CN106360414A - Processing method of air dried duck - Google Patents
Processing method of air dried duck Download PDFInfo
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- CN106360414A CN106360414A CN201611061420.6A CN201611061420A CN106360414A CN 106360414 A CN106360414 A CN 106360414A CN 201611061420 A CN201611061420 A CN 201611061420A CN 106360414 A CN106360414 A CN 106360414A
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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
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Abstract
The invention is suitable for technical field, and provides a processing method of air dried duck. The processing method comprises the following steps: cleaning duck, adding preset food additives into pre-configured ingredients, then pickling the cleaned duck, putting the pickled duck into brine at 80 to 120 DEG C for marinating for 25 to 35 minutes, carrying out air drying for 280 to 320 minutes after cooling the marinated duck to 60 to 70 DEG C, charging nitrogen after carrying out vacuum packaging on the air dried duck, and sterilizing the packaged duck for 15 to 25 minutes in the environments that the pressure is 0.1 to 0.25 MPa and the temperature is 100 to 120 DEG C so as to prepare the required air dried duck. The air dried duck prepared in the invention maintains the nutrition and unique fragrance of duck meat, and is clean and sanitary.
Description
Technical field
The present invention relates to poultry meat processing technique field, more particularly, to a kind of air-dried duck processing method.
Background technology
Dried duck is the Han nationality's name meat and fish dishes looking good, smell good and taste good together, belongs to Fujian cuisine system, and family cooks can be by duck at chest
Rive, add refined salt, Pericarpium Zanthoxyli, Herba Alii fistulosi, Rhizoma Zingiberis Recens, monosodium glutamate, cooking wine, the system of flooding several days, turn over hand rubbing one stranding daily, then will flood
Duck supports thoracic cavity with bamboo pole from belly, hangs and air-dries at shady and cool ventilation, the duck making a good job of of keeping watch is placed in jar, adds Chinese liquor, lid
Tight altar lid, after putting 12 hours, in sabot, food steamer steams 40 minutes, stripping and slicing sabot, and with consumer the heat to Duck Products
Love, duck based food species is greatly enriched, and the process making duck based food is also to emerge in an endless stream, air-dry be through
Moisture is taken away by wind action, and this has greatly kept the nutritive value of duck meat itself here, simultaneously because the effect air-drying makes duck meat
Quality there occurs change, more Chewy is aromatic, and dried duck can be used as the vegetable of one guests, also can act on and stopping at ordinary times
Not busy snacks, are well received by consumers, it can be difficult to keeping the original nutritional labeling of duck meat and special delicate fragrance taste, and
Processing technique is complicated.
In summary, prior art there will naturally be inconvenience and defect in actual use, it is therefore necessary to being improved.
Content of the invention
For above-mentioned defect, it is an object of the invention to provide a kind of air-dried duck processing method, it can be produced in batches,
Not only remain the nutrition of duck meat and unique fragrance, and sanitation and hygiene.
To achieve these goals, the present invention provides a kind of air-dried duck processing method, comprises the following steps
(1) duck is carried out processing；
(2) add default food additive in pre-configured dispensing, then the duck cleaning up is pickled；
(3) duck pickled is put into stew in soy sauce 25～35 minutes in 80～120 DEG C of salt；
(4) duck that stew in soy sauce completes is cooled to after 60～70 DEG C and air-dries process 280～320 minutes；
(5) it is filled with nitrogen by after the duck having air-dried vacuum packaging；
(6) pressure be 0.1～0.25mpa, temperature be 100～120 DEG C in the environment of packaged duck is sterilized
15～25 minutes, make required dried duck.
According to the air-dried duck processing method of the present invention, described dispensing includes the material of following parts by weight
According to the air-dried duck processing method of the present invention, described stew in soy sauce temperature is 100 DEG C, and the stew in soy sauce time is 30 minutes.
