CN106889478A - Cold spiced duck slaps processing method - Google Patents
Cold spiced duck slaps processing method Download PDFInfo
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- CN106889478A CN106889478A CN201510960821.4A CN201510960821A CN106889478A CN 106889478 A CN106889478 A CN 106889478A CN 201510960821 A CN201510960821 A CN 201510960821A CN 106889478 A CN106889478 A CN 106889478A
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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 discloses a kind of Cold spiced duck palm processing method, comprise the following steps：A. the frost duck's foot for having thawed or fresh duck's foot are cleaned with clear water, removes foot skin, cut off toenail, wash away the watery blood of residual；B. duck's foot is put into 85-95 DEG C of hot water and is rinsed 5-15 minutes, pulled out；C. duck's foot is put into clean flowing water under normal temperature, light and slow stirring；D. cleaning is drained into duck's foot input bittern stew in soy sauce；E. spread out after the good duck's foot of stew in soy sauce is pulled out and dried up on screen cloth；F. toast in two stages, first stage temperature is 65-75 DEG C, time 35-40 minutes, bakes to hand and touches tack-free；95 DEG C, time 20-25 minutes of second stage temperature；G. baked duck's foot is well mixed with required flavor material；H. the good duck's foot of dispensing is fitted into aluminum foil sack and is sealed；I. packaged duck's foot is put into retorting process treatment；J. dried up with mechanical blowing.
Description
Technical field
The present invention relates to food processing, more particularly to a kind of Cold spiced duck palm processing method.
Background technology
Duck's foot is the underlying organ of motion, and muscle is more, skin depth, without meat, containing abundant collagen, and on an equal basis
The nutrition of the bear's paw of quality is suitable, nutritious, delicious flavour, is the food that a kind of depth is liked by consumer,
Market prospects are fine.But, because collagen high temperature is soluble, need the shortcoming thawed again after cooling and
It is difficult industrialized production, it is difficult to meet the market demand.
The duck's foot sold in the market mainly has instant, plastic bag packaging radio sterilization and In Aluminium Foil Packing after stew in soy sauce
Sterilized three kinds of forms.These three forms have the shortcomings that certain.It is instant after stew in soy sauce, delicious in taste, good appearance,
But inconvenience is preserved and carried, generally more than 12 hours just inedible.Plastic bag packaging, it is impossible to high temperature sterilization,
Gas-barrier separated photosensitiveness is bad, and product is not easy to maintain；If using high temperature sterilization, harmful substance is easily oozed out, to people
Body is harmful to；Radio sterilization has radiation to remain, and the person is also harmful to, and radio sterilization equipment price is high,
Amount of radiation is difficult control, and quality is unstable after sterilization.In Aluminium Foil Packing is sterilized, product quality stabilization, without nuisance
Matter is oozed out, and gas-barrier separated photosensitiveness is good during preservation, and the product holding time is long, so be widely used, but high temperature sterilization
Afterwards, product design integrality is bad, and collagen can be dissolved into g., jelly-like, and local flavor declines, and loses original local flavor.
The content of the invention
Can be processed it is an object of the invention to provide one kind can keep duck's foot taste original local flavor and external form
Completely, the processing method for being easy to preserve and carry, the instant Cold spiced duck of nutrient health is slapped again.
