阅读说明：本技术 一种口感优化的方便板鸭加工方法 (Processing method of instant pressed salted duck with optimized taste ) 是由 王金玲 叶双双 叶永康 操小栋 于 2020-06-30 设计创作，主要内容包括：本发明提供了一种口感优化的方便板鸭加工方法,将新鲜制备的白条鸭,经过高压脉冲电场处理、电刺激嫩化处理、滚揉腌制、高温卤制、热风烘干等加工,然后包装和杀菌,得到口感优化的方便板鸭产品。(The invention provides a processing method of convenient pressed salted duck with optimized mouthfeel, which comprises the steps of processing freshly prepared white salted duck by high-voltage pulse electric field treatment, electrical stimulation tenderization treatment, rolling and kneading pickling, high-temperature marinating, hot air drying and the like, and then packaging and sterilizing to obtain the convenient pressed salted duck product with optimized mouthfeel.)

1. A processing method of a convenient pressed salted duck with optimized taste is characterized by comprising the following steps: comprises the following steps:

step 1: carrying out electrode corona induction on the raw material ducks one by one, wherein the voltage for electrode corona induction is 35V, the current intensity is 20-40mA, and the electrode time is 5-10 s; then hanging the raw duck after stunning by electric shock upside down from the claw part, then slaughtering, and draining blood upside down for 4.5-6.0 min;

step 2: immersing the inversely hung and bloody drained duck into scalding water, wherein the temperature of the scalding water is 65-80 ℃, and the scalding time is 75-100 s; then, feather removing treatment is carried out on the soaked and scalded duck; opening and cutting the duck after the molting treatment to obtain a duck with white strips;

and step 3: mixing the white duck with purified water according to the mass ratio of 1:3-5, and then carrying out high-voltage pulse electric field treatment on the mixture, wherein the process conditions are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 3.5-4.5KHz, and the processing time is 3-5 min;

and 4, step 4: taking out the white duck treated by the high-voltage pulse electric field, and removing stubble, aged skin, fingernails, pathological tissues, extravasated blood and dirt; then carrying out electric stimulation tenderization treatment on the white duck;

and 5: 40-60 parts by weight of edible salt and 25-35 parts by weight of CaCl₂100-150 parts of chicken essence, 5 parts of white sugar, 10 parts of cooking wine, 0.3 part of sodium erythorbate, 10-20 parts of carrageenan, 10-20 parts of flaxseed gum, 15-25 parts of konjac gum and 4-5 parts of spices by weight are uniformly mixed to obtain a pickling material; putting the white-strip duck subjected to the electric stimulation tenderization treatment obtained in the step (4) into a vacuum rolling and kneading machine, adding a pickling material which is 4-8% of the mass of the white-strip duck subjected to the electric stimulation tenderization treatment into the vacuum rolling and kneading machine, and performing vacuum rolling and kneading treatment, wherein the vacuum rolling and kneading parameter conditions are that the vacuum gauge pressure is-0.08 to-0.10 Mpa, the rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the time is 30-60 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.20-0.30 MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 30-45 min;

step 6: soaking and cleaning the white duck obtained in the step 5 in purified water at 35-45 ℃ to remove spices and undissolved crystal salt, cleaning residual internal organs and dirt, and then draining off surface water; then mixing 120 parts by weight of the white duck 100-fold, 250 parts by weight of the purified water 150-fold, 4-5 parts by weight of white sugar, 4-5 parts by weight of soy sauce, 3-4 parts by weight of edible salt, 0.5 part by weight of monosodium glutamate, 0.5 part by weight of white spirit, 0.5 part by weight of ginger, 0.5 part by weight of chive, 0.02 part by weight of monascus red and 0.0075 part by weight of potassium sorbate, heating to boiling and decocting for 60-90 min;

and 7: the marinated white duck obtained in the step 6 is dried by hot air at the temperature of 70 ℃ for 1.5-2.0h, and then dried by hot air at the temperature of 55 ℃ until the water content of the duck meat is 30-35%;

and 8: and (3) cooling the dried white-strip ducks to 30-40 ℃, putting the white-strip ducks into food-grade high-barrier plastic bags or aluminum foil composite plastic bags one by one for vacuum packaging, and sterilizing to obtain the instant pressed salted duck product with optimized taste.

