CN118340242A - Processing method of pickled food with good air drying effect - Google Patents
Processing method of pickled food with good air drying effect Download PDFInfo
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- CN118340242A CN118340242A CN202410542122.7A CN202410542122A CN118340242A CN 118340242 A CN118340242 A CN 118340242A CN 202410542122 A CN202410542122 A CN 202410542122A CN 118340242 A CN118340242 A CN 118340242A
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- 238000007605 air drying Methods 0.000 title claims abstract description 86
- 230000000694 effects Effects 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000013305 food Nutrition 0.000 title claims description 24
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 92
- 238000004806 packaging method and process Methods 0.000 claims abstract description 38
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 27
- 238000005554 pickling Methods 0.000 claims abstract description 27
- 238000007664 blowing Methods 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 210000002257 embryonic structure Anatomy 0.000 claims abstract description 16
- 241000272522 Anas Species 0.000 claims abstract description 11
- 230000001276 controlling effect Effects 0.000 claims abstract description 8
- 230000001105 regulatory effect Effects 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 10
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000006439 Lemna minor Nutrition 0.000 description 16
- 241000209501 Spirodela Species 0.000 description 16
- 235000013364 duck meat Nutrition 0.000 description 16
- -1 aldehyde compounds Chemical class 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 8
- 125000003118 aryl group Chemical group 0.000 description 6
- WSFSSNUMVMOOMR-UHFFFAOYSA-N formaldehyde Natural products O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 150000001491 aromatic compounds Chemical class 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012943 hotmelt Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of a low-salt salted duck with good air-drying effect, wherein the salted duck adopts raw material ducks with the weight range of 1kg to 1.5kg, the processing method comprises a pretreatment step, a pickling step, a rinsing step, an air-drying step and a packaging step, and the air-drying step comprises the following steps: a temperature and humidity control step, namely, regulating the temperature in an air drying chamber to a constant temperature T which is more than or equal to 12 ℃ and less than or equal to 25 ℃, and regulating the humidity to a constant humidity C which is more than or equal to 55% and less than or equal to 75%; a step of placing at intervals, namely placing the duck embryo subjected to at least the pretreatment step, the pickling step and the rinsing step into an air drying chamber, and a step of controlling temperature and humidity of the duck embryo: the transverse distance between the duck embryos is not less than 10mm, and the longitudinal distance between the duck embryos is not more than 20mm; and (3) blowing: the air blowing equipment is controlled to blow air into the air drying chamber at the air drying speed V, the V is more than or equal to 3m/s and less than or equal to 7m/s, the execution time of the air blowing step is t2, the execution time of the temperature and humidity control step is t1, and the t1/t2 is less than or equal to 1.75, so that the air drying efficiency is high and the flavor of the salted duck is good.
Description
Technical Field
The field of food processing, in particular to a method for processing pickled food with high content of flavor substances and good air drying effect.
Background
Along with the continuous pursuit of people for healthy life, the requirements on nutrition, flavor, taste and health of foods are also higher and higher. In order to promote the oxidation of fat and improve the flavor of the salted duck, the salted duck in the market is easy to have the problem of overhigh salt content, and the eating of the salted duck is excessive to have adverse effects on human health. In addition, the traditional salted duck is air-dried at normal temperature, so that the time is long, the meat quality of each part of the duck is different, the surface of the duck ketone body cannot be uniformly soaked and permeated with pickling seasonings, the local tastes of the salted duck naturally air-dried for a long time are different, the problem that the color and luster are easily uneven under long-time air-drying is solved, the production efficiency is affected due to natural air-drying, and the production is limited by factors such as season and climate, so that stable mass production is impossible. Therefore, how to improve the flavor and taste of the salted duck and to control the salt content while keeping the aldehyde compounds and other nutrients in the duck meat on the premise of high production efficiency so as to meet the double requirements of delicious taste and health is a problem to be solved.
Disclosure of Invention
The invention aims to provide a processing method of pickled food with high processing efficiency, stable aldehyde compound content, high quality, uniform color and luster and good flavor.
