CN110367470A - A kind of low polycyclic aromatic hydrocarbon content roast duck and preparation method thereof - Google Patents
A kind of low polycyclic aromatic hydrocarbon content roast duck and preparation method thereof Download PDFInfo
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- CN110367470A CN110367470A CN201910608944.XA CN201910608944A CN110367470A CN 110367470 A CN110367470 A CN 110367470A CN 201910608944 A CN201910608944 A CN 201910608944A CN 110367470 A CN110367470 A CN 110367470A
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- duck
- water extract
- water
- spiceleaf
- galangal
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 107
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 104
- 239000000284 extract Substances 0.000 claims abstract description 94
- 239000000463 material Substances 0.000 claims abstract description 47
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- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 31
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 20
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- 235000012907 honey Nutrition 0.000 claims abstract description 19
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
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- 239000000052 vinegar Substances 0.000 claims abstract description 19
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- 239000008159 sesame oil Substances 0.000 claims abstract description 18
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 18
- 210000003491 skin Anatomy 0.000 claims abstract description 18
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 206010009944 Colon cancer Diseases 0.000 description 1
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- YJHVMPKSUPGGPZ-UHFFFAOYSA-N Dihydro-beta-eudesmol Natural products C1CC(C(C)(C)O)CC2C(C)CCCC21C YJHVMPKSUPGGPZ-UHFFFAOYSA-N 0.000 description 1
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- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
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- IGODOXYLBBXFDW-NSHDSACASA-N alpha-Terpinyl acetate Natural products CC(=O)OC(C)(C)[C@@H]1CCC(C)=CC1 IGODOXYLBBXFDW-NSHDSACASA-N 0.000 description 1
- IPZIYGAXCZTOMH-UHFFFAOYSA-N alpha-eudesmol Natural products CC1=CCCC2CCC(CC12)C(C)(C)O IPZIYGAXCZTOMH-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- XFSVWZZZIUIYHP-UHFFFAOYSA-N beta-Eudesmol Natural products CC(C)(O)C1CCC2CCCC(=C)C2C1 XFSVWZZZIUIYHP-UHFFFAOYSA-N 0.000 description 1
- BOPIMTNSYWYZOC-VNHYZAJKSA-N beta-eudesmol Chemical compound C1CCC(=C)[C@@H]2C[C@H](C(C)(O)C)CC[C@]21C BOPIMTNSYWYZOC-VNHYZAJKSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 238000009920 food preservation Methods 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/40—Bakers' ovens characterised by the means for regulating the temperature
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of low polycyclic aromatic hydrocarbon content roast ducks and preparation method thereof, feature is using fresh whole duck as raw material, spiceleaf water extract, one of galangal water extract and Chinese prickly ash water extract or three's mixture and salt, white granulated sugar, white sesameseed, sesame oil, monosodium glutamate, I+G, chicken powder, maltose, honey, white wine, yellow rice wine, Zhejiang red vinegar, juice and Monascus color braised in soy sauce are major auxiliary burden composition, it rests and reorganizes through raw material selection and cleaning, pickled material is prepared, it is marinated, inflation, scald skin, hang sugar, dry in the air base, baking, cooling packing and sterilization process are made, advantage is that pool is golden yellow glossy, epidermis is crisp, fine and tender taste, unique flavor, stable product quality, and the content of polycyclic aromatic hydrocarbon in roast duck can be effectively reduced.
Description
Technical field
The present invention relates to a kind of roast ducks, more particularly, to a kind of roast duck and preparation method thereof of low polycyclic aromatic hydrocarbon content.
