CN104687087A - Salt baked duck leg and preparation method thereof - Google Patents
Salt baked duck leg and preparation method thereof Download PDFInfo
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- CN104687087A CN104687087A CN201410837128.3A CN201410837128A CN104687087A CN 104687087 A CN104687087 A CN 104687087A CN 201410837128 A CN201410837128 A CN 201410837128A CN 104687087 A CN104687087 A CN 104687087A
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Abstract
The invention discloses a salt baked duck leg and a preparation method thereof, relating to the field of processing of foods. The salt baked duck leg is prepared by taking the duck leg as the raw material and taking a salting material, marinating material and soaking liquid as the auxiliary materials, wherein the salting material includes table salt, white granulated sugar, water, Anxianer B02 (a preservative) and salt baking seasoning; the marinating material includes salt baking seasoning, salt and water; the soaking liquid includes table salt, white granulated sugar, Anxianer B02 (a preservative), salt baking seasoning and water. According to the preparation method, the salting, baking, marinating and other processes are carried out, so that the duck leg product is outstanding in color, aroma and taste; the original taste of the duck leg is increased; the preservation time of the salt baked duck leg is prolonged; the taste and mouth feel quality of the duck leg can be improved; in addition, the quality indicators meet related requirements of national standard; the level of the duck leg products is increased; the demands of the enterprises and customers can be met.
Description
Technical field
The present invention relates to food processing field, be specifically related to baked duck leg of a kind of Yan and preparation method thereof.
Background technology
In recent years, along with the development of social scientific and technological level, improving constantly also along with people's living standard, the consumption concept of consumer to food also changes, food is the material base of mankind's energy of depending on for existence and development, so the quality of food is very crucial, first be nutritious, can also promote health, so the quality that meat eats directly determines consumer's desire to purchase, it is the key point affecting consumers will, aliphatic acid fusing point in duck is low, be easy to digestion, contained B family vitamin and vitamin E many compared with other meats, containing the nicotinic acid compared with horn of plenty in duck, it is one of composition forming two kinds of important coenzyme in human body, protective effect is had to heart disease patients such as myocardial infarctions, duck is suitable for nourishing, it is the primary raw material of various delicious famous dish, but current Duck Products kind is on the market single and the shelf-life is not long, can not satisfy the demands of consumers.
Summary of the invention
Problem to be solved by this invention is to provide one and improves meat quality, class, extends baked duck leg of a kind of Yan of duck holding time and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
The baked duck leg of a kind of Yan with duck leg for raw material, with preserved materials, stew in soy sauce material and soak for auxiliary material is made, described preserved materials comprises salt, white granulated sugar, water, the baked flavor material of peace you B02 He Yan fresh, described stew in soy sauce material comprises the baked flavor material of salt, Yan Heshui, and described soak comprises salt, white granulated sugar, peace fresh that B02, the baked flavor material of salt and water.
Preferably, by weight, described duck leg 100 parts, described preserved materials comprises salt 2-3 part, white granulated sugar 1-1.2 part, water 3-4 part, pacifies the baked flavor material 0.6-0.8 part of you B020.2-0.3 part, Yan fresh, described stew in soy sauce material comprises the baked flavor material 0.6-0.8 part of Yan, salt 0.5-0.8 part, 40 parts, water, and described soak comprises salt 2.5-3 part, white granulated sugar 1-1.2 part, pacifies the baked flavor material 1-1.2 part of you B020.3-0.4 part, Yan fresh, water 70-80 part.
A preparation method for the baked duck leg of Yan, specifically comprises the following steps:
A. thaw: the freezing duck be up to the standards is thawed to central temperature-2 DEG C;
B. stir to leave standstill and pickle: before pickling, duck leg bamboo let is plugged hole, contribute to pickling, preserved materials is fully penetrated in raw material, and duck leg and preserved materials stir completely, thus make duck leg pickle thoroughly, and 12 ~ 18h is pickled in 0 ~ 4 DEG C of immersion;
C. soak and pickle: duck leg and soak stir completely, thus make duck leg pickle thoroughly, and 12 ~ 18h is pickled in 0 ~ 4 DEG C of immersion;
D. smoke: the duck leg pickled is through on hook, is put in baking oven and smokes, temperature controls to smoke about 30min at 70 ~ 75 DEG C, drier to surface ratio, and drop goes out the oil of a part simultaneously;
E. stew in soy sauce: by the boiled insulation to 90 DEG C of stew in soy sauce material prepared, then preliminary duck leg of drying is put into bittern and carry out stew in soy sauce, the stew in soy sauce time is 30min, regularly need stir duck leg and make its stew in soy sauce even, go offscum with spoon drift in stew in soy sauce process, offscum can affect the sense organ of product;
F. smoke: duck leg second time smoked, be through on hook by duck leg, be put in baking oven and smoke, temperature controls to smoke 2h at 70 ~ 75 DEG C, and make surperficial bone dry, drop goes out a large amount of oil;
G. cool;
H. vacuum packaging: with single duck leg packaging, ensure during pack that sack is without greasy dirt, the appearance requirement of product is perfect, and vacuum machine is debugged in advance, after start 5min, can operate, crouch on hot-sealing line by flat for sack, depression bar flattens, and vacuum seal must ensure that sack is without folded line, vacuum setting-the 0.1MPa of vacuum packing machine, heat-sealing temperature is 170 ~ 220 DEG C;
I. sterilization: after vacuum packaging, product should sterilization as early as possible, and its interval time must not more than 30min.Sterilization temperature 90 DEG C, sterilizing time 30min;
J: cooling finished product: after sterilization, product is in time at circulating water cooling about 50min, and dropping to less than 25 DEG C to central temperature can.
