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Production method for duck web with pickled peppers

A technology of pickled duck feet and production methods, which is applied in food preservation, food ingredients as antioxidants, ultra-high pressure food processing, etc., can solve the problems of complex preparation process, high cost, and low temperature limit of brewing liquid, etc. Achieve the effects of improving brittleness, reducing processing pressure and time, and extending shelf life

Active Publication Date: 2014-10-08
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewing liquid preparation process is complicated, the brewing temperature limit is low, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Duck paw treatment: thaw duck paws frozen for less than 6 months in cold boiled water, clean them, and remove scars and old skin;

[0024] (2) Cooking: Put the weighed duck feet into boiling water, add ginger, Chinese prickly ash, star anise and white wine that can remove the fishy smell of duck feet, cook for 3 minutes after the water boils again, remove and put Cool in cold boiled water;

[0025] (3) Scoop out the cooled duck feet with a colander and dry them for later use;

[0026] (4) Preparation of brewing solution: after boiling water for 5 minutes, add the following mass percentages based on water weight: 4% ginger, 7.5% garlic, 5% onion, 5% celery stem, remove and drain after boiling; weigh a certain amount After boiling, add 30% white vinegar, 17% lactic acid, 9% salt, 7% rock sugar, 0.5% Chinese prickly ash, 2% white wine, 1% duck cream, 0.3% I+G, 0.2% tea polyphenols, 0.5% bamboo leaf flavonoids, stir to dissolve, add 8% millet pepper, 3% Chaotian peppe...

Embodiment 2

[0031] Embodiment 2: with embodiment 1, the difference is

[0032] (4) The addition amount of bamboo leaf flavonoids is 0.1%;

[0033] (6) Take out the soaked duck feet and drain them, and dry them at 50°C for 30 minutes for moderate dehydration treatment, and control the moisture content at 60%;

[0034] (8) Put the packaged duck feet into an ultra-high pressure processor, sterilize them with a pressure of 100MPa for 30 minutes, put the duck feet in a carton and place them neatly, and use 60 Co gamma ray irradiation sterilization, the irradiation dose is 10kGy.

Embodiment 3

[0035] Embodiment 3: with embodiment 1, the difference is

[0036] (4) The addition amount of bamboo leaf flavonoids is 0.2%;

[0037] (6) Take the soaked duck feet out and drain, and dry at 50°C for 120 minutes for moderate dehydration treatment, and control the moisture content at 40%;

[0038] (8) Put the packaged duck feet into the ultra-high pressure processor, sterilize them with a pressure of 200MPa and a time of 20 minutes, put the duck feet in a carton and put them neatly, 60 Co gamma ray irradiation sterilization, the irradiation dose is 8kGy.

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PUM

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Abstract

The invention relates to a production method for a duck web with pickled peppers. The production method comprises the following steps: subjecting duck webs having been frozen for 6 months to natural thawing, cleaning the duck webs and removing scars and aged skin; putting the duck webs in boiling water, adding ginger, Chinese prickly ash, anise and liquor, carrying out cooking for 3 min after boiling again, taking the duck webs out, immediately putting the duck webs in cold boiled water, then drying the duck webs in air, adding ginger, garlic, onion and celery stem into boiling water, then taking the ginger, garlic, onion and celery stem out for draining after boiling, cooling water to 40 to 50 DEG C after boiling, then adding white vinegar, lactic acid, salt, rock sugar, Chinese prickly ash, liquor, duck cream, I+G, tea polyphenol and bamboo leaf flavonoid, cooling an obtained mixture to room temperature and adding the ginger, garlic, onion and celery stem which have been taken out and drained so as to prepare a pickling solution; and putting the air-dried duck webs in the pickling solution for pickling for 24 h, then taking the pickled duck webs out for draining, carrying out drying at 50 DEG C until water content is 10 to 60%, then carrying out vacuum packaging and autoclaving and finally, carrying out irradiation sterilization with 1 to 10 kGy 60Co gamma rays so as to obtain the duck web with pickled peppers. The method provided by the invention can reduce the peculiar smell of irradiation and the meaty smell of the duck webs, improves brittleness of the duck webs, has low energy consumption, does not uses any antiseptic and enables the duck web with pickled peppers to have a long shelf-life.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a production method of duck feet with pickled peppers. Background technique [0002] Duck paw is a by-product of duck processing, with a fat content of less than 2% and a protein content of more than 20%. It is mainly collagen, which is equivalent in nutrition to bear paws of the same quality. It is also rich in calcium, iron, phosphorus, potassium, selenium, zinc, etc. Trace elements are high-protein and low-fat foods, and are good products for strengthening the body and bones, nourishing and beautifying. The most common processing form of duck feet is sauce stewed products. Duck feet are soaked and fermented with millet chili and chaotian pepper, etc., which are tender and crisp, spicy but not dry, and spicy but sour. It can increase appetite, help digestion and absorption, and can be eaten by all kinds of people. [0003] In the past, most pickled pepper ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/314A23L13/20A23L13/40A23L13/50
CPCA23L3/0155A23L3/263A23L5/20A23L5/21A23L5/30A23L13/20A23L13/42A23L13/428A23L13/50A23L29/035A23V2002/00A23V2200/02A23V2200/15A23V2250/2132A23V2250/2116A23V2300/46A23V2300/10
Inventor 乔宇廖李程薇熊光权汪兰吴文锦丁安子李新廖涛鉏晓艳王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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