CN106036518A - Leisure duck tongue and making method thereof - Google Patents
Leisure duck tongue and making method thereof Download PDFInfo
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- CN106036518A CN106036518A CN201610517173.XA CN201610517173A CN106036518A CN 106036518 A CN106036518 A CN 106036518A CN 201610517173 A CN201610517173 A CN 201610517173A CN 106036518 A CN106036518 A CN 106036518A
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- sagittariae pygmaeae
- herba sagittariae
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of food processing and discloses leisure duck tongue and a making method thereof. The leisure duck of the invention is elastic, crispy, chewy, uniquely-flavored, fresh and delicious leisure duck tongue with significantly prolonged shelf life made by: pickling, normal-pressure hot blast drying, marinating, baking, cooling and controlled atmosphere preservative packaging. The marinated duck tongue is innovatively subjected to controlled atmosphere preservative packaging, a making process need no vacuum packaging and high-temperature sterilization, on one hand, nutrients of duck tongue are well retained and the shelf life of a product is prolonged, and the other hand, a production cycle is shortened and production cost is reduced; the provided leisure duck tongue is simple to make, an obtained product has unique flavor, original flavor and nutrition of raw material of the product are maximally retained, a high-quality food with rich nutrition and high cost performance is provided for people at the premise that added value of the duck tongue is improved, and the obtained food has good popularization and market value.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to one leisure Herba sagittariae pygmaeae and making side thereof
Method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food
Ask not only delicious nice, but also require natural food safety, nourishing healthy.Leisure food industry have passed through the rule of quickly growth
Modelling developing period, enter structuring and adjust and competitive build phase.Stewed meat products is traditional cuisines of China, it
Color and mouthfeel are well received by consumers always, and Herba sagittariae pygmaeae is become one gradually because of its special shape and mouthfeel
The beans halogen food that people's daily leisure enjoys great popularity, existing technique, in order to prevent stewed meat products storing, transport, sell during, easily
Ruining rotten, generally use vacuum packaging, high temperature sterilization can extend its shelf-life, but this high temperature can cause the molten of collagen protein
Go out, make product sensory quality change, and for there being bony spur product, due to different container dimensions fold, evacuation bag
The fugitive gas of dressing, affects the shelf-life of finished product.
Summary of the invention
The technical problem to be solved in the present invention is the system overcoming the defect present invention of prior art to provide a kind of Herba sagittariae pygmaeae that lies fallow
Make method, the method technique simple and stable, the original local flavor of Herba sagittariae pygmaeae can be retained to greatest extent simultaneously and become with mouthfeel and nutrition
Point.
Also provide for a kind of playing crisp Chewy, fragrance delicious leisure Herba sagittariae pygmaeae unique, fresh.
The purpose of the present invention is achieved through the following technical solutions:
The manufacture method of a kind of Herba sagittariae pygmaeae that lies fallow, specifically comprises the following steps that
S1. select materials: the breeding duck of buying artificial breeding is after butchering, and the Herba sagittariae pygmaeae split is as raw material, and Herba sagittariae pygmaeae is permissible
Being fresh or frost, the Herba sagittariae pygmaeae of frost is standby after needing to thaw；
S2. pickle: first Sal, white sugar, Chinese liquor, monosodium glutamate, Rhizoma Zingiberis powder, dark soy sauce and mature vinegar are dissolved with the spice water boiled
Mix homogeneously obtains preserved materials, takes step S1 gained Herba sagittariae pygmaeae 100 parts and adds stirring, by the Herba sagittariae pygmaeae charging basket of falling rustless steel of mix homogeneously
In, it is positioned between pickling and pickles, standby；
S3. convective airflow drying: the Herba sagittariae pygmaeae that step S2 gained is pickled is put in plastic mesh uniformly, then by screen cloth
Lie on sootiness car, push and storehouse carries out convective airflow drying, standby；
S4. stew in soy sauce: Herba sagittariae pygmaeae dried for step S3 gained is put in the halogen soup prepared so that it is be fully immersed in halogen soup
In, stew in soy sauce 15～25min, standby；
S5. dry, cool down: after Herba sagittariae pygmaeae good for step S4 gained halogen is drained halogen soup, be laid on screen cloth, push in baking oven
Dry, standby；
S6. controlled atmosphere fresh-keeping packing: after being cooled down by step S5 gained, product is sent into and carried out controlled atmosphere fresh-keeping packing between aseptic packaging.
