CN112385787A - Novel duck meat product preparation method, pickling solution and special brine thereof - Google Patents
Novel duck meat product preparation method, pickling solution and special brine thereof Download PDFInfo
- Publication number
- CN112385787A CN112385787A CN202011235935.XA CN202011235935A CN112385787A CN 112385787 A CN112385787 A CN 112385787A CN 202011235935 A CN202011235935 A CN 202011235935A CN 112385787 A CN112385787 A CN 112385787A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- water
- minutes
- soluble
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a novel duck meat product, which comprises the following steps: a. rolling and kneading in vacuum for pickling; b. baking; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quickly cooling and air drying; k. and (5) refrigerating. The invention also discloses a pickling solution and special brine for preparing the novel duck meat product. The novel duck meat product produced by the method is suitable for young people, and has good taste and long shelf life.
Description
Technical Field
The invention relates to a processing method of instant food, in particular to a preparation method of a novel duck meat product, and also relates to a pickling solution and special brine for preparing the novel duck meat product.
Background
The duck meat instant food is a favorite food for people. At present, the duck meat instant food in the market is mainly a marinated duck product, and a plurality of products, such as duck blocks, duck legs, duck wings, duck palms, duck necks and the like, are packaged in small bags, are ready to eat after being unpacked, and are convenient to carry.
These instant duck meat foods are sold on a shelf for a certain period of time, and thus, require a certain shelf life. Therefore, in the industrial processing process of the duck meat instant food, vacuum packaging and high-temperature and high-pressure sterilization are generally adopted, and a set of successful processing methods recognized in the field is formed.
In the prior art, a processing method of a duck meat instant food generally comprises the following steps: pickling → precooking → marinating → cooling → oil treatment → vacuum packaging → high temperature and high pressure sterilization. Wherein, the temperature for high-temperature and high-pressure sterilization is generally required to be about 121 ℃ (± 2 ℃).
The instant duck meat food processed by the prior art adopts vacuum packaging and high-temperature and high-pressure sterilization in order to ensure a certain quality guarantee period, and although the requirements of a certain quality guarantee period are met, the nutrition and the taste of the meat are affected. Especially, the taste is not suitable for young people.
The problems with vacuum packaging are: vacuum packaging is to remove air in the packaging bag and seal the food to the outside, thereby inhibiting the growth of aerobic microorganisms and avoiding the pollution of external microorganisms; the oxidation speed of fat in the meat is slowed down, and the enzyme activity is also inhibited to a certain extent; the water loss of the product is reduced, and the weight of the product is kept; meanwhile, after some soft articles are subjected to vacuum packaging, the packaging volume is reduced, the product is neat, the market effect is improved, and the transportation and the storage are convenient. However, this packaging approach is particularly disadvantageous for fragile, fragile food products, especially duck meat products that are prone to bony spur; the package is easy to swell and permanently deform in the subsequent sterilization process, and the appearance of the product is affected; and the non-uniformity of sterilization is easily caused, namely, the error of the central temperature of products at different positions in the same bag is large, so that the partial sterilization is not thorough, and the partial nutrient components are lost due to the overheating phenomenon. During storage of the vacuum-packaged duck meat product, oxidative decomposition is carried out, the primary oxygen content in the packaging bag is reduced, and carbon dioxide is accumulated, so that the pH value is reduced, the environment inhibits the growth and propagation of aerobic bacteria such as pseudomonas to a certain extent, but the environment is beneficial to the growth and propagation of homotype fermentation species and anaerobic bacteria in lactic acid bacteria (mainly lactobacillus, carnobacterium and leuconostoc), and lactic acid and other fermentation products are easy to generate, so that the product has sour taste.
The problems of high-temperature and high-pressure sterilization are as follows: when the spoilage microorganisms in the duck meat product are killed, the duck meat product is subjected to adverse changes of quality factors such as high heating temperature, excessive protein denaturation, partial nutrition loss, muscle fiber elasticity reduction, poor texture, over-cooked taste, loss of inherent flavor and nutritional value, color, aroma, texture and nutritional ingredients of the meat product and the like, and is easy to cause thermal damage to food and generate distillation peculiar smell and burnt taste.
Moreover, due to the limitation of technical means, the duck meat instant food in the prior art has few varieties and is not changed for a long time, and consumers feel boring, thereby affecting the consumption market of the duck meat instant food.
If the defects of the prior art can be overcome, a new duck meat instant food variety suitable for the taste of young people is developed, the nutrition and the good taste of the meat can be ensured, the requirement of a certain quality guarantee period can be met, and the consumption market can be greatly widened.
