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Vacuum high-temperature sterilized soft package sauced duck product and processing method thereof

A technology of high-temperature sterilization and processing methods, which is applied in the field of food processing, can solve problems such as bad flavor, loss of flavor substances, and large taste differences, and achieve the effects of good toughness and taste, convenient eating, and full aroma

Inactive Publication Date: 2018-09-07
WUQIONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of other vacuum flexible packaging products on the market is quite different from that of products purchased on the market. The main reason is that vacuum flexible packaging products need to be sterilized by high-temperature cooking, and after high-temperature sterilization, the flavor substances will be lost and further reacted, resulting in bad flavor.

Method used

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  • Vacuum high-temperature sterilized soft package sauced duck product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A vacuum high-temperature cooking and sterilization soft-packed sauced duck and a processing method thereof, comprising the following steps:

[0046] (1) Boil the spice water: put the spice packet for boiling the spice water into 200 parts by mass of water and boil for 25 minutes, then take it out, collect the boiled spice water and put it in a bucket for later use. The composition and ratio of the spice package are: 4 parts by mass of pepper, 16 parts by mass of Chinese prickly ash, 8 parts by mass of dried ginger, 10 parts by mass of Angelica dahurica, 8 parts by mass of star anise, 0.8 part by mass of Baikou, 4 parts by mass of tangerine peel, and 1.6 parts by mass of Tsao Guo .

[0047](2) Thawing and pruning: thaw frozen products of duck legs (or duck wings, duck legs, duck necks, duck meat pieces, etc.) in water until there are no ice cubes, and the water temperature is controlled between 0 and 16°C.

[0048] (3) Rolling and kneading seasoning: wash the thawed du...

Embodiment 2

[0059] A vacuum high-temperature cooking and sterilization soft-packed sauced duck and a processing method thereof, comprising the following steps:

[0060] (1) Boil the spice water: put the spice packet for boiling the spice water into 200 parts by mass of water and boil for 27.5 minutes, then take it out, collect the boiled spice water and put it in a barrel for later use. The composition and ratio of the spice packs are: 5 parts by mass of pepper, 18 parts by mass of Chinese prickly ash, 10 parts by mass of dried ginger, 12 parts by mass of Angelica dahurica, 10 parts by mass of star anise, 1.0 parts by mass of Baikou, 5 parts by mass of tangerine peel, and 1.75 parts by mass of Tsao Guo .

[0061] (2) Thawing and pruning: thaw frozen products of duck legs (or duck wings, duck legs, duck necks, duck meat pieces, etc.) in water until there are no ice cubes, and the water temperature is controlled between 0 and 16°C.

[0062] (3) Rolling and seasoning: Wash the thawed duck l...

Embodiment 3

[0073] A vacuum high-temperature cooking and sterilization soft-packed sauced duck and a processing method thereof, comprising the following steps:

[0074] (1) Boil the spice water: put the spice packet for boiling the spice water into 200 parts by mass of water and boil for 30 minutes, then take it out, collect the boiled spice water and put it in a bucket for later use. The composition and ratio of the spice package are as follows: 6 parts by mass of pepper, 20 parts by mass of Chinese prickly ash, 12 parts by mass of dried ginger, 14 parts by mass of Angelica dahurica, 12 parts by mass of star anise, 1.2 parts by mass of Baikou, 6 parts by mass of tangerine peel, and 1.9 parts by mass of Tsao Guo .

[0075] (2) Thawing and pruning: thaw frozen products of duck legs (or duck wings, duck legs, duck necks, duck meat pieces, etc.) in water until there are no ice cubes, and the water temperature is controlled between 0 and 16°C.

[0076] (3) Rolling and kneading seasoning: was...

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Abstract

The present invention belongs to the technical field of food processing and discloses a vacuum high-temperature sterilized soft package sauced duck product and a processing method thereof. The processing method comprises the following steps: (1) rolling and seasoning are conducted: duck blocks and pickling seasoning materials are mixed; and the mixture is subjected to vacuum rolling pickling for 4-6 h; (2) refrigerating and pickling are conducted: the rolled product is sealed in a container to be pickled at 0-4 DEG C for 8-10 h; (3) sealed low-temperature and high-pressure marinating is conducted: the pickled product and marinating materials are added to a marinating pot to be marinated for 25-35 min at a temperature of 90-95 DEG C and pressure controlled at 0.1-0.15 Mpa;(4) drying is conducted; (5) oil brushing is conducted; (6) baking; (7) material stirring is conducted: the baked product and seasoning powder are stirred evenly; (8) vacuum packaging and high temperature cooking and sterilizing are conducted; and (9) cold treatment is conducted: the packaged and sterilized product is taken out from a pot at a pot-taking-out temperature controlled at 85-90 DEG C; the taken out product is rapidly soaked in cold water at 0-4 DEG C; during the cooling process, water temperature is controlled at 0-4 DEG C; and the sauced duck product is obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vacuum high-temperature sterilized soft-packed sauced duck product and a processing method thereof. Background technique [0002] The annual stock and slaughter of meat ducks in China account for 70-80% of the world's total. In 1961, the output of duck meat in China was 125 million. After more than 50 years of development, the output increased to about 3.2 billion in 2016. From the perspective of the supply side, the world's meat ducks mainly come from Asian production areas, and the main countries include China, Myanmar, Malaysia, Laos and other East Asian and Southeast Asian countries. From the perspective of demand, the demand for duck meat in the world is constantly growing. The per capita duck meat consumption in the world has risen from 230 grams per year in 1990 to 650 grams per year in 2016. The overall consumption appears in East Asia and Southeast...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/50A23L13/70
CPCA23L13/50A23L13/428A23L13/72
Inventor 郭川弟陈娜马静李京杨焕彬曾庆培
Owner WUQIONG FOOD
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