Background technique
A kind of traditional properties meat products of the roast duck as China, because color is red gorgeous, fine and tender taste, taste is mellow, fertilizer without
Greasy characteristic, and liked deeply by domestic and international consumer.Traditional roast duck is usually clearly demarcated with the girth of a garment, fresh and tender appropriateness, subcutaneous fat depth
Force-fed duck be raw material, be made by processing technology that is marinated, scalding skin, hang a series of complex such as sugar, the base that dries in the air, baking.Wherein,
Baking is the most key manufacture craft, hangs furnace baking and cold stoking baking is two kinds of main traditional baking modes.Hang furnace roast duck
It is the most famous with Quanjude, it is baked using open fire, generally using fruit tree as fuel, provokes roast duck with baked bar, constantly stir,
After coming out of the stove, duck is in purplish red and has attractive luster, and epidermis is crisp, internal soft and high resilience.Stewing furnace roast duck then so as to
Yi Fang is representative, heats furnace wall using the timber of burning, is baked by means of furnace wall heating power.In-furnace temperature from low to high, duck table
Face is heated evenly, fuel consumption is small, forms the outer roasting interior gesture boiled, the duck crust baked is crisp, and internal layer is plentiful, fat but not greasy.
Though with their own characteristics, disadvantage is also especially apparent conventional machining process.Currently, the duck base production of roast duck and cooking process
Still based on craft, processing technology and formula variation are very big, and whether roast duck is baked, entirely with master worker's experience, in production process not really
It is more to determine factor, unstable product quality.Meanwhile even more noteworthy, traditional roast duck mostly uses open fire to be baked, and temperature is not easily-controllable
System, easily occur near-thermal source point temperature it is excessively high and the problem of lead to carcinogenic multiring aromatic hydrocarbon, teratogenesis, mutagenic matter too high levels.
It is existing a large number of studies show that, the disease incidence of multiring aromatic hydrocarbon substance and mankind's kinds cancer is closely related, such as breast cancer, pancreas
Cancer, lung cancer and colon cancer etc..The often excessively high food of intake polycyclic aromatic hydrocarbon content, can jeopardize human health.The above variety of problems
Seriously constrain the development in China roast duck market.Therefore, it specification roast duck production process and is controlled by addition external source natural materials
The content of polycyclic aromatic hydrocarbon seems very necessary in roast duck processed.
Spice extract refers to different with the flower, leaf, root, skin, herb of spice plant in nature and fruit etc.
Position is raw material, has the native compound of volatile fragrant using one kind of physically or chemically extracting mode preparation.Spiceleaf mentions
Taking object, galangal rhizome extract and pepper extract is commonly used three kinds of spice extracts in meat industry.Wherein, spiceleaf mentions
Object is taken to be also known as laurel leaf extract, main effect component is α-terpinyl acetate, cinnamic acid, β-eudesmol, β-carypohyllene etc., is had
Higher medical value, can be used for treating the illnesss such as stomachache, rheumatism and indigestion, and have antibacterial, antiviral, anti-oxidant
Activity.In addition, spiceleaf water extract is alternatively arranged as the treatment that antidiarrheic is used as gastrointestinal disease；The effective component of galangal rhizome extract with
Based on flavonoids, diaryl heptane class, have very high medical value, correlative study show galangal rhizome extract it is anti-oxidant,
Antiulcer, inhibit malignancy of tumor proliferation and anti-inflammatory analgetic in terms of have effect outstanding, in addition, also act as food flavoring agent and
Antioxidant adjusts food freshness, extends effective period of food quality；The chemical component of pepper extract be mainly alkaloid, flavonoids,
Cumarin etc. has stronger anti-oxidant and bacteriostasis, and pepper extract can effectively inhibit Escherichia coli, golden yellow Portugal
The common pathogens such as grape coccus have biggish application value in terms of food preservation.Currently, related extracted using spice
Object inhibits the research of polycyclic aromatic hydrocarbon content in roast duck to have not been reported.It is also less, therefore, spice extract is studied to more in roast duck
The influence of cyclic aromatics content.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of pool it is golden yellow it is glossy, epidermis is crisp, fine and tender taste, flavor are only
Special, stable product quality, and the content of polycyclic aromatic hydrocarbon in roast duck can be effectively reduced, the low polycyclic aromatic hydrocarbon for improving roast duck safety contains
Measure roast duck and preparation method thereof.
