CN103349295A - Seasoned duck and production process thereof - Google Patents
Seasoned duck and production process thereof Download PDFInfo
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- CN103349295A CN103349295A CN2013102627696A CN201310262769A CN103349295A CN 103349295 A CN103349295 A CN 103349295A CN 2013102627696 A CN2013102627696 A CN 2013102627696A CN 201310262769 A CN201310262769 A CN 201310262769A CN 103349295 A CN103349295 A CN 103349295A
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- stewed duck
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Abstract
The invention discloses seasoned duck and a production process of the seasoned duck. The production process comprises the following steps of taking a duck as a raw material; freezing the duck for 5-10 hours at -30 to -20 DEG C; carrying out unfreezing and cleaning; carrying out pickling for 3-6 hours, wherein auxiliary materials for pickling comprise the following components in percentage by weight: 1-5 wt% of white sugar, 1-4 wt% of table salt, 0.05-0.2 wt% of white wine, 2-7 wt% of fragrance material and the balance of water; carrying out air drying for 24-56 hours at 55 to 60 DEG C; carrying out vacuum packaging; and carrying out disinfecting for 20-40 minutes at 100 to 130 DEG C, so as to obtain the seasoned duck. According to the seasoned duck and the production process, the production process is simple, the sterilization is thorough, the loss of nutritional ingredients is little, and the produced seasoned duck is tough and chewy in meat, delicious and fresh in taste, unique in flavor and relatively long in quality guarantee period and is agreeably mellow.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of stewed duck with bean sauce and production technology thereof.
Background technology
Contain a large amount of B family vitamins, vitamin E, nicotinic acid, low melting point aliphatic acid and protein in the duck, and fat content is low, so that duck has is anti-ageing; easy to digest; resist the inflammations such as athlete's foot, neuritis, and the heart disease patient is had protective effect, be loved by the people.The preparation method of duck is varied, can boil, and can boil in a covered pot over a slow fire, but frying can be braised in soy sauce etc.
Stewed duck with bean sauce is because of its aquatic foods, perfume (or spice), fertilizer, tender, salty comfortable mouthful, be loved by the people, and present commercially available stewed duck with bean sauce taste is single, it is not thorough to sterilize, and does not satisfy people's consumption demand, how to prepare a kind of special taste, green health, long shelf-life and the stewed duck with bean sauce thoroughly of sterilizing become people and want the technical problem that solves.
Summary of the invention
The present invention has gone out a kind of stewed duck with bean sauce and production technology thereof, and this production technology is simple, and sterilization is thorough, and nutriment runs off few, the stewed duck with bean sauce special taste of preparation, and green health, the time of guaranteeing the quality is longer.
A kind of production technology of stewed duck with bean sauce comprises the steps:
S1, get duck as raw material;
S2, with duck under-30～-20 ℃ of temperature, freeze the system 5～10 hours;
S3, thaw, clean;
S4, pickled 3～6 hours, the batching of pickling comprises according to percentage by weight: 1～5wt% white sugar, 1～4wt% salt, 0.05～0.2wt% liquor, 2～7wt% spice, surplus are water;
S5, under 50～65 ℃ of temperature air-dry 24～56 hours;
S6, vacuum packaging;
S7, under 100～130 ℃ of temperature, sterilized 20～40 minutes and get final product.
Described, after S7, also comprise: S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
In S4, described spice comprises anise and cassia bark at least.
In S5, air-dry temperature: 55～60 ℃, air-dry time: 35～45 hours.
In S5, air-dry temperature is 58 ℃, and air-dry time is 40 hours.
In S7, sterilisation temp: 115～125 ℃, disinfecting time: 25～35min.
In S7, sterilisation temp: 121 ℃, disinfecting time: 30min.
A kind of stewed duck with bean sauce adopts the production technology of above-mentioned stewed duck with bean sauce to produce.
Among the present invention, stewed duck with bean sauce manufacture process is simple, convenient operation; Air-dry processing, stewed duck with bean sauce time of guaranteeing the quality is long; Vacuum packaging and high-temperature sterilization, sterilization are thoroughly; The short time high temperature heat treatment technics can keep nutritional labeling greatly.Stewed duck with bean sauce prepares material and comprises duck, white sugar, salt, liquor, spice, and the stewed duck with bean sauce of preparation is difficult for corrupt, and the meat chewiness is mellow oiliness, and fragrant delicate flavour is beautiful.
Description of drawings
Fig. 1 is the schematic flow sheet of a kind of production technology of stewed duck with bean sauce among the present invention.
The specific embodiment
As shown in Figure 1, Fig. 1 is the schematic flow sheet of a kind of production technology of stewed duck with bean sauce among the present invention.
With reference to Fig. 1, the production technology of a kind of stewed duck with bean sauce that the present invention proposes comprises the steps:
S1, get duck as raw material;
S2, with duck under-30～-20 ℃ of temperature, freeze the system 5～10 hours;
S3, thaw, clean;
S4, pickled 3～6 hours, the batching of pickling comprises according to percentage by weight: 1～5wt% white sugar, 1～4wt% salt, 0.05～0.2wt% liquor, 2～7wt% spice, surplus are water; Described spice comprises anise and cassia bark at least;
S5, under 50～65 ℃ of temperature air-dry 24～56 hours;
S6, vacuum packaging;
S7, under 100～130 ℃ of temperature, sterilized 20～40 minutes and get final product;
S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
Wherein, in S5, air-dry temperature is preferably 55～60 ℃, and more preferably 58 ℃, air-dry time is preferably 35～45 hours, more preferably 40 hours.In S7, sterilisation temp is preferably 115～125 ℃, and more preferably 121 ℃, disinfecting time is preferably 25～35min, more preferably 30min.
