CN107223898A - 一种川味酱板鸭 - Google Patents

一种川味酱板鸭 Download PDF

Info

Publication number
CN107223898A
CN107223898A CN201710626531.5A CN201710626531A CN107223898A CN 107223898 A CN107223898 A CN 107223898A CN 201710626531 A CN201710626531 A CN 201710626531A CN 107223898 A CN107223898 A CN 107223898A
Authority
CN
China
Prior art keywords
duck
river
pickled
spicy salted
raw material
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
Application number
CN201710626531.5A
Other languages
English (en)
Inventor
谢富生
唐艳华
谢群亚
谢群洲
张巧文
彭美蓉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QIDONG JIXIANG FOOD Co Ltd
Original Assignee
QIDONG JIXIANG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QIDONG JIXIANG FOOD Co Ltd filed Critical QIDONG JIXIANG FOOD Co Ltd
Priority to CN201710626531.5A priority Critical patent/CN107223898A/zh
Publication of CN107223898A publication Critical patent/CN107223898A/zh
Pending legal-status Critical Current

Links

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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Landscapes

  • 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)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

本发明公开的一种川味酱板鸭，涉及休闲食品加工技术领域，其制备过程如下：⑴、原料初处理；⑵、初腌渍；⑶、氽水；⑷、复腌渍；⑸、烤制；⑹、包装、⑺、灭菌。具有味道鲜美、营养丰富、且具有川味风格等特点，开袋即食，既可作为菜淆，也可作为休闲食品。

Description

一种川味酱板鸭
技术领域
本发明涉及休闲食品加工技术领域，特别是一种川味酱板鸭。
技术背景
酱板鸭成品色泽深红，皮肉酥香，酱香浓郁，滋味悠长，具有活血、顺气、健脾、养胃、美容之功效，是近期风靡大江南北的一种风味美食，是一道佐酒佳肴、送礼佳品。产品香、辣、甘、麻、咸、酥、绵适中，具有醇香可口，色香俱全，低脂不腻，回味无穷，食用方便的特点。酱板鸭有较多品牌，主要有：湘春酱板鸭、常德金丹酱板鸭、王饺儿酱板鸭、童胖子酱板鸭等。其制作工艺大都是：杀鸭退毛、去内脏，擦盐，复腌，定形，熏烘。
中国专利(专利申请号为：201510430019.4)公开的“一种酱板鸭的加工方法”，其方法包含以复合调味料和炸酱为腌制料对原料滚揉腌制、冷风干燥、烘烤、金属异物检测等步骤，其目的是为了提供一种能够适用工业化生产，且生产的板鸭具有酱香味的酱板鸭的加工方法。
另一中国专利(专利申请号为：201210159927.0)公开的“一种酱板鸭及其制法”，采用净膛鸭、丁香、辣椒、八角、桂皮、白扣、香叶、生姜、花椒、盐、白糖、味精、酸奈、料酒、草果、水、着色液，经过选料、宰杀、浸泡着色、撑板整形、烤制、冷却下板、卤汤卤制、杀菌包装等八道工序制成。
技术内容
本发明的目的在于提供一种味道鲜美、营养丰富、且具有川味风格的酱板鸭。
为实现上述目的，本发明所采取的技术方案是发明一种川味酱板鸭，其制备过程如下：
⑴、原料初处理：将麻鸭宰后放尽血水，褪毛，去除内脏、鸭爪和翅尖，成为初处理鸭，备用；
⑵、初腌渍：将初处理鸭重量15-25％的川味调料酱涂抹在初处理鸭的内外两面，然后放置12-24小时，成为腌渍鸭，备用；
⑶、氽水：将腌渍鸭放入沸水中，氽煮4-6分钟，成为过水腌渍鸭，备用；
⑷、复腌渍：将过水腌渍鸭重量10-20％的川味调料粉涂抹在初处理鸭的内外两面，然后放置8-15小时，成为复腌渍鸭，备用；
⑸、烤制：将复腌渍鸭压平，然后置于烤箱中，烤至两面呈金黄色，即成川味酱板鸭。
所述腌渍步骤中的腌渍时间为18小时。
所述川味调料粉是由下列重量份的原料混合而成：
所述川味调料粉的优化技术方案是由下列重量份的原料混合而成：
所述川味调料粉的制备方法如下：将上述酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠混合均匀，即为川味调料粉。
所述川味调料酱是由下列重量份的原料制备而成：
所述川味调料酱的优化技术方案是由下列重量份的原料制备而成：
所述川味调料酱的制备方法如下：先将鲜葱、辣椒片和鲜姜洗净，凉干水分，再加工成葱花、辣椒米和姜米，然后与牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精、精炼植物油混合均匀，即成川味调料酱。
本发明的川味酱板鸭，所用的川味调料酱含有鲜葱、辣椒片、鲜姜、牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精和精炼植物油，用于腌渍原料，可以使原料鲜嫩爽滑，麻辣入味；川味调料粉含有酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠，既含有鲜香成份，又含有麻辣成份，在制作菜淆时添加，使得所制作的菜淆味道鲜美、且带有四川麻辣风味；加之鸭肉本身营养丰富，因而，所加工的川味酱板鸭，其味道鲜美、营养丰富、且具有川味风格。
具体实施方式
以下结合实施例，对本发明作进一步的说明。下面的说明是以例举的方式，但本发明的保护范围并不局限于此。
本实施例的川味酱板鸭，其加工过程如下：
㈠、辅料制备：
⑴、川味调料粉制备：
按重量份分别取酱油粉7.6份、谷氨酸钠13份、食盐60份、花椒粉0.3份、麦芽糊精1份、八角粉0.3份、白砂糖5份、咸味香精0.5份、麻椒粉0.3份、辣椒粉10份、5`-呈味核苷酸二钠2份，将上述酱油粉、谷氨酸钠、食盐、花椒粉、麦芽糊精、八角粉、白砂糖、咸味香精、麻椒粉、辣椒粉和5`-呈味核苷酸二钠混合均匀，即为川味调料粉。
⑵、川味调料酱制备：
按重量份分别取鲜葱5份、辣椒片10份、牛肉调味粉8份、食盐18份、黄豆酱8份、麦芽糊精46份、鲜姜3份、花椒粉1份、辣椒油树脂0.3份、咸味香精2.7份、精炼植物油40份，先将鲜葱、辣椒片和鲜姜洗净，凉干水分，再加工成葱花、辣椒米和姜米，然后与牛肉调味粉、食盐、黄豆酱、麦芽糊精、花椒粉、辣椒油树脂、咸味香精、精炼植物油混合均匀，即成川味调料酱。
㈡、具体加工过程：
⑴、原料初处理：将麻鸭宰后放尽血水，褪毛，去除内脏、鸭爪和翅尖，成为初处理鸭，备用；
⑵、初腌渍：将初处理鸭重量20％的川味调料酱涂抹在初处理鸭的内外两面，然后放置18小时，成为腌渍鸭，备用；
⑶、氽水：将腌渍鸭放入沸水中，氽煮5分钟，成为过水腌渍鸭，备用；
⑷、复腌渍：将过水腌渍鸭重量15％的川味调料粉涂抹在初处理鸭的内外两面，然后放置12小时，成为复腌渍鸭，备用；
⑸、烤制：将复腌渍鸭压平，然后置于烤箱中，烤至两面呈金黄色，即成川味酱板鸭。
⑹、包装：将川味酱板鸭放入包装袋内，然后真空包装，得真空包装川味酱板鸭，备用；
⑺、灭菌：将真空包装川味酱板鸭运用辐照杀菌技术，进行常温瞬时杀菌，即得真空包装川味酱板鸭成品。
本发明的川味酱板鸭，开袋即食，既可作为菜淆，也可作为休闲食品。

Claims (6)

1.一种川味酱板鸭，其特征在于，制备过程如下：
⑴、原料初处理：将麻鸭宰后放尽血水，褪毛，去除内脏、鸭爪和翅尖，成为初处理鸭，备用；
⑵、初腌渍：将初处理鸭重量15-25％的川味调料酱涂抹在初处理鸭的内外两面，然后放置12-24小时，成为腌渍鸭，备用；
⑶、氽水：将腌渍鸭放入沸水中，氽煮4-6分钟，成为过水腌渍鸭，备用；
⑷、复腌渍：将过水腌渍鸭重量10-20％的川味调料粉涂抹在初处理鸭的内外两面，然后放置8-15小时，成为复腌渍鸭，备用；
⑸、烤制：将复腌渍鸭压平，然后置于烤箱中，烤至两面呈金黄色，即成川味酱板鸭。
2.根据权利要求1所述的川味酱板鸭，其特征在于，所述腌渍步骤中的腌渍时间为18小时。
3.根据权利要求1所述的川味酱板鸭，其特征在于，所述川味调料粉是由下列重量份的原料混合而成：
4.根据权利要求3所述的川味酱板鸭，其特征在于，所述川味调料粉是由下列重量份的原料混合而成：
5.根据权利要求1所述的川味酱板鸭，其特征在于，所述川味调料酱是由下列重量份的原料制备而成：
6.根据权利要求5所述的川味酱板鸭，其特征在于，所述川味调料酱是由下列重量份的原料制备而成：
CN201710626531.5A 2017-07-28 2017-07-28 一种川味酱板鸭 Pending CN107223898A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710626531.5A CN107223898A (zh) 2017-07-28 2017-07-28 一种川味酱板鸭

