CN107981238A - A kind of processing method of Cold spiced duck neck - Google Patents

A kind of processing method of Cold spiced duck neck Download PDF

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Publication number
CN107981238A
CN107981238A CN201711308540.6A CN201711308540A CN107981238A CN 107981238 A CN107981238 A CN 107981238A CN 201711308540 A CN201711308540 A CN 201711308540A CN 107981238 A CN107981238 A CN 107981238A
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parts
duck neck
duck
boiled
neck
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尚玉永
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Jiangsu Xiangdao Food Co Ltd
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Jiangsu Xiangdao Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
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Abstract

A kind of processing method of Cold spiced duck neck, comprises the following steps:Freezing duck neck is put in defrosting pond and is thawed, draining after cleaning;Duck neck after draining is put into pre-boiled liquid and is boiled;Streptococcus acidi lactici fermented solution is added in duck neck after precooking again and nisin progress is pickled fermented tasty;Duck neck after will be marinated is put into stew in soy sauce in halogen soup;Duck neck after sauce halogen is dried, is then cut into 2~4cm segments;By the duck neck spreading for cooling after cut-out to room temperature, then pack;Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.Cold spiced duck neck is made in the processing such as the present invention by precooking in short-term, streptococcus acidi lactici fermented solution and nisin are pickled, stew in soy sauce and sterilization, pickled by using lactobacillus-fermented technology so as to reducing salt content in duck neck, realize Cold spiced duck neck nitrite reduction or completely without using.The present invention can not only reduce or completely without using nitrite, but also can maintain Cold spiced duck neck good color and luster and flavor taste.

