CN109511856A - A kind of tinplate sauced duck meat can and its processing method - Google Patents
A kind of tinplate sauced duck meat can and its processing method Download PDFInfo
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- 239000005028 tinplate Substances 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000006439 Lemna minor Nutrition 0.000 title claims description 34
- 235000013364 duck meat Nutrition 0.000 title claims description 34
- 241000209501 Spirodela Species 0.000 title 1
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 113
- 239000012267 brine Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 238000009966 trimming Methods 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims abstract 5
- 244000242291 Lemna paucicostata Species 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 238000007602 hot air drying Methods 0.000 claims 2
- QNMKGMUGYVWVFQ-UHFFFAOYSA-N 2alpha-Hydroxyursolic acid Natural products CC12CC(O)C(O)C(C)(C)C1CCC1(C)C2CC=C2C3C(C)C(C)(C)CCC3(C(O)=O)CCC21C QNMKGMUGYVWVFQ-UHFFFAOYSA-N 0.000 claims 1
- HFGSQOYIOKBQOW-ZSDYHTTISA-N corosolic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C HFGSQOYIOKBQOW-ZSDYHTTISA-N 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 11
- 238000001035 drying Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000003921 oil Substances 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 34
- 235000013547 stew Nutrition 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 19
- 238000007605 air drying Methods 0.000 description 10
- 238000013441 quality evaluation Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000004519 grease Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000004040 coloring Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000011241 protective layer Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种马口铁酱卤鸭罐头及其加工方法，该加工方法包括：(1)将鸭子进行修剪、清洗后沥干，得到整鸭；(2)采用食用盐和料酒对整鸭进行腌制；(3)将腌制好的整鸭进行热风干燥，冷却后切块，得到鸭制品；(4)将鸭制品置于卤水中，进行卤制；(5)将卤制后的鸭制品用果葡糖浆液进行涂抹，沥干后于植物油中炸制，至鸭制品表皮呈焦糖色时取出；(6)将步骤(5)得到的鸭制品装入马口铁罐中，封罐，杀菌，然后反压冷却，得到成品。本发明加工的酱卤鸭制品罐头鸭制品色泽深红发亮、风味浓郁；加工的酱卤鸭制品罐头肉质紧密、口感好、油脂含量低。The invention discloses a canned braised duck in tinplate sauce and a processing method thereof. The processing method comprises: (1) trimming and washing the duck and draining to obtain a whole duck; (2) cooking the whole duck with edible salt and cooking wine pickling; (3) drying the marinated whole duck with hot air, and cutting into pieces after cooling to obtain duck products; (4) placing the duck products in brine for marinating; (5) using the marinated duck products with Smear the fructose syrup, drain and fry in vegetable oil until the skin of the duck product is caramelized; (6) put the duck product obtained in step (5) into a tinplate can, seal the can, and sterilize it. Back pressure cooling to get the finished product. The processed canned duck product with sauce and braised duck has bright red color and strong flavor; the processed canned duck product with sauce and stewed meat has tight meat quality, good taste and low oil content.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of tinplate sauced duck meat can and its processing method.
Background technique
Sauced duck meat product flavour is strong and non-greasy, very popular in recent years.The processing of sauced duck meat product is
Based on China's conventional cooking techniques, duck is through a major class flavor meat products made of spice stew in soy sauce.Sauced duck meat product wind
Taste is unique, color it is dark red it is shinny, meat is fine and smooth, delicious mellowness, with rich flavor, good mouthfeel.In addition, without smoking process,
It is safe and healthy, salt content is moderate, meet contemporary nutrition dietary trend.
Can head food is that pretreated food is packed into can, sealing sterilization, make in tank food no longer by
Microbial contamination, while high temperature sterilization makes most bacteria inactivation rates in tank, causes the main of food spoilage to eliminate
Factor.Since can has the characteristics that good machining property, air impermeability and corrosion resistance, with other packing containers
Compare, food can preferably keep original color, smell and taste and nutritional ingredient, effective Shelf-life.Therefore, tinplate can is eaten
Product have many advantages, such as convenient and time-saving, safety, preservation under room temperature.
