CN107319373A - A kind of Hunan taste Spicy Salted Duck - Google Patents
A kind of Hunan taste Spicy Salted Duck Download PDFInfo
- Publication number
- CN107319373A CN107319373A CN201710626532.XA CN201710626532A CN107319373A CN 107319373 A CN107319373 A CN 107319373A CN 201710626532 A CN201710626532 A CN 201710626532A CN 107319373 A CN107319373 A CN 107319373A
- Authority
- CN
- China
- Prior art keywords
- duck
- hunan
- pickled
- spicy salted
- powder
- 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
-
- 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
Abstract
A kind of Hunan taste Spicy Salted Duck disclosed by the invention, is related to leisure food processing technique field, its preparation process is as follows：(1), handled at the beginning of raw material；(2) it is, first pickled；(3), float water；(4) it is, multiple pickled；(5), baking；(6), packaging, (7), sterilizing.With delicious flavour, it is nutritious and with Hunan characteristic the features such as, instant bagged can not only be used for dish and confuse, and can also be used as leisure food.
Description
Technical field
The present invention relates to leisure food processing technique field, particularly a kind of Hunan taste Spicy Salted Duck.
Technical background
Spicy Salted Duck finished product color and luster is dark red, and skin and flesh is crisp fragrant, and paste flavor is strong, and flavour is long, with promoting blood circulation, pleasant, invigorating the spleen, supports
The effect of stomach, beauty, it is a kind of recent fashionable local flavor cuisines on both sides of the Changjiang River, is go well with wine together delicacies, good merchantable brand of giving a present.Product
Fragrant, peppery, sweet, numb, salty, crisp, continuous moderate, tasty with mellowness, color perfume (or spice) is various, and low fat is oiliness, enjoys endless aftertastes, the spy of instant
Point.Spicy Salted Duck has compared with multi-brand, mainly has：Hunan spring Spicy Salted Duck, Changde Jindan Spicy Salted Duck, king's dumpling Spicy Salted Duck, virgin fat person's sauce plate
Duck etc..Its manufacture craft is mostly：Kill duck to pluck, remove internal organ, wipe salt, salt down again, shape, smoke and dry.
(number of patent application is Chinese patent：201510430019.4) disclosed " a kind of processing method of Spicy Salted Duck ", its
It is that preserved materials are detected etc. to raw material knead-salting, cold air drying, baking, metallic foreign body that method, which is included using compound seasoner and fried bean sauce,
Step, its purpose is to provide one kind to be applicable industrialized production, and the pressed salted duck produced has the Spicy Salted Duck of paste flavor taste
Processing method.
(number of patent application is for another Chinese patent：201210159927.0) disclosed " a kind of Spicy Salted Duck and its preparation method ",
Using net thorax duck, cloves, capsicum, anise, cassia bark, buckle in vain, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, grass
Really, water, coloring liquid, by sorting, slaughter, soak coloring, fagging shaping, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging
It is made Deng eight procedures.
Technology contents
It is an object of the invention to provide a kind of delicious flavour, Spicy Salted Duck nutritious and with Hunan characteristic.
To achieve the above object, the technical solution used in the present invention is a kind of Hunan taste Spicy Salted Duck of invention, its preparation process
It is as follows：
(1), handled at the beginning of raw material：Watery blood is drained after sheldrake is killed, is shedded, is removed the internal organs, duck pawl and the apex of the wing, as first processing
Duck, it is standby；
(2) it is, first pickled：First processing duck weight 15-25% Hunan flavoring sauce is applied to the inside and outside two sides of just processing duck,
Then place 12-24 hours, it is standby as pickled duck；
(3), float water：Pickled duck is put into boiling water, floats and boils 4-6 minutes, turned into the pickled duck of water, it is standby；
(4) it is, multiple pickled：The Hunan flavoring powder for crossing the pickled duck weight 10-20% of water is applied to two inside and outside just processing duck
Face, is then placed 8-15 hours, standby as pickled duck again；
(5), baking：Multiple pickled duck is flattened, is subsequently placed in baking box, is baked to two sides in golden yellow, Hunan taste sauce plate
Duck.
The pickled time in the pickled step is 18 hours.
The Hunan flavoring powder is mixed by the raw material of following parts by weight：
The optimisation technique scheme of the Hunan flavoring powder is mixed by the raw material of following parts by weight：
The preparation method of the Hunan flavoring powder is as follows：By above-mentioned powdered soy, sodium glutamate, salt, nutmeg powder, fennel seeds
Powder, ginger powder, white granulated sugar, salt taste essence, ethylmaltol, chilli powder, 5`- the sapidity nucleotide disodiums are well mixed, as Hunan taste
Seasoning powder.
