CN104382063A - 一种鸭头的制作方法 - Google Patents
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Abstract
本发明公开了一种鸭头的制作方法,在制作过程中添加的胡萝卜、香菜根、薄荷叶和金线莲可以有效掩盖鸭头的腥味,性味平和不刺激,去腥的同时充分发挥鸭肉的清火作用;在煮制和调味过程中添加的人参茎叶、万寿菊和橘皮可为鸭头着色,高温制作过程中会逐渐渗透,和鸭肉中的氨基酸反应,使鸭头产品具有良好的色泽,并具保留纯正的自然风味。制作过程中不添加化学物质,保证产品天然绿色,同时各种对身体有益的配料充分发挥出鸭的食疗作用。
Description
技术领域
本发明涉及一种鸭头的制作方法,属于食品加工技术领域。
背景技术
鸭头是人们日常经常使用的食品之一,鸭是一种以吃青饲料为主的水禽。鸭的营养价值高,据分析,其蛋白质含量21.4%,其中鸭头高达23.6%,比牛肉、羊肉都高很多。鸭肉中脂肪含量较低,且多为有益健康的不饱和脂肪酸。
在我国传统中医学中,鸭还具有药用食疗功能,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,凡体内有热的人适宜食鸭肉,体质虚弱,食欲不振,发热,大便干燥和水肿的人食之更为有益,因此,鸭制品自古以来就既是餐桌上的上乘肴馔,又是人们进补的优良食品。
作为现有技术,鸭制品有盐水鸭、香辣鸭、麻辣鸭、酱香盐水鸭、灵芝卤鸭等,鸭头制品也多是这些口味。这些产品多用温热性的香辛料作为调味料,以掩盖鸭的腥味,不利于发挥鸭清火的作用;食品生产线的生产工艺中多添加亚硝酸钠用来去腥、发色,产生亚硝胺等对人体有害的物质;或者添加化学合成色素用以改善鸭头的产品色泽,以迎合消费者的需求,但是这些化学添加剂的存在也容易让人们产生恐慌心理。
发明内容
针对上述现有技术存在的问题,本发明提供一种鸭头的制作方法,在去除鸭头腥味的同时,充分发挥鸭制品的食疗作用;在制作过程中不添加亚硝酸盐和其他化学物质,保证产品天然绿色,具有良好的色泽和纯正的自然风味。
为了实现上述目的,本发明采用的技术方案是:一种鸭头的制作方法,采用以下步骤制成:
一种鸭头的制作方法,其特征在于,采用以下步骤制成:
(1)预处理:鸭头洗净后,同冷水一起煮沸,4-5分钟后将血水倒掉并用清水将鸭头洗净;
(2)腌制:将预处理的鸭头放入容器中腌制,腌制时间1-2小时,以100kg的鸭头为基准配制,在容器中放入配料生姜1-3kg、胡萝卜2-5kg、香菜根1-2kg,倒入料酒,淹没物料;
(3)煮制:将腌制后的鸭头和配料放入煮沸的香料水中,煮沸30-40分钟,取出沥干,所述香料水的配比为:薄荷叶100-200g、人参茎叶100-200g、万寿菊80-120g、金线莲80-120g、生姜2-4kg、草果80-120g、橘皮80-120g、桂皮80-120g、丁香80-100g、食盐2-4kg、纯水70-90kg;
(4)调味:将鸭头放入洁净的容器中,加入调味料,在0-4℃的条件下浸泡10-12小时,所述调味料的配比为:万寿菊80-120g、甜菊糖1-2kg、当归200-400g、山药200-400g、乙基麦芽酚50-80g、料酒70-100kg;
(5)包装:将调味后的鸭头从容器中取出,置于阴凉处晾干,晾干时间1.5-2小时,按照每袋150g的规格分别装入相应包装袋内,放入真空机内真空处理10-15分钟,压力为0.5Mpa,封口;
(6)杀菌:将封口的半成品放入消毒锅中,在温度100℃下进行高温杀菌30-45min,杀菌后及时取出,用冷水冷却,直至温度达20℃以下,出锅。
本发明步骤(2)中配料的优选方案为生姜2-3kg、胡萝卜4-5kg、香菜根1.5-2kg。
本发明步骤(3)中香料水配比的优选方案为薄荷叶150-200g、人参茎叶150-200g、万寿菊100-120g、金线莲80-100g、生姜3-4kg、草果100-120g、橘皮80-100g、桂皮80-100g、丁香80-90g、食盐3-4kg、纯水80-90kg。
本发明步骤(4)中调味料配比的优选方案为万寿菊80-100g、甜菊糖1.5-2kg、当归300-400g、山药300-400g、乙基麦芽酚70-80g、料酒70-90kg。
本发明技术方案的优点在于:
