CN110558491A - processing technology of vacuum high-temperature sterilization soft-packaged sauced duck product by taking tender duck meat as raw material - Google Patents
processing technology of vacuum high-temperature sterilization soft-packaged sauced duck product by taking tender duck meat as raw material Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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Abstract
The invention provides a processing technology of a vacuum high-temperature sterilization soft-package seasoned duck product by taking tender duck meat as a raw material. The processing technology comprises the steps of low-temperature vacuum normal-pressure circulation repeated tumbling and seasoning, closed low-temperature normal-pressure brine soaking, high-temperature and low-temperature staged drying, material mixing, vacuum packaging, high-temperature stewing sterilization and cold treatment, innovatively and effectively solves the problem that tender duck meat is difficult to produce due to high meat moisture content and soft and rotten meat fiber taste, and through organic cooperation among the technologies, meat fiber is changed, the firmness of the hardness of the tender duck meat is enhanced, strong fiber feeling, tough meat and chewy taste and Q elasticity are given, and the tough mouth feel of old duck meat is achieved. The invention widens the raw material source range of the duck meat product, greatly shortens the preparation time of the tender duck meat product and obviously improves the productivity. The soft-packaged seasoned duck product prepared by the invention meets the requirement of food safety, can be stored for 10 months at normal temperature, can be eaten instantly after opening the bag, and has wide industrialization value.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing technology of a vacuum high-temperature sterilization soft-package seasoned duck product by taking tender duck meat as a raw material.
Background
At present, duck meat products are prepared from old duck meat and tender duck meat. The Beijing roast duck represented by the Quanjude is popular in China, the Nanjing boiled salted duck, the Shuangguanshao duck, the Sichuan camphor tea duck, the Fujian spiced duck and the Hangzhou old duck soup are favored by consumers, the vacuum soft package product with better taste in the market mainly adopts the old duck meat as the raw material, and the other vacuum soft package products with the tender duck meat as the raw material have softer taste and no chewing strength. The main reason is that the vacuum flexible package product needs to be steamed and sterilized at high temperature, the meat fiber structures of the old duck meat and the tender duck meat are different, and the skin and the meat of the tender duck meat are further softened after the soft tissue of the tender duck meat is sterilized at high temperature, so that the taste is poor.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a processing technology of a vacuum high-temperature sterilization soft-package seasoned duck product by taking tender duck meat as a raw material.
the invention also aims to provide a duck seasoned with soy sauce which takes tender duck meat as a raw material.
The purpose of the invention is realized by the following technical scheme:
a vacuum high-temperature sterilization soft package seasoned duck product processing technology taking tender duck meat as a raw material comprises the following steps:
(1) Repeatedly rolling and kneading for seasoning under low temperature and normal pressure in a circulating way: mixing tender duck meat with seasonings, and performing staged switching and cyclic alternation in a vacuum state and a normal pressure state for tumbling, wherein the staged switching and cyclic alternation in the vacuum state and the normal pressure state is performed for at least 1 time; because the temperature of the materials can be increased in the rolling and kneading process, the safety of the meat quality can be ensured by low-temperature rolling and kneading;
(2) Closed low-temperature normal-pressure brine leaching: soaking the tender duck meat obtained in the step (1) and a marinating material at normal pressure for 120-180 min to make the meat cured and tasty, so that the skin of the tender duck meat is completely preserved while the marinating effect is ensured, the skin tissue of the tender duck is prevented from cracking, and the mouthfeel is ensured;
(3) High-low temperature staged drying: carrying out hot air drying by stages, wherein the drying temperature changes by stages and the time is specially controlled;
In the first stage, drying at 80-90 ℃ for 45-90 min, and cooling;
In the second stage, drying at 70-80 ℃ for 60-120 min, and cooling;
In the third stage, the drying temperature is 60-70 ℃, and the time is 90-120 min;
(4) mixing materials, vacuum packaging, and high-temperature cooking sterilization: cooling the tender duck meat obtained in the step (3) to normal temperature, adding auxiliary materials, and fully and uniformly stirring; vacuum packaging, and steaming at high temperature for sterilization; and obtaining the soft-packaged seasoned duck product.
the tender duck meat in the step (1) can be duck shanks, duck wings, duck legs, duck necks, duck meat blocks and the like.
The vacuum degree in the vacuum state in the step (1) is preferably-0.04 to-0.08 MPa.
the tumbling time in the vacuum state in the step (1) is preferably 30-50 min; the time for rolling and kneading under the normal pressure state is preferably 30-50 min.
Step (1), carrying out staged switching and cyclic alternation between a rolling working vacuum state and a normal pressure state, wherein in the state switching process, the air exchange time for pausing rolling is preferably 5-10 min; the rolling and kneading are carried out in a rolling and kneading machine. According to the invention, the tender duck meat is fully contacted with the seasoning through low-temperature vacuum rolling and kneading, so that the flavoring effect is better.
the rolling and kneading temperature in the step (1) is preferably 0-4 ℃; the rotating speed is 5 to 10 r/min.