The Hunan flavoring sauce is prepared from by the raw material of following parts by weight：
The optimisation technique scheme of the Hunan flavoring sauce is prepared from by the raw material of following parts by weight：
The preparation method of the Hunan flavoring sauce is as follows：First fresh green onion, capsicum piece, fresh ginger are cleaned, airing moisture, reprocessed
Into chopped spring onion, capsicum rice and ginger rice, then with salt, white granulated sugar, beef toppings, cinnamomi cortex pulveratus, maltodextrin, zanthoxylum powder, capsicum
Oleoresin, nutmeg powder, fennel powder, sodium glutamate, ethylmaltol, refining vegetable oil be well mixed, Hunan flavoring sauce.
The Hunan taste Spicy Salted Duck of the present invention, Hunan flavoring sauce used contains fresh green onion, capsicum piece, fresh ginger, beef toppings, food
Salt, cinnamomi cortex pulveratus, maltodextrin, zanthoxylum powder, capsicum oleoresin, nutmeg powder, fennel powder, refining vegetable oil, white granulated sugar, glutamic acid
Sodium, ethylmaltol, for pickled raw material, can make raw material fresh and tender smooth, spicy tasty；Hunan flavoring powder contain powdered soy,
Sodium glutamate, salt, nutmeg powder, fennel powder, ginger powder, white granulated sugar, salt taste essence, ethylmaltol, chilli powder, 5`- flavor
Disodium 5 '-ribonucleotide, both containing fresh fragrant composition, contains spicy composition again, is added making when dish confuses so that made dish confuses taste
Road is delicious and carries the spicy local flavor of Hunan dish；In addition duck is nutritious in itself, thus, the Hunan taste Spicy Salted Duck processed, its
It is delicious flavour, nutritious and with Hunan characteristic.
Embodiment
With reference to embodiments, the present invention is further illustrated.Following explanation is but this hair in the way of enumerating
Bright protection domain is not limited thereto.
The Hunan taste Spicy Salted Duck of the present embodiment, its process is as follows：
(i), prepared by auxiliary material：
(1), prepared by Hunan flavoring powder：
Take 3 parts of powdered soy, 14 parts of sodium glutamate, 55 parts of salt, 0.5 part of nutmeg powder, fennel powder 4 respectively by weight
Part, 4 parts of ginger powder, 6 parts of white granulated sugar, 10 parts of salt taste essence, 0.8 part of ethylmaltol, 0.7 part of chilli powder, 5`- flavour nucleotides two
2 parts of sodium, by above-mentioned powdered soy, sodium glutamate, salt, nutmeg powder, fennel powder, ginger powder, white granulated sugar, salt taste essence, ethyl wheat
Bud phenol, chilli powder, 5`- the sapidity nucleotide disodiums are well mixed, as Hunan flavoring powder.
(2), flavoring sauced in Hunan is standby：
Take respectively by weight fresh 5 parts of green onion, 12 parts of capsicum piece, 7 parts of beef toppings, 16 parts of salt, 0.5 part of cinnamomi cortex pulveratus,
3 parts of maltodextrin, 5 parts of fresh ginger, 1 part of zanthoxylum powder, 0.5 part of capsicum oleoresin, 0.7 part of nutmeg powder, 0.5 part of fennel powder, refining
38 parts of vegetable oil, 4 parts of white granulated sugar, 6 parts of sodium glutamate, 0.8 part of ethylmaltol, first clean fresh green onion, capsicum piece, fresh ginger, cool
Solid carbon dioxide point, is reprocessed into chopped spring onion, capsicum rice and ginger rice, then with beef toppings, salt, cinnamomi cortex pulveratus, maltodextrin, Chinese prickly ash
Powder, capsicum oleoresin, nutmeg powder, fennel powder, refining vegetable oil, white granulated sugar, sodium glutamate, ethylmaltol are well mixed,
Hunan flavoring sauce.