In order to solve the technical problems, the invention provides a processing method of a salted food with good air-drying effect, wherein the salted duck adopts raw material ducks with the weight range of 1kg to 1.5kg, and the processing method comprises a pretreatment step, a pickling step, a rinsing step, an air-drying step and a packaging step, wherein: the air drying step comprises the following steps: a temperature and humidity control step, namely, regulating the temperature in an air drying chamber to a constant temperature T which is more than or equal to 12 ℃ and less than or equal to 25 ℃, and regulating the humidity to a constant humidity C which is more than or equal to 55% and less than or equal to 75%; a step of placing at intervals, namely placing the duck embryo subjected to at least the pretreatment step, the pickling step and the rinsing step into an air drying chamber, and a step of controlling temperature and humidity of the duck embryo: the transverse distance between the duck embryos is not less than 10mm, and the longitudinal distance between the duck embryos is not more than 20mm; and (3) blowing: controlling a blowing device to blow air into the air drying chamber at an air drying speed V, wherein V is more than or equal to 3m/s and less than or equal to 7m/s, the execution time of the blowing step is t2, and the execution time of the temperature and humidity control step is t1, and is more than or equal to 1 and less than or equal to 1.75; a plurality of storage racks for placing duck embryos are arranged in the air drying chamber, circulating air channels are formed between adjacent storage racks, circulating gaps are formed between the end parts of the circulating air channels and the inner wall of the air drying chamber so that the plurality of circulating air channels are communicated, the intervals of the circulating gaps and the circulating air channels are different, the air outlet of the air blowing device is at least communicated with one of the circulating air channels, and the intervals of the circulating gaps are W, and W is not less than 35mm and not more than 500mm.
Further, in the pickling step, the salt content of the pickling liquid used for pickling the duck embryo is 12-17%.
Further, in the pickling step, the pickling liquid includes sodium nitrite with a concentration of 140ppm to 150ppm, an addition amount of 1% to 1.5%, and Vc with an addition amount of 0.05%.
Further, the packaging step includes: a first vacuumizing step, namely vacuumizing the packaging bag filled with the salted duck by using a vacuumizing sealing machine, wherein the vacuumizing time is not less than 10 seconds, and 97-99% of gas in the packaging bag is discharged; a sealing step, namely performing hot-melting sealing on the packaging bag, wherein the sealing step is performed after the emptying step; and a second vacuumizing step, namely vacuumizing the packaging bag for 3-7 s, wherein the second vacuumizing step is performed in the executing process of the sealing step so as to lock the flavor substances of the salted duck.
Further, in the temperature and humidity control step, T is more than or equal to 14 ℃ and less than or equal to 16 ℃.
Further, the ratio of the concentration of hexanal flavor substance in the salted duck subjected to the air-drying step to the aroma threshold value thereof is 3000-3700.
Further, the air drying chamber is provided with a guide wall at the circulation gap, and the guide wall is an inclined plane or an arc surface.
Further, the commodity shelf comprises a plurality of airing rods, and the circulating air channel is arranged along the long axis direction of the airing rods.
Further, the number of the circulating air channels is 4 to 8.
Further, the salt content of the finished salted duck subjected to the packaging step is 4-10%.
The beneficial effects of the invention are as follows:
1. According to the invention, raw ducks with uniform weight and trend consistency are selected, so that the surfaces of the ducks subjected to the pretreatment step can be soaked in pickling liquid, each part of the ducks can be fully pickled and tasty, and the problem of different tastes on the surfaces and the inner surfaces is avoided. In the air drying step, the air drying chamber is maintained at a temperature ranging from 12 ℃ to 25 ℃ to simulate air drying in a low-temperature environment and a high-temperature environment, and meanwhile constant humidity is controlled to be within a range of 55% to 75%, and the air drying step is performed with low temperature and humidity control. Through accurate control by temperature change accuse wet to the duck embryo air-dries, the horizontal interval of hanging of drying in the air of duck embryo and vertical distance can fully make when the wind in circulation wind channel blows, can enough fully air-dry on duck embryo surface, can not slow down the wind speed again, and the air-dry wind speed all has the key effect to the flavor of salt solution duck finished product. The space between the circulating gap and the circulating air duct is different, and the reducing air duct can be formed to switch the air quantity at each air direction switching position, so that the duck embryo on two sides of each circulating air duct has uniform meat quality on the surface and the inner side, plays a key role in increasing the fragrance of grease, and is easy to volatilize, and the aromatic aldehyde compounds are stably and fully reserved.
