A kind of processing method of fermented air-dried salted duck

A processing method and air-drying board technology, applied in food science and other directions, can solve the problems of poor flavor, the fishy odor of duck meat cannot be effectively suppressed, and the smell of flat duck, so as to achieve better flavor, inhibit the rancidity of flat duck, and natural bacteria. pure effect

Active Publication Date: 2018-05-25
CHENGDU UNIV +1
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

But because the drying time in the processing process is too short, the duck meat is dried too fast, which inhibits the fermentation of natural microorganisms, so the flavor of the product is not good, and the fishy smell of duck meat can not be effectively suppressed
But if adopting too long air-drying time, the skin and subcutaneous fat of salted duck will be easily oxidized to produce bitter taste, so it is necessary to provide a suitable processing method of salted duck to overcome the above-mentioned defects

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] Raw material selection: select meat ducks with a gross weight of about 2kg, slaughter them with oral bloodletting, scald the ducks with 70-75℃ warm water, dehair, laparotomy to remove the viscera, wash them, hang them to drain the body surface water and squash the ducks;

[0021] Marinating: According to the weight ratio of 2.5 kg of salt, 5 g of sodium nitrite, 150 g of star anise, grass fruit, and Chinese pepper, and 50 g of isovitamin C sodium for marinating 80 kg of meat duck, take the above-mentioned marinating materials, and chop star anise and grass fruit. Then mix with pepper and salt and stir-fry until the salt is hot. After cooling, mix with sodium nitrite and sodium isovitamin C, then evenly spread on the body and outer surface of the duck, and then coat the duck with marinade. Put it into the marinating vat and marinate at 2°C for 5 days. Turn the vat once a day during the vat. Remove the overflowing blood during the vat. Place the upper duck on the bottom of th...

Embodiment 2

[0026] Raw material selection: select meat ducks with a gross weight of about 2kg, slaughter them with oral bloodletting, scald the ducks with 70-75℃ warm water, dehair, laparotomy to remove the viscera, wash them, hang them to drain the body surface water and squash the ducks;

[0027] Pickling: According to the weight ratio of salt 1.3kg, 3g sodium nitrite, 130g each of star anise, grass fruit, and Chinese pepper, and 30g isovitamin C sodium for pickling 40kg meat duck, take the above-mentioned marinating materials, and chop star anise and grass fruit. Then mix with pepper and salt and stir-fry until the salt is hot. After cooling, mix with sodium nitrite and sodium isovitamin C, then evenly spread on the body and outer surface of the duck, and then coat the duck with marinade. Put it into the marinating vat and marinate at 4°C for 4 days. Turn the vat once a day during the vat. Remove the overflowing blood during the vat. Place the upper duck on the bottom of the vat and move t...

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PUM

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Abstract

The invention discloses a processing method of fermented air-dried salted duck. The method adopts the inoculum prepared by natural microorganisms through enrichment culture and the three-stage process of fermentation, air-drying and ripening, which can effectively avoid the duck meat caused by rapid air-drying. The defects of too fast drying and insufficient fermentation make the product have a better flavor and can suppress the fishy smell of duck meat.

Description

Technical field [0001] The invention relates to a processing method of dried duck, in particular to a processing method of fermented air-dried dried duck. Background technique [0002] The existing dry-cured duck is made by marinating the duck, shaping it, and then quickly blowing and smoking. The dry-cured duck is easy to store and has a strong salted flavor. However, due to the short air-drying time during processing, the duck meat dries too quickly, which inhibits the fermentation of natural microorganisms, so the flavor of the product is not good, and the fishy smell of duck meat cannot be effectively suppressed. However, if the air-drying time is too long, the skin and subcutaneous fat of the dried duck will be easily produced due to fat oxidation. Therefore, it is necessary to provide a proper dried duck processing method to overcome the above defects. Summary of the invention [0003] The purpose of the present invention is to provide a method for processing fermented air-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/70
Inventor 王卫张佳敏陈玲唐仁勇
Owner CHENGDU UNIV
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