CN103211241B - Preparation method and product of unsterilized vacuum packed boiled salted duck - Google Patents
Preparation method and product of unsterilized vacuum packed boiled salted duck Download PDFInfo
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
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- 238000001816 cooling Methods 0.000 claims abstract description 15
- 244000005700 microbiome Species 0.000 claims abstract description 12
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
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- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 6
- 239000010935 stainless steel Substances 0.000 claims abstract description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
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- 238000005554 pickling Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015090 marinades Nutrition 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
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- 238000009966 trimming Methods 0.000 claims description 3
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- 235000013364 duck meat Nutrition 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
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- 238000010411 cooking Methods 0.000 abstract description 2
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Abstract
本发明涉及食品加工领域,具体涉及一种不杀菌真空包装盐水鸭制备方法及产品。选择樱桃谷鸭胴体,鸭净重:1.0-1.2kg/只,将湿腌完的鸭肉置于不锈钢提篮中,水温90-95℃,时间70-80分钟;冷却间、包装间、熟化间至冷却间通道、冷却间至包装间通道的环境微生物≤100cfu.m-3;熟化完的盐水鸭,要求10分钟内表面降温至20℃以下;真空度-0.8Mpa,包装间温度10-15℃,真空包装。通过精选的香辛料的防腐作用结合包装工序的温度、时间、工作台面洁净度及环境微生物控制,制作的盐水鸭可避免由于二次杀菌带来的蒸煮味及裸卖带来的货架期短,实现在冷链条件下可放置30天,并保持传统盐水鸭的色香味形。
The invention relates to the field of food processing, in particular to a preparation method and product of vacuum-packed salted salted duck without sterilization. Select Cherry Valley duck carcass, net weight of duck: 1.0-1.2kg/piece, put the wet-marinated duck in a stainless steel basket, water temperature 90-95°C, time 70-80 minutes; cooling room, packaging room, aging room to The environmental microorganisms in the cooling room channel and the cooling room to the packaging room channel are ≤100cfu.m -3 ; for the cooked salted duck, the surface temperature must be lowered to below 20°C within 10 minutes; the vacuum degree is -0.8Mpa, and the temperature of the packing room is 10-15°C , vacuum packaging. Through the antiseptic effect of selected spices combined with the temperature, time, cleanliness of the work surface and the control of environmental microorganisms in the packaging process, the salted duck produced can avoid the cooking smell caused by secondary sterilization and the short shelf life caused by naked sales. It can be stored for 30 days under cold chain conditions and maintain the color, fragrance and shape of traditional salted duck.
Description
技术领域technical field
本发明涉及食品加工领域,具体涉及一种不杀菌真空包装盐水鸭制备方法及产品。The invention relates to the field of food processing, in particular to a preparation method and product of vacuum-packed salted salted duck without sterilization.
背景技术Background technique
盐水鸭是南京有名的特产,久负盛名,又名桂花鸭,至今已有两千多年历史。盐水鸭皮白肉嫩、肥而不腻、香鲜味美,具有香、酥、嫩的特点,成为南京旅游必备的产品。但是市场上流通的盐水鸭一般是经过高温杀菌工序,特点是货架期长,常温下可保存3-6个月,但经高温杀菌后,肉质软烂,蒸煮味突出,影响品质。而街头卤菜店售卖的盐水鸭,新鲜味美,肉质鲜嫩,但是货架期短,仅限于当地消费,且放置1-2天后,产品风干失水造成一定的经济损失。Salted salted duck is a well-known specialty in Nanjing and has a long-standing reputation. It is also known as sweet-scented osmanthus duck and has a history of more than 2,000 years. Salted duck skin and white meat are tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crisp and tender, and become a must-have product for Nanjing tourism. However, the salted duck in the market is generally subjected to high-temperature sterilization process, which is characterized by a long shelf life and can be stored for 3-6 months at room temperature. On the other hand, the salted duck sold in braised vegetable shops on the street is fresh and delicious, and the meat is tender, but the shelf life is short, which is limited to local consumption, and after 1-2 days of storage, the product will dry out and lose water, causing certain economic losses.
发明内容Contents of the invention
技术问题technical problem
为了解决盐水鸭由于高温杀菌导带来的蒸煮味和不杀菌带来的货架期短等问题,本发明提供一种新式盐水鸭的制作方法,特点在盐水鸭熟化后不杀菌,且能在冷链条件下贮藏30天,最大限度保持传统产品的色香味形。In order to solve the problems of the boiled duck caused by high temperature sterilization and the short shelf life caused by non-sterilization, the present invention provides a new method for making salted duck, which is characterized in that the salted duck is not sterilized after it is matured, and can be stored in cold water. Store under chain conditions for 30 days to keep the color, fragrance and shape of traditional products to the greatest extent.
