CN104783209A - Salting process for salted duck - Google Patents
Salting process for salted duck Download PDFInfo
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- CN104783209A CN104783209A CN201510205880.0A CN201510205880A CN104783209A CN 104783209 A CN104783209 A CN 104783209A CN 201510205880 A CN201510205880 A CN 201510205880A CN 104783209 A CN104783209 A CN 104783209A
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Abstract
The invention discloses a salting process for salted duck and belongs to the field of food processing. The salting process comprises the following steps: 1) frying salt; 2) getting fallopia nervosa, tea tree roots, dried tangerine or orange peel and mints, uniformly mixing the four traditional Chinese medicines and crushing to obtain traditional Chinese medicine powder; 3) performing dry-salting; getting duck, and uniformly coating the surface of the duck with fried salts and traditional Chinese medicine powder for salting the duck; 4) decocting material water: putting elaeagnus oldhamii maxim, coriander, fruits of Chinese wolfberry, radix glycyrrhizae and spices into saturated salty water to boil for 1-2 hours, and cooling to obtain material water; 5) performing wet-salting; cleaning the traditional Chinese medicine powder on the surface of the duck obtained in the step 3), and putting the duck into the material water obtained in the step 4) for salting; 6) curing; 7) sterilizing, cooling and packaging to obtain a product. According to the salting process, the obtained salty duck is rich in nutrient, bright in color, delicious in taste, tender in mouthfeel and free of fishy smell; moreover, the active ingredients of the traditional Chinese medicines in the salty duck cooperatively act and are combined with one another, so that the salty duck disclosed by the invention has a remarkable stomach-nourishing effect.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of pickling process of boiled salted duck.
Background technology
Boiled salted duck is one of fine work of Chinese tradition cooking culture, and product duck skin plain boiled pork is tender, fertile and oiliness, fragrant delicate flavour is beautiful, has perfume (or spice), shortcake, tender feature.Boiled salted duck duck protein content is 16% ~ 25%, and fat 6% ~ 7.5%, belongs to high protein, low-fat food, amino acid is comprehensive, in addition containing calcium, phosphorus, iron, thiamine, core yellow acid, niacin and VA, VD, VE etc., very useful to human body, so dark liking by consumers in general.
Traditional boiled salted duck requires " ripe salt is rubbed with the hands, old halogen is multiple, blow dry, boil sufficient ".So-called ripe salt is rubbed with the hands: refer to pickle in operation and carry out stir-fry salt, because fry salt can strengthen penetration power, kills the Thermophilic Bacteria in salt, and local flavor can be made to increase.So-called old halogen is multiple, and the pickling of boiled salted duck uses dry-salt and multiple halogen to combine, and the halogen that multiple halogen adopts has dividing of new halogen and old halogen.Namely new halogen be add spice boiling with stir-fry salt to form; Old halogen then refers to that the thick gravy produced after repeatedly answering halogen forms through boiling.In theory, along with the increase of multiple halogen number of times, the solable matter in raw duck is dissolved in thick gravy more and more, and the final dense uniqueness of the fresh alcohol of product of giving is delicious.The quality of old halogen is very emphasized in the processing of traditional salt teal, thinks that old halogen is older better, often old for a century halogen is considered as treasure.
In addition, due to the eating habit that people are bad, a lot of people suffers from stomach trouble in various degree, as the saying goes " ten people nine stomaches ", therefore develops a kind of boiled salted duck with nourishing the stomach effect significant.
In prior art, usual sterilization is 140 DEG C of high temperature sterilization 30min, and easily lose through the original local flavor of pasteurized products, mouthfeel also can because of overdone and bad.In the present invention, sterilization does not adopt 140 DEG C of high temperature sterilizations, but adopts 105 DEG C of cold sterilization 40min.Local flavor and the mouthfeel of product is maintained to greatest extent while reaching sterilization object.
Nature and flavor and effect of the present invention's Chinese medicine used are respectively:
Fallopia nervosa, subacidity is put down, and clearing heat and promoting diuresis, stomach invigorating disappear stagnant.