In order to solve the above-mentioned technical problem, Cold spiced duck palm processing method of the invention comprises the following steps：
A. arrange：The frost duck's foot for having thawed or fresh duck's foot are cleaned with clear water, foot skin is removed, toe is cut off
First, washes away the watery blood of residual；
B. blanching：The duck's foot that will be put in order is rinsed 5-15 minutes in being put into 85-95 DEG C of hot water, is pulled out；
C. clean：Duck's foot after blanching is put into clean flowing water under normal temperature, makes water submerged whole duck's foots, gently
Slow stirring, makes white foam and grease in duck's foot be overflowed with flowing water, and water is pulled out after becoming clean, drained；
D. stew in soy sauce：Cleaning is drained into duck's foot input bittern stew in soy sauce, the bittern is existed with the raw material of following weight portion
Sealing is boiled 2 days and formed under the conditions of 75 DEG C：2 parts of capsicum, anistree 1.5 parts, 1 part of cassia bark, 1 part of fennel seeds,
1 part of husky ginger, 1 part of zingiber kawagoii, 1 part of nutmeg, 1 part of tsaoko, 0.5 part of dried orange peel, 1 part of allspice, Chinese prickly ash 1
Part, 1 part of cloves, 1 part of Radix Glycyrrhizae, 100 parts of water；
E. cool down：Spread out on screen cloth after the good duck's foot of stew in soy sauce is pulled out, dried up rapidly with strong cold wind；
F. toast：The duck's foot that cold wind is dried up is toasted in two stages, the first stage goes the water stage, and temperature is
65-75 DEG C, time 35-40 minutes, bake to hand and touch tack-free；Second stage is painted the stage, 95 DEG C of temperature,
Time 20-25 minutes, bake to duck's foot sweat, duck refer to back hold, color sauce red；
G. dispensing：Baked duck's foot is well mixed with required flavor material；
H. packaging seal：The good duck's foot of dispensing is fitted into aluminum foil sack, is sealed；
I. it is sterilized：Packaged duck's foot is put into retort, first cold air is pressurized to 1.4-1.8Mp, then
It is put into steam and is warmed up to 105 DEG C, is pumped into cooling water after 25 minutes again and cools；
J. air-dry：To be taken out through the duck's foot of sterilization processing, dried up with mechanical blowing.
As a further improvement, each step local environment room temperature is 18 DEG C in the process.So, entirely
Production process control is carried out in 18 DEG C of indoor environment, so as to further reduce microorganism in process of production
Breeding, can improve bactericidal effect.
Preferably, the flavor material is made for 1 day with sealing and fermenting under the raw material normal temperature of following weight portion：It is edible
1 part of oil, 3 parts of capsicum, 1 part of anise.
Preferably, the blanching step, hot water temperature is 90 DEG C, and rinsing time is 10 minutes.Through repeatedly
Experiment, blanching effect is best under the conditions of being somebody's turn to do.
Preferably, the stew in soy sauce step, 90 DEG C, the duck's foot that input cleaning is drained, bittern are warmed up to by bittern
Weight ratio with duck's foot is 3 ︰ 1, and bittern did not had duck's foot, and then brine temperature remains 85 DEG C and keeping temperature
Constant, every 5 minutes, light and slow stirring once, was pulled out rapidly after 30 minutes stew in soy sauce time.In such manner, it is possible to more
Duck's foot taste original local flavor is kept well.
Preferably, the baking procedure, first stage temperature is 70 DEG C, and the time is 40 minutes, is baked to hand
Touch tack-free；The temperature of second stage is 95 DEG C, and the time is 20 minutes, bake to duck's foot sweat, duck refer to back hold,
Color sauce red.Through repetition test, cured effect is best under the conditions of being somebody's turn to do.
Realize the purpose of the present invention, it is important to ensure the collagen of In Aluminium Foil Packing duck's foot after high temperature sterilization not
Dissolving.By testing repeatedly, it is found that duck's foot is sterilized best through 28 minutes at 105 DEG C.If sterilization temperature is high
In 105 DEG C, the good appearance degree of duck's foot can drastically decline；When sterilization temperature is less than 105 DEG C, outside duck's foot
Shape aesthetics can be improved, but the shelf-life of duck's foot substantially shortens, and inconvenience is preserved.From the lethal formula of microorganism heating power
Sterilized preceding microorganism residual radix is made with traditional handicraft to calculate, national meat products is extremely difficult in 105 DEG C of sterilizations
Residual microbial standard.In order to solve this technical barrier, present invention improves over processing method, in high temperature sterilization
Before increased blanching and baking procedure, so, before high temperature sterilization control microorganism radix, so as to ensure duck
The palm carries out sterilization in 28 minutes under the conditions of 105 DEG C.
Blanching step is especially that 90 DEG C of hot water are rinsed 10 minutes in temperature, can kill certain microorganism,
Eliminate the watery blood and fat in duck's foot again simultaneously, bittern can be protected, increase stew in soy sauce effect.It is cold after blanching
But the heat shock resistance of albumen can be improved, the heat endurance of collagen is improved.Baking procedure can remove duck's foot
Active water, it is to avoid duck's foot dissolves flowing in heating process, while can kill certain microorganism again.Through
Repetition test, point two-stage baking, effect is more preferable；Particularly first stage temperature be 70 DEG C, the time be 40
Minute, the temperature of second stage is 95 DEG C, the time is 20 minutes, and effect is best.
