Processing method for convenient rice wine soaking duck food

A technology of instant food and processing method, which is applied to the processing field of Zuizou Duck instant food, can solve the problems of short shelf life, unseen, long time-consuming, etc. Effect

Inactive Publication Date: 2012-09-12
QIONGZHOU UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantage of this processing technology is that the food hygiene quality cannot be guaranteed, the shelf life of the product is too short, it is not convenient for long-distance transportation and sales, and the proportion of brine is not indicated
In addition, neither of these two drunken duck processing techniques explained the processing of duck neck, duck tongue, duck wings, and duck paws; no deodorization treatment was adopted; If the time is too long, the homogeneity of the drunken system is not good; the base material of the drunken brine is water, and the flavor of the finished product is insufficient
[0004] No information on "drunk duck", "bad duck" or "drunk duck" was found in the patent search

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the processing of drunk bad duck meat instant food

[0023] Select 10kg of healthy eviscerated bare ducks that have passed the quarantine, wash and cut the duck meat, thoroughly wash away the blood, put it in boiling water and cook for 10 minutes, then cool it with clean water and rinse it clean. Cut the duck meat into strips with a length of 3.0-5.0 cm, a width of 1.0 cm, and a thickness of 1.0 cm for later use.

[0024] Stir-fry salt and pepper until fragrant, add broth, sugar, ginger, and green onions, boil for 15 minutes, filter out the residue; then add rice wine and chopped duck meat, and heat at 95°C for 30 minutes. The brine is prepared according to 3.0% salt, 2.0% white sugar, 1.0% ginger, 1.0% green onion, 0.3% Chinese prickly ash, 3.0% rice wine according to the weight of duck meat, and the amount of broth is 1.8 times the weight of duck meat. The broth is prepared according to the weight of clear water: 8.0% pig bones, 4.0% duck bones, 4.0% ch...

Embodiment 2

[0028] Embodiment 2: the processing of drunk bad duck neck instant food

[0029] Select 10kg of healthy eviscerated bare ducks that have passed the quarantine, wash and cut the necks of the ducks and remove the skin, blood clots, glands, esophagus, lymph and other sundries and attached skin membranes, and rinse the ducks root by root with water from top to bottom The bone hole of the neck, wash away any food residues that may be attached to it and rinse it. After thoroughly washing the blood, put it in boiling water and cook for 18 minutes, then cool it with clean water, rinse it, and drain it.

[0030] Stir-fry salt and pepper until fragrant, add broth, sugar, ginger, and green onion, boil for 10 minutes, filter out the residue; then add rice wine and duck neck, and heat at 98-100°C for 35 minutes. The brine is prepared according to 2.0% salt, 1.0% white sugar, 0.5% ginger, 0.5% green onion, 0.3% pepper, and 1.0% rice wine according to the weight of the duck neck. The amount ...

Embodiment 3

[0034] Embodiment 3: the processing of drunk bad duck palm instant food

[0035] Select 10kg of healthy eviscerated bare ducks that have passed the quarantine. After washing, cut the duck paws and scrape them clean. Cut off the claw tips. Cut open the upper side of the metacarpal bones with a knife, cut off the calluses on the bottom of the palms, wash them thoroughly and put them in boiling water. After 25 minutes, cool and rinse with clean water; remove the bones of the duck feet and cut them into 3 pieces.

[0036] Stir-fry salt and pepper until fragrant, add broth, sugar, ginger, and green onion, boil for 10 minutes, filter out the residue; then add rice wine and chopped duck feet, and heat at 90-100°C for 25 minutes. The brine is prepared according to 3.5% salt, 3.0% white sugar, 1.0% ginger, 1.0% green onion, 0.3% Chinese prickly ash, 1.0% rice wine according to the weight of duck feet, and the amount of broth is 1.5 times the weight of duck feet. The broth is prepared ...

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PUM

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Abstract

The invention relates to a processing method for convenient rice wine soaking duck food, which belongs to the technical field of meat product processing. A fresh or frozen duck without viscera serves as raw materials, and the duck is orderly processed into rice wine sauce, a duck neck, a duck tongue and duck wings to obtain the convenient rice wine soaking duck food. The processing technology andparameters, brine and a drunk brine formula are determined. The fishy smell of the raw materials is eliminated by precooking and rising modes, the wine soaking time is shortened with a vacuum wine soaking slot, and the wine soaking consistency is enhanced. The vacuum packaging is integrated with a high temperature sterilization technology to ensure the food hygiene and the guarantee period. Soup made of the duck skeleton is used for processing the convenient rice wine soaking duck food so as to enhance the utilization ratio of the raw materials. The convenient rice wine soaking duck food has the flavors of the duck, the duck neck, the duck tongue or the duck wings and the rice wine, and has strong flavor of rice wine but no preservatives. The package of the convenient rice wine soaking duck food is small, and the convenient rice wine soaking duck food can be instantly eaten after being opened. The convenient rice wine soaking duck food is stored at the normal temperature, and the guarantee period of the convenient rice wine soaking duck food is longer than or equal to six months.

Description

technical field [0001] The invention relates to a processing method of drunken duck instant food, which belongs to the technical field of meat product processing. Background technique [0002] Drunken food is a kind of traditional food unique to our country. The "Qi Min Yao Shu" of the Northern Wei Dynasty contained the method of making bad meat. During the Tang and Song Dynasties, the processing method of bad drunk has been extended to poultry, eggs, fish, seafood, vegetables and other foods, and has become a common food among the people in the south of the Yangtze River. In recent decades, the famous products in China include Zhejiang's "Zuifang Rufu", "Bao Herring", and "Pinghu Bad Eggs"; Jiangsu's drunken shrimp, bad crab, and bad offal; ; Sichuan's "Xufu bad eggs", etc., Jiangxi, Anhui, and Hunan mostly use drunk bad freshwater fish. [0003] Relevant research reports have Wang Jianguo et al. (China Brewage, 2010) "processing techniques and characteristics of bad eggs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 雷鸣雷榰
Owner QIONGZHOU UNIVERSITY
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