Fermented salted duck and the technique for preparing the same

A preparation process and a technology for dried duck, which are applied in the field of fermented dried duck and its preparation technology, can solve the problems of lack of marinated flavor and reduced quality of dried dried duck, and achieve the effects of improving digestion and absorption rate, nutritional value, increasing shelf life and increasing safety.

Inactive Publication Date: 2007-09-19
危贵茂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many manufacturers have changed the traditional sun-dried and night-exposed process to artificial drying in a drying room. Although this met

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1: Taking the processing of 100kg white duck blank as an example, the preparation process is as follows:

[0016] (1) Preparation of the white duck blank: Choose Jiangxi Dayu Ma duck weighing about 1.5kg as raw material duck, stop eating for 12 hours before slaughter, but need water supply, use submandibular three-pronged method to slaughter at 60~70℃ Scald the hair with hot water for 2 to 4 minutes. After hair removal, use a knife to cut off the wings, feet and the lower jaw with tongue. Then cut the chest and abdomen along the right side of the sternum, and move forward until the clavicle is cut off, open the chest and abdomen and pull out the internal organs. Cut off the ribs on both sides along the inverted "eight" shape. Be careful not to cut the skin under the ribs. Finally, cut off the rectum and one-third of the anus to get the white duck blank. Take 100kg of the white duck blank for use.

[0017] (2). The pickling: Take 3.75kg of white sugar and 8.75kg of s...

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PUM

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Abstract

The invention relates to a fermented preserved duck and its preparation process, which belongs to the industrial field. The fermented preserved duck is prepared by the steps of killing, depilating, eviscerating, and shaping for the duck as raw material to obtain a bare duck, adding salt and white granulated sugar for curing, cleaning the duck, adding 2% to 5% mixed ferment by weight of bare duck, wherein the ferment is composed of acid-producing bacteria and aroma-producing bacteria, coating the mixed ferment on the surface of the bare duck and placing the duck into a jar, sealing the jar for fermentation at constant temperature, wherein the fermentation temperature is between 28 DEG C and 34 DEG C, and the fermentation time is between 14h and 20h, placing the duck into a bake oven for baking after shaping, and vacuum packaging. The fermented preserved duck is provided with improved digestivity and nutritive value, and special fermentation flavor, the safety and the storage period are improved, and the production period is shortened. The processing method provided in the invention can solve the problem of flavor deficiency caused by manual baking owing to bad weather.

Description

technical field [0001] The invention relates to a fermented salted duck and a preparation process thereof, belonging to the field of food industry. Background technique [0002] The traditional processing technology of salted duck needs to be exposed to the sun and night dew for about a week to meet the drying requirements. During this period, due to the action of tissue enzymes and microorganisms, the dried salted duck has a unique salted flavor. Therefore, the production of salted duck is greatly affected by the weather, which is the so-called "depending on the weather". At present, many manufacturers have changed the traditional sun-dried and night-exposed process to artificial drying in a drying room. Although this method achieves the purpose of drying and shortens the drying time, the quality of salted duck is obviously reduced, and it lacks the proper pickled aroma. Artificially controlled fermentation of meat products can improve the digestion and absorption rate and...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/01A23B4/22A22B3/08A22C21/00A22C21/04A23L13/50A23L5/10A23L13/40A23L13/70
Inventor 危贵茂曾爱民
Owner 危贵茂
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