Wherein, spice water described in step S2 is by water, chilli, Pericarpium Zanthoxyli, anise, the Radix Angelicae Dahuricae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Fructus Foeniculi, Flos Caryophylli
Prepare with Herba Pelargonii Graveolentis；
Halogen soup described in step S4 is by water, chilli, Pericarpium Zanthoxyli, anise, the Radix Angelicae Dahuricae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Fructus Foeniculi, Flos Caryophylli, perfume (or spice), old
Skin, Semen Myristicae, Radix Glycyrrhizae, Fructus Amomi, Sha Jiang, salt, crystal sugar, monosodium glutamate, ethylmaltol, cooking wine, Rhizoma Zingiberis Recens, monosodium glutamate, maltose and soy sauce system
For obtaining.
Preferably, the weight of each component of preserved materials described in step S2 is as follows: spice water 30 parts, Sal 1～2
Part, white sugar 2～3 parts, Chinese liquor 0.8 part, monosodium glutamate 0.5～1 part, Rhizoma Zingiberis powder 0.1～0.5 part, dark soy sauce 1～1.5 parts, mature vinegar 0.5～0.8
Part.
Preferably, spice water described in step S2 is by 100 parts of water, chilli 5 parts, 1.5 parts of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae
0.5 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.5 part, Fructus Foeniculi 0.8 part, Flos Caryophylli 0.3 part, 0.8 part of mixing of Herba Pelargonii Graveolentis boils 2h, and cooling is made.
Preferably, pickle described in step S2 pickle between temperature be 0～4 DEG C, salting period is 20～24h.
Preferably, convective airflow drying described in step S3 is dried 2 for being first 70 DEG C in temperature；Again temperature is set to 85 DEG C
Continue to be dried 3h
Preferably, halogen soup described in step S4 be prepared as in pot inject 100 parts of water, be heated to boiling, add chilli 2
Part, 0.6 part of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae 0.5 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.2 part, Fructus Foeniculi 0.1 part, Flos Caryophylli 0.06 part,
Herba Pelargonii Graveolentis 0.16, Pericarpium Citri Reticulatae 0.1 part, Semen Myristicae 0.12 part, 0.2 part of Radix Glycyrrhizae, Fructus Amomi 0.1 part, husky Rhizoma Zingiberis Recens 0.2～0.25 part, 1 part of little fire of Rhizoma Zingiberis Recens
Boil 2 hours, add salt 2 parts, 1 part of crystal sugar, monosodium glutamate 1 part, ethylmaltol 0.05 part, cooking wine 0.3 part, monosodium glutamate 1 part, Fructus Hordei Germinatus
Sugar 2 parts, 3 parts of soy sauce, obtain halogen soup.
Preferably, the stew in soy sauce time described in step S4 is 20min.
Preferably, stoving process described in step S5 is: is first 60 DEG C by the product of drying in temperature, is incubated 10min, then
In the precooling room cooling that temperature is less than 15 DEG C, to central temperature less than 15 DEG C.
Preferably, described in step S6, controlled atmosphere fresh-keeping packing device parameter is as follows: input power: Three-phase five-wire 220V ± 10%
50Hz ± 1%；Operating air pressure: 0.6～0.8Mpa；General power: 3.2kw；Gas constituent: the CO of 20%～35%2, 80%
～the N of 65%2；Gas displacement rate: >=98%；Wound membrane Breadth Maximum is 550mm；Wound membrane maximum gauge is 280mm；Packaging speed
It is set to 800～1000m/min.
The present invention also provides for the leisure Herba sagittariae pygmaeae obtained by the manufacture method by any of the above item described leisure Herba sagittariae pygmaeae.