技术方案Technical solutions
为了实现上述发明目的,本发明提供一种真空包装盐水鸭不杀菌方法,其特征在于:In order to achieve the above-mentioned purpose of the invention, the present invention provides a non-sterilizing method for vacuum-packed salted salted duck, which is characterized in that:
一种不杀菌真空包装盐水鸭制备方法,其特征在于:A method for preparing non-sterilized vacuum-packed salted salted duck, characterized in that:
1)原料选择:樱桃谷鸭胴体鸭净重:1.0-1.2kg/只;1) Raw material selection: cherry valley duck carcass duck net weight: 1.0-1.2kg/piece;
2)原料修整;2) Raw material trimming;
3)炒盐:1kg精盐放八角5-10g、花椒5-10g,倒入炒盐机内,炒约20-30min;3) Fried salt: put 5-10g of star anise and 5-10g of Chinese prickly ash into 1kg of refined salt, pour it into the frying salt machine, and fry for about 20-30min;
4)干腌:鸭里外用炒完后的盐涂抹均匀,放入0-4℃库,腌制3小时;4) Dry pickling: Spread the roasted salt evenly on the inside and outside of the duck, put it in a storage room at 0-4°C, and marinate for 3 hours;
5)湿腌:5) Wet Pickling:
(1)腌制卤配置:百千克水添加盐40kg、八角3kg、生姜3kg、葱3kg,上述香辛料放入水中,微沸保持30分钟后,推入冷藏库降温;(1) Pickled marinade configuration: add 40kg of salt, 3kg of star anise, 3kg of ginger, and 3kg of green onion to 100kg of water, put the above spices into the water, keep it at a slight boil for 30 minutes, and then push it into the refrigerator to cool down;
(2)待温度降至10℃后,干腌后的鸭子放入卤水中腌制2-3小时;(2) After the temperature drops to 10°C, dry-cure the duck in brine for 2-3 hours;
6)熟化:6) Curing:
(1)熟化间环境微生物≤100cfu·m-3 (1) Environmental microorganisms in the curing room ≤ 100cfu·m -3
(2)百千克水添加八角2kg、生姜3kg、葱3kg、白芷1kg、香果1kg、肉蔻1kg,水微开熬制30-40min;(2) Add 2kg of star anise, 3kg of ginger, 3kg of onion, 1kg of Angelica dahurica, 1kg of fragrant fruit, and 1kg of nutmeg to 100kg of water, boil the water for 30-40min;
(3)将湿腌完的鸭肉置于不锈钢提篮中,水温90-95℃,时间70-80分钟;(3) Put the wet-marinated duck meat in a stainless steel basket, the water temperature is 90-95°C, and the time is 70-80 minutes;
7)包装:7) Packaging:
(1)冷却间、包装间、熟化间至冷却间通道、冷却间至包装间通道的环境微生物≤100cfu·m-3;熟化完的盐水鸭至真空包装前,除与不锈钢提篮直接接触外,不允许与其他设备设施直接接触;(1) The environmental microorganisms in the cooling room, packaging room, passage from the ripening room to the cooling room, and the passage from the cooling room to the packaging room are ≤100cfu·m -3 ; before the cooked salted duck is vacuum-packed, except for direct contact with the stainless steel basket, Direct contact with other equipment and facilities is not allowed;
(2)熟化完的盐水鸭,放入推车上,推至冷却间冷却,要求10分钟内表面降温至20℃以下;(2) Put the cooked salted duck on a trolley and push it to the cooling room to cool down. It is required to cool the surface to below 20°C within 10 minutes;
(3)真空包装:真空度-0.8Mpa,包装间温度10-15℃,每隔10-15min对真空包装机及操作人员酒精消毒一次,要求30-40分钟内包装完成,每次包装前,所有人员必须酒精消毒一次。(3) Vacuum packaging: vacuum degree -0.8Mpa, temperature in the packaging room is 10-15°C, alcohol disinfection of the vacuum packaging machine and operators every 10-15 minutes, and the packaging is required to be completed within 30-40 minutes. Before each packaging, All personnel must be disinfected once with alcohol.