The technical scheme of the invention to solve the technical problem is: a kind of low polycyclic aromatic hydrocarbon content roast duck, with new
Fresh whole duck is raw material, one of spiceleaf water extract, galangal water extract and Chinese prickly ash water extract or three's mixture and food
Salt, white granulated sugar, white sesameseed, sesame oil, monosodium glutamate, I+G, chicken powder, maltose, honey, white wine, yellow rice wine, Zhejiang red vinegar, juice braised in soy sauce and red yeast rice
It is red to be formed for major auxiliary burden, it rests and reorganizes through raw material selection and cleaning, pickled material preparation, marinated, inflation, scalds skin, hang sugar, the base that dries in the air, bake
System, cooling packing and sterilization process are made.
The spiceleaf water extract is to cross 40 meshes by spiceleaf powder, is taken water as a solvent, and is mixed by mass volume ratio 1:50,
Ultrasonic oscillation extracts 3 h, filters to get filtrate and precipitates, and precipitating is repeated to filter after extracting 1 time with water, merges filtrate twice,
It is concentrated under reduced pressure at 50 DEG C, takes out concentrate, be dried in vacuo under 40 DEG C, 0.07 MPa, grind into powder is to get perfume (or spice)
Leaf water extract；
The galangal water extract is that 40 meshes are crossed by Lesser Galangal Rhizome, is taken water as a solvent, and is mixed by mass volume ratio 1:50,
Ultrasonic oscillation extracts 3 h, filters to get filtrate and precipitates, and precipitating is repeated to filter after extracting 1 time with water, merges filtrate twice,
It is concentrated under reduced pressure at 50 DEG C, takes out concentrate, be dried in vacuo under 40 DEG C, 0.07 MPa, grind into powder is to get height
Galanga water extract；
The Chinese prickly ash water extract is that 40 meshes are crossed by Pricklyash peel, is taken water as a solvent, and is mixed by mass volume ratio 1:50, ultrasound
3 h are extracted in wave concussion, are filtered to get filtrate and are precipitated, and precipitating is repeated to filter after extracting 1 time with water, merges filtrate twice, in 50
It is concentrated under reduced pressure at DEG C, takes out concentrate, be dried in vacuo under 40 DEG C, 0.07 MPa, grind into powder is to get pepper water
Extract；
Three's mixture is the ratio of spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume
It mixes.
The production method of above-mentioned low polycyclic aromatic hydrocarbon content roast duck, specifically includes the following steps:
(1) raw material selection and cleaning are rested and reorganized: light duck is chosen as raw material, carries out slaughter, the net feather of chicken and villus, remove internal organs,
Duck foot and wing are cleaned up to no watery blood with clear water, are then drained away the water；
(2) pickled material is prepared: following raw material being mixed by following weight ratio: 5 kg of salt, 2.5 kg of white granulated sugar, being fried to flavescence
2.5 kg of white sesameseed, 2.5 kg of sesame oil, 2.0 kg of monosodium glutamate, 80 g of the sapidity nucleotide disodium I+G, 20 g of chicken powder, spiceleaf water
One of extract, galangal water extract and Chinese prickly ash water extract or three mixture 5.04g, mix, stir evenly
Obtain pickled material；
(3) it pickles: pickled material made from step (2) being taken equably to rub duck inner cavity 2~3 times, it, will with steel needle after erasing
Open S shape sews up, it is ensured that is inserted into duck body at the top of steel needle, 4 h are pickled at 4 DEG C, every 30 min turn-over is primary；Wherein pickled material
Weight ratio with duck is 1:(10-12)；
(4) it inflates: taking out the duck pickled in step (3), lie on stainless steel chopping board, pinch duck head, air is compressed
The gas nozzle of machine is disclosed into duck neck opening, starts to inflate, and gas is filled with the fat deposit outside flesh side meat；When gas is charged to 8 ninety percent completely, pull out
Outlet nozzle clenches duck neck root, prevents from becoming flat；
(5) syrup is prepared: following raw material being mixed by following weight ratio: 600 g of maltose, 150 g of honey, 150 g of white wine, yellow rice wine
240 g, 150 g of Zhejiang red vinegar, 150 g of juice, 0.6 g of Monascus color, spiceleaf water extract, galangal water extract and Chinese prickly ash water extract braised in soy sauce
