CN103222639A - Preparation method of old duck stewed soup produced by using rejected laying duck - Google Patents
Preparation method of old duck stewed soup produced by using rejected laying duck Download PDFInfo
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- CN103222639A CN103222639A CN2013101610594A CN201310161059A CN103222639A CN 103222639 A CN103222639 A CN 103222639A CN 2013101610594 A CN2013101610594 A CN 2013101610594A CN 201310161059 A CN201310161059 A CN 201310161059A CN 103222639 A CN103222639 A CN 103222639A
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Abstract
The invention relates to a preparation method by using a rejected laying duck air-dried product as a raw material of an old duck stewed soup. The preparation method belongs to the technical field of animal product deep-processing, and comprises the following steps: cleaning the raw material duck, draining, uniformly smearing salt on the surface of the duck and preserving at the temperature of 4+/-3 DEG C for 36 hours, placing the duck in an environment of 38+/-1 DEG C for 30+/-5 min for high-temperature strengthening after preserving, carrying out air drying at the temperature of 8-25 DEG C and under the humidity condition of 68+/-8% RH for 50+/-5 hours so as to prepare the old duck strewed soup raw material; using dried bamboo shoot and ginger as ingredients, adding water 2+/-0.2 times the weight of the duck (w/w) in a marmite, heating to 95+/-3 DEG C, and braising for 180+/-10 minutes so as to prepare the old duck strewed soup. As the raw material of the old duck strewed soup is produced by the high-temperature strengthening and air-drying technology, the old duck strewed soup is endowed with a salted duck flavor, and fishy smell in a raw material prepared by a traditional method is removed. The preparation method provided by the invention can be adopted to remarkably raise the flavor quality of the raw material. The invention provides a modern technological method for large-scale production of the old duck strewed soup and the raw material.
Description
One, technical field:
The present invention relates to old duck pot process for producing method, belong to animal products deep process technology field, specifically a kind of to eliminate old duck pot process for producing method that the egg duck is a raw material.
Two, background technology:
It is to be raw material with fresh superseded egg duck that the old duck of tradition is stewed, and adds different flavorings, and stewing the boiling by the long period forms, and unique flavor is of high nutritive value, and is subjected to consumer's favor deeply.But the original workshop mode of production, the process time is long, standardization level is low, can not adapt to the chain exploitation of old duck pot product scale, therefore is necessary old duck pot production technology and raw material are improved.
Old duck has characteristics such as high protein, low cholesterol, and is rich in the necessary phosphorus of human body, iron, calcium and VB
1, VB
2With nutrients such as niacins, make that owing to containing higher collagen its meat is older; Duck produces carbonyl class flavor substances such as a series of micromolecular alcohol, aldehyde, ketone by the protein-fat-decomposing oxidation in pickling the process of air-drying maturation, can effectively improve the tender degree of meat, and remove the fishy smell of fresh duck body and have the taste of unique pickle cured meat product.Adopt the scale of modern high temperature air-drying maturation flavor quality control technique to develop old duck pot raw material; formation has unique flavor quality; further deep processing and process standardization are developed the characteristic flavour product, are the developing direction of China's traditional characteristics deep processed product.
Three, summary of the invention
Technical problem the objective of the invention is to; make the degree of product standardization low at the original workshop of old duck pot technology mode; the long and relatively poor problem of tender degree of digestion time; provide a kind of and develop old duck pot raw material by the scale of modern crafts flavor quality control technique; improve flavor quality, and the new method of a kind of old duck pot raw material standardization, the chain exploitation of the old duck pot scale of adaptation is provided.
The object of the present invention is achieved like this for technical scheme:
Promptly adopt after the superseded egg duck of selecting for use slaughtered and clean precooling technology and the duck ketoboidies is pre-chilled to begins again below 10 ℃ to pickle, pickle the salt method on twice of the ketoboidies integral body that adopts, for the first time all evenly spreading upon the duck surface and inside was pickled 3-4 hour with 50% of salt amount, treating that salinity basic absorption and surface are unlikely will remain salt again when too dried and evenly spread upon duck inside and outside portion, pickle 36 hours under (4 ± 3) ℃, humidity (80 ± 5) % condition; Superseded egg duck after pickling is placed in the environment of 38 ± 1 ℃ of temperature, humidity (70 ± 5) % and strengthened high temperature air-dry 30 ± 5 minutes, begin air-drying maturation then, air-dry initial temperature is controlled at 8 ℃ of-12 ℃ of scopes, keep under 68 ± 8%RH condition in humidity, according to 0.2 ℃/hour programming rate air-drying maturation 50 ± 5 hours, make old duck pot raw material.With old duck pot raw material and 3.5 ± 0.5% (w/w
Meat is heavy), ginger 2 ± 0.5% (w/w
Meat is heavy) prepare burden and put into marmite, add 2.0 ± 0.2 times of (w/w of water
Meat is heavy), be heated to 95 ± 3 ℃ of stewing boiling 180 ± 10 minutes, be old duck pot product.
