Dried salted duck salting seasoning and preparation method of dried salted duck

A production method and technology of salted duck, applied in the food field, can solve problems such as fishy smell, salty taste of salted duck, affecting taste, etc., and achieve the effect of tough meat

Inactive Publication Date: 2013-03-20
毛希泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salted duck produced by this method is salty, and some have a fishy smell, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A salted salted duck seasoning is composed of the following components in parts by weight (kg): 12.50 parts by weight of edible salt, 0.150 parts of edible sodium nitrate, 0.15 parts of cinnamon, 0.05 parts of cloves, 0.15 parts of three Nye, 0.10 parts of star anise, 0.10 parts of grass fruit, 0.20 parts of Angelica dahurica, 0.30 parts of cumin, and 0.30 parts of white fennel. Cardamom 0.20, cumin 0.30, licorice 0.5, tangerine peel 0.20, ginger 0.15, bay leaves 0.05, vanilla 0.05, dried ginger 0.50, pepper 1, white wine 5, sugar 10, chicken essence 0.20, monosodium glutamate 0.20.

[0026] A method for making salted duck, using the above salted salted duck to marinate, is characterized in that it is made by the following steps:

[0027] (1) Clean the live ducks after they are slaughtered: the ducks are killed, their feathers are removed, their feet are slaughtered, the breasts are cut open to remove internal organs, and then washed with water;

[0028] (2) Marinate wi...

Embodiment 2

[0034] A salted salted duck seasoning consists of the following components in parts by weight (kg): 15 parts by weight of edible salt, 0.3 edible sodium nitrate, 0.3 cinnamon bark, 0.1 cloves, 0.3 three Nye, 0.2 star anise, 0.2 grass fruit, 0.3 Angelica dahurica, 0.5 cumin, Cardamom 0.4, cumin 0.5, licorice 0.8, tangerine peel 0.3, ginger 0.3, bay leaves 0.08, vanilla 0.06, dried ginger 0.7, pepper 1.5, white wine 8, sugar 12, chicken essence 0.3, monosodium glutamate 0.3.

[0035] A method for making salted duck, using the above salted salted duck to marinate, is characterized in that it is made by the following steps:

[0036] (1) Clean the live ducks after they are slaughtered: the ducks are killed, their feathers are removed, their feet are slaughtered, the breasts are cut open to remove internal organs, and then washed with water;

[0037] (2) Marinate with salted duck seasoning: Spray white wine on the duck body to remove the fishy smell, mix the rest of the ingredients ...

Embodiment 3

[0043] A salted salted duck seasoning is composed of the following components in parts by weight (kg): 10 edible salt, 0.1 edible sodium nitrate, 0.08 cinnamon, 0.02 clove, 0.1 three Nye, 0.06 star anise, 0.05 grass fruit, 0.1 angelica dahurica, 0.1 cumin, Cardamom 0.1, cumin 0.1, licorice 0.3, tangerine peel 0.1, ginger 0.1, bay leaves 0.02, vanilla 0.03, dried ginger 0.2, pepper 0.5, white wine 4, sugar 8, chicken essence 0.1, monosodium glutamate 0.1.

[0044] A method for making salted duck, using the above salted salted duck to marinate, is characterized in that it is made by the following steps:

[0045] (1) Clean the live ducks after they are slaughtered: the ducks are killed, their feathers are removed, their feet are slaughtered, the breasts are cut open to remove internal organs, and then washed with water;

[0046](2) Marinate with salted duck seasoning: Spray white wine on the duck body to remove the fishy smell, mix the rest of the ingredients evenly, rub the skin...

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PUM

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Abstract

The invention discloses a dried salted duck salting seasoning and a preparation method of the dried salted duck. The dried salted duck comprises the following components by weight based on 500 parts of a fresh duck: 10 to 15 parts of table salt, 0.1 to 0.3 part of edible sodium nitrate, 0.08 to 0.3 part of cinnamon, 0.02 to 0.1 part of clove, 0.1 to 0.3 part of kaempferiae, 0.06 to 0.2 part of illicium verum, 0.05 to 0.2 part of tsaoko amomum fruit, 0.1 to 0.3 part of radix angelicae, 0.1 to 0.5 part of fennel, 0.1 to 0.4 part of amomum kravanh, 0.1 to 0.5 part of cumin, 0.3 to 0.8 part of liquorice, 0.1 to 0.3 part of pericarpium citri reticulatae, 0.1 to 0.3 part of galangal, 0.02 to 0.08 part of myrcia, 0.03 to 0.06 part of vanilla, 0.2 to 0.7 part of rhizoma zingiberis, 0.5 to 1.5 parts of pickly ash, 4 to 8 parts of white spirit, 8 to 12 parts of white sugar, 0.1 to 0.3 part of chicken essence, and 0.1 to 0.3 part of monosodium glutamate. The preparation method of the dried salted duck comprises the following steps in sequence: slaughtering a live duck, coating seaming salt, soaking, cleaning, sizing, baking, marinating and packaging to obtain the dried salted duck. By adopting the dried salted duck salting seasoning and the preparation method of the dried salted duck, the problems of salty and rank in taste in prior art can be solved, and the dried salted duck prepared by the preparation method is pliable and delicious.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning for marinating salted duck and a method for preparing salted duck. Background technique [0002] At present, the production methods of salted duck are similar, and the basic steps are as follows: 1. Kill the duck, remove its feathers, slaughter the duck’s feet, cut open the breast to clean the internal organs, and then hang it up to drip dry water. 2 Wipe the seasoning, fry the refined salt in a pot, add 0.125% fennel, fry until the water vapor evaporates, then take it out and grind it finely. Thereafter, the duck is weighed, and it is repeatedly turned and kneaded with 6.25% of its weight in dry salt to make the salt evenly stick to all parts of the abdominal cavity. 1 / 4 of the salt is rubbed on the body, mainly the chest muscles, calf muscles and oral cavity. Wipe the throat and place them in the tank one by one, lift the hind wings, and open the anus to let all the salt water...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/315A23L27/00A23L13/50
Inventor 毛希泽
Owner 毛希泽
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