CN107307318A - Oil-roasted smoked crispy stewed duck and preparation method thereof - Google Patents
Oil-roasted smoked crispy stewed duck and preparation method thereof Download PDFInfo
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- CN107307318A CN107307318A CN201710682819.4A CN201710682819A CN107307318A CN 107307318 A CN107307318 A CN 107307318A CN 201710682819 A CN201710682819 A CN 201710682819A CN 107307318 A CN107307318 A CN 107307318A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000003921 oil Substances 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 239000002023 wood Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000003610 charcoal Substances 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 5
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 4
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 4
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000000341 volatile oil Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 239000000779 smoke Substances 0.000 claims description 47
- 239000007788 liquid Substances 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 15
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 235000019504 cigarettes Nutrition 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000000197 pyrolysis Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 235000018185 Betula X alpestris Nutrition 0.000 claims description 4
- 235000018212 Betula X uliginosa Nutrition 0.000 claims description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 4
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 4
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000571 coke Substances 0.000 claims description 4
- 238000009833 condensation Methods 0.000 claims description 4
- 230000005494 condensation Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000003546 flue gas Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- 241000283690 Bos taurus Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 16
- 239000004519 grease Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 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 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 13
- 150000002989 phenols Chemical class 0.000 description 10
- 235000013622 meat product Nutrition 0.000 description 9
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 3
- 210000000780 bap Anatomy 0.000 description 3
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- CHWNEIVBYREQRF-UHFFFAOYSA-N 4-Ethyl-2-methoxyphenol Chemical group CCC1=CC=C(O)C(OC)=C1 CHWNEIVBYREQRF-UHFFFAOYSA-N 0.000 description 2
- BJIOGJUNALELMI-ONEGZZNKSA-N Isoeugenol Natural products COC1=CC(\C=C\C)=CC=C1O BJIOGJUNALELMI-ONEGZZNKSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- BJIOGJUNALELMI-ARJAWSKDSA-N cis-isoeugenol Chemical compound COC1=CC(\C=C/C)=CC=C1O BJIOGJUNALELMI-ARJAWSKDSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- -1 through sorting Substances 0.000 description 2
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 2
- 150000000343 2,5-xylenols Chemical class 0.000 description 1
- 150000000345 2,6-xylenols Chemical class 0.000 description 1
- HXDOZKJGKXYMEW-UHFFFAOYSA-N 4-ethylphenol Chemical class CCC1=CC=C(O)C=C1 HXDOZKJGKXYMEW-UHFFFAOYSA-N 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- IWDCLRJOBJJRNH-UHFFFAOYSA-N p-cresol Chemical compound CC1=CC=C(O)C=C1 IWDCLRJOBJJRNH-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- KLIDCXVFHGNTTM-UHFFFAOYSA-N syringol Natural products COC1=CC=CC(OC)=C1O KLIDCXVFHGNTTM-UHFFFAOYSA-N 0.000 description 1
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an oil-roasted smoked crispy stewed duck and a preparation method thereof, wherein the oil-roasted crispy stewed duck is prepared from the following raw materials in parts by weight: the wine comprises wood raw materials, charcoal powder, diethyl ether, whole duck, more than 50-degree koji, pepper powder, pea powder, cassia bark, longan pulp, yellow wine, refined salt, rock candy, pigskin, jasmine essential oil, chilli powder, pepper, soybean oil and a proper amount of water. The whole duck is cleaned and then is subjected to oil baking, more than 80% of grease is baked in an electric oven, the fat layer oil of fat duck is too heavy to be beneficial to taste, then the fat duck is placed into pre-prepared marinating soup to be marinated, seasonings in the marinating soup are not much, the pigskin is mainly added, the pigskin is boiled into a colloidal state under high pressure, the viscosity of the marinating soup is stronger, and the marinating soup attached to the surface of the marinated duck is partially adhered to the surface of the duck skin due to high colloid content and is absorbed by the duck skin in the final baking process, so that the taste of the duck skin is improved.
Description
Technical field
The invention belongs to the technology field of smoked foods, and in particular to after to the roasting oil of one kind smoke crackling Cold spiced duck and
Its preparation method.
