CN108497335A - A kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method - Google Patents
A kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method Download PDFInfo
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- CN108497335A CN108497335A CN201810413793.8A CN201810413793A CN108497335A CN 108497335 A CN108497335 A CN 108497335A CN 201810413793 A CN201810413793 A CN 201810413793A CN 108497335 A CN108497335 A CN 108497335A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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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Abstract
The invention belongs to food processing technology field, a kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its processing method are disclosed.Processing method of the present invention includes the following steps：(1) tumbling seasons：By duck block and marinated flavoring for mixture, 4~6h of vacuum knead-salting；(2) refrigeration is marinated：By in product sealing container after tumbling, 0~4 DEG C is pickled 8~10h；(3) closed cryogenic high pressure stew in soy sauce：Halogen pot is added in the product pickled and stew in soy sauce material, 90~95 DEG C of pressure of temperature control 0.1~0.15Mpa, 25~35min of stew in soy sauce；(4) it dries；(5) brush oil；(6) it is baked；(7) spice：Product after baking is stirred evenly with toppings；(8) vacuum packaging, thermophilic digestion sterilization；(9) cold treatment：By product after packaging, sterilization, goes out pot temperature control at 85~90 DEG C, immerse in 0~4 DEG C of ice water rapidly, water temperature is controlled at 0~4 DEG C in cooling procedure, obtains seasoned duck product.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of vacuum high-temperature sterilizing flexible package seasoned duck product and its
Processing method.
Background technology
Chinese meat duck year breeding stock and butchering amount account for the 70~80% of world's total amount.Chinese duck yield in 1961
1.25 hundred million, about 3,200,000,000 are risen to by 2016 annual output of development in more than 50 years.From the point of view of supply side, world wide meat duck
Asia producing region is mostly come from, major country includes East Asia and the countries in Southeast Asia such as China, Burma, Malaysia, Laos.From need
The demand of duck is constantly being increased from the point of view of asking end, in world wide, the world per capita duck consumption by the 230 of nineteen ninety
Gram/year rises to 650 grams/year in 2016, and whole consumption appears in the areas such as East Asia, Southeast Asia, Europe.Meat duck aquaculture industry
Chain downstream sets foot in catering industry and food service industry.Its duck brisket, duck neck, duck wing, duck tongue, duck head, duck leg, duck dried meat, duck's foot, duck frame
Classification, which is dismantled, is sold, and affiliated snack food industry overall market is in ever-increasing state, and overall growth rate maintains
20% or so.Poultry leisure product still has higher development potentiality space.
Currently on the market, duck product mainly now buys more, unique flavor with shops, and spicy sense is apparent, but meat fragrance itself
Deficiency is seasoned material and is covered.Other soft vacuum package product tastes and big, main cause of now buying product taste difference in the market
It is that soft vacuum package product needs to sterilize by thermophilic digestion, and flavor substance is after high temperature sterilization, flavor substance occurs
Loss and further reaction, cause flavor bad.
Invention content
In order to overcome the shortcomings and deficiencies of the prior art described above, the primary purpose of the present invention is that providing a kind of vacuum high-temperature
The processing method of sterilizing flexible package seasoned duck product.
Another object of the present invention is to provide the vacuum high-temperature sterilizing flexible package seasoned duck product of above method processing.
The purpose of the present invention is realized by following proposal：
A kind of processing method of vacuum high-temperature sterilizing flexible package seasoned duck product, includes the following steps：
(1) tumbling seasons：By duck block and marinated flavoring for mixture, 4~6h of vacuum knead-salting；
(2) refrigeration is marinated：By in product sealing container after tumbling, 0~4 DEG C is pickled 8~10h；
(3) closed cryogenic high pressure stew in soy sauce：Halogen pot, 90~95 DEG C of pressure controls of temperature are added in the product pickled and stew in soy sauce material
Make 0.1~0.15Mpa, 25~35min of stew in soy sauce；
(4) it dries；
(5) brush oil；
(6) it is baked；
(7) spice：Product after baking is stirred evenly with toppings；
(8) vacuum packaging, thermophilic digestion sterilization；
(9) cold treatment：It will pack, product after sterilization, and go out pot temperature control at 85~90 DEG C, immerse 0~4 DEG C of ice water rapidly
In, water temperature is controlled at 0~4 DEG C in cooling procedure, obtains finished product.
