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Preparation process of duck meat string with cumin flavor

A production process and technology of duck skewers, applied in food preparation, application, food science, etc., to achieve the effect of fresh and tender meat, avoiding bacterial growth, and fresh and tender meat

Inactive Publication Date: 2015-04-29
安徽立泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pork or mutton are mostly used in the market to make edible meat skewers with various flavors, and there is no report on making flavored meat skewers with duck meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 100 servings of duck breast, 3 servings of white wine

[0021] 4 parts of mutton paste 50 parts of ice water

[0022] 6 parts cornstarch 9 parts cumin

[0023] 5 parts of table salt 1 part of maltodextrin

[0024] 2 parts vanilla 3 parts dill

[0025] 1 part woody flower

[0026] Cut the duck breast into 6 grams of diced meat;

[0027] Add white wine, corn starch, cumin grains, salt, maltodextrin, vanilla, dill, and woody flower into the tumbler, dissolve the mutton paste in ice water and add it, and tumble in the tumbler for 8 minutes to make a marinade;

[0028] Put the duck meat into the tumbler, and vacuum tumble for 60 minutes under the pressure of 0.08mpa;

[0029] Take out the tumbled and marinated duck meat, and marinate it statically at 0-4 degrees Celsius for 8 hours;

[0030] Take out the marinated duck meat and apply a mixed solution on its surface, wherein the mixed solution is made by mixing soybean protein, sodium bicarbonate and water, the weight ...

Embodiment 2

[0033] A kind of preparation technology of cumin flavor duck skewer, it is made of the raw material of following components:

[0034] 100 servings of duck breast, 5 servings of white wine

[0035] 6 parts of mutton paste 50 parts of ice water

[0036] 8 parts of cornstarch 11 parts of cumin

[0037] 8 parts of table salt 2 parts of maltodextrin

[0038] 4 parts vanilla 5 parts dill

[0039] 2 parts woody flower

[0040] Cut the duck breast into 8 grams of diced meat;

[0041] Add white wine, corn starch, cumin grains, salt, maltodextrin, vanilla, dill, and woody flower into the tumbler, dissolve the mutton paste in ice water and add it, and tumble in the tumbler for 10 minutes. minutes to make a marinade;

[0042] Put the duck meat into the tumbler, and vacuum tumble for 60 minutes under the pressure of 0.085mpa;

[0043] Take out the tumbled and marinated duck meat, and marinate it statically at 0-4 degrees Celsius for 12 hours;

[0044] Take out the marinated duck me...

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PUM

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Abstract

The invention relates to a processing method of meat food, in particular to a preparation process of a duck meat string with cumin flavor. The process comprises the following steps: dicing duck chest, and then pickling with Chinese white spirit, corn starch, whole jeera cumin, salt, maltodextrin, vanilla planifolia, dill and rosa banksiae; smearing the duck surface with a solution prepared by mixing the soybean protein, sodium bicarbonate and water before quickly freezing; and stringing the duck according to the appointed specification, packing and putting into an environment at -18 DEG C for refrigerating. The duck meat prepared by the process is fresh and tender; little moisture in the duck meat is evaporated in the processing process; conditions are fully mixed with the duck meat; the duck meat string is pure in flavor, and is stored in a quick-freeze manner; bacteria are prevented from breeding; the quality guarantee period is prolonged; the juice loss is relatively low after unfreezing; and fresh and tender meat is ensured.

Description

technical field [0001] The invention relates to a processing method of meat food, in particular to a production process of cumin-flavored duck skewers. Background technique [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. Traditional Chinese medicine believes that duck meat is sweet and slightly salty, cool in nature, and enters the spleen, stomach, lungs and kidney meridians. ". That is to say, it has the effects of clearing heat and detoxifying elements, nourishing yin and reducing fire, stopping bleeding and dysentery, and nourishing, especially for measles patients, it has obvious curative effect on the tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/311A23L13/50A23L13/10A23L13/40
Inventor 张国强
Owner 安徽立泰食品科技有限公司