CN114668114A - Preparation method of marinated duck wings - Google Patents
Preparation method of marinated duck wings Download PDFInfo
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- CN114668114A CN114668114A CN202210235102.6A CN202210235102A CN114668114A CN 114668114 A CN114668114 A CN 114668114A CN 202210235102 A CN202210235102 A CN 202210235102A CN 114668114 A CN114668114 A CN 114668114A
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- 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
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to poultry food processing, in particular to a preparation method of marinated duck wings, which comprises the steps of (1) preparing raw materials, (2) pre-boiling, (3) pickling, (4) marinating, (5) drying, (6) coating, (7) packaging, (8) sterilizing and the like.
Description
Technical Field
The invention relates to poultry food processing, in particular to a method for making braised duck wings.
Background
The history of duck breeding in China can be calculated to 500 years before the yuan, and at the moment, documents record the scenes that a large group of ducks are bred in China. At present, China becomes the first world country for producing and consuming duck meat. The duck meat has high nutritive value, the protein content of the edible part is about 16% -25%, the protein content is higher than that of pork and chicken, the fat content is about 7.5%, and the fatty acid composition proportion is easy to digest and absorb by human body. According to the statistical data of Food and Agricultural Organization (FAO) of the United nations, the duck meat yield of China in 2014 is about 300 ten thousand tons, and accounts for about 69% of the total world yield. The duck raising cost is low, the duck meat price is lower than the chicken price, the nutritive value is high, and the duck raising feed is deeply loved by people. With the increase of meat duck cutting products, the effective utilization of the duck wing root becomes a difficult problem in the powder coating and frying processing, and due to the high content of tendon and connective tissue, the skin of the duck wing root is shrunk due to excessive heating, and the duck meat becomes rotten and has poor taste. Insufficient heating of the connective tissue is not effective to break and make it difficult to chew.
The smoked duck wings are a special food in Fujian Sanming local area, the smoked fragrance is combined with the fragrance of duck meat, and the smoked duck wings are good in texture and chewy. However, due to the defects of short shelf life, intolerance to storage and the like, the smoked duck wings are only prepared and eaten at present at the manual workshop stage at present, so that the popularization of the smoked duck wings is limited. The preparation method of the Sanming smoked duck wing comprises the following steps: marinating the thawed duck wings, placing on a bamboo frame above an iron pan, placing a small stack of rice (or sawdust, rice bran, etc.) in the pan, covering the pan cover tightly, heating for carbonization, and making into fragrant smoked duck wings by permeating the smoked fragrance into the duck wings. The preparation method is only manual preparation, cannot be stored for a long time, and cannot meet the requirements of the public.
Disclosure of Invention
The invention aims to overcome the technical defects in the prior art and provides a method for preparing marinated duck wings.
In order to achieve the purpose, the invention provides a method for preparing marinated duck wings, which comprises the following steps:
(1) preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking for 3-5min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 5-10min, fishing out and draining;
(3) Pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), preserving and fermenting for 15-25min, and then putting the duck wings preserved by lactobacillus into tea polyphenol preserving liquid for preserving for 10-20 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) and (3) drying: drying the sauced duck wings for 1-2 hours at the temperature of 70-80 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot, then firing for 20-30min, stopping firing, taking out, and spreading for cooling to obtain the marinated duck wings;
(7) and (3) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) and (3) sterilization: sterilizing the packaged product, cooling, drying the surface moisture, and quickly conveying into a warehouse.
Preferably, the frozen duck wings in the step (1) are obtained by slaughtering a semi-muscovy duck in Shaxian county.
Preferably, the ginger water in the step (2) comprises, by mass, 2-4% of ginger, 1-2% of green Chinese onion, 0.2-0.5% of white vinegar, and the balance of water.
Preferably, the mass ratio of the lactobacillus fermentation liquor to the duck wings in the step (3) is 1: 2-4, and the mass ratio of the nisin to the lactobacillus fermentation liquor is 1: 2.
Preferably, the tea polyphenol pickling solution in the step (3) comprises, by mass, 0.3-0.5% of tea polyphenol, 0.1-0.3% of sodium citrate, and the balance of water.
