Production process for Jianchang dried duck meat

Abstract

The invention discloses a production process for Jianchang dried duck meat. The production process comprises the following steps: S1, selecting duck meat, namely selecting lean meat of Jianchang duck chest and legs and cutting into blocks; S2, pickling, namely adding spices and pickling; S3, freezing, namely freezing the pickled duck meat blocks into a freezer; S4, drying in air, namely drying the frozen duck meat blocks in the air; S5, boiling, namely immersing and boiling for 50-70min; S6, molding, namely cutting the boiled and cooled duck meat blocks into small strips by a cutter; S7, desalting, namely immersing by using water to remove surplus salt; S8: treating by oil, namely treating the desalted duck meat strips into plant oil; S9, seasoning, namely adding condiments with different tastes; and S10, sterilizing, namely sterilizing by using high-temperature steam. The Jianchang dried duck meat prepared by the production process not only has good meat quality, is tough and chewable, and has rich flavor, no greasy feeling and excellent mouth feel; the Jianchang dried duck meat has high nutritional ingredients and a long guarantee period, is convenient to carry and eat and has diversified tastes; the process is simple to operate, convenient to produce and suitable for industrial large-scale production.

Description

technical field [0001] The invention relates to a method for making food, in particular to a process for making Jianchang dried duck meat. Background technique [0002] The fat content in duck meat is moderate, about 7.5%, higher than chicken, lower than pork, and more evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so they have a low melting point of about 35°C and are easy to digest. Duck meat is meat that contains more B vitamins and vitamin E. Duck meat contains about 10 mg of B vitamins water-soluble vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; vitamin E 90 mg -400 micrograms. As a component of two important coenzymes in the human body, niacin plays a role in cellular respiration. They are involved in the release of energy from carbohydrates, fats and proteins, and in the synthesis of fatty acids, proteins and DNA. Duck meat is a delicacy. Duck can be used ...

AI Technical Summary

Problems solved by technology

However, the traditional method of making salted duck either smokes and roasts, which will produce carcinogens harmful to the human body; or directly air-dries after applying seasoning, which has a poor taste and is difficult to meet the overall high-quality requirements in terms of shape, color and taste; It does not belong to cooked food, it cannot be eaten immediately after opening the bag, it is inconvenient to carry and eat when going out, and the taste of duck meat products currently on the market is single, which cannot meet the needs of consumers