Salted duck's gizzard
A technology of duck gizzard and salt water, applied in the field of salted duck gizzard, can solve the problem of uneasy purchase and consumption, etc.
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Embodiment 1
[0025] A salted duck gizzard, the preparation steps of which are as follows:
[0026] 1. Raw material selection and processing: wash the raw material duck gizzards to remove blood stains, and drain on racks;
[0027] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;
[0028] 3. Dry salting: the salt prepared in step 2 and the duck gizzard treated in step 1 are in a mass ratio of 1:10, and the salt is evenly spread on the surface of the duck gizzard, and marinated at a constant temperature of 0-4°C for 4 hours; The function of this process is to allow the taste of salt to enter the duck gizzard, at the same time inhibit bacteria, promote the decomposition of meat-derived enzymes, increase flavor substances, and improve product flavor.
[0029] 4. Boil the brine: the brine is a...
Embodiment 2
[0042] A salted duck gizzard, the preparation steps of which are as follows:
[0043] 1. Raw material selection and processing: wash the raw material duck gizzards to remove blood stains, and drain on racks;
[0044] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;
[0045] 3. Dry salting: the salt prepared in step 2 and the processed duck gizzard in step 1 are in a mass ratio of 1:10, and the salt is evenly spread on the surface of the duck gizzard, and marinated at 20°C for 3 hours;
[0046] 4. Boil the brine: the brine is a combination of new brine and old brine, wherein the new brine is mixed with ginger, onion, star anise and water according to 4:3:2:100 parts by mass and boiled, filtered, and the material water is taken, and the material water is mixed at 98 Pour it in...
Embodiment 3
[0057] A salted duck gizzard, the preparation steps of which are as follows:
[0058] 1. Raw material selection and processing: wash the raw material duck gizzards to remove blood stains, and drain on racks;
[0059] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;
[0060] 3. Dry salting: the salt prepared in step 2 and the duck gizzard treated in step 1 are in a mass ratio of 1:10, and the salt is evenly spread on the surface of the duck gizzard, and marinated at a constant temperature of 0-4°C for 3 hours;
[0061] 4. Boil the brine: the brine is a combination of new brine and old brine, wherein the new brine is mixed with ginger, green onion, star anise and water according to 5:4:3:100 mass parts and boiled, filtered, and the material water is taken, and the material wate...
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