Preferably, the halogen soup in the step (4) is prepared from the following components in parts by weight: 2-5 parts of ginger, 4-9 parts of scallion, 2-5 parts of anise, 2-5 parts of pepper, 1-4 parts of pepper, 6-10 parts of hot pepper, 5-10 parts of liquorice, 2-6 parts of cassia bark, 4-6 parts of myrcia, 1-6 parts of angelica dahurica, 15-40 parts of white granulated sugar, 25-60 parts of edible salt, 10-16 parts of monosodium glutamate, 15-25 parts of soy sauce, 10-16 parts of an antibacterial agent, 14-20 parts of an antioxidant, 10-20 parts of duck legs or a duck carcass with the head and the viscera removed and 1000-1200 parts of drinking water; the preparation method of the marinade comprises the steps of adding water into weighed duck legs or duck carcasses with the head and internal organs removed and fresh ginger, boiling for 2-4h, filtering, adding weighed fresh ginger, scallion, star anise, pepper, hot pepper, liquorice, cassia bark, bay leaves, angelica dahurica, white granulated sugar, edible salt, monosodium glutamate and soy sauce, boiling for 2-4h, filtering, and finally adding an antibacterial agent and an antioxidant to obtain the marinade.
Preferably, the smoking material is at least one of rice, tea seed shells and rice bran.
Preferably, the packaging in the step (7) adopts vacuum packaging, and the vacuum packaging condition is that vacuum is pumped for 20-30s and heat sealing is carried out for 3-5 s.
Through the technical scheme, the prepared marinated duck wing has the following excellent effects:
1. according to the invention, rice is used as a smoking material, the smoking technology is applied to the processing process of the duck wings, rice fragrance is given to the product, and the smoked duck wing product with unique flavor and beige color is developed.
2. In the production process of the smoked duck wings, the processes of marinating, preservative treatment, smoking, sterilization and the like are adopted, so that the special rice flavor and the smoked flavor are endowed to the duck wings while the nutritional ingredients of the duck wings are maintained, the flavor, the color and the chewing strength of the product are ensured, the growth of microorganisms in the product is effectively inhibited, and the product is prevented from being corrupted and deteriorated.
3. For producing sauce-stewed food, the invention has the characteristics of easy operation, low cost, realization of large-scale production and the like.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The invention provides a method for preparing marinated duck wings, which comprises the following steps:
(1) preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking for 3-5min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 5-10min, fishing out and draining;
(3) pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), preserving and fermenting for 15-25min, and then putting the duck wings preserved by lactobacillus into tea polyphenol preserving liquid for preserving for 10-20 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 1-2h at the temperature of 70-80 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot, then firing for 20-30min, stopping firing, taking out, and spreading for cooling to obtain the marinated duck wings;
(7) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) And (3) sterilization: and sterilizing the packaged product, cooling, drying the surface moisture, and quickly delivering into a warehouse.
Preferably, the frozen duck wings in the step (1) are obtained by slaughtering a semi-muscovy duck in Shaxian county.
According to the invention, the duck wings are made of the semi-muscovy duck as a raw material, and the semi-muscovy duck is suitable for braising and marinating.
Preferably, the ginger water in the step (2) comprises, by mass, 2-4% of ginger, 1-2% of green Chinese onion, 0.2-0.5% of white vinegar and the balance of water, and the operation is to remove the fishy smell of the duck wings.
Preferably, the mass ratio of the lactobacillus fermentation liquor to the duck wings in the step (3) is 1: 2-4, and the mass ratio of the nisin to the lactobacillus fermentation liquor is 1: 2. The duck wings are pickled by adopting a lactic acid bacteria fermentation technology, so that the salt content in the duck wings is reduced.
Preferably, the tea polyphenol pickling solution in the step (3) comprises, by mass, 0.3-0.5% of tea polyphenol, 0.1-0.3% of sodium citrate and the balance of water.
