Preparation method of dried salted duck

A technology of salted duck and duck, which is applied in the field of salted duck preparation, can solve the problems of affecting the taste and weather of salted duck, and achieves the effects of good taste, good slaughtering hygiene, and accelerated oil oxidation

Active Publication Date: 2013-05-22
阜南县郜台板鸭厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional salted duck processing needs about a week of sun exposure and night dew to make salted duck have a unique salted flavor, so the production of salted duck is greatly affected by the weather
At the same time, the hair removal process is very important in salted duck processing. If the hair removal is not complete, it will seriously affect the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of salted duck, is characterized in that: comprise the following steps

[0024] A. Raw ducks enter the factory and go on a hunger strike for 12-20 hours, only supply pure water, then clean and disinfect the duck body, use 60-75 volts of electric current to anesthetize the duck body, and slaughter the raw duck by electric stunning;

[0025] B. Put the slaughtered ducks obtained in step A into the pre-scalding pool for powerful spraying. The water temperature in the pre-scalding pool is controlled at 50°C to 60°C, and then enters the scalding pool. The water temperature in the scalding pool is controlled at 62°C. Soak and scald for 2 to 5 minutes, until the down is down, immerse the duck body in a hot water tank, the temperature is controlled at 70°C-80°C, scald until the skin of the duck body softens, and then use tweezers to remove the down on the surface of the duck body. Ducks that have to be fully molted;

[0026] C. Use a sterilized...

Embodiment 2

[0034] A kind of preparation method of salted duck, is characterized in that: comprise the following steps

[0035] A. Raw ducks enter the factory and go on a hunger strike for 12-20 hours, only supply pure water, then clean and disinfect the duck body, use 60-75 volts of electric current to anesthetize the duck body, and slaughter the raw duck by electric stunning;

[0036] B. Put the slaughtered ducks obtained in step A into the pre-scalding pool for powerful spraying. The water temperature in the pre-scalding pool is controlled at 50°C to 60°C, and then enters the scalding pool. The water temperature in the scalding pool is controlled at 62°C. Soak and scald for 2 to 5 minutes, until the down is down, immerse the duck body in a hot water tank, the temperature is controlled at 70°C-80°C, scald until the skin of the duck body softens, and then use tweezers to remove the down on the surface of the duck body. Ducks that have to be fully molted;

[0037] C. Use a sterilized...

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PUM

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Abstract

The invention discloses a preparation method of dried salted duck, which is characterized in that: a duck is electrically shocked and killed and then is completely depilated through a complete depilation process combining an ironing process and a secondary ironing process, chest of the duck is cleared, the duck with feet, wings and head being removed is salted, then the duck is immersed in saltwater brine, and finally the dried salted duck product is obtained through a dehydration process combining the baking dehydration and the natural air drying. The preparation process of the dried salted duck is free from being influenced by the weather, the duck is thoroughly depilated, and at the same time the prepared dried salted duck has strong cured flavor and good taste.

Description

technical field [0001] The invention relates to a method for preparing pickled food, in particular to a method for preparing salted duck. Background technique [0002] Salted duck is a preserved food made from duck. Traditional salted duck processing needs about a week of sun exposure and night dew to make salted duck have a unique flavor of salted meat, so the production of salted duck is greatly affected by the weather. At the same time, the hair removal process is very important in salted duck processing. If the hair removal is not complete, it will seriously affect the taste. Contents of the invention [0003] The object of the present invention is to provide a method for preparing salted duck which can not only prevent the salted duck from being affected by the weather in the preparation process, but also has thorough depilation, rich cured meat and good taste. [0004] The above purpose is achieved through the following schemes: [0005] A kind of preparation meth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 王金玲
Owner 阜南县郜台板鸭厂
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