CN104757578A - Novel preparation process for spiced duck - Google Patents

Abstract

The invention discloses a novel preparation process for a spiced duck, and relates to the field of food processing methods. The preparation process comprises ten processing steps of raw material selecting, butchering, sanitary inspecting, preserving, water recovering, cooking, vacuum packing, sterilizing, detecting and thermal insulation testing, the process focuses on details and quality, the yield can be obviously improved through the water recovering process, the appearance of the product can be improved, even a raw material duck is small, the appearance of the product can become satiate through water recovering, the product is fine and tender, low-temperature cooking is adopted, so that the internal flavor of the product is consistent with the external flavor of the product, the overheating phenomenon of the product is prevented, a sterilization process at a temperature of 140 DEG C is adopted, the flesh of the product is fine and smooth at the sterilization strength, and the product is tasty and refreshing without slags, and has certain rumanation.

Description

A kind of manufacture craft of novel Spiced duck

Technical field

The present invention relates to food-processing method field, particularly a kind of manufacture craft of novel Spiced duck.

Background technology

Stewed meat products is the fine work of Chinese tradition cooking culture, has edible crowd widely.It has good local flavor, if be equipped with clean packaging, make it instant, health, market potential is huge.

Sauce spiced and stewed food develops into today, although some kinds have long enjoyed a good reputation, becomes famous-brand and high-quality special product, as Henan Dokou roasted chicken, and sky, Beijing good fortune braised pork shoulder with soy sauce, Beijing Yue Shengzhai spiced beef, savory pork aspic, Suzhou dip meat etc.And in recent years, along with the research of the conventional machining techniques to sauce spiced and stewed food and the application of advanced technologies equipment, the traditional handicraft of some sauce spiced and stewed foods is improved, the product such as spiced beef, roast chicken as processed by new technology is very popular.But for still relatively less the making of stewed duck with bean sauce is current.Due to the impact by various places dietary, batching used in process and operating technology difference, thus define different local flavors.

Stewed duck with bean sauce belongs to sauce spiced and stewed food, because raw duck is nutritious, the protein contained, unrighted acid and various trace elements are all higher than general beef and mutton, add unique sauce halogen local flavor of final products, product is made to have good local flavor and very high nutritive value, so be well received by consumers.Because various places dietary is different, batching used in process and operating technology there are differences, thus form many kinds, but mostly in preparation process, do not pay attention to detail, cause taste not good.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of manufacture craft of novel Spiced duck, to solve the above-mentioned multinomial defect caused in prior art.

For achieving the above object, the invention provides following technical scheme:

A manufacture craft for novel Spiced duck, comprises the following steps:

(1) raw material is selected: select stout and strong healthy duck then, body weight is at more than 1.5kg;

(2) slaughter: from the neck bloodletting of duck, bloodletting is complete, scalds, take off plumage with the hot water leaching of 60-70 DEG C

Hair, cuts the osculum of 3-4cm, extracts whole internal organ, cut away the apex of the wing and pawl at belly, then clean with clear water and soak 1h-2h, drain away the water;

(3) sanitary inspection: each position whether pathology of inspection duck;

(4) pickle: duck is put in cylinder the 10-12h that salts down, clear water is cleaned, and drains away the water;

(5) water is received: duck is immersed 5-10min in boiled shallot-ginger water, duck Skin shrinkage is tightened;

(6) boiling: be first placed in water by condiment, is heated to 70 DEG C, is then put in soup by duck, carries out boiling, boiling 1h, and then sugaring, cooking wine be boiling 1-2h again, by heating temperatures to 100 DEG C, boils soup juice and receives dry completely;

(7) vacuum packaging;

(8) sterilizing;

(9) check: see after sterilizing with or without fried bag phenomenon;

(10) insulation test: select in insulating box that 2 bags of products are placed on 37 DEG C and preserve 7 days, see with or without bag phenomenon that rises.

