CN105495385A - Preparation method of flavored duck - Google Patents
Preparation method of flavored duck Download PDFInfo
- Publication number
- CN105495385A CN105495385A CN201510912434.3A CN201510912434A CN105495385A CN 105495385 A CN105495385 A CN 105495385A CN 201510912434 A CN201510912434 A CN 201510912434A CN 105495385 A CN105495385 A CN 105495385A
- Authority
- CN
- China
- Prior art keywords
- duck
- preparation
- baking
- water
- black tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a flavored duck. The preparation method is realized through the following steps of curing a duck body after unfreezing and washing the duck body; then coloring the cured duck body; finally baking, sterilizing and packaging to obtain the flavored duck. According to the preparation method disclosed by the invention, through special curing liquid, the curing time is short, tastiness can be quickly obtained, the uniformity is high, the aromatic flavor is strong, and abnormal smells such as a fishy smell do not exist; the flavored duck prepared by the method is unique in flavor and long in preservation time.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of flavor duck.
Background technology
Duck occupies Chinese medicine status in China's cooking culture, records according to Compendium of Material Medica: the large benefit of duck master is tired, sterilization heat, diuresis, except effects such as oedema, enters lung stomach kidney channel.Duck is Fresh & Tender in Texture, but deals with meeting meat botheration raw meat improperly.
Local flavor is one of key factor affecting food consumption quality, Meat Flavor comprises volatile flavor and flavour composition, and in existing flavor duck preparation process, salting period is long, the generation of the harmful substances such as nitrite is easily caused in curing process, unfavorable on the contrary to health.
Summary of the invention
For prior art Problems existing, the invention provides a kind of preparation method substantially reducing the flavor duck of salting period.
The technical scheme that the present invention is adopted to achieve these goals is:
The invention provides a kind of preparation method of flavor duck, comprise the following steps:
(1) duck of refrigeration is thawed, along separately middle after cleaning, dry for subsequent use after launching in the form of sheets;
(2) mixed liquor of 85 parts of yellow rice wine and water will be added in the root of Dahurain angelica 2 parts, Momordica grosvenori 0.5 part, Asian puccoon 1 part, 5 parts, the leaf of bamboo, after 20min is boiled in heating, filter, in filtrate, add 15-18 part beer again, 0.5-0.7 part sucrose fatty ester, obtains pickling liquid for subsequent use after stirring;
(3) according to adding 1kg pickling liquid and 30g salt, 8g sugar in every kg duck, at 10 DEG C, pickling 3h, terminate rear cleaning and remove salt grain, dry, must duck be pickled;
(4) dark soy sauce 1-2 part, light soy sauce 0.4-0.6 part, rock sugar 0.3-0.5 part, soya sauce 0.8-1 part is added by black tea water 8-10 part, heating infusion all melts to rock sugar, must to paint juice, after being down to room temperature, put into and pickle duck, continue to pickle 6h at 0-4 DEG C of temperature, after taking out, control the juice that falls to paint, sterilization packaging after baking.
Further, in step (2), described yellow rice wine is 1:4 with the volume ratio of water.
Further, the alcohol content of above-mentioned yellow rice wine is 16%.
Further, described black tea water be by black tea with water according to solid-liquid ratio 1g:20mL water, add the citric acid accounting for black tea weight 0.5%, heating boil rear stewing 30min after and get final product.
Further, in step (4), first described baking is being preheated to baking 10min in 80 DEG C of baking ovens, is then warming up to 200 DEG C of baking 10-15min, is finally cooled to 100 DEG C and is baked to ripe.
Further, in step (4), described sterilization for carry out microwave disinfection 10min with rotating speed 300r/min at 90 DEG C.
Advantage of the present invention is:
(1) preserved materials provided by the invention makes the salting period of duck short, soon tasty, and uniformity is high, and aromatic flavour, without peculiar smell such as fishy smell;
(2) unique flavor, the holding time is long.
Detailed description of the invention
Below by embodiment, the present invention will be further elaborated, it is to be understood that following explanation is only to explain the present invention, do not limit its content.
