CN113080383A - Preparation method of air-dried flavored duck necks - Google Patents

Preparation method of air-dried flavored duck necks Download PDF

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Publication number
CN113080383A
CN113080383A CN202110354964.6A CN202110354964A CN113080383A CN 113080383 A CN113080383 A CN 113080383A CN 202110354964 A CN202110354964 A CN 202110354964A CN 113080383 A CN113080383 A CN 113080383A
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air
duck neck
duck
dried
neck
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戴文军
蒋兴洲
司胤衡
刘伟
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Juewei Food Co ltd
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Juewei 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
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    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L13/20—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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

A preparation method of air-dried flavored duck necks comprises the following steps: (1) unfreezing and cleaning the frozen or iced duck neck; (2) rolling and kneading the cleaned duck neck by a vacuum rolling and kneading machine for pickling to obtain a pickled duck neck; (3) adding clear water into the pickled duck neck, heating and blanching, putting the pickled duck neck into marinade containing spices, marinating, processing and curing to obtain a cured duck neck; (4) placing the cured duck neck in a vacuum quick cooling machine for vacuum quick cooling to obtain a cooled duck neck; (5) cutting, mixing and air-drying the duck neck with the cooled duck neck to obtain an air-dried duck neck; (6) and packaging the air-dried duck necks to obtain the finished product of the air-dried duck necks. According to the invention, the traditional sauce marinating process is combined with the modern production technology, so that the prepared air-dried flavor duck neck has long shelf life, and the product has good color, luster, fragrance, flavor and taste.