Relative to prior art, there is advantages that
The common Herba sagittariae pygmaeae of employing disclosed by the invention through pickling, convective airflow drying, stew in soy sauce, dry, cool down and controlled atmosphere
The method making leisure Herba sagittariae pygmaeae of fresh-keeping packaging, creatively carries out controlled atmosphere fresh-keeping packing to stew in soy sauce Herba sagittariae pygmaeae, and fabrication is ingenious
Avoid the vacuum packaging in traditional handicraft and high temperature sterilization, on the one hand make the nutritional labeling of Herba sagittariae pygmaeae obtain good guarantor
Hold, extend guaranteeing the quality the cycle of product, on the other hand, shorten the production cycle, saved production cost；Through the applicant couple
Accurately adjusting of processing technology obtains with determining, while remaining the original local flavor of products material and nutrition to greatest extent
The leisure crisp Chewy of Herba sagittariae pygmaeae bullet, the fragrance that arrive are unique, fresh delicious, and the shelf-life significantly extends.The leisure Herba sagittariae pygmaeae that the present invention provides
Preparation technology simple, the product delicious food obtained is unique, provides for broad masses of the people while improving the added value of Herba sagittariae pygmaeae
The high quality food that a kind of nutritious cost performance is high, has good popularization and market value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
The manufacture method of a kind of Herba sagittariae pygmaeae that lies fallow, concretely comprises the following steps:
S1. select materials: the breeding duck of buying artificial breeding is after butchering, and the Herba sagittariae pygmaeae split is as raw material, and Herba sagittariae pygmaeae is permissible
Being fresh or frost, the Herba sagittariae pygmaeae of frost is standby after needing to thaw；
S2. pickle: first by by 100 parts of water, chilli 5 parts, 1.5 parts of Pericarpium Zanthoxyli, anise 0.6 part, the Radix Angelicae Dahuricae 0.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1
Part, Fructus Tsaoko 0.5 part, Fructus Foeniculi 0.8 part, Flos Caryophylli 0.3 part, 0.8 part of mixing of Herba Pelargonii Graveolentis boil the spice water 30 parts that 2h makes, and add
It is made up of Sal 2 parts, white sugar 2 parts, Chinese liquor 0.8 part, monosodium glutamate 0.5 part, Rhizoma Zingiberis powder 0.5 part, dark soy sauce 1.5 parts, 0.5 part of mature vinegar and pickles
Material, dissolves mix homogeneously, and step S1 gained Herba sagittariae pygmaeae is added stirring, by the Herba sagittariae pygmaeae charging basket of falling rustless steel of mix homogeneously, places
Between pickling, the temperature between pickling is 0 DEG C, pickles 24h and goes out cylinder, standby；
S3. convective airflow drying: the Herba sagittariae pygmaeae that step S2 gained is pickled is put in plastic mesh uniformly, then by screen cloth
Lie on sootiness car, push and storehouse carries out convective airflow drying；First it is 70 DEG C in temperature and is dried 2；Again temperature is set to
85 DEG C are continued to be dried 3h, standby；
S4. stew in soy sauce: inject water in pot, be heated to boiling, adds chilli 2 parts, 0.6 part of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae
0.5 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.2 part, Fructus Foeniculi 0.1 part, Flos Caryophylli 0.06 part, Herba Pelargonii Graveolentis 0.16, Pericarpium Citri Reticulatae 0.1 part, Semen Myristicae 0.12
Part, 0.2 part of Radix Glycyrrhizae, Fructus Amomi 0.1 part, husky Rhizoma Zingiberis Recens 0.25 part, 1 part of little fire of Rhizoma Zingiberis Recens boil 2 hours, add salt 2 parts, 1 part of crystal sugar, taste
Essence 1 part, ethylmaltol 0.05 part, cooking wine 0.3 part, monosodium glutamate 1 part, maltose 2 parts, 3 parts of soy sauce, little fire boils 2h, puts into step
The Herba sagittariae pygmaeae that rapid S3 gained is dried so that it is be fully immersed in halogen soup, stew in soy sauce 20min, standby；
S5. dry, cool down: after Herba sagittariae pygmaeae good for step S4 gained halogen is drained halogen soup, be laid on screen cloth, push in baking oven
Dry.Stoving process is: temperature is 60 DEG C, and temperature-time is 10min, and it is less than 15 DEG C pre-that the product of drying is put into temperature
Cold cooling, reaches less than 15 DEG C to central temperature, standby；
S6. controlled atmosphere fresh-keeping packing: after being cooled down by step S5 gained, product is sent into and carried out controlled atmosphere fresh-keeping packing between aseptic packaging.