Therefore, the applicant technicians conduct extensive market research and long-term technical attack and repeated tests, and finally a novel duck meat product, namely a series of iced duck products, is processed, belongs to a cold fresh product, can be eaten after opening a bag, is particularly suitable for consumption habits and requirements of young people, has good market reaction, and becomes a marketable product.
The technical difficulty in developing the novel duck meat instant food lies in that: under the premise of not adding any preservative, not adopting irradiation treatment to any raw and auxiliary materials such as spices and the like, the quality guarantee period of the cold fresh product can reach about 1 month under the condition of keeping the original flavor of the product as much as possible so as to meet the market sale and fresh-keeping requirements of the novel product.
In order to break through the technical difficulty of the novel product, the applicant develops a pickling solution and specially-made brine through continuous experiments, combines new steps of packaging, sterilizing, air drying and the like, adopts the new technical means to break through the limitation of the prior art, finally finds a method for preparing the novel duck meat product, and applies for patent.
Disclosure of Invention
The invention aims to provide a preparation method of a novel duck meat product which is suitable for the taste of young people, good in taste and long in quality guarantee period. Also provides a pickling solution and special brine for preparing the novel duck meat product.
In order to solve the technical problems, the preparation method of the novel duck meat product comprises the following steps:
a. rolling and kneading in vacuum for pickling: putting the cleaned duck in a vacuum rolling and kneading machine, adding pickling liquid to submerge the duck, setting the vacuum degree to be 0.06-0.08MPa, preferably 0.08MPa, and rolling and kneading for 15-30 minutes, preferably 20 minutes; the pickling liquid is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000;
b. baking: hanging the pickled duck on a baking rack, and baking in a low-temperature baking oven at 70-80 deg.C, preferably 73 deg.C for 6-8 hr, preferably 7 hr;
c. marinating: placing the roasted duck into a marinating pot, adding special brine, boiling and marinating for 30-45 minutes, preferably 40 minutes; the special brine is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried orange peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium;
d. air drying: placing the marinated duck into an air dryer, air drying for 2-4 hr, preferably 4 hr, at 8-12 deg.C, preferably 10 deg.C, return difference of 2 deg.C, and humidity of 10%;
e. re-marinating: placing the dried duck into a marinating pot, adding special brine, and boiling for marinating for 5-10 min, preferably 8 min;
f. and (3) cooling: cooling the marinated duck in a vacuum pre-cooler to the central temperature of 10-15 deg.C, preferably 11 deg.C;
g. cutting: cutting the cooled duck into required small sections or small blocks;
h. packaging: filling nitrogen into the cut duck meat, and packaging, wherein the vacuum time is 1-1.5s, preferably 1.1s, the nitrogen filling time is 0.5-1.5s, preferably 1s, the heat sealing time is 0.2-0.35s, preferably 0.3s, and the nitrogen filling amount is 7-9MPa, preferably 8 MPa;
i. and (3) sterilization: carrying out low-temperature back pressure sterilization on the packaged duck meat product;
j. quick cooling and air drying: conveying the sterilized duck meat product to cooling and air-drying equipment for quick cooling and air-drying, wherein the air-drying time is 5-10 minutes, preferably 8 minutes, and thus a finished product is obtained;
k. and (3) refrigerating: storing the product in a refrigerator at 1-8 deg.C, preferably 5 deg.C.
The preparation method of the pickling liquid comprises the following steps:
a. soaking 80 parts of dried potato powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. boiling 1500 parts of water-soluble thirteen spice powder, water-soluble rhizoma kaempferiae powder, water-soluble five spice powder, water-soluble pepper powder, chicken powder, monosodium glutamate, light soy sauce, white sugar, salt and water for 5-10 minutes, adding potato powder slurry, boiling for 2-6 minutes, preferably 5 minutes, cooling to normal temperature, and filtering to obtain the pickling liquid.
The preparation method of the special brine comprises the following steps:
a. soaking 40 parts of dried potato powder in 100 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. soaking fish scales in vinegar for 20-40 min, preferably 30 min, and cleaning;
c. decocting fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Zanthoxyli, rhizoma Kaempferiae, fructus Tsaoko, Glycyrrhrizae radix, fructus Foeniculi, fructus Siraitiae Grosvenorii, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, flos Caryophylli, dried Capsici fructus, Indian Capsici fructus and water, and adding vinegar-soaked fish scale for 1-2 hr;
d. adding potato starch slurry, and decocting for 30-50 min, preferably 40 min;
e. adding chicken powder, fructus Piperis powder, chicken extract, pig extract, I + G, monosodium glutamate, red rice red and fructus Gardeniae yellow, decocting for 20-30 min, cooling to room temperature, and filtering to obtain the special bittern.
