阅读说明：本技术 一种酱香鸭的制作方法 (Making method of sauced duck ) 是由 谢贤军 张健 刘妹萍 王璐 张志强 刘海玲 于 2019-03-26 设计创作，主要内容包括：本发明公开了一种酱香鸭的制作方法,包括以下步骤：S1、原料预处理：选用检疫安全且宰杀后肥瘦适宜的鸭清洗干净并使用流动臭氧水浸泡处理；S2、腌制汁配制；S3、腌制：清洗干净的鸭子浸入腌制汁中,腌制,取出,沥干；S4、油炸：油炸过程中翻动鸭子,以使油炸均匀；S5、卤汁配制；S6、卤制：将步骤S4所得油炸后的鸭子浸入步骤S5配置完成的卤汁中,首先超声处理,然后大火熬制、文火焖制,最后浸泡；S7、再次晾干、杀菌及真空包装：经过卤制后的鸭子,再阴干至表面无液体卤汁,然后杀菌、真空包装。本发明一种酱香鸭的制作方法,过程简便易行,制备的鸭子外表酱香浓郁、其肉芳香怡人、口感醇厚,可全面滋补人体,营养价值高。(The invention discloses a method for making sauced duck, which comprises the following steps: s1, raw material pretreatment: selecting ducks which are safe to quarantine and suitable for fat and thin after slaughtering, cleaning the ducks and soaking the ducks by using flowing ozone water; s2, preparing pickling juice; s3, pickling: soaking the cleaned duck in the pickling solution, pickling, taking out, and draining; s4, frying: turning over the ducks in the frying process to ensure that the ducks are fried uniformly; s5, preparing marinade; s6, marinating: soaking the fried duck obtained in the step S4 in the marinade prepared in the step S5, firstly carrying out ultrasonic treatment, then decocting with strong fire, stewing with slow fire, and finally soaking; s7, drying again, sterilizing and vacuum packaging: drying the marinated duck in the shade until no liquid marinade exists on the surface, sterilizing and vacuum packaging. The preparation method of the sauced duck is simple and easy in process, and the prepared duck has the advantages of strong sauce flavor on the appearance, pleasant meat flavor, mellow taste, capability of comprehensively nourishing a human body and high nutritional value.)

1. The preparation method of the sauced duck is characterized by comprising the following steps:

s1, raw material pretreatment: selecting ducks which are safe to quarantine and suitable in weight and thinness after slaughtering, putting the ducks into water for rinsing, removing bloodstains and sundries on meat until the ducks are cleaned, then removing neck lymph of the ducks and cutting off uropygial glands, finally carrying out internal flushing, external spraying, nose squeezing, throat opening, blood stain cleaning and rack draining on the whole ducks, soaking the whole ducks for 0.5-2 hours by using flowing ozone water with the concentration of 2.5-3.0 mg/L, taking out the ducks and draining the ducks to obtain cleaned ducks;

s2, preparing the pickling juice: the pickling juice comprises the following raw materials in parts by weight: 1000 parts of saline water, 28-35 parts of white granulated sugar, 4-8 parts of anise, 10-50 parts of ginger, 5-13 parts of garlic powder, 8-20 parts of white spirit, 20-35 parts of folium artemisiae argyi, 10-25 parts of mint, 15-30 parts of medlar, 2-10 parts of chrysanthemum bud and 1-15 parts of lemon grass; wherein the mass concentration of the brine is 5%;

uniformly mixing saline water, white granulated sugar, star anise, ginger, garlic powder, white spirit, folium artemisiae argyi, mint, medlar, chrysanthemum bud and lemon grass in parts by weight, and decocting for 0.5-2 hours to obtain prepared pickling juice;

s3, pickling: soaking the cleaned duck obtained in the step S1 into the pickling juice prepared in the step S2, performing vacuum rolling massage for 1-2 hours, placing the duck in an environment with the temperature of 2-4 ℃ for pickling for 2-8 hours, taking out the duck, and draining;

wherein the mass ratio of the duck to the pickling juice is 1-3: 2;

s4, frying: after the vegetable oil is heated, putting the whole pickled and drained duck, and turning over the duck in the frying process to ensure that the duck is fried uniformly;

s5, preparing marinade: the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 18-22 parts of salt, 200-500 parts of soy sauce, 8-12 parts of cooking wine, 4-12 parts of anise, 5-15 parts of green onion, 8-20 parts of ginger, 2-10 parts of honey, 2-5 parts of dried orange peel, 1-5 parts of American ginseng, 1-3 parts of hawthorn, 1-3 parts of mint, 1-5 parts of medlar, 2-6 parts of red date and 2-10 parts of angelica; cleaning, drying and grinding American ginseng, hawthorn, mint, medlar, red date and angelica sinensis in parts by weight, sieving with a 200-mesh sieve, crushing with an ultrafine crusher to obtain ultrafine powder, adding the ultrafine powder into water at 30-40 ℃, soaking for 2-4 hours, sequentially adding salt, soy sauce, cooking wine, anise, dried orange peel, shallot, ginger and honey in parts by weight, stirring uniformly, and decocting for 20-50 minutes to obtain the marinade;

