CN105962111A - Making process of long-fragrance steamed duck - Google Patents
Making process of long-fragrance steamed duck Download PDFInfo
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- CN105962111A CN105962111A CN201610442157.9A CN201610442157A CN105962111A CN 105962111 A CN105962111 A CN 105962111A CN 201610442157 A CN201610442157 A CN 201610442157A CN 105962111 A CN105962111 A CN 105962111A
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Abstract
The invention discloses a making process of long-fragrance steamed duck. The making process comprises the following steps: (1) buying raw materials, accessories and package materials; (2) unfreezing raw meat; (3) trimming raw meat; (4) cleaning; (5) proportioning; (6) rolling; (7) discharging acid; (8) shaping; (9) cold-drying; (10) hot-drying; (11) conditioning; (12) packaging and storing. According to the making process, a low-temperature packaged semi-product formed after slaughter on farms and deep-processing is extremely convenient to eat only by taking duck out of the pack and placing duck in a steamer to be steamed for 15 min, is strong in flavor and pure in taste, and can go with not only wine but also tea. The nutrition of duck is maintained and cannot get lost, generation of harmful substances is prevented in the high-temperature steaming process, nutritional ingredients are maintained, and the long-fragrance steamed duck is glutinous in skin, aromatic in meat and suitable for people of all ages; grease of duck is effectively removed, the stomach can be warmed up, and easiness in digestion, faint scent and no excessive internal heat are realized; the content of dietary fibers is rich, and collagen can be effectively extracted; efficient utilization is realized, and the long-fragrance steamed duck is healthier.
Description
Technical field
The present invention relates to a kind of ripe duck manufacture method, a kind of long fragrant processing technology steaming duck.
Background technology
Duck meat is a kind of delicious food, is suitable to nourishing, is the primary raw material of various delicious famous dish.Fatty acid fusing point in duck meat
Low, it is easy to digestion.Contained vitamin B group and vitamin E are many compared with other meats, are highly resistant to vitamin B1 deficiency, neuritis and
Inflammation, moreover it is possible to defying age.Containing the nicotinic acid of relatively horn of plenty in duck meat, it is to constitute the one-tenth of two kinds of important coenzyme in human body
/ mono-, to protected effects of heart disease patient such as myocardial infarctions.The big meat or fish of people's saying " the chicken and duck flesh of fish " four, duck meat egg
White matter content is more much higher than poultry meat content, moderate fat content and distribution uniform.Duck meat is a kind of delicious food, uses duck
Can be made into roast duck, pressed salted duck, crispy fried duck, Duck soup, leavened slice of duck, leavened dry duck bar, fried duck heart flower, Herba Coriandri duck liver, take off duck's foot,
The superior delicacies such as steamed duck.
Duck meat is delicious, but processes cumbersome, and therefore a lot of people are unwilling to cook duck meat, accordingly, it would be desirable to develop a kind of permissible
Open that bag heating is instant, suffus an exquisite fragrance all around, pin nutrition, all-ages, easy to digest, more healthy steaming duck.
Summary of the invention
It is an object of the invention to provide a kind of long fragrant processing technology steaming duck, with asking of solving to propose in above-mentioned background technology
Topic.