In the packaging step, after vacuum pumping, the oxygen content in the packaging bag is 0.2-0.8%, preferably 0.5%.
The sterilization step comprises heating for about 8-12 minutes, preferably 10 minutes, sterilizing at 85-95 deg.C, preferably 90 deg.C, sterilizing for 25-40 minutes, preferably 30 minutes, and under a counter pressure of 0.14-0.18MPa, preferably 0.15 MPa.
In the quick cooling and air drying step, cold air at 0-2 ℃ is preferably 1 ℃, the rotating speed is 35-55r/min and is preferably 40r/min, the quick cooling and air drying time is 5-10 minutes and is preferably 8 minutes, and the sterilized duck meat product is quickly cooled from 40-50 ℃ to 5-10 ℃ and is preferably 8 ℃.
The invention relates to a pickling liquid for preparing a novel duck meat product, which is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000.
The preparation method of the pickling liquid comprises the following steps:
a. soaking 80 parts of dried potato powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. boiling 1500 parts of water-soluble thirteen spice powder, water-soluble rhizoma kaempferiae powder, water-soluble five spice powder, water-soluble pepper powder, chicken powder, monosodium glutamate, light soy sauce, white sugar, salt and water for 5-10 minutes, adding potato powder slurry, boiling for 2-6 minutes, preferably 5 minutes, cooling to normal temperature, and filtering to obtain the pickling liquid.
The invention relates to specially-made brine for preparing a novel duck meat product, which is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried tangerine peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium.
The preparation method of the special brine comprises the following steps:
a. soaking 40 parts of dried potato powder in 100 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. soaking fish scales in vinegar for 20-40 min, preferably 30 min, and cleaning;
c. decocting fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Zanthoxyli, rhizoma Kaempferiae, fructus Tsaoko, Glycyrrhrizae radix, fructus Foeniculi, fructus Siraitiae Grosvenorii, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, flos Caryophylli, dried Capsici fructus, Indian Capsici fructus and water, and adding vinegar soaked fish scale for 1-2 hr, preferably 1.6 hr;
d. adding potato starch slurry, and decocting for 30-50 min, preferably 40 min;
e. adding chicken powder, fructus Piperis powder, chicken extract, pig extract, I + G, monosodium glutamate, red rice red, and fructus Gardeniae yellow, decocting for 20-30 min, preferably 20 min, cooling to room temperature, and filtering to obtain the special bittern.
The method of the invention is adopted to firstly pickle duck with pickle liquor, and then produce a novel duck meat product by the technical means of secondary marinating treatment of specially-made brine, nitrogen-filled packaging, low-temperature counter-pressure sterilization, quick-cooling air drying, cold storage at 1-8 ℃ and the like under specific conditions: a brand new cold fresh product. The prepared novel duck meat product overcomes the defect that the traditional cold fresh product can only be stored for 3-7 days on the premise of not adding any preservative, achieves the purpose that the shelf life of the cold fresh product can reach 30 days under the environment of 1-8 ℃, avoids the 'can gas' of a high-temperature sterilization product, and keeps the original nutritional ingredients and quality of the product to the maximum extent.
The novel duck meat product prepared by the method has the characteristics that: (1) the small package is easy to be torn independently, and is convenient to eat and carry; (2) no preservative is added, irradiation treatment is adopted, and a nitrogen-filled preservation and low-temperature sterilization means is adopted, so that the quality guarantee period can reach 1 month; (3) the meat is tender and chewy, so that the phenomenon that the meat quality of the product is soft and rotten easily due to high-temperature and high-pressure treatment is avoided; (4) the food is refrigerated and preserved, and is eaten cold and fresh, thereby being particularly suitable for the consumption requirements of young people.
The purpose of the invention is realized, and the pickling liquid and the special brine are one of the keys. In the process of researching and developing the method, the pickling liquid and the special brine are researched and developed in order to solve the problem of the shelf life of the cold and fresh product. The applicant has surprisingly found that during the manufacture of fish products: the fish product with fish scales has longer shelf life, and the fish product with fish scales is better stained with the dried potato powder. Inspired by this, the pickling solution and specially made brine were developed. The novel duck meat product can be processed by using the pickling liquid for pickling and performing secondary marinating treatment on the specially-made brine, is balanced as much as possible, and has good taste, nutrition and shelf life. In consideration of the cost, the fish scales are not used in the curing liquid, but the invention can also achieve the aim.
