CN103211241A - Preparation method and product of unsterilized vacuum packed boiled salted duck - Google Patents
Preparation method and product of unsterilized vacuum packed boiled salted duck Download PDFInfo
- Publication number
- CN103211241A CN103211241A CN2013101485043A CN201310148504A CN103211241A CN 103211241 A CN103211241 A CN 103211241A CN 2013101485043 A CN2013101485043 A CN 2013101485043A CN 201310148504 A CN201310148504 A CN 201310148504A CN 103211241 A CN103211241 A CN 103211241A
- Authority
- CN
- China
- Prior art keywords
- duck
- vacuum
- room
- boiled salted
- salted duck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the food processing field, and in particular relates to a preparation method and a product of an unsterilized vacuum packed boiled salted duck. The preparation method comprises the following steps of: selecting a cherry valley duck carcass of which the net weight is 1.0-1.2 kg; putting the wetted duck in a stainless steel basket in water at 90-95 DEG C for 70-80 minutes, wherein the environment microorganisms in a cooling room, a packing room, from a cooking room to a cooking room passage, and from the cooling room to the packing room passage is not larger than 100cfu.m<-3>; cooling the surface of the cooked boiled slated duck to below 20 DEG C within 10 minutes; and then packing the duck in the packing room at 10-15 DEG C in vacuum at a vacuum degree of -0.8Mpa. Due to corrosion prevention of well-chosen spices in combination with control on temperature, time, worktable cleanness and environmental microorganisms in the packing step, the prepared boiled salted duck can avoid the problem of short shelf life caused by stewing taste and naked selling due to secondary sterilization, can be preserved for 30 days at a cold chain condition, and retains the color, aroma, taste and shape of the traditional boiled salted duck.
Description
Technical field
The present invention relates to food processing field, be specifically related to vacuum-packed boiled salted duck preparation method of a kind of not sterilization and product.
Background technology
Boiled salted duck is the famous special product in Nanjing, has long enjoyed a good reputation, and has another name called the sweet osmanthus duck, existing so far more than 2,000 year history.Boiled salted duck skin plain boiled pork is tender, fertile and oiliness, fragrant delicate flavour U.S., has perfume (or spice), shortcake, tender characteristics, becomes the product of Nanjing Tourism indispensability.But the boiled salted duck that circulates on the market generally is that characteristics are that shelf life is long through the high temperature sterilization operation, can preserve 3-6 month under the normal temperature, but behind high temperature sterilization, meat is soft mashed, and the boiling flavor is outstanding, influences quality.And the boiled salted duck that the street corner salted pickles shop is sold is fresh delicious, and is Fresh ﹠ Tender in Texture, but shelf life is short, only limits to local consumption, and places after 1-2 days, and the air-dry dehydration of product causes the certain economic loss.
Summary of the invention
Technical problem
In order to solve the problems such as the shelf life that boiling is distinguished the flavor of and not sterilization brings weak point that boiled salted duck comes owing to the high temperature sterilization conduction band, the invention provides a kind of preparation method of new-type boiled salted duck, characteristics not sterilization after the boiled salted duck slaking, and can under the cold chain condition, preserve 30 days, keep the color, smell, taste and shape of traditional product to greatest extent.
Technical scheme
In order to realize the foregoing invention purpose, the invention provides not method for disinfection of a kind of vacuum-packed boiled salted duck, it is characterized in that:
The vacuum-packed boiled salted duck preparation method of a kind of not sterilization is characterized in that:
1) raw material is selected: cherry valley duck trunk duck net weight: 1.0-1.2kg/ only;
2) raw material finishing;
3) fry salt: 1kg refined salt is put anistree 5-10g, Chinese prickly ash 5-10g, pours into and fries in the salt machine, fries about 20-30min;
4) dry-salt: duck is about smears evenly with the salt after having fried, and puts into 0-4 ℃ of storehouse, pickles 3 hours;
5) wet salting:
(1) pickle the halogen configuration: hundred kg water are added salt 40kg, anistree 3kg, ginger 3kg, green onion 3kg, and above-mentioned spice is put into water, and little boiling kept after 30 minutes, pushed the freezer cooling;
(2) treat that temperature is reduced to 10 ℃ after, the duck after dry-salt is put into bittern and pickled 2-3 hour;
6) slaking:
(1) environmental microorganism≤100cfum between slaking
-3
(2) hundred kg water are added anistree 2kg, ginger 3kg, green onion 3kg, root of Dahurain angelica 1kg, fragrant fruit 1kg, nutmeg 1kg, the crack 30-40min that boils of water;
(3) wet salting is intact duck places the stainless steel hand basket, and water temperature 90-95 ℃, time 70-80 minute;
7) packing:
(1) environmental microorganism≤100cfum to chilling room passage, chilling room to the make-up room passage between chilling room, make-up room, slaking
-3The intact boiled salted duck of slaking except that with the stainless steel hand basket directly contacts, does not allow directly to contact with other installations and facilities to vacuum packaging;
(2) the intact boiled salted duck of slaking is put in the go-cart, is pushed into the chilling room cooling, requires 10 minutes inner surfaces to be cooled to below 20 ℃;
(3) vacuum packaging: vacuum-0.8Mpa, 10-15 ℃ of make-up room temperature every 10-15min to vacuum packing machine and operating personnel's alcohol disinfecting once, requires 30-40 minute inner packing to finish, before each packing, all personnel must alcohol disinfecting once.
