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Preparation method of duck meat with betel nuts

A technology of betel nut and duck meat is applied in the field of preparation method of betel nut and duck meat to achieve the effects of reducing side effects, obvious nutritional efficacy, and realizing mechanized production and automatic control.

Inactive Publication Date: 2017-05-10
JIANGXI HUANGSHANGHUANG GROUP FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But take betel nut as main auxiliary material, extract betel nut active ingredient, combine the nutrition of duck meat, local flavor, make unique flavor, refreshing betel nut duck meat has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A method for preparing betel nut duck meat, comprising the following steps:

[0048] A, preparation of pickling solution: by weight, 10 parts of betel nut water, 1.5 parts of edible salt, 0.2 part of sodium glutamate, 1 part of white granulated sugar, 0.3 part of compound phosphate, 0.01 part of sodium nitrite, after fully dissolving, Then add 0.5 part of ginger powder, 0.3 part of white pepper powder, 0.5 part of star anise powder, 0.3 part of cinnamon powder, 0.2 part of clove powder, 0.2 part of cardamom powder, and 0.1 part of red yeast rice, and mix well to obtain the pickling solution;

[0049] B. Tumbling: put the marinade prepared in the previous step and 100 parts of ducks into the tumbler, control the temperature at 0-12°C, slow speed (6-9 rpm), vacuumize, and Rotate and reverse for 10 minutes each, tumble and knead for 60 minutes;

[0050] C. Static marinating: Spread the rolled and kneaded duck layer by layer into a leak-proof marinating container, compact ...

Embodiment 2

[0060] It is basically the same as Example 1, except that step A is adjusted to: preparation of pickling solution: by weight, 10 parts of betel nut water, 2.0 parts of edible salt, 0.3 part of sodium glutamate, 2 parts of white granulated sugar, and 0.3 part of compound phosphate , 0.01 part of sodium nitrite, fully dissolved, then add 0.7 part of ginger powder, 0.4 part of white pepper powder, 0.6 part of star anise powder, 0.4 part of cinnamon powder, 0.1 part of clove powder, 0.1 part of cardamom powder, 0.1 part of monascus red, Mix well to obtain the marinade.

Embodiment 3

[0062] It is basically the same as Example 1, except that step A is adjusted to: preparation of pickling solution: by weight, 10 parts of betel nut water, 2.5 parts of edible salt, 0.4 part of sodium glutamate, 3 parts of white granulated sugar, and 0.3 part of compound phosphate , 0.01 part of sodium nitrite, fully dissolved, then add 1 part of ginger powder, 0.5 part of white pepper powder, 0.8 part of star anise powder, 0.5 part of cinnamon powder, and mix well to obtain the pickling solution.

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PUM

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Abstract

The invention discloses a preparation method of duck meat with betel nuts. The duck meat is prepared from the following components: a whole duck or chopped duck meat, betel nut water made from betel nuts or betel nut powder, edible salt, sodium glutamate, white granulated sugar, ginger powder, white pepper powder, star aniseed powder, cinnamon powder, clove powder, amomum powder, composite phosphate, sodium nitrite and monoscus red. According to the preparation method, the active components of the betel nuts are extracted by a decocting method, the betel nuts need not to be chewed, so oral disease caused by chewing of the betel nuts is avoided; the betel nuts contain various nutritive elements and beneficial substances, such as fat, betel nut oil, alkaloid, catechin and choline required by a human body, and have a unique miasma-resisting function and intestinal parasites-expelling, antiviral and antifungal effects; the betel nuts and the components of duck meat are effectively combined and become a special food with rich nutrition, subtle fragrance, unique flavor and health care functions. The production process is simple, practical and good in application prospects.

Description

technical field [0001] The invention relates to the technical field of leisure food and its processing, in particular to a method for preparing betel nut duck meat. Background technique [0002] Duck is meat and meat products commonly used in our daily life. Duck is a delicacy, suitable for nourishing, and is the main raw material of various delicious dishes. The protein content of duck meat is much higher than that of poultry meat, reaching 15%. Moreover, the fat content in duck meat is moderate and evenly distributed, making it very delicious. The fatty acid in duck meat has a low melting point and is easy to digest. suitable for majority of the people. [0003] At the same time, because duck meat contains more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect o...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2200/16A23V2250/1614
Inventor 刘晓军章启武毛春财林新初夏延斌
Owner JIANGXI HUANGSHANGHUANG GROUP FOOD
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