The pickling liquid is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000. On the basis of the common pickling materials, the dried potato powder and the water-soluble pepper powder are used in combination, so that the problems of fresh keeping and taste of the duck meat are solved.
The specially-prepared brine is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried tangerine peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium. On the basis of the common marinating materials, the dried potato powder and the fish scales are combined for use to form brine for secondary marinating, so that the problems of meat quality preservation and taste of duck meat are solved. In the preparation process of the special brine, the fish scales are necessary to be soaked in the vinegar for 20-40 minutes, and if the fish scales are not treated by the vinegar, the fishy smell is not only generated, but also the purpose of prolonging the shelf life is not achieved.
The experimental comparative part is as follows:
1. in the steps of pickling and marinating, conventional pickling materials and marinating materials are adopted, rolling and kneading are carried out for 15-30 minutes, boiling marinating is carried out for 30-45 minutes, and the storage shelf life of the finished product in a refrigeration house at 1-8 ℃ is about 20 days;
2. in the steps of pickling and marinating, the pickling liquid and the special brine are adopted, the rolling and kneading pickling is carried out for 15-30 minutes, the boiling marinating is carried out for 30-45 minutes, and the storage shelf life of the finished product in a refrigeration house at the temperature of 1-8 ℃ is about 28 days;
3. in the steps of pickling and marinating, the pickling liquid and the special brine are adopted, the rolling and kneading pickling is carried out for 15-30 minutes, boiling marinating is carried out for 30-45 minutes, secondary marinating is carried out for 5-10 minutes, and the storage shelf life of the finished product in a refrigeration house at the temperature of 1-8 ℃ is about 30 days.
In the preparation process of the pickling liquid, the dried potato powder is stirred into potato powder slurry by water, which is an important technical means and can fully exert the functions.
In the preparation process of the special brine, the dried potato powder is stirred into potato powder slurry by water and the fish scales are soaked in vinegar, so that the method is an important technical means and can fully exert the functions.
The method adopts nitrogen-filled packaging, determines the technical conditions, and overcomes the defects of the conventional vacuum packaging and nitrogen-filled packaging in the prior art by vacuumizing for 1-1.5s, nitrogen-filled time for 0.5-1.5s, heat sealing time for 0.2-0.35s and nitrogen-filled quantity for 7-9MPa, thereby maintaining the original nutritional ingredients and quality of the product to the maximum extent. The oxygen content in the packaging bag after vacuum pumping is 0.2-0.8%, and the technical effect is further enhanced. The oxygen content is over 0.9 percent, and the product is obviously not fresh in appearance and slightly light in taste after being stored for 5 days; the product is stored for 20 days, and has odor.
The method of the invention combines the low-temperature counter-pressure sterilization under the condition of nitrogen-filled packaging, the temperature is raised for about 8-12 minutes, the sterilization temperature is 85-95 ℃, the sterilization time is 25-40 minutes, and the counter-pressure is 0.14-0.18MPa, thereby overcoming the defects of high-temperature and high-pressure sterilization and conventional counter-pressure sterilization in the prior art, solving the prior technical problems, and keeping the original nutritional ingredients and the quality of the product to the maximum extent under the condition of ensuring a certain quality guarantee period.
The invention also adopts a quick cooling and air drying step, wherein cold air is cooled at 0-2 ℃, the rotating speed of a fan is 35-55r/min, the quick cooling and air drying time is 5-10 minutes, and the sterilized duck meat product is quickly cooled to 5-10 ℃ from 40-50 ℃, so that the defects of the traditional natural cooling and air drying in the prior art are overcome. In the conventional method, if the sterilized meat product is naturally cooled, the meat product needs to pass through a 20-50 ℃ area for a long time, in the temperature area, secondary pollution is easily caused, and the killed spores can develop into nutrient bacteria, so that the safety and shelf life of the product are seriously influenced; meanwhile, the sterilized meat product is in a high-temperature state for a long time, which can also cause nutrient loss and adverse change of product quality. The method can rapidly cool the sterilized product from 40-50 ℃ to 5-10 ℃ within 5-10 minutes, can remove residual water on the surface of the sterilized product package, avoids secondary sterilization of the product caused by traditional hot air drying, ensures the quality of the product to the maximum extent and ensures the quality safety of the product through rapid cooling.
