CN107692070A - A kind of preparation method of flavor duck meat chest - Google Patents

A kind of preparation method of flavor duck meat chest Download PDF

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Publication number
CN107692070A
CN107692070A CN201710922866.1A CN201710922866A CN107692070A CN 107692070 A CN107692070 A CN 107692070A CN 201710922866 A CN201710922866 A CN 201710922866A CN 107692070 A CN107692070 A CN 107692070A
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CN
China
Prior art keywords
duck
dip
flavor
meat
blood
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Pending
Application number
CN201710922866.1A
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Chinese (zh)
Inventor
佘延英
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Individual
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Individual
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Priority to CN201710922866.1A priority Critical patent/CN107692070A/en
Publication of CN107692070A publication Critical patent/CN107692070A/en
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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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products

Abstract

The invention discloses a kind of preparation method of flavor duck meat chest, belongs to meat product production and processing field.First duck is picked a bone with duck blood system from addition anti-coagulants and rice vinegar into duck blood；Pureed is twisted into after duck deodorization, prepares the dip being made up of fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt；Be put into shortening in baking box after duck mud is wrapped into dip, then be pressed into piece, toward duck piece surface smear on duck blood, be put into baking oven and toast, that is, obtain the flavor duck meat chest.This method technique is simple, easy to operate, can degenerative height, be advantageous to duck processing from it is traditional to contemporary direction change；The flavor duck meat chest tissue softness of this method making, color and luster glow, comfortable taste, unique flavor, preferably maintain the original nutritional ingredient of duck.

Description

A kind of preparation method of flavor duck meat chest
Technical field
The present invention relates to the production and processing technology of meat product, more particularly to a kind of preparation method of flavor duck meat chest.
Background technology
Duck is a kind of high common meat of protein content, and its amino acid classes is more, and digestibility is high, has enhancing Muscle power, the effect of strengthening body, be rich in whole essential amino acids in duck protein, its content and egg, it is newborn in amino garden sorrel Formula is very much like, therefore is high-quality protein source, also contains the active component favourable to human body in duck, for example, its fat Fat is made up of unrighted acid more, is Chinese Diet wherein also containing the phospholipid to be played an important role to growth in humans's development One of important sources of fat and phosphatide in structure；Contain more B family vitamin in duck, there is the protection skin that sets up Effect；The lipid material of duck contains more unrighted acid --- oleic acid (monounsaturated fatty acids) and linoleic acid (polyunsaturated fatty acid), the LDL-C unfavorable to health can be reduced.
China's duck processing industry from starting the time of twenties years till now in there occurs huge change, but with flourishing state Compared to very big gap still also be present, current research and market show that intensive processing is the hair of China's duck processing industry for family Exhibition trend, that is, realize the modern production of traditional characteristicses product, and China's traditional characteristicses duck product is whole duck processing and pin mostly Sell, it may be considered that a series of segmentaion position products are researched and developed and using standardization inner wrapping, for example, production tourism and leisure series duck Food, using meat duck as carrier, the labor-intensive meat duck fine segmentation and deep processed product that export high added value are China Where the advantage of the meat duck series of products export trade.Duck product is mainly Roast duck, duck ball etc. at present, and technology content compares Low, the shelf-life is short, and because technical process is extensive, loses fractions of active ingredient destruction or original fragrance, have influence on product Nutritional ingredient.
The content of the invention
The purpose of the present invention aims to provide a kind of preparation method of flavor duck meat chest, and this method technique is simple, easy to operate, Can degenerative height, be advantageous to duck processing from it is traditional to contemporary direction change；The flavor duck meat chest tissue that this method makes Softness, color and luster glow, comfortable taste, unique flavor, preferably maintain the original nutritional ingredient of duck.
The present invention is achieved by the following technical solutions：
A kind of preparation method of flavor duck meat chest, it is characterised in that：Concrete operation step is as follows：
1) during duck processing living, duck blood is isolated, adds the mixed liquor of anti-coagulants and rice vinegar to prevent duck blood clotting, Duck bone is rejected, it is standby to leave duck；
2) duck is soaked in 10~15min in grape wine, pulls out and duck is positioned in digester after draining the water, in 30~40min is steamed at 105~110 DEG C, duck is put into meat grinder after cooling, it is standby to be twisted into pureed；
3) fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt are put into pot, add boiling boiling 20~ 30min, is made dip, and the weight of the dip each component is as follows：Fennel 0.5~2, cassia bark 1~3, vegetable oil 5~8, Arrow-leaved oleaster 10~15, pseudo-ginseng 2~5, buckwheat 8~10, Gorgon fruit 6~9, salt 10~18；
4) when dip temperature is cooled to 50~65 DEG C, duck mud is put into dip 10~15min of immersion, and with stirring Mix, duck mud is uniformly wrapped dip；The duck mud for wrapping dip is put into baking box, roasting 15 at 85~100 DEG C~ 20min；
5) duck after baking is put into tablet press machine, duck mud is pressed into the duck piece that thickness is 2~5mm, in duck The surface of piece uniformly applies the duck blood for spreading step 1), and finally duck piece is put into baking oven, and 5~8h, system are dried at 65~85 DEG C Into duck meat chest；
6) packed after duck meat chest is sterilized, that is, obtain the flavor duck meat chest.
Further, the anti-coagulants added in duck blood is one or two kinds of combinations of heparin, sodium citrate.
Further, in the step 1), the mass concentration of anti-coagulants is 0.5%~3%, anti-coagulants, rice vinegar, duck blood Weight is 1：2~5：8~13.
Preferably, the weight of dip each component is preferably in step 3)：Fennel 1, cassia bark 2.5, vegetable oil 6.5, Arrow-leaved oleaster 12, pseudo-ginseng 3, buckwheat 9, Gorgon fruit 7.5, salt 15；
Preferably, the temperature of baking box is preferably 95 DEG C in step 4), and baking time is preferably 18min.
Beneficial effects of the present invention：
The present invention makes duck meat chest using rational technique, and duck blood is extracted, and adds rice vinegar and is returned to again in duck, Its nutritional ingredient is sufficiently reserved, reduces the wasting of resources, also adds the flavor of duck meat chest；Duck is twisted into after pureed and wrapped again Dip, preferably make duck tasty and shorten process time；The raw material that this method uses is derived from natural animal-plant, and safety is without dirt Dye, obtained duck meat chest is plump in rose color and luster, texture, and meat perfume (or spice) is full, and taste alcohol is continuous, entrance slugging, eats do not mind long.
Embodiment
Embodiment 1
A kind of preparation method of flavor duck meat chest, it is characterised in that：Concrete operation step is as follows：
1) during duck processing living, duck blood is isolated, adds the mixed liquor of anti-coagulants and rice vinegar to prevent duck blood clotting, Duck bone is rejected, it is standby to leave duck；The anti-coagulants is the heparin that mass concentration is 0.5%, anti-coagulants, rice vinegar, the weight of duck blood It is 1 to measure part proportioning：2：8.
2) duck is soaked in 10~15min in grape wine, pulls out and duck is positioned in digester after draining the water, in 30min is steamed at 105 DEG C, duck is put into meat grinder after cooling, it is standby to be twisted into pureed；
3) fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt are put into pot, add boiling boiling 20~ 30min, is made dip, and the weight of the dip each component is as follows：Fennel 0.5, cassia bark 1, vegetable oil 5, arrow-leaved oleaster 10, three 72, buckwheat 8, Gorgon fruit 6, salt 10；
4) when dip temperature is cooled to 50 DEG C, duck mud is put into 10~15min of immersion in dip, and adjoint stirring, Duck mud is set uniformly to wrap dip；The duck mud for wrapping dip is put into baking box, 15min is baked at 85 DEG C；
5) duck after baking is put into tablet press machine, duck mud is pressed into the duck piece that thickness is 2mm, in duck piece Surface uniformly applies the duck blood for spreading step 1), and finally duck piece is put into baking oven, 5h is dried at 65 DEG C, duck meat chest is made；
6) packed after duck meat chest is sterilized, that is, obtain the flavor duck meat chest.
Embodiment 2
A kind of preparation method of flavor duck meat chest, it is characterised in that：Concrete operation step is as follows：
1) during duck processing living, duck blood is isolated, adds the mixed liquor of anti-coagulants and rice vinegar to prevent duck blood clotting, Duck bone is rejected, it is standby to leave duck；The anti-coagulants is the sodium citrate that mass concentration is 3%, anti-coagulants, rice vinegar, duck blood Weight is 1：5：13.
2) duck is soaked in 10~15min in grape wine, pulls out and duck is positioned in digester after draining the water, in 40min is steamed at 110 DEG C, duck is put into meat grinder after cooling, it is standby to be twisted into pureed；
3) fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt are put into pot, add boiling boiling 20~ 30min, is made dip, and the weight of the dip each component is as follows：Fennel 2, cassia bark 3, vegetable oil 8, arrow-leaved oleaster 15, pseudo-ginseng 5th, buckwheat 10, Gorgon fruit 9, salt 18；
4) when dip temperature is cooled to 65 DEG C, duck mud is put into 10~15min of immersion in dip, and adjoint stirring, Duck mud is set uniformly to wrap dip；The duck mud for wrapping dip is put into baking box, 20min is baked at 100 DEG C；
5) duck after baking is put into tablet press machine, duck mud is pressed into the duck piece that thickness is 5mm, in duck piece Surface uniformly applies the duck blood for spreading step 1), and finally duck piece is put into baking oven, 8h is dried at 85 DEG C, duck meat chest is made；
6) packed after duck meat chest is sterilized, that is, obtain the flavor duck meat chest.
Embodiment 3
A kind of preparation method of flavor duck meat chest, it is characterised in that：Concrete operation step is as follows：
1) during duck processing living, duck blood is isolated, adds the mixed liquor of anti-coagulants and rice vinegar to prevent duck blood clotting, Duck bone is rejected, it is standby to leave duck；The anti-coagulants is the heparin and sodium citrate that mass concentration is 2%, anti-coagulants, rice vinegar, The weight of duck blood is 1：4：9.
2) duck is soaked in 10~15min in grape wine, pulls out and duck is positioned in digester after draining the water, in 35min is steamed at 108 DEG C, duck is put into meat grinder after cooling, it is standby to be twisted into pureed；
3) fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt are put into pot, add boiling boiling 20~ 30min, is made dip, and the weight of the dip each component is as follows：Fennel 1, cassia bark 2.5, vegetable oil 6.5, arrow-leaved oleaster 12, Pseudo-ginseng 3, buckwheat 9, Gorgon fruit 7.5, salt 15；
4) when dip temperature is cooled to 60 DEG C, duck mud is put into 10~15min of immersion in dip, and adjoint stirring, Duck mud is set uniformly to wrap dip；The duck mud for wrapping dip is put into baking box, 18min is baked at 95 DEG C；
5) duck after baking is put into tablet press machine, duck mud is pressed into the duck piece that thickness is 3mm, in duck piece Surface uniformly applies the duck blood for spreading step 1), and finally duck piece is put into baking oven, 6h is dried at 80 DEG C, duck meat chest is made；
6) packed after duck meat chest is sterilized, that is, obtain the flavor duck meat chest.

