CN108783374A - A kind of boiled salted duck compound seasoner - Google Patents
A kind of boiled salted duck compound seasoner Download PDFInfo
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- CN108783374A CN108783374A CN201810300520.2A CN201810300520A CN108783374A CN 108783374 A CN108783374 A CN 108783374A CN 201810300520 A CN201810300520 A CN 201810300520A CN 108783374 A CN108783374 A CN 108783374A
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- salted duck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 98
- 150000001875 compounds Chemical class 0.000 title claims abstract description 38
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 50
- 150000002367 halogens Chemical class 0.000 claims abstract description 50
- 230000001954 sterilising effect Effects 0.000 claims abstract description 48
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- 235000014347 soups Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000005516 engineering process Methods 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 10
- 235000013547 stew Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 33
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- 241000213006 Angelica dahurica Species 0.000 claims description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- 229940093503 ethyl maltol Drugs 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 230000007812 deficiency Effects 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 26
- 235000013305 food Nutrition 0.000 abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 16
- 238000001035 drying Methods 0.000 description 13
- 238000010792 warming Methods 0.000 description 12
- 238000001816 cooling Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 230000008901 benefit Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
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- 230000000249 desinfective effect Effects 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L13/50—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
- A23L13/70—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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)
- General Preparation And Processing Of Foods (AREA)
Abstract
A kind of boiled salted duck compound seasoner, it is related to food processing technology field, and in particular to a kind of compound seasoner, the more particularly to a kind of formula and its production technology of boiled salted duck compound seasoner.Condiment is divided into three material packets by processing technology：Rub salt packet, halogen material packet and old halogen soup packet with the hands, three material packets pass through the processing of the processes such as dispensing, packaging, sterilization respectively and independent packaging enters in a packaging bag to get to boiled salted duck compound seasoner.The seasoning can be transported, stores and be sold at normal temperatures.In use, clear water of light duck is pickled and stew in soy sauce by consumer according to flow and ratio, the boiled salted duck of taste orthodox school can be made.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of compound seasoner, more particularly to a kind of boiled salted duck are multiple
Close the formula and its production technology of seasoning.
Background technology
Compound seasoner refers to the combination for being used to be added the food composition for being used for improving taste in other foods on a small quantity.One
A little compound seasoners also can be used as staple food or food main component in other cases.
Food processing industry and catering trade tend to Chain-orientation development, standardized production and drop expense synergy.Therefore, it standardizes compound
Seasoning development potentiality is huge.Modernization flavouring enterprise provides natural, convenient, standardized for catering industry and food service industry
The core of flavor solution is compound seasoner, accomplishes the standardization of compound seasoner and runs through industrial chain, could drive meal
Drink industry standardization.
Compound seasoner standardization relates generally to flavor standardization, food materials standardization and production standardization etc..Food materials standard
Change is the standardized premise and basis of compound seasoner, and production standardization is the standardized guarantee of compound seasoner, flavor standard
Change is the standardized key of compound seasoner.There are fresh, powdered beef, essence suitable for the rare delicacies of basic soup class to stew bone soup at present
Powder；Fast thick gravy, precious halogen suitable for sauce halogen class is bright；Precious bacterium suitable for chafing dish class converges and the compound tune such as the crab ovary sauce of fillings class
Taste substance, bright characteristic are very popular.
China is the maximum country of duck yield in the world, and the number of animals raised is every year with the speed increase of 10%-15%.Duck is not only
Delicious flavour, nutritive value is also very high, is birds product widely loved by the majority of consumers.
Currently, the research in relation to boiled salted duck compound seasoner is for example following：
Disclosed in 200810228943.4 stewed chicken, duck, fish tartar sauce formula and stir-frying-technology, advantage is to have developed
The tartar sauce of stewed duck, disadvantage are that the compound seasoner not to boiled salted duck is studied；It is disclosed in 201210485319.9
A kind of production method of pickled radish and duck soup seasoning, its advantage is that the making of pickled radish and duck soup is simplified, and flavour is just
Ancestor, disadvantage are to be not directed to the formula and manufacture craft of boiled salted duck composite flavouring.One is disclosed in 201410678283.5
The production method of kind of boiled salted duck, it the advantages of be the sorting that boiled salted duck is described in detail, pickling, dry and boil four makes ring
Section, operability and normalization are strong, but have the disadvantage that disadvantage is not directed to the formula and manufacture craft of boiled salted duck composite flavouring.?
