CN110236125A - A kind of production technology of ham long-used soup duck and its ham long-used soup duck - Google Patents
A kind of production technology of ham long-used soup duck and its ham long-used soup duck Download PDFInfo
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- CN110236125A CN110236125A CN201910558118.9A CN201910558118A CN110236125A CN 110236125 A CN110236125 A CN 110236125A CN 201910558118 A CN201910558118 A CN 201910558118A CN 110236125 A CN110236125 A CN 110236125A
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- duck
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- used soup
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- 235000014347 soups Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 235000013547 stew Nutrition 0.000 claims abstract description 22
- 239000004615 ingredient Substances 0.000 claims abstract description 12
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- 238000012545 processing Methods 0.000 claims abstract description 8
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- 238000007605 air drying Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 16
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 12
- 238000010257 thawing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
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- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 7
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- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 229940010454 licorice Drugs 0.000 claims description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 210000001185 bone marrow Anatomy 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000010288 sodium nitrite Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
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- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
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- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
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- 235000020097 white wine Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 239000002390 adhesive tape Substances 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 235000021186 dishes Nutrition 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
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- 239000002344 surface layer Substances 0.000 claims description 3
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- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
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- 244000098338 Triticum aestivum Species 0.000 claims 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims 1
- 229940026314 red yeast rice Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
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- 230000000694 effects Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
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- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 6
- 241000202807 Glycyrrhiza Species 0.000 description 6
- 230000007812 deficiency Effects 0.000 description 4
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- 239000000463 material Substances 0.000 description 4
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
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- 230000002045 lasting effect Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 238000005096 rolling process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
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- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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- 230000001256 tonic effect Effects 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
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to ham long-used soup duck processing technique fields, production technology and its ham long-used soup duck more particularly to a kind of ham long-used soup duck, the following steps are included: one: raw material is thawed, cleans and is handled, two: segmentation, three: the production of ingredient 1, four: tumbling and marinated, five: air-drying and dry, six: the production of ingredient 2, seven: stew in soy sauce, eight: cooling.Ham long-used soup duck fragrance made from the production technology of ham long-used soup duck is unique in the present invention, and full of nutrition, voluptuousness is fresh and tender, and without rich sense, spleen benefiting and stimulating the appetite, promote the production of body fluid beneficial blood, Zishen fill fine, the effect of prolonging life.
Description
Technical field
The present invention relates to a kind of production technology of ham long-used soup duck and its ham long-used soup ducks.Belong to ham long-used soup duck processing skill
Art field.
Background technique
Duck is considered as the holy product of qi-restoratives labor, and it is a kind of tradition nourishing that winter, which eats duck, has the yin for growing the five internal organs, row of enriching blood
The effect of function, the i.e. beauty again of benefit body.Ham is warm-natured, sweet in flavor, salty；With spleen benefiting and stimulating the appetite, promote the production of body fluid beneficial blood, and Zishen fill fine lengthens one's life and prolongs
The effect of year；Can be used to treat consumptive disease palpitation, spleen deficiency eat less, the diseases such as protracted dysentery and diarrhea, lassitude in loin and legs.Two kinds of food materials cooperations are one
It rises, tonic effect is especially good, is the good soup for being particularly suitable for winter warming up nourishing together.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides the production technology and its ham long-used soup of a kind of ham long-used soup duck
Duck, fragrance is unique, and full of nutrition, voluptuousness is fresh and tender, and without rich sense, spleen benefiting and stimulating the appetite, promote the production of body fluid beneficial blood, Zishen fill fine, the function to prolong life
Effect, compensates for the single deficiency of prior art duck food, extends the approach that duck forms new meat product.
