Modern processing of traditional salted duck

Salted duck is the favorite duck meat in Jiangsu and Zhejiang provinces of China. In recent years, it has gradually spread to all parts of the country. The traditional salted duck tastes salty. At the beginning of the development of salted duck, on the one hand, give duck meat a certain flavor, and the main purpose is to use salt to keep fresh, so the traditional salted duck has a relatively high salt content. In addition, the traditional processing methods, long production cycle, workshop production, poor sanitary conditions, no standardized and unified standards, can not guarantee the stability of product quality, nor is it convenient for large-scale industrial production, while the modern processing of salted duck is different.

1. technological process

Raw materials choose → pretreatment → pickling → cooking → vacuum packaging → sterilization → heat preservation test → outer packaging → products.

two。 Key points of operation

(1) the raw material selection and treatment materials are healthy fat ducks in the same year. After slaughtering and plucking, cut off the second joint and claws of the wings, then open under the right wing, remove all the internal organs, rinse the carcass inside and outside with clean water, then soak them in cold water for about 1 hour, soak them in 10% food-grade trisodium phosphate (TSP) solution for 15s (temperature below 13 ℃), then hang 1h~2h for use.

(2) dry curing method was used to pickle ①. Wipe the body cavity and body surface of ducks with star anise salt. The amount of salt used for each duck (about 2kg) is 100g~150g, scrubbed and piled. Pay attention to wipe the salt on the body surface and cavity before re-rubbing, and pay attention to the knife edge, head, mouth and thigh seams should be wiped evenly. During the pickling period, pay attention to the discharge of brine, the curing temperature is 0 ℃ ~ 4 ℃ and the curing time is about 24 hours (depending on the fat and thin of the duck). The surface of the pickled duck is white, the meat is strong when pressed with fingers, and there is almost no extravasation of blood. ② mixed pickling method. First dry-cured (same as before), pickled 12h~18h, and then re-halogenated (wet-cured) 2h~3h. Configuration of ③ brine. Make saturated salt water with blood water soaked in duck chamber, then add spices such as ginger, spring onions and star anise to boil. After boiling, skim off the blood foam and dirt on the surface of the water and keep it boiling 5min~10min. After clarification, pour into the sterilization tank and cool for use. The used brine can be used repeatedly, the older the better, but be sure to boil and sterilize after each use, and add appropriate amount of salt and spices according to the situation to ensure that the brine is clear and fragrant. Brine must be reformulated when it is turbid, deteriorated or stale.

(3) the seasonings such as onion, ginger and star anise are mainly added to the boiling water. If the dry curing method is used, an appropriate amount of salt can be added to the water; if the mixed curing method is adopted, there is no need to add salt. After the water is boiled, put the duck into the pot, the boiled water quickly enters the inner cavity, lift the duck head and release the hot water into the cavity, then put the duck into the pot, let the hot water enter the cavity again, and put the duck embryo into the pot in turn. Press the bamboo cover to soak the duck under the liquid level and simmer about 20min. At this time, the water temperature in the pot is about 85 ℃. When the 20min is heated to the point where the water seems to boil, the duck soup is poured, and then stewed in the pot for about 30min. When the second heating is heated to 90 ℃ ~ 95 ℃, the duck is scalded again, then the 10min is stewed about, and the pot can be started. When leaving the pot, attention should be paid to protecting the outer skin, beak and wings of the duck to ensure the appearance of the finished product.

(4) Packaging and sterilizing the ducks out of the pot will be spread out in the aseptic room for a few minutes, then vacuum packaging will be started, and then secondary sterilization will be carried out. The sterilization method is water bath, temperature is 80 ℃ ~ 85 ℃, time is 30min, sterilization is twice, rapid cooling in the middle, microwave sterilization is also used, power is 900W, time is 2min.

(5) in the heat preservation test, the sterilized products (typical samples) were cultured in a 36 ℃ constant temperature incubator, and the bag expansion rate was detected. If the bag expansion rate is less than 5%, it will be packed, stored and sold. If the bag expansion rate is higher than 5%, then analyze the problem according to other indicators, and take corresponding measures such as secondary sterilization or reprocessing to ensure the hygiene and safety of the product.

3. Matters needing attention

Salted duck should be characterized by fragrance, crisp and tender, slightly salty. In the process of processing, brine preparation, curing time, cooking method and temperature control are all very important key links. This will directly affect the flavor and texture of the product and should be strictly controlled. Especially in the cooking process, the water can not boil in the process of stewing, and it is always maintained at about 85 ℃, otherwise the meat will burst into the water, the fat in the meat will melt, and the meat will grow old and lose its fresh and tender characteristics.