There are many report at present in relation to the research of sauced duck meat product.Chinese invention patent application (publication number CN102885321A)
" fermented glutinour rice canned duck and its production method " is disclosed, duck and fermented glutinour rice soup stock are put into tinplate can high temperature by a certain percentage
The product is obtained after sterilization.Chinese invention patent application (publication number CN106490501A) discloses a kind of " processing of sauced duck meat
Method " dries duck using before stew in soy sauce, removes the moisture and grease of duck, then stew in soy sauce to the greatest extent, after cooling very
Empty package obtains finished product.Chinese invention patent application (publication number CN107183561A) discloses a kind of " production work of sauced duck meat
Skill " in order to remove the fishy smell of duck, and retains the fragrance of duck itself, using first by the technique of the fried then stew in soy sauce of duck.But
Process above there is ducks excessively rotten, poor taste, does not have sauced duck meat strong fragrance (publication number CN102885321A)；Of light color,
The shortcomings that tarnish, sauced duck meat fragrance is excessively light, shelf-life short (publication number CN106490501A, publication number CN107183561A).
Summary of the invention
The object of the present invention is to provide a kind of processing method of tinplate sauced duck meat can, the duck product meat of processing is tight
Close, in good taste, the dark red shinny, aromatic flavour of color, and have longer shelf life, it is able to satisfy the edible of producers and consumers
Demand.
To achieve the goals above, the first aspect of the present invention provides a kind of processing method of tinplate sauced duck meat can,
The processing method includes:
(1) duck is trimmed, clean after drain, obtain whole duck；
(2) whole duck is pickled using edible salt and cooking wine；
(3) the whole duck pickled is subjected to heated-air drying, stripping and slicing after cooling obtains duck product；
(4) duck product is placed in brine, carries out stew in soy sauce；
(5) duck product after stew in soy sauce is smeared with high fructose corn slurries, the frying in vegetable oil after draining, until duck product
Epidermis takes out when being in burnt sugar coloring；
(6) duck product that step (5) obtains is fitted into can, sealed cans, is sterilized, then back-pressure is cooling, obtains into
Product.
According to the present invention, in step (1), the duck can be just to slaughter the duck cut, or freeze duck, select and freeze duck
When need first will freeze duck thaw.
According to the present invention, in step (2), can the dosage as needed to edible salt and cooking wine be adjusted, as this hair
Bright preferred embodiment, in step (2), the dosage of edible salt is 20-40g, more preferably 20-30g in every 1kg duck；Material
The dosage of wine is 20-40g, more preferably 20-30g.Usually edible salt, cooking wine and clear water are placed in Stainless steel basin, then put
Enter whole duck, be dipped to it is tasty after pull out, soaking time is preferably 12-32h, more preferably 12-24h.
As a preferred embodiment of the present invention, in step (3), the temperature of heated-air drying is 40-80 DEG C, more preferably
40-60 DEG C, most preferably 60 DEG C；Time is 16-24h, more preferably 16-20h.
Heated-air drying reduces the content of Free water in duck, keeps product meat close, in good taste, reduces frying course
The evaporation of the moisture of duck itself, the frying oil penetrated into duck block when cooling is few, therefore, it is suppressed that the absorption of grease, product
Fat content is low；And it is fried low with oil loss, save production cost.
As a preferred embodiment of the present invention, in step (3), after whole duck natural cooling, whole duck is cut into the side 6-8cm
Block, neck are cut into 4-6cm long section, and duck product (duck block, duck wing and duck neck) is placed respectively, and collocation is used when tinning.
According to the present invention, the brine can be the brine that those skilled in the art routinely use.
As a preferred embodiment of the present invention, in step (4), duck product and brine weight ratio are 1: 1-4, more preferably
1∶1-2。
As a preferred embodiment of the present invention, in step (4), the stew in soy sauce time is 10-20min, and stew in soy sauce process is every 1-
2min stirring is primary, and 2-6min is stood after the completion of stew in soy sauce.
As a preferred embodiment of the present invention, in step (5), the weight of fructose syrup and water in the high fructose corn slurries
Than being 6-9: 1, more preferably 7-9: 1.
As a preferred embodiment of the present invention, in step (5), the temperature of frying is 160-180 DEG C, time 40-
100s, more preferably 60-100s.
