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Leisure duck tongue and making method thereof

A production method and technology of duck tongue, applied in climate change adaptation, food science, etc., can solve problems affecting the shelf life of finished products, shape wrinkles, easy to disperse gas, etc., and achieve good promotion and market value, extended shelf life, and unique fragrance effects

Inactive Publication Date: 2016-10-26
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Braised pork with sauce is a traditional delicacy in my country. Its color, aroma, taste and taste have always been loved by consumers. Because of its special shape and taste, duck tongue has gradually become a popular sauce for people's daily leisure. Stewed food, the existing technology, in order to prevent the stewed meat products in sauce from being easily spoiled and deteriorated in the process of storage, transportation and sales, vacuum packaging is usually used, and high temperature sterilization can prolong its shelf life, but this high temperature will cause the dissolution of collagen. The sensory quality of the product changes, and for products with bony spurs, due to the different shapes and wrinkles of the packaging, the vacuum packaging is easy to disperse gas, which affects the shelf life of the finished product

Method used

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  • Leisure duck tongue and making method thereof

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Comparison scheme
Effect test

Embodiment 1

[0028] A kind of manufacture method of casual duck tongue, concrete steps are:

[0029] S1. Material selection: Purchasing fine-bred ducks that have been slaughtered artificially, and the tongues that are cut off are used as raw materials. The duck tongues can be fresh or frozen, and the frozen duck tongues need to be thawed for later use;

[0030] S2. Pickling: firstly mix 100 parts of water, 5 parts of dried chili, 1.5 parts of peppercorns, 0.6 parts of star anise, 0.5 parts of Angelica dahurica, 1 part of cinnamon, 0.5 parts of grass fruit, 0.8 parts of cumin, 0.3 parts of cloves, and 0.8 parts of bay leaves. 30 parts of spice water made by mixing and boiling for 2 hours, and then adding 2 parts of salt, 2 parts of sugar, 0.8 part of white wine, 0.5 part of monosodium glutamate, 0.5 part of ginger powder, 1.5 part of dark soy sauce, and 0.5 part of mature vinegar. Dissolve and mix evenly, add the duck tongue obtained in step S1 and stir, pour the evenly mixed duck tongue in...

Embodiment 2

[0036] A kind of manufacture method of casual duck tongue, concrete steps are:

[0037] S1. Material selection: Purchasing fine-bred ducks that have been slaughtered artificially, and the tongues that are cut off are used as raw materials. The duck tongues can be fresh or frozen, and the frozen duck tongues need to be thawed for later use;

[0038] S2. Pickling: firstly mix 100 parts of water, 5 parts of dried chili, 1.5 parts of peppercorns, 0.6 parts of star anise, 0.5 parts of Angelica dahurica, 1 part of cinnamon, 0.5 parts of grass fruit, 0.8 parts of cumin, 0.3 parts of cloves, and 0.8 parts of bay leaves. Mix 30 parts of spice water made by mixing and boiling for 2 hours, then add 1 part of salt, 2 parts of sugar, 0.8 part of white wine, 1 part of monosodium glutamate, 0.5 part of ginger powder, 1 part of dark soy sauce, and 0.8 part of mature vinegar to form a marinade. Dissolve and mix evenly, add the duck tongue obtained in step S1 and stir, pour the evenly mixed duc...

Embodiment 3

[0044] A kind of manufacture method of casual duck tongue, concrete steps are:

[0045] S1. Material selection: Purchasing fine-bred ducks that have been slaughtered artificially, and the tongues that are cut off are used as raw materials. The duck tongues can be fresh or frozen, and the frozen duck tongues need to be thawed for later use;

[0046] S2. Pickling: firstly mix 100 parts of water, 5 parts of dried chili, 1.5 parts of peppercorns, 0.6 parts of star anise, 0.5 parts of Angelica dahurica, 1 part of cinnamon, 0.5 parts of grass fruit, 0.8 parts of cumin, 0.3 parts of cloves, and 0.8 parts of bay leaves. 30 parts of spice water made by mixing and boiling for 2 hours, then add 2 parts of table salt, 2 parts of white sugar, 0.8 part of white wine, 1 part of monosodium glutamate, 0.1 part of ginger powder, 1.5 parts of dark soy sauce, and 0.8 part of mature vinegar to form a marinade. Dissolve and mix evenly, add the duck tongue obtained in step S1 and stir, pour the even...

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Abstract

The invention relates to the technical field of food processing and discloses leisure duck tongue and a making method thereof. The leisure duck of the invention is elastic, crispy, chewy, uniquely-flavored, fresh and delicious leisure duck tongue with significantly prolonged shelf life made by: pickling, normal-pressure hot blast drying, marinating, baking, cooling and controlled atmosphere preservative packaging. The marinated duck tongue is innovatively subjected to controlled atmosphere preservative packaging, a making process need no vacuum packaging and high-temperature sterilization, on one hand, nutrients of duck tongue are well retained and the shelf life of a product is prolonged, and the other hand, a production cycle is shortened and production cost is reduced; the provided leisure duck tongue is simple to make, an obtained product has unique flavor, original flavor and nutrition of raw material of the product are maximally retained, a high-quality food with rich nutrition and high cost performance is provided for people at the premise that added value of the duck tongue is improved, and the obtained food has good popularization and market value.

Description

technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a leisure duck tongue and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. The snack food industry has gone through a period of rapid growth and large-scale development, and has entered a stage of structural adjustment and competitive growth. Braised pork with sauce is a traditional delicacy in my country. Its color, aroma, taste and taste have always been loved by consumers. Because of its special shape and taste, duck tongue has gradually become a popular sauce for people's daily leisure. Stewed food, the existing technology, in order to prevent the sauce stewed meat products from being easily spoiled a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70
CPCY02A40/90
Inventor 周娇付浩华陈文辉宁孟军汤定明
Owner 湖南唐人神肉制品有限公司
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