CN105394696A - Salted duck preserving flavoring and preserving method thereof - Google Patents
Salted duck preserving flavoring and preserving method thereof Download PDFInfo
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- CN105394696A CN105394696A CN201510699503.7A CN201510699503A CN105394696A CN 105394696 A CN105394696 A CN 105394696A CN 201510699503 A CN201510699503 A CN 201510699503A CN 105394696 A CN105394696 A CN 105394696A
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Abstract
Every 100 parts by weight of a salted duck preserving flavoring comprise, by weight, 8-15 parts of Rhizoma Kaempferiae, 10-15 parts of Illicium verum, 3-4 parts of cinnamon bark, 3-5 parts of vanilla, 3-5 parts of Herb of Hairystalk Loosestrife, 5-8 parts of Fructus Amomi, 5-8 parts of Java amomum fruit, 4-6 parts of Beautiful Galangal Fruit, 8-10 parts of Ligusticum chuanxiong hort, 8-10 parts of Fructus Tsaoko, 3-5 parts of betel nut, 4-6 parts of Syzygium aromaticum, 3-5 parts of galanga galangal seed, 5-8 parts of Alpinia officinarum Hance and 5-8 parts of licorice root. The invention also discloses a salted duck preserving method. The method comprises the following steps: 1, mixing the salted duck preserving flavoring with water with the amount 3-5 times the amount of the flavoring, stirring until uniformity, and boiling for 3-5h to obtain a juice; 2, uniformly smearing the boiled flavoring juice on the surfaces of duck bodies to be processed; and 3, airing the preserved duck bodies, smoking, and marinating. Finished salted ducks with rich fragrance are obtained after preserving the salted ducks, the duck odor is still effectively inhibited without adding edible salt, and the finished salted ducks have good nutrition values and good mouthfeel.
Description
Technical field
The invention belongs to field of food, relate to the making of cure foods, be specifically related to a kind of pressed salted duck salting seasoning and method for salting.
Background technology
Pressed salted duck is the famous special product in Sichuan.There is the history in more than 100 years.Product high quality materials, make meticulous.Repeatedly pickled with natural perfume material before smoking, repeatedly toast.Its table body is golden yellow, uniform color, and muscle is tight, meat is crimson.High protein, low fat, cured perfume (or spice) are good to eat.Pass on century-old classical technique, the chief getting many families concentrates on studies and becomes one eventually.These product show unique characteristics, and look transparent is in vain, and saline taste is moderate, fine and tender taste, and delicious flavour is nutritious, deeply like by consumers in general.
Pickle and normally allow salt infiltrate in food tissue, reduce their water activity, improving their osmotic pressure, so as to controlling activity and the fermentation of microorganism selectively, suppressing the growth of spoilage organisms, thus prevent food apoilage, keep their edible quality, or obtain better organoleptic quality, and extend the shelf-life of food, the main purpose that food is pickled be prevent putrid and deteriorated, but simultaneously also for consumer provides the cure foods with special flavour.Just need reasonably to control curing process to reach these objects.Scattering and permeating speed is the key of curing process, if improper on the factor controlling of both impacts, is just difficult to obtain high-quality cure foods.Existing salting seasoning is solvent mainly with salt, and excess intake salt medically proves to be unfavorable for health already, and salt is also not good enough in main salting seasoning mouthfeel.
Summary of the invention
Be solvent for overcoming existing pressed salted duck salting seasoning mainly with salt, excess intake salt medically proves to be unfavorable for health already, and the salt technological deficiency that to be main salting seasoning mouthfeel not good enough, the invention discloses a kind of pressed salted duck salting seasoning and pressed salted duck method for salting.
