Fresh marinated salted duck and making method thereof

Abstract

The invention discloses a fresh marinated salted duck and a making method thereof, and relates to the technical field of deep processing of poultry meat products. The preparation method comprises the following steps: selecting a shelduck, slaughtering the shelduck to obtain a duck embryo, preparing a pickling solution to pickle the duck embryo, shaping the pickled duck embryo, baking the duck embryo in a baking room, preparing a marinating soup and decocting the duck embryo, marinating the baked duck embryo, and finally cooling, packaging, detecting and sterilizing to obtain the sauced pressed salted duck. The pickling material contains duck embryos, salt, sugar, monascus red pigment, yellow wine and tap water. The sauced pressed salted duck prepared by the method is stable in quality, high in production efficiency, high in marinade absorption capacity, compact in meat quality, loose in taste, simple in process and easy to produce.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of poultry products, and more specifically to a large-scale production of fresh marinated duck with sauce and a production method thereof. Background Art

[0002] As a traditional famous dish, marinated duck has profound historical and cultural connotations. It not only tastes delicious, but also has extremely high nutritional value. Duck meat itself is cool in nature. Scientific consumption can bring many benefits such as nourishing the stomach, calming the liver and removing fire, strengthening the body and beautifying the face, nourishing qi and blood, removing dampness and relieving troubles, appetizing and strengthening the spleen, awakening the eyes and calming the mind, promoting blood circulation and removing blood stasis, nourishing yin and benefiting the kidneys, etc. This makes marinated duck very popular in the market. Whether it is a casual snack or a banquet delicacy, it is widely popular and has become an ideal food choice for health care in all seasons, entertaining guests and friends to taste fresh food, visiting relatives and friends, visiting patients, and honoring elders.

[0003] Hunan's preserved duck is unique in its production process. It usually uses more than 20 kinds of precious Chinese medicines and spices for soaking, and then goes through 15 fine processes such as cutting, shaping, air drying, baking, and braising. However, the traditional production method of preserved duck is mainly workshop-based, which has obvious limitations.

[0004] In the critical duck embryo baking process, it is difficult to control the temperature and achieve precise control. Due to the lack of standardized baking processes and equipment, the duck embryos in different positions are heated inconsistently, resulting in uneven baking effects. This unevenness is directly reflected in the taste of the duck in sauce, resulting in uneven product quality and a large difference in taste, which cannot provide consumers with a stable and consistent taste experience.

[0005] At the same time, the scale of workshop-style production is small, and it is difficult to achieve large-scale and efficient production due to the constraints of site, equipment, manpower and other factors. This not only limits the output of salted duck and cannot meet the growing market demand, but also affects the market promotion and brand building of the product to a certain extent, hindering the expansion of the salted duck industry to a wider market. Therefore, a new method for making salted duck is urgently needed to solve the problems of unstable quality and limited production scale in the traditional production process.

[0006] The above contents are only used to assist in understanding the technical solution of the present invention and do not constitute an admission that the above contents are prior art. Summary of the invention

[0007] The purpose of the present invention is to solve the technical problems of limited production scale and unstable quality of traditional marinated duck, and thus provide a fresh marinated marinated duck and a preparation method thereof.

[0008] A method for preparing fresh marinated salted duck, the method comprising:

[0009] Select the ducks that have passed the inspection and obtain duck embryos through the pretreatment process;

[0010] Obtain marinated duck embryo;

[0011] Put the marinated duck embryo on the stainless steel net to shape it;

[0012] The duck embryos shaped on the shaped stainless steel net are sent into a baking room together with the shaped stainless steel net, and baked in an infrared circulating hot air drying manner to obtain baked duck embryos;

[0013] Prepare the stewed soup, add water, spices, dried chili peppers and seasonings into the sandwich pot and boil, add the roasted duck embryo into the stewed soup and stew, and obtain stewed duck embryo;

[0014] The duck embryo is placed in a sieve, cooled, packaged, tested and irradiated for sterilization to produce the preserved duck.

[0015] The ducks are free-range Mallards with a breeding age of more than 120 days.

