CN108077779A - The vacuum curing material of duck product and the duck product with its preparation - Google Patents
The vacuum curing material of duck product and the duck product with its preparation Download PDFInfo
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- CN108077779A CN108077779A CN201711240979.XA CN201711240979A CN108077779A CN 108077779 A CN108077779 A CN 108077779A CN 201711240979 A CN201711240979 A CN 201711240979A CN 108077779 A CN108077779 A CN 108077779A
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- duck
- product
- vacuum curing
- curing material
- vacuum
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 89
- 239000000463 material Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title description 5
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- 238000000034 method Methods 0.000 claims description 6
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- 210000004317 gizzard Anatomy 0.000 claims description 2
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- 235000013580 sausages Nutrition 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 11
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
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- 239000002932 luster Substances 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 3
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- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
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- 231100000357 carcinogen Toxicity 0.000 abstract description 2
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- 238000002156 mixing Methods 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 description 12
- 244000242291 Lemna paucicostata Species 0.000 description 12
- 235000013364 duck meat Nutrition 0.000 description 12
- 238000005554 pickling Methods 0.000 description 8
- 244000008991 Curcuma longa Species 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
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- 235000010469 Glycine max Nutrition 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
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- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
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- 244000089698 Zanthoxylum simulans Species 0.000 description 1
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- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
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- 230000001914 calming effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
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- 229940093503 ethyl maltol Drugs 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/50—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 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of vacuum curing material of duck product, which includes following components：Salt, ginger, hawthorn, the fruit of Chinese wolfberry, field thistle, bitter orange flower, Radix Glycyrrhizae, Chinese cassia tree, Siraitia grosvenorii, cape jasmine, elscholtiza, orange, sealwort, purple perilla, peppermint, Longstamen Onion Bulb, raspberry, selfheal, turmeric, the Bi roots of grass.The invention also discloses the duck products prepared with above-mentioned vacuum curing material.The vacuum curing material of the duck product of the present invention is in addition to common salt, ginger, Chinese cassia tree, also contain 17 kinds of natural materials, its collective effect can be to playing the role of antibacterial, color protection, blending by marinated duck product, so that the duck product of production has good duck fragrance and color and luster, since sodium nitrite is not used as colour former, it is not likely to produce nitrosamine carcinogen, salting period by common 24 it is small when shorten to 0.5 it is small when, reduce the pollution of harmful bacteria, substantially increase the security and product quality of duck product.
Description
Technical field
The invention belongs to poultry product manufacture fields, and in particular to a kind of vacuum curing material of duck product and the duck with its preparation
Product.
Background technology
《Compendium of Materia Medica》It records：Duck " main big qi-restoratives labor, most disinfection heat, diuresis, except oedema, dissipate-swelling is full, sharp internal organs,
Sore swells are moved back, epilepsy of calming the frightened." it is suitable for having heat, the people to get angry to eat in vivo；Hair low-heat has a delicate constitution, loses the appetite, being hard and dry
With the people of oedema, food more preferably.Therefore, duck product is both just that superior sumptuous courses at a meal on dining table and people nourish since ancient times
Excellent food.As the prior art, duck product has boiled salted duck, spicy duck, spicy duck, paste flavor boiled salted duck, ganoderma lucidum braised duck flavoured with soybean sauce etc., but
It is that Duck Products on the market add in sodium nitrite as colour former in curing process at present, are also easy to produce nitrosamine carcinogenic substance
Matter influences the security of duck product, when salting period is usually 24 small, is easily polluted be subject to harmful bacteria, influence duck product
Security.
The content of the invention
A technical problem to be solved by this invention is to provide a kind of vacuum curing material of duck product, is not being added with realizing
The security of duck product is improved on the premise of adding sodium nitrite.
Another technical problem to be solved by this invention is to provide the duck product prepared with above-mentioned preserved materials.
To solve above-mentioned first technical problem, technical solution provided by the invention is as follows：
The vacuum curing material of a kind of duck product, by weight including following components：2~3 parts of salt, ginger 0.5~0.7
Part, 0.4~0.6 part of hawthorn, 0.3~0.5 part of the fruit of Chinese wolfberry, 0.3~0.5 part of field thistle, 0.3~0.5 part of bitter orange flower, Radix Glycyrrhizae 0.3~
0.5 part, 0.3~0.5 part of Chinese cassia tree, 0.3~0.5 part of Siraitia grosvenorii, 0.3~0.5 part of cape jasmine, 0.2~0.4 part of elscholtiza, it is orange 0.2~
0.4 part, 0.2~0.4 part of sealwort, 0.2~0.4 part of purple perilla, 0.2~0.4 part of peppermint, 0.2~0.4 part of Longstamen Onion Bulb, raspberry 0.2~
0.4 part, 0.1~0.3 part of selfheal, 0.1~0.3 part of turmeric, 0.1~0.3 part of the Bi roots of grass.
