CN103653025A - Processing method of duck wing with tea taste - Google Patents

Processing method of duck wing with tea taste Download PDF

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CN103653025A
CN103653025A CN201310731892.8A CN201310731892A CN103653025A CN 103653025 A CN103653025 A CN 103653025A CN 201310731892 A CN201310731892 A CN 201310731892A CN 103653025 A CN103653025 A CN 103653025A
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duck wing
tea
duck
wing
processing method
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CN103653025B (en
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刘光明
刘加聪
张其标
曹敏杰
卢浩
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Jimei University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Tea And Coffee (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

A processing method of a duck wing with a tea taste relates to poultry food processing and comprises the following steps: 1) defrosting a frozen duck wing in a defrosting tank, and sequentially performing cleaning and dripping; 2) placing the dripped duck wing in a pre-boiling solution to boil; 3) placing the duck wing subjected to the processing in the step 2) in a briny tea sousing solution to souse; 4) placing the soused duck wing in a halogen soup to perform halogen processing; 5) spreading and cooling a product obtained in the step 4) via the halogen processing to the room temperature, and then packing the product; 6) sterilizing and cooling the packed product, wiping surface moisture and quickly transferring the product to a warehouse. Since red tea is adopted for processing the duck wing, the developed duck wing with the tea taste is rich in nutrition and unique in taste, and not only increases the form of the duck meat products, but also explores a new way of the comprehensive utilization of tea. The duck wing with the tea taste reserves the nutritious ingredients of the duck wing, meanwhile has effective substances including tea polyphenol and the like, and has unique tea aroma and unique tea colour and luster. The processing method of the duck wing with the tea taste is easy to operate, low in cost, and can achieve mass production.

Description

A kind of processing method of tea flavour duck wing
Technical field
The present invention relates to bird food processing, especially relate to a kind of processing method of tea flavour duck wing.
Background technology
In recent years, the output of China's duck product increases rapidly, within 2012, duck product yield reaches 4,500,000 tons, account for 67% of whole world total amount, duck producing country (Wang Baowei the biggest in the world, Han Haina. China's aquatic bird product processing status and development trend [C]. the 5th Chinese aquatic bird development conference proceedings, 2013:39-44).Duck is the healthy meat that a kind of protein content is high, fat content is low, and contains abundant folic acid, B family vitamin and vitamin E, has higher nutritive value.The protein content 16%～25% of edible part wherein, content far above protein in poultry meat, can meet people to the requirement of high-quality protein (Olayiwola Adeola.Review of research in duck nutrient utilization[J] .International Journal ofPoultry Science, 2006,5 (3): 201-218).Duck wing is motive position, and muscle is many, meat is tight, delicious flavour, and a variety of styles of cooking have the delicacies of duck wing, as boiled salted duck wing, braised duck with brown sauce wing, Cantonese spicy duck wings, Duck Wings Seasoned with Soy Sauce etc.In recent years, spicy duck wings, Duck Wings Seasoned with Soy Sauce etc. had strided forward the ranks of leisure food, became one snacks that people like.
China is duck consumption and big trading nation, but the production and processing of Duck Products exists small scale, product class not enough on an equal basis, most sauce spiced and stewed food still rests on the traditional properties aspects such as salt solution, braised in soy sauce, pungent, sootiness, and strengthening research and development new product dynamics is one of effective measures that promote this industry development.Meanwhile, Fujian is the large province of tealeaves, and major product has black tea, oolong tea, blue or green tea, white tea etc.Black tea is rich in the various nutrient elements such as Tea Polyphenols, carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate.Fujian black tea is polyphenols generation chemical reaction produce the compositions such as theaflavin, thearubigin during the fermentation, its fragrance obviously increases, thereby give the distinctive color of black tea (He Hongzhou. Fujian time black tea innovative technology research [D]. University Of Agriculture and Forestry In Fujian, 2012).