其生产的盐水鸭产品在0-4℃冷链条件下贮藏、运输及销售。The salted duck products produced by it are stored, transported and sold under cold chain conditions of 0-4°C.
有益效果Beneficial effect
本发明实施例提供的技术方案带来的有益效果是:精选天然香辛料辅以科学配比,制作得到肉质雪白,味道鲜美,香气浓郁的盐水鸭。通过精选的香辛料的防腐作用结合包装工序的温度、时间、工作台面洁净度及环境微生物控制,制作的盐水鸭可避免由于二次杀菌带来的蒸煮味及裸买带来的货架期短,实现在冷链条件下可放置30天,并保持传统盐水鸭的色香味形。The beneficial effect brought by the technical solution provided by the embodiment of the present invention is: selected natural spices supplemented with scientific proportioning, and salted duck with snow-white meat, delicious taste and strong aroma can be produced. Through the antiseptic effect of selected spices combined with the temperature, time, cleanliness of the work surface and the control of environmental microorganisms in the packaging process, the salted duck produced can avoid the cooking smell caused by secondary sterilization and the short shelf life caused by naked buying. It can be stored for 30 days under cold chain conditions and maintain the color, fragrance and shape of traditional salted duck.
附图说明Description of drawings
图1本发明工艺流程图Fig. 1 process flow chart of the present invention
具体实施方式Detailed ways
(一)原料选择:樱桃谷鸭胴体鸭净重:1.0-1.2kg/只。(1) Raw material selection: Cherry Valley duck carcass duck net weight: 1.0-1.2kg/piece.
(二)原料修整:去头、颈、去颈部淋巴、去除尾脂腺等,里冲外洗,除去所有血污,整只鸭挂架、上线沥净体表腔内水份,为干腌做准备。(2) Raw material trimming: remove the head, neck, neck lymph, tail fat glands, etc., rinse inside and outside to remove all blood stains, hang the whole duck on a rack, drain the water in the body surface and cavity, and dry-cure it prepare for.
(三)炒盐:1千克精盐放八角5-10g、花椒5-10g,倒入炒盐机内,炒约20-30min,当盐已成沙状,辅料变成黑褐色,香味很浓即可停机转出盐,过筛除料渣,盐出完后,停机顺转再加盐继续炒制。炒好过筛除料渣后的炒盐立即加盖保存,严防开盖吸湿,影响炒盐质量。(3) Fried salt: Put 5-10g of star anise and 5-10g of Chinese prickly ash in 1kg of refined salt, pour it into the frying salt machine, and fry for about 20-30min. You can stop the machine to turn out the salt, sieve to remove the slag, after the salt is out, stop the machine and turn it back to add salt to continue frying. After frying and sieving to remove the slag, the fried salt is immediately covered and stored, and the cover is strictly prevented from absorbing moisture, which will affect the quality of the fried salt.
(四)干腌:鸭里外用炒完后的盐均涂抹均匀,放入0-4℃库,腌制3小时。(4) Dry pickling: Spread the salt evenly on the inside and outside of the duck, put it in a 0-4°C warehouse, and marinate for 3 hours.
(五)湿腌:(5) Wet pickling:
1、腌制卤配置:百千克水添加盐40kg、八角3kg、生姜3kg、葱3kg,上述香辛料放入水中,微沸保持30分钟后,推入冷藏库降温。1. Marinade marinade configuration: Add 40kg of salt, 3kg of star anise, 3kg of ginger, and 3kg of spring onion to 100kg of water. Put the above spices into the water, keep it at a slight boil for 30 minutes, and then push it into the refrigerator to cool down.
2、待温度降至10℃后,干腌后的鸭子放入卤水中腌制2-3小时。2. After the temperature drops to 10°C, put the dry-cured duck into brine and marinate for 2-3 hours.
(六)熟化:(6) Curing:
1、熟化间环境微生物≤100cfu·m-3 1. Environmental microorganisms in the curing room ≤ 100cfu·m -3
2、百千克水添加八角2kg、生姜3kg、葱3kg、白芷1kg、香果1kg、肉蔻1kg,水微开熬制30-40min。2. Add 2kg of star anise, 3kg of ginger, 3kg of onion, 1kg of Angelica dahurica, 1kg of fragrant fruit, and 1kg of nutmeg to 100kg of water, boil the water for 30-40min.
3、将湿腌完的鸭肉置于不锈钢提篮中,水温90-95℃,时间70-80分钟。3. Put the wet-marinated duck in a stainless steel basket, the water temperature is 90-95°C, and the time is 70-80 minutes.
