CN103892310A - 一种回方秘制香辣鸭脖及其加工方法 - Google Patents
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Abstract
本发明属于回医回药药膳养生和食品制造加工领域，公开了一种回方秘制香辣鸭脖，包括炖煮原料和秘制原料，每100kg鸭脖及其他原料的重量配比为：炖煮原料：辣椒600g~680g、大料260g~300g、花椒320g~400g、香砂150g~180g、茴香100g~120g、良姜80g~100g、白芷50g~60g、桂皮50g~60g、草果60g~100g、盐2000g~2500g；秘制原料：何首乌30g~33g、黑豆50g~60g、枸杞30g~35g、当归35g~38g、山楂35g~45g、黄芪35g~40g、熟地35g~38g、蜂蜜600g-660g；该加工方法包括：解冻、清洗、预煮、炖煮、烘干、斩切、腌制、内包装、真空封口、高温灭菌、冷却、检验、打码装箱、成品出库。通过本发明生产的回方秘制香辣鸭脖营养丰富、口味独特，口感鲜嫩，不添加任何防腐剂、添加剂，长久食用有益于生津化痰，补脾益气等，尤其符合清真饮食文化，深受回族群众的喜爱。
Description
技术领域：
本发明属于回医回药药膳养生和食品制造加工领域，具体涉及一种回方秘制香辣鸭脖的养生和休闲食品及其加工方法。
背景技术：
中华医药博大精深，恩泽五千年；中华美食源远流长，享誉海内外。药膳发源于我国传统的饮食和中医食疗文化，药膳是在中医学、烹饪学和营养学理论指导下，严格按药膳配方，将中药与某些具有药用价值的食物相配合，采用我国独特的饮食烹调技术和现代科学方法制作而成的具有一定色、香、味、形的美味食品。它是中国传统的医学知识与烹调经验相结合的产物，它既将药物作为食物，又将食物赋以药用，药借食力，食助药威，二者相辅相成，相得益彰；既具有较高的营养价值，又可防病治病、保健强身、延年益寿。由于药膳是一种特殊的食品，故在烹制方法上也有其特点，除了一般的食品烹制方法外，还要根据中药炮制理论来进行原料的处理。
回族医学是中国传统医学与阿拉伯－伊斯兰医学“东西合璧”的产物，在其漫长的发展过程中，形成了一套独特的民间疗法。回族人民善于烹调，喜欢精做食品，其重要的特点是 “药食同疗”、“寓药于食”，因此，在饮食上有民族的独特习惯，各种风味小吃独具风味、保健养生，如用麻油调入芒硝内服治疗便秘、食道炎、早期食道癌等，有通闭散结的作用等等。
鸭肉营养价值高，蛋白质含量高于牛羊肉，且其中的必需氨基酸含量也明显高于牛羊肉。其脂肪酸熔点低，且不饱和脂肪酸比例较高，易于消化。鸭肉中无机盐含量丰富，其中含有磷、钠、铁、钙、锌、铜，以及微量的硒、钴、钼、镁、铬等，是人类食物中微量元素的重要来源之一。此外，鸭肉中还含有大量维生素，尤其是含有丰富的B族维生素和维生素E，能有效抵抗脚气病，神经炎和多种炎症，还能抗衰老。鸭肉中含有较为丰富的烟酸，是构成人体内两种重要辅酶的成分之一，对心肌梗死等心脏疾病患者有保护作用。因此，在我国传统中医学，鸭肉性味甘、寒，有滋补、养胃、补肾、消水肿、止热痢、止咳止痰等功效。
目前，市场上各种鸭脖制品非常多，多采用香料腌制而成，如CN 102204690A发明专利公开的一种香辣味分割鸭休闲食品及其生产方法，其腌制原料由以下组分构成：分割鸭原料100份，咸味剂1.20~1.60份，甜味剂1.10~1.30份，除腥味0.30~0.50份，色素0.005~0.06份，防腐剂0.005份~0.06份和辣味料0.04~0.10份；卤制原料由以下组分构成：腌制分割鸭100份，甜味剂0.15~0.25份，鲜味剂0.005~0.80份，增香剂0.04~0.25份，增色剂0.005~0.02份和香料0.8~1.2份。