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Tea leaf aroma duck foot processing method

A technology of fragrant duck and tea, which is applied in the field of tea fragrant duck paw processing, can solve the problems of affecting the production enthusiasm and income of farmers, the short supply time of fresh live ducks to the market, and increasing the cost of breeding, so as to increase the freshness, tenderness, crispiness and so on. The effect of taste, complete shape and golden color

Inactive Publication Date: 2014-04-30
陈志尚
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Problems solved by technology

[0002] At present, with the application and promotion of agricultural technology, the number of ducks raised in rural areas continues to increase, but the supply of fresh live ducks to the market is short. Once the price of ducks is low during the peak season, the breeders will not sell them at a low price. Continued breeding will increase the cost of breeding. It may also lead to losses, seriously affecting the production enthusiasm of farmers and the increase in income

Method used

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  • Tea leaf aroma duck foot processing method

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Embodiment Construction

[0012] Below in conjunction with example and accompanying drawing, the present invention will be further described

[0013] see figure 1 , a tea fragrant duck palm processing method, its processing steps are:

[0014] The first step is to slaughter and shape: kill the duck, remove hair, clean and cut the whole duck paw;

[0015] The second step is coloring and frying: coloring and frying is to mix the local alpine tea leaves, caramel sugar and cold boiled water, and then evenly spread them on the outer surface of the shaped and thick duck feet. 15 grams, then fry in a high-temperature oil pan for 5-10 minutes, and remove when the skin of the duck feet turns yellow;

[0016] The third step is to stew the ingredients: use Amomum seed, clove, grass fruit, nutmeg seasoning and local alpine tea to mix well, add seasoning ingredients for every 500 grams of duck feet: Amomum less than 1 gram, cloves Less than 5 grams, less than 1 gram of grass fruit, less than 1 gram of nutmeg, an...

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Abstract

The present invention relates to a tea leaf aroma duck foot processing method, which comprises: carrying out slaughter shaping, carrying out coloring frying, carrying out material preparing and braising boiling, and carrying out material feeding baking to form the tea leaf aroma duck foot with characteristics of complete shape, soft meat and golden color. According to the present invention, the key technologies such as slaughter shaping, coloring frying, material preparing and braising boiling, material feeding baking, and the like are controlled; the addition amounts and the frying time of the local high mountainous tea leaves and the maltose, and the aroma concentration of the fried tea leaf aroma duck foot are selected; and the precious condiments such as villous amonmum fruit, clove, smomum tsao-ko and myristica fragrans and the local high mountainous tea leaves are matched and added to a pot, boiling is performed with strong fire, braising is performed with soft fire to achieve a 80% doneness, the state is maintained for about 5-10 min, high temperature baking is performed to produce the unique aroma of the local high mountain tea leaves, and the state is maintained for about 0.5 h, such that the tender, fragrant and crispy taste of the duck foot is increased, and the requirement that the quality and the taste are not changed within the shelf life is met. In addition, the technical means is adopted to produce the tea leaf aroma duck foot with characteristics of complete shape, golden color, soft meat, and unique aroma of the local high mountain tea leaves so as to achieve yield and income increase of animal husbandry products.

Description

technical field [0001] The invention relates to a method for processing tea-flavored duck feet using poultry and agricultural by-products as raw materials, which belongs to the technical field of agricultural by-product processing. Background technique [0002] At present, with the application and promotion of agricultural technology, the number of ducks raised in rural areas continues to increase, but the supply of fresh live ducks to the market is short. Once the price of ducks is low during the peak season, the breeders will not sell them at a low price. Continued breeding will increase the cost of breeding. It may also lead to losses, seriously affecting the production enthusiasm and income increase of farmers. [0003] Due to the fact that the scale of the agricultural and animal husbandry industry has not expanded in recent years, the output has increased, the market competition is very fierce, and the price has weakened and declined during the peak season of listing, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/314A23L1/318A23L13/20A23L13/40A23L13/50A23L13/70
CPCA23L13/42A23L13/20A23L13/50A23L13/70
Inventor 陈志尚
Owner 陈志尚
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