CN107114703A - A kind of Storage method of nine chis halogen pressed salted duck - Google Patents
A kind of Storage method of nine chis halogen pressed salted duck Download PDFInfo
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- CN107114703A CN107114703A CN201710351815.8A CN201710351815A CN107114703A CN 107114703 A CN107114703 A CN 107114703A CN 201710351815 A CN201710351815 A CN 201710351815A CN 107114703 A CN107114703 A CN 107114703A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of method for preserving of nine chis halogen pressed salted duck, methods described includes：（1）Cleaning；（2）Pickle；（3）Dry；（4）Baking;（5）Sootiness；（6）Stew in soy sauce；（7）Vacuum packaging；（8）Irradiation steps.The processing method solves the salty raw meat of prior art meat, the problem of freshness date is short in the case of without any preservative；The nine chi halogen pressed salted duck freshness dates that the present invention is processed gave off a strong fragrance, epidermis gloss is ruddy, colour-fast up to 3 months, and muscle is in normal cerise, with the unique halogen pressed salted duck local flavor in Sichuan.
Description
Technical field
The present invention relates to a kind of processing method of food, and in particular to a kind of processing method of duck.
Background technology
Nine chi halogen pressed salted ducks are a kind of traditional food special products of Sichuan Province Pengzhou City, and early in the Ming Dynasty, nine chi halogen pressed salted ducks are at home
It is just famous.After existing nine chis halogen pressed salted duck halogen complete rear standing time is long, color and luster is not vivid enough, pressed salted duck fragrance compared with
It is light；The chi halogen pressed salted duck of part nine produces for workshop, and microorganism pollution degree is high, causes its shelf-life very short, and summer deposits about 1 day,
Winter vacuum means be about after 7 days quality will degenerate.In order to extend the shelf-life of nine chi halogen pressed salted ducks, some nine chi halogen pressed salted ducks exist
Often addition sells salt as preservative in manufacturing process, but pin salt is unfavorable for the health of human body.
In existing processing method：A kind of processing technology of pressed salted duck（CN201310353464.6 ）, a kind of Spicy Salted Duck and its system
Method (CN201210159927.0), a kind of preparation method of pressed salted duck (CN201110316695.0), a kind of plate pressed salted duck salting seasoning
And the preparation method of pressed salted duck（CN201210476649.1）, a kind of processing method of Spicy Salted Duck (CN201510430019.4)
Pressed salted duck processing method is all mainly to smear salt using surface, add additive and high-temperature sterilizing process.Occurred using above-mentioned technique
Pressed salted duck meat is partially salty, mouthfeel aging, the problems such as pressed salted duck nutritional ingredient can not preferably be kept, and preservative is deposited in process
In risk of exceeding criterion.
The content of the invention
In order to solve the above problems, a kind of processing method of nine chis halogen pressed salted duck of offer of the invention, methods described is included such as
Lower step：
Rinsing：Duck is slaughtered after unhairing, its internal organ and internal organ residue is removed, rinses duck with water, removes the blood of its internal organ
Water and the supracutaneous dirt of duck, then with cold rinse, the intramuscular watery blood of duck is all appeared, drain duck；
Pickle：By duck, salt, wine (10-14) by weight proportion:(0.08—0.13):(0.8-1.2) after preparing, with spices
It is well mixed after being applied to above duck and pickles, to ensure the effect pickled, is low-temperature salting here, may further ensure that
Meat it is fresh and tender；
Shaping is air-dried：Air-dried after duck shaping after pickling, 1-2 days time, 5 DEG C-35 DEG C of temperature, one is to be used to
Salinity, the humidity of pressed salted duck are controlled, two be to drain salt solution to preliminarily form pressed salted duck local flavor；
Baking：The duck that shaping is air-dried is put into 60 DEG C -80 DEG C of Fumigator and toasted 1.5 hours -2 hours；
Sootiness：By duck (60 DEG C -80 DEG C) sootiness 20 minutes -40 minutes after baking；The drying of duck epidermis, color after baking
For brown color, with obvious smoke；Baking is implemented step by step with sootiness in the present invention, mass dryness fraction and moisture for ensureing duck
Control, and avoid excessively smoking the combination reaction of middle generation, it is ensured that the freshness of duck, while ensure that the colouring of duck；
Stew in soy sauce；By the saltwater brine stew in soy sauce 30 minutes -45 minutes of the duck after baking；
Packaging：Duck after oil excessively is put into packaging bag and vacuumized and is vacuum-packed；
Irradiation：Irradiation processing will be carried out in duck after vacuum packaging after packaging 6 hours.
