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A processing technology, sauce-flavored duck tongue technology, applied in application, food preparation, food science and other directions, can solve the problems of inability to achieve large-scale production and sales, traditional single taste, short shelf life, etc. Simple, easy-to-use effects
Inactive Publication Date: 2013-07-03
XUZHOU HUINONG DUCK IND CO LTD
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[0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the method of eating is single
In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Good for storage, can not meet the requirements of mass production and sales
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[0006] The specific features of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.
[0007] Embodiment, buy high-quality large duck tongues with rosy senses, about 100 per KG, and process according to the technological process; the process is: duck tongue selection→cleaning→precooking→(ingredients)→wet salting→baking→vacuum packaging→sterilization →Inspect the finished product; its technical specification requirements:
[0008] Temperature index requirements: thawing and cleaning temperature: 14-17°C
[0009] Requirements for pre-boiling water temperature: below 100°C
[0010] Environmental temperature requirement for wet pickling: 10°C
[0011] Baking temperature requirement: below 60°C
[0012] Sterilization temperature requirement: below 115°C
[0013] Product processing time requirements: raw material thawing time: 4-6 hours
[001...
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Abstract
The invention relates to a sauce-flavor duck tongue processing technology, and discloses a special flavored duck tongue processing technology. A main material comprises examined and qualified frozen duck tongue, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, aromatic vinegar, white sugar, and monosodium glutamate. The spice B comprises aniseed, cinnamon, bay leaves, ginger, cumin, paniculate jasminorange twig and leaf, and Taiwan angelica root. A process flow comprises the steps of: duck tongue selecting, washing, precooking, (material preparing), wet preserving, bake-drying, vacuum packaging, sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.
Description
technical field [0001] The invention relates to a food preparation method, in particular discloses a processing technology of sauce-flavored duck tongue. Background technique [0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the eating method is single. In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Be beneficial to store, can not reach the requirement of large-scale production and sale. Contents of the invention [0003] The processing technology of sauce-flavored duck tongue discloses a processing technology of flavored duck ton...
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