According to the present invention, in step (6) actual mechanical process, the duck product (the duck block, duck wing that usually obtain step (5)
And duck neck) be fitted into can, sealed cans under vacuum condition, then 115-125 DEG C (usually 121 DEG C) at a temperature of sterilize
20-60min, back-pressure is cooled to 40 DEG C hereinafter, obtaining finished product immediately after.
As a preferred embodiment of the present invention, the vegetable oil is soybean oil, palm oil, peanut oil, rapeseed oil or tea
Seed oil.
According to the present invention, reason fried after first stew in soy sauce is:
The meat of fried sauced duck meat is close, in good taste after first stew in soy sauce, enhances the fragrance of sauced duck meat, and make sauced duck meat
Color is dark red shinny." first fried again stew in soy sauce " technique there are the problem of: (1) duck is dehydrated after fried, and meat is close, and duck skin shape
At harder protective layer, the flavor components of spice hardly enter duck when stew in soy sauce.Increase the stew in soy sauce time, cause duck excessively rotten,
Poor taste；(2) it is unfavorable for wrapping up in sugared process.Sauced duck meat is of light color, matt.
The second aspect of the present invention provides tinplate sauced duck meat can made from the processing method.
Compared with prior art, the beneficial effects of the present invention are:
(1) the sauced duck meat product can duck product color that the present invention processes is dark red shinny, with rich flavor.Because using first halogen
It is fried after system, fructose syrup is uniformly smeared on the duck product surface that stew in soy sauce is completed, is put into after slightly draining in the edible oil heated oily
Fried, under conditions of high temperature Maillard reaction occurs for duck and fructose syrup, makes duck in burnt sugar coloring and strong fragrance.
(2) the sauced duck meat product can meat that the present invention processes is close, in good taste, fat content is low.Because of the baking used
Dry technology can reduce the moisture content in duck product, keep the meat of duck product even closer.In addition, in subsequent fried process
In, the evaporation of moisture is reduced, the absorption of grease is reduced；And it is fried low with oil loss, save production cost.
(3) the sauced duck meat product can processed of the present invention, long shelf-life, convenient, preservation under room temperature and transport, logistics at
This is low.Because of sauced duck meat product tinplate can sterilization processing under 121 DEG C or so high temperature, most microorganisms in tank is made to go out
It is living, and cathepsin is inactivated, to eliminate the principal element for causing food spoilage, obtains long-term storage at room temperature and eat
The method for preserving of product.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1
It (1) successively include thawing, trimming, cleaning, draining, weighing to duck pretreatment is frozen.
(2) edible salt and cooking wine (edible salt 30g/kg, cooking wine 30g/kg) are added according to the actual weight of duck, are subsequently incorporated into
Proper amount of clear water stirs evenly.Whole duck after weighing is lain against in Stainless steel basin, be dipped to it is tasty after pull out (for 24 hours).
(3) 60 DEG C of heated-air drying 16h of the whole duck pickled, natural cooling.Whole duck after cooling is cut into the side 6-8cm
Block, duck neck are cut into 5cm long section, and duck product (duck block, duck wing and duck neck) is placed respectively, and collocation is used when tinning.
(4) duck block, duck wing and duck neck are placed in brine in 1: 2 ratio (mass ratio), monosodium glutamate and chickens' extract are then added,
The total concentration of monosodium glutamate and chickens' extract is 2wt% in brine, further includes white sugar, cooking wine, dark soy sauce, spice in brine.Stew in soy sauce process is every
Primary every 2min stirring, stew in soy sauce 15min, stew in soy sauce stands 5min after the completion, and off the pot, duck product room temperature is cooling.
(5) uniformly by duck block after cooling, duck wing and duck neck fructose syrup (mass ratio of fructose syrup and water is 9: 1)
It smears, is put into after slightly draining in 180 DEG C of edible oil and turns over fried 70s, taken out when duck product epidermis is in burnt sugar coloring.
(6) fried sauced duck meat product is directly loadable into can, in vacuum degree 0.06MPa lower sealing.By sealed cans
Sauced duck meat tinplate can afterwards sterilizes 40min at 121 DEG C, and after sterilization, back-pressure is cooled to 40 DEG C hereinafter, obtaining into immediately
Product.
Embodiment 2
Difference from example 1 is that
In step (3), 60 DEG C of heated-air drying 20h of the whole duck pickled.
