CN104041843A - Spicy duck snack food and production method thereof - Google Patents
Spicy duck snack food and production method thereof Download PDFInfo
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- CN104041843A CN104041843A CN201410298253.1A CN201410298253A CN104041843A CN 104041843 A CN104041843 A CN 104041843A CN 201410298253 A CN201410298253 A CN 201410298253A CN 104041843 A CN104041843 A CN 104041843A
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—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
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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Abstract
The invention relates to a spicy duck snack food and a production method thereof, belonging to the field of meat product processing technology. Sauce is prepared by blending light soy sauce, mushroom soy sauce, hoisin sauce, soybean paste, sesame oil, salad oil with fried onion, oyster sauce, white granulated sugar, five-spice powder, garlic dices, oil-fried garlic, ginger dices, monosodium glutamate and drinking water. The production method comprises the following steps: intermediately grinding dry chili, crushing anise, radix angelicae, falangal, pepper, dried tangerine peel, amomum tsao-ko, cassia barks, rhizome kaempferiae, fructus amomi, bay leaves, and wild peach, adding the self-made sauce, dry chili chips, spices, refined salt, white granulated sugar, chicken essence, oyster sauce, light soy sauce, and dark soy sauce into the fresh cut duck side product for mixing and conducting dry-process pickling; and steaming and heating. The production method of the spicy duck snack food is short in time, accurate in temperature control, and the spicy duck snack food is less in nutrition loss, high in the specific retention of the products, and good in forming property; purely natural spices and traditional Chinese medicines are mixed, the formula is unique, the spicy duck snack food is orange-red in color, spicy and hot, abundant in mouth feeling, good in color, smell and taste, and fat but not greasy; the production method is simple in production technology, capable of conducting automatic production, short in period, and the spicy duck snack food is stable in the quality and high in output rate.
Description
Technical field
The present invention relates to a kind of spicy duck pot foods and production method thereof, belong to meat product processing technology field.
Background technology
Duck belongs to high protein, low fat, the modern healthy food of low cholesterol.Duck protein content is up to 18%, and essential amino acid ratio and human body are comparatively approaching, easily digested; Duck is rich in linoleic acid and alpha-linolenic acid, and alpha-linolenic acid can change into EPA and DHA, and degraded blood fat, thrombus reduce the cardiovascular and cerebrovascular diseases such as crown embolism, vascular sclerosis, headstroke, hypertension and occur, and diabetes, skin disease are had to prevention effect; Duck is rich in particularly B family vitamin of vitamin, and duck inorganic salt content is abundant, and the selenium of phosphorus, sodium, iron, calcium, potassium, zinc, copper, manganese and trace, cobalt, molybdenum, nickel, magnesium, chromium, caesium etc. are the important sources of trace element in human foods; In addition, duck also contains abundant taurine, is conducive to infant growth.
Segmented duck byproduct is processed into snack food, Zhang Zhongwei etc. have invented a kind of fragrant pungent segmented duck leisure food and production method [ZL201110110449] thereof, its technique is sauce halogen method, comprise thaw, finishing, tumbling, pickle, stew in soy sauce, smoke, cut apart, mixing, vacuum packaging, sterilization, rinsing, the operation such as dry.Sauce halogen method production feature: the one, seasoning, some bad smells in raw meat can be covered and remove to seasoning, plays to pickle, water conservation, hyperchromic, blending, help the effects such as taste; The 2nd, halogen boils, and halogen boils as low-temperature heat, and the sex change of protein appropriateness can keep the former nutritious and fixing local flavor of duck, and meat is solid, and high resilience has chewiness, fresh and tender, crisp soft, succulence.But sauce halogen method factory formula, halogen material are various, and technique is loaded down with trivial details, halogen boils that loss is large, and the production cycle is long, and product taste differs greatly, and quality control difficulty is large, easily takes off bone, goes out rate low.
Summary of the invention
The object of the invention is to overcome above-mentioned sauce halogen method weak point, adopts dry method to pickle, and steams heating, shortens the production cycle, and stabilized product quality improves product and goes out rate.Guarantee that segmented duck snack food is natural, nutrition, health, safety.
