CN107028105A - A kind of preparation method of sauced duck - Google Patents
A kind of preparation method of sauced duck Download PDFInfo
- Publication number
- CN107028105A CN107028105A CN201710429591.8A CN201710429591A CN107028105A CN 107028105 A CN107028105 A CN 107028105A CN 201710429591 A CN201710429591 A CN 201710429591A CN 107028105 A CN107028105 A CN 107028105A
- Authority
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- China
- Prior art keywords
- halogen
- duck
- preparation
- sauced duck
- sauced
- 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
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 51
- 150000002367 halogens Chemical class 0.000 claims abstract description 51
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 238000001723 curing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 12
- 239000012267 brine Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 4
- 238000010422 painting Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013882 gravy Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000006385 ozonation reaction Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000012858 packaging process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 235000013547 stew Nutrition 0.000 abstract description 3
- 241000271566 Aves Species 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 6
- 241000234282 Allium Species 0.000 description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 239000000243 solution Substances 0.000 description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 210000004907 gland Anatomy 0.000 description 2
- 210000000867 larynx Anatomy 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 210000002751 lymph Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010327 methods by industry Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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
Abstract
A kind of preparation method of sauced duck, belongs to birds food stew in soy sauce processing technique field.Its production process includes the selection and processing of raw material, endures halogen, halogen pickled, applies sugared, fried, cooks curing, and cooling, packaging particularly soak thick halogen process, can strengthen table taste, flavouring, toning, sterilization, makes that product taste giving off a strong fragrance, compound fragrant be pure, aftertaste is dense.In addition, also add ripe, flavouring link, condition needed for endogenous enzymes are decomposed is created, promotes endogenous enzymes to decompose, increases flavor substance, sauced duck compound fragrant concentration is lifted.Sugar and frying course are applied, makes sauced duck not only attractive color, and is given off a strong fragrance, sterilization, deodorization effect is more played.
Description
Technical field
The invention belongs to birds food stew in soy sauce processing technique field, particularly a kind of preparation method of sauced duck.
Background technology
Sauced duck is relatively common a kind of food in daily life, and is a kind of snack of characteristic, is people
Relatively common a kind of dish on dining table, its nutritive value is that comparison is high, rich in abundant protein, fat etc., for people
Health be to have many benefits.The way of sauced duck has many kinds, and according to the taste of people, phase also occurs for manufacturing process
It should change, the requirement more and more higher that present people suit one's taste, common technical matters can not meet some tastes, paste flavor
Duck preparation method is also required to aspire after perfection in traditional handicraft, tries to achieve breakthrough, lifts the mouthfeel of sauced duck, meets the need of people
Ask.
The content of the invention
It is an object of the invention to provide a kind of marinating method of duck, while keeping duck original local flavor and nutrition, make duck
Taste has bigger lifting, meets requirements at the higher level of the client to duck product.
The technical scheme is that a kind of preparation method of sauced duck, its production process is as follows：
1）The selection and processing of raw material
Selection：Complete net thorax trunk duck 1.6-1.kg after butchering, or decaptitating, neck, Western-style clothes the duck 1.5-1.6kg, Ying Shixin of pawl
Fresh Chilled Meats or -25 DEG C of quick-frozen, -18 DEG C of chilled meats.
Processing：Take the lead, the first decaptitating of neck trunk duck, neck；Neck lymph is removed, oil gland is cut off；Cleaning is net, in whole duck
Punching, outer pouring, crowded nose, logical larynx, clean blood stains, hanger draining.
2）Endure halogen, halogen pickled
Endure halogen：It is put into water and is boiled with ginger, green onion, anise, will expects to pour into the halogen groove for having put salt into during 100 DEG C of water through filtering
In, stand-by after stirring cooling, per 100kg, material water adds more than salt 30kg.
Pickle saltwater brine formula：By weight water 100, edible salt 30, anise 1, ginger 2, green onion 1.
Halogen pickled：Western-style clothes duck is compared 1 by gravy：1-1.5 is put into below halogen groove, press-in liquid level, and 3 are pickled under 20 DEG C or so normal temperature
Pickled 3.5 hours under hour or 0-4 DEG C of constant temperature.
3）Cool base, maturation, meat source enzyme are decomposed, production is fragrant, it is fresh to increase
By whole duck reach the standard grade it is cool hang.Cool 10 DEG C of base preference temperature, control dehydration is excessive, suppresses bacterial reproduction, promotes endogenous enzymes point
Solution, increases flavor substance.It is cool to hang generally 15-25 hours, it was advisable with 20 hours.
4）Apply sugared, fried
Apply sugar：Maltose is diluted with water, duck body epidermis is all smoothened, is coated onto, intracavitary prevents painting sugar.Maltose solution typically presses water：
Maltose=1:1 prepares.
It is fried：Fried 1-2 minutes, 170 DEG C or so of the frying temperature in fryer of the duck after sugar will be applied, is advisable, fried with 173 DEG C
Into Chinese red.
5）Cook curing
Charging：Solvable liquid material is direct plungeed into pot by formula ratio, and insoluble solids boil spice water, is heated by ormal weight in saltwater brine
When deliver people pot in.
