CN110403146A - A kind of processing technology of black tea pressed salted duck - Google Patents
A kind of processing technology of black tea pressed salted duck Download PDFInfo
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- CN110403146A CN110403146A CN201910848783.1A CN201910848783A CN110403146A CN 110403146 A CN110403146 A CN 110403146A CN 201910848783 A CN201910848783 A CN 201910848783A CN 110403146 A CN110403146 A CN 110403146A
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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
This application involves a kind of processing technologys of black tea pressed salted duck of food processing technology field, including pickling step, pickles and smear black tea foam with Shi Xianxiang duck, first placed 3~6 hours after smearing, salt is smeared to duck body again, it after duck body smears salt, is placed into marinated basin, controls temperature at 15 ± 5 DEG C, stand 30~120min, duck after sizing is put into open fire and is baked, spacing of the Flame away from duck is greater than 5cm at plate by duck bamboo chip and ramulus cinnamomi supporting and shaping after will be marinated when sizing baking.The present invention since black tea foam is first smeared, can further prevent salt make duck dehydration excessively change colour crumple the problem of, and also avoid salinity and assemble in duck.In addition duck cell dehydration after smearing salt, water accelerate the delicate flavour materials such as amino acid in black tea to shift to duck, so that the smell of mutton disappearance delicate flavour of duck is more aobvious in conjunction with black tea foam.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing technology of black tea pressed salted duck.
Background technique
Pressed salted duck, southern area of China famous dish are also the specialties of the provinces such as Jiangsu, Fujian, Jiangxi, Hunan, Anhui.Pressed salted duck is with old
Duck is the cured food that salts down of raw material, and because its fine and tender taste is close, aromatic flavour has " dry, plate, shortcake, rotten, fragrant ", seemingly as one block of plate
, therefore named pressed salted duck.
When pressed salted duck makes as disclosed in a kind of Spicy Salted Duck production technology of Chinese patent CN108244521A, relate generally to
A kind of pressed salted duck processing technology, the Spicy Salted Duck processed, uniform color, nutrition remain intact, and have south jiangxi lacol flavor.It kills
Kill the processing of rear duck, tumbling, baking, quality inspection, the production links such as toast, pack again, specifically includes the following steps: 1, first will be numb
Duck through slaughter, defeathering, go internal organ, cleaning after, wipe out tail portion elaeodochon, residual disrupting tissue in cleaning abdomen, deducts oil at hemorrhage
Film, duck embryos are made；2, pickle, 3, halogen material prepare, 4, marinated using being pickled in roller 10 hours, quality inspection: 5, sizing, baking take
Sample hears taste, sees color；6, sauced again, 7, hang over packaging product is cooled down and spontaneously dried in stewed duck with bean sauce frame.
Above-mentioned steps are the conventional procedures of pressed salted duck production, and marinated process generallys use salt and sugar etc. and pickled, still
Since the concentration of sugar and salt is higher, marinated one can be that duck dehydration is excessive for a long time, and the meeting crumple of duck skin becomes brown, lose fresh
Taste and color, two a large amount of salt and sugar can be assembled in duck, its meat taste of strong influence.
Summary of the invention
The purpose of the present invention is to provide a kind of processing technologys of black tea pressed salted duck, pickle bring to solve existing pressed salted duck
The problem of losing delicate flavour and color.
A kind of processing technology of black tea pressed salted duck of the invention, including marinated step, wherein being smeared with marinated Shi Xianxiang duck
Black tea foam is first placed 3~6 hours after smearing, then smears salt to duck body.
