CN106923223A - The preparation technology of dried duck - Google Patents
The preparation technology of dried duck Download PDFInfo
- Publication number
- CN106923223A CN106923223A CN201710161196.6A CN201710161196A CN106923223A CN 106923223 A CN106923223 A CN 106923223A CN 201710161196 A CN201710161196 A CN 201710161196A CN 106923223 A CN106923223 A CN 106923223A
- Authority
- CN
- China
- Prior art keywords
- duck
- dried
- pickled
- preparation technology
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation technology of dried duck, comprise the following steps：1) fresh whole duck is cleaned, gills, hole is pricked on duck surface；2) duck is cooled to 5~10 DEG C, then is melted at being placed in 10~15 DEG C；3) by step 2) duck pickled；4) duck that will be pickled is placed in 50~55 DEG C of temperature, humidity and toasts 2~3 days for 50~55% times, obtains final product dried duck finished product.Compared with prior art, the present invention can not only keep local flavor constant, can also greatly shorten the process-cycle, greatly save production cost.
Description
Technical field
The present invention relates to a kind of processing method of meat product, and in particular to a kind of preparation technology of dried duck.
Background technology
Dried duck is a great tradition meat products of China, typically by duck wash clean, is gilled, then by duck with salt and
Sugar is pickled, and is then dried, and because the conventional machining process cycle is more long, is just gradually replaced by industrialized producing technology, but
It is, using modernization bacon production technology, its strong local flavor also to be reduced while the production cycle is shortened.And local flavor is shadow
Ring one of key factor of meat products quality.Therefore, it is attempted to find suitable method and carrys out accelerated degradation to shorten ripe mistake
Journey.Endogenous enzymes in meat products have very important effect in its maturation, and it take part in protein degradation and fat
Hydrolysis and oxidation.Cathepsin and Calpain have with protein degradation and flavor formation and significantly affect.Tissue
Protease activity in musculature living is not high, but can be slowly released in storage after slaughtering.Just because of upper
Stating reason causes the process-cycle of cured meat product more long, typically at 20 days or so, substantially increases production cost.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation technology of dried duck, and the technique can shorten fabrication cycle,
Greatly save production cost.
The technical scheme that the present invention is provided there is provided a kind of preparation technology of dried duck, comprise the following steps：
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface；
2) duck is cooled to -5~-10 DEG C, then is melted at being placed in 10~15 DEG C；
3) by step 2) duck pickled；
4) duck that will be pickled is placed in 50~55 DEG C of temperature, humidity 50~55% times and toasts 2~3 days, obtain final product dried duck into
Product.
Step 1) in, prick hole on duck surface with toothpick.
Step 2) in, promote the enzyme of the PDs such as muscle fibril to be mainly Calpain and lysosome in duck
Cathepsin.And duck is refrigerated to -5~-10 DEG C, then be placed at 10~15 DEG C melt can be in duck lysosome rupture,
Cathepsin is fully discharged, and fully can be contacted with substrate, is greatly improved the degradation rate of cathepsin, shortens baking
Time.Treatment is melted in freezing again, can also make the broken opening of connective tissue of duck, and Calpain is complete in promoting muscle bundle
Full release, so as to fully can be contacted with substrate, greatly improves the degradation rate of Calpain, shortens baking time.Most close
Key, the cryogenic temperature and melt temperature of the application selection will not damage calcium and swash again in broken connective tissue and lysosome
The activity of living protein enzyme and cathepsin.
Melt preferably, the duck that will be pickled is cooled to -8 DEG C, then at being placed in 12 DEG C.
Step 3) in, to adding salt and sugar to be pickled in duck, the consumption of salt is duck weight 3~6%, the consumption of sugar
It is the 1~2% of duck weight.
After freezing and thawing treatment, duck tissue and clasmatosis are pickling temperature for 4~6 DEG C, and salting period is only
Need 3~5h, you can completion is pickled.
Compared with prior art, the present invention can not only keep local flavor constant, can also greatly shorten the process-cycle, significantly
Save production cost.
Specific embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) duck is cooled to -5 DEG C, then is melted at being placed in 10 DEG C；
3) by step 2) duck in add salt and sugar to be pickled, the consumption of salt is duck weight 3%, and the consumption of sugar is
The 1% of duck weight, pickles temperature for 4 DEG C, and salting period is 3h；
4) duck that will be pickled is placed in temperature 50 C, humidity and toasts 2 days for 50% time, obtains final product dried duck finished product.
Embodiment 2
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) duck is cooled to -10 DEG C, then is melted at being placed in 15 DEG C；
3) by step 2) duck in add salt and sugar to be pickled, the consumption of salt is duck weight 6%, and the consumption of sugar is
The 2% of duck weight, pickles temperature for 6 DEG C, and salting period is 5h；
4) duck that will be pickled is placed in 55 DEG C of temperature, humidity and toasts 3 days for 55% time, obtains final product dried duck finished product.
