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.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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