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CN-121986907-A - Nitrogen duck neck and production process thereof

CN121986907ACN 121986907 ACN121986907 ACN 121986907ACN-121986907-A

Abstract

The invention discloses a nitrogen duck neck and a production process, which relate to the technical field of duck goods production, and the nitrogen duck neck comprises, by mass, 78.37% of duck neck, 7.84% of white wine, 2.35% of white granulated sugar, 2.35% of monosodium glutamate, 2.35% of WL206, 1.88% of edible salt, 1.57% of cooking wine, 1.57% of WL210, 0.94% of cumin powder, 0.39% of soy sauce, 0.24% of ginger powder, 0.08% of taste-giving nucleotide disodium and 0.08% of ethyl maltol. The invention has the advantage of targeted inhibition of grease oxidation.

Inventors

  • JIANG XUELIAN
  • YIN MING
  • LUO PIYUAN

Assignees

  • 湖南吾辣食品有限公司

Dates

Publication Date
20260508
Application Date
20260313

Claims (10)

  1. 1. The nitrogen duck neck is characterized by comprising the following raw materials in percentage by mass; 78.37% duck neck, 7.84% white spirit, 2.35% white granulated sugar, 2.35% monosodium glutamate, 2.35% WL206, 1.88% edible salt, 1.57% cooking wine, 1.57% WL210, 0.94% cumin powder, 0.39% soy sauce, 0.24% ginger powder, 0.08% taste nucleotide disodium and 0.08% ethyl maltol.
  2. 2. A production process of a nitrogen duck neck, which is used for producing the nitrogen duck neck in claim 1, and is characterized by comprising the following production steps: S1, raw material picking, namely picking raw materials and ingredients meeting food safety standards according to production batches, namely picking 5kg of fresh duck necks which are qualified in quarantine and have no damaged peculiar smell, picking ingredients according to accurate proportion, checking names, weight and quality guarantee period, classifying and placing and marking; s2, unpacking and thawing, namely unpacking the frozen duck neck, then putting the unpacked frozen duck neck into a thawing pool, thawing the frozen duck neck for 4-6 hours at a low temperature of 0-4 ℃ by running water, and slightly turning the frozen duck neck to ensure uniformity at the center temperature of 0-2 ℃, and primarily cleaning to remove frost, impurities and blood after thawing; S3, cleaning and removing blood water, namely transferring duck necks into a cleaning tank, adding clear water and a small amount of a proper edible cleaning agent, manually assisting in cleaning for 3-4 times by combining mechanical stirring, mainly cleaning wrinkles, joints and inner cavities, and draining water after flushing; S4, curing, namely precisely weighing and uniformly mixing curing materials according to a proportion to prepare curing materials, putting duck necks into a rolling and kneading machine, rolling and kneading for 30-40 minutes at 20-30r/min, transferring the continuous curing materials into a 0-5 ℃ refrigeration house, standing and curing for 12-16 hours, and flavoring; S5, penetrating the duck neck, draining off the pickling liquid, penetrating 1 piece by a food-grade 304 stainless steel piece with the diameter of 3mm and the length of 15cm through a single piece of a full-automatic penetrating machine, ensuring accurate positions, avoiding fracture and skew, and removing damaged deformation products; S6, frying, namely frying the full-automatic constant-temperature frying pot for 2-3 minutes at 160-170 ℃ by taking palm oil as a medium until the surface is golden, and centrifuging to remove oil after draining oil for 1 minute, so that grease residues are reduced; S7, marinating, namely heating marinating soup to 90-95 ℃ for slight boiling, marinating the duck neck for 20-30 minutes, turning over timely to ensure uniform flavoring, and fishing out and draining the marinating soup; S8, baking, namely uniformly placing the duck neck into a baking room, baking for 1.5-2 hours at 60-65 ℃ and humidity of 30-40%, controlling the water activity Aw to be less than or equal to 0.85 and the water content to be 25-30%, and cooling to room temperature for standby; S9, stirring, namely adding 0.06kg of cumin powder and 0.2% of food-grade activated clay into a constant-temperature stirrer at the temperature of 10-15 ℃, stirring for 5-8 minutes at the speed of 15-20r/min, and sieving out residues to realize synchronization of stirring and secondary deoiling; S10, inner packaging, namely independently vacuum nitrogen filling and packaging of semi-finished products, wherein the vacuum degree is less than or equal to-0.09 MPa, nitrogen with the purity of more than or equal to 99.99% is filled, and sealing is carried out by adopting a food-grade high-barrier composite film; S11, sterilizing, namely placing the independent packages into a high-temperature