阅读说明：本技术 一种板鸭生产工艺 (Production process of pressed salted duck ) 是由 彭川斌 于 2020-12-30 设计创作，主要内容包括：本发明属于鸭肉类加工的技术领域,具体公开了一种板鸭生产工艺,包括：准备冷冻的板鸭,将冷冻的板鸭放置到平台上自然解冻,将调料与板鸭进行充分混合；将板鸭放入至滚揉机中滚揉,滚揉机包括机架,机架上水平同轴转动连接有滚揉筒,滚揉筒的内壁固定连接有滚揉板,滚揉筒内壁沿周向均匀开有若干空腔,滚揉筒内壁均匀开有若干通孔,通孔连通于空腔；将板鸭进行冷干；将板鸭进行热干。本发明的目的在于提供一种板鸭生产工艺,以解决滚揉板鸭不充分的技术问题。(The invention belongs to the technical field of duck meat processing, and particularly discloses a production process of a pressed salted duck, which comprises the following steps: preparing frozen pressed salted duck, placing the frozen pressed salted duck on a platform for natural thawing, and fully mixing seasonings and the pressed salted duck; putting the salted duck into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading machine comprises a rack, a rolling and kneading cylinder is horizontally and coaxially connected to the rack in a rotating and rotating manner, a rolling and kneading plate is fixedly connected to the inner wall of the rolling and kneading cylinder, a plurality of cavities are uniformly formed in the inner wall of the rolling and kneading cylinder along the circumferential direction, a plurality of through holes are uniformly formed in the inner wall of the rolling and kneading cylinder, and the through holes are communicated with the cavities; carrying out cold drying on the pressed salted duck; and (4) carrying out hot drying on the pressed salted duck. The invention aims to provide a pressed salted duck production process to solve the technical problem of insufficient rolling and kneading of pressed salted ducks.)

1. A production process of pressed salted duck is characterized by comprising the following steps:

step 1, preparing frozen pressed salted ducks, and placing the frozen pressed salted ducks on a platform for natural thawing;

step 2, fully mixing the seasonings and the pressed salted duck after the step 1 is finished;

step 3, putting the pressed salted duck after the step 2 into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading machine comprises a rack, a rolling and kneading barrel is horizontally and coaxially connected to the rack in a rotating mode, a rolling and kneading plate is fixedly connected to the inner wall of the rolling and kneading barrel, a plurality of cavities are uniformly formed in the inner wall of the rolling and kneading barrel along the circumferential direction, a plurality of through holes are uniformly formed in the inner wall of the rolling and kneading barrel, and the through holes are communicated with the cavities;

step 4, carrying out cold drying on the pressed salted duck after the step 3 is finished;

and 5, carrying out hot drying on the pressed salted duck after the step 4 is finished.

2. The pressed salted duck production process according to claim 1, which is characterized in that: the cavity is internally and fixedly connected with a guide rod, the axial direction of the guide rod is perpendicular to the axial direction of the rolling cylinder, a sliding plate is arranged in the cavity, the outer wall of the sliding plate is abutted against the inner wall of the cavity, and the sliding plate is connected with the guide rod in a sliding manner.

3. The pressed salted duck production process according to claim 2, which is characterized in that: the rolling plate is of a bent plate-shaped structure.

4. The pressed salted duck production process as claimed in claim 3, wherein: the free end of the rolling plate is fixedly welded with a contact block of which the outer wall is a curved surface.

5. The pressed salted duck production process according to claim 1, which is characterized in that: the top of the platform is provided with a drain hole.

6. The pressed salted duck production process according to claim 1, which is characterized in that: and (5) an airing rack for loading the pressed salted ducks is further used, the airing rack comprises a support, pulleys are fixedly connected to the bottom of the support, and a plurality of hooks for hooking the pressed salted ducks are fixed on the side wall of the support.

Technical Field

The invention belongs to the technical field of duck meat processing, and particularly discloses a production process of a pressed salted duck.

