CN112244256A - Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning - Google Patents

Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning Download PDF

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Publication number
CN112244256A
CN112244256A CN202011012522.5A CN202011012522A CN112244256A CN 112244256 A CN112244256 A CN 112244256A CN 202011012522 A CN202011012522 A CN 202011012522A CN 112244256 A CN112244256 A CN 112244256A
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brine
marinating
parts
duck
food materials
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田宏伟
周富裕
吴秀
柳丽梅
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Hubei Zhouheiya Food Industrial Park Co Ltd
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Hubei Zhouheiya Food Industrial Park Co Ltd
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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  • Wood Science & Technology (AREA)
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  • Meat, Egg Or Seafood Products (AREA)
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Abstract

The application relates to a production process of an air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasonings, which comprises the following steps according to the production process: preparing food materials, pretreating the food materials, blending brine, marinating and packaging in modified atmosphere; the brine blending comprises the following steps: pouring 15 parts by weight of the marinating bag into 85 parts by weight of water, and heating for 20-30min to obtain brine; placing 16 parts by weight of rattan pepper flavored seasoning packet into brine to season the brine; the marinating comprises the following steps: heating the brine until the brine is boiled, and putting the pretreated food materials into the brine; continuously heating until the brine boils again; stopping heating, soaking the food materials in bittern for 20-60min, taking out, and draining to obtain marinated product; finally, preserving the marinated product in the cold fresh state by using a modified atmosphere packaging technology. The method has the effects of effectively improving the flavor and the taste of the rattan pepper flavored marinated product and timely prolonging the retention time of the marinated flavor on food materials.

Description

Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning
Technical Field
The application relates to the field of duck product processing, in particular to a production process of an air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasonings.
Background
The marinated product is a flavor food with the characteristic of a long-time diet of China, and can be traced to 'exposed chicken' recorded in 'the element of the Chinese nations' at the earliest time in the state of war. The marinated food is simple and convenient to prepare, the food materials are put into the prepared marinade, the marinade is boiled by strong fire and then is boiled by soft fire, and finally the food materials are stewed by turning off the fire. In the process, the marinade slowly permeates into the texture of the food materials, and finally the special flavor food with strong fragrance and delicious taste is formed.
The duck wings, the duck feet and the duck clavicle have compact meat quality and are connected with the membrane, and the marinated bone and meat have the same taste, fine chewing feeling and fragrance of the teeth, so the duck wings, the duck feet and the duck clavicle are widely made into marinated products for the public to enjoy. With the continuous blending and innovation of marinating technology, the taste of the duck wings, the duck feet and the duck clavicle covers rattan pepper taste, spicy taste and the like. In order to prolong the shelf life of food, the marinated finished duck wings, duck palms and duck clavicles are stored and preserved by adopting an air-conditioned packaging technology. The application method of the modified atmosphere package comprises the following steps: and injecting a certain amount of inert gas into the food packaging box, and sealing the food packaging box through the sealing film so as to keep the food in the food packaging box fresh.
At present, the richness and retention time of the flavor of the marinated product directly determine the taste of a consumer eating the marinated product, and under the condition that the finished marinated product can be effectively preserved through a modified atmosphere packaging technology, how to enable food materials to obtain a more full-bodied flavor and enable the retention time of the flavor on the food materials in the manufacturing process of the marinated product is longer, so that the method becomes a direction in which practitioners of marinated product production pay close attention to, continuously research, develop and improve, and therefore a new marinated product production process needs to be continuously searched for.
Disclosure of Invention
In order to solve the problem that the retention time of the smell of the common marinating seasoning on food materials is short, the application aims to provide the zanthoxylum schinifolium-flavored marinating seasoning.
