Sauced split duck leisure food and production method thereof

A technology of snack food and production method, which is applied in the field of food processing, can solve the problems of not meeting the needs of consumers, high moisture content of products, long production cycle of sauced duck, etc., achieve good chewiness, improve product quality, and improve product elasticity Effect
CN102224941AInactive Publication Date: 2011-10-26CHENGDU FENGFENG FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CHENGDU FENGFENG FOOD CO LTD
Publication Date
2011-10-26
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a production method for a sauced split duck leisure food. The method is characterized in that: the split duck and accessories thereof are adopted as raw materials; a production process of the method comprises defrosting, adjusting, rolling and kneading, sousing, bittern, baking, cutting, mixing, vacuum packaging, sterilizing, rinsing and drying. The raw materials for the sousing comprise, by weight, 100 parts of the split duck raw material, 0.80-1.20 parts of a salt substance, 0.005-0.50 parts of a flavor enhancer, 0.05-0.15 parts of a sweeting agent, 0.10-0.30 parts of a deodorization agent, 0.008-0.035 parts of a pigment, 0.005-0.06 parts of a preservative, 0.04-0.10 parts of a flavoring agent. The raw materials for the bittern comprise, by weight, 100 parts of the soused split duck, 0.20-0.40 parts of the flavor enhancer, 0.05-0.20 parts of a flavoring agent, 0.01-0.04 parts of a toner and 0.8-1.2 parts of a perfume. The products prepared by the method have delicious and rich fragrance, moderate salt taste, mellow flavor, a unique flavor of the sauced products.
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Description

Technical field:

[0001] The invention relates to a duck leisure food with sauce and stewed meat, belonging 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 k...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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