Claims (5)

  1. A kind of 1. preparation method of flavor duck meat chest, it is characterised in that：Concrete operation step is as follows：
    1) during duck processing living, duck blood is isolated, the mixed liquor of anti-coagulants and rice vinegar is added to prevent duck blood clotting, rejects Duck bone, it is standby to leave duck；
    2) duck is soaked in 10~15min in grape wine, pulls out and duck is positioned in digester after draining the water, in 105~ 30~40min is steamed at 110 DEG C, duck is put into meat grinder after cooling, it is standby to be twisted into pureed；
    3) fennel, cassia bark, vegetable oil, arrow-leaved oleaster, pseudo-ginseng, buckwheat, Gorgon fruit, salt are put into pot, add boiling boiling 20~ 30min, is made dip, and the weight of the dip each component is as follows：Fennel 0.5~2, cassia bark 1~3, vegetable oil 5~8, Arrow-leaved oleaster 10~15, pseudo-ginseng 2~5, buckwheat 8~10, Gorgon fruit 6~9, salt 10~18；
    4) when dip temperature is cooled to 50~65 DEG C, duck mud is put into 10~15min of immersion in dip, and adjoint stirring, Duck mud is set uniformly to wrap dip；The duck mud for wrapping dip is put into baking box, 15~20min is baked at 85~100 DEG C；
    5) duck after baking is put into tablet press machine, duck mud is pressed into the duck piece that thickness is 2~5mm, in duck piece Surface uniformly applies the duck blood for spreading step 1), and finally duck piece is put into baking oven, and 5~8h is dried at 65~85 DEG C, duck is made Jerky；
    6) packed after duck meat chest is sterilized, that is, obtain the flavor duck meat chest.
  2. A kind of 2. preparation method of flavor duck meat chest according to claim 1, it is characterised in that：The anti-freezing added in duck blood Agent is one or two kinds of combinations of heparin, sodium citrate.
  3. A kind of 3. preparation method of flavor duck meat chest according to claim 1, it is characterised in that：In the step 1), resist The mass concentration of solidifying agent is 0.5%~3%, and anti-coagulants, rice vinegar, the weight of duck blood are 1：2~5：8~13.
  4. A kind of 4. preparation method of flavor duck meat chest according to claim 1, it is characterised in that：Dip each group in step 3) Point weight be preferably：Fennel 1, cassia bark 2.5, vegetable oil 6.5, arrow-leaved oleaster 12, pseudo-ginseng 3, buckwheat 9, Gorgon fruit 7.5, food Salt 15.
  5. A kind of 5. preparation method of flavor duck meat chest according to claim 1, it is characterised in that：The temperature of baking box in step 4) Degree is preferably 95 DEG C, and baking time is preferably 18min.
CN201710922866.1A 2017-09-30 2017-09-30 A kind of preparation method of flavor duck meat chest Pending CN107692070A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201710922866.1A CN107692070A (en) 2017-09-30 2017-09-30 A kind of preparation method of flavor duck meat chest

Publications (1)

Publication Number Publication Date
CN107692070A true CN107692070A (en) 2018-02-16

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000217550A (en) * 1999-01-29 2000-08-08 Miki Planning:Kk Duck meatball
CN103393134A (en) * 2013-07-15 2013-11-20 怀宁县绿洲禽业专业合作社 Preserved duck meat capable of tonifying kidney and benefiting qi and preparation method thereof
CN103932221A (en) * 2014-04-29 2014-07-23 谢桂斌 Method for preparing instant vinegar blood duck

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000217550A (en) * 1999-01-29 2000-08-08 Miki Planning:Kk Duck meatball
CN103393134A (en) * 2013-07-15 2013-11-20 怀宁县绿洲禽业专业合作社 Preserved duck meat capable of tonifying kidney and benefiting qi and preparation method thereof
CN103932221A (en) * 2014-04-29 2014-07-23 谢桂斌 Method for preparing instant vinegar blood duck

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
徐睿: "《动物生理实训教程》", 30 June 2016, 武汉大学出版社 *

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Application publication date: 20180216