(1)在腌制过程和煮制过程中添加的胡萝卜、香菜根、薄荷叶和金线莲可以有效掩盖鸭肉的腥味,性味较平和不刺激,在去腥的同时充分发挥鸭肉的清火作用;
(2)在煮制和调味过程中添加的人参茎叶、万寿菊和橘皮在鸭头的制作过程中可为鸭头着色,高温制作过程中会逐渐渗透,和鸭肉中的氨基酸反应,使鸭头产品具有良好的色泽,并具保留纯正的自然风味;
(3)在煮制和调味过程中添加的薄荷叶能防腐去腥、杀菌消毒,还有提神解郁、疏热解毒和健胃消炎等作用;添加的金线莲具有清热凉血、袪风利湿、固肾平肝等功效;添加的万寿菊在作为着色剂的同时也可消炎清火;添加的人参茎叶、当归、山药具有丰富的营养成分,鸭肉与当归同用,具有补血作用;与山药同用,可降低胆固醇、滋补身体;从而综合提高了鸭制品的滋补保健食用价值;
(4)调味过程中添加的甜菊糖可防止蛋白质腐败变质,在改善鸭头风味的同时也延长了保鲜期,而且甜菊糖的热值仅为蔗糖的1/300,摄入人体后不被吸收,不产生热量,适合糖尿病和肥胖病患者食用。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1:
依次按下述步骤完成鸭头的加工生产:
(1)预处理:鸭头洗净后,同冷水一起煮沸,4分钟后将血水倒掉并用清水将鸭头洗净;
(2)腌制:将预处理的鸭头放入容器中腌制,腌制时间1小时,以100kg的鸭头为基准配制,在容器中放入配料生姜1kg、胡萝卜2kg、香菜根1kg,倒入料酒,淹没物料;
(3)煮制:将腌制后的鸭头和配料放入煮沸的香料水中,煮沸30分钟,取出沥干,所述香料水的配比为:薄荷叶100g、人参茎叶100g、万寿菊80g、金线莲80g、生姜2kg、草果80g、橘皮80g、桂皮80g、丁香80g、食盐2kg、纯水70kg;
(4)调味:将鸭头放入洁净的容器中,加入调味料,在0℃的条件下浸泡12小时,所述调味料的配比为:万寿菊80g、甜菊糖1kg、当归200g、山药200g、乙基麦芽酚50g、料酒70kg;
(5)包装:将调味后的鸭头从容器中取出,置于阴凉处晾干,晾干时间1.5小时,按照每袋150g的规格分别装入相应包装袋内,放入真空机内真空处理10分钟,压力为0.5Mpa,封口;
(6)杀菌:将封口的半成品放入消毒锅中,在温度100℃下进行高温杀菌30min,杀菌后及时取出,用冷水冷却,直至温度达20℃以下,出锅。
该实施例制备的鸭头没有腥味,色泽为黄褐色,风味自然纯正,具有较好的清火作用。
实施例2:
依次按下述步骤完成鸭头的加工生产:
(1)预处理:鸭头洗净后,同冷水一起煮沸, 5分钟后将血水倒掉并用清水将鸭头洗净;
(2)腌制:将预处理的鸭头放入容器中腌制,腌制时间2小时,以100kg的鸭头为基准配制,在容器中放入配料生姜3kg、胡萝卜5kg、香菜根2kg,倒入料酒,淹没物料;
(3)煮制:将腌制后的鸭头和配料放入煮沸的香料水中,煮沸40分钟,取出沥干,所述香料水的配比为:薄荷叶200g、人参茎叶200g、万寿菊120g、金线莲120g、生姜4kg、草果120g、橘皮120g、桂皮120g、丁香100g、食盐4kg、纯水90kg;
(4)调味:将鸭头放入洁净的容器中,加入调味料,在4℃的条件下浸泡10小时,所述调味料的配比为:万寿菊120g、甜菊糖2kg、当归400g、山药400g、乙基麦芽酚80g、料酒100kg;
(5)包装:将调味后的鸭头从容器中取出,置于阴凉处晾干,晾干时间2小时,按照每袋150g的规格分别装入相应包装袋内,放入真空机内真空处理15分钟,压力为0.5Mpa,封口;
(6)杀菌:将封口的半成品放入消毒锅中,在温度100℃下进行高温杀菌45min,杀菌后及时取出,用冷水冷却,直至温度达20℃以下,出锅。
该实施例制备的鸭头没有腥味,色泽为黄褐色,风味自然纯正,具有较好的清火作用。
实施例3:
依次按下述步骤完成鸭头的加工生产:
(1)预处理:鸭头洗净后,同冷水一起煮沸, 5分钟后将血水倒掉并用清水将鸭头洗净;
(2)腌制:将预处理的鸭头放入容器中腌制,腌制时间2小时,以100kg的鸭头为基准配制,在容器中放入配料生姜2kg、胡萝卜4kg、香菜根1.5kg,倒入料酒,淹没物料;
(3)煮制:将腌制后的鸭头和配料放入煮沸的香料水中,煮沸35分钟,取出沥干,所述香料水的配比为:薄荷叶150g、人参茎叶150g、万寿菊100g、金线莲100g、生姜3kg、草果100g、橘皮100g、桂皮100g、丁香90g、食盐3kg、纯水80kg;