其特点是该生产方法以分割鸭及附件为原料，生产工艺流程包括解冻、修整、滚揉、腌制、卤制、烘制、分割、拌制、真空包装、杀菌、漂洗和干燥；其产品气味鲜香浓郁，香辣适口，风味醇厚，具有香辣味产品独特的风味。随着人们生活水平的提高和生活品质的高需求，美味的休闲食品广受大众喜爱，而目前市场上的鸭制品口味单一，生产周期长，产品水分含量高，不易长期储藏等已不能满足消费者的需求，因此，根据鸭肉的特性和人们饮食习惯，开发一种具有药膳同源的食品，既满足人们的口感，又具有营养价值，具有保健、养生的休闲食品必将会受到消费者的青睐。
发明内容：
本发明的目的是提供一种口感鲜嫩、口味独特、营养丰富的回方秘制香辣鸭脖，长久食用可有益于生津化痰、补脾益气等。
本发明还提供一种融入回医回药传统药膳秘方而制作回方秘制香辣鸭脖的加工方法。
本发明解决其技术问题所采用的技术方案是：一种回方秘制香辣鸭脖，包括炖煮原料和秘制原料，每100kg鸭脖及其他原料的重量配比为：
炖煮原料：辣椒600g~680g、大料260g~300g、花椒320g~400g、香砂150g~180g、茴香100g~120g、良姜80g~100g、白芷50g~60g、桂皮50g~60g、草果60g~100g、盐2000g~2500g；
秘制原料：何首乌30g~33g、黑豆50g~60g、枸杞30g~35g、当归35g~38g、山楂35g~45g、黄芪35g~40g、熟地35g~38g、蜂蜜600g -660g。
本发明回方秘制香辣鸭脖的加工方法包括如下步骤：
S1：解冻：将冻品鸭脖拆包于低于15~28℃的流动自来水中解冻，以彻底化开软化为准；
S2：清洗：用15~28℃流动自来水对解冻后的鸭脖进行漂洗5~30min，以干净无杂质无血渍为准；
S3：预煮：将清洁干净的鸭脖转入已加热至90~100℃的蒸煮锅内，开水预煮5~15min；
S4：制汤、炖煮：采用牛骨头熬制清汤，加入至90~100℃的蒸煮汤锅内，然后将预煮好的鸭脖转入蒸煮汤锅内，加入按重量配比配制的炖煮原料，一起炖煮25~30min；
S5：烘干：将经过炖煮后的鸭脖置于温度为70~120℃的烘干机中，烘干15~30min，以表面干燥无水渍为准；
S5：斩切：将烘干后的鸭脖置入斩切机，斩切成1~5cm的小段；
S6：配制秘制原料：先将何首乌暴晒45天，黑豆隔水蒸煮备用，然后再将枸杞、当归、山楂、黄芪、熟地按重量配比加入定量的蜂蜜进行拌炒，搅拌制成秘制原料。
S7：腌制：将斩切好的小段鸭脖放入洁净的搅拌罐内，加入配制好的秘制原料，在15~28℃的条件下搅拌腌制2~6h，转速为20~60r/h；
S8：内包装：将腌制入味的小段鸭脖，按照每袋产品的规格分别装入相应包装袋内，以整洁无污染，计量准确为准；
S9：真空封口：将装袋好的鸭脖，放入自动真空机内进行真空15~20min，压力为0.5~0.035Mpa，完成真空处理后进行封口即得半成品；
S10：高温灭菌：将封口完成的半成品放入双联灭菌压力锅内，在温度105~120℃、压力0.8~1.2Mpa条件下，进行高温灭菌20~45min；
S11：冷却：将灭菌后的成品放入70~80℃的吹干机内吹干外包装水分，自然冷却至常温；
S12：检验：按照产品抽样规定检验该批次产品的灭菌情况等；
S13：打码装箱：将检验合格的产品打印生产日期、有效期等信息后，进行装箱包装；
S14：成品入库：将包装完好，标示完好的产品入库。
上述步骤S7所述的腌制过程中小段鸭脖与秘制原料的加入配比量为1:0.1~0.15。
本发明的有益效果：
（1）按照本发明的技术方案生产的回方秘制香辣鸭脖营养丰富、口味独特，口感鲜嫩，长久食用有益于生津化痰，补脾益气等。
（2）本发明的产品加工过程中不添加任何防腐剂、添加剂，采用超高温灭菌，与传统工艺相比较，优化了工艺流程，提高了生产自动化，从而使生产时间大大缩短，产品的良品率和生产效率大大提高。
