CN108185319A - A kind of processing method of Cold spiced duck - Google Patents
A kind of processing method of Cold spiced duck Download PDFInfo
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- CN108185319A CN108185319A CN201810086856.3A CN201810086856A CN108185319A CN 108185319 A CN108185319 A CN 108185319A CN 201810086856 A CN201810086856 A CN 201810086856A CN 108185319 A CN108185319 A CN 108185319A
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- duck
- processing method
- cold spiced
- quick
- soy sauce
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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
-
- 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
- A23L13/70—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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing method of Cold spiced duck, includes the following steps：The selection of duck；The pre-treatment of duck；The preparation of halogen material；Brine makes；Duck blanching and stew in soy sauce；Solids is detached with thick gravy；Packaging；Sterilizing；It is quick-frozen；Vanning storage；It examines.Duck of the present invention is in good taste, carries out stew in soy sauce, then be subject to condiment seasoning using more than ten kind spices, can remove duck fishy smell completely by the Cold spiced duck duck of this technique productions, duck color and luster sauce red, taste is spicy tasty and refreshing, halogen aromatic flavour.
Description
Technical field
The present invention relates to cooking skill manufacture fields, and in particular to a kind of processing method of Cold spiced duck.
Background technology
The excellent food that duck is superior dish on dining table and people nourish.Duck because duck fishy smell is heavier, cook by duck
It prepares food and how to remove duck fishy smell in the process, improving duck meat-like flavor becomes the key of production and processing.It is made according to this technique productions
Peppery halogen stewed duck with bean sauce color and luster sauce red, spicy fresh perfume, halogen aromatic flavour, unique flavor.It is quick-frozen ripe by peppery halogen stewed duck with bean sauce industrialized production
Dish processed, the quick-freezing cooked vegetable type in market can not only be enriched by developing into all good product of color, matter, moreover it is possible to be brought rich
Thick economic benefit, meets the market demand.
Invention content
The processing method of Cold spiced duck proposed by the present invention a kind of is produced, it can be achieved that the industrialized mass production of peppery halogen stewed duck with bean sauce
The spicy fresh perfume of dish, halogen aromatic flavour, be suitble to the market demand.
To achieve the above object, present invention employs following technical schemes：
A kind of processing method of Cold spiced duck, includes the following steps：
1. the selection of duck:Half duck is chosen as raw material.
2. the pre-treatment of duck:Half duck removal residual drake feather, internal organ and impurity cut into the block of 2~2.5cm square
Shape is cleaned spare.
3. the configuration of halogen material：According to list of ingredients weigh water, illiciumverum, dried hawthorn, kaempferia galamga, licorice tablet, it is red buckle, buckle in vain, tsaoko,
Flesh fruit, Fructus Aurantii, the Bi roots of grass, the root of Dahurain angelica, cloves, galingal, fructus amomi, Radix Aucklandiae, fennel seeds, peppery king section, pepper grain, soybean oil, peppery king's powder, food
Salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chickens' extract, cook's seasoning
Juice, the fresh soy sauce of a product, Zanthoxylum essential oil.
4. brine makes：By illiciumverum, dried hawthorn, kaempferia galamga, licorice tablet, red button, white button, tsaoko, flesh fruit, Fructus Aurantii, the Bi roots of grass, in vain
The root of Dahurian angelica, cloves, galingal, fructus amomi, Radix Aucklandiae, fennel seeds, peppery king section, pepper grain clean dust using clear water, drain away the water, input weighs up
In the water of weight, (being operated using stainless steel barrel).It is positioned on open fire and is heated to boiling, low baking temperature is stewed 30 minutes slowly, pulls solid out
Object is put into after being wrapped up using pot fish bag in halogen material.
Soybean oil is added in using special mess, fiery taking-up can be closed by adding in peppery king's powder when burning to 150 DEG C of oil temperature and stir-frying, and put into halogen material
In juice.Add in salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chicken
It is spare to become thick gravy after big fire firing boiling for essence, cook's baste, a product fresh soy sauce.