The air drying speed of the circulating air duct is 3m/s to 7m/s, t1/t2 is less than or equal to 1.75, duck embryos on the commodity shelf can lock nutritional ingredients in the alternating process of air through the circulating air duct and the circulating gap, the distance between the circulating gaps is W, the distance between the circulating gaps is less than or equal to 35mm and less than or equal to 500mm, air media continuously and fully act on the surfaces of the duck embryos through the circulating air duct and the circulating gap under the action of air blowing equipment, moisture on the surfaces of duck meat is taken away, volatile compounds inside the duck meat are fully locked, and accordingly the oil fragrance of the duck meat is kept.
2. In the curing step, the salt content of the curing liquid used for curing the duck embryo is 12-17%, namely the preset salt content, and in the specific curing step, the matching of the curing liquid comprises a plurality of salt adding stages, so that the curing of the duck embryo gradually reaches the preset salt content, aromatic compounds in the duck meat are excited in the curing stage to the greatest extent, and nutrients and aromatic substances are locked under the condition of controllable salt content and are not volatilized.
3. In the pickling step, the pickling liquid further comprises sodium nitrite with the concentration of 140ppm to 150ppm and the addition amount of 1% to 1.5%, and Vc with the addition amount of 0.05%, wherein the sodium nitrite can be used for placing duck meat in contact with air for oxidization in the pickling stage, and the Vc in the rinsing stage can help the duck meat surface to separate from excessive sodium nitrite residues, so that the antioxidation effect is maintained in the air drying stage, the microbial contamination is prevented, the air medium passing through the circulating air channel can be accelerated to air dry under the condition of changing the speed of the air medium when passing through the circulating air channel again, meanwhile, the duck embryo surface is kept not oxidized and discolored, the alternately changed air medium can also be used for preventing the duck embryo from desiccating and changing firewood, so that the duck meat forms a bright and clean appearance, the taste is still fresh and tender, and the requirements of users on pickled foods are met.
4. The air-dried finished salted duck is subjected to vacuumizing packaging through the packaging bag, a large amount of air in the bag can be rapidly pumped away by the first vacuumizing step when the opening of the packaging bag is completely in an opening state, then, the vacuumizing sealing machine is used for carrying out fusion heat sealing on the opening of the packaging bag, in the sealing process, the vacuumizing function is restarted, namely, the second vacuumizing step is carried out, the vacuumizing time is 3s to 7s, the air in the bag is further vacuumized in the sealing process, under the condition that the opening of the bag is not completely sealed, a small amount of gaps of the opening of the bag are utilized for completely discharging the air in the bag, and because the air in the bag is less, the more aromatic volatile substances are taken away by negative pressure formed by vacuumizing of the vacuumizing sealing machine during vacuumizing, at the moment, the second vacuumizing step is carried out in the executing process of the sealing step, the aromatic flavor substances in the salted duck can be furthest kept, and the fat aroma and the nutrient substances of the finished salted duck are furthest kept, so that the packaged finished duck meat is fresh and tender.
5. The circulating gap is provided with an inclined plane or an arc surface guide wall, and the circulating air channel is arranged along the long axis direction of the airing rod, so that the air direction is smoothly switched to the next circulating air channel under the condition of changing the area of the cross section of the channel, the air in the whole air drying chamber is distributed at multiple air speeds, macroscopic constant flow and local turbulence among the plurality of circulating air channels are formed, the air drying efficiency and the air drying effect are improved, the salt content of the salted duck after finished product packaging is controlled within the range of 4-7%, and the salted duck is unique in molding flavor and low in salt health.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, it being understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and that other related drawings may be obtained according to these drawings for a person skilled in the art.
