CN112401142A - Processing method of boneless flavor duck feet - Google Patents
Processing method of boneless flavor duck feet Download PDFInfo
- Publication number
- CN112401142A CN112401142A CN202011234442.4A CN202011234442A CN112401142A CN 112401142 A CN112401142 A CN 112401142A CN 202011234442 A CN202011234442 A CN 202011234442A CN 112401142 A CN112401142 A CN 112401142A
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- China
- Prior art keywords
- duck
- putting
- parts
- feet
- deboned
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- 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
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 86
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 title description 3
- 235000019634 flavors Nutrition 0.000 title description 3
- 238000005554 pickling Methods 0.000 claims abstract description 30
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 14
- 210000000078 claw Anatomy 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 23
- 239000003292 glue Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 239000005457 ice water Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 235000015205 orange juice Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 239000000499 gel Substances 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of processing duck feet into leisure food, and particularly discloses a processing method of bone-removed marinated duck feet. According to the invention, the bones of the duck feet are removed, so that the pickling time is reduced, and convenience is brought to eaters.
Description
Technical Field
The invention relates to the technical field of processing of duck feet, in particular to a processing method of a deboned flavored duck foot.
Background
The duck feet are thick in meat, chewy and rich in collagen, and are popular food no matter the duck feet are used for cooking or eaten as snacks. At present, the duck feet are processed into leisure snacks mainly in three modes of pickling, marinating and infusing, wherein the marinated duck feet in the prior art still mainly use bone duck feet, skins and meat are required to be bitten off from the bones when the duck feet are eaten, in addition, the skins and the bones are connected together for pickling or marinating or infusing, the amount of required marinating materials is large, the pickling time is long, and the flavor of the duck feet is lost.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a processing method of the deboned marinated duck feet, so that the processing period is shortened, the consumption of marinade is reduced, and the duck feet are convenient to eat.
In order to achieve the purpose, the invention adopts the technical scheme that: a processing method of the deboned marinated duck feet is characterized by comprising the following steps:
(1) cleaning and draining: cleaning the duck feet to be processed, and draining;
(2) boiling with hot water: putting water into the pan, heating to 85-90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3-5min, and taking out the duck feet when the water is boiling;
(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-5 ℃, soaking for 1-3min, and repeating the steps for 1-3 times;
(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;
(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 30-50 parts of apple vinegar, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 10-20 parts of garlic rice, 8-15 parts of capsicum frutescens and 10-15 parts of fresh orange juice;
(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 6-8h at normal temperature or pickling for 12-18h at 3-5 ℃ under refrigeration;
(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3-5 in cold water, adding appropriate amount of Chinese liquor, Bulbus Allii, rhizoma Zingiberis recens, Capsici fructus and fresh orange juice into the pot, boiling with strong fire, decocting with slow fire for 2-4 hr, taking out Corii Sus Domestica, and standing at normal temperature to obtain Corii Sus Domestica gel;
(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 2-4 hours;
(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).
Compared with the prior art, the invention has the beneficial effects that:
1. according to the duck claw, the skin and the meat of the duck claw are separated from the bone through boiling with hot water and soaking with ice water for multiple times, so that the subsequent deboning operation is facilitated, and the duck claw can be crisp and chewy through the operation;
2. the duck claw is prepared by the specially-made pickling material, so that the covering degree of the taste of the pickling material on the taste of the duck claw is effectively reduced, the taste of the duck claw is kept to the greatest extent, and the purpose of removing fishy smell is achieved;
3. according to the invention, the pigskin glue is sprayed on the duck feet after pickling, so that the deboned duck feet have Q-elasticity, and new experience is obtained for eaters;
4. according to the invention, the bones of the duck feet are removed, so that the pickling time is reduced, and convenience is brought to eaters.
Detailed Description
The invention will now be further elucidated with reference to specific embodiments. The following are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any equivalent or similar substitutes should fall within the scope of protection of the invention without departing from the inventive concept. The following portions, which are not described in detail, are all referred to as conventional techniques in the art.
Example one
The processing method of the deboned marinated duck claw comprises the following steps:
(1) cleaning and draining: cleaning the duck feet to be processed, and draining;
(2) boiling with hot water: adding water into the pan, heating to 90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 5min, and taking out the duck feet when the water is boiling;
(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-2 ℃, soaking for 1-3min, and repeating the steps for 2 times;
(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;
(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 50 parts of apple vinegar, 10 parts of light soy sauce, 8 parts of cooking wine, 15 parts of garlic rice, 10 parts of capsicum frutescens and 15 parts of fresh orange juice;
(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 8 hours at normal temperature;
(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3 in cold water, adding appropriate amount of Chinese liquor, garlic, ginger, capsicum frutescens and fresh orange juice into the pot, boiling with strong fire, then boiling with slow fire for 3h, taking out pigskin, and standing at normal temperature to obtain pigskin glue;
(8) glue pouring: taking out the deboned duck feet pickled in the step (6) from the pickling materials one by one, ensuring that no solid pickling materials are carried in the deboned duck feet when taking out, putting the deboned duck feet on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck feet, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck feet sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 3 hours to enable the pigskin glue to be frozen and adhered to the duck feet;
(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).
