CN112293682A - Sauced duck and preparation process thereof - Google Patents

Sauced duck and preparation process thereof Download PDF

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Publication number
CN112293682A
CN112293682A CN202011099166.5A CN202011099166A CN112293682A CN 112293682 A CN112293682 A CN 112293682A CN 202011099166 A CN202011099166 A CN 202011099166A CN 112293682 A CN112293682 A CN 112293682A
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duck
duck meat
meat
seasoned
temperature
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蔡奇聪
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Hangzhou Miracle Food Co ltd
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Hangzhou Miracle Food 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A23B4/0523—Smoke generators using wood-pyrolysis or wood-friction
    • 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
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
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Abstract

The application relates to a duck seasoned with soy sauce and a preparation process thereof, wherein the duck seasoned with soy sauce is prepared from 100kg of duck meat, 8-15kg of soy sauce, 4.5-8kg of white sugar, 0.8-1.3kg of salt, 0.1-0.2kg of monosodium glutamate, 0.1-0.15kg of spices, 0.1-0.12kg of white spirit, 0.7-1.3kg of tea leaves and 1-1.2kg of pear sawdust. The preparation process of the seasoned duck comprises the following steps: preparing sauce by using raw materials, rolling and kneading the sauce and duck meat into flavor, drying at low temperature and with variable temperature in multiple steps, smoking with white sugar, tea and pear wood chips, smearing a honey mixed solution on the seasoned duck in the baking process, and finally obtaining a finished product and carrying out vacuum packaging. The seasoned duck obtained in the application has the advantages of fresh and sweet taste, crisp skin and soft flavor.

Description

Sauced duck and preparation process thereof
Technical Field
The application relates to the technical field of food processing, in particular to a seasoned duck and a preparation process thereof.
Background
The sauce processing is one of the traditional food processing modes in China and has a long history. The sauced duck obtained by adopting the sauce is taken as a traditional delicious food in China and is deeply loved by the masses of people.
A preparation method of a seasoned duck is disclosed in patent application with application number CN201210098233.0, and specifically relates to the following steps: checking and accepting the duck with the chest, and storing the duck in a refrigeration house; step two: carrying out unfreezing, material selecting and correcting on duck meat; step three: preparing ingredients, wherein each 100kg of the duck ingredients are prepared from 2.5-3kg of table salt, 13-15kg of soy sauce, 3-3.5kg of white sugar, 1kg of monosodium glutamate, 1-1.5kg of white spirit, 3-5g of sodium nitrite, 5g of monascus red, and a certain amount of anise, cassia bark, pepper, ginger, kaempferia galangal and tsaoko amomum fruit; then coating salt on the duck meat for pickling, wherein the temperature of a pickling workshop is controlled to be 4-15 ℃; step four: cleaning and draining the pickled duck, and mixing the duck with ingredients for pickling for 24 hours; step five: airing, baking and spreading and airing the sauced duck.
In the prior art, spices such as pepper, ginger and the like with heavy spicy taste are used, so that the taste of the spices in the duck meat is heavy easily, the fragrance of the duck meat is covered, and the obtained seasoned duck has poor flavor.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the application is to provide the marinated duck which has the advantages of fresh and sweet taste and soft flavor.
The second purpose of the application is to provide a preparation process of the seasoned duck, and the preparation process can enable the produced seasoned duck to have finer meat quality, crisp and fragrant skin and sweet taste.
In order to achieve the first object, the present application provides the following technical solutions:
a duck seasoned with soy sauce is prepared from duck meat 100kg, soy sauce 8-15kg, white sugar 4.5-8kg, salt 0.8-1.3kg, monosodium glutamate 0.1-0.2kg, spices 0.1-0.15kg, Chinese liquor 0.1-0.12kg, tea 0.7-1.3kg, pear wood chips 1-1.2kg, red rice red 0.002-0.005kg, nitrite 0.003-0.006kg, and honey mixed solution 0-2 kg.
By adopting the technical scheme, the sauce for pickling the duck meat can be prepared from the soy sauce, the white sugar, the salt, the monosodium glutamate and the spices, the requirement on the limitation of the dosage range is high, the sauce prepared according to the proportion is softer in flavor, the pickled cured meat with a sharp taste is avoided, and the taste is better. White spirit is added into the sauce, the using amount of the white spirit is given, the white spirit can play a role in removing fishy smell and enhancing the flavor, the sauce can be enhanced, monascus red is used as a practical pigment, the red yeast rice red has the advantages of being natural and harmless, the duck meat can be enhanced in color, and the nitrite can prolong the shelf life of the duck meat.