Preferably, the halogen soup in the step (4) is prepared from the following components in parts by weight: 2-5 parts of ginger, 4-9 parts of scallion, 2-5 parts of anise, 2-5 parts of pepper, 1-4 parts of pepper, 6-10 parts of hot pepper, 5-10 parts of liquorice, 2-6 parts of cassia bark, 4-6 parts of bay leaves, 1-6 parts of angelica dahurica, 15-40 parts of white granulated sugar, 25-60 parts of edible salt, 10-16 parts of monosodium glutamate, 15-25 parts of soy sauce, 10-16 parts of an antibacterial agent, 14-20 parts of an antioxidant, 10-20 parts of duck legs or duck carcasses with head and viscera removed and 1000-containing drinking water 1200 parts; the preparation method of the marinade comprises the steps of adding water into weighed duck legs or duck carcasses which are removed of head and internal organs and fresh ginger, boiling for 2-4h, filtering, adding weighed ginger, scallion, star anise, pepper, hot pepper, liquorice, cinnamon, bay leaves, angelica dahurica, white granulated sugar, edible salt, monosodium glutamate and soy sauce, boiling for 2-4h, filtering, and adding an antibacterial agent and an antioxidant to obtain the marinade. The inventor of the invention develops the formula of the marinated soup through numerous research and development, and the flavor of the marinated duck wings can be improved.
Preferably, the smoking material is rice, tea seed shells or rice bran, and the traditional smoking process in Sha county is followed, so that the taste of modern people is better met on the basis of keeping the traditional taste.
Preferably, the packaging in the step (7) adopts vacuum packaging, and the vacuum packaging condition is that vacuum is pumped for 20-30s and heat sealing is carried out for 3-5 s.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides a technical scheme for preparing marinated duck wings, which comprises the following steps:
(1) preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water, cooking for 3min, fishing out the duck wings from the pot, putting the duck wings into boiled ginger water for 5min, fishing out and draining;
(3) Pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), preserving and fermenting for 15min, and then putting the duck wings preserved by lactobacillus into tea polyphenol preserving liquid for preserving for 10 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 1h at the temperature of 70 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot cover, then firing for 20min, stopping firing, taking out, and spreading for cooling to obtain the marinated duck wings;
(7) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) and (3) sterilization: sterilizing the packaged product, cooling, drying the surface moisture, and quickly conveying into a warehouse.
The halogen soup is prepared from the following components in parts by weight: 2 parts of ginger, 4 parts of scallion, 2 parts of star anise, 2 parts of pepper, 1 part of pepper, 6 parts of hot pepper, 5 parts of liquorice, 2 parts of cassia bark, 4 parts of myrcia, 1 part of angelica dahurica, 15 parts of white granulated sugar, 25 parts of edible salt, 10 parts of monosodium glutamate, 15 parts of soy sauce, 10 parts of an antibacterial agent and 14 parts of an antioxidant.
Example 2:
the invention provides a technical scheme for preparing marinated duck wings, which comprises the following steps:
(1) Preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking, wherein the cooking time is 4min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 7min, fishing out and draining;
(3) pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), pickling and fermenting for 20min, and then pickling the duck wings pickled by lactobacillus in tea polyphenol pickling liquid for 15 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 1.5h at the temperature of 75 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot cover, then firing for 25min, stopping firing, taking out, and spreading for cooling to obtain the marinated duck wings;
(7) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) and (3) sterilization: sterilizing the packaged product, cooling, drying the surface moisture, and quickly conveying into a warehouse.
The halogen soup is prepared from the following components in parts by weight: 5 parts of ginger, 9 parts of scallion, 5 parts of anise, 5 parts of pepper, 4 parts of pepper, 10 parts of hot pepper, 10 parts of liquorice, 6 parts of cassia bark, 6 parts of myrcia, 6 parts of angelica dahurica, 40 parts of white granulated sugar, 60 parts of edible salt, 16 parts of monosodium glutamate, 25 parts of soy sauce, 16 parts of antibacterial agent and 20 parts of antioxidant.
Example 3:
the invention provides a technical scheme for preparing marinated duck wings, which comprises the following steps:
(1) preparing raw materials: placing the purchased frozen duck wings in a clean water tank to be thawed until ice blocks are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water changing;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking, wherein the cooking time is 5min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 10min, fishing out and draining;
(3) pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), pickling and fermenting for 25min, and then pickling the duck wings pickled by lactobacillus in tea polyphenol pickling liquid for 20 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 2h at the temperature of 80 ℃ until the surface moisture is dried;
(6) Coating: brushing a spicy material or a garlic spice on the surfaces of the duck wings obtained in the step (5), putting the smoked material at the bottom of a pot, filling the loaded product in a steamer, covering the pot, then firing for 30min, stopping firing, taking out, and spreading for cooling to obtain marinated duck wings;
(7) and (3) packaging: spreading and cooling the spread and dried salted duck wings to room temperature, and packaging;
(8) and (3) sterilization: and sterilizing the packaged product, cooling, drying the surface moisture, and quickly delivering into a warehouse.
