Duck meat is rich, rich in protein, amino acids, vitamins, trace elements, and easily digested and absorbed by the body. The incense produced mainly from duck meat
The intestines have the advantages of delicious taste, easy absorption, easy carrying and long storage time.
1. Raw material composition
Duck meat (health-free), starch (food grade), soy protein isolate (food grade), seasoning (by monosodium glutamate, salt, sucrose, sodium nitrite
, cooking wine, dextrin, scallion, ginger, garlic composition), animal casings.
2. Process flow
Divided duck → marinated → minced meat → prepared marinated mix → stirring → enema → baking → cooking → smoked → finished product.
3. The main equipment
Ground meat enema machine, cooking pot, baking oven, incubator.
4. Processing points
(1) Duck split When the duck is in semi-thawed state, remove skeleton, bruises, etc., and split the fat and lean meat to prepare for marinating. segmentation
At the time, don't carry it out until the duck meat is fully opened. Because the duck meat will be completely drained, blood will be lost and it will be contaminated by microorganisms.
(2) Marinated with dry pickling. Mix the raw materials and seasonings according to the mixing ratio of the marinated blends, stir well, and then cover the marinated containers.
Sealed, minimize contact with air. The temperature is controlled between 0°C and 5°C and the time is between 24h and 48h.
Blend ratio of marinated blend (weight of duck): 0.2% MSG, 2.5% of refined salt, 0.2% of sucrose, 0.015% of sodium nitrite, 2.0% of cooking wine, 0.15% of dextrin
. Because the duck itself has a smell of earth, adding dextrin can eliminate odors. In addition, adding various seasonings can produce good flavor.
(3) Ground meat The marinated duck meat is minced in a meat grinder at a ratio of 3:2 of lean meat and fat. When adding meat, the amount of meat added must not be excessive.
And to gradually add ice water to reduce the meat temperature, the general amount of water is 10% to 20% of the amount of meat, not too much, to prevent water leakage. The order of adding meat is first
Add fat into the lean meat to prevent fat loss. In order to improve the flavor, add appropriate seasonings such as onion, ginger and garlic when ground meat.
(4) Stir Add about 10% of the weight of starch and about 4% of soy protein isolate to the ground meat, and stir. Stirring must be uniform
So that the fat lean meat and accessories mixed evenly and properly wet and dry, thin consistency consistent, hand flapping elastic. To prevent the temperature from rising, add a small amount of ice water.
(5) Before the filling and filling, the sausage casings should be soaked and used to remove the sieve plate and reamer of the meat grinder and placed on a special funnel (included in the meat grinder) to form a filling.
Installed. Filling length is about 20cm. The meat should be tight, try not to have bubbles inside, but not too tight, so as not to break when boiled. After installing
Bundle and hang on bamboo rafts. If there is air left in the intestines, it can be punctured with a small needle.
(6) Baking filled sausages are placed in a baking oven and baked at a temperature of 55°C to 65°C for 30 min to 60 min, and every 5 min~
10min upside down the intestine to avoid uneven heating. Be careful not to over-dry, so as not to form smoke rings when smoked, so that smoked smoke components should not infiltrate.
(7) Cooking Place the intestines in the cooking pot and control the water temperature at about 75°C for about 30 minutes. The cooked sausage is soft and elastic.
(8) Fumigation The sausage is filled in the top of the smoke chamber and the sawdust is placed on the bottom to generate smoke. Temperature about 50°C～60°C, time 4h
. Smoked sausages should be free of oily skin and have a bright reddish-brown color and a special scent.
5. Storage
It can be stored for about 14 days at ordinary room temperature, and can be stored for more than 20 days at 0°C to 5°C.
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