CN104643125A - Processing method of duck wings - Google Patents
Processing method of duck wings Download PDFInfo
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- CN104643125A CN104643125A CN201510113523.1A CN201510113523A CN104643125A CN 104643125 A CN104643125 A CN 104643125A CN 201510113523 A CN201510113523 A CN 201510113523A CN 104643125 A CN104643125 A CN 104643125A
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- duck wing
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Abstract
The invention discloses a processing method of duck wings and belongs to the technical field of food processing. The processing method comprises the following steps: with the duck wings as raw materials, putting the raw materials into water by adopting a water thawing method, controlling the water temperature to be lower than or equal to 30 DEG C, when lowering the temperature of the raw materials to be 0-5 DEG C, taking out the raw materials, controlling the water temperature to be 60 DEG C, putting the duck wings, serving as the raw materials, into a pot, weighing brine according the ratio of the raw materials to the brine of 1 to 1, sending the marinated duck wings into a drying room with the temperature of 70-80 DEG C, baking for 2-4h, adding spices to the brine used by sousing, boiling, packaging the blended duck wings by virtue of a continuous packaging machine, enclosing products after sterilization into a paper box, and sending into a finished product warehouse with the capabilities of avoiding lights, ventilation and drying and with the temperature of below 25 DEG C for storing. According to the processing method disclosed by the invention, the problems of tedious operation, instability in taste of the prepared duck wings and the like of the duck wing processing method are pointedly solved, and the duck wings well retain freshness and are tasty.
Description
Technical field
The present invention relates to food processing technology field, more particularly, relate to a kind of processing method of duck wing.
Background technology
In recent years, the output of China's duck product increases rapidly, and within 2012, duck product yield reaches 4,500,000 tons, accounts for 67% of whole world total amount, is duck producing country the biggest in the world.Duck is the healthy meat that a kind of protein content is high, fat content is low, and containing abundant folic acid, B family vitamin and vitamin E, has higher nutritive value.The wherein protein content 16% ~ 25% of edible portion, far above the content of protein in poultry meat, can meet the requirement of people to high-quality protein.Duck wing is motive position, and muscle is many, meat is tight, delicious flavour, and a variety of style of cooking has the delicacies of duck wing, as boiled salted duck wing, braised duck with brown sauce wing, Cantonese spicy duck wings, Duck Wings Seasoned with Soy Sauce etc.In recent years, spicy duck wings, Duck Wings Seasoned with Soy Sauce etc. had strided forward the ranks of leisure food, became one snacks that people like.
Duck wing is place the most delicious in duck, and this position is maximum tissue that moves, and muscle is more, and meat is tight.Duck wing taste is sweet, can be used for nourishing the stomach to improve the production of body fluid, grows the heat of cloudy, the clear consumptive disease of the five internal organs and row water of enriching blood, can also treat body void after being ill and nutritional edema.Therefore, raw duck wing is processed into cooked, not only can so that people eat, but also may be used for preventing above-mentioned disease.The method of the daily manufacture of people is: first duck wing is put into cauldron and put into water, water shortly past duck wing both can, boiled horse back is taken away, wash with water clean, dry, then open an oil cauldron and put into one liter of rusting to 4 to 5 maturations, feel have hot gas just above basic left-hand seat is placed on, put into duck wing and explode golden yellow, take out and put into a clean pot and then move on on fire, first add yellow rice wine, then dark soy sauce is put, water, sugar, cassia bark, ginger.Water just will flood wing, and taste sees the hobby of individual, the southern sugar put more, and the salt put in the north, burns 50 minutes in approximately using, at this moment just in time should burn quick-drying by water more, closes fire and takes out.This manual way is difficult to the needs meeting batch consumption, and operation bothers very much, and individual's processing is subject to processing again the restriction of level, and the duck wing taste made is unstable.
Summary of the invention
The object of the invention is to solve the problems such as existing duck wing processing method complex operation, the duck wing taste made be unstable, provide a kind of processing method of duck wing, the present invention solves the problems referred to above targetedly, accomplishes well by fresh-keeping for duck wing tasty, easy and simple to handle.
