CN103340429B - The processing method of a kind of duck of fermenting - Google Patents
The processing method of a kind of duck of fermenting Download PDFInfo
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- CN103340429B CN103340429B CN201310234444.7A CN201310234444A CN103340429B CN 103340429 B CN103340429 B CN 103340429B CN 201310234444 A CN201310234444 A CN 201310234444A CN 103340429 B CN103340429 B CN 103340429B
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Abstract
The present invention relates to the processing method of a kind of novel fermentation duck.Traditional fermentation duck product only could be produced in annual winter, and is all outdoor air-dry, and sanitary condition is poor.The object of this invention is to provide the processing method of a kind of novel fermentation duck, not only processing technology is simple, can produce throughout the year, and the production cycle shortens.Processing method of the present invention is: select duck and remove remaining blood, lung, residual hair, salt-the endure halogen-dry-salt-wet salting-inoculation-fermentation that drains away the water-fry after cleaning, air-dry-desalination, except raw meat-slaking-cooling, vacuum packaging, sterilization.The present invention produces fermentation duck under the condition of temperature and humidity control, and life cycle of the product is short, and sanitary condition is good, has the cured fragrance of traditional zymotic duck, can produce throughout the year, and preservative free and nitrite in manufacturing process, food is safer.
Description
Technical field
The present invention relates to a kind of processing method of fermentation meat product, particularly the processing method of a kind of novel fermentation duck.
Background technology
Traditional fermentation duck product be in winter by light duck through pickling, a kind of meat products of making of spontaneous fermentation, the technique such as air-dry, boiling, be the traditional product of China, have that color and luster is ruddy, the aromatic feature of cured meat and fish.There is following shortcoming in traditional processing technology: produces and be subject to seasonal restrictions, only could produce in annual winter, and be all outdoor air-dry, and sanitary condition is poor.Thus can not produce by conventional method, on market, the fermentation duck product of supply summer and autumn is also preserved at freezer, has slight rancidity throughout the year, although be because low temperature can suppress microbial growth, can not prevent the oxidation of fat.
Publication number is the patent of invention " a kind of processing method of novel flavor muscovy duck " of CN102273645A, describe the processing method of a kind of kind of duck, this kind of method needs when fermenting to place 10 ~ 20 days in room, fermentation time is long, need the surfaces externally and internally spray anticorrisive agent kind duck, and need to carry out twice baking before fermentation, more extend the time that whole kind of duck machining needs.Meanwhile, pickling liquid used by this processing method preparation desired substance is of a great variety, and is added with natrium nitrosum and is unfavorable for that people's is healthy.
Summary of the invention
The object of this invention is to provide the processing method of a kind of novel fermentation duck, not only processing technology is simple, can produce throughout the year, and the production cycle shortens, and food is safer.
For realizing object of the present invention, technical scheme of the present invention is:
A processing method for novel fermentation duck, its special character is: said method comprising the steps of:
Step one, chooses fresh complete clean thorax light duck, removes remaining blood, lung, the residual hair of duck inside and outside, and inside and outside clean rear taking-up drains away the water;
Step 2, fries salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g, poured into together in pot by these materials, constantly stir-fry, temperature controls at 95 ~ 100 DEG C;
