Production method for pickled radish and duck soup leisure food

A technology for sour radish and old duck soup and snack food, applied in the field of food processing, can solve problems such as long cooking time, and achieve the effects of increasing appetite, convenient eating and long shelf life

Active Publication Date: 2013-02-13
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the long cooking time when making the old duck soup, it tak...

Method used

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  • Production method for pickled radish and duck soup leisure food
  • Production method for pickled radish and duck soup leisure food
  • Production method for pickled radish and duck soup leisure food

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Fresh whole ducks are thoroughly trimmed to remove hair stubble, aging skin, nails, diseased tissues, congestion and dirt on the duck body, and select raw materials that do not meet the requirements; the trimmed whole ducks are first rinsed in a clear water pool, and then cleaned one by one. Fully remove blood and impurities and dirt on the surface of the duck body; add 100 parts of the trimmed whole duck into the tumbler, and then add marinade: 2 parts of fermented glutinous rice, 4 parts of cooking wine, and 3 parts of white wine; in a vacuum of 0.08MPa , Rotate and knead for 40 minutes at a speed of 10r / min; transfer the tumbling whole duck into the stainless steel marinating tank in the marinating room, cover with plastic wrap and marinate for 2 hours; clean the surface of the marinated whole duck, Blanch in boiling water that completely submerges the duck body for 5 minutes, remove and drain; add 50 parts of water to the pot and boil according to the ingredients of ...

Embodiment 2

[0051]Fresh whole ducks are thoroughly trimmed to remove hair stubble, aging skin, nails, diseased tissues, congestion and dirt on the duck body, and select raw materials that do not meet the requirements; the trimmed whole ducks are first rinsed in a clear water pool, and then cleaned one by one. Fully remove the blood and impurities and dirt on the surface of the duck body; put 100 parts of the trimmed whole duck into the tumbler, and then add the marinade: 4 parts of fermented glutinous rice, 4 parts of cooking wine; min under the condition of tumbling for 30 minutes; transfer the tumbling whole duck into the stainless steel marinating tank in the marinating room, cover with plastic wrap and marinate for 2.5 hours; Blanch the duck body in boiling water for 10 minutes, remove and drain; add 150 parts of water to the pot and boil according to the ingredients of the seasoning, then add 50 parts of soaked radish, 0.05 part of salt, 10 parts of pickled ginger, and 1 part of onion...

Embodiment 3

[0053] Frozen whole ducks are thawed in a thawing room at a temperature of 15°C for 12 hours, until the center temperature of the raw materials is -2°C; thoroughly remove hair stubble, aging skin, nails, diseased tissues, congestion and dirt on the duck body, and select Raw materials that do not meet the requirements; the trimmed whole ducks are first rinsed in a clear water tank, and then washed one by one to fully remove the blood and impurities and dirt on the surface of the duck body; 100 parts of the trimmed whole ducks are added to the tumbler, and then added Marinating material: 5 parts fermented glutinous rice, 3 parts white wine; tumble and knead for 30 minutes under the conditions of vacuum degree 0.08MPa and speed 15r / min; transfer the tumbled whole duck into the stainless steel marinating tank in the marinating room, cover Marinate in plastic wrap for 3 hours; clean the surface of the marinated whole duck, blanch in boiling water that completely submerges the duck b...

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Abstract

The invention discloses a production method for pickled radish and duck soup. The production method is characterized by using a fresh or frozen storage duck as a material; the production process comprises the following steps of: unfreezing, finishing, tumbling, pickling, blanching, dosing, packaging, sterilizing and cooling. The pickling materials comprise the following components: 100 parts of duck material, 2-5 parts of fermented glutinous rice, 0-4 parts of cooking wine and 0-3 parts of distilled spirit; the seasoning source comprises the following components: 50-150 parts of water, 20-50 parts of pickled radish, 0.05-1.0 part of salt, 3-10 parts of pickled ginger, 1-5 parts of onion, 0.1-1 part of medlar, 0.01-0.1 part of paprika powder, 0.01-0.05 part of myrcia, 0.01-0.03 part of cardamom powder, 0.01-0.03 part of tri-napthalene powder, 1-3 parts of starch, 0.2-0.5 part of monosodium glutamate, 0-0.1 part of citric acid nad 0-0.5 part of lactic acid. The product produced by the method is the pickled radish and duck soup leisure food, which not only has the sour of the pickled radish, but also has the nutrition of the delicious duck meat. The food can be transported, stored and sold at normal temperature.

Description

Technical field: [0001] The invention relates to a production method of sour radish and duck soup snack food, belonging to the technical field of food processing. Background technique [0002] Duck meat has high nutritional value, its protein content is higher than that of beef and mutton, its fat content is lower than that of pig, beef, and mutton, and its proportion of unsaturated fatty acids is higher. Duck meat is rich in B vitamins and vitamin E, and rich in potassium, iron, copper, zinc and other elements. It is recorded in "Daily Materia Medica": duck meat can "nourish the yin of the five internal organs, clear away the heat of fatigue, nourish the blood and dehydrate, nourish the stomach and promote body fluid". In traditional Chinese medicine, duck meat is sweet and cold in nature, and has the effects of nourishing, nourishing the stomach, nourishing the kidney, reducing edema, relieving heat and dysentery, relieving cough and reducing phlegm. Sour radish not only...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 吕远平张佳琪何贵萍李美凤张晓宁郭庆贺杨旭谭敏
Owner SICHUAN UNIV
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