(4)调味:将鸭头放入洁净的容器中,加入调味料,在2℃的条件下浸泡11小时,所述调味料的配比为:万寿菊100g、甜菊糖1.5kg、当归300g、山药300g、乙基麦芽酚70g、料酒90kg;
(5)包装:将调味后的鸭头从容器中取出,置于阴凉处晾干,晾干时间2小时,按照每袋150g的规格分别装入相应包装袋内,放入真空机内真空处理15分钟,压力为0.5Mpa,封口;
(6)杀菌:将封口的半成品放入消毒锅中,在温度100℃下进行高温杀菌45min,杀菌后及时取出,用冷水冷却,直至温度达20℃以下,出锅。
该实施例制备的鸭头没有腥味,色泽为黄褐色,风味自然纯正,具有较好的清火作用。
Claims (4)
1.一种鸭头的制作方法,其特征在于,采用以下步骤制成:
(1)预处理:鸭头洗净后,同冷水一起煮沸,4-5分钟后将血水倒掉并用清水将鸭头洗净;
(2)腌制:将预处理的鸭头放入容器中腌制,腌制时间1-2小时,以100kg的鸭头为基准配制,在容器中放入配料生姜1-3kg、胡萝卜2-5kg、香菜根1-2kg,倒入料酒,淹没物料;
(3)煮制:将腌制后的鸭头和配料放入煮沸的香料水中,煮沸30-40分钟,取出沥干,所述香料水的配比为:薄荷叶100-200g、人参茎叶100-200g、万寿菊80-120g、金线莲80-120g、生姜2-4kg、草果80-120g、橘皮80-120g、桂皮80-120g、丁香80-100g、食盐2-4kg、纯水70-90kg;
(4)调味:将鸭头放入洁净的容器中,加入调味料,在0-4℃的条件下浸泡10-12小时,所述调味料的配比为:万寿菊80-120g、甜菊糖1-2kg、当归200-400g、山药200-400g、乙基麦芽酚50-80g、料酒70-100kg;
(5)包装:将调味后的鸭头从容器中取出,置于阴凉处晾干,晾干时间1.5-2小时,按照每袋150g的规格分别装入相应包装袋内,放入真空机内真空处理10-15分钟,压力为0.5Mpa,封口;
(6)杀菌:将封口的半成品放入消毒锅中,在温度100℃下进行高温杀菌30-45min,杀菌后及时取出,用冷水冷却,直至温度达20℃以下,出锅。
2. 根据权利要求1所述的鸭头的制作方法,其特征在于:所述步骤(2)中配料为生姜2-3kg、胡萝卜4-5kg、香菜根1.5-2kg。
3. 根据权利要求1所述的鸭头的制作方法,其特征在于:所述步骤(3)中香料水的配比为薄荷叶150-200g、人参茎叶150-200g、万寿菊100-120g、金线莲80-100g、生姜3-4kg、草果100-120g、橘皮80-100g、桂皮80-100g、丁香80-90g、食盐3-4kg、纯水80-90kg。
4. 根据权利要求1所述的鸭头的制作方法,其特征在于:所述步骤(4)中调味料的配比为万寿菊80-100g、甜菊糖1.5-2kg、当归300-400g、山药300-400g、乙基麦芽酚70-80g、料酒70-90kg。
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CN107912717A (zh) * | 2017-12-11 | 2018-04-17 | 江苏香道食品有限公司 | 一种竹香卤鸭头的制备方法 |
CN111034938A (zh) * | 2020-01-02 | 2020-04-21 | 安徽舒香食品有限公司 | 一种乳酸发酵薄荷香风干鸭肉的加工方法 |
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CN102626235A (zh) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | 一种盐水鸭的制作方法 |
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CN107912717A (zh) * | 2017-12-11 | 2018-04-17 | 江苏香道食品有限公司 | 一种竹香卤鸭头的制备方法 |
CN111034938A (zh) * | 2020-01-02 | 2020-04-21 | 安徽舒香食品有限公司 | 一种乳酸发酵薄荷香风干鸭肉的加工方法 |
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