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Processing method of duck meat

A processing method and duck meat technology, which are applied in the field of food processing, can solve the problems of difficult plucking of duck feathers and affect processing efficiency, and achieve the effects of rich nutrition and good edible flavor.

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Ducks belong to the phylum of vertebrates, belong to the order Aves Anseriformes, and are animals of the family Anatidae. There is a large fat gland at the tail of ducks, called tail fat glands, and its chest can also secrete a powdery horny sheet containing fat components. , ducks often peck and wipe with their beaks, and rub the fat secreted by the tail fat gland and the powdery horny flakes secreted by the chest hair on the feathers, so that the feathers will not get wet when it enters the water. During processing, before the duck feathers are plucked , often soak the duck in hot water first, because there is a layer of grease on the surface of the duck feathers, the hot water is not easy to penetrate into the duck feathers and make the pores swell, resulting in difficult removal of duck feathers, affecting processing efficiency

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Effect test

Embodiment 1

[0028] (1) remove the white part of the pomelo peel and get the green rind, pulverize the pomelo green peel and soak it in 1 weight times dehydrated alcohol, extract and dry, then add 1 weight times water for dilution, add the weight percentage simultaneously to be 1 % edible alkali is mixed evenly to obtain a treatment agent.

[0029] (2) Add the treatment agent to warm water at 40°C in a ratio of 1:150 by weight of the treatment agent to water, soak the duck to be plucked in the warm water containing the treatment agent, stir back and forth for 10 minutes, and then put it in After scalding in hot water at 80°C for 10 minutes, remove the duck feathers;

[0030] (3) After mashing 100 parts of maple leaves, fully soak the juice in the maple leaves with 5 weight times of water, filter out the residue, and obtain maple leaf water; soak the cleaned ducks in maple leaf water, add water to cover the ducks, and heat until After soaking at 40°C for 1 hour, add 5 parts of cinnamon, 5 ...

Embodiment 2

[0033] (1) remove the white part of the grapefruit peel and get the green rind, pulverize the green peel of the grapefruit and soak it in 1.2 times by weight of dehydrated alcohol, extract and dry, then add 1.5 times by weight of water to dilute, and add the weight percentage simultaneously to be 2 % edible alkali is mixed evenly to obtain a treatment agent.

[0034] (2) Add the treatment agent to warm water at 30°C at a weight ratio of 1:500 to the water, soak the duck to be plucked in the warm water containing the treatment agent, stir it back and forth for 5 minutes, and then put it in After scalding in hot water at 70°C for 5 minutes, remove the duck feathers;

[0035] (3) After smashing 200 parts of maple leaves, fully soak the juice in the maple leaves with 10 times by weight of water, filter out the residue, and obtain maple leaf water; soak the cleaned ducks in maple leaf water, add water to cover the ducks, and heat to 35 After soaking at ℃ for 2 hours, add 10 parts ...

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Abstract

The invention discloses a processing method of duck meat, and belongs to the technical filed of food processing. The processing method of the duck meat comprises the following steps: picking duck feathers, carrying out pickling, and carrying out packaging. According to the processing method, treatment agents with dissolving and grease removing effects are added into warm water, and the ducks are soaked in the warm water with the treatment agents; therefore, the edible alkali in the treatment agents and the hydrophilic and oleophilic components in the pomelo peel can combine with the grease on the surfaces of the feathers, as well as dissolve the grease into the water, so that the infiltration effect of the water on the feathers is improved and rapid picking of the duck feather is facilitated. Moreover, seasonings including maple leaves, mangnolia officinalis, lychee fruit shell, randia cochinchinensis and orange osmanthus are added during the pickling process of the duck meat, and the processes of soaking, cooking and air-drying are performed, so that the active ingredients of the seasonings fully infiltrate the duck meat and synergistically effect. The pickled duck meat is better in edible flavor, rich in nutrition and suitable for nourishing, and has the effects of dredging collateral, activating blood circulation, promoting digestion, and tonifying the spleen.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for processing duck meat. [0003] 【Background technique】 [0004] Duck belongs to Vertebrate phylum, bird class Anseriformes, duck family, duck has a large fat gland at the tail, called tail gland, its chest can also secrete a kind of powdery horny flakes containing fat, usually , Ducks often use their beaks to peck and rub the fat secreted by the tail glands and the powdery horny flakes secreted by the chest hair on the feathers, so the feathers will not get wet when it enters the water. During processing, before plucking the duck feathers , Often the duck is soaked in hot water first, because there is a layer of grease on the surface of the duck feathers, the hot water is not easy to penetrate into the duck feathers and cause the pores to expand, making the duck feathers difficult to remove and affecting the processing efficiency. [0005] Seasoning i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
CPCA23V2002/00A23V2200/30
Inventor 黄玲玲
Owner GUANGXI UNIV
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