CN107927602A - A kind of new processing technology of boiled salted duck - Google Patents
A kind of new processing technology of boiled salted duck Download PDFInfo
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- CN107927602A CN107927602A CN201711032390.0A CN201711032390A CN107927602A CN 107927602 A CN107927602 A CN 107927602A CN 201711032390 A CN201711032390 A CN 201711032390A CN 107927602 A CN107927602 A CN 107927602A
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- duck
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- salt
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- 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
Abstract
The invention discloses a kind of new processing technology of boiled salted duck, belongs to meat product processing technology field, including pretreatment of raw material, rinsing, fries salt and endures halogen, and multiple halogen, cooks, cooling, vacuum packaging sterilization；Stir-fry salt, which endures halogen, to be included：When salt is fried to low-grade fever in pot, spice is added；Fry again untill when the fragrance of salt light yellow complexion, spice sheds；Salt is poured into a certain amount of water and endures halogen, is stirred when enduring halogen in heating；When bittern slightly boiling, offscum to the greatest extent is skimmed, small fire is tuned into after boiling and is filtered again after infusion 1h；Bittern after filtering is put into the container of cleaning, is put into green onion, ginger and yellow rice wine while hot, and bittern cooling is spare.The present invention solves the problems, such as that the prior art production cycle is long, production cost is high, low production efficiency, avoids because putrid and deteriorated caused by product sterilizing or misoperation, on the premise of product quality is lifted, shorten the production cycle, simplify production technology, improve production efficiency, reduce production cost.
Description
Technical field
The present invention relates to a kind of method for processing boiled salted duck with, more particularly to a kind of new processing technology of boiled salted duck, belongs to meat system
Product processing technique field.
Background technology
Traditional Nanjing boiled salted duck requirement " ripe salt is rubbed with the hands, old halogen is multiple, blow must do, boil sufficient ".So-called ripe salt, which is rubbed with the hands, to be referred to pickle
Stir-fry salt is carried out in process, because penetration power can be strengthened by frying salt, kills the Thermophilic Bacteria in salt, and flavor can be increased；It is so-called
Old halogen is answered, and the marinated of boiled salted duck is combined using dry salt down with multiple halogen, and halogen has point of new halogen and old halogen used by multiple halogen.Newly halogen is
It is to add spice to cook with stir-fry salt to form；Old halogen then refers to that caused thick gravy is cooked after answering halogen repeatedly and forms.In theory
For, with the increase of multiple halogen number, the solable matter in raw duck is dissolved in thick gravy more and more, and is finally assigned
The dense uniqueness of the fresh alcohol of product is delicious, and the quality of old halogen is extremely emphasized in traditional boiled salted duck processing, it is believed that old halogen more better, Chang Jiang
Century-old old halogen is considered as treasure, and at present, the mode of production for modernizing boiled salted duck is mainly the following：
1) examination of raw material clear water of light duck, unhairing, shaping, cleaning, fry salt, it is dry salt down, multiple halogen, cooking, cooling, vacuum packaging microwave kill
Bacterium, quick-frozen, finished product；
2) examination of raw material clear water of light duck, unhairing, shaping, cleaning, fry salt, it is dry salt down, multiple halogen, for it is dry, cook, cooling, vacuum packaging
Microwave disinfection, quick-frozen, finished product；
3) examination of raw material clear water of light duck, unhairing, shaping, cleaning, fry salt, it is dry salt down, multiple halogen, refrigeration, cooking, cooling, vacuum packet
Dress-microwave disinfection is quick-frozen, finished product.
Although factory remains traditional boiled salted duck key production technology thereof, its product using the boiled salted duck of modern method production
The boiled salted duck that is made with traditional-handwork of flavor and taste approach, and the production cycle is longer, and generally 3-4 days, long production was all
Phase not only increases production cost, reduces production efficiency, and since product sterilizing or misoperation are easily putrid and deteriorated.
The content of the invention
The main object of the present invention is to provide for a kind of new processing technology of boiled salted duck, in the premise of lifting product quality
Under, shorten the production cycle, simplify production technology, improve production efficiency, reduce production cost.