For achieving the above object, technical scheme provided by the invention is:
The processing method of a kind of duck wing of the present invention, is characterized in: the steps include:
Step one: select duck wing to be raw material, carry out an acceptance inspection by the purchasing of raw materials and acceptance criteria, through after the assay was approved can be for the production of;
Step 2: adopt water thawing method, raw material is put into water, controls water temperature≤30 DEG C, when material temperature is down to 0 ~ 5 DEG C, is taken out by raw material, pulls out clean duck wing fine hair, stiff rod hair, wash away Calusena lansium;
Step 3: when controlling water temperature to 60 DEG C, cooked by raw duck wing, when water temperature rises to 86 ± 2 DEG C, keep taking the dish out of the pot for 3 ~ 5 minutes, the running water rinsing of then putting into flowing is cooled to normal temperature;
Step 4: weigh up bittern according to the part by weight of raw material and bittern 1:1, immerses duck wing in bittern, pushes down above with weight, make bittern flood duck wing to be completely as the criterion, pickle a temperature requirement 0 ~ 4 DEG C, salting period is 12 ~ 24 hours, requires to stir once every 6 hours;
Step 5: the duck wing after stew in soy sauce is sent in 70 DEG C of-80 DEG C of drying rooms and toasts 2-4 hour, be as the criterion so that surface of semi-finished is dry and comfortable, can drying room be taken out;
Step 6: the bittern after pickling is added spice and carries out being brewed into thick gravy, mixes and stirs the duck wing after drying by the mass ratio of 2:1 with thick gravy, and with duck wing surface uniform suction juice, product colour is unanimously as the criterion;
Step 7: the duck wing mixed and stirred is adopted continuous packing machine packaging, every bag of net content 20g, adopts water to kill subsequently, and keep water temperature at 94 ± 1 DEG C, the time is 40 minutes, takes the dish out of the pot when being then water-cooled to below 30 DEG C;
Step 8: wipe clean the moisture content outside bag, loads carton by the product after sterilization, 120 bags, every case, sends in the warehouse for finished product of less than 25 DEG C lucifuge aeration-dryings and deposits.
Further, in step 4, bittern is respectively by weight component: water-87%, edible salt-2.5%, white granulated sugar-6%, monosodium glutamate-1%, dark soy sauce-2.5%, yellow rice wine-1%.
Adopt technical scheme provided by the invention, compared with prior art, there is following remarkable result:
The present invention solves the problems such as duck wing processing method complex operation, the duck wing taste made be unstable targetedly, accomplishes well by fresh-keeping for duck wing tasty, easy and simple to handle.
Detailed description of the invention
For understanding content of the present invention further, below in conjunction with embodiment, the present invention is described in detail:
embodiment 1
The processing method of a kind of duck wing of the present embodiment, the steps include:
Step one: select duck wing to be raw material, carry out an acceptance inspection by the purchasing of raw materials and acceptance criteria, through after the assay was approved, production division can be for the production of;
Step 2: adopt water thawing method, raw material is put into water, controls water temperature≤30 DEG C, when material temperature is down to 0 DEG C, is taken out by raw material, pulls out clean duck wing fine hair, stiff rod hair, wash away Calusena lansium;
Step 3: when controlling water temperature to 60 DEG C, cooked by raw duck wing, when water temperature rises to 86 DEG C, keep taking the dish out of the pot for 3 minutes, the running water rinsing of then putting into flowing is cooled to normal temperature;
Step 4: weigh up bittern according to the ratio of raw material and bittern 1:1, immersed in bittern by duck wing, push down with weight above, make bittern flood duck wing completely and be as the criterion, pickle a temperature requirement 4 DEG C, salting period is 12 hours, requires to stir once every 6 hours;
Step 5: the duck wing after stew in soy sauce is sent in 70 DEG C of-80 DEG C of drying rooms and toast 2 hours, be as the criterion so that surface of semi-finished is dry and comfortable, can drying room be taken out;
Step 6: add spice boil pickling bittern used, mixes and stirs the duck wing after drying by 2:1 with thick gravy, and with duck wing surface uniform suction juice, product colour is unanimously as the criterion;
Step 7: the duck wing mixed and stirred is adopted continuous packing machine packaging, every bag of net content 20g, adopts water to kill subsequently, and keep water temperature at 94 DEG C, the time is 40 minutes, takes the dish out of the pot when being water-cooled to 30 DEG C;
Step 8: wipe clean the moisture content outside bag, loads carton by the product after sterilization, 120 bags, every case, sends in the warehouse for finished product of 25 DEG C of lucifuge aeration-dryings and deposits.