The working principle of the invention and the utility model has the advantages that of the invention is that black tea foam is applied to duck body in marinated step
On, it is first pickled 3~6 hours after smearing, continues to pickle smearing salt, in the process, due to first having used black tea foam, so
In curing process, ingredient especially thearubigin, theaflavin and amino acid in black tea etc. is shifted at branch to duck, due to this
Process is more slow, so salting period cannot be below 3 hours, but salting period can not be more than 56 hours, overlong time
Duck becomes dark brown or even deeper color, becomes brown after baking, influences the quality of pressed salted duck；After black tea foam pickles a period of time
It is smeared again with salt, after salt is smeared, the ingredients such as protein in salt, duck and thearubigin theaflavin in salt are complexed
Reaction generates and precipitates and rest on duck, further such that duck changes colour, delicate flavour aggravation, simultaneously because black tea foam is first to apply
Smear, can further prevent salt make duck dehydration excessively change colour crumple the problem of, and also avoid salinity in duck gather
Collection.In addition duck cell dehydration after smearing salt, water accelerate the delicate flavour materials such as amino acid in black tea to duck in conjunction with black tea foam
Meat transfer, so that the smell of mutton disappearance delicate flavour of duck is more aobvious.
Further, the black tea foam is that the black tea product grinding and sieving after processing obtains, and the partial size of the black tea foam is big
In 40 mesh.In order to guarantee the marinated effect of black tea, for the present invention using the black tea product processed, black tea is complete first
Fermented tea, water content are lower than 7%, and are preferred for processing the tealeaves within 1 year, and thearubigin and theaflavin therein retain
Must be more complete, it is ground into the particle greater than 40 mesh, is in powdery, is conducive to smear, and be not easy to fall, and the partial size is also conducive to tea
The ingredients such as red pigment and theaflavin are shifted to duck, so that the substance in black tea is preferably retained on duck.
Further, duck body smear salt after, be placed into marinated basin, control temperature at 15 ± 5 DEG C, stand 30~
120min。
Further, the weight of the black tea foam and salt is respectively the 2~4% of duck weight.The salt of traditional pickling process step
Dosage is also the 2~4% of duck weight, and in the present invention, although increasing black tea foam, but the amount of salt is not reduced,
Because the effect of black tea and salt can consume moieties, the weight of black tea foam and salt is constant.
Further, the processing technology of black tea pressed salted duck further includes the purchase of raw material, slaughter unhairing, sizing baking and stew in soy sauce step
Suddenly, wherein material recall specifically: take duck of the gross weight in 2~4kg spare, wherein the moisture content of duck 60.5~70.5% it
Between, fat content is between 5.0~6.5%, and protein content is 16.5% or more.Above-mentioned parameter can guarantee in curing process
The function and effect of middle water and protein and salt and black tea foam.
Further, wherein the duck bamboo chip and ramulus cinnamomi supporting and shaping after pickling when sizing is toasted are at plate, after sizing
Duck be put into open fire and be baked, the minimum spacing of Flame and duck is greater than 5cm.Innovation of the invention is also resided in osmanthus
Branch is used to be formed to pressed salted duck, while toasting together, enters in duck epidermis after ramulus cinnamomi baking with hot gas, but not cover duck
Fragrance can play the role of the fragrance fusion with duck instead, go to have a strong smell obvious, in brine configuration, remove ramulus cinnamomi this taste perfume
Material.Baking when, in order to avoid duck surface black tea foam because contact flame combustion, so keeping spacing of the flame away from duck big
In 5cm.
Further, when stew in soy sauce, the duck after sizing baking is removed into bamboo chip, is put it into brine, manufactured Board after being cooked
Duck.Retain ramulus cinnamomi, the duck after ramulus cinnamomi and baking is put into brine and cooks, one can keep the shape of pressed salted duck, and two dry
Ramulus cinnamomi after roasting continues infusion with the brine prepared, and the fragrance of ramulus cinnamomi can be made to obtain biggish release, remove Titian of having a strong smell, made
The meat of duck is closer.
