Low-salt spicy duck meat sauce and making method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of spicy duck meat sauce and duck meat, which is applied in the direction of food preparation, food ingredients as taste improvers, food ingredients as antimicrobial preservation, etc., can solve the problems of high salt content and few varieties, and achieve rich nutrition, Effects of lowering blood pressure, improving tenderness and flavor
Inactive Publication Date: 2014-04-09
HEFEI UNIV OF TECH +1
View PDF5 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Meat sauce is one of the condiments that modern consumers love very much. However, most of the meat sauces on the market now use pork
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
[0023] Accessories: soybean powder 20, wheat flour 4, five-spice powder 0.4, ginger powder 0.4, compound salt 10, fresh green onion 5, dried chili 5, monosodium glutamate 0.8, vegetable oil 30, tap water 350. The weight ratio of compound salt is: 20% food-grade sodium chloride, 35% food-grade potassium chloride, 20% food-grade calcium chloride, and 25% food-grade calcium lactate.
[0024] The processing method is as follows:
[0025] (1) Pretreatment of duck legs: Remove the bones, skin, connective tissue and bruises from the frozen duck hind legs, wash with water, drain, and then cut the duck legs into soybean-sized pieces with a dicing machine duck meat cubes;
[0026] (2) Stirring and marinating: at a temperature of 0-10°C, stir the compound salt and duck meat evenly, then marinate for 30 minutes;
[0027] (3) Frying: Pour the vegetable oil into a clean pan, heat the vegetable oil with an induction coo...
[0032] Accessories: soybean powder 25, wheat flour 6, five-spice powder 0.5, ginger powder 0.5, compound salt 11, fresh green onion 7, dried chili 7, monosodium glutamate 0.9, vegetable oil 30, tap water 400.
[0033] The ratio of the compound salt and other processing methods of the meat sauce are the same as in Example 1, except that the cooking process is boiled over medium heat for 30 minutes.
[0034] The sodium salt content of the obtained low-salt spicy duck sauce is ≤1.2%; the low-salt spicy duck sauce product is spicy and refreshing, and the duck meat is tender in texture; other quality indicators are the same as in Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to low-salt spicy duck meat sauce and a making method thereof. The low-salt spicy duck meat sauce is mainly prepared from duck leg meat, sweet flour paste and composite salt, wherein the composite salt comprises food-level sodium chloride, potassium chloride, calcium chloride and calcium lactate. The making method comprises the specific processing steps of performing pretreatment, stirring pickling, frying, stewing, filling, gas exhausting and sterilizing on the duck leg meat. The low-salt spicy duck meat sauce disclosed by the invention has the characteristics of high nutritional value, rich flavor, good taste and the like; the composite salt replaces edible salt, so that the content of sodium salt in the low-salt spicy duck meat sauce is less than or equal to 1.5 percent, and the content of edible salt in the low-salt spicy duck meat sauce is obviously lowered while the color, the quality and the shelf life of the meat sauce type product can be kept. The low-salt meat sauce product disclosed by the invention can meet the requirements of people on health, nutrition and flavor of food nowadays and has wide market development prospect.
Description
technical field [0001] The invention belongs to the field of seasoning and meat product processing, and in particular relates to a method for preparing low-salt spicy duck meat sauce. Background technique [0002] my country is the largest producer and consumer of waterfowl in the world. As one of waterfowl food, duck meat is sweet and cold, enters the lung, stomach and kidney channels, and has the effects of nourishing, nourishing the stomach, nourishing the kidney, eliminating edema, stopping heat and dysentery, relieving cough and reducing phlegm; duck meat has low fat, low cholesterol, high It has the advantages of protein, among which the fatty acid has a low melting point and is easy to digest; duck meat is also rich in niacin, which is one of the two important coenzyme components in the human body, which can prevent heart diseases such as myocardial infarction, and its B vitamins The content of vitamin E and vitamin E is higher than other meat products, which can ef...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more