The present application may be further configured in a preferred example to: the spices comprise star anise, cassia bark, clove, fennel, nutmeg, amomum cardamomum and myrcia in a ratio of 1:1:1:1.5:2:2: 1.5.
By adopting the technical scheme, the aniseed, the cassia bark, the fennel and the myrcia have spicy and fragrant tastes, have certain pungent mouthfeel and certain bitter taste; the clove, the nutmeg and the amomum cardamomum have sweet tastes, heavy spicy taste is avoided, the ratio of the nutmeg to the amomum cardamomum is increased, the sauce has light sweet taste, is more suitable for old people and children, can be better matched with seasonings such as white sugar, soy sauce, white spirit and the like, and is blended with proper stimulation in salty and sweet tastes, and the fragrance is greatly improved.
The present application may be further configured in a preferred example to: the honey mixed solution comprises honey and water, and the mass ratio of the honey to the water is 1:1.
By adopting the technical scheme, the honey mixed solution prepared from honey and water has slight sour taste besides sweet taste, and can be better matched with the taste of white spirit. And the honey can also be used for coloring the surface of the duck meat under the action of high temperature.
The present application may be further configured in a preferred example to: the honey mixed solution also comprises maltose, and the mass ratio of the honey to the maltose to the water is 2:1: 2.
By adopting the technical scheme, because the maltose belongs to reducing sugar, the maltose and the honey mixed solution are smeared on the surface of the duck meat together, under the action of high temperature, the Maillard reaction can be carried out on the duck meat, the duck meat is light brown yellow, the taste of the duck meat can be improved, the fragrance of the duck meat is improved, the spices, the white sugar and the fragrance of the tea leaves and the pear wood chips during smoking are matched, and the flavor of the duck meat is further improved.
In order to achieve the second object, the present application provides the following technical solutions:
a preparation process of a seasoned duck comprises the following steps:
(1) unfreezing duck meat, cleaning with clear water, and suspending the duck meat for water control for later use;
(2) weighing the star anise, the cassia bark, the clove, the fennel, the nutmeg, the amomum cardamomum and the myrcia in the weight ratio, mixing, heating the spice for 3-5 hours at the temperature of 95-100 ℃, and stirring in the heating process to obtain the heated spice;
(3) weighing the soy sauce, the salt, the monosodium glutamate, the white spirit, the monascus red and the nitrite in the mass range, weighing 1.5-3kg of white sugar, fully mixing to obtain a mixed solution, adding the heated spices obtained in the step (2) into the mixed solution, and mixing for 20-25 minutes to obtain sauce;
(4) mixing the duck meat subjected to water control obtained in the step (1) with the sauce obtained in the step (3), rolling and kneading the duck meat to enable the duck meat to be tasty to obtain sauced duck meat, and airing and hanging the sauced duck meat for 0.5-1 hour;
(5) placing the dried and hung sauced duck meat at a low temperature of 5-15 ℃ for 8-10 hours, and continuously blowing cold air to the duck meat in the process to obtain the duck meat dried at the low temperature;
(6) drying the duck meat obtained in the step (5) after low-temperature air drying at the temperature of 80-85 ℃ for 1 hour, reducing the temperature to ensure that the duck meat is dried at the temperature of 55-65 ℃ for 8-10 hours, and trimming and shaping the duck meat before the duck meat is completely cooled to obtain cooked duck meat;
(7) weighing the tea leaves and the pear wood chips according to the mass, mixing the tea leaves and the pear wood chips with 3-5kg of white sugar, heating until smoke is generated, erecting the cooked duck meat above the smoke, and smoking the cooked duck meat for 8-12 minutes;
(8) baking the smoked cooked duck meat at 90-95 deg.C for 1 hr to obtain duck meat product;
(9) and cooling and then carrying out vacuum packaging.
By adopting the technical scheme, the duck meat after being cleaned is suspended and controlled in the step (1), so that residual moisture outside the duck meat can be removed, and the influence of excessive moisture on the taste and flavor is prevented; heating the aroma material in the interlayer pot in the step (2), wherein the outer shell of the aroma material can be softened, so that the fragrance in the aroma material is boiled out, the flavor is stronger, and the flavor can be better blended into the sauce in the subsequent sauce making process; in the step (4), the sauced duck meat is aired and hung, so that the sauce can be more fully combined with the duck meat, and the redundant sauce on the surface of the duck meat can be removed; in the step (5), cold air is blown to the marinated duck meat at a low temperature, so that the duck meat can be air-dried, the marinade in the meat is concentrated and better blended into the meat flavor, and the excessive moisture in the meat can be removed, so that the duck meat is firmer; in the step (6), the duck meat is firstly baked for one hour at the temperature of 80 ℃, so that the duck meat can be sterilized, the duck meat is quickly baked at a higher temperature, the duck skin is firstly baked to be crisp, then the duck skin is baked at a low temperature, the duck meat is baked to be cooked, and the duck meat can achieve the taste of crisp outside and tender inside.