In the drawings:
FIG. 1 is a flow chart of a method for processing the pickled food.
FIG. 2 is a graph showing the relationship between the aldehyde compound content and the air speed of the circulating air duct in the air drying step in the method for processing the pickled food.
FIG. 3 is a graph showing the time relationship between the volatilization rate of aldehyde compounds and the second vacuumizing step in the packaging step in the method for processing the pickled food.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. The components of the embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention.
It should be noted that: like reference numerals and letters denote like items in the following figures, and thus once an item is defined in one figure, no further definition or explanation thereof is necessary in the following figures.
Furthermore, the terms "first," "second," and the like, if any, are used merely for distinguishing between descriptions and not for indicating or implying a relative importance.
It should be noted that the features of the embodiments of the present invention may be combined with each other without conflict.
As shown in fig. 1 to 3, the embodiment provides a method for processing salted food with good air-drying effect, wherein the salted duck is made of raw material ducks with weight ranging from 1kg to 1.5kg, and raw material ducks with uniform weight and trend to be consistent are selected, so that the surfaces of the ducks subjected to the pretreatment step can be soaked in pickling liquid, each part of the ducks can be fully pickled and tasty, and the problem of different tastes on the surfaces and the insides is avoided. The air drying equipment comprises an air drying chamber, and the processing method comprises the following steps:
s01: and a pretreatment step, namely slaughtering, dehairing, eviscerating and trimming the selected raw ducks, scalding the skin by waste water and cleaning.
S02: and (3) a pickling step, namely putting the pretreated duck embryo into a pickling liquid for pickling, wherein the salt content of the pickling liquid for pickling the duck embryo is 12-17%, namely the preset salt content, and preferably, in the specific pickling step, the pickling liquid comprises sodium nitrite with the concentration of 140-150 ppm, the adding amount of 1-1.5% and Vc with the adding amount of 0.05%. The matching of the curing liquid comprises a plurality of salting stages, and the method specifically comprises three salting stages, so that enough salt content of the curing liquid is ensured after the duck embryo is continuously added, and the curing of all duck embryos gradually reaches the preset salt content, so that aromatic compounds in the duck meat are excited in the curing stage to the greatest extent, and nutrients and aromatic substances are locked under the condition of controllable salt content and are not volatilized.
The curing liquid also comprises sodium nitrite with the concentration of 140ppm to 150ppm and the addition amount of 1% to 1.5%, and Vc with the addition amount of 0.05%, wherein the sodium nitrite can be used for placing duck meat in contact with air for oxidation in a curing stage, and the Vc in a rinsing stage has sodium nitrite residues which can help the duck meat surface to be separated from excessive, so that the air drying stage keeps an antioxidation effect and prevents microbial contamination, the air medium passing through a circulating air channel can accelerate the air drying under the condition of changing the speed of the air medium when being recycled through a circulating gap, meanwhile, the duck embryo surface is kept not oxidized and discolored, the alternately changed air medium can also prevent the duck embryo from losing water and changing firewood, so that the duck meat forms a bright and clean appearance, the taste is still fresh and tender, and the requirements of users on cured foods are met.
S03: and rinsing, namely rinsing the salted duck subjected to pickling, and cleaning the pickling materials floating on the surface of the duck skin.
S04: and (3) air-drying: and (5) placing the rinsed salted duck into an air drying chamber for air drying to prepare a salted duck finished product.