The boiled salted duck product of its production is preserved under 0-4 ℃ of cold chain condition, is transported and sells.
Beneficial effect
The beneficial effect that the technical scheme that the embodiment of the invention provides is brought is: selected natural flavor is aided with scientific matching, and it is snow-white that making obtains meat, delicious flavour, the boiled salted duck that gives off a strong fragrance.Antisepsis by selected spice is controlled in conjunction with temperature, time, work top cleanliness factor and the environmental microorganism of packaging process, the boiled salted duck of making can avoid because boiling flavor that re-pasteurization brings and the naked shelf life weak point that brings of buying, be implemented in and placed under the cold chain condition 30 days, and keep the color, smell, taste and shape of traditional salt teal.
Description of drawings
Fig. 1 process chart of the present invention
The specific embodiment
(1) raw material is selected: cherry valley duck trunk duck net weight: 1.0-1.2kg/ only.
(2) raw material finishing: decaptitate, neck, remove the neck lymph, remove oil gland etc., all blood stains are removed towards washout in the lining, and moisture content in whole duck hanger, the clean body surface of the drop of the reaching the standard grade chamber is prepared for dry-salt.
(3) fry salt: 1 kilogram of refined salt is put anistree 5-10g, Chinese prickly ash 5-10g, pours into and fries in the salt machine, fries about 20-30min; when salt has become sand-like, auxiliary material becomes pitchy, and dense can the shutdown of fragrance produced salt; cross and screen out the material slag, salt is shut down clockwise again with salt continuation frying after rolling.Fry the well stir-fry salt of expecting behind the slag that screens out and add a cover preservation immediately, be strictly on guard against the moisture absorption of uncapping, the salt quality is fried in influence.
(4) dry-salt: duck is about all smears evenly with the salt after having fried, and puts into 0-4 ℃ of storehouse, pickles 3 hours.
(5) wet salting:
1, pickle the halogen configuration: hundred kg water are added salt 40kg, anistree 3kg, ginger 3kg, green onion 3kg, and above-mentioned spice is put into water, and little boiling kept after 30 minutes, pushed the freezer cooling.
2, treat that temperature is reduced to 10 ℃ after, the duck after dry-salt is put into bittern and pickled 2-3 hour.
(6) slaking:
1, environmental microorganism≤100cfum between slaking
-3
2, hundred kg water are added anistree 2kg, ginger 3kg, green onion 3kg, root of Dahurain angelica 1kg, fragrant fruit 1kg, nutmeg 1kg, the crack 30-40min that boils of water.
3, wet salting is intact duck places the stainless steel hand basket, and water temperature 90-95 ℃, time 70-80 minute.
(7) packing:
1, the environmental microorganism≤100cfum to chilling room passage, chilling room to the make-up room passage between chilling room, make-up room, slaking
-3The intact boiled salted duck of slaking except that with the stainless steel hand basket directly contacts, does not allow directly to contact with other installations and facilities to vacuum packaging.
2, the intact boiled salted duck of slaking is put in the go-cart, is pushed into the chilling room cooling, requires 10 minutes inner surfaces to be cooled to below 20 ℃.
It is 3, vacuum-packed that (vacuum-0.8Mpa), 10-15 ℃ of make-up room temperature every 10-15min to vacuum packing machine and operating personnel's alcohol disinfecting once, require 30-40 minute inner packing to finish.Before each packing, the necessary alcohol disinfecting of all personnel once.
