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Preparation method of flavored duck

A technology of flavor and white striped duck, which is applied in the field of food processing, can solve the problems of long curing time and unfavorable human health, and achieve the effect of short curing time, high uniformity and rich flavor

Inactive Publication Date: 2016-04-20
DANGSHAN SHENGFENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Flavor is one of the important factors affecting the quality of food. The flavor of meat includes volatile flavor and taste components. In the preparation process of the existing flavored duck, the curing time is too long, and harmful substances such as nitrite are easily produced during the curing process. The production is harmful to human health

Method used

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  • Preparation method of flavored duck

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A preparation method of flavored duck, comprising the following steps:

[0022] (1) Thaw the refrigerated white striped duck, wash it and separate it along the middle, unfold it in flakes and dry it for later use;

[0023] (2) Add 2 parts of Angelica dahurica, 0.5 parts of Luo Han Guo, 1 part of Comfrey, and 5 parts of bamboo leaves into a mixture of 85 parts of rice wine and water (the volume ratio of rice wine with an alcohol content of 16% to water is 1:4) , after heating and boiling for 20 minutes, filter, add 15 parts of beer and 0.5 part of sucrose fatty acid ester to the filtrate, stir well to obtain a pickling solution for later use;

[0024] (3) Add 1 kg of pickling solution, 30 g of salt and 8 g of sugar to each kg of white striped duck, marinate at 10°C for 3 hours, wash and remove the salt grains after the end, and dry to obtain marinated white striped duck;

[0025] (4) Add 1 part of dark soy sauce, 0.4 part of light soy sauce, 0.3 part of rock sugar, and ...

Embodiment 2

[0028] A preparation method of flavored duck, comprising the following steps:

[0029] (1) Thaw the refrigerated white striped duck, wash it and separate it along the middle, unfold it in flakes and dry it for later use;

[0030] (2) Add 2 parts of Angelica dahurica, 0.5 parts of Luo Han Guo, 1 part of Comfrey, and 5 parts of bamboo leaves into a mixture of 85 parts of rice wine and water (the volume ratio of rice wine with an alcohol content of 16% to water is 1:4) , after heating and boiling for 20 minutes, filter, add 17 parts of beer and 0.7 part of sucrose fatty acid ester to the filtrate, stir well to obtain a pickling solution for later use;

[0031] (3) Add 1 kg of pickling solution, 30 g of salt and 8 g of sugar to each kg of white striped duck, marinate at 10°C for 3 hours, wash and remove the salt grains after the end, and dry to obtain marinated white striped duck;

[0032] (4) Add 2 parts of dark soy sauce, 0.6 part of light soy sauce, 0.5 part of rock sugar, and...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a flavored duck. The preparation method is realized through the following steps of curing a duck body after unfreezing and washing the duck body; then coloring the cured duck body; finally baking, sterilizing and packaging to obtain the flavored duck. According to the preparation method disclosed by the invention, through special curing liquid, the curing time is short, tastiness can be quickly obtained, the uniformity is high, the aromatic flavor is strong, and abnormal smells such as a fishy smell do not exist; the flavored duck prepared by the method is unique in flavor and long in preservation time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of flavored duck. Background technique [0002] Duck occupies the status of traditional Chinese medicine in my country's food culture. According to the "Compendium of Materia Medica" records: duck meat can nourish fatigue, disinfect heat, facilitate urination, and remove edema. It enters the lung, stomach, and kidney meridians. Duck meat is fresh and tender, but if it is not handled properly, it will be greasy and fishy. [0003] Flavor is one of the important factors affecting the quality of food. The flavor of meat includes volatile flavor and taste components. In the preparation process of the existing flavored duck, the curing time is too long, and harmful substances such as nitrite are easily produced during the curing process. The production of it is detrimental to human health. Contents of the invention [0004] Aiming at the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
Inventor 刘玉光
Owner DANGSHAN SHENGFENG FOOD CO LTD
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