The application provides a rattan pepper flavor marinating seasoning adopts following technical scheme:
a rattan pepper flavored marinating seasoning comprises a marinating bag and a rattan pepper flavored seasoning bag; the halogen bag is prepared from the following raw materials in parts by weight:
2.5-5 parts of hot pepper, 0.75-1 part of pepper, 0.2-0.3 part of aniseed, 0.2-0.7 part of cassia bark, 0.1-0.3 part of clove, 0.1-0.3 part of bay leaf, 3-5 parts of pepper, 0.5-1 part of fennel and 0.1-0.3 part of fructus amomi;
the rattan pepper flavored seasoning packet is prepared from the following raw materials in parts by weight:
1-2 parts of white granulated sugar, 2-4 parts of edible salt, 0.8-1.9 parts of chicken essence seasoning, 0.7-1.8 parts of monosodium glutamate, 1-2.2 parts of chili oil, 0.9-1.8 parts of red oil seasoning and 0.9-1.8 parts of rattan pepper spice;
the zanthoxylum schinifolium spice is prepared from the following raw materials in parts by weight:
0.2 to 0.5 portion of clove, 0.1 to 0.5 portion of fresh rattan pepper, 6.5 to 7 portions of bell pepper, 1.2 to 1.5 portions of green pepper, 0.1 to 0.2 portion of aniseed, 0.05 to 0.2 portion of fennel, 1 to 2 portions of dry rattan pepper and 1 to 2 portions of pepper.
By adopting the technical scheme, the large proportion of pepper and Chinese prickly ash is added to fully press and cover poultry pungent smell carried by the food material per se, and the amomum fruit, the fennel, the myrcia, the star anise and the cassia bark are added according to a specific proportion to maximally disperse unique smells of various raw materials, and in the process of marinating the food material, the fleshy fragrance of the food material per se is hooked and hung, and finally mixed into fresh and fragrant smells with rich and unique flavor, so that the retention time of good flavor on the food material is prolonged, the appetite of people is promoted, and the taste is improved; after the white granulated sugar, the edible salt and the rattan pepper spice in a specific proportion are mixed, the taste of the brine is fresh, and the brine is salty in the freshness, so that the tasty and refreshing taste of the food material during chewing is greatly improved, the irritation of the food material to taste buds of people is fully expanded, and people can feel tasty and refreshing after eating more and more, and can feel endless after returning; the fresh rattan pepper and the dry rattan pepper in a specific proportion can be effectively combined with the fresh hemp and the thick and heavy dry rattan pepper of the fresh rattan pepper, so that the rattan pepper taste breaks through the traditional fresh hemp, and a certain degree of progressive layering is obtained, so that the refreshing feeling of people eating the marinated products is further improved; the green pepper, the star anise and the fennel in a specific proportion can further increase the fragrance of the seasoning packet, prolong the retention time of the rattan pepper flavor on food materials, and further enable the marinated products to still have unique flavor after a certain time interval.
In order to solve the problems that the marinating process of duck products is complex and inconvenient for operators to operate, the application also aims to provide a production process of the modified atmosphere packaged duck products prepared from the rattan pepper flavored marinating seasoning.
The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavored marinating seasoning adopts the following technical scheme: according to the production process, the method comprises the steps of food material preparation, food material pretreatment, brine blending, marinating and modified atmosphere packaging in sequence.
By adopting the technical scheme, the operator can simply and quickly marinate the duck products with unique flavor by the production process.
Preferably, the food material pretreatment comprises the following steps:
s100, putting frozen food materials into water with the water temperature of 15-35 ℃ for thawing, wherein the food materials need to be completely immersed in the water, and thawing until the food materials are completely softened;
s200, taking out the food from the warm water, hanging the food to drain water, wherein the time for draining the food needs to be controlled within 2 hours;
s300, completely immersing food materials in water and heating until the water is boiled; taking out the food material for later use.