The technical scheme is that
A kind of production technology of ham long-used soup duck, comprising the following steps:
Step 1: raw material is thawed, cleans and is handled: duck will be frozen and be put into defrosting pond, tap water is added and thaws, defrosting
Time controls the jelly duck central temperature control at 14-16 hours, after defrosting and is put into duck clearly after the completion of 1.5-4 DEG C, defrosting
The remaining crimson blood in surface layer is removed in drift in water, cleans and remove sawdust, the fine, soft fur of surface adhesion；
Step 2: it segmentation: by the intrinsic Morphological Segmentation of duck at small meat piece, is stored in dedicated clean container stand-by；
Step 3: duck 1000kg, edible salt 18kg, white granulated sugar 30kg, monosodium glutamate the production of ingredient 1: are added in pot
It is 10kg, the 12kg that makes soy sauce, thick broad-bean sauce 15kg, white wine 3kg, white pepper powder 1kg, ethylmaltol 500g, chilli powder 500g, red
Bent red 250g, licorice powder 300g, sodium nitrite 40g, yellow rice wine 2500g, bone-marrow extract 1000g；
Step 4: tumbling and marinated: the ingredient 1 in step 3 being added in tumbler, is pickled under 0-4 DEG C of environment, rolling
The operation total time for rubbing machine is 240 minutes, and the quiet operation total time to salt down is 12 ± 1 hours, 3-6 revs/min of revolving speed；
Step 5: air-drying and drying: uniformly hanging 6-7 duck in each hanging rod when air-drying；Enter drying chamber afterwards, temperature is
60-70 DEG C, time 12-16 hour keeps product drying complete；
Step 6: white granulated sugar 2kg, monosodium glutamate 2kg, ham 1kg, second the production of ingredient 2: are added in 250kg duck stew in soy sauce soup
Base maltol 200g；
Step 7: stew in soy sauce: ham duck in step 6 is put into stew in soy sauce in Marinating boiler, stew in soy sauce temperature is controlled in 95-100
DEG C, high fire time 3-8min；
Step 8: cooling: the good ham duck push-in chilling room of stew in soy sauce to be cooled down, cooling time controlled at 2 hours
Within, it is packed after being cooled to room temperature.
Step 9: it packaging: is vacuum-packed by the vacuum packing machine ham long-used soup duck good to stew in soy sauce, vacuum degree control
In -0.09~-0.10Mpa, 130-180 DEG C of sealing temperature, need to check whether packaging is intact after the completion of vacuum packaging, it is small every 2
When do net content inspection, when packaging, pays attention to exposed bone, it is wrapped with triangle bag, is reloaded into aluminium foil bag.
Step 10: sterilization processing: carrying out sterilization processing to packaged ham long-used soup duck in retort, and pressure control exists
0.3~0.4Mpa, 121 DEG C of sterilising temp, time 30min, and perform record.
Step 11: storage: the finished product ham long-used soup duck of storage must by lot number, distinguish feeding stack, meat and fish dishes and point must not be mixed
Clear quantity holds storage bill successfully, and production quantity is put into packing slip, seals up adhesive tape, carries out mark, send to area to be checked, waits quality inspection portion
Inspect warehousing after passing by random samples.
It needs the duck that will be cleaned to be impregnated 10 minutes in the step 1 with clear water, picks up drip after leaching the residual blood frozen inside duck
It is dry.
Tumbler rotates forward 5 minutes in the step 4, inverts 5 minutes, intermediate hold 60 minutes, circulation carried out.
It must be first completely dissolved with hot water when sodium nitrite being added in the step 3.
It must be completely dissolved with yellow rice wine when Monascus color being added in the step 3.
Ham long-used soup duck made from a kind of production technology of ham long-used soup duck.
