CN108056391A - A kind of production technology of the sauced duck meat palm - Google Patents
A kind of production technology of the sauced duck meat palm Download PDFInfo
- Publication number
- CN108056391A CN108056391A CN201711097063.3A CN201711097063A CN108056391A CN 108056391 A CN108056391 A CN 108056391A CN 201711097063 A CN201711097063 A CN 201711097063A CN 108056391 A CN108056391 A CN 108056391A
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- China
- Prior art keywords
- parts
- duck
- foot
- obtains
- bittern
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
Abstract
The present invention provides a kind of production technology of the sauced duck meat palm, is related to food processing field, includes the following steps：(1) preparation of bittern：Pungent material will be added in soup-stock, when tanning 46 is small, filtrate is taken after filtering；(2) defrosting of raw material；(3) pretreatment of raw material；(4) cook：It is put into the bittern that step (1) obtains and boils 35 60 minutes, add in flavoring；(5) cool down：It is cooled to room temperature；(6) pack：After sterilizing, it is vacuum-packed and dispatches from the factory after addition food preservative, food coloring and antistaling agent；The selected each raw material of the present invention, finished product finished product uniform color, glow, aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, and with baking fragrance, special taste, and flavor is full；Present invention process is simple, with short production cycle, and production efficiency is high, beneficial to large-scale production.
Description
Technical field
The present invention relates to food processing fields, and in particular to the production technology of the sauced duck meat palm.
Background technology
The nutrition that duck's foot contains the bear's paw of abundant collagen and equal quality is suitable.The underlying organ for movement is slapped,
Muscle is more, skin depth, no meat.Muscle at most has chewy texture, and skin depth then contains soup, and meat is few then easily tasty.Say that duck's foot contains more from nutrition angle
Protein, low sugar, rare fat, it is possible to which duck's foot is referred to as excellent diet food.Especially sauced duck meat is slapped, and obtains the wide of people
It is general to like.The existing commercially available sauced duck meat palm, sauce halogen process are artificially controlled, are affected by human factors greatly, easily there are overweight perfume (or spice)
Expect taste, taste is unnatural, lacks flavor, can not cater to popular taste.
The content of the invention
The present invention provides a kind of production technology of the sauced duck meat palm, bad to solve sauced duck meat palm taste, lacks asking for flavor
Topic.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of production technology of the sauced duck meat palm, comprises the following steps：
(1) preparation of bittern：In parts by weight, 70-80 parts of soup-stock is taken, adds in 10-15 parts of capsicum, 3-6 parts of peeled shrimp, Chinese prickly ash
8-10 parts, 5-8 parts of old ginger, 10-15 parts of ginger, 7-9 parts of garlic, 5-8 parts of shallot, 3-4 parts of illiciumverum, 2-3 parts of kaempferia galamga, fennel 2-3
In part, 2-3 parts of cassia bark, 2-3 parts of fructus amomi, 2-3 parts of White Chloe, 2-3 parts of cloves, 1-2 parts of wrinkled giant hyssop, fragrant 1-2 parts of fruit, 1-2 parts of tsaoko, seven
1-2 parts fragrant, 2-3 parts of perilla leaf, 1-2 parts of dried orange peel, 1-2 parts of dried peppermint leaf, when tanning 4-6 is small, filtering takes filtrate, spare；
(2) defrosting of raw material：The duck's foot of freezing is thawed, removes foot skin and toenail, is cleaned；
(3) pretreatment of raw material：The duck's foot that step (2) obtains is divided in the oven for baking 5-10 that temperature is 60-80 DEG C
Clock is placed into 90-100 DEG C of hot water and rinsed 10-15 minutes, duck's foot is pulled out and is placed in flowing water clean under room temperature, is made
Duck's foot is totally submerged in water, and stirring makes the white foam in duck's foot and grease be overflowed with flowing water, until the flowing water of spilling becomes clean
Until, it pulls out, drains；
(4) cook：The duck's foot that step (3) obtains is put into the bittern that step (1) obtains and is boiled 35-60 minutes, is added in old
0.6-1 parts of rock sugar, 2-4 parts of white wine, 5-8 parts of salt, 3-6 parts of monosodium glutamate, 3-6 parts of soy sauce, wherein duck's foot are 60-80 parts, and bittern is
150-200 parts；
(5) cool down：The duck's foot that step (4) obtains is cooled to room temperature；
(6) pack：It is true after addition food preservative, food coloring and antistaling agent after the duck's foot sterilizing that step (5) is obtained
Empty package dispatches from the factory.