Background technology
Sootiness meat products refers to using livestock meat as raw material, through sorting, finishing, seasoning, pickles (or not pickling), shaping, warp
Cross a class prepared food of the instant bagged of the techniques such as thermal ripening, cooling, packaging making.Sootiness meat products wide-scale distribution is in generation
Boundary various regions, it obtains liking for people with sootiness special flavor, critical role is occupied in traditional meat.Sootiness meat products color
Damp attractive in appearance, local flavor is tempting, and its smoking process has effect that is antibacterial, extending the shelf life, is the main side of traditional meat processing
Formula, there is wide market all over the world.With the development of technique of refrigeration, sootiness is inessential as the means of hoard, and it is more
Important effect is the color and luster for improving meat and the local flavor for improving meat.With the development of modern processing technique, the sootiness side of meat products
Formula is also more and more diversified, and the appearance of smoke solution changes traditional sootiness mode.Smoke solution is easy to use, and product color is steady
Fixed, harmful substance contents are low, are conducive to industrialized production, more and more received at present by business and consumer.Due to
A part of flavor substance can be lost in smoke solution production process, compared with the smoked method of traditional wood, gained is produced under two kinds of processing modes
Product local flavor still has certain difference.
Smoked flavor is one of important quality of sootiness meat products, and smoked flavor and color and luster directly decide the matter of product
Amount.Research shows that phenols spices is most of all to have sootiness fragrance, wherein representational sootiness volatile flavor substance has cloves
Phenol, isoeugenol, paracresol, guaiacol, 4-ethyl guaiacol etc..Aldehydes matter be sootiness meat products typical local flavor into
Point, it is to contribute bacon local flavor maximum aroma compound [9].Wherein phenol, 4- ethyl -phenols, guaiacol, 4- ethyls are cured
The wooden phenol of wound, 2,5- xylenols, 2,6- xylenols, 2,6- syringol, 2- methoxyl group -4- methylphenols, 2-
Methoxyl-4-vinyl phenol, eugenol, isoeugenol etc. are all the character flavor compounds of sootiness.
Due to the phenolic compound that the sootiness fragrance of sootiness meat products is produced in smoking process, smoke solution is used
The mode that the mode of spraying is directly smoked instead of tradition, maximum shortcoming is the phenols of volatilization class when smoke solution is prepared
Compound can be vapored away, and cause sootiness fragrance low, have impact on the mouthfeel of liquid bacon matter product, the present invention according to this defect, for
The liquid Fumeol for being prepared for high content aromatic compound of property, is provided simultaneously with good fungistatic effect, is particularly suitable for use in sausage, cured
Meat, meat can are used cooperatively.
The content of the invention
The present invention improves liquid cigarette according to the not enough shortcoming of existing liquid bacon matter product fragrance there is provided a kind of targetedly method
The content of Fumeol phenolic compound, improves the sootiness fragrance of sootiness meat products, is realized particular by following method：
Smoke crackling Cold spiced duck after the roasting oil of one kind, is made up of the raw material of following parts by weight：Wood material 80 ~ 150, charcoal powder 1 ~ 3,
Ether 5 ~ 10, full duck 80 ~ 120, more than 50 ° bent wines 10 ~ 20, pepper powder 1 ~ 4, peameal 3 ~ 9, cassia bark 5 ~ 10, arillus longan 10 ~
20th, yellow rice wine 6 ~ 12, refined salt 20 ~ 35, rock sugar 4 ~ 8, pigskin 10 ~ 20, jasmine essential oil 0.5 ~ 1.5, chilli powder 5 ~ 9, Chinese prickly ash 6 ~ 12,
Soybean oil 0.5 ~ 1.0 and appropriate water；
The wood material is made up of the raw material of following parts by weight：Walnut shell 20 ~ 30, dry orange peel 5 ~ 15, birch 4 ~ 8, Chinese hawthorn seed
10 ~ 18, grape branch 3 ~ 7.
Smoke pickles the preparation method of Cold spiced duck, including following steps after a kind of roasting oil,
（1）By wood material dryness in the sun, 2 ~ 4cm square is crushed to, is then placed in retort and is heated to 200 ~ 320 DEG C of destructive distillation
Cigarette is produced, flue gas is collected by multi-layer helical condenser, the thick liquid of sootiness is collected after condensation, stood to Coarse liquid separation, wooden dipper removes upper strata oil
Shape thing and separatory filtration process break off the base coke charge oil, and the charcoal powder for adding total amount 5 ~ 10% stirs 10 ~ 20min, 50 ~ 70h of standing adsorption compared with
For pure smoke solution；
（2）From ether as extractant, divide 3 ~ 5 times and extract respectively（1）The smoke solution, each ether addition is smoke solution
30 ~ 40%, merge all extract solutions after point liquid, reclaim ether by being evaporated in vacuo and reuse, obtain concentrated extracting solution -5 ~ 0
DEG C save backup；
（3）Pork rind is blended into pureed, adds in the water of 10 ~ 20 times of its parts by weight, pressure cooker and boils 2 ~ 3h to pigskin colloid
Change, pepper powder, peameal, cassia bark, chilli powder, Chinese prickly ash are put into soybean oil, first fry 5 ~ 10min, then mix it is other with
Under the residual components that are not directed to add into the soup stock of colloid pigskin, benefit adds water to material-water ratio 1:10 ~ 15, decoction 30 ~
50min is into halogen soup；
（4）30 ~ 60min of oil is first baked by being put into after the processing totally of full duck in electric oven, is then placed in（3）In the halogen soup, once
Property boil rear 60 ~ 100min of boiling with soft fire, finally stand 20 ~ 30h of stew in soy sauce, after the completion of pull duck out；
（5）Will（4）The full duck hangs up, will（2）The smoke solution of gained in the form of spraying even application on sausage surface,
Squirt and 60 ~ 80 DEG C of bakings are carried out behind surface 70 ~ 80%, repeat to spray after smoke solution is dried and absorbed, spray 2 ~ 3 times altogether.
