CN104351826A - Instant braised duck web processing method - Google Patents
Instant braised duck web processing method Download PDFInfo
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- CN104351826A CN104351826A CN201410721908.1A CN201410721908A CN104351826A CN 104351826 A CN104351826 A CN 104351826A CN 201410721908 A CN201410721908 A CN 201410721908A CN 104351826 A CN104351826 A CN 104351826A
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- duck
- foot
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- temperature
- duck webs
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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
Abstract
The invention discloses an instant braised duck web processing method which comprises the following steps: a, cleaning unfrozen frozen duck webs or fresh duck webs through clean water, removing skins and toenails, and washing away residual blood water; b, rinsing the duck webs in hot water of 85-95 DEG C for 5-15min and taking out the duck webs; c, lightly and slowly stirring the duck webs in clean running water at normal temperature; d, marinating the cleaned and drained duck webs in brine; e, taking out the marinated duck webs, spreading and drying the duck webs on a screen; f, roasting in two stages, wherein the first stage lasts for 35-40min at 65-75 DEG C until the duck webs are not sticky in hands, and the second stage lasts for 20-25min at 95 DEG C; g, uniformly mixing the roasted duck webs with required flavoring materials; h, packaging the prepared duck webs in an aluminum foil packaging bag and sealing the packaging bag; i, sterilizing the packaged duck webs in a sterilizing pot; and j, mechanically drying the duck webs.
Description
Technical field
The present invention relates to a kind of instant Cold spiced duck palm processing method.
Background technology
The underlying organ that duck's foot is motion, muscle is many, skin depth, and without meat, containing abundant collagen, and the nutrition of the bear's paw of equal quality is suitable, nutritious, delicious flavour, and be a kind of food deeply liked by consumer, market prospects are fine.But, because collagen high temperature is soluble, need the shortcoming of again thawing and not easily suitability for industrialized production after cooling, be difficult to meet the need of market.
The duck's foot sold in the market is instant after mainly containing stew in soy sauce, plastic bag packaging radio sterilization and In Aluminium Foil Packing sterilization three kinds of forms.These three kinds of forms have certain shortcoming.Instant after stew in soy sauce, delicious in taste, good looking appearance, but inconvenience is preserved and carried, the generally just not edible more than 12 hours.Plastic bag packaging, can not high temperature sterilization, and gas-barrier separated photosensitiveness is bad, and product is not easily preserved; If employing high temperature sterilization, harmful substance is easily oozed out, and is harmful to the person; Radio sterilization has radiation to remain, and be also harmful to, and radio sterilization equipment price is high to the person, and amount of radiation is difficult to control, and after sterilization, quality is unstable.In Aluminium Foil Packing sterilization, constant product quality, unharmful substance oozes out, and during preservation, gas-barrier separated photosensitiveness is good, the product holding time is long, so be widely used, but after high temperature sterilization, product design integrality is bad, collagen can be dissolved into g., jelly-like, and local flavor declines, and loses original local flavor.
Summary of the invention
The object of the present invention is to provide one to process can to keep the original local flavor of duck's foot taste and external form complete, be convenient to again to preserve and carry, nutrient health the processing method of the instant Cold spiced duck palm.
In order to solve the problems of the technologies described above, instant Cold spiced duck palm processing method of the present invention comprises the steps:
A. arrange: by the freezing duck's foot that thawed or fresh duck's foot clean water, remove foot skin, cut off toenail, wash away residual watery blood;
B. blanching: the hot water rinsing 5-15 minute duck's foot put in order being put into 85-95 DEG C, pulls out;
C. clean: flowing water clean under the duck's foot after blanching is put into normal temperature, makes water logging not have whole duck's foot, light and slow stirring, the white foam in duck's foot and grease is overflowed with flowing water, pulls out, drain after water becomes clean;
D. stew in soy sauce: cleaning is drained duck's foot and drop into bittern stew in soy sauce;
E. cool: spread out on screen cloth after the duck's foot that stew in soy sauce is good is pulled out, dry up rapidly with strong cold wind;
F. toast: the duck's foot dried up by cold wind divides the baking of two stages, and the first stage anhydrates the stage, and temperature is 65-75 DEG C, time 35-40 minute, bake touch to hand tack-free; The second stage colouring stage, temperature 95 DEG C, time 20-25 minute, bake to duck's foot sweat, duck refers to back to hold, color sauce is red;
G. prepare burden: baked duck's foot is mixed with desired taste material;
H. packaging seal: the duck's foot of having prepared burden is loaded in aluminum foil sack, sealing;
I. sterilization: packaged duck's foot is put into retort, first cold air is pressurized to 1.4-1.8Mp, then puts into steam and is warmed up to 105 DEG C, the cooling of suction water quench again after 25 minutes;
