Pickled salted duck zongzi

Abstract

The invention relates to a sauced pressed salted duck zongzi, and relates to the technical field of food processing. According to the zongzi, Northeast glutinous rice is used as a wrapper, sauced pressed salted duck meat stuffing treated by marinating and smoking processes is wrapped, and flavor innovation and shelf life stability are realized by optimizing a formula and process parameters. Stuffing is composed of 40-60 parts of duck meat, compound seasoning (containing yeast extract and caramel color soy sauce) and spices, and a pretreatment process of 30-40% of water absorption of sticky rice is combined, so that the taste of salty, fresh, slightly spicy and rich in sauce flavor is formed. The low-temperature smoking (40-60 DEG C) and high-pressure sterilization (121 DEG C / 15-20 minutes) technologies are adopted, so that the moisture content of the product is controlled at 45-55%, the Aw value is 0.85-0.90, and the shelf life is prolonged to 60-180 days. The method breaks through the flavor limitation of the traditional zongzi, has the compact meat quality of the salted sauced duck and the soft and glutinous taste of the glutinous rice, is suitable for industrial production, and meets the convenient and differentiated consumption requirements.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a rice dumpling with preserved duck in soy sauce. Background Art

[0002] Traditional zongzi fillings are mostly made of glutinous rice, with salted egg yolks, red bean paste and other common ingredients. The flavors are homogeneous, and there is a lack of innovative categories with high protein content and rich taste. As a traditional Chinese marinated food, braised duck is widely popular for its salty, slightly spicy and smoky flavor, but there is no product in the prior art that combines the braised duck process with the zongzi category.

[0003] In addition, traditional zongzi have problems such as short shelf life (usually ≤30 days) and easy loss of flavor due to sterilization process in industrial production. The present invention combines the unique flavor of marinated duck with the zongzi form through innovative formula and process, and solves technical problems such as single filling flavor, insufficient taste coordination and poor shelf life stability. Summary of the invention

[0004] In order to solve the problems of the prior art, the invention provides a salted duck rice dumpling with soy sauce.

[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: a kind of salted duck rice dumpling, comprising:

[0006] The zongzi filling is prepared from the following raw materials by weight: 40-60 parts of duck meat, 5-10 parts of white sugar, 3-6 parts of edible salt, 2-4 parts of chicken seasoning, 10-15 parts of vegetable oil, 1-3 parts of chili, 0.5-1.5 parts of spices, 0.5-1 parts of yeast extract, and 5-8 parts of brewed soy sauce (including caramel color);

[0007] The outer skin of the zongzi is formed by wrapping the zongzi filling with northeastern glutinous rice to form a conventional zongzi shape;

[0008] The rice dumplings are steamed and cooked using a conventional rice dumpling making process.

[0009] In this application, the traditional sauce duck process is integrated with the category of rice dumplings. The rice dumpling filling uses the golden ratio of Northeast glutinous rice and secret sauce duck meat. The glutinous rice is soaked in clean water for 6-8 hours until the water absorption rate reaches 30-40%, ensuring a soft, glutinous and oily taste; the sauce duck meat is selected from a specific part and processed by 2-4 hours of braising and 40-60℃ low-temperature smoking process to form a firm, elastic and distinct meat texture. The filling formula is optimized through orthogonal experiments, including 40-60 parts of duck meat and a compound seasoning system (5-10 parts of white sugar, 3-6 parts of edible salt, 2-4 parts of chicken essence, 10-15 parts of vegetable oil, etc.), especially the addition of yeast extract and caramel-colored brewed soy sauce to create a salty, slightly spicy and rich sauce flavor. The leaves of the zongzi are made of bamboo leaves or reed leaves softened by boiling water, with a meat-rice volume ratio of 1:3-1:5, and boiled in boiling water for 2-3 hours or sterilized by high pressure, finally forming a product with a stable shelf life of 45-55% moisture content and Aw value of 0.85-0.90. This invention breaks through the limitations of traditional zongzi fillings, and through precise control of process parameters, it achieves a perfect combination of the flavor of marinated duck and the shape of zongzi, combining convenience and unique flavor.

[0010] In a specific embodiment, the duck meat is marinated and smoked marinated duck meat, and the production process thereof comprises: marinating the duck meat with marinade for 2-4 hours, and then smoking at a low temperature of 40-60° C. for 1-2 hours.

[0011] In a specific embodiment, the spices include at least three combinations of star anise, cinnamon, bay leaves, cloves, and peppercorns.

