阅读说明：本技术 临武鸭卤鸭制备方法及其特制腌制液 (Preparation method of Linwu duck marinated duck and special pickling liquid thereof ) 是由 胡建文 苏华章 谭姣晖 蔡海兵 陈针菊 陈元 于 2019-10-30 设计创作，主要内容包括：本发明公开了一种临武鸭卤鸭制备方法,包括如下步骤顺序：a.腌制：将清洗后的白条鸭浸泡在特制腌制液中腌制处理,所述特制腌制液用以下重量份的原料制成：水135份、还原水饴15份、盐2份、干芋荷8-10份、干莿冬叶12-15份；b.烘烤：将腌制好的鸭挂在烘烤架上,用低温烘烤箱烘烤,烘烤温度为81-82℃,时间为40-45分钟；c.卤制；d.冷却：将油炸好的鸭冷却至室温；e.真空包装：用铝箔袋包装好,然后抽真空；f.高温杀菌：杀菌温度为125-126℃,时间为20-21分钟。采用本发明方法生产的临武鸭卤鸭口感好而且保质期长。(The invention discloses a preparation method of a Linwu duck marinated duck, which comprises the following steps: a. pickling: soaking the cleaned duck in a specially-made pickling solution for pickling, wherein the specially-made pickling solution is prepared from the following raw materials in parts by weight: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8-10 parts of dried taro lotus and 12-15 parts of dried ampelopsis grossedentata; b. baking: hanging the pickled duck on a baking frame, and baking with a low-temperature baking oven at 81-82 deg.C for 40-45 min; c. marinating; d. and (3) cooling: cooling the fried duck to room temperature; e. and (3) vacuum packaging: packaging with aluminum foil bags, and then vacuumizing; f. high-temperature sterilization: the sterilization temperature is 125-126 ℃, and the time is 20-21 minutes. The Linwu duck stewed duck produced by the method has good taste and long shelf life.)

1. A preparation method of a Linwu duck marinated duck is characterized by comprising the following steps:

a. pickling: soaking the cleaned duck in a specially-made pickling solution for pickling, wherein the specially-made pickling solution is prepared from the following raw materials in parts by weight: 150 parts of 135-one of water, 12-18 parts of reduced maltose, 2-3 parts of salt, 8-10 parts of dry taro lotus and 12-15 parts of dry ampelopsis grossedentata; preferably, the method comprises the following steps: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata;

b. baking: hanging the pickled duck on a baking frame, and baking with a low-temperature baking oven at 81-82 deg.C for 40-45 min;

c. marinating;

d. and (3) cooling: cooling the fried duck to room temperature;

e. and (3) vacuum packaging: packaging with aluminum foil bags, and then vacuumizing;

f. high-temperature sterilization: the sterilization temperature is 125-126 ℃, and the time is 20-21 minutes.

2. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: the preparation method of the specially-made pickling liquid comprises the following steps:

a. boiling dried taro lotus and dried ampelopsis Cantoniensis leaf with water, and decocting for 8-10 min;

b. then filtering to remove residues, and cooling the liquid to 70 ℃;

c. adding reduced maltose and salt into the liquid, and stirring well to obtain the specially-made pickling liquid.

3. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: in the pickling step, the weight ratio of specially-made pickling liquid to the duck is 16-18: 10.

4. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: the pickling step is to pickle for 10 to 12 hours at the temperature of between 0 and 4 ℃.

5. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: in the marinating step, the roasted duck is completely submerged by old marinade, and the duck is boiled and marinated for 26-30 minutes; the old brine comprises the following raw materials and water in parts by weight: soup-stock 400, star anise 0.5, cassia bark 0.5, sand ginger 0.25, pepper 0.25, tsaoko amomum fruit, liquorice, flos caryophyllata, dried orange peel, bay leaves, angelica dahurica, fennel each 0.1, momordica grosvenori 0.2, salt 3.5 and sugar 25; the weight ratio of the raw materials to the water is 1: 2.5; the soup stock is prepared by decocting duck head, duck breast bone and chicken skeleton, adding 3 times of water by weight of the raw materials, decocting with strong fire for 4 hours, and filtering to obtain a liquid.

6. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: frying the marinated duck, and cooling; the frying step is to fry the marinated ducks for 30-45 minutes at the oil temperature of 120-.

7. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: adding seasonings before vacuum packaging, wherein the seasonings comprise pepper and tea oil.

8. The preparation method of the Linwu duck stewed duck according to claim 1, which is characterized in that: and in the sterilization step, the sterilization temperature is 125 ℃ and the sterilization time is 20 minutes.

9. A specially-made pickling liquid for preparing a Linwu duck marinated duck is characterized in that: the specially-made preserving liquid is prepared from dry ampelopsis grossedentata; the specially-prepared pickling liquid is prepared from the following raw materials in parts by weight: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8-10 parts of dried taro lotus and 12-15 parts of dried ampelopsis grossedentata; preferably, the method comprises the following steps: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata.

10. The specially-made pickling solution for the Linwu duck braised duck according to claim 9, which is characterized in that: the preparation method of the specially-made pickling liquid comprises the following steps:

a. boiling dried taro lotus and dried ampelopsis Cantoniensis leaf with water, and decocting for 8-10 min;

b. then filtering to remove residues, and cooling the liquid to 70 ℃;

c. adding reduced maltose and salt into the liquid, and stirring well to obtain the specially-made pickling liquid.

Technical Field

The invention relates to a processing method of instant food, in particular to a preparation method of a marinated duck for Linwu duck, and further relates to a special pickling liquid for preparing the marinated duck for Linwu duck.

Background

The marinated duck is a flavor food which is popular with people. Many industrially processed instant flavored marinated duck products are now on the market.

Linwu duck is a special variety of duck produced in Chenzhou county in Hunan province, has unique nutrition and flavor, tender meat, good subcutaneous fat deposition, delicious taste and the like, is known as 'Yin nourishing, fire reducing, beauty maintaining and body building', is commonly called 'hooked mouth duck' by local common people, has different flavors no matter being burnt, fried and stewed, or processed into salted duck and pressed salted duck, and is well received by the market. The journal of livestock and poultry varieties in Hunan province was loaded in 1984, and the golden prize of high-quality agricultural products in Hunan province was obtained in 1986. The seedling engineering construction and the agricultural industrialized construction key engineering are listed in Hunan province, City and county. The Linwu duck instant product of the applicant has wide market sales and is well-known in China. Particularly, the Wuwu duck marinated duck overcomes the defects of the prior art through technical attack of applicant technicians, and the processed Wuwu duck marinated duck instant product has unique flavor and is deeply praised.

For consumers, the key to the quality of the marinated duck product is taste and shelf life. Therefore, in the industrial processing process of the marinated duck, people are made work at the temperature of seasoning and high-temperature sterilization, so that abundant experience is accumulated, and a set of processing methods acknowledged in the field is formed.

Disclosure of Invention

The invention aims to solve the technical problem of providing a preparation method of a Linwu duck marinated duck with good taste and long shelf life. Also provides a special pickling liquid for preparing the Linwu duck marinated duck.

In order to solve the technical problems, the preparation method of the Linwu duck stewed duck comprises the following steps:

a. pickling: soaking the cleaned duck in a specially-made pickling solution for pickling, wherein the specially-made pickling solution is prepared from the following raw materials in parts by weight: 150 parts of 135-one of water, 12-18 parts of reduced maltose, 2-3 parts of salt, 8-10 parts of dry taro lotus and 12-15 parts of dry ampelopsis grossedentata; preferably, the method comprises the following steps: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata;

b. baking: hanging the pickled duck on a baking frame, and baking with a low-temperature baking oven at 81-82 deg.C for 40-45 min;

c. marinating;

d. and (3) cooling: cooling the fried duck to room temperature;

e. and (3) vacuum packaging: packaging with aluminum foil bags, and then vacuumizing;

f. high-temperature sterilization: the sterilization temperature is 125-126 ℃, and the time is 20-21 minutes. And (4) finishing.

