Process for producing salted duck with soup juice

A production process and a technology for waxing duck in soup, applied in the field of food processing, can solve the problems of few ingredients, incomprehension, slow taste, etc., and achieve the effects of convenient eating, delicious taste and good taste.

Inactive Publication Date: 2013-09-11
ANHUI WINS ONE MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Cured duck is one of the delicious foods with Chinese characteristics. The cured duck in the prior art is marinated with raw duck. After mar...

Method used

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Embodiment Construction

[0011] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0012] A production process of cured duck in soup, including cleaning and shaping, rubbing salt and stacking for the first time, soaking marinade, rubbing salt and stacking for the second time, turning the stack, cleaning and supporting duck embryos, drying, hanging, and packaging; the first The first salt rubbing pile and the second salt rubbing pile use special ingredients; the pickling temperature is below 4 degrees, and the marinating time is 10 to 15 days. The marinade temperature is below 10 degrees, and the marinade time is 24 hours. - Dry at 65 degrees for 36 hours. Special ingredients include 4% to 6% of salt, 2.5% to 3.5% of spices, 1.5% to 2.5% of sugar, 0.08‰ to 0.12‰ of nitrous, 0.28% to 0.32% of D Sodium ascorbate, 0.045‰~0.055‰ nis...

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Abstract

The invention provides a process for producing salted duck with soup juice, and relates to the technology field of foodstuff processing method, which is characterized in that the method comprises the following steps: cleaning and shaping, rubbing with salt for the first time and piling, dipping in sauce, rubbing with salt for the second time and piling, turning, cleaning duck embryo supporter, drying, hanging and packing. The soup with sauce for dipping comprises specially-produced ingredients. The product is marinated by pig sauce soup, and has the advantages of delicious taste, good mouthfeel, edible convenience, dry salting effect and long preservation time.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a production process of cured duck in soup. Background technique: [0002] Cured duck is one of the delicious foods with Chinese characteristics. The cured duck in the prior art is marinated with raw duck. After marinating, it can be eaten after cooking. Because it is raw duck, it tastes better when marinated. Slow, not even thorough, with fewer ingredients and less flavor. Invention content: [0003] The technical problem to be solved by the present invention is to provide a production process of stewed cured duck with good taste and mouthfeel. [0004] The technical problem to be solved by the present invention is realized by the following technical solutions. [0005] A production process of cured duck in soup, which is characterized in that it includes cleaning and shaping, rubbing salt and stacking for the first time, soaking marinade, rubbing salt and s...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD
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