阅读说明：本技术 一种酱老鸭制作方法 (Making method of sauced old duck ) 是由 姚凯勇 陈诚 宋列 于 2020-12-25 设计创作，主要内容包括：本发明公开了一种酱老鸭制作方法,包括选择原料、宰杀、晾干、腌制、上色、烘制、晾晒、修整、包装,选择无病疫、无伤害的健康绍兴麻鸭的老鸭以及辅料、香料,每只净重在1.0-1.5公斤之间,所述辅料包括酱油、白糖、冰糖、味精,所述香料包括风味原料及中药材原料,对老鸭进行宰杀,将清理干净的鸭挂在架子上让表皮自然风干,将香料配制成香料包,与酱油一起烧开,在烧开过程中加入冰糖和白糖,熬制10分钟后加入味精,待酱油冷却后将晾干的鸭子放到酱油里腌制72小时,每24小时翻缸一次,腌制车间温度控制在4-15℃。本发明所达到的有益效果是：酱鸭肉质筋道,色泽均匀透亮,具有淡淡的桂花香味和绿茶风味,具有益气补血的效果。(The invention discloses a method for making sauced old ducks, which comprises the steps of selecting raw materials, slaughtering, airing, pickling, coloring, baking, airing, trimming and packaging, selecting old ducks of healthy Shaoxing sheldrake without diseases and damages, auxiliary materials and spices, wherein the net weight of each duck is 1.0-1.5 kg, the auxiliary materials comprise soy sauce, white sugar, rock sugar and monosodium glutamate, the spices comprise flavor raw materials and traditional Chinese medicine raw materials, slaughtering the old ducks, hanging the cleaned ducks on a rack, naturally airing the surface of the ducks, preparing the spices into spice bags, boiling the spice bags together with the soy sauce, adding the rock sugar and the white sugar into the boiled ducks in the boiling process, adding the monosodium glutamate after boiling for 10 minutes, pickling the dried ducks in the soy sauce for 72 hours after the soy sauce is cooled, turning over the cylinder once every 24 hours, and controlling the workshop temperature to be 4-15 ℃. The invention has the following beneficial effects: the braised duck in soy sauce has chewy meat, uniform and bright color, light osmanthus fragrance and green tea flavor, and has the effects of tonifying qi and enriching blood.)

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

step 1) selecting raw materials: selecting old ducks of healthy Shaoxing sheldrake without diseases and damages, and auxiliary materials and spices, wherein the net weight of each old duck is 1.0-1.5 kg, the auxiliary materials comprise soy sauce, white sugar, rock sugar and monosodium glutamate, and the spices comprise flavor raw materials and Chinese medicinal material raw materials;

step 2) slaughtering: slaughtering old duck, eviscerating, and cleaning trachea, esophagus, lung and other viscera;

step 3) drying: hanging the cleaned duck on a rack to allow the skin to be naturally dried;

step 4), pickling: preparing spices into spice bags, boiling the spice bags together with soy sauce, adding crystal sugar and white sugar in the boiling process, boiling for 10 minutes, adding monosodium glutamate, cooling the soy sauce, putting the dried duck into the soy sauce for pickling for 72 hours, turning over the jar once every 24 hours, and controlling the temperature of a pickling workshop to be 4-15 ℃;

step 5) coloring: heating a pot, adding prepared white sugar, pouring clear water, burning with a medium fire while stirring until the white sugar is melted, observing, wherein the color of the sugar water is changed into light yellow, then the color of the sugar water is changed into light brown from dark yellow, finally the color of the sugar water is bright and brownish red, and coloring the light part of the seasoned duck after the color of the sugar water is close to the original color of the seasoned duck;

step 6), baking: the temperature of a baking room is 50-60 ℃, baking is divided into three stages, the temperature of the first stage is 55 ℃, baking is carried out for 6 hours, the temperature of the second stage is 60 ℃, baking is carried out for 6 hours, the temperature of the third stage is 55 ℃, baking is carried out for 2 hours, the temperature distribution condition of the baking room is often checked, excessive scorching of the raw materials during baking is avoided, the phenomenon that the raw materials are too low in temperature and not easy to dry moisture to cause deterioration is prevented, and the baking time is 14-15 hours;

step 7), airing: under the environment of natural ventilation, hanging and airing the marinated duck for one to two weeks, or until the marinated duck gives off a strong flavor;

step 8) finishing: removing exposed bones of the duck body to prevent puncturing the composite film packaging bag;

step 9), packaging: and (4) sealing the seasoned duck packed in the composite bag in vacuum, and storing in a refrigerator.

2. The method for making the sauced duck according to claim 1, wherein the flavor raw materials comprise sweet osmanthus and Hangzhou Longjing green tea, and the Chinese medicinal material raw materials comprise codonopsis pilosula, medlar, angelica, liquorice, pepper, dried orange peel, amomum villosum and angelica dahurica.