Beneficial effect the invention has the advantages that:
(1) the present invention adopts the raw material of old duck pot of reinforcement high temperature air-drying maturation explained hereafter of temperature and humidity control, can accelerate the protein-fat-decomposing oxidation speed of old duck, effectively improve raw material tender degree, remove original tape fishy smell, and significantly increase the flavour nutrient material of grandmother duck pot raw material.
(2) old duck pot raw material can improve old duck pot flavor quality by modern crafts flavor quality control technique scale exploitation, and the new method of a kind of raw material standardization, the chain exploitation of the old duck pot scale of adaptation is provided.
Four, the specific embodiment
Below in conjunction with embodiment the specific embodiment of the invention is further described.
Embodiment 1: old duck pot raw material is strengthened high temperature air-drying maturation process for making
Fresh old duck is cleaned, drained surface moisture, the old duck of picking size, build homogeneous carries out orthogonal test by table 1 then.
The old duck pot of table 1 raw material is strengthened high temperature air-drying maturation manufacture craft Orthogonal Experiment and Design
According to table 1 experimental design, evenly smear earlier half salt of curing salt amount in the duck surface, in 4 ℃, pickle 4 hours under the 80%RH condition after, smear remaining salt again and pickled 36 hours; Pickle and finish to be placed on the temperature and humidity control environment, under 38 ℃ of temperature, humidity 70%RH condition, strengthened high temperature 30 minutes, and then according to table 1 initial temperature, with 0.2 ℃/hour heating schedule air-drying maturation progressively, humidity and air-dry time design according to table 1.
Be the checking gained old duck raw-material quality characteristic of stewing, getting the duck brisket behind air-drying maturation is experiment material, according to GB respectively moisture, salinity, TBARS, free amino acid total quantity index (n=3) in the determination experiment material, and the data analysis by index, optimize experimental result.
Experimental result:
Table 2 is for adopting orthogonal test, the variation of moisture, salinity, TBARS, free amino acid total amount.
The old duck pot of table 2 raw material is strengthened high temperature air-drying maturation manufacture craft L
9(3
4) orthogonal experiments
Table 3 is for adopting orthogonal test, the variation of the moisture that extremum difference analysis obtains, salinity, TBARS, free amino acid total amount.
The old duck pot of table 3 raw material is strengthened high temperature air-drying maturation manufacture craft L
9(3
4) range analysis of orthogonal experiment result
The result shows:
The employing orthogonal experiments shows: free amino acid difference is not remarkable in each group, fat oxidation TBARS value is all less than the content of the 0.5mg/100g of GB, the salt addition is for influencing the principal element of the final salt content of product, and air-dry temperature is for influencing the principal element of product final moisture content.Each factor to the strong and weak order of fat oxidation influence is: air-dry time＞salt addition＞air-dry temperature, optimum process condition are A
2B
1C
1Make product fat oxidation TBARS value by this technology and be 0.17mg/100g, the free amino acid total amount is 1.35mg/100g, and salt is divided into 3.4%, moisture 66.8%; Each factor to the strong and weak order of the influence of free amino acid total amount is: air-dry temperature＞salt addition＞air-dry time, determine that finally the optimum combination of process conditions is A
2B
3C
2, the oxidation index TBARS value that makes product by these process conditions is 0.26mg/100g, the free amino acid total amount is 1.490mg/100g, salinity 4.5%, moisture 65.71%.Because moisture, salt are divided into main organoleptic indicator in this product, fat oxidation value and free amino acid are the nutritive value index, therefore in the control organoleptic indicator, should reduce oxidation number and improve the free amino acid total amount, therefore by to the analysis-by-synthesis of each index and be beneficial to production, determine that old duck pot raw material reinforcement high temperature air-drying maturation making optimum process is: 10 ℃ of air-dry temperature, salt addition 2.5%, air-dry time 50 hours.
Embodiment 2: old duck pot raw material is made optimum process and is determined
, moisture minimum with test products ∑ FAA maximum, TBARs and salt content are moderate to be reference index, and obtaining the optimum process condition is 10 ℃ of air-dry temperature, salt addition 2.5%, air-dry time 50 hours.Use this technology and adopt on the secondary that salt is pickled, air-drying maturation carries out the production of old duck pot raw material, breast with product carries out the product quality analysis, the gained result is: salinity 2.97%, ∑ FAA1.531mg/100g, TBARs0.213mg/100g, moisture 70.15%, and with this product as old duck pot raw material.