In step (1), the component and proportioning of the marinated seasoning, mass parts：In terms of 200 parts of duck blocks, spice water 20
~26 parts, 12~16 parts of white sugar, 2.5~4 parts of salt, 2.0~3.0 parts of maltose, 4~6 parts of rock sugar, rosemary 0.015~0.035
Part, 3~5 parts of dark soy sauce, 0.2~0.4 part of monosodium glutamate, 14~18 parts of chilli powder, 0.2~0.4 part of D-araboascorbic acid sodium, flavor nucleosides
0.3~0.4 part of sour sodium.
The component and weight proportion of the spice water, mass parts：200 parts of water, 4~6 parts of capsicum, 16~20 parts of Chinese prickly ash,
8~12 parts of rhizoma zingiberis, 10~14 parts of the root of Dahurain angelica, 8~12 parts octagonal, 0.8~1.2 part of white bandit, 4~6 parts of dried orange peel, tsaoko 1.6~1.9
Part.
The spice water after each component is mixed tanning 25~30min separation by obtaining.
In step (3), the component and proportioning of the stew in soy sauce material are mass parts：In terms of 200 parts of duck blocks, 500 parts of water, capsicum
1.0~1.4 parts, 4~6 parts of Chinese prickly ash, 2~4 parts of rhizoma zingiberis, 2~4 parts of the root of Dahurain angelica, 1~3 part octagonal, 0.5~1.5 part of fennel fruit, white bandit 0.2
~0.6 part, 0.6~1.0 part of dried orange peel, 0.1~0.3 part of cloves, 0.1~0.3 part of spiceleaf, 0.2~0.4 part of tsaoko.
In step (7), the component and proportioning of the toppings, mass parts：In terms of 200 parts of duck blocks, chilli powder 0.6~1.0
Part, 1~3 part of zanthoxylum powder, 0.3~0.5 part of star aniseed powder, 0.2~0.4 part of fennel powder, 0.4~0.6 part of tangerine peel powder, chickens' extract 0.4
~0.6 part.
In step (1), the vacuum knead-salting condition is 25~30min of tumbling in -0.08~-0.1Mpa vacuum；Often
25~30min of tumbling in pressure；25~30min of tumbling in -0.08~-0.1Mpa vacuum；25~30min of tumbling in normal pressure.
In step (1), the duck block can be duck shank, duck wing, duck leg, duck neck, duck block etc..
In step (4), the good product of stew in soy sauce is preferably dried 145~165min by the drying at 70~80 DEG C.
In step (5), the brush oil preferably smears vegetable oil.It is carried out again it is preferred that being stood after brush oil to no oil droplet drippage
Baking.
In step (6), product is baked 4~5min under the conditions of 145~155 DEG C after the baking will preferably brush oil.
It is preferably cooled to room temperature after the baking.
In step (8), 40~30min is preferably sterilized in the thermophilic digestion sterilization at 115~121 DEG C.
In step (9), the time of the cold treatment is preferably 40~60min.
In order to be better achieved the present invention, in step (1), the component and proportioning of the marinated seasoning, mass parts：With
200 parts of duck block meters, 25 parts of spice water, 12~14 parts of white sugar, 3~4 parts of salt, 2~2.4 parts of maltose, 4.5~5.5 parts of rock sugar,
0.02~0.03 part of rosemary, 3.5~4.5 parts of dark soy sauce, 0.3~0.5 part of monosodium glutamate, 14~16 parts of chilli powder, D-araboascorbic acid
0.2~0.3 part of sodium, 0.2~0.4 part of flavour nucleotide sodium.
The component and weight proportion of the spice water, mass parts：200 parts of water, 5~6 parts of capsicum, 17~18 parts of Chinese prickly ash,
9~10 parts of rhizoma zingiberis, 9~10 parts of the root of Dahurain angelica, 9~10 parts octagonal, 0.9~1.0 part of white bandit, 5~6 parts of dried orange peel, 1.7~1.8 parts of tsaoko.
