CN108244521A - A kind of Spicy Salted Duck production technology - Google Patents

A kind of Spicy Salted Duck production technology Download PDF

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Publication number
CN108244521A
CN108244521A CN201711494164.4A CN201711494164A CN108244521A CN 108244521 A CN108244521 A CN 108244521A CN 201711494164 A CN201711494164 A CN 201711494164A CN 108244521 A CN108244521 A CN 108244521A
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CN
China
Prior art keywords
duck
grams
embryos
salted duck
spicy salted
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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.)
Pending
Application number
CN201711494164.4A
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Chinese (zh)
Inventor
李�浩
肖根林
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JIANGXI GUOXING GROUP BAIZHANGQUAN FOOD BEVERAGE CO Ltd
Original Assignee
JIANGXI GUOXING GROUP BAIZHANGQUAN FOOD BEVERAGE CO Ltd
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Application filed by JIANGXI GUOXING GROUP BAIZHANGQUAN FOOD BEVERAGE CO Ltd filed Critical JIANGXI GUOXING GROUP BAIZHANGQUAN FOOD BEVERAGE CO Ltd
Priority to CN201711494164.4A priority Critical patent/CN108244521A/en
Publication of CN108244521A publication Critical patent/CN108244521A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A kind of Spicy Salted Duck production technology is related to a kind of pressed salted duck processing technology, and the Spicy Salted Duck processed, uniform color, nutrition remains intact, with south jiangxi lacol flavor.It slaughters the processing of rear duck, tumbling, baking, quality inspection, the production links such as toasts, packs again, specifically include following steps：1st, first by sheldrake through slaughtering, defeathering, go internal organ, cleaning after, wipe out tail portion elaeodochon, residual disrupting tissue in cleaning abdomen, deducts oil film at hemorrhage, and duck embryos are made；2nd, pickle, 3, halogen material prepare, 4, marinated using pickling 10 hours in roller, 5, sizing, baking, quality inspection：Sampling hears taste, sees color；6th, sauced again, 7, hang over packaging product is cooled down and spontaneously dried in stewed duck with bean sauce frame.