Whole production process control is carried out in 18 DEG C of indoor environment, can further reduce microorganism in production
During breed, can further improve sterilization effect.
After increased blanching and baking procedure, while using high temperature sterilization, fragrant to spiced and stewed food halogen negative shadow can be produced
Ring.Because the general all non-refractories of halogen spices, and halogen spices is typically all attached to the surface of duck's foot and is difficult infiltration
In entering, the local flavor of the Cold spiced duck palm can be so reduced.In order to keep original local flavor, the present invention is in the selection of halogen material
By testing the spices that have found that temperature tolerance is good, aroma strength is strong repeatedly.It is made of halogen spices of the invention
Bittern, can preferably keep the original local flavor of duck's foot, improve the quality of product.
Above-mentioned several committed steps of the invention are combined closely and more preferably realize the purpose of the present invention, using the present invention
The instant Cold spiced duck palm that processes of method overcome the defect of existing product, duck's foot taste original local flavor can be kept
It is complete with external form, it is easy to preserve and carry again, nutrient health.
Specific embodiment
The present invention is further illustrated below by embodiment, but present disclosure is not limited only to this：
Cold spiced duck palm processing method of the invention comprises the following steps：
A. arrange：The frost duck's foot for having thawed or fresh duck's foot are cleaned with clear water, foot skin is removed, toe is cut off
First, washes away the watery blood of residual；
B. blanching：The duck's foot that will be put in order is rinsed 10 minutes in being put into 90 DEG C of hot water, is pulled out；
C. clean：Duck's foot after blanching is put into clean flowing water under normal temperature, makes water submerged whole duck's foots, gently
Slow stirring, makes white foam and grease in duck's foot be overflowed with flowing water, and water is pulled out after becoming clean, drained；
D. stew in soy sauce：Bittern is warmed up to 90 DEG C, input cleans the duck's foot for draining, bittern is with the weight ratio of duck's foot
3 ︰ 1, bittern did not had duck's foot, and then brine temperature remained 85 DEG C and keeping temperature is constant, every 5 minutes
Light and slow stirring once, is pulled out rapidly after 30 minutes stew in soy sauce time；
E. cool down：Spread out on screen cloth after the good duck's foot of stew in soy sauce is pulled out, dried up rapidly with strong cold wind；
F. toast：The duck's foot that cold wind is dried up is toasted in two stages, the first stage goes the water stage, and temperature is
70 DEG C, 40 minutes time, bake to hand and touch tack-free；Second stage is painted stage, 95 DEG C of temperature, time 20
Minute, bake to duck's foot sweat, duck refer to back hold, color sauce red；
G. dispensing：Baked duck's foot is well mixed with required flavor material；
H. packaging seal：The good duck's foot of dispensing is fitted into aluminum foil sack, is sealed；
I. it is sterilized：Packaged duck's foot is put into retort, first cold air is pressurized to 1.5Mp, is then placed in
Steam is warmed up to 105 DEG C, is pumped into cooling water after 25 minutes again and cools；
J. air-dry：To be taken out through the duck's foot of sterilization processing, dried up with mechanical blowing.
Each step local environment room temperature is 18 DEG C in above-mentioned process.
The bittern used raw material of following weight portion is sealed to boil 2 days under the conditions of 75 DEG C and formed in stew in soy sauce step：
2 parts of capsicum, anistree 1.5 parts, 1 part of cassia bark, 1 part of fennel seeds, 1 part of husky ginger, 1 part of zingiber kawagoii, nutmeg 1
Part, 1 part of tsaoko, 0.5 part of dried orange peel, 1 part of allspice, 1 part of Chinese prickly ash, 1 part of cloves, 1 part of Radix Glycyrrhizae, water
100 parts.Other bittern can certainly be used.
Flavor material used is made for 1 day with sealing and fermenting under the raw material normal temperature of following weight portion in batching step：It is edible
1 part of oil, 3 parts of capsicum, 1 part of anise.Can certainly be needed using other flavor materials according to different.