A kind of halogen food duck wing seasoning and preparation method thereof is disclosed in 201610693691.7, its advantage is that being closed using science
The raw material proportioning of reason makes duck wing crisp texture, full of nutrition, and disadvantage is to be not directed to the making of boiled salted duck, be also not directed to and
The formula and manufacture craft of boiled salted duck seasoning.Similar also having discloses a kind of halogen food duck intestines use in 201610693726.7
Seasoning and preparation method thereof.
In conclusion presently disclosed patent document concentrates on seasoning or the system of duck, duck wing, duck intestines or duck dishes
Make method, rarely has and the compound seasoner of boiled salted duck and its patent document of production technology are disclosed.Boiled salted duck is that Jiangsu Province passes
The representative of the classical dish of system, tender, fat but not greasy, the fragrant delicate flavour of product duck skin plain boiled pork is beautiful, has the characteristics that fragrant, crisp, tender.Modern study
It proving, boiled salted duck duck protein content is 16%-25%, fat content 6%-7.5% more much higher than poultry meat content, higher than chicken,
It is lower than pork, and be relatively evenly distributed in body tissue, belong to the food of high protein, low fat, low cholesterol.Traditional brine
The production of duck is needed by 4 steps：It is dry to salt down, answer halogen, drying, cooking.In the fast pace life mode of modernization, consumer
Demand to traditional cuisines is increasing, but people do not have the time to be unwilling that a large amount of energy is spent to learn cooking yet.And food
In manufacturing process, the flavor with comparison food of the selection of raw material and various raw materials plays conclusive effect.Specific to brine
Multiple halogen in duck, used brine flavor are considered as the key of product quality.Food and culinary art knowledge are lacked for majority
For the consumer of the experience of making, old making from brine is difficult to be completed by itself, even if family has the old brine of stew in soy sauce boiled salted duck,
Also it is difficult to make the boiled salted duck of taste orthodox school because of techniques such as boiled salted duck also need to pickling, cooks.Therefore, a kind of tune of science
Material can allow consumer to process boiled salted duck according to operation instruction, be the active demand of consumer with when simplified production process.
Based on salt, yeast extract and spice, by being compounded with other compositions, applied to salting down for boiled salted duck
Stain, stew in soy sauce, under the premise of ensureing taste orthodox school, the making for simplifying operating procedure, facilitating boiled salted duck is needed according to food processing
Principle designs a set of new formula.
Invention content
It is an object of the invention to overcome above-mentioned technical deficiency, a kind of boiled salted duck compound seasoner and its producer are provided
Method.
The object of the present invention is to provide a kind of boiled salted duck compound seasoner and its production technologies.Specifically according to brine
Condiment is divided into three material packets by the processing technology of duck：Rub salt packet, halogen material packet and old halogen soup packet with the hands, three material packets pass through respectively dispensing,
The processing of the processes such as packaging, sterilization and independent packaging enter in a packaging bag to get to boiled salted duck compound seasoner.The seasoning can
It transports, store and sells at normal temperatures.In use, clear water of light duck is pickled and stew in soy sauce by consumer according to flow and ratio, can make
The boiled salted duck of taste orthodox school.Salt packet is rubbed with the hands using salt, ginger powder as raw material, by add star aniseed powder, zanthoxylum powder, angelica dahurica powder and monosodium glutamate into
Row compounding, solves the problems, such as that boiled salted duck is not tasty, fragrance is insufficient, improves the overall quality of boiled salted duck；Halogen material packet with husky ginger,
Spiceleaf is major ingredient, has compounded White Chloe, fennel seeds and spiceleaf, overcomes the heavier problem of duck smelling of fish or mutton peculiar smell, improves boiled salted duck
Saline taste；Old halogen soup packet is answered using duck oil, yeast extract and water as raw material by adding ethylmaltol and monosodium glutamate
Match, brine is made to produce the flavor similar to old halogen, solves the problems, such as that brine flavor is insufficient, improve the associative perception of boiled salted duck
Official's quality.
A kind of boiled salted duck compound seasoner of the present invention and processing method are realized by following technical proposals and step：
A kind of boiled salted duck compound seasoner includes following components by weight part：
（1）Rub salt packet with the hands：90 ~ 150 parts of salt, 1.5 ~ 6.5 parts of star aniseed powder, 0.2 ~ 1.2 part of zanthoxylum powder, 1.5 ~ 7.5 parts of angelica dahurica powder, ginger
2 ~ 8 parts of powder, 1 ~ 5 part of monosodium glutamate；
（2）Halogen material packet：1 ~ 2 part of White Chloe, 0.2 ~ 1.2 part of fennel seeds, 1 ~ 2 part of spiceleaf, 3 ~ 10 parts of husky ginger；
（3）Old halogen soup packet：10 ~ 20 parts of duck oil, 5 ~ 15 parts of yeast extract, 1 ~ 4 part of ethylmaltol, 3 ~ 9 parts of monosodium glutamate, water 8 ~ 18
Part.
