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Processing technology for flavor duck gizzards

A technology of duck gizzards and flavor, which is applied in the field of processing technology of flavored duck gizzards, can solve the problems that it is difficult to achieve flavor and nutrition and health care, and the production technology is relatively simple, and achieve the effects of both taste and health, improved color, and mellow meat quality

Inactive Publication Date: 2014-07-30
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many series of duck meat cooked food on the market, mostly presented in duck feet, duck necks, and duck legs, while duck gizzard cooked food is relatively small in quantity and variety, and the industrialized production technology of duck gizzards that has been formed is relatively simple and very easy. It is difficult to achieve the organic unity of flavor and nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Collect fresh duck gizzard raw materials, remove the gizzard with a gizzard peeling machine, then wash with clean water, drain and set aside;

[0023] (2) Put 10kg of duck gizzards in the boiling marinade for 1 minute, stirring continuously during this time, so that the oily smell on the surface of duck gizzards can be fully removed;

[0024] Among them, the pickling material is made of 0.05kg of salt, 0.2kg of cooking wine, 0.2kg of mature vinegar, 0.1kg of white sugar, 0.2kg of fragrant leaves, 0.05kg of Pu'er tea, and 2kg of water, which are fully mixed and evenly prepared;

[0025] (3) Put the deodorized duck gizzards into the marinating container, pour the freshly prepared marinating material cooled to room temperature into the container, stir evenly, and then marinate at 15°C for 8 hours. Stir it once every 2 hours, and the composition and amount of the marinade are the same as in step (2);

[0026] (4) Take out the marinated duck gizzards and cut them into s...

Embodiment 2

[0032] (1) Collect fresh duck gizzard raw materials, remove the gizzard with a gizzard peeling machine, then wash with clean water, drain and set aside;

[0033] (2) Put 10kg of duck gizzards in the boiling marinade for 2 minutes, stirring continuously during the process, so that the oily smell on the surface of the duck gizzards is fully removed; the marinade consists of 0.06kg of salt, 0.25kg of cooking wine, and 0.25kg of mature vinegar. kg, 0.2kg of white sugar, 0.3kg of fragrant leaves, 0.08kg of Puer tea, 2.5kg of water, fully mixed and evenly prepared;

[0034] (3) Put the deodorized duck gizzards into the marinating container, pour the freshly prepared marinating material cooled to room temperature into the container, stir evenly, and then marinate at 12°C for 10 hours. Stir it once every 2 hours, and the composition and amount of the marinade are the same as in step (2);

[0035] (4) Take out the marinated duck gizzards and cut them into slices with a thickness of 0.5c...

Embodiment 3

[0042] (1) Collect fresh duck gizzard raw materials, remove the gizzard with a gizzard peeling machine, then wash with clean water, drain and set aside;

[0043] (2) Put 10kg of duck gizzards in the boiling marinade for 1.5 minutes, and keep stirring during the process to fully remove the oily smell on the surface of the duck gizzards; the marinade consists of 0.04kg of salt, 0.15kg of cooking wine, and 0.15kg of mature vinegar. kg, white granulated sugar 0.15kg, fragrant leaves 0.25kg, Puer tea 0.06kg, water 2.2kg, fully mixed and prepared;

[0044] (3) Put the deodorized duck gizzards into the marinating container, pour the freshly prepared marinating material cooled to room temperature into the container, stir evenly, and then marinate at 17°C for 6 hours. Stir it once every 2 hours, and the composition and amount of the marinade are the same as in step (2);

[0045] (4) Take out the marinated duck gizzards and cut them into strips according to the width and thickness of 0...

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Abstract

The invention discloses a process for processing flavored duck gizzards, which mainly includes the following steps: selecting materials, removing fishy smell, pickling, forming, marinating, frying and mixing, packaging, sterilizing, quality inspection and storage. Among them, the marinade is made of salt, cooking wine, mature vinegar, white sugar, fragrant leaves, Puer tea, and water; the brine is made of cinnamon, star anise, grass fruit, ginger slices, pepper, pepper, white sugar, salt, cooking wine, edible It is made by mixing high-grade fulvic acid, soy sauce, mountain pepper oil, sodium citrate, garlic, potassium sorbate, etc.; marinated pickled pepper is made by soaking salt, mature vinegar, and cooking wine for several days, and then boiled in fresh brine. After the duck gizzard is fully marinated and marinated, the spices and seasonings fully penetrate into the inside of the duck gizzard. High-quality cooked food for travel, suitable for large-scale production.

Description

technical field [0001] The invention relates to the processing field of cooked food products, in particular to a processing technology of flavored duck gizzards. Background technique [0002] Duck gizzards are duck stomachs, oblate in shape, tight in texture, tough and chewy, non-greasy and tasteless. The main nutritional components of duck gizzards include carbohydrates, protein, fat, niacin, vitamin C, vitamin E, calcium, magnesium, iron and other minerals. The niacin contained in it is one of the two important coenzyme components in the human body. Protective in patients with heart disease. In addition, duck gizzards also have the effect of promoting digestion and strengthening the spleen and stomach. It can be eaten by ordinary people, especially for patients with anemia, full upper abdomen, and indigestion. [0003] At present, there are many series of duck meat cooked food on the market, mostly presented in duck feet, duck necks, and duck legs, while duck gizzard coo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/318A23L13/50A23L13/20A23L13/40A23L13/70
CPCY02A40/90
Inventor 李宝才袁承张惠芬张敉
Owner KUNMING UNIV OF SCI & TECH
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