By adopting the technical scheme, the frozen food materials are completely immersed in warm water so as to maximize the contact area of the food materials in the warm water; the food materials are placed into warm water within a specific temperature range for unfreezing, so that the phenomenon that the food materials are softened too fast or too slow can be effectively reduced; when the food material is softened in high-temperature water too quickly, the texture of the food material is damaged, and the marinated food material has poor chewing strength and is not fine and smooth in taste; when the food materials are soaked in low-temperature water, the food materials are not easy to soften, so that the thawing time is prolonged; when the food material is softened in warm water until no obvious crystalline ice blocks are inside, the food material is completely softened, and blood water contained in the food material can be fully discharged outwards; after the moisture of the food materials is drained, the outer surfaces of the food materials are dry and no obvious water drips, so that the dryness of the food materials is effectively guaranteed, and the tasty degree and the fresh and fragrant degree of the food materials during marinating are increased; the overlong draining time is easy to cause the water on the outer surface of the food material to be lost and cause the phenomenon of unbalance of texture internal and external water, so that the food material is easy to have the phenomenon of poor and exquisite mouthfeel after being soaked in brine, and the mouthfeel of the marinated product is reduced; after the food materials are drained, the food materials are put into a pot in cold water and boiled, blood gas and impurities hidden in the food materials can be fully leaked in the process, and then the poultry pungent smell carried by the food materials is effectively reduced, the taste entering degree of the marinated food materials is further improved, and the retention time of unique flavor on the food materials is prolonged.
Preferably, in the step S100, the soaking time of the food material in the warm water is controlled within 1 hour.
By adopting the technical scheme, after the food materials are soaked for too long time, the food materials absorb water and are not easy to taste during marinating, so that the taste of the marinated product after molding is easily influenced, and the retention time of the unique flavor generated by the marinating seasoning on the food materials is reduced.
Preferably, the brine blending comprises the following steps:
pouring 15 parts by weight of the marinating bag into 85 parts by weight of water, and heating for 20-30min to obtain brine; and (3) putting the rattan pepper flavored seasoning packet with the weight part of 16 parts into brine to season the brine.
By adopting the technical scheme, the flavor diffusion degree of the brine packet in the purified water can be maximized by the input ratio of 15:85, and brine with long lasting and rich lingering charm can be obtained; the heating time is controlled to be 20-30min, so that the phenomena that the flavor fullness is low due to insufficient heating time of the marinated material bag in the purified water, the flavor is dissipated due to too long heating time of the marinated material bag in the purified water, and the flavor is not long enough to be retained on food materials after marinating can be effectively reduced; the rattan pepper flavor seasoning packet with the accurate proportion is put into the brine, so that the fresh hemp fragrance contained in the raw materials in the brine can be effectively hooked, and the brine has certain salinity, so that the food materials can be fully flavored after being fully soaked, and the unique flavor of the brine can be obtained.
Preferably, the marinating comprises the following steps:
heating the brine until the brine is boiled, and putting the pretreated food materials into the brine; continuously heating until the brine boils again; stopping heating, soaking the food materials in bittern for 20-60min, taking out, and draining to obtain marinated product.
By adopting the technical scheme, the food materials are cooked in the brine and then stewed, so that the permeability of the food materials in the brine is improved, the soaking and flavoring effect of the brine on the food materials is improved to the maximum extent in the soaking process, the taste of the molded marinated products is effectively improved in a short and moderate soaking time of the food materials, and the retention time of the flavor contained in the brine on the food materials is effectively prolonged; meanwhile, the process effectively reduces the phenomena of meat quality change of the food materials and influence on food material appearance caused by overlong and overlong soaking time by controlling the soaking time of the food materials in the brine.
Preferably, the modified atmosphere packaging comprises the following steps:
placing the marinated duck products into a box body, filling oxygen and nitrogen with the volume ratio of 1:1 into the box body, and sealing the box body by using a plastic film; and (5) packaging and warehousing, and preserving the fresh food for later use.
By adopting the technical scheme, after the equal proportion of the central rabbet and the nitrogen are filled into the inner cavity of the box body, the plastic film is sealed, so that the interaction between the outside air and the air in the box body can be effectively reduced, the activity and the reproduction performance of microorganisms in the box body are effectively reduced in the process, the food material deterioration phenomenon caused by the microorganisms is further effectively reduced, and the flavor degree and the taste of the food material are guaranteed.
