Spicy segmented duck leisure food and production method thereof

A technology of snack food and production method, applied in the field of food processing, can solve the problems of inability to meet the needs of consumers, high water content in products, long production cycle of sauce duck, etc., achieve good chewiness, improve product quality, and improve product elasticity Effect

Inactive Publication Date: 2011-10-05
CHENGDU FENGFENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production cycle of sauced duck is long, and the quality is greatly affected by the marinade; due to the high moisture content of the product, it is not easy to store for a long time, and it is mostly sold as a fresh product; Adhesion affects the appearance
With the improvement of peopl

Method used

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  • Spicy segmented duck leisure food and production method thereof
  • Spicy segmented duck leisure food and production method thereof
  • Spicy segmented duck leisure food and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]Frozen duck gizzards are used as raw materials, and the raw materials are thawed in a thawing room at a temperature of 15°C for 10 hours until the center temperature of the raw materials is -2°C; the yellow sarcolemma, fat, diseased tissues, congestion and dirt on the duck gizzards are completely removed. Pick out gizzards that do not meet the requirements; rinse the trimmed gizzards in a clear water pool first, and then wash them one by one to fully remove the blood and impurities and dirt on the surface of the gizzards; put the trimmed gizzards into the tumbler In the machine, add marinating ingredients: 100 parts of trimmed duck gizzard, 1.4 parts of salt, 0.2 parts of soy sauce, 1.2 parts of white sugar, 0.1 part of rock sugar, 0.25 parts of cooking wine, 0.15 parts of white wine, 0.05 parts of caramel pigment, red yeast rice 0.005 parts of red, 0.05 parts of sodium erythorbate, 0.01 parts of sodium nitrite, 0.9 parts of chili powder, 0.04 parts of capsicum essence; t...

Embodiment 2

[0054] Frozen duck tongue is selected as the raw material, and the raw material is thawed in a thawing room at a temperature of 16°C for 11 hours until the center temperature of the raw material is -1°C; the old skin, diseased tissue, congestion and dirt on the duck tongue are completely removed, Pick out the duck tongues that do not meet the requirements; rinse the trimmed duck tongues in a clear water pool first, and then wash them one by one to fully remove blood and impurities and dirt on the surface of the duck tongues; put the trimmed duck tongues into the tumbler, and then Add marinating raw materials: 100 parts of duck tongue after trimming, 1.5 parts of salt, 1.3 parts of white sugar, 0.35 parts of cooking wine, 0.05 parts of caramel pigment, 0.05 parts of sodium erythorbate, 1.0 parts of chili powder; Tumble and knead for 35 minutes under the condition of 15r / min, and the temperature between tumbling and kneading is 0-4°C; transfer the kneaded duck tongue into the sta...

Embodiment 3

[0056] Fresh duck liver is used as raw material, and the sarcolemma, fat, diseased tissue and dirt on the duck liver are thoroughly trimmed, and the duck liver that does not meet the requirements is selected; the trimmed duck liver is first rinsed in a clear water pool, and then cleaned one by one. Fully remove blood and impurities and dirt on the surface of duck liver; put the trimmed duck liver into a tumbler, and then add marinating ingredients: 100 parts of trimmed duck liver, 1.6 parts of soy sauce, 1.1 parts of rock sugar, 0.35 parts of white wine 0.005 parts of Monascus Red, 0.01 parts of sodium nitrite, 0.04 parts of capsicum extract; tumble and knead for 30 minutes under the conditions of vacuum degree 0.085MPa and speed of 20r / min, and the temperature between tumble and knead is 0-4°C; The finished duck liver is transferred to the stainless steel pickling tank in the pickling room, covered with plastic wrap and marinated for 48 hours, the temperature in the pickling r...

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Abstract

The invention discloses a production method of spicy segmented duck leisure food which is characterized in that the production method adopts a segmented duck and its accessories as raw materials, and the production process flow comprises of: thawing, finishing, tumbling, salting, stewing, baking, segmenting, mixing, vacuum-packaging, sterilization, and drying. The salting raw materials comprise the following components: 100 parts of segmented duck raw materials, 1.20-1.60 parts of salty flavor, 1.10-1.30 parts of sweeteners, 0.30-0.50 parts of fishy-smell removing agents, 0.005-0.06 parts of pigments, 0.005-0.06 parts of preservatives, and 0.04-0.10 parts of spicy flavor; the stewing raw materials comprise the following components: 100 parts of salted segmented duck, 0.15-0.25 parts of sweeteners, 0.005-0.80 parts of seasoners, 0.04-0.25 parts of flavor enhancers, 0.005-0.02 parts of toners, and 0.8-1.2 parts of perfume. The product produced by the method has heavy fresh and fragrant smell, delicious spicy taste, pure flavor, and has unique flavor of spicy products.

Description

Technical field: [0001] The invention relates to a spicy and spicy sliced ​​duck leisure food, which belongs to the technical field of food processing. Background technique [0002] Duck meat has high nutritional value, and its protein content is higher than that of beef and mutton, and its essential amino acid content is also significantly higher than that of beef and mutton. Its fat content is lower than that of pork, beef, and mutton, and its proportion of unsaturated fatty acids is higher. Duck meat is rich in inorganic salts, including phosphorus, sodium, iron, calcium, zinc, copper, and trace amounts of selenium, cobalt, molybdenum, magnesium, chromium, etc. It is one of the important sources of trace elements in human food. In addition, duck meat also contains a lot of vitamins, especially rich in B vitamins and vitamin E. In traditional Chinese medicine, duck meat is sweet and cold in nature, and has the effects of nourishing, nourishing the stomach, nourishing the...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/318A23L13/50A23L13/20A23L13/70
Inventor 张忠伟李学文吕远平王忠华张佳琪李美凤
Owner CHENGDU FENGFENG FOOD CO LTD
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