Preparation method for synchronously seasoning meat and bone of duck wing

Abstract

The invention discloses a preparation method for synchronously seasoning meat and bone of a duck wing. The method comprises puncturing and erecting a duck wing through a device for synchronously seasoning meat and bone of a duck wing before steaming and salting, carrying out pressurization seasoning immersion, and carrying out air flow drying and vacuum seasoning treatment after steaming and salting. In three forced seasoning treatment processes, the duck wing is punctured and erected through the device for synchronously seasoning meat and bone of a duck wing and the seasoning salting soup fully contacts with meat in the duck wing in a short distance through a seasoning rod and a wing bone. The device for synchronously seasoning can carry out suspension erection of the duck wing so that the exposed part of the duck wing fully contacts with the seasoning salting soup. The duck wing prepared through the method has the same taste of meat and bone, compact meat, full and uniform braised flavor, a thick meat fragrance and enough taste of the cartilage tissue at two ends of the wing bone and contains soup cream. People can eat duck wing meat having a thick taste, cartilage tissue at two ends of the duck wing bone having the same taste and aroma soup fat cream in the duck wing bone.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a method for preparing duck wings. [0003] 【Background technique】 [0004] Stewed duck wings in sauce is a kind of stewed meat product with more meat quality and tighter organizational structure in duck food products, and has been deeply loved by consumers. People have higher and higher requirements for braised duck wings in sauce. Because the meat of duck wings is thicker, it is difficult to achieve the homogeneity of the meat quality of duck wings. However, when people eat braised duck wings in sauce, they like to eat meat with big mouthfuls. The pleasure of duck wings requires that the meat of the duck wings be marinated on the outside and inside. In order to ensure that the various spices and seasonings in the duck wings are fully infiltrated, the existing general production method is: a long-term pickling process must be carried out before the sauce is marinated, and ...

AI Technical Summary

Problems solved by technology

However, the skin of stewed duck wings produced by such processing is severely damaged, the meat quality is loose, and the meat and bone separation rate is high. Because the duck wings are stewed and cooked in high-temperature soup for a long time, the skin of the duck wings is broken by the boiling soup. , the meat is loose, and the separation of meat and bones is inevitable. This will not only affect the appearance of the stewed duck wings in sauce, but also directly affect the sales of the products, and it will not meet consumers' tight meat texture requirements for duck wings.

[0005] There are still many food lovers who hope that the marinade soup will seep into the bones of the sauced duck wings, so that after eating the meat, they can also suck the soft tissue at both ends of the wing bones and absorb the soup in the wings , bringing an infinitely delicious and rewarding eating experience. However, in order to meet such requirements, it takes at least 90 minutes of marinating in the marinating process. , although the taste can meet people's requirements, but the meat texture can not meet the requirements of consumers, the appearance of the product is very poor, there is no appearance, which directly affects the sales of the product

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