According to technical scheme provided by the invention, a kind of spicy duck pot foods, comprise following supplementary material, and its supplementary material ratio is counted as follows by weight:
Raw material: 100 parts, fresh segmented duck byproduct, auxiliary material: chilli 0.52-0.58 part, anistree 0.17-0.2 part, root of Dahurain angelica 0.17-0.2 part, galingal 0.08-0.1 part, Chinese prickly ash 0.34-0.38 part, dried orange peel 0.08-0.1 part, tsaoko 0.13-0.15 part, cassia bark 0.13-0.15 part, kaempferia galamga 0.08-0.1 part, fructus amomi 0.08-0.1 part, basyleave 0.080-0.1 part, wild peach 0.080-0.1 part, refined salt 6.9-7.8 part, white granulated sugar 8.7-9.6 part, chickens' extract 0.13-0.15 part, oyster sauce 0.65-0.72 part, self-control dip 0.65-0.72 part, light soy sauce 0.4-0.5 part, dark soy sauce 0.4-0.5 part,
Above-mentioned segmented duck byproduct comprises duck head, duck tongue, duck neck, duck wing, duck's gizzard, duck liver, the duck heart, duck intestines, duck pawl;
Above-mentioned self-control dip, comprise following component, its weight percentages is: light soy sauce 3.7%, straw mushroom dark soy sauce 10.72%, hoisin sauce 4.44%, soya sauce 2.22%, sesame oil 0.75%, the salad oil 3% that exploded onion, oyster sauce 7.4%, white granulated sugar 13%, five-spice powder 0.1%, garlic grain 0.7%, fried garlic 1.9%, ginger grain 2.22%, monosodium glutamate 1.85%, drinking water 48%.
A kind of spicy duck pot foods production method of the present invention, adopts following processing step:
According to component and the weight percentages of the above self-control dip, ginger, purple garlic, the peeling of red skin onion are cleaned, drain; Ginger, purple garlic are cut and are mixed particle diameter and be less than 4mm, and onion is cut and mixes particle diameter and be less than 6mm; Get to cut and mix onion and put into the fried 5-6 minute of 95-100 ℃ of warm salad oil, filter and remove onion; To cut walks knock-kneed adds in 95-100 ℃ fried 5-6 minute in warm salad oil; Drinking water is put into pot and heat, after water boiling, add and exploded the salad oil of onion, the garlic of fried mistake, ginger grain, garlic grain stirring continue ebuillition of heated; Add white granulated sugar, stir and make it to dissolve in liquid, then other batchings are added, stir it is dissolved, continue ebuillition of heated 3 minutes, form self-control dip; The salad oil of fried garlic can be recycled 3 times under-18 ℃ of storages, then does waste oil disposal;
According to the above supplementary material and supplementary material ratio parts by weight, broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 2-6 hour, within every 2 hours, stir once, make upper strata and lower floor's raw material switch;
Steam: when precooker temperature reaches 98-100 ℃, time 5-30 minute; Duck product center temperature requirement >=85 ℃, do not have the trace of blood in marrow;
Cooling packing: send into aseptic cooling chamber from precooker product out, be cooled to surface temperature and be less than 30 ℃, use high-temperature retort bag vacuum packaging;
Sterilization is cooling: 105 ℃ of sterilization temperatures, pressure 0.18MPa ± 0.03MPa, 15 minutes time; After sterilization, product enters rapidly tank (≤20 ℃) water-cooled; When product temperature is down to 30 ℃, check vanning, enters 0-5 ℃ of storehouse refrigeration.
Main innovate point:
Spicy duck pot foods of the present invention, materials science, formula is unique, does not use chemical addition agent and anticorrisive agent, and pure natural spice and Chinese medicine compatibility, both eliminated duck fishy smell, and rich in taste, good in color, smell and taste again; Product color is orange red, spicy stimulation, and meat is tender delicious, fertile and oiliness;
Steam heating, the time is short, and temperature precise control has at utmost kept supplementary material nutritional labeling, and product specific retention is high, is difficult for de-bone, formability is good;
Heating is pickled, steamed to dry method, and production technology is simple, can automated production, and with short production cycle, constant product quality, to go out rate high.
