阅读说明：本技术 一种脱骨风味鸭爪的加工方法 (Processing method of boneless flavor duck feet ) 是由 熊志 乔光春 彭琳芯 熊兴林 于 2020-11-07 设计创作，主要内容包括：本发明属于鸭爪加工成休闲食品技术领域,具体公开了一种脱骨卤制鸭爪的加工方法,通过清洗沥干、热水煮制、冰水浸泡、脱骨、准备腌制料、腌制、猪皮冻熬制、淋胶、真空包装等步骤来实现的。本发明通过对鸭爪进行去骨,一方面减少腌制时间,另一方面方便食客食用。(The invention belongs to the technical field of processing duck feet into leisure food, and particularly discloses a processing method of bone-removed marinated duck feet. According to the invention, the bones of the duck feet are removed, so that the pickling time is reduced, and convenience is brought to eaters.)

1. A processing method of the deboned marinated duck feet is characterized by comprising the following steps:

(1) cleaning and draining: cleaning the duck feet to be processed, and draining;

(2) boiling with hot water: putting water into the pan, heating to 85-90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3-5min, and taking out the duck feet when the water is boiling;

(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-5 ℃, soaking for 1-3min, and repeating the steps for 1-3 times;

(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;

(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 30-50 parts of apple vinegar, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 10-20 parts of garlic rice, 8-15 parts of capsicum frutescens and 10-15 parts of fresh orange juice;

(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 6-8h at normal temperature or pickling for 12-18h at 3-5 ℃ under refrigeration;

(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3-5 in cold water, adding appropriate amount of Chinese liquor, Bulbus Allii, rhizoma Zingiberis recens, Capsici fructus and fresh orange juice into the pot, boiling with strong fire, decocting with slow fire for 2-4 hr, taking out Corii Sus Domestica, and standing at normal temperature to obtain Corii Sus Domestica gel;

(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 2-4 hours;

(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).

Technical Field

The invention relates to the technical field of processing of duck feet, in particular to a processing method of a deboned flavored duck foot.

Background

The duck feet are thick in meat, chewy and rich in collagen, and are popular food no matter the duck feet are used for cooking or eaten as snacks. At present, the duck feet are processed into leisure snacks mainly in three modes of pickling, marinating and infusing, wherein the marinated duck feet in the prior art still mainly use bone duck feet, skins and meat are required to be bitten off from the bones when the duck feet are eaten, in addition, the skins and the bones are connected together for pickling or marinating or infusing, the amount of required marinating materials is large, the pickling time is long, and the flavor of the duck feet is lost.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a processing method of the deboned marinated duck feet, so that the processing period is shortened, the consumption of marinade is reduced, and the duck feet are convenient to eat.

In order to achieve the purpose, the invention adopts the technical scheme that: a processing method of the deboned marinated duck feet is characterized by comprising the following steps:

(1) cleaning and draining: cleaning the duck feet to be processed, and draining;

(2) boiling with hot water: putting water into the pan, heating to 85-90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3-5min, and taking out the duck feet when the water is boiling;

(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-5 ℃, soaking for 1-3min, and repeating the steps for 1-3 times;

(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;

(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 30-50 parts of apple vinegar, 10-15 parts of light soy sauce, 8-10 parts of cooking wine, 10-20 parts of garlic rice, 8-15 parts of capsicum frutescens and 10-15 parts of fresh orange juice;

(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 6-8h at normal temperature or pickling for 12-18h at 3-5 ℃ under refrigeration;

(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3-5 in cold water, adding appropriate amount of Chinese liquor, Bulbus Allii, rhizoma Zingiberis recens, Capsici fructus and fresh orange juice into the pot, boiling with strong fire, decocting with slow fire for 2-4 hr, taking out Corii Sus Domestica, and standing at normal temperature to obtain Corii Sus Domestica gel;

(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 2-4 hours;

(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).

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

1. according to the duck claw, the skin and the meat of the duck claw are separated from the bone through boiling with hot water and soaking with ice water for multiple times, so that the subsequent deboning operation is facilitated, and the duck claw can be crisp and chewy through the operation;

2. the duck claw is prepared by the specially-made pickling material, so that the covering degree of the taste of the pickling material on the taste of the duck claw is effectively reduced, the taste of the duck claw is kept to the greatest extent, and the purpose of removing fishy smell is achieved;

3. according to the invention, the pigskin glue is sprayed on the duck feet after pickling, so that the deboned duck feet have Q-elasticity, and new experience is obtained for eaters;

4. according to the invention, the bones of the duck feet are removed, so that the pickling time is reduced, and convenience is brought to eaters.

Detailed Description

The invention will now be further elucidated with reference to specific embodiments. The following are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any equivalent or similar substitutes should fall within the scope of protection of the invention without departing from the inventive concept. The following portions, which are not described in detail, are all referred to as conventional techniques in the art.

Example one

The processing method of the deboned marinated duck claw comprises the following steps:

(1) cleaning and draining: cleaning the duck feet to be processed, and draining;

(2) boiling with hot water: adding water into the pan, heating to 90 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 5min, and taking out the duck feet when the water is boiling;

(3) soaking in ice water: immediately putting the duck feet treated in the step (2) into prepared ice water with the temperature of 0-2 ℃, soaking for 1-3min, and repeating the steps for 2 times;

(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;

(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 50 parts of apple vinegar, 10 parts of light soy sauce, 8 parts of cooking wine, 15 parts of garlic rice, 10 parts of capsicum frutescens and 15 parts of fresh orange juice;

(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 8 hours at normal temperature;

(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:3 in cold water, adding appropriate amount of Chinese liquor, garlic, ginger, capsicum frutescens and fresh orange juice into the pot, boiling with strong fire, then boiling with slow fire for 3h, taking out pigskin, and standing at normal temperature to obtain pigskin glue;

(8) glue pouring: taking out the deboned duck feet pickled in the step (6) from the pickling materials one by one, ensuring that no solid pickling materials are carried in the deboned duck feet when taking out, putting the deboned duck feet on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck feet, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck feet sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 3 hours to enable the pigskin glue to be frozen and adhered to the duck feet;

(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).

Example two

The processing method of the deboned marinated duck feet comprises the following steps:

(1) cleaning and draining: cleaning the duck feet to be processed, and draining;

(2) boiling with hot water: putting water into the pan, heating to 85 deg.C, putting the cleaned and drained duck feet into hot water, boiling for 3min, and taking out the duck feet when the water is boiling;

(3) soaking in ice water: immediately putting the duck feet processed in the step (2) into prepared ice water with the temperature of 3-5 ℃, soaking for 2min, and repeating the steps for 3 times;

(4) bone removal: the palm of the duck claw is downward, then a tool tip is used for respectively scribing along the backs of three phalanges of the duck claw, and then bones are taken out;

(5) preparing a curing material: preparing the following raw materials in parts by weight per 100 parts by weight of duck feet: 40 parts of apple vinegar, 15 parts of light soy sauce, 8 parts of cooking wine, 20 parts of garlic rice, 8 parts of capsicum frutescens and 10 parts of fresh orange juice;

(6) pickling: putting the deboned duck feet treated in the step (4) into the uniformly mixed pickling material, and pickling for 12 hours at the temperature of 3-5 ℃;

(7) and (3) pigskin jelly boiling: removing fat meat and hair from fresh pigskin, and mixing the raw materials according to the weight ratio of pigskin: putting clear water into a pot at a weight ratio of 1:5 in cold water, adding appropriate amount of Chinese liquor, garlic, ginger, capsicum frutescens and fresh orange juice into the pot, boiling with strong fire, then boiling with slow fire for 4h, taking out pigskin, and standing at normal temperature to obtain pigskin glue;

(8) glue pouring: taking out the deboned duck claws pickled in the step (6) from the pickling material one by one, ensuring that no solid pickling material is carried in the deboned duck claws when taking out, putting the deboned duck claws on a screen mesh, putting a basin below the screen mesh, uniformly spraying the pigskin glue obtained in the step (7) on the duck claws, allowing the redundant pigskin glue to fall into the basin, and putting the deboned duck claws sprayed with the pigskin glue in an environment at the temperature of-1-0 ℃ for 4 hours;

(9) and (3) vacuum packaging: and (4) independently vacuum-packaging the duck feet treated in the step (8).