CN105077331A - Spicy salted duck processing method - Google Patents
Spicy salted duck processing method Download PDFInfo
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- CN105077331A CN105077331A CN201510430019.4A CN201510430019A CN105077331A CN 105077331 A CN105077331 A CN 105077331A CN 201510430019 A CN201510430019 A CN 201510430019A CN 105077331 A CN105077331 A CN 105077331A
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Abstract
The present invention relates to the technical field of meat product processing, in particular to a spicy salted duck processing method. The spicy salted duck processing method comprises the following steps: using compound seasonings and fried sauce as pickling materials, conducting rolling and pickling for raw materials, cold-wind drying the rolled and pickled raw materials, baking the dried raw materials, performing metal foreign matter detection, etc. The purpose of the invention is to provide a spicy salted duck processing method which is suitable for industrial production and produces the spicy salted duck with sauce flavor. The spicy salted duck has the following advantages: the produced spicy salted duck is tough in meat quality, is mellow in fragrance, has a unique sauce fragrance and a mellow Ouyue flavor, and is suitable for large-scale production.
Description
Technical field
The present invention relates to meat product processing technology field, particularly a kind of processing method of Spicy Salted Duck.
Background technology
The preparation method of pressed salted duck is varied, the preparation method of a kind of local flavor pressed salted duck as described in CN103120319A, pickled by stir-fry salt, salt efflorescence cleans, hang natural air drying step after soaking in syrup again and complete pressed salted duck making, the method is comparatively applicable to having the making of cured local flavor pressed salted duck of salting down, but the processing method of its natural air drying is not suitable for large-scale production operation and quality control, also the processing method adopting Technology for Modern Equipment to make pressed salted duck is had, tumbling as described in CN104382071A, quietly to salt down, alternating temperature baking and low-temperature air-drying are circulated to the processing method that duck moisture is 45% successively again, the problem that when this method solving simple heated-air drying, duck dehydration is uneven, owing to adopting the mode of alternating temperature baking and cold air drying cycling during this technique, this loaded down with trivial details drying and dehydrating mode greatly can improve labour intensity, improve production cost.Spicy Salted Duck of the present invention a kind ofly has the Spicy Salted Duck preparation method that characteristic got over by bowl, how to accomplish all good and applicable factory continuous productive process of color, shape, and improving quality and meet consumers in general and eat the demand with presenting friends, is the problem that the present invention will solve.
Summary of the invention
The object of the present invention is to provide one to be suitable for suitability for industrialized production, and the pressed salted duck produced have the processing method of the Spicy Salted Duck of sauce fragrance.
In order to achieve the above object, the object of the invention is realized by the following technical programs: a kind of processing method of Spicy Salted Duck, it is characterized in that it comprises the following steps: (1) raw material knead-salting: select quarantine safely, the duck that cleans up, load tumbler, by the compound seasoner for preparing and fried bean sauce through vacuum intake to tumbler, at vacuum 0.06MPa ~ 0.08MPa, tumbling 15 minutes, carry out knead-salting under the condition of 10 minutes of gap 3 ~ 5 hours, in tumbling procedure, duck temperature controls below 10 DEG C; (2) cold air drying: tumbling carries out cold air drying, temperature 10 ~ 14 DEG C after terminating rear duck shaping hanging, and relative air humidity is 40 ~ 70%, and air velocity is 2 ~ 5 meter per seconds, and air-dry time is 25 ~ 50 hours; (3) toast: the Spicy Salted Duck after air-dry smoked baked indoor 60 ~ 95 DEG C in boiling, toast 0.5 ~ 6 hour; (4) become inspection labeling: baking after cooling Spicy Salted Duck cross metal detector carry out metallic foreign body detect qualified after, sell after carrying out labeling.
Compound seasoner described in step (1), by material quality percentages is, ice 1% ~ 3%, edible salt 0.7% ~ 1.5%, makes soy sauce 0.2% ~ 1.2%, white granulated sugar 0.2% ~ 2%, monosodium glutamate 0.2% ~ 1.5%, Monascus color 0.01% ~ 0.15%, yellow rice wine 0.2% ~ 1.5%.
Fried bean sauce described in step (1), add by material quality percentage and count 0.5% ~ 5.5%, its preparation method is first use the quick-fried fragrant ginger of the edible oil of 130 ~ 180 DEG C, garlic and shallot, after oil temperature is down to 100 ~ 130 DEG C in 1 ~ 3: 1 ~ 3: 1 ~ 3 ratios add again take the dish out of the pot after hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce carry out stirring 5 ~ 15 minutes for subsequent use.
