CN110447812A - A kind of pressed salted duck and preparation method thereof - Google Patents
A kind of pressed salted duck and preparation method thereof Download PDFInfo
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- CN110447812A CN110447812A CN201910792020.XA CN201910792020A CN110447812A CN 110447812 A CN110447812 A CN 110447812A CN 201910792020 A CN201910792020 A CN 201910792020A CN 110447812 A CN110447812 A CN 110447812A
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- duck
- parts
- pressed salted
- salted duck
- production method
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Classifications
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of pressed salted duck and preparation method thereof, the raw material including following weight parts: 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, 0.08-0.12 parts of tendrilleaf solomonseal rhizome, halogen 1-2 parts old.By slaughter, chicken hair, cut open the chest, remove internal organ, wash duck, tendrilleaf solomonseal rhizome stew in soy sauce be added after marinated, baking to obtain the final product.Pressed salted duck form color produced by the present invention is good, quality is good, mouthfeel, fragrance, in terms of it is very nearly the same with traditional pressed salted duck, while eliminating short limitation of traditional pressed salted duck shelf-life.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of pressed salted duck also relates to its production method.
Background technique
Pressed salted duck is the distinctive poultry pickle cured meat product in China, and because its meat is solid close, moulding exactly likes one block of plate, therefore obtains
Name pressed salted duck also known as " tribute duck " adds the auxiliary material of the great local characteristic such as a large amount of Chinese prickly ash, capsicum in pickled material, keeps product numb
It is peppery delicious without losing the cured flavor that salts down, it is deep due to great local characteristic to be liked by consumer in all parts of the country.Duck dimension rich in
Raw element B, vitamin E and potassium, iron, zinc, are the animal-derived food very useful to human health, nutriture value with higher
Value.
Tendrilleaf solomonseal rhizome is a kind of integration of drinking and medicinal herbs food, due to its with alkaloid, polysaccharide, steroid saponin, flavones, lignanoid,
Anthraquinone analog compound and amino acid isoreactivity ingredient, make it have the functional characteristic to extend the shelf life, are good natural anticorrosions
Agent.Secondly tendrilleaf solomonseal rhizome has the effects that improve function of immune system, antifatigue, anti-aging, hypoglycemic and reducing blood lipid.
In existing pressed salted duck manufacture craft, the shelf-life of pressed salted duck is generally shorter, and this greatly limits pressed salted duck industries
It promotes and develops.
Summary of the invention
Present invention aims to overcome that disadvantage mentioned above and provide that a kind of form color is good, quality is good, the plate of long shelf-life
Duck.
Another object of the present invention is to provide the production method of the pressed salted duck.
A kind of pressed salted duck of the invention, the raw material including following weight parts:
It is 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, 0.08-0.12 parts of tendrilleaf solomonseal rhizome, halogen 1-2 parts old.
Above-mentioned a kind of pressed salted duck, wherein the old halogen is by 0.08 part of cassia bark, 0.03 part of kaempferia galamga, octagonal 0.02 part, thousand
In fragrant 0.03 part, 0.01 part of cloves, 0.05 part of White Chloe, 0.05 part of the root of Dahurain angelica, 0.02 part of fennel, 0.1 part of spiceleaf, 0.05 part of tsaoko,
0.06 part of vanilla, 0.03 part of orange peel, bamboo or wicker fence dial 0.05 part, 0.04 part of lemon-grass, 0.05 part of Lysimachia sikokiana, 0.05 part of chilli is with clean
It binds up with gauze, soaks in water 0.5h；Select 5 parts of duck soup, be added spices bag, 0.3 part of salt, 0.25 part of rock sugar, 0.5 part of old ginger,
0.1 part of 0.3 part of shallot, cooking wine tanning 2-2.5h are at brine.
A kind of production method of pressed salted duck of the invention, comprising the following steps:
(1) supplementary material weighs: taking 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, tendrilleaf solomonseal rhizome by weight
0.08-0.12 parts, it is halogen 1-2 parts old；
(2) pretreatment of raw duck: stop eating 12h before native duck slaughter, carries out slaughter using neck bloodletting, and to duck, after death there are also bodies
When hot, blanching chicken hair is carried out in time, and then time 1-3min is cleaned, then cut five outside, cut open the chest to carry out after clearing up internal organ
Secondary cleaning；
(3) it pickles: the treated uniform salting in raw duck surface is pickled；
(4) it is baked: with bamboo stick by duck shaping, neatly hanging in barn, 30 DEG C of baking 2h of initial temperature are set, until duck epidermis
It is golden yellow；
(5) stew in soy sauce: will be baked the golden yellow duck of epidermis and be put into brine, stew in soy sauce 20-30min to maturation；
(6) sterilization packaging: be cooled to room temperature to temperature carry out packaging sterilization to get.