It is snow-white that making obtains meat, delicious flavour, the boiled salted duck that gives off a strong fragrance.
(8) sell: storage under the 0-4 ℃ of cold chain condition, transportation and sale can reach 30 days.
Contrast test
Contrast test 1: in the cold chain circulation, microbial growth and breeding are the principal elements that causes product rotten after the boiled salted duck vacuum packaging.The boiled salted duck of this explained hereafter is not owing to pass through re-pasteurization, therefore changes particularly importantly by being determined under 4 ℃ of holding conditions micro organism quantity, and comparing result is as follows:
Micro organism quantity under 4 ℃ of reserve temperatures of table 1
As can be drawn from Table 1, boiled salted duck is after placing 30 days under 4 ℃ of reserve temperatures, and total plate count is lower than 4000cfu/g, meets the regulation that is lower than 80000cfu/g of GB regulation; Coliform is lower than 100MPN/100g, meets the regulation that is lower than 150MPN/100g of GB regulation.As seen placed 30 days under 4 ℃ of conditions after the boiled salted duck vacuum packaging, microbiological indicator meets the GB requirement.
Contrast test 2: boiled salted duck is in storage period, and the variation of subjective appreciation influences also outbalance to shelf life.By 7 groups of experiments, the organoleptic indicator's of boiled salted duck variation under the contrast different storage time.
The subjective appreciation standard of table 2 boiled salted duck
The boiled salted duck subjective appreciation changes under 4 ℃ of reserve temperatures of table 3
| Time/(my god) | 0 | 1 | 10 | 20 | 30 | 35 | 40 |
| Institutional framework | 25 | 23 | 24 | 23 | 23 | 22 | 22 |
| Surface texture | 25 | 24 | 23 | 23 | 22 | 22 | 21 |
| Color and luster | 25 | 23 | 22 | 22 | 21 | 21 | 22 |
| Smell | 25 | 24 | 23 | 22 | 21 | 20 | 20 |
| Total points | 100 | 94 | 92 | 90 | 87 | 85 | 85 |
Table 3 as can be seen, boiled salted duck is 4 ℃ of down storages 30 days, the subjective appreciation product quality is good, associative list 1 result, 30 days product qualities of storage are good down at 4 ℃ to adopt the boiled salted duck of this explained hereafter, security meets national standard.
Claims (3)
1. the vacuum-packed boiled salted duck preparation method of a not sterilization is characterized in that:
1) raw material is selected: cherry valley duck trunk duck net weight: 1.0-1.2kg/ only;
2) raw material finishing;
3) fry salt: 1kg refined salt is put anistree 5-10g, Chinese prickly ash 5-10g, pours into and fries in the salt machine, fries about 20-30min;
4) dry-salt: duck is about smears evenly with the salt after having fried, and puts into 0-4 ℃ of storehouse, pickles 3 hours;
5) wet salting:
(1) pickle the halogen configuration: hundred kg water are added salt 40 kg, anistree 3 kg, ginger 3 kg, green onion 3 kg, and above-mentioned spice is put into water, and little boiling kept after 30 minutes, pushed the freezer cooling;
(2) treat that temperature is reduced to 10 ℃ after, the duck after dry-salt is put into bittern and pickled 2-3 hour;
6) slaking:
(1) environmental microorganism between slaking≤100 cfu
. m
-3
(2) hundred kg water are added anistree 2 kg, ginger 3 kg, green onion 3 kg, the root of Dahurain angelica 1 kg, fragrant fruit 1 kg, nutmeg 1kg, the crack 30-40min that boils of water;
(3) wet salting is intact duck places the stainless steel hand basket, and water temperature 90-95 ℃, time 70-80 minute;
7) packing:
(1) environmental microorganism≤100cfu to chilling room passage, chilling room to the make-up room passage between chilling room, make-up room, slaking
. m
-3The intact boiled salted duck of slaking except that with the stainless steel hand basket directly contacts, does not allow directly to contact with other installations and facilities to vacuum packaging;
(2) the intact boiled salted duck of slaking is put in the go-cart, is pushed into the chilling room cooling, requires 10 minutes inner surfaces to be cooled to below 20 ℃;
(3) vacuum packaging: vacuum-0.8Mpa, 10-15 ℃ of make-up room temperature, every 10-15min once to vacuum packing machine and operating personnel's alcohol disinfecting, require 30-40 minute inner packing to finish, before each packing, all personnel must alcohol disinfecting once, packaging product is the vacuum-packed boiled salted duck product of not sterilization of preparation.