The spice water is obtained by the way that each component is mixed tanning 25~30min separation water.Material residue can after the separation
The water that equivalent is added again is boiled, isolated spice water.
In step (3), the component and proportioning of the stew in soy sauce material are mass parts：In terms of 200 parts of duck blocks, 500 parts of water, capsicum
0.8~1.2 part, 3~5 parts of Chinese prickly ash, 2~3 parts of rhizoma zingiberis, 2~4 parts of the root of Dahurain angelica, 2~3 parts octagonal, 0.8~1.2 part of fennel fruit, white bandit 0.2
~0.4 part, 0.8~1.2 part of dried orange peel, 0.15~0.25 part of cloves, 0.15~0.25 part of spiceleaf, 0.25~0.35 part of tsaoko.
In step (7), the component and proportioning of the toppings, mass parts：In terms of 200 parts of duck blocks, chilli powder 0.8~1.2
Part, 1.5~2.5 parts of zanthoxylum powder, 0.35~0.45 part of star aniseed powder, 0.25~0.45 part of fennel powder, tangerine peel powder 0.45~0.55
Part, 0.45~0.55 part of chickens' extract.
The present invention also provides the vacuum high-temperature sterilizing flexible package seasoned duck products that the above method is processed.
For the present invention by multinomial processing such as tumbling seasoning, marinated, stew in soy sauce, cold treatments, obtaining has distinctive flavor, taste
It is delicious, the seasoned duck product of good toughness；Its unique flavor, meat-like flavor are good, and convenient, have unique mouthfeel, can enrich city
The product categories such as other chicken on field.
The present invention compared with the existing technology, has the following advantages and advantageous effect：
1, this product using the marinated spice water formula of independent research, marinated seasoning material formula, for stew in soy sauce
Halogen material formula, the seasoning material formula for stirring, the stewed duck with bean sauce product delicious flavour being fabricated to mouthfeel good toughness, are lefted a lingering fragrance in one's mouth, no
It is same as other duck products in the market.
2, this product instant edible, unique flavor, meat-like flavor are good；Outgoing snack food is can be used as, or as on dining table one
Road special favor dish.
3, it compares the open stew in soy sauce spice of tradition and loses spice peculiar taste substance and flavor of hot damage after larger, sterilization
Mistake is serious, is difficult to keep the case where sterilizing preceding original local flavor.This product is added certainly using tumbling seasoning, marinated, stew in soy sauce link
Main exploitation spice formula makes product spice full aroma using cryogenic high pressure stew in soy sauce, and spicy sense is strong, while using and drying,
The baking of brush oil, mix outside seasoning make product spice peculiar taste and spicy flavor keeps more preferable after sterilization.
4, compared to the soft rotten feature of traditional stew in soy sauce product mouthfeel, using cryogenic high pressure stew in soy sauce, cold treatment etc. makes the tough of product
Property and tasty effect are more preferable.
5, the present invention uses closed cryogenic high pressure stew in soy sauce, compared to the open stew in soy sauce of tradition, can effectively save thermal energy, reduce simultaneously
Food processing waste gas is discharged, and is reduced environmental pollution；Secondly marinated using independent development spice water formula and curing formula, phase
It is more marinated than traditional pickling process pond, discharge of wastewater caused by being pickled using pickling pool is effectively prevented, environmental pollution and sewage are reduced
Administer energy waste；Optimized by technical study, stew in soy sauce process can be used closed cryogenic high pressure stew in soy sauce equipment and carry out full-automation
Intelligent control effectively increases production of intelligentization control.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Material involved in the following example can be obtained from commercial channel.
