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Making method of flavored stewed duck in soy sauce

A production method, technology of sauced duck, applied in the direction of climate change adaptation, food science, etc., can solve the problems of uneven marinating of sauced duck or salted salted duck, high nitrite content, unfavorable human health, etc. Low nitrite content, beneficial effect on human health

Inactive Publication Date: 2016-06-15
XIAOXIAN XULAOSAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauced duck or salted duck made by this traditional production method is not uniformly marinated, has high salt content, and has a high nitrite content when it is ready-to-eat for a short time after marinating, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing flavor sauce duck, comprising the following steps:

[0024] (1) Preparation of raw materials:

[0025] a. Material preparation: wash the duck that has been slaughtered and removed the internal organs, put it in boiling water for one time, blanch, cool, and set aside;

[0026] b. Marinade preparation: The raw materials include: 200 parts by weight of water, 100 parts by weight of soy sauce, 2 parts by weight of star anise, 3 parts by weight of sliced ​​ginger, 1 part by weight of green onion, 1 part by weight of cinnamon, 1 part by weight of pepper, 1 part by weight of bay leaves The brine 1 by weight is boiled on high heat, then changed to simmer, and the raw materials added include: 6 parts by weight of dried sharp pepper, 20 parts by weight of table salt, 8 parts by weight of white sugar, 4 parts by weight of mature vinegar, and 5 parts by weight of rice wine. Prepare for 3 hours, cool to 0°C, and set aside;

[0027] c. Preparation of marinate...

Embodiment 2

[0034] A method for preparing flavor sauce duck, comprising the following steps:

[0035] (1) Preparation of raw materials:

[0036] a. Material preparation: wash the duck that has been slaughtered and removed the internal organs, put it in boiling water for one time, blanch, cool, and set aside;

[0037] b. Marinade preparation: The raw materials include: 200 parts by weight of water, 100 parts by weight of soy sauce, 2 parts by weight of star anise, 3 parts by weight of sliced ​​ginger, 2 parts by weight of green onion, 2 parts by weight of cinnamon, 1 part by weight of pepper, 1 part by weight of bay leaves After the brine in parts by weight is boiled on high heat, change to a slow fire and boil, and the raw materials added include: 7 parts by weight of dried sharp pepper, 21 parts by weight of table salt, 9 parts by weight of white sugar, 5 parts by weight of mature vinegar, and 6 parts by weight of rice wine. Prepare for 3 hours, cool to -2°C, and set aside;

[0038] c....

Embodiment 3

[0045] A method for preparing flavor sauce duck, comprising the following steps:

[0046] (1) Preparation of raw materials:

[0047] a. Material preparation: wash the duck that has been slaughtered and removed the internal organs, put it in boiling water for one time, blanch, cool, and set aside;

[0048] b. Marinade preparation: The raw materials include: 200 parts by weight of water, 100 parts by weight of soy sauce, 3 parts by weight of star anise, 4 parts by weight of sliced ​​ginger, 2 parts by weight of green onion, 2 parts by weight of cinnamon, 2 parts by weight of pepper, 2 parts by weight of bay leaves The brine 1 by weight is boiled over high heat, then boiled over low heat, and the raw materials added include: 7 parts by weight of dried sharp pepper, 21 parts by weight of table salt, 9 parts by weight of white sugar, 5 parts by weight of mature vinegar, and 8 parts by weight of rice wine. Prepare for 4 hours, cool to -2°C, and set aside;

[0049] c. Preparation o...

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PUM

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Abstract

The invention provides a making method of flavored stewed duck in soy sauce and belongs to the field of processing of meat products.The making method comprises the following steps: (1), preparing materials, (2), pickling, (3), tumbling, (4), soaking, (5), cooking, and (6), air drying; wherein the preparation of materials includes: material preparation, marinade preparation, and pickling juice preparation.Burdening of the marinade and pickling juice is simplified and ratio of the ingredients is optimized so that salt level is moderate, the process is simple and applicable and meat is delicate and tasty.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a method for preparing flavored sauced duck. Background technique [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, and it is mainly used to tonify deficiency and fatigue. Nourish the yin of the five internal organs, clear away the heat caused by fatigue, replenish blood and promote water flow, nourish the stomach and promote body fluid, relieve cough and self-convulsion, and eliminate snail accumulation. Sauce duck is a famous dish in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCY02A40/90
Inventor 徐彬
Owner XIAOXIAN XULAOSAN FOOD CO LTD
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