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Method for processing instant spicy needle mushroom duck gizzard

A processing method and technology of Flammulina velutipes, applied in food preparation, food science, application, etc., can solve problems such as difficult to enjoy food, difficult to achieve the unity of flavor and nutrition and health care, and less quantity and variety of cooked duck gizzards, so as to achieve antibacterial The effect is obvious, it is beneficial to absorb and utilize, and the effect of avoiding the problem of microbial reproduction

Inactive Publication Date: 2014-05-21
河南旭瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many cooked duck meat foods on the market, such as duck feet, duck necks, roast ducks, etc., but the cooked duck gizzards are relatively small in quantity and variety, and can only be processed in some hotels, restaurants and other places, and it is difficult to achieve the desired flavor and nutrition. Unified, it is difficult for people to enjoy this food at home, so it is necessary to develop this product to meet people's diverse needs for fast food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 1. A processing method for instant spicy Flammulina velutipes duck gizzards, the method comprising duck gizzards trimming, pickling, rolling, precooking, marinating, adding Flammulina velutipes for deployment, and packaging operations, the specific steps are:

[0026] a, select fresh duck gizzards, cut, trim and weigh after cleaning;

[0027] b. Marinating: Put the duck gizzards into the marinating container in batches, pour the marinating material into the container evenly, marinate in a 4°C cold storage for 12 hours, and turn it every 4 hours;

[0028] The formula of the marinade is composed of 1% salt, 1% white sugar, 0.3% pepper, 0.6% yeast powder, 0.8% chili powder, 1% cooking wine, 0.4% white vinegar, 1% pickled pepper, 0.3% pepper, 0.2% garlic, 0.5% minced ginger, 0.2% shallot, 0.1% soy sauce, 100% water;

[0029] c, tumbling: put the marinated duck gizzards into the tumbling machine, and tumbling for 30-40min under a vacuum of 0.03-0.04MPa;

[...

Embodiment 2

[0035] Example 2 , are basically the same as Example 1, the difference is:

[0036] The percentage composition of the marinade formula based on the weight of duck gizzards is: 1.5% salt, 1% white sugar, 0.3% pepper, 0.6% yeast powder, 1% chili powder, 1% cooking wine, 0.4% white vinegar, 1% pickled pepper, Pepper 0.3%, Garlic 0.2%, Ginger 0.5%, Spring Onion 0.2%, Soy Sauce 0.1%, Water 100%.

[0037] The composition of marinade formula based on the weight of duck gizzard is: 2% pickled pepper, 1% ginger powder, 0.6% cinnamon, 0.1% garlic, 0.6% star anise, 5% vegetable oil, 0.5% tea, 0.5% red yeast rice, salt 2%, sugar 1%, chicken essence 1%, cooking wine 2%, nutmeg 0.15%, comfrey 0.15%, soy sauce 0.3%, potassium sorbate 0.01%, ethyl maltol 0.01%, water 200%;

[0038] When tumbling, the intermittent tumbling process is adopted. When tumbling, the alternating pressure ratio is 2:1. First, vacuum tumbling for 35 minutes, and then rest for 10 minutes; Tumbling and pressurize...

Embodiment 3

[0039] Example 3 , a kind of processing method of instant spicy Flammulina velutipes duck gizzard is basically the same as Example 1, and the difference is:

[0040] The percentage composition of the marinade formula based on the weight of duck gizzards is: 1.5% salt, 1% white sugar, 0.3% pepper, 0.6% yeast powder, 1% chili powder, 1% cooking wine, 0.4% white vinegar, 1% pickled pepper, Pepper 0.3%, Garlic 0.2%, Ginger 0.5%, Spring Onion 0.2%, Soy Sauce 0.1%, Water 100%.

[0041] The composition of marinade formula based on the weight of duck gizzard is: 2% pickled pepper, 1% ginger powder, 0.6% cinnamon, 0.1% garlic, 0.6% star anise, 5% vegetable oil, 0.5% tea, 0.5% red yeast rice, salt 2%, sugar 1%, chicken essence 1%, cooking wine 2%, nutmeg 0.15%, comfrey 0.15%, soy sauce 0.3%, potassium sorbate 0.01%, ethyl maltol 0.01%, water 200%;

[0042]While adding marinade, also add Chinese medicine bag, the percentage composition of Chinese medicine bag based on the weight of...

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PUM

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Abstract

The invention relates to a method for processing instant spicy needle mushroom duck gizzard. In the method, duck gizzards and needle mushrooms are taken as raw materials and comprises the following steps: firstly trimming the duck gizzards, and soaking and pickling the duck gizzards in batches; then carrying out vacuum tumble for sufficient flavor permeation; precooking the duck gizzards for 15 minutes for marinating,, and putting the duck gizzards which are taken out of a pan into a material car for cooling; mixing the duck gizzards and the cooked needle mushrooms, blending sesame oil or chili oil, uniformly stirring, and carrying out vacuum package and high-temperature sterilization. The method disclosed by the invention takes the needle mushrooms and the duck gizzards as the raw materials; a processed food is rich in nutrition, tasty, delicious, convenient and hygienic, can be produced in a large scale and can meet the requirements of people on diversified fast foods.

Description

technical field [0001] The invention relates to a processing method of cooked duck meat products, in particular to a processing method of instant spicy Flammulina velutipes duck gizzard. Background technique [0002] Duck gizzards are duck stomachs, oblate in shape, tight in texture, tough and chewy, non-greasy and tasteless. The main nutritional components of duck gizzards include carbohydrates, protein, fat, niacin, vitamin C, vitamin E, calcium, magnesium, iron and other minerals. The niacin contained in it is one of the two important coenzymes in the human body. Protective in patients with heart disease. In addition, duck gizzards also have the effect of promoting digestion and strengthening the spleen and stomach. It is a favorite delicacy of all ages. It is especially suitable for people with anemia, full upper abdomen, and indigestion. [0003] At present, there are many cooked duck meat foods on the market, such as duck feet, duck necks, roast ducks, etc., but the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L13/50A23L13/20A23L13/40
CPCA23L13/70A23L13/20A23L13/428A23L13/50A23L33/00A23V2002/00
Inventor 职爱民邱国庆贾国超邱国平张小艳周志友
Owner 河南旭瑞食品有限公司
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