Liquid fumigation is that by the way of smoke solution spraying, smoke solution is sprayed to the surface of meat, sprays 2 ~ 3 times, then
It is dried, temperature 50 C is dried, is vacuum-packed after obtained product cooling, last pasteurize, product is placed in refrigerating chamber i.e.
Can.
The method for much preparing smoke solution now is problematic in that, although the relatively conventional wood of mode of sootiness extract solution spraying
The mode of the matter production direct sootiness of cigarette can reduce carcinogen 3, the content of 4- BaPs, but prepare the method for smoke solution according to
It is so coarse, still remain a certain amount of 3,4- BaPs；If also be exactly invention smoke solution by multiple distillation, absorption
Technique is obtained, although can reduce harmful substance, but the big heavy discount of sootiness fragrance, is because causing more in process of production
The loss of phenols volatile materials composition.
Directly make usage with respect to sootiness, liquid fumigation is stablized relatively, and the position and effect for spraying are more preferable, the required time
Smoke solution that is few, being extracted by distillation, suction-operated, after tested, is substantially free of BaP, more healthy, with being adapted to
Produce sootiness meat product.
The method for preparing smoke meat of the present invention is mainly used in the method for large-scale production, thus it is easy and effective, and
And with excellent flavor characteristic, the invention first step passes through wood material before this（Walnut shell, dry orange peel, birch, Chinese hawthorn seed etc.）Steam
Generation cigarette is evaporated, then cigarette is condensed, rough smoke solution is produced, while more smoke can be produced after these material destructive distillation
Phenolic compound.Wood material is specifically crushed to 2 ~ 4cm square, is then placed in retort and heats, produced after heating
Flue gas is collected by multi-layer helical condenser, and the thick liquid of sootiness is collected after condensation, and rough liquid separation after standing 10 ~ 15 days, wooden dipper is gone
Layer grease（Or sucked using oilpaper）And separatory filtration process break off the base coke charge oil, obtain rough smoke solution（Also it is pyrolkigneous liquid）, its
In 80 ~ 90% be moisture, the charcoal powder for then adding 5 ~ 10% stirs 10 ~ 20min and adsorbs 50 ~ 70h, and residual is fallen in mainly absorption
Tar ingredients, then obstructed by filter paper or gauze, suction filtration obtains clear liquid, the step in mainly remove the tar of residual,
Tar tool slight humic properties again, while the stink of incidental stimulus, have extreme influence to the smoke of smoke solution, tar for
Human body is also unsound class material.
It, by extracting the smoke aldehydes matter in rough smoke solution, is also to concentrate smoke solution whereby to be converted into that second step, which is,
Refined smoke solution, the smoke solution water content obtained here after all is more than 80%, and invention is used as extraction by organic solvent ether
Agent, divides 3 ~ 5 times and extracts the thick liquid of same sootiness respectively, each ether addition is the 30 ~ 40% of pyrolkigneous liquid, divides after liquid and merges all
Ether solvent, ether is reclaimed by being evaporated in vacuo, and ether solvent may be reused after reclaiming, and obtain the higher smoke solution of concentration
Raw material, can so collect concentration sootiness fragrance, while easily preserving, do further food processing and prepare.
