CN108497340A - A kind of duck as one wishes and preparation method thereof - Google Patents
A kind of duck as one wishes and preparation method thereof Download PDFInfo
- Publication number
- CN108497340A CN108497340A CN201810319854.4A CN201810319854A CN108497340A CN 108497340 A CN108497340 A CN 108497340A CN 201810319854 A CN201810319854 A CN 201810319854A CN 108497340 A CN108497340 A CN 108497340A
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- Prior art keywords
- duck
- soy sauce
- garlic
- ginger
- drying
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 22
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000020097 white wine Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000000470 constituent Substances 0.000 claims abstract description 4
- 241000234314 Zingiber Species 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 11
- 241000207961 Sesamum Species 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 4
- 239000011651 chromium Substances 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 239000005711 Benzoic acid Substances 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910052785 arsenic Inorganic materials 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- 229910052793 cadmium Inorganic materials 0.000 description 2
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 208000020084 Bone disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of ducks as one wishes and preparation method thereof, belong to product processing and fabricating technical field.Its main constituents and quality proportioning are as follows：Clean duck 1000 is handled, salt 5kg, sugared 4kg, monosodium glutamate 2kg, Monascus color 0.03kg, chicken marrow medicinal extract 1kg, white wine 4kg, peel sesame 3kg, ginger 2kg, garlic 2kg, dark soy sauce 2kg, former drying soy sauce 3kg.The advantage of the invention is that：The type for enriching duck food provides a kind of duck that can be brought and directly cook, delicious in taste, and greatly meets the fast cooking demand of consumer.
Description
Technical field
The invention mainly relates to product processing and fabricating field, specially a kind of duck as one wishes and preparation method thereof.
Background technology
Duck is superior dish and the excellent food nourished of people, the nutritive value of duck and chicken on people's dining table
Meat is similar, but in Chinese medicine, the food multidigit aquatic organism that duck eats, therefore its meat nature and flavor is sweet, cold, enters lung stomach kidney channel, have nourishing,
Nourishing the stomach, kidney tonifying, except the hot bone disease of consumptive disease, consumer edema, only hot dysentery, it is relieving cough and reducing sputum the effects that, it is all in vivo have heat occurrences in human life preferably eat duck,
Have a delicate constitution, lose the appetite, generating heat, be hard and dry it is edible more beneficial with the people of oedema.
The production method of duck is varied, either dish or packaged food, is also increasingly liked by masses, special
It is not the fast development of food vacuum packing technique, has greatly facilitated the sale and production of food, thus how develops more
More delicious duck foods are our research emphasis and pursue a goal.
Invention content
The invention mainly solves the technical problem of providing a kind of ducks as one wishes and preparation method thereof, enrich duck food
Type, a kind of duck that can be brought and directly cook is provided, it is delicious in taste, and greatly meet consumer quickly cook
It prepares food demand.
The present invention solves technical problem and adopts the following technical scheme that：
A kind of duck as one wishes is provided, main constituents and quality proportioning are as follows：Clean duck 1000, salt 5kg is handled, sugar
4kg, monosodium glutamate 2kg, Monascus color 0.03kg, chicken marrow medicinal extract 1kg, white wine 4kg, peel sesame 3kg, ginger 2kg, garlic 2kg, always
Take out soy sauce 2kg, former drying soy sauce 3kg.
Preferably, every weight of the duck is 0.8-0.85kg.
Preferably, the white wine alcoholic strength is 50 degree.
