Snack duck feet processing process

Abstract

The invention relates to a snack duck feet processing process, and discloses a novel processing process of duck feet. A main material comprises examined and qualified frozen duck feet, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, white sugar, soy sauce, edible aromatic vinegar, and monosodium glutamate. The spice B comprises aniseed, cinnamon, ginger, fennel, and bay leaf. A process flow comprises the steps of: duck feet selecting, thawing and washing, precooking, wet preserving, vacuum packaging, sterilizing, and finished product examining. The process comprises the steps that: high-quality duck feet are selected and trimmed; the duck feet are washed twice by using clear water, and are dip-dried in a basket; a precooking marinade is prepared by using 100kg boiled water and 10% of edible salt, 5% of soy sauce, 3% of sliced ginger, 0.5% of aniseed, and 1% of cinnamon; the materials are boiled for 30min in a boiling state; a material bag is boiled for 15min with the duck feet, such that the product is uniformly heated, colored, and flavored; when the product is in a sauce-yellow color, the product is fetched, dip-dried, and cooled; a preserving liquid is decocted in a sandwich pot; the duck feet is placed in the preserving liquid, and is preserved for 10min; and vacuum packaging and sterilizing are carried out.

Description

technical field [0001] The invention relates to a food preparation method, in particular discloses a leisure duck paw processing technology. 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] Leisure duck palm processing technology discloses a new type of processing technology to solve the above problems; it mainl...

AI Technical Summary

Problems solved by technology

[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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