2. The instant pressed salted duck processing method with optimized mouthfeel as claimed in claim 1, which is characterized in that: in the step 4, the electrodes for electrical stimulation tenderization are respectively connected with the head part and the claw part of the duck in the shape of a strip, and the stimulation voltage is 20-35V, the power is 50-60w, and the electrical stimulation tenderization instrument is used for processing for 60-90 s.

3. The instant pressed salted duck processing method with optimized mouthfeel as claimed in claim 1, which is characterized in that: the spices comprise the following raw materials in parts by weight: 5-15 parts of tarragon, 5-15 parts of ginger, 5-15 parts of fennel, 5-15 parts of caraway, 5-15 parts of tomato, 5-15 parts of sweet pepper, 5-15 parts of clove, 5-15 parts of thyme, 5-15 parts of celery and 5-15 parts of rosemary.

Technical Field

The invention belongs to the technical field of food processing, and relates to a method for processing a convenient pressed salted duck with optimized taste.

Background

Duck is Anatidae of Anseriformes of order Aves of class Aves. Poultry ducks are domesticated mainly from wild green-headed ducks and spotted-mouth ducks. The duck meat is rich in nutrition and high in value, is rich in collagen, essential amino acids for human bodies, B vitamins, D-ascorbic acid, copper, iron, zinc and other trace elements, is a popular healthy animal food with high protein, low fat and low cholesterol, and is a food for getting superior delicacies. In the view of traditional Chinese medicine in China, most of foods eaten by ducks are aquatic, so that the duck meat is sweet and cold in meat flavor, enters lung, stomach and kidney channels, and has the effects of nourishing, nourishing the stomach, tonifying the kidney, eliminating edema, stopping heat dysentery, relieving cough and reducing phlegm and the like, and the duck meat is used as a good product for 'tonifying consumptive disease', 'nourishing the stomach and tonifying the spleen', and 'detoxifying and reducing swelling' since ancient times.

The pressed salted duck is prepared by pickling duck meat with bittern and air-drying, is one of the traditional pickled and cured products in China, has a history of thousands of years, and has the characteristics of being dry, pressed, crisp, mushy and fragrant due to tender and compact meat quality and aromatic flavor; the duck is named because the shape of the duck is like a plate. At present, the pressed salted duck becomes a famous dish in southern areas of China, and is deeply loved by wide consumers because of rich nutrition and delicious taste. However, the frozen ducks are mostly adopted as raw materials to make the pressed salted ducks at present, and the laggard pickling technology often causes the problems of rough taste and poor flavor, and restricts the development of the pressed salted duck industry to a certain extent.

Disclosure of Invention

The invention aims to provide a method for processing convenient pressed salted ducks with optimized taste.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of an instant pressed salted duck with optimized taste comprises the following steps:

step 1: carrying out electrode corona induction on the raw material ducks one by one, wherein the voltage for electrode corona induction is 35V, the current intensity is 20-40mA, and the electrode time is 5-10 s; then hanging the raw duck after stunning by electric shock upside down from the claw part, then slaughtering, and draining blood upside down for 4.5-6.0 min;

step 2: immersing the inversely hung and bloody drained duck into scalding water, wherein the temperature of the scalding water is 65-80 ℃, and the scalding time is 75-100 s; then, feather removing treatment is carried out on the soaked and scalded duck; opening and cutting the duck after the molting treatment to obtain a duck with white strips;

and step 3: mixing the white duck with purified water according to the mass ratio of 1:3-5, and then carrying out high-voltage pulse electric field treatment on the mixture, wherein the process conditions are as follows: the electric field intensity is 45-55kV/cm, the pulse frequency is 3.5-4.5KHz, and the processing time is 3-5 min;

