Western-type aloe duck square ham and preparation method thereof

Abstract

The present invention discloses a Western-type aloe duck square ham and a preparation method thereof. According to the Western-type aloe duck square ham, killed and cut duck having skin is adopted as a raw material, and is subjected to seasoning water injection, low temperature rolling and rubbing, finishing and loading-into-mold, low temperature cooking, and cooling demolding to prepare the product, wherein the dust is subjected to test qualification. The Western-type aloe duck square ham has characteristics of compact structure, fresh meat, fragrance, no greasiness, rich nutrition, long shelf life, high product yield, and convenient taking, and is a novel duct product, wherein the novel duct product is the Chinese product and is produced through the Western process.

Description

technical field [0001] The invention belongs to the field of food, and relates to a formula and a production method of a low-temperature product combined with aloe vera and meat, in particular to a Western-style aloe vera duck ham and a preparation method thereof. Background technique [0002] Aloe (scientific name: Aloe), commonly known as aloe, is native to the Mediterranean and Africa. It is a perennial herb of the family Triceraaceae. Human immunity; ⑶ anti-tumor; ⑷ protect the liver; ⑸ anti-stomach injury; ⑹ antibacterial; ⑺ repair tissue damage; [0003] Duck meat is rich in high-quality protein, and its fat melting point is 34-38°C. It is easy to digest and absorb. It is a high-quality food processing raw material. The specific nutritional components are shown in Table 1: [0004] Table 1 Nutrient composition of duck meat, chicken leg, and chicken breast [0005] [0006] At present, the shelf life of traditional duck meat products is very short, only 2 to 3 days...

AI Technical Summary

Problems solved by technology

[0006] At present, the shelf life of traditional duck meat products is very short, only 2 to 3 days, and it is generally a ready-to-eat food, which is very inconvenient to carry

There are also high-temperature sterilized vacuum-packed salted ducks on the market, but the taste and flavor are all lost.

In addition, because most ducks are still mainly consumed as a whole, and there are few deep-processed products, a lot of waste such as duck bones will be generated during the consumption process, which directly affects the environment.

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