The ratio of edible oil in described fried bean sauce, ginger, garlic, shallot, hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce is 1: 0.05 ~ 0.2: 0.05 ~ 0.2: 0.05 ~ 0.2: 1 ~ 5.
What the present invention adopted take duck as raw material, processes and obtains Spicy Salted Duck, create following beneficial effect through knead-salting, cold air drying, baking, one-tenth inspection labeling:
1, Spicy Salted Duck adopts fried bean sauce and compound seasoner to carry out knead-salting, can give the feature that flavouring-soy-sauce pressed salted duck sauce thick flavor got over by bowl.
2, the first cold air drying drying means that combines of heated-air drying again, can slough preferably by the moisture in pressed salted duck, gives Spicy Salted Duck meat flexible and dry aromatic strongly fragrant advantage, meets again the principle of high temperature after first low temperature in the management of meat products processing temperature.
3, the kind of Spicy Salted Duck goods on rich choice of products market, achieves modernization process technology and the application of pressed salted duck product.
4, the present invention is applicable to batch production, standardization, large-scale production.This technology can be used for the production and processing of the cured sauce spiced and stewed food that salts down such as chicken simmered in brown sauce, soy sauce meat.Of the present invention apply by drive poultry industry cultivation, processing and circulation, propelling agricultural sector structure adjustment and upgrading.The present invention has significant economic and social benefit.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that the present embodiment is only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
The processing method of the present embodiment Spicy Salted Duck comprises the following steps::
(1) raw material knead-salting: select quarantine safely, the duck that cleans up, load tumbler, by the compound seasoner for preparing and fried bean sauce through vacuum intake to tumbler, at vacuum 0.06MPa ~ 0.08MPa, tumbling 15 minutes, carry out knead-salting under the condition of 10 minutes of gap 3 ~ 5 hours, in tumbling procedure, duck temperature controls below 10 DEG C;
Compound seasoner described in step (1), by material quality percentages is: ice 1% ~ 3%, edible salt 0.7% ~ 1.5%, make soy sauce 0.2% ~ 1.2%, white granulated sugar 0.2% ~ 2%, monosodium glutamate 0.2% ~ 1.5%, Monascus color 0.01% ~ 0.15%, yellow rice wine 0.2% ~ 1.5%, its optimised quantity is: ice 3%, edible salt 1.5%, make soy sauce 1.2%, white granulated sugar 2%, monosodium glutamate 1.5%, Monascus color 0.1%, yellow rice wine 1.5%;
Fried bean sauce described in step (1), add by material quality percentage and count 0.5% ~ 5.5%, optimum addition is 3%, its preparation method is first use the quick-fried fragrant ginger of the edible oil of 130 ~ 180 DEG C, garlic and shallot, after oil temperature is down to 100 ~ 130 DEG C in 1 ~ 3: 1 ~ 3: 1 ~ 3 ratios add again take the dish out of the pot after hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce carry out stirring 5 ~ 15 minutes for subsequent use;
The ratio of edible oil in described fried bean sauce, ginger, garlic, shallot, hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce is 1: 0.05 ~ 0.2: 0.05 ~ 0.2: 0.05 ~ 0.2: 1 ~ 5, and its optimal proportion is 1: 0.2: 0.2: 0.2: 5.
(2) cold air drying: tumbling carries out cold air drying, temperature 10 ~ 14 DEG C after terminating rear duck shaping hanging, and relative air humidity is 40 ~ 70%, and air velocity is 2 ~ 5 meter per seconds, and air-dry time is 25 ~ 50 hours, and best air-dry time is 36 hours.
(3) toast: the Spicy Salted Duck after air-dry smoked baked indoor 60 ~ 95 DEG C in boiling, toast 0.5 ~ 6 hour, best baking is 1 hour.
(4) become inspection labeling: baking after cooling Spicy Salted Duck cross metal detector carry out metallic foreign body detect qualified after, sell after carrying out labeling.
Claims (4)
1. a processing method for Spicy Salted Duck, is characterized in that it comprises the following steps:
(1) raw material knead-salting: select quarantine safely, the duck that cleans up, load tumbler, by the compound seasoner for preparing and fried bean sauce through vacuum intake to tumbler, at vacuum 0.06MPa ~ 0.08MPa, tumbling 15 minutes, carry out knead-salting under the condition of 10 minutes of gap 3 ~ 5 hours, in tumbling procedure, duck temperature controls below 10 DEG C;
(2) cold air drying: tumbling carries out cold air drying, temperature 10 ~ 14 DEG C after terminating rear duck shaping hanging, and relative air humidity is 40 ~ 70%, and air velocity is 2 ~ 5 meter per seconds, and air-dry time is 25 ~ 50 hours;
(3) toast: the Spicy Salted Duck after air-dry smoked baked indoor 60 ~ 95 DEG C in boiling, toast 0.5 ~ 6 hour;
(4) become inspection labeling: baking after cooling Spicy Salted Duck cross metal detector carry out metallic foreign body detect qualified after, sell after carrying out labeling.
