CN105661353A - Roast duck in flavor of cured meat and wine lees and processing method of roast duck - Google Patents

Abstract

The invention discloses a roast duck in flavor of cured meat and wine lees and a processing method of the roast duck. The processing method comprises the following steps: taking a Peking duck as a raw material and taking yellow wine lees, salt and seasoner as condiment; carrying out dry salting, wet salting, air-drying, wine lees pickling, roasting and the like; after thoroughly cleaning the duck and draining water, naturally air-drying to obtain a preserved duck; after draining water of the preserved duck, packing in a dry ceramic tank and carrying out wine lees pickling; and placing the preserved duck in water, pickling with the seasoner and roasting. The processed roast duck in flavor of cured meat and wine lees tastes delicate and tight, is bright in color, and has full-bodied flavor of cured meat and wine lees.

Description

A kind of poor cured local flavor roast duck and making method thereof

Technical field

The present invention relates to a kind of fishery products and making method thereof, especially relate to a kind of poor cured flavor duck and making method thereof.

Background technology

Roast duck is with a long history, originates from China Northern and Southern Dynasties period, had remembered at that time and process duck in " the precious record of food ". Chu Yuan-chang is founded a capital behind Nanjing, and the duck that the plump fleshiness in Nanjing is just taken in imperial kitchen, bright palace makes dish. In order to increase the local flavor of duck dish, cook adopts charcoal fire to toast, and it is crisp fragrant that Cheng Caihou duck eats mouth, fertile and oiliness, and being subject to people praises, is namely named as " roast duck " by imperial palace. Fried pork stomach & chicken gizzard is the Chinese style cuisine with world's reputation. Materials are the carnivorous Beijing duck of high-quality, with fruit tree charcoal fire baking. It is ruddy with color and luster, fine and tender taste, and taste is mellow, fertile and oiliness characteristic enjoys great prestige at home and abroad. And with a long history, apart from more than 1600 year the present, it is known as the first under heaven and eats, be the imperial dish in Qing Dynasty imperial palace. Beijing duck belongs to aquatic bird, and meat is fine and smooth, and good mouthfeel is nutritious, containing a large amount of unsaturated fatty acidss, does not put aside in human body, can soften cardiovascular and cerebrovascular after absorption of human body. Containing a large amount of collagen proteins in the epidermis of this duck, it it is cosmetic good merchantable brand. Now hang stove roast duck and the made stewing stove roast duck in PianYiFang restaurant taking the Quanjude restaurant of Beijing Qianmen Dajie as good. " grain " system of food boils in plain water food to put in a reservoir after maturation, adds grain oil, salt, the sealing of former halogen, edible after certain time, gives prominence to poor fragrance. Bacon is the one of China's butcher's meat, is mainly popular in Sichuan, Hunan and Guangdong one band, but also has making in other areas, south, owing to normally twelfth month at the lunar calendar pickles, so being called " bacon ". The present invention is raw material taking Beijing duck, produces the poor cured local flavor roast duck with strong poor fragrance and cured fragrance.

Summary of the invention

It is an object of the invention to provide a kind of delicate mouthfeel, compact, color and luster is bright and beautiful, and has poor cured local flavor roast duck and the making method thereof of strong poor fragrance and cured fragrance.

The present invention is achieved by the following technical solutions: a kind of poor cured local flavor roast duck take Beijing duck as raw material, and yellow wine lees, salt and food flavouring are seasoning matter composition, through dry salting down, wet salt down, the operation such as air-dry, grain system, boiling, baking obtained.

A making method for the cured local flavor roast duck of grain, concrete steps are as follows:

(1) Feedstock treating: remove hair after being slaughtered by fresh and alive Beijing duck, remove internal organ, drains moisture after cleaning.

(2) dry salt down: carrying out dry salting down by adding dry cure in the duck after process, pickling temperature is 5 DEG C, and salting period is 10～15h, and wherein the addition of dry cure is the 5～10% of Cold spiced duck quality;Described dry cure is made up of following raw material and weight percent: salt 85%, Chinese prickly ash 8%, and anistree 7%.

(3) wet salt down: the duck after dry salting down being joined pickling liquid and mixes thoroughly, pickle 10～15h in 5～10 DEG C, wherein the ratio of mixture of duck and pickling liquid is 5～10kg:4L; The configuration method of described pickling liquid is as follows: add salt 25～50g, white sugar 10～40g, Chinese prickly ash 10～30g in every 1L pickling liquid, and anistree 15～30g, fennel 10～20g, Sodium Nitrite 0.0375～0.075g, surplus is water, is cooled to 4 DEG C for subsequent use after boiling.

(4) air-dry: after the duck after wet salting down is drained moisture, naturally air-dry in shady and cool drying place's hanging, obtain dried duck; Air-dry time is 12h, and air-dry temperature is about 15～18 DEG C.

(5) grain system: load in dry ceramic pot after cured Cold spiced duck surface cleaning is totally drained moisture, after pouring the poor halogen material prepared into ceramic pot, preserves pottery Jar opening sealer, and the grain time processed is 10～15h; Described poor halogen material formula is for taking cured Cold spiced duck as base re-computation per-cent comprises: vinasse 5～10%, salt 3～5%, sugar 5～10%, ginger 1.2%, 3 years yellow rice wine 25～30%, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chickens' extract 0.02%, change little fire 30min, be cooled to 4 DEG C for subsequent use after boiling.

