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Raw material for preparing boiled salted duck and preparation method of raw material

A manufacturing method and a technology for salted duck, applied in the field of food processing, can solve the problems of unusability, poor taste effect, short shelf life, etc., and achieve the effects of convenient transportation, safe consumption, and extended shelf life.

Inactive Publication Date: 2015-05-06
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salted salted duck made by this method is complete in color, fragrance and taste, the method is simple, and the processing is convenient, but the taste effect is not good, and the shelf life is short at the same time, especially it cannot be used to make soft-packed fast food low-temperature salted duck

Method used

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Embodiment Construction

[0021] 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 embodiments.

[0022] The raw materials of a kind of salted duck include: light duck, table salt, star anise, cinnamon, Chinese prickly ash, clove, ginger, cumin, cooking wine and sweet-scented osmanthus, and the corresponding parts by weight ratio is 100:5:3:3:4:2: 2:3:8:4.

[0023] A kind of technology of making salted duck, its concrete steps comprise:

[0024] (1) Pretreatment: choose lean meat duck, rinse with running water until there is no obvious blood, hang the pole and drain for later use;

[0025] (2) Fried salt: use a frying salt machine to fry salt, put salt, star anise, and cumin into the frying salt machine according to the mass ratio of 10:1:1, rotate and fry, add pepper when frying until slightly yellow, and leave the machine Sieve to make pep...

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Abstract

The invention provides a raw material for preparing a boiled salted duck and a process of the raw material. The raw materials comprise clean duck, salt, Chinese prickly ash, fresh ginger, fennels and a tenderization curing agent. According to the boiled salted duck prepared by the technique, the water-retaining property and the water-binding capacity of the boiled salted duck are improved on the basis of the original technology; and modern packaging and sterilizing technologies are combined. The satisfying flexible packaging fast food, namely low-temperature boiled salted duck can be obtained; the food can be stored for a long period of time, is safe to eat, and is convenient to carry and transport; the nutrient value of contents can be stored at room temperature for a long period of time; and the boiled salted duck is a convenient food which is welcomed by consumers, and has a wide market prospect.

Description

technical field [0001] The invention relates to salted duck, in particular to a raw material of salted duck and a method for manufacturing the salted duck, belonging to the technical field of food processing. Background technique [0002] Salted duck is one of the fine products of traditional Chinese food culture. The duck skin is tender, fat but not greasy, delicious, and has the characteristics of fragrant, crisp and tender. The protein content of salted duck meat is 16% to 25%, and the fat is 6% to 7.5%. It is a high-protein, low-fat food with comprehensive amino acids. Acid and VA, VD, VE, etc. are very beneficial to the human body, so they are deeply loved by consumers. Salted duck is very suitable for people who are weak and tired, because duck meat can just play a role in nourishing blood. Its dietary effect is also obvious, especially for women with dry skin, you can often drink some duck soup. The osmanthus duck soup not only has the elegant aroma of osmanthus, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/314A23L1/315A23L27/14A23L13/40A23L13/50
Inventor 蔡福海吴小坤李武
Owner GUANGXI UNIV
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