Single-tube duck neck skin turning and forming process

Abstract

The invention discloses a single-tube duck neck skin turning and forming process. The method comprises the following steps: pretreating a duck neck, cleaning in a space below 20 DEG C, draining, manually removing villus, tearing oil and lymph nodes, and obtaining duck neck skin in the shape of a large intestine; cleaning and cooling, and tightening the duck neck skin at 0-5 DEG C for 2-4 hours; turning over the duck neck skin and loading the duck neck skin into the meat, and exhausting to fit the duck neck skin with the meat; then wrapping small heads, forming and pre-cooking, and cooking at 80-90 DEG C for 10-15 minutes; and finally, naturally or air-cooling to normal temperature. The process is fine in pretreatment and ensures that the duck neck skin is clean and complete; temperature control is scientific, meat wrapping is facilitated, and the refreshing time is prolonged; the meat filling process is reasonable, and the taste is more uniform; precooking and cooling are accurate, the product form and taste are stabilized, stability and consistency are improved, and large-scale production and market popularization are facilitated.

Description

Technical Field

[0001] The invention relates to a single-tube duck neck skin turning forming process. Background Art

[0002] In the field of traditional duck neck processing, there have always been many problems with the treatment of duck neck skin and the forming process of duck neck products. The previous duck neck skin processing methods were inefficient and ineffective in removing fluff and grease, and there was often residual fluff, which affected the appearance and quality of the product. At the same time, there was a lack of scientific and reasonable processes for the cleaning and subsequent processing of the duck neck skin, which led to the duck neck skin being prone to limpness, cracking, and other problems in subsequent processes such as wrapping meat, resulting in a low product forming rate. Moreover, in the traditional process of loading meat, the distribution of meat is uneven, and the fit between the duck neck skin and the meat is poor, which greatly affects the taste and eating experience of the product. In the pre-cooking and cooling stages, there is no precise parameter control, resulting in unstable product quality and difficulty in meeting the market demand for high-quality duck neck products. Summary of the invention

[0003] The purpose of the present invention is to provide a method to solve the problems raised in the above background technology.

[0004] In order to solve the above technical problems, the technical solution provided by the present invention is: a single-tube duck neck skin turning forming process, which specifically includes the following steps:

[0005] Pre-treatment steps: After washing the duck neck, drain the water, operate in a space below 20 degrees, manually process the fluff on the fine end of the neck skin, find the starting point from the thick neck of the neck skin, use the thumb to circle around and start tearing the oil, after tearing a circle, pinch the oil and lymph nodes and tear them off together, and get the processed duck neck skin shaped like a large intestine;

[0006] Cleaning and cooling steps: The processed duck neck skin is cleaned again and stored for cooling. The principle of thermal expansion and contraction is used to tighten the duck neck skin so that it will not become soft when wrapping the meat later.

[0007] Steps to turn the duck neck over and put the meat in: Hold the duck neck skin in your hand, turn the big end to the left or right halfway, turn it back from the small end after turning it over, and start putting the meat in after the big end enters the small end, such as chicken, duck, beef, and mutton. After putting the meat in, hold it in your hand, and use the other hand to clench it and squeeze it down hard;

[0008] Shaping and pre-cooking steps: wrap the small head into the belly meat to shape the duck neck skin wrapped meat, and then pre-cook. After the water in the pot boils, add the shaped belly meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0009] Preferably, in the pretreatment step, the duck neck is cleaned by rinsing with running water for no less than 3 minutes to ensure that no impurities remain on the surface of the duck neck.

[0010] Preferably, in the pretreatment step, when manually handling the villi, tweezers are used to ensure that the villi are handled cleanly without damaging the neck skin.

[0011] Preferably, in the cleaning and cooling step, the storage cooling temperature is controlled at 0-5°C, and the cooling time is 2-4 hours.

[0012] Preferably, in the step of turning the container over and filling the meat, 50-60 grams of meat is filled in.

[0013] Preferably, in the shaping and precooking step, the precooking temperature is controlled at 80-90° C. and the precooking time is 10-15 minutes.

[0014] Preferably, after the shaping and pre-cooking step, a cooling step is also included to cool the pre-cooked duck neck skin wrapped meat to room temperature, and the cooling method is natural cooling or air cooling.