Background

The pressed salted duck is a delicious food which is prepared by using duck and sauce as main materials, killing the duck, unhairing, wiping salt, pickling again, finally igniting with cereal grass, sprinkling bran shells, removing primary-fired green smoke and repeatedly fumigating and drying the duck to be golden yellow. The pressed salted duck finished product is dark red in color, crisp in skin and meat, rich in sauce flavor and long in taste, has the effects of activating blood, guiding qi downward, tonifying spleen, nourishing stomach and beautifying, is a famous and popular traditional flavor in southern and northern areas of the world, and needs to be tumbled by a tumbler to mix and knead the cleaned duck blank with seasonings in the production process of the pressed salted duck so as to make the seasonings tasty.

Traditional roll and rub device only leans on the rotation of rolling the bucket for seasoning can cover all duck embryo, though can reach tasty effect, but efficiency is not high, and the effect is unsatisfactory.

Disclosure of Invention

The invention aims to provide a pressed salted duck production process to solve the technical problem of insufficient rolling and kneading of pressed salted ducks.

In order to achieve the purpose, the basic scheme of the invention is as follows: a production process of pressed salted duck comprises:

step 1, preparing frozen pressed salted ducks, and placing the frozen pressed salted ducks on a platform for natural thawing;

step 2, fully mixing the seasonings and the pressed salted duck after the step 1 is finished;

step 3, putting the pressed salted duck after the step 2 into a rolling and kneading machine for rolling and kneading, wherein the rolling and kneading machine comprises a rack, a rolling and kneading barrel is horizontally and coaxially connected to the rack in a rotating mode, a rolling and kneading plate is fixedly connected to the inner wall of the rolling and kneading barrel, a plurality of cavities are uniformly formed in the inner wall of the rolling and kneading barrel along the circumferential direction, a plurality of through holes are uniformly formed in the inner wall of the rolling and kneading barrel, and the through holes are communicated with the cavities;

step 4, carrying out cold drying on the pressed salted duck after the step 3 is finished;

and 5, carrying out hot drying on the pressed salted duck after the step 4 is finished.

The working principle and the beneficial effects of the basic scheme are as follows: this technical scheme realizes unfreezing frozen pressed salted duck naturally through utilizing to place the pressed salted duck on the platform to ensure that the pressed salted duck can be natural and abundant unfreeze, guarantee the taste of pressed salted duck meat quality. Then the technical scheme mixes the pressed salted duck with seasonings, and the seasonings are completely immersed into the meat material of the pressed salted duck by using the rolling and kneading machine in the step 3.

And in the working process of the rolling and kneading machine, the rolling and kneading cylinder rotates in the circumferential direction. In the process that the rolling and kneading cylinder rotates in the circumferential direction, the rolling and kneading plate stirs the pressed salted duck to turn over. In the process of overturning, part of seasonings on the surfaces of the pressed salted ducks fall off from the pressed salted ducks, the fallen seasonings fall into the through holes below and enter the cavities under the action of gravity, and when the cavities filled with the seasonings rotate to the upper side along with the rolling and kneading cylinder, the seasonings are discharged from the through holes under the action of gravity again and enter the surfaces of the pressed salted ducks to realize mixing of the seasonings for the next time.

Compared with the prior art, the inner wall of the rolling cylinder is provided with the cavity and the through hole, so that the technical effect of remixing the fallen seasonings is achieved, repeated mixing of the seasonings is achieved, the rolling mixing effect between the seasonings and the pressed salted duck is effectively improved, the tasty taste of the pressed salted duck is improved, the using amount of the seasonings is effectively reduced, and the production cost is saved.

According to the technical scheme, the air drying is carried out by utilizing the step 4, and the cold drying and dehydration are carried out under the condition of ensuring the meat quality and flavor of the salted duck; then carry out the heat of step 5 again and dry, heat up the heating to the pressed salted duck, make the further dehydration of pressed salted duck and further tasty through promoting the heat, cold earlier afterwards is hot, makes pressed salted duck meat contract earlier afterwards expand, also makes pressed salted duck meat more flexible, effectively shortens the pickling time, improves tasty taste, effectively improves work efficiency.