Preferably, the operation temperature of the step (2) is 10-17 DEG C.
Preferably, food additives are sodium nitrite, benzoic acid, sodium benzoate, potassium sorbate in the step (6)
One or more, the food coloring be Monascus color, the antistaling agent be D-araboascorbic acid sodium.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The selected each raw material of the present invention, using the mutual cooperation coordinative role between raw material, finished product uniform color, glow,
Aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, and with baking fragrance, special taste, and flavor is full；Work of the present invention
Skill is simple, with short production cycle, and production efficiency is high, beneficial to large-scale production.
Specific embodiment
All features disclosed in this specification, can be with any in addition to mutually exclusive feature and/or step
Mode combines.
Embodiment 1
A kind of production technology of the sauced duck meat palm, comprises the following steps：
(1) preparation of bittern：In parts by weight, 70 parts of soup-stock is taken, adds in 10 parts of capsicum, 3 parts of peeled shrimp, 8 parts of Chinese prickly ash, old ginger
5 parts, 10 parts of ginger, 7 parts of garlic, 5 parts of shallot, 3 parts octagonal, 2 parts of kaempferia galamga, 2 parts of fennel, 2 parts of cassia bark, 2 parts of fructus amomi, 2 parts of White Chloe,
2 parts of cloves, 1 part of wrinkled giant hyssop, fragrant 1 part of fruit, 1 part of tsaoko, 1 part of daphne odera, 2 parts of perilla leaf, 1 part of dried orange peel, 1 part of dried peppermint leaf, tanning 4 are small
When, filtering takes filtrate, spare；
(2) defrosting of raw material：The duck's foot of freezing is thawed, removes foot skin and toenail, is cleaned；
(3) pretreatment of raw material：The duck's foot that step (2) obtains is 60 DEG C of oven for baking 5 minutes in temperature, then is put
Enter in 90 DEG C of hot water and rinse 10 minutes, duck's foot is pulled out and is placed in flowing water clean under room temperature, duck's foot is made to be totally submerged water
In, stirring makes the white foam in duck's foot and grease be overflowed with flowing water, until the flowing water of spilling becomes clean, pulls out, drips
It is dry；
(4) cook：The duck's foot that step (3) obtains is put into the bittern that step (1) obtains and is boiled 35 minutes, adds in old rock sugar
0.6 part, 2 parts of white wine, 5 parts of salt, 3 parts of monosodium glutamate, 3 parts of soy sauce, wherein duck's foot be 60 parts, bittern be 150 parts；
(5) cool down：The duck's foot that step (4) obtains is cooled to room temperature；
(6) sterilize and pack：After the duck's foot sterilizing that step (5) is obtained, addition food preservative, food coloring and fresh-keeping
Vacuum packaging is dispatched from the factory after agent.
The operation temperature of the step (2) is 10 DEG C.
Food additives are sodium nitrite in the step (6), and the food coloring is Monascus color, and the antistaling agent is D-
Sodium isoascorbate.
The present embodiment finished product uniform color, glow, aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, and band
There is baking fragrance, special taste, flavor is full.