Embodiment 1
A preparation method for flavor duck, comprises the following steps:
(1) duck of refrigeration is thawed, along separately middle after cleaning, dry for subsequent use after launching in the form of sheets;
(2) by add in the root of Dahurain angelica 2 parts, Momordica grosvenori 0.5 part, Asian puccoon 1 part, 5 parts, the leaf of bamboo 85 parts of yellow rice wine and water mixed liquor (alcohol content be 16% yellow rice wine be 1:4 with the volume ratio of water), after 20min is boiled in heating, filter, 15 portions of beer are added again in filtrate, 0.5 part of sucrose fatty ester, obtains pickling liquid for subsequent use after stirring;
(3) according to adding 1kg pickling liquid and 30g salt, 8g sugar in every kg duck, at 10 DEG C, pickling 3h, terminate rear cleaning and remove salt grain, dry, must duck be pickled;
(4) dark soy sauce 1 part is added by 8 parts, black tea water, light soy sauce 0.4 part, 0.3 part, rock sugar, soya sauce 1 part, heating infusion all melts to rock sugar, must to paint juice, after being down to room temperature, put into and pickle duck, continue to pickle 6h at 0-4 DEG C of temperature, the juice that falls to paint is controlled after taking out, first the duck of pickling after colouring is being preheated to baking 10min in 80 DEG C of baking ovens, then the length of 200 DEG C of baking 10-15min(cooking time is warming up to depending on duck size, the duck baking 15min of more than 1.5kg, the baking 10min of below 1.5kg), finally be cooled to 100 DEG C be baked to ripe after at 90 DEG C, carry out microwave disinfection 10min with rotating speed 300r/min, pack,
Described black tea water be by black tea with water according to solid-liquid ratio 1g:20mL water, add the citric acid accounting for black tea weight 0.5%, heating boil rear stewing 30min after and get final product.
Embodiment 2
A preparation method for flavor duck, comprises the following steps:
(1) duck of refrigeration is thawed, along separately middle after cleaning, dry for subsequent use after launching in the form of sheets;
(2) by add in the root of Dahurain angelica 2 parts, Momordica grosvenori 0.5 part, Asian puccoon 1 part, 5 parts, the leaf of bamboo 85 parts of yellow rice wine and water mixed liquor (alcohol content be 16% yellow rice wine be 1:4 with the volume ratio of water), after 20min is boiled in heating, filter, 17 portions of beer are added again in filtrate, 0.7 part of sucrose fatty ester, obtains pickling liquid for subsequent use after stirring;
(3) according to adding 1kg pickling liquid and 30g salt, 8g sugar in every kg duck, at 10 DEG C, pickling 3h, terminate rear cleaning and remove salt grain, dry, must duck be pickled;
(4) dark soy sauce 2 parts is added by 10 parts, black tea water (preparation method is with embodiment 1), light soy sauce 0.6 part, 0.5 part, rock sugar, soya sauce 0.8 part, heating infusion all melts to rock sugar, must to paint juice, after being down to room temperature, put into and pickle duck, continue to pickle 6h at 0-4 DEG C of temperature, the juice that falls to paint is controlled after taking out, first the duck of pickling after colouring is being preheated to baking 10min in 80 DEG C of baking ovens, then the length of 200 DEG C of baking 10-15min(cooking time is warming up to depending on duck size, the duck baking 15min of more than 1.5kg, the baking 10min of below 1.5kg), finally be cooled to 100 DEG C be baked to ripe after at 90 DEG C, carry out microwave disinfection 10min with rotating speed 300r/min, pack,
Effect test:
1. the flavor duck prepared by embodiment 1-2 carries out sensory evaluation, and evaluation field comprises color and luster, institutional framework, mouthfeel, and grease is separated out, and assess sample, all from same flavor duck, is evaluated by 10 professional valuation officers.
Evaluation criterion is as follows:
Color and luster: 25 points; Bright in color is homogeneous, and without going mouldy, 18-25 divides; Generally, 9-17.9 divides; Be faint in color, heterogeneity, less than 8.9 points;
Institutional framework: 25 points; Organize solid, flexible, without soft rotten phenomenon, 18-25 divides; Generally, 9-17.9 divides; Soft rotten, nonelastic, juice stream output is large, less than 8.9 points;
Mouthfeel: 25 points; Aromatic flavour, free from extraneous odour, 18-25 divides; Generally, 9-17.9 divides; There is peculiar smell, less than 8.9 points;
Grease is separated out: 25 points; Substantially separate out without grease, 18-25 divides; Generally, 9-17.9 divides; Grease is separated out a lot, less than 8.9 points;
Concrete evaluation result is in table 1.
Table 1
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not by the restriction of embodiment; other is any do not deviate from Spirit Essence of the present invention and principle under make change, modification, combination, substitute, simplify and all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (6)
1. a preparation method for flavor duck, is characterized in that, comprises the following steps:
(1) duck of refrigeration is thawed, along separately middle after cleaning, dry for subsequent use after launching in the form of sheets;
(2) mixed liquor of 85 parts of yellow rice wine and water will be added in the root of Dahurain angelica 2 parts, Momordica grosvenori 0.5 part, Asian puccoon 1 part, 5 parts, the leaf of bamboo, after 20min is boiled in heating, filter, in filtrate, add 15-18 part beer again, 0.5-0.7 part sucrose fatty ester, obtains pickling liquid for subsequent use after stirring;
(3) according to adding 1kg pickling liquid and 30g salt, 8g sugar in every kg duck, at 10 DEG C, pickling 3h, terminate rear cleaning and remove salt grain, dry, must duck be pickled;
(4) dark soy sauce 1-2 part, light soy sauce 0.4-0.6 part, rock sugar 0.3-0.5 part, soya sauce 0.8-1 part is added by black tea water 8-10 part, heating infusion all melts to rock sugar, must to paint juice, after being down to room temperature, put into and pickle duck, continue to pickle 6h at 0-4 DEG C of temperature, after taking out, control the juice that falls to paint, sterilization packaging after baking.