Preferably, the vacuum curing material of the duck product, by weight including following components：2.5 parts of salt, ginger 0.6
Part, 0.5 part of hawthorn, 0.4 part of the fruit of Chinese wolfberry, 0.4 part of field thistle, 0.4 part of bitter orange flower, 0.4 part of Radix Glycyrrhizae, 0.4 part of Chinese cassia tree, Siraitia grosvenorii 0.4
Part, 0.4 part of cape jasmine, 0.3 part orange, 0.3 part of sealwort, 0.3 part of purple perilla, 0.3 part of peppermint, 0.3 part of Longstamen Onion Bulb, cover basin at 0.3 part of elscholtiza
0.3 part of son, 0.2 part of selfheal, 0.2 part of turmeric, 0.2 part of the Bi roots of grass.
Preferably, the duck product includes duck neck product, duck leg product, duck tongue product, duck frame product, duck head product, duck
Clavicle product, duck's foot product, duck's gizzard product, duck liver product, duck sausage product and half duck product etc..
To solve above-mentioned second technical problem, the technical solution adopted by the present invention is as follows：
The vacuum curing material can pickle pretreated 100 parts of duck, when pickling, by pretreated duck product 100
Part and 6.7~11.5 parts of vacuum curing material be put into togerther in vacuum curing machine and carry out vacuum curing, vacuum degree for 0.04MPa~
0.08MPa, salting period 30min, remaining production technology are carried out according to the technological process of the prior art to get with duck product
Duck product prepared by vacuum curing material.
Advantageous effect possessed by the present invention：
The vacuum curing material of duck product in addition to common salt, ginger, Chinese cassia tree, also containing hawthorn, the fruit of Chinese wolfberry, field thistle,
Bitter orange flower, Radix Glycyrrhizae, Siraitia grosvenorii, cape jasmine, elscholtiza, orange, sealwort, purple perilla, peppermint, Longstamen Onion Bulb, raspberry, selfheal, turmeric, the Bi roots of grass
Deng 17 kinds of natural materials.Since the collective effect of this 20 kinds of preserved materials causes the duck product pickled to play antibacterial, color protection, blending
Effect so that the duck product of production has good duck fragrance and color and luster, since sodium nitrite is not used as colour former,
Be not likely to produce nitrosamine carcinogen, salting period by common 24 it is small when shorten to 0.5 it is small when, reduce the dirt of harmful bacteria
Dye substantially increases the security and product quality of duck product.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
The vacuum curing material of a kind of duck product, by weight including following components：2.5 parts of salt, 0.6 part of ginger, hawthorn
0.5 part, 0.4 part of the fruit of Chinese wolfberry, 0.4 part of field thistle, 0.4 part of bitter orange flower, 0.4 part of Radix Glycyrrhizae, 0.4 part of Chinese cassia tree, 0.4 part of Siraitia grosvenorii, cape jasmine
0.4 part, 0.3 part of elscholtiza, 0.3 part orange, 0.3 part of sealwort, 0.3 part of purple perilla, 0.3 part of peppermint, 0.3 part of Longstamen Onion Bulb, raspberry 0.3
Part, 0.2 part of selfheal, 0.2 part of turmeric, 0.2 part of the Bi roots of grass.
The vacuum curing material can pickle pretreated 100 parts of duck, when pickling, by pretreated 100 parts of duck
It is put into togerther with above-mentioned vacuum curing material in vacuum curing machine and carries out vacuum curing, vacuum degree is 0.04MPa~0.08MPa, is salted down
Time processed is 30min.
Embodiment 2
The vacuum curing material of a kind of duck product, by weight including following components：2.8 parts of salt, 0.7 part of ginger, hawthorn
0.6 part, 0.5 part of the fruit of Chinese wolfberry, 0.5 part of field thistle, 0.5 part of bitter orange flower, 0.5 part of Radix Glycyrrhizae, 0.4 part of Chinese cassia tree, 0.4 part of Siraitia grosvenorii, cape jasmine
0.4 part, 0.4 part of elscholtiza, 0.4 part orange, 0.3 part of sealwort, 0.3 part of purple perilla, 0.3 part of peppermint, 0.2 part of Longstamen Onion Bulb, raspberry 0.2
Part, 0.2 part of selfheal, 0.2 part of turmeric, 0.2 part of the Bi roots of grass, are put into vacuum curing machine and carry out vacuum curing, vacuum degree is
0.04MPa~0.08MPa, salting period 30min.
