A kind of processing method of new flavor muscovy duck

A processing method and technology of Muscovy duck, applied in application, food preparation, food science and other directions, can solve the problems of long processing time, long use time, product nutrition composition and taste effect, etc. The effect of shortening the dehydration drying time

Inactive Publication Date: 2011-12-14
宁波市禽丰食品有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the problem of a sales cycle for industrially processed meat, a special sterilization process is required for the food. Meat products are usually sterilized at high temperature, so that the nutrition

Method used

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Examples

Experimental program
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Embodiment Construction

[0032] Below in conjunction with embodiment the present invention is described in further detail.

[0033] 1. Prepare seasoning:

[0034] Spice ingredients: water 100kg, star anise 0.4kg, cinnamon 0.4kg, pepper 0.6kg, angelica 0.4kg, clove 0.4kg, cardamom 0.4kg, grass fruit 0.4kg, amomum 0.3kg, cumin 0.5kg, kaempferen 0.3kg, licorice 0.4kg, cumin 0.5kg, galangal 0.3kg, ginger 7kg, pepper 4kg.

[0035] The weighed spices are put into a jacketed pot and boiled with slightly boiling water for 1 hour, filtered after cooling, and the filtrate is taken to obtain the spice water.

[0036] Marinade liquid ingredients: 35kg white soy sauce, 35kg spice water, 30kg white rice wine, 2kg monosodium glutamate, 6kg white sugar, 10g sodium nitrite.

[0037] Make the above ingredients into a marinade.

[0038] Fresh-keeping preservative ingredients: 50g of water, 0.5g of sodium iso-Vc, 0.08g of natamycin, 0.15g of tertiary butyl hydroquinone

[0039] 2. Choose Muscovy Duck: Yuyao City sell...

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Abstract

The invention relates to a processing method of a novel flavor Muscovy Duck, which is characterized in that it comprises the steps of slaughtering, cleaning, dry pickling, wet pickling, baking, fermentation, packaging, low-temperature sterilization and the like. The ripened muscovy duck is obtained by the processing method of the invention. Compared with the prior art, the present invention adopts low-temperature roasting process and subsequent fermentation and ripening process. The roasting process greatly shortens the dehydration and drying time in the traditional process. The fermentation and ripening process further matures the meat products and fully develops the flavor of the product. out; the low-temperature sterilization process not only ensures that the nutritional components of the product are destroyed as little as possible, but also ensures the quality of the product; the combination of appropriate anti-corrosion control measures is used to ensure the shelf life of the product; the unique product formula is used to make the product unique. flavor.

Description

technical field [0001] The invention relates to the field of poultry processing, in particular to a processing method of a novel flavored muscovy duck. Background technique [0002] With the improvement of people's living standards, people have higher and higher requirements for the color, aroma and taste of food. For industrially produced poultry cooked food, there are also multiple varieties and multiple tastes. Such as salted duck, roast duck, sauce duck and so on. However, due to the problem of a sales cycle for industrially processed meat, a special sterilization process is required for the food. Meat products are usually sterilized at high temperature, so that the nutritional content and taste of the product will be affected to a certain extent; at the same time, the existing processing In the process, due to the long time for dehydration and drying, the entire processing time is long. [0003] Muscovy duck is a kind of poultry, also called foreign duck. It is of t...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
Inventor 俞吉胜郑治
Owner 宁波市禽丰食品有限公司
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