Preferably, the duck product is one or more of duck wings, duck feet and duck clavicles.
By adopting the technical scheme, the duck wings, the duck feet and the duck clavicle belong to the same source, the marinating can greatly shorten the respective marinating time, and the three food materials can be mutually promoted to form more unique flavor.
In summary, the present application includes at least one of the following beneficial technical effects:
1. according to the specific ratio of the fresh rattan pepper to the dry rattan pepper, the rattan pepper spice with fresh fragrance and thick mouthfeel is prepared, so that the unique smell and mouthfeel of the marinated food material are guaranteed; preparing brine by using a marinating material bag in a specific ratio, and fully flavoring the marinated food materials by using a method of boiling and stewing, so that the retention time of the unique marinated flavor on the food materials is prolonged;
2. by controlling the water temperature in the food material unfreezing process and the draining time after unfreezing, the pretreated food material is sufficiently dry, the meat quality is compact, the texture is less damaged, the taste degree of the food material after marinating is increased, and the taste of the marinated product and the phase integrity of the formed marinated product are improved.
Drawings
Fig. 1 is a schematic flow chart of a production process of a modified atmosphere packaged duck product prepared by using rattan pepper flavored marinating seasonings according to the embodiment of the application.
Detailed Description
The present application is described in further detail below with reference to fig. 1.
Preparation example
In the following preparation examples, the chili oil is liquid chili oil commonly found in the market, the red oil seasoning is paste chili sauce commonly found in the market, and the other raw materials are solid raw materials commonly found in the market.
Preparation example 1
Accurately weighing 2.5kg of pepper, 0.75kg of pepper, 0.2kg of anise, 0.2kg of cassia bark, 0.1kg of clove, 0.1kg of bay leaf, 3kg of pepper, 0.5kg of fennel and 0.1kg of fructus amomi by using an electronic balance, taking all raw materials in a food-grade gauze pouch, and preparing a marinated sauce bag for later use.
Accurately weighing 0.2kg of clove, 0.1kg of fresh rattan pepper, 6.5kg of bell pepper, 1.2kg of green pepper, 0.1kg of anise, 0.05kg of fennel, 1kg of dry rattan pepper and 1kg of pepper by using an electronic balance, and mixing all the raw materials in an open bowl to prepare the rattan pepper spice for later use.
Accurately weighing 1kg of white granulated sugar, 2kg of edible salt, 0.8kg of chicken essence seasoning, 0.7kg of monosodium glutamate, 1kg of chili oil and 0.9kg of red oil seasoning by using an electronic balance, and mixing all the raw materials into an open bowl filled with the rattan pepper spice to prepare the rattan pepper flavored seasoning packet for later use.
Preparation example 2
Accurately weighing 5kg of pepper, 1kg of pepper, 0.3kg of anise, 0.7kg of cassia bark, 0.3kg of clove, 0.3kg of bay leaf, 5kg of pepper, 1kg of fennel and 0.3kg of amomum fruit by using an electronic balance, taking all raw materials in a food-grade gauze pouch, and preparing a marinated sauce packet for later use.
Accurately weighing 0.5kg of clove, 0.5kg of fresh rattan pepper, 7kg of lantern pepper, 1.5kg of green pepper, 0.2kg of anise, 0.2kg of fennel, 2kg of dry rattan pepper and 2kg of pepper by using an electronic balance, and mixing all the raw materials in an open bowl to prepare the rattan pepper spice for later use.
Accurately weighing 2kg of white granulated sugar, 4kg of edible salt, 1.9kg of chicken essence seasoning, 1.8kg of monosodium glutamate, 2.2kg of chili oil and 1.8kg of red oil seasoning by using an electronic balance, and mixing all the raw materials into an open bowl filled with the rattan pepper spice to prepare the rattan pepper flavored seasoning packet for later use.
Preparation example 3
Accurately weighing 3.75kg of pepper, 0.85kg of pepper, 0.25kg of anise, 0.45kg of cinnamon, 0.2kg of clove, 0.2kg of bay leaf, 4kg of pepper, 0.75g of fennel and 0.2kg of fructus amomi by using an electronic balance, taking all raw materials in a food-grade gauze pouch, and preparing a marinated sauce bag for later use.
