Soy sauce flavored duck tongue preparation method

A sauce-flavored duck tongue and duck tongue technology, applied in the field of food processing, can solve the problems of inability to achieve large-scale production and sales, single eating method, single traditional taste, etc., and achieve beautiful and full appearance, chewy meat, and bright color. Effect

Inactive Publication Date: 2015-08-26
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the method of eating is single
In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Good for storage, can not meet the requirements of mass production and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Duck tongue selection: choose wild duck tongues with ruddy senses and thick meat;

[0017] (2) Cleaning: Put the optimized duck tongue into warm water for 35 minutes, control the water temperature to 32°C, remove the blood water, and drain the water for later use;

[0018] (3) Marinated: Put the drained duck tongue into the prepared marinated brine, control the temperature to 15℃, and marinate for 3 hours;

[0019] (4) Air-drying: hang the marinated duck tongue on the air-drying mature production line, control the temperature at about 12°C, and dehumidify it with flowing air, and dry it for 15 hours before use;

[0020] (5) Baking: Bake the blank to prevent it from baking on the baking rack for 1 hour, and control the baking temperature to 58°C;

[0021] (6) Packaging: The roasted duck tongue is cooled and then vacuum-packed, and subjected to ultraviolet sterilization.

[0022] In this embodiment, the recipe for the pickled brine is (parts by weight): 8 parts of e...

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PUM

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Abstract

The present invention discloses a soy sauce flavored duck tongue preparation method which relates to the technical field of food processing and includes the following processes: duck tongue selecting, washing, marinating, air-drying duck base, baking and packaging. The processing has simple processes, strong operability and well controllable various process parameters, the product has beautiful and full appearance and modeling, and bright color and luster, the meat quality is full of chewiness and has unique flavor, and through an ultraviolet disinfection, the duck tongue is not easy to be corrupted, has long shelf life, and is suitable for a large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sauce-flavored duck tongue. Background technique [0002] Duck is a food with high nutritional value. It is usually eaten directly by roasting, cooking in soup, or braised in brown sauce. These eating methods leave people with a fresh, comfortable, smooth and soft taste. But the eating method is single. In recent years, duck breeding has become a shortcut for rural economic growth in many places. However, there are still many problems in the deep processing of duck products, especially in large-scale production, such as: traditional single taste, unscientific processing that destroys nutrition, and short shelf life. Be beneficial to store, can not reach the requirement of large-scale production and sale. Contents of the invention [0003] The problem to be solved by the present invention is to provide a preparation method of sauce-flavored ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L13/50A23L13/20
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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