One of or three mixture 5.04g, mix, be uniformly mixing to obtain syrup；
(6) it scalds skin: being hooked under the dipteron of duck with cured hook is burnt, by duck head in circle, gripping shackle keeps duck dried meat outside, by boiled water
It equably scalds all over duck whole body 3~4 times, until duck skin is tight；
(7) it hangs sugar: prepared syrup in step (5) is uniformly drenched at duck body 3~4 times；
(8) dry in the air base: the duck in step (7) being transferred in base room of drying in the air, under conditions of 15 DEG C, relative humidity 35%~40%
Dry in the air 24 h of base, until duck epidermis face is tack-free, colour changed into yellow；
(9) it is baked: Rotating oven is preheated to 20 min in advance, until in-furnace temperature is to 240-260 DEG C, it will be obtained in step (8)
Duck is transferred in Rotating oven, 240-260 DEG C of 20 min of baking, and in-furnace temperature is then reduced to 180~200 DEG C, then
30 min are baked, can be come out of the stove；
(10) cooling packing and microwave disinfection: roast duck obtained in step (9) is cooled to room temperature, is vacuum-packed and uses tunnel type
Microwave disinfection equipment is sterilized to arrive low polycyclic aromatic hydrocarbon content roast duck.
Compared with the prior art, the advantages of the present invention are as follows:
1) in spiceleaf, galangal and the Chinese prickly ash mixing water extract added in pickled material and syrup containing polyphenol and flavonoids etc. effectively
Ingredient contains reactive hydrogen in the molecular structure of these ingredients, can in conjunction with the free radical generated in roast duck high temperature cooking process,
To remove free radical, and then inhibit the generation of polycyclic aromatic hydrocarbon, improves the safety of roast duck；
2) with only in pickled material add spiceleaf, galangal and Chinese prickly ash mixing water extract the skin-deep ratio of roast duck duck, pickled material with
The content that polycyclic aromatic hydrocarbon in the roast duck duck skin of spiceleaf, galangal and Chinese prickly ash mixing water extract is added in syrup significantly reduces,
Safety is higher；
3) spiceleaf, galangal and the Chinese prickly ash mixing water extract added in pickled material and syrup can increase the fragrance of roast duck spice
Taste, to keep the fragrance of roast duck denseer；
4) specific process parameter during dry in the air base and baking has been determined, caused by being processed by experience
The problem of unstable product quality, improves the stability of roast duck product quality, is conducive to roast duck industrialized production.
Specific embodiment
Present invention is further described in detail with reference to embodiments.
One, specific embodiment
Embodiment 1
A kind of roast duck of low polycyclic aromatic hydrocarbon content, using fresh whole duck as raw material, spiceleaf, galangal and Chinese prickly ash mixing water extract, food
Salt, white granulated sugar, white sesameseed, sesame oil, monosodium glutamate, I+G, chicken powder, maltose, honey, white wine, yellow rice wine, Zhejiang red vinegar, juice, red yeast rice braised in soy sauce
It is red to be formed for major auxiliary burden, rest and reorganize through raw material selection and cleaning, pickled material is prepared, marinated, inflation, scald skin, hang it is sugared, air-dried, roasting
System, cooling packing and sterilization process are made, and preparation methods steps are as follows:
(1) raw material selection and cleaning rest and reorganize: choose 2.5~3.0 kg of weight light duck be used as raw material, using cut off three tube method into
Row slaughter, the net feather of chicken and villus, gutting, duck foot and wing, are cleaned up to no watery blood with clear water, are then drained away the water；
(2) pickled material is prepared: by 5 kg of salt, 2.5 kg of white granulated sugar, being fried to 2.5 kg of sesame, the sesame oil 2.5 for turning yellow white
Kg, 2.0 80 g of kg, I+G of monosodium glutamate, 20 g of chicken powder, 5.04 g of spiceleaf water extract, mix, stir evenly as marinated
Material；
(3) it pickles: pickled material made from 250 g steps (2) being taken equably to rub duck inner cavity 2~3 times, after erasing, use