[0016] Furthermore, the pretreatment process includes: slaughtering and removing the feathers of the ducks that have passed the inspection, opening the back of the ducks and removing the internal organs, chopping off the duck feet, and obtaining the duck embryos.

[0017] Furthermore, the method of obtaining the pickled duck embryo comprises:

[0018] Based on 100 kg of duck embryo, add 2-5 kg ​​of salt, 2-4 kg of sugar, 0.006-0.02 kg of red yeast rice pigment, 1 kg of rice wine, and 50-100 kg of tap water into a bucket and stir thoroughly to dissolve;

[0019] Put the duck embryo into the bucket, lay it flat and press it with a stainless steel screen, press the screen with a bucket, and immerse the duck embryo completely in the salt water. Marinate for 2 hours at a temperature below 15°C.

[0020] The red pigment of Monascus should be dissolved in advance before adding.

[0021] Furthermore, the step of placing the pickled duck embryo on a shaping stainless steel net for shaping comprises:

[0022] First, nail the duck head on steel nail No. 1, and then nail the duck spine on both sides of the duck head on nails No. 2 and No. 3. Then pull hard to nail the duck spine on both sides of the duck legs on steel nails No. 4 and No. 5. Six ducks are nailed on each stainless steel net, and each smoking cart is hung with 24 stainless steel nets. Each smoking cart hangs 144 duck embryos, and each baking room is placed with 18 carts. 2592 ducks can be roasted at a time.

[0023] The schematic diagram of the shaped stainless steel mesh is as follows Figure 2 shown.

[0024] Furthermore, the duck embryo shaped on the shaped stainless steel net is sent into a baking room together with the shaped stainless steel net, and baked in an infrared circulating hot air drying manner to obtain the baked duck embryo, comprising:

[0025] The shaped duck embryos are sent to the baking room and baked by infrared circulating hot air drying. The machine parameters are set as follows: 75℃ for 1 hour, 82℃ for 1 hour, 88℃ for 3 hours, 92℃ for 6 hours, 98℃ for 10 hours, 92℃ for 2 hours, 88℃ for 1 hour, 82℃ for 1 hour, and 75℃ for 30 minutes to obtain the baked duck embryos.

[0026] The air is heated by infrared rays and then sent into the baking room through the air duct. The baking room has four hot air circulation modes, which are used alternately to ensure that the duck embryos at different positions in the baking room are heated evenly.

[0027] Furthermore, the step of adding water, spices, dried chili peppers and seasonings into the sandwich pot for boiling comprises:

[0028] The amount of water, spices, dried chili peppers and seasonings used is as follows: based on 100kg of duck embryos, there are 400-500kg of tap water, 10-12kg of spices, 5-6kg of dried chili peppers and 40-50kg of seasonings.

[0029] Further, the preparation of the braising soup comprises adding water, spices, dried chili peppers and seasonings into a sandwich pot for boiling, adding the roasted duck embryo into the braising soup for braising, and obtaining the braised duck embryo, comprising:

[0030] Pour tap water into the sandwich pot, open the steam valve and heat to 100℃, add the spices and dried chili peppers washed with clean water, boil at 95-100℃ for 1 hour, then add seasonings, keep the temperature at 95-100℃ for 5 minutes;

[0031] Hang the roasted duck embryo in the braising rail and immerse it completely in the braising soup. After the temperature rises to 100℃, adjust the steam and keep the temperature between 95℃-100℃. Braising for 40 minutes and soaking for 20 minutes is done.

[0032] The above-mentioned braising process is specifically as follows: cover the filter net above the sandwich pot, and after it boils again, hang it into the braising rail (the dried duck embryos are regularly placed in the braising rail), require a stainless steel rack to be pressed flat on the top layer, and then a stainless steel basin is pressed on the stainless steel rack, and clean water is poured into the basin to ensure that the dried duck embryos are completely immersed in the braising soup. After the temperature rises to 100°C, adjust the steam and keep the temperature between 95°C-100°C (it is best to boil slightly at the edge of the pot), braising for 40 minutes, and removing from the pot after soaking for 20 minutes.

