CN106235046A - The preparation technology of duck wing - Google Patents
The preparation technology of duck wing Download PDFInfo
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- CN106235046A CN106235046A CN201610604992.8A CN201610604992A CN106235046A CN 106235046 A CN106235046 A CN 106235046A CN 201610604992 A CN201610604992 A CN 201610604992A CN 106235046 A CN106235046 A CN 106235046A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation technology of duck wing, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: cocoanut jam, Pericarpium Citri Reticulatae, Fructus Piperis powder, sticky rice wine, spring water and Sal.The preparation technology of above-mentioned duck wing, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into duck wing finished product, and this duck wing finished product has the beneficial effect that fragrance is good, appetite is fragrant, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to meat product manufacture field, particularly relate to the preparation technology of a kind of duck wing.
Background technology
At present, the birds prepared food kind on market is a lot, particularly duck birds.Duck wing is place the most delicious in duck meat,
This position is the tissue that motion is most, and muscle is more, and meat is tight.Duck wing sweet in the mouth, can be used for nourishing the stomach to promote the production of body fluid, grow the five internal organs cloudy,
The heat of clear asthenia and row water of enriching blood, it is also possible to treat body void after being ill and nutritional edema.
With the quickening pace of modern life, increasing consumer orientation in the food of more delicious foods is carried with, with
Time eat everywhere, in order to meet the market demand, duck wing is processed the mode mostly using stew in soy sauce duck wing, then warp by traditional method
Crossing packaging and sell to market, this spicy duck wings adds the chemical substances such as pigment mostly, although delicious flavour, but often eats, right
Harm is very big, and the duck wing even having has gone bad, and hides through chemical addition agent, the most unhealthy.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that the preparation work of the duck wing that a kind of fragrance is good, appetite is fragrant
Skill, to overcome deficiency of the prior art.
The preparation technology of a kind of duck wing, comprises the steps:
1) selection of material: choose the duck wing of the adult duck that trophophase is 13 to 15 months, use clear water wash clean；
2) pickle: the duck wing lemonade after wash clean is soaked 10～20 minutes；
3) preliminary working: take out duck wing from lemonade, and built on stilts anhydrate；
4) stirring: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts；
5) processing: putting into baking box baking, temperature of getting angry 170～180 degree, reducing internal heat temperature 210～220 degree, cooking time exists
15～20 minutes.
Wherein in an embodiment, choose the duck wing of the domestic adult duck that trophophase is 13 to 15 months.
Wherein in an embodiment, choose the duck wing of the domestic adult duck that trophophase is 13 months.
Wherein in an embodiment, the duck wing after cleaning up with sterilized toothpick or bamboo let at duck wing meat surface
Sting 6～10 holes, be then placed in lemonade and soak 10 minutes.
Wherein in an embodiment, when putting into lemonade and soaking 10 minutes, with sterilized knitting needle or sewing needle
Carry out second time acanthopore, put into lemonade after acanthopore and soak 20 minutes.
Wherein in an embodiment, the duck wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours.
Wherein in an embodiment, duck wing being totally immersed in auxiliary material liquid, the one side of wing root is towards user, the apex of the wing
One side downward.
Wherein in an embodiment, further comprise the steps of: packaging: the duck wing that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The preparation technology of above-mentioned duck wing, through material selection step, pickle step, preliminary working step, whipping step
And after procedure of processing, can be made into duck wing finished product, and this duck wing finished product has fragrance is good, appetite is fragrant beneficial effect,
Further, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the preparation technology of the duck wing of the present invention uses duck wing and adjuvant mix and blend, put into baking box or oven adds
Work makes and prepares finished product, and the composition of concrete adjuvant and the manufacture method of duck wing finished product to the present invention enter one below
Step ground explanation.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that duck wing finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each component
Mass ratio: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes following each
The mass ratio of component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine: 3.5
～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each component
Mass ratio: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7 parts,
Spring water: 15～25 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each component
Mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～4.0
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that duck wing finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that duck wing finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that duck wing finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that duck wing finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each group
The mass ratio divided: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～7
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each group
Point mass ratio: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each group
Point mass ratio: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1～
5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that duck wing finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each component
Mass ratio: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The preparation technology of the duck wing of the present invention comprises the steps:
Step one: the selection of material: choose the duck wing of the adult duck that trophophase is 13 to 15 months, use clear water wash clean.
Concrete: duck wing is again Duck wing, is place the niciest in duck each several part, because doing more physical exercises in there, and muscle
Can be the most, meat is tight.Duck meat is cold in nature, sweet in the mouth, salty, return spleen, stomach, lung, kidney channel.Duck wing can greatly qi-restoratives labor, grow the five internal organs cloudy,
The clear heat of asthenia, row water of enriching blood, nourishing the stomach to promote the production of body fluid, cough-relieving from shying, the Bellamya quadrata that disappears is long-pending, heat clearing away spleen invigorating, weakness edema；Control physical weakness,
Body void, nutritional edema after being ill.