The processing method of nine described chi halogen pressed salted ducks also included oily step, and the excessively oily step includes：By the duck after stew in soy sauce
Fried 20 seconds -40 seconds in 110 DEG C -150 DEG C oil temperatures.
In the processing method of nine described chi halogen pressed salted ducks, the excessively oily step, oil should flood duck；Crossing oil should be using perseverance
Warm frying apparatus carries out fried to duck；The oil is rapeseed oil.
In the processing method of nine described chi halogen pressed salted ducks, the packaging step, the vacuum of packaging bag is not less than 0.8
Mpa, the packaging bag is the PE packaging bags of 20, and the duck after vacuum packaging should be kept in dark place.
The method of nine described chi halogen pressed salted duck Storages, the rinsing time is 2 hours -4 hours.
The processing method of nine described chi halogen pressed salted ducks, the spices for pickling step includes Chinese prickly ash, ginger；Salting period is
4 hours -6 hours.
Halogen material, chickens' extract, monosodium glutamate and rock sugar are also added in the processing method of nine described chi halogen pressed salted ducks, the saltwater brine（Halogen
The spices of material includes but is not limited to：Anise, fennel, zingiber kawagoii, dried orange peel, old ginger, cassia bark, Chinese prickly ash, chilli；The consumption of halogen material is duck
The 0.3%--3% of sub- weight）, using rock sugar be to be used to paint during stew in soy sauce, replace conventional soy sauce to dye with rock sugar, can avoid because
Additive is introduced in duck using soy sauce, the effect of duck saline taste is also can adjust, it is to avoid duck is over-salty.
The processing method of nine described chi halogen pressed salted ducks, the duck after vacuum packaging carries out the irradiation dose scope of irradiation processing
For the kGy of 4 kGy -8;The microorganism total amount controlling value of nine chi halogen pressed salted ducks of predose is less than 105 cfu.Preserved in actual normal temperature
In experiment, duck hip, neck, abdominal cavity, duck brisket is taken to carry out predose monitoring, initial contamination scope is 4 × 103—7.3×
103 Cfu, takes initial contamination bacterium colony scope after vacuum oil excessively to drop to 2 × 103 cfu—5×103cfu .Vacuum is crossed spontaneously
After irradiate after the kGy of 4 kGy -8, deepfreeze is after 2 months, and microbe colony result is 6.5 × 103 cfu—8.5×103
Cfu, non-vacuum is crossed to be irradiated after the kGy of 4 kGy -8 afterwards spontaneously, deepfreeze 2 months, and microbe colony result is 8 × 103
cfu—9×103Cfu, irradiates the kGy of 4kGy -8, winter room temperature storage is after 4 months, and bacterium colony is not exceeded, and 4kGy ducks matter is not
Bad, the exceeded visible overall microbe colony value of bacterium colony is relatively low.
The processing method of nine described chi halogen pressed salted ducks, the duck is 1 kg or so sheldrake.
The irradiation sterilization that the nine chi halogen pressed salted ducks processed using the processing method of nine chis halogen pressed salted duck of the present invention are used is protected
Fresh method is avoided produced by the method that food additives or pin salt (nitrite) are added in existing refreshing sterilizing method
Unhealthy material, and its fresh-keeping cycle of the method for the invention reach 3 months；And the oil side excessively used in the method for the invention
Method make the fat under the sebum of duck spill into the subcutaneous duck that tarts up meat color it is good, colour-fast, muscle is in
Normal cerise；Duck is without tart flavour, stink and bad mouthfeel.Processing method using nine chis halogen pressed salted duck of the present invention adds
The nine chi halogen pressed salted ducks that work comes out are a kind of green, health, environmental protection, the food of health.
Embodiment
With reference to specific embodiment, the present invention is further illustrated,
Embodiment one
The processing method of nine chi halogen pressed salted ducks comprises the following steps described in the present embodiment one, implements in the winter time；
Rinsing：1kg or so sheldrake is slaughtered after unhairing, its internal organ and internal organ residue is removed, duck is rinsed with water, removes it
The watery blood of internal organ and the supracutaneous dirt of duck；Cold rinse is used again, the intramuscular watery blood of duck is all appeared, is then dripped
Dry duck；
Pickle：By duck, salt, wine by weight proportion 12:0.13:After 1 prepares, it is well mixed and is applied to above duck with five-spice powder
After pickle, be low-temperature salting here to ensure the effect pickled, may further ensure that the fresh and tender of meat, it is described to pickle step
Rapid spices includes Chinese prickly ash, ginger；Winter normal temperature salting period is 5 hours；
Shaping is air-dried：Air-dried after duck shaping after pickling, the time is 2 days, and temperature is 10 DEG C, to control the wet of pressed salted duck
Degree, salinity, preliminarily form pressed salted duck local flavor；
Baking：The duck that shaping is air-dried is put into 80 DEG C of Fumigator and toasted 1.5 hours, and duck epidermis is dried after baking, color is
Brown color, with obvious smoke；
Sootiness：By the duck after baking in 60 DEG C of sootiness 25 minutes；Duck epidermis is dried after baking, color is brown color, is carried
Obvious smoke；Baking is implemented step by step with sootiness in the present invention, for ensureing mass dryness fraction and the moisture control of duck, and is avoided
The combination reaction of middle generation is excessively smoked, it is ensured that the freshness of duck, while ensure that the colouring of duck；
Stew in soy sauce：By the saltwater brine stew in soy sauce of the duck after baking；Halogen material, chickens' extract, monosodium glutamate and rock sugar are also added in the saltwater brine, wherein
The spices of halogen material includes anise, fennel, zingiber kawagoii, dried orange peel, old ginger, cassia bark, Chinese prickly ash, chilli；The consumption of halogen material is duck weight
0.3%, using rock sugar be to be used to paint during stew in soy sauce, adjust the effect of duck saline taste, replaces conventional soy sauce to dye with rock sugar,
It can avoid, because introducing additive in duck using soy sauce, duck can also being avoided over-salty；
Packaging：Duck is put into packaging bag vacuumized and be vacuum-packed, the vacuum of packaging bag is not less than 0.8Mpa, the bag
The PE packaging bags for 20 are packed, the duck after vacuum packaging should be kept in dark place；
Irradiation：Irradiation processing will be carried out in duck after vacuum packaging after packaging 6 hours, the duck after vacuum packaging enters
The irradiation dose of row irradiation processing is 4 kGy;Predose microorganism total amount is less than 102 cfu。
In embodiment one, the processing method of nine described chi halogen pressed salted ducks can also include oily step, and the oil excessively is：
By the duck after stew in soy sauce fried 20 seconds -40 seconds in 110 DEG C -150 DEG C oil temperatures；
In the processing method of nine described chi halogen pressed salted ducks, the excessively oily step, oil should flood duck；Thermostatical oil should be used by crossing oil
Fried equipment is fried to duck progress, and the oil is rapeseed oil.
