CN107912717A - 一种竹香卤鸭头的制备方法 - Google Patents
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Abstract
本发明公开了一种竹香卤鸭头的制备方法，属于肉制品加工技术领域，包括下述步骤：鸭头解冻清洗；3‑7℃超声腌制1‑3h；40‑50℃烘干；焖煮至七八分熟；与滚揉料一起放入真空滚揉机中滚揉10‑20min，然后分装在竹筒中，将竹筒放在炭火上烤30‑40min；真空包装；蒸汽杀菌，检验合格装箱入库。本发明通过超声波腌制鸭头，缩短腌制时间，提高鸭头的品质，再与滚揉料滚揉后置于竹筒中烟熏，研制出带有竹香味的鸭头新品种，使得鸭头具有独特的口感，为市场提供了一种新的卤制品。
Description
技术领域
本发明涉及一种竹香卤鸭头的制备方法，属于肉制品加工技术领域。
背景技术
鸭肉是一种蛋白质含量高，脂肪含量低的健康肉类，并且含有丰富的叶酸、B族维生素和维生素E。将鸭子分不同部位分割制成各种风味独特的小食品，是许多食品行业大力推广的新型营销方式。鸭头、鸭脖子、鸭掌、鸭头、鸭体各具特色，其中鸭头更是备受许多美食家推崇的美味佳肴。鸭头中的鸭脑含有很丰富的脑磷脂、卵磷脂、维生素及高不饱和脂肪酸，是对人体非常有利的营养成分，以开胃理气、舒血而闻名。
目前，市场上大多数鸭头制品停留在红烧、盐水、酱香、啤酒等传统风味方面，已经不能够满足人们的日常需求，高营养且具有一定的养生保健的食品越来越受到消费者的青睐。
发明内容
本发明的目的是提供一种竹香卤鸭头的制备方法，制作出的鸭头带有淡淡的竹香。
为了实现上述目的，本发明采用如下技术方案：
一种竹香卤鸭头的制备方法，包括下述步骤：
(1)将检验合格的冷冻鸭头放入解冻池内解冻，并去毛清洗干净，置于带孔的容器中沥水；
(2)将腌制液置于超声波腌制装置中，将洗净的鸭头浸没其中，3-7℃超声腌制1-3h；所述腌制液由以下重量份的组分组成：水100份，食盐6-8份，料酒1-3份，柠檬酸0.5-1.5份；
(3)在腌制后的鸭头取出，摊晾在烘房内烘干，烘房温度40-50℃；
(4)在锅内加入饮用水，加入生姜、大葱、蒜头，旺火煮沸3-5min，把烘干的鸭头放入锅内，加入料酒和米醋，再次烧开后转中火，每隔5-10min翻动鸭头，至鸭肉有七八分熟后转小火盖锅焖煮60-70min即可出锅，沥去汤汁；
(5)将煮熟的鸭头与滚揉料一起放入真空滚揉机中，滚揉条件为真空度80-85kPa、温度2-10℃、滚揉时间10-20min，滚揉3min间歇2min，然后分装在竹筒中，将竹筒放在炭火上烤30-40min；所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.2-0.4kg、料酒0.1-0.4kg、酱油0.3-1.0kg、葱粉0.1-0.2kg、姜粉0.1-0.2kg、茴香0.1-0.2kg、丁香0.01-0.02kg、花椒0.02-0.04kg、白胡椒0.1-0.2kg、草果0.03-0.05kg、八角0.02-0.04kg、肉桂0.01-0.03kg、陈皮0.01-0.03kg；
(6)真空包装；蒸汽杀菌，温度121℃-126℃，恒温20-30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
优选的，步骤(2)中所述超声波的频率为40kHz。
优选的，步骤(2)中所述超声波的功率为100W。
优选的，步骤(5)中所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.3kg、料酒0.25kg、酱油0.6kg、葱粉0.15kg、姜粉0.15kg、茴香0.15kg、丁香0.0kg、花椒0.03kg、白胡椒0.15kg、草果0.04kg、八角0.03kg、肉桂0.02kg、陈皮0.02kg。