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710626531.5A CN107223898A (zh) 2017-07-28 2017-07-28 一种川味酱板鸭

Publications (1)

Publication Number Publication Date
CN107223898A true CN107223898A (zh) 2017-10-03

Family

ID=59957773

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710626531.5A Pending CN107223898A (zh) 2017-07-28 2017-07-28 一种川味酱板鸭

Country Status (1)

Country Link
CN (1) CN107223898A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974052A (zh) * 2021-11-01 2022-01-28 宜宾郭满堂生态食品有限公司 一种护色剂及其在板鸭上的应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099178A (zh) * 2013-01-10 2013-05-15 增城华栋调味品有限公司 一种麻辣风味调味粉及其制备方法和应用
CN104783144A (zh) * 2015-04-29 2015-07-22 青岛拓联信息技术有限公司 一种油泼香辣酱
CN105105188A (zh) * 2015-08-31 2015-12-02 张滨 脆皮鸭的制备工艺及脆皮鸭
CN105639481A (zh) * 2016-01-29 2016-06-08 安徽先知缘食品有限公司 一种酱鸭的制作方法
KR20160071259A (ko) * 2014-12-11 2016-06-21 (주)세영푸드 아로니아 오리훈제 및 그 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099178A (zh) * 2013-01-10 2013-05-15 增城华栋调味品有限公司 一种麻辣风味调味粉及其制备方法和应用
KR20160071259A (ko) * 2014-12-11 2016-06-21 (주)세영푸드 아로니아 오리훈제 및 그 제조방법
CN104783144A (zh) * 2015-04-29 2015-07-22 青岛拓联信息技术有限公司 一种油泼香辣酱
CN105105188A (zh) * 2015-08-31 2015-12-02 张滨 脆皮鸭的制备工艺及脆皮鸭
CN105639481A (zh) * 2016-01-29 2016-06-08 安徽先知缘食品有限公司 一种酱鸭的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113974052A (zh) * 2021-11-01 2022-01-28 宜宾郭满堂生态食品有限公司 一种护色剂及其在板鸭上的应用

Similar Documents

Publication Publication Date Title
KR101921026B1 (ko) 닭고기를 포함하는 패티 및 이의 제조방법
CN107094905A (zh) 豆腐干的制备方法
CN102845733B (zh) 风味肉皮酱及其生产方法
KR101742395B1 (ko) 해장국의 조리방법
CN107223899A (zh) 一种粤味酱板鸭
KR101578795B1 (ko) 즉석 건조 전복 해산물 죽의 제조방법
CN106261868A (zh) 一种黄金鸡及其制作方法
CN105249294A (zh) 花椒味烤鱼及其加工工艺
KR101748529B1 (ko) 삼계탕의 조리방법
CN107319373A (zh) 一种湘味酱板鸭
CN107183608A (zh) 一种湘味即食黄花菜
CN106490488A (zh) 一种茉莉茶香牛肉粒及其制备方法
KR20210048966A (ko) 조림닭 조리방법
KR20190134553A (ko) 제주 돼지고기국수 제조방법
KR101973280B1 (ko) 버섯이 함유된 카레의 제조방법 및 상기 제조방법으로 제조된 카레
CN107223898A (zh) 一种川味酱板鸭
CN104824699A (zh) 一种保健美容的即食香辣兔肉及其加工工艺
CN107223922A (zh) 一种川味即食黄花菜
CN107373593A (zh) 一种川味调料包
KR100210056B1 (ko) 콩나물국용 복합양념류 및 그의 제조 방법
CN111903923A (zh) 一种细嫩可口的手撕鸡的制作方法
CN111616324A (zh) 一种小龙虾的加工方法及其应用
CN107232516A (zh) 一种川味烧鹅
CN104905287A (zh) 一种能清热解毒即食香辣兔肉及其加工工艺
KR100725015B1 (ko) 새우육수를 함유한 배추김치 제조방법

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
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20171003