[0012] In a specific embodiment, the Northeastern glutinous rice is soaked in clean water for 6-8 hours and then drained, and the water absorption rate is 30-40%.

[0013] In a specific embodiment, the rice dumpling leaves are bamboo leaves or reed leaves, which are softened by boiling in boiling water for 5-10 minutes before use.

[0014] In a specific embodiment, the cooking process parameters are: boiling water for 2-3 hours, or high pressure steam sterilization at 121° C. for 15-20 minutes.

[0015] In a specific embodiment, the volume ratio of duck meat to glutinous rice in the rice dumpling filling is 1:3-1:5.

[0016] In a specific embodiment, the moisture content of the finished rice dumpling is 45-55%, and the Aw value is 0.85-0.90.

[0017] The beneficial effects of the present invention are:

[0018] 1. By integrating the traditional marinating and smoking techniques of salted duck with the category of zongzi, a unique salty, slightly spicy and rich sauce flavor is formed. The duck meat is firm and chewy after low-temperature marinating and smoking. Combined with Northeast glutinous rice with a water absorption rate of 30-40%, it forms a double taste level of soft, glutinous and greasy with distinct fibers. The compound seasoning system (including yeast extract and caramel soy sauce) further enhances the richness of the taste and breaks through the flavor limitations of traditional zongzi fillings;

[0019] 2. High-pressure steam sterilization (121°C / 15-20 minutes) or ultra-high temperature instantaneous sterilization technology is used, combined with precise control of moisture content (45-55%) and Aw value (0.85-0.90), to extend the shelf life of the product to 60-180 days (for example, the shelf life of Example 1 is 60 days, and that of Example 3 is 180 days). At the same time, the optimization of the pretreatment of the rice dumplings (boiling in boiling water to soften) and the volume ratio of meat to rice (1:3-1:5) ensures that the product is complete in shape and taste uniform in industrial production, and has both convenience and flavor stability. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0021] Example 1: Basic type of preserved duck rice dumpling

[0022] Raw material preparation (based on 1000g filling):

[0023] 500g duck meat (boneless duck leg);

[0024] 300g Northeastern glutinous rice;

[0025] 70g white sugar;

[0026] 45g edible salt;

[0027] 30g chicken stock;

[0028] 120g vegetable oil;

[0029] 20g dried chili pepper (cut into pieces);

[0030] Spice pack 10g (2g star anise, 3g cinnamon, 1g bay leaf, 1g clove, 3g pepper);

[0031] Yeast extract 8g;

[0032] Brewed soy sauce (including caramel color) 60g;

[0033] 30 pieces of bamboo leaves (each piece is about 200cm 2 );

[0034] Production process:

[0035] Pretreatment of duck meat with sauce:

[0036] Cut the duck meat into 5cm long and 3cm wide pieces, blanch in cold water for 5 minutes to remove the blood;

[0037] Prepare marinade: 2000ml water + spice pack + soy sauce + salt + sugar, boil and add duck meat;

[0038] Keep the sauce at a slight boil for 3 hours, remove and drain;

[0039] Transfer to the smoking oven and smoke at 45℃ for 1.5 hours (fruit charcoal + sawdust);

[0040] Glutinous rice processing:

[0041] Soak glutinous rice in clean water for 7 hours, and after draining, the water absorption rate is 35%;

[0042] Add 20g vegetable oil and 5g salt and marinate for 30 minutes;

[0043] Zongzi wrapping:

[0044] Boil the bamboo leaves in boiling water for 8 minutes until softened, rinse with cold water and set aside;

[0045] Take 2 pieces of zong leaves and overlap them into a funnel shape, and fill them with 30g of glutinous rice;

[0046] Place 20g of marinated duck meat in the middle, and then cover with 20g of glutinous rice;

[0047] Wrap it into a square shape and tie it tightly with cotton thread;

[0048] Cooked sterilization:

[0049] Boil in normal pressure water for 2.5 hours, and vacuum pack after cooling;

[0050] Or use high pressure sterilization: 121℃, 0.1MPa for 18 minutes;

[0051] Embodiment 2: Spicy enhanced salted duck rice dumplings;

[0052] Raw material adjustment:

[0053] Increase the amount of dried chili pepper to 30g (add 10g chili pepper);

[0054] The spice pack is adjusted to: 5g Sichuan peppercorns, 3g star anise, 2g cinnamon, 1g bay leaves, and 1g cloves;

[0055] Add 20g of chili oil and mix into the filling;