优选的，步骤(5)中所述滚揉条件为真空度85kPa、温度4℃、滚揉时间15min。
本发明通过超声波腌制鸭头，缩短腌制时间，提高鸭头的品质，再与滚揉料滚揉后置于竹筒中烟熏，研制出带有竹香味的鸭头新品种，使得鸭头具有独特的口感，为市场提供了一种新的卤制品。
具体实施方式
下面结合优选实施例对本发明作进一步描述。
实施例1
一种竹香卤鸭头的制备方法，包括下述步骤：
(1)将检验合格的冷冻鸭头放入解冻池内解冻，并去毛清洗干净，置于带孔的容器中沥水；
(2)将腌制液置于超声波腌制装置中，将洗净的鸭头浸没其中，4℃超声腌制2h；所述腌制液由以下重量份的组分组成：水100份，食盐7份，料酒2份，柠檬酸1份；
(3)在腌制后的鸭头取出，摊晾在烘房内烘干，烘房温度45℃；
(4)在锅内加入饮用水，加入生姜、大葱、蒜头，旺火煮沸3-5min，把烘干的鸭头放入锅内，加入料酒和米醋，再次烧开后转中火，每隔5-10min翻动鸭头，至鸭肉有七八分熟后转小火盖锅焖煮60-70min即可出锅，沥去汤汁；
(5)将煮熟的鸭头与滚揉料一起放入真空滚揉机中，滚揉条件为真空度85kPa、温度4℃、滚揉时间15min，滚揉3min间歇2min，然后分装在竹筒中，将竹筒放在炭火上烤30-40min；所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.3kg、料酒0.25kg、酱油0.6kg、葱粉0.15kg、姜粉0.15kg、茴香0.15kg、丁香0.0kg、花椒0.03kg、白胡椒0.15kg、草果0.04kg、八角0.03kg、肉桂0.02kg、陈皮0.02kg；
(6)真空包装；蒸汽杀菌，温度121℃，恒温30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
实施例2
一种竹香卤鸭头的制备方法，包括下述步骤：
(1)将检验合格的冷冻鸭头放入解冻池内解冻，并去毛清洗干净，置于带孔的容器中沥水；
(2)将腌制液置于超声波腌制装置中，将洗净的鸭头浸没其中，3℃超声腌制3h；所述腌制液由以下重量份的组分组成：水100份，食盐6份，料酒1份，柠檬酸0.5份；
(3)在腌制后的鸭头取出，摊晾在烘房内烘干，烘房温度40℃；
(4)在锅内加入饮用水，加入生姜、大葱、蒜头，旺火煮沸3-5min，把烘干的鸭头放入锅内，加入料酒和米醋，再次烧开后转中火，每隔5-10min翻动鸭头，至鸭肉有七八分熟后转小火盖锅焖煮60-70min即可出锅，沥去汤汁；
(5)将煮熟的鸭头与滚揉料一起放入真空滚揉机中，滚揉条件为真空度80kPa、温度2℃、滚揉时间20min，滚揉3min间歇2min，然后分装在竹筒中，将竹筒放在炭火上烤30-40min；所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.2kg、料酒0.1kg、酱油0.3kg、葱粉0.1kg、姜粉0.1kg、茴香0.1kg、丁香0.01kg、花椒0.02kg、白胡椒0.1kg、草果0.03kg、八角0.02kg、肉桂0.01kg、陈皮0.01kg；
(6)真空包装；蒸汽杀菌，温度123℃，恒温25min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
实施例3
一种竹香卤鸭头的制备方法，包括下述步骤：
(1)将检验合格的冷冻鸭头放入解冻池内解冻，并去毛清洗干净，置于带孔的容器中沥水；
(2)将腌制液置于超声波腌制装置中，将洗净的鸭头浸没其中，7℃超声腌制1h；所述腌制液由以下重量份的组分组成：水100份，食盐8份，料酒3份，柠檬酸1.5份；