The specific embodiment
The present invention is below further described in connection with embodiment:
Embodiment 1
The duck neck that raw material choose is fresh is raw material, and specification is duck neck 9-12 root/Kg, requires hair cleanliness high, and every batch of raw material specification is unified;
Clean: with circulating water, thaw, clean up and drain well;
Fresh duck neck: 100Kg; Auxiliary material: chilli 580g, anistree 200g, root of Dahurain angelica 200g, galingal 100g, Chinese prickly ash 380g, dried orange peel 100g, tsaoko 150g, cassia bark 150g, kaempferia galamga 100g, fructus amomi 100g, basyleave 100g, wild peach 100g, refined salt 7.8Kg, white granulated sugar 8.7Kg, chickens' extract 150g, oyster sauce 720g, self-control dip 720g, light soy sauce 500g, dark soy sauce 500g; Broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 6 hours, middle stirring once for every 2 hours, makes upper strata and lower floor's raw material switch;
Boiling: when precooker temperature rises to more than 98 ℃, disperse individual layer to be placed on precooker conveyer belt on duck neck, enter fast precooker, when product arrival precooker maximum steams scope, conveyer belt is suspended, when temperature reaches 98-100 ℃, start timing, 30 minutes time;
Cooling packing: the product that goes out precooker is entered to aseptic cooling chamber and be cooled to 30 ℃ of surface temperature <, use high-temperature retort bag vacuum packaging;
Sterilization is cooling: 105 ℃ of sterilization temperatures, during pressure 0.18Mpa ± 0.03Mpa, clock, and 15 minutes time, after product sterilization, enter rapidly cold rinse bank (≤20 ℃) cooling; When product temperature is down to 30 ℃, check vanning, enters 0-5 ℃ of storehouse refrigeration;
Spicy duck neck finished product color and luster is orange red, spicy stimulation, and rich in taste, good in color, smell and taste, constant product quality, goes out rate and reaches 76%.
Embodiment 2
In the fresh A level of raw material choose, two joint wings are raw material (single heavy 55-60g), require hair cleanliness high, and every batch of raw material specification is unified;
Clean: with circulating water, thaw, clean up and drain well;
Fresh duck wing: 100Kg; Auxiliary material: chilli 580g, anistree 200g, root of Dahurain angelica 200g, galingal 100g, Chinese prickly ash 380g, dried orange peel 100g, tsaoko 150g, cassia bark 150g, kaempferia galamga 100g, fructus amomi 100g, basyleave 100g, wild peach 100g, refined salt 7.8Kg, white granulated sugar 9.6Kg, chickens' extract 150g, oyster sauce 720g, self-control dip 720g, light soy sauce 500g, dark soy sauce 500g; Broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 6 hours, middle stirring once for every 2 hours, makes upper strata and lower floor's raw material switch;
Boiling: when precooker temperature rises to more than 98 ℃, disperse individual layer to be placed on precooker conveyer belt duck wing, enter fast precooker, when product arrival precooker maximum steams scope, conveyer belt is suspended, when temperature reaches 98-100 ℃, start timing, 25 minutes time;
The cooling same embodiment 1 of cooling packing and sterilization;
Spicy duck wing finished product color and luster is orange red, spicy stimulation, and meat is tender delicious, and fertile and oiliness, constant product quality, goes out rate and reaches 81%.