Embodiment 3
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) duck is cooled to -8 DEG C, then is melted at being placed in 12 DEG C；
3) by step 2) duck in add salt and sugar to be pickled, the consumption of salt is duck weight 5%, and the consumption of sugar is
The 1.5% of duck weight, pickles temperature for 5 DEG C, and salting period is 4h；
4) duck that will be pickled is placed in 52 DEG C of temperature, humidity and toasts 2.5 days for 52% time, obtains final product dried duck finished product.
Embodiment 4
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) duck is cooled to -5 DEG C, then is melted at being placed in 15 DEG C；
3) by step 2) duck in add salt and sugar to be pickled, the consumption of salt is duck weight 3%, and the consumption of sugar is
The 2% of duck weight, pickles temperature for 4 DEG C, and salting period is 5h；
4) duck that will be pickled is placed in temperature 50 C, humidity and toasts 2 days for 55% time, obtains final product dried duck finished product.
Reference examples 1
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) to adding salt and sugar to be pickled in duck, the consumption of salt is duck weight 3%, and the consumption of sugar is duck weight
1%, pickle temperature for 4 DEG C, salting period is 3h；
3) duck that will be pickled is placed in temperature 50 C, humidity and toasts 2 days for 50% time, obtains final product dried duck finished product.
Reference examples 2
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface with toothpick；
2) to adding salt and sugar to be pickled in duck, the consumption of salt is duck weight 3%, and the consumption of sugar is duck weight
1%, pickle temperature for 4 DEG C, salting period is 2d；
3) duck that will be pickled is placed in temperature 50 C, humidity and toasts 20 days for 65% time, obtains final product dried duck finished product.
The dried duck finished product of embodiment 1~4 and reference examples 1 is carried out into sensory testing by following subjective appreciation standard, is as a result seen
Table 2.
The subjective appreciation standard of table 1
Table 2
Claims (5)
1. the preparation technology of dried duck, it is characterised in that：Comprise the following steps：
1) fresh whole duck is cleaned, gills, hole is pricked on duck surface；
2) duck is cooled to -5~-10 DEG C, then is melted at being placed in 10~15 DEG C；
3) by step 2) duck pickled；
4) duck that will be pickled is placed in 50~55 DEG C of temperature, humidity and toasts 2~3 days for 50~55% times, obtains final product dried duck finished product.
2. the preparation technology of dried duck according to claim 1, it is characterised in that：Step 2) in, duck is cooled to -8 DEG C,
Melt at being placed in 12 DEG C again.
3. the preparation technology of dried duck according to claim 1, it is characterised in that：Step 1) in, with toothpick on duck surface
Prick hole.
4. the preparation technology of dried duck according to claim 1, it is characterised in that：Step 3) in, in duck add salt and
Sugar is pickled, and the consumption of salt is duck weight 3~6%, and the consumption of sugar is the 1~2% of duck weight.
5. the preparation technology of dried duck according to claim 3, it is characterised in that：It is 4~6 DEG C, salting period to pickle temperature
It is 3~5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710161196.6A CN106923223A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of dried duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710161196.6A CN106923223A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of dried duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923223A true CN106923223A (en) | 2017-07-07 |
Family
ID=59432391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710161196.6A Pending CN106923223A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of dried duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923223A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN105876657A (en) * | 2016-05-06 | 2016-08-24 | 漳州科技职业学院 | Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
-
2017
- 2017-03-17 CN CN201710161196.6A patent/CN106923223A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
| CN105876657A (en) * | 2016-05-06 | 2016-08-24 | 漳州科技职业学院 | Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105558899A (en) | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method | |
| CN102113610A (en) | Method for making preserved cherry-tomatoes | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN105166297A (en) | Instant lemon slices and preparation method thereof | |
| CN106983092A (en) | The preparation technology of cured fish | |
| CN105660968A (en) | Production and processing method of candied blueberries | |
| CN105325922A (en) | Industrial production method for fish meat | |
| CN102511834B (en) | Processing method of instant goose intestines | |
| CN106923223A (en) | The preparation technology of dried duck | |
| CN106942618A (en) | A kind of processing method of dried beef | |
| CN107495144A (en) | A kind of bubble green pepper Pisi and preparation method thereof | |
| CN109090327B (en) | Method for shortening production cycle of preserved tangerine peels and improving taste by using biological enzyme preparation | |
| CN106912809A (en) | The preparation technology of bacon | |
| CN110547352A (en) | Preserved navel orange and preparation method thereof | |
| CN105558903A (en) | Making method of quick-frozen mixed kabob with Litopenaeus vannamei | |
| CN106923222A (en) | The preparation technology of cured chicken | |
| CN105360542A (en) | Rose fragrance compound preserved kiwi fruits and preparation method thereof | |
| CN104207046A (en) | FD (freeze-dried) apple producing technology | |
| CN107772038A (en) | A kind of preparation method of green plum preserved fruit | |
| CN106962792A (en) | A kind of preparation technology of Dry-cured beef | |
| CN106942637A (en) | The processing technology of sausage | |
| CN106983090A (en) | The preparation technology of cured rabbit | |
| CN106722359A (en) | The preparation technology of dried pork | |
| KR101852605B1 (en) | Food made from the red plate of giant squid and its manufacturing methods | |
| CN107889923A (en) | A kind of preparation method of lemon preserved fruit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170707 |