The purpose of the present invention can reach by using following technical solution：
A kind of new processing technology of boiled salted duck, includes the following steps：Pretreatment of raw material, rinsing, fries salt and endures halogen, and multiple halogen, cooks,
Cooling, vacuum packaging sterilization；
The stir-fry salt is endured halogen and is included the following steps：
Step S11：When all salt is fried to low-grade fever in pot, all spices are added；
Step S12：Fry again untill when the fragrance of salt light yellow complexion, spice sheds；
Step S13：The salt fried is poured into a certain amount of water and endures halogen, is stirred when enduring halogen in heating；
Step S14：When bittern slightly boiling, offscum to the greatest extent is skimmed, small fire is tuned into after boiling and is filtered again after infusion 1h；
Step S15：Bittern after filtering is put into the container of cleaning, is put into green onion, ginger and yellow rice wine while hot, and bittern cooling is standby
With；
Step S16：Clean duck body is put into bittern after brine temperature is down to below room temperature in step S15, makes halogen
All infiltration duck body, brine depth are higher by more than duck body surface face 10cm water, start timing to have soaked last duck, leaching halogen is answered
Halogen 3h.
Further, the pretreatment of raw material includes：Hair more than removing duck body surface face, cuts off anus and remaining enteron aisle, anal loop
Mowing amount is less than 10g, removes intraperitoneal residue, and a duck eye is opened at the duck body crop place of speaking in a low voice.
Further, the rinsing includes：Duck body is placed in Rinsing Area, is rinsed with circulating water, rinsing is to without obvious blood
Untill water, rinsing time is less than 1.5h, and the duck after rinsing is more than 15min by draining on railway line, draining time is only hung over.
Further, the cooking includes：Before boiling, make surface and the oil-containing groove sides aligned parallel of clear water, boiling temperature is set
Spend for 95 DEG C, water temperature starts boiling after reaching 95 DEG C, boiling 55-58min, boiling degree is using thigh depths medium well as degree.
Further, in digestion process, the continuous clear water that adds makes surface and the oil-containing groove sides aligned parallel of water, and uninterruptedly
The blood foam pulled out in pot in water, make water keep cleaning；Before duck body takes the dish out of the pot, hot water or cold water's spray system is opened, bittern is adjusted and follows
Ring pump valve.
Further, the cooling includes：Duck body after boiling goes to cooling railway line cooling, cools down the Ku Wen of railway line
Less than or equal to 15 DEG C, packed when duck body core temperature is down to below 30 DEG C.
Further, the vacuum packaging sterilization includes：Inner bag is packed using bag is packed again in vain, bag uses vacuum seal again in vain
Mouthful, the pressure of vacuum seal is -0.1MPa, and after packaging, packaging product is sterilized in 4h.
Further, pack product sterilization to sterilize using water, the water sterilisation step is as follows：Digester is put into water, heating
During to 83 DEG C, packaged product is put into, then after heating water to 83 ± 2 DEG C, after constant temperature 60min, is put into cold water and is cooled to
Less than 30 DEG C take the dish out of the pot, and obtain boiled salted duck.
The advantageous effects of the present invention：The new processing technology of boiled salted duck according to the invention, boiled salted duck provided by the invention
New processing technology, solves the problems, such as that the prior art production boiled salted duck production cycle is longer, production cost is high, low production efficiency,
And can to avoid because product sterilizing or misoperation caused by it is putrid and deteriorated, on the premise of product quality lift, contract
Short production cycle, simplifies production technology, improves production efficiency, reduces production cost.
Brief description of the drawings
Fig. 1 is being drawn originally using electronic nose analysis for a preferred embodiment of the new processing technology of boiled salted duck according to the invention
Invention boiled salted duck flavor schematic diagram.
Embodiment
To make those skilled in the art more clear and clear and definite technical scheme, with reference to embodiment and attached drawing
The present invention is described in further detail, but the implementation of the present invention is not limited to this.
The new processing technology of a kind of boiled salted duck provided in this embodiment, including pretreatment of raw material, rinsing, fries salt and endures halogen, multiple halogen,
Cook, cooling, vacuum packaging sterilization；Specifically comprise the following steps：
Pretreatment of raw material：Pull out remaining hair root, blood vessel hair with tweezers, cut off anus (anal loop mowing must not exceed 10g) and
Remaining enteron aisle, removes intraperitoneal residual fat block, tracheae, esophagus etc., and processed duck requires the crop place of speaking in a low voice to open a duck eye.
Rinsing：By dirt, silt, extravasated blood etc. is only cleaned, duck is placed in Rinsing Area, is rinsed with circulating water, rinsing is extremely
Untill without obvious watery blood, the duck after rinsing must not be less than 15min by draining on railway line, draining time is only hung over.(during rinsing
Between be no more than 1.5h).