Description

Preparation method of air-dried flavored duck necks
Technical Field
The invention relates to a processing method of duck necks, in particular to a preparation method of air-dried flavored duck necks.
Background
The traditional sauce-stewed food sold in bulk has the problems of unstable taste and short shelf life, and the main reasons are that the product process is unstable, the processing means is laggard, the standardization cannot be realized, and the moisture content of the product is as high as 60-70%, so that the storage time of the product is only 2-3 days generally.
CN106722300A discloses an air-dried duck neck processing method, which comprises the following steps: cleaning duck necks, adding a preset food additive into pre-configured ingredients, pickling the cleaned duck necks, putting the pickled duck necks into 80-120 ℃ brine for marinating for 25-35 minutes, cooling the marinated duck necks, frying the duck necks for 3-5 minutes at 100-200 ℃, air-drying the fried duck necks for 100-140 minutes in a 50-70 ℃ environment, vacuum-packaging the air-dried duck necks, filling nitrogen, sterilizing the packaged duck necks for 15-25 minutes under the conditions that the pressure is 0.1-0.25 MPa and the temperature is 100-120 ℃, and preparing the required air-dried duck necks.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and providing the preparation method of the air-dried flavor duck neck with long shelf life and good taste.
The technical scheme for solving the technical problem is that the preparation method of the air-dried flavored duck neck comprises the following steps:
(1) unfreezing and cleaning the frozen or iced duck neck;
(2) putting the duck neck cleaned in the step (1) into a vacuum rolling and kneading machine filled with a pickling material, rolling, kneading and pickling to obtain a pickled duck neck;
(3) adding clear water into the pickled duck neck obtained in the step (2), heating and blanching, placing the blanched pickled duck neck into brine containing spices, and performing marinating processing and curing to obtain a cured duck neck;
(4) placing the cured duck neck obtained in the step (3) in a vacuum quick cooling machine, and performing vacuum quick cooling to obtain a cooled duck neck;
(5) cutting the cooled duck neck obtained in the step (4) by using a cutting machine to obtain a duck neck section;
(6) adding a stirring material into the duck neck section obtained in the step (5), and uniformly stirring; then, carrying out air drying in a dry environment through mechanical ventilation to obtain an air-dried duck neck;
(7) and (5) packaging the air-dried duck necks obtained in the step (6) to obtain the air-dried flavor duck neck product.
Further, in the step (2), the pickling material is prepared by mixing salt, monosodium glutamate and composite phosphate.
Further, the composite phosphate is formed by mixing at least two of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate.
Further, in the step (2), the pickling materials comprise the following components in parts by weight: 1-2 parts of salt, 1-2 parts of monosodium glutamate and 0.1-0.2 part of composite phosphate; the preferred weight portion ratio of the marinade is as follows: 1 part of salt, 1 part of monosodium glutamate and 0.2 part of composite phosphate.
Further, in the step (2), the pickling time is 20-60 min, preferably 25-50 min, and more preferably 30-40 min.
Further, in the step (3), the spice is prepared by decocting hot pepper, star anise, cassia bark, bay leaves, round cardamom, nutmeg, fennel, kaempferia galangal, angelica dahurica, tsaoko cardamon, gardenia jasminoides ellis, amomum villosum, pepper, liquorice, dried orange peel, clove and ginger; the brine is also added with seasoning salt, white sugar, rock sugar and monosodium glutamate.
Further, in the step (3), the spice comprises the following components in parts by weight: 1-2 parts of hot pepper, 0.5-1 part of star anise, 0.1-0.5 part of cassia bark, 0.1-0.5 part of myrcia, 0.1-0.5 part of cardamom, 0.1-0.5 part of nutmeg, 0.1-0.5 part of fennel, 0.1-0.5 part of kaempferia galangal, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of gardenia jasminoides, 0.1-0.5 part of amomum villosum, 0.1-0.5 part of pepper, 0.1-0.5 part of dried orange peel, 0.1-0.5 part of liquorice, 0.1-0.5 part of ginger and 0.01-0.1 part of clove; the preferable weight portion ratio is: 2 parts of hot pepper, 1 part of star anise, 0.5 part of cassia bark, 0.2 part of myrcia, 0.3 part of round cardamom, 0.3 part of nutmeg, 0.1 part of fennel, 0.2 part of kaempferia galangal, 0.15 part of galangal, 0.2 part of angelica dahurica, 0.15 part of tsaoko amomum fruit, 0.1 part of gardenia jasminoides ellis, 0.1 part of fructus amomi, 0.1 part of pepper, 0.1 part of dried orange peel, 0.15 part of liquorice, 0.15 part of ginger and 0.01 part of clove.
Further, in the step (4), the vacuum quick cooling time is 20-60 min, preferably 25-50 min, and more preferably 30-40 min; the temperature of the duck neck is 0-10 ℃.
Further, in the step (5), the length of the duck neck section is 3-5 cm.
Further, in the step (6), the mixed material is prepared by mixing white sesame, chili powder, Sichuan pepper powder, licorice powder, white sugar and sesame oil.