The finished product is stored in a refrigeration house at the temperature of 1-8 ℃, so that the product can be eaten at once, the quality can be kept, the cool taste can be guaranteed, the energy consumption is low, and the market sale condition of the novel product is guaranteed. The object of the present invention cannot be achieved by freezing preservation and cold storage after freezing. The comparison is shown in the table below.
| Storage of Means for | Energy consumption | Flavor profile |
| Cold storage | Is low in | The product has no abnormality for 1-30 days, and remains fresh. |
| Freezing | Height of | Tasting 1, 7, 10, 15 days after freezing, the product has little change of flavor and taste, no abnormity, but the whole product is The fragrance of the onion is stronger, the fragrance of the pot-stewed meat is slightly lighter, the sauced meat has no sauce fragrance, and the sawdust on the meat is And (4) transforming. |
| Freezing After cooling Tibetan medicine | In | Tasting after freezing for 15 days and refrigerating for 3-5 days without abnormal flavor, and the scallion has good fragrance and flavor Thick, but the meat at the neck part of the scallion is slightly rotten, the taste is bad, the flavor of the stewed meat is light, the braised meat has no flavor, and the meat The wood is transformed into wood chips, and the wood chips are opened after being refrigerated for 3 days and smelled with a rancid taste. |
Detailed Description
The present invention is described in detail below:
the novel duck meat product preparation method comprises the following steps:
a. rolling and kneading in vacuum for pickling: putting the cleaned duck in a vacuum rolling and kneading machine, adding the pickling liquid to submerge the duck, setting the vacuum degree at 0.06-0.08MPa, and rolling and kneading for 15-30 minutes. Preferably, the kneading is carried out at 0.08MPa for 20 minutes.
The pickling liquid is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000.
The preparation method of the pickling liquid comprises the following steps:
1. soaking 80 parts of dried potato powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
2. boiling 1500 parts of water-soluble thirteen-spice powder, water-soluble rhizoma kaempferiae powder, water-soluble five-spice powder, water-soluble pepper powder, chicken powder, monosodium glutamate, light soy sauce, white sugar, salt and water for 5-10 minutes, preferably 10 minutes; adding potato starch slurry, and decocting for 2-6 min, preferably 5 min; cooling to normal temperature, and filtering to obtain the pickling liquid.
The preparation method of the dried potato powder comprises the following steps of crushing potatoes, adding water, stirring into slurry, filtering, removing residues, precipitating the slurry, and drying.
b. Baking: hanging the pickled duck on a baking rack, and baking in a low-temperature baking oven at 70-80 deg.C for 6-8 hr. Preferably baking at 73 deg.C for 7 hr.
c. Marinating: putting the roasted duck into a marinating pot, adding special brine, boiling and marinating for 30-45 minutes. Preferably, the marinating time is 40 minutes.
The special brine is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried tangerine peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium.
The preparation method of the special brine comprises the following steps:
1. soaking 40 parts of dried potato powder in 100 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
2. soaking fish scales in vinegar for 20-40 min, preferably 30 min, and cleaning;
3. decocting fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Zanthoxyli, rhizoma Kaempferiae, fructus Tsaoko, Glycyrrhrizae radix, fructus Foeniculi, fructus Siraitiae Grosvenorii, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, flos Caryophylli, dried Capsici fructus, Indian Capsici fructus and water, and adding vinegar soaked fish scale for 1-2 hr, preferably 1.6 hr;
4. adding potato starch slurry, and decocting for 30-50 min, preferably 40 min;
5. adding chicken powder, fructus Piperis powder, chicken extract, pig extract, I + G, monosodium glutamate, red rice red and fructus Gardeniae yellow, decocting for 20-30 min, preferably 20 min, cooling to room temperature, and filtering to obtain the special bittern.
The preparation method of the dried potato powder comprises the following steps of crushing potatoes, adding water, stirring into slurry, filtering, removing residues, precipitating the slurry, and drying.
d. Air drying: the marinated duck is put into an air dryer for air drying for 2-4 hours, the temperature in the air dryer is 8-12 ℃, the return difference is 2 ℃, and the humidity is 10%. Preferably 4 hours, at a temperature of 10 deg.C, a return difference of 2 deg.C and a humidity of 10% in the air dryer.
e. Re-marinating: and (3) putting the dried duck into a marinating pot, adding special brine, and boiling for marinating for 5-10 minutes. Preferably, the mixture is further marinated for 8 minutes. The brine is the same as the brine prepared by the first marinating.
f. And (3) cooling: and (3) putting the marinated duck into a vacuum pre-cooler to be cooled until the central temperature of the product is 10-15 ℃. Most preferably 11 ℃.
g. Cutting: and cutting the cooled duck into required small sections or small blocks.
h. Packaging: and (3) filling nitrogen into the cut duck meat for packaging, wherein the vacuumizing time is 1-1.5s, the nitrogen filling time is 0.5-1.5s, the heat sealing time is 0.2-0.35s, and the nitrogen filling amount is 7-9 MPa. The oxygen content in the packaging bag after vacuum pumping is 0.2-0.8%. Preferably, the method comprises the following steps: the vacuum pumping time is 1.1s, the nitrogen charging time is 1s, the heat sealing time is 0.3s, and the nitrogen charging amount is 8 MPa.