And (7) smoking the duck meat through white sugar, tea leaves and pear wood chips, covering a layer of yellowish caramel on the surface of the duck meat, enabling the skin of the duck meat to be more crisp, improving the fresh and sweet taste of the skin, enabling the skin to have a faint scent taste through the tea leaves and the pear wood chips, enabling the skin to have a pungent taste when the duck meat is lightly salted, enabling the duck meat to have a sweet aftertaste after the duck meat is taken, subliming the sweet taste of the skin and the salty taste of the internal meat, and enabling the duck meat to have a taste sense layering sense. Step (8) then carry out high temperature oil extraction to the duck after smoking and handle, make inside duck more compact to can make the oil reservoir adhere to and duck skin surface, make oil reservoir and caramel layer cooperate, when having kept duck oil fragrance, the epidermis is too greasy again, further promotes the flavor.
The present application may be further configured in a preferred example to: in the step (7), the white sugar, the tea leaves and the pear wood chips are heated at the temperature of 185-190 ℃ until the white sugar is dissolved and fuming, the temperature is reduced to 110-120 ℃, and then the duck meat is smoked.
By adopting the technical scheme, the melting point of the white sugar is 185 ℃, so that the white sugar is heated under the temperature condition higher than the melting point of the white sugar, the white sugar is dissolved quickly and fuming, the temperature is reduced, the fuming of the white sugar is more stable and uniform, and the smoke can be more uniformly attached to the surface of the duck meat when the duck meat is smoked.
The present application may be further configured in a preferred example to: and (7) heating the white sugar, the tea leaves and the pear wood chips by using an electric pot, laying a layer of tinfoil on the electric pot during heating, and placing the white sugar, the tea leaves and the pear wood chips on the tinfoil.
Through adopting above-mentioned technical scheme, lay the tinfoil and can make better being heated of white sugar, tealeaves and pear wood bits, prevent white sugar scorch, make the raw materials be heated more evenly, also make being heated of comparatively loose tealeaves and pear wood bits more comprehensive. The electric cooker can better control the heating temperature, so that the temperature during smoking is stable, and the sugar layer on the duck skin is more uniform.
The present application may be further configured in a preferred example to: in the step (8), before the cooked duck meat is baked, the surface of the cooked duck meat is coated with the honey mixed solution.
By adopting the technical scheme, the duck meat is placed at a higher temperature for oil production in the step (8), and the skin of the duck meat is coated with the honey mixed solution before the oil production, so that the duck skin can be prevented from being scorched at an overhigh temperature, and meanwhile, the honey can also prevent the meat from becoming too hard during high-temperature baking, so that the duck meat keeps compact and not dry, the taste of the duck meat is better and rich, and the fresh and sweet taste is improved.
The present application may be further configured in a preferred example to: and (4) rolling and kneading operation in the step (4) is carried out under the condition of vacuumizing, and the rolling and kneading time is 8-10 hours.
Through adopting above-mentioned technical scheme, in vacuum environment, can make duck meat inside produce stress, can absorb the sauce in the middle of the meat quality more fast for tasty, shorten the tasty effect that the length of time that needs improves and souse.
In summary, the present application includes at least one of the following benefits:
1. according to the invention, the nutmeg, the amomum cardamomum and the myrcia are matched with the spicy aniseed, the cassia bark, the clove and the fennel, so that the seasoned duck has spicy flavor, does not have prominent bitter taste, and keeps the taste of the duck meat fragrant and sweet.
2. The duck meat is smoked by using the white sugar, the tea leaves and the pear wood chips after baking, so that the taste of the duck meat is improved, and the duck meat has sweet and fragrant taste.
3. Before baking, the duck meat is firstly aired and hung and air-dried at low temperature, so that the duck meat is better combined with the sauce, the meat quality is firmer, and the taste of the duck meat is improved.
4. When the duck meat is baked, the duck meat can be effectively sterilized by baking for one hour at a higher temperature, the skin of the duck meat can be more crisp, and then the duck meat is baked at a lower temperature to achieve the taste of crisp outside and tender inside.
