CN104397745A - Raw materials for making boiled salted duck and process for making boiled salted duck - Google Patents
Raw materials for making boiled salted duck and process for making boiled salted duck Download PDFInfo
- Publication number
- CN104397745A CN104397745A CN201410688871.7A CN201410688871A CN104397745A CN 104397745 A CN104397745 A CN 104397745A CN 201410688871 A CN201410688871 A CN 201410688871A CN 104397745 A CN104397745 A CN 104397745A
- Authority
- CN
- China
- Prior art keywords
- duck
- salt
- boiled salted
- salted duck
- halogen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides raw materials for making a boiled salted duck and a process for making the boiled salted duck. The raw materials comprise a treated duck, salt, zanthoxylum bungeanum, ginger, green onion and a tenderization pickling agent. On the basis of a conventional process, the water-retaining property and the water binding capacity of the boiled salted duck made by using the raw materials are improved, and the modern packaging and sterilization techniques are combined, so that the satisfactory soft package snack low-temperature boiled salted duck can be made, the boiled salted duck can not only be stored for a long time and is safe to eat, but also is convenient to carry and transport, the nutrient substances in the boiled salted duck can be preserved for a long time at normal temperature, and the boiled salted duck is a convenient food which is favorably received by customers, and has a wide market prospect.
Description
Technical field
The present invention relates to food manufacture field, is a kind of raw material of boiled salted duck, a kind of technique manufacturing boiled salted duck in particular.
Background technology
Boiled salted duck is one of fine work of Chinese tradition cooking culture, and product duck skin plain boiled pork is tender, fertile and oiliness, fragrant delicate flavour is beautiful, has perfume (or spice), shortcake, tender feature.Boiled salted duck duck protein content is 16% ~ 25%, and fat 6% ~ 7.5%, belongs to high protein, low-fat food, amino acid is comprehensive, in addition containing calcium, phosphorus, iron, thiamine, core yellow acid, niacin and VA, VD, VE etc., very useful to human body, so dark liking by consumers in general.Boiled salted duck is well suited for tired people in poor health, because duck just can play the effect of enriching blood.Also clearly, particularly xerodermatic women, often can drink a little duck soup to its food therapy effect.And sweet osmanthus duck soup, not only there is the elegant fragrance of sweet osmanthus, also have mellow duck delicious, skin whitening can be played, health moisturizes, and the effect that stomach promotes the production of body fluid, therefore receive the favor of consumers in general.
Summary of the invention
The invention provides a kind of raw material and the technique thereof that manufacture boiled salted duck, for realizing object of the present invention, technical scheme of the present invention is as follows:
A manufacture raw material for boiled salted duck, comprising: light duck, salt, Chinese prickly ash, ginger, spring onion, tenderization curing agent.
Manufacture a technique for boiled salted duck, its concrete steps comprise:
(1) pretreatment
Select lean meat species light duck, requirement color and luster is normal, musculature is flexible, duck 45-55d in age, through cooling the fresh smooth duck of acid discharge or once freezing light duck, list only weighs 1450 ~ 1550g, remove that remaining hair root, fine hair secondary colour pool are pale, the abnormal raw material of sense organ, by only cleaning dirt, silt, with circulating water rinsing to without obvious watery blood, hang pole draining for subsequent use;
(2) salt is fried
Adopt and fry salt machine and fry salt, when salt fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt
Every duck adopts 50g pepper salt, and wipe in duck surface and rub with the hands, particularly chest, leg will be wiped several times more, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down
Pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 5 ~ 6h, room temperature controls at 6 ~ 8 DEG C;
(5) halogen is endured
Pour old halogen into jacketed pan boiling, must not stir in process, when bittern is micro-boil time, drag for offscum, add salt to saturated, add the spice such as spring onion, ginger and tenderization curing agent, get the clear halogen in upper strata after cooling for subsequent use;
(6) multiple halogen
In duck body: the ratio of clear halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 6 ~ 8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling
Adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching
Duck body after draining is put into the clear water blanching 15s of 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry
Adopt kiln dried, temperature 55 ~ 60 DEG C, time 50min, makes duck body surface skin dry and comfortable;
(10) simmer
Jacketed pan adds water, and adds spring onion, ginger after boiling, and puts people's light duck after again boiling, and keeps water temperature 90 ± 2 DEG C, stewing 50min, and the life of breaking of thigh center can take the dish out of the pot;
(11) pack
Adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely.