Steel needle sews up open S shape, it is ensured that is inserted into duck body at the top of steel needle, 4 h are pickled at 4 DEG C, every 30 min turn-over is primary；
(4) it inflates: taking out the duck that step (3) have been pickled, lie on stainless steel chopping board, pinch duck head, right handgrip with left hand
The gas nozzle of air compressor is disclosed into duck neck opening, starts to inflate, and gas is filled with the fat deposit outside flesh side meat, is charged to 8 ninety percent to gas
Man Shi extracts gas nozzle, clenches duck neck root with left hand, prevent from becoming flat；
(5) syrup is prepared: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar, juice braised in soy sauce
150 g, 0.6 g of Monascus color, 5.04 g of spiceleaf water extract, mix, stir evenly as syrup；
(6) it scalds skin: being hooked under the dipteron of duck with cured hook is burnt, by duck head in circle, left hand grips shackle, and keep duck dried meat outside,
The right hand scoops boiled water, equably scalds all over duck whole body 3~4 times, so that duck skin is tight；
(7) it hangs sugar: prepared syrup in step (5) is uniformly drenched at duck body 3~4 times；
(8) dry in the air base: the duck in step (7) being transferred in base room of drying in the air, under conditions of 15 DEG C, relative humidity 35%~40%
Dry in the air 24 h of base, until duck epidermis face is tack-free, colour changed into yellow；
(9) be baked: Rotating oven preheats 20 min in advance, until to 250 DEG C or so, the duck in step (8) is turned for in-furnace temperature
It moves in Rotating oven, then in-furnace temperature is reduced to 180~200 DEG C or so, then be baked 30 by 250 DEG C of 20 min of baking
Min can come out of the stove；
(10) cooling packing and microwave disinfection: roast duck obtained in step (9) is cooled to room temperature, and is vacuum-packed and when through tunnel
Microwave disinfection equipment is sterilized.
Embodiment 2
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, being fried to 2.5 kg of white sesameseed, the sesame to turn yellow
2.5 kg of oil, 2.0 80 g of kg, I+G of monosodium glutamate, 20 g of chicken powder, 5.04 g of galangal water extract, mix, stir evenly
As pickled material；Wherein galangal water extract is after crossing 40 meshes respectively by Lesser Galangal Rhizome, to take water as a solvent, by quality volume
It is mixed than 1:50, ultrasonic oscillation extracts 3 h, filters to get filtrate and precipitates, and precipitating is repeated to filter after extracting 1 time with water, is closed
And filtrate twice, it is concentrated under reduced pressure at 50 DEG C, takes out concentrate, be dried in vacuo, be ground under 40 DEG C, 0.07 MPa
Powder is to get galangal water extract；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
150 g of juice, 0.6 g of Monascus color, 5.04 g of galangal water extract braised in soy sauce, mix, stir evenly as syrup.
Embodiment 3
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, 5.04 g of Chinese prickly ash water extract, mix, stir evenly as pickled material (note:
White sesameseed, which need to be put into advance in pot, to be fried to flavescence), wherein Chinese prickly ash water extract is after crossing 40 meshes respectively by Pricklyash peel, to be with water
Solvent is mixed by mass volume ratio 1:50, and ultrasonic oscillation extracts 3 h, is filtered to get filtrate and is precipitated, and precipitating water is repeated to mention
It is filtered after taking 1 time, merges filtrate twice, be concentrated under reduced pressure at 50 DEG C, taken out concentrate, carried out under 40 DEG C, 0.07 MPa
Vacuum drying, grind into powder is to get Chinese prickly ash water extract；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
150 g of juice, 0.6 g of Monascus color, 5.04 g of Chinese prickly ash water extract braised in soy sauce, mix, stir evenly as syrup.
Embodiment 4
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, by spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume
5.04 g of mixture that mixes of ratio, mix, stir evenly as pickled material that (note: white sesameseed need to be put in advance
Enter and fried in pot to flavescence)；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
Braised in soy sauce 150 g of juice, 0.6 g of Monascus color, by spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume
5.04 g of mixture that ratio mixes, mixes, stirs evenly as syrup.