J. air-dry: the duck's foot through sterilization processing to be taken out, dries up with mechanical blowing.
As further improvement, in described process, ambient room temperature residing for each step is 18 DEG C.Like this, whole production process controls to carry out in the indoor environment of 18 DEG C, thus minimizing microorganism breeds in process of production further, can improve bactericidal effect.
In order to better keep original local flavor of duck's foot, as further improvement, described bittern boils 2 days with the raw material of following weight portion at 75 DEG C of condition lower seals and forms: 2 parts, capsicum, anistree 1.5 parts, 1 part, cassia bark, fennel seeds 1 part, husky ginger 1 part, three how 1 part, nutmeg 1 part, tsaoko 1 part, dried orange peel 0.5 part, allspice 1 part, 1 part, Chinese prickly ash, cloves 1 part, 1 part, Radix Glycyrrhizae, 100 parts, water.The raw material temperature tolerance of this bittern is good, aroma strength strong, can keep original fragrance after high temperature.
As preferably, described flavor material is fermented with the raw material normal temperature lower seal of following weight portion and is made for 1 day: edible oil 1 part, 3 parts, capsicum, anistree 1 part.
As preferably, described blanching step, hot water temperature is 90 DEG C, and rinsing time is 10 minutes.Through repetition test, under this condition, blanching effect is best.
As preferably, described stew in soy sauce step, bittern is warmed up to 90 DEG C, drop into the duck's foot cleaning and drain, the weight ratio of bittern and duck's foot is 3 ︰ 1, and bittern did not have duck's foot, and then brine temperature remains 85 DEG C and keeps temperature constant, every light and slow stirring in 5 minutes once, pull out rapidly after 30 minutes stew in soy sauce time.Like this, the original local flavor of duck's foot taste can be kept better.
As preferably, described baking procedure, first stage temperature is 70 DEG C, and the time is 40 minutes, bake touch to hand tack-free; The temperature of second stage is 95 DEG C, and the time is 20 minutes, bake to duck's foot sweat, duck refers to back to hold, color sauce is red.Through repetition test, under this condition, cured effect is best.
Realize object of the present invention, key to ensure that In Aluminium Foil Packing collagen of duck's foot after high temperature sterilization does not dissolve.Through repeatedly testing, find that duck's foot is best through sterilization in 28 minutes at 105 DEG C.If sterilization temperature is higher than 105 DEG C, the good looking appearance degree of duck's foot can sharply decline; When sterilization temperature is lower than 105 DEG C, the good looking appearance degree of duck's foot can improve, but the shelf-life of duck's foot obviously shortens, and inconvenience is preserved.Before making sterilization from the lethal formula of microorganism heating power and traditional handicraft, microorganism remains radix reckoning, is difficult to reach national meat products remains microbial standard 105 DEG C of sterilizations.In order to solve this technical barrier, present invention improves over processing method, before high temperature sterilization, adding blanching and baking procedure, like this, before high temperature sterilization, control the radix of microorganism, thus ensure that duck's foot carries out sterilization in 28 minutes under 105 DEG C of conditions.
Blanching step is especially 90 DEG C of hot water rinsings 10 minutes in temperature, can kill certain microorganism, eliminates again the watery blood in duck's foot and fat simultaneously, can protect bittern, increases stew in soy sauce effect.After blanching, cooling can improve the heat shock resistance of albumen, improves the heat endurance of collagen.Baking procedure can remove the active water of duck's foot, avoids duck's foot to dissolve flowing in heating process, can kill certain microorganism again simultaneously.Through repetition test, point two-stage baking, better effects if; Particularly first stage temperature is 70 DEG C, the time is 40 minutes, and the temperature of second stage is 95 DEG C, the time is 20 minutes, and effect is best.
