CN108041475A - A kind of processing method of flavor spicy duck wings - Google Patents
A kind of processing method of flavor spicy duck wings Download PDFInfo
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- CN108041475A CN108041475A CN201711309747.5A CN201711309747A CN108041475A CN 108041475 A CN108041475 A CN 108041475A CN 201711309747 A CN201711309747 A CN 201711309747A CN 108041475 A CN108041475 A CN 108041475A
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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
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L13/70—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
Abstract
A kind of processing method of flavor spicy duck wings, comprises the following steps：Freezing duck wing is put in defrosting pond and is thawed, draining after cleaning；Duck wing after draining is put into pre-boiled liquid and is boiled；Streptococcus acidi lactici fermented solution will be added in the duck wing after precooking again and nisin progress is pickled fermented tasty；It is subsequently placed into tea pickling liquid and pickles 8~14h, then the duck wing after tea is pickled is put into stew in soy sauce in halogen soup；Spreading for cooling to room temperature after product drying after stew in soy sauce is packed；Product after packaging is sterilized into postcooling, warehouse is sent into rapidly after drying surface moisture.The present invention pickles to reduce salt content in duck wing by using lactobacillus-fermented technology, realize spicy duck wings nitrite reduction or completely without using.The present invention can not only reduce or completely without using nitrite, but also can maintain spicy duck wings nutritional ingredient, meanwhile, tea polyphenols and other effects substance can be assigned, and the tea smell and color and luster of product uniqueness can be formed.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of flavor spicy duck wings.
Background technology
At present, in terms of most sauce spiced and stewed food remains in the traditional properties such as brine, braised in soy sauce, pungent, sootiness, increasing is ground
Hair new product dynamics is one of effective measures for promoting the industry development.At the same time, China is tealeaves big country, and major product has
Black tea, oolong tea, blue or green tea, white tea etc..Black tea is rich in tea polyphenols, carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, different
The various nutrient elements such as leucine, leucine, lysine, glutamic acid, alanine, asparatate.Black tea is during the fermentation
Polyphenols occurs to chemically react and generates the ingredients such as theaflavin, thearubigin, and fragrance substantially increases, so as to assign black tea spy
Some colors.
In addition, in spicy duck wings process of manufacture nitrite is used to become traditional habit as colour former, it is not
It is only capable of that duck wing is made to keep good cerise, may also suppress the growth of microorganism, and with antioxidation, can effectively delay to salt down
Meat corruption improves the flavor of duck wing.But nitrite is the stronger substance of food additives Poisoning, excessive uses Asia
The food of nitrate can seriously affect the health of people.Therefore, reduce or be undoubtedly most without using nitrite completely
Good selection, but this can lead to problems such as the color development of spicy duck wings difficult poor with flavor taste again.
The content of the invention
It is an object of the invention to provide a kind of processing method of flavor spicy duck wings, this method can both reduce or completely not
Using nitrite, and spicy duck wings nutritional ingredient can be maintained, meanwhile, tea polyphenols and other effects substance can be assigned, and production can be formed
The tea smell and color and luster of product uniqueness.
To achieve the above object, a kind of processing method of flavor spicy duck wings, comprises the following steps：
(1) raw material thaws：Freezing duck wing is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck wing；
(2) precook：Duck wing 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, then add in vinegar to get pre-boiled liquid；Institute
The mass ratio for stating duck wing and pre-boiled liquid is 1: (2~7)；The boiling time is 3~5min；
(3) lactic acid bacteria is pickled：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g,
Then added in the duck wing after precooking by step (2) streptococcus acidi lactici fermented solution and nisin carry out it is pickled fermented enter
The mass ratio of taste, the streptococcus acidi lactici fermented solution and duck wing is 1: (1~2), the nisin and streptococcus acidi lactici fermented solution
Mass ratio is (3~6): 10；
(4) tea is pickled：Duck wing after lactic acid bacteria is pickled is put into tea pickling liquid and is pickled；The tea is pickled
The raw material composition of liquid by mass percentage is black tea 5%~10%, and surplus is water；The preparation method of the tea pickling liquid is：
Slow boiling boils 1~2h after black tea and boiling are boiled 10~30min, up to tea pickling liquid after filtering；The duck wing and tea salt down
The mass ratio of liquid processed is 1: (4~8)；The marinated condition is：In temperature<8~14h is pickled at 10 DEG C, is overturn every 2~4h
Once；
(5) sauce halogen：Duck wing 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 Radix Angelicae 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
1000~1200 parts of 10~20 parts of the duck trunk of internal organ and drinking water are removed in 14~20 parts, duck wing or decaptitating；The preparation of the halogen soup
Method is：Load weighted duck wing or decaptitating are removed into the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, filtering adds
Through load weighted green onion, illiciumverum, Chinese prickly ash, pepper, capsicum, Radix Glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Radix Angelicae 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；
(6) dry：At 70~80 DEG C of temperature, the duck wing after sauce halogen is dried into 1~1.5h to the drying of duck wing surface moisture；
(7) pack：By the spicy duck wings spreading for cooling after drying to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, warehouse is sent into rapidly after drying 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 in get pre-boiled liquid；The duck wing and
The mass ratio of pre-boiled liquid is 1: 5；The boiling time is 4min.
