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Method for making stewed duck with bean sauce

A production method and technology of sauced duck, which is applied in the field of food processing, can solve problems such as uneven pickling and long construction period of sauced duck, and achieve the effects of being beneficial to quantitative management, shortening production and processing time, and being convenient for storage, transportation and consumption

Inactive Publication Date: 2012-05-23
夏威夷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of long construction period and uneven pickling in the prior art for preparing sauced duck, and provide a method for making sauced duck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Raw material selection and processing: selected Youxian shelducks, after slaughtering, remove the blood, remove the feathers, cut open along the back of the duck body, stop the knife at the neck of the duck, and remove the remaining viscera, congestion, and sundries in the abdominal cavity of the duck;

[0039] Preparation of marinade: Clean the sandwich pot, add 1000g of water, boil the water, and then add the following ingredients into it, 80g of salt, 30g of white sugar, 4g of star anise, 2g of fennel, 0.5g of clove, 4g of cinnamon, Ginger juice 15g, Chinese prickly ash 4g, yeast extract 3g, grain wine 15g; keep the water boiling, boil for 2 hours, filter with 80 mesh, and prepare the marinade for sauced duck;

[0040] Preparation of marinade: Clean the sandwich pot, add a certain amount of broth or water 1000g, quickly boil the water, and then add the spice package, which contains 3g of cinnamon, 3g of star anise, 1g of cumin, and 0.5g of clove , 1g of white cardamo...

Embodiment 2

[0048] Raw material selection and processing: selected Youxian shelducks, after slaughtering, remove the blood, remove the feathers, cut open along the back of the duck body, stop the knife at the neck of the duck, and remove the remaining viscera, congestion, and sundries in the abdominal cavity of the duck;

[0049] Preparation of marinade: Clean the sandwich pot, add 1000g of water, boil the water, and then add the following ingredients into it, 85g of salt, 32g of white sugar, 5g of star anise, 2.5g of cumin, 1g of cloves, 5g of cinnamon, Ginger juice 20g, Chinese prickly ash 5g, yeast extract 4g, grain wine 20g; keep the water in a slightly boiling state, boil for 2 hours, filter with 80 mesh, and prepare the marinade for sauced duck;

[0050] Preparation of marinade: Clean the sandwich pot, add 1000g of broth, quickly boil the water, and then add the spice package, which contains 4g of cinnamon, 4g of star anise, 2g of fennel, 1g of clove, and white cardamom 2g, 4g Zanth...

Embodiment 3

[0058] Raw material selection and processing: selected Youxian shelducks, after slaughtering, remove the blood, remove the feathers, cut open along the back of the duck body, stop the knife at the neck of the duck, and remove the remaining viscera, congestion, and sundries in the abdominal cavity of the duck;

[0059] Preparation of marinade: Clean the sandwich pot, add 1000g of water, boil the water, and then add the following ingredients into it, 90g of salt, 35g of white sugar, 6g of star anise, 3g of cumin, 1.5g of cloves, 6g of cinnamon, Ginger juice 25g, Chinese prickly ash 6g, yeast extract 5g, grain wine 25g; keep the water in a slightly boiling state, boil for 2 hours, filter with 80 mesh, and prepare the marinade for sauced duck;

[0060] Preparation of marinade: Clean the sandwich pot, add 1000g of broth, quickly boil the water, and then add the spice package, which contains 5g of cinnamon, 5g of star anise, 3g of cumin, 1.5g of cloves, white Cardamom 3g, Zanthoxylu...

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Abstract

The invention relates to the field of food processing and discloses a method for making a stewed duck with bean sauce. In the invention, injection seasoning technology, vacuum massaging technology and compression marinating technology are integrated into a novel processing technique. The stewed duck with bean sauce made by the invention has the advantages of rich sauce fragrance, tender meat quality, proper elasticity and unique taste. The method overcomes the defects that the traditional stewed ducks with bean sauce cannot be pickled uniformly and the making period is too long, can effectively keep nutrient components in the duck, and can prolong the shelf life of the finished product. The raw materials and making parameters of the method are quantified, so the method can ensure the stable quality of products, facilitates the quality control, and has a prospect for large-scale industrialized production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauced duck. Background technique [0002] The production process of traditional sauced duck and salted salted duck is mainly processed through pickling, baking, blanching, frying and marinating. For example, Hangzhou sauce duck mixes refined salt and fire nitrate, spreads evenly on the outside of the duck, then stuffs the ingredients into the duck’s mouth and slaughter opening, puts it into the tank evenly, and supports it with a bamboo frame. The large stones are compacted, marinated at a temperature of about 0°C for 12 hours, and taken out of the tank, and the brine is drained. Put the duck into the tank, add soy sauce to the degree of immersion, then put it on a bamboo frame, compact it with large stones, soak the duck at a temperature of about 0°C for 24 hours, turn the duck over, and take it out of the tank after another 24 hours. Then add 50% of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/29A23L1/318A23L13/50A23L13/40A23L13/70A23L33/00
Inventor 伍志红黄颖晏伟民沈诺夫
Owner 夏威夷
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