CN1369224A - Method for cooking pressed salted duck - Google Patents

Method for cooking pressed salted duck Download PDF

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Publication number
CN1369224A
CN1369224A CN01103152A CN01103152A CN1369224A CN 1369224 A CN1369224 A CN 1369224A CN 01103152 A CN01103152 A CN 01103152A CN 01103152 A CN01103152 A CN 01103152A CN 1369224 A CN1369224 A CN 1369224A
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China
Prior art keywords
preparation
hour
hours
yellow rice
rice wine
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Pending
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CN01103152A
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Chinese (zh)
Inventor
陈其堂
龙海根
邓玉明
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MEIJIA INDUSTRY CO LTD NANCHANG
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MEIJIA INDUSTRY CO LTD NANCHANG
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Application filed by MEIJIA INDUSTRY CO LTD NANCHANG filed Critical MEIJIA INDUSTRY CO LTD NANCHANG
Priority to CN01103152A priority Critical patent/CN1369224A/en
Publication of CN1369224A publication Critical patent/CN1369224A/en
Pending legal-status Critical Current

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Abstract

A technology for processing the pressed salted duck features that after the pure duck is cleaned, the biological activating agent prepared from flavouring, useful bacterial liquid and the active components of Chinese-medicinal materials are directly osmosized into the duck meat by low-temp high-pressure showering. Its advantages are short processing period (reduced by 90%), less salt, fat and sodium, and medical function to obesity and diabetes.