The preparation method of the specially-made pickling liquid comprises the following steps:

a. boiling dried taro lotus and dried ampelopsis Cantoniensis leaf with water, and decocting for 8-10 min;

b. then filtering to remove residues, and cooling the liquid to 70 ℃;

c. adding reduced maltose and salt into the liquid, and stirring well to obtain the specially-made pickling liquid.

In the pickling step, the weight ratio of specially-made pickling liquid to the duck is 16-18: 10.

The pickling step is to pickle for 10 to 12 hours at the temperature of between 0 and 4 ℃.

In the marinating step, the roasted duck is completely submerged by old marinade, and the duck is boiled and marinated for 26-30 minutes; the old brine comprises the following raw materials and water in parts by weight: soup-stock 400, star anise 0.5, cassia bark 0.5, sand ginger 0.25, pepper 0.25, tsaoko amomum fruit, liquorice, flos caryophyllata, dried orange peel, bay leaves, angelica dahurica, fennel each 0.1, momordica grosvenori 0.2, salt 3.5 and sugar 25; the weight ratio of the raw materials to the water is 1: 2.5; the soup stock is prepared by decocting duck head, duck breast bone and chicken skeleton, adding 3 times of water by weight of the raw materials, decocting with strong fire for 4 hours, and filtering to obtain a liquid.

Frying the marinated duck, and cooling; the frying step is to fry the marinated ducks for 30-45 minutes at the oil temperature of 120-.

Adding seasonings before vacuum packaging, wherein the seasonings comprise pepper and tea oil.

And in the sterilization step, the sterilization temperature is 125 ℃ and the sterilization time is 20 minutes.

The invention also provides a special pickling liquid for preparing the Linwu duck stewed duck, wherein the special pickling liquid is prepared from dry ampelopsis grossedentata; the specially-prepared pickling liquid is prepared from the following raw materials in parts by weight: 150 parts of 135-one of water, 12-18 parts of reduced maltose, 2-3 parts of salt, 8-10 parts of dry taro lotus and 12-15 parts of dry ampelopsis grossedentata; preferably, the method comprises the following steps: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata.

The preparation method of the specially-made pickling liquid comprises the following steps:

a. boiling dried taro lotus and dried ampelopsis Cantoniensis leaf with water, and decocting for 8-10 min;

b. then filtering to remove residues, and cooling the liquid to 70 ℃;

c. adding reduced maltose and salt into the liquid, and stirring well to obtain the specially-made pickling liquid.

By adopting the method, the duck is pickled by the specially-made pickling liquid, the sterilization temperature in the high-temperature sterilization step is 125-; a new flavor substance is generated, and the taste is more delicious and soft; moreover, the shelf life is obviously prolonged and can reach 1 year when being stored at normal temperature.

An important step of the process of the invention is high temperature sterilization. Repeated tests show that the sterilization temperature in the sterilization step is 125-126 ℃ and the sterilization time is 20-21 minutes, which is a satisfactory condition for producing the pre-armed duck marinated duck, and the invention can not be realized if the sterilization temperature exceeds the sterilization range. After repeated tests, the sterilization step is preferably carried out at the temperature of 125 ℃ for 20 minutes. Some of the experimental conditions were as follows:

1. keeping the temperature at 120 ℃ for 20 minutes: the color is light yellow, the meat quality is not tight enough, and the fragrance is not prominent; the central temperature of the product is 108.8 ℃; the microbial detection is less than 10 cfu/g; the central temperature of the product is too low, and some heat-resistant pathogenic bacteria cannot be killed;

2. constant temperature at 121 ℃ for 20 minutes: the color is bright yellow, the meat quality is not tight enough, and the fragrance is not prominent; the central temperature of the product is 110.2 ℃; the microbial detection is less than 10 cfu/g;