Tea root is bitter, flat; The thoughts of returning home, kidney channel, cardiac stimulant diuresis, promoting blood circulation for regulating menstruation, clearing heat and detoxicating; Main heart disease, oedema, hepatitis, dysmenorrhoea, sore swollen toxin, aphtha, herpes zoster, psoriasis etc.
Peppermint, peppermint, pungent, cool, return lung, Liver Channel, dispelling wind-heat, refresh oneself, promoting eruption, for anemopyretic cold, wind-warm syndrome from the beginning of, hot eyes, aphtha, rubella etc.
Dried orange peel, taste is pungent, bitter, warm in nature; Return lung, the spleen channel; Regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, for chest gastral cavity turgor, food few vomiting and diarrhoea, coughing with a lot of sputum etc.
The fruit of Chinese wolfberry, taste is sweet, and property is put down, and returns liver, kidney channel, nourishing liver and kidney, benefiting shrewd head, and lose for consumptive disease essence, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is not clear.
Coriandrum, pungent, temperature; Enter lung, the spleen channel; Deliver promoting eruption, digesting and appetizing, analgesic antidotal; Main anemofrigid cold, measles, acne rash are sent out not smooth thoroughly; Containing dyspepsia; Abdominal distention; Headache; Toothache; Prolapse of the anus etc.。
Suitable Chinese parasol tree, bitter, acid, tepor, expelling wind and activating blood flow, tonifying speen and tonifying kidney.Main air pain of dampness syndrome, fall and beat that the stasis of blood is swollen, chronic hepatitis, stomachache diarrhoea, indigestion, overstrain are weak.
Radix Glycyrrhizae, sweet, flat, the thoughts of returning home, lung, spleen, stomach warp, invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.
Fallopia nervosa, tea root, peppermint, dried orange peel, the fruit of Chinese wolfberry, coriandrum, Chinese parasol tree, Radix Glycyrrhizae should be Chinese medicine; Wherein, Fallopia nervosa, coriandrum, should be the medicine for the treatment of stomach trouble by Chinese parasol tree, these three kinds medicine and other five kinds of mutual compatibilities of Chinese medicine for the treatment of stomach trouble, have significant nourishing the stomach effect.
Beneficial effect of the present invention is:
Gained boiled salted duck of the present invention is nutritious, bright color, delicious flavour, delicate mouthfeel, without fishy smell, and several middle Effective Component of Chinese Medicine synergy, mutually compatibility in boiled salted duck of the present invention, make boiled salted duck of the present invention have significant nourishing the stomach effect.
In addition, the pickling process manufacture craft of boiled salted duck of the present invention is simple, and production efficiency is high, product yield is high, and manufacturing process conditional is gentle, has extraordinary market prospects.
Summary of the invention
In order to make up above deficiency, the invention provides the pickling process that the gentle and gained boiled salted duck of a kind of simple process, manufacturing conditions has the boiled salted duck of nourishing the stomach effect.
Technical scheme of the present invention is:
A pickling process for boiled salted duck, making step is as follows:
1) salt is fried; Salt and spice mixing are fried to salt pale yellow, obtain stir-fry salt, for subsequent use;
2) herb powder is prepared; According to weight parts, get Fallopia nervosa 15-25 part, tea root 12-18 part, dried orange peel 2-3 part and peppermint 3-10 part, four kinds of Chinese medicines mixed and is crushed to 10-100 order, obtaining herb powder;
3) dry-salt; According to weight parts, get 200-500 part duck, step 1) gained fried salt and step 2) gained herb powder uniform application pickles on duck surface;
4) material water is boiled; Chinese parasol tree 10-15 part, coriandrum 8-13 part, fruit of Chinese wolfberry 4-6 part, Radix Glycyrrhizae 2-4 part and spice should be placed in 150-300 part saturated aqueous common salt, boil 1-2h, cool and to obtain material water;
5) wet salting; After cleaning the herb powder on step 3) gained duck surface, duck is put into step 4) gained material water and pickle;
6) slaking;
7) sterilization, cooling, product is packed to obtain.