And (3) a packaging step, wherein the oxygen content in the packaging bag is 0.2-0.8%, preferably 0.5% after vacuumizing.
i. And (3) sterilization: and (4) carrying out low-temperature back pressure sterilization on the packaged duck meat product. Heating for 8-12 min, sterilizing at 85-95 deg.C for 25-40 min, and under 0.14-0.18 MPa. Preferably, the method comprises the following steps: heating for 10 minutes, sterilizing at 90 deg.C for 30 minutes, and under the counter pressure of 0.15 MPa.
j. Quick cooling and air drying: and conveying the sterilized duck meat product to cooling and air-drying equipment for quick cooling and air-drying for 5-10 minutes to obtain a finished product. Cooling with cold air at 0-2 deg.C at rotation speed of 35-55r/min for 5-10 min, and rapidly cooling the sterilized duck meat product from 40-50 deg.C to 5-10 deg.C. Preferably, the method comprises the following steps: the cold air temperature is 1 ℃, the rotating speed is 40r/min, the quick cooling air drying time is 8 minutes, and the sterilized duck meat product is quickly cooled from 40-50 ℃ to 5-10 ℃, preferably 8 ℃.
k. And (3) refrigerating: storing the product in a refrigerator at 1-8 deg.C. The refrigeration temperature is preferably 5 ℃.
Claims (10)
1. A novel duck meat product preparation method is characterized by comprising the following steps:
a. rolling and kneading in vacuum for pickling: putting the cleaned duck in a vacuum rolling and kneading machine, adding pickling liquid to submerge the duck, setting the vacuum degree to be 0.06-0.08MPa, preferably 0.08MPa, and rolling and kneading for 15-30 minutes, preferably 20 minutes; the pickling liquid is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000;
b. baking: hanging the pickled duck on a baking rack, and baking in a low-temperature baking oven at 70-80 deg.C, preferably 73 deg.C for 6-8 hr, preferably 7 hr;
c. marinating: placing the roasted duck into a marinating pot, adding special brine, boiling and marinating for 30-45 minutes, preferably 40 minutes; the special brine is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried orange peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium;
d. air drying: placing the marinated duck into an air dryer, air drying for 2-4 hr, preferably 4 hr, at 8-12 deg.C, preferably 10 deg.C, return difference of 2 deg.C, and humidity of 10%;
e. re-marinating: placing the dried duck into a marinating pot, adding special brine, and boiling for marinating for 5-10 min, preferably 8 min;
f. and (3) cooling: cooling the marinated duck in a vacuum pre-cooler to the central temperature of 10-15 deg.C, preferably 11 deg.C;
g. cutting: cutting the cooled duck into required small sections or small blocks;
h. packaging: filling nitrogen into the cut duck meat, and packaging, wherein the vacuum time is 1-1.5s, preferably 1.1s, the nitrogen filling time is 0.5-1.5s, preferably 1s, the heat sealing time is 0.2-0.35s, preferably 0.3s, and the nitrogen filling amount is 7-9MPa, preferably 8 MPa;
i. and (3) sterilization: carrying out low-temperature back pressure sterilization on the packaged duck meat product;
j. quick cooling and air drying: conveying the sterilized duck meat product to cooling and air-drying equipment for quick cooling and air-drying, wherein the air-drying time is 5-10 minutes, preferably 8 minutes, and thus a finished product is obtained;
k. and (3) refrigerating: storing the product in a refrigerator at 1-8 deg.C, preferably 5 deg.C.
2. The method for preparing a novel duck meat product according to claim 1, wherein the method comprises the following steps: the preparation method of the pickling liquid comprises the following steps:
a. soaking 80 parts of dried potato powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. boiling 1500 parts of water-soluble thirteen spice powder, water-soluble rhizoma kaempferiae powder, water-soluble five spice powder, water-soluble pepper powder, chicken powder, monosodium glutamate, light soy sauce, white sugar, salt and water for 5-10 minutes, adding potato powder slurry, boiling for 2-6 minutes, preferably 5 minutes, cooling to normal temperature, and filtering to obtain the pickling liquid.