Wherein: in step 4, bittern is respectively by weight component: water-87%, edible salt-2.5%, white granulated sugar-6%, monosodium glutamate-1%, dark soy sauce-2.5%, yellow rice wine-1%.
embodiment 2
The processing method of a kind of duck wing of the present embodiment, the steps include:
Step one: select duck wing to be raw material, carry out an acceptance inspection by the purchasing of raw materials and acceptance criteria, through after the assay was approved, production division can be for the production of;
Step 2: adopt water thawing method, raw material is put into water, controls water temperature≤30 DEG C, when material temperature is down to 2 DEG C, is taken out by raw material, pulls out clean duck wing fine hair, stiff rod hair, wash away Calusena lansium;
Step 3: when controlling water temperature to 60 DEG C, cooked by raw duck wing, when water temperature rises to 87 DEG C, keep taking the dish out of the pot for 4 minutes, the running water rinsing of then putting into flowing is cooled to normal temperature;
Step 4: weigh up bittern according to the ratio of raw material and bittern 1:1, immersed in bittern by duck wing, push down with weight above, make bittern flood duck wing completely and be as the criterion, pickle a temperature requirement 2 DEG C, salting period is 18 hours, requires to stir once every 6 hours;
Step 5: the duck wing after stew in soy sauce is sent in 70 DEG C of-80 DEG C of drying rooms and toast 3 hours, be as the criterion so that surface of semi-finished is dry and comfortable, can drying room be taken out;
Step 6: add spice boil pickling bittern used, mixes and stirs the duck wing after drying by 2:1 with thick gravy, and with duck wing surface uniform suction juice, product colour is unanimously as the criterion;
Step 7: the duck wing mixed and stirred is adopted continuous packing machine packaging, every bag of net content 20g, adopts water to kill subsequently, and keep water temperature at 95 DEG C, the time is 40 minutes, takes the dish out of the pot when being water-cooled to 28 DEG C;
Step 8: wipe clean the moisture content outside bag, loads carton by the product after sterilization, 120 bags, every case, sends in the warehouse for finished product of 22 DEG C of lucifuge aeration-dryings and deposits.
Wherein: in step 4, bittern is respectively by weight component: water-87%, edible salt-2.5%, white granulated sugar-6%, monosodium glutamate-1%, dark soy sauce-2.5%, yellow rice wine-1%.
embodiment 3
The processing method of a kind of duck wing of the present embodiment, the steps include:
Step one: select duck wing to be raw material, carry out an acceptance inspection by the purchasing of raw materials and acceptance criteria, through after the assay was approved, production division can be for the production of;
Step 2: adopt water thawing method, raw material is put into water, controls water temperature≤30 DEG C, when material temperature is down to 5 DEG C, is taken out by raw material, pulls out clean duck wing fine hair, stiff rod hair, wash away Calusena lansium;
Step 3: when controlling water temperature to 60 DEG C, cooked by raw duck wing, when water temperature rises to 88 DEG C, keep taking the dish out of the pot for 5 minutes, the running water rinsing of then putting into flowing is cooled to normal temperature;
Step 4: weigh up bittern according to the ratio of raw material and bittern 1:1, immersed in bittern by duck wing, push down with weight above, make bittern flood duck wing completely and be as the criterion, pickle a temperature requirement 0 DEG C, salting period is 24 hours, requires to stir once every 6 hours;
Step 5: the duck wing after stew in soy sauce is sent in 70 DEG C of-80 DEG C of drying rooms and toast 4 hours, be as the criterion so that surface of semi-finished is dry and comfortable, can drying room be taken out;
Step 6: add spice boil pickling bittern used, mixes and stirs the duck wing after drying by 2:1 with thick gravy, and with duck wing surface uniform suction juice, product colour is unanimously as the criterion;
Step 7: the duck wing mixed and stirred is adopted continuous packing machine packaging, every bag of net content 20g, adopts water to kill subsequently, and keep water temperature at 93 DEG C, the time is 40 minutes, takes the dish out of the pot when being water-cooled to 25 DEG C;
Step 8: wipe clean the moisture content outside bag, loads carton by the product after sterilization, 120 bags, every case, sends in the warehouse for finished product of 20 DEG C of lucifuge aeration-dryings and deposits.