Accurately weighing 0.35kg of clove, 0.3kg of fresh rattan pepper, 6.75kg of bell pepper, 1.35kg of green pepper, 0.15kg of aniseed, 0.13kg of fennel, 1.5kg of dry rattan pepper and 1.5kg of pepper by using an electronic balance, and mixing all the raw materials in an open bowl to prepare the rattan pepper spice for later use.
Accurately weighing 1.5kg of white granulated sugar, 3kg of edible salt, 1.4kg of chicken essence seasoning, 1.3kg of monosodium glutamate, 1.6kg of chili oil and 1.35kg of red oil seasoning by using an electronic balance, and mixing all the raw materials into an open bowl filled with the rattan pepper spice to prepare the rattan pepper flavored seasoning packet for later use.
Examples
In all the following examples, 60kg of food materials are marinated in 100kg of brine, and the food materials are a mixture of three types of frozen duck wings, duck palms and duck clavicles of the white duck. Please refer to fig. 1 for the main flow.
Example 1
A production process of an air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasonings comprises the following steps:
preparing food materials: 60kg of food material to be marinated is accurately weighed and the outer package is torn off for later use.
Food material pretreatment: s100, putting food materials into an open pot, pouring purified water at the temperature of 15 ℃, wherein all the food materials are required to be completely immersed in the purified water; soaking the food material in purified water for 30min to thaw; s200, fishing out the food materials from water, and placing the food materials on a shelf to drain for 1 h; s300, putting the food materials into an open pot, and adding purified water to completely submerge the food materials; heating the open pot until the purified water in the open pot is boiled, and taking out the food materials for later use.
Brine blending: pouring 85kg of purified water into the open pot, putting the marinade bag prepared in the preparation example 3 into the purified water, and heating the open pot for 20min to obtain brine; the rattan pepper-flavored seasoning packet prepared in preparation example 3 was put into brine to be seasoned, and the brine was left to stand for use.
Marinating: heating the open pot to boil the brine, and putting the pretreated food material into the brine; stopping heating the open pot when the brine boils again, and soaking the food materials in the brine for 20 min; taking out the food materials, and naturally draining on a shelf to obtain rattan pepper-flavored duck wings, duck feet and duck clavicle.
Modified atmosphere packaging: placing the marinated duck products into a plastic box body, filling oxygen and nitrogen with a volume ratio of 1:1 into the box body through an air pump, and sealing the top opening of the box body with a plastic film through a film sealing machine; finally, the sealed integrated body is packaged and stored in a warehouse, and the cold fresh food is preserved so as to be delivered at any time.
Example 2
A production process of an air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasonings comprises the following steps:
preparing food materials: 60kg of food material to be marinated is accurately weighed and the outer package is torn off for later use.
Food material pretreatment: s100, putting food materials into an open pot, pouring purified water at the temperature of 35 ℃, wherein all the food materials are required to be completely immersed in the purified water; soaking the food material in purified water for 1h to thaw; s200, fishing out the food materials from water, and placing the food materials on a shelf to drain for 2 hours; s300, putting the food materials into an open pot, and adding purified water to completely submerge the food materials; heating the open pot until the purified water in the open pot is boiled, and taking out the food materials for later use.
Brine blending: pouring 85kg of purified water into the open pot, putting the marinade bag prepared in the preparation example 3 into the purified water, and heating the open pot for 30min to obtain brine; the rattan pepper-flavored seasoning packet prepared in preparation example 3 was put into brine to be seasoned, and the brine was left to stand for use.
Marinating: heating the open pot to boil the brine, and putting the pretreated food material into the brine; when the brine boils again, stopping heating the open pot, and soaking the food materials in the brine for 1 h; taking out the food materials, and naturally draining on a shelf to obtain rattan pepper-flavored duck wings, duck feet and duck clavicle.