Pressed salted duck salting seasoning of the present invention, wherein the salting seasoning of every 100 parts of Unit Weights comprises: kaempferia galamga 8-15 part, anistree 10-15 part, cassia bark 3-4 part, vanilla 3-5 part, Lysimachia sikokiana 3-5 part, fructus amomi 5-8 part, white cool 5-8 part, Amomum globosum loureiro 4-6 part, fragrant fruit 8-10 part, tsaoko 8-10 part, betel nut 3-5 part, cloves 4-6 part, red cool 3-5 part, cool ginger 5-8 part, Radix Glycyrrhizae 5-8 part.
Preferably, described kaempferia galamga content is 8 parts, and anistree content is 12 parts.
The invention also discloses a kind of pressed salted duck method for salting, comprise the steps:
Step 1. adopts pressed salted duck salting seasoning as claimed in claim 1 or 2, and with the water mixing and stirring of 3-5 times of condiment weight, little fiery extractive, mixture is one pot with 8-20 jin, extractive time 3-5 hour;
Step 2. is by the spices juice uniform application endured in duck surface to be processed, and the spices juice that per kilogram duck is corresponding is 10-30 gram, and salting period is not less than 6 hours;
The duck body airing of pickling is carried out sootiness and stew in soy sauce after 24-48 hour by step 3..
Preferably, the raw cigarette of pine and cypress scolus combustion that in described step 3, sootiness adopts the felling time to be no more than 3 days carries out.
Preferably, in described step 1, the part by weight of pressed salted duck salting seasoning and water is 1:3, and when mixture is 15-18 jin, the extractive time is 3 hours.
Adopt pressed salted duck salting seasoning of the present invention and pressed salted duck method for salting, whole employing various plants spices mixing is as salting seasoning, obtain the pressed salted duck finished product of aromatic flavour after pickling pressed salted duck, still can effectively suppress pressed salted duck fishy smell while not adding salt, nutritive value and mouthfeel are all better.
Accompanying drawing explanation
Fig. 1 is a kind of detailed description of the invention structural representation of pressed salted duck method for salting of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Specific embodiment 1.
The salting seasoning of pressed salted duck salting seasoning wherein every 100 parts of Unit Weights comprises: kaempferia galamga 14 parts, anistree 12 parts, 4 parts, cassia bark, vanilla 5 parts, Lysimachia sikokiana 5 parts, fructus amomi 6 parts, in vain cool 6 parts, Amomum globosum loureiro 5 parts, fragrant fruit 8 parts, tsaoko 8 parts, betel nut 4 parts, cloves 5 parts, red cool 4 parts, cool ginger (having another name called galingal) 6 parts, 8 parts, Radix Glycyrrhizae.
Get the pressed salted duck salting seasoning 4 jin of aforementioned proportion component, with 12 jin of clear water mixing and stirring, little fiery extractive, 4 hours extractive time; By the spices juice uniform application endured in duck surface to be processed, the spices juice that per kilogram duck is corresponding is about 10-15 gram, pickles 10 hours; After having pickled, by the duck body airing of pickling after 48 hours, the raw cigarette of pine and cypress scolus combustion utilizing the felling time to be no more than 3 days carries out sootiness, and sootiness carried out stew in soy sauce after 6 hours, and thick gravy can carry out conventional stew in soy sauce with mixing such as soy sauce, white sugar, capsicum, spices.
Adopt above-mentioned pressed salted duck salting seasoning and pressed salted duck method for salting, whole employing various plants spices mixing is as salting seasoning, the pressed salted duck finished product of aromatic flavour is obtained after pickling pressed salted duck, still pressed salted duck fishy smell can be effectively suppressed while not adding salt, cool ginger, cassia bark, anise etc. are for removing raw meat, particularly betel nut and Lysimachia sikokiana component bring fragrant and sweet taste further to pressed salted duck, and nutritive value and mouthfeel are all better.Kaempferia galamga wherein, Lysimachia sikokiana all have certain medical value, and Lysimachia sikokiana can cure cold, and coughs and breathes heavily, rheumatalgia, irregular menstruation, pungent, and taste is sweet, pungent.Kaempferia galamga is conventional perfumes, simultaneously can warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain.For chest abdomen crymodynia, cold-dampness is vomited and diarrhoea, bone sticking larynx, toothache, treating swelling and pain by traumatic injury etc., and pressed salted duck employing the present invention being pickled obtain also possesses dietotherapy effect.