S041: a temperature and humidity control step, namely, regulating the temperature in an air drying chamber to a constant temperature T which is more than or equal to 12 ℃ and less than or equal to 25 ℃, and regulating the humidity to a constant humidity C which is more than or equal to 55% and less than or equal to 75%;
S042: a step of placing at intervals, namely placing the duck embryo subjected to at least the pretreatment step, the pickling step and the rinsing step into an air drying chamber, and a step of controlling temperature and humidity of the duck embryo: the transverse distance between the duck embryos is not less than 10mm, and the longitudinal distance between the duck embryos is not more than 20mm;
S043: a blowing step of controlling a blowing device to blow air into the air drying chamber at an air drying speed V, wherein V is more than or equal to 3m/s and less than or equal to 7m/s, V=5m/s is preferred in the embodiment, the execution time of the blowing step is t2, the execution time of the temperature and humidity control step is t1, t1/t2 is less than or equal to 1.75, t 1/t2=1.15 is preferred in the embodiment, intermittent circulating blowing is performed by the blowing device in the blowing step, a circulating air channel and a reducing air channel of a circulating gap are fully utilized, and decomposition and oxidation of protein and fat in the duck texture are further promoted when the blowing device is intermittent; a plurality of storage racks for placing duck embryos are arranged in the air drying chamber, circulating air channels are formed between adjacent storage racks, circulating gaps are formed between the end parts of the circulating air channels and the inner wall of the air drying chamber so that the plurality of circulating air channels are communicated, the intervals of the circulating gaps and the circulating air channels are different, the air outlet of the air blowing device is at least communicated with one of the circulating air channels, and the intervals of the circulating gaps are W, and W is not less than 35mm and not more than 500mm.
In the air drying step, the air drying chamber is maintained at a temperature ranging from 12 ℃ to 25 ℃ to simulate air drying in a low-temperature environment and a high-temperature environment, and meanwhile constant humidity is controlled to be within a range of 55% to 75%, and the air drying step is performed with low temperature and humidity control. Through accurate control by temperature change accuse wet to the duck embryo air-dries, the horizontal interval of hanging of drying in the air of duck embryo and vertical distance can fully make when the wind in circulation wind channel blows, can enough fully air-dry on duck embryo surface, can not slow down the wind speed again, and the air-dry wind speed all has the key effect to the flavor of salt solution duck finished product. The space between the circulating gap and the circulating air duct is different, and the reducing air duct can be formed to switch the air quantity at each air direction switching position, so that the duck embryo on two sides of each circulating air duct has uniform meat quality on the surface and the inner side, plays a key role in increasing the fragrance of grease, and is easy to volatilize, and the aromatic aldehyde compounds are stably and fully reserved. As shown in FIG. 2, the relation trend graph of the air drying speed and the salted duck aldehyde compound is shown, the air drying speed of the circulating air duct is 3m/s to 7m/s, 1 is less than or equal to t1/t2 is less than or equal to 1.75, the air drying speed is required to be maintained in the V interval, the maximum retention of the aldehyde compound can be ensured, the retention of the aldehyde compound between the point a and the point b shown in FIG. 2 is the maximum, so that the salted duck after air drying can lock oil fragrance, and meanwhile, duck embryos on the shelf can continuously lock nutritional ingredients in the alternating process of the air through the circulating air duct and the circulating gap. Preferably, the space between the circulating gaps is W, W is more than or equal to 35mm and less than or equal to 500mm, and the air medium continuously and fully acts on the surfaces of the duck embryos through the circulating air duct and the circulating gaps under the action of the air blowing equipment, so that the moisture on the surfaces of the duck meat is taken away, and volatile compounds in the duck meat are fully locked, so that the oil fragrance of the duck meat is kept. The ratio of the concentration of hexanal in the salted duck subjected to the air-drying step to the aroma threshold value of hexanal is 3000-3700, and the aldehyde compound is an important index for reflecting the flavor of the salted duck, wherein hexanal is particularly used as the most representative aldehyde compound, and the finished product of the salted duck subjected to air-drying can meet the requirements of good smell, aroma and color.