Modified atmosphere packaging: placing the marinated duck products into a plastic box body, filling oxygen and nitrogen with a volume ratio of 1:1 into the box body through an air pump, and sealing the top opening of the box body with a plastic film through a film sealing machine; finally, the sealed integrated body is packaged and stored in a warehouse, and the cold fresh food is preserved so as to be delivered at any time.
Example 3
A production process of an air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasonings comprises the following steps:
preparing food materials: 60kg of food material to be marinated is accurately weighed and the outer package is torn off for later use.
Food material pretreatment: s100, putting the food materials into an open pot, pouring purified water at the temperature of 25 ℃, wherein all the food materials are required to be completely immersed in the purified water; soaking the food material in purified water for 45min to thaw; s200, fishing out the food materials from the water, and placing the food materials on a shelf to drain for 1.5 hours; s300, putting the food materials into an open pot, and adding purified water to completely submerge the food materials; heating the open pot until the purified water in the open pot is boiled, and taking out the food materials for later use.
Brine blending: pouring 85kg of purified water into the open pot, putting the marinade bag prepared in the preparation example 3 into the purified water, and heating the open pot for 25min to obtain brine; the rattan pepper-flavored seasoning packet prepared in preparation example 3 was put into brine to be seasoned, and the brine was left to stand for use.
Marinating: heating the open pot to boil the brine, and putting the pretreated food material into the brine; stopping heating the open pot when the brine boils again, and soaking the food materials in the brine for 40 min; taking out the food materials, and naturally draining on a shelf to obtain rattan pepper-flavored duck wings, duck feet and duck clavicle.
Modified atmosphere packaging: placing the marinated duck products into a plastic box body, filling oxygen and nitrogen with a volume ratio of 1:1 into the box body through an air pump, and sealing the top opening of the box body with a plastic film through a film sealing machine; finally, the sealed integrated body is packaged and stored in a warehouse, and the cold fresh food is preserved so as to be delivered at any time.
Example 4
Example 4 differs from example 3 in that: in example 4, the spice bag and the rattan pepper flavored seasoning bag obtained in preparation example 1 were selected, and the rest was the same as in example 3.
Example 5
Example 5 differs from example 3 in that: in example 5, the marinated bun and zanthoxylum flavor bun prepared in preparation example 2 were selected, and the rest was the same as in example 3.
Example 6
Example 6 differs from example 3 in that: in example 6, the temperature of the thawed food material in warm water was 15 ℃ and the rest was the same as in example 3.
Example 7
Example 7 differs from example 3 in that: in example 7, the temperature of the thawed food material in warm water was 35 ℃ and the temperature remained the same as in example 3.
Example 8
Example 8 differs from example 3 in that: in example 8, when the food material was thawed in warm water, the soaking time of the food material in warm water was 30min, and the rest was the same as in example 3.
Example 9
Example 9 differs from example 3 in that: in example 9, the food materials were thawed in warm water, and the soaking time in warm water was 1 hour, and the rest was the same as in example 3.
Example 10
Example 10 differs from example 3 in that: in example 10, the food material was thawed and the draining time was 1h, which was the same as that in example 3.
Example 11
Example 11 differs from example 3 in that: in example 11, the food material had a draining time of 2 hours after thawing, and the rest was the same as in example 3.
Example 12
Example 12 differs from example 3 in that: in example 12, the heating time of the marinade packet after adding purified water was 15min, and the rest was the same as in example 3.
Example 13
Example 13 differs from example 3 in that: in example 13, the heating time of the marinade package after adding purified water was 25min, and the rest was the same as in example 3.
Example 14
Example 14 differs from example 3 in that: in example 14, the marinated food materials were soaked in brine for 20min, which is the same as example 3.
Example 15
Example 15 differs from example 3 in that: in example 15, the marinated food material was soaked in the brine for 1 hour, and the rest was the same as in example 3.