(ii), specific process：
(1), handled at the beginning of raw material：Watery blood is drained after sheldrake is killed, is shedded, is removed the internal organs, duck pawl and the apex of the wing, as first processing
Duck, it is standby；
(2) it is, first pickled：The Hunan flavoring sauce of first processing duck weight 20% is applied to the inside and outside two sides of just processing duck, then
Place 18 hours, it is standby as pickled duck；
(3), float water：Pickled duck is put into boiling water, floats and boils 5 minutes, turned into the pickled duck of water, it is standby；
(4) it is, multiple pickled：The Hunan flavoring powder for crossing the pickled duck weight 15% of water is applied to the inside and outside two sides of just processing duck, so
Place 12 hours afterwards, it is standby as pickled duck again；
(5), baking：Multiple pickled duck is flattened, is subsequently placed in baking box, is baked to two sides in golden yellow, Hunan taste sauce plate
Duck.
(6), pack：Hunan taste Spicy Salted Duck is put into packaging bag, is then vacuum-packed, Hunan taste Spicy Salted Duck must be vacuum-packed, it is standby
With；
(7), sterilize：Vacuum packaging Hunan taste Spicy Salted Duck is used into radiation sterilizing technology, normal temperature instantaneous sterilization is carried out, produces true
Empty package Hunan taste Spicy Salted Duck finished product.
The Hunan taste Spicy Salted Duck of the present invention, instant bagged can not only be used for dish and confuse, and can also be used as leisure food.
Claims (6)
1. a kind of Hunan taste Spicy Salted Duck, it is characterised in that preparation process is as follows：
(1), handled at the beginning of raw material：Watery blood is drained after sheldrake is killed, is shedded, is removed the internal organs, duck pawl and the apex of the wing, it is standby as first processing duck
With；
(2) it is, first pickled：First processing duck weight 15-25% Hunan flavoring sauce is applied to the inside and outside two sides of just processing duck, then
Place 12-24 hours, it is standby as pickled duck；
(3), float water：Pickled duck is put into boiling water, floats and boils 4-6 minutes, turned into the pickled duck of water, it is standby；
(4) it is, multiple pickled：The Hunan flavoring powder for crossing the pickled duck weight 10-20% of water is applied to the inside and outside two sides of just processing duck, so
Place 8-15 hours afterwards, it is standby as pickled duck again；
(5), baking：Multiple pickled duck is flattened, is subsequently placed in baking box, is baked to two sides in golden yellow, Hunan taste Spicy Salted Duck.
2. taste Spicy Salted Duck in Hunan according to claim 1, it is characterised in that the pickled time in the pickled step is small for 18
When.
3. taste Spicy Salted Duck in Hunan according to claim 1, it is characterised in that the Hunan flavoring powder is by following parts by weight
Raw material is mixed：
4. taste Spicy Salted Duck in Hunan according to claim 3, it is characterised in that the Hunan flavoring powder is by following parts by weight
Raw material is mixed：
5. taste Spicy Salted Duck in Hunan according to claim 1, it is characterised in that the Hunan flavoring sauce is by following parts by weight
Raw material is prepared from：
6. taste Spicy Salted Duck in Hunan according to claim 5, it is characterised in that the Hunan flavoring sauce is by following parts by weight
Raw material is prepared from：
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626532.XA CN107319373A (en) | 2017-07-28 | 2017-07-28 | A kind of Hunan taste Spicy Salted Duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626532.XA CN107319373A (en) | 2017-07-28 | 2017-07-28 | A kind of Hunan taste Spicy Salted Duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319373A true CN107319373A (en) | 2017-11-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626532.XA Pending CN107319373A (en) | 2017-07-28 | 2017-07-28 | A kind of Hunan taste Spicy Salted Duck |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679861A (en) * | 2019-11-15 | 2020-01-14 | 湖南芷江和翔鸭业有限公司 | Method for making salted duck with sauce |
| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105639481A (en) * | 2016-01-29 | 2016-06-08 | 安徽先知缘食品有限公司 | Making method of duck seasoned with soy sauce |
| KR20160071259A (en) * | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
-
2017
- 2017-07-28 CN CN201710626532.XA patent/CN107319373A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| KR20160071259A (en) * | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
| CN104783144A (en) * | 2015-04-29 | 2015-07-22 | 青岛拓联信息技术有限公司 | Spicy sauce with boiling oil |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105639481A (en) * | 2016-01-29 | 2016-06-08 | 安徽先知缘食品有限公司 | Making method of duck seasoned with soy sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679861A (en) * | 2019-11-15 | 2020-01-14 | 湖南芷江和翔鸭业有限公司 | Method for making salted duck with sauce |
| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
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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: 20171107 |
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| RJ01 | Rejection of invention patent application after publication |