Example two
The processing method of the deboned marinated duck feet comprises the following steps:
(1) cleaning and draining: cleaning the duck feet to be processed, and draining;
(2) boiling with hot water: putting water into the pan, heating to 85 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3min, and taking out the duck feet when the water is boiling;
(3) soaking in ice water: immediately putting the duck feet processed in the step (2) into prepared ice water with the temperature of 3-5 ℃, soaking for 2min, and repeating the steps for 3 times;
(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;
(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 40 parts of apple vinegar, 15 parts of light soy sauce, 8 parts of cooking wine, 20 parts of garlic rice, 8 parts of capsicum frutescens and 10 parts of fresh orange juice;
(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 12 hours at the temperature of 3-5 ℃;
(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:5 in cold water, adding appropriate amount of Chinese liquor, garlic, ginger, capsicum frutescens and fresh orange juice into the pot, boiling with strong fire, then boiling with slow fire for 4h, taking out pigskin, and standing at normal temperature to obtain pigskin glue;
(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 4 hours;
(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).
Claims (1)
1. A processing method of the deboned marinated duck feet is characterized by comprising the following steps:
(1) cleaning and draining: cleaning the duck feet to be processed, and draining;
(2) boiling with hot water: putting water into the pan, heating to 85-90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3-5min, and taking out the duck feet when the water is boiling;
(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-5 ℃, soaking for 1-3min, and repeating the steps for 1-3 times;
(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;
(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 30-50 parts of apple vinegar, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 10-20 parts of garlic rice, 8-15 parts of capsicum frutescens and 10-15 parts of fresh orange juice;
(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 6-8h at normal temperature or pickling for 12-18h at 3-5 ℃ under refrigeration;
(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3-5 in cold water, adding appropriate amount of Chinese liquor, Bulbus Allii, rhizoma Zingiberis recens, Capsici fructus and fresh orange juice into the pot, boiling with strong fire, decocting with slow fire for 2-4 hr, taking out Corii Sus Domestica, and standing at normal temperature to obtain Corii Sus Domestica gel;
(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 2-4 hours;
(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234442.4A CN112401142A (en) | 2020-11-07 | 2020-11-07 | Processing method of boneless flavor duck feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011234442.4A CN112401142A (en) | 2020-11-07 | 2020-11-07 | Processing method of boneless flavor duck feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112401142A true CN112401142A (en) | 2021-02-26 |
Family
ID=74780606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011234442.4A Pending CN112401142A (en) | 2020-11-07 | 2020-11-07 | Processing method of boneless flavor duck feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112401142A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466902A (en) * | 2002-07-11 | 2004-01-14 | 翁光灿 | Short-cut method for removing bones from chicken's feet |
| CN107692067A (en) * | 2017-10-24 | 2018-02-16 | 安徽先知缘食品有限公司 | A kind of flavor stew in soy sauce duck pawl and preparation method thereof |
| CN108606267A (en) * | 2018-05-04 | 2018-10-02 | 萨江雷 | A kind of mixing jellied pork skin and preparation method thereof |
| CN108771136A (en) * | 2018-03-28 | 2018-11-09 | 鹤壁市永达美源食品有限公司 | A kind of production method of complete de- bone chicken feet |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
-
2020
- 2020-11-07 CN CN202011234442.4A patent/CN112401142A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1466902A (en) * | 2002-07-11 | 2004-01-14 | 翁光灿 | Short-cut method for removing bones from chicken's feet |
| CN107692067A (en) * | 2017-10-24 | 2018-02-16 | 安徽先知缘食品有限公司 | A kind of flavor stew in soy sauce duck pawl and preparation method thereof |
| CN108771136A (en) * | 2018-03-28 | 2018-11-09 | 鹤壁市永达美源食品有限公司 | A kind of production method of complete de- bone chicken feet |
| CN108606267A (en) * | 2018-05-04 | 2018-10-02 | 萨江雷 | A kind of mixing jellied pork skin and preparation method thereof |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
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Application publication date: 20210226 |