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Production method of tea flavor type boiled salted duck

A production method and technology for salted duck are applied in the directions of food preparation, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., which can solve the problems of decreased taste elasticity, lower yield, insufficient flavor, etc., and reduce nutrients. It has the effect of reducing the loss, improving the yield, and having a bite in the mouth.

Active Publication Date: 2014-12-24
NANJING CHERRY DUCK IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The main process of traditional salted duck is pickling and boiling. The main ingredients are salt, star anise, cinnamon, fennel, onion and ginger, rice wine, and monosodium glutamate. Such processing methods and ingredients have formed an inherent salty and fresh flavor. The process of cooking is the process of boiling water. Nutrients such as collagen and water-soluble amino acids in the meat pulp are also lost into the water, resulting in a decrease in natural umami taste, a decrease in yield, and a decrease in the elasticity of the mouthfeel. insufficient

Method used

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  • Production method of tea flavor type boiled salted duck
  • Production method of tea flavor type boiled salted duck
  • Production method of tea flavor type boiled salted duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050]Recipe: light duck 100kg, salt 16.666kg, water 100kg, white sugar 0.833kg, chicken essence 0.833kg, cooking wine 0.833kg, ginger 0.25kg, meat and fruit 0.067kg, fragrant sand 0.033kg, clove 0.003kg, star anise 0.106kg, cinnamon 0.033 kg, Baikou 0.043kg, Angelica dahurica 0.013kg, fennel powder 0.18kg, pepper powder 0.226kg.

[0051] Preparation:

[0052] 1. After the bare duck has passed the acceptance test, thaw it for pretreatment, clean it, and drain it for later use;

[0053] 2. Dry salting: Put 8.333kg of table salt into the frying salt machine and stir-fry until sandy without hot water vapor, add 0.053kg of star anise, 0.090kg of cumin powder and 0.113kg of pepper powder, mix well, cool down and set aside, according to the light The added amount of 8% of the weight of the duck is evenly rubbed with fried salt containing spices on the surface and abdominal cavity of the light duck, and put it on the operating table to marinate for 1.5 hours.

[0054] 3. Re-haloge...

Embodiment 2

[0061] Recipe: light duck 100kg, salt 18kg, water 100kg, white sugar 0.9kg, chicken essence 0.9kg, cooking wine 0.9kg, ginger 0.25kg, meat fruit 0.067kg, fragrant sand 0.033kg, clove 0.003kg, star anise 0.106kg, cinnamon 0.033kg , Bai Kou 0.043kg, Angelica dahurica 0.013kg, cumin powder 0.18kg, pepper powder 0.226kg.

[0062] Preparation:

[0063] 1. After the bare duck has passed the acceptance test, thaw it for pretreatment, clean it, and drain it for later use;

[0064] 2. Dry salting: Put 1 / 2 of the total weight of table salt into the frying salt machine and stir-fry until sandy without hot water, add 1 / 2 of the total weight of star anise, 1 / 2 of the total weight of cumin powder and total Mix 1 / 2 of the pepper powder evenly, cool down and set aside, rub the fried salt on the surface and abdominal cavity of the duck one by one according to the addition amount of 8% of the weight of the duck, and put it on the operating table to marinate Make 1.5 hours.

[0065] 3. Re-st...

Embodiment 3

[0072] Recipe: light duck 90kg, salt 18kg, water 90kg, white sugar 0.8kg, chicken essence 0.8kg, cooking wine 0.8kg, ginger 0.25kg, meat fruit 0.067kg, fragrant sand 0.033kg, clove 0.003kg, star anise 0.106kg, cinnamon 0.033kg , Bai Kou 0.043kg, Angelica dahurica 0.013kg, fennel powder 0.18kg, pepper powder 0.226kg.

[0073] Preparation:

[0074] 1. After the bare duck has passed the acceptance test, thaw it for pretreatment, clean it, and drain it for later use;

[0075] 2. Dry salting: Put 1 / 2 of the total weight of table salt into the frying salt machine and stir-fry until sandy without hot water, add 1 / 2 of the total weight of star anise, 1 / 2 of the total weight of cumin powder and total Mix 1 / 2 of the pepper powder evenly, cool down and set aside, rub the fried salt on the surface and abdominal cavity of the duck one by one according to the addition amount of 8% of the weight of the duck, and put it on the operating table to marinate Make 1.5 hours.

[0076] 3. Re-hal...

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PUM

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Abstract

The invention discloses a production method of a tea flavor type boiled salted duck. The method comprises the following steps: by taking a clean duck as a raw material, adding materials, namely white granulated sugar, table salt, anises and the like; and carrying out steps of dryly pickling, marinating again, smudging and cooking to obtain the tea flavor type boiled salted duck. The produced boiled salted duck has the characteristics of stable color and luster, light tea faint scent and compact tissues and the like due to a unique production process; and phenomena of a traditional sauce marinating process that salt and color are not stable, and the mouth feel and the tissues are diverged are avoided.

Description

technical field [0001] The invention belongs to the field of stewed meat products with sauce, in particular, the invention relates to a method for making tea-flavored salted duck. Background technique [0002] The main process of traditional salted duck is pickling and boiling. The main ingredients are salt, star anise, cinnamon, fennel, onion and ginger, rice wine, and monosodium glutamate. Such processing methods and ingredients have formed an inherent salty and fresh flavor. The process of cooking is the process of boiling water. Nutrients such as collagen and water-soluble amino acids in the meat pulp are also lost into the water, resulting in a decrease in natural umami taste, a decrease in yield, and a decrease in the elasticity of the mouthfeel. insufficient. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned defects, provide a tea with unique flavor, reduce the loss of nutrients in traditional processing meth...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
CPCA23L5/10A23L13/428A23L13/50A23L13/70A23L27/10A23V2002/00A23V2200/14A23V2200/15A23V2200/16
Inventor 卢义伯晏和波张建文赵才德
Owner NANJING CHERRY DUCK IND
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