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Tea-flavored duck meat preparation technology

A production process and tea-flavored duck technology, applied in the field of food processing, can solve the problems of duck meat accompanied by fishy smell, affecting the palatability of duck meat, etc., and achieve the effects of fast and effective removal of fishy smell, efficient utilization, and increased contact area.

Inactive Publication Date: 2017-05-31
遵义市俊丰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, regardless of the duck meat cooked in that way, even after the final dish is processed, the duck meat will still have a fishy smell, especially after cooling, the fishy smell will be stronger, which greatly affects the taste of the duck meat. palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of preparation technology of tea-flavored duck meat comprises the following steps:

[0026] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0027] b. After the duck has been plucked, chop it into chunks to get duck meat pieces, and set aside; prepare the frying pan, add cooking oil to the frying pan to heat, put the duck meat pieces in the cooking oil, stir and fry for 8-10 minutes Take it out and control the oil;

[0028] c. Put the withered tea leaves into the frying pan, heat and stir-fry until the temperature of the tea leaves is 80°C, keep the temperature constant, and continue to stir-fry for 30-40 minutes, then put the dried duck meat into the tea leaves and mix To obtain the mixture, control the temperature of the mixture and stir-fry at 85°C for 25-35 minutes;

[0029] The parts by weight of tea leaves and duck meat pieces are: 1.2 parts of tea leaves, 3 parts of duck meat pieces;

[0030] d, hot ...

Embodiment 2

[0034] Embodiment 2: a kind of preparation technology of tea-flavored duck meat comprises the following steps:

[0035] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0036] b. After the duck has been plucked, chop it into chunks to obtain duck meat pieces, and set aside; prepare the frying pan, add cooking oil to the frying pan to heat, put the duck meat pieces in the cooking oil, and stir and fry for 8-10 minutes. Take it out and control the oil;

[0037] c. Put the wilted tea leaves into the frying pan, heat and stir-fry until the temperature of the tea leaves is 90°C, keep the temperature constant, and continue to stir-fry for 30-40 minutes, then put the dried duck pieces into the tea leaves and mix To obtain the mixture, control the temperature of the mixture and stir-fry at 80°C for 25-35 minutes;

[0038] The parts by weight of tea leaves and duck meat pieces are: 1.2 parts of tea leaves, 2 parts of duck meat pieces;

[0039]...

Embodiment 3

[0043] Embodiment 3: a kind of manufacturing process of tea-flavored duck meat comprises the following steps:

[0044] a. Pick the fresh tea leaves, spread the fresh tea leaves on the bamboo mat to wither;

[0045] b. After the duck has been plucked, chop it into chunks to obtain duck meat pieces, and set aside; prepare the frying pan, add cooking oil to the frying pan to heat, put the duck meat pieces in the cooking oil, and stir and fry for 8-10 minutes. Take it out and control the oil;

[0046]c. Put the wilted tea leaves into the frying pan, heat and stir-fry until the temperature of the tea leaves is 85°C, keep the temperature constant, and continue to stir-fry for 30-40 minutes, then put the dried duck pieces into the tea leaves and mix To obtain the mixture, control the temperature of the mixture and stir-fry at 90°C for 25-35 minutes;

[0047] The parts by weight of tea leaves and duck meat pieces are: 1 part of tea leaves, 3 parts of duck meat pieces;

[0048] d, h...

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Abstract

The invention discloses a tea-flavored duck meat preparation technology in the field of food processing. The tea-flavored duck meat preparation technology includes chopping a duck into small pieces, deep-frying the chopped duck, taking out the deep-dried chopped duck and draining off oil; putting withered fresh tea leaves into a wok, heating to stir-fry for 30-40 minutes, adding the deep-fried chopped duck, braising the mixture for 50-60 minutes at 95-100 DEG C, taking out the mixture, and separating the tea leaves from the chopped duck; adding clear water into the wok, heating the clear water to boil, adding rice to boil for 5-8 minutes, adding the braised chopped duck for 5-8 minutes and taking out the mixture; spreading the braised tea leaves in a baking tray, covering the surfaces of the tea leaves with gauze, spreading the boiled chopped duck on the gauze, brushing edible oil on the chopped duck, putting the baking tray in an oven, controlling the internal temperature of the oven at 100-105 DEG C, braking for 12-14 minutes, and taking the baking tray out. The tea-flavored duck meat preparation technology has the advantages that through synergistic effect of all the steps, oily smell of duck meat is removed effectively, the duck meat is endowed with delicate tea aroma, and the duck meat is fresher and tenderer, strong in aroma and high in palatability.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of tea-flavored duck meat. Background technique [0002] Duck is an excellent delicacy on the dining table, and it is also an excellent food for people to tonic. The nutritional value of duck meat is similar to that of chicken. However, according to traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and it enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating consumptive heat, eliminating edema, and relieving heat and dysentery. , cough and phlegm and other effects. People with heat in the body are suitable for eating duck meat, and it is more beneficial for people with weak constitution, loss of appetite, fever, dry stool and edema. [0003] Duck meat is generally a delicious dish processed from ducks bought ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/20
Inventor 何俊丰胡万美
Owner 遵义市俊丰食品有限责任公司
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