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A preparing method of local flavor roast duck with black pepper

A production method and technology of roast duck meat, which is applied in the field of food processing, can solve problems such as the destruction of nutritional components and the decline in the texture of roast duck, and achieve the effect of no loss of nutrition and deliciousness

Inactive Publication Date: 2016-03-30
HEBI YONGDA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for making roast duck with black pepper flavor, which can retain the flavor of black pepper roast duck to the greatest extent, aiming at the technical problem that the texture of roast duck in the existing easy-to-carry package is reduced, and the nutritional components are destroyed by high-temperature sterilization Meat nutrition and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the black pepper flavor roast duck of the present embodiment, the steps are as follows:

[0022] (1) Duck meat pretreatment: After the duck meat is completely thawed, remove the hairy roots or choose fresh duck meat, wash it and cut it into pieces to obtain duck meat pieces;

[0023] (2) Preparation of marinade: Based on the weight of duck meat, the raw material formula of marinade is as follows: 10% red onion juice, 5% garlic juice, 5% ginger juice, 10% salt, 10% sugar, Huadiao wine 2%, 3% compound phosphate, 1% tomato paste, mix evenly according to the above-mentioned raw material ratio to obtain the pickling solution;

[0024] (3) Rolling and marinating: Put the duck meat and pickling liquid into the rolling machine, and at 2°C, roll and knead in a cycle of working for 0.5 hours and intermittently for 0.5 hours. The total time is 4 hours. It is advisable to completely absorb the feed liquid;

[0025] (4) Roasting: Set the process for steam...

Embodiment 2

[0028] The preparation method of the black pepper flavor roast duck of the present embodiment, the steps are as follows:

[0029] (1) Duck meat pretreatment: After the duck meat is completely thawed, remove the hairy roots or choose fresh duck meat, wash it and cut it into pieces to obtain duck meat pieces;

[0030] (2) Preparation of marinade: Based on the weight of duck meat, the raw material formula of marinade is as follows: 20% red onion juice, 10% garlic juice, 10% ginger juice, 20% salt, 20% sugar, Huadiao wine 6%, 4% compound phosphate, 15% tomato paste, mixed evenly according to the ratio of the above raw materials to obtain the pickling liquid;

[0031] (3) Rolling and marinating: Put the duck meat pieces and pickling liquid into the rolling machine, under the condition of 6°C, use the method of working for 0.5 hours and intermittently for 0.5 hours to roll and knead. The total time is 6 hours. It is advisable that the feed liquid is completely absorbed;

[0032] (...

Embodiment 3

[0035] The preparation method of the black pepper flavor roast duck of the present embodiment, the steps are as follows:

[0036] (1) Duck meat pretreatment: After the duck meat is completely thawed, remove the hairy roots or choose fresh duck meat, wash it and cut it into pieces to obtain duck meat pieces;

[0037] (2) Preparation of marinade: Based on the weight of duck meat, the raw material formula of marinade is as follows: 15% red onion juice, 8% garlic juice, 6% ginger juice, 15% salt, 12% sugar, Huadiao wine 4%, 3.5% compound phosphate, 12% tomato paste, after mixing evenly according to the above-mentioned raw material ratio, obtain the pickling solution;

[0038] (3) Rolling and marinating: Put the duck meat and pickling solution into the rolling machine, and roll it in a cycle of working for 0.5 hours and intermittently for 0.5 hours at 4°C. The total time is 5 hours. It is advisable to completely absorb the feed liquid;

[0039] (4) Roasting: Set the process for ste...

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Abstract

A preparing method of local flavor roast duck with black pepper is disclosed. The method includes adding duck pieces and a pickling solution into a tumbling machine, tumbling until the pickling solution is completely absorbed, steaming at 85-95 DEG C for 15-20 min, heating to 175-185 DGE C, roasting for 10-30 min, taking the duck pieces out, cutting into duck slices, scattering black pepper powder, putting into an ovenware, roasting until surfaces of the duck slices are dry, packaging the roasted duck slices by filling nitrogen with purity of 99.98%, sealing, performing multi-stage temperature-control cooking sterilization, putting into cases, putting into storage, and storing at room temperature. Based on a traditional duck roasting technique, the method organically combines the traditional duck roasting technique and a food engineering technique, can achieve industrial production and is free of preservatives. By utilization of the multi-stage temperature-control cooking sterilization, taste of the local flavor roast duck with black pepper can be preserved, nutrition and delicious taste of the local flavor roast duck with black pepper are free of loss, and the shelf life can be 12-18 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing black pepper-flavored roast duck. Background technique [0002] Traditional roast duck products are popular all over the country. From small roadside shops to star-rated hotels, there are many fans. Based on traditional craftsmanship, roast duck products are easy to process. Freshly roasted products have delicious meat, charred outside and tender inside. Good, but not conducive to storage and transportation; although the existing vacuum-packed roast duck products on the market are convenient to carry and eat, they have lost the texture of the roast duck itself. The taste is greatly reduced. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making roast duck with black pepper flavor, which can retain the flavor of black pepper roast duck to the greatest extent, aim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318
Inventor 刘正伟
Owner HEBI YONGDA FOOD
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