Further, in the step (6), the mixing materials are prepared from the following components in parts by weight: 1-2 parts of white sesame, 0.5-1 part of chilli powder, 0.5-1 part of paprika powder, 0.5-1 part of licorice powder, 1-5 parts of white sugar and 0.1-1 part of sesame oil.
Further, in the step (6), the preferable weight parts of the mixing materials are as follows: 2 parts of white sesame, 1 part of chilli powder, 0.5 part of paprika powder, 0.5 part of licorice powder, 5 parts of white sugar and 0.5 part of sesame oil.
Further, in the step (6), the temperature of the drying environment is 8-18 ℃, preferably 9-16 ℃, and more preferably 10 ℃; the relative humidity of the drying environment is 18-40%, preferably 19-30%, and more preferably 20-25%; the air drying time is 0.8-2 h, preferably 0.9-1.5 h, and more preferably 1.0-1.2 h.
Further, in the step (6), the water content of the air-dried product is 45-48%.
Further, in the step (7), the packaging is vacuum packaging or nitrogen packaging.
Further, the whole process from marinating and curing the obtained air-dried flavor duck neck product to a sale terminal is a cold chain environment at 0-10 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) the water content of the flavored duck neck product can be reduced through the air drying process, and the microbial propagation can be inhibited; the temperature of the duck neck product can be quickly reduced and the secondary pollution of microorganisms can be prevented by vacuum quick cooling equipment; in the preferred scheme, vacuum packaging or nitrogen packaging is adopted, and finally, a cold chain system is arranged from a factory to a sales terminal in the whole process; the air-dried flavor duck neck product prepared by the invention has a shelf life of more than 7 days without secondary sterilization and food preservative addition;
(2) according to the preferable scheme, various natural spices and seasonings such as salt, white sugar, rock sugar and monosodium glutamate are used for carrying out elaborate modulation processing in the marinating and material mixing processes, the method is applied to industrial production, the stable taste of the product is realized, and various sensory experiences such as numbness, piquancy, fragrance, sweetness and freshness are brought from the aspect of the flavor of the product; in addition, in the subsequent material mixing process, the added white sesame brings visual impact feeling, the added sesame oil enables the product to have stronger fragrance, and the added white sugar and the liquorice bring sweet taste;
(3) according to the invention, the duck neck is marinated and cured, and then mechanical air drying is carried out to reduce the moisture of the flavor duck neck product, so that the flavor duck neck product is very chewy in taste and has the characteristic of being chewy and fragrant.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
The embodiment comprises the following steps:
(1) unfreezing and cleaning 100kg of frozen duck neck;
(2) rolling and kneading the duck neck cleaned in the step (1) by using a pickling material mixed by 1kg of salt, 1kg of monosodium glutamate and 0.2kg of compound phosphate (the mass ratio of sodium tripolyphosphate to sodium hexametaphosphate to sodium pyrophosphate is 1: 1: 1) for pickling for 30 minutes by using a vacuum rolling and kneading machine to obtain pickled duck neck;
(3) adding clear water into the pickled duck neck obtained in the step (2), heating and blanching, then adding the pickled duck neck into brine containing spices (the spices are prepared by decocting 2kg of hot pepper, 1kg of anise, 0.5kg of cassia bark, 0.5kg of myrcia, 0.3kg of cardamom, 0.3kg of nutmeg, 0.1kg of common fennel, 0.2kg of kaempferia galangal, 0.15kg of galangal, 0.2kg of Chinese angelica, 0.2kg of angelica dahurica, 0.5kg of tsaoko amomum fruit, 0.1kg of yellow gardenia, 0.1kg of fructus amomi, 0.1kg of pepper, 0.1kg of dried orange peel, 0.5kg of liquorice, 0.5kg of ginger and 0.01kg of clove), and simultaneously adding 4kg of salt, 3kg of white sugar, 3kg of crystal sugar and 3kg of monosodium glutamate for marinating and curing to obtain the cured duck neck;
(4) placing the cured duck neck obtained in the step (3) in a vacuum quick-cooling machine for vacuum quick-cooling for 30 minutes to obtain a duck neck with the temperature of 5 ℃;
(5) positioning and slitting the cooled duck neck obtained in the step (4) by using a duck neck slitting machine to obtain the length
3 cm of duck neck;
(6) adding a stirring material (prepared by mixing 1kg of white sesame, 0.5kg of chilli powder, 0.25kg of pepper powder, 0.25kg of licorice powder, 2.5kg of white sugar and 0.25kg of sesame oil) into the duck neck section obtained in the step (5), uniformly stirring, and then mechanically ventilating and air-drying for 1h in a drying environment with the temperature of 10 ℃ and the humidity of 20% to obtain an air-dried duck neck; the water content is 45%;
(7) and (4) packaging the air-dried duck necks obtained in the step (6) with nitrogen to obtain the air-dried flavor duck neck product.
The whole process from marinating and curing the obtained air-dried flavor duck neck product to a sale terminal is a cold chain environment at 0-10 ℃.
Through detection, the shelf life of the air-dried flavored duck neck product is 7 days; after tasting, the spicy, fragrant, sweet, fresh and other tastes are sufficient, the fragrance is rich, and the characteristics of sweet aftertaste and more fragrant after chewing are achieved.