Blank comparative example
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, mix, and stir evenly as pickled material that (note: white sesameseed need to be put into advance
It is fried in pot to flavescence)；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
150 g of juice, 0.6 g of Monascus color braised in soy sauce, mix, stir evenly as syrup.
Comparative example 1
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, 5.04 g of spiceleaf water extract, mix, stir evenly as pickled material (note:
White sesameseed, which need to be put into advance in pot, to be fried to flavescence)；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
150 g of juice, 0.6 g of Monascus color braised in soy sauce, mix, stir evenly as syrup.
Comparative example 2
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
Smart 80 g of 2.0 kg, I+G, 20 g of chicken powder, 5.04 g of galangal water extract, mix, stir evenly as pickled material
(note: white sesameseed, which need to be put into advance in pot, to be fried to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color are braised in soy sauce, mixes, stirs evenly as syrup.
Comparative example 3
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, 5.04 g of Chinese prickly ash water extract, mix, stir evenly as pickled material (note:
White sesameseed, which need to be put into advance in pot, to be fried to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color are braised in soy sauce, mixes, stirs evenly as syrup.
Comparative example 4
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, by spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume
5.04 g of mixture that mixes of ratio, mix, stir evenly as pickled material that (note: white sesameseed need to be put in advance
Enter and fried in pot to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color are braised in soy sauce, mixes, stirs evenly as syrup.
Comparative example 5
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, mix, and stir evenly as pickled material that (note: white sesameseed need to be put into advance
It is fried in pot to flavescence)；
In step (5) syrup prepare: by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, 150 g of Zhejiang red vinegar,
150 g of juice, 0.6 g of Monascus color, 5.04 g of spiceleaf water extract braised in soy sauce, mix, stir evenly as syrup.
Comparative example 6
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, mix, and stir evenly as pickled material that (note: white sesameseed need to be put into advance
It is fried in pot to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color, 5.04 g of galangal water extract are braised in soy sauce, mixes, stirs evenly as syrup.
Comparative example 7
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, mix, and stir evenly as pickled material that (note: white sesameseed need to be put into advance
It is fried in pot to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color, 5.04 g of Chinese prickly ash water extract are braised in soy sauce, mixes, stirs evenly as syrup.
Comparative example 8
With embodiment 1, difference is:
Pickled material is prepared in step (2): by 5 kg of salt, 2.5 kg of white granulated sugar, 2.5 kg of white sesameseed, 2.5 kg of sesame oil, taste
2.0 80 g of kg, I+G of essence, 20 g of chicken powder, mix, and stir evenly as pickled material that (note: white sesameseed need to be put into advance
It is fried in pot to flavescence).
Syrup is prepared in step (5): by 600 g of maltose, 150 g of honey, 150 g of white wine, 240 g of yellow rice wine, Zhejiang red vinegar 150
G, 150 g of juice, 0.6 g of Monascus color are braised in soy sauce, by spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume
5.04 g of mixture that mixes of ratio, mix, stir evenly as syrup.
Two, experimental result and analysis
The measurement of polycyclic aromatic hydrocarbon in embodiment and comparative example roast duck duck skin: the measuring method of polycyclic aromatic hydrocarbon is referring to GB 5009.265-
2016 national food safety standard: the measurement (the first method high performance liquid chromatography) of polycyclic aromatic hydrocarbon in food
Note: result is expressed as mean+SD in table；Mother's difference of colleague's subscript represents difference with statistical significance (P
< 0.05)；ND expression is not detected.