3. constant temperature at 122 ℃ for 20 minutes: the color is bright yellow, the meat quality is slightly compact, and the fragrance is not prominent; the central temperature of the product is 112.1 ℃; the microbial detection is less than 10 cfu/g;

4. keeping the temperature at 123 ℃ for 20 minutes: the color is bright yellow, the meat quality is slightly compact, the chewing is strong, and the fragrance is not very prominent; the central temperature of the product is 114.3 ℃; the microbial detection is less than 10 cfu/g;

5. constant temperature at 124 ℃ for 20 minutes: the color is bright yellow, the meat quality is compact, the chewing is strong, and the fragrance is good; the central temperature of the product is 115.6 ℃; the microbial detection is less than 10 cfu/g;

6. constant temperature at 125 ℃ for 20 minutes: the color is bright yellow, the meat quality is compact, the chewing is strong, the meat is slightly hard, the fragrance is strong, and the fragrance is prominent; the product center temperature is 116.4 ℃; the microbial detection is less than 10 cfu/g; the safety reaches the standard;

7. constant temperature at 126 ℃ for 20 minutes: the color is bright yellow, the meat quality is compact, the chewing is strong, the meat is slightly hard, the fragrance is strong, and the fragrance is prominent; the central temperature of the product is 117.2 ℃; the microbial detection is less than 10 cfu/g; the safety reaches the standard;

8. constant temperature of 127 ℃ for 20 minutes: the color is darker than the former, the chewing strength is reduced, and the flavor is prominent; the central temperature of the product is 117.9 ℃; the microbial detection is less than 10 cfu/g;

9. constant temperature at 128 ℃ for 20 minutes: the color is darker than the former, the chewing strength is reduced, and the fragrance is more prominent; the central temperature of the product is 118.1 ℃; the microbial detection is less than 10 cfu/g;

10. constant temperature at 130 ℃ for 20 minutes: brown yellow in color and slightly bitter; the central temperature of the product is 119.2 ℃; the microbial detection is less than 10 cfu/g; the surface temperature is too high, the epidermis is zoomed, and bitter taste is generated;

11. constant temperature at 135 ℃ for 20 minutes: the product has variegated surface and bitter taste; the central temperature of the product is 124.6 ℃; the microbial detection is less than 10 cfu/g; when the surface temperature is too high, the epidermis is discolored, and bitter taste is generated.

The method of the invention is realized, and the specially-made pickling liquid is one of the keys. In the development process of the method, in order to solve the problem of mouthfeel, the sterilization temperature which can be used in the high-temperature sterilization step is 125-126 ℃ and the time is 20-21 minutes; however, the meat quality is slightly hard, which is commonly called Taichai. In order to solve the problem of too much meat, the specially-made pickling liquid is developed. After the specially-made pickling liquid is adopted, the limitation of the prior art is broken through, the satisfied instant Linwu duck marinated duck product can be processed, and the instant Linwu duck marinated duck product has good taste and long shelf life. The specially-prepared pickling liquid is prepared from the following raw materials in parts by weight: 150 parts of 135-fold aqueous solution, 12-18 parts of reduced maltose, 2-3 parts of salt, 8-10 parts of dry taro lotus and 12-15 parts of dry ampelopsis grossedentata. Wherein, the main raw material is dry ampelopsis grossedentata, and the ampelopsis grossedentata can activate blood and remove blood stasis, and the problem of fleshy stem is solved after the dry ampelopsis grossedentata is. In order to enhance the taste, the dried taro lotus and the dried ampelopsis cantoniensis leaf are used together, so that the taste effect is obviously enhanced. The taro lotus, namely the taro lotus stalks, contains mucus protein, can be eaten as vegetables, is delicious and nutritious, and improves the immunity; can also be used as medicine for clearing away heat and toxic material and removing blood stasis. The duck meat is added with taro lotus and boiled together, so that the duck meat is fresh, tender and delicious. In order to further improve the taste and nutrition, simultaneously, the reducing maltose is also used in the experiment, is a mixture of sugar alcohols such as monosaccharide, disaccharide, trisaccharide, polysaccharide and the like, and consists of a plurality of micromolecular substances, so that the pickling liquid generates higher osmotic pressure, and on one hand, water in duck meat tissues seeps out in the pickling process to compact the meat quality; on the other hand, the reducing water syrup enters the duck meat, so that the flavor of the duck meat can be increased, the high moisture retention of the reducing water syrup can also improve the water holding capacity of the duck meat, the duck meat can better lock water in the high-temperature sterilization process, and the duck meat does not change the stem after the high-temperature sterilization. The experimental comparative part is as follows:

1. conventional pickling, wherein pickling is carried out for 12 hours at the temperature of 2 ℃: the meat quality is compact, chewy and slightly hard; the shelf life is 8 months at normal temperature;

2. pickling with special pickling liquid (water, salt, dry leaves of Ampelopsis Cantoniensis (lour.) Merr.), at 2 deg.C for 12 hr: the meat quality is compact but not firewood, chewy and delicious; the shelf life is 11 months at normal temperature;

3. pickling with special pickling liquid (water, salt, dry folium Ampelopsis Cantoniensis, dry taro lotus), pickling at 2 deg.C for 12 hr: the meat quality is compact, chewy, fresh and tender, and the taste is better; the shelf life is 12 months under normal temperature;

4. pickling with special pickling liquid (water, salt, dry folium Ampelopsis Cantoniensis, dry taro and reduced maltose), and pickling at 2 deg.C for 12 hr: the meat quality is compact, chewy, fresh and tender, and the taste is good; the shelf life is 12 months at normal temperature.

During the preparation process of the special-made preserving liquid, the dry taro lotus and the dry ampelopsis grossedentata are boiled by water and decocted for 8-10 minutes, which is an important technical means and fully plays the function of the special-made preserving liquid.

The best composition of the specially-made pickling liquid is as follows: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata.

In the pickling step, the weight ratio of the specially-made pickling liquid to the duck is preferably 16-18: 10; preferably 18: 10.

The pickling is carried out for 10 to 12 hours at the temperature of between 0 and 4 ℃, and the effect is influenced when the temperature exceeds the range; preferably, the pickling is carried out at a temperature of 2 ℃ for 12 hours.

In order to realize the method, the method of the invention adopts a baking means which is not used in the preparation of the common stewed duck. The duck meat is shrunk and further dehydrated by baking, and meanwhile, the sugar of the specially-made pickling liquid and the amino acid in the duck meat generate Maillard reaction in the baking process to generate new flavor substances. The invention adopts a low-temperature baking oven to bake at a low temperature of 81-82 ℃ for 40-45 minutes; preferably 81 ℃ for 40 minutes.

According to the method, a frying step is added on the basis of baking, the baking and the frying step are combined, the marinated duck is treated by the frying step and then cooled, the technical effect is further enhanced, the taste and the quality guarantee period are further improved, a special fragrance (only the marinated duck of the Linwu duck) is generated, and the quality guarantee period is also prolonged by about 10 days.

The frying step is carried out under the condition that the marinated ducks are fried for 30-45 minutes at the oil temperature of 120-; preferably frying at 132 deg.C for 40 min. The oil is common vegetable oil.

The marinating step is an essential step for preparing the marinated duck, and the taste is determined to a great extent. The method of the invention is characterized in that the method is old brine. The method of the invention completely submerges the roasted duck with the old brine, and boiling the duck for marinating for 26 to 30 minutes; the old brine comprises the following raw materials and water in parts by weight: soup-stock 400, star anise 0.5, cassia bark 0.5, sand ginger 0.25, pepper 0.25, tsaoko amomum fruit, liquorice, flos caryophyllata, dried orange peel, bay leaves, angelica dahurica, fennel each 0.1, momordica grosvenori 0.2, salt 3.5 and sugar 25; the weight ratio of the raw materials to the water is 1: 2.5; the soup stock is prepared by decocting duck head, duck breast bone and chicken skeleton, adding 3 times of water, decocting with strong fire for 4 hr, and filtering to obtain liquid. In the method of the invention, the main characteristic of the old brine is the soup stock.