Below, by specific embodiment technical scheme of the present invention is elaborated.
Embodiment 1
S1, get duck as raw material;
S2, with duck under-30 ℃ of temperature, freeze the system 5 hours;
S3, thaw, clean;
S4, pickled 3 hours, the batching of pickling comprises according to percentage by weight: 1wt% white sugar, 1wt% salt, 0.2wt% liquor, 7wt% spice, surplus are water;
S5, under 50 ℃ of temperature air-dry 56 hours;
S6, vacuum packaging;
S7, under 100 ℃ of temperature the sterilization 40 minutes, obtain described stewed duck with bean sauce;
S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
Embodiment 2
S1, get duck as raw material;
S2, with duck under-20 ℃ of temperature, freeze the system 10 hours;
S3, thaw, clean;
S4, pickled 6 hours, the batching of pickling comprises according to percentage by weight: 5wt% white sugar, 4wt% salt, 0.05wt% liquor, 2wt% spice, surplus are water;
S5, under 65 ℃ of temperature air-dry 24 hours;
S6, vacuum packaging;
S7, under 130 ℃ of temperature the sterilization 20 minutes, obtain described stewed duck with bean sauce;
S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
Embodiment 3
S1, get duck as raw material;
S2, with duck under-25 ℃ of temperature, freeze the system 7 hours;
S3, thaw, clean;
S4, pickled 4.5 hours, the batching of pickling comprises according to percentage by weight: 3wt% white sugar, 2wt% salt, 0.1wt% liquor, 5wt% spice, surplus are water;
S5, under 55 ℃ of temperature air-dry 48 hours;
S6, vacuum packaging;
S7, under 121 ℃ of temperature the sterilization 30 minutes, obtain described stewed duck with bean sauce;
S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
The stewed duck with bean sauce meat chewiness of above embodiment preparation, mellow oiliness, fragrant delicate flavour is beautiful, special taste, sterilization is thorough, and the time of guaranteeing the quality is longer.
The above; only be the better specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; inventive concept according to technical scheme of the present invention is equal to replacement or change, all should be encompassed within protection scope of the present invention.
Claims (8)
1. the production technology of a stewed duck with bean sauce is characterized in that, comprises the steps:
S1, get duck as raw material;
S2, with duck under-30～-20 ℃ of temperature, freeze the system 5～10 hours;
S3, thaw, clean;
S4, pickled 3～6 hours, the batching of pickling comprises according to percentage by weight: 1～5wt% white sugar, 1～4wt% salt, 0.05～0.2wt% liquor, 2～7wt% spice, surplus are water;
S5, under 50～65 ℃ of temperature air-dry 24～56 hours;
S6, vacuum packaging;
S7, under 100～130 ℃ of temperature, sterilized 20～40 minutes and get final product.
2. the production technology of stewed duck with bean sauce according to claim 1 is characterized in that, also comprises after S7: S8, with described stewed duck with bean sauce pack into outer packaging bag and the sealing.
3. the production technology of stewed duck with bean sauce according to claim 1 is characterized in that, in S4, described spice comprises anise and cassia bark at least.
4. the production technology of stewed duck with bean sauce according to claim 1 is characterized in that, in S5, air-dry temperature is 55～60 ℃, and air-dry time is 35～45 hours.
5. the production technology of stewed duck with bean sauce according to claim 1 is characterized in that, in S5, air-dry temperature is 58 ℃, and air-dry time is 40 hours.
6. the production technology of stewed duck with bean sauce according to claim 1 is characterized in that, in S7, sterilisation temp is 115～125 ℃, and disinfecting time is 25～35min.
7. the production technology of stewed duck with bean sauce according to claim 6 is characterized in that, in S7, sterilisation temp is 121 ℃, and disinfecting time is 30min.
8. a stewed duck with bean sauce is characterized in that, adopts the production technology of each described stewed duck with bean sauce among the claim 1-7 to produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102627696A CN103349295A (en) | 2013-06-27 | 2013-06-27 | Seasoned duck and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102627696A CN103349295A (en) | 2013-06-27 | 2013-06-27 | Seasoned duck and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103349295A true CN103349295A (en) | 2013-10-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102627696A Pending CN103349295A (en) | 2013-06-27 | 2013-06-27 | Seasoned duck and production process thereof |
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| CN (1) | CN103349295A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095247A (en) * | 2014-05-10 | 2014-10-15 | 安徽林苑农副食品有限公司 | Sauce duck and preparation method thereof |
| CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
-
2013
- 2013-06-27 CN CN2013102627696A patent/CN103349295A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095247A (en) * | 2014-05-10 | 2014-10-15 | 安徽林苑农副食品有限公司 | Sauce duck and preparation method thereof |
| CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
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Application publication date: 20131016 |