Preferably, include by weight part following components：
（1）Rub salt packet with the hands：110 ~ 130 parts of salt, 2.5 ~ 4.5 parts of star aniseed powder, 0.5 ~ 1.0 part of zanthoxylum powder, 4.5 ~ 5.5 parts of angelica dahurica powder,
4 ~ 6 parts of ginger powder, 2 ~ 4 parts of monosodium glutamate；
（2）Halogen material packet：1 ~ 2 part of White Chloe, 0.4 ~ 0.8 part of fennel seeds, 1 ~ 2 part of spiceleaf, 5 ~ 8 parts of husky ginger；
（3）Old halogen soup packet：13 ~ 16 parts of duck oil, 8 ~ 12 parts of yeast extract, 1 ~ 3 part of ethylmaltol, 5 ~ 7 parts of monosodium glutamate, water 10 ~
15 parts.
The production technology and technological parameter of the boiled salted duck composite flavouring of the present invention are as follows：
1, salt packet production technology is rubbed with the hands
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed；
（2）Packaging：The stranding salt material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged stranding salt packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
2, halogen material packet production technology
（1）It weighs：It weighs according to preferred ingredient, all raw materials is poured into pulverizer and are crushed 2 minutes, then broken pour into of fragrance is stirred
It mixes in cylinder and is uniformly mixed；
（2）Packaging：The fragrance mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged halogen material packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
3, old halogen soup packet production technology
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed, then goes in jacketed pan and steams
Boil 15min postcoolings；
（2）Packaging：The old halogen soup material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.It examines
Standard：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses high-temperature sterilization treatment.Ensure that steam pressure is not less than 0.2kg/cm2 in sterilization process.It is first
Retort is first warming up to 100 DEG C to keep being warming up to 110 DEG C of holding 5min within 5min, then 2min within 5min, then
It is warming up to 118 DEG C of holding 5min within 2min, is finally warming up to 123 DEG C of holding 10min（Ensure that the central temperature of product reaches
121 DEG C and 4min is kept, the time can be appropriately extended by being such as not achieved, and sterilization process can be terminated by such as reaching).It, will after sterilization
Disinfecting vehicle is adjusted to precooling workshop and air-dries, sampling inspection.
（4）Drying：Product after sterilization needs to be rinsed with giant in batches, after Product organization is put down
It is whole, it is transferred in dryer, 15 min of drying or so to packaging bag surface dry, water stain-free.
4, in the present invention, the usage amount of boiled salted duck compound seasoner is that every bag of seasoning processes 1kg clear water of light duck.
5, the application method of boiled salted duck compound seasoner is after cleaning up clear water of light duck, will to be rubbed with the hands inside and outside duck with salt packet is rubbed with the hands
Upper seasoning salt, preservative film, which is wrapped, is put into 12 h of refrigerator cold-storage, obtains marinated duck；Add 3 kg of water in pot, is put into halogen material packet, old halogen soup
Packet and marinated duck change after small fire simmers 1.5 h after being boiled by fire and pull cooling out.
Organoleptic indicator, physical and chemical index and the sanitary index for the product that the present invention obtains examine according to national standards by detection method
It surveys, physical and chemical index and sanitary index meet national Its Relevant Technology Standards, can transport, store and sell at normal temperatures.
The present invention has the advantage that compared with prior art：1. compound seasoner is divided according to the manufacture craft of boiled salted duck
To rub three salt packet, halogen material packet and old halogen soup packet individual flavor packs with the hands, have the characteristics that definite functions, using simple, while again
It is avoided that the caking phenomenon of dry and wet raw material mixing, ensure that standardization and the stability of product quality；2. three seasoning packets are all adopted
With vacuum packaging, it is suppressed that the growth of microorganism extends shelf life；3. product is easy to use, easy to operate, can meet
Consumer's fast pace life demand.
Specific implementation mode
Embodiment 1：
A kind of boiled salted duck compound seasoner includes following components by weight part：
（1）Rub salt packet with the hands：115 parts of salt, 3 parts of star aniseed powder, 0.7 part of zanthoxylum powder, 4.7 parts of angelica dahurica powder, 5 parts of ginger powder, 2.5 parts of monosodium glutamate；
（2）Halogen material packet：0.5 part of White Chloe, 0.5 part of fennel seeds, 0.5 part of spiceleaf, 6 parts of husky ginger；
（3）Old halogen soup packet：14 parts of duck oil, 9 parts of yeast extract, 2 parts of ethylmaltol, 6 parts of monosodium glutamate, 12 parts of water.