The present invention has the characteristics that following and remarkable result:
A kind of production technology of ham long-used soup duck of the present invention and its ham long-used soup duck are using High-quality ham and high-quality
Duck is raw material, additional a variety of natural materials, respectively stew in soy sauce, the then flavored oils special in addition, condiment, mixing twice, then is passed through
High-temperature sterilization, vacuum-packed special process refine, and ham long-used soup duck, retains to the maximum extent made of this processing technology
The nutritional ingredient of ham and duck in stew in soy sauce is added to bone-marrow extract, and bone-marrow extract is a kind of nature bone class flavouring,
Ham duck is set to remain the natural components and fragrance of bone and marrow, enriched nutritive makes ham duck high temperature resistant with super strength
Performance and stabilization, lasting lasting can assign ham duck with mellow natural meat-like flavor.Simultaneously in cured ham and duck
When, be added to licorice powder with health care function in halogen material packet, the ham long-used soup duck that stew in soy sauce goes out have flavour it is mellow while, increase
Having added health care function, (licorice powder is the health of adjustable internal organs, and for kidney and stomach, licorice powder can construct one layer
Protective film alleviates the pain on body, is conducive to keep the health of internal organs and the balance of body, the glycyrrhizic acid in licorice powder can
Capillary is thinning to effectively inhibit, and can directly work with the skin of human body, thus play the role of it is most direct so that skin
The smooth exquisiteness in the surface of skin)；Ham long-used soup duck of the invention, fragrance is unique, and full of nutrition, voluptuousness is fresh and tender without rich sense, invigorating the spleen
Appetizing, promote the production of body fluid beneficial blood, and Zishen fill fine, the effect of prolonging life compensate for the single deficiency of prior art duck food, extend
Duck forms the approach of new meat product.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention without any creative labor, may be used also for those of ordinary skill in the art
To obtain other drawings based on these drawings.
Fig. 1 is a kind of production technology of ham long-used soup duck of the present invention and its process flow diagram of ham long-used soup duck.
Specific embodiment
Specific embodiments of the present invention will be further explained with reference to the accompanying drawing.It should be noted that for
The explanation of these embodiments is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, disclosed below
The each embodiment of the present invention involved in technical characteristic can be combined with each other as long as they do not conflict with each other.
Referring to Fig.1, a kind of production technology of ham long-used soup duck, comprising the following steps:
Step 1: raw material is thawed, cleans and is handled: duck will be frozen and be put into defrosting pond, tap water is added and thaws, defrosting
Time controls the jelly duck central temperature control at 14-16 hours, after defrosting and is put into jelly duck clearly after the completion of 1.5-4 DEG C, defrosting
The remaining crimson blood in surface layer is removed in drift in water, the sundries such as sawdust, fine, soft fur clean and that remove surface adhesion；By clean duck clear water
It impregnates 10 minutes, picks up and drain after the residual blood inside leaching duck.
Step 2: it segmentation: by the intrinsic Morphological Segmentation of duck at small meat piece, is stored in dedicated clean container stand-by；
Step 3: duck 1000kg, edible salt 18kg, white granulated sugar 30kg, monosodium glutamate the production of ingredient 1: are added in pot
It is 10kg, the 12kg that makes soy sauce, thick broad-bean sauce 15kg, white wine 3kg, white pepper powder 1kg, ethylmaltol 500g, chilli powder 500g, red
Bent red 250g, licorice powder 300g, sodium nitrite 40g, yellow rice wine 2500g, bone-marrow extract 1000g；It is measured by electronic scale, it is ensured that meter
Amount is accurate.It must be first completely dissolved with a small amount of hot water when sodium nitrite is added.
The selection of above-mentioned raw materials is chosen according to current standard, specially duck: GB 2707-2016, edible salt: GB/
T 5461-2016, white granulated sugar: GB/T 317-2006, monosodium glutamate: GB/T 8967-2007 makes soy sauce: GB/T 18186-
2000, thick broad-bean sauce: GB/T 24399-2009, white wine: GB/T 20822-2007, white pepper powder: GB/T 15691-2008, second
Base maltol: GB 1886.208-2016, chilli powder: GB/T 15691-2008, Monascus color: GB 1886.181-2016, Radix Glycyrrhizae
Powder: GB/T 15691-2008, sodium nitrite: GB 1886.11-2016, yellow rice wine: GB/T 13662-2008, bone-marrow extract (are adjusted
Taste substance): Q/DFX0001S-2016, industrial water: GB5749-2006.