Embodiment two
The processing method of nine chi halogen pressed salted ducks comprises the following steps described in the present embodiment two, implements in spring and autumn：
Rinsing：1kg or so sheldrake is slaughtered after unhairing, its internal organ and internal organ residue is removed, duck is rinsed with water, removes it
The watery blood of internal organ and the supracutaneous dirt of duck；Cold rinse is used again, the intramuscular watery blood of duck is all appeared, is then dripped
Dry duck；
Pickle：By duck, salt, wine by weight proportion 10:0.08:After 0.8 prepares, it is well mixed and is applied to above duck with spices
After pickle, be low-temperature salting here to ensure the effect pickled, may further ensure that the fresh and tender of meat, it is described to pickle step
Rapid spices includes Chinese prickly ash, ginger, five-spice powder；It is 6 hours that preservation by low temperature, which protects salting period,；
Shaping is air-dried：Air-dried after duck shaping after pickling, the time is 8 hours, and temperature is 20 DEG C, to control pressed salted duck
Salinity；
Baking：The duck that shaping is air-dried is put into 80 DEG C of Fumigator and toasted 1.5 hours, and duck epidermis is dried after baking, color is
Brown color, with obvious smoke；
Sootiness：By the duck after baking in 60 DEG C of sootiness 25 minutes；Duck epidermis is dried after baking, color is brown color, is carried
Obvious smoke；Baking is implemented step by step with sootiness in the present invention, for ensureing mass dryness fraction and the moisture control of duck, and is avoided
The combination reaction of middle generation is excessively smoked, it is ensured that the freshness of duck, while ensure that the colouring of duck；
Stew in soy sauce：By the duck after baking with also adding halogen material, chickens' extract, monosodium glutamate and rock sugar in saltwater brine described in saltwater brine stew in soy sauce, wherein
The spices of halogen material includes anise, fennel, zingiber kawagoii, dried orange peel, old ginger, cassia bark, Chinese prickly ash, chilli；The consumption of halogen material is duck weight
1.6%, using rock sugar be to be used to paint during stew in soy sauce, adjust the effect of duck saline taste, replaces conventional soy sauce to dye with rock sugar,
It can avoid, because introducing additive in duck using soy sauce, duck can also being avoided over-salty；
Packaging：Duck is put into packaging bag vacuumized and be vacuum-packed, the vacuum of packaging bag is not less than 0.8Mpa, the bag
The PE packaging bags for 20 are packed, the duck after vacuum packaging should be kept in dark place；
Irradiation：Irradiation processing will be carried out in duck after vacuum packaging after packaging 6 hours.Duck after vacuum packaging enters
The irradiation dose of row irradiation processing is 6 kGy;Predose microorganism total amount is less than 103 cfu。
In embodiment two, the processing method of nine described chi halogen pressed salted ducks can also include oily step, and the oil excessively is：
By the duck after stew in soy sauce fried 20 seconds -40 seconds in 110 DEG C -150 DEG C oil temperatures；
In excessively oily step described above, oil should flood duck；Crossing oil should be fried to duck progress using constant temperature frying apparatus,
The oil is rapeseed oil.
Embodiment three
The processing method of nine chi halogen pressed salted ducks comprises the following steps described in the present embodiment three, implements in summer：
Rinsing：1kg or so sheldrake is slaughtered after unhairing, its internal organ and internal organ residue is removed, duck is rinsed with water, removes it
The watery blood of internal organ and the supracutaneous dirt of duck；Cold rinse is used again 2 hours, the intramuscular watery blood of duck is all appeared,
Then duck is drained；
Pickle：By duck, salt, wine by weight proportion 14:0.13:1.2. after preparing, it is well mixed and is applied on duck with spices
Pickled behind face, be low-temperature salting here to ensure the effect pickled, may further ensure that the fresh and tender of meat, it is described to pickle
