Processing method of dried salted ducks through fermentation and air-drying

A processing method and air-dried plate technology, which are applied in the fields of application, food preparation, food science, etc., can solve problems such as poor flavor, inability to effectively suppress the fishy smell of duck meat, and the smell of salted duck, so as to achieve better flavor and suppress the taste of salted duck Natural and pure effects of rancidity and strains

Active Publication Date: 2015-10-14
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But because the drying time in the processing process is too short, the duck meat is dried too fast, which inhibits the fermentation of natural microorganisms, so the flavor of the product is not good, and the fishy smell of duck meat can not be effectively suppressed
But if adopting too long air-drying time, the skin and subcutaneous fat of salted duck will be easily oxidized to produce bitter taste, so it is necessary to provide a suitable processing method of salted duck to overcome the above-mentioned defects

Method used

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Examples

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Effect test

Embodiment 1

[0020] Raw material selection: choose meat ducks with a gross weight of about 2kg, slaughter them by oral bloodletting, scald the ducks with warm water at 70-75°C, remove the hair, remove the viscera by laparotomy, wash them, hang them to dry, and then squash the duck body;

[0021] Pickling: According to the weight ratio of 2.5kg of salt, 5g of sodium nitrite, 150g of star anise, tsaoko, Zanthoxylum bungeanum, and 50g of isovitamin C sodium, take the above-mentioned pickling materials according to the weight ratio of 80kg of meat duck, and chop the star anise and tsaoko Then mix it with Chinese prickly ash and salt and stir-fry until the salt becomes hot. After cooling, mix it with sodium nitrite and sodium isovitamin C, and then spread it evenly on the inside and outside of the duck. Put it into the marinating vat and marinate at 2°C for 5 days. During this period, turn the vat once a day. When turning over the vat, remove the overflowing blood and put the duck on the bottom ...

Embodiment 2

[0026] Raw material selection: choose meat ducks with a gross weight of about 2kg, slaughter them by oral bloodletting, scald the ducks with warm water at 70-75°C, remove the hair, remove the viscera by laparotomy, wash them, hang them to dry, and then squash the duck body;

[0027] Pickling: According to the weight ratio of 1.3kg of salt, 3g of sodium nitrite, 130g of star anise, tsaoko, Zanthoxylum bungeanum, and 30g of isovitamin C sodium, take the above-mentioned marinating materials according to the weight ratio of 40kg of meat duck, and chop the star anise and tsaoko Then mix it with Chinese prickly ash and salt and stir-fry until the salt becomes hot. After cooling, mix it with sodium nitrite and sodium isovitamin C, and then spread it evenly on the inside and outside of the duck. Put it into the marinating vat and marinate at 4°C for 4 days. During this period, turn the vat once a day. When turning over the vat, remove the overflowing blood and put the duck on the botto...

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PUM

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Abstract

The invention discloses a processing method of dried salted ducks through fermentation and air-drying. According to the method, inoculation liquid made from natural microorganisms through enrichment culture is adopted, and a three-stage technology of fermentation, air-drying and ripening is adopted, so that the defects that duck meat is too fast to dry and the fermentation is insufficient caused by that the duck meat is rapid to air-dry can be effectively overcome, the flavor of products is better, and the fishy taste of the duck meat can be restrained.

Description

technical field [0001] The invention relates to a processing method of salted duck, in particular to a processing method of fermented air-dried salted duck. Background technique [0002] The existing salted duck is made by salting the duck, shaping it, blowing it quickly and smoking it, the salted duck is easy to store, and has a rich salted flavor. But because the time of air-drying in the processing process is too short, the duck meat is dried too fast, has suppressed the fermentation of natural microorganism, so the flavor of product is not good enough, and the fishy smell of duck meat can not be effectively suppressed. But as adopting too long air-drying time, the skin and subcutaneous fat of salted duck can be easily produced the bitter taste because of fat oxidation again, therefore be necessary to provide a kind of suitable salted duck processing method, to overcome above-mentioned defect. Contents of the invention [0003] The object of the present invention is to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
Inventor 王卫张佳敏陈玲唐仁勇
Owner CHENGDU UNIV
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