Step 3, endure halogen: according to salt with water quality than 8: 100, joined by salt in boiling water, the salinity of halogen soup controls at 20 ~ 23 Baume degrees, the halogen soup of 100kg, add 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly will remove the offscum above halogen soup, for subsequent use when the concentration of the old halogen of adjustment waits for that halogen soup naturally cools to below 20 DEG C in time;
Step 4, dry-salt: to be placed on by the clean light duck drained away the water and to pickle on operating desk, grab stir-fry salt and be sprinkled into inner chamber rolling evenly, then wipe salt down leg, dried meat and whole body body surface, leg and dried meat are rubbed in emphasis wiping;
Step 5, wet salting: multiple halogen pond poured into by saltwater brine step 3 configured, saltwater brine amount accounts for the half in multiple halogen pond, if dry-salt good duck embryo salt surfactant is more, available a small amount of clear water rinsing, after the clean thick gravy of drop, duck embryo is put into multiple halogen pond and is added a cover below duck embryo immersed in liquid level is pickled, and drains away the water after duck embryo being cleaned in cold water after pickling end the salinity of surfaces externally and internally;
Step 6, inoculation: the compound meat special bacteria adopting lactic acid bacteria and micrococcus luteus to make, adds in warm water, then add a little salt and glucose activation 30 ~ 60 minutes, the bacterium liquid after activation is sprayed on uniformly the surfaces externally and internally of duck embryo;
Step 7, fermentation, air-dry: postvaccinal duck embryo is sent into upper hanger in fermenting cellar fermented air-dried, fermenting cellar temperature controls at 10 DEG C ~ 15 DEG C; Relative humidity controls at 50% ~ 60%RH, and the time is 7 ~ 9 days, during air-drying maturation, and the dehydration of duck body is advisable to about 20%;
Step 8, desalination, except raw meat: the duck embryo after air-dry is soaked desalination 2-5 hour in clear water, the duck embryo of desalination, in 100 DEG C of boiling water, 1 ~ 3min is scalded in leaching, and leaching is scalded in process hand basket to carry and fallen 2 ~ 3 times;
Step 9, slaking: add clear water in cooking pot, every 100kg clear water adds white wine 0.1 ~ 0.3kg, ginger 0.3 ~ 0.5kg, green onion 0.3 ~ 0.5kg, Chinese prickly ash 0.1 ~ 0.2kg, anistree 0.1 ~ 0.2kg, duck under duck embryo boiling water, boils latter 95 DEG C and simmers 50 ~ 60min, carries continuously and fall 3 times when cooking pot hand basket enters pot, carry again in boiling process and fall 2 ~ 3 times, so that thermally equivalent;
Step 10, cooling, vacuum packaging, sterilization: slaking after fermentation duck enter chilling room cooling, cool time 20 ~ 30min, with vacuum composite transparent packaging bag or packaging of aluminium foil bag after cooling, vacuum is-0.1KPa, 121 DEG C of high temperature sterilizations, gets product after adding the cooling of compression Air Reverse pressure after 20min.
The sealed fermenting room that duck embryo described in above-mentioned steps seven can control humiture is carried out fermented air-dried, is provided with ceiling fan and air-cooled ducted air conditioner in fermenting cellar.
In above-mentioned steps seven, fermenting cellar temperature controls at 10 DEG C ~ 15 DEG C; Relative humidity controls at 50% ~ 60%RH, and fermentation, air-dry time are 7 ~ 9 days.
In above-mentioned steps four dry-salt processed time, the duck salt adding amount 70g of every about 1.5kg, pickles 8 ~ 10 hours by 0 ~ 10 DEG C; 10 ~ 25 DEG C, pickle 5 ~ 6 hours; More than 25 DEG C, pickle 2 ~ 3 hours.
In above-mentioned steps five during wet salting, 0 ~ 10 DEG C, pickle 40 ~ 70 hours; 10 ~ 25 DEG C, pickle 24 hours; More than 25 DEG C, pickle 12 ~ 16 hours.
In above-mentioned steps six, inoculation adopts the compound meat special bacteria that lactic acid bacteria and micrococcus luteus are made, and lactic acid bacteria and micrococcal proportioning are: 2: 1.