According to the air-dried duck processing method of the present invention, described air-dried temperature is 65 DEG C, and air-dry time is 300 minutes.
According to the air-dried duck processing method of the present invention, described vacuum packaging adopts dz-600/2c vacuum packing machine to pack.
According to the air-dried duck processing method of the present invention, described sterilization is 0.18mpa in pressure, and temperature completes at being 110 DEG C,
Sterilizing time is 20 minutes.
According to the air-dried duck processing method of the present invention, described food additive meets gb2760 standard.
Beneficial effects of the present invention, based on the combination of described dispensing, in manufacturing process by the pickling of duck, stew in soy sauce,
Air-dry and sterilize, maintain the exclusive delicate fragrance taste of duck meat, make the air-dried duck meat machining have abundant nutrition value
On the premise of, better to eat delicious food, it is filled with nitrogen using after vacuum packaging, slow down the qualitative change time of dried duck so as to preserve
Time longer safer health.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated it will be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
The invention provides a kind of air-dried duck processing method, comprise the following steps
(1) duck is carried out processing；
(2) add default food additive in pre-configured dispensing, then the duck cleaning up is pickled；
(3) duck pickled is put into stew in soy sauce 25～35 minutes in 80～120 DEG C of salt；
(4) duck that stew in soy sauce completes is cooled to after 60～70 DEG C and air-dries process 280～320 minutes；
(5) it is filled with nitrogen by after the duck having air-dried vacuum packaging；
(6) pressure be 0.1～0.25mpa, temperature be 100～120 DEG C in the environment of packaged duck is sterilized
15～25 minutes, make required dried duck.
Preferably, the described stew in soy sauce temperature of the present invention is 100 DEG C, and the stew in soy sauce time is 30 minutes, joins during stew in soy sauce
Material can preferably penetrate in duck meat so as to mouthfeel more preferably.
In addition, the air-dried temperature of the present invention is 65 DEG C, air-dry time is 300 minutes, makes duck meat mouthfeel more in air drying process
Good.
Further, the vacuum packaging of the present invention adopts dz-600/2c vacuum packing machine to pack, it can be avoided that transporting
The generation of antibacterial in journey.
Preferably, the sterilization of the present invention is 0.18mpa in pressure, and temperature completes at being 110 DEG C, and sterilizing time is 20 points
Clock, can effectively sterilize it is ensured that hygiene in production process.
The invention provides a kind of air-dried duck processing method, the frost duck of cold preservation at -18 DEG C is thawed, so
Afterwards cleaning being repaired to it, disposing the debris on duck body surface until totally, pre-configured dispensing adds default meeting
The food additive of gb2760 standard, then pickles to the duck cleaning up, and this dispensing includes the thing of following parts by weight
Matter
The duck completing will be pickled put into stew in soy sauce 25～35 minutes in 80～120 DEG C of salt, the duck that stew in soy sauce is completed is cold
But air-dry process 280～320 minutes to after 60～70 DEG C, after the duck having air-dried is vacuum-packed, be filled with nitrogen, be 0.1 in pressure
～0.25mpa, temperature carries out sterilizing 15～25 minutes to packaged duck in the environment of being 100～120 DEG C, makes required wind
Dry duck, then reviewer it is tested, warehouse-in preserves after the assay was approved, and through applicant, for a long time experiment draws knot
By, pickle in 100 DEG C of salt 30 minutes, after being cooled to 65 DEG C air-dry 300 minutes, be 0.18mpa in pressure, temperature is
The dried duck taste made for 20 minutes that sterilizes in the environment of 110 DEG C is optimal.
In sum, beneficial effects of the present invention, based on the combination of described dispensing, by salting down to duck in manufacturing process
System, stew in soy sauce, air-dry and sterilize, maintain the exclusive delicate fragrance taste of duck meat, make to air-dry the duck meat that machines have abundant
On the premise of nutritive value, better to eat delicious food, it is filled with nitrogen using after vacuum packaging, slow down the qualitative change time of dried duck,
Make its holding time longer safer health.