Step 4: tumbling and marinated: the ingredient 1 in step 3 being added in tumbler, is pickled under 0-4 DEG C of environment, rolling
It rubs machine and runs 240 minutes total times, rotate forward 5 minutes, invert 5 minutes, intermediate hold 60 minutes, circulation carried out, revolving speed 3-6 turns/
Minute, it is quiet to salt down 12 ± 1 hours.Remarks: must clean tumbler when replacement kind, tumbler is used after After Hours cleaning daily
The chlorine-containing disinfecting water sterilization of 200PPM is primary；
Step 5: air-dry, drying: hanging rod: every bar hangs 6-7 only, it is desirable that hanging rod is uniform, must not stick to each other, guarantee product
Air-dried effect.Into drying chamber, temperature is 60-70 DEG C, and time 12-16 hour pays attention to turning in drying course every 6 hours
The direction of vehicle frame once keeps product drying complete；
Step 6: white granulated sugar 2kg, monosodium glutamate 2kg, ham 1kg, second the production of ingredient 2: are added in 250kg duck stew in soy sauce soup
Base maltol 200g；It is measured by electronic scale, it is ensured that accurate measurement.Monascus color Shi Xianyong yellow rice wine is added to be completely dissolved.
Step 7: stew in soy sauce: ham duck in step 6 is put into stew in soy sauce in Marinating boiler, stew in soy sauce temperature is controlled in 95-100
DEG C, high fire time 3-8min；
Step 8: cooling: the good ham duck push-in chilling room of stew in soy sauce to be cooled down, cooling time controlled at 2 hours
Within, it is packed after being cooled to room temperature.
Step 9: it packaging: is vacuum-packed by the vacuum packing machine ham duck good to stew in soy sauce, vacuum degree control
In -0.09~-0.10Mpa, 130-180 DEG C of sealing temperature, need to check whether packaging is intact after the completion of vacuum packaging, it is small every 2
When do net content inspection, when packaging, pays attention to exposed bone, it is wrapped with triangle bag, is reloaded into aluminium foil bag.Specific behaviour
Make step are as follows: operator first checks whether vaccum seal ring is put well.Plug in (220V).Open power knob.When pumping
Between (generally 25-35 seconds).Adjusting sealing time is 3 seconds, and different materials can suitably adjust sealing time.Article is installed, is placed
Sealing part in the case.It by upper top cover, that is, is automatically brought into operation, sealing, which finishes, automatically opens top cover.Vacuum packaging is completed.
Step 10: sterilization processing: carrying out sterilization processing to packaged ham long-used soup duck in retort, and pressure control exists
0.3~0.4Mpa, 121 DEG C of sterilising temp, time 30min, and perform record " Key Quality control point control record (high temperature goes out
Bacterium) ".
Step 11: storage: the finished product ham long-used soup duck of storage must by lot number, distinguish feeding stack, meat and fish dishes and point must not be mixed
Clear quantity holds storage bill successfully, and production quantity is put into packing slip, seals up adhesive tape, carries out mark, send to area to be checked, waits quality inspection portion
Inspect warehousing after passing by random samples.
The present invention carries out Authority Contro1 to ham long-used soup duck technological process of production quality, makes operator strictly by this specification
Requirement controlled, it is ensured that the quality of ham long-used soup duck.
The invention also includes ham long-used soup ducks made from the production technology of above-mentioned ham long-used soup duck.
In conjunction with attached drawing, the embodiments of the present invention are described in detail above, but the present invention is not limited to described implementations
Mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiments
A variety of change, modification, replacement and modification are carried out, are still fallen in protection scope of the present invention.