Preferably, streptococcus acidi lactici fermented solution and the mass ratio of duck wing are 1: 1 in the step (3), the nisin
Mass ratio with streptococcus acidi lactici fermented solution is 5: 10.
Preferably, the raw material composition of tea pickling liquid by mass percentage is black tea 8% in the step (4), and surplus is
Water；The preparation method of the tea pickling liquid is：Slow boiling after black tea and boiling boiling 20min is boiled into 1.5h, up to tea after filtering
Water pickling liquid；The mass ratio of the duck wing and tea pickling liquid is 1: 6；The marinated condition is：In temperature<It is pickled at 10 DEG C
10h, every 3h overturnings once.
Preferably, halogen soup is made of the component of following parts by weight in the step (5)：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 Radix Angelicae 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, duck wing
Or 1100 parts of 15 parts of the duck trunk of internal organ and drinking water are removed in decaptitating.
Preferably, in the step (7) duck wing be under low-temperature aeration environment spreading for cooling to room temperature；The packaging is using 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, tea
Flavor spicy duck wings is made in the processing such as marinated, stew in soy sauce and sterilization, pickles to reduce duck wing by using lactobacillus-fermented technology
Interior salt content, realize spicy duck wings nitrite reduction or completely without using.Black tea is applied to duck by the present invention
In wing processing, full of nutrition, unique flavor duck wing with tea taste is developed, not only enriches the shape of popular social consumption Duck Products
Formula, and opened up new way for the comprehensive utilization of tealeaves.The present invention can not only reduce or completely without using nitrite, but also can
Spicy duck wings nutritional ingredient is maintained, meanwhile, tea polyphenols and other effects substance can be assigned, and the tea smell and color of product uniqueness can be formed
Pool.The present invention has the characteristics that easy to operate, at low cost, achievable large-scale production.
Specific embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment one
A kind of processing method of flavor spicy duck wings, comprises the following steps：
(1) raw material thaws：Freezing duck wing is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck wing；
(2) precook：Duck wing 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 in get pre-boiled liquid；The quality of the duck wing and pre-boiled liquid
Than for 1: 2；The boiling time is 3min；
(3) lactic acid bacteria is pickled：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g,
Then added in the duck wing after precooking by step (2) streptococcus acidi lactici fermented solution and nisin carry out it is pickled fermented enter
The mass ratio of taste, the streptococcus acidi lactici fermented solution and duck wing is 1: 1, the mass ratio of the nisin and streptococcus acidi lactici fermented solution
For 3: 10；
(4) tea is pickled：Duck wing after lactic acid bacteria is pickled is put into tea pickling liquid and is pickled；The tea is pickled
The raw material composition of liquid by mass percentage is black tea 5%, and surplus is water；The preparation method of the tea pickling liquid is：By black tea
Slow boiling boils 1h after boiling 10min with boiling, up to tea pickling liquid after filtering；The mass ratio of the duck wing and tea pickling liquid is
1∶4；The marinated condition is：In temperature<8h is pickled at 10 DEG C, every 2h overturnings once；
(5) sauce halogen：Duck wing 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 Radix Angelicae 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
1000 parts of 10 parts of the duck trunk of internal organ and drinking water are removed in 10 parts, 14 parts of antioxidant, duck wing or decaptitating；The preparation side of the halogen soup
Method is：Load weighted duck wing or decaptitating are removed into the duck trunk of internal organ and after ginger adds boiling boiling 2h, filtering is added and weighed
Green onion well, illiciumverum, Chinese prickly ash, pepper, capsicum, Radix Glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Radix Angelicae Sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, meat
Cardamom and monosodium glutamate, after boiling 2h, filtering is eventually adding antiseptic and antioxidant up to halogen soup；
(6) dry：At 70~80 DEG C of temperature, the duck wing after sauce halogen is dried into 1~1.5h to the drying of duck wing surface moisture；
(7) pack：By the spicy duck wings after drying, spreading for cooling to room temperature, then use is vacuum-packed under low-temperature aeration environment, very
For the condition of empty package 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 for 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 spicy duck wings produced by the present invention：The residual quantity of the product nitrite is
0.005g/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 flavor spicy duck wings, comprises the following steps：
(1) raw material thaws：Freezing duck wing is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck wing；
(2) precook：Duck wing 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 in get pre-boiled liquid；The quality of the duck wing and pre-boiled liquid
Than for 1: 5；The boiling time is 4min；
(3) lactic acid bacteria is pickled：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g,
Then added in the duck wing after precooking by step (2) streptococcus acidi lactici fermented solution and nisin carry out it is pickled fermented enter
The mass ratio of taste, the streptococcus acidi lactici fermented solution and duck wing is 1: 1, the mass ratio of the nisin and streptococcus acidi lactici fermented solution
For 5: 10；
(4) tea is pickled：Duck wing after lactic acid bacteria is pickled is put into tea pickling liquid and is pickled；The step (4)
The raw material composition of middle tea pickling liquid by mass percentage is black tea 8%, and surplus is water；The preparation method of the tea pickling liquid
For：Slow boiling after black tea and boiling boiling 20min is boiled into 1.5h, up to tea pickling liquid after filtering；The duck wing and tea are pickled
The mass ratio of liquid is 1: 6；The marinated condition is：In temperature<10h is pickled at 10 DEG C, every 3h overturnings once.
