CN108783260A - The production method of Soviet Union's formula boiled salted duck - Google Patents
The production method of Soviet Union's formula boiled salted duck Download PDFInfo
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- CN108783260A CN108783260A CN201710308133.9A CN201710308133A CN108783260A CN 108783260 A CN108783260 A CN 108783260A CN 201710308133 A CN201710308133 A CN 201710308133A CN 108783260 A CN108783260 A CN 108783260A
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- 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
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- 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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Abstract
The invention discloses a kind of production method of Soviet Union's formula boiled salted duck, the method includes the following steps：Step a. sortings, cleaning；Step b. is marinated；Step c. answers halogen；Step d. drips halogen；Step e. sootiness；Step f. is cooked：It precooks；Halogen boils；Step g. coolings：Duck is cooked postcooling to 15 DEG C of central temperature or less and can pack；Step h. packagings.The boiled salted duck that the present invention makes not only delicious flavour, unique in taste, taste is abundant, and the preparation method of the boiled salted duck of the health-care efficacy with dietotherapy.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of Soviet Union's formula boiled salted duck.
Background technology
Boiled salted duck is called sweet osmanthus duck, is the famous specialty in Nanjing, Chinese geography famous special product.Because Nanjing has " Nanjing " other
Claim, therefore also referred to as " Nanjing boiled salted duck ", it has long enjoyed a good reputation, has had been more than two thousand years of history so far.Nanjing boiled salted duck manufacturing history is long, product
Abundant making experience is tired out.Tender, fat but not greasy, the fragrant delicate flavour of boiled salted duck duck skin plain boiled pork of production is beautiful, has fragrant, crisp, tender spy
Point.And with mid-autumn before and after, sweet osmanthus bloom season make boiled salted duck color and taste it is best, entitled sweet osmanthus duck.But as people live
Horizontal steps up, and new requirement is also constantly proposed to boiled salted duck, and existing boiled salted duck production method is mostly traditional work
Duck is often processed into boiled salted duck and eaten by skill, people, but traditional boiled salted duck manufacture craft mouthfeel is insufficient, and not dietotherapy
Health-care effect.
Invention content
The present invention overcomes the deficiencies in the prior art, provide a kind of production method of Soviet Union's formula boiled salted duck.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of production method of Soviet Union's formula boiled salted duck, the method include the following steps：
Step a. sortings, cleaning：
The new duck for selecting health stout and strong；Blood stains in thorax are washed down with clear water again, then are impregnated 0.8-1.2 hours in cold water, duck is hooked
Sub- neck slaughters osculum hang-up and drains away the water；
Step b. is marinated：
It selects maturation, physically well develop, the Radix Ophiopogonis that granularity is larger, Radix Ophiopogonis will be put into sink, cleaned with flowing water, pull out, drain, use
Dermabrasion is removed the peel, and is cleaned, is put into the saline solution of concentration 2%, is impregnated 8-12 hours, is picked up spare；Select salt 16-18 weights
Measure part, water 90-100 parts by weight, white granulated sugar 0.8-0.9 parts by weight, chickens' extract 0.8-0.9 parts by weight, cooking wine 0.8-0.9 weight
Part, ginger 0.2-0.3 parts by weight, flesh fruit 0.05-0.08 parts by weight, fragrant sand 0.02-0.05 parts by weight, cloves 0.001-
0.005 parts by weight, octagonal 0.1-0.2 parts by weight, cassia bark 0.02-0.05 parts by weight, sweet osmanthus 0.01-0.08 parts by weight, White Chloe
0.02-0.05 parts by weight, root of Dahurain angelica 0.01-0.03 parts by weight, fennel powder 0.14-0.2 parts by weight, zanthoxylum powder 0.2-1 weights
Amount part is raw material, mixes refined salt, illiciumverum, Chinese prickly ash with moderate heat and makes popular to fragrance is gone out, and auxiliary material is made, and with appropriate saturation
Brine is spare, after pickling 2-3 hours, pours out intracavitary watery blood, clear water is used in combination to wash down, be put into saturated brine and impregnate 2-3 hours；
Step c. answers halogen：
By ginger, flesh fruit, fragrant sand, cloves is remaining octagonal, cassia bark, White Chloe, and the root of Dahurain angelica is remaining small
Fennel powder and zanthoxylum powder and water are added jacketed pan, it is boiled simmer 2 hours after, filtering removal fragrance, the perfume filtered out is again
It is secondary enter pot, be added remaining salt, white granulated sugar, chickens' extract, cooking wine is heated to dissolving, the postcooling that takes the dish out of the pot to room temperature, by the original after dry salt down
Material duck washes away the undissolved salt in surface with clear water, is put into brine after cooling and pickles 3 hours, takes out；
Step d. drips halogen：
Get out clean unwheeling and hack lever, by the clear water of light duck that multiple halogen finishes pull out with hook block duck head be hung in unwheeling, in
15 DEG C -- drip halogen in 20 DEG C of libraries, drip halogen be between be 4 hours, dry up surface with wind turbine；
Step e. sootiness：
It is 15~18 minutes dry first at 50~60 DEG C using Peach sawdust+green tea as sootiness material, then 50~60
At DEG C, sootiness 30~35 minutes；
Step f. is cooked：
It precooks；
Halogen boils；
Step g. coolings：
Duck is cooked postcooling to 15 DEG C of central temperature or less and can pack；
Step h. packagings.