Beneficial effect of the present invention:
The present invention is on the basis that traditional zymotic duck is processed, adopt modern biotechnology artificial infection meat products special bacteria, fermentation duck is produced under the condition of temperature and humidity control, life cycle of the product is short, sanitary condition is good, has the cured fragrance of traditional zymotic duck, can produce throughout the year, preservative free and nitrite in manufacturing process, food is safer; It is few and common that the pickling liquid that this patent uses makes raw material type, and the local flavor of the fermentation duck of producing can compare favourably with traditional zymotic duck.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1:
Step one, chooses fresh complete clean thorax light duck, removes remaining blood, lung, the residual hair of duck inside and outside, and inside and outside clean rear taking-up drains away the water;
Step 2, fries salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g, poured into together in pot by these materials, constantly stir-fry, temperature controls at 95 ~ 100 DEG C;
Step 3, endure halogen: according to salt with water quality than 8: 100, joined by salt in boiling water, the salinity of halogen soup controls at 20 ~ 23 Baume degrees, the halogen soup of 100kg, add 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly will remove the offscum above halogen soup, for subsequent use when the concentration of the old halogen of adjustment waits for that halogen soup naturally cools to below 20 DEG C in time;
Step 4, dry-salt: to be placed on by the clean light duck drained away the water and to pickle on operating desk, grab stir-fry salt and be sprinkled into inner chamber rolling evenly, then wipe salt down leg, dried meat and whole body body surface, leg and dried meat are rubbed in emphasis wiping;
Pickle parameter: the duck salt adding amount 70g of every about 1.5kg, indoor temperature 10 ~ 25 DEG C, pickles 5 ~ 6 hours;
Step 5, wet salting: multiple halogen pond poured into by saltwater brine step 3 configured, saltwater brine amount accounts for the half in multiple halogen pond, if dry-salt good duck embryo salt surfactant is more, available a small amount of clear water rinsing, after the clean thick gravy of drop, duck embryo is put into multiple halogen pond and is added a cover and make below duck embryo immersed in liquid level, indoor temperature 10 ~ 25 DEG C, pickle 12 ~ 16 hours, drain away the water after duck embryo being cleaned in cold water after pickling end the salinity of surfaces externally and internally;
Step 6, inoculation: the compound meat special bacteria adopting lactic acid bacteria and micrococcus luteus to make, adds in warm water, then add a little salt and glucose activation 30 ~ 60 minutes, bacterium liquid after activation is sprayed on uniformly the surfaces externally and internally of duck embryo, lactic acid bacteria and micrococcal proportioning are: 2: 1;
Step 7, fermentation, air-dry: postvaccinal duck embryo is sent into the sealed fermenting room that can control humiture and carries out fermented air-dried, fermenting cellar temperature controls at 10 DEG C ~ 15 DEG C; Relative humidity controls at 50% ~ 60%RH, and the time is 7 ~ 9 days, during air-drying maturation, and the dehydration of duck body is advisable to about 20%;
Step 8, desalination, except raw meat: the duck embryo after air-dry is soaked desalination 2-5 hour in clear water, the duck embryo of desalination, in 100 DEG C of boiling water, 1 ~ 3min is scalded in leaching, and leaching is scalded in process hand basket to carry and fallen 2 ~ 3 times;
Step 9, slaking: add clear water in cooking pot, every 100Kg clear water adds white wine 0.1 ~ 0.3Kg, ginger 0.3 ~ 0.5Kg, green onion 0.3 ~ 0.5Kg, Chinese prickly ash 0.1 ~ 0.2Kg, anistree 0.1 ~ 0.2Kg, duck under duck embryo boiling water, boils latter 95 DEG C and simmers 50 ~ 60min, carries continuously and fall 3 times when cooking pot hand basket enters pot, carry again in boiling process and fall 2 ~ 3 times, so that thermally equivalent;
Step 10, cooling, vacuum packaging, sterilization: slaking after fermentation duck enters chilling room cooling, cool time, 20 ~ 30min, used vacuum composite transparent packaging bag or packaging of aluminium foil bag after cooling, vacuum is-0.1KPa, gets product after adding the cooling of compression Air Reverse pressure after 121 DEG C of high temperature sterilizations, 20min.
