Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A preparing method of a low-salt low-grease red-stewed duck

A production method and desalination technology, which are used in food ingredients as taste improvers, climate change adaptation, food science, etc., can solve the problems of easily inducing high blood pressure, unfavorable human health, and heavy taste, so as to achieve healthy taste and finished products containing The effect of reducing the amount of salt and fat and improving the taste

Inactive Publication Date: 2016-12-21
句容市仑山湖生态卤制品有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, braised duck with high salinity will have a heavy taste for diners with light taste, and high salinity is not conducive to human health, and it is easy to induce diseases such as high blood pressure

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preparation of stewed duck

[0025] Live meat ducks are slaughtered, depilated, eviscerated, and rinsed to obtain light ducks, and the following steps are also included in sequence:

[0026] Step S1, pickling: soak the light duck in the prepared marinade, and marinate at 15°C for 27 hours; the preparation method of the marinade is: in parts by weight, add 14 parts per 100 parts of purified water salt;

[0027] Step S2, air-drying: place the marinated bare duck in an air-drying workshop with a temperature of 12°C and a relative humidity of 50% to air-dry for 4 days;

[0028] Step S3, desalting and degreasing;

[0029] Step S4, tweezers: put the desalted and degreased bare duck in water at 85°C for 6.5 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0030] Step S5, cooking: the light duck that has been put on the shelf is sent to the prepared cooking brine at a temperature of 98°C through the coo...

Embodiment 2

[0037] Embodiment 2: the preparation of stewed duck

[0038] Live meat ducks are slaughtered, depilated, eviscerated, and rinsed to obtain light ducks, and the following steps are also included in sequence:

[0039] Step S1, pickling: soak the light duck in the prepared marinade, and marinate at 10°C for 36 hours; the preparation method of the marinade is: in parts by weight, add 12 parts per 100 parts of purified water salt;

[0040] Step S2, air-drying: place the marinated duck in an air-drying workshop with a temperature of 8°C and a relative humidity of 25%, and the air-drying time is 5 days;

[0041] Step S3, desalting and degreasing;

[0042] Step S4, tweezers: put the desalted and degreased bare duck in water at 80°C for 8 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0043] Step S5, cooking: the light duck that has been put on the shelf is sent to the prepared brine at a temperature of 95°C for cooking throug...

Embodiment 3

[0050] Embodiment 3: the preparation of stewed duck

[0051]Live meat ducks are slaughtered, depilated, eviscerated, and rinsed to obtain light ducks, and the following steps are also included in sequence:

[0052] Step S1, pickling: soak the light duck in the prepared marinade, and marinate at 20°C for 18 hours; the preparation method of the marinade is: in parts by weight, add 16 parts per 100 parts of purified water salt;

[0053] Step S2, air-drying: place the marinated bare duck in an air-drying workshop with a temperature of 18°C ​​and a relative humidity of 75%, and the air-drying time is 3 days;

[0054] Step S3, desalting and degreasing;

[0055] Step S4, tweezers: put the desalted and degreased bare duck in water at 90°C for 5 minutes, then tweezer the small hairs on the surface, wash it with water and put it on a fixed shelf;

[0056] Step S5, cooking: the light duck that has been put on the shelf is sent to the prepared cooking marinade at a temperature of 102°C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A preparing method of a low-salt low-grease red-stewed duck is disclosed. The method includes slaughtering a live meat duck, defeathering, eviscerating, bleaching to obtain a naked duck, pickling, drying in air, removing feather with tweezers, cooking and packaging in order, wherein a desalting and degreasing step is between the step of drying in air and the step of removing feather with tweezers. A desalting and degreasing method includes S1) a step of preparing wet mud, namely a step of weighing 35-45 parts by weight of modified food-grade diatomite, 15-25 parts by weight of food-grade gypsum powder, 6-8 parts by weight of food-grade silica gel and 3-5 parts by weight of food-grade alginic acid, mixing, fully stirring, adding 90-110 parts by weight of water and fully stirring, S2) a step of evenly smearing the air-dried naked duck with the wet mud, air-drying in an air-drying workshop the temperature of which is 8-18 DEG C and the relative humidity of which is 25-75% until dry mud is formed on the surface of the naked duck, with the air drying time being 15-25 h, and each 1 kg of the naked duck being smeared with 400-600 g of the wet mud and S3) a step of removing the dry mud on the surface of the naked duck to achieve desalting and degreasing. The red-stewed duck prepared by the method has obviously reduced salt and grease contents and is high in taste and healthy.

Description

technical field [0001] The invention belongs to the field of food pickling and processing, and in particular relates to a method for preparing low-salt and low-fat stewed duck. Background technique [0002] Chinese people have a dietary preference for eating stewed poultry, especially stewed duck, and the annual market demand is huge. [0003] In order to improve the mouthfeel and antiseptic effect of pickling braised duck, need to use very high salinity (10~16%) when pickling. However, braised duck with high salinity will have a heavy taste for diners with light taste, and high salinity is not conducive to human health, and it is easy to induce diseases such as high blood pressure. How to not only ensure the marinated mouthfeel of stewed duck, but also reduce its salt content has always been a problem that everyone has worked hard to solve. Contents of the invention [0004] The purpose of the present invention is to provide a low-salt and low-fat stewed duck production...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L5/20A23L5/10
CPCA23V2002/00A23V2200/14Y02A40/90
Inventor 姜辉
Owner 句容市仑山湖生态卤制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com