Description

A kind of processing method of Cold spiced duck neck
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of Cold spiced duck neck.
Background technology
Nitrite is used to become traditional habit as colour former in Cold spiced duck neck process of manufacture, it can not only make Duck neck keeps good cerise, may also suppress the growth of microorganism, and has antioxidation, can effectively delay butcher's meat rotten Lose, improve the flavor of duck neck.But nitrite is the stronger material of food additives Poisoning, excessive uses nitrous acid The food of salt can seriously affect the health of people.Therefore, reduce or be undoubtedly optimal choosing without using nitrite completely Select, but this can cause the problems such as color development of Cold spiced duck neck is difficult and flavor taste is poor again.
The content of the invention
It is an object of the invention to provide a kind of processing method of Cold spiced duck neck, this method can both reduce or completely without using Nitrite, and Cold spiced duck neck good color and luster and flavor taste can be maintained.
To achieve the above object, a kind of processing method of Cold spiced duck neck, comprises the following steps:
(1) raw material thaws:Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning Process duck neck;
(2) precook:Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, 1 is drained after the completion of boiling ~3h;The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%~6%, vinegar 0.1%~0.7%, and surplus is Water;The preparation method of the pre-boiled liquid is:Ginger plus boiling are boiled into 15~30min, vinegar is then added, up to pre-boiled liquid;Institute The mass ratio for stating duck neck and pre-boiled liquid is 1: (2~7);The boiling time is 3~5min;
(3) pickle:Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: (1~2), the mass ratio of the nisin and streptococcus acidi lactici fermented solution are (3~6): 10;
(4) sauce halogen:Duck neck after will be marinated is put into stew in soy sauce in halogen soup;The halogen soup is made of the component of following parts by weight: 3~7 parts of ginger, 4~9 parts of green onion, 3~6 parts octagonal, 2~5 parts of Chinese prickly ash, 1~4 part of pepper, 8~12 parts of capsicum, 5~10 parts of radix glycyrrhizae, 3~6 parts of cassia bark, 2~6 parts of spiceleaf, 1~6 part of the root of Dahurain angelica, 4~12 parts of Angelica sinensis, 20~50 parts of white sugar, 25~60 parts of salt, soy sauce 15~ 25 parts, 10~12 parts of beans sauce, 3~5 parts of aromatic vinegar, 6~8 parts of nutmeg, 2~4 parts of monosodium glutamate, 10~16 parts of antiseptic, antioxidant 14~20 parts, decaptitating remove 1000~1200 parts of 10~20 parts of the duck trunk and drinking water of internal organ;The preparation method of the halogen soup is: Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, filtering, add load weighted green onion, Illiciumverum, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and Monosodium glutamate, after boiling 2~3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup;
(5) dry:At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying;
(6) arrange and cut off:The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm Section;
(7) pack:By the duck neck spreading for cooling after the stew in soy sauce after drying to room temperature, then pack;
(8) sterilize:Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
Preferably, the raw material composition of pre-boiled liquid by mass percentage is ginger 4%, vinegar 0.4% in the step (2); The preparation method of the pre-boiled liquid is:By ginger plus boiling boiling 22min, vinegar is then added, up to pre-boiled liquid;The duck neck and The mass ratio of pre-boiled liquid is 1: 5;The boiling time is 4min.
Preferably, the mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1 in the step (3), the nisin Mass ratio with streptococcus acidi lactici fermented solution is 5: 10.
Preferably, halogen soup is made of the component of following parts by weight in the step (4):5 parts of ginger, 7 parts of green onion, it is 5 parts octagonal, 4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, 7 parts of radix glycyrrhizae, 4 parts of cassia bark, 5 parts of spiceleaf, 4 parts of the root of Dahurain angelica, 8 parts of Angelica sinensis, 35 parts of white sugar, salt 40 parts, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar, 7 parts of nutmeg, 3 parts of monosodium glutamate, 14 parts of antiseptic, 17 parts of antioxidant, decaptitating Remove 1100 parts of 15 parts of the duck trunk and drinking water of internal organ.
Preferably, in the step (7) duck neck be under low-temperature aeration environment spreading for cooling to room temperature;The packaging uses vacuum Packaging, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat.
Preferably, sterilization is sterilized using back-pressure in the step (8), 110 DEG C of the temperature of sterilization, sterilizing time for 15~ 25min, the pressure of back-pressure is 0.3MPa;The time of the cooling is 20~30min.
Compared with prior art, the present invention by precooking in short-term, streptococcus acidi lactici fermented solution and nisin pickle, stew in soy sauce Cold spiced duck neck is made with processing such as sterilizations, pickles so as to reduce salt content in duck neck, realizes by using lactobacillus-fermented technology The reduction of Cold spiced duck neck nitrite or completely without using.The present invention have developed it is a kind of it is full of nutrition, flavor is only Duck neck special, nitrous acid content is extremely low, this method can not only reduce or completely without using nitrite, but also can maintain Cold spiced duck neck Good color and luster and flavor taste.The present invention has the characteristics that easy to operate, cost is low, large-scale production can be achieved.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment one
A kind of processing method of Cold spiced duck neck, comprises the following steps:
(1) raw material thaws:Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning Process duck neck;
(2) precook:Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling 1h;The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%, vinegar 0.1%, and surplus is water;The pre-boiled liquid Preparation method is:By ginger plus boiling boiling 15min, vinegar is then added, up to pre-boiled liquid;The quality of the duck neck and pre-boiled liquid Than for 1: 2;The boiling time is 3min;
(3) pickle:Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 3: 10;