The kind of duck is a lot, in the present embodiment, chooses the duck wing of the domestic adult duck that trophophase is 13 to 15 months；Again
As, choose the duck wing of the domestic adult duck that trophophase is 13 months；And for example, the domestic adult duck that trophophase is 15 months is chosen
Duck wing.
In order to obtain the freshest duck wing, in the selection of duck wing, such as, select crust color and luster the brightest or in cream-coloured,
And rich glossiness duck wing；And for example, select not remain the duck wing of hair and Rhizoma Imperatae；And for example, meat high resilience is selected；Again
As, smell with one's nose duck wing when choosing, and selection has the duck wing of the duck meat delicate flavour that a kind of spy is special to be preferred, it addition, special
Duck meat delicate flavour refers to the taste come out after slaughter in the duck meat of the fresh normal thought with common message person by epidermis.As
This selects duck wing can obtain the duck wing that meat is fresh, to hold raw-material selection one pass, provides for follow-up making and has by force
The guarantee of power.
In order to obtain the freshest duck wing, in the selection of duck wing, such as, the duck wing that color is turned white is not selected；And for example,
Do not select the duck wing that moisture is big；And for example, do not select the most resilient duck wing of meat, because it may be through the process of Caustic soda, no
Preferably buy.
Step 2: pickle: the duck wing lemonade after wash clean is soaked 10～20 minutes.
Concrete: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: preliminary working: take out duck wing from lemonade, and built on stilts anhydrate.
Concrete: the duck wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant.In the present embodiment, this adjuvant includes following each component
Mass ratio:
Cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, mountain spring
Water: 10～40 parts and Sal: 2～10 parts.
During it should be noted that the duck wing after anhydrating is mixed homogeneously with adjuvant, the selection of adjuvant can be formula one, join
Just any one in two, formula three, formula four, formula five and formula six, the present embodiment is as a example by this adjuvant is as cocoanut jam
Illustrating, other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each duck wing, use following stirring to walk
Rapid:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each duck wing, use following whipping step:
Step b1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under；
Step b2: a side of duck wing with articulations digitorum manus ring, other limit middle finger and thumb encase gently；
Step b3: promote middle finger, on other finger is placed in wing, is flipped up coarse one side rapidly, makes
Smooth one side towards under；
Step b4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: processing: putting into baking box baking, temperature of getting angry 170～180 degree, reducing internal heat temperature 210～220 degree, during baking
Between at 15～20 minutes.
Concrete: such as, putting into baking box baking, temperature of getting angry 170 degree, reducing internal heat temperature 210 degree, cooking time is at 15 points
Clock；And for example, putting into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 220 degree, cooking time was at 15 minutes；And for example, get angry temperature
Spending 170 degree, reducing internal heat temperature 210 degree, cooking time was at 20 minutes；And for example, temperature of getting angry 180 degree, reducing internal heat temperature 220 degree, baking
Time was at 20 minutes；And for example, temperature of getting angry 170 degree, 210 degree of cooking time of reducing internal heat temperature were at 18 minutes；And for example, get angry temperature
180 degree, reducing internal heat temperature 220 degree, cooking time was at 18 minutes.
Step 6: packaging: the duck wing that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 to 15 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 43 parts, Pericarpium Citri Reticulatae: 16 parts, Fructus Piperis powder: 5 parts, sticky rice wine: 5 parts, spring water: 40 parts and Sal: 10 parts.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 170 degree, reducing internal heat temperature 210 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Pericarpium Citri Reticulatae taste relatively
Weight, and there is the unique perfume that slight cocoanut jam, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, warp
After crossing packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 to 15 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 85 parts, Pericarpium Citri Reticulatae: 0.3 part, Fructus Piperis powder: 5 parts, sticky rice wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 170 degree, reducing internal heat temperature 210 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible cocoanut jam taste
Heavier, and there is the unique perfume that Pericarpium Citri Reticulatae, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, through packaging
After step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 to 15 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 85 parts, Pericarpium Citri Reticulatae: 16 parts, Fructus Piperis powder: 1.1 parts, sticky rice wine: 5 parts, spring water: 40 parts and Sal: 10
Part.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 170 degree, reducing internal heat temperature 210 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible heavier coconut palm
Sub-beans and the fragrance of Pericarpium Citri Reticulatae, and there is the unique perfume that Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, pass through
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 50 parts, Pericarpium Citri Reticulatae: 11.5 parts, Fructus Piperis powder: 2.9 parts, sticky rice wine: 4 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible cocoanut jam
Fragrance is laid particular stress on, and has the fragrance of medium Pericarpium Citri Reticulatae and have Fructus Piperis powder, sticky rice wine, spring water and Sal etc. and mix
Unique perfume, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat
With.