The number of the circulation in the step (1) is preferably 3, so that the tender duck meat is better tasty, namely, the rolling and kneading in the vacuum state and the rolling and kneading in the normal pressure state are switched for 3 times respectively: rolling and kneading for 30-50 min in a vacuum state; rolling and kneading for 30-50 min under the normal pressure state; thirdly, rolling and kneading for 30-50 min under a vacuum state; rolling and kneading for 30-50 min under the normal pressure state; rolling and kneading for 30-50 min under a vacuum state; sixthly, rolling and kneading for 30-50 min under the normal pressure state.
Preferably, the marinating material in the step (2) is firstly boiled for 0.5-1 h, and then tender duck meat is added for marinating.
preferably, the marinating in the step (2) is carried out by heating the tender duck meat obtained in the step (1) and the marinating material to 85-90 ℃, stopping heating and then marinating; the temperature of the halogen soaking is preferably kept between 85 and 90 ℃. Due to the fact that the marinating time in the step (2) is long, marinating soup is soaked for a long time, if the pressure or the temperature is too high, the skin tissues on the surfaces of the tender ducks are affected, the skins are cracked, and therefore the taste is affected.
The marinating in the step (2) is preferably carried out in a marinating pot; the preferred pot is a marinating pot which has the advantages of sealing, good heat preservation performance, and capability of keeping the pressure in the pot at normal pressure, and ensuring the material to be evenly marinated by rotating the pot body in 360 degrees in the marinating process. In the process of soaking the brine, the pressure in the pot can be increased along with the 360-degree rotation of the pot body, and the increased pressure can be automatically discharged through a pressure discharge system of the pot body, so that the pressure in the pot is ensured to be normal pressure.
the marinating material in the step (2) preferably comprises 1-2% of anise, 1.5-2% of pepper, 3-5% of bay leaves, 3-5% of hot pepper, 1-2% of white cardamom, 0.5-1% of angelica dahurica, 2-4% of dried ginger, 1-3% of dried orange peel and 0.8-1% of tsaoko amomum fruit, wherein the percentages are mass percentages relative to the mass of water.
the circulating wind speed of the first stage in the step (3) is preferably 800-1400 RPM, and further preferably 1200-1400 RPM; the strong exhaust wind speed is preferably 400-800 RPM, and further preferably 700-800 RPM.
In the second stage in the step (3), the circulating wind speed is preferably 500-1200 RPM, and further preferably 1100-1200 RPM; the strong exhaust wind speed is preferably 200-600 RPM, and more preferably 500-600 RPM.
the circulating wind speed of the third stage in the step (3) is preferably 500-800 RPM, and is further preferably 500-600 RPM; the strong exhaust wind speed is 200-500 RPM, and more preferably 200-300 RPM.
The cooling in the step (3) is preferably normal temperature cooling, and the meat fiber can be cooled to enhance the toughness; the cooling time of the first stage is preferably 45-90 min, and more preferably 45-50 min; the cooling time in the second stage is preferably 30 to 60min, and more preferably 35 to 45 min.
The specific operation of the high-low temperature staged drying in the step (3) is preferably as follows: in the first stage, the drying temperature is 80-90 ℃, the time is 45-90 min, the circulating air speed is 800-1400 RPM, and the forced exhaust air speed is 400-800 RPM; cooling at normal temperature for 45-90 min after the first stage is finished, and drying at 70-80 ℃ for 60-120 min at the second stage, wherein the circulating air speed is 500-1200 RPM and the forced exhaust air speed is 200-600 RPM; and (3) finishing the second stage, cooling at normal temperature for 30-60 min, and in the third stage, drying at the temperature of 60-70 ℃ for 90-120 min, at a circulating air speed of 500-800 RPM, and at a forced exhaust air speed of 200-500 RPM.
The high-low temperature staged drying in the step (3) is designed according to the characteristic of water dissipation of the product, the high-temperature baking in the first stage enables most of grease and water in the skin and meat fiber of the tender duck to continuously escape, and the high-power circulating air speed and the strong exhausting air speed take away most of water and grease on the skin escaping from the tender duck; the meat of the tender duck meat is cooled at normal temperature in the first stage to reach a balanced state, and the moisture in the meat of the tender duck meat is further escaped through high-temperature long-time drying in the second stage, so that the taste of the product is firmer; and in the second stage of normal temperature cooling, the tender duck meat can reach a balanced state again, and the tender duck meat is stewed and baked for a period of time at a certain temperature and a low circulating air speed and a low forced exhaust air speed, so that the water in the bones is further escaped, the meat quality is firmer, and finally the tender duck meat is cooled to the normal temperature, so that the fiber connectivity of the tender duck meat is improved, and the mouthfeel is enhanced. The drying is preferably carried out in a vertical oven.
the stirring condition in the step (4) is preferably that the stirring speed is 7-12 r/min, and the stirring time is 10-20 min.