water sterilization pot, sterilizing for 15-20 minutes at 121 ℃ and 0.12-0.15MPa, and guaranteeing the food safety; s12, cleaning and drying, namely screening out unqualified products which are not sealed through buoyancy in a clean water tank with the temperature of 25+/-2 ℃, and drying the unqualified products through hot air with the temperature of 40-45 ℃ for 10-15 minutes to remove moisture on the surface of the package; S13, metal detection, namely detecting metal and glass foreign matters through an X-ray foreign matter detector, and removing unqualified products; s14, boxing and warehousing, namely automatically and quantitatively packaging qualified products, weighing the qualified products bag by bag, manually boxing according to the standard, sealing and marking the product name, batch and production date information, and completing the whole-flow production.
  3. 3. The production process of the nitrogen duck neck according to claim 2 is characterized in that in the pickling of S4, the rolling machine comprises a base (1), a supporting frame (2), a machine barrel (3), a driving motor (5), a driving turntable (6), a rotating shaft (7), an overhanging rod (8), an electric telescopic rod, a sliding block (10), a micro motor, a rotating rod (11) and an eccentric block (12), wherein the supporting frame (2) is fixed on the base (1) and supports the machine barrel (3), the driving motor (5) is fixed on the base (1) and is in transmission connection with the driving turntable (6), the driving turntable (6) is positioned in a driving port of the machine barrel (3) and is connected with the rotating shaft (7), the overhanging rod (8) is arranged on the driving turntable (6) at equal angles around the rotating shaft (7), the sliding block (10) is slidably arranged in the overhanging rod (8) along the length direction of the overhanging rod, the sliding block (10) is fixedly connected with the output end of the electric telescopic rod, the micro motor is fixed in the sliding block (10), the micro motor is connected with the rotating rod (11) and the eccentric block (12) is fixedly arranged on the bottom of the machine barrel (11).
  4. 4. The production process of the nitrogen duck neck as recited in claim 3, wherein the eccentric block (12) is in an oval columnar structure, high-frequency micro-vibration is generated when the micro motor drives the eccentric block (12) to rotate, and radial eccentricity exists between the rotation axis of the eccentric block (12) and the axis of the rotating rod (11) when the micro motor drives the eccentric block (12) to rotate.
  5. 5. The production process of the nitrogen duck neck as claimed in claim 3, wherein the driving turntable (6) is provided with a mounting rod (15) around the rotating shaft (7) at equal angles, the end part of the mounting rod (15) is fixedly provided with a turning special-shaped block (16), the outer surface of the turning special-shaped block (16) forms an arc-shaped part (17) matched with the radian of the inner wall of the machine barrel (3), the inner surface of the turning special-shaped block (16) is provided with a corrugated turning surface (18) with a gradually enlarged section, and the arc-shaped part (17) is intersected with the turning surface (18) to form a turning section.
  6. 6. The process for producing the nitrogen duck neck as claimed in claim 5, wherein the height of the cross section of the corrugated flip surface (18) increases gradually in a direction away from the center of the flip profiled block (16).
  7. 7. The production process of the nitrogen duck neck as recited in claim 5, wherein the area where the turning section is contacted with the inner wall of the machine barrel (3) is provided with a fillet transition structure.
  8. 8. The production process of the nitrogen duck neck as claimed in claim 5, wherein three groups of the outward extending rods (8) are uniformly distributed on the driving turntable (6), and the number of the mounting rods (15) is the same as that of the outward extending rods (8) and is synchronously distributed in the circumferential direction of the driving turntable (6).
  9. 9. The production process of the nitrogen duck neck as recited in claim 3, wherein the discharging hole is provided with an openable sealing plate (13), and the discharging guide plate (14) is obliquely arranged to guide the discharging direction.
  10. 10. The production process of the nitrogen duck neck as claimed in claim 3, wherein the electric telescopic rod drives the sliding block (10) to intermittently slide along the length direction of the overhanging rod (8), and the effective length of the overhanging rod (8) is dynamically adjusted along with the position change of the sliding block (10).

