CN107183561A - A kind of manufacture craft of sauced duck meat - Google Patents
A kind of manufacture craft of sauced duck meat Download PDFInfo
- Publication number
- CN107183561A CN107183561A CN201710400881.XA CN201710400881A CN107183561A CN 107183561 A CN107183561 A CN 107183561A CN 201710400881 A CN201710400881 A CN 201710400881A CN 107183561 A CN107183561 A CN 107183561A
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- China
- Prior art keywords
- parts
- duck
- dry
- shade
- fried
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of manufacture craft of sauced duck meat, including the selecting, dry in the shade of duck, fried, thick gravy preparation, stew in soy sauce, the step such as dry, sterilize and be vacuum-packed again.Using the technique of the present invention, the fishy smell of duck can be removed well, but remain the fragrance of duck in itself, have the genuine sense of duck, mouthfeel is very good, and health and safety, health.
Description
Technical field
The present invention relates to foods processing technique, more particularly to a kind of manufacture craft of sauced duck meat, ripe duck product is particularly belonged to
Field.
Background technology
Sauced duck meat, belongs to the most typical representative of prepared food series in duck product.Prior art, the making of sauced duck meat is typically passed through
Defrosting, cleaning is crossed to arrange, pickle, burning the processes such as halogen, pack of weighing, sterilization packaging sealing, otherwise its mouthfeel is that fishy smell is overweight, sauce
Halogen fragrance is excessively light, or being that dense material taste has covered fishy smell, the fragrance of duck in itself is all gone.This sauce halogen with sauced duck meat
Expect and pickle opportunity, there is very close contact the time.
The content of the invention
The deficiency existed for above-mentioned prior art, it is an object of the invention to provide a kind of manufacture craft of sauced duck meat,
The fragrance of duck in itself is remained while tool sauce pot-stewed fowl.
To achieve the above object, the technical solution adopted by the present invention is：A kind of manufacture craft of sauced duck meat, including following step
Suddenly：
（1）Duck selects：From the main drake using paddy as food of 140-150 days, 2-3 jins/；
（2）Dry in the shade：The duck of select now kills, and then washes watery blood off with well water, and dry in the shade 3-5h；
（3）It is fried：After Crude Dapeseed Oil is boiled, being put into the whole duck dried in the shade, fried process needs to stir duck, so that oily
Fried uniform, deep-fat frying time is 1-1.5h；
（4）Thick gravy is prepared：First stew into bone soup with fresh bone, then toward being put into spice and purple perilla powder in bone soup, fry wheat
Bud, lemon grass (Cymbopogon citratus) and salt, it is boiled, boil 20-30min；
（5）Stew in soy sauce：Duck after will be fried is delivered into thick gravy, and big fire boils 40-50min, then boils in a covered pot over a slow fire 20-30min processed；
（6）Dry, sterilize and be vacuum-packed again：Duck after stew in soy sauce, then dry in the shade to surface no liquid thick gravy, then kill
Bacterium, vacuum packaging, so as to be made.
Preferably, the consumption of each raw material of above-mentioned thick gravy, in parts by weight：40-60 parts of bone soup, 2-3 parts of spice, purple
3-5 parts of powder of Soviet Union, 8-10 parts of coloured malt, 3-5 parts of lemon grass (Cymbopogon citratus), 3-5 parts of salt.
Preferably, above-mentioned spice is made up of the raw material of following parts by weight：3-5 parts of ginger, 0.5-1 parts of cassia bark, anise
0.5-0.8 parts, 0.5-1.5 parts, 0.2-0.5 parts tsaokos of Chinese prickly ash.
Compared with prior art, the beneficial effect that possesses of the present invention is：Using the technique of the present invention, it can remove well
The fishy smell of duck, but the fragrance of duck in itself is remained, the genuine sense for having duck, mouthfeel is very good, and health and safety,
Health.
Embodiment
In conjunction with specific embodiment, next the present invention is described in further detail.Obviously, it is impossible to therefore limit the present invention
System is among described scope of embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making wound
The every other embodiment that the property made is obtained on the premise of working, all should belong to protection scope of the present invention.In following embodiments
The experimental method of unreceipted actual conditions, conventionally and condition, or is selected according to catalogue.
Embodiment one
The manufacture craft of sauced duck meat, comprises the following steps：
（1）Duck selects：From the main drake using paddy as food of 140-150 days, 2-3 jins/；
（2）Dry in the shade：The duck of select now kills, and then washes watery blood off with well water, and dry in the shade 3h；
（3）It is fried：After Crude Dapeseed Oil is boiled, being put into the whole duck dried in the shade, fried process needs to stir duck, so that oily
Fried uniform, deep-fat frying time is 1.5h；
（4）Thick gravy is prepared：First stew into bone soup with fresh bone, then toward being put into spice and purple perilla powder in bone soup, fry wheat
Bud, lemon grass (Cymbopogon citratus) and salt, it is boiled, 30min, wherein each raw material of thick gravy consumption are boiled, in parts by weight：60 parts of bone soup, perfume
Pungent 3 parts of material, 3 parts of purple perilla powder, 8 parts of coloured malt, 3 parts of lemon grass (Cymbopogon citratus), 3 parts of salt；Above-mentioned spice by following parts by weight raw material group
Into：5 parts of ginger, 1 part of cassia bark, anistree 0.5 part, 0.5 part, 0.2 part tsaoko of Chinese prickly ash；
（5）Stew in soy sauce：Duck after will be fried is delivered into thick gravy, and big fire boils 50min, then boils in a covered pot over a slow fire 20min processed；
（6）Dry, sterilize and be vacuum-packed again：Duck after stew in soy sauce, then dry in the shade to surface no liquid thick gravy, then kill
Bacterium, vacuum packaging, so as to be made.