The spices of step includes Chinese prickly ash, ginger, five-spice powder；Preservation by low temperature salting period is 6 hours；
Shaping is air-dried：Air-dried after duck shaping after pickling, the time is 2 hours, and temperature is less than 35 DEG C, to control pressed salted duck
Salinity；
Baking：The duck that shaping is air-dried is put into 80 DEG C of Fumigator and toasted 1.5 hours, and duck epidermis is dried after baking, color is
Brown color, with obvious smoke；
Sootiness：By the duck after baking in 60 DEG C of sootiness 25 minutes；Duck epidermis is dried after baking, color is brown color, is carried
Obvious smoke；Baking is implemented step by step with sootiness in the present invention, for ensureing mass dryness fraction and the moisture control of duck, and is avoided
The combination reaction of middle generation is excessively smoked, it is ensured that the freshness of duck, while ensure that the colouring of duck；
Stew in soy sauce：Halogen material, chickens' extract, monosodium glutamate and rock sugar, wherein halogen material will be also added in saltwater brine described in duck saltwater brine after baking
Spices include anise, fennel, zingiber kawagoii, dried orange peel, old ginger, cassia bark, Chinese prickly ash, chilli；The consumption of halogen material is the 3% of duck weight,
It is to be used to paint that rock sugar is used during stew in soy sauce, adjusts the effect of duck saline taste, and conventional soy sauce dyeing is replaced with rock sugar, can be avoided
Because introducing additive in duck using soy sauce, duck can also be avoided over-salty；
Packaging：Duck is put into packaging bag vacuumized and be vacuum-packed, the vacuum of packaging bag is not less than 0.8Mpa, the bag
The PE packaging bags for 20 are packed, the duck after vacuum packaging should be kept in dark place；
Irradiation：Irradiation processing will be carried out in duck after vacuum packaging after packaging 6 hours.Duck after vacuum packaging enters
The irradiation dose of row irradiation processing is 8 kGy;Predose microorganism total amount is less than 104 cfu。
In embodiment three, the processing method of nine described chi halogen pressed salted ducks can also include oily step, and the oil excessively is：
By the duck after stew in soy sauce fried 20 seconds -40 seconds in 110 DEG C -150 DEG C oil temperatures；
In excessively oily step described above, oil should flood duck；Crossing oil should be fried to duck progress using constant temperature frying apparatus,
The oil is rapeseed oil.
First, dosage and Ban ya's uality evaluation experimental conclusion（8 people's comprehensive gradings, 18 points of full marks）
2nd, non-irradiated primary pollutant test
3rd, by irradiating 37 DEG C of aging culture microorganism situations（37 DEG C of constant temperature and humidities about wait normal temperature 3 months in 30 days）
Nine chi halogen pressed salted ducks of the processing method processing of nine chi halogen pressed salted ducks described in the present embodiment, preserve in actual normal temperature and test, take
Duck hip, neck, abdominal cavity, duck brisket carry out predose monitoring, and initial contamination scope is 4 × 103—7.3×103 Cfu, is adopted
Initial contamination bacterium colony scope after vacuum oil excessively is taken to drop to 2 × 103 cfu—5×103cfu .Vacuum is crossed to be irradiated afterwards spontaneously
After 4kGy -8kGy, deepfreeze is after 2 months, and microbe colony result is 6.5 × 103 cfu—8.5×103Cfu, non-vacuum
Cross and irradiate afterwards spontaneously after the kGy of 4 kGy -8, deepfreeze 2 months, microbe colony result is 8 × 103 cfu—9×103
cfu；The kGy of 6 kGy -8 are irradiated, winter room temperature storage is after 4 months, and bacterium colony is not exceeded, 4kGy duck matter is not bad, and bacterium colony is exceeded；
It can be seen that overall microbe colony value is relatively low.Its fresh-keeping cycle reaches 3 months, epidermis bright in color, in golden yellow, and colour-fast,
Muscle is in normal cerise, no tart flavour, stink and bad mouthfeel.
