CN105285746A

CN105285746A - Vinegar and blood canned duck

Info

Publication number: CN105285746A
Application number: CN201510686047.2A
Authority: CN
Inventors: 李宗科
Original assignee: Guilin Ligege Food Co Ltd
Current assignee: Guilin Ligege Food Co Ltd
Priority date: 2015-10-14
Filing date: 2015-10-14
Publication date: 2016-02-03

Abstract

The present invention discloses a new food vinegar and blood canned duck. The main ingredient is duck meat and the accessory ingredients are duck blood, rice vinegar, beans (soybeans, kidney beans, and cowpeas), konjac, dried chili powder, soy sauce, edible salt, monosodium glutamate, white sugar, spices and vegetable oil. Before being boiled, the duck meat is cut into blocks, the duck meat blocks are subjected to oil-frying treatment, after being boiled, the duck meat blocks are quantitatively packaged into metal cans, glass cans or cooking bags, and the packaged duck meat blocks are subjected to sterilizing and cooling links, thereby obtaining the finished products. The vinegar and blood canned duck is free of any colors, essences, and preservatives, can be stored for a long period with unchanged flavors, and is convenient for consumption and carrying.

Description

Vinegar blood canned duck

Art

The present invention relates to a kind of novel tank head food, namely first traditional famous dish vinegar blood duck together in backlands district, osmanthus is manufactured can, belong to tinned food manufacture field.

Background technology

Cu Xueyazhe road, Quanzhou famous dish, originates from Shanxi towards the epoch, apart from the history in modern existing more than 1700 years.It is originated in Quanzhou County, has propagated into whole Gui Bei, Xiang Nan and even more vast area so far.Vinegar blood duck is liked by the common people deeply in Quanzhou, has been listed in Guangxi protection of intangible cultural heritage register.

The traditional method of Quanzhou vinegar blood duck is: the fresh duck of stripping and slicing (without other process) is put into oil cauldron quick-fried, helps and fry to ripe with ginger, fresh capsicum, fresh balsam pear etc., puts into the mixture of duck blood and rice vinegar and spices and stir-fry and form before off the pot.

The eating method of Quanzhou vinegar blood duck: blocked shot, or sabot is eaten while hot.

The delicious reputation of Quanzhou vinegar blood duck is large, and native wants the relatives and friends it being given other places very much, and stranger comes to praise after Quanzhou is tasted that mouth is without cease thinks that very much band point is walked, but it's a pity, band is not walked and can not sent yet! Reason is very simple, and Quanzhou vinegar blood duck is the same with other common dish, is fresh vegetable, with soup juice, now must does and now eat; As being positioned over refrigerator, within second day, can also eating reluctantly, as located at normal temperatures, within second day, having spoiled and turn sour with regard to spoiled.

Summary of the invention

Be difficult to guarantee the quality so that with not walking the difficult problem also can not sent to solve Cu Xueyazhe road, Quanzhou famous dish, the invention provides a kind of novel tank head food, be made into by traditional Quanzhou vinegar blood duck and can preserve for a long time, instant edible, be convenient for carrying and former zestful i.e. food canned food can be kept, make it have larger commercial space and commercial value.

The technical solution adopted for the present invention to solve the technical problems is: the manufacture craft utilizing modern tinned food, operate by the technological process of [selecting materials] → [prefabricated] → [batching] → [boiling] → [tinning (bag)] → [sealed cans (bag)] → [sterilization] → [cooling] → [finished product], guarantee that vinegar blood canned duck meets the quality health requirement of national tinned food.Innovating reform is carried out to the major ingredient of vinegar blood canned duck and accessory formula, is prepared burden and be defined as: duck, duck blood, rice vinegar, beans (soybean, kidney bean, cowpea) or konjaku, chilli pepper, vegetable oil, soy sauce, salt, white sugar, monosodium glutamate, spice.Make its tinned food manufacture craft preferably, substantially maintain traditional local flavor and mouthfeel again simultaneously.

The invention solves six large key technical problems:

1, traditional sabot of teaching what one has just learned eaten and vinegar blood duck by time and space restriction is made into ready-to-eat food, the instant food that tank (bag) fills, consumer can have this road cuisines in thousand whenever and wherever possible, and bothering of being prepared food without the need to buying vegetables.

2, Cu Xueyazhe road tradition famous dish is implemented tank (bag) dress and through sterilization processing, can be preserved for a long time and local flavor is constant, instant edible, facilitates logistics, be convenient for carrying.