Fry salt and endure halogen：When salt is fried to low-grade fever in pot, spice etc. is added, then is fried to salt light yellow complexion, when thick flavor is
Only, but be unable to stir-bake to brown nigrescence.The salt fried is poured into a certain amount of water and endures halogen, is stirred when enduring halogen in heating with spades,
When bittern slightly boiling, offscum to the greatest extent is skimmed with spoon, small fire is tuned into after boiling and is filtered again after infusion 1h, the bittern after filtering is put into cleaning
Be put into while hot in container green onion, ginger, yellow rice wine cooling it is spare.
Multiple halogen：After halogen soup temperature drops to 50 DEG C, clean duck is put into ready bittern, when being put into will on get off
Return start it is several under, make bittern all infiltration duck bodies, pushed down above with weight, bittern should be higher by more than duck body surface face 10cm, (50 ±
2 DEG C) leaching halogen answer halogen 3h (note：The multiple halogen time starts timing to have soaked last duck).
Cook：It is 95 DEG C to be added water to before boiling with oil-containing groove sides aligned parallel, setting boiling temperature, and water temperature is opened after reaching
Beginning boiling, cook 55-58min (digestion time suitably can be adjusted according to the size of duck), but using thigh depths medium well as
Degree.(pay attention to：1st, continual addition clear water is wanted in boiling process, bittern is always maintained at parallel with oil-containing groove in pot.2 otherwise
The disconnected blood foam pulled out in pot in bittern, makes bittern keep clean.3rd, hot water or cold water's spray system is made in the duck front opening that takes the dish out of the pot, together
When by bittern circulation pump valves be transferred to suitable position.)
Cooling：Duck after cooking goes to cooling railway line cooling (Ku Wen≤15 DEG C), treats that duck body core temperature is down to 30
It can be packed below DEG C.
Vacuum packaging sterilization：Inner bag uses in vain bag packaging again, and vacuum seal pressure is -0.1MPa, it is desirable to which sealing is firm, beautiful
Sight, air tight, vacuum effectiveness is good, and packaging rear product must must be sterilized in 4h.Sterilization is sterilized using water, boiling
When pot discharges water burning to 83 DEG C, packaged boiled salted duck is put into, treats that water is burnt to 83 ± 2 DEG C of constant temperature 60min again, is put into cold in cold water
But take the dish out of the pot to less than 30 DEG C.
As shown in Figure 1, to draw boiled salted duck flavor schematic diagram of the present invention using electronic nose analysis, CK is a certain brand brine
Duck, the boiled salted duck for gathering different date of manufacture productions carry out electronic nose analysis, and using the point do not escaped and assembled as base
Plinth, establishes boiled salted duck flavor storehouse, if detection sample falls in storehouse, shows that sample flavor and product special flavour in storehouse are basically identical, can
It is determined as flavor qualification, if detection sample is not fallen within storehouse, shows that sample flavor and product special flavour in storehouse are variant, can determine that
To be unqualified.Sample just falls in storehouse as can be known from Fig. 1, therefore can determine that as qualification, that is, the brine for making of adopting new technology
Duck and boiled salted duck flavor on the market are basically identical.
Table 1 is sensory evaluation analysis result, and sample score is higher than control sample score as can be seen from the table, and sample with
Control sample color and luster is notable with sensory difference, and significant change, and overall assessment do not occur for the boiled salted duck flavor for production of adopting new technology
Higher than control sample.
Table 1 is sensory evaluation analysis result
In conclusion in the present embodiment, according to the new processing technology of the boiled salted duck of the present embodiment, salt provided in this embodiment
Teal new processing technology, solves that the prior art production boiled salted duck production cycle is longer, production cost is high, low production efficiency is asked
Topic, and can to avoid because product sterilizing or misoperation caused by it is putrid and deteriorated, on the premise of product quality is lifted,
Shorten the production cycle, simplify production technology, improve production efficiency, reduce production cost.
The above, is only further embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
In scope disclosed in this invention, technique according to the invention scheme and its design add those familiar with the art
With equivalent substitution or change, protection scope of the present invention is belonged to.