Preferably, spice described in step 1) comprises Chinese prickly ash, ginger, nutmeg, capsicum, and the weight ratio of Chinese prickly ash, ginger, nutmeg, capsicum is 1:6-10:2-5:3-10.
Preferably, in step 1), the weight ratio of salt and spice is 8-10:3-5.When the ratio of salt and spice is within the scope of this, dry-salt gained duck local flavor is best, and qualification rate is the highest.
Preferably, the weight ratio of frying salt and duck in step 3) is 1:12-15.Stir-fry salt and duck not only can not destroy the nutritional labeling of duck but also can ensure that duck local flavor is good after wet salting in this proportion.
Preferably, step 3) pickles 5-8h.Spice, salt and Chinese medicine can be made fully to infiltrate into duck inside.
Preferably, the spice in step 4) is Chinese prickly ash, fennel seeds, nutmeg, bay, garlic, and the weight ratio of Chinese prickly ash, fennel seeds, nutmeg, bay, garlic is 1:3-5:5-8:2-3:5-10.
Preferably, in step 4), add 8-20 part spice.
As preferably, wet salting 4-6h in step 5).Spice, salt and traditional Chinese medicine ingredients can be made fully to infiltrate in duck, to realize carrying out compatibility with the various Chinese medicines that infiltrate in step 3).
Preferably, the concrete steps of slaking in step 6) are: duck step 5) pickled boils and steams to ripe to 5-7 maturation.
Preferably, sterilization described in step 7) is cold sterilization at 105 DEG C.
In the pickling process of boiled salted duck of the present invention, pickle the method that employing is dry-salt, wet salting combines, reduce contraction of muscle degree, reduce nutriment loss, keep product color, while guarantee product special flavour, improve product yield, shorten the production cycle thus reduce production cost.
The active ingredient of spice fragrance and Chinese medicine Fallopia nervosa in dry-salt process, tea root, dried orange peel and peppermint enters muscle with salt through epidermis.Frying salt makes duck body Skin shrinkage compact, and muscle suitably dewaters, and watery blood can not only be made to ooze out and can also effectively remove duck fishy smell, oozes out after watery blood is cleaned and can reduce bittern pollution in dry-salt process.
After dry-salt, duck body is fully cleaned to put into and is expected that water (containing traditional Chinese medicine ingredients) carries out wet salting.Wet salting can not only make spices fragrance and should Chinese parasol tree, coriandrum, the fruit of Chinese wolfberry, Radix Glycyrrhizae active ingredient fully enter duck inside product color can also be kept simultaneously can also to reduce product nutrient loss.After wet salting, should Chinese parasol tree, coriandrum, the fruit of Chinese wolfberry, Radix Glycyrrhizae active ingredient fully enter duck inside, achieve and carry out compatibility with the various traditional Chinese medicine ingredients of infiltrating in step 3), possess nourishing the stomach effect to make product.
Shortening adopts the method for rear steaming of first boiling, and improves product yield, reduces product special flavour loss, keeps product color, avoid because of contraction of muscle excessively produce undisguised, after decreasing sterilization, duck oil oozes out.
First big fire is boiled to duck 5-7 ripe, then the sizing of duck body surface skin contraction of muscle is boiled in a covered pot over a slow fire the grease of duck intracutaneous is fully oozed out; Prevent muscle excessive shrinkage like this and affect product yield with outward appearance; In the process of boiling, in duck body, the impurity such as watery blood spills in water and ensure that product appearance color and luster is with internal muscular color and luster.
Steam and not only reduce because the local flavor in boiling process follows the loss of nutritional labeling can also improve product yield.