Embodiment 2
A kind of production technology of the sauced duck meat palm, comprises the following steps：
(1) preparation of bittern：In parts by weight, take 80 parts of soup-stock, add in 15 parts of capsicum, 6 parts of peeled shrimp, 10 parts of Chinese prickly ash, old
8 parts of ginger, 15 parts of ginger, 9 parts of garlic, 8 parts of shallot, 4 parts octagonal, 3 parts of kaempferia galamga, 3 parts of fennel, 3 parts of cassia bark, 3 parts of fructus amomi, White Chloe 3
Part, 3 parts of cloves, 2 parts of wrinkled giant hyssop, fragrant 2 parts of fruit, 2 parts of tsaoko, 2 parts of daphne odera, 3 parts of perilla leaf, 2 parts of dried orange peel, 2 parts of dried peppermint leaf, tanning
6 it is small when, filtering, take filtrate, it is spare；
(2) defrosting of raw material：The duck's foot of freezing is thawed, removes foot skin and toenail, is cleaned；
(3) pretreatment of raw material：By the duck's foot that step (2) obtains in the oven for baking 10 minutes that temperature is 80 DEG C, then
It is put into 100 DEG C of hot water and rinses 15 minutes, duck's foot is pulled out and is placed in flowing water clean under room temperature, is totally submerged duck's foot
In water, stirring makes the white foam in duck's foot and grease be overflowed with flowing water, until the flowing water of spilling becomes clean, pulls out, drips
It is dry；
(4) cook：The duck's foot that step (3) obtains is put into the bittern that step (1) obtains and is boiled 60 minutes, adds in old rock sugar
1 part, 4 parts of white wine, 8 parts of salt, 6 parts of monosodium glutamate, 3 parts of soy sauce, wherein duck's foot be 80 parts, bittern be 200 parts；
(5) cool down：The duck's foot that step (4) obtains is cooled to room temperature；
(6) sterilize and pack：After the duck's foot sterilizing that step (5) is obtained, addition food preservative, food coloring and fresh-keeping
Vacuum packaging is dispatched from the factory after agent.
The operation temperature of the step (2) is 17 DEG C.
Food additives are potassium sorbate in the step (6), and the food coloring is Monascus color, and the antistaling agent is D-
Sodium isoascorbate.
The present embodiment finished product uniform color, glow, aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, and band
There is baking fragrance, special taste, flavor is full.
Embodiment 3
A kind of production technology of the sauced duck meat palm, comprises the following steps：
(1) preparation of bittern：In parts by weight, 75 parts of soup-stock is taken, adds in 13 parts of capsicum, 5 parts of peeled shrimp, 9 parts of Chinese prickly ash, old ginger
7 parts, 13 parts of ginger, 8 parts of garlic, 6 parts of shallot, 3 parts octagonal, 3 parts of kaempferia galamga, 2 parts of fennel, 3 parts of cassia bark, 2 parts of fructus amomi, 3 parts of White Chloe,
2 parts of cloves, 2 parts of wrinkled giant hyssop, fragrant 2 parts of fruit, 1 part of tsaoko, 1 part of daphne odera, 3 parts of perilla leaf, 1 part of dried orange peel, 2 parts of dried peppermint leaf, tanning 5 are small
When, filtering takes filtrate, spare；
(2) defrosting of raw material：The duck's foot of freezing is thawed, removes foot skin and toenail, is cleaned；
(3) pretreatment of raw material：The duck's foot that step (2) obtains is 70 DEG C of oven for baking 8 minutes in temperature, then is put
Enter in 95 DEG C of hot water and rinse 13 minutes, duck's foot is pulled out and is placed in flowing water clean under room temperature, duck's foot is made to be totally submerged water
In, stirring makes the white foam in duck's foot and grease be overflowed with flowing water, until the flowing water of spilling becomes clean, pulls out, drips
It is dry；
(4) cook：The duck's foot that step (3) obtains is put into the bittern that step (1) obtains and is boiled 48 minutes, adds in old rock sugar
0.8 part, 3 parts of white wine, 7 parts of salt, 4 parts of monosodium glutamate, 4 parts of soy sauce, wherein duck's foot be 70 parts, bittern be 175 parts；
(5) cool down：The duck's foot that step (4) obtains is cooled to room temperature；
(6) sterilize and pack：After the duck's foot sterilizing that step (5) is obtained, addition food preservative, food coloring and fresh-keeping
Vacuum packaging is dispatched from the factory after agent.
The operation temperature of the step (2) is 14 DEG C.
Food additives are benzoic acid and the mixture of potassium sorbate in the step (6), and the food coloring is red yeast rice
Red, the antistaling agent is D-araboascorbic acid sodium.