Controlled atmosphere fresh-keeping packing device parameter is as follows: input power: Three-phase five-wire 220V ± 10%50Hz ± 1%；Operating air pressure: 0.6Mpa
(adjustable)；General power: 3.2kw；Gas constituent: the CO of 20%2, the N of 80%2；Gas displacement rate: >=98%；Wound membrane is maximum
Width: 550mm；Wound membrane maximum gauge: 280mm；Packaging speed: 800m/min.
Embodiment 2
The manufacture method of a kind of Herba sagittariae pygmaeae that lies fallow, concretely comprises the following steps:
S1. select materials: the breeding duck of buying artificial breeding is after butchering, and the Herba sagittariae pygmaeae split is as raw material, and Herba sagittariae pygmaeae is permissible
Being fresh or frost, the Herba sagittariae pygmaeae of frost is standby after needing to thaw；
S2. pickle: first by by 100 parts of water, chilli 5 parts, 1.5 parts of Pericarpium Zanthoxyli, anise 0.6 part, the Radix Angelicae Dahuricae 0.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1
Part, Fructus Tsaoko 0.5 part, Fructus Foeniculi 0.8 part, Flos Caryophylli 0.3 part, 0.8 part of mixing of Herba Pelargonii Graveolentis boils the spice water 30 parts that 2h makes, adds
By Sal 1 part, white sugar 2 parts, Chinese liquor 0.8 part, monosodium glutamate 1 part, Rhizoma Zingiberis powder 0.5 part, dark soy sauce 1 part, 0.8 part of mature vinegar form preserved materials, molten
Solve mix homogeneously, step S1 gained Herba sagittariae pygmaeae is added stirring, by the Herba sagittariae pygmaeae charging basket of falling rustless steel of mix homogeneously, is positioned over and pickles
Between, the temperature between pickling is 4 DEG C, pickles 20h and goes out cylinder, standby；
S3. convective airflow drying: the Herba sagittariae pygmaeae that step S2 gained is pickled is put in plastic mesh uniformly, then by screen cloth
Lie on sootiness car, push and storehouse carries out convective airflow drying；First it is 70 DEG C in temperature and is dried 2；Again temperature is set to
85 DEG C are continued to be dried 3h, standby；
S4. stew in soy sauce: inject water in pot, be heated to boiling, adds chilli 2 parts, 0.6 part of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae
0.5 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.2 part, Fructus Foeniculi 0.1 part, Flos Caryophylli 0.06 part, Herba Pelargonii Graveolentis 0.16, Pericarpium Citri Reticulatae 0.1 part, Semen Myristicae 0.12
Part, 0.2 part of Radix Glycyrrhizae, Fructus Amomi 0.1 part, husky Rhizoma Zingiberis Recens 0.2 part, 1 part of little fire of Rhizoma Zingiberis Recens boil 2 hours, add salt 2 parts, 1 part of crystal sugar, taste
Essence 1 part, ethylmaltol 0.05 part, cooking wine 0.3 part, monosodium glutamate 1 part, maltose 2 parts, 3 parts of soy sauce, little fire boils 2h, puts into step
The Herba sagittariae pygmaeae that rapid S3 gained is dried so that it is be fully immersed in halogen soup, stew in soy sauce 20min, standby；
S5. dry, cool down: after Herba sagittariae pygmaeae good for step S4 gained halogen is drained halogen soup, be laid on screen cloth, push in baking oven
Dry.Stoving process is: temperature is 60 DEG C, and temperature-time is 10min, and it is less than 15 DEG C pre-that the product of drying is put into temperature
Cold cooling, reaches less than 15 DEG C to central temperature, standby；
S6. controlled atmosphere fresh-keeping packing: after being cooled down by step S5 gained, product is sent into and carried out controlled atmosphere fresh-keeping packing between aseptic packaging.
