CN104856079A - Soy sauce flavored duck tongue preparation method - Google Patents
Soy sauce flavored duck tongue preparation method Download PDFInfo
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- CN104856079A CN104856079A CN201510207208.5A CN201510207208A CN104856079A CN 104856079 A CN104856079 A CN 104856079A CN 201510207208 A CN201510207208 A CN 201510207208A CN 104856079 A CN104856079 A CN 104856079A
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Abstract
The present invention discloses a soy sauce flavored duck tongue preparation method which relates to the technical field of food processing and includes the following processes: duck tongue selecting, washing, marinating, air-drying duck base, baking and packaging. The processing has simple processes, strong operability and well controllable various process parameters, the product has beautiful and full appearance and modeling, and bright color and luster, the meat quality is full of chewiness and has unique flavor, and through an ultraviolet disinfection, the duck tongue is not easy to be corrupted, has long shelf life, and is suitable for a large-scale production.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of the fragrant duck tongue of a kind of sauce.
Background technology
Duck is a kind of food having better nutritivity and be worth, and common edible way is direct baking, boil soup or as braised in soy sauce etc., and these edible way all leave fresh refreshing, comfortable, the sense that cunning is tender, soft of mouthfeel to people, but eating method is single.Duck raises the shortcut having become rural economy growth in many places in recent years, and for the deep processing of duck product, particularly also there is many problems in large-scale production, as: taste tradition is single, not science of processing destroys nutrition and the shelf-life is short, be unfavorable for depositing, the requirement that large-scale production is sold can not be reached.
Summary of the invention
Problem to be solved by this invention is to provide a kind of special taste, the preparation method of the fragrant duck tongue of the simple sauce of processing method.
To achieve these goals, the technical scheme that the present invention takes for: the preparation method of the fragrant duck tongue of a kind of sauce provided, comprises the steps:
(1) duck tongue is selected: select sense organ ruddy, the wild duck duck tongue of meat plumpness;
(2) clean: put in warm water by the duck tongue after preferably and soak 30-50min, controls water temperature is 30-38 DEG C, and removing watery blood, controls draining part for subsequent use;
(3) halogen salts down: the duck tongue crossed by draining is put into pickling in saltwater brine of preparing and pickled, and control temperature is 15-25 DEG C, pickles 3-5h;
(4) dry in the air base: be suspended on by the duck tongue pickled on the ripe production line of the base that dries in the air, temperature controls about 12 DEG C, and the wind that flowed dries to it, dries in the air for subsequent use to 15-16h;
(5) toast: the base that will dry in the air prevents from baking rack toasts 1-2h, and control baking temperature is 58-63 DEG C;
(6) pack: carry out vacuum packaging by after the duck tongue cooling after baking, and carry out ultraviolet sterilization.
Preferably, the saltwater brine formula of pickling of described step (3) is (weight portion): edible salt 7-12 part, soy sauce 2-8 part, beans sauce 3-5 part, anistree 2-5 part, ginger 3-6 part, murraya paniculataJack 1-3 part, aromatic vinegar 2-3 part, white sugar 3-5 part and monosodium glutamate 2-3 part.
Preferably, saltwater brine formula is pickled for (weight portion) described in: edible salt 8 parts, 3 parts, soy sauce, 3 parts, beans sauce, anistree 2 parts, 3 parts, ginger, murraya paniculataJack 2 parts, aromatic vinegar 2 parts, white sugar 3 parts and monosodium glutamate 2 parts.
Beneficial effect of the present invention: process of the present invention is simple, and workable, each technological parameter controllability is good, and it is full that product appearance is handsome in appearance; bright in color, meat is rich chews strength, unique flavor, and by after ultraviolet sterilization; duck tongue is not easily corrupt, long shelf-life, adapts to large-scale production.
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:
(1) duck tongue is selected: select sense organ ruddy, the wild duck duck tongue of meat plumpness;
(2) clean: put in warm water by the duck tongue after preferably and soak 35min, controlling water temperature is 32 DEG C, removing watery blood, and control draining part is for subsequent use;
(3) halogen salts down: the duck tongue crossed by draining is put into pickling in saltwater brine of preparing and pickled, and control temperature is 15 DEG C, pickles 3h;
(4) dry in the air base: be suspended on by the duck tongue pickled on the ripe production line of the base that dries in the air, temperature controls about 12 DEG C, and the wind that flowed dries to it, dries in the air for subsequent use to 15h;
(5) toast: the base that will dry in the air prevents from baking rack toasts 1h, controlling baking temperature is 58 DEG C;
(6) pack: carry out vacuum packaging by after the duck tongue cooling after baking, and carry out ultraviolet sterilization.