S05: and packaging, namely vacuumizing and packaging the finished salted duck after air drying through a packaging bag. And placing the packaging bag filled with the salted duck on a conveyor belt of a vacuum sealing machine, and operating the vacuum sealing machine to perform vacuum pumping and sealing actions on the packaging bag filled with the salted duck. The packaging steps specifically comprise:
s051: and in the first vacuumizing step, the vacuumizing sealing machine is used for vacuumizing the packaging bag filled with the salted duck, the vacuumizing time is not less than 10 seconds, 97-99% of gas in the packaging bag is discharged, and a large amount of air in the packaging bag can be quickly pumped away when the opening of the packaging bag is completely in an open state, so that the sealing efficiency is improved.
S052: a sealing step, namely performing hot-melting sealing on the packaging bag, wherein the sealing step is performed after the emptying step, performing hot-melting sealing after most of air in the packaging bag is discharged, and performing fusion sealing on the opening of the packaging bag by using an evacuating sealing machine which comprises an electric heating wire, wherein the electric heating wire acts on the opening of the packaging bag;
S053: and a second vacuumizing step, namely vacuumizing the packaging bag for 3-7 s, wherein the second vacuumizing step is performed in the executing process of the sealing step so as to lock the flavor substances of the salted duck. As shown in FIG. 3, the trend chart of the time relation between the volatilization rate of the formaldehyde compound and the second vacuumizing step is that the vacuumizing function is restarted in the sealing process, namely the vacuumizing time is 3s to 7s, the mouth of the packaging bag is gradually divided by hot melt in the sealing process, the gap between the mouth and the external connection is smaller and smaller, the second vacuumizing step is preferably executed when the sealing process is executed to 1/3 stage, the packaging bag is further vacuumized, the air in the bag is completely discharged by utilizing a small gap of the mouth under the condition that the mouth of the bag is not completely sealed, the volatilization rate of the formaldehyde compound can be effectively inhibited from volatilizing, and the more volatile aromatic substances are taken away by the negative pressure formed by the vacuum pump of the vacuumizing sealing machine in the vacuumizing process, at this time, the second vacuumizing step is executed in the t0 stage, the volatilization rate G of the formaldehyde compound can be maintained in the lower interval from the point c to the point d, the aromatic substances in the salted duck can be locked, and the delicious meat can be preserved, so that the delicious fat and the fresh and the flavor of the fresh meat of the salted duck can be preserved to the greatest extent.
Can circulation clearance department is equipped with inclined plane or cambered surface guide wall, and the circulation wind channel is followed the major axis direction setting of sunning pole to under the area circumstances of change channel cross-section, smoothly switch the wind direction to next circulation wind channel, thereby make whole air-drying chamber air circulation become multiple wind speed and distribute, form macroscopic constant current and local turbulent flow between a plurality of circulation wind channels, thereby promote air-drying efficiency and air-drying effect, the salted duck salt content control after the finished product packing is in the scope of 4% to 7%, shaping unique flavor and healthy salted duck of low salt.
The air drying chamber is provided with a guide wall at the circulation gap, and the guide wall is preferably an arc surface and has double guide effects, so that the circulation gap between the upstream and downstream can be connected. The storage rack comprises a plurality of airing rods, and the circulating air channel is arranged along the long axis direction of the airing rods. The number of the circulating air channels is 4 to 8, preferably 6, so that 5 circulating air channels and 10 circulating gaps are formed, the air direction is smoothly switched to the next circulating air channel under the condition of changing the area of the cross section of the channel by matching the circulating gaps, so that the air in the whole air drying chamber is distributed in multiple air speeds, macroscopic constant flow and local turbulence among the plurality of circulating air channels are formed, the air drying efficiency and the air drying effect are improved, the aldehyde compound content of the pickled food is stable, and the quality and the flavor of the finished salted duck are good.