5. duck blanching and stew in soy sauce：Duck enters blanching in the boiling water pot of 2 times of duck weight, can be taken off after duck sizing,
It is spare that offscum is washed away with clear water.Duck is put into stew in soy sauce in the thick gravy in 4.
6. solids is detached with thick gravy：Meat piece is taken out after duck halogen is good, drip carries out natural cooling after removing soup.
7. packaging:It weighs duck respectively according to technological requirement and carries out packaging seal with thick gravy.
8. sterilizing：It is sterilized using pasteurisation line.
It is 9. quick-frozen：Shortening dish after sterilizing is carried out quick-frozen.
10. vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation.
11. it examines.
As shown from the above technical solution, the processing method of Cold spiced duck of the invention has the advantages that：
1. duck is in good taste, stew in soy sauce is carried out, then be subject to condiment seasoning using more than ten kind spices, by the peppery of this technique productions
Halogen stewed duck with bean sauce duck can remove duck fishy smell completely, and duck color and luster sauce red, taste is spicy tasty and refreshing, halogen aromatic flavour.
2. can batch operation, this technique will halogen material and duck fire after separate, weighed using electronic scale, it is ensured that every portion of halogen
Expect the accuracy of soup and duck net content.
3. stable quality, dispensing is strictly weighed in commercial process, duck cut form, burning process,
Every part of soup and the net content of duck have carried out unified regulation, it is ensured that the stability of each product of contracting for fixed output quotas.
4. batch production is at low cost, industrialization centralized production artificial and energy in purchasing of raw materials price, process of manufacture
Consumption is below shops's separable processing cost.
5. health-nutrition, long shelf-life sterilizes after quick-freezing cooked dishes packaging, can kill the microorganism in material packet,
Enter -18 DEG C of freezers after quick-frozen to preserve, the shelf-life was up to 10~12 months.Quick-frozen utmostly preservation food materials nutrition, freezen protective,
Do not add preservative.
6. it is convenient to go out meal, shops's operation, which only needs to use in advance, thaws, and enters together with packaging and 6 points are added in boiling water
Clock can unpacking go out meal or enter in micro-wave oven high fire heating that meal can be gone out in 3 minutes.It is not required to add other condiment, is not required to professional kitchen
Teacher is fired.
7. it is various informative to go out to eat, peppery halogen stewed duck with bean sauce can individually go out meal, can also match rice, wheaten food is eaten.
Specific embodiment
With reference to embodiment, the present invention will be further described：
The processing method of Cold spiced duck described in the present embodiment, including：
1. the selection of duck:Lean meat species half duck is chosen as raw material.Standard is：Without duck head, duck neck, internal organ, hip,
Edge is without extra duck skin.Monolithic freezing is solid, freezes phenomenon again after no defrosting.Appearance is micro- dry after defrosting or moistens, tack-free.Flesh
Meat milky is to yellowish, skin milky to milk yellow, and glossy, fat is in faint yellow to milk yellow.It is due with duck
Smell, free from extraneous odour.The transparent clarification of meat soup after heating, fat is reunited and liquid level, has the due flavour of birds kind.There must not be duck
Hair and external pernicious impurity.Monolithic weight is uniform in size in 900g or so.Defrosting percentage of water loss≤10%.
2. the pre-treatment of duck:Weigh half duck 24kg (100 deal).Half duck removal residual drake feather, internal organ and impurity,
The bulk of 2~2.5cm square is cut into, is cleaned spare.
3. the configuration (100 deal) of halogen material：Water 6100g, illiciumverum 10g, dried hawthorn 3.3g, kaempferia galamga are weighed according to list of ingredients
5g, licorice tablet 5g, red button 3.3g, 2.4g, tsaoko 4.9g, flesh fruit 5.3g, Fructus Aurantii 4g, Bi roots of grass 4g, root of Dahurain angelica 4g, cloves are detained in vain
3.3g, galingal 8g, fructus amomi 2g, Radix Aucklandiae 6.1g, fennel seeds 10g, peppery king section 163g, pepper grain 41g, soybean oil 200g, peppery king's powder
122g, salt 240g, monosodium glutamate 100g, sauced meat color stabilizer 12g, dark soy sauce 570g, Hongqu powder (red colouring agent) 8g, fresh powder 12g, giving off a strong fragrance duck oil
12g, HD-6 fumet 12g, chickens' extract 80g, cook's baste 180g, the fresh soy sauce 285g of a product, Zanthoxylum essential oil 41g.