The vacuum curing material can pickle pretreated 100 parts of duck, when pickling, by pretreated 100 parts of duck
It is put into togerther with above-mentioned vacuum curing material in vacuum curing machine and carries out vacuum curing, vacuum degree is 0.04MPa~0.08MPa, is salted down
Time processed is 30min.
Embodiment 3
The vacuum curing material of a kind of duck product, by weight including following components：2.2 parts of salt, 0.5 part of ginger, hawthorn
0.5 part, 0.5 part of the fruit of Chinese wolfberry, 0.5 part of field thistle, 0.4 part of bitter orange flower, 0.4 part of Radix Glycyrrhizae, 0.4 part of Chinese cassia tree, 0.4 part of Siraitia grosvenorii, cape jasmine
0.4 part, 0.3 part of elscholtiza, 0.3 part orange, 0.3 part of sealwort, 0.3 part of purple perilla, 0.2 part of peppermint, 0.2 part of Longstamen Onion Bulb, raspberry 0.2
Part, 0.2 part of selfheal, 0.2 part of turmeric, 0.2 part of the Bi roots of grass, are put into vacuum curing machine and carry out vacuum curing, vacuum degree is
0.04MPa~0.08MPa, salting period 30min.
The vacuum curing material can pickle pretreated 100 parts of duck, when pickling, by pretreated 100 parts of duck
It is put into togerther with above-mentioned vacuum curing material in vacuum curing machine and carries out vacuum curing, vacuum degree is 0.04MPa~0.08MPa, is salted down
Time processed is 30min.
The preparation of 4 sauced duck meat of embodiment
(1) pre-process：Duck neck is cleaned, is drained, 15-20min is then scalded in boiling water, is drained.First match somebody with somebody compound phosphorus in water
Acid salt solution：0.85 part of sodium tripolyphosphate, 0.12 part of calgon, 0.03 part of sodium pyrophosphate, 0.42 part of EDETATE SODIUM, water
1000 parts.
(2) pickle：The duck neck that 100 parts by weight have pre-processed is put into 10 parts by weight pickling liquids, and (pickling liquid uses existing skill
The well known formula of art, in the present embodiment, aqueous, salt, sodium nitrite, sodium nitrate are respectively in 10 parts by weight pickling liquids
7.45th, 2.5,0.025 and 0.025 parts by weight) in, tumbler is put into, after vacuumizing, is rolled 15 minutes；Keep vacuum state 1 small
When after product is taken out, it is quiet salt down 4 it is small when.
(3) stew in soy sauce：The duck neck pickled is put into the bittern boiled, 45min is boiled, then takes out and drain.In bittern
Each component is by weight percentage：
Capsicum 0.3%, Chinese prickly ash 0.2%, dried orange peel 0.3%, Radix Glycyrrhizae 0.2%, spiceleaf 0.1%, illiciumverum 0.1%, cloves
0.1%th, tsaoko 0.1%, kowtow 0.1%, cape jasmine 0.2, the root of Dahurain angelica 0.1%, cassia bark 0.1%, ginger 2%, salt 2.5%, surplus in vain
For water.
The amount of bittern does not specially require, as long as duck neck can be submerged.
(4) toast：After the good duck neck of stew in soy sauce is drained 5min is toasted at 190 DEG C.
(5) spice：Baked duck neck and flavoring are put into togerther tumbling 12min in tumbler, taken out up to duck neck
Product.The formula of flavoring is：Powdered soy 0.5%, 0.3 parts by weight of monosodium glutamate powder, 0.3 parts by weight of chickens' extract, 1 parts by weight of cane sugar powder,
0.05 parts by weight of ethylmaltol, 0.01 parts by weight of potassium sorbate, 0.01 parts by weight of dehydroactic acid sodium.
(6) pack：The duck neck product seasoned is fitted into high temperature high voltage resistant retort pouch, is vacuumized with vacuum packing machine,
Sealing.
(7) sterilize：Duck neck product after vacuum packaging is placed in high-pressure sterilizing pot and carries out high pressure sterilization, sterilising temp is
121 DEG C, time 20min.
5 vacuum curing material of embodiment is used to prepare sauced duck meat
The vacuum curing material for the duck product for respectively preparing embodiment 1, embodiment 2, embodiment 3, instead of in embodiment 4
Pickling liquid, remaining technological parameter is constant, and sauced duck meat neck is prepared according to the method for embodiment 4.
