CN104382073A - 一种银杏盐水鸭的制备方法 - Google Patents
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Classifications
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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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
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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
- 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
-
- 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
- A23L33/15—Vitamins
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种银杏盐水鸭的制备方法，属于肉制品加工技术领域，包括下述步骤：(1)银杏果仁粉的制备；(2)盐水鸭的处理：选料、清洗、炒盐、干腌、熬卤、预煮、复卤、晾胚；(3)银杏盐水鸭的制备：煮制、包装、杀菌。本发明将银杏应用到鸭肉制品中，研制出营养丰富、色泽金黄，含盐量低，味道醇厚，并带有银杏果的香味的银杏盐水鸭，同时增加了银杏的保健功能。
Description
技术领域
本发明涉及一种银杏盐水鸭的制备方法，属于肉制品加工技术领域。
背景技术
银杏，又名公孙树，白果树或鸭脚树，是我国特有的林源植物，有“活化石”之称，资源拥有量占世界总量的70％以上。银杏果营养丰富，含有多种营养元素，除淀粉、蛋白质、脂肪、糖类之外，还含有维生素C、维生素E、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素，以及银杏酸、白果酚、五碳多糖、脂固醇等成分。具有益肺气、治咳喘、止带虫、缩小便、平皴皱、护血管、增加血流量等食疗作用和医用效果。根据现代医学研究，银杏还具有通畅血管，改善大脑功能，延缓老年人大脑衰老，增强记忆能力，治疗老年痴呆症和脑供血不足等功效，长期食用能够延缓衰老，益寿延年。
盐水鸭又叫桂花鸭，久负盛名，至今已有两千多年历史。盐水鸭是中国传统饮食文化的精品之一，皮白肉嫩、肥而不腻、香鲜味美，具有香、酥、嫩的特点。盐水鸭鸭肉蛋白质含量为16％～25％，脂肪6％～7.5％，属于高蛋白、低脂肪的食品，氨基酸全面，此外还含有钙、磷、铁、硫胺素、核黄酸、尼克酸和维生素A、维生素D、维生素E等，对人体十分有益，所以深受广大消费者的喜爱。
随着社会的发展，现在人们越来越讲究养生。然而传统工艺腌制的盐水鸭口味偏重，且肉质偏老，并且没有食疗的保健功能。目前，市场上还没有一种将银杏果合理地添加到盐水鸭中的制备方法和产品，而且现有盐水鸭产品的色泽不好看，腥味较重，香味不足。
发明内容
本发明的目的是提供一种银杏盐水鸭的制备方法，制作出的盐水鸭色泽金黄，味道醇厚，并带有银杏果的香味。
为了实现上述目的，本发明采用如下技术方案：
一种银杏盐水鸭的制备方法，包括下述步骤：
A.银杏果仁粉制备
选择新鲜的银杏果，置于55～65℃烘箱中热风烘烤3～5小时，将其脱壳、去衣；将果仁置于60～70℃含有1.5～3％的食盐和0.2～0.5％的柠檬酸的热水溶液中浸泡15～20min，去除果仁中的毒素；将沥干水分的果仁置于烘箱中烘干，超高速粉碎，粉碎粒度为80～100目，得银杏果仁粉；
B.盐水鸭的处理
(1)选料：选用体重为1.6～1.8kg经国家卫生防疫部门检验合格的新鸭，宰杀后热烫去毛，腹部开膛，去除内脏、鸭掌；
(2)清洗：用流动水冲洗鸭体至无血水析出，并挑除有淤血或破胆的鸭子，挂起沥干水分，得净膛鸭；
(3)炒盐：将精盐、香辛料放入锅中，均匀翻动，文火炒至色变微黄即可出锅，自然冷却备用；