Embodiment five
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 80 parts, Pericarpium Citri Reticulatae: 13.5 parts, Fructus Piperis powder: 3.5 parts, sticky rice wine: 4 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible denseer coconut palm
The fragrance of sub-beans, and there is the unique perfume that Pericarpium Citri Reticulatae, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, pass through
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the duck wing of the domestic adult duck that trophophase is 13 months.
Step 2: such as, the duck wing after cleaning up sterilized toothpick or bamboo let sting 6～10 at duck wing meat surface
Individual hole, hole depth can not penetrate duck wing, is then placed in lemonade and soaks 10 minutes.And for example, when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.When putting into Fructus Citri Limoniae
During water soaking 20 minutes, beat duck wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on
Depending on pickling situation.
Step 3: the duck wing pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30 DEG C
～45 DEG C, baking time 3～6 hours, dry and take out when reaching 45%～56% to duck wing moisture.
Step 4: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 84 parts, Pericarpium Citri Reticulatae: 2.9 parts, Fructus Piperis powder: 3.5 parts, sticky rice wine: 3.3 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each duck wing, use following whipping step:
Step a1: first duck wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of duck wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up duck wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 220 degree, cooking time was at 15 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into duck wing finished product, the duck wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible cocoanut jam, old
The unique perfume that skin, Fructus Piperis powder, sticky rice wine, spring water and Sal etc. mix, and, after packaging step, safe and sanitary,
And can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the preparation technology of a duck wing, it is characterised in that comprise the steps:
1) selection of material: choose the duck wing of the adult duck that trophophase is 13 to 15 months, use clear water wash clean；
2) pickle: the duck wing lemonade after wash clean is soaked 10～20 minutes；
3) preliminary working: take out duck wing from lemonade, and built on stilts anhydrate；
4) stirring: the duck wing after anhydrating is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts, spring water:
10～40 parts and Sal: 2～10 parts；
5) processing: duck wing mixed with adjuvant is put into baking box baking, temperature of getting angry 170～180 degree, reducing internal heat temperature 210～
220 degree, cooking time, at 15～20 minutes, i.e. prepares finished product.
The preparation technology of duck wing the most according to claim 1, it is characterised in that choosing trophophase is 13 to 15 months domestic
The duck wing of adult duck.
The preparation technology of duck wing the most according to claim 1, it is characterised in that choose the domestic one-tenth that trophophase is 13 months
The duck wing of year duck.
The preparation technology of duck wing the most according to claim 1, it is characterised in that the duck wing after cleaning up is with sterilized
Toothpick or bamboo let duck wing meat surface sting 6～10 holes, be then placed in lemonade soak 10 minutes.
The preparation technology of duck wing the most according to claim 1, it is characterised in that when putting into lemonade and soaking 10 minutes,
Carry out second time acanthopore with sterilized knitting needle or sewing needle, put into lemonade after acanthopore and soak 20 minutes.
The preparation technology of duck wing the most according to claim 1, it is characterised in that the duck wing pickled is spread out in stainless equably
On steel mesh sheet, it is dried in sending into drying room.
The preparation technology of duck wing the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C, during baking
Between 3～6 hours.
The preparation technology of duck wing the most according to claim 1, it is characterised in that duck wing is totally immersed in auxiliary material liquid,
The one side of wing root is towards user, and the one side of the apex of the wing is downward.
9. according to the preparation technology of the duck wing described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: packaging:
The duck wing that baking is good is packaged packaging.
The preparation technology of duck wing the most according to claim 9, it is characterised in that in described packaging step, packs food materials
Material used is heat sealability wrapping paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604992.8A CN106235046A (en) | 2016-07-27 | 2016-07-27 | The preparation technology of duck wing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604992.8A CN106235046A (en) | 2016-07-27 | 2016-07-27 | The preparation technology of duck wing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235046A true CN106235046A (en) | 2016-12-21 |
Family
ID=57604852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610604992.8A Withdrawn CN106235046A (en) | 2016-07-27 | 2016-07-27 | The preparation technology of duck wing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235046A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382072A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of duck wings with bamboo leaf flavor |
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN104970384A (en) * | 2015-06-29 | 2015-10-14 | 安徽先知缘食品有限公司 | Preparation method for duck wings with extremely excellent taste |
| CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
-
2016
- 2016-07-27 CN CN201610604992.8A patent/CN106235046A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382072A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of duck wings with bamboo leaf flavor |
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN104970384A (en) * | 2015-06-29 | 2015-10-14 | 安徽先知缘食品有限公司 | Preparation method for duck wings with extremely excellent taste |
| CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
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