The instant marinated duck product can be further seasoned according to market requirements in the processing process, namely, seasonings are used before packaging to meet the requirements of different tastes. The marinated duck can be matched with seasonings before vacuum packaging, and the seasonings of the invention are pepper and tea oil.

According to the method, the specially-made pickling liquid and the special high-temperature sterilization step are used, so that the existing technical problems are solved, the marinated duck product which is satisfied by consumers is produced, and the meat of the prepared marinated duck is compact but not firewood; also generates new flavor substances, and the taste is delicious and soft; moreover, the shelf life is obviously prolonged and can reach 1 year when being stored at normal temperature.

Detailed Description

The present invention is described in detail below:

the preparation method of the Linwu duck marinated duck comprises the following steps:

pickling: and soaking the cleaned duck in a special pickling solution for pickling.

The specially-prepared pickling liquid is prepared from the following raw materials in parts by weight: 135 parts of water, 15 parts of reduced maltose, 2 parts of salt, 8 parts of dried taro lotus and 14 parts of dried ampelopsis grossedentata. The specially-made preserving liquid can be prepared from 150 parts of 135-one of water, 12-18 parts of reducing maltose, 2-3 parts of salt, 8-10 parts of dried taro lotus and 12-15 parts of dried ampelopsis grossedentata, and the content is not limited in the range.

The preparation method of the special pickling liquid comprises the following steps:

a. boiling dried taro lotus and dried ampelopsis Cantoniensis leaf with water, and decocting for 8-10 min;

b. then filtering to remove residues, and cooling the liquid to 70 ℃;

c. adding reduced maltose and salt into the liquid, and stirring well to obtain the specially-made pickling liquid.

The weight ratio of the specially-made pickling liquid to the duck is 18: 10. The weight ratio of the specially-made pickling liquid to the duck is within the range of 16-18: 10.

The pickling is carried out for 10 to 12 hours at the temperature of between 0 and 4 ℃, and the effect is influenced when the temperature exceeds the range; preferably, the pickling is carried out at a temperature of 2 ℃ for 12 hours.

Baking: hanging the pickled duck on a baking frame, and baking with a low-temperature baking oven at 81 ℃ for 40 minutes. The baking temperature is 81-82 deg.C, and the baking time is 40-45 min.

Marinating: completely submerging the roasted duck with old brine, boiling and marinating for 30 minutes, and only boiling and marinating for 26-30 minutes. The old brine comprises the following raw materials and water in parts by weight: soup-stock 400, star anise 0.5, cassia bark 0.5, sand ginger 0.25, pepper 0.25, tsaoko amomum fruit, liquorice, flos caryophyllata, dried orange peel, bay leaves, angelica dahurica, fennel each 0.1, momordica grosvenori 0.2, salt 3.5 and sugar 25. The weight ratio of the raw materials to the water is 1: 2.5. The soup stock is prepared by decocting duck head, duck breast bone and chicken skeleton, adding 3 times of water, decocting with strong fire for 4 hr, and filtering to obtain liquid.

Frying: frying the marinated duck with vegetable oil at 132 deg.C for 40 min. The oil temperature can be 120-.

And (3) cooling: and cooling the fried duck to room temperature.

Seasoning: adding flavoring agent, preferably Capsici fructus and oleum Camelliae, into the cooled duck body. Other flavors can also be added. Flavoring with flavoring agents may also be omitted.

And (3) vacuum packaging: packaging the duck body with aluminum foil bag, and vacuumizing.

High-temperature sterilization: the sterilization temperature is 125 ℃, and the time is 20 minutes. The sterilization temperature is 125-126 ℃, and the time is 20-21 minutes.