Adopt technical scheme of the present invention, with duck leg for raw material, with preserved materials, stew in soy sauce material and soak for auxiliary material is made, by optimizing various material mixture ratio, Shi Yan baked duck leg mouthfeel, by solely
Special local flavor and processing technology make duck leg improve in traditional mouthfeel and local flavor, and the shelf-life extends greatly, and vacuum packaging effectively can prevent bacteria breed, is conducive to the health of consumer, improves the class of duck leg series products, satisfies the demands of consumers.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
embodiment 1:
The baked duck leg of a kind of Yan, by weight, described duck leg 100 parts, described preserved materials comprises salt 2 parts, white granulated sugar 1 part, 4 parts, water, pacifies the baked flavor material of you B020.3 part, Yan fresh 0.6 part, described stew in soy sauce material comprises the baked flavor material of Yan 0.8 part, salt 0.8 part, 40 parts, water, and described soak comprises salt 3 parts, white granulated sugar 1 part, pacifies the baked flavor material of you B020.4 part, Yan fresh 1 part, 80 parts, water.
A preparation method for the baked duck leg of Yan, comprises the steps:
A. thaw: the freezing duck be up to the standards is thawed to central temperature-2 DEG C;
B. stir to leave standstill and pickle: before pickling, duck leg bamboo let is plugged hole, contribute to pickling, preserved materials is fully penetrated in raw material, and duck leg and preserved materials stir completely, thus make duck leg pickle thoroughly, and 12h is pickled in 4 DEG C of immersions;
C. soak and pickle: duck leg and soak stir completely, thus make duck leg pickle thoroughly, and 18h is pickled in 4 DEG C of immersions;
D. smoke: the duck leg pickled is through on hook, is put in baking oven and smokes, temperature controls to smoke about 30min at 70 DEG C, drier to surface ratio, and drop goes out the oil of a part simultaneously;
E. stew in soy sauce: by the boiled insulation to 90 DEG C of stew in soy sauce material prepared, then preliminary duck leg of drying is put into bittern and carry out stew in soy sauce, the stew in soy sauce time is 30min, regularly need stir duck leg and make its stew in soy sauce even, go offscum with spoon drift in stew in soy sauce process, offscum can affect the sense organ of product;
F. smoke: duck leg second time smoked, be through on hook by duck leg, be put in baking oven and smoke, temperature controls to smoke 2h at 75 DEG C, and make surperficial bone dry, drop goes out a large amount of oil;
G. cool;
H. vacuum packaging: with single duck leg packaging, ensure during pack that sack is without greasy dirt, the appearance requirement of product is perfect, and vacuum machine is debugged in advance, after start 5min, can operate, crouch on hot-sealing line by flat for sack, depression bar flattens, and vacuum seal must ensure that sack is without folded line, vacuum setting-the 0.1MPa of vacuum packing machine, heat-sealing temperature is 220 DEG C;
I. sterilization: after vacuum packaging, product should sterilization as early as possible, and its interval time must not more than 30min.Sterilization temperature 90 DEG C, sterilizing time 30min;
J: cooling finished product: after sterilization, product is in time at circulating water cooling about 50min, and dropping to less than 25 DEG C to central temperature can.
Based on above-mentioned, by optimizing formula and the Making programme of the baked duck leg of Yan, with preserved materials, stew in soy sauce material and soak are auxiliary material, described preserved materials comprises salt, white granulated sugar, water, pacify the baked flavor material of you B02 He Yan fresh, described stew in soy sauce material comprises the baked flavor material of Yan, salt and water, described soak comprises salt, white granulated sugar, pacify fresh that B02, the baked flavor material of Yan and water, duck leg is improved in traditional mouthfeel and local flavor, shelf-life extends greatly, vacuum packaging effectively can prevent bacteria breed, be conducive to the health of consumer, improve the class of duck leg series products, satisfy the demands of consumers.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. the baked duck leg of salt, it is characterized in that, with duck leg for raw material, with preserved materials, stew in soy sauce material and soak for auxiliary material is made, described preserved materials comprises salt, white granulated sugar, water, the baked flavor material of peace you B02 He Yan fresh, described stew in soy sauce material comprises the baked flavor material of salt, Yan Heshui, and described soak comprises salt, white granulated sugar, peace fresh that B02, the baked flavor material of salt and water.
