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Spiced duck product and production process thereof

A product and marinade technology, which is applied in the formula of stewed duck products and its production process, can solve the problems of poor taste of stewed duck products, achieve rich taste, simple production process, and increase the effect of nutrition

Active Publication Date: 2012-07-04
北京红螺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the disadvantages of poor taste in the preparation of stewed duck products in the prior art, and provide a stewed duck product with good taste, health care effect and simple process and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A marinade for marinated duck products, the marinade contains the following raw materials: refined salt, soy sauce, sugar, rice wine, dark soy sauce, light soy sauce, Thai fish sauce, star anise, cumin, cinnamon, pepper, bay leaf, hawthorn , Licorice, sand ginger slices, alpinia, lemongrass, white pepper, cloves, grass fruit, Luo Han Guo; the weight ratio of each raw material in the marinade is: 155~240 parts of refined salt, 500~1000 parts of soy sauce, 500 parts of white sugar ~400 servings, 200-400 servings of rice wine, 350-500 servings of soy sauce, 350-500 servings of light soy sauce, 350-500 servings of Thai fish sauce, 45-55 servings of star anise, 20-30 servings of cumin, 20-30 servings of cinnamon , 9~11 parts of Chinese pepper, 45~55 parts of bay leaves, 20~30 parts of hawthorn, 10~20 parts of licorice, 20~30 parts of ginger slices, 450~550 parts of ginger, 45~55 parts of lemongrass, white pepper 45 to 55 parts, 0.2 to 0.3 parts of cloves, 0.05 to 0.15 parts o...

Embodiment 2

[0046] This embodiment is an improvement on the basis of Embodiment 1, and the parts with the same content as in Embodiment 1 will not be repeated.

[0047] A braised duck product. The raw materials of the braised duck product include duck offal, refined salt, soy sauce, sugar, rice wine, dark soy sauce, light soy sauce, Thai fish sauce, star anise, cumin, cinnamon, pepper, bay leaf, hawthorn , Licorice, sand ginger slices, alpinia, lemongrass, white pepper, cloves, grass fruit, Luo Han Guo; the weight ratio of each raw material in this braised duck product is: 25000 parts of duck offal, 155~240 parts of refined salt, 500 parts of soy sauce ~1000 servings, 500-400 servings of white sugar, 200-400 servings of rice wine, 350-500 servings of soy sauce, 350-500 servings of light soy sauce, 350-500 servings of Thai fish sauce, 45-55 servings of star anise, 20-30 servings of cumin , 20-30 parts of cinnamon, 9-11 parts of Zanthoxylum bungeanum, 45-55 parts of bay leaf, 20-30 parts of ha...

Embodiment 3

[0077] This embodiment is an improvement on the basis of Embodiment 2, and the parts with the same content as in Embodiment 2 will not be repeated.

[0078] In the preparation process, before packaging the cooled semi-finished braised duck products, sesame oil can also be added to the cooled semi-finished braised duck products, and then the packaging process is performed. Adding sesame oil can make the stewed products taste more fragrant and taste better. The weight ratio of the sesame oil to the cooled semi-finished braised duck product is 1-10:100, preferably 5:100.

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Abstract

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

Description

Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula of a stewed duck product and its production process. The marinade in the preparation process of the stewed duck product contains dozens of precious Chinese medicines, and the prepared stewed duck product has health effects. Background technique [0002] Duck meat has become a delicacy on the table due to its high protein, low fat and tender and delicious meat. Duck meat is not only rich in nutrients and easy to digest, but also has the functions of nourishing, nourishing the stomach, invigorating the kidneys, eliminating tuberculosis, reducing edema, relieving heat and dysentery, relieving cough and resolving phlegm. Duck meat is generally eaten by roasting, stewing, braising and roasting. Braised duck products are a kind of meat products that people often eat. However, the taste of braised duck products currently on the market is different, and most of them are p...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/09A23L13/40A23L13/50A23L13/70
Inventor 李效华
Owner 北京红螺食品有限公司
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