Specific embodiment 2.
The salting seasoning of pressed salted duck salting seasoning wherein every 100 parts of Unit Weights comprises: kaempferia galamga 12 parts, anistree 15 parts, 4 parts, cassia bark, vanilla 5 parts, Lysimachia sikokiana 5 parts, fructus amomi 6 parts, in vain cool 6 parts, Amomum globosum loureiro 5 parts, fragrant fruit 8 parts, tsaoko 9 parts, betel nut 5 parts, cloves 5 parts, red cool 4 parts, cool ginger 6 parts, 5 parts, Radix Glycyrrhizae.
Get the pressed salted duck salting seasoning 5 jin of aforementioned proportion component, with 20 jin of clear water mixing and stirring, little fiery extractive, 6 hours extractive time; By the spices juice uniform application endured in duck surface to be processed, the spices juice that per kilogram duck is corresponding is about 20 grams, pickles 12 hours; After having pickled, by the duck body airing of pickling after 48 hours, the raw cigarette of pine and cypress scolus combustion utilizing the felling time to be no more than 3 days carries out sootiness, and sootiness carried out stew in soy sauce after 8 hours, and thick gravy can carry out conventional stew in soy sauce with mixing such as soy sauce, white sugar, capsicum, spices.
Previously described is each preferred embodiment of the present invention, preferred embodiment in each preferred embodiment is if not obviously contradictory or premised on a certain preferred embodiment, each preferred embodiment can stack combinations use arbitrarily, design parameter in described embodiment and embodiment is only the invention proof procedure in order to clear statement inventor, and be not used to limit scope of patent protection of the present invention, scope of patent protection of the present invention is still as the criterion with its claims, the equivalent structure change that every utilization description of the present invention and accompanying drawing content are done, in like manner all should be included in protection scope of the present invention.
Claims (5)
1. a pressed salted duck salting seasoning, it is characterized in that, wherein the salting seasoning of every 100 parts of Unit Weights comprises: kaempferia galamga 8-15 part, anistree 10-15 part, cassia bark 3-4 part, vanilla 3-5 part, Lysimachia sikokiana 3-5 part, fructus amomi 5-8 part, white cool 5-8 part, Amomum globosum loureiro 4-6 part, fragrant fruit 8-10 part, tsaoko 8-10 part, betel nut 3-5 part, civetta 5-8 part
,cloves 4-6 part, red cool 3-5 part, cool ginger 5-8 part, Radix Glycyrrhizae 5-8 part.
2. pressed salted duck salting seasoning as claimed in claim 1, it is characterized in that, described kaempferia galamga content is 8 parts, and anistree content is 12 parts.
3. pressed salted duck method for salting, is characterized in that, comprises the steps:
Step 1. adopts pressed salted duck salting seasoning as claimed in claim 1 or 2, and with the water mixing and stirring of 3-5 times of condiment weight, little fiery extractive, mixture is one pot with 8-20 jin, extractive time 3-5 hour;
Step 2. is by the spices juice uniform application endured in duck surface to be processed, and the spices juice that per kilogram duck is corresponding is 10-30 gram, and salting period is not less than 6 hours;
The duck body airing of pickling is carried out sootiness and stew in soy sauce after 24-48 hour by step 3..
4. pressed salted duck method for salting as claimed in claim 3, is characterized in that, the raw cigarette of pine and cypress scolus combustion that in described step 3, sootiness adopts the felling time to be no more than 3 days carries out.
