CN108936356A - A kind of method for producing of beer duck neck - Google Patents
A kind of method for producing of beer duck neck Download PDFInfo
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- CN108936356A CN108936356A CN201810915262.9A CN201810915262A CN108936356A CN 108936356 A CN108936356 A CN 108936356A CN 201810915262 A CN201810915262 A CN 201810915262A CN 108936356 A CN108936356 A CN 108936356A
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- Prior art keywords
- duck neck
- beer
- added
- soy sauce
- thick gravy
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 59
- 235000013405 beer Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000013882 gravy Nutrition 0.000 claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 25
- 235000013547 stew Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000010634 clove oil Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000341 volatile oil Substances 0.000 claims abstract description 6
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 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 7
- 229940093503 ethyl maltol Drugs 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 5
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 5
- 229960005055 sodium ascorbate Drugs 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000062241 Kaempferia galanga Species 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000002773 nucleotide Substances 0.000 claims description 2
- 125000003729 nucleotide group Chemical group 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000015067 sauces Nutrition 0.000 abstract description 5
- 235000006439 Lemna minor Nutrition 0.000 abstract description 4
- 244000242291 Lemna paucicostata Species 0.000 abstract description 4
- 235000013364 duck meat Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000000840 anti-viral effect Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of method for producing of beer duck neck, the pickling liquid of preparation fast tasty in tumbler, remove the fishy smell of duck neck, and make meat relaxation, it is fresh and tender, it is not old, the rosemary added in thick gravy simultaneously has anti-oxidant, antiviral and antibacterial effect, reduce the microorganism in thick gravy, extend quality guarantee period, it can be recycled for multiple times, reduce stew in soy sauce cost, beer stew in soy sauce together is added after stew in soy sauce 15min, keep the taste of duck neck denseer, the duck not only fresh perfume (or spice) of entrance, also have one beer faint scent, combine Sauce flavor and beer flavor, form the paste flavor beer duck neck product of special taste, it is eventually adding clove oil and pericarpium zanthoxyli schinifolii essential oil, it is applied to the shelf life that product is improved on duck neck surface, it is nontoxic, it is harmless, have the effect of good fresh-keeping and inhibits oxidation, it is provided by the invention Sauced duck meat neck is in good taste, is suitble to most people edible, harmless to the body, shelf life is long, is worthy to be popularized.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of method for producing of beer duck neck.
Background technique
Stewed meat products are the marrow of Chinese dietetic culture, and for sauced duck meat neck as the representative in stewed meat products, nutrition is rich
Rich simultaneously have a unique flavor and taste, pure taste, meat be fine and smooth, it is hot and savory, be not fed up with eating long, blueness of the depth by consumer
It looks at.Modern nutriology shows that duck is full of nutrition, high protein, low fat, is rich in unsaturated fatty acid and B family vitamin, very
It is suitble to the healthy diet theory of modern.Duck neck belongs to sauce based food, and sauce based food is impregnated by a variety of fragrance, then passed through
Cross air-dry, the processes such as baking are made, with its without fried, taste is natural the features such as by consumers.But current sauce halogen
Duck neck manufacture craft is substantially spicy, spicy flavor, and various preservatives and capsaicine can be added in manufacturing process, eats meeting long
Lead to stomach ulcer, insalubrity is more not suitable for the edible of old man and child, it is therefore desirable to be improved and be innovated, provided
A kind of sauced duck meat neck meeting popular taste increases economic benefit to improve the occupation rate of market of duck neck.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of method for producing of beer duck neck.