Embodiment 3
The duckling pawl that raw material choose is fresh is raw material (30-35g/), and every batch of raw material specification is unified;
Clean: with circulating water, thaw, clean up and drain well;
Fresh duck pawl: 100Kg; Auxiliary material: chilli 580g, anistree 200g, root of Dahurain angelica 200g, galingal 100g, Chinese prickly ash 380g, dried orange peel 100g, tsaoko 150g, cassia bark 150g, kaempferia galamga 100g, fructus amomi 100g, basyleave 100g, wild peach 100g, refined salt 7.8Kg, white granulated sugar 9.0Kg, chickens' extract 150g, oyster sauce 720g, self-control dip 720g, light soy sauce 500g, dark soy sauce 500g; Broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 6 hours, middle stirring once for every 2 hours, makes upper strata and lower floor's raw material switch;
Boiling: when precooker temperature rises to more than 98 ℃, disperse individual layer to be placed on precooker conveyer belt duck pawl, enter fast precooker, when product arrival precooker maximum steams scope, conveyer belt is suspended, when temperature reaches 98-100 ℃, start timing, 25 minutes time;
The cooling same embodiment 1 of cooling packing and sterilization;
Spicy duck pawl finished product color and luster is orange red, spicy stimulation, and rich in taste, good in color, smell and taste, fertile and oiliness, constant product quality, goes out rate and reaches 86%.
Embodiment 4
The duck's gizzard that raw material choose is fresh, surface is without gizzard skin, and specification is 60-70g/ duck's gizzard, and every batch of raw material specification is unified;
Clean: with circulating water, thaw, clean up and drain well;
Fresh duck's gizzard: 100Kg; Auxiliary material: chilli 580g, anistree 200g, root of Dahurain angelica 200g, galingal 100g, Chinese prickly ash 380g, dried orange peel 100g, tsaoko 150g, cassia bark 150g, kaempferia galamga 100g, fructus amomi 100g, basyleave 100g, wild peach 100g, refined salt 6.9Kg, white granulated sugar 9.6Kg, chickens' extract 150g, oyster sauce 720g, self-control dip 720g, light soy sauce 500g, dark soy sauce 500g; Fresh duck's gizzard is erected and cut from centre by 1/2 standard, and broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 6 hours, middle stirring once for every 2 hours, makes upper strata and lower floor's raw material switch;
Boiling: when precooker temperature rises to more than 98 ℃, disperse individual layer to be placed on precooker conveyer belt duck's gizzard, enter fast precooker, when product arrival precooker maximum steams scope, conveyer belt is suspended, when temperature reaches 98-100 ℃, start timing, 30 minutes time;
The cooling same embodiment 1 of cooling packing and sterilization;
Spicy duck's gizzard finished product color and luster is orange red, spicy stimulation, and rich in taste, good in color, smell and taste, constant product quality, goes out rate and reaches 74%.
Embodiment 5
The duck tongue that raw material choose is fresh is raw material, and specification is 10-15g/ fresh duck tongue, and every batch of raw material specification is unified;
Clean: with circulating water, thaw, clean up and drain well;
Fresh duck tongue: 100Kg; Auxiliary material: chilli 520g, anistree 170g, root of Dahurain angelica 170g, galingal 80g, Chinese prickly ash 340g, dried orange peel 80g, tsaoko 130g, cassia bark 130g, kaempferia galamga 80g, fructus amomi 80g, basyleave 80g, wild peach 80g, refined salt 6.9Kg, white granulated sugar 8.7Kg, chickens' extract 130g, oyster sauce 650g, self-control dip 650g, light soy sauce 400g, dark soy sauce 400g; Broken during chilli is broken into, other spices break into powder;
Pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 4 hours, centre is stirred once, makes upper strata and lower floor's raw material switch;
Boiling: when precooker temperature rises to more than 98 ℃, just duck tongue disperses individual layer to be placed in after stainless steel disc, be placed on boiling chain, enter fast precooker, when product arrival precooker maximum steams scope, conveyer belt is suspended, when temperature reaches 98-100 ℃, start timing, 15 minutes time;
The cooling same embodiment 1 of cooling packing and sterilization;
Spicy duck tongue finished product color and luster is orange red, spicy stimulation, and rich in taste, good in color, smell and taste, constant product quality, goes out rate and reaches 81%.