Claims (6)
1. a kind of Cold spiced duck slaps processing method, it is characterised in that comprise the following steps：
A. arrange：The frost duck's foot for having thawed or fresh duck's foot are cleaned with clear water, foot skin is removed, toenail is cut off,
Wash away the watery blood of residual；
B. blanching：The duck's foot that will be put in order is rinsed 5-15 minutes in being put into 85-95 DEG C of hot water, is pulled out；
C. clean：Duck's foot after blanching is put into clean flowing water under normal temperature, makes water submerged whole duck's foots, it is light and slow
Stirring, makes white foam and grease in duck's foot be overflowed with flowing water, and water is pulled out after becoming clean, drained；
D. stew in soy sauce：Cleaning is drained into duck's foot input bittern stew in soy sauce, the bittern raw material of following weight portion is in 75 DEG C of bars
Sealing is boiled 2 days and formed under part：2 parts of capsicum, anistree 1.5 parts, 1 part of cassia bark, 1 part of fennel seeds, husky ginger
1 part, 1 part of zingiber kawagoii, 1 part of nutmeg, 1 part of tsaoko, 0.5 part of dried orange peel, 1 part of allspice, 1 part of Chinese prickly ash,
1 part of cloves, 1 part of Radix Glycyrrhizae, 100 parts of water；
E. cool down：Spread out on screen cloth after the good duck's foot of stew in soy sauce is pulled out, dried up rapidly with strong cold wind；
F. toast：The duck's foot that cold wind is dried up is toasted in two stages, the first stage goes the water stage, temperature is 65-75 DEG C,
Time 35-40 minutes, bake to hand and touch tack-free；Second stage is painted stage, 95 DEG C of temperature, time 20-25
Minute, bake to duck's foot sweat, duck refer to back hold, color sauce red；
G. dispensing：Baked duck's foot is well mixed with required flavor material；
H. packaging seal：The good duck's foot of dispensing is fitted into aluminum foil sack, is sealed；
I. it is sterilized：Packaged duck's foot is put into retort, first cold air is pressurized to 1.4-1.8Mp, is then placed in
Steam is warmed up to 105 DEG C, is pumped into cooling water after 25 minutes again and cools；
J. air-dry：To be taken out through the duck's foot of sterilization processing, dried up with mechanical blowing.
2. Cold spiced duck slaps processing method according to claim 1, it is characterised in that：Each step in the process
Local environment room temperature is 18 DEG C.
3. Cold spiced duck slaps processing method according to claim 1, it is characterised in that：The following weight of the flavor material
Sealing and fermenting is made for 1 day under the raw material normal temperature of part：1 part of edible oil, 3 parts of capsicum, 1 part of anise.
4. Cold spiced duck slaps processing method according to claim 1, it is characterised in that：The blanching step, hot water temperature
It is 90 DEG C to spend, and rinsing time is 10 minutes.
5. Cold spiced duck slaps processing method according to claim 1, it is characterised in that：The stew in soy sauce step, by bittern
90 DEG C are warmed up to, the duck's foot that input cleaning is drained, bittern is 3 ︰ 1 with the weight ratio of duck's foot, and bittern did not had duck
The palm, then brine temperature remains 85 DEG C and keeping temperature is constant, light and slow every 5 minutes to stir once, halogen
Pulled out rapidly after 30 minutes time processed.
6. Cold spiced duck slaps processing method according to claim 1, it is characterised in that：The baking procedure, the first rank
Duan Wendu is 70 DEG C, and the time is 40 minutes, bakes to hand and touches tack-free；The temperature of second stage is 95 DEG C, when
Between be 20 minutes, bake to duck's foot sweat, duck refer to back hold, color sauce red.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510960821.4A CN106889478A (en) | 2015-12-18 | 2015-12-18 | Cold spiced duck slaps processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510960821.4A CN106889478A (en) | 2015-12-18 | 2015-12-18 | Cold spiced duck slaps processing method |
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| Publication Number | Publication Date |
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| CN106889478A true CN106889478A (en) | 2017-06-27 |
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ID=59190034
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510960821.4A Pending CN106889478A (en) | 2015-12-18 | 2015-12-18 | Cold spiced duck slaps processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484974A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of processing method of the ultrasonic assistant sauced duck meat palm |
| CN112544895A (en) * | 2020-12-03 | 2021-03-26 | 湖南农业大学 | Sauce marinated duck foot processing method |
-
2015
- 2015-12-18 CN CN201510960821.4A patent/CN106889478A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484974A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of processing method of the ultrasonic assistant sauced duck meat palm |
| CN112544895A (en) * | 2020-12-03 | 2021-03-26 | 湖南农业大学 | Sauce marinated duck foot processing method |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170627 |