Because under condition of different temperatures, the product obtained by wood material destructive distillation is also different, so invention passes through repeatedly not
In the pyrolkigneous liquid of synthermal lower extraction, obtained pyrolkigneous liquid, detect in the pyrolkigneous liquid effect obtained by 200 ~ 320 DEG C of scopes most
It is good, it is adaptable to which that the category of food processing, its pyrolkigneous liquid contains more than 40 kinds of organic compound, mainly there is phenols, acids, ketone
With furans heterocyclic compounds etc., wherein ideally phenolic compound is secondly organic acid, both total amounts, which are accounted for, to be carried at most
Nearly the 80% of organic compound total amount is taken, and phenolic compound is not only the topmost flavor components of sootiness extract solution, its antibacterial effect
Fruit is same very prominent, and simplest phenolic compound carbolic acid is exactly the food bactericide that people commonly use.
Beneficial effects of the present invention：Invention first carries out roasting oil after full duck is handled totally, and first baking falls 80% in electric oven
Grease above, the cortex oil of fertile duck is too heavy, is unfavorable for mouthfeel and is then placed in stew in soy sauce in the halogen soup allocated in advance, halogen soup
Condiment is not spoken more, and mainly adds pigskin, to pigskin pressure cook collagen shape, makes the sticky stronger of halogen soup, by the duck table of stew in soy sauce
The halogen soup of face attachment is partly adhered to duck epidermis face, by duck skin in last cooking process because gum level is high
Absorb, improve duck skin mouthfeel, it is exactly duck skin that the present invention is most delicious, and not only oil quantity is low, and delicious in taste.
Embodiment
Embodiment 1：
Smoke crackling Cold spiced duck after the roasting oil of one kind, by following weight（Kg）Raw material be made：Wood material 110, charcoal powder 2, second
Ether 8, full duck 90, more than 50 ° bent wines 10 ~ 20, pepper powder 2, peameal 6, cassia bark 7, arillus longan 15, yellow rice wine 10, refined salt 28, rock sugar
6th, pigskin 16, jasmine essential oil 0.5, chilli powder 7, Chinese prickly ash 9, soybean oil 0.8 and appropriate water；
The wood material is by following weight（Kg）Raw material be made：Walnut shell 25, dry orange peel 8, birch 7, Chinese hawthorn seed 14, grape
Branch 6.
Smoke pickles the preparation method of Cold spiced duck, including following steps after a kind of roasting oil,
（1）By wood material dryness in the sun, 2cm square is crushed to, is then placed in retort and is heated to 200 ~ 320 DEG C of destructive distillation productions
Cigarette, flue gas is collected by multi-layer helical condenser, and the thick liquid of sootiness is collected after condensation, is stood to Coarse liquid separation, wooden dipper removes upper strata oily
Thing and separatory filtration process break off the base coke charge oil, and charcoal powder the stirring 10min, standing adsorption 70h for adding total amount 6% obtain more pure cigarette
Fumeol；
（2）From ether as extractant, divide 4 times and extract respectively（1）The smoke solution, each ether addition is smoke solution
35%, merge all extract solutions after dividing liquid, ether reuse is reclaimed by being evaporated in vacuo, obtain -3 DEG C of preservations of concentrated extracting solution
It is standby；
（3）Pork rind is blended into pureed, adds and 2h is boiled in the water of 15 times of its parts by weight, pressure cooker to pigskin colloid, will
Pepper powder, peameal, cassia bark, chilli powder, Chinese prickly ash are put into soybean oil, first fry 8min, are then mixed and are not directed to below other
Residual components add into the soup stock of colloid pigskin, benefit add water to material-water ratio 1:10,30min is decocted into halogen soup；
（4）Oil 45min is first baked by being put into after the processing totally of full duck in electric oven, is then placed in（3）In the halogen soup, disposably boil
Boiling with soft fire 80min after boiling, finally stand stew in soy sauce 25h, after the completion of pull duck out；
（5）Will（4）The full duck hangs up, will（2）The smoke solution of gained in the form of spraying even application on sausage surface,
Squirt and 70 DEG C of bakings are carried out behind surface 75%, repeat to spray after smoke solution is dried and absorbed, spray 2 times altogether.
The effect actual observation record of embodiment：Full duck prepared by the present invention is experimental group, and the full duck of control group uses conventional smoke
Smoked mode is smoked, and the contrast of each item data is obtained according to sensory judgments（Such as following table）, 100 points of full marks.
The detailed product color product smoke mouthfeel shelf life of products health degree of packet
Experimental group 80 88 92 80 95
Control group 65 70 70 80 60
Wherein it should be noted that：The product color of control group is uneven, occurs presenting sepia to black dull bulk portion, nothing
There is in burned vestige, mouthfeel slightly slight bitter on gloss, surface, and some position smokes are too heavy.