For achieving the above object, the present invention provides following technical scheme:
A kind of long fragrant processing technology steaming duck, comprises the following steps:
(1) raw material, adjuvant, packaging material buying:
Raw meat: select more than 75 days 900-950g naturally growth duck, control raw meat quality, screen out residual, thin,
Sick duck；
Adjuvant: white sugar, Sal, monosodium glutamate and 9 kinds of pure natural spice, come charge criticize keep sample with detection；
Packaging material: housing material is food stage, come charge criticize keep sample with detection；
(2) raw meat thaw: ambient temperature controls at 16-18 DEG C, humid control at 75-5%, thawing time: 8-12h,
Product center temperature controls: 0-2 DEG C, uses pin type thermometer to check product center temperature by frame, first thaw before undercarriage
Raw meat first comes into operation, and the raw material thawed comes into operation in 30 minutes at normal temperatures；
(3) raw meat finishing: plumage core and internal organs are cleaned out, the impurity noresidue of inside and outside source；
(4) clean: by only using clean water, every raw meat is clean, without dirt；
(5) dispensing: with the dispensing of following mass ratio as principal ingredients: Sal 3.5%, monosodium glutamate 1%, white sugar 2.5%, with 9
Planting natural perfume material is adjuvant；
(6) tumbling: at tumbling kettle temperature 2-5 DEG C, 15r/min, under the vacuum environment of vacuum 0.05pma, tumbling 5 is little
Time, allow raw meat pass through massage, to beat, quiet salt down, the product latter 30 minutes inner circumferentials that take the dish out of the pot go to the quiet storehouse that salts down；
(7) acid discharge: in the environment of ambient temperature is 2-5 DEG C, the quiet 8-12h that salts down, allow raw meat low temperature fermentation；
(8) shaping: use rustless steel bracing frame, manual operations carries out edition type and arranges；
(9) cold dry: orthopedic product is linked on special tote cart, it is ensured that per car quantity rear unified feeding is cold dry
Storehouse, ambient temperature 5 DEG C, in the environment of humidity is 50%, low-temperature cold wind is dried continuous 36h；
(10) heat is dry: after cold dry 36h terminates, product week goes to the heat that ambient temperature is 85-90 DEG C and does in storehouse, steams
Vapour heat does 6-7h, removes interiors of products moisture and amount of grease；
(11) conditioning: every product uses 30g white sugar to carry out pure natural conditioning under the ambient temperature of 60-80 DEG C；
(12) packing, store: by conditioned product after 2h cools down, be vacuum-packed, packing sends into-18 DEG C
Freezer stores.
As the further scheme of the present invention: in step (1), 9 kinds of pure natural spice are: Pericarpium Zanthoxyli, Fructus Capsici, Fructus Foeniculi, eight
Angle, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Cumini Cymini, Herba Menthae, Fructus Piperis, 9 kinds of pure natural spice are powder.
As the present invention further scheme: the internal organs in step (3) include the lobe of the lung, esophagus and trachea.
As the present invention further scheme: step (6) carries out raw meat during tumbling.
As the present invention further scheme: described in remove raw meat method particularly includes: add in the ratio of the 1% of raw meat during tumbling
Enter distillation grain sorghum Chinese liquor, the yeast of 10g/kg that alcoholic strength is more than 55%.
As the present invention further scheme: rustless steel bracing frame described in step (8) uses food stage rustless steel.
As the present invention further scheme: described in step (8), rustless steel bracing frame uses 304 rustless steels.
As the present invention further scheme: per car quantity described in step (9) is per car 30 bar, 7, every bar.
Compared with prior art, the invention has the beneficial effects as follows: after the present invention butchers deep processing by farm, the low temperature of formation
Packaged semi-finished, edible extremely convenient, only duck meat in bag need to be taken out and put as steamed to 15 minutes i.e. edible in steamer；Fragrant
Gas overflows, and mouthfeel is pure just, both can go with wine, it is possible to assistant tea, the present invention keeps the nutrition of duck meat own not run off, and high temperature steamed
Also blocking the generation of harmful substance in journey, pinned nutritional labeling, the glutinous meat of skin is fragrant, all-ages；Effectively remove duck meat oil
Fat, warming the stomach, easy to digest, delicate fragrance is not got angry；Dietary fiber content enriches, it is possible to effectively extract collagen protein；Efficiently utilize,
More healthy.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, aobvious
So, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
In the embodiment of the present invention, a kind of long fragrant processing technology steaming duck, comprise the following steps:
(1) raw material, adjuvant, packaging material buying:
Raw meat: strictly select the growth duck naturally of more than 75 days, strictly the quality of control raw meat, only use 900 950g
Standard raw materials, duck residual, thin, sick not, selected first-class quality product.Carry out charge to criticize detection to guarantee that raw material enters factory 100% qualified；
Adjuvant: 9 kinds of pure natural spice such as white sugar, Sal, monosodium glutamate, 9 kinds of pure natural spice are: Pericarpium Zanthoxyli, Fructus Capsici, Fructus Foeniculi,
Anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Cumini Cymini, Herba Menthae, Fructus Piperis, 9 kinds of pure natural spice are powder, all from the qualified supply of high-quality
At business purchase, and come charge criticize keep sample with detection, it is ensured that feed intake safe and healthy；
Packaging material: strict implement national standard, it is ensured that housing material is food stage, come charge criticize detection guarantee with keeping sample
Perfectly safe；
(2) raw meat thaws: in strict accordance with first in first out, different manufacturers, (same producer) different size former
Material subregion is deposited, in order to reviewing of raw meat mass defect.Thaw: ambient temperature controls at 16-18 DEG C, and humid control exists
75-85%, thawing time: 8-12h, product center temperature controls: 0-2 DEG C, in case product is sent out stewing rotten.Make before undercarriage
Checking product center temperature with pin type thermometer by frame, the raw meat that strict implement first thaws first comes into operation, and thawed is former
Must come into operation in expecting 30 minutes at normal temperatures, in case the turnaround time is long, cause microorganism to exceed standard；
(3) raw meat finishing: absolutely by plumage core (being commonly called as: duck sticks up), internal organs (lobe of the lung, esophagus, trachea)
Etc. cleaning out, it is ensured that the impurity noresidue of inside and outside source；
(4) clean: by only by clean water, it is ensured that every raw meat very clean, without dirt；
(5) dispensing: with Sal: 3.5%；Monosodium glutamate: 1%；White sugar: 2.5% is principal ingredients.Another with 9 kinds of natural perfume materials
Meticulously prepare for adjuvant, it is ensured that product aromatic flavor is pure, healthy harmless after human body is edible；
(6) tumbling: at tumbling kettle temperature 2-5 DEG C determined, 15r/min, roll under the vacuum environment of vacuum 0.05pma
Rubbing 5 hours, allow raw meat pass through massage, to beat, quiet salt down, the molten precipitate of salt making raw meat is just right, produces
The most tasty pure perfume (or spice) of the taste of product, mouthfeel.Product must go to the quiet storehouse that salts down week in taking the dish out of the pot latter 30 minutes, in case product turnover
Time-out, microorganism exceeds standard；
(7) acid discharge: in the environment of ambient temperature is 2-5 DEG C, the quiet 8-12h that salts down, allow raw meat be able to abundant low temperature fermentation,
Making the harmful substance in product fully be sent to some other department, taste is purer, ensure that product health is harmless to greatest extent；
(8) shaping: use 304 rustless steel bracing frames, pure manual operations carries out edition type and arranges, it is ensured that product design is attractive in appearance
Generous, external source type impurity is cleared up thoroughly；
(9) cold dry: orthopedic product to be linked on special tote cart, it is ensured that per car quantity (per car 30 bar, every bar 7
Only) the cold dry storehouse of rear unified feeding, ambient temperature 5 DEG C, in the environment of humidity is 50%, low-temperature cold wind is dried continuously
36h.Guarantee that product special flavour is purer, there is specific fragrance；
(10) heat is dry: after cold dry 36h terminates, product week goes to the heat that ambient temperature is 85-90 DEG C and does in storehouse, steams
Vapour heat does 6-7h, removes interiors of products moisture and amount of grease, makes the mass dryness fraction of product reach optimum efficiency, guarantee product simultaneously
The most glutinous type of non-greasy, mouthfeel；
(11) conditioning: every product uses 30g white sugar to carry out pure natural conditioning under the ambient temperature of 60-80 DEG C, it is ensured that
Product color is golden yellow, good smell；
(12) packing, store: by conditioned product after 2h cools down, be vacuum-packed, packing sends into-18 DEG C
Freezer stores, it is ensured that product quality is more stable, have enough to meet the need convenient.
The present invention hygienic requirements when making:
1, personnel's dressing code requirement: all personnel enter workshop must working clothing, wear masks, hair must not expose,
Personal belongings (jewelry, mobile phone, key etc.) forbid bringing workshop into.
2, personnel's hygienic requirements: enter before workshop and must carry out six step sterilizations in real earnest, it is ensured that hand-wash, foot-operated sterilization qualified.