Controlled atmosphere fresh-keeping packing device parameter is as follows: input power: Three-phase five-wire 220V ± 10%50Hz ± 1%；Operating air pressure:
0.8Mpa；General power: 3.2kw；Gas constituent: the CO of 35%2, the N of 65%2；Gas displacement rate: >=98%；Wound membrane is maximum
Width: 550mm；Wound membrane maximum gauge: 280mm；Packaging speed: 1000m/min.
Embodiment 3
The manufacture method of a kind of Herba sagittariae pygmaeae that lies fallow, concretely comprises the following steps:
S1. select materials: the breeding duck of buying artificial breeding is after butchering, and the Herba sagittariae pygmaeae split is as raw material, and Herba sagittariae pygmaeae is permissible
Being fresh or frost, the Herba sagittariae pygmaeae of frost is standby after needing to thaw；
S2. pickle: first by by 100 parts of water, chilli 5 parts, 1.5 parts of Pericarpium Zanthoxyli, anise 0.6 part, the Radix Angelicae Dahuricae 0.5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1
Part, Fructus Tsaoko 0.5 part, Fructus Foeniculi 0.8 part, Flos Caryophylli 0.3 part, 0.8 part of mixing of Herba Pelargonii Graveolentis boils the spice water 30 parts that 2h makes, adds
By Sal 2 parts, white sugar 2 parts, Chinese liquor 0.8 part, monosodium glutamate 1 part, Rhizoma Zingiberis powder 0.1 part, dark soy sauce 1.5 parts, 0.8 part of mature vinegar composition preserved materials,
Dissolve mix homogeneously, step S1 gained Herba sagittariae pygmaeae is added stirring, by the Herba sagittariae pygmaeae charging basket of falling rustless steel of mix homogeneously, is positioned over and salts down
Between system, the temperature between pickling is 2 DEG C, pickles 20h and goes out cylinder, standby；
S3. convective airflow drying: the Herba sagittariae pygmaeae that step S2 gained is pickled is put in plastic mesh uniformly, then by screen cloth
Lie on sootiness car, push and storehouse carries out convective airflow drying；First it is 70 DEG C in temperature and is dried 2；Again temperature is set to
85 DEG C are continued to be dried 3h, standby；
S4. stew in soy sauce: inject water in pot, be heated to boiling, adds chilli 2 parts, 0.6 part of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae
0.5 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.2 part, Fructus Foeniculi 0.1 part, Flos Caryophylli 0.06 part, Herba Pelargonii Graveolentis 0.16, Pericarpium Citri Reticulatae 0.1 part, Semen Myristicae 0.12
Part, 0.2 part of Radix Glycyrrhizae, Fructus Amomi 0.1 part, husky Rhizoma Zingiberis Recens 0.2 part, 1 part of little fire of Rhizoma Zingiberis Recens boil 2 hours, add salt 2 parts, 1 part of crystal sugar, taste
Essence 1 part, ethylmaltol 0.05 part, cooking wine 0.3 part, monosodium glutamate 1 part, maltose 2 parts, 3 parts of soy sauce, little fire boils 2h, puts into step
The Herba sagittariae pygmaeae that rapid S3 gained is dried so that it is be fully immersed in halogen soup, stew in soy sauce 25min, standby；
S5. dry, cool down: after Herba sagittariae pygmaeae good for step S4 gained halogen is drained halogen soup, be laid on screen cloth, push in baking oven
Dry.Stoving process is: temperature is 60 DEG C, and temperature-time is 10min, and it is less than 15 DEG C pre-that the product of drying is put into temperature
Cold cooling, reaches less than 15 DEG C to central temperature, standby；
S6. controlled atmosphere fresh-keeping packing: after being cooled down by step S5 gained, product is sent into and carried out controlled atmosphere fresh-keeping packing between aseptic packaging.