A kind of preparation method of duck as one wishes, mainly includes the following steps：
（1）Stock：By duck, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, ginger, garlic, dark soy sauce
Soy sauce and former drying soy sauce are equipped with according to quality proportioning；
（2）Cleaning：Duck, ginger and garlic be eluted with water to draining is for use, and ginger is cut into end, garlic is cut into mashed garlic；
（3）It is marinated：By ginger, mashed garlic, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, dark soy sauce
It is poured on duck, and stirs evenly successively with former drying soy sauce, it is 2-3 hours marinated to be placed on refrigerating box；
（4）Tumbling：By step（3）Marinated duck, which is put into tumbler, carries out tumbling, and the time is 2-3 hours；
（5）Drying：By step（4）The good duck of tumbling is taken out from tumbler, is put into dryer and is dried, and drying temperature is
40-45 DEG C, drying time period 2-3 hours；
（6）It is cold dry：By step（5）The duck of drying place it is cold it is dry between carry out cold dry 35-40min, it is cold it is dry between temperature be 8-10
℃；
（7）Packaging and storage：Duck after cold do is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check：Moisture（g/100g）≤ 60, salt（In terms of NaCl）（g/100g）≤ 12, acid value（With buttermeter）
（g/100g）≤ 4.0, peroxide value（With buttermeter）（g/100g）≤ 0.50, volatility hydrochloric acid nitrogen（mg/kg）≤ 45, lead（mg/
kg）≤ 0.18, total arsenic（In terms of As）（mg/kg）≤ 0.5, cadmium（mg/kg）≤ 0.1, indulge mercury（In terms of Hg）（mg/kg）≤ 0.05,
Chromium（In terms of Cr）（mg/kg）≤ 1.0, nitrite（In terms of NaNO2）（mg/kg）≤ 30, no benzoic acid and sorbic acid.
Compared with prior art, the present invention advantage is：The type for enriching duck food, providing one kind can take
It is delicious in taste come the duck directly cooked, and greatly meet the fast cooking demand of consumer.
Specific implementation mode
The present invention is specifically described below in conjunction with the structural schematic diagram of the specific embodiment of the present invention.
A kind of duck as one wishes, main constituents and quality proportioning are as follows：Clean duck 1000, salt 5kg is handled, sugar
4kg, monosodium glutamate 2kg, Monascus color 0.03kg, chicken marrow medicinal extract 1kg, white wine 4kg, peel sesame 3kg, ginger 2kg, garlic 2kg, always
Take out soy sauce 2kg, former drying soy sauce 3kg.
In order to advanced optimize technical solution, every weight of the duck is 0.8-0.85kg.
In order to advanced optimize technical solution, the white wine alcoholic strength is 50 degree.
A kind of preparation method of duck as one wishes, mainly includes the following steps：
（1）Stock：By duck, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, ginger, garlic, dark soy sauce
Soy sauce and former drying soy sauce are equipped with according to quality proportioning；
（2）Cleaning：Duck, ginger and garlic be eluted with water to draining is for use, and ginger is cut into end, garlic is cut into mashed garlic；
（3）It is marinated：By ginger, mashed garlic, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, dark soy sauce
It is poured on duck, and stirs evenly successively with former drying soy sauce, it is 2-3 hours marinated to be placed on refrigerating box；
（4）Tumbling：By step（3）Marinated duck, which is put into tumbler, carries out tumbling, and the time is 2-3 hours；
（5）Drying：By step（4）The good duck of tumbling is taken out from tumbler, is put into dryer and is dried, and drying temperature is
40-45 DEG C, drying time period 2-3 hours；
（6）It is cold dry：By step（5）The duck of drying place it is cold it is dry between carry out cold dry 35-40min, it is cold it is dry between temperature be 8-10
℃；
（7）Packaging and storage：Duck after cold do is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check：Moisture（g/100g）≤ 60, salt（In terms of NaCl）（g/100g）≤ 12, acid value（With buttermeter）
（g/100g）≤ 4.0, peroxide value（With buttermeter）（g/100g）≤ 0.50, volatility hydrochloric acid nitrogen（mg/kg）≤ 45, lead（mg/
kg）≤ 0.18, total arsenic（In terms of As）（mg/kg）≤ 0.5, cadmium（mg/kg）≤ 0.1, indulge mercury（In terms of Hg）（mg/kg）≤ 0.05,
Chromium（In terms of Cr）（mg/kg）≤ 1.0, nitrite（In terms of NaNO2）（mg/kg）≤ 30, no benzoic acid and sorbic acid.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of duck as one wishes, which is characterized in that its main constituents and quality proportioning are as follows：Handle clean duck 1000
Only, salt 5kg, sugared 4kg, monosodium glutamate 2kg, Monascus color 0.03kg, chicken marrow medicinal extract 1kg, white wine 4kg, peel sesame 3kg, ginger
2kg, garlic 2kg, dark soy sauce 2kg, former drying soy sauce 3kg.
2. a kind of duck as one wishes according to claim 1, which is characterized in that every weight of the duck is 0.8-0.85kg.
