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.

Inactive Publication Date: 2014-04-09
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to make duck gizzards. The common ones in packaged food are stewed duck gizzards and spicy duck gizzards. These products add a lot of sodium nitrite, preservatives or chemical spices, and chemical pigments to ensure the taste and shelf life of the products. When the material is used as food, many people are worried about buying and eating
Without adding any preservatives, there is no report on the packaged snack food of salted duck gizzard with unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses salted duck's gizzard. A making method of the salted duck's gizzard comprises the following steps of 1, raw material selection and treatment, 2, stir-frying with table salt, 3, dry-curing, 4, brine preparation, 5, salting with the brine, 6, air-curing, 7, blanching and leaching, 8, boiling for cooking, 9, cooling and packaging, 10, vacuum sealing, 11, sterilization, 12, splat cooling and 13, external packing. The making method does not adopt any antiseptics, chemical pigments and chemical perfumes, produces the salted old duck's gizzard having a unique taste, and increases the number of types of packaged duck's gizzard leisure foods. The salted duck's gizzard has a unique fragrance and a delicious taste, is suitable for large-scale industrial production and creates a novel approach for deep-processing of duck's gizzard and making of a duck's gizzard food having a novel taste.

Description

technical field [0001] The invention relates to a food, in particular to a salted duck gizzard. Background technique [0002] Duck gizzard is the stomach of a duck. It is oblate in shape, tight in texture, tough and chewy, with a long taste and no greasy feeling. Vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium, selenium, etc. Duck gizzard is rich in iron elements. Duck gizzard is sweet and salty in nature and has the effect of strengthening the stomach. [0003] There are many ways to make duck gizzards. The common ones in packaged food are stewed duck gizzards and spicy duck gizzards. These products add a lot of sodium nitrite, preservatives or chemical spices, and chemical pigments to ensure the taste and shelf life of the products. When the material is used as food, many people are worried about buying and eating. Without adding any preservatives, there is no report on the packaged snack food of salted duck gizzard with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L13/50A23L13/70
CPCA23L13/428A23L13/50A23L13/70Y02A40/90
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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