and 4, step 4: taking out the white duck treated by the high-voltage pulse electric field, and removing stubble, aged skin, fingernails, pathological tissues, extravasated blood and dirt; then carrying out electric stimulation tenderization treatment on the white duck;

and 5: 40-60 parts by weight of edible salt,25-35 parts by weight of CaCl₂100-150 parts of chicken essence, 5 parts of white sugar, 10 parts of cooking wine, 0.3 part of sodium erythorbate, 10-20 parts of carrageenan, 10-20 parts of flaxseed gum, 15-25 parts of konjac gum and 4-5 parts of spices by weight are uniformly mixed to obtain a pickling material; putting the white-strip duck subjected to the electric stimulation tenderization treatment obtained in the step (4) into a vacuum rolling and kneading machine, adding a pickling material which is 4-8% of the mass of the white-strip duck subjected to the electric stimulation tenderization treatment into the vacuum rolling and kneading machine, and performing vacuum rolling and kneading treatment, wherein the vacuum rolling and kneading parameter conditions are that the vacuum gauge pressure is-0.08 to-0.10 Mpa, the rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the time is 30-60 min; then nitrogen is filled into the vacuum rolling and kneading machine, so that positive pressure is formed in the rolling and kneading machine, the pressure is 0.20-0.30 MPa, the rolling and kneading rotating speed is 15-30r/min, the temperature is 15-30 ℃, and the processing time is 30-45 min;

step 6: soaking and cleaning the white duck obtained in the step 5 in purified water at 35-45 ℃ to remove spices and undissolved crystal salt, cleaning residual internal organs and dirt, and then draining off surface water; then mixing 120 parts by weight of the white duck 100-fold, 250 parts by weight of the purified water 150-fold, 4-5 parts by weight of white sugar, 4-5 parts by weight of soy sauce, 3-4 parts by weight of edible salt, 0.5 part by weight of monosodium glutamate, 0.5 part by weight of white spirit, 0.5 part by weight of ginger, 0.5 part by weight of chive, 0.02 part by weight of monascus red and 0.0075 part by weight of potassium sorbate, heating to boiling and decocting for 60-90 min;

and 7: the marinated white duck obtained in the step 6 is dried by hot air at the temperature of 70 ℃ for 1.5-2.0h, and then dried by hot air at the temperature of 55 ℃ until the water content of the duck meat is 30-35%;

and 8: and (3) cooling the dried white-strip ducks to 30-40 ℃, putting the white-strip ducks into food-grade high-barrier plastic bags or aluminum foil composite plastic bags one by one for vacuum packaging, and sterilizing to obtain the instant pressed salted duck product with optimized taste.

The preferable technical scheme is as follows: in the step 4, the electrodes for electrical stimulation tenderization are respectively connected with the head part and the claw part of the duck in the shape of a strip, and the stimulation voltage is 20-35V, the power is 50-60w, and the electrical stimulation tenderization instrument is used for processing for 60-90 s.

The preferable technical scheme is as follows: the spices comprise the following raw materials in parts by weight: 5-15 parts of tarragon, 5-15 parts of ginger, 5-15 parts of fennel, 5-15 parts of caraway, 5-15 parts of tomato, 5-15 parts of sweet pepper, 5-15 parts of clove, 5-15 parts of thyme, 5-15 parts of celery and 5-15 parts of rosemary.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the killed and unhaired white duck is quickly treated by the high-voltage pulse electric field, so that the effects of bacteria reduction and enzyme killing are achieved, and the quality and the flavor of the duck meat are favorably optimized.

2. According to the invention, duck meat is tenderized by adopting electric stimulation, so that the duck meat is effectively prevented from shrinking and hardening, and the taste and flavor of the duck meat are improved.

3. According to the invention, the carrageenin, the flaxseed gum, the konjac gum and other edible gums are added in the duck meat pickling process, so that the water retention of the duck meat can be effectively increased, the texture characteristics of the duck meat are improved, and the taste of the duck meat is optimized.

4. The salted duck of the invention adopts the mode of combining vacuum rolling and nitrogen-filled pressurizing rolling, thus improving the salting effect.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.