Description

Method for cooking pressed salted duck
The present invention relates to a kind of processing method of poultry meat based article, especially a kind of pressed salted duck slaking method for processing.
Along with living standards of the people improve constantly, people constantly increase the demand of poultry meat.The method of new processing poultry meat is also constantly developed, as Chinese patent application numbers 99106534.4, name is called the patent of invention of " processing method of a kind of instant delicious chicken ", discloses a kind of by to the chicken figure modelling, fried painted, preparation halogen material soaks halogen and boils, fried system dehydration, cooling packing, technologies such as disinfection are made, and have added plurality of Chinese, compound amino acid, functional auxiliary materials such as calcium activated and lactic acid bacteria in preparation halogen material.This processing technology production cycle, this was longer, kept freshness date shorter.
The object of the present invention is to provide a kind of manufacture craft simple, with short production cycle, the freshness date of guaranteeing the quality of product is grown, and the method that adopts the cryogenic high pressure spray is to method for cooking pressed salted duck.
The objective of the invention is to realize with following technical matters step:
1, preparation spice and auxiliary material: by every 50kg meat material, it by weight prescription is: the dried green pepper 150-200g of agalloch eaglewood 20-25g cassia bark 40-45g dried orange peel 40-45g fructus amomi 20-75g Radix Glycyrrhizae 40-45g Chinese prickly ash 30-35g sand ginger 40-45g root of Dahurain angelica 60-65g cloves 50-55g anise 40-50g hardness fruit 20-25g tsaoko 20-25g fennel seeds 30-35g Flos Magnoliae Liliflorae 10-15g dark plum 10-15g sucrose 60-90g salt 1.5-1.7g yellow rice wine 150-250g garlic 300-350g ginger 300-350g
Compound method is: in 20kg30-40 ℃ of water purification, above-mentioned batching is overflow bubble 4 hours, endured soak two hours in jacketed pan with slow fire (60-70 ℃), cool off stand-by then.
2, preparation functional material, by every 50kg meat material, it by weight prescription is: fig 24-30g pawpaw 24-30g golden mushroom powder 50g spina date seed 15-20g vitamin E 6-8g calcium activated 10-12g
Compound method is: golden needle fungus in the above-mentioned prescription, vitamin E, calcium activated pulvis steeped two hours with yellow rice wine 10g, all the other formula materials are wrapped with husky cloth, 30 ℃ of clean bubbly waters 4 hours, in jacketed pan, use 60-70 ℃ of infusion of slow fire 1 hour again, again the vitamin E of infusion, calcium activated golden needle fungus yellow rice wine bubble liquid are poured into and boiled 1 hour, cool off stand-by.
3, preparing natural anti-corrosion material by every 50kg meat material, is used Chinese prickly ash 4g, and root of large-flowered skullcap 4g, cloves 10g, steeping in wine extracted 4-7,8-12 hour, added sucrose 5g again.
4, bacterium nutrient raw material such as preparation wheat bran etc. use fermentation process, makes substrate with wheat bran, inserts bacillus bulgaricus, the agent of streptococcus lactis grass enzyme, cradin, papain, breed the 3rd generation bacterial classification.
5, preparation sprays the cooling preparation that mixed liquor prepares above-mentioned 1-4, all pour in the jacketed pan, in jacketed pan, inject water purification 40kg again, add ginger 40g, garlic 30g, yellow rice wine 100g behind the ebuillition of heated, refined salt 117g, sucrose 100g, dried green pepper 10g boiled 30 minutes, transferred between its PH=5.82-6.20.
6, low temperature sprays at 0.68-0.75MPA, and 38 ℃-45 ℃, mix the liquid method that salts down with the cryogenic high pressure spray, make the light duck tasty, spray rate is the 200-300 plumage per hour.Put into baking box then, 145 ℃-160 ℃ of baking temperatures, time 1.2-1.5 hour.
7, packing, sterilization.
The inventive method product is set trophic level in raw material sheldrake feeding process, forced for vitamins E adds calcium activated, avoids sheldrake polluted by other chemical substances simultaneously.It need not contain the soy sauce and the pure chemistry product sodium glutamate (monosodium glutamate) of chemical preservation composition in process of production, and the salt amount that adds reduces 1/3 simultaneously, becomes few grease, and low sodium promptly is suitable for the obesity edible for patients, is suitable for patients with diabetes mellitus again.In the preparation bioactivator, insert bacillus bulgaricus and other probioticses and form the living composite bacteria liquid of benefit, make the protein transform rate degree of carrying 40% of duck goods, more than, also can prolong shelf life of products.Production technology of the present invention adopts low temperature to press the clean body of spray fowl body, the local flavor material composition, and probio liquid, the Chinese herbal medicine efficiency factor is combined into the direct osmotic pressure of bioactivator and enters in the meat, can shorten nearly 90% production cycle.
Below in conjunction with embodiment the inventive method is further described:
(1), preparation spice and auxiliary material: by every 50kg meat material, its by weight this prescription be: the dried green pepper 160g of agalloch eaglewood 20g cassia bark 42g dried orange peel 44g fructus amomi 55g Radix Glycyrrhizae 42g Chinese prickly ash 34g sand ginger 42g root of Dahurain angelica 63g cloves 54g anise 47g hardness fruit 25g tsaoko 23g fennel seeds 32g Flos Magnoliae Liliflorae 10g dark plum 12g sucrose 65g salt 1.6g yellow rice wine 170g garlic 320g ginger 320g
Compound method is: in 20kg40 ℃ of water purification, above-mentioned batching is overflow bubble 4 hours, endured soak two hours in jacketed pan with slow fire (70 ℃), cool off stand-by then.
(2), the preparation functional material, by every 50kg meat material, it by weight prescription is: fig 24g pawpaw 25g golden mushroom powder 50g spina date seed 17g vitamin 6g calcium activated 10g
Compound method is: golden needle fungus in the above-mentioned prescription, vitamin E, calcium activated pulvis steeped two hours with yellow rice wine 10g, all the other formula materials are wrapped with husky cloth, 30 ℃ of clean bubbly waters 4 hours, in jacketed pan, use 70 ℃ of infusions of slow fire 1 hour again, again the vitamin E of infusion, calcium activated golden needle fungus yellow rice wine bubble liquid are poured into and boiled 1 hour, cool off stand-by.
(3), the preparing natural anti-corrosion material, by every 50kg meat material, use Chinese prickly ash 4g, root of large-flowered skullcap 4g, cloves 10g, steeping in wine extraction 8 hours add sucrose 5g again.
(4), bacterium nutrient raw material such as preparation wheat bran etc., use fermentation process, make substrate with wheat bran, insert bacillus bulgaricus, the agent of streptococcus lactis grass enzyme, cradin, papain, breed the 3rd generation bacterial classification.
(5), preparation spray mixed liquor, the cooling preparation that above-mentioned 1-4 is prepared, all pour in the jacketed pan, in jacketed pan, inject water purification 40kg again, add ginger 40g behind the ebuillition of heated, garlic 30g, yellow rice wine 100g, refined salt 117g, sucrose 100g, dried green pepper 10g boiled 30 minutes, transferred between its PH=5.82-6.20.
(6), low temperature spray, at 0.7MPA, 38 ℃, the cryogenic high pressure spray mixes the liquid method that salts down, makes the light duck tasty, spray rate is 200 plumages per hour.Put into baking box then, 145 ℃ of baking temperatures, 1.2 hours time.
(7), packing, sterilization.