s6, marinating: immersing the fried duck obtained in the step S4 in the marinade prepared in the step S5, firstly carrying out ultrasonic treatment for 10-20 min, stirring for 1 time every 2min, then decocting for 40-50 min with strong fire, stewing for 20-30 min with slow fire, and finally soaking for 0.5-3 h; wherein the mass ratio of the ducks to the marinade is 1-3: 2;

s7, drying again, sterilizing and vacuum packaging: drying the marinated duck in the shade until no liquid marinade exists on the surface, sterilizing and vacuum packaging.

2. The method for making the duck seasoned with soy sauce according to claim 1, wherein the pickling juice comprises the following raw materials in parts by weight: 1000 parts of saline water, 28-30 parts of white granulated sugar, 5-8 parts of anise, 20-45 parts of ginger, 5-10 parts of garlic powder, 12-17 parts of white spirit, 20-32 parts of folium artemisiae argyi, 13-20 parts of mint, 15-25 parts of medlar, 4-8 parts of chrysanthemum bud and 5-9 parts of lemon grass.

3. The preparation method of the seasoned duck as claimed in claim 1, wherein the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 18-22 parts of salt, 400-480 parts of soy sauce, 10-12 parts of cooking wine, 8-10 parts of anise, 8-12 parts of scallion, 15-18 parts of ginger, 8-10 parts of honey, 4-5 parts of dried orange peel, 3-4 parts of American ginseng, 2-3 parts of hawthorn, 2 parts of mint, 3-5 parts of medlar, 5-6 parts of red date and 5-8 parts of angelica.

4. The preparation method of the seasoned duck as claimed in claim 1, wherein the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 21 parts of salt, 475 parts of soy sauce, 11 parts of cooking wine, 8 parts of anise, 6 parts of green onion, 13 parts of ginger, 9 parts of honey, 5 parts of dried orange peel, 5 parts of American ginseng, 3 parts of hawthorn, 2 parts of mint, 4 parts of medlar, 4 parts of red date and 5 parts of angelica.

5. The preparation method of the seasoned duck as claimed in claim 1, wherein in the step S6, the duck is subjected to ultrasonic treatment for 10-20 min under the conditions of ultrasonic frequency of 40KHz and power density of 20-25W/L, and the duck is stirred for 1 time every 2 min.

Technical Field

The invention relates to the field of food processing, in particular to a method for making sauced duck.

Background

The duck meat is rich in glutamic acid, collagen and calcium, can soften blood vessels and has a beautifying effect when being eaten frequently, belongs to high-protein low-fat food, and is easy to absorb by a human body. In daily delicious food, duck meat is processed by a method of sauce stewing mostly. The sauced duck prepared by the processing method has salty taste, excessively dark color and low health care value.

Disclosure of Invention

The invention aims to overcome the defects, and provides the preparation method of the sauced duck, which is simple and feasible in process, and the prepared duck has strong sauce flavor on the surface, pleasant meat flavor, mellow taste, capability of comprehensively nourishing a human body and high nutritional value.

In order to achieve the purpose, the invention provides the following technical scheme that the preparation method of the sauced duck comprises the following steps:

s1, raw material pretreatment: selecting ducks which are safe to quarantine and appropriate in weight and thinness after slaughtering, putting the ducks into water for rinsing, removing blood stains and sundries on meat until the ducks are cleaned, then removing neck lymph of the ducks and cutting off uropygial glands, finally carrying out internal flushing, external spraying, nose squeezing, throat opening, blood stain cleaning and rack draining on the whole ducks, soaking the whole ducks for 0.5-2 hours by using flowing ozone water with the concentration of 2.5-3.0 mg/L, taking out the ducks and draining the ducks to obtain cleaned ducks;

s2, preparing the pickling juice: the pickling juice comprises the following raw materials in parts by weight: 1000 parts of saline water, 28-35 parts of white granulated sugar, 4-8 parts of anise, 10-50 parts of ginger, 5-13 parts of garlic powder, 8-20 parts of white spirit, 20-35 parts of folium artemisiae argyi, 10-25 parts of mint, 15-30 parts of medlar, 2-10 parts of chrysanthemum bud and 1-15 parts of lemon grass; wherein the mass concentration of the brine is 5%;

uniformly mixing saline water, white granulated sugar, star anise, ginger, garlic powder, white spirit, folium artemisiae argyi, mint, medlar, chrysanthemum bud and lemon grass in parts by weight, and decocting for 0.5-2 hours to obtain prepared pickling juice;