Specific embodiment
It is further described below by specific embodiment:
Embodiment 1, a kind of processing technology of black tea pressed salted duck, comprising the following steps:
The purchase of raw material: selecting meat duck, chooses gross weight in the meat duck of 2~4kg, wherein the moisture content of meat duck exists
Between 60.5~70.5%, for fat content 5.0~6.5%, protein content is equal to greatly 16.5%；
Slaughter unhairing: meat duck is subjected to slaughter, unhairing, removes internal organ and cleaning, required raw duck is made；
It is marinated: to take black tea product, crushed 40 meshes, obtain black tea foam, weigh the black tea that weight is raw duck 3%
Foam and weight are that the salt of raw duck 3% is spare, first smear black tea foam with it to duck, are first placed into marinated basin and place after smearing
3~6 hours, then salt is smeared to duck body, continue to be placed into marinated basin, controls temperature at 15 ± 5 DEG C, stand 50min；
Sizing baking: the raw duck pickled bamboo block and ramulus cinnamomi are supportted and put down, plate is formed, stereotyped duck is used into fruit tree
Open fire baking with bitter bamboo combination is golden yellow, and spacing of the Flame away from duck is greater than 5cm；
Stew in soy sauce: the duck being baked is removed into bamboo chip, retains ramulus cinnamomi, is put into brine and is cooked, drain away the water to get plate
Duck.
A kind of embodiment 2: processing technology of black tea pressed salted duck, comprising the following steps:
The purchase of raw material: selecting meat duck, chooses gross weight in the meat duck of 2~4kg, wherein the moisture content of meat duck exists
Between 60.5~70.5%, for fat content 5.0~6.5%, protein content is equal to greatly 16.5%；
Slaughter unhairing: meat duck is subjected to slaughter, unhairing, removes internal organ and cleaning, required raw duck is made；
It is marinated: to take black tea product, crushed 40 meshes, obtain black tea foam, weigh the black tea that weight is raw duck 4%
Foam and weight are that the salt of raw duck 3% is spare, first smear black tea foam with it to duck, are first placed into marinated basin and place after smearing
4~5 hours, then salt is smeared to duck body, continue to be placed into marinated basin, controls temperature at 15 ± 5 DEG C, stand 60min；
Sizing baking: the raw duck pickled bamboo block and ramulus cinnamomi are supportted and put down, plate is formed, stereotyped duck is used into bitter bamboo
Open fire baking is golden yellow, and spacing of the Flame away from duck is greater than 5cm；
Stew in soy sauce: the duck being baked is removed into bamboo chip, retains ramulus cinnamomi, is put into brine and is cooked, drain away the water to get plate
Duck.
The difference of embodiment 3 and embodiment 1 is only that the weight of black tea foam is the 3% of raw duck weight, the weight of salt
It is the 2% of raw duck weight.
The difference of comparative example and embodiment 1 is only that smears without using black tea foam, and other steps are just the same.
Above-mentioned black tea is into the black tea product within tea latter year.
Above-mentioned brine include at least 50~100 parts of salt, 30~50 parts of white granulated sugar, 10~30 parts of illiciumverum, 10~
25 parts of kaempferia galanga, 10~25 parts of tsaoko, 5~20 parts of fragrant fruit, 5~20 parts of fructus amomi, 20~35 parts of basyleave, 10~25
The fennel of part, 5~20 parts of cloves, 10~25 parts of rhizoma nardostachyos, 5~20 parts of pepper, 5~20 parts of dried orange peel, 5~20 parts of beans
Cool and 0.1~0.2 part of faenum graecum.
Wherein faenum graecum is the seed of leguminous plant army reed bar-, and the fragrance such as fragrant strong and ramulus cinnamomi, illiciumverum, fennel are matched
It closes, can produce the fragrance of a little caramel, while the smell of mutton of duck can also be removed.
For the pressed salted duck of the embodiment of the present invention 1~3 compared with the pressed salted duck of comparative example, the pressed salted duck color of Examples 1 to 3 is not strong dark
Light, the delicate flavour of tea smell and duck is obvious, and salt content is low, extended shelf-life.
