise, green onion, ginger, duck blood, water as batching, through cleaning, arrangement, draining, halogen salt down, dry in the air base, make after being coated with sugar, fried, boiling, cooling; It is characterized in that: parts by weight of raw materials is that the weight portion that adds batching in 200 ducks is: salt 7, anise 50, green onion 8, ginger 6, duck blood 6, water 100.

2. the processing method of the fragrant duck of a kind of sauce according to claim 1, it is characterized in that: concrete procedure of processing is as follows:

(1) clean: suitable duck is put into the water rinsing will to slaughter the rear girth of a garment, except the bloodstain on the fleshing and foreign material until clean;

(2) arrangement: the duck after will cleaning up is removed neck lymph, excision oil gland, and then cleans up;

(3) draining: with moisture content in the clean body surface of the duck hanger drop chamber, prepare for halogen salts down;

(4) halogen salts down: the duck 200kg that draining is crossed puts into by salt 7kg, anistree 50kg, and green onion 8kg, ginger 6kg, duck blood 6kg, pickling in the saltwater brine pot of water 100kg preparation pickled, and temperature is controlled at 15-25 ℃, pickles 2 hours;

(5) base that dries in the air: the duck that will pickle is suspended on the ripe production line of the base that dries in the air, about 10 ℃ of temperature controls, the wind that flows dries to it, dried in the air 20 hours the fragrant duck material of sauce for subsequent use;

(6) be coated with sugar: maltose thin up, dilution ratio are decided according to density, generally press water: sugar=1:1, and the maltose water for preparing is smoothened in duck body surface section, and the duck inner chamber is strictly on guard against and is coated with sugar;

(7) fried: get 75 kilograms of vegetable oil and put into pot, frying temperature is controlled at about 170 ℃, and the duck that coats sugar was put into pot fried 2 minutes, color become salmon pink the fragrant duck material of sauce for subsequent use;

(8) boiling: the fragrant duck material of sauce is put back to by salt 7kg, anistree 50kg, green onion 8kg, ginger 6kg, duck blood 6kg, time beginning is remembered in pickling when being heated to 98-100 ℃ in the saltwater brine pot of water 100kg preparation, stewingly boils temperature and is controlled at 95 ℃, stewing boiling 3 hours;

(9) cooling packing: the cooked duck that has just taken the dish out of the pot with collude or strainer is waterloged, drop halogen the fragrant duck of sauce, then put into the stainless steel disc of sterilizing, change chilling room cooling packing, for sale over to.