In production process, personnel must wear food stage Rubber gloves, and concentration is that the ethanol of 75% is to hand and operating platform per hour
Sterilization is once.Forbid visiting others during work hours after slipping away from one's post, prevent cross-contamination.
3, equipment disinfection:
Once, cleaning step is equipment per tour cleaning and sterilizing: cleaning impurity → clear water flushing → abluent cleaning → clear water rinses
→ disinfectant solution invades 30 minutes (sodium hypochlorite of 200 300ppm) → clean water of bubble
4, the material cycling time:
Once, off-the-shelf material must go to subsequent processing in 30 minutes in week in turnover in every 30 minutes.
5, environmental health:
Ground, trench, operating platform are carried out sterilizing once by per tour, and cleaning step is: cleaning impurity → clear water rinses
→ abluent cleaning → clear water flushing → disinfectant solution sprays 3 minutes (sodium hypochlorite of 200 300ppm) → clean water
Electronic platform scale per tour cleaning is sterilized once, cleanup step: the ethanol of cleaning impurity → rag cleaning → 75% sprays 3 points
Clock → rag cleaning.
The present invention removes deodorization method when making:
When tumbling, with the weight of raw meat as radix, the ratio in 1% adds the distillation that alcoholic strength is more than 55% and eats
Sorghum wine, and the yeast of 10g/KG.
After the present invention butchers deep processing by farm, the low temperature of formation is packaged semi-finished, edible extremely convenient, only need to be by bag
Duck meat takes out to be put as steamed to 15 minutes i.e. edible in steamer；Suffusing an exquisite fragrance all around, mouthfeel is pure just, both can go with wine, it is possible to assistant tea,
The present invention keeps the nutrition of duck meat own not run off, and high temperature also blocks the generation of harmful substance during steaming, pinned nutrition
Composition, the glutinous meat of skin is fragrant, all-ages；Effectively removing out duck meat oils and fats, warming the stomach, easy to digest, delicate fragrance is not got angry；Dietary fiber
Rich content, it is possible to effectively extract collagen protein；Efficiently utilize, more healthy.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and do not carrying on the back
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises
One independent technical scheme, this narrating mode of description is only the most for clarity sake, and those skilled in the art should be by
Description is as an entirety, and the technical scheme in each embodiment can also be through appropriately combined, and forming those skilled in the art can
With other embodiments understood.
Claims (8)
1. the long fragrant processing technology steaming duck, it is characterised in that comprise the following steps:
(1) raw material, adjuvant, packaging material buying:
Raw meat: select more than 75 days 900-950g naturally growth duck, control raw meat quality, screen out residual, thin,
Sick duck；
Adjuvant: white sugar, Sal, monosodium glutamate and 9 kinds of pure natural spice, come charge criticize keep sample with detection；
Packaging material: housing material is food stage, come charge criticize keep sample with detection；
(2) raw meat thaw: ambient temperature controls at 16-18 DEG C, humid control at 75-5%, thawing time: 8-12h,
Product center temperature controls: 0-2 DEG C, uses pin type thermometer to check product center temperature by frame, first thaw before undercarriage
Raw meat first comes into operation, and the raw material thawed comes into operation in 30 minutes at normal temperatures；
(3) raw meat finishing: plumage core and internal organs are cleaned out, the impurity noresidue of inside and outside source；
(4) clean: by only using clean water, every raw meat is clean, without dirt；
(5) dispensing: with the dispensing of following mass ratio as principal ingredients: Sal 3.5%, monosodium glutamate 1%, white sugar 2.5%, with 9
Planting natural perfume material is adjuvant；
(6) tumbling: at tumbling kettle temperature 2-5 DEG C, 15r/min, under the vacuum environment of vacuum 0.05pma, tumbling 5 is little
Time, allow raw meat pass through massage, to beat, quiet salt down, the product latter 30 minutes inner circumferentials that take the dish out of the pot go to the quiet storehouse that salts down；
(7) acid discharge: in the environment of ambient temperature is 2-5 DEG C, the quiet 8-12h that salts down, allow raw meat low temperature fermentation；
(8) shaping: use rustless steel bracing frame, manual operations carries out edition type and arranges；
(9) cold dry: orthopedic product is linked on special tote cart, it is ensured that per car quantity rear unified feeding is cold dry
Storehouse, ambient temperature 5 DEG C, in the environment of humidity is 50%, low-temperature cold wind is dried continuous 36h；
(10) heat is dry: after cold dry 36h terminates, product week goes to the heat that ambient temperature is 85-90 DEG C and does in storehouse, steams
Vapour heat does 6-7h, removes interiors of products moisture and amount of grease；
(11) conditioning: every product uses 30g white sugar to carry out pure natural conditioning under the ambient temperature of 60-80 DEG C；
(12) packing, store: by conditioned product after 2h cools down, be vacuum-packed, packing sends into-18 DEG C
Freezer stores.