The present invention is achieved by the following technical solutions:
A kind of method for producing of beer duck neck, comprising the following specific steps
(1) by spice illiciumverum 10-15g, fennel fruit 15-20g, cassia bark 10-15g, Chinese prickly ash 20-25g, dried orange peel 15-20g, tsaoko 10-
15g, nutmeg 10-15g, fructus amomi 10-15g, Radix Glycyrrhizae 10-15g, kaempferia galamga 10-15g, cloves 5-10g, rosemary 5-10g, galanga
100-150g, fresh green onion 40-60g, chilli 100-150g are uniformly mixed according to the proportion, and the clear water that 12kg is added cooks, in 98-
80-100min is cooked at 100 DEG C, 10kg spice water is obtained by filtration, salt, white granulated sugar, monosodium glutamate, nucleotide two are added in spice water
Sodium, ethylmaltol dissolution are uniformly mixed and obtain thick gravy；
(2) freezing duck neck is put in thaw in defrosting pond and is completely dissolved to ice cube, drained away the water after cleaning up, by salt, white
Granulated sugar, monosodium glutamate, zanthoxylum powder, composite phosphate, sodium ascorbate, citric acid, which are uniformly mixed, obtains pickling liquid, and duck neck is added to and is salted down
Tumbling 30min in 1.5Kw tumbler is subsequently placed in liquid processed, to 10-14h marinated under 0-4 DEG C of low temperature environment after tumbling；
(3) be added to blanching 3min in clear water after pickling, it is cooling after pulling out, will be added in the thick gravy of step (1) preparation vinegar,
Beer is added after stew in soy sauce 15min and continues stew in soy sauce 50min for soy sauce, the duck neck mild fire stew in soy sauce after blanching is put into after boiling, and stew in soy sauce terminates
It is placed in cooling in 4 DEG C of environment with preservative film package after duck neck is cooled down afterwards, thick gravy is placed in ventilation and is cooled to room temperature, to duck neck
When temperature is reduced to 4 DEG C, clove oil will be added in thick gravy and pericarpium zanthoxyli schinifolii essential oil stirs evenly, be applied to duck neck surface, then
10min is baked at a temperature of 90-120 DEG C；
(4) duck neck is placed in ventilation after being baked and is cooled to room temperature, immediately enters pre-cooling when duck neck temperature near room temperature
Room pre-cooling, pre-cooling room air force to cool down with clean air engine, and precooling temperature is controlled at 0-4 DEG C, are cooled to temperature and are reduced to
It is vacuum-packed, then the sterilization processing 15min at 120 DEG C, is sent into after cooling cold in 0-4 DEG C of freezer at 10 DEG C or less
Hiding.
A kind of method for producing of beer duck neck, in spice water as described in step (1) plus salt, white granulated sugar, monosodium glutamate,
Disodium 5 '-ribonucleotide, ethylmaltol dissolution are uniformly mixed and obtain thick gravy, wherein salt in every 10kg spice water, white granulated sugar, monosodium glutamate,
Disodium 5 '-ribonucleotide, ethylmaltol additive amount be respectively 0.2-0.4kg, 0.3-0.5kg, 0.5-1kg, 0.005-0.01kg,
0.003-0.006kg。
A kind of method for producing of beer duck neck, salt, white granulated sugar, monosodium glutamate, flower in pickling liquid described in step (2)
Green pepper powder, composite phosphate, sodium ascorbate, citric acid weight ratio be 85-87:5-7:3-5:16-18:2.5-2.7:0.5-
0.8:2.8-3.6.
A kind of method for producing of beer duck neck will be added in the thick gravy of step (1) preparation described in step (3) and eat
Vinegar, soy sauce, wherein the additive amount of vinegar is the 0.3% of thick gravy weight, and the additive amount of soy sauce is the 1% of thick gravy weight.
A kind of method for producing of beer duck neck, the degree of beer described in step (3) are 8 °, and additive amount is duck neck
The 6-6.5% of weight.
A kind of method for producing of beer duck neck, the concentration of clove oil and pericarpium zanthoxyli schinifolii essential oil described in step (3)
Respectively 0.05g/kg and 0.1g/kg.
The invention has the advantages that the present invention utilizes the pickling liquid prepared fast tasty in tumbler, the raw meat of duck neck is removed
Taste, and keep meat loose, fresh and tender, not always, entrance is chewed well, while being brewed into thick gravy using various spices and seasoning,
The rosemary added in thick gravy has the effect of anti-oxidant, antiviral and antibacterial, reduces the microorganism in thick gravy, extends quality guarantee
Phase can be recycled for multiple times, and reduce stew in soy sauce cost, and beer stew in soy sauce together is added after stew in soy sauce 15min, make the taste of duck neck
Road is denseer, and the duck not only fresh perfume (or spice) of entrance also has one beer faint scent, combines Sauce flavor and beer flavor, is formed
Antibacterial agent and bacteriostatic agent clove oil and pericarpium zanthoxyli schinifolii essence is finally added in the paste flavor beer duck neck product of special taste also in thick gravy
Oil is applied to the shelf life that product is improved on duck neck surface, nontoxic, harmless, with good fresh-keeping and inhibition oxidation
Effect, sauced duck meat neck provided by the invention is in good taste, is suitble to most people edible, harmless to the body, shelf life is long, is worth pushing away
Extensively.