Detailed description of the invention
Embodiment 1
A pickling process for boiled salted duck, making step is as follows:
1) salt is fried; By 2kg salt, 55g Chinese prickly ash, 445g ginger, 165g nutmeg, 335g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get Fallopia nervosa 2kg, tea root 1.5kg, dried orange peel 0.25kg and peppermint 0.6kg, four kinds of Chinese medicines mixed and is crushed to 50 orders, obtaining herb powder.
3) dry-salt; Get 39kg duck, step 1) gained fried salt and step 2) gained herb powder uniform application on duck surface, pickle 6h.
4) material water is boiled; Chinese parasol tree 1.3kg, coriandrum 1.1kg, fruit of Chinese wolfberry 0.5kg, Radix Glycyrrhizae 0.3kg and Chinese prickly ash 70g, fennel seeds 280g, nutmeg 430g, bay 140g, garlic 480g should be placed in 23kg saturated aqueous common salt, boil 1.5h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained duck surface, duck is put into step 4) gained material water and pickle 5h.
6) slaking; The duck that step 5) is pickled boil ripe to sixty percent after steam to ripe.
7) cold sterilization 40min at 105 DEG C, cools, packs to obtain product.
Embodiment 2
A pickling process for boiled salted duck, making step is as follows:
1) salt is fried; By 2.6kg salt, 30g Chinese prickly ash, 300g ginger, 150g nutmeg, 300g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get Fallopia nervosa 2.5kg, tea root 1.8kg, dried orange peel 0.3kg and peppermint 1kg, four kinds of Chinese medicines mixed and is crushed to 100 orders, obtaining herb powder.
3) dry-salt; Get 50kg duck, step 1) gained fried salt and step 2) gained herb powder uniform application on duck surface, pickle 8h.
4) material water is boiled; Chinese parasol tree 1.5kg, coriandrum 1.3kg, fruit of Chinese wolfberry 0.6kg, Radix Glycyrrhizae 0.4kg and Chinese prickly ash 74g, fennel seeds 370g, nutmeg 592g, bay 222g, garlic 740g should be placed in 30kg saturated aqueous common salt, boil 2h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained duck surface, duck is put into step 4) gained material water and pickle 6h.
6) slaking; Duck step 5) pickled boils and steams to ripe to medium well.
7) cold sterilization 50min at 105 DEG C, cools, packs to obtain product.
Embodiment 3
A pickling process for boiled salted duck, making step is as follows:
1) salt is fried; By 1.5kg salt, 41g Chinese prickly ash, 250g ginger, 84g nutmeg, 125g capsicum mixing frying, be light yellow to salt, obtain stir-fry salt, for subsequent use.
2) herb powder is prepared; Get Fallopia nervosa 1.5kg, tea root 1.2kg, dried orange peel 0.2kg and peppermint 0.3kg, four kinds of Chinese medicines mixed and is crushed to 10 orders, obtaining herb powder.
3) dry-salt; Get 24kg duck, step 1) gained fried salt and step 2) gained herb powder uniform application on duck surface, pickle 5h.
4) material water is boiled; Chinese parasol tree 1.0kg, coriandrum 0.8kg, fruit of Chinese wolfberry 0.4kg, Radix Glycyrrhizae 0.2kg and Chinese prickly ash 50g, fennel seeds 150g, nutmeg 250g, bay 100g, garlic 250g should be placed in 15kg saturated aqueous common salt, boil 1.2h, cool and to obtain material water.
5) wet salting; After cleaning the herb powder on step 3) gained duck surface, duck is put into step 4) gained material water and pickle 4h.
6) slaking; Duck step 5) pickled boils and steams to ripe after medium rare.
7) cold sterilization 40min at 105 DEG C, cools, packs to obtain product.
Clinical practice example:
Lu, getting up early every day or meal forward and backward, phenomenon of all having the hiccups, and with gas ejection, lean body mass, mental depression, neuropathic headache and uncomfortable in chest, accompanies by breast sometimes hot and sometimes cold; Be diagnosed as gaseous distention, eat the boiled salted duck 120g prepared by present invention process every day, after 1 month, the sensation state of an illness obviously alleviates, and continuous edible tri is after individual month, and go to hospital to check, above sign all disappears.