The smoked duck that Chinese patent CN101584482A discloses a kind of smoked duck manufacture craft and makes, its production stage is as follows: pickle (1): appropriate salt is rubbed with the hands into clean thorax duck duck body, added appropriate green onion, ginger, by batching, pickle; Wherein, batching comprises: vanilla, tsaoko, Chinese prickly ash and fennel seeds; (2) scald skin: with 90 degree left and right water loggings, scald duck body; (3) embryo that dries in the air: duck is placed on to shady and cool ventilation place, dries surface; (4) smoke: duck is hung into censer and smoked, be the smoked duck of making.The method adopts sootiness mode to make smoked duck, and smoked products can stimulate people's oral cavity, and sootiness process produces the harmful substances such as 3,4-BaP, should not eat more.
Summary of the invention
The object of the present invention is to provide a kind of processing method of tea flavour duck wing.
The present invention includes following steps:
1) freezing duck wing is put in the pond that thaws and is thawed, draining after cleaning;
2) the duck wing after step 1) draining being put into the liquid of precooking boils;
3) by step 2) the duck wing that obtains puts into salt tea pickling liquid and pickles;
4) the duck wing after pickling is put into halogen soup stew in soy sauce;
5) by the product spreading for cooling after step 4) stew in soy sauce to room temperature, then pack;
6) by cooling after the product sterilization after packing, send into rapidly warehouse after drying surface moisture.
In step 1) in, described freezing duck wing preferably selects that surface has no mechanical damage, the freezing duck wing of pollution-free, free from extraneous odour; The described available water of thawing is thawed, and the time of thawing can be 2～6h; Described draining is preferably placed in porose container draining, and drop is to not outwards infiltration of raw material.
In step 2) in, described in the raw material by mass percentage of liquid of precooking form and can be old ginger 1%～3%, vinegar 0.2%～0.5%, surplus is water; The preparation method of the described liquid of precooking can be: old ginger is added to water boil 15～30min, then add vinegar, the liquid of must precooking; The mass ratio of described duck wing and the liquid of precooking can be 1: (3～6); The described time of boiling can be 2～5min.
In step 3) in, described salt tea pickling liquid raw material composition by mass percentage can be black tea 2%～3%, salt 0.5%～2%, and surplus is water; The preparation method of described salt tea pickling liquid can be: black tea, with salt and water boil 5～20min, is obtained to salt tea pickling liquid after filtration; The mass ratio of described duck wing and salt tea pickling liquid can be 1: (3～6); Described condition of pickling can be: at temperature <12 ℃, pickle 6～12h, every 2～4h upset once.
In step 4) in, described halogen soup raw material by mass percentage forms duck trunk 5%～10%, ginger 0.5%～2%, salt 0.5%～2%, monosodium glutamate 0.5%～1%, anise 0.2%～0.5%, fennel seeds 0.2%～0.5%, Chinese prickly ash 0.2%～0.5%, the black tea 1%～2% that can be duck wing or the internal organ of decaptitating, and surplus is water; The preparation method of described halogen soup can be: the duck trunk of duck wing or the internal organ of decaptitating and ginger are added after water boil 4～6h, filter, then add salt, monosodium glutamate, anise, fennel seeds and Chinese prickly ash, boil after 1～2.5h, filter, finally add black tea to boil 20～40min, obtain halogen soup; In preparation process, preferably every 0.5～1h, add 3%～6% water; Describedly duck wing after pickling is put into halogen soup stew in soy sauce preferably the duck wing of pickling is put into the halogen soup stew in soy sauce that keeps fluidized state; The mass ratio of described duck wing and halogen soup is 1: (6～10), and the time of stew in soy sauce can be 30～35min; Reusable 10～20 times of halogen soup, the halogen soup after first use preferably adds 0.3%～1% salt, 0.1%～0.5% monosodium glutamate and 30%～60% water by material quality ratio at every turn.
In step 5) in, described product spreading for cooling to room temperature is preferably under low-temperature aeration environment product spreading for cooling to room temperature; Described packing can adopt vacuum packaging, and vacuum-packed condition can be and vacuumizes 30～50s, heat-sealing 2～4s, and it is neat that sealing part is wanted.
In step 6) in, described sterilization can adopt back-pressure sterilization, and the temperature of sterilization can be 110 ℃, and the time of sterilization can be 10～20min, and the pressure of back-pressure can be 0.2MPa; The described cooling time can be 10～15min.
