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Preparation method of duck wings with bamboo leaf flavor

A technology of bamboo leaves and duck wings, which is applied in the field of preparation of bamboo leaves and duck wings, can solve the problems such as unfavorable fire-clearing effect of duck meat, and achieve the effect of enhancing the heat-clearing and fire-reducing function

Inactive Publication Date: 2015-03-04
JIANGSU ZHENGYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most duck wing products on the market stay in traditional flavors such as braised in soy sauce, hot and sour, salt water, sauce, beer, etc. These existing products use warm spices as seasonings to remove fishy smell, which is not conducive to the development of duck meat. fire-clearing effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for bamboo leaf duck wings, comprising the steps of:

[0022] A. Preparation of Bamboo Leaf Juice or Bamboo Leaf Powder

[0023] Select fresh bamboo leaves, wash, add water to beat, keep warm for enzymatic hydrolysis, press, filter to obtain bamboo leaf juice; or spray dry bamboo leaf juice to obtain bamboo leaf powder;

[0024] B. Processing of duck wings

[0025] (1) Put the qualified frozen duck wings into the thawing tank to thaw, and clean them up, and place them in a container with holes to drain;

[0026] (2) Add drinking water into the pot, after boiling, immerse the duck wings in hot water, add ginger, salt, rice vinegar, boil for 5 minutes on high heat, remove and clean, and drain the water;

[0027] (3) Submerge the duck wings in bamboo leaf salt water, pickle for 12h, and keep the temperature at 3°C; each component in the bamboo leaf salt water is by weight percentage: 3% bamboo leaf juice, 6% table salt, and 2% ginger , and the rest ...

Embodiment 2

[0034] A preparation method for bamboo leaf duck wings, comprising the steps of:

[0035] A. Preparation of Bamboo Leaf Juice or Bamboo Leaf Powder

[0036] Select fresh bamboo leaves, wash, add water to beat, keep warm for enzymatic hydrolysis, press, filter to obtain bamboo leaf juice; or spray dry bamboo leaf juice to obtain bamboo leaf powder;

[0037] B. Processing of duck wings

[0038] (1) Put the qualified frozen duck wings into the thawing tank to thaw, and clean them up, and place them in a container with holes to drain;

[0039] (2) Add drinking water into the pot, after boiling, immerse the duck wings in hot water, add ginger, salt, rice vinegar, boil for 8 minutes on high heat, remove and clean, and drain the water;

[0040] (3) Submerge the duck wings in bamboo leaf salt water, pickle for 10h, and maintain the temperature at 5°C; in the bamboo leaf salt water, each component is by weight percentage: bamboo leaf juice 3.5%, salt 7%, ginger 2.5% , and the rest i...

Embodiment 3

[0047] A preparation method for bamboo leaf duck wings, comprising the steps of:

[0048] A. Preparation of Bamboo Leaf Juice or Bamboo Leaf Powder

[0049] Select fresh bamboo leaves, wash, add water to beat, keep warm for enzymatic hydrolysis, press, filter to obtain bamboo leaf juice; or spray dry bamboo leaf juice to obtain bamboo leaf powder;

[0050] B. Processing of duck wings

[0051] (1) Put the qualified frozen duck wings into the thawing tank to thaw, and clean them up, and place them in a container with holes to drain;

[0052] (2) Add drinking water to the pot, after boiling, immerse duck wings in hot water, add ginger, salt, and rice vinegar, boil for 10 minutes on high heat, remove, clean, and drain;

[0053] (3) Submerge duck wings in bamboo leaf salt water, pickle for 8h, and keep the temperature at 3°C; each component in the bamboo leaf salt water is by weight percentage: 4% bamboo leaf juice, 8% table salt, and 3% ginger , and the rest is water;

[0054]...

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PUM

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Abstract

The invention discloses a preparation method of duck wings with bamboo leaf flavor, belonging to the technical field of meat product processing. The preparation method comprises the following steps: (1) preparing bamboo leaf juice or bamboo leaf powder; (2) processing the duck wings; and (3) preparing the duck wings with the bamboo leaf flavor. According to the preparation method of the duck wings with the bamboo leaf flavor disclosed by the invention, the bamboo leaves are applied to duck wing processing to develop a novel duck wing variety with the bamboo leaf flavor, so that not only are the functions of clearing heat and decreasing internal heat of the duck enhanced, but also a novel way is developed for comprehensively utilizing the bamboo leaves.

Description

technical field [0001] The invention relates to a method for preparing duck wings with bamboo leaves, belonging to the technical field of meat product processing. Background technique [0002] Duck meat is a healthy meat with high protein content and low fat content, and is rich in folic acid, B vitamins and vitamin E. Duck wings are the most delicious part of duck meat. This part is the tissue with the most movement, more muscles and tight meat quality. Braised duck wings, sauced duck wings, etc. have become popular snack foods. At present, most duck wing products on the market stay in traditional flavors such as braised in soy sauce, hot and sour, salt water, sauce, beer, etc. These existing products use warm spices as seasonings to remove fishy smell, which is not conducive to the development of duck meat. fire-clearing effect. [0003] Bamboo leaves are a traditional heat-clearing and detoxifying medicine in traditional Chinese medicine, and have been approved by the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
CPCA23L13/70A23L5/13A23L13/40A23L13/50A23L19/09A23L33/00A23V2002/00A23V2300/38A23V2200/30
Inventor 张维嵩朱永进张东亮张雷罗芳喜姜红
Owner JIANGSU ZHENGYE FOOD