Preferably, in described step (4), every duck first uses body surface and the inner chamber of 90g salt erasing duck, until salt dissolves, then puts into cylinder and to salt down 10-12h.

Preferably, in described step (5), duck is immersed 10min in boiled shallot-ginger water.

Preferably, in described step (6), condiment comprises dried orange peel, cassia bark, cloves, Chinese prickly ash, fennel seeds, anise, soy sauce, salt, cooking wine, shallot, ginger.

Preferably, described dried orange peel 10%, cassia bark 5%, cloves 10%, Chinese prickly ash 5%, fennel seeds 5%, anise 5%, salt 10%, soy sauce 10%, cooking wine 10%, shallot 10%, ginger 20%.

Preferably, sterilizing at 140 DEG C in described step (8), cools rapidly after sterilizing.

The beneficial effect of above technical scheme is adopted to be: to select-slaughter-sanitary inspection-pickle-receive water-boiling-vacuum packaging-sterilizing-inspection-insulation test 10 processing step from raw material, pay attention to detail, focus on quality, receive water conservancy project skill and can improve yield rate significantly, improve the outward appearance of product, even if raw duck is smaller, but product appearance can be made full by receiving water, product is delicate, adopt low temperature boiling, local flavor inside and outside product can be made consistent, and be unlikely to make product produce superheating phenomenon, take 140 DEG C, process for sterilizing, product meat under this sterilization intensity is fine and smooth, tasty and refreshingization slag, there is certain chewiness.

Detailed description of the invention

Below by the description to embodiment, to the specific embodiment of the present invention as involved manufacturing process and operation using method etc., be described in further detail, have more complete, accurate and deep understanding to help those skilled in the art to inventive concept of the present invention, technical scheme.

embodiment 1:a manufacture craft for novel Spiced duck, comprises the following steps:

(1) raw material is selected: select stout and strong healthy duck then, body weight is at 2.0kg;

(2) slaughter: from the neck bloodletting of duck, bloodletting is complete, scalds, take off plumage with the hot water leaching of 60 DEG C

Hair, cuts the osculum of 4cm, extracts whole internal organ, cut away the apex of the wing and pawl at belly, then clean with clear water and soak 1h, drain away the water;

(3) sanitary inspection: each position whether pathology of inspection duck;

(4) pickle: every duck first uses body surface and the inner chamber of 90g salt erasing duck, until salt dissolves,

Again duck is put in cylinder the 10h that salts down, clear water is cleaned, and drains away the water;

(5) water is received: duck is immersed 5min in boiled shallot-ginger water, duck Skin shrinkage is tightened;

(6) boiling: first the condiment be made up of dried orange peel 10%, cassia bark 5%, cloves 10%, Chinese prickly ash 5%, fennel seeds 5%, anise 5%, salt 10%, soy sauce 10%, cooking wine 10%, shallot 10%, ginger 20% is placed in water, be heated to 70 DEG C, then duck is put in soup, carry out boiling, boiling 1h, then sugaring, cooking wine be boiling 1h again, by heating temperatures to 100 DEG C, boils soup juice and receives dry completely;

(7) vacuum packaging;

(8) sterilizing; Sterilizing at 140 DEG C, cools rapidly after sterilizing;

(9) check: see after sterilizing with or without fried bag phenomenon;

(10) insulation test: select in insulating box that 2 bags of products are placed on 37 DEG C and preserve 7 days, see with or without bag phenomenon that rises.

embodiment 2:all the other are identical with embodiment 1, and difference is step (2), from the neck of duck

Portion's bloodletting, bloodletting is complete, scalds, take off feather, cut the osculum of 4cm at belly, extract whole internal organ, cut away the apex of the wing and pawl with the hot water leaching of 70 DEG C, then cleans with clear water and soaks 2h, drain away the water; First the condiment be made up of dried orange peel 10%, cassia bark 5%, cloves 10%, Chinese prickly ash 5%, fennel seeds 5%, anise 5%, salt 10%, soy sauce 10%, cooking wine 10%, shallot 10%, ginger 20% is placed in water in step (6), be heated to 70 DEG C, then duck is put in soup, carry out boiling, boiling 1h, then sugaring, cooking wine be boiling 2h again, by heating temperatures to 100 DEG C, boils soup juice and receives dry completely.