(3)在腌制后的鸭头取出，摊晾在烘房内烘干，烘房温度50℃；
(4)在锅内加入饮用水，加入生姜、大葱、蒜头，旺火煮沸3-5min，把烘干的鸭头放入锅内，加入料酒和米醋，再次烧开后转中火，每隔5-10min翻动鸭头，至鸭肉有七八分熟后转小火盖锅焖煮60-70min即可出锅，沥去汤汁；
(5)将煮熟的鸭头与滚揉料一起放入真空滚揉机中，滚揉条件为真空度85kPa、温度10℃、滚揉时间10min，滚揉3min间歇2min，然后分装在竹筒中，将竹筒放在炭火上烤30-40min；所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.4kg、料酒0.4kg、酱油1.0kg、葱粉0.2kg、姜粉0.2kg、茴香0.2kg、丁香0.02kg、花椒0.04kg、白胡椒0.2kg、草果0.05kg、八角0.04kg、肉桂0.03kg、陈皮0.03kg；
(6)真空包装；蒸汽杀菌，温度126℃，恒温20min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
Claims (5)
1.一种竹香卤鸭头的制备方法，其特征在于，包括下述步骤：
(1)将检验合格的冷冻鸭头放入解冻池内解冻，并去毛清洗干净，置于带孔的容器中沥水；
(2)将腌制液置于超声波腌制装置中，将洗净的鸭头浸没其中，3-7℃超声腌制1-3h；所述腌制液由以下重量份的组分组成：水100份，食盐6-8份，料酒1-3份，柠檬酸0.5-1.5份；
(3)在腌制后的鸭头取出，摊晾在烘房内烘干，烘房温度40-50℃；
(4)在锅内加入饮用水，加入生姜、大葱、蒜头，旺火煮沸3-5min，把烘干的鸭头放入锅内，加入料酒和米醋，再次烧开后转中火，每隔5-10min翻动鸭头，至鸭肉有七八分熟后转小火盖锅焖煮60-70min即可出锅，沥去汤汁；
(5)将煮熟的鸭头与滚揉料一起放入真空滚揉机中，滚揉条件为真空度80-85kPa、温度2-10℃、滚揉时间10-20min，滚揉3min间歇2min，然后分装在竹筒中，将竹筒放在炭火上烤30-40min；所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.2-0.4kg、料酒0.1-0.4kg、酱油0.3-1.0kg、葱粉0.1-0.2kg、姜粉0.1-0.2kg、茴香0.1-0.2kg、丁香0.01-0.02kg、花椒0.02-0.04kg、白胡椒0.1-0.2kg、草果0.03-0.05kg、八角0.02-0.04kg、肉桂0.01-0.03kg、陈皮0.01-0.03kg；
(6)真空包装；蒸汽杀菌，温度121℃-126℃，恒温20-30min，产品杀菌后迅速降温，产品温度降至30℃以下，擦去水分，检验合格装箱入库。
2.根据权利要求1所述的一种竹香卤鸭头的制备方法，其特征在于，步骤(2)中所述超声波的频率为40kHz。
3.根据权利要求1或2所述的一种竹香卤鸭头的制备方法，其特征在于，步骤(2)中所述超声波的功率为100W。
4.根据权利要求1或2所述的一种竹香卤鸭头的制备方法，其特征在于，步骤(5)中所述滚揉料由以下重量份的组分组成：按100kg鸭头计，味精0.3kg、料酒0.25kg、酱油0.6kg、葱粉0.15kg、姜粉0.15kg、茴香0.15kg、丁香0.0kg、花椒0.03kg、白胡椒0.15kg、草果0.04kg、八角0.03kg、肉桂0.02kg、陈皮0.02kg。
5.根据权利要求1或2所述的一种竹香卤鸭头的制备方法，其特征在于，步骤(5)中所述滚揉条件为真空度85kPa、温度4℃、滚揉时间15min。
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