Method for manufacturing preserved ducks with soup

A technique for waxing duck and duck in soup is applied in the field of preparing waxed duck in soup, which can solve the problems of poor taste, low impact value, and hard meat of waxed duck, and achieves long storage time, good marinating effect, and soft meat. Effect

Inactive Publication Date: 2016-07-13
ANHUI WINS ONE MEAT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cured duck meat is hard, not soft enough, and the taste is poor
The cured ducks in the prior art do not use acid discharge treatment, the impact value is relatively low, and the taste is relatively poor; the existing pickling methods are also relatively simple, and common pickling methods will cause the meat to harden, and Pickled food contains more toxic and carcinogenic benzenes, which is unhealthy to eat

Method used

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Examples

Experimental program
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Embodiment Construction

[0019] The present invention is further illustrated by the following examples.

[0020] A preparation method of preserved duck in soup, comprising the following steps,

[0021] 1), sorting, selecting healthy ducks with bright coat color, and then slaughtering them;

[0022] 2) To remove acid, the slaughtered ducks are immediately cooled to remove acid, and the temperature is required to rapidly drop to 0-4°C within 18 hours;

[0023] 3), trim, separate the duck from the middle belly, and flatten the duck;

[0024] 4), stir-fry the spices, stir-fry the spices, and the spices include the following components by weight: white sugar: 100-200 parts by weight, green onions: 80-120 parts by weight, matcha powder: 40-50 parts by weight, fresh ginger powder : 80-120 parts by weight, curry powder: 20-30 parts by weight, monosodium glutamate: 40-50 parts by weight, chili powder: 10-20 parts by weight, sesame pepper powder: 10-20 parts by weight;

[0025] 5) For pickling, fully mix the...

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PUM

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Abstract

The invention discloses a method for manufacturing preserved ducks with soup, and relates to the field of technologies for processing foods.The method includes steps of selecting healthful ducks with bright feather colors and slaughtering and processing the ducks; immediately cooling and flushing the slaughtered and processed ducks to meet the requirement that the temperatures of the ducks are quickly reduced and reach 0-4 DEG C within 18 hours; dividing the ducks from the middle bellies and flattening the ducks; stir-frying spices; sufficiently mixing the stir-fried spices and table salt with one another to obtain mixtures, spreading the mixtures on the inner and outer surfaces of the ducks, moistening towels with yellow rice wine blended with water, wrapping each duck with the corresponding moistened towel and preserving the ducks for the preservation time of 10-20 hours; soaking the ducks in soup; soaking the preserved ducks in marinated soup bases for 1-2 hours; dehydrating and processing the scalded ducks by the aid of dust-free hot circulating air; hanging the ducks and then packaging the ducks.The method has the advantages that the preserved ducks produced by the aid of the method have soft meat and good taste, are long in preservation time, have high nutritional value, can be conveniently absorbed by human bodies and are healthful to eat.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of preserved duck in soup. Background technique: [0002] The main raw materials of preserved duck are 1750 grams of duck, etc. This dish is nutritious, nourishing, and has a unique flavor. Features: The outside is coke and the inside is tender, the flavor is unique, and the rice is slightly salty. The waxed duck made by traditional handicraft is dehydrated in the sun. The meat of the cured duck is hard, not fragrant and soft enough, and has a poor taste. All the preserved ducks in the prior art do not use acid-exhausting treatment, the impact value is relatively low, and the taste is relatively poor. Pickled foods contain more toxic and carcinogenic benzene substances, which are unhealthy to eat. Invention content: [0003] The technical problem to be solved by the present invention is to provide a preparation method of preserved duck in soup ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD
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