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Manufacturing method for smoked duck

A production method and a smoking technology, which are applied in the field of food processing, can solve the problems of single taste and can not meet people's demand for flavored food, etc., and achieve the effects of rich nutrition, solving the problem of unsalable sugar cane, and being convenient to eat.

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

AI Technical Summary

Problems solved by technology

Existing smoked duck has a single taste and cannot satisfy people's demand for flavored food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for making smoked duck, comprising the following specific steps:

[0029] (1) Material preparation:

[0030] The weight ratio of the raw materials and auxiliary materials used is: the raw material is 200 parts of duck meat with hair, bone and blood stains removed after thawing; every 200 parts of auxiliary materials include a mixture of the following components: 4 parts of salt, 3 parts of monosodium glutamate, Chaoba Flavor 5 parts, Texiangling 7 parts, Carrageenan 7 parts, Tephosphine G 7 parts, Sodium erythorbate 7 parts, Sodium diacetate 7 parts, Baicao powder 7 parts, Soybean protein 10 parts, Ice cube 10 parts, the rest water replenishment;

[0031] (2) marinate the duck meat of step 1 in the auxiliary material after mixing for 12 hours;

[0032] (3) Hang up the duck meat after marinating in step (2) to drain the surface moisture, and control the draining time to 1 hour;

[0033] (4) roasting the duck meat obtained in step (3) at 52-55 degrees, so that...

Embodiment 2

[0038] A method for preparing smoked chicken breast, comprising the steps of:

[0039] (1) Material preparation:

[0040] Wherein the weight proportion of used raw material and auxiliary material is:

[0041] The raw material is 200 parts of duck meat with hair, bones and blood stains removed after thawing;

[0042] Each 200 servings of excipients includes a mixture of the following components: 4 parts of table salt, 4.4 parts of monosodium glutamate, 5.8 parts of Chaoba flavor, 7.2 parts of texiangling, 7.6 parts of carrageenan, 8.2 parts of tephosphine G, 8.5 parts of sodium erythorbate, bis 8.8 parts of sodium acetate, 9.57 parts of Baicao powder, 12.57 parts of soybean protein, 10 parts of ice cubes, and make up the rest with water;

[0043] (2) the duck meat of step 1 is marinated in the auxiliary material for 12-14 hours;

[0044] (3) Hang the duck meat after marinating in step (2) to drain the surface moisture, and the draining time is controlled to 1-2 hours;

[00...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a manufacturing method for smoked duck. The manufacturing method comprises the following steps: preparing materials; pickling duck in uniformly mixed auxiliary materials for 12-14 hours; draining off the duck after pickling; baking the duck until the moisture content of the duck is 35%-40%; drying the obtained duck with wood charcoal first; covering sugar cane on the wood charcoal directly to burn the sugar cane slowly; burning the sugar cane by the wood charcoal; dripping sweet juice; spraying the sweet juice on the wood charcoal; smoking the duck by the emitted heavy smoke; immersing sweet taste in the duck until the scarfskin of the duck is golden; cooling the obtained duck; conducting vacuum packing. The manufacturing method has the benefits that baking by sugar cane is combined with conventional duck baking method; the smoked duck is provided with unique sugar cane smoked taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making smoked duck. Background technique [0002] Duck meat is rich in high-quality protein, and its fat melting point is 34-38 degrees, which is easy to digest and absorb, and is a high-quality food processing raw material. 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 series of compound effects such as esteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L5/10A23L13/426A23L13/428A23L13/55A23V2002/00A23V2250/5036
Inventor 吴其明陈毅吴加明
Owner FUJIAN YAMING FOOD
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