[0033] Furthermore, before adding the roasted duck embryo into the braising soup for braising, the method comprises:

[0034] Remove the duck embryos with congestion and uneven shapes, and burn the duck feathers protruding from the skin with a blowtorch.

[0035] Furthermore, the duck embryo is placed in a sieve, cooled, packaged, tested and irradiated to obtain the salted duck, comprising:

[0036] The prepared salted duck is placed on a clean stainless steel sieve, placed in the marinating room for proper cooling, and then pushed into the cooling room for further cooling until the temperature is no higher than 20°C before inner packaging;

[0037] The sauced duck packed in inner packaging is inspected by X-Ray, and then the outer packaging is carried out after the inspection is qualified;

[0038] Within 6 hours after packaging, the products are transported to the irradiation sterilization company in a refrigerated truck with the temperature inside the truck not exceeding 15°C for irradiation sterilization. The irradiation dose is 8-10KGY. After irradiation sterilization, they are put into refrigerated storage.

[0039] The above cooling step is specifically as follows: stack the prepared marinated duck in a clean stainless steel screen, and then stack the stainless steel screen on a stainless steel frame. Each screen can hold 25 marinated ducks. Place the product in the marinating room for 10 minutes until the marinade adhering to the product no longer drips. After the product has been properly cooled, it can be pushed into the cooling room to continue cooling until the product temperature is no higher than 20°C and then it can be packaged.

[0040] The above-mentioned inner packaging steps are specifically as follows: soak clean gauze with 75% alcohol, wipe the workbench, electronic scale, stainless steel clips, spoon and hands, and the operating staff must wear masks and gloves before operating; the whole package, specification 290g, is trimmed with scissors and packaged in a special colored bag (330*270) for Tang Duck Bone Soup Fresh Sauce and Pressed Duck, and exhaust heat seals, and the heat seal is required to be tightly sealed after sealing.

[0041] The above X-Ray inspection steps are as follows: set the parameters of the X-Ray inspection machine, transport the products to the conveyor belt after inner packaging, and then pass the X-ray inspection in turn to remove unqualified products. Test the sensitivity of the equipment before and during use to ensure the normal operation of the equipment.

[0042] The above outer packaging steps are specifically as follows: packing the fresh marinated duck in colored bags with a net content of 320 grams, printing the production date on the outer colored bags first, and requiring the seal to be flat and tight, otherwise the heat sealing temperature and time should be appropriately adjusted until the bag is sealed tightly.

[0043] The beneficial effects of the present invention are:

[0044] 1. The fresh marinated salted duck prepared according to the process of the present invention has the advantages of stable quality and high production efficiency;

[0045] 2. The salted duck of the present invention has a strong ability to absorb marinade, and has the characteristics of firm meat and loose taste;

[0046] 3. The method for preparing salted duck with sauce by infrared circulating hot air drying of the present invention has concise steps, good drying efficiency, and uniform heating of duck embryos. The prepared salted duck with sauce has firm meat, good structure, stable quality, and strong ability to absorb marinade, thereby ensuring the excellent taste of the salted duck with sauce;

[0047] 4. The salted duck with sauce of the present invention has a strong ability to absorb marinade, and has the characteristics of firm meat and soft taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0049] Figure 1 It is a schematic flow chart of an embodiment of a fresh marinated salted duck and a method for making the same according to the present invention;

[0050] Figure 2 It is a schematic diagram of a shaped stainless steel mesh in an embodiment of a fresh marinated salted duck and a method for making the same according to the present invention;

[0051] Figure 3 It is a schematic diagram of shaping a single duck embryo in an embodiment of a fresh marinated salted duck and a method for making the same according to an embodiment of the present invention;

[0052] Figure 4 This is a schematic diagram of shaping a batch of duck embryos in an embodiment of a fresh marinated duck and a method for making the same according to an embodiment of the present invention. DETAILED DESCRIPTION

[0053] In order to better understand the above technical solution, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the accompanying drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the present disclosure to those skilled in the art.

[0054] Example 1

[0055] S101 selects ducks that have passed the inspection and obtains duck embryos through pretreatment

[0056] Free-range Mallard ducks of 120 days of age were selected, and duck embryos were obtained through processes such as slaughtering, opening the back, removing the hair, and cleaning the carcass;

[0057] The specific cutting method is: remove the duck feet at the knee joint, remove the duck tongue, cut off the duck tail gland, cut the clavicle and sternum twice close to the pleura, make two cuts along the duck leg bones on both sides of each duck leg, and cut the duck neck skin along the duck chest to one-third of the duck neck. Be careful not to cut the chest skin, and clean the trachea, esophagus, food pouch, residual internal organs in the chest and abdominal cavity, and foreign objects in the mouth.

[0058] S102 Get the marinated duck embryo

[0059] Prepare pickling solution: Based on 100 kg of duck embryos, add 2 kg of salt, 2 kg of sugar, 0.006 kg of pre-dissolved red pigment, 1 kg of rice wine, and 50 kg of tap water into a bucket and stir to dissolve. Put the duck embryos into the bucket, lay them flat and press them with a stainless steel screen, press the screen with a bucket to ensure that the duck embryos are completely immersed in the salt water, and pickle them at a temperature below 12°C for 2 hours to obtain pickled duck embryos.

[0060] S103 puts the marinated duck embryo on the stainless steel net for shaping

[0061] First, nail the duck head on steel nail No. 1, then nail the duck spine on both sides of the duck head on nails No. 2 and No. 3, then pull the duck embryo hard, and nail the duck spine on both sides of the duck legs on steel nails No. 4 and No. 5. Six ducks are nailed on each stainless steel net, 24 stainless steel nets are hung on each smoking cart, and 144 duck embryos are hung on each smoking cart. There are 18 carts in each baking room, and 2592 ducks can be roasted at a time.

[0062] The schematic diagram of the shaped stainless steel mesh is as follows Figure 2 As shown;

[0063] Schematic diagram of single duck embryo shaping Figure 3 As shown;

[0064] A batch of duck embryo shaping diagram Figure 4 shown.

[0065] S104 sends the duck embryo shaped on the shaped stainless steel net together with the shaped stainless steel net into the baking room and bakes it in an infrared circulating hot air drying method to obtain the baked duck embryo

[0066] The shaped duck embryos are sent to the baking room and baked by infrared circulating hot air drying. The machine parameters are set as follows: 75℃ for 1 hour, 82℃ for 1 hour, 88℃ for 3 hours, 92℃ for 6 hours, 98℃ for 10 hours, 92℃ for 2 hours, 88℃ for 1 hour, 82℃ for 1 hour, and 75℃ for 30 minutes to obtain the baked duck embryos.

[0067] S105 prepares a stew, adds water, spices, dried chili peppers and seasonings into a sandwich pot and stews, adds the roasted duck embryo into the stew, and stews to obtain a stewed duck embryo

[0068] Prepare the stew: Based on 100kg duck embryo, add 400kg tap water, 10kg spices, 5kg dried chili peppers and 40kg seasonings into the double-layer pot. Pour tap water into the double-layer pot, open the steam valve and heat to 100℃, add the spices and dried chili peppers that have been washed with clean water, and simmer at 95℃ for 1 hour, then add seasonings, keep the temperature at 95℃ for 5 minutes;

[0069] Braising: remove the duck embryos with congestion and uneven appearance, burn the duck feathers protruding from the skin with a blowtorch, hang the roasted duck embryos in the braising rail and immerse them completely in the braising soup. After the temperature rises to 100℃, adjust the steam and keep the temperature between 95-100℃ (preferably with a slight boil at the edge of the pot), braising for 40 minutes. After soaking for 20 minutes, you will get the braised duck embryos.

[0070] S106 puts the duck embryo into the sieve, cools it, and then is packaged, tested, and sterilized by irradiation to produce the preserved duck.

