Western-type aloe duck square ham and preparation method thereof

The technology of aloe duck and ham is applied in the field of western-style aloe duck meat square ham and its preparation, which can solve the problems of short shelf life, loss of taste and flavor, inconvenience of carrying and the like of duck meat products, so as to achieve rich protein nutrition, rich flavor, Refreshing and attractive effect

Active Publication Date: 2015-04-29
王莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Western-type aloe duck square ham and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Formula: 100 parts by weight of duck breast, 2.5 parts by weight of duck skin, 1.0 part by weight of aloe vera, 1.5 parts by weight of table salt, 1.5 parts by weight of glucose, 0.2 parts by weight of compound phosphate, 0.1 part by weight of sodium iso-VC, 0.05 parts by weight of white pepper powder , 0.05 parts by weight of pepper juice, 0.01 parts by weight of cinnamon juice, 1.5 parts by weight of soybean protein powder, 1.0 parts by weight of starch, and 15 parts by weight of water.

[0037] Specific steps:

[0038] Raw material arrangement: wash and drain the duck breast and duck skin, dice the aloe vera;

[0039] Seasoning water preparation: Accurately weigh table salt, glucose, soybean protein powder, starch, compound phosphate, iso-Vc sodium, white pepper powder, pepper juice, cinnamon juice and water according to the formula to prepare seasoning water;

[0040] Seasoning water injection: inject the prepared seasoning water into the duck meat;

[0041] Low-t...

Embodiment 2

[0052] Recipe: 100 parts by weight of duck breast, 2.0 parts by weight of duck skin, 1.2 parts by weight of aloe vera, 1.6 parts by weight of table salt, 1.5 parts by weight of glucose, 0.2 parts by weight of compound phosphate, 0.1 part by weight of sodium iso-VC, 0.06 parts by weight of white pepper powder , 0.05 parts by weight of pepper juice, 0.01 parts by weight of cinnamon juice, 1.5 parts by weight of soybean protein powder, 1.2 parts by weight of starch, and 16 parts by weight of water.

[0053]Specific preparation method:

[0054] Raw material arrangement: wash and drain the duck breast and duck skin, dice the aloe vera;

[0055] Seasoning water preparation: Accurately weigh table salt, glucose, soybean protein powder, starch, compound phosphate, iso-Vc sodium, white pepper powder, pepper juice, cinnamon juice and water according to the formula to prepare seasoning water;

[0056] Seasoning water injection: inject the prepared seasoning water into the duck meat;

...

Embodiment 3

[0067] Recipe: 100 parts by weight of duck breast meat, 2.5 parts by weight of duck skin, 1.5 parts by weight of aloe, 1.6 parts by weight of table salt, 1.5 parts by weight of glucose, 0.3 parts by weight of compound phosphate, 0.2 parts by weight of sodium iso-VC, 0.05 parts by weight of white pepper powder , 0.05 parts by weight of pepper juice, 0.01 parts by weight of cinnamon juice, 2.0 parts by weight of soybean protein powder, 1.0 parts by weight of starch, and 18 parts by weight of water.

[0068] Specific preparation method:

[0069] Raw material arrangement: wash and drain the duck breast and duck skin, dice the aloe vera;

[0070] Preparation of seasoning water: Accurately weigh salt, glucose, soybean protein powder, starch, compound phosphate, sodium iso-Vc, white pepper powder, pepper juice, cinnamon juice and water according to the formula to make seasoning water;

[0071] Seasoning water injection: inject the prepared seasoning water into the duck meat;

[007...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/315A23L1/318A23L13/60A23L13/50A23L13/70
Inventor 王莉贾蓓茜
Owner 王莉
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