The high-temperature cooking sterilization in the step (4) is preferably counter-pressure water sterilization; the temperature of the back pressure water for sterilization is preferably 115-121 ℃, the back pressure is preferably 1.2-1.5 bar, and the sterilization time is preferably 20-40 min; the sterilization strength F value is more than or equal to 6D, and the D value is preferably 0.1-0.3 min; preferably in a hot water retort. Because the food expands due to high temperature and the pressure is increased remarkably during sterilization, if the normal pressure is recovered quickly after sterilization, the internal pressure is too large to cause the deformation or rupture of the product, therefore, the product is pressurized and cooled, namely, counter-pressure cooling is adopted, the pressure in the sterilization pot is slightly larger than the internal pressure of the product, and when the content of the product is cooled sufficiently and the internal pressure is relieved, the expansion or rupture cannot occur.
the D value (Decimal reduction time) refers to the time required for killing 90% of the original viable count in a certain bacterial count group in a certain processing environment and under a certain thermal lethal temperature condition; for example, if a bacterium is heat-treated at 110 ℃ for 5min, which is the time required for killing 90% of the existing viable bacteria in the population, the heat resistance of the bacterium at 110 ℃ can be expressed by D110 ℃ ═ 5min, where D is the reciprocal of the bacterial mortality, and the higher D, the slower the death rate, the stronger the heat resistance of the bacterium, and D is not affected by the total number of the original bacteria.
the vacuum packaging material in the step (4) is preferably high-temperature-resistant composite plastic or aluminum foil.
The processing technology can also carry out a cold treatment step after high-temperature cooking sterilization, thereby further improving the taste of the product.
the specific method of the cold treatment is preferably as follows: and (4) immersing the tender duck meat obtained in the step (4) in cold water at the temperature of below 10 ℃ for cold treatment, and controlling the water temperature in the cold treatment process to be below 10 ℃.
The temperature of the tender duck meat obtained in the step (4) is preferably controlled to be 50-60 ℃, and then cold treatment is carried out; further preferably at 55 ℃.
the time of the cold treatment is preferably 30-50 min, and more preferably 30 min.
a duck product seasoned with soy sauce is prepared from tender duck meat by the processing technology.
The tender duck meat used in the invention is preferably selected, and defective products such as extravasated blood, broken bones and the like are removed.
In the field, the old ducks generally refer to ducks which are bred for more than 1 year, and have large individuals, heavy weight, abdominal prolapse and few same hairs; the tender duck has few seeds and more feather. The duck can be distinguished by touching the trachea of the duck, the duck with a thinner trachea (generally as thick as chopsticks) is usually tender, and on the contrary, the duck with a thicker trachea is old; the duck beak can be distinguished by touching the duck bill and the sternum, the root of the old duck bill shell is hard, the sternum is also hard, the root of the soft duck bill shell is soft, and the tip of the sternum is also soft; or identifying the appearance, the duck is dark feather and has speckles on the mouth; tender duck with smooth and bright feather and no speckles on mouth; the duck foot plate is more and thicker in cocoon, and is a duck which is old, otherwise, is a tender duck. The duck is a duck with bright yellow skin and dark yellow feet when the skin and the feet are seen; the skin is white and smooth, and the feet are yellow, so that the duck is tender; the duck with yellow and red feet is a moderate old and tender duck.
The starting point of the invention is that the raw material types of duck products are widened, and the tender duck meat is made into a delicious product with the same taste as the old duck meat; through the adjustment of marinating and drying processes, the meat fiber of the tender duck meat is changed to reach the degree of the meat fiber of the old duck meat, the meat of the tender duck meat has high moisture content and is soft and rotten when being chewed, and through the innovation of the process, particularly the combination of the low-temperature vacuum normal-pressure rolling, the closed low-temperature normal-pressure marinating process and the high-low air speed high-low temperature baking process, the duck meat can achieve the tough chewing feeling of the old duck meat.
Compared with the prior art, the invention has the following advantages and effects:
(1) The fishy smell is removed, more sol is separated out, and the mouthfeel of the meat fiber is enhanced: according to the method, the tender duck meat is treated by repeatedly rolling and kneading the seasoning at low temperature and normal pressure, then is flavored in a closed low-temperature normal-pressure marinating mode, and is dried in stages at high and low wind speeds and high and low temperatures, so that the firmness of the hardness of the tender duck meat is enhanced, a strong fibrous feeling is given, the taste of the tender duck meat is improved, and the fishy smell of the duck meat is effectively removed.
(2) the preparation time is short: generally, the drying of the tender duck meat needs 6-7 hours, the low-temperature vacuum normal-pressure repeated rolling and kneading technology is adopted, the flavoring and the dehydration of the tender duck meat are carried out simultaneously, high-low-speed hot air and high-low-temperature staged drying are used during drying, the taste of the tender duck meat is effectively improved, and the preparation time of the dried tender duck meat is effectively shortened.
(3) Meat quality Q is chewy: the low-temperature normal-pressure marinating and high-low-speed hot air high-low-temperature drying are combined, so that the soft and rotten taste of meat fiber of the tender duck meat is effectively improved, the chewy taste of the tough and skin collagen Q is elastic, and the meat is chewy.