Preferably, add the sterilization of continuous-type microwave sterilization machine in step (11), sterilizing time is 45s.
Beneficial effect: the invention provides a kind of raw material and the technique thereof that manufacture boiled salted duck, its raw material comprises: light duck, salt, Chinese prickly ash, ginger, spring onion, tenderization curing agent.The boiled salted duck of this technology manufacture is adopted to improve the water-retaining property of boiled salted duck and retentiveness on original Process ba-sis, in conjunction with modern packaging, sterilization technology.Can obtain satisfied flexible package fast food hypothermic saline duck, food can not only be preserved for a long time, edible safety, and have carry, convenient transportation, the nutritive value of content can be preserved at normal temperatures for a long time, be a kind of dark instant food of welcoming by consumers in general, there are wide market prospects.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A kind of raw material of boiled salted duck comprises: light duck, salt, Chinese prickly ash, ginger, spring onion, tenderization curing agent.
Described raw material manufactures the technique of boiled salted duck, and its concrete steps comprise:
(1) pretreatment
Select lean meat species light duck, requirement color and luster is normal, musculature is flexible, duck 50d in age, through cooling the fresh smooth duck of acid discharge or once freezing light duck, single only heavy 1500g, remove that remaining hair root, fine hair secondary colour pool are pale, the abnormal raw material of sense organ, by only cleaning dirt, silt, with circulating water rinsing to without obvious watery blood, hang pole draining for subsequent use;
(2) salt is fried
Adopt and fry salt machine and fry salt, when salt fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt
Every duck adopts 50g pepper salt, and wipe in duck surface and rub with the hands, particularly chest, leg will be wiped several times more, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down
Pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 6h, room temperature controls at 7 DEG C;
(5) halogen is endured
Pour old halogen into jacketed pan boiling, must not stir in process, when bittern is micro-boil time, drag for offscum, add salt to saturated, add the spice such as spring onion, ginger and tenderization curing agent, get the clear halogen in upper strata after cooling for subsequent use;
(6) multiple halogen
In duck body: the ratio of clear halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling
Adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching
Duck body after draining is put into the clear water blanching 15s of 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry
Adopt kiln dried, temperature 60 C, time 50min, makes duck body surface skin dry and comfortable;
(10) simmer
Jacketed pan adds water, and adds spring onion, ginger after boiling, and puts people's light duck after again boiling, and keeps water temperature 90 DEG C, stewing 50min, and the life of breaking of thigh center can take the dish out of the pot;
(11) pack
Adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely, then use the sterilization of continuous-type microwave sterilization machine, sterilizing time 45s.
The invention provides a kind of raw material and the technique thereof that manufacture boiled salted duck, its raw material comprises: light duck, salt, Chinese prickly ash, ginger, spring onion, tenderization curing agent.The boiled salted duck of this technology manufacture is adopted to improve the water-retaining property of boiled salted duck and retentiveness on original Process ba-sis, in conjunction with modern packaging, sterilization technology.Can obtain satisfied flexible package fast food hypothermic saline duck, food can not only be preserved for a long time, edible safety, and have carry, convenient transportation, the nutritive value of content can be preserved at normal temperatures for a long time, be a kind of dark instant food of welcoming by consumers in general, there are wide market prospects.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. manufacture a raw material for boiled salted duck, it is characterized in that, its raw material comprises: light duck, salt, Chinese prickly ash, ginger, spring onion, tenderization curing agent.
