Producing method of integral bone-free Chinese caterpillar fungus duck

A production method and overall technology, which is applied in the field of whole boneless cordyceps duck production, can solve the problems of hard surface of the duck body, light meat quality, large taste difference, etc., and achieve the effect of complete and exquisite appearance and uniform sugar color

Inactive Publication Date: 2012-08-22
向洪春
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AI Technical Summary

Problems solved by technology

[0004] At present, there are many deficiencies in the existing Cordyceps duck production and processing methods, mainly as follows: 1. The bones on the duck body are not removed during processing, and the harmful substances in the bone-in duck body lymph and the inner cavity of the duck viscera cannot be cleaned. In addition, the existence of duck bones also makes the packaging easy to break and cause food to deteriorate. It is difficult to eat when eating, and the elderly and children cannot eat it; The difference is large, the meat is light and lacks unique flavor

Method used

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  • Producing method of integral bone-free Chinese caterpillar fungus duck
  • Producing method of integral bone-free Chinese caterpillar fungus duck

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Embodiment Construction

[0019] Such as figure 1 Shown, the whole boneless cordyceps duck production method of the present invention, its production steps are as follows:

[0020] A. Cleaning; slaughter ducks, depilate, wash, inflate ducks;

[0021] B. Deboning: Take out the internal organs of the duck, remove the bones in an orderly manner, and turn the duck body over in an orderly manner so that the flesh faces outward;

[0022] C. seasoning; the seasoning is evenly distributed in the duck body, and the Cordyceps fungus in the seasoning is evenly distributed in the internal organs of the duck;

[0023] D. Taste: Turn the duck head and limbs over in turn, and finally turn the duck body over to return to the natural state of the duck. Let it stand naturally for 4-6 hours so that the seasoning naturally penetrates into the meat and clean the surface of the duck body;

[0024] E. Add sugar; secondly inflate, put the sugar into the pot to make it golden yellow, then pour it on the surface of the duck b...

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Abstract

The invention relates to a method for food processing and producing, and in particular relates to a producing method of an integral bone-free Chinese caterpillar fungus duck. The producing steps are as follows: cleaning, removing bones, seasoning, flavoring, adding sugar, drying and frying and roasting. The integral bone-free Chinese caterpillar fungus duck produced by the producing method is delicious in meat quality, is crisp, is good to chew, has endless aftertastes, is complete and delicate in appearance, is beautiful in color and is delightful.

Description

[0001] technical field [0002] The invention relates to a food processing method, in particular to a method for preparing a whole boneless cordyceps duck. Background technique [0003] Cordyceps duck is a kind of medicinal diet, which is cooked with Chinese medicinal material Cordyceps fungus and duck. It is mainly used for the treatment of lung and kidney deficiency, wheezing, shortness of breath, deficiency of qi and yin, low immunity, and mental retardation in children. [0004] At present, there are many deficiencies in the existing Cordyceps duck production and processing methods, mainly as follows: 1. The bones on the duck body are not removed during processing, and the harmful substances in the bone-in duck body lymph and the inner cavity of the duck viscera cannot be cleaned. In addition, the existence of duck bones also makes the packaging easy to break and cause food to deteriorate. It is difficult to eat when eating, and the elderly and children cannot eat it; T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/315A23L13/50
Inventor 向洪春
Owner 向洪春
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