The present embodiment finished product uniform color, glow, aromatic flavour is long, and taste is salty fresh naturally, mouthfeel is soft glutinous, and band
There is baking fragrance, special taste, flavor is full.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of production technology of the sauced duck meat palm, which is characterized in that comprise the following steps：
(1) preparation of bittern：In parts by weight, 70-80 parts of soup-stock is taken, adds in 10-15 parts of capsicum, 3-6 parts of peeled shrimp, Chinese prickly ash 8-10
Part, 5-8 parts of old ginger, 10-15 parts of ginger, 7-9 parts of garlic, 5-8 parts of shallot, 3-4 parts of illiciumverum, 2-3 parts of kaempferia galamga, 2-3 parts of fennel, osmanthus
2-3 parts of skin, 2-3 parts of fructus amomi, 2-3 parts of White Chloe, 2-3 parts of cloves, 1-2 parts of wrinkled giant hyssop, fragrant 1-2 parts of fruit, 1-2 parts of tsaoko, daphne odera 1-2
Part, 2-3 parts of perilla leaf, 1-2 parts of dried orange peel, 1-2 parts of dried peppermint leaf, when tanning 4-6 is small, filtering takes filtrate, spare；
(2) defrosting of raw material：The duck's foot of freezing is thawed, removes foot skin and toenail, is cleaned；
(3) pretreatment of raw material：By the duck's foot that step (2) obtains in oven for baking 5-10 minutes that temperature is 60-80 DEG C, then
It is put into 90-100 DEG C of hot water and rinses 10-15 minutes, duck's foot is pulled out and is placed in flowing water clean under room temperature, makes duck's foot complete
In full immersion water, stirring makes the white foam in duck's foot and grease be overflowed with flowing water, until the flowing water of spilling becomes clean,
It pulls out, drains；
(4) cook：The duck's foot that step (3) obtains is put into the bittern that step (1) obtains and is boiled 35-60 minutes, adds in old rock sugar
0.6-1 parts, 2-4 parts of white wine, 5-8 parts of salt, 3-6 parts of monosodium glutamate, 3-6 parts of soy sauce, wherein duck's foot be 60-80 parts, bittern 150-200
Part；
(5) cool down：The duck's foot that step (4) obtains is cooled to room temperature；
(6) pack：After the duck's foot sterilizing that step (5) is obtained, vacuum packet after addition food preservative, food coloring and antistaling agent
Take on factory.
2. the production technology of the sauced duck meat palm as described in claim 1, it is characterised in that：The operation temperature of the step (2) is
10-17℃。
3. the production technology of the sauced duck meat palm as described in claim 1, it is characterised in that：Food additives in the step (6)
For sodium nitrite, benzoic acid, sodium benzoate, potassium sorbate one or more, the food coloring be Monascus color, it is described fresh-keeping
Agent is D-araboascorbic acid sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711097063.3A CN108056391A (en) | 2017-11-09 | 2017-11-09 | A kind of production technology of the sauced duck meat palm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711097063.3A CN108056391A (en) | 2017-11-09 | 2017-11-09 | A kind of production technology of the sauced duck meat palm |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108056391A true CN108056391A (en) | 2018-05-22 |
Family
ID=62134917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711097063.3A Pending CN108056391A (en) | 2017-11-09 | 2017-11-09 | A kind of production technology of the sauced duck meat palm |
Country Status (1)
| Country | Link |
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| CN (1) | CN108056391A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352940A (en) * | 2020-10-24 | 2021-02-12 | 武汉精武人家食品工业园有限公司 | Duck product marinating material and duck product marinating method |
| CN112544895A (en) * | 2020-12-03 | 2021-03-26 | 湖南农业大学 | Sauce marinated duck foot processing method |
-
2017
- 2017-11-09 CN CN201711097063.3A patent/CN108056391A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352940A (en) * | 2020-10-24 | 2021-02-12 | 武汉精武人家食品工业园有限公司 | Duck product marinating material and duck product marinating method |
| CN112544895A (en) * | 2020-12-03 | 2021-03-26 | 湖南农业大学 | Sauce marinated duck foot processing method |
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180522 |
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| WD01 | Invention patent application deemed withdrawn after publication |