The present invention has following outstanding advantages:
Key of the present invention is successfully black tea to be applied in duck wing process, develops a kind of tea flavour duck wing goods.The present invention is applied to black tea in duck wing processing, to develop tea flavour duck wing nutritious, unique flavor, has not only enriched the form of popular colony consumption Duck Products, and has opened up new way for the comprehensive utilization of tealeaves.The present invention in the production process of tea flavour duck wing, adopt precook in short-term, the processing such as salt tea low-temperature salting, stew in soy sauce and sterilization, product, when keeping duck wing nutritional labeling, has been given the effect materials such as Tea Polyphenols, and has been formed tea smell and the color and luster of product uniqueness.For producing sauce halogen food, the feature such as that the present invention has is easy to operate, cost is low, can accomplish scale production.
Accompanying drawing explanation
Fig. 1 be embodiment 1 through 3min precook, 2.0% salt tea pickles the duck wing product after 6h processes.
Fig. 2 be embodiment 2 through 3min precook, 2.0% salt tea pickles the duck wing product after 12h processes.
Fig. 3 be embodiment 2 through 3min precook, 2.0% salt tea pickles the duck wing product after 12h, stew in soy sauce 30min process.
Fig. 4 be embodiment 3 through 3min precook, 3.0% salt tea pickles the duck wing product after 12h, stew in soy sauce 35min process.
Fig. 5 be embodiment 2 through 3min precook, 2.0% salt tea pickles the duck wing product after 12h, stew in soy sauce 30min, vacuum packaging, sterilization processing.
Fig. 6 is assay-progallin A calibration curve of Tea Polyphenols in tea flavour duck wing product.
The specific embodiment
The invention will be further described in connection with accompanying drawing for embodiment below.
The processing method of 1 one kinds of tea flavour duck wings of embodiment (2.0% salt tea is pickled 6h, stew in soy sauce 30min):
(1) thaw and draining: choose about 2000g duck wing, require the damage of surface inorganic tool, pollution-free, free from extraneous odour; Freezing duck wing is put in and thaws in pond, uses water thawing 2h; The surface contaminants of duck wing after thawing and watery blood etc. are cleaned up; Be placed in porose container draining, drop is to not outwards infiltration of raw material;
(2) precook in short-term: prepare the liquid (water 10L, 100g old ginger boil 20min, then add 50ml vinegar) of precooking; Duck wing is put into the liquid of precooking in short-term and boil 3min, remove offscum, clot etc.;
(3) low-temperature salting: prepare salt tea pickling liquid (water 10L, 200g black tea, 100g salt, boil 10min, filters), the duck wing after precooking is in short-term put into pickling liquid, be placed under 4 ℃ of conditions and pickle 6h, every 2h upset once;
(4) stew in soy sauce: (water 20L, 2000g duck wing, 200g ginger, boil rear maintenance boiling 5h, and solids is filtered with strainer to prepare halogen soup; Add the spices such as 200g salt, 100g monosodium glutamate, 50g anise, 50g fennel seeds, 50g Chinese prickly ash, boiling 1.5h, filters; Add 200g black tea boiling 20min, can be made into halogen soup; In whole preparation process, every 0.5～1h, add 1L water), the duck wing after pickling is put into halogen soup stew in soy sauce 30min;
(5) spreading for cooling and packing: under low-temperature aeration environment by product spreading for cooling to room temperature; Product after spreading for cooling is packed in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted;
(6) sterilization: adopt back-pressure sterilization, 110 ℃ of sterilization temperatures, time 15min, back-pressure pressure 0.2Mpa, cool time 10min; After drying surface moisture, send into rapidly 25 ℃ of following warehouses.