Further technical solution is that the step h further includes later autoclaving steps.
Further technical solution is that the step h is packaged as being vacuum-packed.
Further technical solution is precooked as boiling mode in the step f.
Further technical solution be the halogen boil including：Water in pot is boiled with very hot oven, is put into Radix Ophiopogonis, ginger
Piece, green onion knot, illiciumverum, aromatic vinegar, move to low baking temperature, and upside down by duck, leg upward, is put into pot, and duck body is taken out every 3-5 minutes,
The lower water of cavity temperature is poured out, is placed again into pot, come in and go out pot operation back and forth in this way, keeps the outer suffered water temperature of duck intracavitary consistent,
Then lid pot cover keeps pot side duck soup to play vesicle, boils in a covered pot over a slow fire 1-1.5 hours, drain soup.
Compared with prior art, the beneficial effects of the invention are as follows：The boiled salted duck that the present invention makes not only delicious flavour, mouthfeel
Uniqueness, taste is abundant, and the health-care efficacy with dietotherapy.
Specific implementation mode
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
This specification（Including any accessory claim, abstract）Disclosed in any feature, unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
The specific implementation mode of the present invention is described in detail with reference to embodiment.
According to one embodiment of present invention, the present embodiment discloses a kind of production method of Soviet Union's formula boiled salted duck, specifically, this
The production method of embodiment Soviet Union formula boiled salted duck includes the following steps：
Step a. sortings, cleaning：
The new duck for selecting health stout and strong；Blood stains in thorax are washed down with clear water again, then are impregnated 0.8-1.2 hours in cold water, duck is hooked
Sub- neck slaughters osculum hang-up and drains away the water.
Step b. is marinated：
It selects maturation, physically well develop, the Radix Ophiopogonis that granularity is larger, Radix Ophiopogonis will be put into sink, cleaned with flowing water, pull out, drain, use
Dermabrasion is removed the peel, and is cleaned, is put into the saline solution of concentration 2%, is impregnated 8-12 hours, is picked up spare；Select salt 16-18 weights
Measure part, water 90-100 parts by weight, white granulated sugar 0.8-0.9 parts by weight, chickens' extract 0.8-0.9 parts by weight, cooking wine 0.8-0.9 weight
Part, ginger 0.2-0.3 parts by weight, flesh fruit 0.05-0.08 parts by weight, fragrant sand 0.02-0.05 parts by weight, cloves 0.001-
0.005 parts by weight, octagonal 0.1-0.2 parts by weight, cassia bark 0.02-0.05 parts by weight, sweet osmanthus 0.01-0.08 parts by weight, White Chloe
0.02-0.05 parts by weight, root of Dahurain angelica 0.01-0.03 parts by weight, fennel powder 0.14-0.2 parts by weight, zanthoxylum powder 0.2-1 weights
Amount part is raw material, mixes refined salt, illiciumverum, Chinese prickly ash with moderate heat and makes popular to fragrance is gone out, and auxiliary material is made, and with appropriate saturation
Brine is spare, after pickling 2-3 hours, pours out intracavitary watery blood, clear water is used in combination to wash down, be put into saturated brine and impregnate 2-3 hours.
Step c. answers halogen：
By ginger, flesh fruit, fragrant sand, cloves, remaining illiciumverum, cassia bark, White Chloe, the root of Dahurain angelica, remaining fennel powder and zanthoxylum powder and water
Be added jacketed pan, it is boiled simmer 2 hours after, filtering removal fragrance, the perfume filtered out enters pot again, and remaining salt, white sand is added
Sugar, chickens' extract, cooking wine are heated to dissolving, the postcooling that takes the dish out of the pot to room temperature, and it is undissolved that the raw duck after dry salt down with clear water is washed away surface
Salt, be put into brine after cooling pickle 3 hours, take out.