Description

A kind of Spicy Salted Duck production technology
Technical field
The present invention relates to a kind of pressed salted duck processing technologys.
Background technology
For Spicy Salted Duck as a kind of fashionable flavor cuisines on both sides of the Changjiang River, processing technology is more fastidious, all may be used throughout the year To make.In terms of nutritive value, there is promoting blood circulation, pleasant, invigorating the spleen, nourishing the stomach and other effects.In recent years, Spicy Salted Duck has become four Season health care, entertain friends and guests have a taste of a delicacy, the superior table delicacies delicacy of first choice for present of visiting.Existing Spicy Salted Duck processing technology is more Color is various, and different places processing technology is mostly different.
Invention content
Present invention aims at provide a kind of Spicy Salted Duck production technology, the Spicy Salted Duck processed, uniform color, nutrition It remains intact, there is south jiangxi lacol flavor.
The technical scheme is that：A kind of Spicy Salted Duck production technology, slaughter the processing of rear duck, tumbling, baking, quality inspection, It the production links such as toasts, pack again, specifically including following steps：
1st, first by sheldrake through slaughtering, defeathering, go internal organ, cleaning after, wipe out tail portion elaeodochon, residual disrupting tissue in cleaning abdomen, Hemorrhage deducts oil film, and duck embryos are made；
2nd, it pickles, the duck embryos of aforementioned processing clean up extravasated blood into the water, dry clear water, duck embryos are put by a certain percentage Salt, sugar, monosodium glutamate are added in marinated halogen material and are pickled；
3rd, halogen material is prepared, and is subject to 2000 grams of duck dosages, with brewed brine material wherein dark soy sauce 200,5 grams of albumen powder, 2 grams of salt, monosodium glutamate 4 Gram, 10 grams of five-spice powder, sugar 2 grams, 1-2 grams of coptis root powder, 1-2 grams of mulberry leaf powder, 1-5 grams of chilli powder, 1-2 grams of turmeric end ratio assignment system It stirs evenly；
4th, it pickles using being pickled in roller 10 hours, i.e., duck embryos and halogen material is put into roller, roller is using clockwise and anti- Clockwise gap rolls, and realizes quick marinated；
5th, it shapes, toast, with thin bamboo strips used for weaving the duck sizing pickle, it is desirable that strut duck embryos smooth, duck is placed in oven In, simultaneously marshalling is overworked, stove cover plate is covered immediately, keeps the temperature between 120 DEG C -135 DEG C, be baked to 8~10 hours Afterwards, enter interior humidity and be reduced to 40% furnace lifting by 100%, carry out second and toast, equally toast 8~10 hours, until duck is dried It is dry；Quality inspection：Sampling hears taste, sees color；
6th, sauced again, is fully cooled in stewed duck with bean sauce frame, then by the century-old old halogen of duck merging, sauce is made to keep slight boiling condition progress Sauced；
7th, it after the completion of sauced, hangs over to cool down and spontaneously dry in stewed duck with bean sauce frame Spicy Salted Duck finished product in bulk is made.（If packaging production Product will also remove Spicy Salted Duck surface bone, and inner bag vacuum packaging, high temperature high pressure sterilizing are carried out after accurately measuring）.
Advantageous effect of the present invention is：It produces Spicy Salted Duck products characteristics：South jiangxi Spicy Salted Duck protrudes the peculiar flavour of Jiangxi dish, Appearance is in dark reddish brown or shallow dark reddish brown, has the characteristics that mouthfeel is pleasant, fresh pungent is beautiful and fragrance protrudes, and peculiar with sauce spiced and stewed food Flavor, and without food additives such as any pigment and preservatives.Product safety health and full of nutrition, and be instant product, It is convenient and efficient.
Specific embodiment
A kind of Spicy Salted Duck production technology is slaughtered the processing of rear duck, tumbling, baking, quality inspection, is toasted again, including following step Suddenly：
1st, first by sheldrake through slaughtering, defeathering, go internal organ, cleaning after, wipe out tail portion elaeodochon, residual disrupting tissue in cleaning abdomen, Hemorrhage deducts oil film, and duck embryos are made；
2nd, it pickles, the duck embryos of aforementioned processing clean up extravasated blood into the water, dry clear water, duck embryos are put by a certain percentage Salt, sugar, monosodium glutamate are added in marinated halogen material and are pickled；
3rd, halogen material is prepared, and is subject to 2000 grams of duck dosages, with brewed brine material wherein dark soy sauce 200,5 grams of albumen powder, 2 grams of salt, monosodium glutamate 4 Gram, 10 grams of five-spice powder, sugar 2 grams, 1-2 grams of coptis root powder, 1-2 grams of mulberry leaf powder, 1-5 grams of chilli powder, 1-2 grams of turmeric end ratio assignment system It stirs evenly；
4th, it pickles using being pickled in roller 10 hours, i.e., duck embryos and halogen material is put into roller, roller is using clockwise and anti- Clockwise gap rolls, and realizes quick marinated；
5th, it shapes, toast, with thin bamboo strips used for weaving the duck sizing pickle, it is desirable that strut duck embryos smooth, duck is placed in oven In, simultaneously marshalling is overworked, stove cover plate is covered immediately, keeps the temperature between 120 DEG C -135 DEG C, be baked to 8~10 hours Afterwards, enter interior humidity and be reduced to 40% furnace lifting by 100%, carry out second and toast, equally toast 8~10 hours, until duck is dried It is dry；Quality inspection：Sampling hears taste, sees color；The realization of this step, which is further dried, turns perfume.
6th, sauced again, is fully cooled in stewed duck with bean sauce frame, then by the century-old old halogen of duck merging, makes sauce holding slight boiling condition Carry out sauced；
7th, it after the completion of sauced, hangs over to cool down and spontaneously dry in stewed duck with bean sauce frame Spicy Salted Duck finished product in bulk is made；
8th, removal Spicy Salted Duck surface bone, carries out inner bag vacuum packaging, high temperature high pressure sterilizing after accurately measuring；
9th, jacketed outer packing, sealing vanning.