Claims (3)
1. spicy duck pot foods, is characterized in that comprising following supplementary material, and its supplementary material ratio is counted as follows by weight:
Raw material: 100 parts, segmented duck byproduct, auxiliary material: chilli 0.52-0.58 part, anistree 0.17-0.2 part, root of Dahurain angelica 0.17-0.2 part, galingal 0.08-0.1 part, Chinese prickly ash 0.34-0.38 part, dried orange peel 0.08-0.1 part, tsaoko 0.13-0.15 part, cassia bark 0.13-0.15 part, kaempferia galamga 0.08-0.1 part, fructus amomi 0.08-0.1 part, basyleave 0.080-0.1 part, wild peach 0.080-0.1 part, refined salt 6.9-7.8 part, white granulated sugar 8.7-9.6 part, chickens' extract 0.13-0.15 part, oyster sauce 0.65-0.72 part, self-control dip 0.65-0.72 part, light soy sauce 0.4-0.5 part, dark soy sauce 0.4-0.5 part,
Above-mentioned segmented duck byproduct comprises duck head, duck tongue, duck neck, duck wing, duck's gizzard, duck liver, the duck heart, duck intestines, duck pawl.
2. self-control dip according to claim 1, is characterized in that the following component in mountain, and its weight percentages is:
Light soy sauce 3.7%, straw mushroom dark soy sauce 10.72%, hoisin sauce 4.44%, soya sauce 2.22%, sesame oil 0.75%, the salad oil 3% that exploded onion, oyster sauce 7.4%, white granulated sugar 13%, five-spice powder 0.1%, garlic grain 0.7%, fried garlic 1.9%, ginger grain 2.22%, monosodium glutamate 1.85%, drinking water 48%.
3. a kind of spicy duck pot foods production method according to claim 1, its feature process comprises following steps:
(1) make according to claim 2 component and the weight percentages of dip by oneself, ginger, purple garlic, the peeling of red skin onion are cleaned, drain; Ginger, purple garlic are cut and are mixed particle diameter and be less than 4mm, and onion is cut and mixes particle diameter and be less than 6mm; Get to cut and mix onion and put into the fried 5-6 minute of 95-100 ℃ of warm salad oil, filter and remove onion; To cut walks knock-kneed adds in 95-100 ℃ fried 5-6 minute in warm salad oil, and filtration is deoiled; By drinking water heating, after water boiling, add and above-mentionedly exploded the salad oil of onion, the garlic of fried mistake, ginger grain, garlic grain stir continue ebuillition of heated; Add white granulated sugar, stir and make it to dissolve in liquid, then other batchings are added, stir it is dissolved, continue ebuillition of heated 3 minutes, form self-control dip;
(2) supplementary material according to claim 1 and supplementary material ratio parts by weight, break into medium particle by chilli, and other spices break into powder;
(3) pickle: materials, stirring is equal, then stir with raw material, pack into and pickle cylinder and be placed on 0-5 ℃ and pickle 2-6 hour, within during pickling every 2 hours, stir once;
(4) steam: when precooker temperature reaches 98-100 ℃, insulation 5-30 minute; Duck product center temperature requirement >=85 ℃, do not have the trace of blood in marrow;
(5) cooling packing: send into aseptic cooling chamber from precooker product out, product is cooled to 30 ℃ of surface temperature <, uses high-temperature retort bag vacuum packaging;
(6) sterilization is cooling: 105 ℃ of sterilization temperatures, pressure 0.18MPa ± 0.03MPa, 15 minutes time; After sterilization, product enters rapidly tank (≤20 ℃) water-cooled; When product temperature is down to 30 ℃, check vanning, enters 0-5 ℃ of storehouse refrigeration.
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| CN104323301B (en) * | 2014-11-07 | 2017-06-16 | 潘籽龙 | A kind of preparation method of duck neck |
| CN105211912A (en) * | 2015-11-04 | 2016-01-06 | 安徽真心食品有限公司 | Tonic Chinese herbal medicine duck pawl preparation method |
| CN107307310A (en) * | 2017-07-25 | 2017-11-03 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of spiral shell duck pin |
| CN108523013A (en) * | 2018-03-23 | 2018-09-14 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of pre-packaged griddle cooked duck heads |
| CN108835540A (en) * | 2018-07-10 | 2018-11-20 | 牟联通 | A kind of Gu method stew in soy sauce technology |
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Application publication date: 20140917 |