embodiment 3:all the other are identical with embodiment 1, and difference is to select then in step (1)

Stout and strong healthy duck, body weight is at 3.0kg; Described step (4) every duck first uses body surface and the inner chamber of 90g salt erasing duck, until salt dissolves, then duck is put in cylinder the 12h that salts down, and clear water is cleaned, and drains away the water;

Based on above-mentioned: adopt present invention process, select-slaughter-sanitary inspection-pickle-receive water-boiling-vacuum packaging-sterilizing-inspection-insulation test 10 processing step from raw material, pay attention to detail, focus on quality, receive water conservancy project skill and can improve yield rate significantly, improve the outward appearance of product, even if raw duck is smaller, but product appearance can be made full by receiving water, product is delicate, adopt low temperature boiling, local flavor inside and outside product can be made consistent, and be unlikely to make product produce superheating phenomenon, take 140 DEG C, process for sterilizing, product meat under this sterilization intensity is fine and smooth, tasty and refreshingization slag, there is certain chewiness.

Above-described is only the preferred embodiment of the present invention, and what it should be pointed out that for this area is general

Logical technical staff, without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.

Claims (6)

1. a manufacture craft for novel Spiced duck, is characterized in that:

Comprise the following steps:

(1) raw material is selected: select stout and strong healthy duck then, body weight is at more than 1.5kg;

(2) slaughter: from the neck bloodletting of duck, bloodletting is complete, scalds, take off feather with the hot water leaching of 60-70 DEG C,

Cut the osculum of 3-4cm at belly, extract whole internal organ, cut away the apex of the wing and pawl, then clean with clear water and soak 1h-2h, drain away the water;

(3) sanitary inspection: each position whether pathology of inspection duck;

(4) pickle: duck is put in cylinder the 10-12h that salts down, clear water is cleaned, and drains away the water;

(5) water is received: duck is immersed 5-10min in boiled shallot-ginger water, duck Skin shrinkage is tightened;

(6) boiling: be first placed in water by condiment, is heated to 70 DEG C, is then put in soup by duck, carries out boiling, boiling 1h, and then sugaring, cooking wine be boiling 1-2h again, by heating temperatures to 100 DEG C, boils soup juice and receives dry completely;

(7) vacuum packaging;

(8) sterilizing;

(9) check: see after sterilizing with or without fried bag phenomenon;

(10) insulation test: select in insulating box that 2 bags of products are placed on 37 DEG C and preserve 7 days, see with or without bag phenomenon that rises.

2. the manufacture craft of a kind of novel Spiced duck according to claim 1, it is characterized in that: in described step (4), every duck first uses body surface and the inner chamber of 90g salt erasing duck, until salt dissolves, then puts into cylinder and to salt down 10-12h.

3. the manufacture craft of a kind of novel Spiced duck according to claim 1, is characterized in that: in described step (5), duck is immersed 10min in boiled shallot-ginger water.

4. the manufacture craft of a kind of novel Spiced duck according to claim 1, is characterized in that: in described step (6), condiment comprises dried orange peel, cassia bark, cloves, Chinese prickly ash, fennel seeds, anise, soy sauce, salt, cooking wine, shallot, ginger.

5. the manufacture craft of a kind of novel Spiced duck according to claim 4, is characterized in that: described dried orange peel 10%, cassia bark 5%, cloves 10%, Chinese prickly ash 5%, fennel seeds 5%, anise 5%, salt 10%, soy sauce 10%, cooking wine 10%, shallot 10%, ginger 20%.

6. the manufacture craft of a kind of novel Spiced duck according to claim 1, is characterized in that: institute

State sterilizing at 140 DEG C in step (8), cool rapidly after sterilizing.