Cook halogen formula：By weight, water 92, spice water 8, white sugar 4.5, soy sauce 2, oil consumption 1.5, monosodium glutamate 1.5, toppings
0.4, cooking wine, salt 27.6.
Spice water is formulated：By weight, water 100, anise 4, ginger 5, cassia bark 2, green onion 4.
Adjust halogen：Saltwater brine salt content is 5% or so, and Baume degrees proportion is generally 1.050-1.070.Height adds water, the adjustment of low plus salt.
Cook curing：Whole duck stands up loading and cooks hand basket, and halogen is heated to boiling, and lift basket enters pot, lifted 3 times, when temperature liter
During to 98-100 DEG C, constant 95 DEG C of the temperature that simmers clocks 40-50 minutes.
6）Soak thick halogen
Be brewed into the thick saltwater brine of leaching with the additional dispensing of halogen is boiled, when soaking 95-100 DEG C of thick saltwater brine temperature, by it is cooked just taken the dish out of the pot it is whole
Duck, which is put into thick halogen pot, soaks halogen 2 minutes or so, is then picked up, drips halogen.
Soak thick halogen formula：By weight, old halogen 30, white sugar 13, soy sauce 3, monosodium glutamate 0.8, toppings 0.7, oil consumption are cooked
1.5, cooking wine 2.
7）Cooling, packaging
Cooling：The product for soaking thick halogen is cooled down 10-20 minutes in chilling room, closed temperature control is at 15 DEG C or so, and draining gas is ultraviolet
Line or ozonization.
Packaging：Hygienic operation, correct amount is quantitative, vacuum sealing after pack.
The beneficial effects of the invention are as follows thick halogen technology is soaked during stew in soy sauce of the present invention, table taste, flavouring can be strengthened, mix colours, kill
Bacterium.Make that product taste giving off a strong fragrance, compound fragrant be pure, aftertaste is dense.In addition, also add ripe, flavouring link, create endogenous enzymes and decompose institute
Condition is needed, promotes endogenous enzymes to decompose, increases flavor substance, sauced duck compound fragrant concentration is lifted.In process engineering painting sugar and
Fried process, makes sauced duck not only attractive color, and gives off a strong fragrance, and more plays sterilization, deodorization effect.
Brief description of the drawings
Accompanying drawing 1 is manufacturing process flow chart of the present invention.
Embodiment
As shown in Figure 1, specific production process of the invention is as follows：
1）The selection and processing of raw material
Selection：Complete net thorax trunk duck 1.6-1.kg after butchering, or decaptitating, neck, Western-style clothes the duck 1.5-1.6kg, Ying Shixin of pawl
Fresh Chilled Meats or -25 DEG C of quick-frozen, -18 DEG C of chilled meats.
Processing：Take the lead, the first decaptitating of neck trunk duck, neck；Neck lymph is removed, oil gland is cut off；Cleaning is net, in whole duck
Punching, outer pouring, crowded nose, logical larynx, clean blood stains, hanger draining.
2）Endure halogen, halogen pickled
Endure halogen：It is put into water and is boiled with ginger, green onion, anise, will expects to pour into the halogen groove for having put salt into during 100 DEG C of water through filtering
In, stand-by after stirring cooling, per 100kg, material water adds more than salt 30kg.
Pickle saltwater brine formula：By weight water 100, edible salt 30, anise 1, ginger 2, green onion 1.
Halogen pickled：Western-style clothes duck is compared 1 by gravy：1-1.5 is put into below halogen groove, press-in liquid level, and 3 are pickled under 20 DEG C or so normal temperature
Pickled 3.5 hours under hour or 0-4 DEG C of constant temperature.
3）Cool base, maturation, meat source enzyme are decomposed, production is fragrant, it is fresh to increase
By whole duck reach the standard grade it is cool hang.Cool 10 DEG C of base preference temperature, control dehydration is excessive, suppresses bacterial reproduction, promotes endogenous enzymes point
Solution, increases flavor substance.It is cool to hang generally 15-25 hours, it was advisable with 20 hours.
4）Apply sugared, fried
Apply sugar：Maltose is diluted with water, duck body epidermis is all smoothened, is coated onto, intracavitary prevents painting sugar.Maltose solution typically presses water：
Maltose=1:1 prepares.
It is fried：Fried 1-2 minutes, 170 DEG C or so of the frying temperature in fryer of the duck after sugar will be applied, is advisable, fried with 173 DEG C
Into Chinese red.
5）Cook curing
Charging：Solvable liquid material is direct plungeed into pot by formula ratio, and insoluble solids boil spice water, is heated by ormal weight in saltwater brine
When deliver people pot in.
Cook halogen formula：By weight, water 92, spice water 8, white sugar 4.5, soy sauce 2, oil consumption 1.5, monosodium glutamate 1.5, toppings
0.4, cooking wine, salt 27.6.
Spice water is formulated：By weight, water 100, anise 4, ginger 5, cassia bark 2, green onion 4.
Adjust halogen：Saltwater brine salt content is 5% or so, and Baume degrees proportion is generally 1.050-1.070.Height adds water, the adjustment of low plus salt.
