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
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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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