Method for processing duck webs

The technology of a duck paw and its manufacturing method is applied in the field of industrial production of duck paw food, which can solve the problems of incapable of large-scale standardized production, lack of freshness, and no freshness preservation, and achieve the advantages of large-scale standardized production, unique taste and long freshness period. Effect

Inactive Publication Date: 2010-06-02
YANGZHOU SHIHUAI TIANYANG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing production method is: trimming, cleaning, blanching for 10 minutes, pickling for about half an hour, cooking, and seasoning. The disadvantages of the existing method are: 1) Although the original flavor is maintained, due to the lack of the unique marinade of the new process Methods such as pickling, deboning, special seasoning, sterilization, and preservation make this dish lack sufficient freshness, aroma, smoothness, tenderness, moistness, and refreshing; 2) The shelf life of traditional crafts is short, at most 3 to 5 days; 3) Due to the absence of fresh-keeping and sterilization processes in traditional production methods, it is impossible to implement large-scale standardized production

Method used

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  • Method for processing duck webs
  • Method for processing duck webs

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Experimental program
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Effect test

Embodiment 1

[0030] A kind of manufacture method of duck foot, comprises the following steps:

[0031] Step 1: trimming and cleaning, trim the raw duck feet to remove nails, old skin, yellow cuticle, congestion, etc., and wash them with running water;

[0032] Step 2: Pickling, put the cleaned duck feet into the pickling barrel for pickling, make sure that the duck feet are completely submerged in the brine, and turn the barrel regularly, and start the barrel after the pickling time expires; start pickling When the pickling time is 24 hours, the tank is turned over every 2 o'clock; the ingredients of the brine mainly include star anise liquid, fennel liquid, cinnamon liquid, bay leaf liquid, meat buckle liquid, and pepper liquid. The percentages of the above ingredients are: 0.4% star anise liquid, 0.2% fennel liquid, 0.2% cinnamon liquid, 0.2% bay leaf liquid, 0.2% meat buckle liquid, 0.3% pepper liquid, and the rest is water.

[0033] Step 3: Blanch the water, bring the water to a boil,...

Embodiment 2

[0041] A kind of manufacture method of duck foot, comprises the following steps:

[0042] Step 1: trimming and cleaning, trim the raw duck feet to remove nails, old skin, yellow cuticle, congestion, etc., and wash them with running water;

[0043] Step 2: Pickling, put the cleaned duck feet into the pickling barrel for pickling, make sure that the duck feet are completely submerged in the brine, and turn the barrel regularly, and start the barrel after the pickling time expires; start pickling When the pickling time is 23 hours, the tank is turned over every 1.5 hours; the ingredients of the brine mainly include star anise liquid, fennel liquid, cinnamon liquid, bay leaf liquid, meat buckle liquid, and pepper liquid. The percentages of the above ingredients are: 0.3% star anise liquid, 0.15% fennel liquid, 0.15% cinnamon liquid, 0.15% bay leaf liquid, 0.15% meat buckle liquid, 0.2% pepper liquid, and the rest is water.

[0044] Step 3: Blanch the water, bring the water to a b...

Embodiment 3

[0052] A kind of manufacture method of duck foot, comprises the following steps:

[0053] Step 1: trimming and cleaning, trim the raw duck feet to remove nails, old skin, yellow cuticle, congestion, etc., and wash them with running water;

[0054]Step 2: Pickling, put the cleaned duck feet into the pickling barrel for pickling, make sure that the duck feet are completely submerged in the brine, and turn the barrel regularly, and start the barrel after the pickling time expires; start pickling When the pickling time is 25 hours, the tank is turned over every 2.5 hours; the ingredients of the brine mainly include star anise liquid, fennel liquid, cinnamon liquid, bay leaf liquid, meat buckle liquid, and pepper liquid. The percentages of the above ingredients are: 0.5% star anise liquid, 0.25% fennel liquid, 0.25% cinnamon liquid, 0.25% bay leaf liquid, 0.25% meat buckle liquid, 0.4% pepper liquid, and the rest is water.

[0055] Step 3: Blanch the water, bring the water to a bo...

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PUM

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Abstract

The invention discloses a method for processing duck webs, which comprises the process flows of cleaning, salting, boiling, quickly freezing, boning, flavoring, packing and sterilizing. The duck webs processed by the invention maintain the original flavor of the traditional Huaiyang cuisine and have long quality guarantee period and refreshing time. Because of adopting the most advanced sterilization and packing technologies, the invention enables the quality guarantee period and refreshing time of the duck webs to be as long as 90 days; and the invention is beneficial to large-scale standardized production.

Description

technical field [0001] The invention relates to a manufacturing method of duck paw food, in particular to an industrial production method of duck paw food. Background technique [0002] Duck paws are rich in collagen, which is comparable in nutrition to bear paws of the same quality. The palm is the basic organ of movement, with many tendons, thick skin, and no flesh. If there are more tendons, it will be chewy, if the skin is thick, it will contain soup, and if there is less meat, it will be easy to taste. From a nutritional point of view, duck feet contain more protein, low sugar, and little fat. Therefore, duck feet can be called an excellent food with nutritional value for weight loss. [0003] The existing production method is: trimming, cleaning, blanching for 10 minutes, pickling for about half an hour, cooking, and seasoning. The disadvantages of the existing method are: 1) Although the original flavor is maintained, due to the lack of the unique marinade of the ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 沈建华
Owner YANGZHOU SHIHUAI TIANYANG FOOD DEV
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