Embodiment 1
A kind of vacuum high-temperature boiling sterilization flexible package stewed duck with bean sauce and processing method, include the following steps：
(1) spice water boils：The spice bag for boiling spice water is put into the water of 200 mass parts and boils 25min
After take out, it is for use that the spice water of tanning is collected barrelling.Spice bag composition and ratio are：4 mass parts of capsicum, 16 matter of Chinese prickly ash
Measure part, 8 mass parts of rhizoma zingiberis, 10 mass parts of the root of Dahurain angelica, octagonal 8 mass parts, 0.8 mass parts of white bandit, 4 mass parts of dried orange peel, 1.6 matter of tsaoko
Measure part.
(2) it thaws and trims：Duck shank (or duck wing, duck leg, duck neck, duck block etc.) frozen product is thawed in water to no ice cube,
Water temperature controls between 0~16 DEG C.
(3) tumbling seasons：The duck shank to have thawed (or duck wing, duck leg, duck neck, duck block etc.) is cleaned with clear water and is done
Only, it is then added and pickles seasoning vacuum knead-salting 4 hours；Concrete technology is：- 0.08Mpa vacuum 25min, normal pressure
25min, -0.08Mpa vacuum 25min, normal pressure 25min.Marinated seasoning component and weight proportion are：20 mass of spice water
It is part, 12 mass parts of white sugar, 2.5 mass parts of salt, 2.0 mass parts of maltose, 4 mass parts of rock sugar, 0.015 mass parts of rosemary, old
Take out 3 mass parts, 0.2 mass parts of monosodium glutamate, 14 mass parts of chilli powder, 0.2 mass parts of D-araboascorbic acid sodium, flavour nucleotide sodium
0.3 mass parts.
(4) refrigeration is marinated：The good product of tumbling is put into container, is sealed with preservative film, in 0~4 DEG C of marinated 8h.
(5) closed compressed cryogenic stew in soy sauce：Halogen pot, 90 DEG C of pressures of temperature are added in 200 mass parts of meat and stew in soy sauce material pickled
Power controls 0.15Mpa, stew in soy sauce 35 minutes；Stew in soy sauce material component and weight proportion are：500 mass parts of water, 1.0 mass parts of capsicum, flower
It is 4 mass parts of green pepper, 2 mass parts of rhizoma zingiberis, 2 mass parts of the root of Dahurain angelica, octagonal 1 mass parts, 0.5 mass parts of fennel fruit, 0.2 mass parts of white bandit, old
0.6 mass parts of skin, 0.1 mass parts of cloves, 0.1 mass parts of spiceleaf, 0.2 mass parts of tsaoko.
(6) it dries：The good duck shank of stew in soy sauce is dried 165 minutes at 70 DEG C.
(7) brush oil：Duck shank after drying is smeared with vegetable oil, stands to no oil droplet and drips, be then placed in roasting
Stove prepares baking.
(8) it is baked：Duck shank after drying is baked to then take out after 5min under the conditions of 145 DEG C and is cooled to room temperature.
(9) it stirs：Stirring toppings are added into 200 mass parts of meat being baked, stir evenly.Stirring seasoning powder component
And weight proportion is：0.6 mass parts of chilli powder, 1 mass parts of zanthoxylum powder, 0.3 mass parts of star aniseed powder, 0.2 mass parts of fennel powder,
0.4 mass parts of tangerine peel powder, 0.4 mass parts of chickens' extract.
(10) it is vacuum-packed：The duck shank being stirred is packed, sealing is vacuumized.
(11) thermophilic digestion is sterilized：The good duck shank of vacuum is sterilized into 40min at 115 DEG C.
(12) cold treatment：Product goes out pot temperature control at 85 DEG C after thermophilic digestion sterilization, and the product after taking the dish out of the pot is put rapidly
Enter and cools down 40min in ice water at 0~4 DEG C.
Embodiment 2
A kind of vacuum high-temperature boiling sterilization flexible package stewed duck with bean sauce and processing method, include the following steps：
(1) spice water boils：The spice bag for boiling spice water is put into the water of 200 mass parts and is boiled
It is taken out after 27.5min, it is for use that the spice water of tanning is collected barrelling.Spice bag composition and ratio are：5 mass parts of capsicum,
18 mass parts of Chinese prickly ash, 10 mass parts of rhizoma zingiberis, 12 mass parts of the root of Dahurain angelica, octagonal 10 mass parts, 1.0 mass parts of white bandit, 5 mass of dried orange peel
Part, 1.75 mass parts of tsaoko.