2. the vacuum-packed boiled salted duck preparation method of a kind of not sterilization according to claim 1, it is characterized in that: its product is preserved under 0-4 ℃ of cold chain condition, is transported and sells.
3. the vacuum-packed boiled salted duck product of not sterilization of claim 1 or the preparation of 2 described methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310148504.3A CN103211241B (en) | 2013-04-25 | 2013-04-25 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310148504.3A CN103211241B (en) | 2013-04-25 | 2013-04-25 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103211241A true CN103211241A (en) | 2013-07-24 |
| CN103211241B CN103211241B (en) | 2014-09-03 |
Family
ID=48809683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310148504.3A Active CN103211241B (en) | 2013-04-25 | 2013-04-25 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103211241B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104432174A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted duck |
| CN104494952A (en) * | 2014-11-28 | 2015-04-08 | 河南省淇县永达食业有限公司 | Filling and sterilizing technology of liquid bone soup product |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104783209A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted duck |
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178259A (en) * | 2011-05-10 | 2011-09-14 | 南京绿柳居清真食品有限公司汤山分公司 | Method for preparing coconut-flavor boiled salted duck |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
-
2013
- 2013-04-25 CN CN201310148504.3A patent/CN103211241B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178259A (en) * | 2011-05-10 | 2011-09-14 | 南京绿柳居清真食品有限公司汤山分公司 | Method for preparing coconut-flavor boiled salted duck |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432174A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh water boiled salted duck |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104494952A (en) * | 2014-11-28 | 2015-04-08 | 河南省淇县永达食业有限公司 | Filling and sterilizing technology of liquid bone soup product |
| CN104770747A (en) * | 2015-04-16 | 2015-07-15 | 无锡商业职业技术学院 | Method for pickling salt-cured meat by adopting two-way permeation method |
| CN104770747B (en) * | 2015-04-16 | 2018-11-06 | 无锡商业职业技术学院 | The method that two-way penetration method pickles bacon |
| CN104783209A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted duck |
| CN105475868A (en) * | 2015-11-17 | 2016-04-13 | 陈增光 | Preparation method for marinated air-dried chicken |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103211241B (en) | 2014-09-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211241B (en) | Preparation method and product of unsterilized vacuum packed boiled salted duck | |
| Zeng et al. | Chinese ethnic meat products: Continuity and development | |
| Sofos et al. | Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157: H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products | |
| Bailey | Sous vide: past, present, and future | |
| Cosansu et al. | The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN103340432A (en) | Method for processing normal-temperature storage type roasted goose | |
| Kim et al. | Microbiological, colour and sensory changes of refrigerated chicken legs treated with selected phosphates | |
| CN103719231B (en) | A kind of meat products gentle formula bacteria reducing processing method | |
| JP6577129B2 (en) | How to sterilize condiment sauce | |
| Yassoralipour et al. | Simulated transmission and decontamination of Listeria monocytogenes biofilms from plastic cutting boards | |
| KR101378944B1 (en) | The manufacturing method of ready-to-eat kalbijjim | |
| CN103988888A (en) | Flavoring type bacteriostatic agent for inhibiting spoilage bacteria of squid | |
| CN103211242B (en) | Preparation method and product of unsterilized vacuum packed roast chicken | |
| Cambero et al. | Effect of E-beam treatment on the safety and shelf life of mayonnaise potato salad | |
| Hwang | Effect of mayonnaise pH and storage temperature on the behavior of Listeria monocytogenes in ham salad and potato salad | |
| Kutas | Great sausage recipes and meat curing | |
| CN108902768A (en) | Hundred taste chickens of one kind and its production technology | |
| CN107183561A (en) | A kind of manufacture craft of sauced duck meat | |
| CN106993659A (en) | Wild cabbage antistaling agent and its preservation method | |
| CN104432169B (en) | A kind of old chicken of fresh salt solution | |
| CN106722259A (en) | The preparation method that a kind of instant type pig tongue facilitates product | |
| Kumar et al. | Post harvest technology of papaya fruits and it’s value added products-a review | |
| Kin et al. | Effects of potassium lactate and acetate on Listeria monocytogenes inhibition, physicochemical and sensory properties of smoked catfish fillets | |
| Kim et al. | Quality characteristics of beef by different cooking methods for frozen home meal replacements |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |