CN107223899A - 一种粤味酱板鸭 - Google Patents
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开的一种粤味酱板鸭,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。具有营养丰富、味道鲜美、且具有广东风味等特点,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,特别是一种粤味酱板鸭。
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营养丰富、味道鲜美、且具有广东风味的酱板鸭。
为实现上述目的,本发明所采取的技术方案是发明一种粤味酱板鸭,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%的粤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%的粤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,即成粤味酱板鸭。
所述腌渍步骤中的腌渍时间为18小时。
所述粤味调料粉是由下列重量份的原料混合而成:
酱油粉2-10 谷氨酸钠8-15 食盐40-60
小茴香粉2-10 咸味香精12-25 姜粉2-6
乙基麦芽酚0.5-1.5 5`-呈味核苷酸二钠1-5。
所述粤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:
酱油粉5 谷氨酸钠12 食盐52
小茴香粉5 咸味香精18 姜粉4
乙基麦芽酚1 5`-呈味核苷酸二钠3。
所述粤味调料粉的制备方法如下:将上述酱油粉、谷氨酸钠、食盐、小茴香粉、姜粉、咸味香精、乙基麦芽酚、5`-呈味核苷酸二钠混合均匀,即为粤味调料粉。
所述粤味调料酱是由下列重量份的原料制备而成:
鲜葱5-15 白砂糖5-12 咸味香精1-5
食盐10-20 黄豆酱12-25 麦芽糊精1-5
鲜姜5-12 精炼植物油30-40。
所述粤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:
鲜葱10 白砂糖8 咸味香精3
食盐15 黄豆酱18 麦芽糊精3
鲜姜8 精炼植物油35。
所述粤味调料酱的制备方法如下:先将鲜葱、鲜姜洗净,凉干水分,再加工成葱花和姜米,然后与食盐、白砂糖、咸味香精、黄豆酱、麦芽糊精、精炼植物油混合均匀,即成粤味调料酱。
本发明的粤味酱板鸭,所用的粤味调料酱含有鲜葱、鲜姜、食盐、白砂糖、咸味香精、黄豆酱、麦芽糊精、精炼植物油,用于腌渍原料,可以使原料鲜香、脆嫩、爽滑;所用的粤味调料粉含有酱油粉、谷氨酸钠、食盐、小茴香粉、姜粉、咸味香精、乙基麦芽酚、5`-呈味核苷酸二钠,含有鲜香成份,在制作菜淆时添加,使得所制作的菜淆味道鲜美、且带有广东菜的鲜、香、脆、嫩、滑风味;加之鸭肉本身营养丰富,因而,所加工的粤味酱板鸭,其味道鲜美、营养丰富、且具有广东风味。
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。
本实施例的粤味酱板鸭,其加工过程如下:
㈠、辅料制备:
⑴、粤味调料粉制备:
按重量份分别取酱油粉5份、谷氨酸钠12份、食盐52份、小茴香粉5份、咸味香精18份、姜粉4份、乙基麦芽酚1份、5`-呈味核苷酸二钠3份,将上述酱油粉、谷氨酸钠、食盐、小茴香粉、姜粉、咸味香精、乙基麦芽酚、5`-呈味核苷酸二钠混合均匀,即为粤味调料粉。
⑵、粤味调料酱制备:
按重量份分别取鲜葱10份、白砂糖8份、咸味香精3份、食盐15份、黄豆酱18份、麦芽糊精3份、鲜姜8份、精炼植物油35份,先将鲜葱、鲜姜洗净,凉干水分,再加工成葱花和姜米,然后与食盐、白砂糖、咸味香精、黄豆酱、麦芽糊精、精炼植物油混合均匀,即成粤味调料酱。
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%的粤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%的粤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,即成粤味酱板鸭。
⑹、包装:将粤味酱板鸭放入包装袋内,然后真空包装,得真空包装粤味酱板鸭,备用;
⑺、灭菌:将真空包装粤味酱板鸭运用辐照杀菌技术,进行常温瞬时杀菌,即得真空包装粤味酱板鸭成品。
本发明的粤味酱板鸭,开袋即食,既可作为菜淆,也可作为休闲食品。
Claims (6)
1.一种粤味酱板鸭,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%的粤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%的粤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,即成粤味酱板鸭。
2.根据权利要求1所述的粤味酱板鸭,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所述的粤味酱板鸭,其特征在于,所述的粤味调料粉是由下列重量份的原料混合而成:
酱油粉2-10 谷氨酸钠8-15 食盐40-60
小茴香粉2-10 咸味香精12-25 姜粉2-6
乙基麦芽酚0.5-1.5 5`-呈味核苷酸二钠1-5。
4.根据权利要求3所述的粤味酱板鸭,其特征在于,所述的粤味调料粉是由下列重量份的原料混合而成:
酱油粉5 谷氨酸钠12 食盐52
小茴香粉5 咸味香精18 姜粉4
乙基麦芽酚1 5`-呈味核苷酸二钠3。
5.根据权利要求1所述的粤味酱板鸭,其特征在于,所述粤味调料酱是由下列重量份的原料制备而成:
鲜葱5-15 白砂糖5-12 咸味香精1-5
食盐10-20 黄豆酱12-25 麦芽糊精1-5
鲜姜5-12 精炼植物油30-40。
6.根据权利要求5所述的粤味酱板鸭,其特征在于,所述粤味调料酱是由下列重量份的原料制备而成:
鲜葱10 白砂糖8 咸味香精3
食盐15 黄豆酱18 麦芽糊精3
鲜姜8 精炼植物油35。
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