s3, pickling: soaking the cleaned duck obtained in the step S1 into the pickling juice prepared in the step S2, performing vacuum rolling massage for 1-2 hours, placing the duck in an environment with the temperature of 2-4 ℃ for pickling for 2-8 hours, taking out the duck, and draining;

wherein the mass ratio of the duck to the pickling juice is 1-3: 2;

s4, frying: after the vegetable oil is heated, putting the whole pickled and drained duck, and turning over the duck in the frying process to ensure that the duck is fried uniformly;

s5, preparing marinade: the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 18-22 parts of salt, 200-500 parts of soy sauce, 8-12 parts of cooking wine, 4-12 parts of anise, 5-15 parts of green onion, 8-20 parts of ginger, 2-10 parts of honey, 2-5 parts of dried orange peel, 1-5 parts of American ginseng, 1-3 parts of hawthorn, 1-3 parts of mint, 1-5 parts of medlar, 2-6 parts of red date and 2-10 parts of angelica; cleaning, drying and grinding American ginseng, hawthorn, mint, medlar, red date and angelica sinensis in parts by weight, sieving with a 200-mesh sieve, crushing with an ultrafine crusher to obtain ultrafine powder, adding the ultrafine powder into water at 30-40 ℃, soaking for 2-4 hours, sequentially adding salt, soy sauce, cooking wine, anise, dried orange peel, shallot, ginger and honey in parts by weight, stirring uniformly, and decocting for 20-50 minutes to obtain the marinade;

s6, marinating: immersing the fried duck obtained in the step S4 in the marinade prepared in the step S5, firstly carrying out ultrasonic treatment for 10-20 min, stirring for 1 time every 2min, then decocting for 40-50 min with strong fire, stewing for 20-30 min with slow fire, and finally soaking for 0.5-3 h; wherein the mass ratio of the ducks to the marinade is 1-3: 2;

s7, drying again, sterilizing and vacuum packaging: drying the marinated duck in the shade until no liquid marinade exists on the surface, sterilizing and vacuum packaging.

Preferably, the pickling juice comprises the following raw materials in parts by weight: 1000 parts of saline water, 28-30 parts of white granulated sugar, 5-8 parts of anise, 20-45 parts of ginger, 5-10 parts of garlic powder, 12-17 parts of white spirit, 20-32 parts of folium artemisiae argyi, 13-20 parts of mint, 15-25 parts of medlar, 4-8 parts of chrysanthemum bud and 5-9 parts of lemon grass.

Preferably, the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 18-22 parts of salt, 400-480 parts of soy sauce, 10-12 parts of cooking wine, 8-10 parts of anise, 8-12 parts of scallion, 15-18 parts of ginger, 8-10 parts of honey, 4-5 parts of dried orange peel, 3-4 parts of American ginseng, 2-3 parts of hawthorn, 2 parts of mint, 3-5 parts of medlar, 5-6 parts of red date and 5-8 parts of angelica;

preferably, the marinade comprises the following raw materials in parts by weight: 1000 parts of water, 21 parts of salt, 475 parts of soy sauce, 11 parts of cooking wine, 8 parts of anise, 6 parts of green onion, 13 parts of ginger, 9 parts of honey, 5 parts of dried orange peel, 5 parts of American ginseng, 3 parts of hawthorn, 2 parts of mint, 4 parts of medlar, 4 parts of red date and 5 parts of angelica.

Further, in the step S6, ultrasonic treatment is carried out for 10-20 min under the conditions of ultrasonic frequency of 40KHz and power density of 20-25W/L, and stirring is carried out for 1 time every 2 min.

Compared with the prior art, the invention has the beneficial effects that:

1. the preparation method of the sauced duck is simple and easy in process, and the prepared duck has the advantages of strong sauce flavor on the appearance, aromatic and pleasant meat flavor, mellow taste, capability of comprehensively nourishing a human body and high nutritional value.

2. The chicken feet soaked in the ozone water in the raw material pretreatment in the step S1 can not only inhibit the propagation of harmful microorganisms, but also remove fishy smell. The ozone can be decomposed into oxygen after the food is treated, no harmful substance is left, the health of the human body is not influenced, and the cost is low.

3. The pickling process in the preparation method of the sauced duck can effectively remove the peculiar smell of duck meat, and the treated duck meat has light faint scent.

4. The invention relates to a preparation method of a sauced duck, which integrates the health care effect of medicinal materials and the nutrition of fresh meat into a whole and is supplemented with each other to form a good nourishing product which can comprehensively nourish human bodies.

5. According to the preparation method of the sauced duck, the ultrasonic technology is adopted to facilitate the marinade to permeate into the duck body, so that the taste level is improved, and the marinating efficiency is effectively improved.

Drawings

FIG. 1 is a flow chart of a manufacturing method of a duck seasoned with soy sauce provided by the invention

Detailed Description

In order to make the technical means, the characteristics, the purposes and the functions of the invention easy to understand, the invention is further described with reference to the specific drawings.