[0071] Place the prepared duck in a clean stainless steel mesh and place it in the marinating room for 10 minutes until the marinade adhering to the product stops dripping. After the product is properly cooled, push it into the cooling room to continue cooling until the temperature is no higher than 20°C before inner packaging. Soak clean gauze with 75% alcohol, wipe the workbench, electronic scale, stainless steel clip, spoon and hands, and the operating staff should wear masks and gloves. The whole package is 290g. After trimming the burrs with scissors, it is packaged in a special colored bag (330*270) for Tang Xiaoya bone soup fresh marinated duck, and exhaust heat seal. The heat seal is required to be tightly sealed after sealing;

[0072] The inner-packed salted duck is inspected by X-Ray. The parameters of the X-Ray inspection machine are set. The inner-packed products are transported to the conveyor belt and then inspected by X-rays. Unqualified products are removed. After passing the inspection, the fresh salted duck is packaged in colored bags with a net weight of 320 grams. The production date is printed on the outer colored bags first. The seal is required to be flat and tight. Otherwise, the heat sealing temperature and time should be adjusted appropriately until the bag mouth is sealed tightly.

[0073] Within 6 hours after packaging is completed, it is transported to the irradiation sterilization company by a refrigerated truck (the temperature inside the vehicle is 12°C) for irradiation sterilization. The irradiation dose is 8KGY. After irradiation sterilization, it is stored in a refrigerated warehouse.

[0074] Example 2

[0075] S101 selects ducks that have passed the inspection and obtains duck embryos through pretreatment

[0076] Free-range Mallard ducks at 125 days of age were selected, and duck embryos were obtained through processes such as slaughtering, opening the back, removing the hair, and cleaning the carcass.

[0077] The specific cutting method is: remove the duck feet at the knee joint, remove the duck tongue, cut off the duck tail gland, cut the clavicle and sternum twice close to the pleura, make two cuts along the duck leg bones on both sides of each duck leg, and cut the duck neck skin along the duck chest to one-third of the duck neck. Be careful not to cut the chest skin, and clean the trachea, esophagus, food pouch, residual internal organs in the chest and abdominal cavity, and foreign objects in the mouth.

[0078] S102 Get the marinated duck embryo

[0079] Prepare pickling solution: Based on 100 kg of duck embryos, add 3 kg of salt, 3 kg of sugar, 0.01 kg of pre-dissolved red pigment, 1 kg of rice wine, and 75 kg of tap water into a bucket and stir to dissolve. Put the duck embryos into the bucket, lay them flat and press them with a stainless steel screen, press the screen with a bucket to ensure that the duck embryos are completely immersed in the salt water, and pickle them at a temperature below 13°C for 2 hours to obtain pickled duck embryos.

[0080] S103 puts the marinated duck embryo on the stainless steel net for shaping

[0081] First, nail the duck head on steel nail No. 1, then nail the duck spine on both sides of the duck head on nails No. 2 and No. 3, then pull the duck embryo hard, and nail the duck spine on both sides of the duck legs on steel nails No. 4 and No. 5. Six ducks are nailed on each stainless steel net, 24 stainless steel nets are hung on each smoking cart, and 144 duck embryos are hung on each smoking cart. There are 18 carts in each baking room, and 2592 ducks can be roasted at a time.

[0082] The schematic diagram of the shaped stainless steel mesh is as follows Figure 2 As shown;

[0083] Schematic diagram of single duck embryo shaping Figure 3 As shown;

[0084] A batch of duck embryo shaping diagram Figure 4 shown.

[0085] S104 sends the duck embryo shaped on the shaped stainless steel net together with the shaped stainless steel net into the baking room and bakes it in an infrared circulating hot air drying method to obtain the baked duck embryo

[0086] The shaped duck embryos are sent to the baking room and baked by infrared circulating hot air drying. The machine parameters are set as follows: 75℃ for 1 hour, 82℃ for 1 hour, 88℃ for 3 hours, 92℃ for 6 hours, 98℃ for 10 hours, 92℃ for 2 hours, 88℃ for 1 hour, 82℃ for 1 hour, and 75℃ for 30 minutes to obtain the baked duck embryos.