Step d. drips halogen：
Get out clean unwheeling and hack lever, by the clear water of light duck that multiple halogen finishes pull out with hook block duck head be hung in unwheeling, in
15 DEG C -- drip halogen in 20 DEG C of libraries, drip halogen be between be 4 hours, dry up surface with wind turbine.
Step e. sootiness：
It is 15~18 minutes dry first at 50~60 DEG C using Peach sawdust+green tea as sootiness material, then 50~60
At DEG C, sootiness 30~35 minutes.Processing method of the sootiness as Processing of Meat Products in Western Style, the present invention have been applied to traditional Chinese
In the production process of sauce halogen product boiled salted duck, the sootiness material of general sootiness is the sawdust of various fruit trees, and the present invention is in sootiness
Peach sawdust and green tea are used in material so that product has the faint scent of light green tea after sootiness, and overcomes existing salt
Teal bottom taste is overweight, the insufficient defect of flavor.
Step f. is cooked：
It precooks；Specifically, being precooked using boiling mode., the cooking process reduce collagen, amino acid, polypeptide it is big
Amount is lost in so that the mouthfeel of product improves the yield rate of product more added with bite.
Halogen boils；Specifically, the halogen boils step includes：Water in pot is boiled with very hot oven, be put into Radix Ophiopogonis, ginger splices, green onion knot,
Octagonal, aromatic vinegar, moves to low baking temperature, and upside down by duck, leg upward, is put into pot, and duck body is taken out every 3-5 minutes, pours out intracavitary
The lower water of temperature, is placed again into pot, and come in and go out pot operation back and forth in this way, keeps the outer suffered water temperature of duck intracavitary consistent, then covers pot
Lid keeps pot side duck soup to play vesicle, boils in a covered pot over a slow fire 1-1.5 hours, drain soup.
Step g. coolings：
Duck is cooked postcooling to 15 DEG C of central temperature or less and can pack；
Step h. vacuum packagings.
Step i. high pressure sterilizations.It is stored under conditions of -1 to 4 degree Celsius after high pressure sterilization.The present embodiment passes through
Best compatibility and sootiness to major ingredient and various auxiliary materials, the improvement of boiling manufacturing procedure, it is unique to reach tea flavor boiled salted duck
Flavor reduces the loss of the nutritional ingredient of traditional processing mode, improves the yield rate of product, enhances products'texture,
Mouthfeel more has chewy.The boiled salted duck not only delicious flavour that the present embodiment makes, unique in taste, taste is abundant, and with food
The health-care efficacy for the treatment of.
" one embodiment " for being spoken of in the present specification, " another embodiment ", " embodiment " etc., refer to tying
Specific features, structure or the feature for closing embodiment description are included at least one embodiment of the application generality description
In.It is not centainly to refer to the same embodiment that statement of the same race, which occur, in multiple places in the description.Appoint furthermore, it is understood that combining
When one embodiment describes a specific features, structure or feature, what is advocated is to realize this in conjunction with other embodiment
Kind feature, structure or feature are also fallen within the scope of the present invention.
Although reference be made herein to invention has been described for the multiple explanatory embodiments invented, however, it is to be understood that this
Field technology personnel can be designed that a lot of other modification and implementations, these modifications and implementations will be fallen in the application
Within disclosed scope and spirit.More specifically, it is disclosed in the scope of the claims in the application, it can be to theme group
The building block and/or layout for closing layout carry out a variety of variations and modifications.In addition to the modification carried out to building block and/or layout
Outer with improving, to those skilled in the art, other purposes also will be apparent.