1, salt packet production technology is rubbed with the hands
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed；
（2）Packaging：The stranding salt material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged stranding salt packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
2, halogen material packet production technology
（1）It weighs：It weighs according to preferred ingredient, all raw materials is poured into pulverizer and are crushed 2 minutes, then broken pour into of fragrance is stirred
It mixes in cylinder and is uniformly mixed；
（2）Packaging：The fragrance mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged halogen material packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
3, old halogen soup packet production technology
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed, then goes in jacketed pan and steams
Boil 15min postcoolings；
（2）Packaging：The old halogen soup material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.It examines
Standard：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses high-temperature sterilization treatment.Ensure that steam pressure is not less than 0.2kg/cm2 in sterilization process.It is first
Retort is first warming up to 100 DEG C to keep being warming up to 110 DEG C of holding 5min within 5min, then 2min within 5min, then
It is warming up to 118 DEG C of holding 5min within 2min, is finally warming up to 123 DEG C of holding 10min（Ensure that the central temperature of product reaches
121 DEG C and 4min is kept, the time can be appropriately extended by being such as not achieved, and sterilization process can be terminated by such as reaching).It, will after sterilization
Disinfecting vehicle is adjusted to precooling workshop and air-dries, sampling inspection.
（4）Drying：Product after sterilization needs to be rinsed with giant in batches, after Product organization is put down
It is whole, it is transferred in dryer, 15 min of drying or so to packaging bag surface dry, water stain-free.
4, in the present invention, the usage amount of boiled salted duck compound seasoner is that every bag of seasoning processes 1kg clear water of light duck.
5, the application method of boiled salted duck compound seasoner is after cleaning up clear water of light duck, will to be rubbed with the hands inside and outside duck with salt packet is rubbed with the hands
Upper seasoning salt, preservative film, which is wrapped, is put into 12 h of refrigerator cold-storage, obtains marinated duck；Add 3 kg of water in pot, is put into halogen material packet, old halogen soup
Packet and marinated duck change after small fire simmers 1.5 h after being boiled by fire and pull cooling out.
Embodiment 2：
A kind of boiled salted duck compound seasoner includes following components by weight part：
（1）Rub salt packet with the hands：120 parts of salt, 2.5 parts of star aniseed powder, 0.8 part of zanthoxylum powder, 5 parts of angelica dahurica powder, 4.5 parts of ginger powder, 3 parts of monosodium glutamate；
（2）Halogen material packet：0.6 part of White Chloe, 0.6 part of fennel seeds, 0.6 part of spiceleaf, 6.5 parts of husky ginger；
（3）Old halogen soup packet：15 parts of duck oil, 10 parts of yeast extract, 3 parts of ethylmaltol, 7 parts of monosodium glutamate, 13 parts of water.
1, salt packet production technology is rubbed with the hands
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed；
（2）Packaging：The stranding salt material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged stranding salt packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
2, halogen material packet production technology
（1）It weighs：It weighs according to preferred ingredient, all raw materials is poured into pulverizer and are crushed 2 minutes, then broken pour into of fragrance is stirred
It mixes in cylinder and is uniformly mixed；
（2）Packaging：The fragrance mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.Examine mark
It is accurate：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses microwave treatment.Packaged halogen material packet is put into continuous-type microwave sterilization machine and is killed
Bacterium is handled.
（4）Drying：After sterilization, with strength air cooling to room temperature.
3, old halogen soup packet production technology
（1）Dispensing：It weighs according to preferred ingredient, all raw materials is poured into a mixing bowl and are uniformly mixed, then goes in jacketed pan and steams
Boil 15min postcoolings；
（2）Packaging：The old halogen soup material mixed is subjected to quantitative filling with bottle placer, is sealed in 0.08 ~ 0.09pa of vacuum.It examines
Standard：Seal neat, unfolded, free from admixture phenomenon.
（3）Sterilization：Sterilization uses high-temperature sterilization treatment.Ensure that steam pressure is not less than 0.2kg/cm2 in sterilization process.It is first
Retort is first warming up to 100 DEG C to keep being warming up to 110 DEG C of holding 5min within 5min, then 2min within 5min, then
It is warming up to 118 DEG C of holding 5min within 2min, is finally warming up to 123 DEG C of holding 10min（Ensure that the central temperature of product reaches
121 DEG C and 4min is kept, the time can be appropriately extended by being such as not achieved, and sterilization process can be terminated by such as reaching).It, will after sterilization
Disinfecting vehicle is adjusted to precooling workshop and air-dries, sampling inspection.
