阅读说明：本技术 一种风味烟熏鸭肉的制作工艺 (Making process of flavored smoked duck meat ) 是由 申恒宝 刘学竹 于 2019-06-05 设计创作，主要内容包括：本发明公开了一种烟熏鸭肉的制作工艺,以鸭肉为主料,水、葡萄糖、食盐、赤砂糖、磷酸盐、味精、胡椒粉、维生素C钠、亚硝酸钠为辅料组成,经精选原料、滚揉、静置浸味、挂钩、干燥、烟熏、蒸制、冷却、包装、冻结而成；本发明工艺制作的烟熏鸭肉保留其营养精华,口味极好,经常食用有利身体健康,适合一般人群食用的鸭肉制品。制作工艺科学合理,适宜普遍推广应用。(The invention discloses a process for preparing smoked duck, which comprises the steps of taking duck as a main material, taking water, glucose, salt, brown granulated sugar, phosphate, monosodium glutamate, pepper powder, sodium ascorbate and sodium nitrite as auxiliary materials, selecting raw materials, rolling and kneading, standing and soaking, hooking, drying, smoking, steaming, cooling, packaging and freezing; the smoked duck prepared by the process disclosed by the invention keeps the nutrition essence of the smoked duck, is excellent in taste, is beneficial to body health after being frequently eaten, and is suitable for being eaten by general people. The manufacturing process is scientific and reasonable, and is suitable for popularization and application.)

1. A preparation process of smoked duck meat is characterized by comprising the following steps:

(1) when the frozen duck meat raw material is used, firstly thawing, then selecting, and removing residual bone, cartilage and extravasated blood;

(2) preparing a tumbling liquid, namely mixing glucose, salt, brown granulated sugar, phosphate, monosodium glutamate, pepper powder, sodium ascorbate and sodium nitrite with water, and uniformly stirring to prepare the tumbling liquid;

(3) rolling, namely putting the rolling liquid prepared in the step (2) and the duck meat raw material treated in the step (1) into a rolling machine, rolling and kneading for 90 minutes in vacuum, and standing and pickling for 12 hours;

(4) hanging the duck meat pickled in the step (3) on a stainless steel hook;

(5) heating and drying, namely drying the duck meat hung on the stainless steel hook in the step (4) at the temperature of 45-55 ℃ for about 50 minutes, then smoking at the temperature of 50-60 ℃ for about 30 minutes, and finally steaming for about 40 minutes until the duck meat is cooked;

(6) cooling, namely rapidly cooling the duck meat steamed in the step (5) to below 20 ℃ within 1 hour;

(7) unhooking, namely removing the stainless steel hooks on the duck meat cooled in the step (6);

(8) bagging: metering and bagging the unhooked duck meat in the step (7), and sealing in vacuum;

(9) freezing: and (4) freezing and storing the duck meat bagged in the step (8).

2. The process for preparing smoked duck according to claim 1, wherein the process comprises the following steps: the rolling and kneading liquid in the step (2) comprises the following components in parts by weight: 100 portions of water, 20 to 40 portions of glucose, 10 to 20 portions of salt, 10 to 20 portions of brown granulated sugar, 2 to 4 portions of phosphate, 2 to 4 portions of monosodium glutamate, 2 to 4 portions of pepper powder, 0.05 to 0.1 portion of sodium ascorbate and 0.05 to 0.1 portion of sodium nitrite.

3. The process for preparing smoked duck according to claim 2, which is characterized by comprising the following steps: the weight part of the duck meat in the step (3) is 1000 parts.

Technical Field

The invention relates to the technical field of duck products and preparation thereof, in particular to a preparation process of flavored smoked duck meat.

Background

The duck meat has high protein content and delicious taste, and the fatty acid in the duck meat is mainly unsaturated fatty acid and low-carbon saturated fatty acid, so that the duck meat is easy to digest. The meat product contains more B vitamins and vitamin E, and in addition, contains higher trace elements such as potassium, iron, copper, zinc and the like, so that the nutritive value is higher. The duck meat is sweet in taste and cold in nature, can nourish the body after being eaten more than once, does not cause excessive internal heat, and can be eaten by general people. Cooked duck meat products on the market are rich in spicy and hot taste, and the problem to be solved by technical personnel in the field is urgently needed to meet various market demands and increase the variety of duck meat products.

An effective solution to the problems in the related art has not been proposed yet.

Disclosure of Invention

Aiming at the technical problems in the related art, the invention provides a preparation process of flavored smoked duck, which can be used for processing duck into smoked flavor products, and the innovative development of duck product processing is realized by combining the traditional process with the modern technical means.