The processing method of 2 one kinds of tea flavour duck wings of embodiment (2.0% salt tea is pickled 12h, stew in soy sauce 30min):
(1) thaw and draining: choose about 2000g duck wing, require the damage of surface inorganic tool, pollution-free, free from extraneous odour; Freezing duck wing is put in and thaws in pond, uses water thawing 2h; The surface contaminants of duck wing after thawing and watery blood etc. are cleaned up; Be placed in porose container draining, drop is to not outwards infiltration of raw material;
(2) precook in short-term: prepare the liquid (water 10L, 100g old ginger boil 20min, then add 50ml vinegar) of precooking; Duck wing is put into the liquid of precooking in short-term and boil 3min, remove offscum, clot etc.;
(3) low-temperature salting: prepare salt tea pickling liquid (water 10L, 200g black tea, 100g salt, boil 10min, filters), the duck wing after precooking is put into pickling liquid, be placed under 4 ℃ of conditions and pickle 12h, every 3h upset once;
(4) stew in soy sauce: first by material quality than adding 20g salt, 10g monosodium glutamate, 1L water to boil in the halogen soup of embodiment 1, the duck wing after pickling is put into halogen soup stew in soy sauce 30min;
(5) spreading for cooling and packing: under low-temperature aeration environment by product spreading for cooling to room temperature; Product after spreading for cooling is packed in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted;
(6) sterilization: adopt back-pressure sterilization, 110 ℃ of sterilization temperatures, time 15min, back-pressure pressure 0.2Mpa, cool time 10min; After drying surface moisture, send into rapidly 25 ℃ of following warehouses.
The processing method of 3 one kinds of tea flavour duck wings of embodiment (3.0% salt tea is pickled 12h, stew in soy sauce 35min):
(1) thaw and draining: choose about 2000g duck wing, require the damage of surface inorganic tool, pollution-free, free from extraneous odour; Freezing duck wing is put in and thaws in pond, uses water thawing 2h; The surface contaminants of duck wing after thawing and watery blood etc. are cleaned up; Be placed in porose container draining, drop is to not outwards infiltration of raw material;
(2) precook in short-term: prepare the liquid (water 10L, 100g old ginger boil 20min, then add 50ml vinegar) of precooking; Duck wing is put into the liquid of precooking in short-term and boil 3min, remove offscum, clot etc.;
(3) low-temperature salting: prepare salt tea pickling liquid (water 10L, 300g black tea, 100g salt, boil 10min, filters), the duck wing after precooking is put into pickling liquid, be placed under 4 ℃ of conditions and pickle 12h, every 3h upset once;
(4) stew in soy sauce: first by material quality than adding 20g salt, 10g monosodium glutamate, 1L water to boil in the halogen soup of embodiment 2, the duck wing after pickling is put into halogen soup stew in soy sauce 35min;
(5) spreading for cooling and packing: under low-temperature aeration environment by product spreading for cooling to room temperature; Product after spreading for cooling is packed in combined package bag by specification, vacuum packaging (vacuumizing 40s, heat-sealing 3s), it is neat that sealing part is wanted;
(6) sterilization: adopt back-pressure sterilization, 110 ℃ of sterilization temperatures, time 15min, reaction pressure 0.2Mpa, cool time 10min; After drying surface moisture, send into rapidly 25 ℃ of following warehouses.
Below provide the polyphenol content of progallin A colorimetric method for determining tea flavour duck wing product:
(1) reagent: tartaric acid ferrous solution (ferrous sulfate 1.0g, sodium potassium tartrate tetrahydrate 5.0g, be dissolved in water and be settled to 1L); PBS (a. disodium phosphate soln: sodium hydrogen phosphate 23.877g, is dissolved in water and is settled to 1L; B. potassium dihydrogen phosphate: 110 ℃ of potassium dihydrogen phosphate 9.078g of drying 2h, are dissolved in water to 1L; Get a liquid 85ml and b liquid 15ml mixes and obtain PBS, pH7.5); Progallin A standard liquid (the progallin A 0.5g of 100 ℃ of dry 1h adds pure water and dissolves and be settled to 1000ml);
(2) drafting of calibration curve: draw 0.5mg/ml progallin A standard liquid (0,0.02,0.05,0.1,0.2,0.4,0.8ml, be equivalent to containing progallin A 0,0.01,0.025,0.05,0.20,0.20,0.40mg) in color-comparison tube, tartarize ferrous solution 2ml, adds phosphate buffer to 5ml, add water to 10ml, in 535nm place, measure absorbance, drawing standard curve;
(3) sample determination: accurately take through smashing uniform duck wing sample 2.0g to pieces in 50ml beaker, add 30ml boiling water to dissolve, wash and be settled to 100ml, with Filter paper filtering, discard after initial filtrate and collect and make test liquid.Draw 1ml in color-comparison tube, tartarize ferrous solution 2ml, adds phosphate buffer to 5ml, adds water to 10ml, measures absorbance in 535nm place;
(4) calculate: Tea Polyphenols (%)=C * 1.5 * 100/ (m * V/100 * 1000)
In formula, C is calibration curve content (mg), and m is for taking sample quality (g), and V gets volume (ml) for drawing sample, and 1.5 is Tea Polyphenols conversion coefficient.