(4) sauce halogen:Duck neck after will be marinated is put into stew in soy sauce in halogen soup;The halogen soup is made of the component of following parts by weight: 3 parts of ginger, 4 parts of green onion, 3 parts octagonal, 2 parts of Chinese prickly ash, 1 part of pepper, 8 parts of capsicum, 5 parts of radix glycyrrhizae, 3 parts of cassia bark, 2 parts of spiceleaf, the root of Dahurain angelica 1 Part, 4 parts of Angelica sinensis, 20 parts of white sugar, 25 parts of salt, 15 parts of soy sauce, 10 parts of beans sauce, 3 parts of aromatic vinegar, 6 parts of nutmeg, 2 parts of monosodium glutamate, antiseptic 10 parts, 14 parts of antioxidant, decaptitating remove 1000 parts of 10 parts of the duck trunk and drinking water of internal organ;The preparation method of the halogen soup is: Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 2h, filtering, adds load weighted green onion, eight Angle, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and taste Essence, after boiling 2h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup;
(5) dry:At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying;
(6) arrange and cut off:The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm Section;
(7) pack:By the duck neck after the stew in soy sauce after drying, spreading for cooling is to room temperature under low-temperature aeration environment, then using vacuum packet Dress, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat;
(8) sterilize:Product back-pressure after packaging is sterilized into 20~30min of postcooling, 110 DEG C of the temperature of sterilization, during sterilization Between be 15~25min, the pressure of back-pressure is 0.3MPa;Warehouse is sent into rapidly after drying surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention:The residual quantity of the product nitrite is 0.004g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products Residual quantity must not exceed 0.03g/kg).
Embodiment two
A kind of processing method of Cold spiced duck neck, comprises the following steps:
(1) raw material thaws:Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning Process duck neck;
(2) precook:Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling 2h;The raw material composition of the pre-boiled liquid by mass percentage is ginger 4%, vinegar 0.4%, and surplus is water;The pre-boiled liquid Preparation method is:By ginger plus boiling boiling 22min, vinegar is then added, up to pre-boiled liquid;The quality of the duck neck and pre-boiled liquid Than for 1: 5;The boiling time is 4min;
(3) pickle:Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 5: 10;
(4) sauce halogen:Duck neck after will be marinated is put into stew in soy sauce in halogen soup;The halogen soup is made of the component of following parts by weight: 5 parts of ginger, 7 parts of green onion, 5 parts octagonal, 4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, 7 parts of radix glycyrrhizae, 4 parts of cassia bark, 5 parts of spiceleaf, the root of Dahurain angelica 4 Part, 8 parts of Angelica sinensis, 35 parts of white sugar, 40 parts of salt, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar, 7 parts of nutmeg, 3 parts of monosodium glutamate, antiseptic 14 parts, 17 parts of antioxidant, decaptitating remove 1100 parts of 15 parts of the duck trunk and drinking water of internal organ;The preparation method of the halogen soup is: Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 2.5h, filtering, adds load weighted green onion, eight Angle, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and taste Essence, after boiling 2.5h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup;
(5) dry:At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying;
(6) arrange and cut off:The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm Section;
(7) pack:By the duck neck spreading for cooling after the stew in soy sauce after drying to room temperature, then pack;
(8) sterilize:Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention:The residual quantity of the product nitrite is 0.002g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products Residual quantity must not exceed 0.03g/kg).
Embodiment three
A kind of processing method of Cold spiced duck neck, comprises the following steps:
(1) raw material thaws:Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning Process duck neck;
(2) precook:Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling 3h;The raw material composition of the pre-boiled liquid by mass percentage is ginger 6%, vinegar 0.7%, and surplus is water;The pre-boiled liquid Preparation method is:By ginger plus boiling boiling 30min, vinegar is then added, up to pre-boiled liquid;The quality of the duck neck and pre-boiled liquid Than for 1: 7;The boiling time is 5min;
(3) pickle:Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 2, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 6: 10;
(4) sauce halogen:Duck neck after will be marinated is put into stew in soy sauce in halogen soup;The halogen soup is made of the component of following parts by weight: 7 parts of ginger, 9 parts of green onion, 6 parts octagonal, 5 parts of Chinese prickly ash, 4 parts of pepper, 12 parts of capsicum, 10 parts of radix glycyrrhizae, 6 parts of cassia bark, 6 parts of spiceleaf, the root of Dahurain angelica 6 Part, 12 parts of Angelica sinensis, 50 parts of white sugar, 60 parts of salt, 25 parts of soy sauce, 12 parts of beans sauce, 5 parts of aromatic vinegar, 8 parts of nutmeg, 4 parts of monosodium glutamate, antibacterial 1200 parts of 20 parts of the duck trunk and drinking water of internal organ are removed in 16 parts of agent, 20 parts of antioxidant, decaptitating;The preparation method of the halogen soup For:Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 3h, filtering, add load weighted green onion, Illiciumverum, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and Monosodium glutamate, after boiling 3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup;
(5) dry:At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying;
(6) arrange and cut off:The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm Section;
(7) pack:By the duck neck after the stew in soy sauce after drying, spreading for cooling is to room temperature under low-temperature aeration environment, then using vacuum packet Dress, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat;
(8) sterilize:Product back-pressure after packaging is sterilized into 20~30min of postcooling, 110 DEG C of the temperature of sterilization, during sterilization Between be 15~25min, the pressure of back-pressure is 0.3MPa;Warehouse is sent into rapidly after drying surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention:The residual quantity of the product nitrite is 0.001g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products Residual quantity must not exceed 0.03g/kg).