In order to achieve the technical purpose, the technical scheme of the invention is realized as follows:

a preparation process of smoked duck meat comprises the following steps:

(1) when the frozen duck meat raw material is used, firstly thawing, then selecting, and removing residual bone, cartilage and extravasated blood;

(2) preparing a tumbling liquid, namely mixing glucose, salt, brown granulated sugar, phosphate, monosodium glutamate, pepper powder, sodium ascorbate and sodium nitrite with water, and uniformly stirring to prepare the tumbling liquid;

(3) rolling, namely putting the rolling liquid prepared in the step (2) and the duck meat raw material treated in the step (1) into a rolling machine, rolling and kneading for 90 minutes in vacuum, and standing and pickling for 12 hours;

(4) hanging the duck meat pickled in the step (3) on a stainless steel hook;

(5) heating and drying, namely drying the duck meat hung on the stainless steel hook in the step (4) at the temperature of 45-55 ℃ for about 50 minutes, then smoking at the temperature of 50-60 ℃ for about 30 minutes, and finally steaming for about 40 minutes until the duck meat is cooked;

(6) cooling, namely rapidly cooling the duck meat steamed in the step (5) to below 20 ℃ within 1 hour;

(7) unhooking, namely removing the stainless steel hooks on the duck meat cooled in the step (6);

(8) bagging: metering and bagging the unhooked duck meat in the step (7), and sealing in vacuum;

(9) freezing: and (4) freezing and storing the duck meat bagged in the step (8).

Further, the rolling liquid in the step (2) comprises the following components in parts by weight: 100 portions of water, 20 to 40 portions of glucose, 10 to 20 portions of salt, 10 to 20 portions of brown granulated sugar, 2 to 4 portions of phosphate, 2 to 4 portions of monosodium glutamate, 2 to 4 portions of pepper powder, 0.05 to 0.1 portion of sodium ascorbate and 0.05 to 0.1 portion of sodium nitrite.

Further, the weight part of the duck meat in the step (3) is 1000 parts.

The invention has the beneficial effects that: the smoked duck meat prepared by the process keeps the nutritional essence of the duck meat, the duck meat can greatly supplement consumptive disease, nourish yin of five internal organs, clear heat of consumptive disease, enrich blood, promote diuresis, nourish stomach, promote fluid production, clear heat and invigorate spleen after being eaten frequently, and the duck meat is smoked moderately, has unique flavor and is deeply popular with consumers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.

The preparation process of the smoked duck meat according to the embodiment of the invention comprises the following steps:

(1) when the frozen duck meat raw material is used, firstly thawing, then selecting, and removing residual bone, cartilage and extravasated blood;

(2) preparing a tumbling liquid, namely mixing glucose, salt, brown granulated sugar, phosphate, monosodium glutamate, pepper powder, sodium ascorbate and sodium nitrite with water, and uniformly stirring to prepare the tumbling liquid;

(3) rolling, namely putting the rolling liquid prepared in the step (2) and the duck meat raw material treated in the step (1) into a rolling machine, rolling and kneading for 90 minutes in vacuum, and standing and pickling for 12 hours;

(4) hanging the duck meat pickled in the step (3) on a stainless steel hook;

(5) heating and drying, namely drying the duck meat hung on the stainless steel hook in the step (4) at the temperature of 45-55 ℃ for about 50 minutes, then smoking at the temperature of 50-60 ℃ for about 30 minutes, and finally steaming for about 40 minutes until the duck meat is cooked;

(6) cooling, namely rapidly cooling the duck meat steamed in the step (5) to below 20 ℃ within 1 hour;

(7) unhooking, namely removing the stainless steel hooks on the duck meat cooled in the step (6);

(8) bagging: metering and bagging the unhooked duck meat in the step (7), and sealing in vacuum;

(9) freezing: and (4) freezing and storing the duck meat bagged in the step (8).

In a specific embodiment of the present invention, the kneading liquid in the step (2) comprises, in parts by weight: 100 parts of water, 20 parts of glucose, 10 parts of salt, 15 parts of brown granulated sugar, 2.5 parts of phosphate, 2.5 parts of monosodium glutamate, 2.5 parts of pepper powder, 0.06 part of sodium ascorbate and 0.05 part of sodium nitrite.

In one embodiment of the present invention, the weight part of the duck meat in the step (3) is 1000 parts.

The smoked duck processed by the method has the advantages of long storage time, stable quality and scientific and reasonable manufacturing process, and is suitable for popularization and application.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.