Specific embodiment
A kind of method for producing of beer duck neck, comprising the following specific steps
(1) by spice illiciumverum 10g, fennel fruit 15g, cassia bark 10g, Chinese prickly ash 20g, dried orange peel 15g, tsaoko 10g, nutmeg 10g, fructus amomi
10g, Radix Glycyrrhizae 10g, kaempferia galamga 10g, cloves 5g, rosemary 5g, galanga 100g, fresh green onion 40g, chilli 100g are mixed according to the proportion
Even, the clear water that 12kg is added cooks, and cooks 80min at 98 DEG C, 10kg spice water is obtained by filtration, and 0.2kg is added in spice water
Salt, 0.3kg white granulated sugar, 0.5kg monosodium glutamate, 0.005kg disodium 5 '-ribonucleotide, the dissolution of 0.003kg ethylmaltol are uniformly mixed
To thick gravy；
(2) freezing duck neck is put in thaw in defrosting pond and is completely dissolved to ice cube, drained away the water after cleaning up, by salt, white
Granulated sugar, monosodium glutamate, zanthoxylum powder, composite phosphate, sodium ascorbate, citric acid are 85:5:3:16:2.5:0.5 according to weight ratio:
2.8 be uniformly mixed obtain pickling liquid, duck neck is added in pickling liquid and is subsequently placed in tumbling 30min in 1.5Kw tumbler, tumbling knot
10h is pickled under the low temperature environment that 0 DEG C of Shu Houzhi；
(3) it is added to blanching 3min in clear water after pickling, it is cooling after pulling out, thick gravy will be added in the thick gravy of step (1) preparation
1% soy sauce of 0.3% vinegar of weight, thick gravy weight, the duck neck mild fire stew in soy sauce after blanching is put into after boiling, stew in soy sauce 15min
6% 8 ° of beer that duck neck weight is added afterwards continue stew in soy sauce 50min, are set after cooling down duck neck after stew in soy sauce with preservative film package
Cooling in 4 DEG C of environment, thick gravy is placed in ventilation and is cooled to room temperature, when duck neck temperature is reduced to 4 DEG C, will be added in thick gravy
0.05g/kg clove oil and 0.1g/kg pericarpium zanthoxyli schinifolii essential oil stir evenly, and are applied to duck neck surface, then bake at a temperature of 90 DEG C
10min processed；
(4) duck neck is placed in ventilation after being baked and is cooled to room temperature, immediately enters pre-cooling when duck neck temperature near room temperature
Room pre-cooling, pre-cooling room air force to cool down with clean air engine, and precooling temperature is controlled at 0 DEG C, are cooled to temperature and are reduced to 10
DEG C or less when be vacuum-packed, the then sterilization processing 15min at 120 DEG C is sent into 0-4 DEG C of freezer after cooling and refrigerates
?.