Comparative example
Comparative example 1
Comparative example 1 differs from example 3 in that: in comparative example 1, 12.03kg of zanthoxylum schinifolium was used instead of the zanthoxylum schinifolium flavor to prepare a zanthoxylum schinifolium flavor pack, and the pack was put into brine for seasoning, and the rest was the same as in example 3.
Comparative example 2
Comparative example 2 differs from example 3 in that: in comparative example 2, the heating time of the marinade package after adding purified water was 10min, and the rest was the same as in example 3.
Comparative example 3
Comparative example 3 differs from example 3 in that: in comparative example 3, the heating time of the marinade packet after adding purified water was 40min, and the rest was the same as in example 3.
Comparative example 4
Comparative example 4 differs from example 3 in that: in comparative example 4, the food material was soaked in the brine for 10min, and the rest was the same as in example 3.
Comparative example 5
Comparative example 5 differs from example 3 in that: in comparative example 5, the soaking time of the food materials in the brine was 70min, and the rest was the same as that of example 3.
Performance test
According to the national standard GB2726-2016 national food safety Standard cooked meat product, the zanthoxylum schinifolium flavored duck wings, duck webs and duck clavicles prepared in the examples 1-15 and the comparative examples 1-5 are observed and detected.
And (3) respectively putting the samples with the same weight in a clean white porcelain plate, taking a white back plate as background color, and observing the integrity and color of the pin pepper flavored duck wings, duck palms and duck clavicles under natural light. The observation results are shown in table one.
TABLE-Observation of sample phase integrity and color appearance
Figure BDA0002697965240000091
Figure BDA0002697965240000101
As can be seen from the analysis table I, the zanthoxylum schinifolium-flavored duck wings, duck palms and duck clavicles prepared in examples 1 to 15 and comparative examples 1, 2 and 4 are intact and have no foreign matter attached to the outer surfaces thereof, which is obvious to the naked eye. Comparative example 3 the stewing time of the marinade packet in purified water was too long, resulting in a few foreign matter residues on the outer surfaces of the duck wings, duck feet and duck clavicles. Comparative example 5 the food material was soaked in brine for too long, resulting in incomplete duck wings, duck feet and duck clavicle, and a large amount of foreign matter residues visible to the naked eye appeared on the outer surface.
The rattan pepper-flavored duck wings, duck palms and duck clavicles prepared in examples 1 to 15 and comparative example 1 are clear in color and are full in pulp wrapping. Comparative example 2 the food material was not colored significantly in brine and the coating was not uniform due to too short cooking time of the brine bag in purified water. Comparative example 4 the food material was too light in color and not coated with pulp due to too short soaking time in brine. Comparative example 3 as the marinated packets are stewed in purified water for too long time, the food materials are colored too deeply, the viscosity of the slurry is reduced, the outer surface of the food materials is not easy to be coated with the slurry, and the state that the slurry is not obviously coated is presented; in comparative example 5, the food materials are soaked in brine for too long time, so that the stewed duck wings, duck feet and duck clavicles are dark in color and luster, but are full in pulp wrapping.
Randomly extracting 10 volunteers to perform quality inspection on the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared in the examples 1 to 15 and the comparative examples 1 to 5 so as to evaluate the flavor richness and the mouthfeel of the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles. Wherein, the flavor richness test is divided into two rounds, and the interval between the two rounds of test is 5 days. The taste and the flavor are fully graded by adopting a grading system.
The flavor fullness is better than smelling fresh flavor and having rich taste, under two tests, the duck products prepared in the same embodiment and the comparative example have similar scores and higher scores, and meanwhile, the condition that the taste score is not lower than the flavor fullness is met, so that the flavor retention time can be defined as long term; otherwise, it is defined as short term. The flavor retention time is specifically divided into: long, slightly long, short and slightly short. The results of the volunteer tests are shown in Table II.