2. utilize raw material described in claim 1 to manufacture a technique for boiled salted duck, it is characterized in that, its concrete steps comprise:
(1) pretreatment
Select lean meat species light duck, requirement color and luster is normal, musculature is flexible, duck 45-55d in age, through cooling the fresh smooth duck of acid discharge or once freezing light duck, list only weighs 1450 ~ 1550g, remove that remaining hair root, fine hair secondary colour pool are pale, the abnormal raw material of sense organ, by only cleaning dirt, silt, with circulating water rinsing to without obvious watery blood, hang pole draining for subsequent use;
(2) salt is fried
Adopt and fry salt machine and fry salt, when salt fry to micro-yellow time add Chinese prickly ash, go out machine and sieve, pepper salt;
(3) dry-salt
Every duck adopts 50g pepper salt, and wipe in duck surface and rub with the hands, particularly chest, leg will be wiped several times more, all the other remaining pepper salt from oral cavity, belly opening part pours into abdominal cavity, duck body is rocked and shakes up, salt is evenly distributed in duck body inside;
(4) quietly to salt down
Pile up in cylinder by neat for the duck body after wiping salt, become column type, height 15 layers, pickle 5 ~ 6h, room temperature controls at 6 ~ 8 DEG C;
(5) halogen is endured
Pour old halogen into jacketed pan boiling, must not stir in process, when bittern is micro-boil time, drag for offscum, add salt to saturated, add the spice such as spring onion, ginger and tenderization curing agent, get the clear halogen in upper strata after cooling for subsequent use;
(6) multiple halogen
In duck body: the ratio of clear halogen=1:1, the light duck after dry-salt is put into halogen clearly and pickles 6 ~ 8h, hang pole draining after going out cylinder, bittern boils again;
(7) tumbling
Adopt clearance-type tumbling technique, tumbling l0min, stop 10min, total tumbling time 3h, rotating speed 3r/min;
(8) blanching
Duck body after draining is put into the clear water blanching 15s of 100 DEG C, epidermis is tightened up, and duck body is full;
(9) dry
Adopt kiln dried, temperature 55 ~ 60 DEG C, time 50min, makes duck body surface skin dry and comfortable;
(10) simmer
Jacketed pan adds water, and adds spring onion, ginger after boiling, and puts people's light duck after again boiling, and keeps water temperature 90 ± 2 DEG C, stewing 50min, and the life of breaking of thigh center can take the dish out of the pot;
(11) pack
Adopt the double-deck white packaging of bag again, vacuum seal, must not have that fold, vacuum are not enough, the sealing phenomenon such as loosely.
3. a kind of technique manufacturing boiled salted duck according to claim 2, is characterized in that, adopt the sterilization of continuous-type microwave sterilization machine after packaging in step (11), sterilizing time is 45s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410688871.7A CN104397745A (en) | 2014-11-26 | 2014-11-26 | Raw materials for making boiled salted duck and process for making boiled salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410688871.7A CN104397745A (en) | 2014-11-26 | 2014-11-26 | Raw materials for making boiled salted duck and process for making boiled salted duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397745A true CN104397745A (en) | 2015-03-11 |
Family
ID=52635467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410688871.7A Pending CN104397745A (en) | 2014-11-26 | 2014-11-26 | Raw materials for making boiled salted duck and process for making boiled salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397745A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN105747127A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved ducks with soup |
| CN105747121A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved gizzards with soup |
| CN105901543A (en) * | 2016-04-15 | 2016-08-31 | 安徽卫食园肉类食品有限公司 | A preparing method of a salted goose |
| CN106259824A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of pickling process improving the Cold spiced duck shelf-life |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN107549666A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of boiled salted duck new machining method |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
| CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
| CN114158694A (en) * | 2021-12-10 | 2022-03-11 | 安徽徽食食品有限公司 | Chuzhou chrysanthemum flavored duck and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091609A (en) * | 1993-12-02 | 1994-09-07 | 南京鸡鸭加工厂 | Less salt tenderization boiled salted duck manufacture craft |
| CN1354992A (en) * | 2000-12-01 | 2002-06-26 | 许大建 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
-
2014
- 2014-11-26 CN CN201410688871.7A patent/CN104397745A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091609A (en) * | 1993-12-02 | 1994-09-07 | 南京鸡鸭加工厂 | Less salt tenderization boiled salted duck manufacture craft |
| CN1354992A (en) * | 2000-12-01 | 2002-06-26 | 许大建 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
| CN103211241A (en) * | 2013-04-25 | 2013-07-24 | 渤海大学 | Preparation method and product of unsterilized vacuum packed boiled salted duck |
Non-Patent Citations (1)
| Title |
|---|
| 卢义伯等: "低盐嫩化盐水鸭的生产与加工", 《肉类工业》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN105747127A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved ducks with soup |
| CN105747121A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved gizzards with soup |
| CN105901543A (en) * | 2016-04-15 | 2016-08-31 | 安徽卫食园肉类食品有限公司 | A preparing method of a salted goose |
| CN106259824A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of pickling process improving the Cold spiced duck shelf-life |
| CN107334087A (en) * | 2017-08-29 | 2017-11-10 | 安徽王家坝生态农业有限公司 | Flavouring processing method in a kind of boiled salted duck manufacturing process |
| CN107549666A (en) * | 2017-10-30 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of boiled salted duck new machining method |
| CN107927602A (en) * | 2017-10-30 | 2018-04-20 | 江苏雨润肉食品有限公司 | A kind of new processing technology of boiled salted duck |
| CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
| CN114158694A (en) * | 2021-12-10 | 2022-03-11 | 安徽徽食食品有限公司 | Chuzhou chrysanthemum flavored duck and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397745A (en) | Raw materials for making boiled salted duck and process for making boiled salted duck | |
| CN102754853B (en) | Method for producing spicy hand-shredded chicken | |
| CN103504323B (en) | The preparation method of spicy dried beef | |
| CN104856102B (en) | A kind of preparation technology of the instant dried fish of the Yellow River carp | |
| CN102028261B (en) | Method for processing braised fish | |
| CN103054062A (en) | Processing method for fragrant marinated chicken claw | |
| CN101322561A (en) | Processing method for barbecuing beggar's chicken | |
| CN103719891A (en) | Stewed duck head in soy sauce for children | |
| CN103610100A (en) | Chinese wine vinasse dried flavored salted goose meat and making method thereof | |
| CN103504322A (en) | Method for making spicy beef jerky | |
| CN104585702A (en) | Raw material for preparing boiled salted duck and preparation method of raw material | |
| CN102334663A (en) | Preparation method of low salt fermented dry vegetable | |
| CN105285763A (en) | Manufacturing method of canned loach with black bean sauce having soft fishbone | |
| CN109259111A (en) | A kind of production method of low sodium low temperature spiced beef | |
| CN105077353A (en) | Spicy quail eggs | |
| CN107279768A (en) | A kind of processing method of fragrant Spiced beef | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN101467700A (en) | Method for making chicken in pot | |
| CN103704744A (en) | Duck wing with sauce for children | |
| CN110495568A (en) | A kind of preparation process of spiced beef | |
| CN107319357A (en) | A kind of preparation method of dry-eating chicken feet | |
| CN104489724B (en) | A kind of processing method of de-oiling pot-stewed fowl duck tongue | |
| CN106562265A (en) | Lemon-flavor dried shrimps | |
| CN105166963A (en) | Manufacturing method for spicy rabbit meat | |
| CN107484970A (en) | A kind of processing method of crocodile jerky |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |
|
| RJ01 | Rejection of invention patent application after publication |