(4) Convenient eating and long-term preservation: the low-temperature vacuum normal-pressure tumbling, high-low wind speed and high-low temperature baking process, the vacuum packaging and the high-temperature sterilization technology are combined, a large amount of water is removed in the preparation process, the prepared product meets the commercial aseptic requirement through microbiological inspection, the product quality meets the requirement of food safety, the product can be eaten after being opened, no treatment is needed, and the product can be stored for 10 months at normal temperature.
(5) Compared with the traditional open marinating process, the invention adopts the organic combination of the low-temperature vacuum normal-pressure rolling and kneading process, the closed low-temperature normal-pressure marinating process and the high-low wind speed and high-low temperature baking process, greatly shortens the process time, effectively saves the heat energy, simultaneously reduces the discharge of waste gas in food processing, and improves the operating environment.
(6) The invention realizes the preparation of the duck product seasoned with soy sauce by using the tender duck meat, reduces the requirement on the duck meat cultivation time in the production, widens the raw material source range and reduces the cost.
Drawings
fig. 1 is an analysis chart of the sensory comparative evaluation results of the seasoned duck product prepared in example 1 and the seasoned duck product prepared in comparative example 1 by using the conventional marinating process.
Fig. 2 is an analysis chart of sensory comparative evaluation results of the seasoned duck product prepared in example 2 and the seasoned duck product prepared in comparative example 1 by using the modified marinating process.
fig. 3 is an analysis chart of the sensory comparative evaluation results of the seasoned duck product prepared in example 3 and the seasoned duck product prepared in comparative example 2 by using the conventional drying process.
Detailed Description
the present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
The materials referred to in the following examples are commercially available.
Example 1
a vacuum high-temperature sterilization soft package seasoned duck product processing technology taking tender duck meat as a raw material is obtained by the processing technology comprising the following steps:
(1) Decocting the spices in water: putting a special spice bag (1-2% of anise, 1.5-2% of pepper, 3-5% of bay leaves, 3-5% of hot pepper, 1-2% of white cardamom, 0.5-1% of angelica dahurica, 2-4% of dried ginger, 1-3% of dried orange peel and 0.8-1% of tsaoko amomum fruits) for decocting spice water into 1000g of water for 120min, taking out the spice bag, barreling the decocted spice water, and cooling and refrigerating the spice bag for later use.
(2) Unfreezing and selecting: the frozen tender duck wings are unfrozen in water until no ice blocks exist, the water temperature is controlled to be below 16 ℃, the food safety of the tender duck wings is ensured, and meanwhile, the problem that the meat quality is easily acidified and deteriorated to influence the taste due to the fact that the meat quality is heated in the rolling and kneading process can be avoided;
(3) Repeatedly rolling and kneading at low temperature and normal pressure for seasoning: the thawed tender duck wings are cleaned by clear water, drained and sent into a rolling and kneading machine, spice water is added for mixing, and rolling and kneading are carried out for 3 hours in vacuum, and the specific process comprises the following steps: rolling and kneading under vacuum condition of-0.08 MPa at 5r/min and 4 deg.C for 30 min; ② tumbling for 30min under normal pressure; thirdly, rolling and kneading for 30min under a vacuum state; rolling and kneading for 30min under the normal pressure state; rolling and kneading for 30min under a vacuum state; and sixthly, rolling and kneading for 30min under the normal pressure state, and pausing for 10min after each stage is finished.
(4) Closed low-temperature normal-pressure brine leaching: adding marinating materials (spice bags) into a marinating pot, decocting with strong fire for 45min, adding the kneaded tender duck wings, covering the pot cover tightly, heating to 90 deg.C, stopping heating, keeping pressure at 1 standard atmospheric pressure (i.e. normal pressure), and marinating for 120 min.
(5) high-low temperature staged drying: the method comprises the following steps of firstly, drying duck wings at the temperature of 80 ℃ for 90min, circulating the wind speed of 1400RPM and forced exhausting the wind speed of 800RPM, cooling the duck wings at the normal temperature for 45min after the first stage is finished, and secondly, drying at the temperature of 70 ℃ for 60min, circulating the wind speed of 1200RPM and forced exhausting the wind speed of 600 RPM; and (3) finishing the second stage, cooling at normal temperature for 35min, and in the third stage, drying at the temperature of 68 ℃ for 100min, at the circulating wind speed of 600RPM, and at the forced exhaust wind speed of 300 RPM.
(6) Mixing materials: and cooling the dried tender duck meat to normal temperature, transferring to a stirrer, adding auxiliary materials (seasoning bags) and stirring for 20min at the rotating speed of 7r/min to fully and uniformly stir the auxiliary materials.
(7) and (3) vacuum packaging: bagging the stirred duck wings, and vacuumizing and sealing.
(8) High-temperature steaming and sterilizing: and (3) carrying out back pressure water sterilization on the vacuum-packaged duck wings at the temperature of 121 ℃, under the back pressure of 1.2bar, wherein the sterilization time is 20min, and the sterilization strength F value is more than or equal to 6D.
(9) And (3) cold treatment: taking the packaged and sterilized product out of the sterilization pot, controlling the temperature at 55 ℃, quickly immersing the product into cold water below 10 ℃, and cooling for 30 min.