5. After the duck meat is baked to be cooked, white sugar, tea and pear wood chips are used for smoking the duck meat, so that a caramel layer is attached to the surface of the duck meat, the duck meat tastes, and the faint scent of the tea and the pear wood is attached to the duck meat, and the fragrance of the duck meat is softer and the irritation is reduced by combining the faint scent of the tea and the pear wood during sauce making.
6. After smoking, the duck meat is subjected to high-temperature oil extraction, so that the meat quality is firmer, and the flavor of the duck skin is further improved; and before oil is discharged, the duck meat is coated with a honey mixed solution prepared from honey, maltose and water, so that the duck skin can be prevented from being burnt at an excessively high temperature, the meat quality can be kept compact without dry taste, the duck meat can generate a certain degree of Maillard reaction, and the flavor of the duck meat is further improved.
Detailed Description
The present application will be described in further detail below with reference to examples.
Example (b):
example 1:
a duck seasoned with soy sauce is prepared by the following processes:
(1): unfreezing duck meat, cleaning with clear water, suspending the duck meat after cleaning, and taking 100kg of duck meat for later use;
(2): weighing 0.01kg of star anise, 0.01kg of cassia bark, 0.02kg of clove, 0.02kg of fennel, 0.02kg of nutmeg, 0.01kg of amomum cardamomum and 0.01kg of bay leaf, mixing and placing in an interlayer pot, introducing hot steam into a heating interlayer of the interlayer pot, heating the spices for 4 hours at the temperature of 100 ℃, and stirring once every half an hour in the heating process;
(3): weighing 8kg of soy sauce, 4.5kg of white sugar, 0.8kg of salt, 0.1kg of monosodium glutamate, 0.1kg of white spirit, 0.002kg of monascus red and 0.003kg of nitrite, separating 1.5kg of white sugar from the weighed white sugar, mixing the white sugar with other raw materials to obtain a mixed solution, adding the spice heated in the step (2) into the mixed solution, and stirring for 20 minutes to obtain sauce;
(4): mixing the duck meat obtained in the step (1) with the sauce obtained in the step (3), rolling and kneading for 48 hours, taking out the duck meat after the rolling and kneading is finished, and airing and hanging for 0.5 hour;
(5): placing the dried duck meat at a low temperature of 5 ℃ for 8 hours, and continuously blowing cold air to the duck meat in the process to obtain the duck meat dried at the low temperature;
(6): then drying the duck meat dried at the low temperature for 1 hour at the temperature of 80 ℃, then reducing the temperature to ensure that the duck meat is dried at the temperature of 60 ℃ for 8 hours, and finishing and shaping the duck meat before the duck meat is completely cooled;
(7): weighing 0.7kg of tea leaves and 1kg of pear wood chips, mixing the tea leaves and the pear wood chips with the rest 3kg of white sugar, heating the mixture to 185 ℃ until smoke is generated, erecting the shaped duck meat above the smoke, and smoking the duck meat for 10 minutes;
(8): then baking the smoked duck meat at the temperature of 90 ℃ for 1 hour to obtain finished duck meat;
(9): and cooling and then carrying out vacuum packaging.
Example 2: duck seasoned with soy sauce
The difference from example 1 is that: the raw materials used by the method comprise 100kg of duck meat, 15kg of soy sauce, 8kg of white sugar, 1.3kg of salt, 0.2kg of monosodium glutamate, 0.15kg of spices, 0.12kg of white spirit, 1.3kg of tea leaves, 1.2kg of pear wood chips, 0.005kg of monascus red and 0.006kg of nitrite.
Wherein the spice comprises 0.03kg of aniseed, 0.03kg of cassia bark, 0.03kg of clove, 0.015kg of fennel, 0.015kg of nutmeg, 0.015kg of amomum cardamomum and 0.015kg of bay leaf.
Of the 8kg white sugar, 3kg of which was used for preparing sauce, the remaining 5kg was used for smoking of duck meat.
Example 3: duck seasoned with soy sauce
The difference from example 1 is that: the spicery of each component is 0.01kg of fructus Anisi Stellati, 0.01kg of cortex Cinnamomi Japonici, 0.01kg of flos Caryophylli, 0.015kg of fructus Foeniculi, 0.02kg of semen Myristicae, 0.02kg of fructus Amomi rotundus and 0.015kg of folium Neocinnamomi Delavayi.