Table two sample table for evaluating flavor richness and taste
Figure BDA0002697965240000111
Analysis of the second table shows that the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared in the examples 1 to 15 are far superior to those of the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared in the comparative examples 1 to 5 in flavor intensity and taste; in terms of flavor retention time, the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared in the examples 1 to 15 exceed those of the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared in the comparative examples 1 to 5, so that the zanthoxylum schinifolium-flavored duck wings, the duck feet and the duck clavicles prepared by the production process disclosed by the application have the advantages of stronger flavor intensity, better mouthfeel and longer retention time of good flavor on food materials.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.

Claims (8)

1. A rattan pepper flavored marinating seasoning is characterized in that: comprises a marinating bag and a rattan pepper flavor seasoning bag; the halogen bag is prepared from the following raw materials in parts by weight: 2.5-5 parts of hot pepper, 0.75-1 part of pepper, 0.2-0.3 part of aniseed, 0.2-0.7 part of cassia bark, 0.1-0.3 part of clove, 0.1-0.3 part of bay leaf, 3-5 parts of pepper, 0.5-1 part of fennel and 0.1-0.3 part of fructus amomi; the rattan pepper flavored seasoning packet is prepared from the following raw materials in parts by weight: 1-2 parts of white granulated sugar, 2-4 parts of edible salt, 0.8-1.9 parts of chicken essence seasoning, 0.7-1.8 parts of monosodium glutamate, 1-2.2 parts of chili oil, 0.9-1.8 parts of red oil seasoning and 0.9-1.8 parts of rattan pepper spice; the zanthoxylum schinifolium spice is prepared from the following raw materials in parts by weight: 0.2 to 0.5 portion of clove, 0.1 to 0.5 portion of fresh rattan pepper, 6.5 to 7 portions of bell pepper, 1.2 to 1.5 portions of green pepper, 0.1 to 0.2 portion of aniseed, 0.05 to 0.2 portion of fennel, 1 to 2 portions of dry rattan pepper and 1 to 2 portions of pepper.
2. A production process of the modified atmosphere packaged duck product with the rattan pepper flavor marinating seasoning of claim 1, is characterized in that: according to the production process, the method comprises the steps of food material preparation, food material pretreatment, brine blending, marinating and modified atmosphere packaging in sequence.
3. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 2, is characterized by comprising the following steps: the food material pretreatment comprises the following steps: s100, putting frozen food materials into water with the water temperature of 15-35 ℃ for thawing, wherein the food materials need to be completely immersed in the water, and thawing until the food materials are completely softened; s200, taking out the food from the warm water, hanging the food to drain water, wherein the time for draining the food needs to be controlled within 2 hours; s300, completely immersing food materials in water and heating until the water is boiled; taking out the food material for later use.
4. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 3, characterized by comprising the following steps: in the step S100, the soaking time of the food material in the warm water needs to be controlled within 1 h.
5. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 2, is characterized by comprising the following steps: the brine blending comprises the following steps: pouring 15 parts by weight of the marinating bag into 85 parts by weight of water, and heating for 20-30min to obtain brine; and (3) putting the rattan pepper flavored seasoning packet with the weight part of 16 parts into brine to season the brine.
6. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 2, is characterized by comprising the following steps: the marinating comprises the following steps: heating the brine until the brine is boiled, and putting the pretreated food materials into the brine; continuously heating until the brine boils again; stopping heating, soaking the food materials in bittern for 20-60min, taking out, and draining to obtain marinated product.
7. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 2, is characterized by comprising the following steps: the modified atmosphere packaging comprises the following steps: placing the marinated duck products into a box body, filling oxygen and nitrogen with the volume ratio of 1:1 into the box body, and sealing the box body by using a plastic film; and (5) packaging and warehousing, and preserving the fresh food for later use.
8. The production process of the modified atmosphere packaged duck product prepared by the rattan pepper flavor marinating seasoning according to claim 2, is characterized by comprising the following steps: the duck product is one or more of duck wing, duck palm and duck clavicle.
CN202011012522.5A 2020-09-23 2020-09-23 Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning Pending CN112244256A (en)

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CN113632932A (en) * 2021-07-19 2021-11-12 湖北周黑鸭食品工业园有限公司 Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory

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Application publication date: 20210122