Certainly, the present invention also can have other various embodiments, in the case of without departing substantially from present invention spirit and its essence, ripe
Know those skilled in the art and work as and various corresponding changes and deformation can be made according to the present invention, but these corresponding changes and change
Shape all should belong to the protection domain of appended claims of the invention.
Claims (7)
1. a kind of air-dried duck processing method is it is characterised in that comprise the following steps
(1) duck is carried out processing；
(2) add default food additive in pre-configured dispensing, then the duck cleaning up is pickled；
(3) duck pickled is put into stew in soy sauce 25～35 minutes in 80～120 DEG C of salt；
(4) duck that stew in soy sauce completes is cooled to after 60～70 DEG C and air-dries process 280～320 minutes；
(5) it is filled with nitrogen by after the duck having air-dried vacuum packaging；
(6) it is 0.1～0.25mpa in pressure, temperature carries out sterilizing 15 to packaged duck in the environment of being 100～120 DEG C～
25 minutes, make required dried duck.
2. air-dried duck processing method according to claim 1 is it is characterised in that described dispensing includes following parts by weight
Material
3. air-dried duck processing method according to claim 1 is it is characterised in that described stew in soy sauce temperature is 100 DEG C, during stew in soy sauce
Between be 30 minutes.
4. air-dried duck processing method according to claim 1 is it is characterised in that described air-dried temperature is 65 DEG C, when air-dried
Between be 300 minutes.
5. air-dried duck processing method according to claim 1 is it is characterised in that described vacuum packaging adopts dz-600/2c
Vacuum packing machine is packed.
6. air-dried duck processing method according to claim 1 is it is characterised in that described sterilization is 0.18mpa in pressure, warm
Spend and complete at 110 DEG C, sterilizing time is 20 minutes.
7. air-dried duck processing method according to claim 1 is it is characterised in that described food additive meets gb2760 mark
Accurate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061420.6A CN106360414A (en) | 2016-11-28 | 2016-11-28 | Processing method of air dried duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061420.6A CN106360414A (en) | 2016-11-28 | 2016-11-28 | Processing method of air dried duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360414A true CN106360414A (en) | 2017-02-01 |
Family
ID=57891729
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611061420.6A Pending CN106360414A (en) | 2016-11-28 | 2016-11-28 | Processing method of air dried duck |
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| CN (1) | CN106360414A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN111034938A (en) * | 2020-01-02 | 2020-04-21 | 安徽舒香食品有限公司 | Processing method of lactic acid fermented mint-flavored air-dried duck meat |
| CN112244227A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Salt roasted flavored duck accessory and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN105661350A (en) * | 2016-01-19 | 2016-06-15 | 萧县徐老三食品有限公司 | Making method of flavored stewed duck in soy sauce |
| CN105918908A (en) * | 2016-04-21 | 2016-09-07 | 南充市过江龙食品有限公司 | Processing method of crispy fried ducks |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
-
2016
- 2016-11-28 CN CN201611061420.6A patent/CN106360414A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN105661350A (en) * | 2016-01-19 | 2016-06-15 | 萧县徐老三食品有限公司 | Making method of flavored stewed duck in soy sauce |
| CN105918908A (en) * | 2016-04-21 | 2016-09-07 | 南充市过江龙食品有限公司 | Processing method of crispy fried ducks |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN106912818B (en) * | 2017-02-28 | 2020-11-24 | 湖北小胡鸭食品有限责任公司 | Processing method for keeping crisp of crisp-fried duck product |
| CN111034938A (en) * | 2020-01-02 | 2020-04-21 | 安徽舒香食品有限公司 | Processing method of lactic acid fermented mint-flavored air-dried duck meat |
| CN112244227A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Salt roasted flavored duck accessory and preparation method thereof |
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Application publication date: 20170201 |