3, major ingredient is carried out fried prefabricated.Fried rear duck has unique perfume, significantly removes moisture, and duck tissue solidifies, taste strength road, is beneficial to long-time preservation and form stable.Fried rear duck grease is separated out in a large number, and the grease decreasing eater is taken in, and is beneficial to health.

4, auxiliary material reform is innovated.Change into use beans (or konjaku), chilli pepper by the fresh balsam pear continued to use since tradition, fresh capsicum always, solve the difficult problem that fresh balsam pear, fresh capsicum can not keep form stable after tinning, be beneficial to the long-time preservation of food and keep local flavor constant.

5, the difficult problem that after solving traditional vinegar blood duck cooling, grease condensation inconvenience eats.Traditional vinegar blood duck fresh meat is without pretreatment just directly boiling, and in the process of stir-frying, grease is separated out in a large number, and as fully cooling after sabot, grease just condenses into white solid state, as edible without again heating just inconvenience.And the duck of vinegar blood canned duck is through fried prefabricated, after draining, eliminate the grease of precipitation, use vegetable oil during boiling in addition, thus fundamentally solve the difficult problem of " dish cold oil knot ".Vinegar blood canned duck just can directly can be eaten without heating.

6. do not add any pigment, essence, anticorrisive agent in process, make cuisines in thousand safer, much cleaner, more healthy.

The invention has the beneficial effects as follows, Cu Xueyazhe road famous dish can be preserved for a long time, and local flavor can be kept constant, instant edible, is convenient for carrying, and makes it from restaurant, family comes into the super and net purchase platform of business.

Detailed description of the invention

1, can process technological process is followed: vinegar blood canned duck operates by the technological process of [selecting materials] → [prefabricated] → [batching] → [boiling] → [tinning (bag)] → [sealed cans (bag)] → [sterilization] → [cooling] → [finished product], guarantees that vinegar blood canned duck meets the quality health requirement of national tinned food.

2, technology, the quality requirement of clear and definite links:

2,1[selects materials] select the major ingredient (duck) and various auxiliary material (duck blood, rice vinegar, beans, konjaku, flavouring, spice, vegetable oil) that meet national quality hygienic requirements.

2,2[is prefabricated] duck cut is put into the oil cauldron frying of oil temperature 180--200 DEG C, fried ripe rear duck weight be about fried before 50%.

2,3[prepares burden] strictly weigh various major ingredient and auxiliary material weight by the formula index drafted; Carry out normalizing operation.

2,4[boiling] boiling time first put into vegetable oil, ginger, fermented soya bean successively, then put into duck, beans (or konjaku) stir-fry, then put into the various flavoring such as chilli pepper, spice; After frying, finally put into vinegar blood and stir-fry, fry well and take the dish out of the pot.In boiling process, do not add any pigment, essence, anticorrisive agent.

2,5[tinning (bag)] boiling contains into stainless steel cask after completing, and tinning immediately while hot (bag), jar is the metal can or the glass jar that meet national standard, and sack is the retort pouch meeting national standard.Weigh and do not allow to occur minus deviation; Overgauge controls within 5%; Temperature of charge remains on 70-80 DEG C.

2,6[sealed cans (bag)] carry out sealed cans (bag) while tinning (bag).

2,7[sterilization] sealed cans (bag) should carry out sterilization processing after completing immediately.Put in sterilization basket by the vinegar blood canned duck sealed, push in horizontal sterilization kettle, follow procedure carries out sterilization.Sterilization temperature is set as 121 DEG C, and the retention time is 70min.

2,8[cools] sterilization passes into cold water immediately and cools, can take the dish out of the pot when temperature is down to 38 DEG C after completing.

2.9[finished product] be finished product after product labeling, can dispatch from the factory after the assay was approved.

Claims

1. a vinegar blood canned duck, is formed by major ingredient duck and auxiliary material duck blood, rice vinegar, beans (soya bean, kidney bean, cowpea), konjaku, chilli pepper, soy sauce, salt, monosodium glutamate, white sugar, spice, vegetable oil boiling.It is characterized in that: with metal can, glass jar or retort pouch quantitative package, through sterilization processing, its major ingredient duck is through fried prefabricated, and its auxiliary material uses has other beans (or konjaku), chilli pepper with tradition.

2. vinegar blood canned duck according to claim 1, is characterized in that: carry out prefabricated process to major ingredient duck, the duck being cut into block is placed in heat oil pot frying, removes the moisture in duck and grease, makes it organize solidification.After frying, the weight of duck is 50% of original weight.

3. vinegar blood canned duck according to claim 1, is characterized in that: the fresh balsam pear of auxiliary material tradition used, fresh capsicum change into and use beans (soya bean, kidney bean, cowpea) or konjaku, chilli pepper.