Dried duck and processing method thereof

A processing method and re-air-drying technology are applied in the field of poultry meat food and its processing, which can solve the problems of complicated processing technology and difficulty in maintaining the fragrance and flavor of duck meat nutrients, and achieve the effects of simple processing technology, low cost and good effect.

Inactive Publication Date: 2010-09-08
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Duck is a well-known dietary food. At present, the methods of eating duck are mostly grilling, frying, marinating, stewing, etc. Although each has its own characteristics, it has its own shortcomings. It is difficult to maintain the original nutritional content and special properties of duck meat Fragrant flavor, and complex processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Rinse the fat and thin ducks after slaughter in water to remove the blood and sundries on the meat until washed; hang 250 kg of the cleaned ducks in a low-temperature air-drying room to air-dry, so that the distance between the front and back of the ducks is 15 to 40 cm , use the flowing cold air below 8°C to dehumidify it with cold air, and when the water content of the meat strips is 8-10%, it will be ready for use as air-dried duck feed; put the air-dried duck feed into 50kg of salt, 2kg of star anise, 1.5kg of green onion, and ginger 2kg, 1.5kg pepper, and 100kg water, marinate for 1-2 days; hang the marinated duck in a low-temperature air-drying room to air-dry, so that the distance between the front, back and left of the duck is 15-40 cm. The following flowing cold air is used to dehumidify it, and when the water content of the meat strips is 8-10%, it becomes an air-dried duck. The above-mentioned air-dried duck is sterilized by ultraviolet rays for 55 to 65 minu...

Embodiment 2

[0018] Rinse the fat and thin ducks after slaughtering in water to remove the blood and sundries on the meat until washed; hang 300 kg of the cleaned ducks in a low-temperature air-drying room to air-dry, so that the distance between the front and back of the ducks is 15 to 40 cm , use the flowing cold air below 8°C to dehumidify it with cold air, and when the water content of the meat strips is 8-10%, it will be ready for use as air-dried duck feed; put the air-dried duck feed into 55kg of salt, 2.3kg of star anise, 2kg of green onion, and ginger 2.3kg, 2kg of Chinese prickly ash, 100kg of water to marinate for 1-2 days; hang the marinated duck in a low-temperature air-drying room to air-dry, so that the distance between the front, back and left of the duck is 15-40 cm. The following flowing cold air is used to dehumidify it, and when the water content of the meat strips is 8-10%, it becomes an air-dried duck. The above-mentioned air-dried duck is sterilized by ultraviolet ra...

Embodiment 3

[0020] Rinse the fat and thin ducks after slaughtering in water to remove the blood and sundries on the meat until washed; hang 350 kg of the cleaned ducks in a low-temperature air-drying room to air-dry, so that the distance between the front and back of the ducks is 15 to 40 cm , use the flowing cold air below 8°C to dehumidify it with cold air, and when the water content of the meat strips is 8-10%, it will be ready for use as air-dried duck feed; put the air-dried duck feed into 60kg of salt, 2.5kg of star anise, 2.5kg of green onion, Marinate 2.5kg of ginger, 2.5kg of Chinese prickly ash, and 100kg of water in a pickling solution for 1 to 2 days; hang the marinated duck in a low-temperature air-drying room to air-dry, so that the distance between the front and back of the duck is 15 to 40 cm. The flowing cold air below 8°C is used to dehumidify it, and when the water content of the meat strips is 8-10%, it becomes air-dried duck. The above-mentioned air-dried duck is ster...

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PUM

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Abstract

The invention relates to a dried duck and a processing method thereof. The dried duck is prepared from a duck serving as a raw material and salt, star anise, shallot, ginger, pepper and water serving as ingredients by cleaning, air drying, curing and air drying. The processing method is characterized in that: based on 250 to 350 weight parts of raw material duck, the following ingredients in part by weight are added: 50 to 60 parts of salt, 2 to 2.5 parts of star anise, 1.5 to 2.5 parts of shallot, 2 to 2.5 parts of ginger, 1.5 to 2.5 parts of pepper and 100 parts of water. Since flowing cold air at the temperature of below 8 DEG C permeates the inside of the duck to evaporate water inside the duck, the original nutritional ingredients and special flavor of the duck are kept, a processing technique is simple, and the duck is clean, sanitary and pollution-free, has long shelf life, is convenient to eat and can be storage at normal temperature. The processing method is reasonable and practical, has low cost, simple operation, good effect and wide popularization.

Description

technical field [0001] The invention relates to a poultry food and a processing method thereof, in particular to an air-dried duck and a processing method thereof. technical background [0002] Duck meat is a complete protein, high-quality protein. The fat content in duck meat is low, and the quality is good, and the content of unsaturated fatty acid is high, especially the content of linolenic acid is higher than other poultry meat, which is beneficial to human health. [0003] Duck is a well-known dietary food. At present, the methods of eating duck are mostly grilling, frying, marinating, stewing, etc. Although each has its own characteristics, it has its own shortcomings. It is difficult to maintain the original nutritional content and special properties of duck Fragrant flavor, and the processing technology is complex. Contents of the invention [0004] The purpose of the present invention is to provide people with a duck meat that can be processed through large-sca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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