（4）Drying：Product after sterilization needs to be rinsed with giant in batches, after Product organization is put down
It is whole, it is transferred in dryer, 15 min of drying or so to packaging bag surface dry, water stain-free.
4, in the present invention, the usage amount of boiled salted duck compound seasoner is that every bag of seasoning processes 1kg clear water of light duck.
5, the application method of boiled salted duck compound seasoner is after cleaning up clear water of light duck, will to be rubbed with the hands inside and outside duck with salt packet is rubbed with the hands
Upper seasoning salt, preservative film, which is wrapped, is put into 12 h of refrigerator cold-storage, obtains marinated duck；Add 3 kg of water in pot, is put into halogen material packet, old halogen soup
Packet and marinated duck change after small fire simmers 1.5 h after being boiled by fire and pull cooling out.
For those skilled in the art, the technical solution recorded in foregoing embodiments can still be carried out
Modification or equivalent replacement of some of the technical features, all within the spirits and principles of the present invention, made by it is any
Modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of boiled salted duck compound seasoner, it is characterised in that：Condiment is divided into three material packets by processing technology：Rub salt packet, halogen material with the hands
Packet and old halogen soup packet, three material packets pass through the processing of the processes such as dispensing, packaging, sterilization respectively and independent packaging enters a packaging bag
In to get to boiled salted duck compound seasoner, which can transport, stores and sell at normal temperatures, in use, consumer according to
Clear water of light duck is pickled and stew in soy sauce by flow and ratio, can make the boiled salted duck of taste orthodox school, stranding salt packet using salt, ginger powder as raw material,
It is compounded by adding star aniseed powder, zanthoxylum powder, angelica dahurica powder and monosodium glutamate, solves the problems, such as that boiled salted duck is not tasty, fragrance is insufficient,
Improve the overall quality of boiled salted duck；Halogen material packet has compounded White Chloe, fennel seeds and spiceleaf, has overcome using husky ginger, spiceleaf as major ingredient
The heavier problem of duck smelling of fish or mutton peculiar smell, improves the saline taste of boiled salted duck；Old halogen soup packet is original with duck oil, yeast extract and water
Material is compounded by adding ethylmaltol and monosodium glutamate, so that brine is produced the flavor similar to old halogen, solve brine
The problem of flavor deficiency improves the whole organoleptic quality of boiled salted duck.
2. a kind of boiled salted duck compound seasoner according to claim 1, it is characterised in that：It include by weight part with
Lower component：（1）Rub salt packet with the hands：90 ~ 150 parts of salt, 1.5 ~ 6.5 parts of star aniseed powder, 0.2 ~ 1.2 part of zanthoxylum powder, angelica dahurica powder 1.5 ~ 7.5
Part, 2 ~ 8 parts of ginger powder, 1 ~ 5 part of monosodium glutamate；（2）Halogen material packet：1 ~ 2 part of White Chloe, 0.2 ~ 1.2 part of fennel seeds, 1 ~ 2 part of spiceleaf, husky ginger 3 ~ 10
Part；（3）Old halogen soup packet：10 ~ 20 parts of duck oil, 5 ~ 15 parts of yeast extract, 1 ~ 4 part of ethylmaltol, 3 ~ 9 parts of monosodium glutamate, water 8 ~ 18
Part.
3. a kind of boiled salted duck compound seasoner according to claim 1, it is characterised in that：It include by weight part with
Lower component：（1）Rub salt packet with the hands：110 ~ 130 parts of salt, 2.5 ~ 4.5 parts of star aniseed powder, 0.5 ~ 1.0 part of zanthoxylum powder, angelica dahurica powder 4.5 ~ 5.5
Part, 4 ~ 6 parts of ginger powder, 2 ~ 4 parts of monosodium glutamate；（2）Halogen material packet：1 ~ 2 part of White Chloe, 0.4 ~ 0.8 part of fennel seeds, 1 ~ 2 part of spiceleaf, husky ginger 5 ~ 8
Part；（3）Old halogen soup packet：13 ~ 16 parts of duck oil, 8 ~ 12 parts of yeast extract, 1 ~ 3 part of ethylmaltol, 5 ~ 7 parts of monosodium glutamate, water 10 ~ 15
Part.
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| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
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Application publication date: 20181113 |