Example 4: preparation method of seasoned duck
The difference from example 1 is that: in the step (7), the white sugar, the tea leaves and the pear wood chips are heated at the temperature of 185 ℃ until the white sugar is dissolved and fuming, the temperature is reduced to 120 ℃, and then the duck meat is smoked.
Example 5: preparation method of seasoned duck
The difference from example 4 is that: in the step (7), the white sugar, the tea leaves and the pear wood chips are heated by using an electric cooker, and a layer of tinfoil is laid below the materials during heating.
Example 6: preparation method of seasoned duck
The difference from example 1 is that: in the step (8), before the cooked duck meat is baked, a layer of honey mixed solution is smeared on the surface of the cooked duck meat, and the ratio of honey to water is 1:1.
Example 7: preparation method of seasoned duck
The difference from example 6 is that: the honey mixed solution also contains maltose, and the proportion of honey, maltose and water is 2:1: 2.
Example 8: preparation method of seasoned duck
The difference from example 1 is that: and (4) rolling and kneading operation in the step (4) is carried out under the condition of vacuumizing, and the rolling and kneading time is 9 hours.
Comparative example:
comparative example 1: duck seasoned with soy sauce
The difference from example 1 is that: 0.1kg of spice comprises 0.025kg of aniseed, 0.025kg of cassia bark, 0.01kg of pepper, 0.02kg of ginger, 0.01kg of rhizoma kaempferiae and 0.01kg of tsaoko amomum fruit.
Comparative example 2: preparation method of seasoned duck
The difference from example 1 is that: in the step (4), the rolling and kneading time of the duck meat is 24 hours, and the drying and hanging are not carried out after the rolling and kneading.
Comparative example 3: preparation method of seasoned duck
The difference from example 1 is that: and (4) after the step (4) is finished, the low-temperature air drying in the step (5) is not carried out, and the baking process in the step (6) is directly carried out on the sauced duck meat.
Comparative example 4: preparation method of seasoned duck
The difference from example 1 is that: in the step (6), the duck meat is directly baked at the temperature of 60 ℃ for 9 hours.
Comparative example 5: preparation method of seasoned duck
The difference from example 1 is that: the smoking process of step (7) is not performed on the cooked duck meat. The raw materials of the seasoned duck do not contain tea leaves and pear wood chips, and the dosage of the white sugar is 1.5 kg.
Comparative example 6: preparation method of seasoned duck
The difference from example 1 is that: the roasting process in the step (8) is not performed on the smoked cooked duck meat.
Experiments since the seasoned ducks obtained by different raw materials and different preparation processes are mainly distinguished by taste and mouthfeel, the following analysis and test mainly focus on the two aspects.
The following are specific experimental contents:
test one: spicy flavor physical and chemical detection test
The test principle is as follows: regarding the influence of taste, the changes caused by different proportions of spices are mainly studied here. As the main source of the fragrance in the spice is the essential oil consisting of terpenoid substances, and the spice mainly comes from the spicy substances consisting of a plurality of o-methoxyphenol group compounds, the spice fragrance of different duck meat can be compared physicochemical only by mainly detecting the contents of the two substances in the duck meat.
Test subjects: example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3.
The test contents are as follows: taking duck leg meat as a detection object, sequentially cutting duck leg meat with equal mass from six groups, dividing the duck meat of each group into two parts, separating essential oil in the duck meat from the first part by adopting a water distillation method, and weighing and calculating the content of the essential oil in each group; and detecting the content of o-methoxyphenol group substances in the duck meat by adopting a gas chromatography. The data from the above tests are given in table 1 below:
table 1 comparison table of essential oils and pungent substances in examples 1 to 3, comparative example 1, comparative example 2, and comparative example 3
Figure BDA0002724776430000071
(Note: data in the Table indicates the mass of the substance contained in each 100g of duck leg meat)
As can be seen from table 1, the ratio of the contents of the essential oil and the spicy substance in comparative example 1, example 2 and example 3 can be realized that the specific gravity of the essential oil in example 3 is obviously increased, and the total content of the essential oil is not reduced, which can show that the spicy taste of the seasoned duck can be reduced to a certain extent by the proportion of the spices in example 3 without reducing the fragrance of the seasoned duck, so that the taste of the seasoned duck is softer, and the seasoned duck is suitable for children and old people. Thus, the blending ratio of the spices in the embodiment 3 is better.
Comparing the ratio of the contents of the essential oil and the pungent substance in example 1 and comparative example 1, it was found that the specific gravity of the essential oil in comparative example 1 was decreased, which means that the flavor of the seasoned duck was decreased, the spicy flavor was increased, the seasoned duck prepared by this method had a heavier taste, and the sweet taste of white sugar in the sauce did not match well. Thus, the preferred flavor type and ratio of the spices in example 1 is shown.