5. pressed salted duck method for salting as claimed in claim 3, it is characterized in that, in described step 1, the part by weight of pressed salted duck salting seasoning and water is 1:3, and when mixture is 15-18 jin, the extractive time is 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699503.7A CN105394696A (en) | 2015-10-26 | 2015-10-26 | Salted duck preserving flavoring and preserving method thereof |
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| CN201510699503.7A CN105394696A (en) | 2015-10-26 | 2015-10-26 | Salted duck preserving flavoring and preserving method thereof |
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| CN105394696A true CN105394696A (en) | 2016-03-16 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036532A (en) * | 2016-07-04 | 2016-10-26 | 佛山科学技术学院 | Instant salt baked duck and making method thereof |
| CN106136102A (en) * | 2016-07-28 | 2016-11-23 | 阜阳市阜濛食品有限公司 | A kind of Flos Nelumbinis blood pressure lowering pressed salted duck |
| CN106993795A (en) * | 2017-05-05 | 2017-08-01 | 南通博泰美术图案设计有限公司 | A kind of cured fish salting seasoning and method for salting |
| CN107647311A (en) * | 2017-10-31 | 2018-02-02 | 段双燕 | A kind of pressed salted duck zymotechnique |
| CN107951887A (en) * | 2016-10-18 | 2018-04-24 | 李文超 | A kind of antiviral drugs |
| CN108850980A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of E. casselflavus in a kind of inhibition pressed salted duck |
| CN109123445A (en) * | 2018-11-15 | 2019-01-04 | 牛雪英 | A kind of stew in soy sauce duck head and preparation method thereof |
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| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN102058079A (en) * | 2010-11-15 | 2011-05-18 | 黄素芳 | Formula of marinade and method for making marinated duck meat with marinade |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103947992A (en) * | 2014-04-14 | 2014-07-30 | 邹勇 | Brining material and method used for brining food with brining material |
| CN104643123A (en) * | 2015-01-26 | 2015-05-27 | 盱眙县圣诞食品有限公司 | Processing technology of turkey with sauce flavor |
| CN104757569A (en) * | 2015-03-28 | 2015-07-08 | 安徽先知缘食品有限公司 | Preparation method for sauced duck neck |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
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2015
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101822357A (en) * | 2010-05-04 | 2010-09-08 | 何才福 | Stewing material for stewing duck and use method thereof |
| CN102058079A (en) * | 2010-11-15 | 2011-05-18 | 黄素芳 | Formula of marinade and method for making marinated duck meat with marinade |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103947992A (en) * | 2014-04-14 | 2014-07-30 | 邹勇 | Brining material and method used for brining food with brining material |
| CN104643123A (en) * | 2015-01-26 | 2015-05-27 | 盱眙县圣诞食品有限公司 | Processing technology of turkey with sauce flavor |
| CN104757569A (en) * | 2015-03-28 | 2015-07-08 | 安徽先知缘食品有限公司 | Preparation method for sauced duck neck |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036532A (en) * | 2016-07-04 | 2016-10-26 | 佛山科学技术学院 | Instant salt baked duck and making method thereof |
| CN106136102A (en) * | 2016-07-28 | 2016-11-23 | 阜阳市阜濛食品有限公司 | A kind of Flos Nelumbinis blood pressure lowering pressed salted duck |
| CN107951887A (en) * | 2016-10-18 | 2018-04-24 | 李文超 | A kind of antiviral drugs |
| CN106993795A (en) * | 2017-05-05 | 2017-08-01 | 南通博泰美术图案设计有限公司 | A kind of cured fish salting seasoning and method for salting |
| CN107647311A (en) * | 2017-10-31 | 2018-02-02 | 段双燕 | A kind of pressed salted duck zymotechnique |
| CN108850980A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of E. casselflavus in a kind of inhibition pressed salted duck |
| CN109123445A (en) * | 2018-11-15 | 2019-01-04 | 牛雪英 | A kind of stew in soy sauce duck head and preparation method thereof |
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Application publication date: 20160316 |
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