Embodiment 2:
Step one, chooses fresh complete clean thorax light duck, removes remaining blood, lung, the residual hair of duck inside and outside, and inside and outside clean rear taking-up drains away the water;
Step 2, fries salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g, poured into together in pot by these materials, constantly stir-fry, temperature controls at 95 ~ 100 DEG C;
Step 3, endure halogen: according to salt with water quality than 8: 100, joined by salt in boiling water, the salinity of halogen soup controls at 20 ~ 23 Baume degrees, the halogen soup of 100kg, add 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly will remove the offscum above halogen soup, for subsequent use when the concentration of the old halogen of adjustment waits for that halogen soup naturally cools to below 20 DEG C in time;
Step 4, dry-salt: to be placed on by the clean light duck drained away the water and to pickle on operating desk, grab stir-fry salt and be sprinkled into inner chamber rolling evenly, then wipe salt down leg, dried meat and whole body body surface, leg and dried meat are rubbed in emphasis wiping;
Pickle parameter: the duck salt adding amount 70g of every about 1.5kg, indoor temperature pickles 8 ~ 10 hours 0 ~ 10 DEG C time;
Step 5, wet salting: multiple halogen pond poured into by saltwater brine step 3 configured, saltwater brine amount accounts for the half in multiple halogen pond, if dry-salt good duck embryo salt surfactant is more, available a small amount of clear water rinsing, after the clean thick gravy of drop, duck embryo is put into multiple halogen pond and is added a cover and make below duck embryo immersed in liquid level, and indoor temperature is at 0 ~ 10 DEG C, pickle 40 ~ 70 hours, drain away the water after duck embryo being cleaned in cold water after pickling end the salinity of surfaces externally and internally;
Step 6, inoculation: the compound meat special bacteria adopting lactic acid bacteria and micrococcus luteus to make, adds in warm water, then add a little salt and glucose activation 30 ~ 60 minutes, bacterium liquid after activation is sprayed on uniformly the surfaces externally and internally of duck embryo, lactic acid bacteria and micrococcal proportioning are: 2: 1;
Step 7, fermentation, air-dry: postvaccinal duck embryo to be sent into the sealed fermenting room that can control humiture and carries out fermented air-dried;
Step 8, desalination, except raw meat: the duck embryo after air-dry is soaked desalination 2-5 hour in clear water, the duck embryo of desalination, in 100 DEG C of boiling water, 1 ~ 3min is scalded in leaching, and leaching is scalded in process hand basket to carry and fallen 2 ~ 3 times;
Step 9, slaking: add clear water in cooking pot, every 100Kg clear water adds white wine 0.1 ~ 0.3Kg, ginger 0.3 ~ 0.5Kg, green onion 0.3 ~ 0.5Kg, Chinese prickly ash 0.1 ~ 0.2Kg, anistree 0.1 ~ 0.2Kg, duck under duck embryo boiling water, boils latter 95 DEG C and simmers 50 ~ 60min, carries continuously and fall 3 times when cooking pot hand basket enters pot, carry again in boiling process and fall 2 ~ 3 times, so that thermally equivalent;
Step 10, cooling, vacuum packaging, sterilization: slaking after fermentation duck enters chilling room cooling, cool time, 20 ~ 30min, used vacuum composite transparent packaging bag or packaging of aluminium foil bag after cooling, vacuum is-0.1KPa, gets product after adding the cooling of compression Air Reverse pressure after 121 DEG C of high temperature sterilizations, 20min.
Claims (6)
1. to ferment the processing method of duck, it is characterized in that: said method comprising the steps of:
Step one, chooses fresh complete clean thorax light duck, removes remaining blood, lung, the residual hair of duck inside and outside, and inside and outside clean rear taking-up drains away the water;
Step 2, fries salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g, poured into together in pot by these materials, constantly stir-fry, temperature controls at 95 ~ 100 DEG C;
Step 3, endure halogen: according to salt with water quality than 8: 100, joined by salt in boiling water, the salinity of halogen soup controls at 20 ~ 23 Baume degrees, the halogen soup of 100kg, add 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly will remove the offscum above halogen soup, for subsequent use when the concentration of the old halogen of adjustment waits for that halogen soup naturally cools to below 20 DEG C in time;
Step 4, dry-salt: to be placed on by the clean light duck drained away the water and to pickle on operating desk, grab stir-fry salt and be sprinkled into inner chamber rolling evenly, then wipe salt down leg, dried meat and whole body body surface, leg and dried meat are rubbed in emphasis wiping;