By data result analysis in table it is found that with the skin-deep ratio of blank comparative example roast duck duck, other comparative examples and each implementation
Polycyclic aromatic hydrocarbon total content reduces 11.49%~73.41% in example roast duck duck skin, wherein with comparative example 1, comparative example 2, comparative example
3, comparative example 4 is compared, and comparative example 5, comparative example 6, comparative example 7, polycyclic aromatic hydrocarbon total content reduces respectively in 8 roast duck duck skin of comparative example
10.96%, 9.60%, 11.99%, 11.78%, this explanation only adds the effect of spice water extract better than only pickled material in syrup
The effect of middle addition spice water extract, in addition, with comparative example 1 and comparative example 5, comparative example 2 and comparative example 6, comparative example 3 and right
Ratio 7, comparative example 4 compare with the synthesis inhibiting rate of comparative example 8, embodiment 1, embodiment 2, embodiment 3,4 roast duck duck of embodiment
Polycyclic aromatic hydrocarbon total content has dropped 16.48%, 13.83%, 7.79%, 14.38% respectively in skin, this illustrates in pickled material and syrup
The effect for adding spice water extract is greater than the sum of the effect of addition and addition spice water extract in only syrup in only pickled material；
Finally, compared with the case for only adding a kind of spice water extract, adding three kinds of spice water under conditions of same additive amount
The total content of polycyclic aromatic hydrocarbon is lower in the case of extract mixture, i.e., to more preferable to the inhibitory effect of cycloaromatics in roast duck duck skin,
Illustrate there is the effect that collaboration inhibits polycyclic aromatic hydrocarbon between three's spice.
Above description is not limitation of the present invention, and the present invention is also not limited to the example above.The art it is common
Within the essential scope of the present invention, the variations, modifications, additions or substitutions made also should belong to protection of the invention to technical staff
Range.
Claims (3)
1. a kind of low polycyclic aromatic hydrocarbon content roast duck, it is characterised in that: using fresh whole duck as raw material, spiceleaf water extract, galangal water
One of extract and Chinese prickly ash water extract or three's mixture and salt, white granulated sugar, white sesameseed, sesame oil, monosodium glutamate, I+G,
Chicken powder, maltose, honey, white wine, yellow rice wine, Zhejiang red vinegar, juice braised in soy sauce and Monascus color are major auxiliary burden composition, through raw material selection and cleaning
Rest and reorganization, pickled material preparation, marinated, inflation, boiling hot skin, extension sugar, the base that dries in the air, baking, cooling packing and sterilization process are obtained.
2. a kind of roast duck of low polycyclic aromatic hydrocarbon content according to claim 1, it is characterised in that: the spiceleaf water extract
It is that 40 meshes are crossed by spiceleaf powder, takes water as a solvent, mix by mass volume ratio 1:50, ultrasonic oscillation extracts 3 h, filters
Precipitating is repeated to filter after extracting 1 time, merges filtrate twice, be concentrated under reduced pressure at 50 DEG C, take out dense by filtrate and precipitating with water
Contracting liquid is dried in vacuo under 40 DEG C, 0.07 MPa, and grind into powder is to get spiceleaf water extract；The galangal water
Extract is that 40 meshes are crossed by Lesser Galangal Rhizome, is taken water as a solvent, and is mixed by mass volume ratio 1:50, and ultrasonic oscillation extracts 3 h,
It filters to get filtrate and precipitates, precipitating is repeated to filter after extracting 1 time with water, merges filtrate twice, is concentrated under reduced pressure at 50 DEG C,
Concentrate is taken out, is dried in vacuo under 40 DEG C, 0.07 MPa, grind into powder is to get galangal water extract；Described
Chinese prickly ash water extract is that 40 meshes are crossed by Pricklyash peel, is taken water as a solvent, and is mixed by mass volume ratio 1:50, and ultrasonic oscillation extracts
3 h are filtered to get filtrate and are precipitated, and precipitating is repeated to filter after extracting 1 time with water, merges filtrate twice, depressurizes at 50 DEG C dense
Contracting is taken out concentrate, is dried in vacuo under 40 DEG C, 0.07 MPa, grind into powder is to get Chinese prickly ash water extract；Described
Three's mixture is that the ratio of spiceleaf water extract, galangal water extract and Chinese prickly ash water extract 1:1:1 by volume mix.
