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Method for processing boiled salted duck with soy sauce

A processing method, the technology of salted duck, applied in the field of food processing, can solve problems such as getting tired of eating, increasing high blood pressure, the risk of heart disease, and poor health

Inactive Publication Date: 2010-04-28
赵保雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In contemporary society, not only salted duck can be eaten during the Chinese New Year, but salted duck has become a daily dish for people. Because of its unchanging taste, people are already getting tired of eating it. Moreover, because a high-sodium diet will increase blood pressure, heart disease, etc. The probability of morbidity is not good for health

Method used

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  • Method for processing boiled salted duck with soy sauce

Examples

Experimental program
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Embodiment Construction

[0050] (1) Processing of plain salted duck

[0051] (1) Selection of live ducks: Choose healthy ducklings for meat in the current year, with "walnut meat" under the two wings and square fat at the tail, with a live weight of more than 1.5kg.

[0052] (2) Slaughter: stop feeding 12 hours before slaughter, and drink water continuously. It is better to slaughter by mouth. At present, the method of cutting three pipes is mostly used.

[0053] (3) Ironing and depilation

[0054] ① Scalding: The water temperature should be 63-65°C, and the amount of water should be large, so that the duck carcasses can be scalded evenly, usually for 2-3 minutes.

[0055] ② Hair removal: first pluck the feathers on the wings, then pluck the back hair, and then pluck the belly hair, tail hair, and neck hair. The camera pulls out the small hairs and fluff, which are called net small hairs.

[0056] (4) Open the mouth to take the viscera

[0057] ① The next four pieces: two wings and two feet. Cut ...

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Abstract

The invention relates to a food processing method, in particular to a method for processing boiled salted duck with soy sauce, which process the boiled salted duck with primary taste through the traditional technology, comprising the steps of: adopting a fermentation technology to prepare sweet soybean paste with special flavor; mixing the semi-finished special flavor with the e boiled salted duck with primary taste and fermenting; and selecting a proper time to stop fermenting. The method scientifically combines the boiled salted duck processing technology with the paste fermenting product processing technology to prepare the boiled salted duck with soy sauce, which has special soy sauce, is good for health, and is suitable for the requirement of customers in modern time.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of sauce-flavored salted duck. Background technique [0002] Salted duck has been famous for a long time and is known to all women and children. It has a history of more than one thousand years. Salted duck is the favorite delicacy of duck meat eaten by people in the Jiangsu and Zhejiang areas of our country. In recent years, it has gradually spread to all parts of the country and has become a kind of food culture in our country. Salted duck is a famous specialty in Jiangsu. The duck skin is tender, fat but not greasy, and delicious. It is fragrant, crisp and tender. The salted duck made during the mid-autumn festival is the best in color and taste, so it is nicknamed "Osmanthus Duck". The sweet-scented osmanthus duck is "clear and purposeful, and you will never tire of eating it for a long time", which is a good drink. Salted duck is a must-have dish for visitor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 赵保雷
Owner 赵保雷