Whole production process controls to carry out in the indoor environment of 18 DEG C, can reduce microorganism further and breed in process of production, can improve sterilization effect further.
After adding blanching and baking procedure, adopt high temperature sterilization simultaneously, can have a negative impact to spiced and stewed food halogen perfume (or spice).Because the general all non-refractories of halogen spices, and in the halogen spices surface that is generally all attached to duck's foot is difficult to infiltrate through, the local flavor of the Cold spiced duck palm can be reduced like this.In order to keep original local flavor, the present invention have found through repeatedly testing the spices that temperature tolerance is good, aroma strength is strong in selecting of halogen material.Adopt the bittern that halogen spices of the present invention is made, the original local flavor of duck's foot can be kept better, improve the quality of product.
Above-mentioned several committed step of the present invention is combined closely and is better achieved object of the present invention, the instant Cold spiced duck palm adopting method of the present invention to process overcomes the defect of existing product, can keep the original local flavor of duck's foot taste and external form complete, be convenient to again preserve and carry, nutrient health.
Detailed description of the invention
Further illustrate the present invention below by embodiment, but content of the present invention is not limited only to this:
Instant Cold spiced duck palm processing method of the present invention comprises the steps:
A. arrange: by the freezing duck's foot that thawed or fresh duck's foot clean water, remove foot skin, cut off toenail, wash away residual watery blood;
B. blanching: the hot water rinsing 10 minutes of the duck's foot put in order being put into 90 DEG C, pulls out;
C. clean: flowing water clean under the duck's foot after blanching is put into normal temperature, makes water logging not have whole duck's foot, light and slow stirring, the white foam in duck's foot and grease is overflowed with flowing water, pulls out, drain after water becomes clean;
D. stew in soy sauce: bittern is warmed up to 90 DEG C, drop into the duck's foot cleaning and drain, the weight ratio of bittern and duck's foot is 3 ︰ 1, bittern did not have duck's foot, then brine temperature remains 85 DEG C and keeps temperature constant, every light and slow stirring in 5 minutes once, pulls out rapidly after 30 minutes stew in soy sauce time;
E. cool: spread out on screen cloth after the duck's foot that stew in soy sauce is good is pulled out, dry up rapidly with strong cold wind;
F. toast: the duck's foot dried up by cold wind divides the baking of two stages, and the first stage anhydrates the stage, and temperature is 70 DEG C, 40 minutes time, bake touch to hand tack-free; The second stage colouring stage, temperature 95 DEG C, 20 minutes time, bake to duck's foot sweat, duck refers to back to hold, color sauce is red;
G. prepare burden: baked duck's foot is mixed with desired taste material;
H. packaging seal: the duck's foot of having prepared burden is loaded in aluminum foil sack, sealing;
I. sterilization: packaged duck's foot is put into retort, first cold air is pressurized to 1.5Mp, then puts into steam and is warmed up to 105 DEG C, the cooling of suction water quench again after 25 minutes;
J. air-dry: the duck's foot through sterilization processing to be taken out, dries up with mechanical blowing.
In above-mentioned process, ambient room temperature residing for each step is 18 DEG C.
In stew in soy sauce step, bittern used boils 2 days with the raw material of following weight portion at 75 DEG C of condition lower seals and forms: 2 parts, capsicum, anistree 1.5 parts, 1 part, cassia bark, fennel seeds 1 part, husky ginger 1 part, three how 1 part, nutmeg 1 part, tsaoko 1 part, dried orange peel 0.5 part, allspice 1 part, 1 part, Chinese prickly ash, cloves 1 part, 1 part, Radix Glycyrrhizae, 100 parts, water.Can certainly with other bittern.
In batching step, flavor material used is fermented with the raw material normal temperature lower seal of following weight portion and is made for 1 day: edible oil 1 part, 3 parts, capsicum, anise 1 part.The flavor material adopting other can certainly be needed according to difference.