[0087] S105 prepares a stew, adds water, spices, dried chili peppers and seasonings into a sandwich pot and stews, adds the roasted duck embryo into the stew, and stews to obtain a stewed duck embryo

[0088] Prepare the stew: Based on 100kg duck embryo, add 450kg tap water, 11kg spices, 5.5kg dried chili peppers and 45kg seasonings into the double-layer pot. Pour tap water into the double-layer pot, open the steam valve and heat to 100℃, add the spices and dried chili peppers that have been washed with clean water, and simmer at 98℃ for 1 hour, then add seasonings, keep the temperature at 98℃ for 5 minutes;

[0089] Braising: remove the duck embryos with congestion and uneven appearance, burn the duck feathers protruding from the skin with a blowtorch, hang the roasted duck embryos in the braising rail and immerse them completely in the braising soup. After the temperature rises to 100℃, adjust the steam and keep the temperature between 95-100℃ (preferably with a slight boil at the edge of the pot), braising for 40 minutes. After soaking for 20 minutes, you will get the braised duck embryos.

[0090] S106 puts the duck embryo into the sieve, cools it, and then is packaged, tested, and sterilized by irradiation to produce the preserved duck.

[0091] Place the prepared duck in a clean stainless steel mesh and place it in the marinating room for 10 minutes until the marinade adhering to the product stops dripping. After the product is properly cooled, push it into the cooling room to continue cooling until the temperature is no higher than 20°C before inner packaging. Soak clean gauze with 75% alcohol, wipe the workbench, electronic scale, stainless steel clip, spoon and hands, and the operating staff should wear masks and gloves. The whole package is 290g. After trimming the burrs with scissors, it is packaged in a special colored bag (330*270) for Tang Xiaoya bone soup fresh marinated duck, and exhaust heat seal. The heat seal is required to be tightly sealed after sealing;

[0092] The inner-packed salted duck is inspected by X-Ray. The parameters of the X-Ray inspection machine are set. The inner-packed products are transported to the conveyor belt and then inspected by X-rays. Unqualified products are removed. After passing the inspection, the fresh salted duck is packaged in colored bags with a net weight of 320 grams. The production date is printed on the outer colored bags first. The seal is required to be flat and tight. Otherwise, the heat sealing temperature and time should be adjusted appropriately until the bag mouth is sealed tightly.

[0093] Within 6 hours after packaging is completed, it is transported to the irradiation sterilization company by a refrigerated truck (the temperature inside the vehicle is 13°C) for irradiation sterilization. The irradiation dose is 9KGY. After irradiation sterilization, it is stored in a refrigerated warehouse.

[0094] Example 3

[0095] S101 selects ducks that have passed the inspection and obtains duck embryos through pretreatment

[0096] Free-range Mallard ducks at 130 days of age were selected, and duck embryos were obtained through processes such as slaughtering, opening the back, removing the hair, and cleaning the carcass.

[0097] The specific cutting method is: remove the duck feet at the knee joint, remove the duck tongue, cut off the duck tail gland, cut the clavicle and sternum twice close to the pleura, make two cuts along the duck leg bones on both sides of each duck leg, and cut the duck neck skin along the duck chest to one-third of the duck neck. Be careful not to cut the chest skin, and clean the trachea, esophagus, food pouch, residual internal organs in the chest and abdominal cavity, and foreign objects in the mouth.

[0098] S102 Get the marinated duck embryo

[0099] Prepare pickling solution: Based on 100 kg of duck embryos, add 5 kg of salt, 4 kg of sugar, 0.02 kg of pre-dissolved red pigment, 1 kg of rice wine, and 100 kg of tap water into a bucket and stir to dissolve. Put the duck embryos into the bucket, lay them flat and press them with a stainless steel screen, press the screen with a bucket to ensure that the duck embryos are completely immersed in the salt water, and pickle them at a temperature below 15°C for 2 hours to obtain pickled duck embryos.

[0100] S103 puts the marinated duck embryo on the stainless steel net for shaping

[0101] First, nail the duck head on steel nail No. 1, then nail the duck spine on both sides of the duck head on nails No. 2 and No. 3, then pull the duck embryo hard, and nail the duck spine on both sides of the duck legs on steel nails No. 4 and No. 5. Six ducks are nailed on each stainless steel net, 24 stainless steel nets are hung on each smoking cart, and 144 duck embryos are hung on each smoking cart. There are 18 carts in each baking room, and 2592 ducks can be roasted at a time.

