CN105433141A - A preparing method of local flavor roast duck with black pepper - Google Patents
A preparing method of local flavor roast duck with black pepper Download PDFInfo
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- CN105433141A CN105433141A CN201410429044.6A CN201410429044A CN105433141A CN 105433141 A CN105433141 A CN 105433141A CN 201410429044 A CN201410429044 A CN 201410429044A CN 105433141 A CN105433141 A CN 105433141A
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Abstract
A preparing method of local flavor roast duck with black pepper is disclosed. The method includes adding duck pieces and a pickling solution into a tumbling machine, tumbling until the pickling solution is completely absorbed, steaming at 85-95 DEG C for 15-20 min, heating to 175-185 DGE C, roasting for 10-30 min, taking the duck pieces out, cutting into duck slices, scattering black pepper powder, putting into an ovenware, roasting until surfaces of the duck slices are dry, packaging the roasted duck slices by filling nitrogen with purity of 99.98%, sealing, performing multi-stage temperature-control cooking sterilization, putting into cases, putting into storage, and storing at room temperature. Based on a traditional duck roasting technique, the method organically combines the traditional duck roasting technique and a food engineering technique, can achieve industrial production and is free of preservatives. By utilization of the multi-stage temperature-control cooking sterilization, taste of the local flavor roast duck with black pepper can be preserved, nutrition and delicious taste of the local flavor roast duck with black pepper are free of loss, and the shelf life can be 12-18 months.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of black pepper local flavor roast duck meat.
Background technology
Traditional roast duck goods, sweep the country various places, and from roadside, little shop is to star hotel, is that the person of liking is a lot of, and based on traditional technique, roast duck Product processing is convenient, existing roasting product, and delicious meat, tenders with a crispy crust, excellent taste, but is unfavorable for accumulating, carries; Although existing vacuum-packed roast duck product carries instant on the market, lost the texture of roast duck itself, simultaneously due to high-temperature sterilization, its nutritional labeling is by large havoc, and nutrition and mouthfeel are all had a greatly reduced quality.
Summary of the invention
Technical problem to be solved by this invention declines for the roast duck texture of existing portable packaging, nutritional labeling is destroyed this technical problem by high temperature sterilization, a kind of preparation method of black pepper local flavor roast duck meat is provided, at utmost can retains nutrition and the mouthfeel of black green pepper local flavor roast duck meat.
For solving the problems of the technologies described above, the present invention by the following technical solutions: a kind of preparation method of black pepper local flavor roast duck meat, step is as follows:
(1) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 10 ~ 20%, garlic juice 5 ~ 10%, ginger juice 5 ~ 10%, salt 10 ~ 20%, white sugar 10 ~ 20%, yellow rice wine 2 ~ 6%, composite phosphate 3 ~ 4%, catsup 1 ~ 15%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(2) knead-salting: duck block and pickling liquid are put into tumbler, under the condition of 2 ~ 6 DEG C, adopts tumbling 0.5 hour, the interval endless form tumbling of 0.5 hour, and total time is 4 ~ 6 hours, absorbs completely to pickling liquid;
(3) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 85 ~ 95 DEG C, steam 15 ~ 20 minutes, be warming up to 175 ~ 185 DEG C of bakings 10 ~ 30 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 2 ~ 3%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 115 ~ 125 DEG C of bakings to take the dish out of the pot after 10 ~ 20 minutes to surface dry, transfer to precooling room in time fully to cool 40-50 DEG C and can use,
(4) pack: being adopted by the duck thin slice after baking and being filled with purity is after the nitrogen packed sealing of 99.98%, and carry out multistage temperature control conditioning sterilization, warehouse-in of then casing, preserves under normal temperature.
Multistage temperature control conditioning sterilization temperature control method in described step (4) is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, last be warming up within 5 minutes 121 DEG C keep 5 ~ 10 minutes (temperature retention time of 121 DEG C with F value to 5 time enter cooling process and be as the criterion, and keep a record), this multistage conditioning method for disinfection can ensure the color of duck to greatest extent, and can thorough kill bacteria, and reduce a large amount of losses of nutritional labeling.
Multistage temperature control conditioning sterilization process steam pressure in described step (4) is not less than 0.2kg/cm
2.
