Manufacturing method of seasoned duck
A production method and technology of sauced duck, which is applied in the field of food processing, can solve problems such as not suitable for large-scale production in factories and uneven taste, and achieve the effect of tight organization, consistent taste and high production efficiency
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Embodiment 1
[0012] Embodiment 1, a method for making sauced duck, comprising the following steps, step 1: check and accept the open-boiled duck, and store it in a cold storage below -18°C;
[0013] Step 2: Correction of thawing material selection, that is, the above-mentioned frozen ducks are taken to the thawing pool, and thawed with running water at normal temperature. The thawing time is 3-5 hours in summer, and 15-24 hours in other seasons. Drain the thawed ducks. back up;
[0014] Step 3: According to the formula ratio of other raw materials per 100kg of duck: 2.5kg of salt, 13kg of soy sauce, 3kg of white sugar, 1kg of monosodium glutamate, 1kg of white wine, 3g of sodium nitrite, 5g of red yeast rice, star anise, cinnamon, pepper, and ginger , kaempferen, and grass fruit are mixed and boiled as a natural plant spice. According to different tastes, an appropriate amount can be added to obtain ready-to-use ingredients. Rub the duck with salt and marinate it at a temperature below 15...
Embodiment 2
[0017] Embodiment 2, a kind of preparation method of sauced duck, comprises the following steps, and step 1, step 2 are with the step 1 of embodiment 1;
[0018] Step 3: According to the formula ratio of other raw materials of duck per 100kg: 3kg of salt, 15kg of soy sauce, 3.5kg of white sugar, 1kg of monosodium glutamate, 1.5kg of white wine, 5g of sodium nitrite, 5g of red yeast rice, star anise, cinnamon, pepper, It is a natural plant flavor made by mixing ginger, kaempferen and grass fruit. According to different tastes, it can be added in an appropriate amount to obtain ready-to-use ingredients. Rub the duck with salt and marinate it at a temperature below 15°C for 12 hours. The temperature of the pickling workshop is controlled at 15°C;
[0019] Step 4 is the same as step 4 in Example 1;
[0020] Step 5: Take the duck out of the sauce, dry it, and then put the dried duck in a drying room for baking. Take it out of the oven and let it cool to room temperature.
Embodiment 3
[0021] Embodiment 3, a kind of preparation method of sauced duck, comprises the following steps, and step 1, step 2 are with the step 1 of embodiment 1;
[0022] Step 3: According to the formula ratio of other raw materials per 100kg of duck: 2.75kg of salt, 14kg of soy sauce, 3.25kg of white sugar, 1kg of monosodium glutamate, 1.25kg of white wine, 4g of sodium nitrite, 5g of red yeast rice, star anise, cinnamon, pepper , ginger, kaempferen, and grass fruit are mixed and boiled as a natural plant spice. According to different tastes, it can be added in an appropriate amount to obtain ready-to-use ingredients. Rub the duck with salt and marinate it at a temperature below 15°C for 12 hours, and the temperature of the pickling workshop is controlled at 8°C;
[0023] Step 4 is the same as step 4 in Example 1;
[0024] Step 5: Take the duck out of the sauce, dry it, and then put the dried duck in a drying room for baking. Take it out of the oven and let it cool to room temperatu...
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