(七)包装:(7) Packaging:
1、冷却间、包装间、熟化间至冷却间通道、冷却间至包装间通道的环境微生物≤100cfu·m-3。熟化完的盐水鸭至真空包装前,除与不锈钢提篮直接接触外,不允许与其他设备设施直接接触。1. The environmental microorganisms in the cooling room, packaging room, passageway from curing room to cooling room, and passageway from cooling room to packaging room should be ≤100cfu·m -3 . The cooked salted duck is not allowed to directly contact with other equipment and facilities except for direct contact with the stainless steel basket before vacuum packaging.
2、熟化完的盐水鸭,放入推车上,推至冷却间冷却,要求10分钟内表面降温至20℃以下。2. Put the cooked salted duck on a trolley and push it to the cooling room to cool down. It is required that the surface temperature be lowered to below 20°C within 10 minutes.
3、真空包装(真空度-0.8Mpa),包装间温度10-15℃,每隔10-15min对真空包装机及操作人员酒精消毒一次,要求30-40分钟内包装完成。每次包装前,所有人员必须酒精消毒一次。3. Vacuum packaging (vacuum degree -0.8Mpa), the temperature of the packaging room is 10-15°C, the vacuum packaging machine and the operator are disinfected with alcohol every 10-15 minutes, and the packaging is required to be completed within 30-40 minutes. Before each packaging, all personnel must be disinfected with alcohol once.
制作得到肉质雪白,味道鲜美,香气浓郁的盐水鸭。The salted duck with snow-white meat, delicious taste and rich aroma can be obtained.
(八)销售:0-4℃冷链条件下贮藏、运输及销售可达30天。(8) Sales: Storage, transportation and sales can be up to 30 days under 0-4°C cold chain conditions.
对比试验Comparative Test
对比试验1:盐水鸭真空包装后在冷链流通中,微生物的生长和繁殖是导致产品变质的主要因素。本工艺生产的盐水鸭由于没有经过二次杀菌,因此通过测定在4℃贮藏条件下微生物数量变化尤为重要,对比结果如下:Comparative experiment 1: The growth and reproduction of microorganisms in the cold chain circulation of salted duck after vacuum packaging are the main factors leading to product deterioration. Since the salted duck produced by this process has not undergone secondary sterilization, it is particularly important to measure the change in the number of microorganisms under the storage condition of 4°C. The comparison results are as follows:
表1 4℃贮藏温度下微生物数量Table 1 The number of microorganisms at 4℃ storage temperature
从表1可以得出,盐水鸭在4℃贮藏温度下放置30天后,菌落总数低于4000cfu/g,符合国标规定的低于80000cfu/g的规定;大肠菌群低于100MPN/100g,符合国标规定的低于150MPN/100g的规定。可见盐水鸭真空包装后在4℃条件下放置30天,微生物指标符合国标要求。It can be concluded from Table 1 that after the salted duck is stored at 4°C for 30 days, the total number of colonies is less than 4000cfu/g, which meets the national standard of less than 80000cfu/g; the coliform group is less than 100MPN/100g, which meets the national standard The regulation is lower than the regulation of 150MPN/100g. It can be seen that the salted duck is vacuum-packed and placed at 4°C for 30 days, and the microbial indicators meet the requirements of the national standard.
对比试验2:盐水鸭贮藏期内,感官评定的变化对货架期影响也较为重要。通过7组实验,对比不同贮藏时间下盐水鸭的感官指标的变化。Comparative experiment 2: During the storage period of salted salted duck, the change of sensory evaluation is also more important to the shelf life. Through 7 groups of experiments, the changes of sensory indicators of salted duck under different storage times were compared.
表2 盐水鸭的感官评定标准Table 2 Sensory evaluation criteria for salted duck
表3 4℃贮藏温度下盐水鸭感官评定变化Table 3 Changes in sensory evaluation of salted duck under storage temperature of 4℃
表3可以看出,盐水鸭在4℃下贮藏30天,感官评定产品质量良好,结合表1结果,采用此工艺生产的盐水鸭在4℃下贮藏30天产品质量良好,安全性符合国家标准。It can be seen from Table 3 that the salted duck was stored at 4°C for 30 days, and the sensory evaluation product quality was good. Combined with the results in Table 1, the salted duck produced by this process was of good quality when stored at 4°C for 30 days, and the safety met the national standard .
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