(6) boiling: water put into by cured Cold spiced duck grain made, wherein the addition of water is the 100～120% of Cold spiced duck block quality; After adding food flavouring boiling 30～40min, pulling out, the addition of described food flavouring is add sweet fennel 5～10g in every 1Kg Cold spiced duck block, anistree 5～10g, cassia bark 5～10g, ginger 40～60g, green onion 35～50g, monosodium glutamate 8～10g, white sugar 5～10g, 50 grams, soy sauce.

(7) dry: the duck through boiling is contained in boiling and dries on frame, first cooks with steam, then drying room inner drying to six seventy percent at 70-80 DEG C is dry, whole process 7-8 hour.

(8) toast: dried duck is placed on aluminium silk and dries on frame, enter and drying room toasts 4 hours, after ninety percent is dry, be finished product.

Compared with prior art, it is an advantage of the current invention that: a kind of poor cured local flavor roast duck of the present invention and making method thereof, act on Chinese style traditional technology, and introduce modern low-temperature meat product manufacturing technology and refine and become, the poor dried duck product that the present invention obtains has beneficial gas qi-restoratives, the features such as delicate mouthfeel is not greasy, poor cured aromatic flavour are a modern barbecue goods having delicious food and nutrition concurrently, and technique is easy to stdn, is applicable to scale operation.

Embodiment

Embodiment:

Select the fresh duck of 10kg, add 425g salt, 40g Chinese prickly ash, 35g anise after finishing, cleaning, under 5 DEG C of conditions, pickle 10h; Taking food salt 100g, white sugar 40g, Chinese prickly ash 40g, anistree 60g, fennel 40g, Sodium Nitrite 0.3g, add 4L clear water, be cooled to 5 DEG C after boiling, then place in pickling liquid by duck, pickle 10h at 5 DEG C; After duck after wet salting down is drained moisture, at shady and cool drying place, hanging is naturally air-dry, and air-dry time is 12h, and air-dry temperature is 15 DEG C, obtains cured Cold spiced duck; Take vinasse 500g, salt 300g, sugar 500g, ginger 120g, 3 years yellow rice wine 2500g, dried sweet-scented osmanthus 10g, chickens' extract 2g, put into 10L water, after boiling, change little fire 30min, be cooled to 5 DEG C of obtained grain halogen material, load in dry ceramic pot after cured Cold spiced duck surface cleaning is totally drained moisture, after pouring the poor halogen material prepared into ceramic pot, being preserved by pottery Jar opening sealer, the grain time processed is 36h;10L water put into by cured Cold spiced duck grain made, and adds sweet fennel 50g, anistree 50g, cassia bark 50g, ginger 400g, green onion 350g, monosodium glutamate 80g, white sugar 50g, 500 grams, soy sauce, after food flavouring boiling 30min, pull out and it is contained on boiling baking frame after draining, first cooking with steam, then drying room inner drying to six seventy percent at 70-80 DEG C is dry, whole process 7-8 hour; Dried duck is divided and dries on frame at aluminium silk, enter and drying room toasts 4 hours, after ninety percent is dry, be finished product.

Claims (1)

1. the making method of the cured local flavor roast duck of grain, it is characterised in that concrete steps are as follows:

(1) Feedstock treating: remove hair after being slaughtered by fresh and alive Beijing duck, remove internal organ, drains moisture after cleaning;

(2) dry salt down: carrying out dry salting down by adding dry cure in the duck after process, pickling temperature is 5 DEG C, and salting period is 10～15h, and wherein the addition of dry cure is the 5～10% of Cold spiced duck quality; Described dry cure is made up of following raw material and weight percent: salt 85%, Chinese prickly ash 8%, and anistree 7%;

(3) wet salt down: the duck after dry salting down being joined pickling liquid and mixes thoroughly, pickle 10～15h in 5～10 DEG C, wherein the ratio of mixture of duck and pickling liquid is 5～10kg:4L; The configuration method of described pickling liquid is as follows: add salt 25～50g, white sugar 10～40g, Chinese prickly ash 10～30g in every 1L pickling liquid, anistree 15～30g, fennel 10～20g, Sodium Nitrite 0.0375～0.075g, and surplus is water, is cooled to 4 DEG C for subsequent use after boiling;

(4) air-dry: after the duck after wet salting down is drained moisture, naturally air-dry in shady and cool drying place's hanging, obtain dried duck; Air-dry time is 12h, and air-dry temperature is about 15～18 DEG C;

(5) grain system: load in dry ceramic pot after cured Cold spiced duck surface cleaning is totally drained moisture, after pouring the poor halogen material prepared into ceramic pot, preserves pottery Jar opening sealer, and the grain time processed is 10～15h; Described poor halogen material formula is for taking cured Cold spiced duck as base re-computation per-cent comprises: vinasse 5～10%, salt 3～5%, sugar 5～10%, ginger 1.2%, 3 years yellow rice wine 25～30%, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chickens' extract 0.02%, change little fire 30min, be cooled to 4 DEG C for subsequent use after boiling;

(6) boiling: water put into by cured Cold spiced duck grain made, wherein the addition of water is the 100～120% of Cold spiced duck block quality; After adding food flavouring boiling 30～40min, pulling out, the addition of described food flavouring is add sweet fennel 5～10g in every 1Kg Cold spiced duck block, anistree 5～10g, cassia bark 5～10g, ginger 40～60g, green onion 35～50g, monosodium glutamate 8～10g, white sugar 5～10g, 50 grams, soy sauce;

(7) dry: the duck through boiling is contained in boiling and dries on frame, first cooks with steam, then drying room inner drying to six seventy percent at 70-80 DEG C is dry, whole process 7-8 hour;

(8) toast: dried duck is placed on aluminium silk and dries on frame, enter and drying room toasts 4 hours, after ninety percent is dry, be finished product.