3. The method for preparing the sauced duck according to claim 1, wherein the breeding time of the sauced duck in the step 1) is more than 400 days.

4. The method for preparing the sauced duck according to claim 1, wherein in the step 3), air is blown to the duck at a flow rate of 15-20 m/s by using an air compression device to accelerate the air drying process.

5. The method for preparing the sauced duck according to claim 1, wherein in the step 6), when the sauced duck is roasted, the sauced duck is kept in the duck meat by roasting and flanging the sauced duck and simultaneously sprinkling 75% of starch solution on the surface of the sauced duck.

Technical Field

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

Background

The spiced duck is one of the characteristic traditional flavor famous dishes in the south of the Yangtze river. It is famous for yellow-black color, and has the characteristics of freshness, fragrance, crispness and tenderness. The stewed duck in soy sauce also has the effects of clearing away heat and toxic materials, nourishing yin to reduce pathogenic fire, stopping bloody flux and nourishing, but is not used with rabbit meat, waxberry and walnut.

The existing spiced ducks usually adopt common drakes as raw materials, have short breeding period and tender meat quality, and have limited improvement even after being spiced; after the sauced duck is sauced in the traditional sauced duck process, the surface color of the sauced duck is not uniform, and the integral sense is influenced; meanwhile, after the seasoned duck is baked, the seasoned duck is immediately bagged, so that the flavor and the taste of the seasoned duck are influenced, a certain time is required for oxidation, and the flavor is better. Meanwhile, the flavor of the seasoned duck is still to be improved, and the seasoned duck has fishy smell; the qi and blood tonifying function of the sauced duck needs to be improved.

In order to solve the problems, a preparation method of the sauced duck is provided.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a method for making a sauced duck, and in order to solve the technical problem, the invention provides the following technical scheme:

the invention provides a method for making sauced duck, which comprises the following steps:

step 1) selecting raw materials: selecting old ducks of healthy Shaoxing sheldrake without diseases and damages, and auxiliary materials and spices, wherein the net weight of each old duck is 1.0-1.5 kg, the auxiliary materials comprise soy sauce, white sugar, rock sugar and monosodium glutamate, and the spices comprise flavor raw materials and Chinese medicinal material raw materials;

step 2) slaughtering: slaughtering old duck, eviscerating, and cleaning trachea, esophagus, lung and other viscera;

step 3) drying: hanging the cleaned duck on a rack to allow the skin to be naturally dried;

step 4), pickling: preparing spices into spice bags, boiling the spice bags together with soy sauce, adding crystal sugar and white sugar in the boiling process, boiling for 10 minutes, adding monosodium glutamate, cooling the soy sauce, putting the dried duck into the soy sauce for pickling for 72 hours, turning over the jar once every 24 hours, and controlling the temperature of a pickling workshop to be 4-15 ℃;

step 5) coloring: heating a pot, adding prepared white sugar, pouring clear water, burning with a medium fire while stirring until the white sugar is melted, observing, wherein the color of the sugar water is changed into light yellow, then the color of the sugar water is changed into light brown from dark yellow, finally the color of the sugar water is bright and brownish red, and coloring the light part of the seasoned duck after the color of the sugar water is close to the original color of the seasoned duck;

step 6), baking: the temperature of a baking room is 50-60 ℃, baking is divided into three stages, the temperature of the first stage is 55 ℃, baking is carried out for 6 hours, the temperature of the second stage is 60 ℃, baking is carried out for 6 hours, the temperature of the third stage is 55 ℃, baking is carried out for 2 hours, the temperature distribution condition of the baking room is often checked, excessive scorching of the raw materials during baking is avoided, the phenomenon that the raw materials are too low in temperature and not easy to dry moisture to cause deterioration is prevented, and the baking time is 14-15 hours;

step 7), airing: under the environment of natural ventilation, hanging and airing the marinated duck for one to two weeks, or until the marinated duck gives off a strong flavor;

step 8) finishing: removing exposed bones of the duck body to prevent puncturing the composite film packaging bag;

step 9), packaging: and (4) sealing the seasoned duck packed in the composite bag in vacuum, and storing in a refrigerator.

As the further optimization of the technical scheme, the flavor raw materials comprise sweet osmanthus and Hangzhou Longjing green tea, and the Chinese medicinal material raw materials comprise codonopsis pilosula, medlar, angelica, liquorice, pepper, dried orange peel, amomum and angelica dahurica.

As a further optimization of the technical scheme, the breeding time of the old ducks in the step 1) is more than 400 days.

As a further optimization of the technical scheme, in the step 3), air with the flow rate of 15-20m \ s is blown to the ducks by using air compression equipment, so that the air drying process is accelerated.

As a further optimization of the above technical solution, in the step 6), when the seasoned duck is roasted, the duck is roasted while being turned over, and meanwhile, starch solution with a concentration of 75% is sprayed on the surface of the seasoned duck, so that the sauce on the surface of the seasoned duck is left in the duck meat of the seasoned duck.

Compared with the prior art, the invention has the following beneficial effects: the braised duck in soy sauce has chewy meat, uniform and bright color, light osmanthus fragrance and green tea flavor, and has the effects of tonifying qi and enriching blood.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 is a schematic flow chart of a method for making a sauced duck according to the invention.

Detailed Description

The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.

Examples

As shown in fig. 1, the preparation method of the sauced duck comprises the following steps:

step 1) selecting raw materials: selecting old ducks of healthy Shaoxing sheldrake without diseases and damages, and auxiliary materials and spices, wherein the net weight of each old duck is 1.0-1.5 kg, the auxiliary materials comprise soy sauce, white sugar, rock sugar and monosodium glutamate, and the spices comprise flavor raw materials and Chinese medicinal material raw materials;

step 2) slaughtering: slaughtering old duck, eviscerating, and cleaning trachea, esophagus, lung and other viscera;

step 3) drying: hanging the cleaned duck on a rack to allow the skin to be naturally dried;

step 4), pickling: preparing spices into spice bags, boiling the spice bags together with soy sauce, adding crystal sugar and white sugar in the boiling process, boiling for 10 minutes, adding monosodium glutamate, cooling the soy sauce, putting the dried duck into the soy sauce for pickling for 72 hours, turning over the jar once every 24 hours, and controlling the temperature of a pickling workshop to be 4-15 ℃;

step 5) coloring: heating a pot, adding prepared white sugar, pouring clear water, burning with a medium fire while stirring until the white sugar is melted, observing, wherein the color of the sugar water is changed into light yellow, then the color of the sugar water is changed into light brown from dark yellow, finally the color of the sugar water is bright and brownish red, and coloring the light part of the seasoned duck after the color of the sugar water is close to the original color of the seasoned duck;

step 6), baking: the temperature of a baking room is 50-60 ℃, baking is divided into three stages, the temperature of the first stage is 55 ℃, baking is carried out for 6 hours, the temperature of the second stage is 60 ℃, baking is carried out for 6 hours, the temperature of the third stage is 55 ℃, baking is carried out for 2 hours, the temperature distribution condition of the baking room is often checked, excessive scorching of the raw materials during baking is avoided, the phenomenon that the raw materials are too low in temperature and not easy to dry moisture to cause deterioration is prevented, and the baking time is 14-15 hours;

step 7), airing: under the environment of natural ventilation, hanging and airing the marinated duck for one to two weeks, or until the marinated duck gives off a strong flavor;

step 8) finishing: removing exposed bones of the duck body to prevent puncturing the composite film packaging bag;

step 9), packaging: and (4) sealing the seasoned duck packed in the composite bag in vacuum, and storing in a refrigerator.

In this embodiment, preferably, the flavor raw materials include osmanthus fragrans and hangzhou longjing green tea, and the Chinese herbal medicine raw materials include codonopsis pilosula, medlar, angelica sinensis, liquorice, pepper, dried orange peel, amomum villosum and angelica dahurica.

In this embodiment, preferably, the breeding time of the old ducks in the step 1) is more than 400 days.

In this embodiment, preferably, in the step 3), air with a flow rate of 15-20m \ s is blown to the ducks by using an air compression device to accelerate the air drying process.

In this embodiment, preferably, in the step 6), when the seasoned duck is roasted, the duck is turned over while being roasted, and meanwhile, 75% starch solution is sprayed on the surface of the seasoned duck, so that the sauce on the surface of the seasoned duck is left in the duck meat of the seasoned duck.

Aiming at the problem that the meat of the common duck adopted by the spiced duck in the market is too tender, the old laying duck (with the culture days of more than 400 days) in the Shaoxing sheldrake is innovatively selected as the main raw material, the meat of the old laying duck is compact, and the meat of the old laying duck is very tough and chewy through the process.

In order to realize the effects of benefiting qi and nourishing blood of the sauced old duck and better flavor, a plurality of traditional Chinese medicinal materials and localized flavor blending substances are adopted, the flavor substances are sweet osmanthus and Hangzhou Longjing green tea, and the traditional Chinese medicinal materials are codonopsis pilosula, angelica and medlar.

In the traditional pickling process, different positions of the seasoned duck are pickled to different degrees, so that different colors of different positions on the surface of the seasoned duck are different, the appearance is influenced, the process of frying the sugar color is added after the pickling is finished, the surface of the seasoned duck is colored, no pigment is added in the process, the color is naturally colored, the color and the luster on the surface of the seasoned duck are more uniform, and the seasoned duck is bright in the dark.

In the airing process, after the drying room is used for drying, the time for naturally airing (ventilating at normal temperature) is increased for about two weeks, so that the surface of the seasoned duck is fully oxidized, the seasoned duck has a better flavor, and the taste is also improved.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.