Preparation method for fermented pressed salted duck

A technology of dried duck and fermented bacteria agent is applied in the directions of food preparation, function of food ingredients, multi-step food processing, etc. It can solve the problems of insufficient taste in the production process and no dietary health care effect, etc., so as to enhance the immune function of the body and improve digestion. Absorption rate and nutritional value, unique effect of fermentation flavor

Inactive Publication Date: 2014-02-12
朱建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional salted duck production process has insufficient taste and does not have the health care effect of diet therapy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A method for preparing fermented salted duck, comprising slaughtering live ducks, purifying and shaping, and pickling, wherein the pickling includes the following steps:

[0013] (1) 1 part (kg) of Sansho pepper, 1 part of rose, 2 parts of glutinous rice root, 2 parts of turmeric, 1 part of Patrinia, and 2 parts of onion, mix well, spread out at room temperature for 8 hours, dry and grind Powder, get seasoning powder for later use;

[0014] (2) Stir-fry 10 parts of salt, 2 parts of hawthorn core, and 2 parts of brown sugar, then add 6 parts of seasoning powder, spread evenly on 130 parts of duck, marinate for 17 hours, and wash;

[0015] (3) Apply 20 parts of bean dregs fermented material on the surface of the washed duck and ferment at 30°C for 7 hours; the bean dregs fermented material is made from the following raw materials in parts by weight: 60 parts of bean dregs, 40 parts of milk powder, 5 parts of white sugar, fermented Bacteria 2, Radix Astragali 2, Zhuge Cai...

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PUM

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Abstract

The invention discloses a preparation method for a fermented pressed salted duck. The fermented pressed salted duck not only is uniform in salting and unique in flavor and has aromas of bean dregs and milk products but also has food treatment and healthcare effects to a certain extent. Astragalus membranaceus has the effects of improving body immunity function, protecting liver, promoting diuresis, resisting ageing and stress, reducing pressure and widely resisting bacteria. Due to the addition of the astragalus membranaceus, the food treatment and healthcare effects are achieved and a duck can be sterilized.

Description

technical field [0001] The invention relates to the field of salted duck processing, in particular to a method for preparing fermented salted duck. Background technique [0002] The taste of the traditional salted duck production process is insufficient, and it does not have the health care effect of dietotherapy. Contents of the invention [0003] The object of the present invention is to aim at the existing defects and provide a method for preparing fermented salted duck with simple process and unique flavor. [0004] The above purpose is achieved through the following schemes: [0005] A method for preparing fermented salted duck, comprising slaughtering live ducks, purifying and shaping and pickling, characterized in that said pickling comprises the following steps: [0006] (1) Mix 1-2 parts Sansho, 1-2 roses, 2-4 glutinous rice roots, 1-2 turmeric, 1-2 Patrinia, and 1-2 onions, then spread at room temperature After drying for 5-8 hours, dry and grind to get se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/30A23L1/314A23L1/318A23L33/10
CPCA23V2002/00A23L13/428A23L13/50A23L13/70A23L11/50A23V2200/30A23V2200/16A23V2300/38
Inventor 朱建军
Owner 朱建军
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