Claims (1)

1, a kind of method for cooking pressed salted duck is characterized in that: produces by the following method,
(1), preparation spice and auxiliary material: by every 50kg meat material, it by weight prescription is: the dried green pepper 150-200g of agalloch eaglewood 20-25g cassia bark 40-45g dried orange peel 40-45g fructus amomi 20-75g Radix Glycyrrhizae 40-45g Chinese prickly ash 30-35g sand ginger 40-45g root of Dahurain angelica 60-65g cloves 50-55g anise 40-50g hardness fruit 20-25g tsaoko 20-25g fennel seeds 30-35g Flos Magnoliae Liliflorae 10-15g dark plum 10-15g sucrose 60-90g salt 1.5-1.7g yellow rice wine 150-250g garlic 300-350g ginger 300-350g compound method is: at 20kg, in the 30-40 ℃ of water purification, above-mentioned batching is overflow bubble 4 hours, in jacketed pan, endured soak two hours with slow fire 60-70 ℃, cool off stand-by then
(2), the preparation functional material, by every 50kg meat material, it by weight prescription is: fig 24-30g pawpaw 24-30g golden mushroom powder 50g spina date seed 15-20g vitamin 6-8g calcium activated 10-12g, compound method is: golden needle fungus in the above-mentioned prescription, vitamin E, the calcium activated pulvis steeped two hours with yellow rice wine 10g, all the other formula materials are wrapped with husky cloth, 30 ℃ of clean bubbly waters 4 hours, in jacketed pan, use 60-70 ℃ of infusion of slow fire 1 hour again, again the vitamin E of infusion, the yellow rice wine bubble liquid of calcium activated golden needle fungus is poured into and is boiled 1 hour, cool off stand-by
(3), the preparing natural anti-corrosion material, by every 50kg meat material, use Chinese prickly ash 4g, root of large-flowered skullcap 4g, cloves 10g, steeping in wine extraction 4-7 hour add sucrose 5g again,
(4), bacterium nutrient raw material such as preparation wheat bran etc., use fermentation process, make substrate with wheat bran, insert bacillus bulgaricus, the agent of streptococcus lactis grass enzyme, cradin, papain, breed the 3rd generation bacterial classification,
(5), preparation sprays the cooling preparation that mixed liquor prepares above-mentioned 1-4, all pour in the jacketed pan, in jacketed pan, inject water purification 40kg again, calorify the boiling back and add ginger 40g, garlic 30g, yellow rice wine 100g, refined salt 117g, sucrose 100g, dried green pepper 10g boiled 30 minutes, transfer between its PH=5.82-6.20
(6), low temperature sprays at 0.68-0.75MPA, 38 ℃-45 ℃, the cryogenic high pressure spray mixes the liquid method that salts down, makes the light duck tasty, spray rate is the 200-300 plumage per hour, puts into baking box then, 145 ℃-160 ℃ of baking temperatures, time 1.2-1.5 hour,
(7), packing, sterilization.
CN01103152A 2001-02-14 2001-02-14 Method for cooking pressed salted duck Pending CN1369224A (en)