Controlled atmosphere fresh-keeping packing device parameter is as follows: input power: Three-phase five-wire 220V ± 10%50Hz ± 1%；Operating air pressure: 0.6～
0.8Mpa (adjustable)；General power: 3.2kw；Gas constituent: the CO of 30%2, the N of 70%2；Gas displacement rate: >=98%；Volume
Film Breadth Maximum: 550mm；Wound membrane maximum gauge: 280mm；Packaging speed: 900m/min.
Organoleptic quality evaluation experiment and result
Carried out Blind Test by ten personnel specializing in food research and development, to embodiment 1～3 gained leisure Herba sagittariae pygmaeae color and luster,
Local flavor, mouthfeel, tissue morphology carry out subjective appreciation, give a mark according to 5 points of systems, utilize Excel software to carry out statistical analysis, examination
Test data all take three times parallel after mean values be weighted evaluate total score, total score computing formula is: overall score=∑ XiYi(i
=1,2,3 ... ..n, X are deliberated index, Y is weight) table 1 is leisure Herba sagittariae pygmaeae sensory evaluation standard.Table 1 is leisure Herba sagittariae pygmaeae sense organ
Sensory assessment standard, table 2 is embodiment gained leisure Herba sagittariae pygmaeae results of sensory evaluation.
Table 1 lies fallow Herba sagittariae pygmaeae organoleptic quality standards of grading
Table 2 lies fallow Herba sagittariae pygmaeae results of sensory evaluation
| Sample | Color and luster | Local flavor | Mouthfeel | Tissue morphology | Comprehensive score |
| Embodiment 1 | 4.1 | 4.8 | 4.6 | 4.9 | 4.7 |
| Embodiment 2 | 4.5 | 4.3 | 4.5 | 5 | 4.5 |
| Embodiment 3 | 4.6 | 4.2 | 4.7 | 4.6 | 4.5 |
Claims (10)
1. the manufacture method of the Herba sagittariae pygmaeae that lies fallow, it is characterised in that specifically comprise the following steps that
S1. select materials: the breeding duck of buying artificial breeding is after butchering, and the Herba sagittariae pygmaeae split is as raw material, and Herba sagittariae pygmaeae can be new
Fresh or frost, the Herba sagittariae pygmaeae of frost is standby after needing to thaw；
S2. pickle: first carry out Sal, white sugar, Chinese liquor, monosodium glutamate, Rhizoma Zingiberis powder, dark soy sauce and mature vinegar and the spice water boiled dissolving and mix
Close uniform preserved materials, take step S1 gained Herba sagittariae pygmaeae 100 parts and add stirring, by the Herba sagittariae pygmaeae charging basket of falling rustless steel of mix homogeneously,
It is positioned between pickling and pickles, standby；
S3. convective airflow drying: the Herba sagittariae pygmaeae that step S2 gained is pickled is put in plastic mesh uniformly, then screen cloth is put down
It is placed on sootiness car, pushes and storehouse carries out convective airflow drying, standby；
S4. stew in soy sauce: Herba sagittariae pygmaeae dried for step S3 gained is put in the halogen soup prepared so that it is be fully immersed in halogen soup,
Stew in soy sauce 15～25min, standby；
S5. dry, cool down: after Herba sagittariae pygmaeae good for step S4 gained halogen is drained halogen soup, be laid on screen cloth, push in baking oven and dry
Dry, standby；
S6. controlled atmosphere fresh-keeping packing: after being cooled down by step S5 gained, product is sent into and carried out controlled atmosphere fresh-keeping packing between aseptic packaging.
