Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of processing method of deoiled braised duck tongue

A processing method and duck tongue technology are applied in the processing field of deoiled and marinated duck tongue, which can solve the problems of affecting the color and flavor of products, reducing product chewiness, and high fat content of products, so as to improve product meat texture, improve chewiness, The effect of less loss of nutrients

Active Publication Date: 2017-07-04
BOHAI UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the stewed duck tongue products in the market are stewed in the production process. The traditional stewed operation is to allow the marinade to penetrate into the product better to achieve a delicious effect. In addition, stewed or It is a process of cooking the product. However, long-term high-temperature stewing will reduce the taste of the duck tongue. Stewing will make the duck tongue soft and rotten, losing the texture it should have, thus reducing the chewiness of the product.
[0004] Duck tongue often needs to be marinated for a long time before roasting. The traditional craft adopts the wet pickling method, which is to mix the required marinating ingredients in water to form a pickling liquid, and then put the duck tongue in the marinade. Pickling in liquid, using this method, will lead to waste of marinade and loss of nutrients; secondly, it will affect the color and flavor of the product
Duck tongue itself contains a lot of fat, and the traditional processing method is directly stewed or boiled after roasting to remove water, which will easily lead to high fat content in the product, and it will feel greasy when eaten. If it is not stored properly, it will easily lead to fat oxidation. occur

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Selection of duck tongue: The selected duck tongue should be of good quality, with a complete shape, no wounds, and plump and ruddy flesh;

[0024] (2) Thawing: Place the frozen duck tongue in the thawing pool, and use the flowing water thawing method to thaw. The temperature of the water is controlled at 15°C~20°C, and the thawing is 8h;

[0025] (3) Pickling: Use dry pickling method, take 100kg of duck tongue, 200g of monosodium glutamate, 1.1kg of salt, 500g of sugar, 300g of cooking wine, 150g of white pepper powder, 300g of five-spice powder and 50g of cinnamon powder; The side bone is broken, let the marinade evenly cover the surface of the duck tongue, and then marinate at 0~4°C for 10 hours;

[0026] (4) Baking: Put the marinated duck tongues on the shelf, arrange them neatly, avoid overlapping, and push them into the oven for baking; adopt three-stage baking: first bake at 55°C for 3 hours; then bake at 80°C Bake for 25 minutes under the same conditions; f...

Embodiment 2

[0033] (1) Selection of duck tongue: The selected duck tongue should be of good quality, with a complete shape, no wounds, and plump and ruddy flesh;

[0034] (2) Thawing: Place the frozen duck tongue in the thawing pool, and use the flowing water thawing method to thaw. The temperature of the water is controlled at 15°C~20°C, and the thawing is 8h;

[0035] (3) Pickling: Use dry pickling method, take 100kg of duck tongue, 150g of monosodium glutamate, 2.0kg of salt, 400g of sugar, 400g of cooking wine, 90g of white pepper powder, 180g of five-spice powder and 30g of cinnamon powder; The side bone is broken, let the marinade evenly cover the surface of the duck tongue, and then marinate at 0-4°C for 11 hours;

[0036] (4) Baking: Put the marinated duck tongues on the shelf, arrange them neatly, avoid overlapping, and push them into the oven for baking; adopt three-stage baking: first bake at 50°C for 5 hours; then bake at 85°C Bake for 20 minutes under the same conditions; fi...

Embodiment 3

[0043] (1) Selection of duck tongue: The selected duck tongue should be of good quality, with a complete shape, no wounds, and plump and ruddy flesh;

[0044] (2) Thawing: Place the frozen duck tongue in the thawing pool, and use the flowing water thawing method to thaw. The temperature of the water is controlled at 15°C~20°C, and the thawing is 8h;

[0045] (3) Pickling: Use dry pickling method, take 100kg of duck tongue, 250g of monosodium glutamate, 0.8kg of salt, 600g of sugar, 150g of cooking wine, 180g of white pepper powder, 360g of five-spice powder and 60g of cinnamon powder; The side bone is broken, let the marinade evenly cover the surface of the duck tongue, and then marinate at 0-4°C for 12 hours;

[0046] (4) Baking: Put the marinated duck tongues on the shelf, arrange them neatly, avoid overlapping, and push them into the oven for baking; adopt three-stage baking: first bake at 60°C for 4 hours; then bake at 75°C Bake for 30 minutes under the same conditions; f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of degreased sauced duck tongues. The method comprises the following steps: selecting duck tongues; unfreezing; pickling by employing a dry salt method; three-stage baking; cooling; vacuum packaging; sterilizing; baking; and binning. The method has the advantages that a bran-new three-stage baking process is adopted, so that the duck tongues are degreased and aired, so as to achieve a low-grease target; and finally, the quality of the degreased sauced duck tongues is improved, and thus the method is simple to operate, and low in cost; time and labor are saved; the meat texture of the degreased sauced duck tongues is obviously improved; and the degreased sauced duck tongues are good in chewiness, crisp in bone, and thick in aftertaste and is suitable for large-scale industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing deoiled braised duck tongue. Background technique [0002] Duck tongue is a nutritious food with high protein content and is easy to digest and absorb; in addition, duck tongue contains a lot of lecithin, which is good for brain and intelligence development. [0003] Sauce-stewed duck tongue products taste mellow, smooth and tender, and are favored by consumers. At present, most of the marinated duck tongue products in the market have a stewed process in the production process. The traditional stewed operation is to allow the marinade to penetrate into the product better to achieve a delicious effect. In addition, stewed or It is a process of cooking the product. However, long-term high-temperature stewing will reduce the taste of the duck tongue. Stewing will make the duck tongue soft and rotten, losing the texture it should have, thus reducing t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/20
Inventor 刘登勇毛万明姚玉林董丽
Owner BOHAI UNIV