The halogen soup is prepared from the following components in parts by weight: 3 parts of ginger, 6 parts of scallion, 4 parts of star anise, 3 parts of pepper, 8 parts of hot pepper, 7 parts of liquorice, 4 parts of cassia bark, 5 parts of myrcia, 3 parts of angelica dahurica, 30 parts of white granulated sugar, 40 parts of edible salt, 13 parts of monosodium glutamate, 20 parts of soy sauce, 13 parts of an antibacterial agent and 17 parts of an antioxidant.
Example 4:
the invention provides a technical scheme for preparing marinated duck wings, which comprises the following steps:
(1) preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water, cooking for 3min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 10min, fishing out, and draining;
(3) Pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), preserving and fermenting for 15min, and then putting the duck wings preserved by lactobacillus into tea polyphenol preserving liquid to preserve for 20 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 2h at the temperature of 70 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot cover, then firing for 30min, stopping firing, taking out the duck wings, and spreading for cooling to obtain the marinated duck wings;
(7) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) and (3) sterilization: sterilizing the packaged product, cooling, drying the surface moisture, and quickly conveying into a warehouse.
The halogen soup is prepared from the following components in parts by weight: 3 parts of ginger, 6 parts of scallion, 4 parts of star anise, 3 parts of pepper, 8 parts of hot pepper, 7 parts of liquorice, 4 parts of cassia bark, 5 parts of myrcia, 3 parts of angelica dahurica, 30 parts of white granulated sugar, 40 parts of edible salt, 13 parts of monosodium glutamate, 20 parts of soy sauce, 13 parts of an antibacterial agent and 17 parts of an antioxidant.
Example 5:
the invention provides a technical scheme for preparing marinated duck wings, which comprises the following steps:
(1) Preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking, wherein the cooking time is 5min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 5min, fishing out and draining;
(3) pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), pickling and fermenting for 20min, and then pickling the duck wings pickled by lactobacillus in tea polyphenol pickling liquid for 15 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) drying: drying the sauced duck wings for 1.5h at the temperature of 75 ℃ until the surface moisture is dried;
(6) coating: brushing spicy materials or garlic materials on the surfaces of the duck wings obtained in the step (5), putting the smoked materials at the bottom of a pot, filling the loaded products in a steamer, covering the pot cover, then firing for 25min, stopping firing, taking out, and spreading for cooling to obtain the marinated duck wings;
(7) packaging: spreading the spread and dried salted duck wings to cool to room temperature, and packaging;
(8) and (3) sterilization: sterilizing the packaged product, cooling, drying the surface moisture, and quickly conveying into a warehouse.
The halogen soup is prepared from the following components in parts by weight: 3 parts of ginger, 6 parts of scallion, 4 parts of star anise, 3 parts of pepper, 8 parts of hot pepper, 7 parts of liquorice, 4 parts of cassia bark, 5 parts of myrcia, 3 parts of angelica dahurica, 30 parts of white granulated sugar, 40 parts of edible salt, 13 parts of monosodium glutamate, 20 parts of soy sauce, 13 parts of antibacterial agent and 17 parts of antioxidant.
According to the cooked meat product health standard (GB2726-2005) and the food safety national standard food microbiology inspection colony count determination (GB4789.2-2010), the food safety national standard food microbiology inspection coliform count (GB 4789.3-2010), the food safety national standard food microbiology inspection salmonella inspection (GB4789.4-2010), the food safety national standard food microbiology inspection staphylococcus aureus inspection (GB4789.10-2010) and the food safety national standard food microbiology inspection shigella inspection (GB4789.5-2012), the stewed duck wings are subjected to microbiological inspection sequentially in the examples 1-5, pathogenic bacteria are not detected, the colony count is less than 180cfh/g, the large intestine flora is less than 3.0, and the requirements of related standards are met.