Comparing the total content of the essential oil and the spicy substance in example 1, comparative example 2 and comparative example 3, it can be found that the total content of the essential oil and the spicy substance in comparative example 2 and comparative example 3 is significantly reduced, which indicates that the sauce cannot be well tasty and absorbed in the same time by normal pressure tumbling in comparative example 2, and if low temperature air drying is not performed according to the procedure in comparative example 3, the sauce in duck meat cannot be well combined and fixed with meat quality, and a part of the sauce runs off in subsequent processing, thereby affecting flavor. Thus, it can be shown that the vacuum tumbling in the step (4) in example 1 has an effect of accelerating the absorption of sauce, and that the low-temperature air drying in the step (5) has an important effect on the tasty of the duck meat.
And (2) test II: the duck meat taste physicochemical detection test principle: regarding the mouthfeel, because the mouthfeel is mainly determined by the water content, the oil content and the protein content of the meat, so in a similar way, only the water content, the oil content and the protein content in the duck meat need to be measured, and the mouthfeel of different duck meat can be compared comparatively physicochemical.
Test subjects: example 1, comparative example 3, comparative example 4 and comparative example 6.
The test contents are as follows: taking duck leg meat as a measurement object, sequentially cutting duck leg meat with equal mass from four groups, dividing the duck meat in each group into three parts, taking out one part of each group, measuring and calculating the protein content by adopting a Kjeldahl method, taking out a second part of each group, detecting and calculating the oil content by adopting an acidic ether extraction method, and measuring the water content of the third part of each group by using a food moisture detector. The data from the above tests are given in table 2 below:
table 2 comparative table of contents of protein, fat and water in example 1, example 4, example 5 and example 7
Figure BDA0002724776430000081
(Note: data in the Table indicates the mass of the substance contained in each 100g of duck leg meat)
Comparing example 1 with comparative example 3, it can be found that the water content in the duck meat of comparative example 3 is significantly increased, and the excessive water content in the seasoned duck affects the taste of the duck meat, making the duck meat soft and glutinous without chewing. This shows that the low-temperature air drying in step (5) in example 1 can effectively reduce the water content of the duck meat, improve the taste of the duck meat, and make the duck meat more compact.
Comparing example 1 and comparative example 4, it can be seen that the oil content and the water content in comparative example 4 are both improved to a certain extent, so that the taste of the duck meat is not compact enough, and the taste of the duck meat is better greasy, so that the balance of the taste of the duck meat is reduced, and the flavor of the duck meat is influenced. Therefore, the variable temperature heating process in the step (6) in the embodiment 1 has the effect of improving the taste of the duck meat, and can reduce the oil content and the water content of the duck meat.
Comparing example 1 with comparative example 6, it can be seen that the fat content in comparative example 6 is significantly increased, and when the oil content in the seasoned duck is too high, the taste of the duck meat is too greasy. Therefore, the baking process of step (8) in example 1 has the effect of frying the duck meat, reducing the greasy feeling of the duck meat, and improving the taste of the duck meat.
And (3) test III: duck meat flavor scoring test principle: a mode of sampling, testing and grading is adopted to statistically compare color, aroma and taste, and the comparison mode can be used as a more powerful test result on the premise of making a relatively detailed grading standard.
Test subjects: examples 1-8 and comparative examples 1-7.
The test contents are as follows: four scoring items of color, aroma, taste and mouthfeel are set, and specific scoring standards are shown in the following table 3. Randomly extracting 30 scoring persons, respectively tasting and scoring the seasoned ducks prepared in each group, removing the maximum value and the minimum value to obtain an average value which is the score of the scoring item, and finally obtaining the scoring result in the following table 4.
Table 3: scoring criteria
Figure BDA0002724776430000091
Table 4: results of each group
Figure BDA0002724776430000092
Figure BDA0002724776430000101
Combining example 1 and example 2, it can be found that the score data of the two groups are very close, which can show that the group proportion ratio of example 1 and example 2 can achieve relatively good effect.
By combining the examples 1 and 3 and the scoring data in the tables, it can be found that the flavor and taste in example 3 are improved to some extent, which indicates that the ratio of the spices in example 3 can bring better taste, and is better ratio.