Step 5, wet salting: multiple halogen pond poured into by saltwater brine step 3 configured, saltwater brine amount accounts for the half in multiple halogen pond, if dry-salt good duck embryo salt surfactant is more, available a small amount of clear water rinsing, after the clean thick gravy of drop, duck embryo is put into multiple halogen pond and is added a cover below duck embryo immersed in liquid level is pickled, and drains away the water after duck embryo being cleaned in cold water after pickling end the salinity of surfaces externally and internally;
Step 6, inoculation: the compound meat special bacteria adopting lactic acid bacteria and micrococcus luteus to make, adds in warm water, then add a little salt and glucose activation 30 ~ 60 minutes, the bacterium liquid after activation is sprayed on uniformly the surfaces externally and internally of duck embryo;
Step 7, fermentation, air-dry: postvaccinal duck embryo is sent into upper hanger in fermenting cellar fermented air-dried, fermenting cellar temperature controls at 10 DEG C ~ 15 DEG C; Relative humidity controls at 50% ~ 60%RH, and the time is 7 ~ 9 days, during air-drying maturation, and the dehydration of duck body is to 20%;
Step 8, desalination, except raw meat: the duck embryo after air-dry is soaked desalination 2-5 hour in clear water, the duck embryo of desalination, in 100 DEG C of boiling water, 1 ~ 3min is scalded in leaching, and leaching is scalded in process hand basket to carry and fallen 2 ~ 3 times;
Step 9, slaking: add clear water in cooking pot, every 100kg clear water adds white wine 0.1 ~ 0.3kg, ginger 0.3 ~ 0.5kg, green onion 0.3 ~ 0.5kg, Chinese prickly ash 0.1 ~ 0.2kg, anistree 0.1 ~ 0.2kg, duck under duck embryo boiling water, boils latter 95 DEG C and simmers 50 ~ 60min, carries continuously and fall 3 times when cooking pot hand basket enters pot, carry again in boiling process and fall 2 ~ 3 times, so that thermally equivalent;
Step 10, cooling, vacuum packaging, sterilization: slaking after fermentation duck enter chilling room cooling, cool time 20 ~ 30min, with vacuum composite transparent packaging bag or packaging of aluminium foil bag after cooling, vacuum is-0.1KPa, 121 DEG C of high temperature sterilizations, gets product after adding the cooling of compression Air Reverse pressure after 20min.
2. the processing method of fermentation duck according to claim 1, is characterized in that: the sealed fermenting room that the duck embryo described in step 7 can control humiture is carried out fermented air-dried, is provided with ceiling fan and air-cooled ducted air conditioner in fermenting cellar.
3. the processing method of a kind of duck of fermenting according to claim 2, is characterized in that: in step 7, fermenting cellar temperature controls at 10 DEG C ~ 15 DEG C; Relative humidity controls at 50% ~ 60%RH, and fermentation, air-dry time are 7 ~ 9 days.
4. the processing method of a kind of duck of fermenting according to claim 3, is characterized in that: in step 4 dry-salt processed time, the duck salt adding amount 70g of every 1.5kg, pickles 8 ~ 10 hours by 0 ~ 10 DEG C; 10 ~ 25 DEG C, pickle 5 ~ 6 hours; More than 25 DEG C, pickle 2 ~ 3 hours.
5. the processing method of a kind of duck of fermenting according to claim 3, is characterized in that: in step 5 during wet salting, 0 ~ 10 DEG C, pickles 40 ~ 70 hours; 10 ~ 25 DEG C, pickle 24 hours; More than 25 DEG C, pickle 12 ~ 16 hours.
6. the processing method of a kind of duck of fermenting according to claim 3, is characterized in that: in step 6, inoculation adopts the compound meat special bacteria that lactic acid bacteria and micrococcus luteus are made, and lactic acid bacteria and micrococcal proportioning are: 2: 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104970388B (en) * | 2015-07-07 | 2018-05-25 | 成都大学 | A kind of processing method of fermented air-dried pressed salted duck |
| CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
| CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
| CN108523014A (en) * | 2018-03-19 | 2018-09-14 | 江苏农牧科技职业学院 | Maotai-flavor Gairino maschato processing method |
| CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
| CN115624144A (en) * | 2022-10-18 | 2023-01-20 | 安徽省农业科学院农产品加工研究所 | Poultry meat marinating production line and poultry meat marinating method |
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| CN101036521A (en) * | 2007-03-04 | 2007-09-19 | 危贵茂 | Fermented salted duck and the technique for preparing the same |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN102919870A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Production and processing method for saline geese |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036521A (en) * | 2007-03-04 | 2007-09-19 | 危贵茂 | Fermented salted duck and the technique for preparing the same |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN102919870A (en) * | 2012-11-19 | 2013-02-13 | 江苏馋神集团有限公司 | Production and processing method for saline geese |
Non-Patent Citations (1)
| Title |
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| 《发酵鸭现代加工工艺及质量控制》;杨士章等;《安徽农业科学》;20121231;第40卷(第12期);第7375-7376,7379页 * |
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