Production method of sesame paste duck

A production method and technology for duck with sesame sauce are applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation and other directions, which can solve the problems of general nourishing effect, single taste and insufficient taste, and achieve good nourishing effect and taste. Delicious, multi-ingredient effect

Inactive Publication Date: 2015-03-25
ANHUI BINQIANG DUCK
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existing methods of making fried duck are relatively simple, with few ingredients, single taste, and

Method used

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[0010] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific examples.

[0011] A production method of duck with sesame sauce, the raw materials are cleaned and shaped, quickly marinated, fried, marinated until half mature, drained and cooled, vacuum packed, sterilized, cooled, and packaged; during quick marinating, the duck is soaked in the soup made from ingredients and traditional Chinese medicine. , Traditional Chinese medicine includes 100 grams of wolfberry, 30 grams of yam, 20 grams of astragalus, 30 grams of American ginseng, 45 grams of kaempferum, 30 grams each of nutmeg and grass cardamom, 40 grams of tangerine peel, and 20 grams of woody fragrance.

[0012] The ingredients used during quick pickling include 1% of salt, 1% of sugar and 3% of natural spices in mass percentage.

[0013] When marinating, it is 1% ...

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Abstract

The invention discloses a production method of a sesame paste duck, relating to the technical field of food processing methods. The production method is characterized by comprising the following steps of raw material cleaning and shaping, rapid pickling, deep-frying, marinating to six mature, water draining and cooling, vacuum packaging, sterilization, cooling and packaging, wherein in the rapid pickling step, the duck is soaked into soup decocted by accessory materials and traditional Chinese medicines, and the traditional Chinese medicines comprise the following components by weight: 100g of Chinese wolfberry, 30g of Chinese yam, 20g of astragalus membranaceus, 30g of American ginseng, 45g of rhizoma kaempferiae, 30g of netmeg, 30g of katsumade galangal seeds, 40g of tangerine peels and 20g of costustoot. The production method disclosed by the invention is subjected to industrial production, and does not have any additives; and a fried duck prepared by combining the traditional Chinese medicines, spices and duck meat is more in accessory material, fresh and delicious in taste and good in nourishing effect.

Description

Technical field: [0001] The invention relates to the technical field of food processing methods, in particular to a production method of duck with sesame sauce. Background technique: [0002] Duck is a general designation for waterfowl of Anatidae (Anatidae) in Anatidae, or true duck. Ducks are relatively small in size with short necks and larger bills in some genera. Ducks can be divided into three main groups: drilling ducks, diving ducks and perching ducks. According to certain economic purposes, human beings have been domesticated and selected for a long time into three types of varieties, namely: meat type, egg type and dual-purpose type. The existing methods for making fried duck are relatively simple, with few ingredients, single taste, and general nourishing effect. The sesame sauce only covers the surface of the duck, and the taste is not enough. Invention content: [0003] The technical problem to be solved by the present invention is to provide a production m...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/315A23L1/318A23L13/40A23L13/50A23L13/70
CPCA23L13/50A23L13/428A23L13/70A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/2124
Inventor 张隆斌
Owner ANHUI BINQIANG DUCK
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