(5) sauce halogen：Duck wing 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 Radix Angelicae 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
1100 parts of 15 parts of the duck trunk of internal organ and drinking water are removed in 14 parts, 17 parts of antioxidant, duck wing or decaptitating；The preparation side of the halogen soup
Method is：Load weighted duck wing or decaptitating are removed into the duck trunk of internal organ and after ginger adds boiling boiling 2.5h, filtering is added and claimed
Measured green onion, illiciumverum, Chinese prickly ash, pepper, capsicum, Radix Glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Radix Angelicae Sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar,
Nutmeg and monosodium glutamate, after boiling 2.5h, filtering is eventually adding antiseptic and antioxidant up to halogen soup；
(6) dry：At 70~80 DEG C of temperature, the duck wing after sauce halogen is dried into 1~1.5h to the drying of duck wing surface moisture；
(7) pack：By the spicy duck wings spreading for cooling after drying to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, warehouse is sent into rapidly after drying surface moisture.
Content of nitrite detection is carried out to spicy duck wings produced by the present invention：The residual quantity of the product nitrite is
0.003g/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 flavor spicy duck wings, comprises the following steps：
(1) raw material thaws：Freezing duck wing is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck wing；
(2) precook：Duck wing 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 in get pre-boiled liquid；The quality of the duck wing and pre-boiled liquid
Than for 1: 7；The boiling time is 5min；
(3) lactic acid bacteria is pickled：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g,
Then added in the duck wing after precooking by step (2) streptococcus acidi lactici fermented solution and nisin carry out it is pickled fermented enter
The mass ratio of taste, the streptococcus acidi lactici fermented solution and duck wing is 1: 2, the mass ratio of the nisin and streptococcus acidi lactici fermented solution
For 6: 10；
(4) tea is pickled：Duck wing after lactic acid bacteria is pickled is put into tea pickling liquid and is pickled；The tea is pickled
The raw material composition of liquid by mass percentage is black tea 10%, and surplus is water；The preparation method of the tea pickling liquid is：By black tea
Slow boiling boils 2h after boiling 30min with boiling, up to tea pickling liquid after filtering；The mass ratio of the duck wing and tea pickling liquid is
1∶8；The marinated condition is：In temperature<14h is pickled at 10 DEG C, every 4h overturnings once；
(5) sauce halogen：Duck wing 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 Radix Angelicae 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 of internal organ and drinking water are removed in 16 parts of agent, 20 parts of antioxidant, duck wing or decaptitating；The preparation of the halogen soup
Method is：Load weighted duck wing or decaptitating are removed into the duck trunk of internal organ and after ginger adds boiling boiling 3h, filtering is added and claimed
Measured green onion, illiciumverum, Chinese prickly ash, pepper, capsicum, Radix Glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Radix Angelicae 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；
(6) dry：At 70~80 DEG C of temperature, the duck wing after sauce halogen is dried into 1~1.5h to the drying of duck wing surface moisture；
(7) pack：By the spicy duck wings after drying, spreading for cooling to room temperature, then use is vacuum-packed under low-temperature aeration environment, very
For the condition of empty package 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 for 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 spicy duck wings 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).
