Pickling composition for making seasoned duck

A composition and pickling technology, which is applied in the field of pickling compositions made of sauced ducks, and can solve the problems of turning firewood and duck meat drying out, etc.

Inactive Publication Date: 2017-01-04
焦密克
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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 pickling composition for sauced duck, so as to solve the technical problem in the prior art that the duck meat tends to dry out and become woody during the pickling process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A pickling composition for sauced duck, which consists of the following ingredients in parts by weight: 8 parts of malt powder, 500 parts of refined salt, 600 parts of white sugar, 350 parts of monosodium glutamate, 400 parts of pepper, 100 parts of Chinese prickly ash, 24 parts of fragrant leaves, 35 parts of aniseed, 35 parts of Angelica dahurica, 15 parts of nutmeg, 35 parts of fragrant sand, 8 parts of Bibu, 20 parts of ginger, 25 parts of cinnamon, 24 parts of cumin, 24 parts of cumin, 15 parts of kaempferen, 26 parts of amomum 35 parts of licorice, 18 parts of clove, 18 parts of thyme, 14 parts of betel nut, 26 parts of hawthorn, 26 parts of husk, 24 parts of tangerine peel, 30 parts of grass fruit, 12 parts of black pepper, 22 parts of cassia twig, 30 parts of peach , 36,000 parts of water.

Embodiment 2

[0025] A pickling composition for sauced duck, which consists of the following ingredients in parts by weight: 8 parts of malt powder, 500 parts of refined salt, 600 parts of white sugar, 350 parts of monosodium glutamate, 400 parts of pepper, 100 parts of Chinese prickly ash, 24 parts of fragrant leaves, 35 parts of aniseed, 35 parts of Angelica dahurica, 15 parts of nutmeg, 35 parts of fragrant sand, 8 parts of Bibu, 20 parts of ginger, 25 parts of cinnamon, 24 parts of cumin, 24 parts of cumin, 15 parts of kaempferen, 26 parts of amomum 35 parts of licorice, 18 parts of clove, 18 parts of thyme, 14 parts of betel nut, 26 parts of hawthorn, 26 parts of husk, 24 parts of tangerine peel, 30 parts of grass fruit, 12 parts of black pepper, 22 parts of cassia twig, 30 parts of peach , 36,000 parts of water, 8 parts of high methoxy pectin, 12 parts of pressed juice of Houttuynia cordata, and 15 parts of pressed juice of toi dai flower. Wherein said black pepper is powdery.

Embodiment 3

[0027] A pickling composition for sauced duck, which consists of the following ingredients in parts by weight: 8 parts of malt powder, 500 parts of refined salt, 600 parts of white sugar, 350 parts of monosodium glutamate, 400 parts of pepper, 100 parts of Chinese prickly ash, 24 parts of fragrant leaves, 35 parts of aniseed, 35 parts of Angelica dahurica, 15 parts of nutmeg, 35 parts of fragrant sand, 8 parts of Bibu, 20 parts of ginger, 25 parts of cinnamon, 24 parts of cumin, 24 parts of cumin, 15 parts of kaempferen, 26 parts of amomum 35 parts of licorice, 18 parts of clove, 18 parts of thyme, 14 parts of betel nut, 26 parts of hawthorn, 26 parts of husk, 24 parts of tangerine peel, 30 parts of grass fruit, 12 parts of black pepper, 22 parts of cassia twig, 30 parts of peach , 36000 parts of water, 12 parts of alginate, 4 parts of chitosan.

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PUM

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Abstract

The invention provides a pickling composition for making seasoned duck. According to the technical scheme, a compound formula with good flavor is determined according to optimized design of pickling ingredients. On that basis, the dosage of salt is not reduced sharply so as to give consideration to both the duck flavor and water loss caused by salting, and the problem of water loss caused by salting is basically solved by adding protective ingredients. Based on this technical idea, influences on texture and nutritional ingredients of the duck meat, caused by additives are studied in the way of experiments. An accidental phenomenon is found that adding ingredients like malt flour, angelica dahurica, rhizomakaempferiae is conducive to forming a protective film on the surface of the duck meat, which allows salt of a smaller molecular weight to pass through while blocks the macromolecular proteins. So, loss of nutrients can be alleviated. Additionally, suspension materials formed when malt flour reacts with water can play a role of protection on water in the duck meat, making the flavor crispier and softer and taste better. Impressive technical effect and good prospects for promotion are obtained by the ingenious technical innovation.

Description

technical field [0001] The invention relates to the technical field of modern food science and technology, in particular to a pickling composition 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 red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L29/00A23L33/10A23L3/3562
CPCA23L3/3562A23V2002/00
Inventor 焦密克
Owner 焦密克
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