Color and luster curing method for spiced and seasoned duck products

A curing method and color technology, applied in food preparation, application, food science and other directions, can solve the problems of short shelf life, unstable product quality, easy color change, etc., and achieve the effect of not easy to change color, stable color and uniform color.

Inactive Publication Date: 2012-10-31
湖南唐人神肉制品有限公司
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Problems solved by technology

However, most of the processing of stewed duck products in my country currently has problem...

Method used

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  • Color and luster curing method for spiced and seasoned duck products
  • Color and luster curing method for spiced and seasoned duck products
  • Color and luster curing method for spiced and seasoned duck products

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Embodiment Construction

[0027] A color curing method for stewed duck products in sauce, which includes thawing raw materials, pickling, precooking, stewing, cooling, vacuum packaging and secondary sterilization, and is characterized in that:

[0028] 1) Thaw the raw materials: thaw the frozen white striped duck in an indoor environment at a temperature of 25°C for 14 hours, the white striped duck is completely thawed, and there is no ice residue in the muscle;

[0029] 2) The above-mentioned marinating: Carry out key manual rubbing of the marinating material on the duck legs and duck belly. After rubbing, stuff the duck feet into the duck belly to shape it, and then put it into the tumbling machine for 4 minutes at a slow speed. After tumbling Store and marinate for 24 hours at a temperature below 4°C;

[0030] The weight ratio of white-striped duck and marinade is 120 kg of white-striped duck, 2.0 kg of salt, 1.0 kg of white sugar, 0.2 kg of monosodium glutamate, 1.2 kg of white wine, 0.1 kg of sodi...

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Abstract

The invention relates to a color and luster curing method for spiced and seasoned duck products and belongs to processing technologies of cooked meat products. The color and luster curing method comprises the steps of fully unfreezing frozen white ducks, salting the white ducks for 24 hours, fully immersing salted white ducks into boiling water for 20 seconds and then draining and stewing the white ducks, wherein a stewing method comprises the steps of stewing brine, boiling and repeatedly using the brine; transferring white duck blanks from the brine to a filter screen, naturally cooling the white ducks at the room temperature to be at 50 DEG C, then transferring the white duck blanks to the environment of 0-4 DEGC to be cooled to be identical to the room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the packed seasoned ducks in a water bath kettle, and controlling water temperature to be about 95 DEG C to perform secondary sterilization. The spiced and seasoned duck products are even in color and luster, the color and the luster of batches of products are relatively stable, and the products are stable in color and luster and are not easy to discolor in the selling process.

Description

technical field [0001] The invention relates to a method for curing the color of stewed duck products in sauce, which belongs to the processing technology of cooked meat products. Background technique [0002] Stewed duck in sauce is a large category of traditional meat products in my country. It is characterized by the fact that the raw meat and ingredients are boiled together in a pot to mature. The product has the characteristics of crisp, unique flavor, bright color, simple processing, and convenient eating. Traditional stewed meat products are the crystallization of folk meat product processing experience and wisdom for thousands of years in my country. They are very popular among consumers and have huge market competition potential and development space. But at present, there are problems such as unstable product quality, short shelf life and easy discoloration in the process of product sales in the processing of most sauced duck products in our country. Contents of ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 宋忠祥宁鹏陈文辉彭佳王海城孙琦
Owner 湖南唐人神肉制品有限公司
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