The duck wing prepared by the method has strong fragrance, moderate spicy and hot taste, and chewy meat Q bomb; the water content is lower than 55 percent according to a second method direct drying method of GB/T9695.15-2008 'moisture content determination of meat and meat products', and the product can be stored for 10 months at normal temperature.
example 2
A vacuum high-temperature sterilization soft package seasoned duck product processing technology taking tender duck meat as a raw material is obtained by the processing technology comprising the following steps:
(1) decocting the spices in water: and (3) putting the spice bag with the spice water into 1000g of water, decocting for 120min, taking out, barreling the decocted spice water, and cooling and refrigerating for later use.
(2) unfreezing and selecting: thawing the frozen tender duck wing products in water until no ice blocks exist, and controlling the water temperature below 16 ℃;
(3) low-temperature vacuum tumbling seasoning: the thawed tender duck wings are cleaned by clear water, drained and sent into a rolling and kneading machine, spice water is added for mixing, and rolling and kneading are carried out for 4 hours in vacuum, and the specific process comprises the following steps: rolling and kneading under the vacuum condition of-0.06 Mpa at the rotation speed of 7r/min and the temperature of 2 ℃ for 50min, wherein 6 stages are set; rolling and kneading for 50min under normal pressure; thirdly, rolling and kneading for 50min under a vacuum state; rolling and kneading for 50min under the normal pressure state; rolling and kneading for 50min under a vacuum state; sixthly, rolling and kneading for 50min under the normal pressure state, and pausing for 5min after each stage is finished.
(4) Closed low-temperature normal-pressure brine leaching: adding marinating materials (spice bags) into a marinating pot, decocting with strong fire for 60min, adding the kneaded tender duck wings, covering the pot cover tightly, heating to 88 deg.C, stopping heating, keeping pressure at 1 standard atmospheric pressure (i.e. normal pressure), and marinating for 150 min.
(5) High-low temperature staged drying: the method comprises the following steps of firstly, drying duck wings at 85 ℃ for 60min at a first stage, cooling the duck wings at normal temperature for 50min at a second stage, drying at 78 ℃ for 70min at a second stage, and forcibly exhausting at 500 RPM; cooling at normal temperature for 35min after the second stage is finished, and drying at 65 ℃ for 110min, at a circulating wind speed of 500RPM, at a forced-ventilated wind speed of 300RPM in the third stage;
(6) Mixing materials: and cooling the dried tender duck meat to normal temperature, transferring to a stirrer, adding the auxiliary materials, and stirring at a rotating speed of 10r/min for 15min to fully and uniformly stir the auxiliary materials.
(7) And (3) vacuum packaging: bagging the stirred duck wings, and vacuumizing and sealing.
(8) High-temperature steaming and sterilizing: and (3) sterilizing the vacuum-packaged duck wings by counter-pressure water at 118 ℃ for 30min at the counter pressure of 1.3bar, wherein the sterilization strength F value is more than or equal to 6D.
(9) And (3) cold treatment: taking the packaged and sterilized product out of the sterilization pot, controlling the temperature at 55 ℃, quickly immersing the product into cold water below 10 ℃, and cooling for 30 min.
The duck wing prepared by the method has strong fragrance, moderate spicy taste, chewy meat quality Q bomb with water content lower than 55% (the determination method is the same as that in example 1), and can be stored for 10 months at normal temperature.
Example 3
a vacuum high-temperature sterilization soft package seasoned duck product processing technology taking tender duck meat as a raw material is obtained by the processing technology comprising the following steps:
(1) Decocting the spices in water: and (3) putting the special spice bag for decocting spice water into 1000g of water, decocting for 120min, taking out, barreling the decocted spice water, and cooling and refrigerating for later use.
(2) Unfreezing and selecting: thawing the frozen tender duck wing products in water until no ice blocks exist, and controlling the water temperature below 16 ℃;
(3) low-temperature vacuum tumbling seasoning: the thawed tender duck wings are cleaned by clear water, drained and sent into a rolling and kneading machine, spice water is added for mixing, and rolling and kneading are carried out for 5 hours in vacuum, and the specific process comprises the following steps: rolling and kneading under vacuum condition of-0.04 MPa at rotation speed of 10r/min and temperature of 0 deg.C for 6 stages, i.e. rolling and kneading under vacuum condition for 40 min; ② tumbling for 40min under normal pressure; thirdly, rolling and kneading for 40min under a vacuum state; rolling and kneading for 40min under the normal pressure state; rolling and kneading for 40min under a vacuum state; sixthly, rolling and kneading for 40min under the normal pressure state, pausing for 8min after each stage is finished, and using a special seasoning packet for seasoning.
(4) Closed low-temperature normal-pressure brine leaching: adding marinating materials (spice bags) into a marinating pot, decocting with strong fire for 60min, adding the kneaded tender duck wings, covering the pot cover tightly, heating to 85 deg.C, stopping heating, keeping pressure at 1 standard atmospheric pressure (i.e. normal pressure), and marinating for 180 min.
