Method for producing flavored stewed duck
A technology of flavor and egg duck, which is applied in the field of food processing, can solve the problems of old taste, unsatisfactory nutritional value and eating taste, low tenderness of duck meat, etc., and achieve the goal of increasing added value, increasing aroma and taste, and increasing tenderness Effect
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Embodiment 1
[0018] Thaw out the laying ducks at 0-4°C overnight, weigh half of them 1.43kg, cut into 3cm×3cm pieces of meat, put them in 1430mL of water, soak at 55°C for 50min, remove the meat pieces, put them in a pot under cold water, and keep boiling 1min, remove the froth, the ratio of water to meat is 2.5:1 (the mass ratio is the same as below), put the water and meat into a crock pot, add fresh ginger with 2% meat weight, green onions with 3% meat weight, boil on high heat, and simmer Stew slowly for 4 hours, add salt with 2% meat weight 20 minutes before taking out the pot, and it can be out of the pot.
Embodiment 2
[0020] Thaw out the egg ducks overnight at 0-4°C, weigh half of them 1.41kg, cut into 3cm×3cm pieces of meat, dissolve 0.05% meat weight compound protease (Protamex, the same below) in 1410mL of water, enzymatically hydrolyze at 55°C for 50 minutes, Take out the meat, put it in the pot under cold water, boil for 1min, remove the floating foam, the ratio of water to meat is 2.5:1, put the water and meat into a crock pot, add 2% fresh ginger of meat weight, 3% of meat weight Green onions, boil on high heat, simmer slowly for 4 hours, add 2% meat weight salt 20 minutes before cooking, and then it will be out of the pot.
Embodiment 3
[0022] Thaw out the laying ducks at 0-4°C overnight, weigh half of them 1.43kg, cut into 3cm×3cm pieces of meat, dissolve 0.10% meat weight compound protease in 1430mL water, enzymatically hydrolyze at 55°C for 50min, and remove the meat pieces. Put the water in the pot under cold water, boil for 1min, remove the floating foam, the ratio of water to meat is 2.5:1, put the water and meat into the crock pot, add 2% fresh ginger of meat weight, 3% of meat weight shallots, boil on high heat, and simmer Stew slowly for 4 hours, add salt with 2% meat weight 20 minutes before taking out the pot, and it can be out of the pot.
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