3. The method for preparing a novel duck meat product according to claim 1, wherein the method comprises the following steps: the preparation method of the special brine comprises the following steps:
a. soaking 40 parts of dried potato powder in 100 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. soaking fish scales in vinegar for 20-40 min, preferably 30 min, and cleaning;
c. decocting fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Zanthoxyli, rhizoma Kaempferiae, fructus Tsaoko, Glycyrrhrizae radix, fructus Foeniculi, fructus Siraitiae Grosvenorii, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, flos Caryophylli, dried Capsici fructus, Indian Capsici fructus and water, and adding vinegar soaked fish scale for 1-2 hr, preferably 1.6 hr;
d. adding potato starch slurry, and decocting for 30-50 min, preferably 40 min;
e. adding chicken powder, fructus Piperis powder, chicken extract, pig extract, I + G, monosodium glutamate, red rice red, and fructus Gardeniae yellow, decocting for 20-30 min, preferably 20 min, cooling to room temperature, and filtering to obtain the special bittern.
4. The method for preparing a novel duck meat product according to claim 1, wherein the method comprises the following steps: in the packaging step, after vacuum pumping, the oxygen content in the packaging bag is 0.2-0.8%, preferably 0.5%.
5. The method for preparing a novel duck meat product according to claim 1, wherein the method comprises the following steps: the sterilization step comprises heating for about 8-12 minutes, preferably 10 minutes, sterilizing at 85-95 deg.C, preferably 90 deg.C, sterilizing for 25-40 minutes, preferably 30 minutes, and under a counter pressure of 0.14-0.18MPa, preferably 0.15 MPa.
6. The method for preparing a novel duck meat product according to claim 1, wherein the method comprises the following steps: in the quick cooling and air drying step, cold air at 0-2 ℃ is preferably 1 ℃, the rotating speed is 35-55r/min and is preferably 40r/min, the quick cooling and air drying time is 5-10 minutes and is preferably 8 minutes, and the sterilized duck meat product is quickly cooled from 40-50 ℃ to 5-10 ℃ and is preferably 8 ℃.
7. A pickling liquid for preparing a novel duck meat product is characterized in that: the feed is prepared from the following raw materials in parts by weight: dried potato powder 80, water-soluble thirteen-spice powder 180, water-soluble rhizoma kaempferiae powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, light soy sauce 900, white sugar 1800, salt 1200 and water 2000.
8. The pickling solution of claim 7, wherein: the preparation method of the pickling liquid comprises the following steps:
a. soaking 80 parts of dried potato powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. boiling 1500 parts of water-soluble thirteen spice powder, water-soluble rhizoma kaempferiae powder, water-soluble five spice powder, water-soluble pepper powder, chicken powder, monosodium glutamate, light soy sauce, white sugar, salt and water for 5-10 minutes, adding potato powder slurry, boiling for 2-6 minutes, preferably 5 minutes, cooling to normal temperature, and filtering to obtain the pickling liquid.
9. A special brine for preparing a novel duck meat product is characterized in that: the feed is prepared from the following raw materials in parts by weight: 100 parts of star anise, 100 parts of cassia bark, 50 parts of myrcia, 100 parts of pepper, 15 parts of sand ginger, 15 parts of tsaoko amomum fruits, 25 parts of liquorice, 100 parts of fennel, 15 parts of momordica grosvenori, 25 parts of angelica dahurica, 15 parts of dried tangerine peel, 25 parts of flos caryophyllata, 300 parts of dried chili, 200 parts of Indian chili, 40 parts of dried potato powder, 30 parts of fish scales, 50 parts of chicken powder, 75 parts of pepper powder, 200 parts of chicken paste, 200 parts of pig paste, I + G15 parts, 10 parts of monosodium.