[0102] The schematic diagram of the shaped stainless steel mesh is as follows Figure 2 As shown;

[0103] Schematic diagram of single duck embryo shaping Figure 3 As shown;

[0104] A batch of duck embryo shaping diagram Figure 4 shown.

[0105] S104 sends the duck embryo shaped on the shaped stainless steel net together with the shaped stainless steel net into the baking room and bakes it in an infrared circulating hot air drying method to obtain the baked duck embryo

[0106] The shaped duck embryos are sent to the baking room and baked by infrared circulating hot air drying. The machine parameters are set as follows: 75℃ for 1 hour, 82℃ for 1 hour, 88℃ for 3 hours, 92℃ for 6 hours, 98℃ for 10 hours, 92℃ for 2 hours, 88℃ for 1 hour, 82℃ for 1 hour, and 75℃ for 30 minutes to obtain the baked duck embryos.

[0107] S105 prepares a stew, adds water, spices, dried chili peppers and seasonings into a sandwich pot and stews, adds the roasted duck embryo into the stew, and stews to obtain a stewed duck embryo

[0108] Prepare the stew: Based on 100kg duck embryo, add 500kg tap water, 12kg spices, 6kg dried chili peppers and 50kg seasonings into the double-layer pot. Pour tap water into the double-layer pot, open the steam valve and heat to 100℃, add the spices and dried chili peppers that have been washed with clean water, and simmer at 100℃ for 1 hour, then add seasonings, and keep the temperature at 100℃ for 5 minutes;

[0109] Braising: remove the duck embryos with congestion and uneven appearance, burn the duck feathers protruding from the skin with a blowtorch, hang the roasted duck embryos in the braising rail and immerse them completely in the braising soup. After the temperature rises to 100℃, adjust the steam and keep the temperature between 95-100℃ (preferably with a slight boil at the edge of the pot), braising for 40 minutes. After soaking for 20 minutes, you will get the braised duck embryos.

[0110] S106 puts the duck embryo into the sieve, cools it, and then is packaged, tested, and sterilized by irradiation to produce the preserved duck.

[0111] Place the prepared duck in a clean stainless steel mesh and place it in the marinating room for 10 minutes until the marinade adhering to the product stops dripping. After the product is properly cooled, push it into the cooling room to continue cooling until the temperature is no higher than 20°C before inner packaging. Soak clean gauze with 75% alcohol, wipe the workbench, electronic scale, stainless steel clip, spoon and hands, and the operating staff should wear masks and gloves. The whole package is 290g. After trimming the burrs with scissors, it is packaged in a special colored bag (330*270) for Tang Xiaoya bone soup fresh marinated duck, and exhaust heat seal. The heat seal is required to be tightly sealed after sealing;

[0112] The inner-packed salted duck is inspected by X-Ray. The parameters of the X-Ray inspection machine are set. The inner-packed products are transported to the conveyor belt and then inspected by X-rays. Unqualified products are removed. After passing the inspection, the fresh salted duck is packaged in colored bags with a net weight of 320 grams. The production date is printed on the outer colored bags first. The seal is required to be flat and tight. Otherwise, the heat sealing temperature and time should be adjusted appropriately until the bag mouth is sealed tightly.

[0113] Within 6 hours after packaging is completed, it is transported to the irradiation sterilization company by a refrigerated truck (the temperature inside the vehicle is 15°C) for irradiation sterilization. The irradiation dose is 10KGY. After irradiation sterilization, it is stored in a refrigerated warehouse.

[0114] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0115] The above are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing fresh marinated salted duck, characterized in that: The method comprises: Select the ducks that have passed the inspection and obtain duck embryos through the pretreatment process; Obtain marinated duck embryo; Put the marinated duck embryo on the stainless steel net to shape it; The duck embryos shaped on the shaped stainless steel net are sent into a baking room together with the shaped stainless steel net, and baked in an infrared circulating hot air drying manner to obtain baked duck embryos; Prepare the stewed soup, add water, spices, dried chili peppers and seasonings into the sandwich pot and boil, add the roasted duck embryo into the stewed soup and stew, and obtain stewed duck embryo; The duck embryo is placed in a sieve, cooled, packaged, tested and irradiated for sterilization to produce the preserved duck.