(2) it thaws and trims：Duck shank (or duck wing, duck leg, duck neck, duck block etc.) frozen product is thawed in water to no ice cube,
Water temperature controls between 0~16 DEG C.
(3) tumbling seasons：The duck shank to have thawed (or duck wing, duck leg, duck neck, duck block etc.) is cleaned with clear water and is done
Only, it is then added and pickles seasoning vacuum knead-salting 5 hours；Concrete technology is：- 0.09Mpa vacuum 27.5min, normal pressure
27.5min, -0.09Mpa vacuum 27.5min, normal pressure 27.5min.Marinated seasoning component and weight proportion are：Spice water 23
Mass parts, 14 mass parts of white sugar, 3.25 mass parts of salt, 2.5 mass parts of maltose, 5 mass parts of rock sugar, 0.025 mass of rosemary
Part, 4 mass parts of dark soy sauce, 0.3 mass parts of monosodium glutamate, 16 mass parts of chilli powder, 0.3 mass parts of D-araboascorbic acid sodium, flavor nucleosides
0.35 mass parts of sour sodium.
(4) refrigeration is marinated：The good product of tumbling is put into container, is sealed with preservative film, in 0~4 DEG C of marinated 9h.
(5) closed compressed cryogenic stew in soy sauce：Halogen pot, 92.5 DEG C of temperature is added in 200 mass parts of meat and stew in soy sauce material pickled
Pressure controls 0.125Mpa, stew in soy sauce 30 minutes；Stew in soy sauce material component and weight proportion are：500 mass parts of water, 1.2 mass parts of capsicum,
5 mass parts of Chinese prickly ash, 3 mass parts of rhizoma zingiberis, 3 mass parts of the root of Dahurain angelica, octagonal 2 mass parts, 1.0 mass parts of fennel fruit, 0.4 mass parts of white bandit,
0.8 mass parts of dried orange peel, 0.2 mass parts of cloves, 0.2 mass parts of spiceleaf, 0.3 mass parts of tsaoko.
(6) it dries：The good duck shank of stew in soy sauce is dried 150 minutes at 75 DEG C.
(7) brush oil：Duck shank after drying is smeared with vegetable oil, stands to no oil droplet and drips, be then placed in roasting
Stove prepares baking.
(8) it is baked：Duck shank after drying is baked to then take out after 4.5min under the conditions of 150 DEG C and is cooled to room temperature.
(9) it stirs：Stirring toppings are added into 200 mass parts of meat being baked, stir evenly.Stirring seasoning powder component
And weight proportion is：0.8 mass parts of chilli powder, 2 mass parts of zanthoxylum powder, 0.4 mass parts of star aniseed powder, 0.3 mass parts of fennel powder,
0.5 mass parts of tangerine peel powder, 0.5 mass parts of chickens' extract.
(10) it is vacuum-packed：The duck shank being stirred is packed, sealing is vacuumized.
(11) thermophilic digestion is sterilized：The good duck shank of vacuum is sterilized into 35min at 118 DEG C.
(12) cold treatment：Product goes out pot temperature and controls at 87.5 DEG C after thermophilic digestion sterilization, and the product after taking the dish out of the pot is rapid
Cooling 50min is put into ice water at 0~4 DEG C.
Embodiment 3
A kind of vacuum high-temperature boiling sterilization flexible package stewed duck with bean sauce and processing method, include the following steps：
(1) spice water boils：The spice bag for boiling spice water is put into the water of 200 mass parts and boils 30min
After take out, it is for use that the spice water of tanning is collected barrelling.Spice bag composition and ratio are：6 mass parts of capsicum, 20 matter of Chinese prickly ash
Measure part, 12 mass parts of rhizoma zingiberis, 14 mass parts of the root of Dahurain angelica, octagonal 12 mass parts, 1.2 mass parts of white bandit, 6 mass parts of dried orange peel, tsaoko 1.9
Mass parts.
