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Coffee duck meat and preparation method thereof

A technology for coffee duck and duck meat, applied in the food field, can solve the problems of greasy taste, unbalanced nutrition, and fragrant topping, and achieve the effect of improving the greasy feeling and increasing dietary fiber.

Inactive Publication Date: 2015-07-15
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.
In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure, thus affecting the absorption of nutrients by the human body
At present, the flavor of most Western-style meat products is generally obtained by simply adding flavors and spices. The flavor is relatively direct and not round enough.

Method used

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  • Coffee duck meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Formula: duck meat 10kg, spiced seasoning 0.15kg, coffee 3.5kg, vegetable oil 1.5kg, salt 0.3kg, sodium nitrite 0.01g / kg, flavor seasoning 0.1kg,

[0022] The five-spice seasoning is a powdery seasoning composed of star anise, cinnamon, ginger, cumin, Chinese prickly ash and pepper in a weight ratio of 1.5:1:2:2:1:1.

[0023] The flavor seasoning is composed of pepper, Chinese prickly ash, monosodium glutamate and chicken essence in a weight ratio of 1:2:1:3.

[0024] Made by the following steps:

[0025] 1. Cleaning and marinating: take the duck meat, wash it, mix the cleaned duck meat with salt and sodium nitrite, and marinate it in a low-temperature storage at 0-5°C for 4 hours;

[0026] 2. Stewed: use marinated duck as raw material, add five-spice seasoning and water, cook at 100°C, the ratio of material to water is 1:50 when stewed, and stew until the duck is crispy;

[0027] 3. Deboning and dicing: Deboning the stewed duck meat and removing the bones; cutting th...

Embodiment 2

[0032] Formula: duck meat 9kg, spiced seasoning 0.1kg, coffee 3kg, vegetable oil 1kg, salt 0.2kg, sodium nitrite 0.01g / kg, flavor seasoning 0.2kg.

[0033] The five-spice seasoning is a powdery seasoning composed of star anise, cinnamon, ginger, cumin, peppercorns, and chili peppers in a weight ratio of 2:2:3:4:4:3.

[0034] The flavor seasoning is composed of pepper, Chinese prickly ash, monosodium glutamate and chicken essence in a weight ratio of 1:2:1:3.

[0035] Made by the following steps:

[0036] 1. Cleaning and marinating: take the duck meat, wash it, mix the cleaned duck meat with salt and sodium nitrite, and marinate it in a low-temperature storage at 0-5°C for 4 hours;

[0037] 2. Stewed: use marinated duck as raw material, add spiced seasonings and water, cook at 100°C, the ratio of material to water is 1:40 when stewed, and stew until the duck is crispy;

[0038] 3. Deboning and dicing: Deboning the stewed duck meat and removing the bones; cutting the deboned d...

Embodiment 3

[0043] Formula: duck meat 11kg, spiced seasoning 0.2kg, coffee 4kg, vegetable oil 2kg, salt 0.4kg, sodium nitrite 0.01g / kg, flavor seasoning 0.3kg.

[0044] The five-spice seasoning is a powdery seasoning composed of star anise, cinnamon bark, ginger, cumin, peppercorns, and peppers in a weight ratio of 2:1.5:2.5:3:3:2.

[0045] The flavor seasoning is composed of pepper, Chinese prickly ash, monosodium glutamate and chicken essence in a weight ratio of 1:2:1:3.

[0046] Made by the following steps:

[0047] 1. Cleaning and marinating: take the duck meat, wash it, mix the cleaned duck meat with salt and sodium nitrite, and marinate it in a low-temperature storage at 0-5°C for 4 hours;

[0048] 2. Stewed: use marinated duck as raw material, add spiced seasonings and water, cook at 100°C, the ratio of material to water is 1:60 when stewed, and stew until the duck is crispy;

[0049] 3. Deboning and dicing: Deboning the stewed duck meat and removing the bones; cutting the debon...

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Abstract

The present invention discloses a coffee duck meat and a preparation method thereof, which belong to the food technical field. The coffee duck meat is prepared by using duck meat as raw material, and using five spice seasoning, coffee, vegetable oil and salt as auxiliary materials. The coffee duck meat is composed of the materials in parts by weight: 90-110 parts of duck meat, 1-2 parts of five spice seasoning, 30-40 parts of coffee, 10-20 parts of vegetable oil and 2-4 parts of salt. The coffee duck meat is prepared by the following steps: cleaning, washing, pickling, marinating, boiling, deboning, dicing, braising, cooling, packaging and sterilizing. The preparation method braises duck meat and coffee into the coffee duck meat to enable simultaneous eating of wheat and duck, so that dietary fiber is increased, greasy feel is relieved, and a new flavor is given to duck meat. The coffee duck meat is vacuum-packed, so that the prepared sauced and marinated duck meat food is convenient to carry and eat.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a stewed meat product with sauce, in particular to coffee duck meat and a preparation method thereof. Background technique [0002] Vacuum-packed stewed duck meat product is a kind of convenience food that people often eat in real life. The nutritive value of duck is very high, and the protein content in edible part duck is about 16%-25%, is much higher than poultry meat content. Duck protein is mainly sarcoplasmin and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious the taste. There are more nitrogen-containing extracts in duck meat than poultry meat, so duck meat is delicious. At present, the common production method of vacuum-packed stewed duck meat products is to use fresh whole evisc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/30A23L1/221A23L13/50A23L27/10
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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