(5) High-low temperature staged drying: the method comprises the following steps of firstly, drying duck wings at 90 ℃ for 45min at a circulating air speed of 1200RPM and at a forced exhausting air speed of 800RPM, cooling the duck wings at a normal temperature for 45min after the first stage is finished, and secondly, drying at 75 ℃ for 80min at a circulating air speed of 1100RPM and at a forced exhausting air speed of 600 RPM; cooling at normal temperature for 45min after the second stage is finished, and drying at 60 ℃ for 120min, at a circulating wind speed of 500RPM, and at a forced-ventilated wind speed of 200RPM in the third stage;
(6) Mixing materials: and cooling the dried tender duck meat to normal temperature, transferring to a stirrer, adding auxiliary materials (seasoning bags) and stirring for 10min at the rotating speed of 12r/min to fully and uniformly stir the auxiliary materials.
(7) And (3) vacuum packaging: bagging the stirred duck wings, and vacuumizing and sealing.
(8) High-temperature steaming and sterilizing: and (3) sterilizing the vacuum-packaged duck wings by counter-pressure water at 115 ℃ for 40min at the counter pressure of 1.5bar, wherein the sterilization strength F value is more than or equal to 6D.
(9) and (3) cold treatment: taking the packaged and sterilized product out of the sterilization pot, controlling the temperature at 55 ℃, quickly immersing the product into cold water below 10 ℃, and cooling for 30 min.
The duck wing prepared by the method has strong fragrance, moderate spicy taste, chewy meat quality Q bomb with water content lower than 55% (the determination method is the same as that in example 1), and can be stored for 10 months at normal temperature.
Comparative example 1
The operation was the same as in example 1, except that the "closed low-temperature atmospheric-pressure marinating" process was changed to the following two marinating processes, respectively, to prepare the marinated duck product.
1. Traditional marinating process
The tender duck raw materials are marinated in boiling marinating soup for about 30 minutes at the temperature of more than 95 ℃, and most of the meat of the tender duck is separated from the bones to be loose. Because the tender duck meat has different quality from the duck meat generally used in the prior art, the meat quality of the tender duck meat is greatly influenced by directly adopting the traditional marinating process.
2. Improved marinating process
Through research, the marinating temperature is adjusted to 85-90 ℃ for marinating the tender duck raw materials (except the marinating process, the operation is the same as that in the embodiment 1). In order to achieve good flavoring effect, sealed high-pressure marinating is adopted, the marinating pot is similar to normal-pressure autoclave equipment, the temperature is set to be 90 ℃, the high-pressure is 103.43kPa, and after 20min of marinating, the surface skin of the tender duck product falls off or cracks in a row. Due to different raw materials, the invention is difficult to directly adopt the marinating process in the prior art to obtain the product which meets the expectation.
Comparative example 2
the operation was the same as in example 1, except that the "high/low temperature staged drying" process was changed to the following two drying processes, respectively, to prepare the seasoned duck product.
1. Traditional drying process
The traditional drying process is that the temperature is low firstly, and the temperature is slowly increased to dry along with the gradual progress of the drying time. The traditional drying process (drying at 68 ℃ for 7 hours) is also adopted at the early stage: and (4) driving the product into the oven at the normal temperature of 25 ℃ and the set temperature parameter of 68 ℃, starting a drying program, and slowly heating the product to the set temperature along with the oven. The drying water loss rate of the product reaches the control standard (the water content is lower than 55%), the skin of the product is soft, the meat quality of the surface layer is not firm enough, the hardness is not enough, and the fiber feeling is not strong. The tender duck product is soaked in brine, a large amount of brine is absorbed by the tender duck product, the tender duck product is dried at low temperature at first, soup and moisture cannot be expelled quickly, and the taste of the tender duck product is reduced as the tender duck product is still in a stewing environment.
2. Whole-process constant-temperature drying process
meanwhile, the whole process is also tried to be kept at a constant temperature for drying research: the drying temperature is controlled at 85 ℃, and the constant-temperature air-blast electrothermal drying oven is adopted for continuous drying for 7 hours. As a result, it was found that the drying effect of the product was not good and the skin was coked.
Effects of the embodiment
By adopting a blind sample investigation mode in a questionnaire mode, 23 professionals form a small sensory evaluation group to perform sensory tasting on the products prepared in the examples 1-3 and the comparative examples 1-2, and 6 aspects of appearance, toughness, hardness, fiber feeling, chewing feeling and comprehensive evaluation (the comprehensive evaluation mainly focuses on the overall acidity, saltiness, sweetness, spiciness and the like of the products) are scored according to personal preference, and the scoring standards are shown in table 1.
TABLE 1 Scoring standards
| rating of evaluation | Difference (D) | In general | Good wine | Superior food |
| Single score interval (0 to 10 points) | x＜6 | 6≤x＜8 | 8≤x＜9 | 9≤x |
| 6 items total score interval (0 to 60 points) | x＜36 | 36≤x＜48 | 48≤x＜54 | 54≤x |
to make the sensory evaluation objective, 6 products were tasted at different time periods by a sensory panel in groups as follows:
(1) the duck product cooked in soy sauce prepared in example 1 and comparative example 1(1), wherein the comparative example 1(1) corresponds to the product prepared in the conventional marinating process in the comparative example 1;
(2) The duck product cooked in soy sauce prepared in example 2 and comparative example 1(2), wherein the comparative example 1(2) corresponds to the product prepared in the improved marinating process in the comparative example 1;
(3) The seasoned duck products prepared in example 3 and comparative example 2 correspond to the product prepared by the conventional drying process in comparative example 2.
