Making method for cured roast duck neck

A production method and technology of roasted duck neck, which is applied in food science and other fields, can solve the problems of consumer food safety impact, duck neck without roasted flavor, short shelf life, etc., and achieve the effect of consistent taste, consistency and simple operation

Inactive Publication Date: 2016-07-20
HUBEI HUACHUN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the freshly made ones taste more delicious, more and more consumers choose vacuum-packed foods due to the short shelf life or troublesome production. There is no grilled duck neck, even in the night market stalls, it is difficult to meet grilled duck necks. Even if they

Method used

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  • Making method for cured roast duck neck
  • Making method for cured roast duck neck

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0031] The present invention provides a specific implementation method of a method for making roasted duck neck with cured meat: the method includes the following steps:

[0032] (1) Raw material selection: Choose fresh frozen duck necks that have passed the inspection and have been divided into bags or plates. It is best to choose the duck necks that have been de-stabbed. The weight of each duck neck is 135g, and the duck neck has no skin and no blood. , no breakage, no sundries and complete shape;

[0033] (2) Thawing and cleaning: Put the duck neck of the raw material into the thawing tank for bubbling and thawing, clean the surface of the duck neck, and control the temperature of the center of the raw material at 6°C after thawing;

[0034] (3) Drain: Drain for more than 30 minutes after thawing and cleaning, or drain through a vibrating drainer, and the ambient temperature for draining is 3°C;

[0035] (4) Weigh the ingredients: weigh after draining, and mix the ingredie...

Embodiment 2

[0058] The present invention provides a specific implementation method of a method for making roasted duck neck with cured meat: the following steps are included:

[0059](1) Raw material selection: Choose fresh frozen duck necks that have passed the inspection and have been divided into bags or plates. It is best to choose the duck necks that have been de-stabbed. The weight of each duck neck is 135g, and the duck neck has no skin and no blood. , no breakage, no sundries and complete shape;

[0060] (2) Thawing and cleaning: Put the duck neck of the raw material into the thawing tank for bubbling and thawing, clean the surface of the duck neck, and control the temperature of the center of the raw material at 6°C after thawing;

[0061] (3) Drain: Drain for more than 30 minutes after thawing and cleaning, or drain through a vibrating drainer, and the ambient temperature for draining is 3°C;

[0062] (4) Weigh the ingredients: weigh after draining, and mix the ingredients acco...

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Abstract

The invention discloses a making method for a cured roast duck neck. The method comprises the following steps: (1) raw material selection; (2) unfreezing and cleaning; (3) draining; (4) accessory weighing; (5) stirring and curing; (6) roasting and color fixation; (7) cutting; (8) curing; (9) roasting; (10) roasting; (11) cooling; (12) cutting; (13) accessory weighing and mixing; (14) filling; (15) vacuum sealing; (16) high-temperature sterilization; (17) packaging and warehousing. According to the method, requirements on a product making process as well as special selection of raw materials are strict, mainly reflected by strict control over temperature in each processing link and reasonable setting of time, so as to ensure an optimal tissue structure, good mouth-feel and unique flavor of a product. By repeated curing operation, more complete penetration of each curing material in a curing process and higher tastiness are ensured, and taste consistency is maintained.

Description

technical field [0001] The invention relates to the field of duck neck preparation, in particular to a method for preparing roasted duck neck with cured meat. Background technique [0002] Duck neck is a famous Han nationality snack in Wuhan. It belongs to the sauce food. It originated in Changde in the Dongting Lake area of ​​the Qing Dynasty, and spread to Sichuan and Hubei via Hunan. It has become popular all over the country in recent years. Sauce food is soaked in various spices, then air-dried and baked. The finished product is deep red in color and has the characteristics of fragrant, spicy, sweet, numb, salty, crispy, and cottony. It is a delicacy that goes with wine. Although the freshly made ones taste more delicious, more and more consumers choose vacuum-packed foods due to the short shelf life or troublesome production. There is no grilled duck neck, even in the night market stalls, it is difficult to meet grilled duck necks. Even if they exist, they are made th...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/50A23L13/70
Inventor 梁正友
Owner HUBEI HUACHUN FOOD CO LTD
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