Wherein: in step 4, bittern is respectively by weight component: water-87%, edible salt-2.5%, white granulated sugar-6%, monosodium glutamate-1%, dark soy sauce-2.5%, yellow rice wine-1%.
Schematic above the present invention and embodiment thereof to be described; this description is not restricted; so; if those of ordinary skill in the art enlightens by it; when not departing from the invention aim; design the frame mode similar to this technical scheme and embodiment without creationary, all should protection scope of the present invention be belonged to.
Claims (2)
1. a processing method for duck wing, is characterized in that: the steps include:
Step one: select duck wing to be raw material, carry out an acceptance inspection by the purchasing of raw materials and acceptance criteria, through after the assay was approved can be for the production of;
Step 2: adopt water thawing method, raw material is put into water, controls water temperature≤30 DEG C, when material temperature is down to 0 ~ 5 DEG C, is taken out by raw material, pulls out clean duck wing fine hair, stiff rod hair, wash away Calusena lansium;
Step 3: when controlling water temperature to 60 DEG C, cooked by raw duck wing, when water temperature rises to 86 ± 2 DEG C, keep taking the dish out of the pot for 3 ~ 5 minutes, the running water rinsing of then putting into flowing is cooled to normal temperature;
Step 4: weigh up bittern according to the part by weight of raw material and bittern 1:1, immerses duck wing in bittern, pushes down above with weight, make bittern flood duck wing to be completely as the criterion, pickle a temperature requirement 0 ~ 4 DEG C, salting period is 12 ~ 24 hours, requires to stir once every 6 hours;
Step 5: the duck wing after stew in soy sauce is sent in 70 DEG C of-80 DEG C of drying rooms and toasts 2-4 hour, be as the criterion so that surface of semi-finished is dry and comfortable, can drying room be taken out;
Step 6: the bittern after pickling is added spice and carries out being brewed into thick gravy, mixes and stirs the duck wing after drying by the mass ratio of 2:1 with thick gravy, and with duck wing surface uniform suction juice, product colour is unanimously as the criterion;
Step 7: the duck wing mixed and stirred is adopted continuous packing machine packaging, every bag of net content 20g, adopts water to kill subsequently, and keep water temperature at 94 ± 1 DEG C, the time is 40 minutes, takes the dish out of the pot when being then water-cooled to below 30 DEG C;
Step 8: wipe clean the moisture content outside bag, loads carton by the product after sterilization, 120 bags, every case, sends in the warehouse for finished product of less than 25 DEG C lucifuge aeration-dryings and deposits.
2. the processing method of a kind of duck wing as claimed in claim 1, is characterized in that: in step 4, bittern is respectively by weight component: water-87%, edible salt-2.5%, white granulated sugar-6%, monosodium glutamate-1%, dark soy sauce-2.5%, yellow rice wine-1%.
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| CN201510113523.1A CN104643125A (en) | 2015-03-16 | 2015-03-16 | Processing method of duck wings |
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| CN201510113523.1A CN104643125A (en) | 2015-03-16 | 2015-03-16 | Processing method of duck wings |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235046A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of duck wing |
| CN116210865A (en) * | 2023-03-24 | 2023-06-06 | 上海来伊份股份有限公司 | Ultrasonic pretreatment duck wing root and preparation method thereof |
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2015
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235046A (en) * | 2016-07-27 | 2016-12-21 | 左招霞 | The preparation technology of duck wing |
| CN116210865A (en) * | 2023-03-24 | 2023-06-06 | 上海来伊份股份有限公司 | Ultrasonic pretreatment duck wing root and preparation method thereof |
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Application publication date: 20150527 |
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