The marinated duck wings prepared in the embodiment continue to use rice as a smoking material, the rice smoking technology is applied to the processing process of the duck wings, rice fragrance is endowed to products, and smoked duck wing products with unique flavor and beige color are developed.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (8)
1. The preparation method of the marinated duck wing is characterized by comprising the following steps:
(1) preparing raw materials: unfreezing the purchased frozen duck wings in a clean water tank until ice cubes are completely dissolved, and cleaning and draining the duck wings after 2-3 times of water change to obtain the duck wings;
(2) pre-cooking: putting the duck wings drained in the step (1) into a pot, adding clear water for cooking for 3-5min, fishing out the duck wings from the pot after the duck wings are cooked, putting the duck wings into boiled ginger water for 5-10min, fishing out and draining;
(3) pickling: adding lactobacillus fermentation liquor and nisin into the duck wings pre-cooked in the step (2), pickling and fermenting for 15-25min, and then pickling the duck wings pickled by lactobacillus in a tea polyphenol pickling solution for 10-20 min;
(4) sauce marinating: putting the duck wings obtained in the step (4) into a marinating soup for marinating;
(5) And (3) drying: drying the sauced duck wings for 1-2 hours at the temperature of 70-80 ℃ until the surface moisture is dried;
(6) coating: brushing a spicy material or a garlic spice on the surfaces of the duck wings obtained in the step (5), putting the smoked material at the bottom of a pot, filling the loaded product in a steamer, covering the pot, then firing for 20-30min, stopping firing, taking out, and spreading for cooling to obtain marinated duck wings;
(7) and (3) packaging: spreading and cooling the spread and dried salted duck wings to room temperature, and packaging;
(8) and (3) sterilization: and sterilizing the packaged product, cooling, drying the surface moisture, and quickly delivering into a warehouse.
2. The method for preparing the spiced duck wing according to the claim 1, wherein the frozen duck wing in the step (1) is obtained by slaughtering half Muscovy duck in Shaxian county.
3. The method for preparing the spiced duck wings as claimed in claim 1, wherein the ginger water in the step (2) comprises 2-4% of ginger, 1-2% of green Chinese onion, 0.2-0.5% of white vinegar and the balance of water by mass percentage.
4. The method for preparing the marinated duck wings as claimed in claim 1, wherein the mass ratio of the lactobacillus fermentation liquor to the duck wings in the step (3) is 1: 2-4, and the mass ratio of the nisin to the lactobacillus fermentation liquor is 1: 2.
5. The method for preparing marinated duck wings as claimed in claim 1, wherein the tea polyphenol pickling solution in step (3) comprises, by mass, 0.3-0.5% of tea polyphenol, 0.1-0.3% of sodium citrate, and the balance of water.
6. The method for preparing the spiced duck wing according to claim 1, wherein the spiced soup in the step (4) is prepared from the following components in parts by weight: 2-5 parts of ginger, 4-9 parts of scallion, 2-5 parts of anise, 2-5 parts of pepper, 1-4 parts of pepper, 6-10 parts of hot pepper, 5-10 parts of liquorice, 2-6 parts of cassia bark, 4-6 parts of myrcia, 1-6 parts of angelica dahurica, 15-40 parts of white granulated sugar, 25-60 parts of edible salt, 10-16 parts of monosodium glutamate, 15-25 parts of soy sauce, 10-16 parts of an antibacterial agent, 14-20 parts of an antioxidant, 10-20 parts of duck legs or duck bodies with the head and the viscera removed and 1000-1200 parts of drinking water; the preparation method of the marinade comprises the steps of adding water into weighed duck legs or duck carcasses with the head and internal organs removed and fresh ginger, boiling for 2-4h, filtering, adding weighed fresh ginger, scallion, star anise, pepper, hot pepper, liquorice, cassia bark, bay leaves, angelica dahurica, white granulated sugar, edible salt, monosodium glutamate and soy sauce, boiling for 2-4h, filtering, and finally adding an antibacterial agent and an antioxidant to obtain the marinade.
7. The method for making marinated duck wings as claimed in claim 1, wherein the smoking material is at least one of rice, tea seed shells and rice bran.
8. The method for preparing spiced duck wings as claimed in claim 1, wherein the packaging in step (7) is vacuum packaging, and vacuum packaging conditions comprise vacuum pumping for 20-30s and heat sealing for 3-5 s.
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Application publication date: 20220628 |