[0015] The advantages of the present invention are: fine pretreatment: when cleaning the duck neck, use running water to rinse for no less than 3 minutes, which can ensure that no impurities remain on the surface of the duck neck, and provide clean raw materials for subsequent processing; when manually processing the fluff, use tweezers and other tools to ensure that the fluff is cleanly processed without damaging the neck skin, effectively improving the quality of the duck neck skin, and thus improving the overall quality of the product.

[0016] Scientific temperature control: During the cleaning and cooling steps, the storage temperature is controlled at 0-5℃, and the cooling time is set to 2-4 hours. The principle of thermal expansion and contraction is used to tighten the duck neck skin. This not only prevents the duck neck skin from becoming soft during the subsequent meat wrapping, but also extends the shelf life of the duck neck skin to a certain extent, ensuring the freshness of the product.

[0017] The meat filling process is reasonable: during the meat filling step, the meat to be filled is cut into small uniform pieces in advance. The weight of each piece is controlled at 5-10 grams. When filling the meat, try to expel the air in the duck neck skin to ensure that the meat and duck neck skin fit tightly. This can make the product more uniform in taste, and every bite can taste the flavor of the meat and duck neck skin at the same time, enhancing the consumer's eating experience.

[0018] Precise pre-cooking and cooling: During the pre-cooking step, the duck neck skin wrapped meat can reach the appropriate degree of maturity; the subsequent cooling step, whether natural cooling or air cooling, cools the pre-cooked duck neck skin wrapped meat to room temperature, which helps to stabilize the shape and taste of the product, reduce the adverse effects of temperature changes on product quality, improve product stability and consistency, and is conducive to large-scale production and market promotion. DETAILED DESCRIPTION

[0019] For the purpose of the following detailed description, it should be understood that the present invention may adopt various alternative changes and step sequences, unless expressly specified to the contrary. In addition, except in any operating examples, or otherwise indicated, all numbers representing the amount of ingredients used in the specification and claims should be understood to be modified by the term "about" in all cases. Therefore, unless otherwise indicated, the numerical parameters set forth in the following specification and the attached claims are approximate values ​​that vary according to the desired performance to be obtained by the present invention. At least it is not intended to limit the application of the doctrine of equivalents to the scope of the claims, and each numerical parameter should at least be interpreted according to the number of reported significant figures and by applying ordinary rounding techniques.

[0020] Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values ​​set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0021] In addition, it should be understood that any numerical range described herein is intended to include all subranges subsumed therein. For example, a range of "1 to 10" is intended to include all subranges between (and including) the stated minimum value of 1 and the stated maximum value of 10, i.e., having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0022] Example 1

[0023] Pretreatment steps: Rinse the duck neck with running water for 5 minutes. At 15°C, carefully handle the villi with tweezers, tear the oil from the thick neck, and remove the lymph nodes.

[0024] Cleaning and cooling steps: After the second cleaning, cool down in a 0℃ environment for 2 hours.

[0025] Turn over and fill with meat: Turn the duck neck skin over according to the process and fill it with 50g chicken cubes.

[0026] Shaping and pre-cooking steps: Wrap the small head into shape, pre-cook at 80℃ for 10 minutes, add the shaped tripe meat after the water boils, boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0027] Example 2

[0028] Pretreatment steps: Rinse the duck neck with running water for 3 minutes, in a space of 18°C, use tweezers to handle the villi and tear off the oil to remove the lymph nodes.

[0029] Cleaning and cooling steps: After the second cleaning, cool down in a 2°C environment for 3 hours.

[0030] Steps for turning over and filling the meat: Turn the skin over normally and fill it with 60g beef cubes.

[0031] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0032] Example 3

[0033] Pretreatment steps: Rinse the duck neck with running water for 4 minutes. At 20°C, use tweezers to clean the villi, tear off the oil and remove the lymph nodes.

[0034] Cleaning and cooling steps: After the second cleaning, cool down in a 5°C environment for 4 hours.

[0035] Steps for turning over and filling the meat: Turn the skin over as usual and fill it with 55g cubes of mutton.

[0036] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0037] Example 4

[0038] Pretreatment steps: Rinse the duck neck with running water for 6 minutes. At 10°C, use tweezers to remove the villi, tear off the oil and process the lymph nodes.