In combination with the data of examples 1, 4 and 5 and the scores in the tables, it can be seen that the taste and mouthfeel of examples 4 and 5 are improved because the melting point of white sugar is 185 ℃, during smoking, the white sugar is melted and smoked at 185 ℃, and then the temperature is reduced to slowly and stably smoke the white sugar, so that the white sugar is more uniformly attached to the surface of the duck skin, thereby improving the taste and mouthfeel. And use the electric pot and lay the tinfoil in embodiment 5, can control the temperature more steadily to make white sugar be heated more steadily, thereby further promote taste and taste.
By combining the data of example 1, example 6 and example 7 and the scores in the table, it can be seen that the flavor, taste and mouthfeel of example 6 are improved, and example 7 has a further improvement in color and mouthfeel than example 6, because the mixed honey solution can keep the duck meat and duck skin to have better mouthfeel during the subsequent high-temperature baking process, prevent the duck skin from being aged, improve the crispness of the duck skin, and the sweetness of honey can further improve the layering of the taste of the duck meat. And maltose is added in the embodiment 7, so that the Maillard reaction of the duck meat can be promoted, and the color and the taste are further improved.
Combining the scores of the examples 1 and 8 and the data of the scores in the table, the scores of the examples 8 are similar to those of the examples 1, and the result shows that the flavor of the duck meat is not affected by vacuum rolling, and the rolling is carried out for 9 hours under the vacuum condition, so that the time required for flavoring is greatly shortened and the production efficiency is improved compared with the rolling and rolling for 48 hours under normal pressure in the examples 1.
Combining example 1 and comparative example 1 with the data of the scores in the tables, it can be seen that example 1 has significant advantages in flavor and taste, illustrating the preferred selection and proportioning of the spices in example 1.
Combining the data of the scores of example 1 and comparative example 2 and the tables, it can be seen that the scores of comparative example 2 are all low, because the atmospheric tumbling is adopted in comparative example 2, but the absorption of the sauce by the duck meat under the atmospheric pressure is limited under the same tumbling time, so that the duck meat cannot be sufficiently tasty, the color is light, and the fragrance, taste and mouthfeel are greatly influenced. In order to achieve complete flavoring of duck meat under normal pressure, it takes a longer time to perform tumbling, and thus the necessity of vacuum tumbling can be explained.
Combining the data of example 1, comparative example 3 and comparative example 6 and the scores in the table, it can be seen that the taste and mouthfeel of comparative example 3 and comparative example 6 are both significantly reduced, and the conclusion of experiment 2 shows that the low-temperature air-drying process of step (5) can reduce the water content in the duck meat, the water content of the duck meat affects the taste and mouthfeel of the duck meat, the excessive water content can make the duck meat soft and glutinous, thereby showing that the low-temperature air-drying process has better effect, and the baking process of step (8) can reduce the oil content of the duck meat, so that the duck meat can not be greasy to eat, and the sweet taste in sauce can be well matched. Thus, the process scheme of step (5) and step (8) in example 1 can be illustrated as being superior.
Combining the data for each score in example 1 and comparative example 4 and the tables, it was also found that each score for comparative example 4 was low. The conclusion of the experiment 2 shows that the oil content and the water content, the fragrance, the taste and the mouthfeel of the duck meat can be reduced in the temperature-changing heating process in the step (6) in the embodiment 1, and the data of the experiment can be combined to obtain that the duck meat is baked at high temperature firstly, so that the color of the duck skin can be improved, the duck skin has better mouthfeel, and the crispy-outside and tender-inside mouthfeel is achieved. Therefore, the variable temperature baking process in the step (6) in the embodiment 1 is a better process scheme.
Combining the data of example 1 and comparative example 5 and the scores in the tables, it was found that the color, flavor and taste scores in comparative example 5 were lower, which could indicate that the color, flavor and taste of duck meat could be improved by smoking. In the smoking process, a layer of light yellow caramel is covered on the surface of the duck meat, so that the color of the duck skin is improved, the fresh sweet taste of the skin is improved, and the tea leaves and the pear wood chips can make the skin have a faint scent taste, so that the pungent taste is more pungent during pickling, and the duck skin has a sweet aftertaste after being taken.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (9)

1. A duck seasoned with soy sauce is characterized in that: is prepared from 100kg of duck meat, 8-15kg of soy sauce, 4.5-8kg of white sugar, 0.8-1.3kg of salt, 0.1-0.2kg of monosodium glutamate, 0.1-0.15kg of spices, 0.1-0.12kg of white spirit, 0.7-1.3kg of tea, 1-1.2kg of pear wood chips, 0.002-0.005kg of monascus red, 0.003-0.006kg of nitrite and 0-2kg of honey mixed solution.