The technical solution protected by the present invention is not limited to the above embodiments, and it should be noted that, the combination of the technical solution of any one embodiment with the technical solution of the other embodiment or embodiments is within the scope of the present invention. While the invention has been described in detail in the foregoing general description and specific examples, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. The processing method of the pickled food with good air-drying effect is characterized in that the pickled food adopts raw ducks with the weight range of 1kg to 1.5kg, and the processing method comprises a pretreatment step, a pickling step, a rinsing step, an air-drying step and a packaging step, wherein:
The air drying step comprises the following steps:
A temperature and humidity control step, namely, regulating the temperature in an air drying chamber to a constant temperature T which is more than or equal to 12 ℃ and less than or equal to 25 ℃, and regulating the humidity to a constant humidity C which is more than or equal to 55% and less than or equal to 75%;
a step of placing at intervals, namely placing the duck embryo subjected to at least the pretreatment step, the pickling step and the rinsing step into an air drying chamber, and a step of controlling temperature and humidity of the duck embryo: the transverse distance between the duck embryos is not less than 10mm, and the longitudinal distance between the duck embryos is not more than 20mm;
And (3) blowing: controlling a blowing device to blow air into the air drying chamber at an air drying speed V, wherein V is more than or equal to 3m/s and less than or equal to 7m/s, the execution time of the blowing step is t2, and the execution time of the temperature and humidity control step is t1, and is more than or equal to 1 and less than or equal to 1.75;
A plurality of storage racks for placing duck embryos are arranged in the air drying chamber, circulating air channels are formed between adjacent storage racks, circulating gaps are formed between the end parts of the circulating air channels and the inner wall of the air drying chamber so that the plurality of circulating air channels are communicated, the intervals of the circulating gaps and the circulating air channels are different, the air outlet of the air blowing device is at least communicated with one of the circulating air channels, and the intervals of the circulating gaps are W, and W is not less than 35mm and not more than 500mm.
2. The method for producing a cured food having a good air-drying effect according to claim 1, wherein the salt content of the curing liquid used for curing the duck embryo in the curing step is 12% to 17%.
3. The method for producing a cured food having a good air-drying effect according to claim 2, wherein in the curing step, the curing liquid contains sodium nitrite in an amount of 1% to 1.5% and Vc in an amount of 0.05% at a concentration of 140ppm to 150 ppm.
4. A method of processing a cured food product with improved air drying as set forth in claim 1, wherein said packaging step comprises:
A first vacuumizing step, namely vacuumizing the packaging bag filled with the salted duck by using a vacuumizing sealing machine, wherein the vacuumizing time is not less than 10 seconds, and 97-99% of gas in the packaging bag is discharged;
a sealing step, namely performing hot-melting sealing on the packaging bag, wherein the sealing step is performed after the emptying step;
And a second vacuumizing step, namely vacuumizing the packaging bag for 3-7 s, wherein the second vacuumizing step is performed in the executing process of the sealing step so as to lock the flavor substances of the salted duck.
5. The method for processing cured food with good air-drying effect according to claim 1, wherein in the temperature and humidity controlling step, T is more than or equal to 14 ℃ and less than or equal to 16 ℃.
6. The method for producing a cured food having a good air-drying effect according to claim 1, wherein the ratio of the concentration of hexanal flavor substance in the salted duck subjected to the air-drying step to the aroma threshold value thereof is 3000 to 3700.
7. The method for producing cured food with good air-drying effect according to claim 1, wherein the air-drying chamber is provided with a guide wall at the circulation gap, and the guide wall is an inclined surface or an arc surface.
8. The method for producing cured food with good air-drying effect according to claim 1, wherein the rack comprises a plurality of airing bars, and the circulating air duct is provided along the long axis direction of the airing bars.
9. The method for producing cured food with good air-drying effect according to claim 1, wherein the number of circulating air passages is 4 to 8.
10. The method for producing a salted duck having a good air-drying effect as claimed in claim 1, wherein the salt content of the salted duck finished in the packaging step is 4 to 10%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410542122.7A CN118340242A (en) | 2024-04-30 | 2024-04-30 | Processing method of pickled food with good air drying effect |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202410542122.7A CN118340242A (en) | 2024-04-30 | 2024-04-30 | Processing method of pickled food with good air drying effect |
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| CN202410542122.7A Pending CN118340242A (en) | 2024-04-30 | 2024-04-30 | Processing method of pickled food with good air drying effect |
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