4. brine makes：By illiciumverum, dried hawthorn, kaempferia galamga, licorice tablet, red button, white button, tsaoko, flesh fruit, Fructus Aurantii, the Bi roots of grass, in vain
The root of Dahurian angelica, cloves, galingal, fructus amomi, Radix Aucklandiae, fennel seeds, peppery king section, pepper grain clean dust using clear water, drain away the water, input weighs up
In the water of weight, (being operated using stainless steel barrel, can black after iron pan stew in soy sauce).It is positioned on open fire and is heated to boiling, low baking temperature is slow
It stewes 30 minutes, pulls out after solids is wrapped up using pot fish bag and be put into halogen material.
Soybean oil is added in using special mess, fiery taking-up can be closed by adding in peppery king's powder when burning to 150 DEG C of oil temperature and stir-frying, and put into halogen material
In juice.Add in salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chicken
It is spare to become thick gravy after big fire firing boiling for essence, cook's baste, a product fresh soy sauce.
5. duck blanching and stew in soy sauce：Duck enters blanching in the boiling water pot of 2 times of duck weight, can be taken off after duck sizing,
It is spare that offscum is washed away with clear water.The duck cleaned after blanching is put into stew in soy sauce in the thick gravy in 4, slow boiling keeps halogen material slight boiling condition
5~10 minutes to duck crisp without it is rotten when close fire.
6. solids is detached with thick gravy：Meat piece is taken out after duck halogen is good, drip carries out natural cooling, residual halogen material after removing soup
Zanthoxylum essential oil is added in stir evenly.
7. packaging：It is spare after the coding of high-temperature retort bag elder generation, thick gravy is stirred evenly using soup ladle, weighs thick gravy 70g in steaming
It boils in bag, reuses electronic scale and weigh 110g ducks.It is sealed using vacuum sealer.
8. sterilizing：It is sterilized using pasteurisation line, 95 DEG C of temperature, sterilization time 20 minutes.
It is 9. quick-frozen：Shortening dish after sterilizing is subjected to balance, is entered in -48 DEG C of quick freezing repositories quick-frozen 3 hours, until dish center
Temperature is cased for less than -18 DEG C outbounds.
10. vanning storage：The quick-frozen peppery halogen stewed duck with bean sauce of completion is cased, and per 30 parts of case, enters -18 DEG C of freezers after vanning sealing
It preserves.
11. examining, finished product is inspected by random samples, is tested according to GB/T 10379.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (10)
1. a kind of processing method of Cold spiced duck, it is characterised in that：Include the following steps：
Step 1: the selection of duck:Lean meat species half duck is chosen as raw material；
Step 2: the pre-treatment of duck:Weigh half duck；
Step 3: the configuration of halogen material：According to list of ingredients weigh water, illiciumverum, kaempferia galamga, licorice tablet, it is red buckle, buckle in vain, Fructus Aurantii, the Bi roots of grass,
The root of Dahurain angelica, cloves, galingal, fructus amomi, Radix Aucklandiae, fennel seeds, peppery king section, pepper grain, soybean oil, peppery king's powder, salt, monosodium glutamate, sauced meat shield
Toner, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, fumet, chickens' extract, baste, fresh soy sauce, Zanthoxylum essential oil；
Step 4: brine makes：By illiciumverum, kaempferia galamga, licorice tablet, red button, white button, Fructus Aurantii, the Bi roots of grass, the root of Dahurain angelica, cloves, galingal, sand
Benevolence, Radix Aucklandiae, fennel seeds, peppery king section, pepper grain clean dust using clear water, drain away the water, put into the water in pot, be positioned over bright
It is heated to boiling on fire, low baking temperature is stewed 30 minutes slowly, is pulled out after solids is wrapped up using pot fish bag and is put into halogen material；
Step 5: duck blanching and stew in soy sauce：Duck enters blanching in boiling water pot, can be taken off, is washed away with clear water floating after duck sizing
Foam is spare, and the duck cleaned after blanching is put into stew in soy sauce in thick gravy, slow boiling keep several minutes of halogen material slight boiling condition to duck crisp and
Fire is closed when not rotten；
Step 6: solids is detached with thick gravy：Meat piece is taken out after duck halogen is good, drip carries out natural cooling after removing soup；
Step 7: packaging：It is spare after the coding of high-temperature retort bag elder generation, thick gravy is stirred evenly using soup ladle, weighs thick gravy in boiling
In bag, reuse electronic scale and weigh duck, sealed using vacuum sealer；
Step 8: sterilizing：It is sterilized using pasteurisation line；
It is Step 9: quick-frozen：Shortening dish after sterilizing is subjected to balance, when entering quick-frozen several in quick freezing repository, then outbound is cased；
Step 10: vanning storage：The quick-frozen peppery halogen stewed duck with bean sauce of completion is cased, and freezer preservation is entered after vanning sealing；
Step 11: examining, finished product is inspected by random samples.