6 vacuum curing material sensory effects of embodiment compare
Sensation evaluation is carried out for product of the present invention, determines product quality by 4 factors compositions, i.e. color and luster, tissue morphology, mouth
Sense, smell, to the evaluation of each factor by it is excellent, good, in, poor 4 grades evaluate, form subjective appreciation group by 10 people,
Personnel are evaluated according to sensory's standard, subjective appreciation standard is shown in Table 1, is commented using a certain in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described in language, and calculation formula is：Total score=color and luster 20%+ tissue morphology 20%+ mouthfeel 20%+ flavors
40%.
1 sensory evaluation index of table
It is rated, sauced duck meat combinations color and lustre light prepared by the embodiment of the present invention 5, sauced duck meat product normal color, it is uniform,
It is any surface finish, good without flower skin, good chewing, tasty and refreshing property, there are sauced duck meat product characteristics smell, normal flavor, wherein with embodiment 1
The effect of vacuum curing material is best；It is poor that 4 effect of embodiment of vacuum curing material is not added, is a bit darkish in color；Particularly store 30
Color is gloomy after it.Specific scoring event is shown in Table 2：
2 Analyses Methods for Sensory Evaluation Results of table
The fungistatic effect of 7 vacuum curing material of embodiment compares
Sauced duck meat neck prepared by embodiment 4, embodiment 5 is put into temperature to be preserved 30 days in 37 DEG C of insulating boxs, according to " GB
The assay method of 4789.2-2016 national food safety standard food microbiological examinations total plate count measure " measures new respectively
The total plate count of the sauced duck meat neck product of 30 days is preserved in fresh sauced duck meat neck and 37 DEG C of insulating boxs.Testing result is shown in Table 3, from table
3 results can be seen that the sauced duck meat neck of the preparation of embodiment 4 (i.e. respectively with embodiment 1, embodiment 2, the vacuum curing of embodiment 3
Expect the sauced duck meat neck prepared) total plate count it is relatively low, and the total plate count of the sauced duck meat neck of embodiment 4 is higher, absolutely proves true
Empty preserved materials have apparent fungistatic effect.
3 total plate count measurement result of table
Claims (4)
1. a kind of vacuum curing material of duck product, it is characterised in that：Include following components by weight：2~3 parts of salt, ginger
0.5~0.7 part, it is 0.4~0.6 part of hawthorn, 0.3~0.5 part of the fruit of Chinese wolfberry, 0.3~0.5 part of field thistle, 0.3~0.5 part of bitter orange flower, sweet
0.3~0.5 part of grass, 0.3~0.5 part of Chinese cassia tree, 0.3~0.5 part of Siraitia grosvenorii, 0.3~0.5 part of cape jasmine, 0.2~0.4 part of elscholtiza, tangerine
Red 0.2~0.4 part, 0.2~0.4 part of sealwort, 0.2~0.4 part of purple perilla, 0.2~0.4 part of peppermint, 0.2~0.4 part of Longstamen Onion Bulb, cover basin
0.2~0.4 part of son, 0.1~0.3 part of selfheal, 0.1~0.3 part of turmeric, 0.1~0.3 part of the Bi roots of grass.
2. the vacuum curing material of duck product according to claim 1, it is characterised in that：Include following components by weight：
2.5 parts of salt, 0.6 part of ginger, 0.5 part of hawthorn, 0.4 part of the fruit of Chinese wolfberry, 0.4 part of field thistle, 0.4 part of bitter orange flower, 0.4 part of Radix Glycyrrhizae, meat
0.4 part of osmanthus, 0.4 part of Siraitia grosvenorii, 0.4 part of cape jasmine, 0.3 part of elscholtiza, 0.3 part orange, 0.3 part of sealwort, 0.3 part of purple perilla, peppermint 0.3
Part, 0.3 part of Longstamen Onion Bulb, 0.3 part of raspberry, 0.2 part of selfheal, 0.2 part of turmeric, 0.2 part of the Bi roots of grass.
3. the vacuum curing material of duck product according to claim 1 or 2, it is characterised in that：The duck product includes duck neck
Product, duck leg product, duck tongue product, duck frame product, duck head product, duck clavicle product, duck's foot product, duck's gizzard product, duck liver system
Product, duck sausage product and half duck product.
4. the duck product prepared with the vacuum curing material of claims 1 to 3 any one of them duck product, it is characterised in that：It will
Pretreated 100 parts and 6.7~11.5 parts vacuum curing material of duck product, which are put into togerther in vacuum curing machine, carries out vacuum curing,
Vacuum degree be 0.04MPa~0.08MPa, salting period 30min, remaining production technology according to the prior art technological process into
Row is to get the duck product prepared with the vacuum curing material of duck product.
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Cited By (2)
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| CN113693208A (en) * | 2021-08-05 | 2021-11-26 | 武汉精武人家食品工业园有限公司 | Preparation method of pickled duck product and pickled duck product |
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Application publication date: 20180529 |