Claims (8)
1. a kind of new processing technology of boiled salted duck, includes the following steps：Pretreatment of raw material, rinsing, fries salt and endures halogen, and multiple halogen, cooks, cold
But, vacuum packaging sterilization；
It is characterized in that, the stir-fry salt is endured halogen and is included the following steps：
Step S11：When all salt is fried to low-grade fever in pot, all spices are added；
Step S12：Fry again untill when the fragrance of salt light yellow complexion, spice sheds；
Step S13：The salt fried is poured into a certain amount of water and endures halogen, is stirred when enduring halogen in heating；
Step S14：When bittern slightly boiling, offscum to the greatest extent is skimmed, small fire is tuned into after boiling and is filtered again after infusion 1h；
Step S15：Bittern after filtering is put into the container of cleaning, is put into green onion, ginger and yellow rice wine while hot, and bittern cooling is spare；
Step S16：Clean duck body is put into bittern after brine temperature is down to below room temperature in step S15, makes bittern complete
Portion permeates duck body, and brine depth is higher by more than duck body surface face 10cm, starts timing to have soaked last duck, leaching halogen answers halogen
3h。
2. the new processing technology of a kind of boiled salted duck according to claim 1, it is characterised in that the pretreatment of raw material includes：
Hair more than removing duck body surface face, cuts off anus and remaining enteron aisle, anal loop mowing amount is less than 10g, removes intraperitoneal residue, in duck body
Open a duck eye in the crop place of speaking in a low voice.
3. the new processing technology of a kind of boiled salted duck according to claim 1, it is characterised in that the rinsing includes：By duck body
It is placed in Rinsing Area, is rinsed with circulating water, is rinsed untill without obvious watery blood, rinsing time is less than 1.5h, the duck after rinsing
By draining on railway line is only hung over, the draining time is more than 15min.
4. the new processing technology of a kind of boiled salted duck according to claim 1, it is characterised in that the cooking includes：Before boiling,
Make surface and the oil-containing groove sides aligned parallel of clear water, it is 95 DEG C to set boiling temperature, and water temperature starts boiling, boiling after reaching 95 DEG C
55-58min, boiling degree is using thigh depths medium well as degree.
5. the new processing technology of a kind of boiled salted duck according to claim 4, it is characterised in that in digestion process, continuously add
Add clear water to make surface and the oil-containing groove sides aligned parallel of water, and the continual blood foam pulled out in pot in water, water is kept cleaning；
Before duck body takes the dish out of the pot, hot water or cold water's spray system is opened, adjusts bittern circulation pump valve.
6. the new processing technology of a kind of boiled salted duck according to claim 1, it is characterised in that the cooling includes：After boiling
Duck body go to cooling railway line cooling, cool down the storehouse temperature of railway line less than or equal to 15 DEG C, treat that duck body core temperature is down to 30
Packed when below DEG C.
A kind of 7. new processing technology of boiled salted duck according to claim 1, it is characterised in that the vacuum packaging sterilization bag
Include：Inner bag is packed using bag is packed again in vain, bag uses vacuum seal again in vain, and the pressure of vacuum seal is -0.1MPa, is packaged
Afterwards, packaging product is sterilized in 4h.
8. the new processing technology of a kind of boiled salted duck according to claim 7, it is characterised in that packaging product sterilization is killed using water
Bacterium, the water sterilisation step are as follows：Digester is put into water, when being heated to 83 DEG C, is put into packaged product, then heat water to
After 83 ± 2 DEG C, after constant temperature 60min, it is put into cold water and is cooled to less than 30 DEG C and takes the dish out of the pot, obtain boiled salted duck.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711032390.0A CN107927602A (en) | 2017-10-30 | 2017-10-30 | A kind of new processing technology of boiled salted duck |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711032390.0A CN107927602A (en) | 2017-10-30 | 2017-10-30 | A kind of new processing technology of boiled salted duck |
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| CN107927602A true CN107927602A (en) | 2018-04-20 |
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| CN201711032390.0A Pending CN107927602A (en) | 2017-10-30 | 2017-10-30 | A kind of new processing technology of boiled salted duck |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805343A (en) * | 2019-03-19 | 2019-05-28 | 蚌埠学院 | A kind of boiled salted duck brine and its marinating method |
| CN110122820A (en) * | 2019-06-27 | 2019-08-16 | 南京新润食品集团有限公司 | A kind of new processing technology of old hen soup |
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| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104585702A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Raw material for preparing boiled salted duck and preparation method of raw material |
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2017
- 2017-10-30 CN CN201711032390.0A patent/CN107927602A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491348A (en) * | 2009-02-27 | 2009-07-29 | 南京雨润食品有限公司 | Orchis scented tea boiled salted duck and processing method thereof |
| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
| CN103704743A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted old chicken |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104585702A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Raw material for preparing boiled salted duck and preparation method of raw material |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805343A (en) * | 2019-03-19 | 2019-05-28 | 蚌埠学院 | A kind of boiled salted duck brine and its marinating method |
| CN110122820A (en) * | 2019-06-27 | 2019-08-16 | 南京新润食品集团有限公司 | A kind of new processing technology of old hen soup |
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Application publication date: 20180420 |