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Marinating duck and making method thereof

A production method and duck meat technology are applied in food ingredients as taste improvers, food science, etc., which can solve problems such as complex production methods, harm to human health, and lack of nutritional value, and achieve simple and reasonable production methods, easy-to-master techniques, The effect of rich nutritional value

Inactive Publication Date: 2017-01-04
姜敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some stores in the market add seasonings and edible oils of different grades, which have poor taste and lack of nutritional value.
Some stores blindly add spices to increase the taste, consumers will feel dry mouth after eating, easy to get angry; some unscrupulous businesses even use unqualified seasonings, endangering human health
[0004] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, the variety of stewed products in the market is not rich enough, the nutritional value has certain limitations, and the flavor needs to be improved. , and the production method is relatively complicated, it is difficult to meet the needs of the growing consumer market and people's increasingly updated modern health concepts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A stewed duck meat is made from the following raw materials in parts by weight: 80 parts of fresh duck meat, 2 parts of turmeric slices, 1 part of sweet noodle sauce, 2 parts of red garlic, 3 parts of celery, 2 parts of clustered peppers, 8 parts of vegetable oil, 3 parts of red wine, 100 parts of bone broth, 10 parts of fat-flavored soy sauce, appropriate amount of refined salt, 2 parts of rock sugar, 0.5 parts of monosodium glutamate, appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in proportion by weight: sand ginger 0.3 parts, 1 part of Luo Han Guo, 1 part of white cardamom, 0.1 part of white pepper, 1 part of lemongrass, 0.2 to 0.2 parts of wolfberry, 0.2 parts of chicken bone incense, 0.5 parts of bellflower, 0.2 parts of American ginseng, 0.1 part of angelica;

[0020] The preparation method of described stewed duck, comprises the following steps:

[0021] (1) Select fresh duck meat, wash it, drain the wat...

Embodiment 2

[0026] A stewed duck meat is made from the following raw materials in parts by weight: 120 parts of fresh duck meat, 5 parts of turmeric slices, 3 parts of sweet noodle sauce, 5 parts of red garlic, 8 parts of celery, 5 parts of clustered peppers, 15 parts of vegetable oil, 6 parts of red wine, 150 parts of bone broth, 20 parts of fat-flavored soy sauce, appropriate amount of refined salt, 6 parts of rock sugar, 1 part of monosodium glutamate, appropriate amount of water, and 15 parts of seasoning; the seasoning includes the following raw materials in proportion by weight: sand ginger 0.8 parts, 2 parts Luo Han Guo, 2 parts white cardamom, 0.3 parts white pepper, 2 parts lemongrass, 0.4 parts wolfberry, 0.4 parts chicken bone incense, 1 part bellflower, 0.4 part American ginseng, 0.2 part angelica;

[0027] The preparation method of described stewed duck, comprises the following steps:

[0028] (1) Select fresh duck meat, wash it, drain the water, add turmeric slices, sweet no...

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PUM

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Abstract

The invention discloses a marinating duck and a making method thereof. The marinating duck is prepared from fresh duck, peltate yam rahizome slices, sweet soybean paste, red garlic, celery, capsicum annuumvar.fasciculatum, vegetable oil, red wine, bone soup, fat incense soy sauce, a proper amount of refined salt, rock candy, monosodium glutamate, a proper amount of water and condiment. The making method comprises the following steps that 1, duck is prepared for standby application; 2, a condiment packet are prepared for standby application; 3, soup base is prepared for standby application; 4, the ready duck and condiment packet are placed into the soup base, and boiled with high heat, and then slowly cooked with low heat, thus the marinating duck is obtained. The marinating duck has the advantages that the fragrance thereof strikes the nose, the taste is fragrant taste, the flavor is unique, and a variety of nourishing raw materials at a reasonable ratio are added, nutritional value is rich, and the marinating duck has a certain food therapy and health care effect; the making method has the advantages of being simple in process, easy to master, improving the production efficiency and being suitable for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a stewed duck meat and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States Period. After having cooking utensils...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L27/00A23L27/10A23L33/10
CPCA23V2002/00A23V2200/16
Inventor 姜敏
Owner 姜敏
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