Embodiment 3
Difference from example 1 is that
In step (3), 60 DEG C of heated-air drying 20h of the whole duck pickled.
In step (4), stew in soy sauce 10min.
Embodiment 4
Difference from example 1 is that
In step (3), 60 DEG C of heated-air drying 20h of the whole duck pickled.
In step (4), stew in soy sauce 20min.
Embodiment 5
Difference from example 1 is that
In step (3), 60 DEG C of heated-air drying 20h of the whole duck pickled.
In step (4), stew in soy sauce 20min.
In step (6), 20min is sterilized.
Embodiment 6
Difference from example 1 is that
In step (3), 60 DEG C of heated-air drying 20h of the whole duck pickled.
In step (4), stew in soy sauce 20min.
In step (6), 60min is sterilized.
Comparative example 1
Difference from example 1 is that without drying.
Comparative example 2
With embodiment 2 the difference is that, without drying.
Comparative example 3
With embodiment 3 the difference is that, without drying.
Comparative example 4
With embodiment 4 the difference is that, without drying.
Comparative example 5
With embodiment 5 the difference is that, without drying.
Comparative example 6
With embodiment 6 the difference is that, without drying.
Comparative example 7
Difference from Example 1 is, it is first fried after stew in soy sauce.
The quality evaluation of embodiment and comparative example tinplate sauced duck meat can is as shown in table 1- table 7.
The quality evaluation of 1 tinplate sauced duck meat can of 1 embodiment 1 of table and comparative example
The quality evaluation of 2 tinplate sauced duck meat can of 2 embodiment 2 of table and comparative example
The quality evaluation of 3 tinplate sauced duck meat can of 3 embodiment 3 of table and comparative example
The quality evaluation of 4 tinplate sauced duck meat can of 4 embodiment 4 of table and comparative example
The quality evaluation of 5 tinplate sauced duck meat can of 5 embodiment 5 of table and comparative example
The quality evaluation of 6 tinplate sauced duck meat can of 6 embodiment 6 of table and comparative example
The quality evaluation of 7 tinplate sauced duck meat can of 7 embodiment 1 of table and comparative example
The variation of the conditions such as drying, stew in soy sauce, frying will affect the fat content in duck.
Comparative example 1,2 compared with embodiment 3,4,5, the difference is that: 1. the duck in comparative example 1,2 is not by hot wind
Dry, the duck in embodiment 3,4,5 uses heated-air drying；2. the stew in soy sauce time of duck is 15min in comparative example 1,2, real
The stew in soy sauce time for applying example 3,4,5 is respectively 10min, 20min and 20min.
The reason of this result occur may be: 0~15min of stew in soy sauce, and under heating condition, duck albumen is gradually denaturalized, shape
At fine and close gel structure, in frying course, hinders moisture in duck and evaporate, it is suppressed that frying oil penetrates into duck block, leads
Cause the fat content in product lower；When stew in soy sauce is to 15~20min, the stew in soy sauce time is longer, and prolonged stew in soy sauce destroys albumen
The gel structure of matter, thick gravy infiltrate into duck, and duck moisture content is higher.In frying course, the moisture in duck is a large amount of
Evaporation, grease are easier to penetrate into duck block, cause fat content in product higher.
However, stew in soy sauce 10min in embodiment 3, the complete gel structure of duck albumen is had not yet been formed, in frying course,
Moisture in duck largely evaporates, and leads to the fat content highest in three embodiments.
Comparative example 7 compared with Example 1, although only having adjusted stew in soy sauce and fried sequence, however, duck is de- after frying
Water, meat is close, and duck skin forms harder protective layer, and the flavor components of spice hardly enter duck and are unfavorable for when stew in soy sauce
Sugared process is wrapped up in, leads to that meat piece chewy texture is not good enough, surface is in dark yellow, it is matt.
As it can be seen that obtain color, smell, mouthfeel, structural state, fat content, the good sauced duck meat can of tenderness,
It must be strictly controlled each operational sequence and each process corresponding operating time.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
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| CN116831272A (en) * | 2023-07-13 | 2023-10-03 | 湖南长沙口口香实业有限公司 | A kind of preparation method of instant flavored sauce duck |
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