In the present embodiment, saltwater brine formula is pickled for (weight portion) described in: edible salt 8 parts, 3 parts, soy sauce, 3 parts, beans sauce, anistree 2 parts, 3 parts, ginger, murraya paniculataJack 2 parts, aromatic vinegar 2 parts, white sugar 3 parts and monosodium glutamate 2 parts.
Based on above-mentioned, process of the present invention is simple, and workable, each technological parameter controllability is good; it is full that product appearance is handsome in appearance, bright in color, and meat is rich chews strength, unique flavor; and by after ultraviolet sterilization, duck tongue is not easily corrupt, long shelf-life, adapts to large-scale production.
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. a preparation method for the fragrant duck tongue of sauce, is characterized in that, comprise the steps:
(1) duck tongue is selected: select sense organ ruddy, the wild duck duck tongue of meat plumpness;
(2) clean: put in warm water by the duck tongue after preferably and soak 30-50min, controls water temperature is 30-38 DEG C, and removing watery blood, controls draining part for subsequent use;
(3) halogen salts down: the duck tongue crossed by draining is put into pickling in saltwater brine of preparing and pickled, and control temperature is 15-25 DEG C, pickles 3-5h;
(4) dry in the air base: be suspended on by the duck tongue pickled on the ripe production line of the base that dries in the air, temperature controls about 12 DEG C, and the wind that flowed dries to it, dries in the air for subsequent use to 15-16h;
(5) toast: the base that will dry in the air prevents from baking rack toasts 1-2h, and control baking temperature is 58-63 DEG C;
(6) pack: carry out vacuum packaging by after the duck tongue cooling after baking, and carry out ultraviolet sterilization.
2. the preparation method of the fragrant duck tongue of a kind of sauce according to claim 1, it is characterized in that: the saltwater brine formula of pickling of described step (3) is (weight portion): edible salt 7-12 part, soy sauce 2-8 part, beans sauce 3-5 part, anistree 2-5 part, ginger 3-6 part, murraya paniculataJack 1-3 part, aromatic vinegar 2-3 part, white sugar 3-5 part and monosodium glutamate 2-3 part.
3. the preparation method of the fragrant duck tongue of a kind of sauce according to claim 2, is characterized in that: described in pickle saltwater brine formula for (weight portion): edible salt 8 parts, 3 parts, soy sauce, 3 parts, beans sauce, anistree 2 parts, 3 parts, ginger, murraya paniculataJack 2 parts, aromatic vinegar 2 parts, white sugar 3 parts and monosodium glutamate 2 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207208.5A CN104856079A (en) | 2015-04-28 | 2015-04-28 | Soy sauce flavored duck tongue preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207208.5A CN104856079A (en) | 2015-04-28 | 2015-04-28 | Soy sauce flavored duck tongue preparation method |
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| Publication Number | Publication Date |
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| CN104856079A true CN104856079A (en) | 2015-08-26 |
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| CN201510207208.5A Pending CN104856079A (en) | 2015-04-28 | 2015-04-28 | Soy sauce flavored duck tongue preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410724A (en) * | 2015-11-24 | 2016-03-23 | 安徽先知缘食品有限公司 | Sauce-flavored duck tongue formula |
| CN105455032A (en) * | 2015-12-20 | 2016-04-06 | 南陵百绿汇农业科技有限公司 | Making method of matsutake-flavored shrike stewed meat |
| CN106036518A (en) * | 2016-07-04 | 2016-10-26 | 湖南唐人神肉制品有限公司 | Leisure duck tongue and making method thereof |
| CN108967916A (en) * | 2018-08-08 | 2018-12-11 | 山东鸿毅食品有限公司 | A kind of paste flavor taste roast duck pawl and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342530A (en) * | 2011-09-09 | 2012-02-08 | 鲜八里集团有限公司 | Processing method of stewed duck tongue in soy sauce |
| CN103181571A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Sauce-flavor duck tongue processing technology |
-
2015
- 2015-04-28 CN CN201510207208.5A patent/CN104856079A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342530A (en) * | 2011-09-09 | 2012-02-08 | 鲜八里集团有限公司 | Processing method of stewed duck tongue in soy sauce |
| CN103181571A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Sauce-flavor duck tongue processing technology |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410724A (en) * | 2015-11-24 | 2016-03-23 | 安徽先知缘食品有限公司 | Sauce-flavored duck tongue formula |
| CN105455032A (en) * | 2015-12-20 | 2016-04-06 | 南陵百绿汇农业科技有限公司 | Making method of matsutake-flavored shrike stewed meat |
| CN106036518A (en) * | 2016-07-04 | 2016-10-26 | 湖南唐人神肉制品有限公司 | Leisure duck tongue and making method thereof |
| CN108967916A (en) * | 2018-08-08 | 2018-12-11 | 山东鸿毅食品有限公司 | A kind of paste flavor taste roast duck pawl and preparation method thereof |
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Application publication date: 20150826 |
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