Claims (10)
1. a pickling process for boiled salted duck, is characterized in that, making step is as follows:
1) salt is fried; Salt and spice mixing are fried to salt pale yellow, obtain stir-fry salt, for subsequent use;
2) herb powder is prepared; According to weight parts, get Fallopia nervosa 15-25 part, tea root 12-18 part, dried orange peel 2-3 part and peppermint 3-10 part, four kinds of Chinese medicines mixed and is crushed to 10-100 order, obtaining herb powder;
3) dry-salt; According to weight parts, get 200-500 part duck, step 1) gained fried salt and step 2) gained herb powder uniform application pickles on duck surface;
4) material water is boiled; Chinese parasol tree 10-15 part, coriandrum 8-13 part, fruit of Chinese wolfberry 4-6 part, Radix Glycyrrhizae 2-4 part and spice should be placed in 150-300 part saturated aqueous common salt, boil 1-2h, cool and to obtain material water;
5) wet salting; After cleaning the herb powder on step 3) gained duck surface, duck is put into step 4) gained material water and pickle;
6) slaking;
7) sterilization, cooling, product is packed to obtain.
2. the pickling process of boiled salted duck as claimed in claim 1, it is characterized in that: spice described in step 1) comprises Chinese prickly ash, ginger, nutmeg, capsicum, the weight ratio of Chinese prickly ash, ginger, nutmeg, capsicum is 1:6-10:2-5:3-10.
3. the pickling process of boiled salted duck as claimed in claim 1 or 2, is characterized in that: in step 1), the weight ratio of salt and spice is 8-10:3-5.
4. the pickling process of boiled salted duck as claimed in claim 1, is characterized in that: the weight ratio of frying salt and duck in step 3) is 1:12-15.
5. the pickling process of boiled salted duck as claimed in claim 1, is characterized in that: step 3) pickles 5-8h.
6. the pickling process of boiled salted duck as claimed in claim 1, it is characterized in that: the spice in step 4) is Chinese prickly ash, fennel seeds, nutmeg, bay, garlic, the weight ratio of Chinese prickly ash, fennel seeds, nutmeg, bay, garlic is 1:3-5:5-8:2-3:5-10.
7. the pickling process of boiled salted duck as described in claim 1 or 6, is characterized in that: in step 4), adds 8-20 part spice.
8. the pickling process of boiled salted duck as claimed in claim 1, is characterized in that: wet salting 4-6h in step 5).
9. the pickling process of boiled salted duck as claimed in claim 1, it is characterized in that, the concrete steps of slaking in step 6) are: duck step 5) pickled boils and steams to ripe to 5-7 maturation.
10. the pickling process of boiled salted duck as claimed in claim 1, is characterized in that: sterilization described in step 7) is cold sterilization at 105 DEG C.
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| CN201510205880.0A CN104783209A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted duck |
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| CN201510205880.0A CN104783209A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted duck |
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| CN201510205880.0A Pending CN104783209A (en) | 2015-04-28 | 2015-04-28 | Salting process for salted duck |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN109998045A (en) * | 2019-04-04 | 2019-07-12 | 合肥工业大学 | A kind of method of biogenic amine in reduction boiled salted duck |
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| CN104223158A (en) * | 2014-07-18 | 2014-12-24 | 南京樱桃鸭业有限公司 | Production method of tea flavor type boiled salted duck |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1354992A (en) * | 2000-12-01 | 2002-06-26 | 许大建 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
| CN1385106A (en) * | 2001-05-14 | 2002-12-18 | 魏正军 | Roast duck and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105105191A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Method for preparing low-salt duck meat |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN109998045A (en) * | 2019-04-04 | 2019-07-12 | 合肥工业大学 | A kind of method of biogenic amine in reduction boiled salted duck |
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Application publication date: 20150722 |