10. The purpose-made brine of claim 9, wherein: the preparation method of the special brine comprises the following steps:
a. soaking 40 parts of dried potato powder in 100 parts of water for 1-2 hours, preferably 1.6 hours, and stirring to obtain potato powder slurry;
b. soaking fish scales in vinegar for 20-40 min, preferably 30 min, and cleaning;
c. decocting fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Zanthoxyli, rhizoma Kaempferiae, fructus Tsaoko, Glycyrrhrizae radix, fructus Foeniculi, fructus Siraitiae Grosvenorii, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, flos Caryophylli, dried Capsici fructus, Indian Capsici fructus and water, and adding vinegar soaked fish scale for 1-2 hr, preferably 1.6 hr;
d. adding potato starch slurry, and decocting for 30-50 min, preferably 40 min;
e. adding chicken powder, fructus Piperis powder, chicken extract, pig extract, I + G, monosodium glutamate, red rice red, and fructus Gardeniae yellow, decocting for 20-30 min, preferably 20 min, cooling to room temperature, and filtering to obtain the special bittern.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011235935.XA CN112385787A (en) | 2020-11-09 | 2020-11-09 | Novel duck meat product preparation method, pickling solution and special brine thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011235935.XA CN112385787A (en) | 2020-11-09 | 2020-11-09 | Novel duck meat product preparation method, pickling solution and special brine thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112385787A true CN112385787A (en) | 2021-02-23 |
Family
ID=74598939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011235935.XA Pending CN112385787A (en) | 2020-11-09 | 2020-11-09 | Novel duck meat product preparation method, pickling solution and special brine thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112385787A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956629A (en) * | 2021-03-27 | 2021-06-15 | 广东海昌沅国通食材有限公司 | Method for making soup packet and processing equipment thereof |
| CN114052194A (en) * | 2021-11-26 | 2022-02-18 | 瑞昌市溢香农产品有限公司 | Processing method of salted duck liquid |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178257A (en) * | 2011-04-18 | 2011-09-14 | 广东无穷食品有限公司 | Salt roasted chicken product and preparation method thereof |
| CN102907649A (en) * | 2011-08-01 | 2013-02-06 | 上海来伊份股份有限公司 | Stewed material for stewing duck |
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
| CN111165742A (en) * | 2020-01-15 | 2020-05-19 | 杨绍松 | Preparation method of pot-stewed air-dried chicken |
-
2020
- 2020-11-09 CN CN202011235935.XA patent/CN112385787A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178257A (en) * | 2011-04-18 | 2011-09-14 | 广东无穷食品有限公司 | Salt roasted chicken product and preparation method thereof |
| CN102907649A (en) * | 2011-08-01 | 2013-02-06 | 上海来伊份股份有限公司 | Stewed material for stewing duck |
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
| CN111165742A (en) * | 2020-01-15 | 2020-05-19 | 杨绍松 | Preparation method of pot-stewed air-dried chicken |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956629A (en) * | 2021-03-27 | 2021-06-15 | 广东海昌沅国通食材有限公司 | Method for making soup packet and processing equipment thereof |
| CN114052194A (en) * | 2021-11-26 | 2022-02-18 | 瑞昌市溢香农产品有限公司 | Processing method of salted duck liquid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4679023B2 (en) | Production method and food preservative with excellent preservability | |
| KR101865838B1 (en) | Kimchi sauce composition comprising fermented hot pepper and fermented soybean and method for preparing the same | |
| AU2018200086B2 (en) | Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly | |
| CN110800931A (en) | Processing and fresh-keeping method of prefabricated prepared meat product | |
| CN105394154A (en) | Ready-to-eat preserved meat and preparation method thereof | |
| CN105433265A (en) | Sour and hot instant preserved meat and preparation method thereof | |
| CN104585783A (en) | Processing method of ready-to-eat drunk chicken wings | |
| CN112385787A (en) | Novel duck meat product preparation method, pickling solution and special brine thereof | |
| CN107981238A (en) | A kind of processing method of Cold spiced duck neck | |
| CN104905084A (en) | Method for making flavor smoked food | |
| CN105918427A (en) | Fresh keeping method of sauce braised meat products | |
| CN112137010A (en) | Biological color-protecting and fresh-keeping method for fresh green peppers | |
| KR102405807B1 (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus | |
| CN112042907A (en) | Selenium-rich broccoli pickle and preparation method thereof | |
| CN106036597A (en) | Instant Penaeus vannamei manufacturing method | |
| CN110692950A (en) | Marinated pig trotter processing technology | |
| CN111084222A (en) | Irradiation preservation method for western-style smoked and cooked ham | |
| CN110651965A (en) | Soft package minced fillet processing method capable of reducing bacteria | |
| CN110946245A (en) | Compound antibacterial ginger female duck and processing method thereof | |
| CN102475106A (en) | Novel can | |
| CN111743117A (en) | Preparation process of healthy enzyme pickled vegetables | |
| CN108606263A (en) | A kind of production technology of selenium-rich dried meat | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN109770247A (en) | A kind of fermented soya bean flavored chicken neck | |
| CN111264818B (en) | Litsea cubeba vinasse product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |