Preparation method and product of unsterilized vacuum packed boiled salted duck

Abstract

The invention relates to the food processing field, and in particular relates to a preparation method and a product of an unsterilized vacuum packed boiled salted duck. The preparation method comprises the following steps of: selecting a cherry valley duck carcass of which the net weight is 1.0-1.2 kg; putting the wetted duck in a stainless steel basket in water at 90-95 DEG C for 70-80 minutes, wherein the environment microorganisms in a cooling room, a packing room, from a cooking room to a cooking room passage, and from the cooling room to the packing room passage is not larger than 100cfu.m<-3>; cooling the surface of the cooked boiled slated duck to below 20 DEG C within 10 minutes; and then packing the duck in the packing room at 10-15 DEG C in vacuum at a vacuum degree of -0.8Mpa. Due to corrosion prevention of well-chosen spices in combination with control on temperature, time, worktable cleanness and environmental microorganisms in the packing step, the prepared boiled salted duck can avoid the problem of short shelf life caused by stewing taste and naked selling due to secondary sterilization, can be preserved for 30 days at a cold chain condition, and retains the color, aroma, taste and shape of the traditional boiled salted duck.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method and product of vacuum-packed salted salted duck without sterilization. Background technique [0002] Salted salted duck is a well-known specialty in Nanjing and has a long-standing reputation. It is also known as sweet-scented osmanthus duck and has a history of more than 2,000 years. Salted duck skin and white meat are tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crisp and tender, and become a must-have product for Nanjing tourism. However, the salted duck in the market is generally subjected to high-temperature sterilization process, which is characterized by a long shelf life and can be stored for 3-6 months at room temperature. On the other hand, the salted duck sold in braised vegetable shops on the street is fresh and delicious, and the meat is tender, but the shelf life is short, which is limited to local con...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of the boiled duck caused by high temperature sterilization and the short shelf life caused by non-sterilization, the present invention provides a new method for making salted duck, which is characterized in that the salted duck is not sterilized after it is matured, and can be stored in cold water. Store under chain conditions for 30 days to keep the color, fragrance and shape of traditional products to the greatest extent

Images