Brine for processing duck products, applications of the brine, and duck products processed by using the brine

A technology of brine materials and products, applied in the fields of application, food preparation, climate change adaptation, etc., can solve problems such as unfavorable duck meat clearing fire, achieve the effect of shortening the production cycle and improving safety

Active Publication Date: 2013-09-11
XIANTAO JINGWU FOOD IND PARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the prior art, duck products include salted duck, spicy duck, spicy duck, sauce-flavored salted duck, Ganoderma lucidum stewed duck, etc. However, the existing products all use warm spices as seasonings to cover up the fishy smell of duck meat. , is not conducive to play the role of duck meat clearing fire

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brine material for processing duck products, including Sophora japonica, chrysanthemum, honeysuckle, licorice and salt, in percentage by weight, 0.5% of Sophora japonica, 1.0% of chrysanthemum, 0.7% of honeysuckle, 0.6% of licorice, and 2.5% of table salt , and the balance is water.

[0024] The step of processing duck neck product with this brine material is as follows:

[0025] (1) Pretreatment of duck necks: wash and drain fresh duck necks, and wash and drain frozen duck necks after thawing;

[0026] (2) Vacuum pickling: Add 2.5 parts by weight of table salt, 100 parts by weight of the drained duck neck, and vacuum pickle with a vacuum pickling machine with a vacuum degree of 0.04 MPa and a pickling time of 20 minutes.

[0027] (3) Stew: Drain the marinated duck neck and put it into the boiled brine, boil for 45 minutes, then take it out and drain. There is no special requirement for the amount of brine, as long as it can submerge the duck neck.

[0028] (4) Sea...

Embodiment 2

[0034] A brine material for processing duck products, including Sophora japonica, chrysanthemum, honeysuckle, licorice and salt, in percentage by weight, 0.8% for Sophora japonica, 0.6% for chrysanthemum, 0.3% for honeysuckle, 1.0% for licorice, and 3% for table salt , and the balance is water.

[0035] The step of processing duck leg product with this brine material is as follows:

[0036] (1) Pretreatment of duck legs: wash the fresh duck legs, take them out and drain them, and wash and drain the frozen duck legs after thawing.

[0037] (2) Vacuum pickling: Add 3 parts by weight of table salt, 100 parts by weight of drained duck legs, and vacuum pickle with a vacuum pickling machine with a vacuum degree of 0.08 MPa and a pickling time of 25 minutes.

[0038] (3) Stewed: Drain the marinated duck legs and put them into the boiled brine, boil for 60 minutes, then take out and drain. There is no special requirement for the amount of brine, as long as it can submerge the duck l...

Embodiment 3

[0045] A brine material for processing duck products, including Sophora japonica, chrysanthemum, honeysuckle, licorice and salt, in percentage by weight, 1.0% of Sophora japonica, 0.3% of chrysanthemum, 0.5% of honeysuckle, 2.0% of licorice, and 3.2% of table salt , and the balance is water.

[0046] The step of processing half-slice duck product with brine material is as follows:

[0047] (1) Pretreatment of the half-slice duck: wash the fresh half-slice duck, take it out and drain it, and wash and drain the frozen half-slice duck after thawing.

[0048] (2) Vacuum pickling: Add 3.5 parts by weight of table salt to 100 parts by weight of the drained half-slice duck, and use a vacuum pickling machine to carry out vacuum pickling with a vacuum degree of 0.06 MPa and a pickling time of 20 minutes.

[0049] (3) Stewed: Drain the marinated half piece of duck and put it into the boiled brine, boil for 60 minutes, then take it out and drain. There is no special requirement for the...

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PUM

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Abstract

The invention discloses a brine for processing duck products, applications of the brine, and duck products processed by using the brine. The brine comprises, by weight, 0.2-1.5% of sophora flowers, 0.1-1% of chrysanthemums, 0.1-1% of honeysuckle flowers, 0.3-2% of liquorice, 2-4% of salt, and the balance being water. Duck products processed by using the brine comprise duck neck products, duck leg products, duck tongue products, duck bone products, duck head products, duck collarbone products, duck feet products, duck gizzard products, duck liver products, duck intestine products or half-piece duck products. Fishy smell of the duck products can be covered up without adding spices, and the duck products are full-bodied in fresh scent. Sophora flowers, chrysanthemums, honeysuckle flowers and liquorice, each of which is a medicinal and edible substance, have functions of clearing away heat and toxic materials, clearing away heat from the liver, and removing pathogenic heat from blood, and thereby facilitating the performance of the effect of clearing away heat of duck products.

Description

technical field [0001] The invention belongs to the field of poultry product processing, and in particular relates to a brine material for processing duck products, its application and duck products processed with the brine material. Background technique: [0002] "Compendium of Materia Medica" records: Duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves fullness, benefits viscera, relieves sores and swelling, and calms convulsions and epilepsy." It is suitable for people with heat and fire in the body. Human consumption; people with low fever, weak constitution, loss of appetite, dry stool and edema, it is better to eat it. Therefore, duck products have been not only the best delicacies on the dining table since ancient times, but also the excellent food for people to nourish. As the prior art, duck products include salted duck, spicy duck, spicy duck, sauce-flavored salted duck, Ganoderma lucidum stewed duck, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/315A23L1/318A23L13/40A23L13/50A23L13/70
CPCY02A40/90
Inventor 苏德涛黄泽元
Owner XIANTAO JINGWU FOOD IND PARK
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