附图说明：
图1是本发明生产回方秘制香辣鸭脖的工艺流程图。
具体实施方式：
下面结合具体实施例对本发明的技术方案作进一步说明，但不限定本发明的保护范围。
实施例1
回方秘制香辣鸭脖的配方，选择100kg鸭脖，其他原料的重量配比为：
（1）炖煮原料：辣椒600g~680g、大料260g~300g、花椒320g~400g、香砂150g~180g、茴香100g~120g、良姜80g~100g、白芷50g~60g、桂皮50g~60g、草果60g~100g、盐2000g~2500g。
（2）秘制原料：何首乌30g~33g、黑豆50g~60g、枸杞30g~35g、当归35g~38g、山楂35g~45g、黄芪35g~40g、熟地35g~38g、蜂蜜600g -660g。
回方秘制香辣鸭脖的加工方法包括如下步骤：
S1：解冻：将冻品鸭脖拆包于19℃的流动自来水中解冻，以彻底化开软化为准；
S2：清洗：用28℃流动自来水对解冻后的鸭脖进行漂洗15min，以干净无杂质无血渍为准；
S3：预煮：将清洁干净的鸭脖转入已加热至90~100℃的蒸煮锅内，开水预煮8min；
S4：制汤、炖煮：采用牛骨头熬制清汤，加入至90~100℃的蒸煮汤锅内，然后将预煮好的鸭脖转入蒸煮汤锅内，加入按重量配比配制的炖煮原料，一起炖煮25~30min；
S5：烘干：将经过炖煮后的鸭脖置于温度为85℃的烘干机中，烘干10min，以表面干燥无水渍为准；
S5：斩切：将烘干后的鸭脖置入斩切机，斩切成1cm的小段；
S6：配制秘制原料：先将何首乌暴晒45天，黑豆隔水蒸煮备用，然后再将枸杞、当归、山楂、黄芪、熟地按重量配比加入定量的蜂蜜进行拌炒，搅拌制成秘制原料。
S7：腌制：将斩切好的小段鸭脖放入洁净的搅拌罐内，按照100kg加入秘制原料10kg的标准，在15℃的条件下搅拌腌制5h，转速为25r/h；
S8：内包装：将腌制入味的小段鸭脖，按照每袋50g的规格分别装入相应包装袋内，以整洁无污染，计量准确为准；
S9：真空封口：将装袋好的鸭脖，放入自动真空机内进行真空15min，压力为0.5Mpa，完成真空处理后进行封口即得半成品；
S10：高温灭菌：将封口完成的半成品放入双联灭菌压力锅内，在温度105℃、压力0.8Mpa条件下，进行高温灭菌35min；
S11：冷却：将灭菌后的成品放入70℃的吹干机内吹干外包装水分，自然冷却至常温；
S12：检验：按照产品抽样规定检验该批次产品的灭菌情况等；
S13：打码装箱：将检验合格的产品打印生产日期、有效期等信息后，进行装箱包装；
S14：成品入库：将包装完好，标示完好的产品入库。
此原料配方融入回医回药传统药膳的秘方，结合现代自动化生产方法，在秘制料的成分比例和腌制时间、温度的控制以及灭菌温度、时间和压力的组合控制下，不仅保证了产品的风味和特质，且加工过程中不添加任何防腐剂、添加剂，是保健、养生优选的休闲食品，人们长久食用有益于生津化痰，补脾益气的功效，深受消费者的青睐，尤其符合清真饮食文化广受回族群众的喜爱。
Claims (3)
1.一种回方秘制香辣鸭脖，包括炖煮原料和秘制原料，其特征在于：每100kg鸭脖及其他原料的重量配比为：
炖煮原料：辣椒600g~680g、大料260g~300g、花椒320g~400g、香砂150g~180g、茴香100g~120g、良姜80g~100g、白芷50g~60g、桂皮50g~60g、草果60g~100g、盐2000g~2500g；
秘制原料：何首乌30g~33g、黑豆50g~60g、枸杞30g~35g、当归35g~38g、山楂35g~45g、黄芪35g~40g、熟地35g~38g、蜂蜜600g -660g。
2.根据权利要求1~2所述的回方秘制香辣鸭脖的加工方法，其特征在于：包括如下步骤：