Wherein, spice water described in step S2 by water, chilli, Pericarpium Zanthoxyli, anise, the Radix Angelicae Dahuricae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Fructus Foeniculi, Flos Caryophylli and
Herba Pelargonii Graveolentis prepares；
Halogen soup described in step S4 is by water, chilli, Pericarpium Zanthoxyli, anise, the Radix Angelicae Dahuricae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Fructus Foeniculi, Flos Caryophylli, perfume (or spice), Pericarpium Citri Reticulatae, meat
Cool, Radix Glycyrrhizae, Fructus Amomi, Sha Jiang, salt, crystal sugar, monosodium glutamate, ethylmaltol, cooking wine, Rhizoma Zingiberis Recens, monosodium glutamate, maltose and soy sauce are prepared into
Arrive.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that each component of preserved materials described in step S2
Weight as follows: spice water 30 parts, Sal 1～2 parts, white sugar 2～3 parts, Chinese liquor 0.8 part, monosodium glutamate 0.5～1 part, Rhizoma Zingiberis powder
0.1～0.5 part, dark soy sauce 1～1.5 parts, mature vinegar 0.5～0.8 part.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that spice water described in step S2 is by water 100
Part, chilli 5 parts, 1.5 parts of Pericarpium Zanthoxyli, anise 0.6 part, the Radix Angelicae Dahuricae 0.5 part, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 0.5 part, Fructus Foeniculi 0.8 part, Flos Caryophylli
0.3 part, 0.8 part of mixing of Herba Pelargonii Graveolentis boils 2h, and cooling is made.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that pickle described in step S2 pickle between
Temperature is 0～4 DEG C, and salting period is 20～24h.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that convective airflow drying described in step S3 is
First it is 70 DEG C in temperature and is dried 2；Temperature is set to 85 DEG C again continue to be dried 3h
Lie fallow according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that being prepared as at pot of halogen soup described in step S4
100 parts of middle injection water, is heated to boiling, add chilli 2 parts, 0.6 part of Pericarpium Zanthoxyli, anistree 0.6 part, the Radix Angelicae Dahuricae 0.5 part, 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Fructus Tsaoko 0.2 part, Fructus Foeniculi 0.1 part, Flos Caryophylli 0.06 part, Herba Pelargonii Graveolentis 0.16, Pericarpium Citri Reticulatae 0.1 part, Semen Myristicae 0.12 part, 0.2 part of Radix Glycyrrhizae, Fructus Amomi
0.1 part, husky Rhizoma Zingiberis Recens 0.2～0.25 part, 1 part of little fire of Rhizoma Zingiberis Recens boil 2 hours, add salt 2 parts, 1 part of crystal sugar, monosodium glutamate 1 part, ethyl wheat
0.05 part of bud phenol, cooking wine 0.3 part, monosodium glutamate 1 part, maltose 2 parts, 3 parts of soy sauce, obtain halogen soup.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that the stew in soy sauce time described in step S4 is
20min。
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that stoving process described in step S5 is: first
It is 60 DEG C by the product of drying in temperature, is incubated 10min, then cools down at the precooling room that temperature is less than 15 DEG C, to center temperature
Degree is less than 15 DEG C.
Lie fallow the most according to claim 1 the manufacture method of Herba sagittariae pygmaeae, it is characterised in that described in step S6, controlled atmosphere fresh-keeping packing sets
Standby parameter is as follows: input power: Three-phase five-wire 220V ± 10% 50Hz ± 1%；Operating air pressure: 0.6～0.8Mpa；General power:
3.2kw；Gas constituent: the CO of 20%～35%2, the N of 80%～65%2；Gas displacement rate: >=98%；Wound membrane Breadth Maximum is
550mm；Wound membrane maximum gauge is 280mm；Packaging speed is set to 800～1000m/min.
10. the leisure Herba sagittariae pygmaeae obtained by the manufacture method of Herba sagittariae pygmaeae of lying fallow according to claim 1 to 9 Arbitrary Term.
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| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN108617975A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of tea perfume spicy duck tongue and preparation method thereof |
| CN108813387A (en) * | 2018-04-03 | 2018-11-16 | 成都市百宝袋文化传媒有限公司 | A method of making sweet brewed brine perfume (or spice) duck tongue |
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Application publication date: 20161026 |