The production method of above-mentioned a kind of pressed salted duck, in which: the water temperature of blanching chicken hair described in step (2) is 75 DEG C -85 DEG C.
The production method of above-mentioned a kind of pressed salted duck, in which: salting period described in step (3) is 55-65min.
The production method of above-mentioned a kind of pressed salted duck, in which: baking temperature described in step (4) is in 0h-0.5h, baking
Temperature reaches 80 DEG C；In 0.5h-1h, baking temperature reaches 100 DEG C；1h-2h, baking temperature are down to 30 DEG C.
The production method of above-mentioned a kind of pressed salted duck, in which: during stew in soy sauce described in step (5), by the fennel of fresh picking
Perfume is added in the brine boiled.
The production method of above-mentioned a kind of pressed salted duck, in which: during stew in soy sauce described in step (5), tendrilleaf solomonseal rhizome addition is boiled
In the brine of boiling.
Compared with prior art, the present invention having apparent beneficial effect, as can be known from the above technical solutions: the present invention will be old
Brave Jiang Zuowei natural antiseptic agent makes for pressed salted duck, and pressed salted duck form color obtained is good, quality is good, in mouthfeel, fragrance, flavour
Etc. it is very nearly the same with traditional pressed salted duck, while eliminating short limitation of traditional pressed salted duck shelf-life.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
Embodiment 1
A kind of production method of pressed salted duck, comprising the following steps:
(1) it weighs: duck 100kg, salt 6kg, fennel 0.08kg, tendrilleaf solomonseal rhizome 0.12kg, old halogen 1kg；
Wherein old halogen is by cassia bark 0.08kg, kaempferia galamga 0.03kg, illiciumverum 0.02kg, murraya paniculataJack 0.03kg, cloves 0.01kg, White Chloe
0.05kg, root of Dahurain angelica 0.05kg, fennel 0.02kg, spiceleaf 0.1kg, tsaoko 0.05kg, vanilla 0.06kg, orange peel 0.03kg, bamboo or wicker fence are dialled
0.05kg, lemon-grass 0.04kg, Lysimachia sikokiana 0.05kg, chilli 0.05kg are bound up with gauze with clean, soak in water 0.5h；It selects
Duck soup 5kg, be added spices bag, salt 0.3kg, rock sugar 0.25kg, old ginger 0.5kg, shallot 0.3kg, cooking wine 0.1kg tanning 2h at
Brine；
(2) pretreatment of raw duck: stop eating 12h before native duck slaughter, carries out slaughter using neck bloodletting, and to duck, after death there are also bodies
When hot, blanching chicken hair is carried out in time, and water temperature is 85 DEG C, then time 1min is cleaned, then cuts five outside, cuts open the chest to clear up
Secondary cleaning is carried out after internal organ；
(3) it pickles: the treated uniform salting in raw duck surface is subjected to marinated 65min；
(4) it is baked: with bamboo stick by duck shaping, neatly hanging in barn, in 0h-0.5h, baking temperature reaches 80 DEG C；The
In 0.5h-1h, baking temperature reaches 100 DEG C；1h-2h, baking temperature is down to 30 DEG C, until duck epidermis is golden yellow；
(5) stew in soy sauce: the golden yellow duck of epidermis will be baked and be put into brine, fennel, the tendrilleaf solomonseal rhizome of fresh picking, halogen are added after boiling
20min processed is to maturation；
(6) sterilization packaging: be cooled to room temperature to temperature carry out packaging sterilization to get.