Claims (6)
1. a kind of method for producing of beer duck neck, which is characterized in that comprising the following specific steps
(1) by spice illiciumverum 10-15g, fennel fruit 15-20g, cassia bark 10-15g, Chinese prickly ash 20-25g, dried orange peel 15-20g, tsaoko 10-
15g, nutmeg 10-15g, fructus amomi 10-15g, Radix Glycyrrhizae 10-15g, kaempferia galamga 10-15g, cloves 5-10g, rosemary 5-10g, galanga
100-150g, fresh green onion 40-60g, chilli 100-150g are uniformly mixed according to the proportion, and the clear water that 12kg is added cooks, in 98-
80-100min is cooked at 100 DEG C, 10kg spice water is obtained by filtration, salt, white granulated sugar, monosodium glutamate, nucleotide two are added in spice water
Sodium, ethylmaltol dissolution are uniformly mixed and obtain thick gravy；
(2) freezing duck neck is put in thaw in defrosting pond and is completely dissolved to ice cube, drained away the water after cleaning up, by salt, white
Granulated sugar, monosodium glutamate, zanthoxylum powder, composite phosphate, sodium ascorbate, citric acid, which are uniformly mixed, obtains pickling liquid, and duck neck is added to and is salted down
Tumbling 30min in 1.5Kw tumbler is subsequently placed in liquid processed, to 10-14h marinated under 0-4 DEG C of low temperature environment after tumbling；
(3) be added to blanching 3min in clear water after pickling, it is cooling after pulling out, will be added in the thick gravy of step (1) preparation vinegar,
Beer is added after stew in soy sauce 15min and continues stew in soy sauce 50min for soy sauce, the duck neck mild fire stew in soy sauce after blanching is put into after boiling, and stew in soy sauce terminates
It is placed in cooling in 4 DEG C of environment with preservative film package after duck neck is cooled down afterwards, thick gravy is placed in ventilation and is cooled to room temperature, to duck neck
When temperature is reduced to 4 DEG C, clove oil will be added in thick gravy and pericarpium zanthoxyli schinifolii essential oil stirs evenly, be applied to duck neck surface, then
10min is baked at a temperature of 90-120 DEG C；
(4) duck neck is placed in ventilation after being baked and is cooled to room temperature, immediately enters pre-cooling when duck neck temperature near room temperature
Room pre-cooling, pre-cooling room air force to cool down with clean air engine, and precooling temperature is controlled at 0-4 DEG C, are cooled to temperature and are reduced to
It is vacuum-packed, then the sterilization processing 15min at 120 DEG C, is sent into after cooling cold in 0-4 DEG C of freezer at 10 DEG C or less
Hiding.
2. a kind of method for producing of beer duck neck according to claim 1, which is characterized in that described in step (1)
Spice water in plus salt, white granulated sugar, monosodium glutamate, disodium 5 '-ribonucleotide, ethylmaltol dissolution be uniformly mixed obtain thick gravy, wherein often
Salt in 10kg spice water, white granulated sugar, monosodium glutamate, disodium 5 '-ribonucleotide, ethylmaltol additive amount be respectively 0.2-0.4kg,
0.3-0.5kg、0.5-1kg、0.005-0.01kg、0.003-0.006kg。
3. a kind of method for producing of beer duck neck according to claim 1, which is characterized in that described in step (2)
Pickling liquid in salt, white granulated sugar, monosodium glutamate, zanthoxylum powder, composite phosphate, sodium ascorbate, citric acid weight ratio be 85-
87:5-7:3-5:16-18:2.5-2.7:0.5-0.8:2.8-3.6.
4. a kind of method for producing of beer duck neck according to claim 1, which is characterized in that described in step (3)
Will step (1) preparation thick gravy in be added vinegar, soy sauce, wherein the additive amount of vinegar be thick gravy weight 0.3%, soy sauce
Additive amount is the 1% of thick gravy weight.
5. a kind of method for producing of beer duck neck according to claim 1, which is characterized in that described in step (3)
Beer degree be 8 °, additive amount be duck neck weight 6-6.5%.
6. a kind of method for producing of beer duck neck according to claim 1, which is characterized in that described in step (3)
Clove oil and the concentration of pericarpium zanthoxyli schinifolii essential oil be respectively 0.05g/kg and 0.1g/kg.
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| CN201810915262.9A CN108936356A (en) | 2018-08-13 | 2018-08-13 | A kind of method for producing of beer duck neck |
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| CN201810915262.9A CN108936356A (en) | 2018-08-13 | 2018-08-13 | A kind of method for producing of beer duck neck |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586664A (en) * | 2020-12-17 | 2021-04-02 | 武汉金香园食品有限公司 | Long shelf life hot dry noodle blank and preparation method thereof |
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
-
2018
- 2018-08-13 CN CN201810915262.9A patent/CN108936356A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586664A (en) * | 2020-12-17 | 2021-04-02 | 武汉金香园食品有限公司 | Long shelf life hot dry noodle blank and preparation method thereof |
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
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