2. the baked duck leg of a kind of Yan according to claim 1, it is characterized in that: by weight, described duck leg 100 parts, described preserved materials comprises salt 2-3 part, white granulated sugar 1-1.2 part, water 3-4 part, pacifies the baked flavor material 0.6-0.8 part of you B020.2-0.3 part, Yan fresh, described stew in soy sauce material comprises the baked flavor material 0.6-0.8 part of Yan, salt 0.5-0.8 part, 40 parts, water, and described soak comprises salt 2.5-3 part, white granulated sugar 1-1.2 part, pacifies the baked flavor material 1-1.2 part of you B020.3-0.4 part, Yan fresh, water 70-80 part.
3. prepare a method for the baked duck leg of salt described in claim 1-2 any one, it is characterized in that, the method specifically comprises the following steps:
A. thaw: the freezing duck be up to the standards is thawed to central temperature-2 DEG C;
B. stir to leave standstill and pickle: before pickling, duck leg bamboo let is plugged hole, contribute to pickling, preserved materials is fully penetrated in raw material, and duck leg and preserved materials stir completely, thus make duck leg pickle thoroughly, and 12 ~ 18h is pickled in 0 ~ 4 DEG C of immersion;
C. soak and pickle: duck leg and soak stir completely, thus make duck leg pickle thoroughly, and 12 ~ 18h is pickled in 0 ~ 4 DEG C of immersion;
D. smoke: the duck leg pickled is through on hook, is put in baking oven and smokes, temperature controls to smoke about 30min at 70 ~ 75 DEG C, drier to surface ratio, and drop goes out the oil of a part simultaneously;
E. stew in soy sauce: by the boiled insulation to 90 DEG C of stew in soy sauce material prepared, then preliminary duck leg of drying is put into bittern and carry out stew in soy sauce, the stew in soy sauce time is 30min, regularly need stir duck leg and make its stew in soy sauce even, go offscum with spoon drift in stew in soy sauce process, offscum can affect the sense organ of product;
F. smoke: duck leg second time smoked, be through on hook by duck leg, be put in baking oven and smoke, temperature controls to smoke 2h at 70 ~ 75 DEG C, and make surperficial bone dry, drop goes out a large amount of oil;
G. cool;
H. vacuum packaging: with single duck leg packaging, ensure during pack that sack is without greasy dirt, the appearance requirement of product is perfect, and vacuum machine is debugged in advance, after start 5min, can operate, crouch on hot-sealing line by flat for sack, depression bar flattens, and vacuum seal must ensure that sack is without folded line, vacuum setting-the 0.1MPa of vacuum packing machine, heat-sealing temperature is 170 ~ 220 DEG C;
I. sterilization: after vacuum packaging, product should sterilization as early as possible, and its interval time must not more than 30min.Sterilization temperature 90 DEG C, sterilizing time 30min;
J: cooling finished product: after sterilization, product is in time at circulating water cooling about 50min, and dropping to less than 25 DEG C to central temperature can.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410837128.3A CN104687087A (en) | 2014-12-30 | 2014-12-30 | Salt baked duck leg and preparation method thereof |
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| CN201410837128.3A CN104687087A (en) | 2014-12-30 | 2014-12-30 | Salt baked duck leg and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
| CN106722320A (en) * | 2016-12-30 | 2017-05-31 | 湖北神丹健康食品有限公司 | Baked Chinese toon birds of Yan and preparation method thereof |
| CN107495148A (en) * | 2017-08-24 | 2017-12-22 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic assistant transformation tumbling prepares fat reducing sauced duck meat |
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
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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 |
| CN102754852A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Color and luster curing method for spiced and seasoned duck products |
| CN103651735A (en) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | Preservation method for salt baked meat products |
-
2014
- 2014-12-30 CN CN201410837128.3A patent/CN104687087A/en active Pending
Patent Citations (3)
| 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 |
| CN102754852A (en) * | 2012-08-07 | 2012-10-31 | 湖南唐人神肉制品有限公司 | Color and luster curing method for spiced and seasoned duck products |
| CN103651735A (en) * | 2013-12-04 | 2014-03-26 | 佛山市新战略知识产权文化有限公司 | Preservation method for salt baked meat products |
Non-Patent Citations (1)
| Title |
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| 严文慧等: "《盐焗鸭腿的加工工艺》", 《肉类工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
| CN106722320A (en) * | 2016-12-30 | 2017-05-31 | 湖北神丹健康食品有限公司 | Baked Chinese toon birds of Yan and preparation method thereof |
| CN107495148A (en) * | 2017-08-24 | 2017-12-22 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic assistant transformation tumbling prepares fat reducing sauced duck meat |
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
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Application publication date: 20150610 |