Embodiment 2
A kind of production method of pressed salted duck, comprising the following steps:
(1) it weighs: duck 112.5kg, salt 3kg, fennel 0.1kg, tendrilleaf solomonseal rhizome 0.1kg, old halogen 1.5kg；
Wherein old halogen is by cassia bark 0.08kg, kaempferia galamga 0.03kg, illiciumverum 0.02kg, murraya paniculataJack 0.03kg, cloves 0.01kg, White Chloe
0.05kg, root of Dahurain angelica 0.05kg, fennel 0.02kg, spiceleaf 0.1kg, tsaoko 0.05kg, vanilla 0.06kg, orange peel 0.03kg, bamboo or wicker fence are dialled
0.05kg, lemon-grass 0.04kg, Lysimachia sikokiana 0.05kg, chilli 0.05kg are bound up with gauze with clean, soak in water 0.5h；It selects
Spices bag, salt 0.3kg, rock sugar 0.25kg, old ginger 0.5kg, shallot 0.3kg, cooking wine 0.1kg tanning is added in duck soup 5kg
2.25h at brine；
(2) pretreatment of raw duck: stop eating 12h before native duck slaughter, carries out slaughter using neck bloodletting, and to duck, after death there are also bodies
When hot, blanching chicken hair is carried out in time, and water temperature is 80 DEG C, then time 2min is cleaned, then cuts five outside, cuts open the chest to clear up
Secondary cleaning is carried out after internal organ；
(3) it pickles: the treated uniform salting in raw duck surface is subjected to marinated 60min；
(4) it is baked: with bamboo stick by duck shaping, neatly hanging in barn, in 0h-0.5h, baking temperature reaches 80 DEG C；The
In 0.5h-1h, baking temperature reaches 100 DEG C；1h-2h, baking temperature is down to 30 DEG C, until duck epidermis is golden yellow；
(5) stew in soy sauce: the golden yellow duck of epidermis will be baked and be put into brine, fennel, the tendrilleaf solomonseal rhizome of fresh picking, halogen are added after boiling
25min processed is to maturation；
(6) sterilization packaging: be cooled to room temperature to temperature carry out packaging sterilization to get.
Embodiment 3
A kind of production method of pressed salted duck, comprising the following steps:
(1) it weighs: duck 125kg, salt 1kg, fennel 0.12kg, tendrilleaf solomonseal rhizome 0.08kg, old halogen 2kg；
Wherein old halogen is by cassia bark 0.08kg, kaempferia galamga 0.03kg, illiciumverum 0.02kg, murraya paniculataJack 0.03kg, cloves 0.01kg, White Chloe
0.05kg, root of Dahurain angelica 0.05kg, fennel 0.02kg, spiceleaf 0.1kg, tsaoko 0.05kg, vanilla 0.06kg, orange peel 0.03kg, bamboo or wicker fence are dialled
0.05kg, lemon-grass 0.04kg, Lysimachia sikokiana 0.05kg, chilli 0.05kg are bound up with gauze with clean, soak in water 0.5h；It selects
Duck soup 5kg, is added spices bag, and salt 0.3kg, rock sugar 0.25kg, old ginger 0.5kg, shallot 0.3kg, cooking wine 0.1kg boil 2.5h
At brine；
(2) pretreatment of raw duck: stop eating 12h before native duck slaughter, carries out slaughter using neck bloodletting, and to duck, after death there are also bodies
When hot, carry out blanching chicken hair in time, water temperature is 75 DEG C DEG C, then time 3min is cleaned, then cut outer five, cut open the chest it is clear
Secondary cleaning is carried out after reason internal organ；
(3) it pickles: the treated uniform salting in raw duck surface is subjected to marinated 55min；
(4) it is baked: with bamboo stick by duck shaping, neatly hanging in barn, in 0h-0.5h, baking temperature reaches 80 DEG C；The
In 0.5h-1h, baking temperature reaches 100 DEG C；1h-2h, baking temperature is down to 30 DEG C, until duck epidermis is golden yellow；
(5) stew in soy sauce: will be baked the golden yellow duck of epidermis and be put into brine, fennel, tendrilleaf solomonseal rhizome be added after boiling, stew in soy sauce 30min is extremely
It is mature；
(6) sterilization packaging: be cooled to room temperature to temperature carry out packaging sterilization to get.
Sensory evaluation is carried out according to the form of pressed salted duck, color, smell, mouthfeel.By pressed salted duck made from the embodiment of the present invention with
Machine is supplied to 5 people by special training and tastes and determine, and gives a mark to result is attempted, as a result as shown in table 1-3.
1 embodiment of table, 1 sense organ evaluating meter
1 sensory evaluation scores of embodiment are 7.35, it follows that the pressed salted duck color of present invention process preparation, smell, form, mouthfeel are equal
Preferably.
2 embodiment of table, 2 sense organ evaluating meter
2 sensory evaluation scores of embodiment are 7.43, it follows that the pressed salted duck color of present invention process preparation, smell, form, mouthfeel are equal
Preferably.
