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Method for processing instant medicated type liancheng white duck

A technology of Liancheng white duck and processing method, which is applied in food preparation, food science, heating and preservation of meat/fish, etc., can solve problems such as difficulty in expanding market share, limited sales, inconvenient transportation, etc.

Inactive Publication Date: 2008-03-26
LONGYAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 1. Live ducks: inconvenient transportation, small sales radius and large losses
At the same time, the traditional way of eating: after the adult female duck is slaughtered, it is better to add water to stabilize the fire and simmer for 2-3 hours; the 55-60-day-old male duck is slaughtered and eaten with local Hakka rice wine and mint ginger juice. It is better, so to buy live ducks, it is troublesome to slaughter and eat, and you must have certain cooking skills, especially for shabu-shabu male ducks. If the cooking and ingredients are not proper, there will often be duck smells, and sales will be limited.
[0010] 2. Quick-frozen refrigerated white duck: it needs cold chain supply and marketing, the transportation cost is high, the cost is high, and there is still the problem of inconvenient eating, it is difficult to expand the market share

Method used

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  • Method for processing instant medicated type liancheng white duck

Examples

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example 1

[0033] Take 120-day-old adult ducks with a weight of 1.25 kg as raw materials; bleed and slaughter, open up, remove internal organs, cut off duck feet, duck wings and duck heads; scald in boiling water for 7 minutes, and the meat will be blood-red. Float in running water until it is completely cold, remove and drain the water; cut the above-treated duck carcass into four pieces, including: 2 pieces of upper legs and 2 pieces of lower legs, each weighing about 135 grams; for soup: weigh white Chine root, according to the ratio of Imperata corydalis: water = 1:89, add water, maintain the liquid level, simmer for 1 hour, filter, add monosodium glutamate with 0.3% water volume, and salt with 0.55% water volume, stir to dissolve, set aside; cut the above The good duck carcass is put into cans, 1 piece per can, and the prepared soup is added; heated to the center temperature of the can at 90°C, and kept for 10 minutes to exhaust; sealed while it is hot; and then sterilized with high-...

example 2

[0037] With soup: Weigh American ginseng, according to the ratio of American ginseng: water = 1:112, add water, maintain the liquid level, simmer for 1 hour, filter, add monosodium glutamate with 0.3% of water, and salt with 0.55% of water, stir to dissolve ,spare. Other processes are the same as example 1.

example 3

[0039] With soup: weigh lotus seeds, add water according to the ratio of lotus seeds: water = 1: 5.6, use 118 ℃ high-pressure steam to cook for 30 minutes, add water according to 9 times the amount of water used for the first time, boil, filter, add water 0.3 % monosodium glutamate, 0.55% salt in water, stir to dissolve and set aside. Other processes are the same as example 1.

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Abstract

The present invention relates to a processing method of poultry product. In particular, it relates to a processing method of instant dietary type Liancheng white duck. Said processing method includes the following steps: selecting raw material, slaughtering, scalding, washing, cutting into blocks, preparing flavouring juice, canning, air-exhausting, sealing, sterilizing and cooling. The raw material for preparing flavouring juice can use imperata root, American ginseng, lotus seed or tremella. Said invention adopts high-pressure hot steam to make sterilization, and adopts negative pressure to make cooling operation.

Description

1. Technical field [0001] The invention relates to a poultry product processing method, in particular to a processing method of instant herbal diet type Liancheng white duck. 2. Background technology [0002] Liancheng white duck, also known as white duck, has white feathers, black beaks, and black feet. It is a small duck species with white feathers and eggs. It is mainly produced in Liancheng County, Fujian Province. The duck meat is delicate and the soup has a unique taste. It has the unique effects of clearing away heat and detoxification, nourishing yin and reducing fire, eliminating phlegm and resuscitation, calming the mind and nerves, appetizing and invigorating the spleen. It is known as "the only medicinal duck in the country". China Poultry Breeds Records and Fujian Livestock Breeds Records are the only duck breeds that have been discovered so far in my country with medicinal nourishing and health care functions. They are excellent rare germplasm resources in my co...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/29A23B4/005A23B4/06A23L13/50A23L33/00
Inventor 石小琼苏绍洋王卿朗庄细梅罗长钧林金水李守朋
Owner LONGYAN UNIV