Example 2
The embodiment comprises the following steps:
(1) unfreezing and cleaning 100kg of frozen duck neck;
(2) rolling and kneading the duck neck cleaned in the step (1) by using a vacuum rolling and kneading machine for pickling for 30 minutes by using a pickling material prepared by mixing 1kg of table salt, 1kg of monosodium glutamate and 0.2kg of compound phosphate (the mass ratio of sodium tripolyphosphate to sodium hexametaphosphate to sodium pyrophosphate is 1: 1: 2), so as to obtain pickled duck neck;
(3) adding clear water into the pickled duck neck obtained in the step (2), heating and blanching, then adding the pickled duck neck into brine containing spices (the spices are prepared by decocting 1kg of hot pepper, 0.5kg of pepper, 0.8kg of anise, 0.4kg of cassia bark, 0.5kg of bay leaves, 0.3kg of round cardamom, 0.3kg of cardamom, 0.1kg of common fennel, 0.2kg of kaempferia galangal, 0.15kg of galangal, 0.1kg of Chinese angelica, 0.2kg of angelica dahurica, 0.5kg of tsaoko amomum fruit, 0.2kg of gardenia jasminoides, 0.1kg of fructus amomi, 0.1kg of pepper, 0.15kg of dried orange peel, 0.4kg of liquorice, 0.5kg of ginger and 0.01kg of clove), and simultaneously adding 4kg of salt, 2kg of white sugar, 2kg of rock candy and 3kg of monosodium glutamate for marinating to obtain the aged duck neck;
(4) carrying out vacuum quick cooling on the cured duck neck obtained in the step (3) by using a vacuum quick cooling machine, wherein the vacuum quick cooling time is 25 minutes, so as to obtain a 7-DEG C cooled duck neck;
(5) positioning and slitting the cooled duck neck obtained in the step (4) by using a duck neck slitting machine to obtain the length
3 cm of duck neck;
(6) adding a stirring material (prepared by mixing 1.2kg of white sesame, 0.8kg of chilli powder, 0.3kg of pepper powder, 0.35kg of licorice powder, 4kg of white sugar and 0.3kg of sesame oil) into the duck neck section obtained in the step (5), uniformly stirring, and then mechanically ventilating and air-drying for 1h in a drying environment with the temperature of 15 ℃ and the relative humidity of 20% to obtain the air-dried duck neck; the water content is 46%;
(7) and (4) packaging the air-dried duck necks obtained in the step (6) with nitrogen to obtain the air-dried flavor duck neck product.
The whole process from marinating and curing the obtained air-dried flavor duck neck product to a sale terminal is a cold chain environment at 0-10 ℃.
Through detection, the shelf life of the air-dried flavored duck neck product is 7 days. After tasting, the spicy, fragrant, sweet, fresh and other tastes are sufficient, the fragrance is rich, and the characteristics of sweet aftertaste and more fragrant after chewing are achieved.
Example 3
The embodiment comprises the following steps:
(1) unfreezing and cleaning 100kg of frozen duck neck;
(2) rolling and kneading the duck neck cleaned in the step (1) by using a pickling material mixed by 1kg of salt, 1kg of monosodium glutamate and 0.2kg of compound phosphate (the mass ratio of sodium tripolyphosphate to sodium hexametaphosphate to sodium pyrophosphate is 1: 2: 1) for pickling for 30 minutes by using a vacuum rolling and kneading machine to obtain pickled duck neck;
(3) adding clear water into the pickled duck neck obtained in the step (2), heating and blanching, then adding the pickled duck neck into brine containing spices (the spices are prepared by decocting 1.5kg of hot pepper, 0.8kg of anise, 0.3kg of cassia bark, 0.4kg of bay leaves, 0.3kg of round cardamom, 0.3kg of cardamom, 0.1kg of fennel, 0.3kg of kaempferia galangal, 0.15kg of angelica sinensis, 0.215kg of angelica dahurica, 0.5kg of tsaoko amomum fruit, 0.15kg of gardenia jasminoides, 0.1kg of fructus amomi, 0.1kg of pepper, 0.15kg of dried orange peel, 0.5kg of liquorice, 0.5kg of ginger and 0.01kg of clove), and simultaneously adding 4kg of salt, 2.5kg of white sugar, 2.5kg of rock candy and 3kg of monosodium glutamate for marinating and curing to obtain the duck neck;
(4) carrying out vacuum quick cooling on the cured duck neck obtained in the step (3) by using a vacuum quick cooling machine for 30 minutes to obtain a cooled duck neck at the temperature of 5 ℃;
(5) positioning and slitting the cooled duck neck obtained in the step (4) by using a duck neck slitting machine to obtain the length
4 cm of duck neck.
(6) Adding a stirring material (prepared by mixing 1kg of white sesame, 0.6kg of chilli powder, 0.25kg of pepper powder, 0.25kg of licorice powder, 3kg of white sugar and 0.2kg of sesame oil) into the duck neck section obtained in the step (5), uniformly stirring, and then mechanically ventilating and air-drying for 1 hour in a drying environment with the temperature of 18 ℃ and the humidity of 20% to obtain the air-dried duck neck; the water content is 47%;
(7) and (4) packaging the air-dried duck necks obtained in the step (6) with nitrogen to obtain the air-dried flavor duck neck product.
The whole process from marinating and curing the obtained air-dried flavor duck neck product to a sale terminal is a cold chain environment at 0-10 ℃.
Through detection, the shelf life of the air-dried flavor duck neck product is 7 days; after tasting, the spicy, fragrant, sweet, fresh and other tastes are sufficient, the fragrance is rich, and the characteristics of sweet aftertaste and more fragrant after chewing are achieved.