(2) it thaws and trims：Duck shank (or duck wing, duck leg, duck neck, duck block etc.) frozen product is thawed in water to no ice cube,
Water temperature controls between 0~16 DEG C.
(3) tumbling seasons：The duck shank to have thawed (or duck wing, duck leg, duck neck, duck block etc.) is cleaned with clear water and is done
Only, it is then added and pickles seasoning vacuum knead-salting 6 hours；Concrete technology is：- 0.1Mpa vacuum 30min, normal pressure
30min, -0.1Mpa vacuum 30min, normal pressure 30min.Marinated seasoning component and weight proportion are：26 mass parts of spice water,
16 mass parts of white sugar, 4 mass parts of salt, 3 mass parts of maltose, 6 mass parts of rock sugar, 0.035 mass parts of rosemary, 5 mass of dark soy sauce
Part, 0.4 mass parts of monosodium glutamate, 18 mass parts of chilli powder, 0.4 mass parts of D-araboascorbic acid sodium, 0.4 mass of flavour nucleotide sodium
Part.
(4) refrigeration is marinated：The good product of tumbling is put into container, is sealed with preservative film, in 0~4 DEG C of marinated 10h.
(5) closed compressed cryogenic stew in soy sauce：Halogen pot, 95 DEG C of pressures of temperature are added in 200 mass parts of meat and stew in soy sauce material pickled
Power controls 0.1Mpa, stew in soy sauce 25 minutes；Stew in soy sauce material component and weight proportion are：500 mass parts of water, 1.4 mass parts of capsicum, Chinese prickly ash
6 mass parts, 4 mass parts of rhizoma zingiberis, 4 mass parts of the root of Dahurain angelica, octagonal 3 mass parts, 1.5 mass parts of fennel fruit, 0.6 mass parts of white bandit, dried orange peel
1.0 mass parts, 0.3 mass parts of cloves, 0.3 mass parts of spiceleaf, 0.4 mass parts of tsaoko.
(6) it dries：The good duck shank of stew in soy sauce is dried 145 minutes at 80 DEG C.
(7) brush oil：Duck shank after drying is smeared with vegetable oil, stands to no oil droplet and drips, be then placed in roasting
Stove prepares baking.
(8) it is baked：Duck shank after drying is baked to then take out after 4min under the conditions of 155 DEG C and is cooled to room temperature.
(9) it stirs：Stirring toppings are added into 200 mass parts of meat being baked, stir evenly.Stirring seasoning powder component
And weight proportion is：1.0 mass parts of chilli powder, 3 mass parts of zanthoxylum powder, 0.5 mass parts of star aniseed powder, 0.4 mass parts of fennel powder,
0.6 mass parts of tangerine peel powder, 0.6 mass parts of chickens' extract.
(10) it is vacuum-packed：The duck shank being stirred is packed, sealing is vacuumized.
(11) thermophilic digestion is sterilized：The good duck shank of vacuum is sterilized into 30min at 121 DEG C.
(12) cold treatment：Product goes out pot temperature control at 90 DEG C after thermophilic digestion sterilization, and the product after taking the dish out of the pot is put rapidly
Enter and cools down 60min in ice water at 0~4 DEG C.
Comparative example 1
The fresh dress product of lock is now sold in the market by vacuum packaging, sterilization processing.
Comparative example 2
Soft vacuum package product is now sold in the market.
Control group 1
1 product of embodiment is placed 9 months.
Control group 2
Soft vacuum package product is now sold in the market to place 9 months.
In order to compare the actual effect and feature of the present invention, select trained professional food development personnel to above-mentioned 7 kinds
Duck product made of mode carries out sensory evaluation test, and specific comparative experimental data is as shown in table 1 below：
The sensory evaluation of 1 stewed duck with bean sauce of table is tested
By comparison it is found that product of the present invention solves industry high temperature sauce spiced and stewed food high temperature sterilization after, fragrance loss seriously,
The industry technology problem of taste bad, making product after sterilization can still keep now doing the product special flavour mouthfeel just to have taken the dish out of the pot, make U.S.