Embodiment 3: old duck pot preparation method
Old duck pot raw material behind the air-drying maturation of picking size, build homogeneous are tested by table 4.
Old duck pot raw material are pressed meat water added marmite than 1: 2, and add with ginger 2%, dried bamboo shoots 3.5% carry out the production of old duck pot by table 4 design.
The old duck pot of table 4 is made experimental design
The result shows:
Adopt the full experimental result of arranging to show: each is organized sensory results and shows that experimental temperature is the principal element that influence result, in the time of 95 ℃ and other temperature there were significant differences, the time is mainly relevant with temperature with the influence to the result.Therefore determine that old duck pot preparation technology is 95 ℃ of temperature, 180 minutes time.
In sum: to eliminate the egg duck is that old duck pot preparation method of raw material is: the old duck raw-material reinforcement high temperature air-drying maturation manufacture craft program of stewing is: 38 ℃ of high-temperature maturations 30 minutes, 10 ℃ of air-dry initial temperatures, heating schedule are 0.2 ℃/hour, salt addition 2.5%, air-dry time 50 hours; Old duck pot preparation technology as raw material is: old duck pot raw material/water is 1: 2, ginger 2%, dried bamboo shoots 3.5%, 95 ℃ of temperature, 180 minutes time.
Claims (3)
1. old duck pot process for producing method is primarily characterized in that:
(1) will eliminate and evenly smear 2.5 ± 0.3% (W/W after the egg duck is slaughtered
Meat is heavy) salt pickled 36 hours, be placed on then in 38 ± 1 ℃ of environment of temperature and strengthened high-temperature process 30 ± 5 minutes, 8-25 ℃ of temperature range intensification air-drying maturation 50 ± 5 hours, promptly make old duck pot raw material again;
(2) with the old duck of air-drying maturation, dried bamboo shoots, ginger are batching, put into marmite and add water and be heated to 95 ± 3 ℃ of stewing boiling 180 ± 10 minutes, promptly make old duck pot.
2. a kind of old duck pot process for producing method according to claim 1, be primarily characterized in that: preparation technology's method of old duck pot raw material is: will eliminate the egg duck and slaughter back 2.5 ± 0.3% (W/W that evenly smear on the surface
Meat is heavy) salt, under temperature (4 ± 3) ℃, humidity (80 ± 5) % condition, pickled 36 hours, be placed on then in the environment of 38 ± 1 ℃ of temperature, humidity (70 ± 5) % and strengthened high temperature air-dry 30 ± 5 minutes, begin air-drying maturation then, air-dry initial temperature is controlled at 8 ℃ of-12 ℃ of scopes, keep under 68 ± 8%RH condition in humidity,, make old duck pot raw material according to 0.2 ℃/hour programming rate air-drying maturation 50 ± 5 hours.
3. a kind of old duck pot process for producing method according to claim 1 is primarily characterized in that: with old duck pot raw material and dried bamboo shoots 3.5 ± 0.5% (w/w
Meat is heavy), ginger 2 ± 0.5% (w/w
Meat is heavy) put into marmite, add 2 ± 0.2 times of (w/w of water
Meat is heavy), be heated to 95 ± 3 ℃ of stewing boiling 180 ± 10 minutes, be old duck pot product.
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| CN2013101610594A CN103222639A (en) | 2013-05-06 | 2013-05-06 | Preparation method of old duck stewed soup produced by using rejected laying duck |
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| CN2013101610594A CN103222639A (en) | 2013-05-06 | 2013-05-06 | Preparation method of old duck stewed soup produced by using rejected laying duck |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817236A (en) * | 2006-03-13 | 2006-08-16 | 临安牧童竹笋科技开发有限公司 | Duck soup powder with dried bamboo root and processing method thereof |
| CN101711588A (en) * | 2008-10-08 | 2010-05-26 | 安徽省梦都餐饮发展有限责任公司 | Method for cooking old duck soup |
| CN102669703A (en) * | 2012-05-24 | 2012-09-19 | 南京农业大学 | Lipidolysis oxidation controlling method in dry-cured duck processing process |
| CN102715534A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Duck soup with preserved bamboo shoots |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
-
2013
- 2013-05-06 CN CN2013101610594A patent/CN103222639A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817236A (en) * | 2006-03-13 | 2006-08-16 | 临安牧童竹笋科技开发有限公司 | Duck soup powder with dried bamboo root and processing method thereof |
| CN101711588A (en) * | 2008-10-08 | 2010-05-26 | 安徽省梦都餐饮发展有限责任公司 | Method for cooking old duck soup |
| CN102669703A (en) * | 2012-05-24 | 2012-09-19 | 南京农业大学 | Lipidolysis oxidation controlling method in dry-cured duck processing process |
| CN102715534A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Duck soup with preserved bamboo shoots |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
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Application publication date: 20130731 |