The long fragrant processing technology steaming duck the most according to claim 1, it is characterised in that 9 kinds of pure skies in step (1)
So spice is: Pericarpium Zanthoxyli, Fructus Capsici, Fructus Foeniculi, anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Cumini Cymini, Herba Menthae, Fructus Piperis, 9 kinds of pure natural spice
It is powder.
The long fragrant processing technology steaming duck the most according to claim 1, it is characterised in that the internal organs bag in step (3)
Include the lobe of the lung, esophagus and trachea.
The long fragrant processing technology steaming duck the most according to claim 1, it is characterised in that enter during tumbling in step (6)
Row removes raw meat.
The long fragrant processing technology steaming duck the most according to claim 4, it is characterised in that described in remove the concrete grammar of raw meat
For: add, in the ratio of the 1% of raw meat, distillation grain sorghum Chinese liquor, the ferment of 10g/kg that alcoholic strength is more than 55% during tumbling
Female.
The long fragrant processing technology steaming duck the most according to claim 1, it is characterised in that stainless described in step (8)
Bracing members frame uses food stage rustless steel.
The long fragrant processing technology steaming duck the most according to claim 6, it is characterised in that stainless described in step (8)
Bracing members frame uses 304 rustless steels.
The long fragrant processing technology steaming duck the most according to claim 1, it is characterised in that per car described in step (9)
Quantity is per car 30 bar, 7, every bar.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610442157.9A CN105962111A (en) | 2016-06-20 | 2016-06-20 | Making process of long-fragrance steamed duck |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610442157.9A CN105962111A (en) | 2016-06-20 | 2016-06-20 | Making process of long-fragrance steamed duck |
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| CN105962111A true CN105962111A (en) | 2016-09-28 |
Family
ID=57021376
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610442157.9A Pending CN105962111A (en) | 2016-06-20 | 2016-06-20 | Making process of long-fragrance steamed duck |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108651874A (en) * | 2018-05-15 | 2018-10-16 | 郑州轻工业学院 | A kind of standardization processing method of instant chicken dish |
| CN112715860A (en) * | 2020-12-30 | 2021-04-30 | 重庆九思食品有限公司 | Production process of pressed salted duck |
| CN113331357A (en) * | 2021-06-21 | 2021-09-03 | 许龙川 | Steamed duck production method |
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| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
| CN205106149U (en) * | 2015-06-09 | 2016-03-30 | 江西煌上煌集团食品股份有限公司 | High -temperature steam roast duck cabinet |
| CN105558875A (en) * | 2015-12-24 | 2016-05-11 | 莆田市城厢区诚味食品有限公司 | Duck meat preparing method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
| CN205106149U (en) * | 2015-06-09 | 2016-03-30 | 江西煌上煌集团食品股份有限公司 | High -temperature steam roast duck cabinet |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
| CN105558875A (en) * | 2015-12-24 | 2016-05-11 | 莆田市城厢区诚味食品有限公司 | Duck meat preparing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN108651874A (en) * | 2018-05-15 | 2018-10-16 | 郑州轻工业学院 | A kind of standardization processing method of instant chicken dish |
| CN112715860A (en) * | 2020-12-30 | 2021-04-30 | 重庆九思食品有限公司 | Production process of pressed salted duck |
| CN113331357A (en) * | 2021-06-21 | 2021-09-03 | 许龙川 | Steamed duck production method |
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Application publication date: 20160928 |
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