S1：解冻：将冻品鸭脖拆包于低于15~28℃的流动自来水中解冻，以彻底化开软化为准；
S2：清洗：用15~28℃流动自来水对解冻后的鸭脖进行漂洗5~30min，以干净无杂质无血渍为准；
S3：预煮：将清洁干净的鸭脖转入已加热至90~100℃的蒸煮锅内，开水预煮5~15min；
S4：制汤、炖煮：采用牛骨头熬制清汤，加入至90~100℃的蒸煮汤锅内，然后将预煮好的鸭脖转入蒸煮汤锅内，加入按重量配比配制的炖煮原料，一起炖煮25~30min；
S5：烘干：将经过炖煮后的鸭脖置于温度为70~120℃的烘干机中，烘干15~30min，以表面干燥无水渍为准；
S5：斩切：将烘干后的鸭脖置入斩切机，斩切成1~5cm的小段；
S6：配制秘制原料：先将何首乌暴晒45天，黑豆隔水蒸煮备用，然后再将枸杞、当归、山楂、黄芪、熟地按重量配比加入定量的蜂蜜进行拌炒，搅拌制成秘制原料;
S7：腌制：将斩切好的小段鸭脖放入洁净的搅拌罐内，加入配制好的秘制原料，在15~28℃的条件下搅拌腌制2~6h，转速为20~60r/h；
S8：内包装：将腌制入味的小段鸭脖，按照每袋产品的规格分别装入相应包装袋内，以整洁无污染，计量准确为准；
S9：真空封口：将装袋好的鸭脖，放入自动真空机内进行真空15~20min，压力为0.5~0.035Mpa，完成真空处理后进行封口即得半成品；
S10：高温灭菌：将封口完成的半成品放入双联灭菌压力锅内，在温度105~120℃、压力0.8~1.2Mpa条件下，进行高温灭菌20~45min；
S11：冷却：将灭菌后的成品放入70~80℃的吹干机内吹干外包装水分，自然冷却至常温；
S12：检验：按照产品抽样规定检验该批次产品的灭菌情况等；
S13：打码装箱：将检验合格的产品打印生产日期、有效期等信息后，进行装箱包装；
S14：成品入库：将包装完好，标示完好的产品入库。
3.根据权利要求2所述的回方秘制香辣鸭脖的加工方法，其特征在于：步骤S7中所述的腌制过程中小段鸭脖与秘制原料的加入配比量为1:0.1~0.15。
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| CN110353148A (zh) * | 2019-07-22 | 2019-10-22 | 上海天弩食品有限公司 | 一种鸭肉食品及其制备方法 |
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| CN101785538A (zh) * | 2009-11-12 | 2010-07-28 | 邱建忠 | 一种干锅食品配方及其加工方法 |
| CN101822388A (zh) * | 2009-03-05 | 2010-09-08 | 徐新宋 | 啃鸭脖 |
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| CN101822388A (zh) * | 2009-03-05 | 2010-09-08 | 徐新宋 | 啃鸭脖 |
| CN101785538A (zh) * | 2009-11-12 | 2010-07-28 | 邱建忠 | 一种干锅食品配方及其加工方法 |
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| CN104323301B (zh) * | 2014-11-07 | 2017-06-16 | 潘籽龙 | 一种鸭脖的制作方法 |
| CN110353148A (zh) * | 2019-07-22 | 2019-10-22 | 上海天弩食品有限公司 | 一种鸭肉食品及其制备方法 |
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