Claims (9)
1. a kind of Storage method of nine chis halogen pressed salted duck, it is characterised in that methods described comprises the following steps：
Rinsing：Duck is slaughtered after unhairing, its internal organ and internal organ residue is removed, rinses duck with water, removes the blood of its internal organ
Water and the supracutaneous dirt of duck；Cold rinse is used again, then drains duck；
Pickle：By duck, salt, wine (10-14) by weight proportion:(0.08—0.13):(0.8-1.2) after preparing, with spices
It is well mixed after being applied to above duck and pickles；
Shaping is air-dried：Air-dried after duck shaping after pickling, time 2 h -2 day, 5 DEG C -35 DEG C of temperature；
Baking：The duck that shaping is air-dried is put into 60 DEG C -80 DEG C of Fumigator and toasted 1.5 hours -2 hours；
Sootiness：By 60 DEG C -80 DEG C of the duck sootiness 20 minutes -40 minutes after baking；
Stew in soy sauce：By the saltwater brine stew in soy sauce 30 minutes -45 minutes of the duck after sootiness；
Packaging：Duck is put into packaging bag vacuumized and be vacuum-packed；
Irradiation：Irradiation processing will be carried out in duck after vacuum packaging after packaging 6 hours.
2. the Storage method of nine chis halogen pressed salted duck as claimed in claim 1, it is characterised in that the nine chis halogen pressed salted duck plus
Work method also included oil, and the excessively oily step includes：By the duck after stew in soy sauce fried 20 in 110 DEG C -150 DEG C oil temperatures
- 40 seconds second.
3. the Storage method of nine chis halogen pressed salted duck as claimed in claim 2, it is characterised in that in the excessively oily step, oil
Duck should be flooded；Cross oil fried to duck progress using constant temperature frying apparatus, the oil is rapeseed oil.
4. the Storage method of nine chis halogen pressed salted duck as claimed in claim 1, it is characterised in that in the packaging step, bag
The vacuum of pack is not less than 0.8 Mpa, and the packaging bag is the PE packaging bags of 20, and the duck after vacuum packaging answers lucifuge to protect
Deposit.
5. the Storage method of nine chis halogen pressed salted duck as claimed in claim 1, it is characterised in that the rinsing time is 2 small
When -4 hours.
6. the Storage method of nine chis halogen pressed salted duck as claimed in claim 1, it is characterised in that the spices for pickling step
For five-spice powder；Salting period is 4 hours -6 hours.
7. the Storage method of nine chis halogen pressed salted duck as claimed in claim 1, it is characterised in that also to be added in the saltwater brine
Halogen material, chickens' extract, monosodium glutamate and rock sugar；Wherein halogen material includes：Anise, fennel, zingiber kawagoii, dried orange peel, old ginger, cassia bark, Chinese prickly ash, chilli；
The consumption of halogen material is the 0.3%--3% of duck weight.
8. the Storage method of the nine chi halogen pressed salted ducks as described in claim 1-7 any claim, it is characterised in that true
It is the minimum controlling value of the kGy predose microorganisms of 4 kGy -8 total amount that duck after empty package, which carries out the irradiation dose of irradiation processing,
Less than 105 cfu。
9. the Storage method of nine chis halogen pressed salted duck as claimed in claim 8, it is characterised in that the duck is 1 kg or so
Sheldrake.
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| CN201710351815.8A CN107114703A (en) | 2017-05-18 | 2017-05-18 | A kind of Storage method of nine chis halogen pressed salted duck |
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| CN201710351815.8A CN107114703A (en) | 2017-05-18 | 2017-05-18 | A kind of Storage method of nine chis halogen pressed salted duck |
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| CN201710351815.8A Pending CN107114703A (en) | 2017-05-18 | 2017-05-18 | A kind of Storage method of nine chis halogen pressed salted duck |
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| CN107853609A (en) * | 2017-11-27 | 2018-03-30 | 福建省大田县福梅农业开发有限公司 | A kind of preparation method of plum mountain smoked duck |
| CN108308545A (en) * | 2018-02-01 | 2018-07-24 | 安徽德隆禽业有限公司 | A kind of production method of rose scent Cold spiced duck |
| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
| CN114128845A (en) * | 2021-12-09 | 2022-03-04 | 四川守嘴狗食品有限公司 | Pressed salted duck and preparation method thereof |
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| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
| CN114128845A (en) * | 2021-12-09 | 2022-03-04 | 四川守嘴狗食品有限公司 | Pressed salted duck and preparation method thereof |
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