2. the processing method of a kind of Spicy Salted Duck according to claim 1, it is characterized in that compound seasoner described in step (1), by material quality percentages be: ice 1% ~ 3%, edible salt 0.7% ~ 1.5%, make soy sauce 0.2% ~ 1.2%, white granulated sugar 0.2% ~ 2%, monosodium glutamate 0.2% ~ 1.5%, Monascus color 0.01% ~ 0.15%, yellow rice wine 0.2% ~ 1.5%.
3. the processing method of a kind of Spicy Salted Duck according to claim 2, it is characterized in that described fried bean sauce, by material quality percentages be, its preparation method is first use the quick-fried fragrant ginger of the edible oil of 130 ~ 180 DEG C, garlic and shallot, after oil temperature is down to 100 ~ 130 DEG C in 1 ~ 3: 1 ~ 3: 1 ~ 3 ratios add again take the dish out of the pot after hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce carry out stirring 5 ~ 15 minutes for subsequent use.
4. the processing method of a kind of Spicy Salted Duck according to claim 3, it is characterized in that edible oil in described fried bean sauce, ginger, garlic, shallot, hoisin sauce, thick broad-bean sauce and sweet fermented flour sauce ratio be 1: 0.05 ~ 0.2: 0.05 ~ 0.2: 0.05 ~ 0.2: 1 ~ 5.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495385A (en) * | 2015-12-11 | 2016-04-20 | 砀山圣沣食品有限公司 | Preparation method of flavored duck |
| CN105851905A (en) * | 2016-04-19 | 2016-08-17 | 聊城市立海冷藏有限公司 | Bacon flavor duck fillets and preparing method thereof |
| CN105962111A (en) * | 2016-06-20 | 2016-09-28 | 许龙川 | Making process of long-fragrance steamed duck |
| CN107028153A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of roast duck composite seasoning sauce and preparation method thereof |
| CN107373421A (en) * | 2017-07-19 | 2017-11-24 | 安徽王家坝生态农业有限公司 | The processing method that a kind of hand tears cold air drying making sheet duck |
| CN108497340A (en) * | 2018-04-11 | 2018-09-07 | 六安市胜缘食品有限公司 | A kind of duck as one wishes and preparation 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 |
| CN109247386A (en) * | 2018-08-17 | 2019-01-22 | 安徽皖山食品有限公司 | A kind of processing method of the aromatic strongly fragrant pressed salted duck of color |
| CN113974052A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Color fixative and application thereof to pressed salted duck |
| CN114766632A (en) * | 2022-04-11 | 2022-07-22 | 藤桥食品有限公司 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
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| CN105495385A (en) * | 2015-12-11 | 2016-04-20 | 砀山圣沣食品有限公司 | Preparation method of flavored duck |
| CN105851905A (en) * | 2016-04-19 | 2016-08-17 | 聊城市立海冷藏有限公司 | Bacon flavor duck fillets and preparing method thereof |
| CN105962111A (en) * | 2016-06-20 | 2016-09-28 | 许龙川 | Making process of long-fragrance steamed duck |
| CN107028153A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of roast duck composite seasoning sauce and preparation method thereof |
| CN107373421A (en) * | 2017-07-19 | 2017-11-24 | 安徽王家坝生态农业有限公司 | The processing method that a kind of hand tears cold air drying making sheet duck |
| CN108497340A (en) * | 2018-04-11 | 2018-09-07 | 六安市胜缘食品有限公司 | A kind of duck as one wishes and preparation 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 |
| CN109247386A (en) * | 2018-08-17 | 2019-01-22 | 安徽皖山食品有限公司 | A kind of processing method of the aromatic strongly fragrant pressed salted duck of color |
| CN113974052A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Color fixative and application thereof to pressed salted duck |
| CN114766632A (en) * | 2022-04-11 | 2022-07-22 | 藤桥食品有限公司 | Formula of pickling material for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
| CN114766632B (en) * | 2022-04-11 | 2024-06-14 | 藤桥食品有限公司 | Marinade formula for dry chopped pepper poultry and preparation method of dry chopped pepper poultry |
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