Preparation method of marinated duck

A production method and sauce duck technology, applied in the food field, can solve the problems of inability to achieve complete sterilization, the ratio is not constant, the taste of the sauce duck is different, etc., and achieve the effect of improving the quality preservation effect, the taste is tender, and the taste is better.

Inactive Publication Date: 2011-04-20
吕岳财
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, in the production of traditional sauced duck, the proportion of salt added in the pickling process is relatively high, which leads to the relatively high salt content of the sauced duck, which affects the taste; The taste of the sauced duck is different; during the high temperature sterilization process, the traditional boiling method is used for sterilization, and the sterilization temperature is lower than 100°C, which cannot achieve the purpose of complete sterilization

Method used

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  • Preparation method of marinated duck
  • Preparation method of marinated duck

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Embodiment Construction

[0007] Below in conjunction with accompanying drawing, a kind of preparation method of sauced duck of the present invention is described in further detail.

[0008] Such as figure 1 Shown, a kind of preparation method of sauced duck comprises the following technological process: 1, material selection: select the duck of high quality as raw material; : Prepare the required ingredients, mainly including: salt, ginger, monosodium glutamate, green onion, star anise, pepper, water; The ratio is: 100:0.5:1; 5. Water purification and frying: wash the marinated duck with water, and then put it in an oil pan for frying; 6. Cooking: put the fried duck into the interlayer Pot, blanch water at 93°C for 3 minutes, then put it into a multi-functional cooking pot, first heat up for 5 minutes, then cook at 100°C for 5 minutes, then stew at 95°C for 35 minutes, and finally take it out of the pot. The boiled brine contains 1% salt, 0.3% monosodium glutamate, and 1% cooking wine; 7. Cooling: l...

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Abstract

The invention discloses a preparation method of a marinated duck, which comprises the following process steps of material selection, trimming, material mixing, curing, drying, frying, boiling, cooking, quantitative dividing, vacuum packaging, high-temperature sterilization, cooling, external packing, inspection and finished product delivery, wherein the ratio of salt, peppers, fried aniseeds added in the curing process is 100:(0.4-0.6):(0.8-1.2); in the boiling process, the boiling stewing materials comprise the following components in percentage by weight: 0.8 to 1.2 percent of salt, 0.2 to 0.4 percent of monosodium glutamate and 0.8 to 1.2 percent of cooking wine, and the materials are stewed for 30 to 40 minutes at the temperature of between 93 and 100 DEG C; and the high-temperature sterilization process comprises the steps of: putting the vacuum-packaged cooked duck into a high-temperature sterilization boiler, adjusting the pressure in the boiler to be between 0.15 and 0.25 kPa, then raising the temperature to be between 112 and 121 DEG C in 4 to 6 minutes, and performing constant-temperature sterilization for 25 to 30 minutes. The preparation method is suitable for preparing the marinated duck.

Description

technical field [0001] The invention relates to the field of food technology. Background technique [0002] Duck with soy sauce is a well-known famous dish with a history of hundreds of years and has been passed down to this day. The skin of this dish is milky white, the meat is ruddy, fat but not greasy, fragrant and tender. At present, in the production of traditional sauced duck, the proportion of salt added in the pickling process is relatively high, which leads to the relatively high salt content of the sauced duck, which affects the taste; The taste of sauced duck is different; in the high temperature sterilization process, the traditional boiling method is used to sterilize, and the sterilization temperature is lower than 100°C, which cannot achieve the purpose of complete sterilization. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a method for making sauced duck with less salt content, good taste and thoroug...

Claims

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Application Information

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