Measurement about salt content.By GB/T5009.44-2003 " analysis method of meat and meat hygiene standard " point
Every group 10 parts of finished product pressed salted duck of 1~embodiment of other Example 3 and comparative example measure the average value of chest muscle salt content,
It is indicated with %.
Table 1:
| Serial number | Salt content (%) | Sensory evaluation |
| Embodiment 1 | 8.93 | Color golden red, tea smell are obvious, delicious, saline taste is thin |
| Embodiment 2 | 9.32 | Color golden red, tea smell are obvious, delicious, moderately salted |
| Embodiment 3 | 9.78 | Color golden red, tea smell are obvious, delicious, moderately salted |
| Comparative example | 11.65 | Color is bronzing, and color is deeper, and saline taste is heavier |
In general, the salt content of marinated meat product is generally good in taste 8.5% or so, feel in 20% or so Shi Huirang people
To too salty, but since pressed salted duck has the step of stew in soy sauce in the production process, the fragrance of halogen material enters during stew in soy sauce, then finished product saliferous
Amount just can make mouthfeel reach most suitable 9.5% or so.
Wherein what has been described above is only an embodiment of the present invention, and the common sense such as well known specific structure and characteristic are herein in scheme
It does not describe excessively, for those skilled in the art, without departing from the structure of the invention, if can also make
Dry modification and improvement, these also should be considered as protection scope of the present invention, these all will not influence the effect that the present invention is implemented and
Patent practicability.The scope of protection required by this application should be based on the content of the claims, the specific reality in specification
Applying the records such as mode can be used for explaining the content of claim.
Claims (7)
1. a kind of processing technology of black tea pressed salted duck, including marinated step, it is characterised in that；Black tea is smeared with marinated Shi Xianxiang duck
Foam is first placed 3~6 hours after smearing, then smears salt to duck body.
2. the processing technology of black tea pressed salted duck according to claim 1, it is characterised in that: the black tea foam is red after processing
Tea product grinding and sieving obtains, and the partial size of the black tea foam is greater than 40 mesh.
3. the processing technology of black tea pressed salted duck according to claim 2, it is characterised in that: after duck body smears salt, be placed into
In marinated basin, temperature is controlled at 15 ± 5 DEG C, stands 30~120min.
4. the processing technology of any black tea pressed salted duck according to claim 1~3, it is characterised in that: the black tea foam and food
The weight of salt is respectively the 2~4% of duck weight.
5. the processing technology of black tea pressed salted duck according to claim 4, it is characterised in that: further include purchase, the slaughter of raw material
Unhairing, sizing is toasted and stew in soy sauce step, wherein material recall specifically: takes duck of the gross weight in 2~4kg spare, wherein the water of duck
Divide content between 60.5~70.5%, fat content is between 5.0~6.5%, and protein content is 16.5% or more.
6. the processing technology of black tea pressed salted duck according to claim 5, it is characterised in that: after wherein being pickled when sizing baking
Duck bamboo chip and ramulus cinnamomi supporting and shaping at plate, the duck after sizing is put into open fire and is baked, Flame and duck are most
Small spacing is greater than 5cm.
7. the processing technology of black tea pressed salted duck according to claim 6, it is characterised in that: when stew in soy sauce, after sizing baking
Duck removes bamboo chip, puts it into brine, and pressed salted duck is made after cooked.
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| CN201910848783.1A CN110403146A (en) | 2019-09-09 | 2019-09-09 | A kind of processing technology of black tea pressed salted duck |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152948A (en) * | 2022-07-19 | 2022-10-11 | 武汉轻工大学 | Preparation method of sauced pressed salted duck |
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| CN107836657A (en) * | 2017-12-04 | 2018-03-27 | 大田县萝村蔬菜专业合作社 | A kind of fragrant pressed salted duck manufacture craft of wine tea making |
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