In technical scheme of the present invention, adopt following manufacture craft: thaw with draining, precook in short-term, low-temperature salting, stew in soy sauce, spreading for cooling and packing, sterilization.In process of the present invention, inventor did following experiment to tealeaves addition, stew in soy sauce time, sterilization mode in pickling liquid:
Test the impact of tealeaves addition on duck wing product sensory index in a pickling liquid: experimental result shows, tealeaves addition tea smell of product lower than 2.0% time is lighter, and taste is not enough; Product tea smell is denseer more than 3.0% time, yet products taste is slightly astringent, affects consumer's mouthfeel; It is 2.0～3.0% comparatively suitable that tealeaves addition is controlled at.
In pickling liquid tealeaves addition on the impact of duck wing product sensory index referring to table 1.
Table 1
Figure BDA0000447518640000061
Test the impact of two stew in soy sauce times on duck wing product sensory index: experimental result shows, the stew in soy sauce time during lower than 30min product meat tight, in mouthfeel, still have fishy smell and tea smell slightly light; The stew in soy sauce time, more than 35min, can cause the obvious broken skin of the product apex of the wing, affects the integrality of product appearance; It is comparatively suitable that the stew in soy sauce time is controlled at 30～35min.
The stew in soy sauce time on the impact of duck wing product sensory index referring to table 2.
Table 2
Figure BDA0000447518640000062
Test the impact of three sterilization modes on duck wing product quality: in order to guarantee the shelf life of product, the sterilization key link that is absolutely necessary.Experimental result shows, although the mode of 121 ℃ of traditional sterilization 15min can guarantee the security of product, easily causes product quality that serious change (quality is soft rotten, nonelastic) occurs; 95 ℃ of sterilization 35min of pasteurize mode, though guaranteed to a great extent quality and the mouthfeel of product, the total plate count of placing under 37 ℃ of conditions the 3rd day just surpasses national standard (<8 * 10 of stewed meat products 4).110 ℃ of sterilization 15min that adopt, can not only guarantee shelf life of products, and keep to a certain extent quality and the tea smell of product, and implement relatively simple, consider and select this sterilization mode comparatively suitable.
Table 3
Figure BDA0000447518640000063
Sterilization mode on the impact of duck wing product quality referring to table 3.
Table 4
The polyphenol content of embodiment 1～3 tea flavour duck wing product is referring to table 4.

Claims (10)

1. a processing method for tea flavour duck wing, is characterized in that comprising the following steps:
1) freezing duck wing is put in the pond that thaws and is thawed, draining after cleaning;
2) the duck wing after step 1) draining being put into the liquid of precooking boils;
3) by step 2) the duck wing that obtains puts into salt tea pickling liquid and pickles;
4) the duck wing after pickling is put into halogen soup stew in soy sauce;
5) by the product spreading for cooling after step 4) stew in soy sauce to room temperature, then pack;
6) by cooling after the product sterilization after packing, send into rapidly warehouse after drying surface moisture.
2. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 1) in, described freezing duck wing selects that surface has no mechanical damage, the freezing duck wing of pollution-free, free from extraneous odour.
3. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 1) in, described in thaw with water thawing, the time of thawing can be 2～6h; Described draining is preferably placed in porose container draining, and drop is to not outwards infiltration of raw material.
4. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 2) in, described in the liquid raw material by mass percentage of precooking consist of old ginger 1%～3%, vinegar 0.2%～0.5%, surplus is water; The preparation method of the described liquid of precooking can be: old ginger is added to water boil 15～30min, then add vinegar, the liquid of must precooking; The mass ratio of described duck wing and the liquid of precooking can be 1: (3～6); The described time of boiling can be 2～5min.
5. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 3) in, described salt tea pickling liquid raw material by mass percentage consists of black tea 2%～3%, salt 0.5%～2%, and surplus is water; The preparation method of described salt tea pickling liquid can be: black tea, with salt and water boil 5～20min, is obtained to salt tea pickling liquid after filtration.
6. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 3) in, the mass ratio of described duck wing and salt tea pickling liquid is 1: (3～6); Described condition of pickling can be: at temperature <12 ℃, pickle 6～12h, every 2～4h upset once.
7. a kind of processing method of tea flavour duck wing as claimed in claim 1, it is characterized in that in step 4) in, described halogen soup raw material by mass percentage consists of duck trunk 5%～10%, ginger 0.5%～2%, salt 0.5%～2%, monosodium glutamate 0.5%～1%, anise 0.2%～0.5%, fennel seeds 0.2%～0.5%, Chinese prickly ash 0.2%～0.5%, the black tea 1%～2% of duck wing or the internal organ of decaptitating, and surplus is water; The preparation method of described halogen soup can be: the duck trunk of duck wing or the internal organ of decaptitating and ginger are added after water boil 4～6h, filter, then add salt, monosodium glutamate, anise, fennel seeds and Chinese prickly ash, boil after 1～2.5h, filter, finally add black tea to boil 20～40min, obtain halogen soup; In preparation process, preferably every 0.5～1h, add 3%～6% water.
8. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 4) in, it is described that duck wing after pickling is put into halogen soup stew in soy sauce is that the duck wing of pickling is put into the halogen soup stew in soy sauce that keeps fluidized state; The mass ratio of described duck wing and halogen soup is 1: (6～10), and the time of stew in soy sauce can be 30～35min; Reusable 10～20 times of halogen soup, the halogen soup after first use preferably adds 0.3%～1% salt, 0.1%～0.5% monosodium glutamate and 30%～60% water by material quality ratio at every turn.
9. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 5) in, described product spreading for cooling to room temperature be under low-temperature aeration environment by product spreading for cooling to room temperature; Described packing can adopt vacuum packaging, and vacuum-packed condition can be and vacuumizes 30～50s, heat-sealing 2～4s, and it is neat that sealing part is wanted.
10. a kind of processing method of tea flavour duck wing as claimed in claim 1, is characterized in that in step 6) in, described sterilization adopts back-pressure sterilization, and the temperature of sterilization can be 110 ℃, and the time of sterilization can be 10～20min, and the pressure of back-pressure can be 0.2MPa; The described cooling time can be 10～15min.
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CN104522697A (en) * 2015-01-20 2015-04-22 福建正味生物科技有限公司 Method for processing meat marinated products
CN104643125A (en) * 2015-03-16 2015-05-27 周兵兵 Processing method of duck wings
CN104856071A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Tea-fragrant duck feet processing method
CN107874147A (en) * 2017-12-11 2018-04-06 江苏香道食品有限公司 A kind of spicy duck wings processing method for reducing content of nitrite
CN107981238A (en) * 2017-12-11 2018-05-04 江苏香道食品有限公司 A kind of processing method of Cold spiced duck neck
CN108041474A (en) * 2017-12-11 2018-05-18 江苏香道食品有限公司 A kind of processing method of flavor Cold spiced duck neck
CN108041475A (en) * 2017-12-11 2018-05-18 江苏香道食品有限公司 A kind of processing method of flavor spicy duck wings
CN109998045A (en) * 2019-04-04 2019-07-12 合肥工业大学 A kind of method of biogenic amine in reduction boiled salted duck
CN110353148A (en) * 2019-07-22 2019-10-22 上海天弩食品有限公司 A kind of duck food and preparation method thereof
CN110403146A (en) * 2019-09-09 2019-11-05 贵州省湄潭县永兴徐陈板鸭有限公司 A kind of processing technology of black tea pressed salted duck
CN110692936A (en) * 2019-11-21 2020-01-17 安徽万礼食品有限责任公司 Processing technology of spiced pig ears

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