(4)干腌：取占净膛鸭质量4.5～5％的炒盐和0.4～0.5％的维生素C混合后对鸭子进行腌制，均匀涂擦在鸭体的内膛和表面，擦盐后放入腌制缸中，堆码腌制，3～7℃腌制2.5～3h，每隔25～30分钟翻动一次，并在腌制缸的上层再洒一薄层炒盐；
(5)熬卤：在一锅内倒入饮用水，加入炒盐、生姜、大葱、蒜头、姜黄、香辛料，文火熬煮60～70min制得新卤；在另一锅内加入浸泡鸭膛的血水，加入老卤、炒盐、生姜、大葱、蒜头、姜黄，文火熬煮15～20min，煮沸后撇去水面上的血沫与污秽；将新卤和老卤混匀，自然冷却；
(6)预煮：在锅内加入饮用水，煮沸后将鸭体浸没在热水中，旺火煮沸3～5min，捞出清洗干净，沥干水分；
(7)复卤：用直径为0.5mm的针在鸭体表皮刺孔，把鸭体浸没在卤水中，反复出浸5～6次，使鸭体保持在卤水液面以下5～6h，复卤温度维持在3～7℃；
(8)晾胚：将复卤后的鸭体沥干卤汁，在鸭体内膛和表面均匀擦涂银杏果仁粉，把鸭胚挂在架子上，放入烘房内烘干，烘房温度40～50℃；
C.银杏盐水鸭的制备
(1)煮制：在锅内加入饮用水，加入精盐、生姜、大葱、蒜头，旺火煮沸3～5min，把烘干的净膛鸭放入锅内，加入料酒和白醋，鸭体浸没在热水中，再次烧开后转中火，每隔5～10min翻动鸭体，倒出内腔中温度较低的水后再浸没在水中，来回出锅翻动至鸭肉有七八分熟后转小火盖锅焖煮60～70min即可出锅，沥去汤汁；
(2)调味：将煮熟的净膛鸭浸泡在溶有银杏果仁粉的水中10～12h，浸泡温度0～4℃，取出晾干即得银杏盐水鸭；
(3)包装和杀菌：真空包装；蒸汽杀菌，温度121℃～126℃，恒温20～30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
所述银杏果仁烘干步骤为先用160℃～180℃烘烤15～20min，再用80℃～100℃烘干至果仁含水量小于6％。
所述鸭子为放养的高邮麻鸭。
所述香辛料为茴香、花椒、桂皮、丁香、陈皮、肉豆蔻、草果、香叶、甘草中的一种或多种制成的粉末。
本发明的技术方案有如下有益效果：
1、本发明采用优质银杏和优质鸭为原料，配合天然香辛料，制成的银杏盐水鸭色泽金黄，含盐量低，味道醇厚，并带有银杏果的香味，同时增加了银杏的保健功能；
2、干腌时添加了维生素C，克服了腌制时亚硝酸盐的产生；
3、复卤时采用针刺鸭体表皮，使卤水更好的渗透到鸭体内，腌制更均匀。
具体实施方式
下面结合优选实施例对本发明作进一步描述。
实施例1
一种银杏盐水鸭的制备方法，包括下述步骤：
A.银杏果仁粉制备
选择新鲜的银杏果，置于55～65℃烘箱中热风烘烤3～5小时，将其脱壳、去衣；将果仁置于60～70℃含有1.5～3％的食盐和0.2～0.5％的柠檬酸的热水溶液中浸泡15～20min，去除果仁中的毒素；将沥干水分的果仁置于烘箱，先用160℃～180℃烘烤15～20min，再用80℃～100℃烘干至果仁含水量小于6％；将烘干后的果仁进行超高速粉碎，粉碎粒度为80～100目，得银杏果仁粉；
B.盐水鸭的处理
(1)选料：选用体重为1.6～1.8kg经国家卫生防疫部门检验合格的新放养的高邮鸭，宰杀后热烫去毛，腹部开膛，去除内脏、鸭掌；
(2)清洗：用流动水冲洗鸭体至无血水析出，并挑除有淤血或破胆的鸭子，挂起沥干水分，得净膛鸭；
(3)炒盐：将精盐和香辛料按质量比100:8放入锅中，均匀翻动，文火炒至色变微黄即可出锅，自然冷却备用；香辛料是由茴香、花椒、桂皮、丁香、陈皮、肉豆蔻、草果、香叶和甘草混合制成的粉末；
(4)干腌：取占净膛鸭质量4.5～5％的炒盐和0.4～0.5％的维生素C混合后对鸭子进行腌制，均匀涂擦在鸭体的内膛和表面，擦盐后放入腌制缸中，堆码腌制，3～7℃腌制2.5～3h，每隔25～30分钟翻动一次，并在腌制缸的上层再洒一薄层炒盐；
(5)熬卤：在一锅内倒入饮用水，加入炒盐、生姜、大葱、蒜头、茴香、花椒、桂皮、丁香、陈皮、肉豆蔻、草果、香叶、甘草、姜黄，文火熬煮60～70min制得新卤；在另一锅内加入浸泡鸭膛的血水，加入老卤、炒盐、生姜、大葱、蒜头、姜黄，文火熬煮15～20min，煮沸后撇去水面上的血沫与污秽；将新卤和老卤混匀，自然冷却；
(6)预煮：在锅内加入饮用水，煮沸后将鸭体浸没在热水中，旺火煮沸5～10min，捞出清洗干净，沥干水分；
(7)复卤：用直径为0.5mm的针在鸭体表皮刺孔，把鸭体浸没在卤水中，反复出浸5～6次，使鸭体保持在卤水液面以下5～6h，复卤温度维持在3～7℃；
(8)晾胚：将复卤后的鸭体沥干卤汁，在鸭体内膛和表面均匀擦涂银杏果仁粉，把鸭胚挂在架子上，放入烘房内烘干，烘房温度40～50℃；
C.银杏盐水鸭的制备
(1)煮制：在锅内加入饮用水，加入精盐、生姜、大葱、蒜头，旺火煮沸3～5min，把烘干的净膛鸭放入锅内，加入料酒和白醋，鸭体浸没在热水中，再次烧开后转中火，每隔5～10min翻动鸭体，倒出内腔中温度较低的水后再浸没在水中，来回出锅翻动至鸭肉有七八分熟后转小火盖锅焖煮60～70min即可出锅，沥去汤汁；
(2)调味：将煮熟的净膛鸭浸泡在溶有银杏果仁粉的水中10～12h，浸泡温度0～4℃，取出晾干即得银杏盐水鸭；
(3)包装和杀菌：真空包装；蒸汽杀菌，温度121℃～126℃，恒温20～30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
Claims (5)
1.一种银杏盐水鸭的制备方法，其特征在于，包括下述步骤：
A.银杏果仁粉的制备
选择新鲜的银杏果，置于55～65℃烘箱中热风烘烤3～5小时，将其脱壳、去衣得银杏果仁；将果仁置于60～70℃含有1.5～3％的食盐和0.2～0.5％的柠檬酸的热水溶液中浸泡15～20min，去除果仁中的毒素；将沥干水分的果仁置于烘箱中烘干，超高速粉碎，粉碎粒度为80～100目，得银杏果仁粉；
B.盐水鸭的处理
(1)选料：选用体重为1.6～1.8kg经国家卫生防疫部门检验合格的新鸭，宰杀后热烫去毛，腹部开膛，去除内脏、鸭掌；
(2)清洗：用流动水冲洗鸭体至无血水析出，并挑除有淤血或破胆的鸭子，挂起沥干水分，得净膛鸭；
(3)炒盐：将精盐、香辛料按质量比100:6～10放入锅中，均匀翻动，文火炒至色变微黄即可出锅，自然冷却备用；
(4)干腌：取占净膛鸭质量4.5～5％的炒盐和0.4～0.5％的维生素C混合后对鸭子进行腌制，均匀涂擦在鸭体的内膛和表面，擦盐后放入腌制缸中，堆码腌制，3～7℃腌制2.5～3h，每隔25～30分钟翻动一次，并在腌制缸的上层再洒一薄层炒盐；
(5)熬卤：在一锅内倒入饮用水，加入炒盐、生姜、大葱、蒜头、姜黄、香辛料，文火熬煮60～70min制得新卤；在另一锅内加入浸泡鸭膛的血水，加入老卤、炒盐、生姜、大葱、蒜头、姜黄，文火熬煮15～20min，煮沸后撇去水面上的血沫与污秽；将新卤和老卤混匀，自然冷却；
(6)预煮：在锅内加入饮用水，煮沸后将鸭体浸没在热水中，旺火煮沸3～5min，捞出清洗干净，沥干水分；
(7)复卤：用直径为0.5mm的针在鸭体表皮刺孔，把鸭体浸没在卤水中，反复出浸5～6次，使鸭体保持在卤水液面以下5～6h，复卤温度维持在3～7℃；
(8)晾胚：将复卤后的鸭体沥干卤汁，在鸭体内膛和表面均匀擦涂银杏果仁粉，把鸭胚挂在架子上，放入烘房内烘干，烘房温度40～50℃；
C.银杏盐水鸭的制备
(1)煮制：在锅内加入饮用水，加入精盐、生姜、大葱、蒜头，旺火煮沸3～5min，把烘干的净膛鸭放入锅内，加入料酒和白醋，鸭体浸没在热水中，再次烧开后转中火，每隔5～10min翻动鸭体，倒出内腔中温度较低的水后再浸没在水中，来回出锅翻动至鸭肉有七八分熟后转小火盖锅焖煮60～70min即可出锅，沥去汤汁；
(2)调味：将煮熟的净膛鸭浸泡在溶有银杏果仁粉的水中10～12h，浸泡温度0～4℃，取出晾干即得银杏盐水鸭；
(3)包装和杀菌：真空包装；蒸汽杀菌，温度121℃～126℃，恒温20～30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
2.根据权利要求1所述的一种银杏盐水鸭的制备方法，其特征在于，所述银杏果仁烘干步骤为先用160℃～180℃烘烤15～20min，再用80℃～100℃烘干至果仁含水量小于6％。
3.根据权利要求1或2所述的一种银杏盐水鸭的制备方法，其特征在于，所述鸭子为放养的高邮麻鸭。
4.根据权利要求1或2所述的一种银杏盐水鸭的制备方法，其特征在于，所述炒盐为精盐和香辛料按质量比100:8混合炒制而成。
5.根据权利要求1或2所述的一种银杏盐水鸭的制备方法，其特征在于，所述香辛料为茴香、花椒、桂皮、丁香、陈皮、肉豆蔻、草果、香叶、甘草中的一种或多种制成的粉末。
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