Concrete packaging step is as follows:
Product inner packing: by 150mm × 90mm specification 4 layers of thermophilic digestion aluminium foil bag (whole bundle), use after carrying out surface disinfection with ultra violet lamp after 30 minutes, carrying out weighing rear employing according to every bag of 40g product weight, to be filled with purity be after the inert nitrogen gas of 99.98% after packaging seal, packaging points for attention: 1. sealing machine setting parameter: temperature: middle-grade, sealing time: 5 seconds, 3 seconds cool times, vacuum: 0.1MP, 2. during pack, product sealing part all requires to reach below packaging bag enclosing line with the special implement through sterilization, keep clean (can seal again with after disinfected paper napkin wiped clean if any oil stain) inside packaging bag enclosing, adopting and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, sealing part all requires smooth corrugationless, requirement is packed in time, packaging terminates Product organization is smooth, to keep good bactericidal effect, according to bulk article specification, lot inspection, require that each product is by often criticizing 50 bags of detections, more than sealing-strength 44.1N/15mm.
After packaging, sterilization process is carried out in 60 minutes, by product placement on sterilization dish, often coil about 32 bags (identical according to odd-level position, the identical principle in even level position is put), product can not laminate, and requires that sterilization dish corner hasp props up, keep 2-4cm spacing, in order to avoid sterilization process extruding causes product to leak gas.Perform by following process for sterilizing after putting, before requiring that disinfection equipment uses, clean thoroughly and the safety inspection (whether normally comprising spray) of necessity, guarantee that equipment runs well, sterilization process steam pressure is not less than 0.2kg/cm
2, concrete sterilisation step is as follows:
1. lifter is utilized to push in retort by disinfecting vehicle;
2. the 4th push after, insert the material center that two temp probes are placed in the superiors one bag and one bag, intermediate layer on request respectively;
3. sterilization is started, adopt following sterilization conditions: be first warming up to 100 DEG C within 5 minutes and keep 8 minutes, be warming up to 110 DEG C within 5 minutes to keep 10 minutes, then (temperature retention time of 121 DEG C was tentative in 10 minutes to be warming up to 121 DEG C of maintenances within 5 minutes, utilize F value software with F value to 5 time enter cooling process and be as the criterion, and keep a record);
4. after sterilization, utilize lifter retort to be released, be placed in precooling workshop and carry out air-dry, the inspection and draw samples 3 bags keeps sample.
Product after sterilization first uses clear water washes clean, after cool to room temperature, is placed in dryer and dries surface moisture.Product content quality testing is surveyed: aluminize or packaging of aluminium foil bag, required x-ray detector.Semi-finished product are loaded in turnover appliance, in 36 ± 1 DEG C of heat rooms, be incubated 7 days.Detect the Lou substandard products such as Inflatable bag to cancel and abandon process.Case identifies the name of an article (black green pepper local flavor roast duck meat), specification (40g/ bag), date of manufacture (same to inner packing) and weight outward as requested, is loaded by product in plastic square body bag, confirms qualified rear sealing.Each kind production certificate circulates with product, otherwise rejects.Finished product will be put in storage in time, and in (10-25 DEG C) normal temperature, stock is put.
Beneficial effect of the present invention: the present invention is based on traditional roast duck technology, traditional baking tech and Food Engineering Development are organically combined, can suitability for industrialized production, without the need to by anticorrisive agent, adopting and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, adopts multistage gentleness conditioning sterilization, can retain the mouthfeel of black green pepper local flavor roast duck meat, ensure that the nutrition delicious food of black green pepper local flavor roast duck meat itself does not run off, the shelf-life can reach 12-18 month simultaneously; Product opens bag can be instant, convenient and healthy, also can heat rear edible.
Detailed description of the invention
Embodiment 1
The preparation method of the black pepper local flavor roast duck meat of the present embodiment, step is as follows:
(1) duck pretreatment: remove hair root after duck thaws completely or select fresh duck, cutting into bulk after cleaning up, obtaining duck block;
(2) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 10%, garlic juice 5%, ginger juice 5%, salt 10%, white sugar 10%, yellow rice wine 2%, composite phosphate 3%, catsup 1%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(3) knead-salting: duck block and pickling liquid are put into tumbler, under 2 DEG C of conditions, adopts work 0.5 hour, the mode tumbling of the little phase circulation of interval 0.5, and total time is 4 hours, is absorbed as suitable completely with feed liquid;
(4) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 85 DEG C, steam 15 minutes, be warming up to 175 DEG C of bakings 10 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 2%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 115 DEG C of bakings to take the dish out of the pot after 10 minutes to surface dry, transfer to precooling room in time fully to cool 40-50 DEG C and can use,
(5) pack: being adopted by the duck thin slice thermophilic digestion aluminium foil bag after baking and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, carry out multistage temperature control conditioning sterilization, sterilization temperature control method is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 5 minutes, sterilization process steam pressure is not less than 0.2kg/cm
2this multistage conditioning method for disinfection can ensure the color of duck block to greatest extent, and can thorough kill bacteria, and reduces a large amount of losses of nutritional labeling, and after sterilization, vanning is put in storage, preserves under normal temperature.