Claims (5)
1. a kind of production method of Soviet Union's formula boiled salted duck, it is characterised in that：The method includes the following steps：
Step a. sortings, cleaning：
The new duck for selecting health stout and strong；Blood stains in thorax are washed down with clear water again, then are impregnated 0.8-1.2 hours in cold water, duck is hooked
Sub- neck slaughters osculum hang-up and drains away the water；
Step b. is marinated：
It selects maturation, physically well develop, the Radix Ophiopogonis that granularity is larger, Radix Ophiopogonis will be put into sink, cleaned with flowing water, pull out, drain, use
Dermabrasion is removed the peel, and is cleaned, is put into the saline solution of concentration 2%, is impregnated 8-12 hours, is picked up spare；Select salt 16-18 weights
Measure part, water 90-100 parts by weight, white granulated sugar 0.8-0.9 parts by weight, chickens' extract 0.8-0.9 parts by weight, cooking wine 0.8-0.9 weight
Part, ginger 0.2-0.3 parts by weight, flesh fruit 0.05-0.08 parts by weight, fragrant sand 0.02-0.05 parts by weight, cloves 0.001-
0.005 parts by weight, octagonal 0.1-0.2 parts by weight, cassia bark 0.02-0.05 parts by weight, sweet osmanthus 0.01-0.08 parts by weight, White Chloe
0.02-0.05 parts by weight, root of Dahurain angelica 0.01-0.03 parts by weight, fennel powder 0.14-0.2 parts by weight, zanthoxylum powder 0.2-1 weights
Amount part is raw material, mixes refined salt, illiciumverum, Chinese prickly ash with moderate heat and makes popular to fragrance is gone out, and auxiliary material is made, and with appropriate saturation
Brine is spare, after pickling 2-3 hours, pours out intracavitary watery blood, clear water is used in combination to wash down, be put into saturated brine and impregnate 2-3 hours；
Step c. answers halogen：
By ginger, flesh fruit, fragrant sand, cloves is remaining octagonal, cassia bark, White Chloe, and the root of Dahurain angelica is remaining small
Fennel powder and zanthoxylum powder and water are added jacketed pan, it is boiled simmer 2 hours after, filtering removal fragrance, the perfume filtered out is again
It is secondary enter pot, be added remaining salt, white granulated sugar, chickens' extract, cooking wine is heated to dissolving, the postcooling that takes the dish out of the pot to room temperature, by the original after dry salt down
Material duck washes away the undissolved salt in surface with clear water, is put into brine after cooling and pickles 3 hours, takes out；
Step d. drips halogen：
Get out clean unwheeling and hack lever, by the clear water of light duck that multiple halogen finishes pull out with hook block duck head be hung in unwheeling, in
15 DEG C -- drip halogen in 20 DEG C of libraries, drip halogen be between be 4 hours, dry up surface with wind turbine；
Step e. sootiness：
It is 15~18 minutes dry first at 50~60 DEG C using Peach sawdust+green tea as sootiness material, then 50~60
At DEG C, sootiness 30~35 minutes；
Step f. is cooked：
It precooks；
Halogen boils；
Step g. coolings：
Duck is cooked postcooling to 15 DEG C of central temperature or less and can pack；
Step h. packagings.
2. the production method of Soviet Union's formula boiled salted duck according to claim 1, it is characterised in that further include after the step h
Autoclaving steps.
3. the production method of Soviet Union's formula boiled salted duck according to claim 1, it is characterised in that the step h is packaged as vacuum
Packaging.
4. the production method of Soviet Union's formula boiled salted duck according to claim 1, it is characterised in that precooked in the step f to steam
Boil mode.
5. the production method of Soviet Union's formula boiled salted duck according to claim 1, it is characterised in that the halogen boil including：It will be in pot
Water boiled with very hot oven, be put into Radix Ophiopogonis, ginger splices, green onion knot, illiciumverum, aromatic vinegar, move to low baking temperature, upside down by duck, leg upward, is put into pot
It is interior, duck body is taken out every 3-5 minutes, the lower water of cavity temperature is poured out, is placed again into pot, come in and go out pot behaviour back and forth in this way
Make, keeps the outer suffered water temperature of duck intracavitary consistent, then lid pot cover, keeps pot side duck soup to play vesicle, boil in a covered pot over a slow fire 1-1.5 hours, drain soup
Juice.
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| CN201710308133.9A CN108783260A (en) | 2017-05-04 | 2017-05-04 | The production method of Soviet Union's formula boiled salted duck |
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| CN201710308133.9A CN108783260A (en) | 2017-05-04 | 2017-05-04 | The production method of Soviet Union's formula boiled salted duck |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969607A (en) * | 2017-12-05 | 2018-05-01 | 岑溪市金特澳洲坚果发展中心 | The production method of nut chicken |
-
2017
- 2017-05-04 CN CN201710308133.9A patent/CN108783260A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969607A (en) * | 2017-12-05 | 2018-05-01 | 岑溪市金特澳洲坚果发展中心 | The production method of nut chicken |
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Application publication date: 20181113 |