3. a kind of duck as one wishes according to claim 1, which is characterized in that the white wine alcoholic strength is 50 degree.
4. a kind of preparation method of duck as one wishes, which is characterized in that it mainly includes the following steps：
（1）Stock：By duck, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, ginger, garlic, dark soy sauce
Soy sauce and former drying soy sauce are equipped with according to quality proportioning；
（2）Cleaning：Duck, ginger and garlic be eluted with water to draining is for use, and ginger is cut into end, garlic is cut into mashed garlic；
（3）It is marinated：By ginger, mashed garlic, salt, sugar, monosodium glutamate, Monascus color, chicken marrow medicinal extract, white wine, decortication sesame, dark soy sauce
It is poured on duck, and stirs evenly successively with former drying soy sauce, it is 2-3 hours marinated to be placed on refrigerating box；
（4）Tumbling：By step（3）Marinated duck, which is put into tumbler, carries out tumbling, and the time is 2-3 hours；
（5）Drying：By step（4）The good duck of tumbling is taken out from tumbler, is put into dryer and is dried, and drying temperature is
40-45 DEG C, drying time period 2-3 hours；
（6）It is cold dry：By step（5）The duck of drying place it is cold it is dry between carry out cold dry 35-40min, it is cold it is dry between temperature be 8-10
℃；
（7）Packaging and storage：Duck after cold do is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319854.4A CN108497340A (en) | 2018-04-11 | 2018-04-11 | A kind of duck as one wishes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319854.4A CN108497340A (en) | 2018-04-11 | 2018-04-11 | A kind of duck as one wishes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497340A true CN108497340A (en) | 2018-09-07 |
Family
ID=63381465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810319854.4A Pending CN108497340A (en) | 2018-04-11 | 2018-04-11 | A kind of duck as one wishes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497340A (en) |
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| CN102150882A (en) * | 2011-04-26 | 2011-08-17 | 江苏迈斯克食品有限公司 | Novel method for making savory sauce duck |
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN103931730A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for frozen drying of slaughtered duck |
| CN104095247A (en) * | 2014-05-10 | 2014-10-15 | 安徽林苑农副食品有限公司 | Sauce duck and preparation method thereof |
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| CN104585783A (en) * | 2015-01-26 | 2015-05-06 | 中国肉类食品综合研究中心 | Processing method of ready-to-eat drunk chicken wings |
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| CN105876455A (en) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | Processing methodof sauce flavored duck tongues |
| CN105962111A (en) * | 2016-06-20 | 2016-09-28 | 许龙川 | Making process of long-fragrance steamed duck |
| CN106261847A (en) * | 2016-08-26 | 2017-01-04 | 杭州丰元味食品有限公司 | A kind of processing technology of secret duck |
| CN106889170A (en) * | 2015-12-18 | 2017-06-27 | 巴东县丰太农业专业合作社 | A kind of cold dry process methodology of duck |
| CN107568618A (en) * | 2017-10-12 | 2018-01-12 | 江苏雨润肉食品有限公司 | A kind of sauced duck meat wing duck neck production technology |
| CN107660716A (en) * | 2017-11-20 | 2018-02-06 | 曾鑫 | The manufacture craft of roast duck |
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2018
- 2018-04-11 CN CN201810319854.4A patent/CN108497340A/en active Pending
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| CN102150882A (en) * | 2011-04-26 | 2011-08-17 | 江苏迈斯克食品有限公司 | Novel method for making savory sauce duck |
| CN103610101A (en) * | 2013-11-25 | 2014-03-05 | 攀枝花市行远牧业有限责任公司 | Air-dried chicken and making method thereof |
| CN103931730A (en) * | 2014-04-11 | 2014-07-23 | 广西华兴集团有限公司 | Method for frozen drying of slaughtered duck |
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| CN104382071A (en) * | 2014-07-30 | 2015-03-04 | 南宁新食记食品有限公司 | Processing technology for fresh fragrant salted duck |
| CN104207174A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Preparation method of spiced goose feet |
| CN104544249A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Preparation technology of strung rattan pepper duck |
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| CN105962111A (en) * | 2016-06-20 | 2016-09-28 | 许龙川 | Making process of long-fragrance steamed duck |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180907 |
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