[0056] Process Optimization:

[0057] The marinating time is shortened to 2.5 hours, and the smoking temperature is increased to 55°C;

[0058] The volume ratio of meat to rice is adjusted to 1:4;

[0059] Wrapped in reed leaves, the cooking time is extended to 3 hours;

[0060] Embodiment 3: Convenient instant type salted duck rice dumpling;

[0061] Raw material adjustment:

[0062] The duck meat pretreatment was changed to: thawing the quick-frozen duck with sauce and then dicing;

[0063] The glutinous rice was pre-cooked (microwaved for 3 minutes);

[0064] Add 0.3% xanthan gum to improve texture;

[0065] Process Optimization:

[0066] The rice dumplings are formed by an automatic rice dumpling wrapping machine, and the weight of each dumpling is controlled at 150g±5g;

[0067] Sterilization process: 135℃ ultra-high temperature instantaneous sterilization for 5 minutes;

[0068] The moisture content of the finished product is 50%, and the Aw value is 0.88;

[0069] Example comparison data:

[0070] index Example 1 Example 2 Example 3 Sensory Rating 92 88 85 Shelf life (days) 60 45 180 Spiciness (Scoville) 8000 12000 5000

[0071] Implementation Notes:

[0072] Duck meat processing: The marinating time needs to be strictly controlled. Excessive marinating will cause the meat to become soft and rotten. The smoking temperature should not exceed 60℃ to avoid protein denaturation.

[0073] Glutinous rice water absorption rate: 30-40% can balance the softness and graininess. Excessive water absorption will lead to a sticky taste.

[0074] Selection of Zong leaves: Indocalamus leaves are suitable for traditional crafts, while reed leaves are more suitable for industrial production;

[0075] Sterilization process: High pressure sterilization can extend the shelf life, but it needs to be combined with reverse pressure cooling to prevent the leaves from breaking;

[0076] When implementing:

[0077] Establish a HACCP system to control key points (marinating temperature, sterilization time);

[0078] Response surface methodology was used to optimize the filling ratio and determine the best flavor combination;

[0079] Conduct accelerated shelf life test (37℃ / RH75%) to verify the shelf life;

[0080] Conduct blind consumer tests and establish sensory evaluation standards (10-point scale);

[0081] Through the above embodiments, the industrial production of soybean paste duck rice dumplings can be realized. The product has the unique flavor of soybean paste duck and the portability of rice dumplings, meeting the needs of different consumption scenarios.

[0082] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kind of rice dumpling with preserved duck in soy sauce, characterized in that: include: The zongzi filling is prepared from the following raw materials by weight: 40-60 parts of duck meat, 5-10 parts of white sugar, 3-6 parts of edible salt, 2-4 parts of chicken seasoning, 10-15 parts of vegetable oil, 1-3 parts of chili, 0.5-1.5 parts of spices, 0.5-1 parts of yeast extract, and 5-8 parts of brewed soy sauce (including caramel color); The outer skin of the zongzi is formed by wrapping the zongzi filling with northeastern glutinous rice to form a conventional zongzi shape; The rice dumplings are cooked by steaming through a conventional rice dumpling making process.

2. The salted duck rice dumpling according to claim 1, characterized in that: The duck meat is marinated and smoked marinated duck meat, and its production process includes: marinating the duck meat with marinade for 2-4 hours and then smoking at a low temperature of 40-60° C. for 1-2 hours.

3. The salted duck rice dumpling according to claim 1, characterized in that: The spices include at least three combinations of star anise, cinnamon, bay leaves, cloves and peppercorns.

4. The salted duck rice dumpling according to claim 1, characterized in that: The Northeastern glutinous rice is soaked in clean water for 6-8 hours and then drained, and the water absorption rate is 30-40%.

5. The salted duck rice dumpling according to claim 1, characterized in that: The rice dumpling leaves are bamboo leaves or reed leaves, which are softened by boiling in boiling water for 5-10 minutes before use.

6. The salted duck rice dumpling according to claim 1, characterized in that: The cooking process parameters are: boiling water for 2-3 hours, or high pressure steam sterilization at 121° C. for 15-20 minutes.

7. The salted duck rice dumpling according to claim 1, characterized in that: The volume ratio of duck meat to glutinous rice in the rice dumpling filling is 1:3-1:

5.

8. The salted duck rice dumpling according to claim 1, characterized in that: The moisture content of the finished rice dumpling is 45-55%, and the Aw value is 0.85-0.90.