Embodiment 2
The preparation method of the black pepper local flavor roast duck meat of the present embodiment, step is as follows:
(1) duck pretreatment: remove hair root after duck thaws completely or select fresh duck, cutting into bulk after cleaning up, obtaining duck block;
(2) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 20%, garlic juice 10%, ginger juice 10%, salt 20%, white sugar 20%, yellow rice wine 6%, composite phosphate 4%, catsup 15%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(3) knead-salting: duck block and pickling liquid are put into tumbler, under 6 DEG C of conditions, adopts work 0.5 hour, the mode tumbling of the little phase circulation of interval 0.5, and total time is 6 hours, is absorbed as suitable completely with feed liquid;
(4) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 95 DEG C, steam 20 minutes, be warming up to 185 DEG C of bakings 30 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 3%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 125 DEG C of bakings to take the dish out of the pot after 20 minutes to surface dry, transfer to precooling room in time fully to cool 50 DEG C and can use,
(5) pack: being adopted by the duck thin slice thermophilic digestion aluminium foil bag after baking and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, carry out multistage temperature control conditioning sterilization, sterilization temperature control method is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 10 minutes, sterilization process steam pressure is not less than 0.2kg/cm
2this multistage conditioning method for disinfection can ensure the color of duck block to greatest extent, and can thorough kill bacteria, and reduces a large amount of losses of nutritional labeling, and after sterilization, vanning is put in storage, preserves under normal temperature.
Embodiment 3
The preparation method of the black pepper local flavor roast duck meat of the present embodiment, step is as follows:
(1) duck pretreatment: remove hair root after duck thaws completely or select fresh duck, cutting into bulk after cleaning up, obtaining duck block;
(2) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 15%, garlic juice 8%, ginger juice 6%, salt 15%, white sugar 12%, yellow rice wine 4%, composite phosphate 3.5%, catsup 12%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(3) knead-salting: duck block and pickling liquid are put into tumbler, under 4 DEG C of conditions, adopts work 0.5 hour, the mode tumbling of the little phase circulation of interval 0.5, and total time is 5 hours, is absorbed as suitable completely with feed liquid;
(4) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 90 DEG C, steam 18 minutes, be warming up to 180 DEG C of bakings 20 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 2.5%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 120 DEG C of bakings to take the dish out of the pot after 15 minutes to surface dry, transfer to precooling room in time fully to cool 15 DEG C and can use,
(5) pack: being adopted by the duck thin slice thermophilic digestion aluminium foil bag after baking and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, carry out multistage temperature control conditioning sterilization, sterilization temperature control method is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 7 minutes, sterilization process steam pressure is not less than 0.2kg/cm
2this multistage conditioning method for disinfection can ensure the color of duck block to greatest extent, and can thorough kill bacteria, and reduces a large amount of losses of nutritional labeling, and after sterilization, vanning is put in storage, preserves under normal temperature.
Embodiment 4
The preparation method of the black pepper local flavor roast duck meat of the present embodiment, step is as follows:
(1) duck pretreatment: remove hair root after duck thaws completely or select fresh duck, cutting into bulk after cleaning up, obtaining duck block;
(2) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 18%, garlic juice 6%, ginger juice 8%, salt 12%, white sugar 15%, yellow rice wine 5%, composite phosphate 4%, catsup 8%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(3) knead-salting: duck block and pickling liquid are put into tumbler, under 5 DEG C of conditions, adopts work 0.5 hour, the mode tumbling of the little phase circulation of interval 0.5, and total time is 5.5 hours, is absorbed as suitable completely with feed liquid;
(4) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 92 DEG C, steam 16 minutes, be warming up to 182 DEG C of bakings 15 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 2%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 121 DEG C of bakings to take the dish out of the pot after 18 minutes to surface dry, transfer to precooling room in time fully to cool 45 DEG C and can use,
(5) pack: being adopted by the duck thin slice thermophilic digestion aluminium foil bag after baking and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, carry out multistage temperature control conditioning sterilization, sterilization temperature control method is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 6 minutes, sterilization process steam pressure is not less than 0.2kg/cm
2this multistage conditioning method for disinfection can ensure the color of duck block to greatest extent, and can thorough kill bacteria, and reduces a large amount of losses of nutritional labeling, and after sterilization, vanning is put in storage, preserves under normal temperature.