Claims (7)
1. an instant Cold spiced duck palm processing method, is characterized in that comprising the steps:
A. arrange: by the freezing duck's foot that thawed or fresh duck's foot clean water, remove foot skin, cut off toenail, wash away residual watery blood;
B. blanching: the hot water rinsing 5-15 minute duck's foot put in order being put into 85-95 DEG C, pulls out;
C. clean: flowing water clean under the duck's foot after blanching is put into normal temperature, makes water logging not have whole duck's foot, light and slow stirring, the white foam in duck's foot and grease is overflowed with flowing water, pulls out, drain after water becomes clean;
D. stew in soy sauce: cleaning is drained duck's foot and drop into bittern stew in soy sauce;
E. cool: spread out on screen cloth after the duck's foot that stew in soy sauce is good is pulled out, dry up rapidly with strong cold wind;
F. toast: the duck's foot dried up by cold wind divides the baking of two stages, and the first stage anhydrates the stage, and temperature is 65-75 DEG C, time 35-40 minute, bake touch to hand tack-free; The second stage colouring stage, temperature 95 DEG C, time 20-25 minute, bake to duck's foot sweat, duck refers to back to hold, color sauce is red;
G. prepare burden: baked duck's foot is mixed with desired taste material;
H. packaging seal: the duck's foot of having prepared burden is loaded in aluminum foil sack, sealing;
I. sterilization: packaged duck's foot is put into retort, first cold air is pressurized to 1.4-1.8Mp, then puts into steam and is warmed up to 105 DEG C, the cooling of suction water quench again after 25 minutes;
J. air-dry: the duck's foot through sterilization processing to be taken out, dries up with mechanical blowing.
2. processing method slapped by instant Cold spiced duck according to claim 1, it is characterized in that: in described process, ambient room temperature residing for each step is 18 DEG C.
3. instant Cold spiced duck palm processing method according to claim 1, is characterized in that: the raw material of the following weight portion of described bittern boils 2 days at 75 DEG C of condition lower seals and forms: 2 parts, capsicum, anistree 1.5 parts, 1 part, cassia bark, fennel seeds 1 part, husky ginger 1 part, three how 1 part, nutmeg 1 part, tsaoko 1 part, dried orange peel 0.5 part, allspice 1 part, 1 part, Chinese prickly ash, cloves 1 part, 1 part, Radix Glycyrrhizae, 100 parts, water.
4. processing method slapped by instant Cold spiced duck according to claim 1, it is characterized in that: the raw material normal temperature lower seal of the following weight portion of described flavor material ferments and makes for 1 day: edible oil 1 part, 3 parts, capsicum, anise 1 part.
5. processing method slapped by instant Cold spiced duck according to claim 1, and it is characterized in that: described blanching step, hot water temperature is 90 DEG C, and rinsing time is 10 minutes.
6. processing method slapped by instant Cold spiced duck according to claim 1, it is characterized in that: described stew in soy sauce step, bittern is warmed up to 90 DEG C, drop into the duck's foot cleaning and drain, the weight ratio of bittern and duck's foot is 3 ︰ 1, and bittern did not have duck's foot, and then brine temperature remains 85 DEG C and keeps temperature constant, every light and slow stirring in 5 minutes once, pull out rapidly after 30 minutes stew in soy sauce time.
7. instant Cold spiced duck palm processing method according to claim 1, it is characterized in that: described baking procedure, first stage temperature is 70 DEG C, and the time is 40 minutes, bake touch to hand tack-free; The temperature of second stage is 95 DEG C, and the time is 20 minutes, bake to duck's foot sweat, duck refers to back to hold, color sauce is red.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410721908.1A CN104351826A (en) | 2014-12-03 | 2014-12-03 | Instant braised duck web processing method |
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| CN201410721908.1A CN104351826A (en) | 2014-12-03 | 2014-12-03 | Instant braised duck web processing method |
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| CN104351826A true CN104351826A (en) | 2015-02-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319365A (en) * | 2017-08-18 | 2017-11-07 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of stew in soy sauce duck's foot |
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| CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| 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 |
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN103750360A (en) * | 2013-07-04 | 2014-04-30 | 陈志尚 | Tea leaf aroma duck foot processing method |
-
2014
- 2014-12-03 CN CN201410721908.1A patent/CN104351826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| 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 |
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN103750360A (en) * | 2013-07-04 | 2014-04-30 | 陈志尚 | Tea leaf aroma duck foot processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319365A (en) * | 2017-08-18 | 2017-11-07 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of stew in soy sauce duck's foot |
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Application publication date: 20150218 |
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