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Novel method for making savory sauce duck

A production method and sauce duck technology, applied in the field of sauce brine products, can solve the problems of insufficient bite strength, soft taste, unsuitable for large-scale production in factories, etc., and achieve the effect of avoiding salt, strong sauce flavor and tight organization

Inactive Publication Date: 2011-08-17
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

Sauce duck, as one of the representatives of traditional Chinese stewed sauce products, is becoming more and more popular among consumers because of its unique flavor. Insufficient energy

Method used

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  • Novel method for making savory sauce duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Acceptance of raw and auxiliary materials: use lean cherry valley ducks with a lean meat rate of more than 70% and a breast meat rate of 23.5% to 24.5%, with a weight between 1.5 and 1.6KG, no congestion, white skin, and claws removed.

[0029] 2. Thawing: Use natural thawing, the room temperature is about 15°C. Thaw to the central temperature of -2 ~ 0 ℃.

[0030] 3. Pretreatment: Remove the anus, tail fat glands, trachea, esophagus, rough hair roots and impurities of the duck, clean the mouth and nostrils of the duck head, wash it in water, squeeze out the nasal mucus, and clean the surface and inner cavity of the duck body with clean water , hang to dry.

[0031] 4. Injection

[0032] ①. Spice water boiling: 0.25kg star anise, 0.15kg cinnamon, 0.06kg clove, 0.12kg cumin, 0.15kg tangerine peel, 0.2kg pepper, 5kg dried chili, water: 50kg, after boiling, keep it on low heat for 2 hours, boil Make spiced water. Put it into a 0-4°C storage and cool it down to a wat...

Embodiment 2

[0042] 1. Acceptance of raw and auxiliary materials: use lean cherry valley ducks with a lean meat rate of more than 70% and a breast meat rate of 23.5% to 24.5%, with a weight between 1.5 and 1.6KG, no congestion, white skin, and claws removed.

[0043] 2. Thawing: Use natural thawing, the room temperature is about 15°C. Thaw to the central temperature of -2 ~ 0 ℃.

[0044] 3. Pretreatment: Remove the anus, tail fat gland, trachea, esophagus, coarse hair roots and impurities. The duck head should be cleaned in the mouth and nostrils, washed in water, and the nose should be squeezed out. The surface and inner cavity of the duck body should be cleaned with clean water and hung Hang to dry.

[0045] 4. Injection

[0046] ①. Spice water boiling: 0.25kg star anise, 0.15kg cinnamon, 0.06kg clove, 0.12kg cumin, 0.15kg tangerine peel, 0.2kg prickly ash, 5kg dried chili, water: 50kg, after boiling, keep on low heat for 1.5 hours, boil Make spiced water. Put it into a 0-4°C storage...

Embodiment 3

[0056] 1. Acceptance of raw and auxiliary materials: use lean cherry valley ducks with a lean meat rate of more than 70% and a breast meat rate of 23.5% to 24.5%, with a weight between 1.5 and 1.6KG, no congestion, white skin, and claws removed.

[0057] 2. Thawing: Use natural thawing, the room temperature is about 15°C. Thaw to the central temperature of -2 ~ 0 ℃.

[0058] 3. Pretreatment: Remove the anus, tail fat gland, trachea, esophagus, coarse hair roots and impurities. The duck head should be cleaned in the mouth and nostrils, washed in water, and the nose should be squeezed out. The surface and inner cavity of the duck body should be cleaned with clean water and hung Hang to dry.

[0059] 4. Injection

[0060] ①. Spice water boiling: 0.25kg star anise, 0.15kg cinnamon, 0.06kg clove, 0.12kg cumin, 0.15kg tangerine peel, 0.2kg prickly ash, 5kg dried chili, water: 50kg, after boiling, keep on low heat for 1.5 hours, boil Make spiced water. Put it into a 0-4°C storage...

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Abstract

The invention discloses a novel method for making a savory sauce duck. The method comprises the steps of adopting a duck with a lean meat rate of more than 70% and a breast meat rate of 23.5-24.5% and materials, such as white granulated sugar, soy sauce, salt, anise and the like and injecting, tumbling, pickling, air-drying and drying in turn to obtain the savory sauce duck. The sauce duck produced by using the novel making method disclosed by the invention has the characteristics of purplish red color, rich sauce taste, sweet, spicy and refreshing taste, compact structure and the like because the sauce duck has a unique production process, and avoids the occurrences of instable salinity and color and divergent mouthfeel and structure, caused by the traditional sauce stewing.

Description

technical field [0001] The invention relates to a stewed sauce product, more specifically, the invention relates to a preparation method of a novel flavor sauce duck. Background technique [0002] Stewed meat products in sauce refer to fresh (frozen) livestock and poultry and edible by-products placed in water with salt, soy sauce (or not), and spices, which are processed by pre-cooking, soaking, boiling, and sauce (steaming) and other processes. Sauce and marinated series of meat products. Sauce duck, as one of the representatives of traditional Chinese stewed sauce products, is more and more popular with consumers because of its unique flavor. However, because the product is made by traditional methods, it is not suitable for large-scale production in factories. Insufficient energy. It is necessary to study a new sauce duck production process, so that it is suitable for large-scale production, the taste and taste are stabilized and improved, and high-quality sauce duck p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/315A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 王自安郑君君赵立庆于智峰李坤
Owner 江苏迈斯克食品有限公司
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