3 embodiment of table, 3 sense organ evaluating meter
3 sensory evaluation scores of embodiment are 7.175, it follows that the pressed salted duck color of present invention process preparation, smell, form, mouthfeel are equal
Preferably.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (8)
1. a kind of pressed salted duck, the raw material including following weight parts:
It is 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, 0.08-0.12 parts of tendrilleaf solomonseal rhizome, halogen 1-2 parts old.
2. a kind of pressed salted duck as described in claim 1, it is characterised in that: the old halogen is by 0.08 part of cassia bark, kaempferia galamga 0.03
Part, octagonal 0.02 part, 0.03 part of murraya paniculataJack, 0.01 part of cloves, 0.05 part of White Chloe, 0.05 part of the root of Dahurain angelica, 0.02 part of fennel, spiceleaf
0.1 part, 0.05 part of tsaoko, 0.06 part of vanilla, 0.03 part of orange peel, bamboo or wicker fence dial 0.05 part, it is 0.04 part of lemon-grass, 0.05 part of Lysimachia sikokiana, dry
0.05 part of capsicum is bound up with gauze with clean, soaks in water 0.5h；5 parts of duck soup are selected, spices bag, 0.3 part of salt, rock sugar is added
0.25 part, 0.5 part of old ginger, 0.3 part of shallot, 0.1 part of tanning 2-2.5h of cooking wine is at brine.
3. a kind of production method of pressed salted duck as claimed in claim 1 or 2, comprising the following steps:
(1) supplementary material weighs: taking 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, tendrilleaf solomonseal rhizome by weight
0.08-0.12 parts, it is halogen 1-2 parts old；
(2) pretreatment of raw duck: stop eating 12h before native duck slaughter, carries out slaughter using neck bloodletting, and to duck, after death there are also bodies
When hot, blanching chicken hair is carried out in time, and then time 1-3min is cleaned, then cut five outside, cut open the chest to carry out after clearing up internal organ
Secondary cleaning；
(3) it pickles: the treated uniform salting in raw duck surface is pickled；
(4) it is baked: with bamboo stick by duck shaping, neatly hanging in barn, 30 DEG C of baking 2h of initial temperature are set, until duck epidermis
It is golden yellow；
(5) stew in soy sauce: will be baked the golden yellow duck of epidermis and be put into brine, stew in soy sauce 20-30min to maturation；
(6) sterilization packaging: be cooled to room temperature to temperature carry out packaging sterilization to get.
4. a kind of production method of pressed salted duck as claimed in claim 3, it is characterised in that: blanching chicken hair described in step (2)
Water temperature is 75 DEG C -85 DEG C.
5. a kind of production method of pressed salted duck as claimed in claim 3, it is characterised in that: salting period described in step (3) is
55-65min。
6. a kind of production method of pressed salted duck as claimed in claim 3, it is characterised in that: baking temperature described in step (4) exists
In 0h-0.5h, baking temperature reaches 80 DEG C；In 0.5h-1h, baking temperature reaches 100 DEG C；1h-2h, baking temperature drop
To 30 DEG C.
7. a kind of production method of pressed salted duck as claimed in claim 3, it is characterised in that: during stew in soy sauce described in step (5),
The fennel of fresh picking is added in the brine boiled.
8. a kind of production method of pressed salted duck as claimed in claim 3, it is characterised in that: during stew in soy sauce described in step (5),
Tendrilleaf solomonseal rhizome is added in the brine boiled.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910792020.XA CN110447812A (en) | 2019-08-26 | 2019-08-26 | A kind of pressed salted duck and preparation method thereof |
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|---|---|---|---|
| CN201910792020.XA CN110447812A (en) | 2019-08-26 | 2019-08-26 | A kind of pressed salted duck and preparation method thereof |
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| CN110447812A true CN110447812A (en) | 2019-11-15 |
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| CN201910792020.XA Pending CN110447812A (en) | 2019-08-26 | 2019-08-26 | A kind of pressed salted duck and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462059A (en) * | 2013-08-14 | 2013-12-25 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Technology for processing salted ducks |
-
2019
- 2019-08-26 CN CN201910792020.XA patent/CN110447812A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462059A (en) * | 2013-08-14 | 2013-12-25 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Technology for processing salted ducks |
Non-Patent Citations (3)
| Title |
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| 于新等: "《药食同源物品使用手册 既是食品又是药品的物品》", 31 July 2012, 中国轻工业出版社 * |
| 胡友国: "《家常川菜600道》", 31 May 2011, 中国妇女出版社 * |
| 贾玉娟: "《农产品质量安全》", 28 February 2017, 重庆大学出版社 * |
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