Duck meat ham with roast duck flavor and preparation method thereof

A duck meat and flavor technology, which is applied in the field of roast duck flavored duck ham and its preparation, can solve the problems of strong dependence on operator experience, loss of eating quality and nutritional composition, and less marketed divided duck meat, so as to overcome the problems of eating quality and Reduced nutritional value, improved sliceability and taste, easy to carry and eat

Active Publication Date: 2015-06-03
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional roast duck has high requirements on the quality of the duck blank, and it is basically roasted and sold immediately, and cannot be stored for a long time; and the processing technology of the roast duck is relatively complicated, and it is highly dependent on the experience of the operator; the roast duck that has been sterilized at high temperature is There is a big loss in food quality and nutritional composition; currently, there are few deep-processed duck meat products on the market, and there are not many varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The preparation method of the roast duck flavor duck ham of the present embodiment is carried out according to the following steps:

[0064] Step 1, select qualified duck with skin, separate the duck from the skin, wash away the blood stasis on the duck and duck skin, remove the fascia of the duck, and mince the duck;

[0065] Step 2, add dry marinade to the twisted duck meat, stir for 5 minutes to make it completely mixed, and then dry marinate at 4°C for 24 hours. The ratio is used, and the dry marinade used is mixed with dry salt, five-spice powder and white pepper according to the weight ratio of 8:1:1;

[0066] In step 3, the separated duck skin is first scalded with boiling water. When the duck skin is scalded, the duck skin is first flattened, and then scalded evenly with 100° C. boiling water three times until the duck skin shrinks completely. Then carry out coloring. When coloring the duck skin, pour the coloring material evenly on the duck skin twice, and the...

Embodiment 2

[0072] The preparation method of the roast duck flavor duck ham of the present embodiment is carried out according to the following steps:

[0073] Step 1, select qualified duck with skin, separate the duck from the skin, wash away the blood stasis on the duck and duck skin, remove the fascia of the duck, and mince the duck;

[0074] Step 2, add dry marinade to the twisted duck meat, stir for 5 minutes to make it completely mixed, and then dry marinate at 4°C for 24 hours. The ratio is used, and the dry marinade used is mixed with dry salt, five-spice powder and white pepper according to the weight ratio of 8:1:1;

[0075] In step 3, the separated duck skin is first scalded with boiling water. When the duck skin is scalded, the duck skin is first flattened, and then scalded evenly with 100° C. boiling water three times until the duck skin shrinks completely. Then carry out coloring. When coloring the duck skin, pour the coloring material evenly on the duck skin twice, and the...

Embodiment 3

[0081] The preparation method of the roast duck flavor duck ham of the present embodiment is carried out according to the following steps:

[0082] Step 1, select qualified duck with skin, separate the duck from the skin, wash away the blood stasis on the duck and duck skin, remove the fascia of the duck, and mince the duck;

[0083] Step 2, add dry marinade to the twisted duck meat, stir for 5 minutes to make it completely mixed, and then dry marinate at 4°C for 24 hours. The ratio is used, and the dry marinade used is mixed with dry salt, five-spice powder and white pepper according to the weight ratio of 8:1:1;

[0084] In step 3, the separated duck skin is first scalded with boiling water. When the duck skin is scalded, the duck skin is first flattened, and then scalded evenly with 100° C. boiling water three times until the duck skin shrinks completely. Then carry out coloring. When coloring the duck skin, pour the coloring material evenly on the duck skin twice, and the...

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PUM

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Abstract

The invention discloses duck meat ham with roast duck flavor. The duck meat ham with roast duck flavor is prepared from the following raw materials in parts by weight: 50-85 parts of dry-cured duck meat, 7-15 parts of shred duck skin, 3-7 parts of duck oil, 12-18 parts of cold water and 3.5-4.5 parts of a quality improving agent. The preparation method of the duck meat ham with roast duck flavor comprises the following steps: (1) processing the raw materials; (2) dry-curing duck meat; (3) baking the duck skin and collecting the duck oil; (4) mixing and pressing a mould; (5) cooking; (6) cooling; and (7) packaging and storing. The preparation method overcomes the defects of high requirements for traditional roast duck raw materials, complicated technologies and depending on human experience as well as the defects of reduction of eating quality and nutritional value of roast duck products sterilized at high temperatures. By adopting the preparation method, the slicing property and mouth feel of the product are greatly improved, the duck meat ham with roast duck flavor is small in nutrient loss and easy to carry and eat, and compared with other western ham on the market, the Chinese taste of roast ducks is more acceptable by domestic consumers.

Description

technical field [0001] The invention relates to a food processing method, in particular to a roast duck-flavored duck ham and a preparation method thereof. Background technique [0002] Roast duck, as a famous delicacy in my country, is well-known both at home and abroad for its unique flavor. With the improvement of residents' living standards, roast duck has increasingly become an indispensable food on the table of ordinary people. [0003] However, the traditional roast duck has high requirements on the quality of the duck blank, and it is basically roasted and sold immediately, and cannot be stored for a long time; and the processing technology of the roast duck is relatively complicated, and it is highly dependent on the experience of the operator; the roast duck that has been sterilized at high temperature is There is a big loss in the edible quality and nutritional composition; currently, there are few deep-processed products for segmented duck meat on the market, and...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/315A23L1/314A23L13/60A23L13/40A23L13/50
Inventor 徐幸莲聂晓开邓绍林
Owner NANJING AGRICULTURAL UNIVERSITY
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