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Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630962A (en) * 2012-03-27 2012-08-15 池州市德余食品有限公司 Making method of pressed salted duck
CN102813228A (en) * 2012-08-09 2012-12-12 安徽香泉湖禽业有限公司 Liver-protecting medlar duck crisp and processing method thereof
CN102813225A (en) * 2012-08-09 2012-12-12 安徽香泉湖禽业有限公司 Blood sugar-reduction health-care duck meat crisp and processing method thereof
CN103284182A (en) * 2013-05-31 2013-09-11 句容市天贵农副产品有限公司 Manufacturing method for pickling old gooses with low nitrite
CN103445199A (en) * 2013-08-14 2013-12-18 贵州省湄潭县永兴徐陈板鸭有限公司 Fermentation process of salted duck
CN104055138A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Compound health care pressed salted duck with nourishing function and processing method thereof
CN104055137A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Chopped chili appetitive pressed salted duck and processing method thereof
CN104055141A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Olive-flavored pressed salted duck and processing method thereof
CN104055140A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Wine-processed milk flavor pressed salted duck and processing method thereof
CN104824686A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof
CN104824690A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat capable of balancing diet and processing technology thereof
CN104824699A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Health and beauty instant spicy rabbit meat and processing technology thereof
CN104824685A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat and processing technology thereof
CN104824667A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat with functions of inducing diuresis and relaxing bowels, and processing technology of instant spicy rabbit meat
CN104886611A (en) * 2015-05-19 2015-09-09 合肥不老传奇保健科技有限公司 Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof
CN104905285A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Ready-to-eat spicy rabbit meat rich in vitamins, and processing technology of ready-to-eat spicy rabbit meat
CN104905286A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Beauty-maintaining and young-keeping instant spicy and hot rabbit meat and processing technology thereof
CN105918914A (en) * 2016-05-17 2016-09-07 江苏食品药品职业技术学院 Processing method of fermented dried duck meat
CN106136098A (en) * 2016-06-16 2016-11-23 孙远文 A kind of processing technology of eight fragrant string chickens

Cited By (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630962A (en) * 2012-03-27 2012-08-15 池州市德余食品有限公司 Making method of pressed salted duck
CN102630962B (en) * 2012-03-27 2013-05-08 池州市德余食品有限公司 Making method of pressed salted duck
CN102813228A (en) * 2012-08-09 2012-12-12 安徽香泉湖禽业有限公司 Liver-protecting medlar duck crisp and processing method thereof
CN102813225A (en) * 2012-08-09 2012-12-12 安徽香泉湖禽业有限公司 Blood sugar-reduction health-care duck meat crisp and processing method thereof
CN102813225B (en) * 2012-08-09 2013-09-18 安徽香泉湖禽业有限公司 Blood sugar-reduction health-care duck meat crisp and processing method thereof
CN102813228B (en) * 2012-08-09 2013-09-18 安徽香泉湖禽业有限公司 Liver-protecting medlar duck crisp and processing method thereof
CN103284182A (en) * 2013-05-31 2013-09-11 句容市天贵农副产品有限公司 Manufacturing method for pickling old gooses with low nitrite
CN103445199A (en) * 2013-08-14 2013-12-18 贵州省湄潭县永兴徐陈板鸭有限公司 Fermentation process of salted duck
CN103445199B (en) * 2013-08-14 2014-12-31 贵州省湄潭县永兴徐陈板鸭有限公司 Fermentation process of salted duck
CN104055141A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Olive-flavored pressed salted duck and processing method thereof
CN104055137A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Chopped chili appetitive pressed salted duck and processing method thereof
CN104055140A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Wine-processed milk flavor pressed salted duck and processing method thereof
CN104055138A (en) * 2014-05-28 2014-09-24 安徽王家坝生态农业有限公司 Compound health care pressed salted duck with nourishing function and processing method thereof
CN104824685A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat and processing technology thereof
CN104824690A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat capable of balancing diet and processing technology thereof
CN104824699A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Health and beauty instant spicy rabbit meat and processing technology thereof
CN104824686A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof
CN104824667A (en) * 2015-05-19 2015-08-12 合肥不老传奇保健科技有限公司 Instant spicy rabbit meat with functions of inducing diuresis and relaxing bowels, and processing technology of instant spicy rabbit meat
CN104886611A (en) * 2015-05-19 2015-09-09 合肥不老传奇保健科技有限公司 Lung-moistening and nerve-soothing instant spicy and hot rabbit meat and processing technology thereof
CN104905285A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Ready-to-eat spicy rabbit meat rich in vitamins, and processing technology of ready-to-eat spicy rabbit meat
CN104905286A (en) * 2015-05-19 2015-09-16 合肥不老传奇保健科技有限公司 Beauty-maintaining and young-keeping instant spicy and hot rabbit meat and processing technology thereof
CN105918914A (en) * 2016-05-17 2016-09-07 江苏食品药品职业技术学院 Processing method of fermented dried duck meat
CN106136098A (en) * 2016-06-16 2016-11-23 孙远文 A kind of processing technology of eight fragrant string chickens

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