Western-style smoked duck leg preparation method

A technology for smoking duck and duck legs, which is applied in food preparation, food preservation, meat/fish preservation, etc., can solve problems such as spoilage, unfavorable growth and reproduction of microorganisms, and difficulty in maintaining the same quality, and achieves convenient consumption and unique smoke. Smoked flavor, easy to carry effect

Inactive Publication Date: 2014-06-04
贾涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the principle of preservation of traditional smoked products is to create an environment that is not conducive to the growth and reproduction of microorganisms, which only inhibits microorganisms. Once the food is affected by external moisture, temperature, etc., it will deteriorate again.
In addition, limited by traditional techniques, when these foods are to be produced on a large scale, it is often difficult to maintain their original characteristic flavor and the same quality.

Method used

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  • Western-style smoked duck leg preparation method
  • Western-style smoked duck leg preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] ①Production process:

[0040] see attached figure 1 Production process of smoked duck legs.

[0041] ②Recipe: 100 duck legs, 2.2 salt, 1.6 sugar, 1 soybean protein, 2 starch, 0.3 sodium tripolyphosphate, 0.1 sodium iso-Vc, 0.15 monosodium glutamate, 0.01 sodium nitrite, 0.011 white pepper juice, 0.05 pepper juice, cinnamon juice 0.01, water 20%.

[0042] ③Operation points:

[0043] Raw material arrangement: Duck legs are washed and drained;

[0044] Salt water preparation: Weigh 20% water according to the weight of duck legs, slowly add salt, sugar, starch, soybean protein, phosphate, monosodium glutamate, sodium nitrite and spices under constant stirring to make salt water;

[0045] Saline injection: use a saline syringe to inject 20% of the prepared saline into the duck legs;

[0046] Low-temperature tumbling: Use a tumbler to tumbling at a low temperature of 0-4°C, start for 20 minutes and stop for 10 minutes, for a total of 16 hours.

[0047] Hanging: use stai...

Embodiment 2

[0058] ①Production process:

[0059] see attached figure 1 Production process of smoked duck legs.

[0060] ②Recipe: 100 duck legs, 2.6 salt, 1.8 sugar, 1.5 soybean protein, 3 starch, 0.4 sodium tripolyphosphate, 0.1 sodium iso-Vc, 0.2 monosodium glutamate, 0.01 sodium nitrite, 0.012 white pepper juice, 0.06 pepper juice, cinnamon juice 0.01, water 25%.

[0061] ③Operation points:

[0062] Raw material arrangement: Duck legs are washed and drained;

[0063] Preparation of brine: Weigh 25% water by weight of duck legs, slowly add salt, white sugar, starch, soybean protein, phosphate, monosodium glutamate, sodium nitrite and spices under constant stirring to make brine.

[0064] Saline injection: use a saline syringe to inject 25% of the prepared saline into the duck legs;

[0065] Low-temperature tumbling: Use a tumbler to tumbling at a low temperature of 0-4°C, start for 20 minutes and stop for 10 minutes, for a total of 16 hours.

[0066] Hanging: use stainless steel ho...

Embodiment 3

[0077] ①Production process:

[0078] see attached figure 1 Production process of smoked duck legs.

[0079] ②Recipe: 100 duck legs, 2.6 salt, 1.8 sugar, 2 soybean protein, 4 starch, 0.4 sodium tripolyphosphate, 0.1 sodium iso-Vc, 0.2 monosodium glutamate, 0.01 sodium nitrite, 0.02 white pepper juice, 0.06 pepper juice, 0.01 cinnamon juice , clove juice 0.005, water 30%

[0080] ③Operation points:

[0081] Raw material arrangement: Duck legs are washed and drained;

[0082] Salt water preparation: Weigh 30% water according to the weight of duck legs, slowly add salt, white sugar, starch, soybean protein, phosphate, monosodium glutamate, sodium nitrite and spices under the condition of constant stirring to make salt water.

[0083] Saline injection: use a saline syringe to inject 30% of the prepared saline into the duck legs;

[0084] Low-temperature tumbling: Use a tumbler to tumbling at a low temperature of 0-4°C, start for 20 minutes and stop for 10 minutes, for a total ...

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Abstract

The present invention discloses a western-style smoked duck leg and a preparation method thereof. According to the western-style smoked duck leg, duck leg with skin of slaughtered and qualified duck being subjected to feather and internal organ removing is adopted as a raw material, wherein the duck leg with skin is subjected to cutting; and a western-style meat product processing technology is adopted, and salt water preparation, salt water injection, low temperature kneading massage, hanging, prebaking-cooking-smoking in a full-automatic cooking smoking furnace, cooling, vacuum packaging, double sterilization and low temperature storage are performed to prepare the product. According to the present invention, the product has characteristics of western-style smoked product flavor, long storage period, rich nutrition, vacuum packaging, easy carrying and easy eating, and is suitable for catering and tourism, wherein the shelf life can be up to 2 months at a temperature of 0-4 DEG C; the western-style meat product processing technology is adopted, such that the product yield is increased by more than 50% compared with the yield of the traditional process; and the western-style smoked duck leg is a novel duck meat product of the Chinese-style product processed with the Western-style process.

Description

1. Technical field: [0001] The invention belongs to the field of food and its processing, in particular to a method for preparing western-style smoked duck legs. 2. Background technology [0002] Duck meat is rich in high-quality protein, and its fat melting point is 34-38°C, which is very easy to digest and absorb, and is a high-quality food processing raw material [Table 1]. Smoke processing is to smoke food by using the smoke generated when various materials such as wood chips are simmered, and it is a traditional food preservation method. Smoking treatment is a complex processing technology. During the smoking process, on the one hand, high-temperature smoking can dehydrate and dry food, which is beneficial to prolong the shelf life of food; on the other hand, various organic components produced by burning wood chips and other materials adhere to the The surface of food can also inhibit the growth of microorganisms to improve its antiseptic ability. In addition, a seri...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23B4/044A23L13/50A23L13/40
CPCA23L13/70A23B4/044A23B4/16A23L13/50
Inventor 贾涛
Owner 贾涛
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