23 questionnaires were collected, and the individual items were averaged and compared, and 6 individual average values were added to obtain a total score, and the sensory evaluation results are shown in table 2.
TABLE 2
Meanwhile, for the product prepared in the comparative example 1(1), 3 evaluators considered the mouthfeel to be hard at the same time, 1 evaluators indicated the mouthfeel to be dry, and 2 evaluators considered to be spicy; for the product prepared in comparative example 1(2), 3 evaluators indicated a soft mouthfeel, 2 evaluators indicated a dry mouthfeel, and 1 evaluator each considered salty and spicy; for the product prepared in comparative example 2, 4 evaluators indicated a soft mouthfeel, 2 evaluators indicated a dry mouthfeel, and 1 evaluators each considered salty and spicy.
therefore, the seasoned duck products prepared by the method are obviously superior to seasoned duck products prepared by comparative examples 1 and 2 in each sensory evaluation unit and sensory evaluation overall score and evaluation. Through the process designed by the ingenious conception, the firmness of the hardness of the tender duck is enhanced, the strong fibrous feeling is given, the soft and soft mouthfeel of the meat fiber of the tender duck is effectively improved, the chewy mouthfeel and the skin collagen mouthfeel Q elasticity are realized, the meat quality is chewy, the softness and hardness are moderate, and the mouthfeel of the tender duck is effectively improved; meanwhile, the process of the invention realizes simultaneous flavor-entering and dehydration of the tender duck meat, the organic cooperation among the steps properly keeps the meat moisture of the tender duck meat, the skin is complete, and the product appearance is obviously improved; the fishy smell of the duck meat is effectively removed, and the seasoned tender duck meat is more suitable for the public taste and is suitable for different people.
Through repeated verification, the applicant finds that firstly high-temperature drying is carried out in a short time at first, most of grease and water on the surface of tender duck meat can be dissipated, the meat quality on the surface layer is compact, meanwhile, the skin is hardened at high temperature to increase the meat hardness experience feeling, and then in the second stage, the temperature is reduced to continuously dry, so that the water in the meat is further dissipated, and the meat fiber feeling is further enhanced; and in the third stage, the tender duck meat is dried at a low temperature for a long time, so that the whole moisture of the tender duck meat is dissipated from inside to outside, which is a slow process, and the low temperature is needed to prevent the meat from being coked.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. A vacuum high-temperature sterilization soft package seasoned duck product processing technology taking tender duck meat as a raw material is characterized by comprising the following steps:
(1) repeatedly rolling and kneading for seasoning under low temperature and normal pressure in a circulating way: mixing tender duck meat with seasonings, and performing staged switching and cyclic alternation in a vacuum state and a normal pressure state for tumbling, wherein the staged switching and cyclic alternation in the vacuum state and the normal pressure state is performed for at least 1 time;
(2) Closed low-temperature normal-pressure brine leaching: marinating the tender duck meat obtained in the step (1) and marinating materials for 120-180 min at normal pressure;
(3) High-low temperature staged drying:
In the first stage, the drying temperature is 80-90 ℃, the time is 45-90 min, cooling is carried out,
The second stage, drying at 70-80 deg.C for 60-120 min, cooling,
In the third stage, the drying temperature is 60-70 ℃, and the time is 90-120 min;
(4) Mixing materials, vacuum packaging, and high-temperature cooking sterilization: cooling the tender duck meat obtained in the step (3) to normal temperature, adding auxiliary materials, and fully and uniformly stirring; vacuum packaging, and steaming at high temperature for sterilization; and obtaining the soft-packaged seasoned duck product.
2. the vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, is characterized in that:
The circulating wind speed of the first stage in the step (3) is 800-1400 RPM, and the forced exhaust wind speed is 400-800 RPM;
in the second stage of the step (3), the circulating wind speed is 500-1200 RPM, and the forced exhaust wind speed is 200-600 RPM;
and (4) in the third stage, the circulating wind speed is 500-800 RPM, and the forced exhaust wind speed is 200-500 RPM.
3. the vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, is characterized in that:
the circulating wind speed of the first stage in the step (3) is 1200-1400 RPM, and the forced exhaust wind speed is 700-800 RPM;
in the second stage of the step (3), the circulating wind speed is 1100-1200 RPM, and the forced exhaust wind speed is 500-600 RPM;
The circulating wind speed of the third stage in the step (3) is 500-600 RPM; the forced exhaust air speed is 200-300 RPM.
4. the vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, is characterized in that:
the vacuum degree of the vacuum state in the step (1) is-0.04 to-0.08 MPa;
The marinating in the step (2) is to heat the tender duck meat obtained in the step (1) and the marinating material to 85-90 ℃, stop heating and then carry out heat preservation marinating;
The cooling time of the first stage in the step (3) is 45-90 min;
And (4) the cooling time of the second stage in the step (3) is 30-60 min.
