Method for processing sauced marinated duck

A processing method and sauce brine technology are applied in the field of high-pressure rapid salting method for processing sauce brined duck, which can solve the problems of long salting time, uneven distribution of salt, affecting product taste and flavor, etc.

Active Publication Date: 2009-12-23
JIANGXI HUANGSHANGHUANG GROUP FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are multiple edible duck manufacturing methods in the prior art, such as roasting, boiling in salt water, pickling, stewing in sauce, etc., but for a long time, the cooked ducks supplied on the market, especially the stewed duck in sauce, have the following deficiencies: one. The soaking time is long, about 24 hours; 2. The salting process generally adopts a low temperature environment of -1 to 4°C; 3. The process of adding salt by injection, and then rolling and kneading is complicated, and the salt distribution is uneven, which seriously affects the taste and taste of subsequent products. flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Selection of raw materials

[0019] Duck embryos should be fresh, free from disease, injury, odor, and pollution; frozen poultry should be thawed naturally, and hot water or steam should not be thawed.

[0020] 2) Unbutton

[0021] Make an incision from the right armpit of the duck to remove the viscera, cut off the claws, and wash the duck body and abdominal cavity of blood.

[0022] 3) Pressure salting

[0023] Weigh out 6kg of refined salt, measure 94kg of drinking water, dissolve it in a 200L stainless steel bucket, put the duck embryo in a 100L high-pressure container, then fill the high-pressure container with the above salt solution, set the pressure to 50Mpa, and pickle under high pressure for 30 minutes.

[0024] 4) marinated

[0025] Prepare brine first, measure / weigh 1.5kg, 15.kg, 1kg, and 4.5kg of soy sauce, refined salt, white wine, and white sugar, pour into 91kg of drinking water, mix, boil, and boil 20 duck embryos for 20 minutes until they turn re...

Embodiment 2

[0029] 1) Live duck slaughter

[0030] Bleeding, hair removal, claw cutting, disembowelling and viscera removal, immersion in cold water for about 2 hours to remove residual blood inside and outside the duck body.

[0031] 2) Pressure salting

[0032] Weigh out 7kg of refined salt, measure 93L of drinking water, dissolve it in a 200L stainless steel bucket, put the fresh duck in a 100L high-pressure container, then fill the high-pressure container with the above-mentioned salt solution, set the pressure at 100Mpa, and marinate under high pressure for 20 minutes.

[0033] 3) marinated in sauce

[0034] First prepare sauce marinade, measure / weigh 1.5kg, 1.5kg, 1kg, and 4.5kg of soy sauce, refined salt, white wine, and white sugar, pour 92kg of drinking water into it, boil it, and cook 20 fresh ducks for 20 minutes until they turn red , remove the pot and filter the soup; then add 1kg of ginger, 500g of five-spice powder, 300g of Chinese prickly ash, and 500g of chili into the ...

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PUM

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Abstract

The invention relates to a method for processing a sauced marinated duck, and the method comprises the steps of taking a fresh duck or a duck embryo as a raw material, carrying out rapid salinization for a certain time by adopting the high pressure method, boiling for 20-30 minutes in marinade which is prepared by soy sauce, fine salt, liquor and white sugar, further boiling for 100-120 minutes in the marinade juice which is prepared by adding ginger, five spice powder, pepper and dried chilli in the marinade, fishing out, draining, cooling and then adopting UV irradiation for sterilization. The sauced marinated duck is pure gold, bright, fresh, tender and delicious, thereby being applicable to the requirements of scale production.

Description

1. Technical field [0001] The invention relates to a food processing method, in particular to a method for processing stewed duck in sauce by a high-pressure rapid salting method. 2. Background technology [0002] Duck meat is listed as the first-selected animal "health food" with characteristics such as high protein, low fat, and low cholesterol. The nutritive value of duck meat is very high, and the content of protein in edible part duck meat is about 16~25%, much higher than poultry meat content. [0003] Duck is a traditional household dish in my country. There are multiple edible duck manufacturing methods in the prior art, such as roasting, boiling in salt water, pickling, stewing in sauce, etc., but for a long time, the cooked ducks supplied on the market, especially the stewed duck in sauce, have the following deficiencies: one. The soaking time is long, about 24 hours; 2. The salting process generally adopts a low temperature environment of -1 to 4°C; 3. The proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/22A23L13/50A23L5/10A23L27/00
Inventor 张文成谢慧明张海涛刘玲郑仁娟
Owner JIANGXI HUANGSHANGHUANG GROUP FOOD
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