Claims (2)
1. smoke crackling Cold spiced duck after the roasting oil of one kind, it is characterised in that：It is made up of the raw material of following parts by weight：Wood material 80 ~
150th, charcoal powder 1 ~ 3, ether 5 ~ 10, full duck 80 ~ 120, more than 50 ° bent wines 10 ~ 20, pepper powder 1 ~ 4, peameal 3 ~ 9, cassia bark 5 ~
10th, arillus longan 10 ~ 20, yellow rice wine 6 ~ 12, refined salt 20 ~ 35, rock sugar 4 ~ 8, pigskin 10 ~ 20, jasmine essential oil 0.5 ~ 1.5, chilli powder 5
~ 9, Chinese prickly ash 6 ~ 12, soybean oil 0.5 ~ 1.0 and appropriate water；
The wood material is made up of the raw material of following parts by weight：Walnut shell 20 ~ 30, dry orange peel 5 ~ 15, birch 4 ~ 8, Chinese hawthorn seed
10 ~ 18, grape branch 3 ~ 7.
2. smoke pickles the preparation method of Cold spiced duck after a kind of roasting oil according to claim 1, it is characterised in that：Including following
Several steps,
（1）By wood material dryness in the sun, 2 ~ 4cm square is crushed to, is then placed in retort and is heated to 200 ~ 320 DEG C of destructive distillation
Cigarette is produced, flue gas is collected by multi-layer helical condenser, the thick liquid of sootiness is collected after condensation, stood to Coarse liquid separation, wooden dipper removes upper strata oil
Shape thing and separatory filtration process break off the base coke charge oil, and the charcoal powder for adding total amount 5 ~ 10% stirs 10 ~ 20min, 50 ~ 70h of standing adsorption compared with
For pure smoke solution；
（2）From ether as extractant, divide 3 ~ 5 times and extract respectively（1）The smoke solution, each ether addition is smoke solution
30 ~ 40%, merge all extract solutions after point liquid, reclaim ether by being evaporated in vacuo and reuse, obtain concentrated extracting solution -5 ~ 0
DEG C save backup；
（3）Pork rind is blended into pureed, adds in the water of 10 ~ 20 times of its parts by weight, pressure cooker and boils 2 ~ 3h to pigskin colloid
Change, pepper powder, peameal, cassia bark, chilli powder, Chinese prickly ash are put into soybean oil, first fry 5 ~ 10min, then mix it is other with
Under the residual components that are not directed to add into the soup stock of colloid pigskin, benefit adds water to material-water ratio 1:10 ~ 15, decoction 30 ~
50min is into halogen soup；
（4）30 ~ 60min of oil is first baked by being put into after the processing totally of full duck in electric oven, is then placed in（3）In the halogen soup, once
Property boil rear 60 ~ 100min of boiling with soft fire, finally stand 20 ~ 30h of stew in soy sauce, after the completion of pull duck out；
（5）Will（4）The full duck hangs up, will（2）The smoke solution of gained in the form of spraying even application on sausage surface,
Squirt and 60 ~ 80 DEG C of bakings are carried out behind surface 70 ~ 80%, repeat to spray after smoke solution is dried and absorbed, spray 2 ~ 3 times altogether.
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| CN107981234A (en) * | 2017-11-23 | 2018-05-04 | 杜小玲 | Trendy styles from Hong Kong is burnt cured and preparation method thereof |
| CN108185310A (en) * | 2017-12-29 | 2018-06-22 | 三只松鼠股份有限公司 | One kind fire-cures duck pawl and preparation method thereof |
| CN108967920A (en) * | 2018-08-17 | 2018-12-11 | 安徽皖山食品有限公司 | A kind of aromatic flavour pressed salted duck and preparation method thereof |
| CN109135793A (en) * | 2018-10-31 | 2019-01-04 | 浙江工业大学 | A kind of method of environmentally protective removal wood vinegar smoke |
| CN109363093A (en) * | 2018-09-13 | 2019-02-22 | 江苏老侯珍禽食品有限公司 | The processing method of flavor Cold spiced duck can |
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| CN107981234A (en) * | 2017-11-23 | 2018-05-04 | 杜小玲 | Trendy styles from Hong Kong is burnt cured and preparation method thereof |
| CN108185310A (en) * | 2017-12-29 | 2018-06-22 | 三只松鼠股份有限公司 | One kind fire-cures duck pawl and preparation method thereof |
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| CN109363093A (en) * | 2018-09-13 | 2019-02-22 | 江苏老侯珍禽食品有限公司 | The processing method of flavor Cold spiced duck can |
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| CN109135793B (en) * | 2018-10-31 | 2022-06-03 | 浙江工业大学 | Green and environment-friendly method for removing smoke smell of pyroligneous liquor |
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