[0039] Cleaning and cooling steps: After the second cleaning, cool down in an environment of 1°C for 2.5 hours.

[0040] Turn the skin over and fill it with meat: Turn the skin over according to the procedure and fill it with 60g duck meat cubes.

[0041] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0042] Example 5

[0043] Pretreatment steps: Rinse the duck neck with running water for 3.5 minutes. At 16°C, use tweezers to handle the villi, tear off the oil and remove the lymph nodes.

[0044] Cleaning and cooling steps: After the second cleaning, cool down in a 3°C environment for 3.5 hours.

[0045] Steps for filling the meat: Flip the skin normally and fill it with 50g chicken cubes.

[0046] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0047] Example 6

[0048] Pretreatment steps: Rinse the duck neck with running water for 7 minutes. At 12°C, use tweezers to clean the villi, tear off the oil and remove the lymph nodes.

[0049] Cleaning and cooling steps: After the second cleaning, cool down at 4°C for 2.8 hours.

[0050] Steps for turning over and filling the meat: Turn the skin over as usual and fill it with 60g beef cubes.

[0051] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0052] Example 7

[0053] Pretreatment steps: Rinse the duck neck with running water for 5.5 minutes. At 19°C, use tweezers to remove the villi, tear off the oil and process the lymph nodes.

[0054] Cleaning and cooling steps: After the second cleaning, cool down in a 0.5℃ environment for 3.2 hours.

[0055] Steps for turning over and filling the meat: Turn the skin according to the procedure and fill it with 54g of mutton cubes.

[0056] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0057] Example 8

[0058] Pretreatment steps: Rinse the duck neck with running water for 4.5 minutes, handle the villi with tweezers at 14°C, tear off the oil and remove the lymph nodes.

[0059] Cleaning and cooling steps: After the second cleaning, cool down in a 2.5℃ environment for 3.8 hours.

[0060] Steps for filling the meat: Flip the skin normally and fill it with 55g duck meat cubes.

[0061] Pre-cooking steps for shaping: Wrap the small head into shape, wait for the water to boil, add the shaped tripe meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

[0062] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A single-tube duck neck skin turning forming process, characterized in that: The specific steps include: Pre-treatment steps: After cleaning the duck neck, drain the water, operate in a space below 20 degrees, manually process the fluff on the fine end of the neck skin, find the starting point from the thick neck of the neck skin, use the thumb to circle around and start tearing the oil, after tearing a circle, pinch the oil and lymph nodes and tear them off together, and get the processed duck neck skin shaped like a large intestine; Cleaning and cooling steps: The processed duck neck skin is cleaned again and put into storage for cooling. The principle of thermal expansion and contraction is used to tighten the duck neck skin so that it will not become soft when wrapping the meat later. Steps to turn the duck neck over and put the meat in: Hold the duck neck skin in your hand, turn the big end to the left or right halfway, turn it back from the small end after turning it over, and start putting the meat in after the big end enters the small end, such as chicken, duck, beef, and mutton. After putting the meat in, hold it in your hand, and use the other hand to clench it and squeeze it downwards; Shaping and pre-cooking steps: wrap the small head into the belly meat to shape the duck neck skin wrapped meat, and then pre-cook. After the water in the pot boils, add the shaped belly meat and boil over high heat, then simmer for half an hour before serving. After cooling thoroughly, vacuum pack and sterilize.

2. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: In the pretreatment step, the duck neck is cleaned with running water for no less than 3 minutes to ensure that no impurities remain on the surface of the duck neck.

3. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: In the pretreatment step, when manually handling the villi, tweezers are used to ensure that the villi are handled cleanly without damaging the neck skin.

4. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: In the cleaning and cooling step, the temperature for cooling before storage is controlled at 0-5°C, and the cooling time is 2-4 hours.

5. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: In the step of turning over and filling the meat, 50-60 grams of meat is filled in.

6. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: In the shaping and precooking step, the precooking temperature is controlled at 80-90° C. and the precooking time is 10-15 minutes.

7. The single-tube duck neck skin turning forming process according to claim 1 is characterized in that: After the shaping and pre-cooking step, a cooling step is also included to cool the pre-cooked duck neck skin wrapped meat to room temperature, and the cooling method is natural cooling or air cooling.