Claims (2)

1. a kind of Spicy Salted Duck production technology, includes the following steps：
1）, first by sheldrake through slaughtering, defeathering, go internal organ, cleaning after, wipe out tail portion elaeodochon, residual disrupting tissue in cleaning abdomen, Hemorrhage deducts oil film, and duck embryos are made；
2）, it is marinated, the duck embryos of aforementioned processing clean up extravasated blood into the water, dry clear water, duck embryos are put by a certain percentage Salt, sugar, monosodium glutamate add in marinated halogen material and pickle；
3）, halogen material prepare, 2000 grams of duck dosages are subject to, with brewed brine material wherein dark soy sauce 200,5 grams of albumen powder, 2 grams of salt, monosodium glutamate 4 grams, 10 grams of five-spice powder, 2 grams of sugar, the score of 1-2 grams of coptis root powder, 1-2 grams of mulberry leaf powder, 1-5 grams of chilli powder, 1-2 grams of turmeric end match System stirs evenly；
4) it, pickles using being pickled in roller 10 hours, i.e., duck embryos and halogen material is put into roller, roller is using clockwise and anti- Clockwise gap rolls, and realizes quick marinated；
5) it, shapes, toast, with thin bamboo strips used for weaving the duck sizing pickle, it is desirable that strut duck embryos smooth, duck is placed in oven In, simultaneously marshalling is overworked, stove cover plate is covered immediately, keeps the temperature between 120 DEG C -135 DEG C, be baked to 8~10 hours Afterwards, enter interior humidity and be reduced to 40% furnace lifting by 100%, carry out second and toast, equally toast 8~10 hours, until duck is dried It is dry；Quality inspection：Sampling hears taste, sees color；
6), sauced is fully cooled in stewed duck with bean sauce frame, then by the century-old old halogen of duck merging, makes sauce that slight boiling condition be kept to carry out Sauced；
7) it, after the completion of sauced, hangs over to cool down and spontaneously dry in stewed duck with bean sauce frame Spicy Salted Duck finished product in bulk is made.
2. a kind of Spicy Salted Duck production technology according to claim 1, it is characterized in that：Spicy Salted Duck surface bone is also removed, is passed through Inner bag vacuum packaging, high temperature high pressure sterilizing are carried out after accurate metering.
CN201711494164.4A 2017-12-31 2017-12-31 A kind of Spicy Salted Duck production technology Pending CN108244521A (en)

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CN201711494164.4A CN108244521A (en) 2017-12-31 2017-12-31 A kind of Spicy Salted Duck production technology

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CN201711494164.4A CN108244521A (en) 2017-12-31 2017-12-31 A kind of Spicy Salted Duck production technology

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CN108244521A true CN108244521A (en) 2018-07-06

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110024970A (en) * 2019-05-05 2019-07-19 江西阿南食品有限公司 It is a kind of can fast shaping Spicy Salted Duck production technology
CN110679861A (en) * 2019-11-15 2020-01-14 湖南芷江和翔鸭业有限公司 Method for making salted duck with sauce
CN110731466A (en) * 2019-11-19 2020-01-31 湖南芷江和翔鸭业有限公司 Method for making sweet and spicy salted duck with sauce
CN112914042A (en) * 2021-02-23 2021-06-08 义乌市德香农业开发有限公司 Marinating material, preparation method of marinating material and preparation process of sauced pressed salted duck

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110024970A (en) * 2019-05-05 2019-07-19 江西阿南食品有限公司 It is a kind of can fast shaping Spicy Salted Duck production technology
CN110024970B (en) * 2019-05-05 2021-12-21 江西阿南食品有限公司 Production process of sauced pressed salted duck capable of being shaped quickly
CN110679861A (en) * 2019-11-15 2020-01-14 湖南芷江和翔鸭业有限公司 Method for making salted duck with sauce
CN110731466A (en) * 2019-11-19 2020-01-31 湖南芷江和翔鸭业有限公司 Method for making sweet and spicy salted duck with sauce
CN112914042A (en) * 2021-02-23 2021-06-08 义乌市德香农业开发有限公司 Marinating material, preparation method of marinating material and preparation process of sauced pressed salted duck

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