Claims (7)
1. a kind of processing method of flavor spicy duck wings, which is characterized in that comprise the following steps：
(1) raw material thaws：Freezing duck wing is put in thaw to ice cube in defrosting pond and is completely dissolved, draining obtains to be processed after cleaning
Duck wing；
(2) precook：Duck wing 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, then add in vinegar to get pre-boiled liquid；The duck
Wing and the mass ratio of pre-boiled liquid are 1: (2~7)；The boiling time is 3~5min；
(3) lactic acid bacteria is pickled：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, then
Streptococcus acidi lactici fermented solution is added in duck wing after precooking by step (2) and nisin carries out pickled fermented tasty, institute
The mass ratio for stating streptococcus acidi lactici fermented solution and duck wing is 1: the mass ratio of (1~2), the nisin and streptococcus acidi lactici fermented solution
For (3~6): 10；
(4) tea is pickled：Duck wing after lactic acid bacteria is pickled is put into tea pickling liquid and is pickled；The tea pickling liquid is pressed
The raw material composition of mass percent is black tea 5%~10%, and surplus is water；The preparation method of the tea pickling liquid is：It will be red
Slow boiling boils 1~2h after 10~30min is boiled in tea and boiling, up to tea pickling liquid after filtering；The duck wing and tea pickling liquid
Mass ratio be 1: (4~8)；The marinated condition is：In temperature<8~14h is pickled at 10 DEG C, one is overturn every 2~4h
It is secondary；
(5) sauce halogen：Duck wing after tea is pickled 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 Radix Angelicae 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
1000~1200 parts of 10~20 parts of the duck trunk of internal organ and drinking water are removed in 14~20 parts, duck wing or decaptitating；The preparation of the halogen soup
Method is：Load weighted duck wing or decaptitating are removed into the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, filtering adds
Through load weighted green onion, illiciumverum, Chinese prickly ash, pepper, capsicum, Radix Glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Radix Angelicae 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；
(6) dry：At 70~80 DEG C of temperature, the duck wing after sauce halogen is dried into 1~1.5h to the drying of duck wing surface moisture；
(7) pack：By the spicy duck wings spreading for cooling after drying to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, warehouse is sent into rapidly after drying surface moisture.
2. the processing method of a kind of flavor spicy duck wings according to claim 1, which is characterized in that pre- in the step (2)
The raw material composition of boil liquid by mass percentage is ginger 4%, vinegar 0.4%；The preparation method of the pre-boiled liquid is：By ginger plus
22min is boiled in boiling, then adds in vinegar to get pre-boiled liquid；The mass ratio of the duck wing and pre-boiled liquid is 1: 5；It is described when boiling
Between be 4min.
3. the processing method of a kind of flavor spicy duck wings according to claim 1 or 2, which is characterized in that in the step (3)
Streptococcus acidi lactici fermented solution and the mass ratio of duck wing are 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 5: 10.
4. the processing method of a kind of flavor spicy duck wings according to claim 1 or 2, which is characterized in that in the step (4)
The raw material composition of tea pickling liquid by mass percentage is black tea 8%, and surplus is water；The preparation method of the tea pickling liquid
For：Slow boiling after black tea and boiling boiling 20min is boiled into 1.5h, up to tea pickling liquid after filtering；The duck wing and tea are pickled
The mass ratio of liquid is 1: 6；The marinated condition is：In temperature<10h is pickled at 10 DEG C, every 3h overturnings once.
5. the processing method of a kind of flavor spicy duck wings according to claim 1 or 2, which is characterized in that in the step (5)
Halogen soup is made of the component of following parts by weight：It is 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, sweet
7 parts of grass, 4 parts of cassia bark, 5 parts of spiceleaf, 4 parts of the root of Dahurain angelica, 8 parts of Radix Angelicae Sinensis, 35 parts of white sugar, 40 parts of salt, 18 parts of soy sauce, 11 parts of beans sauce, aromatic vinegar 4
15 parts of the duck trunk and drink of internal organ are removed in part, 7 parts of nutmeg, 3 parts of monosodium glutamate, 14 parts of antiseptic, 17 parts of antioxidant, duck wing or decaptitating
With 1100 parts of water.
6. the processing method of a kind of flavor spicy duck wings according to claim 1 or 2, which is characterized in that in the step (7)
Duck wing be under low-temperature aeration environment spreading for cooling to room temperature；For the packaging using vacuum packaging, vacuum-packed condition is to vacuumize
35~45s, 3~5s of heat-sealing, sealing part are neat.
7. the processing method of a kind of flavor spicy duck wings according to claim 1 or 2, which is characterized in that in the step (8)
Sterilization is sterilized using back-pressure, 110 DEG C of the temperature of sterilization, and sterilizing time is 15~25min, and the pressure of back-pressure is 0.3MPa；It is described
The time of cooling is 20~30min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114668114A (en) * | 2022-03-10 | 2022-06-28 | 沙县鑫旺食品有限公司 | Preparation method of marinated duck wings |
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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 |
| WO2016004164A1 (en) * | 2014-07-03 | 2016-01-07 | Cargill, Incorporated | Cooked turkey wing product |
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2017
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Patent Citations (3)
| 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 |
| WO2016004164A1 (en) * | 2014-07-03 | 2016-01-07 | Cargill, Incorporated | Cooked turkey wing product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114668114A (en) * | 2022-03-10 | 2022-06-28 | 沙县鑫旺食品有限公司 | Preparation method of marinated duck wings |
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