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Boiled salted duck master sauce and preparation process thereof

A technology for salted duck and old brine, applied in the field of salted duck old brine and its preparation technology, can solve the problems of uneven saltiness, unclean duck smell, strong smell and the like

Inactive Publication Date: 2010-06-16
江苏迈斯克食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some are unevenly salty; some are hard to chew and swallow, and there are even bloodshot spots in the thick meat (such as legs); The duck breed has a strong smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] 1. Production of new brine:

[0096] 1) Weigh 0.7kg of shallots and 1.0kg of ginger, and carry out pretreatment. Remove the dead skin and roots of the shallots, wash and set aside; wash the ginger, smash it and set aside;

[0097] 2) Weigh various spices (including: star anise: 0.40kg, cinnamon: 0.06kg, clove: 0.08kg, pepper: 0.10kg, cumin: 0.08kg, Angelica dahurica: 0.02kg, fruit: 0.10kg, bay leaf: 0.02kg, tangerine peel: 0.05kg, licorice: 0.05kg, grass fruit: 0.04 parts, Piper: 0.02kg, and the spices are wrapped with a spice bag made of gauze, and set aside.

[0098] 3) Pour 100kg of weighed water into the jacketed pot, and pour in 38kg of prepared salt, turn on the steam to heat and cook, after boiling, skim off the foam with a scoop, do not break up the foam.

[0099] 4) Then put the prepared spice package into the jacketed pot and cook together, the temperature is controlled at 90-95°C, and boiled for 25 minutes.

[0100] 5) Before the cooking is finished, put t...

Embodiment 2

[0124] 1. Production of new brine:

[0125] 1) Weigh 0.9kg of shallots and 1.1kg of ginger, and carry out pretreatment. Remove the dead skin and roots of the shallots, wash and set aside; wash the ginger, smash it and set aside;

[0126] 2) Weigh various spices (including: star anise: 0.50kg, cinnamon bark: 0.08kg, clove: 0.06kg, pepper: 0.12kg, cumin: 0.10kg, Angelica dahurica: 0.01kg, fruit: 0.12kg, bay leaf: 0.03kg, tangerine peel: 0.04kg, licorice: 0.04kg, grass fruit: 0.06 parts, Piper: 0.03kg, and the spices are wrapped with a spice bag made of gauze, and set aside.

[0127] 3) Pour 100kg of weighed water into the jacketed pot, and pour in 36kg of prepared salt, turn on the steam to heat and boil, skim off the foam with a ladle after boiling, do not break up the foam.

[0128] 4) Then put the prepared spice package into the jacketed pot and boil together, the temperature is required to be controlled at 90-95°C for 20 minutes.

[0129] 5) Before the cooking is finished...

Embodiment 3

[0145] 1. Production of new brine:

[0146] 1) Weigh 0.5kg of shallots and 0.9kg of ginger, and carry out pretreatment. Remove the dead skin and roots of the shallots, wash and set aside; wash the ginger, smash it and set aside;

[0147] 2) Weigh various spices (including: star anise: 0.30kg, cinnamon bark: 0.04kg, clove: 0.10kg, pepper: 0.08kg, cumin: 0.06kg, Angelica dahurica: 0.03kg, fruit: 0.08kg, bay leaf: 0.01kg, tangerine peel: 0.06kg, licorice: 0.06kg, grass fruit: 0.02 parts, Piper: 0.01kg, and the spices are wrapped with a spice bag made of gauze, and set aside.

[0148] 3) Pour 100kg of weighed water into the jacketed pot, and pour 40kg of prepared salt into it, turn on the steam to heat and cook, after boiling, skim off the froth with a scoop, do not break up the froth.

[0149] 4) Then put the prepared spice packs into the jacketed pot and cook them together. The temperature is required to be controlled at 90-95°C for 20-25 minutes.

[0150] 5) Before the cooki...

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PUM

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Abstract

The invention discloses boiled salted duck master sauce and a preparation process thereof, and the preparation process is as follows: as for the master sauce, ingredients such as star anise, Chinese cinnamon, clove and the like are added with water for decoction to prepare new sauce, duck embryo is added and marinated for five times to obtain bittern, and ingredients of which the dosage is half of that in preparing the new sauce are added and decocted after water is added to prepare the master sauce. The master sauce prepared in the invention has clear bittern and long and elegant flavor, and can effectively remove fishy smell of ducks; and the boiled saluted duck prepared by the master sauce has unique mellow flavor.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a salted duck brine and a preparation process thereof. Background technique [0002] At present, there are nearly hundreds of manufacturers producing salted duck in the market, but there is no unified standard, and there are various salted ducks with various flavors. Some are unevenly salty; some are hard to chew and swallow, and there are even bloodshot spots in the thick meat (such as legs); The duck breed has a strong smell. The old brine of the present invention is a high-salt solution used for re-brine after the salted duck is dry-cured with pepper and salt, and is rich in various flavor substances. The present invention ensures salty and mild salty taste of the salted duck, moderate freshness and tenderness by grasping the salt content of the old brine, boiling time, storage time and temperature, duck embryo pickling time and temperature, etc. The peculiar smell of raw du...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 卢义伯钱雅娟赵立庆
Owner 江苏迈斯克食品有限公司
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