2. preparation method according to claim 1, is characterized in that, in step (2), described yellow rice wine is 1:4 with the volume ratio of water.
3. preparation method according to claim 1 and 2, is characterized in that, the alcohol content of described yellow rice wine is 16%.
4. preparation method according to claim 1, is characterized in that, described black tea water be by black tea with water according to solid-liquid ratio 1g:20mL water, add the citric acid accounting for black tea weight 0.5%, heating boil rear stewing 30min after and get final product.
5. the preparation method according to any one of claim 1-4, is characterized in that, first described baking is being preheated to baking 10min in 80 DEG C of baking ovens, is then warming up to 200 DEG C of baking 10-15min, is finally cooled to 100 DEG C and is baked to ripe.
6. preparation method according to claim 5, is characterized in that, described sterilization for carry out microwave disinfection 10min with rotating speed 300r/min at 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912434.3A CN105495385A (en) | 2015-12-11 | 2015-12-11 | Preparation method of flavored duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912434.3A CN105495385A (en) | 2015-12-11 | 2015-12-11 | Preparation method of flavored duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495385A true CN105495385A (en) | 2016-04-20 |
Family
ID=55703993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912434.3A Pending CN105495385A (en) | 2015-12-11 | 2015-12-11 | Preparation method of flavored duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495385A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
| CN108157751A (en) * | 2018-02-01 | 2018-06-15 | 安徽德隆禽业有限公司 | A kind of nutrition mushroom type flavor roast duck and its preparation process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
| CN103040011A (en) * | 2012-07-03 | 2013-04-17 | 山西东港饮食管理有限公司 | Preparation method for roast duck |
| CN103284187A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Preparation method of health care stewed duck with soy sauce |
| CN103355684A (en) * | 2012-04-06 | 2013-10-23 | 杭州大康腌腊食品有限公司 | Manufacturing method of seasoned duck |
| CN103932237A (en) * | 2014-04-16 | 2014-07-23 | 江西上味世家食品有限公司 | Making method and device of nutrient flavored duck |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
-
2015
- 2015-12-11 CN CN201510912434.3A patent/CN105495385A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
| CN103355684A (en) * | 2012-04-06 | 2013-10-23 | 杭州大康腌腊食品有限公司 | Manufacturing method of seasoned duck |
| CN103040011A (en) * | 2012-07-03 | 2013-04-17 | 山西东港饮食管理有限公司 | Preparation method for roast duck |
| CN103284187A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Preparation method of health care stewed duck with soy sauce |
| CN103932237A (en) * | 2014-04-16 | 2014-07-23 | 江西上味世家食品有限公司 | Making method and device of nutrient flavored duck |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
| CN108157751A (en) * | 2018-02-01 | 2018-06-15 | 安徽德隆禽业有限公司 | A kind of nutrition mushroom type flavor roast duck and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366119B (en) | Processing technology of pot-stewed whole chicken | |
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN104432142A (en) | Preparation method of spicy beef jerky | |
| CN103082306A (en) | Processing method of Bama minipig preserved meat | |
| CN102524808A (en) | Jerky product, preparation method thereof and formula of special seasoning liquid thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103462059A (en) | Technology for processing salted ducks | |
| CN105380133A (en) | Fruity fermented goose sausage with dampness clearing function and preparing method thereof | |
| CN107736572A (en) | The preparation method of manual sauced meat | |
| CN105495385A (en) | Preparation method of flavored duck | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN108095017B (en) | Composite multipurpose salting seasoning bag and preparation method and application thereof | |
| KR101760756B1 (en) | The chain for skewered meats for beef and the manufacturing method thereof | |
| KR102240912B1 (en) | Manufacturing method of meet soup for jjigae | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN103598619A (en) | Process for preparing sausages | |
| KR20120055287A (en) | A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure | |
| CN106165835A (en) | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof | |
| CN106333255A (en) | Special fermented bean curd buckled bowl meat and making method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN102302180B (en) | Fowl wing meat product and processing method thereof | |
| CN105380130A (en) | Surface-sauced roasted sausages mixed with fermented goose meat and production method thereof | |
| CN110367472A (en) | Healthy sausage and preparation method thereof | |
| CN110973498A (en) | Flavored beef and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |