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Blood-replenishing boiled salted duck feet and preparation method thereof

A technology of duck feet and salt water, which is applied in the field of blood-enriching salted duck feet and its preparation, can solve the problems of discoloration, quality reduction, and accelerated fat oxidation of meat products, and achieve the effects of extending the shelf life, removing fishy smell, and reducing color changes

Inactive Publication Date: 2015-05-20
安徽香泉湖禽业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in meat products, resulting in discoloration and lower quality of meat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A duck paw (kg) with blood-tonifying salt water, which is characterized in that it is made of the following raw materials by weight:

[0018] Duck feet 400, wheat germ 5, abalone 5, tomato juice 50, yam 10, scallop 12, red yeast rice 50, pig blood 10, spatholobi 3, angelica 2, rehmannia 4, turtle glue 3, licorice 1, gorgon 3. Capsaicin 0.4, salt 30, cinnamon 12, pepper 10, brine 600;

[0019] The brine is made of the following parts by weight (kg) of raw materials: green onion 14, ginger 13, star anise 14, salt 50, lemon juice 90;

[0020] The preparation method is as follows: put table salt, green onion, ginger and star anise into a pot, add 12-13 times of water, cook on low heat for 2-2.5 hours, then start the pot, add the remaining materials after cooling, and get ready.

[0021] The method for preparing duck paws with blood-tonifying saline is characterized by comprising the following steps:

[0022] (1) Decoction of Caulis spatholobi, Angelica, Rehmannia glu...

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PUM

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Abstract

The invention discloses blood-replenishing boiled salted duck feet and preparation method thereof. The blood-replenishing boiled salted duck feet are prepared from the following raw materials in part by weight: 400-450 parts of duck feet, 5-6 parts of wheat germ, 5-6 parts of abalone, 50-55 parts of tomato juice, 10-11 parts of sliced Chinese yams, 12-14 parts of scallop, 50-55 parts of red kojic rice, 10-11 parts of pig blood, 3-4 parts of caulis spatholobi, 2-3 parts of angelica sinensis, 4-5 parts of prepared rehmannia root, 3-4 parts of glue of tortoise plastron, 1-2 parts of liquorice, 3-4 parts of gordon euryale seeds, 0.4-0.5 part of capsaicine, 30-35 parts of salt, 12-13 parts of cinnamon, 10-11 parts of pepper, and 600-620 parts of brine. The duck feet are soaked in the aqueous solution of the capsaicine in the processing procedure, the capsaicine not only has a certain bactriostasis to prolong the expiration date of the food, but also has the antioxidation effect to reduce the color change produced by irradiation sterilization; and the grout formed by grinding the red kojic rice is added during the boiling, so that the boiled salted duck feet are bright red in color, and the effect of replenishing the blood and activating the blood circulation in match with the Chinese herbal medicine in the invention is achieved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a duck paw with blood-tonifying salt water and a preparation method thereof. Background technique [0002] The processing of meat products is divided into low temperature processing and high temperature processing. The use of low-temperature processed meat products can maintain the elasticity of the meat fiber, the product has a good chew feeling, and the quality is significantly better than high-temperature processed meat products. In order to maintain the best freshness and tenderness of many low-temperature processed meat products, the maturation and sterilization temperature is maintained at 85-100℃, but high-temperature maturation and sterilization are not used, and some heat-resistant microorganisms and their spores are difficult to kill. And because of its cold sterilization characteristics, irradiation can not only maintain the freshness of meat produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/318A23L1/221A23L1/29A23B4/00A23L1/272A23L13/20A23L5/41A23L13/70A23L27/10A23L33/00
CPCA23B4/01A23B4/20A23V2002/00A23V2200/30A23V2250/21Y02A40/90
Inventor 谢道兵刘克占李茂
Owner 安徽香泉湖禽业有限公司
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