Claims (10)

1. A preparation method of air-dried flavored duck necks is characterized by comprising the following steps:
(1) unfreezing and cleaning the frozen or iced duck neck;
(2) putting the duck neck cleaned in the step (1) into a vacuum rolling and kneading machine filled with a pickling material, rolling, kneading and pickling to obtain a pickled duck neck;
(3) adding clear water into the pickled duck neck obtained in the step (2), heating and blanching, placing the blanched pickled duck neck into marinade containing spices, and performing marinating processing and curing to obtain a cured duck neck;
(4) placing the cured duck neck obtained in the step (3) in a vacuum quick cooling machine, and performing vacuum quick cooling to obtain a cooled duck neck;
(5) cutting the cooled duck neck obtained in the step (4) by using a cutting machine to obtain a duck neck section;
(6) adding a stirring material into the duck neck section obtained in the step (5), uniformly stirring, and then carrying out air drying through mechanical ventilation in a dry environment to obtain an air-dried duck neck;
(7) and (5) packaging the air-dried duck necks obtained in the step (6) to obtain the air-dried flavor duck neck product.
2. The method for preparing the air-dried flavored duck necks as claimed in claim 1, wherein in the step (2), the pickling materials are prepared by mixing salt, monosodium glutamate and composite phosphate; the pickling materials comprise, by weight, 1-2 parts of salt, 1-2 parts of monosodium glutamate and 0.1-0.2 part of composite phosphate.
3. The method for preparing an air-dried flavored duck neck as claimed in claim 1 or 2, wherein in the step (3), the spices are prepared by decocting hot pepper, pricklyash peel, star anise, cassia bark, bay leaf, cardamom, fennel, kaempferia galangal, angelica sinensis, angelica dahurica, tsaoko cardamon, gardenia jasminoides ellis, amomum villosum, pepper, liquorice, dried orange peel, clove and ginger; the brine is also added with seasoning salt, white sugar, rock sugar and monosodium glutamate.
4. The preparation method of the air-dried flavored duck necks as claimed in any one of claims 1 to 3, wherein in the step (6), the seasoning is prepared by mixing white sesame seeds, chili powder, paprika powder, licorice powder, white sugar and sesame oil.
5. The method for preparing the air-dried flavored duck necks as claimed in claims 1 to 4, wherein in the step (2), the pickling time is 20-60 min.
6. The preparation method of the air-dried flavored duck necks as claimed in any one of claims 1 to 5, wherein in the step (3), the spice is prepared from the following components in parts by weight: 1-2 parts of hot pepper, 0.5-1 part of star anise, 0.1-0.5 part of cassia bark, 0.1-0.5 part of bay leaf, 0.1-0.5 part of cardamom, 0.1-0.5 part of nutmeg, 0.1-0.5 part of fennel, 0.1-0.5 part of kaempferia galangal, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of gardenia jasminoides, 0.1-0.5 part of amomum villosum, 0.1-0.5 part of pepper, 0.1-0.5 part of dried orange peel, 0.1-0.5 part of liquorice, 0.1-0.5 part of ginger and 0.01-0.1 part of clove.
7. The preparation method of the air-dried flavored duck necks as claimed in any one of claims 1 to 6, wherein in the step (4), the vacuum quick cooling time is 20-60 min; the temperature of the duck neck is 0-10 ℃.
8. The preparation method of the air-dried flavored duck necks as claimed in any one of claims 1 to 7, wherein in the step (6), the temperature of the drying environment is 8-18 ℃, the humidity of the drying environment is 18-40%, and the air drying time is 0.8-2 hours.
9. The preparation method of the air-dried flavored duck necks as claimed in any one of claims 1 to 8, wherein in the step (6), the mixture ratio of the blending materials in parts by weight is as follows: 1-2 parts of white sesame, 0.5-1 part of chilli powder, 0.5-1 part of paprika powder, 0.5-1 part of licorice powder, 1-5 parts of white sugar and 0.1-1 part of sesame oil.
10. A method for preparing an air-dried flavored duck neck as claimed in any one of claims 1 to 9, wherein in step (7), the packaging is vacuum packaging or nitrogen packaging.
CN202110354964.6A 2021-04-01 2021-04-01 Preparation method of air-dried flavored duck necks Pending CN113080383A (en)

