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A sauced duck and children's technology, which is applied in applications, food preparation, climate change adaptation, etc., can solve the problems of difficulty in satisfying batch consumption, unstable taste of sauced duck wings, and limited processing level, and achieve good appearance and color, stable quality, The effect of food safety and health
Inactive Publication Date: 2014-04-09
安徽兴程食品有限责任公司
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[0003] However, this manual method is difficult to meet the needs of mass consumption, and the operation is very troublesome. Individual processing is limited by the processing level, and the taste of the sauced duck wings produced is unstable. In industrial production, in order to ensure the taste and shelf life of products However, a large amount of preservatives are added. When these preservatives are used as children's food, many parents are worried.
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[0024] Below by embodiment the present invention is further elaborated.
[0025] A kind of duck wing with sauce for children, the preparation steps of which are as follows:
[0026] 1. Raw material selection and processing: Pick the raw materials that meet the requirements, thaw naturally or with water according to the outside temperature, clean the surface of the raw materials, ensure that the blood is washed out, and put the washed duck wings into baskets to control the water for the next step. ;
[0027] 2. 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 4-6:3-5:2-4:100 parts by mass and boiled, filtered, and the raw material water , pour the feed water into the brine tank with salt at 98-100°C, stir and cool it for later use, add 30kg of salt for every 100kg of feed water; the old brine is supersaturated after many years of marinating brine;
[0028] The bri...
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Abstract
The invention discloses duck wing with sauce for children. A preparation method of the duck wing with sauce comprises the following steps of 1, raw material selection and treatment, 2, brine preparation, 3, preserving, 4, dehydration, 5, frying, 6, boiling cooking, 7, immersion in the thick brine, 8, cooling and packaging, 9, vacuum sealing, 10, sterilization, 11, splat cooling and 12, external packing. Through preserving and dehydration, quality and a special flavor of the product are stable. Through brine preparation and cooperation of all the steps, a preservative is not used and eating safety and health are guaranteed. Through the two preserving steps, outer color and luster are good, quality is stable and the flavor is suitable for children. Through different fresh-keeping methods, market demands are satisfied. Two-layer packaging, tidy filling and beautiful packaging are realized and quality is more stable. The whole preparation method does not damage the appearance of the duck wing. The preserved duck wing with sauce has the taste the same as that of the handmade preserved duck wing.
Description
technical field [0001] The invention relates to a food, in particular to a duck wing with sauce for children. Background technique [0002] Duck wings are the most delicious part of duck meat. This part is the tissue with the most movement, more muscles and tight meat quality. Duck wings are sweet and can be used to nourish the stomach and promote body fluid, nourish the yin of the five internal organs, clear away the heat of fatigue, nourish blood and promote water, and can also treat physical weakness and dystrophic edema after illness. Therefore, raw duck wings are processed into mature products, which can not only be convenient for people to eat, but also can be used to prevent the above-mentioned diseases. People’s daily production method is: first put the duck’s wings into a large pot and put them in water. Just after the water is over the duck’s wings, take them away immediately after boiling, wash them with water, dry them, and then put a liter of duck’s wings in an...
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