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Preparation method of fragrant and spicy duck tongues

A spicy duck tongue and duck tongue technology, which is applied in the field of food processing, can solve the problems of inconvenient storage, transportation and carrying, obstacles to product sales and storage, and difficulty in meeting sterilization requirements, and achieve convenient transportation, unique flavor, and convenient use the effect of

Inactive Publication Date: 2016-04-13
ZHENGZHOU RENHONG PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production and processing of spicy duck tongue in my country mostly adopts decentralized family workshop operation, and the proportion of finished products is relatively low. Moreover, the quality of traditional spicy duck tongue products is different, and hygiene is difficult to guarantee. , Transportation and carrying are extremely inconvenient
In addition, the production process of traditional spicy duck tongue is difficult to meet the sterilization requirements for long-term storage, which brings great obstacles to the sales and storage of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In the embodiment of the present invention, a preparation method of spicy duck tongue, 500 kg of duck tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler and first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 500ml of sorghum wine and 24kg of edible modified starch and stop when it is evenly stirred. The tumbling speed is 12r / min. Among them, ingredients A include: 1200g edible salt, 550g rock sugar, 250g soy sauce, 250g chili powder, 70g terriphos, 70g tephos, 190g D-isoascorbic acid; ingredients B include: 3.5kg monosodium glutamate, 0.5kg sodium nitrite , pepper powder 1.7kg, sesame oil 1.1kg, water 330kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of the quantitative packaging group, the t...

Embodiment 2

[0021] In the embodiment of the present invention, a preparation method of spicy duck tongue, 500 kg of duck tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler, first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 600ml of sorghum wine, 26kg of edible modified starch and stir evenly, stop when the tumbling speed is 12r / min. Among them, ingredients A include: 1400g edible salt, 650g rock sugar, 350g soy sauce, 350g chili powder, 90g terriphos, 90g terphos, and 210g D-isoascorbic acid; ingredients B include: 3.7kg monosodium glutamate, 0.7kg sodium nitrite , pepper powder 1.9kg, sesame oil 1.3kg, water 350kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of the quantitative packaging group, the temperature...

Embodiment 3

[0023] In the embodiment of the present invention, a preparation method of spicy duck tongue, 500 kg of duck tongue raw material is thawed after picking, placed on a plate and stored in a warehouse, and then sliced ​​with a slicer, with a thickness of 0.2-0.4 cm. After complete thawing, pour it into the tumbler, first add B ingredients and tumble for 1.5 hours, then add A ingredients and tumble for 1 hour, then add 500-600ml of sorghum wine, 24-26kg of edible modified starch and stop when it is evenly stirred, and the tumbling speed is 12r / min. The ingredients of A include: 1300g of edible salt, 600g of rock sugar, 300g of soy sauce, 300g of chili powder, 80g of terriphos, 80g of terphos, and 200g of D-isoascorbic acid. B ingredients include: ingredients monosodium glutamate 3.6kg, sodium nitrite 0.6kg, pepper 1.8kg, sesame oil 1.2kg, water 340kg. The moisture in B ingredients is added twice, and crushed ice is needed in summer. During the assembly line operation of the qua...

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Abstract

The invention discloses a preparation method of fragrant and spicy duck tongues. The preparation method comprises following steps: 500kg of duck tongue raw material is unfrozen, is placed on dishes, is delivered into a warehouse, and is sliced using a slicing machine; after complete unfreezing, an obtained material is delivered into a rolling and kneading machine a material B is added and rolling and kneading is conducted for 1.5h, a material A is added for 1h of rolling and kneading, 500 to 600ml of kaoliang spirit and 24 to 26kg of edible modified starch are added, and an obtained mixture is stirred to be uniform; in quantitative packing pipeline operation process, temperature is controlled to be 130 DEG C, vacuum time is controlled to be 1.5s, an obtained product is packaged, and is delivered into a cold storage warehouse, temperature in the cold storage warehouse is controlled to be lower than -10DEG C, and a finished product is obtained and stored in the next day. Mouthfeel of the finished product is excellent; smell is fragrant; flavor is unique; nutritional value is high; the fragrant and spicy duck tongues are portable; and the preparation method is beneficial for adjustment of industrial product structure of meat products, and increasing of the ratio of finished products. Processing level of fragrant and spicy duck tongues is increased via novel technology; and meat products are capable of satisfying requirements of convenience, diversification, and nutrient balance preferably.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of spicy duck tongue. Background technique [0002] Duck tongue, a kind of food raw material, is the tongue of a livestock called duck, which is mostly used to make cold dishes. [0003] At present, the production and processing of spicy duck tongue in my country mostly adopts decentralized family workshop operation, and the proportion of finished products is relatively low. Moreover, the quality of traditional spicy duck tongue products is different, and hygiene is difficult to guarantee. , Transportation and carrying are extremely inconvenient. In addition, the production process of traditional spicy duck tongue is difficult to meet the sterilization requirements for long-term storage, which brings great obstacles to the sales and storage of products. Contents of the invention [0004] The purpose of the present invention is to provide a preparat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40
Inventor 郜佩环
Owner ZHENGZHOU RENHONG PHARMA CO LTD
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