Description

Nitrogen duck neck and production process thereof Technical Field The invention relates to the technical field of duck production, in particular to a nitrogen duck neck and a production process. Background The nitrogen duck neck is a duck neck meat product manufactured by adopting a vacuum nitrogen-filled packaging process, is different from the traditional vacuum packaging duck neck, is isolated from air by filling high-purity nitrogen into a package, and utilizes the inert characteristic of the nitrogen to inhibit microbial reproduction and grease oxidation, so that the shelf life of the product is prolonged, meanwhile, the meat taste and flavor of the duck neck are reserved, and the duck neck meat product is a novel duck neck product after the meat product packaging process is upgraded. In the prior art, the duck neck products on the market are still mainly packaged in a common vacuum way, only a few manufacturers try to develop and produce the nitrogen duck neck, the related production is carried out along with a raw material proportioning system and a processing technology of the common duck neck, the storage characteristic and the taste requirement of the nitrogen package are not subjected to targeted optimization, meanwhile, the raw material collocation of the existing nitrogen duck neck is lack of accurate quality percentage control, the auxiliary materials are selected without considering the multiple requirements of taste improvement, corrosion prevention and subsequent processing, and a scientific combination scheme of special ingredients and a taste enhancer is also not adopted. The existing nitrogen duck neck is easy to generate uneven flavoring and single flavor level due to unreasonable raw material proportion, and components for inhibiting grease oxidation are not purposefully contained in ingredients, so that the product is easy to generate oily and harshness after being stored. Disclosure of Invention The application provides a nitrogen duck neck and a production process thereof, which have the advantage of targeted inhibition of grease oxidation. The application provides a nitrogen duck neck and a production process, which adopts the following technical scheme: The nitrogen duck neck comprises the following raw materials in percentage by mass; 78.37% duck neck, 7.84% white spirit, 2.35% white granulated sugar, 2.35% monosodium glutamate, 2.35% WL206, 1.88% edible salt, 1.57% cooking wine, 1.57% WL210, 0.94% cumin powder, 0.39% soy sauce, 0.24% ginger powder, 0.08% taste nucleotide disodium and 0.08% ethyl maltol. Preferably, a production process of the nitrogen duck neck is used for producing the nitrogen duck neck, and the production steps comprise: S1, raw material picking, namely picking raw materials and ingredients meeting food safety standards according to production batches, namely picking 5kg of fresh duck necks which are qualified in quarantine and have no damaged peculiar smell, picking ingredients according to accurate proportion, checking names, weight and quality guarantee period, classifying and placing and marking; s2, unpacking and thawing, namely unpacking the frozen duck neck, then putting the unpacked frozen duck neck into a thawing pool, thawing the frozen duck neck for 4-6 hours at a low temperature of 0-4 ℃ by running water, and slightly turning the frozen duck neck to ensure uniformity at the center temperature of 0-2 ℃, and primarily cleaning to remove frost, impurities and blood after thawing; S3, cleaning and removing blood water, namely transferring duck necks into a cleaning tank, adding clear water and a small amount of a proper edible cleaning agent, manually assisting in cleaning for 3-4 times by combining mechanical stirring, mainly cleaning wrinkles, joints and inner cavities, and draining water after flushing; S4, curing, namely precisely weighing and uniformly mixing curing materials according to a proportion to prepare curing materials, putting duck necks into a rolling and kneading machine, rolling and kneading for 30-40 minutes at 20-30r/min, transferring the continuous curing materials into a 0-5 ℃ refrigeration house, standing and curing for 12-16 hours, and flavoring; S5, penetrating the duck neck, draining off the pickling liquid, penetrating 1 piece by a food-grade 304 stainless steel piece with the diameter of 3mm and the length of 15cm through a single piece of a full-automatic penetrating machine, ensuring accurate positions, avoiding fracture and skew, and removing damaged deformation products; S6, frying, namely frying the full-automatic constant-temperature frying pot for 2-3 minutes at 160-170 ℃ by taking palm oil as a medium until the surface is golden, and centrifuging to remove oil after draining oil for 1 minute, so that grease residues are reduced; S7, marinating, namely heating marinating soup to 90-95 ℃ for slight boiling, marinating the duck neck for 20-30 minutes, turning over timely to ensure uniform flavoring, and fishing out an