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Making method of sauced duck

A production method, technology of sauce-flavored duck, applied in food coating, food science, application, etc., can solve problems such as unsatisfactory taste, achieve the effect of increasing the concentration of compound aroma, strengthening surface taste, and promoting the decomposition of endogenous enzymes

Inactive Publication Date: 2017-08-11
徐州汉戌堂食品有限公司
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Problems solved by technology

There are many ways to make sauce-flavored duck. According to people's tastes, the production process also changes accordingly. Now people have higher and higher requirements for taste. It is necessary to pursue perfection in traditional crafts, seek breakthroughs, improve the taste of sauce-flavored duck, and meet people's needs

Method used

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  • Making method of sauced duck

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Embodiment Construction

[0031] as attached figure 1 Shown, the concrete production process of the present invention is as follows:

[0032] 1) Selection and processing of raw materials

[0033] Selection: 1.6-1.kg of eviscerated carcass duck after slaughter, or 1.5-1.6kg of suit duck without head, neck and claws, should be fresh chilled meat or -25℃ quick-frozen meat, -18℃ refrigerated meat.

[0034] Treatment: Remove the head and neck of the head and neck carcass ducks first; remove the cervical lymph, remove the tail fat glands; wash thoroughly, rinse the whole duck inside and out, squeeze the nose, clear the throat, wash the blood, and drain on the hanger.

[0035] 2) stewed, marinated

[0036] Stew stew: put ginger, onion, star anise into water and boil, filter the feed water at 100°C and pour it into the brine tank that has been put in salt, stir and cool for later use, add more than 30kg of salt for every 100kg feed water.

[0037] Formula for marinating brine: by weight, water is 100, edibl...

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Abstract

The invention discloses a making method of a sauced duck and belongs to the technical field of stewed processing of poultry foods. The production process comprises the following steps: selecting and treating materials, decocting and stewing, stewing and salting, coating sugar, frying in oil, boiling and curing, cooling and packaging. Especially for the process of soaking in thick gravy, the effects of enhancing the surface flavor and fragrance, mixing the color and sterilizing can be achieved, and a product is strong and fragrant in flavor, pure in compound fragrance and strong in aftertaste. In addition, the steps of ripening and flavoring are also added, and conditions needed for decomposing endogenous enzymes are created, so that the decomposition of the endogenous enzymes is promoted; and the flavor substances are added, so that the concentration of the compound fragrance of the sauced duck is increased. Due to the processes of coating the sugar and frying in the oil, the sauced duck is not only attractive in color, but also strong in fragrance, and the making method plays a better role in sterilization and deodorization.

Description

technical field [0001] The invention belongs to the technical field of stewed poultry food processing, in particular to a method for preparing sauce-flavored duck. Background technique [0002] Sauce-flavored duck is a common food in daily life, and it is a special snack. It is a common dish on people's tables. Its nutritional value is relatively high, rich in protein and fat Etc., there are many benefits for people's health. There are many ways to make sauce-flavored duck. According to people's tastes, the production process also changes accordingly. Now people have higher and higher requirements for taste. It is necessary to pursue perfection in traditional crafts, seek breakthroughs, improve the taste of sauce-flavored duck, and meet people's needs. Contents of the invention [0003] The purpose of the present invention is to provide a duck marinating method, which can improve the taste of the duck while maintaining the original flavor and nutrition of the duck, and m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/10A23L5/20A23P20/15
CPCA23V2002/00
Inventor 赵宝雷沈化彬
Owner 徐州汉戌堂食品有限公司
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