Production method of duck seasoned with soy sauce

A production method and technology for sauce duck, which can be applied to food ingredients as taste improvers, food ingredients as taste improvers, climate change adaptation, etc. churn, reducing the effect of direct contact

Inactive Publication Date: 2017-01-04
天津滨海新区鸿博鸿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides a method for making sauced duck, so as to solve the technical problem that the method for making sauced duck in the prior art is easy to destroy the nutritional components of duck meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of sauce duck preparation method, comprises the following steps:

[0023] 1) Take the white striped duck, take out the viscera after breaking the chamber, remove the esophagus and trachea, and wash;

[0024] 2) After cutting off the duck feet, put it in the sauce soup, marinate it in a dark and ventilated place at 20°C for 24 hours, take it out, and obtain the duck body;

[0025] 3) Mix refined salt and monosodium glutamate and add water to keep it in a supersaturated state, then apply it on the surface of the duck body and keep it for 12 hours;

[0026] 4) Fill the duck body cavity with sliced ​​ginger, green onion and yellow sauce, fill in the rotor of the magnetic stirrer, then place the duck body above the magnetic stirrer and stir for 6 hours, and clean the appearance and body cavity of the duck body;

[0027] 5) Fill the body cavity of the duck body with glass beads, then suture the body cavity of the duck body, mix the sauce soup and water at a volume rat...

Embodiment 2

[0036] A kind of sauce duck preparation method, comprises the following steps:

[0037] 1) Take the white striped duck, take out the viscera after breaking the chamber, remove the esophagus and trachea, and wash;

[0038] 2) After cutting off the duck feet, put it in the sauce soup, marinate it in a dark and ventilated place at 20°C for 24 hours, take it out, and obtain the duck body;

[0039] 3) Mix refined salt and monosodium glutamate and add water to keep it in a supersaturated state, then apply it on the surface of the duck body and keep it for 12 hours;

[0040] 4) Fill the duck body cavity with sliced ​​ginger, green onion and yellow sauce, fill in the rotor of the magnetic stirrer, then place the duck body above the magnetic stirrer and stir for 6 hours, and clean the appearance and body cavity of the duck body;

[0041] 5) Fill the body cavity of the duck body with glass beads, then suture the body cavity of the duck body, mix the sauce soup and water at a volume rat...

Embodiment 3

[0047] A kind of sauce duck preparation method, comprises the following steps:

[0048] 1) Take the white striped duck, take out the viscera after breaking the chamber, remove the esophagus and trachea, and wash;

[0049] 2) After cutting off the duck feet, put it in the sauce soup, marinate it in a dark and ventilated place at 20°C for 24 hours, take it out, and obtain the duck body;

[0050] 3) Mix refined salt and monosodium glutamate and add water to keep it in a supersaturated state, then apply it on the surface of the duck body and keep it for 12 hours;

[0051] 4) Fill the duck body cavity with sliced ​​ginger, green onion and yellow sauce, fill in the rotor of the magnetic stirrer, then place the duck body above the magnetic stirrer and stir for 6 hours, and clean the appearance and body cavity of the duck body;

[0052]5) Fill glass beads into the body cavity of the duck body, then suture the body cavity of the duck body, mix the sauce soup and water at a volume rati...

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PUM

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Abstract

The invention provides a production method of a duck seasoned with soy sauce. According to the technical scheme, aiming at relieving nutrition loss caused in the production process, a conventional production technology is improved from two aspects, wherein on one hand, the dosage of salt is reduced, a white bar duck is salted in a pickling process by using miso soup with low salt content, diluent soup is adopted in the follow-up sauce cooking process, and direct contact between duck meat and the salt is reduced as much as possible, so that an original structure of protein is retained, and the flavor is not changed. Besides, boiling is performed in a mode of low temperature of 70 to 75DEG C, and uniform heating of the inside and the outside of a duck body is guaranteed by a mode of filling an inner cavity of the duck body with glass beads; meanwhile, the boiling time is prolonged, and the meat of the duck body is still enabled to be thoroughly cooked and become soft and pappy under the condition of relatively low temperature. By means of a low-temperature heating mode, nutrients can be retained as much as possible; meanwhile, original flavor of duck meat is favorably guaranteed, and a mouth feel level is improved.

Description

technical field [0001] The invention relates to the technical field of modern food science and technology, in particular to a method for making sauced duck. Background technique [0002] Sauce duck is a famous traditional dish of the Han nationality in the Jiangnan area. It is named after its yellow and black color and is deeply loved by consumers. The duck skin with black sauce is tender, mellow and not greasy, fragrant and delicious. It has the characteristics of fragrant, spicy, numb, crisp and tender, and the meat is firm, tender and attractive. Sauce duck can be carried forward as a dish, on the one hand due to its good flavor characteristics, on the other hand, its outstanding nutritional level is also very important. Chinese medicine believes that duck meat is sweet and slightly salty, cool in nature, and enters the spleen, stomach, lungs and kidney meridians. etc., that is, it has the effects of clearing heat and detoxification, nourishing yin and reducing fire, st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23V2200/14A23V2200/16Y02A40/90
Inventor 薛连凤
Owner 天津滨海新区鸿博鸿食品有限公司
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