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CN115644366A (en) * 2022-11-12 2023-01-31 湖北周黑鸭食品工业园有限公司 Production process of spicy duck accessories

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CN104273638A (en) * 2014-10-08 2015-01-14 邵阳学院 Marinated food cooling device and marinated food cooling method
CN104432160A (en) * 2014-12-26 2015-03-25 南京欧嘉食品科技有限公司 Marinated spice packet for duck necks and duck wings
CN106722300A (en) * 2016-11-28 2017-05-31 徐州惠农鸭业有限公司 A kind of dried duck neck processing method
CN111758919A (en) * 2020-07-06 2020-10-13 北京雁栖月盛斋清真食品有限公司 Method for making spiced sauced beef tendon

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Publication number Priority date Publication date Assignee Title
CN104273638A (en) * 2014-10-08 2015-01-14 邵阳学院 Marinated food cooling device and marinated food cooling method
CN104432160A (en) * 2014-12-26 2015-03-25 南京欧嘉食品科技有限公司 Marinated spice packet for duck necks and duck wings
CN106722300A (en) * 2016-11-28 2017-05-31 徐州惠农鸭业有限公司 A kind of dried duck neck processing method
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CN115644366B (en) * 2022-11-12 2024-01-30 湖北周黑鸭食品工业园有限公司 Production process of spicy duck accessory

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Application publication date: 20210709