CN104432157A - 一种麻酱鸭的生产方法 - Google Patents
一种麻酱鸭的生产方法 Download PDFInfo
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- CN104432157A CN104432157A CN201410664631.3A CN201410664631A CN104432157A CN 104432157 A CN104432157 A CN 104432157A CN 201410664631 A CN201410664631 A CN 201410664631A CN 104432157 A CN104432157 A CN 104432157A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 27
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000207961 Sesamum Species 0.000 title claims description 17
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 4
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 4
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- 238000004140 cleaning Methods 0.000 claims abstract description 4
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- 239000002994 raw material Substances 0.000 claims abstract description 4
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 6
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- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 3
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- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000013364 duck meat Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
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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
- 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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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Abstract
一种麻酱鸭的生产方法，涉及食品加工方法技术领域，其特征在于：原料清洗整形、快腌、油炸、卤制至六成熟、沥水冷却、真空包装、杀菌、冷却、包装；所述的快腌时将浸泡在配料和中药熬制的汤汁内，所述的中药包括枸杞100克，山药30克，黄芪20克，西洋参30克，山奈45克，肉蔻、草豆蔻各30克，陈皮40克，木香20克。本发明为工业化生产，无任何添加剂，中药、香辛料和鸭肉结合结合制作的炸鸭，配料多，味道鲜美，滋补效果好。
Description
技术领域：
本发明涉及食品加工方法技术领域，具体是一种麻酱鸭的生产方法。
背景技术：
鸭是雁形目鸭科(Anatidae)鸭亚科(Anatinae)水禽的统称，或称真鸭。鸭的体型相对较小，颈短，一些属的嘴要大些。鸭可分为钻水鸭、潜水鸭和栖鸭3个主要类群。人类按照一定的经济目的，经过长期驯化和选择培育成三种用途的品种，即：肉用型、蛋用型和兼用型三种类型。现有的炸鸭制作的方法都比较简单，配料较少，味道单一，滋补的效果一般，麻酱只是覆在鸭的表面，入味不足。
发明内容：
本发明所要解决的技术问题在于提供一种将中药、香辛料和鸭肉结合结合制作的炸鸭，配料多，味道鲜美，滋补效果好的麻酱鸭的生产方法。
本发明所要解决的技术问题采用以下技术方案来实现。
一种麻酱鸭的生产方法，其特征在于：原料清洗整形、快腌、油炸、卤制至六成熟、沥水冷却、真空包装、杀菌、冷却、包装；所述的快腌时将浸泡在配料和中药熬制的汤汁内，所述的中药包括枸杞100克，山药30克，黄芪20克，西洋参30克，山奈45克，肉蔻、草豆蔻各30克，陈皮40克，木香20克。
所述的快腌时所使用的配料包括质量百分比为1％的盐、为1％的糖和3％的天然香辛料。
所述的卤制时卤汤内放入质量百分比为0.8％～1.2％的芝麻酱和8％～12％的植物油。
所述的天然香辛料和芝麻炸香后使用。
本发明的有益效果是：本发明为工业化生产，无任何添加剂，中药、香辛料和鸭肉结合结合制作的炸鸭，配料多，味道鲜美，滋补效果好。
具体实施方式：
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实例，进一步阐述本发明。
一种麻酱鸭的生产方法，原料清洗整形、快腌、油炸、卤制至六成熟、沥水冷却、真空包装、杀菌、冷却、包装；快腌时将浸泡在配料和中药熬制的汤汁内，中药包括枸杞100克，山药30克，黄芪20克，西洋参30克，山奈45克，肉蔻、草豆蔻各30克，陈皮40克，木香20克。
快腌时所使用的配料包括质量百分比为1％的盐、为1％的糖和3％的天然香辛料。
卤制时卤汤内放入质量百分比为1％的芝麻酱和10％的植物油。
天然香辛料和芝麻炸香后使用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种麻酱鸭的生产方法，其特征在于：原料清洗整形、快腌、油炸、卤制至六成熟、沥水冷却、真空包装、杀菌、冷却、包装；所述的快腌时将浸泡在配料和中药熬制的汤汁内，所述的中药包括枸杞100克，山药30克，黄芪20克，西洋参30克，山奈45克，肉蔻、草豆蔻各30克，陈皮40克，木香20克。
2.根据权利要求1所述的一种麻酱鸭的生产方法，其特征在于：所述的快腌时所使用的配料包括质量百分比为1％的盐、为1％的糖和3％的天然香辛料。
3.根据权利要求1所述的一种麻酱鸭的生产方法，其特征在于：所述的卤制时卤汤内放入质量百分比为0.8％～1.2％的芝麻酱和8％～12％的植物油。
4.根据权利要求1所述的一种麻酱鸭的生产方法，其特征在于：所述的天然香辛料和芝麻炸香后使用。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410664631.3A CN104432157A (zh) | 2014-11-19 | 2014-11-19 | 一种麻酱鸭的生产方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490610A (zh) * | 2016-10-19 | 2017-03-15 | 袁艳君 | 无寒性且即食的五味酱汁鸭制作工艺 |
| CN115777835A (zh) * | 2022-12-01 | 2023-03-14 | 佩蒂动物营养科技股份有限公司 | 一种新型无添加鸭肉及其生产方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045915A (zh) * | 1989-04-01 | 1990-10-10 | 徐俊扬 | 家禽制品的加工方法 |
| CN101292748A (zh) * | 2007-04-27 | 2008-10-29 | 张勇 | 一种香酥脆脖及其生产方法 |
| CN101416753A (zh) * | 2008-11-05 | 2009-04-29 | 和昌（福建）食品有限公司 | 一种新型烤鸭及其制作工艺 |
| CN103284186A (zh) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | 一种麻酱鸡的生产方法 |
-
2014
- 2014-11-19 CN CN201410664631.3A patent/CN104432157A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045915A (zh) * | 1989-04-01 | 1990-10-10 | 徐俊扬 | 家禽制品的加工方法 |
| CN101292748A (zh) * | 2007-04-27 | 2008-10-29 | 张勇 | 一种香酥脆脖及其生产方法 |
| CN101416753A (zh) * | 2008-11-05 | 2009-04-29 | 和昌（福建）食品有限公司 | 一种新型烤鸭及其制作工艺 |
| CN103284186A (zh) * | 2013-05-02 | 2013-09-11 | 安徽卫食园肉类食品有限公司 | 一种麻酱鸡的生产方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490610A (zh) * | 2016-10-19 | 2017-03-15 | 袁艳君 | 无寒性且即食的五味酱汁鸭制作工艺 |
| CN115777835A (zh) * | 2022-12-01 | 2023-03-14 | 佩蒂动物营养科技股份有限公司 | 一种新型无添加鸭肉及其生产方法 |
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