2. The marinated duck as recited in claim 1, further comprising: the spices comprise star anise, cassia bark, clove, fennel, nutmeg, amomum cardamomum and bay leaves in a ratio of 1:1:1:1.5:2:2: 1.5.
3. The marinated duck as recited in claim 1, further comprising: the honey mixed solution comprises honey and water, and the mass ratio of the honey to the water is 1:1.
4. The marinated duck according to claim 3, wherein: the honey mixed solution also comprises maltose, and the mass ratio of the honey to the maltose to the water is 2:1: 2.
5. The preparation process of the seasoned duck as claimed in any one of claims 1 to 4, wherein the preparation process comprises the following steps: the method comprises the following steps:
(1) unfreezing duck meat, cleaning with clear water, and suspending the duck meat for water control for later use;
(2) weighing the star anise, the cassia bark, the clove, the fennel, the nutmeg, the amomum cardamomum and the myrcia in the weight ratio, mixing, heating the spice for 3-5 hours at the temperature of 95-100 ℃, and stirring in the heating process to obtain the heated spice;
(3) weighing the soy sauce, the salt, the monosodium glutamate, the white spirit, the monascus red and the nitrite in the mass range, weighing 1.5-3kg of white sugar, fully mixing to obtain a mixed solution, adding the heated spices obtained in the step (2) into the mixed solution, and mixing for 20-25 minutes to obtain sauce;
(4) mixing the duck meat subjected to water control obtained in the step (1) with the sauce obtained in the step (3), rolling and kneading the duck meat to enable the duck meat to be tasty to obtain sauced duck meat, and airing and hanging the sauced duck meat for 0.5-1 hour;
(5) placing the dried and hung sauced duck meat at a low temperature of 5-15 ℃ for 8-10 hours, and continuously blowing cold air to the duck meat in the process to obtain the duck meat dried at the low temperature;
(6) drying the duck meat obtained in the step (5) after low-temperature air drying at the temperature of 80-85 ℃ for 1 hour, reducing the temperature to ensure that the duck meat is dried at the temperature of 55-65 ℃ for 8-10 hours, and trimming and shaping the duck meat before the duck meat is completely cooled to obtain cooked duck meat;
(7) weighing the tea leaves and the pear wood chips according to the mass, mixing the tea leaves and the pear wood chips with 3-5kg of white sugar, heating until smoke is generated, erecting the cooked duck meat above the smoke, and smoking the cooked duck meat for 8-12 minutes;
(8) baking the smoked cooked duck meat at 90-95 deg.C for 1 hr to obtain duck meat product;
(9) and cooling and then carrying out vacuum packaging.
6. The preparation process of the seasoned duck according to claim 5, wherein the preparation process comprises the following steps: in the step (7), the white sugar, the tea leaves and the pear wood chips are heated at the temperature of 185-190 ℃ until the white sugar is melted and fuming, the temperature is reduced to 120 ℃ at 110-120 ℃, and then the cooked duck meat is smoked for 8-12 minutes.
7. The preparation process of the seasoned duck according to claim 6, wherein the preparation process comprises the following steps: and (7) heating the white sugar, the tea leaves and the pear wood chips by using an electric pot, laying a layer of tinfoil on the electric pot during heating, and placing the white sugar, the tea leaves and the pear wood chips on the tinfoil.
8. The preparation process of the seasoned duck according to claim 5, wherein the preparation process comprises the following steps: in the step (8), before the cooked duck meat is baked, the surface of the cooked duck meat is coated with the honey mixed solution.
9. The preparation process of the seasoned duck according to claim 5, wherein the preparation process comprises the following steps: and (4) rolling and kneading operation in the step (4) is carried out under the condition of vacuumizing, and the rolling and kneading time is 8-10 hours.
CN202011099166.5A 2020-10-14 2020-10-14 Sauced duck and preparation process thereof Pending CN112293682A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150882A (en) * 2011-04-26 2011-08-17 江苏迈斯克食品有限公司 Novel method for making savory sauce duck
CN104223158A (en) * 2014-07-18 2014-12-24 南京樱桃鸭业有限公司 Production method of tea flavor type boiled salted duck

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150882A (en) * 2011-04-26 2011-08-17 江苏迈斯克食品有限公司 Novel method for making savory sauce duck
CN104223158A (en) * 2014-07-18 2014-12-24 南京樱桃鸭业有限公司 Production method of tea flavor type boiled salted duck

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Application publication date: 20210202