3. a kind of production method of low polycyclic aromatic hydrocarbon content roast duck as claimed in claim 2, it is characterised in that: specifically include following
Step:
(1) raw material selection and cleaning are rested and reorganized: light duck is chosen as raw material, carries out slaughter, the net feather of chicken and villus, remove internal organs,
Duck foot and wing are cleaned up to no watery blood with clear water, are then drained away the water；
(2) pickled material is prepared: following raw material being mixed by following weight ratio: 5 kg of salt, 2.5 kg of white granulated sugar, being fried to flavescence
2.5 kg of white sesameseed, 2.5 kg of sesame oil, 2.0 kg of monosodium glutamate, 80 g of the sapidity nucleotide disodium I+G, 20 g of chicken powder, spiceleaf water
One of extract, galangal water extract and Chinese prickly ash water extract or three mixture 5.04g, mix, stir evenly
Obtain pickled material；
(3) it pickles: pickled material made from step (2) being taken equably to rub duck inner cavity 2~3 times, it, will with steel needle after erasing
Open S shape sews up, it is ensured that is inserted into duck body at the top of steel needle, 4 h are pickled at 4 DEG C, every 30 min turn-over is primary；Wherein pickled material
Weight ratio with duck is 1:(10-12)；
(4) it inflates: taking out the duck pickled in step (3), lie on stainless steel chopping board, pinch duck head, air is compressed
The gas nozzle of machine is disclosed into duck neck opening, starts to inflate, and gas is filled with the fat deposit outside flesh side meat；When gas is charged to 8 ninety percent completely, pull out
Outlet nozzle clenches duck neck root, prevents from becoming flat；
(5) syrup is prepared: following raw material being mixed by following weight ratio: 600 g of maltose, 150 g of honey, 150 g of white wine, yellow rice wine
240 g, 150 g of Zhejiang red vinegar, 150 g of juice, 0.6 g of Monascus color, spiceleaf water extract, galangal water extract and Chinese prickly ash water extract braised in soy sauce
One of or three mixture 5.04g, mix, be uniformly mixing to obtain syrup；
(6) it scalds skin: being hooked under the dipteron of duck with cured hook is burnt, by duck head in circle, gripping shackle keeps duck dried meat outside, by boiled water
It equably scalds all over duck whole body 3~4 times, until duck skin is tight；
(7) it hangs sugar: prepared syrup in step (5) is uniformly drenched at duck body 3~4 times；
(8) dry in the air base: the duck in step (7) being transferred in base room of drying in the air, under conditions of 15 DEG C, relative humidity 35%~40%
Dry in the air 24 h of base, until duck epidermis face is tack-free, colour changed into yellow；
(9) it is baked: Rotating oven is preheated to 20 min in advance, until in-furnace temperature is to 240-260 DEG C, it will be obtained in step (8)
Duck is transferred in Rotating oven, 240-260 DEG C of 20 min of baking, and in-furnace temperature is then reduced to 180~200 DEG C, then
30 min are baked, can be come out of the stove；
(10) cooling packing and microwave disinfection: roast duck obtained in step (9) is cooled to room temperature, is vacuum-packed and uses tunnel type
Microwave disinfection equipment is sterilized to arrive low polycyclic aromatic hydrocarbon content roast duck.
Priority Applications (1)
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| CN112400992A (en) * | 2019-08-20 | 2021-02-26 | 昆明芳本生物科技发展有限公司 | Nut and seed protective agent, preparation method and application thereof |
| CN112568382A (en) * | 2020-12-14 | 2021-03-30 | 成都良丰企业管理有限公司 | Method and device for making flame-fried crispy chicken |
| CN113142511A (en) * | 2021-04-23 | 2021-07-23 | 南京黄教授食品科技有限公司 | Method for reducing polycyclic aromatic hydrocarbons in baking process of raw and fresh meat by pickling before baking coriander |
| CN113854509A (en) * | 2021-10-08 | 2021-12-31 | 瑞昌市溢香农产品有限公司 | Extraction method and extraction system of preserved egg pickling liquid |
| CN115444008A (en) * | 2022-09-16 | 2022-12-09 | 安徽悦道食品有限公司 | Device and method for making crispy tender meat roast chicken |
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