Embodiment 5
The preparation method of the black pepper local flavor roast duck meat of the present embodiment, step is as follows:
(1) duck pretreatment: remove hair root after duck thaws completely or select fresh duck, cutting into bulk after cleaning up, obtaining duck block;
(2) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 12%, garlic juice 9%, ginger juice 9%, salt 18%, white sugar 18%, yellow rice wine 3%, composite phosphate 3.5%, catsup 5%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(3) knead-salting: duck block and pickling liquid are put into tumbler, under 3 DEG C of conditions, adopts work 0.5 hour, the mode tumbling of the little phase circulation of interval 0.5, and total time is 4.5 hours, is absorbed as suitable completely with feed liquid;
(4) baking: setting technique is scorched, duck block good for knead-salting is put on the baking tray that band leaks eye, under the condition of 88 DEG C, steam 17 minutes, be warming up to 178 DEG C of bakings 16 minutes again, product epidermis presents micro-yellow and can take the dish out of the pot, then duck block is taken out, duck thin slice is cut into by oblique for duck block, require belt leather as far as possible, black pepper is sprinkled according to formula rate, the addition being reference black pepper powder with duck block weight is for 2.5%, after mixing thoroughly, duck thin slice is put on baking tray, be warming up to 118 DEG C of bakings to take the dish out of the pot after 16 minutes to surface dry, transfer to precooling room in time fully to cool 44 DEG C and can use,
(5) pack: being adopted by the duck thin slice thermophilic digestion aluminium foil bag after baking and being filled with purity is after the inert nitrogen gas of 99.98% after packaging seal, carry out multistage temperature control conditioning sterilization, sterilization temperature control method is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 8 minutes, sterilization process steam pressure is not less than 0.2kg/cm
2this multistage conditioning method for disinfection can ensure the color of duck block to greatest extent, and can thorough kill bacteria, and reduces a large amount of losses of nutritional labeling, and after sterilization, vanning is put in storage, preserves under normal temperature.
Claims (3)
1. a preparation method for black pepper local flavor roast duck meat, is characterized in that step is as follows:
(1) pickling liquid is prepared: with duck block weight for benchmark, the composition of raw materials of pickling liquid is as follows: red Conditions of Onion Juice 10 ~ 20%, garlic juice 5 ~ 10%, ginger juice 5 ~ 10%, salt 10 ~ 20%, white sugar 10 ~ 20%, yellow rice wine 2 ~ 6%, composite phosphate 3 ~ 4%, catsup 1 ~ 15%, obtains pickling liquid after mixing according to above-mentioned raw materials proportioning;
(2) knead-salting: duck block and pickling liquid are put into tumbler, under the condition of 2 ~ 6 DEG C, adopts tumbling 0.5 hour, the interval endless form tumbling of 0.5 hour, and total time is 4 ~ 6 hours, absorbs completely to pickling liquid;
(3) baking: duck block good for knead-salting is put on baking tray, under the condition of 85 ~ 95 DEG C, steam 15 ~ 20 minutes, be warming up to 175 ~ 185 DEG C of bakings 10 ~ 30 minutes again, then taken out by duck block and be cut into duck thin slice, sprinkle black pepper, the addition being reference black pepper powder with duck block weight is for 2 ~ 3%, duck thin slice is put on baking tray, is warming up to 115 ~ 125 DEG C of bakings 10 ~ 20 minutes to surface dry;
(4) pack: being adopted by the duck thin slice after baking and being filled with purity is after the nitrogen packed sealing of 99.98%, and carry out multistage temperature control conditioning sterilization, warehouse-in of then casing, preserves under normal temperature.
2. the preparation method of black pepper local flavor roast duck meat according to claim 1, it is characterized in that: the multistage temperature control conditioning sterilization temperature control method in described step (4) is: within 5 minutes, be first warming up to 100 DEG C keep 8 minutes, and then within 5 minutes, be warming up to 110 DEG C of maintenances 10 minutes, within 5 minutes, be finally warming up to 121 DEG C keep 5 ~ 10 minutes.
3. the preparation method of black pepper local flavor roast duck meat according to claim 1, is characterized in that: the multistage temperature control conditioning sterilization process steam pressure in described step (4) is not less than 0.2kg/cm
2.
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| CN106722299A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of preparation method of local flavor duck |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN115956657A (en) * | 2022-12-30 | 2023-04-14 | 湖南唐人神肉制品有限公司 | A large-scale production method of Mao's braised pork |
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| CN106722299A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of preparation method of local flavor duck |
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| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
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| C06 | Publication | ||
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Application publication date: 20160330 |