Taste no longer rests on the consumption mode for locking fresh dress, and flavor is kept more after sterilization for the spice peculiar taste and spicy of product
It is good；Product of the present invention is more preferably delicious simultaneously, more preferably safe, the hygienic more preferably safety of microorganism is guaranteed, mouthfeel relatively locks fresh dress class production
Product more flexible, unique flavor, left a lingering fragrance in one's mouth, the shelf-life it is more longlasting, it is still preferable to preserve 9 months or more taste flavors, different
In other products of market.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (10)
1. a kind of processing method of vacuum high-temperature sterilizing flexible package seasoned duck product, it is characterised in that include the following steps：
(1) tumbling seasons：By duck block and marinated flavoring for mixture, 4~6h of vacuum knead-salting；
(2) refrigeration is marinated：By in product sealing container after tumbling, 0~4 DEG C is pickled 8~10h；
(3) closed cryogenic high pressure stew in soy sauce：Halogen pot, 90~95 DEG C of pressure controls of temperature are added in the product pickled and stew in soy sauce material
0.1~0.15Mpa, 25~35min of stew in soy sauce；
(4) it dries；
(5) brush oil；
(6) it is baked；
(7) spice：Product after baking is stirred evenly with toppings；
(8) vacuum packaging, thermophilic digestion sterilization；
(9) cold treatment：It will pack, product after sterilization, and go out pot temperature control at 85~90 DEG C, immerse in 0~4 DEG C of ice water rapidly,
Water temperature control obtains finished product at 0~4 DEG C in cooling procedure.
2. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(1) in, the duck block is duck shank, duck wing, duck leg, duck neck or duck block.
3. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(1) in, the component and proportioning of the marinated seasoning, mass parts：In terms of 200 parts of duck blocks, 20~26 parts of spice water, white sugar 12
~16 parts, 2.5~4 parts of salt, 2.0~3.0 parts of maltose, 4~6 parts of rock sugar, 0.015~0.035 part of rosemary, dark soy sauce 3~5
Part, 0.2~0.4 part of monosodium glutamate, 14~18 parts of chilli powder, 0.2~0.4 part of D-araboascorbic acid sodium, flavour nucleotide sodium 0.3~
0.4 part；
The component and weight proportion of the spice water, mass parts：200 parts of water, 4~6 parts of capsicum, 16~20 parts of Chinese prickly ash, rhizoma zingiberis 8
~12 parts, 10~14 parts of the root of Dahurain angelica, 8~12 parts octagonal, 0.8~1.2 part of white bandit, 4~6 parts of dried orange peel, 1.6~1.9 parts of tsaoko；
The spice water after each component is mixed tanning 25~30min separation by obtaining；
In step (3), the component and proportioning of the stew in soy sauce material are mass parts：In terms of 200 parts of duck blocks, 500 parts of water, capsicum 1.0~
1.4 parts, 4~6 parts of Chinese prickly ash, 2~4 parts of rhizoma zingiberis, 2~4 parts of the root of Dahurain angelica, 1~3 part octagonal, 0.5~1.5 part of fennel fruit, white bandit 0.2~0.6
Part, 0.6~1.0 part of dried orange peel, 0.1~0.3 part of cloves, 0.1~0.3 part of spiceleaf, 0.2~0.4 part of tsaoko；
In step (7), the component and proportioning of the toppings, mass parts：In terms of 200 parts of duck blocks, 0.6~1.0 part of chilli powder, flower
1~3 part of green pepper powder, 0.3~0.5 part of star aniseed powder, 0.2~0.4 part of fennel powder, 0.4~0.6 part of tangerine peel powder, chickens' extract 0.4~0.6
Part.
4. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(1) in, the vacuum knead-salting condition is 25~30min of tumbling in -0.08~-0.1Mpa vacuum；Tumbling 25 in normal pressure~
30min；25~30min of tumbling in -0.08~-0.1Mpa vacuum；25~30min of tumbling in normal pressure.
5. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(4) in, the drying is that the good product of stew in soy sauce is dried 145~165min at 70~80 DEG C.
6. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(6) in, the baking is that product will be baked 4~5min under the conditions of 145~155 DEG C after brushing oil.
7. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(8) in, the thermophilic digestion sterilization is 40~30min of sterilization at 115~121 DEG C.
8. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(9) in, the time of the cold treatment is 40~60min.
9. the processing method of vacuum high-temperature sterilizing flexible package seasoned duck product according to claim 1, it is characterised in that：Step
(1) in, the component and proportioning of the marinated seasoning, mass parts：In terms of 200 parts of duck blocks, 25 parts of spice water, white sugar 12~14
Part, 3~4 parts of salt, 2~2.4 parts of maltose, 4.5~5.5 parts of rock sugar, 0.02~0.03 part of rosemary, 3.5~4.5 parts of dark soy sauce,
0.3~0.5 part of monosodium glutamate, 14~16 parts of chilli powder, 0.2~0.3 part of D-araboascorbic acid sodium, flavour nucleotide sodium 0.2~0.4
Part；
The component and weight proportion of the spice water, mass parts：200 parts of water, 5~6 parts of capsicum, 17~18 parts of Chinese prickly ash, rhizoma zingiberis 9
~10 parts, 9~10 parts of the root of Dahurain angelica, 9~10 parts octagonal, 0.9~1.0 part of white bandit, 5~6 parts of dried orange peel, 1.7~1.8 parts of tsaoko；
In step (3), the component and proportioning of the stew in soy sauce material are mass parts：In terms of 200 parts of duck blocks, 500 parts of water, capsicum 0.8~
1.2 parts, 3~5 parts of Chinese prickly ash, 2~3 parts of rhizoma zingiberis, 2~4 parts of the root of Dahurain angelica, 2~3 parts octagonal, 0.8~1.2 part of fennel fruit, white bandit 0.2~0.4
Part, 0.8~1.2 part of dried orange peel, 0.15~0.25 part of cloves, 0.15~0.25 part of spiceleaf, 0.25~0.35 part of tsaoko；
In step (7), the component and proportioning of the toppings, mass parts：In terms of 200 parts of duck blocks, 0.8~1.2 part of chilli powder, flower
1.5~2.5 parts of green pepper powder, 0.35~0.45 part of star aniseed powder, 0.25~0.45 part of fennel powder, 0.45~0.55 part of tangerine peel powder, chicken
0.45~0.55 part of essence.
The flexible package seasoned duck product 10. a kind of vacuum high-temperature sterilizes, it is characterised in that according to claim 1~9 any one of them
Processing method obtains.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558491A (en) * | 2019-10-14 | 2019-12-13 | 无穷食品有限公司 | processing technology of vacuum high-temperature sterilization soft-packaged sauced duck product by taking tender duck meat as raw material |
| CN110916104A (en) * | 2019-11-25 | 2020-03-27 | 湖南指上美食品有限公司 | Preparation method of sauced pressed salted duck |
| CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
| CN112244230A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation method of duck accessory vacuum product |
| CN112655899A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Preserved salted duck with preserved bean sauce and making method thereof |
| CN116391791A (en) * | 2023-04-24 | 2023-07-07 | 青岛长寿食品有限公司 | Method for preparing plant-based steak from high-moisture peanut wiredrawing proteins |
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2018
- 2018-05-03 CN CN201810413793.8A patent/CN108497335A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558491A (en) * | 2019-10-14 | 2019-12-13 | 无穷食品有限公司 | processing technology of vacuum high-temperature sterilization soft-packaged sauced duck product by taking tender duck meat as raw material |
| CN110916104A (en) * | 2019-11-25 | 2020-03-27 | 湖南指上美食品有限公司 | Preparation method of sauced pressed salted duck |
| CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
| CN112244230A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation method of duck accessory vacuum product |
| CN112655899A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Preserved salted duck with preserved bean sauce and making method thereof |
| CN116391791A (en) * | 2023-04-24 | 2023-07-07 | 青岛长寿食品有限公司 | Method for preparing plant-based steak from high-moisture peanut wiredrawing proteins |
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Application publication date: 20180907 |