CN107223898A - 一种川味酱板鸭 - Google Patents
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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
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：
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| 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 |
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