2. the processing method of Cold spiced duck according to claim 1, it is characterised in that：Half duck selection standard in the step 1
For without duck head, duck neck, internal organ, hip, edge is without extra duck skin.
3. the processing method of Cold spiced duck according to claim 2, it is characterised in that：Monolithic duck freezing knot in the step 1
It is real, freeze phenomenon after no defrosting again, appearance is micro- dry after defrosting or moistening, tack-free, and muscle milky is to yellowish, and skin milky is extremely
Milk yellow, glossy, fat, to milk yellow, has the due smell of duck, free from extraneous odour, meat soup is transparent clear after heating in faint yellow
Clearly, fat reunion and liquid level, have the due flavour of birds kind, must not there is drake feather and external pernicious impurity.
4. the processing method of Cold spiced duck according to claim 3, it is characterised in that：The defrosting of monolithic duck is lost in the step 1
Water rate≤10%.
5. the processing method of Cold spiced duck according to any one of claims 1-4, it is characterised in that：Dispensing in the step 3
Dried hawthorn, tsaoko and flesh fruit are further included in table.
6. the processing method of Cold spiced duck according to claim 5, it is characterised in that：It is further included in the step 4 using special mess
Add in soybean oil, fiery taking-up can be closed by adding in peppery king's powder when burning to 150 DEG C of oil temperature and stir-frying, and be put into halogen material juice, add in salt,
Monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, fumet, chickens' extract, baste, fresh soy sauce, greatly
It is spare that the system of baked wheaten cake becomes thick gravy after boiling.
7. the processing method of Cold spiced duck according to claim 6, it is characterised in that：Residual halogen material adds in flower in the step 6
Green pepper oil stirs evenly.
8. the processing method of Cold spiced duck according to claim 7, it is characterised in that：95 DEG C of the step 8 sterilising temp, goes out
20 minutes bacterium time.
9. the processing method of Cold spiced duck according to claim 8, it is characterised in that：Quick-frozen in the step 9 is into -48 DEG C
Quick-frozen 3 hours in quick freezing repository, until dish central temperature is cased for less than -18 DEG C outbounds.
10. the processing method of Cold spiced duck according to claim 9, it is characterised in that：The step 11 is according to GB/T
10379 test.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810086856.3A CN108185319A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of Cold spiced duck |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810086856.3A CN108185319A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of Cold spiced duck |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
| CN112189826A (en) * | 2020-10-09 | 2021-01-08 | 新乡市亚特兰食品有限责任公司 | Spice bag, marinated meat seasoning bag and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410923A (en) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish |
-
2018
- 2018-01-30 CN CN201810086856.3A patent/CN108185319A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410923A (en) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
| CN112106971B (en) * | 2020-08-05 | 2023-08-08 | 长沙理工大学 | Marinated meat sauce and preparation method and equipment of marinated meat |
| CN112189826A (en) * | 2020-10-09 | 2021-01-08 | 新乡市亚特兰食品有限责任公司 | Spice bag, marinated meat seasoning bag and preparation method thereof |
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