Embodiment two
The manufacture craft of sauced duck meat, comprises the following steps：
（1）Duck selects：From the main drake using paddy as food of 140-150 days, 2-3 jins/；
（2）Dry in the shade：The duck of select now kills, and then washes watery blood off with well water, and dry in the shade 5h；
（3）It is fried：After Crude Dapeseed Oil is boiled, being put into the whole duck dried in the shade, fried process needs to stir duck, so that oily
Fried uniform, deep-fat frying time is 1h；
（4）Thick gravy is prepared：First stew into bone soup with fresh bone, then toward being put into spice and purple perilla powder in bone soup, fry wheat
Bud, lemon grass (Cymbopogon citratus) and salt, it is boiled, 20min, wherein each raw material of thick gravy consumption are boiled, in parts by weight：40 parts of bone soup, perfume
Pungent 3 parts of material, 5 parts of purple perilla powder, 10 parts of coloured malt, 5 parts of lemon grass (Cymbopogon citratus), 5 parts of salt；Above-mentioned spice by following parts by weight raw material group
Into：3 parts of ginger, 1 part of cassia bark, anistree 0.8 part, 1.5 parts, 0.5 part tsaoko of Chinese prickly ash；
（5）Stew in soy sauce：Duck after will be fried is delivered into thick gravy, and big fire boils 40min, then boils in a covered pot over a slow fire 30min processed；
（6）Dry, sterilize and be vacuum-packed again：Duck after stew in soy sauce, then dry in the shade to surface no liquid thick gravy, then kill
Bacterium, vacuum packaging, so as to be made.
Claims (3)
1. a kind of manufacture craft of sauced duck meat, comprises the following steps：
（1）Duck selects：From the main drake using paddy as food of 140-150 days, 2-3 jins/；
（2）Dry in the shade：The duck of select now kills, and then washes watery blood off with well water, and dry in the shade 3-5h；
（3）It is fried：After Crude Dapeseed Oil is boiled, being put into the whole duck dried in the shade, fried process needs to stir duck, so that oily
Fried uniform, deep-fat frying time is 1-1.5h；
（4）Thick gravy is prepared：First stew into bone soup with fresh bone, then toward being put into spice and purple perilla powder in bone soup, fry wheat
Bud, lemon grass (Cymbopogon citratus) and salt, it is boiled, boil 20-30min；
（5）Stew in soy sauce：Duck after will be fried is delivered into thick gravy, and big fire boils 40-50min, then boils in a covered pot over a slow fire 20-30min processed；
（6）Dry, sterilize and be vacuum-packed again：Duck after stew in soy sauce, then dry in the shade to surface no liquid thick gravy, then kill
Bacterium, vacuum packaging, so as to be made.
2. the manufacture craft of sauced duck meat according to claim 1, it is characterised in that the consumption of above-mentioned each raw material of thick gravy, with
Parts by weight meter：40-60 parts of bone soup, 2-3 parts of spice, 3-5 parts of purple perilla powder, 8-10 parts of coloured malt, 3-5 parts of lemon grass (Cymbopogon citratus), salt
3-5 parts.
3. the manufacture craft of sauced duck meat according to claim 1, it is characterised in that above-mentioned spice is by following parts by weight
Raw material is constituted：3-5 parts of ginger, 0.5-1 parts of cassia bark, 0.5-0.8 parts of anise, 0.5-1.5 parts, 0.2-0.5 parts tsaokos of Chinese prickly ash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710400881.XA CN107183561A (en) | 2017-05-31 | 2017-05-31 | A kind of manufacture craft of sauced duck meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710400881.XA CN107183561A (en) | 2017-05-31 | 2017-05-31 | A kind of manufacture craft of sauced duck meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183561A true CN107183561A (en) | 2017-09-22 |
Family
ID=59876932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710400881.XA Pending CN107183561A (en) | 2017-05-31 | 2017-05-31 | A kind of manufacture craft of sauced duck meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183561A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308545A (en) * | 2018-02-01 | 2018-07-24 | 安徽德隆禽业有限公司 | A kind of production method of rose scent Cold spiced duck |
| CN112205588A (en) * | 2020-10-24 | 2021-01-12 | 武汉精武人家食品工业园有限公司 | Preparation process of sauced duck product and sauced duck product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
-
2017
- 2017-05-31 CN CN201710400881.XA patent/CN107183561A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308545A (en) * | 2018-02-01 | 2018-07-24 | 安徽德隆禽业有限公司 | A kind of production method of rose scent Cold spiced duck |
| CN112205588A (en) * | 2020-10-24 | 2021-01-12 | 武汉精武人家食品工业园有限公司 | Preparation process of sauced duck product and sauced duck product |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |
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| RJ01 | Rejection of invention patent application after publication |