Quantitative marinating method of leisure meat product
A quantitative marinating and meat product technology, applied in the field of quantitative marinating leisure meat products, can solve the inhomogeneity, the stewed soup can only be used continuously for 3 to 5 times, which restricts the standardization and industrial production of sauced stewed products, and is unfavorable for sauced stewed meat products Quality stability control and other issues to achieve the effect of improving comprehensive production efficiency, improving quality uniformity and stability, and no cooking loss
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[0027] Example 1. Quantitative braising method of spicy flavor duck neck and its verification test
[0028] Duck neck, choose the duck neck of the cherry valley lean duck.
[0029] Follow the steps below to quantitatively marinate the spicy duck neck:
[0030] 1. Raw materials are thawed and trimmed
[0031] Use fresh or thawed raw materials to remove foreign bodies such as lymph and fascia on the surface;
[0032] 2. In addition to raw materials
[0033] Put the thawed and trimmed raw duck neck into the washing tank, add 1‰ white pepper and 2‰ white vinegar to remove the fishy smell, then wash with water and drain for later use;
[0034] 3. Seasoning preparation
[0035] Weigh various seasonings according to Table 1 and mix to obtain a compound seasoning liquid;
[0036] Table 1. Ingredients of spicy flavor compound seasoning liquid (based on 1kg of raw materials)
[0037]
[0038] 4. Quantitative tumble marinating
[0039] Put the processed duck neck into a rolling tank, add the compound se...
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[0057] Example 2. Quantitative braising method and verification test of five-spice flavor duck neck
[0058] Follow the steps below to quantitatively marinate the spiced duck neck:
[0059] 1. Raw materials are thawed and trimmed
[0060] Use fresh or thawed raw materials to remove foreign bodies such as lymph and fascia on the surface;
[0061] 2. In addition to raw materials
[0062] Put the trimmed raw duck neck into the washing tank, add 1‰ of white pepper and 2‰ of white vinegar to remove the fishy smell, then wash with water and drain for later use;
[0063] 3. Seasoning preparation
[0064] Weigh each natural seasoning as shown in Table 4 and mix to obtain a compound seasoning;
[0065] Table 4. Ingredients of spiced flavor compound seasoning liquid (based on 1kg of raw materials)
[0066]
[0067] 4. Quantitative tumble marinating
[0068] Put the processed raw duck neck into a tumbling tank, add the compound seasoning obtained in step 3 at a ratio of 100:22 to the weight of the mate...
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