Furthermore, a guide rod is fixedly connected in the cavity, the axial direction of the guide rod is perpendicular to the axial direction of the rolling cylinder, a sliding plate is arranged in the cavity, the outer wall of the sliding plate abuts against the inner wall of the cavity, and the sliding plate is connected with the guide rod in a sliding manner.

Has the advantages that: in the technical scheme, the sliding plate also slides relatively in the cavity in the rotating process of the rolling cylinder. The sliding plate has the technical effect of scraping the inner wall of the cavity in the sliding process, so that the seasonings are prevented from being attached to the inner wall of the cavity. Meanwhile, the sliding plate can drive the inner wall of the rolling cylinder to vibrate in the process of repeatedly sliding, so that part of the seasonings attached to the inner wall of the rolling cylinder can fall off and be mixed again.

Further, the rolling plate has a curved plate-shaped structure.

Has the advantages that: this technical scheme is through adopting crooked rolling to rub the board to improve rolling and rub the area of contact of board and pressed salted duck, effectively improve the effect that pressed salted duck rolled.

Furthermore, a contact block with a curved outer wall is welded and fixed at the free end of the rolling plate.

Has the advantages that: this technical scheme is through the contact piece that adopts the curved surface to improve and roll and rub the board soft degree of in-process with the contact of pressed salted duck, avoid causing the condition emergence of damage to the pressed salted duck.

Furthermore, a drain hole is formed in the top of the platform.

Has the advantages that: this technical scheme is through seting up the wash port at the top of platform to the platform is in time got rid of through the wash port to the realization will follow the ice water that the salted duck after unfreezing melts, ensures that the salted duck can not receive the soaking condition of frozen water to take place, and in order to avoid the salted duck to be soaked by the water and influence the taste.

Further, an airing rack for loading the salted ducks is further used in the steps 4 and 5, the airing rack comprises a support, pulleys are fixedly connected to the bottom of the support, and a plurality of hooks for hooking the salted ducks are fixed on the side wall of the support.

Has the advantages that: this technical scheme is through setting up the support so that air-dry with hot dry the pressed salted duck in batches, effectively improve hot dry with cold efficiency of doing.

Drawings

FIG. 1 is a front sectional view of a rolling and kneading machine of a pressed salted duck production process in an embodiment of the invention;

fig. 2 is a partially enlarged schematic view of a portion a in fig. 1.

Detailed Description

The following is further detailed by way of specific embodiments:

reference numerals in the drawings of the specification include: the rolling and kneading machine comprises a machine frame 1, a driving motor 2, a rolling and kneading cylinder 3, a supporting seat 4, a driving gear 5, a chain 6, a rolling and kneading plate 7, a cavity 8, a through hole 9, a contact block 10, a guide rod 11 and a sliding plate 12.

Example one

A production process of pressed salted duck comprises:

step 1, preparing frozen pressed salted ducks, and placing the frozen pressed salted ducks on a platform for natural thawing. The top surface of the platform is a plane, a baffle plate with an annular structure is welded and fixed on the peripheral side wall of the platform in a surrounding mode, and a drain hole is formed in the top of the center of the platform.

And 2, fully mixing the seasonings and the pressed salted duck after the step 1.

