CN107981238A - A kind of processing method of Cold spiced duck neck - Google Patents
A kind of processing method of Cold spiced duck neck Download PDFInfo
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- 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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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 108
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 30
- 150000002367 halogens Chemical class 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 24
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 241000194017 Streptococcus Species 0.000 claims abstract description 20
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 15
- 108010053775 Nisin Proteins 0.000 claims abstract description 15
- 239000004309 nisin Substances 0.000 claims abstract description 15
- 235000010297 nisin Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 235000013547 stew Nutrition 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 8
- 230000007480 spreading Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 36
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 26
- 235000008397 ginger Nutrition 0.000 claims description 26
- 235000021419 vinegar Nutrition 0.000 claims description 26
- 239000000052 vinegar Substances 0.000 claims description 26
- 235000002566 Capsicum Nutrition 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 12
- 241000382455 Angelica sinensis Species 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 12
- 230000003078 antioxidant effect Effects 0.000 claims description 12
- 125000003118 aryl group Chemical group 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 239000001702 nutmeg Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 210000001835 viscera Anatomy 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 230000002421 anti-septic effect Effects 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005273 aeration Methods 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 4
- 244000291564 Allium cepa Species 0.000 claims 3
- 244000061520 Angelica archangelica Species 0.000 claims 3
- 244000270834 Myristica fragrans Species 0.000 claims 3
- 239000004310 lactic acid Substances 0.000 claims 2
- 235000014655 lactic acid Nutrition 0.000 claims 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 18
- 241000234282 Allium Species 0.000 description 9
- 241000125175 Angelica Species 0.000 description 9
- 241000498779 Myristica Species 0.000 description 9
- 230000008569 process Effects 0.000 description 5
- 238000001514 detection method Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation 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)
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- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (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
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.
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Cited By (5)
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 |
CN116458608A (en) * | 2023-04-10 | 2023-07-21 | 福建省嘎嘎黄小鸭食品有限公司 | Processing method of marinated product |
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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 |
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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 (6)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
CN116458608A (en) * | 2023-04-10 | 2023-07-21 | 福建省嘎嘎黄小鸭食品有限公司 | Processing method of marinated product |
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