5. The vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, is characterized in that:
The tumbling time in the vacuum state in the step (1) is 30-50 min; the rolling and kneading time under the normal pressure state is 30-50 min;
The cooling time of the first stage in the step (3) is 45-50 min;
the cooling time of the second stage in the step (3) is 35-45 min;
The cooling is normal temperature cooling;
the rotating speed of stirring in the step (4) is 7-12 r/min, and the time is 10-20 min.
6. the vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, wherein the specific operations of high-temperature and low-temperature staged drying in the step (3) are as follows:
In the first stage, the drying temperature is 80-90 ℃, the time is 45-90 min, the circulating air speed is 800-1400 RPM, and the forced exhaust air speed is 400-800 RPM; cooling at normal temperature for 45-90 min after the first stage is finished, and drying at 70-80 ℃ for 60-120 min at the second stage, wherein the circulating air speed is 500-1200 RPM and the forced exhaust air speed is 200-600 RPM; and (3) finishing the second stage, cooling at normal temperature for 30-60 min, and in the third stage, drying at the temperature of 60-70 ℃ for 90-120 min, at a circulating air speed of 500-800 RPM, and at a forced exhaust air speed of 200-500 RPM.
7. The vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 1, is characterized in that:
The tender duck meat in the step (1) is at least one of duck shank, duck wing, duck leg, duck neck and duck meat block;
Step (1), carrying out staged switching and cyclic alternation between a rolling working vacuum state and a normal pressure state, wherein in the state switching process, the ventilation time for pausing rolling is 5-10 min;
Boiling the marinated materials in the step (2) for 0.5-1 h;
the high-temperature cooking sterilization in the step (4) is back pressure water sterilization;
The processing technology also comprises a cold treatment step after high-temperature cooking sterilization.
8. the vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 7, is characterized in that:
The number of the circulation in the step (1) is 3;
the specific method of the cold treatment comprises the following steps: immersing the tender duck meat obtained in the step (4) in cold water at the temperature of below 10 ℃ for cold treatment, and controlling the water temperature in the cold treatment process to be below 10 ℃;
The condition of back pressure water sterilization is that the temperature is 115-121 ℃, the back pressure is 1.2-1.5 bar, and the sterilization time is 20-40 min; the sterilization strength F value is not less than 6D, and the D value is 0.1-0.3 min.
9. The vacuum high-temperature sterilization soft-package seasoned duck product processing technology taking tender duck meat as a raw material according to claim 7, is characterized in that:
The rolling and kneading temperature in the step (1) is 0-4 ℃; the rotating speed is 5-10 r/min;
the marinating in the step (2) is carried out in a marinating pot which has sealing and heat preservation functions, can keep the pressure in the pot to be normal pressure and can rotate for 360 degrees in the marinating process;
The marinating material in the step (2) comprises 1-2% of anise, 1.5-2% of pepper, 3-5% of bay leaves, 3-5% of hot pepper, 1-2% of round cardamom, 0.5-1% of angelica dahurica, 2-4% of dried ginger, 1-3% of dried orange peel and 0.8-1% of tsaoko amomum fruit, wherein the percentages are mass percentages relative to the mass of water;
Controlling the temperature of the tender duck meat obtained in the step (4) to be 50-60 ℃, and then performing the cold treatment;
The cold treatment time is 30-50 min.
10. A duck product seasoned with soy sauce using tender duck meat as a raw material is characterized in that:
the pickled duck product with the vacuum high-temperature sterilization soft package is prepared by the processing technology of the vacuum high-temperature sterilization soft package duck product taking tender duck meat as a raw material according to any one of claims 1 to 9.
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| CN113693208A (en) * | 2021-08-05 | 2021-11-26 | 武汉精武人家食品工业园有限公司 | Preparation method of pickled duck product and pickled duck product |
| CN113826841A (en) * | 2021-08-27 | 2021-12-24 | 福建坤兴海洋股份有限公司 | High-quality conditioning hairtail and preparation method thereof |
| CN113826841B (en) * | 2021-08-27 | 2024-05-14 | 福建坤兴海洋股份有限公司 | High-quality conditioned hairtail and preparation method thereof |
| CN115777835A (en) * | 2022-12-01 | 2023-03-14 | 佩蒂动物营养科技股份有限公司 | Novel additive-free duck meat and production method thereof |
| CN115777835B (en) * | 2022-12-01 | 2024-12-31 | 佩蒂动物营养科技股份有限公司 | Novel additive-free duck meat and production method thereof |
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Effective date of registration: 20210922 Address after: 515700 Dongpu xinpian, Gaotang Avenue, shangfushan village, Qiandong Town, Raoping County, Chaozhou City, Guangdong Province Applicant after: Guangdong infinite Food Group Co.,Ltd. Address before: 515726 Qian Dong Zhen Shang Fu Shan Cun Sha Yuan, Raoping County, Chaozhou City, Guangdong Province Applicant before: WUQIONG FOOD Co.,Ltd. |
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Application publication date: 20191213 |