And 3, putting the pressed salted duck after the step 2 into a rolling and kneading machine for rolling and kneading. As shown in the attached figures 1 and 2, the rolling and kneading machine comprises a frame 1, and a rolling and kneading barrel 3 is horizontally and coaxially connected on the frame 1 in a rotating way. Fixedly connected with driving motor 2 on the frame 1, the left and right sides of frame 1 in driving motor 2 top respectively the bolt fastening have a supporting seat 4, rotate on the supporting seat 4 and be connected with driving gear 5, the outer wall welded fastening who rolls and rubs a section of thick bamboo 3 has the rack of loop configuration, the rack with two driving gear 5 intermeshing. The output shaft of the driving motor 2 is coaxially engaged with two chains 6 with the same structure, and the other ends of the two chains 6 are respectively coaxially engaged with the driving gears 5 on the two sides. The inner wall of the rolling cylinder 3 is fixedly connected with three rolling plates 7, and the rolling plates 7 are of a bent plate-shaped structure. A contact block 10 with a curved outer wall is welded and fixed at the free end of the rolling plate 7. The inner wall of the rolling cylinder 3 is uniformly provided with a plurality of cavities 8 along the circumferential direction, the inner wall of the rolling cylinder 3 is uniformly provided with a plurality of through holes 9 at the corresponding position of each cavity 8, and each through hole 9 is communicated with the corresponding cavity 8. A guide rod 11 with smooth outer wall is welded and fixed in each cavity 8, and the axial direction of the guide rod 11 is vertical to the axial direction of the tumbling cylinder 3. A sliding plate 12 is further arranged in the cavity 8, the circumferential outer wall of the sliding plate 12 abuts against the inner wall of the cavity 8, and the sliding plate 12 is connected to the guide rod 11 in a sliding mode.

And 4, carrying out cold drying on the pressed salted duck after the step 3 is finished.

And 5, carrying out hot drying on the pressed salted duck after the step 4 is finished.

And (4) an airing rack for loading the pressed salted ducks is further used in the step (5), the airing rack comprises a support, pulleys are fixedly connected to the bottom of the support, and a plurality of hooks for hooking the pressed salted ducks are fixed on the side wall of the support.

The specific implementation process is as follows: firstly, in the process of unfreezing, due to the limitation of the peripheral baffle of the platform, unfrozen water can only be intensively discharged through the drain holes, and the centralized recycling of waste water by workers is facilitated. And then after the pressed salted duck and the seasonings are mixed and put into the tumbling machine, the tumbling cylinder 3 rotates in the circumferential direction. In the process that the rolling and kneading cylinder 3 rotates in the circumferential direction, the rolling and kneading plate 7 stirs the pressed salted duck to turn over, and the contact area between the rolling and kneading plate 7 and the pressed salted duck is increased by utilizing the characteristic that the rolling and kneading plate 7 is bent, so that the rolling and kneading effect is improved. Meanwhile, the curved surface of the contact block 10 is utilized to improve the softness of the rolling plate 7 in the process of contacting with the pressed salted duck, so that the situation of damage to the pressed salted duck is avoided. During the overturning process, part of the seasonings on the surfaces of the pressed salted ducks fall off from the pressed salted ducks, the fallen seasonings fall into the through holes 9 below under the action of gravity and enter the cavity 8, and meanwhile the sliding plate 12 also falls into the bottom of the cavity 8 under the action of gravity. When the cavity 8 with the seasonings rotates to the upper part along with the rolling cylinder 3, the sliding plate 12 moves along the guide rod 11 under the action of gravity, the seasonings adhered to the inner wall of the cavity 8 are scraped in the moving process of the sliding plate 12, meanwhile, the inner wall of the rolling cylinder 3 is driven to vibrate in the repeated sliding process of the sliding plate 12, and part of the seasonings adhered to the inner wall of the rolling cylinder 3 are also enabled to fall off and be mixed again. The fallen seasonings are discharged from the through hole 9 under the action of gravity again and enter the surface of the pressed salted duck, so that the seasonings are mixed again.

And finally, fixing the rolled and kneaded pressed salted ducks on hooks of the drying rack by an operator, and pushing the drying rack to perform cold drying and hot drying in batches in sequence. The duck meat is cooled firstly and then heated, so that the duck meat is contracted firstly and then expanded, the duck meat is more elastic, the pickling time is effectively shortened, and the tasty mouthfeel is improved.

The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.