2. The method according to claim 1, characterized in that: The pretreatment process comprises: slaughtering and removing the feathers of the ducks that have passed the inspection, opening the back of the ducks, removing the internal organs, chopping off the duck feet, and obtaining the duck embryos.

3. The method according to claim 1, characterized in that: The method of obtaining the pickled duck embryo comprises: Based on 100 kg of duck embryo, add 2-5 kg ​​of salt, 2-4 kg of sugar, 0.006-0.02 kg of red yeast rice pigment, 1 kg of rice wine, and 50-100 kg of tap water into a bucket and stir thoroughly to dissolve; Put the duck embryo into the bucket, lay it flat and press it with a stainless steel screen, press the screen with a bucket, and immerse the duck embryo completely in the salt water. Marinate for 2 hours at a temperature below 15°C.

4. The method according to claim 1, characterized in that: The step of placing the pickled duck embryo on a shaping stainless steel net for shaping comprises: First nail the duck head on steel nail No. 1, then nail the duck spine on both sides of the duck head on nails No. 2 and No. 3, and then pull hard to nail the duck spine on both sides of the duck legs on steel nails No. 4 and No.

5. Nail 6 ducks on each stainless steel net.

5. The method according to claim 1, characterized in that: The duck embryo shaped on the shaped stainless steel net is sent into a baking room together with the shaped stainless steel net, and baked in an infrared circulating hot air drying manner to obtain the baked duck embryo, comprising: The shaped duck embryos are sent to the baking room and baked by infrared circulating hot air drying. The machine parameters are set as follows: 75℃ for 1 hour, 82℃ for 1 hour, 88℃ for 3 hours, 92℃ for 6 hours, 98℃ for 10 hours, 92℃ for 2 hours, 88℃ for 1 hour, 82℃ for 1 hour, and 75℃ for 30 minutes to obtain the baked duck embryos.

6. The method according to claim 1, characterized in that: The method of adding water, spices, dried chili peppers and seasonings into a sandwich pot for boiling comprises: The amount of water, spices, dried chili peppers and seasonings used is as follows: based on 100kg of duck embryos, there are 400-500kg of tap water, 10-12kg of spices, 5-6kg of dried chili peppers and 40-50kg of seasonings.

7. The manufacturing method according to claim 1, characterized in that: The method comprises the following steps: adding water, spices, dried chili peppers and seasonings into a sandwich pot for boiling, adding the roasted duck embryos into the stewed soup for stewing, and obtaining the stewed duck embryos, comprising: Pour tap water into the sandwich pot, open the steam valve and heat to 100℃, add the spices and dried chili peppers washed with clean water, boil at 95-100℃ for 1 hour, then add seasonings, keep the temperature at 95-100℃ for 5 minutes; Hang the roasted duck embryo in the braising rail and immerse it completely in the braising soup. After the temperature rises to 100℃, reduce the steam and keep the temperature between 95℃-100℃. Braising for 40 minutes and soaking for 20 minutes is done.

8. The manufacturing method according to claim 1, characterized in that: Before adding the roasted duck embryo into the braising soup for braising, the method comprises: Remove the duck embryos with congestion and uneven shapes, and burn the duck feathers protruding from the skin with a blowtorch.

9. The manufacturing method according to claim 1, characterized in that: The method comprises placing the duck embryo into a sieve, cooling, packaging, testing and irradiation sterilization to obtain the salted duck, comprising: The prepared salted duck is placed on a clean stainless steel sieve, placed in the marinating room for proper cooling, and then pushed into the cooling room for further cooling until the temperature is no higher than 20°C before inner packaging; The sauced duck packed in inner packaging is inspected by X-Ray, and then the outer packaging is carried out after the inspection is qualified; Within 6 hours after packaging, the products are transported to the irradiation sterilization company in a refrigerated truck with the temperature inside the truck not exceeding 15°C for irradiation sterilization. The irradiation dose is 8-10KGY. After irradiation sterilization, they are put into refrigerated storage.

Images