Cook curing：Whole duck stands up loading and cooks hand basket, and halogen is heated to boiling, and lift basket enters pot, lifted 3 times, when temperature liter
During to 98-100 DEG C, constant 95 DEG C of the temperature that simmers clocks 40-50 minutes.
6）Soak thick halogen
Be brewed into the thick saltwater brine of leaching with the additional dispensing of halogen is boiled, when soaking 95-100 DEG C of thick saltwater brine temperature, by it is cooked just taken the dish out of the pot it is whole
Duck, which is put into thick halogen pot, soaks halogen 2 minutes or so, is then picked up, drips halogen.
Soak thick halogen formula：By weight, old halogen 30, white sugar 13, soy sauce 3, monosodium glutamate 0.8, toppings 0.7, oil consumption are cooked
1.5, cooking wine 2.
7）Cooling, packaging
Cooling：The product for soaking thick halogen is cooled down 10-20 minutes in chilling room, closed temperature control is at 15 DEG C or so, and draining gas is ultraviolet
Line or ozonization.
Packaging：Hygienic operation, correct amount is quantitative, vacuum sealing after pack.
Claims (10)
1. a kind of preparation method of sauced duck, production process includes the selection and processing of raw material, halogen, halogen pickled are endured, applies sugared, fried,
Curing, cooling, packaging process are cooked, it is characterized in that also being decomposed including cool base, maturation, meat source enzyme, production is fragrant, it is fresh to increase, the thick halogen work of painting
Journey.
2. a kind of preparation method of sauced duck as claimed in claim 1, it is characterized in that 10 DEG C of the cool base preference temperature, cool to hang
Generally 10-20 hours, it was advisable with 15 hours.
3. a kind of preparation method of sauced duck as claimed in claim 1 or 2, it is characterized in that it is described it is fried be that will apply the chicken after sugar
Fried 1-2 minutes 1-2 minutes in fryer, 170 DEG C or so of frying temperature is advisable with 173 DEG C.
4. a kind of preparation method of sauced duck as claimed in claim 3, it is characterized in that the cooking curing refers to that whole duck stands
Put loading and cook hand basket, halogen is heated to boiling, and lift basket enters pot, lifted 3 times, constant to simmer temperature when temperature is raised to 98-100 DEG C
95 DEG C are clocked 40-50 minutes.
5. a kind of preparation method of sauced duck as claimed in claim 4, it is characterized in that the cooking halogen formula, by weight,
Water 92, spice water 8, white sugar 4.5, soy sauce 2, oil consumption 1.5, monosodium glutamate 1.5, toppings 0.4, cooking wine, salt 27.6.
6. a kind of preparation method of sauced duck as claimed in claim 4, it is characterized in that the cooling refers to that curing will be cooked
Product is cooled down 10-20 minutes in chilling room, and closed temperature control is at 15 DEG C or so, draining gas, ultraviolet or ozonization.
7. a kind of preparation method of sauced duck as claimed in claim 1, it is characterized in that the halogen pickled is by gravy by Western-style clothes duck
Than 1：1-1.5 is put into halogen groove, below press-in liquid level, pickled under 20 DEG C or so normal temperature 3 hours or 0-4 DEG C of constant temperature under to pickle 3.5 small
When.
8. a kind of preparation method of sauced duck as claimed in claim 6, it is characterized in that the halogen pickled saltwater brine formula is, by weight
Than water 100, edible salt 30, anise 1, ginger 2, green onion 1.
9. a kind of preparation method of sauced duck as claimed in claim 1, it is characterized in that the thick halogen of leaching refers to soaking thick saltwater brine
During 95-100 DEG C of temperature, the cooked whole duck just taken the dish out of the pot is put into thick halogen pot and soaks halogen 2 minutes or so.
10. a kind of preparation method of sauced duck as claimed in claim 9, it is characterized in that the thick halogen formula of leaching, by weight,
Cook old halogen 30, white sugar 13, soy sauce 3, monosodium glutamate 0.8, toppings 0.7, oil consumption 1.5, cooking wine 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710429591.8A CN107028105A (en) | 2017-06-09 | 2017-06-09 | A kind of preparation method of sauced duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710429591.8A CN107028105A (en) | 2017-06-09 | 2017-06-09 | A kind of preparation method of sauced duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107028105A true CN107028105A (en) | 2017-08-11 |
Family
ID=59540813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710429591.8A Pending CN107028105A (en) | 2017-06-09 | 2017-06-09 | A kind of preparation method of sauced duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107028105A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042785A (en) * | 2018-10-30 | 2018-12-21 | 湖南湘典食品有限公司 | A kind of prefabricated automatic frying system of fast food dish |
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
-
2017
- 2017-06-09 CN CN201710429591.8A patent/CN107028105A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511856A (en) * | 2018-10-16 | 2019-03-26 | 武汉轻工大学 | A kind of tinplate sauced duck meat can and its processing method |
| CN109042785A (en) * | 2018-10-30 | 2018-12-21 | 湖南湘典食品有限公司 | A kind of prefabricated automatic frying system of fast food dish |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170811 |