Claims (6)

1. a kind of processing method of Cold spiced duck neck, it is characterised in that comprise the following steps:
(1) raw material thaws:Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining obtains to be processed after cleaning Duck neck;
(2) precook:Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, drain 1 after the completion of boiling~ 3h;The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%~6%, vinegar 0.1%~0.7%, and surplus is water; The preparation method of the pre-boiled liquid is:Ginger plus boiling are boiled into 15~30min, vinegar is then added, up to pre-boiled liquid;The duck Neck and the mass ratio of pre-boiled liquid are 1: (2~7);The boiling time is 3~5min;
(3) pickle:Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, then to process Step (2) precook after duck neck in add streptococcus acidi lactici fermented solution and nisin and carry out pickled fermented tasty, the lactic acid The mass ratio of fermented liquid and duck neck is 1: (1~2), the mass ratio of the nisin and streptococcus acidi lactici fermented solution for (3~ 6)∶10;
(4) sauce halogen:Duck neck after will be marinated is put into stew in soy sauce in halogen soup;The halogen soup is made of the component of following parts by weight:Ginger 3 ~7 parts, 4~9 parts of green onion, 3~6 parts octagonal, 2~5 parts of Chinese prickly ash, 1~4 part of pepper, 8~12 parts of capsicum, 5~10 parts of radix glycyrrhizae, cassia bark 3 ~6 parts, 2~6 parts of spiceleaf, 1~6 part of the root of Dahurain angelica, 4~12 parts of Angelica sinensis, 20~50 parts of white sugar, 25~60 parts of salt, 15~25 parts of soy sauce, 10~12 parts of beans sauce, 3~5 parts of aromatic vinegar, 6~8 parts of nutmeg, 2~4 parts of monosodium glutamate, 10~16 parts of antiseptic, antioxidant 14~20 Part, decaptitating remove 1000~1200 parts of 10~20 parts of the duck trunk and drinking water of internal organ;The preparation method of the halogen soup is:It will weigh Good decaptitating removes the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, and filtering, adds load weighted green onion, illiciumverum, flower Green pepper, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and monosodium glutamate, are boiled After boiling 2~3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup;
(5) dry:At 70~80 DEG C of temperature, the duck neck after sauce halogen is dried into 1~1.5h to the drying of duck neck surface moisture;
(6) arrange and cut off:The duck neck after drying is arranged, its appearance residue is removed, duck neck is then cut into 2~4cm segments;
(7) pack:By the Cold spiced duck neck spreading for cooling after cut-out to room temperature, then pack;
(8) sterilize:Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
A kind of 2. processing method of Cold spiced duck neck according to claim 1, it is characterised in that pre-boiled liquid in the step (2) Raw material composition by mass percentage is ginger 4%, vinegar 0.4%;The preparation method of the pre-boiled liquid is:By ginger plus boiling 22min is boiled, vinegar is then added, up to pre-boiled liquid;The duck neck and the mass ratio of pre-boiled liquid are 1: 5;The boiling time is 4min。
A kind of 3. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that lactic acid in the step (3) The mass ratio of fermented liquid and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 5: 10.
A kind of 4. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that halogen soup in the step (4) It is made of the component of following parts by weight:5 parts of ginger, 7 parts of green onion, 5 parts octagonal, 4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, radix glycyrrhizae 7 Part, 4 parts of cassia bark, 5 parts of spiceleaf, 4 parts of the root of Dahurain angelica, 8 parts of Angelica sinensis, 35 parts of white sugar, 40 parts of salt, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar, 7 parts of nutmeg, 3 parts of monosodium glutamate, 14 parts of antiseptic, 17 parts of antioxidant, decaptitating remove 15 parts of the duck trunk and drinking water 1100 of internal organ Part.
A kind of 5. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that duck neck in the step (7) Be under low-temperature aeration environment spreading for cooling to room temperature;The packaging using vacuum packaging, vacuum-packed condition for vacuumize 35~ 45s, 3~5s of heat-sealing, sealing part are neat.
A kind of 6. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that sterilization in the step (8) Sterilized using back-pressure, 110 DEG C of the temperature of sterilization, sterilizing time is 15~25min, and the pressure of back-pressure is 0.3MPa;The cooling Time be 20~30min.
CN201711308540.6A 2017-12-11 2017-12-11 A kind of processing method of Cold spiced duck neck Pending CN107981238A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110384209A (en) * 2018-04-19 2019-10-29 沈阳一合食品有限公司 A kind of original flavor duck neck product formula
CN110720597A (en) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 Storage method of sauced duck necks
CN113907277A (en) * 2021-10-12 2022-01-11 江苏食品药品职业技术学院 Production method of quantitative marinated spicy duck necks
CN115644366A (en) * 2022-11-12 2023-01-31 湖北周黑鸭食品工业园有限公司 Production process of spicy duck accessories

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871108A (en) * 2012-10-12 2013-01-16 鲜八里集团有限公司 Sauced stewed product processing method capable of reducing nitrite content
CN103653025A (en) * 2013-12-26 2014-03-26 集美大学 Processing method of duck wing with tea taste
KR101646206B1 (en) * 2015-09-22 2016-08-12 이용철 method of cooking duck stew

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871108A (en) * 2012-10-12 2013-01-16 鲜八里集团有限公司 Sauced stewed product processing method capable of reducing nitrite content
CN103653025A (en) * 2013-12-26 2014-03-26 集美大学 Processing method of duck wing with tea taste
KR101646206B1 (en) * 2015-09-22 2016-08-12 이용철 method of cooking duck stew

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110384209A (en) * 2018-04-19 2019-10-29 沈阳一合食品有限公司 A kind of original flavor duck neck product formula
CN110720597A (en) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 Storage method of sauced duck necks
CN113907277A (en) * 2021-10-12 2022-01-11 江苏食品药品职业技术学院 Production method of quantitative marinated spicy duck necks
CN115644366A (en) * 2022-11-12 2023-01-31 湖北周黑鸭食品工业园有限公司 Production process of spicy duck accessories
CN115644366B (en) * 2022-11-12 2024-01-30 湖北周黑鸭食品工业园有限公司 Production process of spicy duck accessory

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