Claims (9)
1. a kind of production technology of ham long-used soup duck, it is characterised in that: the following steps are included:
Step 1: raw material is thawed, cleans and is handled: duck will be frozen and be put into defrosting pond, tap water is added and thaws, thawing time
At 14-16 hours, duck was put into clear water by the jelly duck central temperature control after defrosting after the completion of 1.5-4 DEG C, defrosting for control
The remaining crimson blood in surface layer is removed in drift, cleans and remove sawdust, the fine, soft fur of surface adhesion；
Step 2: it segmentation: by the intrinsic Morphological Segmentation of duck at small meat piece, is stored in dedicated clean container stand-by；
Step 3: the production of ingredient 1: duck 1000kg is added in pot, edible salt 18kg, white granulated sugar 30kg, monosodium glutamate 10kg, makes
Make soy sauce 12kg, thick broad-bean sauce 15kg, white wine 3kg, white pepper powder 1kg, ethylmaltol 500g, chilli powder 500g, Monascus color
250g, licorice powder 300g, sodium nitrite 40g, yellow rice wine 2500g, bone-marrow extract 1000g；
Step 4: tumbling and marinated: the ingredient 1 in step 3 is added in tumbler, is pickled under 0-4 DEG C of environment, tumbler
Operation total time be 240 minutes, the quiet operation total time to salt down be 12 ± 1 hours, 3-6 revs/min of revolving speed；
Step 5: air-drying and drying: uniformly hanging 6-7 duck in each hanging rod when air-drying；Enter drying chamber, temperature 60-70 afterwards
DEG C, time 12-16 hour keeps product drying complete；
Step 6: white granulated sugar 2kg, monosodium glutamate 2kg, ham 1kg, ethyl wheat the production of ingredient 2: are added in 250kg duck stew in soy sauce soup
Bud phenol 200g；
Step 7: stew in soy sauce: ham duck in step 6 is put into stew in soy sauce in Marinating boiler, stew in soy sauce temperature is controlled at 95-100 DEG C, greatly
Fiery time 3-8min；
Step 8: cooling: the good ham duck push-in chilling room of stew in soy sauce is cooled down, cooling time controlled within 2 hours,
It is packed after being cooled to room temperature.
2. the production technology of ham long-used soup duck according to claim 1, it is characterised in that: further include step 9: packaging: logical
Crossing vacuum packing machine, the ham long-used soup duck good to stew in soy sauce is vacuum-packed, and vacuum degree control is in -0.09~-0.10Mpa, sealing
130-180 DEG C of temperature, need to check whether packaging is intact, does net content inspection every 2 hours after the completion of vacuum packaging, when packaging infuses
It is wrapped with triangle bag, is reloaded into aluminium foil bag by the bone surprisingly revealed.
3. the production technology of ham long-used soup duck according to claim 2, it is characterised in that: further include step 10: at sterilization
Reason: carrying out sterilization processing to packaged ham long-used soup duck in retort, and pressure is controlled in 0.3~0.4Mpa, sterilising temp
121 DEG C, time 30min, and perform record.
4. the production technology of ham long-used soup duck according to claim 3, it is characterised in that: further include step 11: storage:
The finished product ham long-used soup duck of storage must by lot number, distinguish feeding stack, meat and fish dishes must not be mixed and put clear quantity, hold storage bill successfully, produce
Quantity is put into packing slip, seals up adhesive tape, carries out mark, send to area to be checked, quality inspection portion is waited to inspect warehousing after passing by random samples.
5. the production technology of ham long-used soup duck according to claim 1 or 2 or 3 or 4, it is characterised in that: the step 1
It is middle clean duck clear water to be impregnated 10 minutes, it picks up and drains after the residual blood that leaching is frozen inside duck.
6. the production technology of Lu Ti Bang according to claim 5, it is characterised in that: tumbler rotates forward 5 in the step 4
Minute, it inverts 5 minutes, intermediate hold 60 minutes, circulation carried out.
7. the production technology of ham long-used soup duck according to claim 5, it is characterised in that: nitrous is added in the step 3
It must be first completely dissolved with hot water when sour sodium.
8. the production technology of ham long-used soup duck according to claim 5, it is characterised in that: red yeast rice is added in the step 3
It must be completely dissolved with yellow rice wine when red.
9. ham long-used soup duck made from a kind of production technology of the ham long-used soup duck described in claim 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115606754A (en) * | 2022-10-10 | 2023-01-17 | 上海葛洲坝科技发展有限公司 | Preparation process of duck with dense juice |
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