Marinating material for processing marinated duck and preparation method thereof

A technology of marinade and raw materials, which is applied in the field of marinated duck and its preparation, can solve the problems of difficult food safety verification, poor meat color and taste, and achieve sustainable development, good meat color and taste, and long-lasting The effect of long-lasting fragrance

Inactive Publication Date: 2017-08-29
衢州一粒志食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a stewed material for processing stewed duck and a preparation method thereof, which solves the problem that in the prior art, it is difficult to make the flavor of the stewed material and the taste of the duck meat complement each other, and the color and taste of the meat Poor, technical problems that are difficult to verify food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In this embodiment, the marinated ingredients of stewed duck are processed, including spices and seasonings. For every 100 parts of stewed ducks, the raw materials for the spices are: 1 part of Salvia miltiorrhiza, 1 part of Ophiopogon japonicus, 10 parts of fennel, 10 parts of grasswort, 10 parts of licorice, 15 parts of Luo Han Guo, 10 parts of fragrant leaves, 15 parts of Chinese prickly ash, 15 parts of light wood, 15 parts of coriander seeds; the raw materials that need the seasoning are: 40 parts of cooking wine, 50 parts of soy sauce, 30 parts of pepper powder , 50 parts of ginger powder, 40 parts of broth, 50 parts of garlic powder, 50 parts of salt, 40 parts of sugar, 25 parts of monosodium glutamate, 25 parts of sesame oil;

[0024] Wherein the halogen material also includes preservatives, and preservatives are made of the following raw materials in percentage by weight: 2.5% malic acid, 1.0% streptococcus lactis, 2.5% citric acid, 3.5% sodium lactate, 1.0% pot...

Embodiment 2

[0030] In this embodiment, the marinated material of stewed duck is processed, including spices and seasonings. For every 100 parts of stewed duck, the raw material composition of the spices is: 6 parts of Salvia miltiorrhiza, 6 parts of Radix Ophiopogon, 20 parts of fennel, 20 parts of grasswort, 20 parts of licorice, 25 parts of Luo Han Guo, 20 parts of fragrant leaves, 25 parts of Chinese prickly ash, 25 parts of light wood, 25 parts of coriander seeds; the raw materials that need the seasoning are: 60 parts of cooking wine, 80 parts of soy sauce, 40 parts of pepper powder , 80 parts of ginger powder, 90 parts of broth, 80 parts of garlic powder, 80 parts of salt, 70 parts of sugar, 40 parts of monosodium glutamate, 50 parts of sesame oil;

[0031] Wherein the halogen material also includes preservatives, and preservatives are made of the following raw materials in percentage by weight: 3.5% malic acid, 3.5% streptococcus lactis, 3.5% citric acid, 4.5% sodium lactate, 3.5% p...

Embodiment 3

[0037] In this embodiment, the marinated ingredients of stewed ducks are processed, including spices and seasonings. For every 100 parts of stewed ducks, the raw materials for the spices are: 2 parts of Salvia miltiorrhiza, 2 parts of Radix Ophiopogon, 12 parts of fennel, 13 parts of grasswort, 12 parts of licorice, 17 parts of Luo Han Guo, 13 parts of fragrant leaves, 18 parts of Chinese prickly ash, 17 parts of light wood, 16 parts of coriander seeds; the raw materials that need the seasoning are: 45 parts of cooking wine, 60 parts of soy sauce, 32 parts of pepper powder , 60 parts of ginger powder, 55 parts of broth, 55 parts of garlic powder, 60 parts of salt, 50 parts of sugar, 30 parts of monosodium glutamate, 30 parts of sesame oil;

[0038] Wherein the halogen material also includes preservatives, and preservatives are made of the following raw materials in percentage by weight: 2.7% malic acid, 1.5% streptococcus lactis, 2.8% citric acid, 3.8% sodium lactate, 1.5% pota...

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PUM

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Abstract

The invention provides a marinating material for processing a marinated duck and a preparation method thereof and relates to the technical field of food seasonings. The marinating material comprises spices and seasonings. The spices comprise root of red-rooted salvia, radix ophiopogonis, fennel, amomum globosum loureiro, licorice root, siraitia grosvenorii, myrcia, Chinese prickly ash, Danxiangmu and coriander seed. The seasonings comprise cooking wine, soy sauce, pepper powder, kaempferiae powder, soup-stock, garlic powder, table salt, white sugar, monosodium glutamate and sesame oil. The marinated duck prepared by the marinating material is different in color, fragrance and taste, has a unique flavor, is delicious and smooth, has a mellow, crisp and tender taste, has harmonious spice fragrance and duck meat taste and has good meat color and good taste.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a stewed material for processing stewed duck and a preparation method thereof. Background technique [0002] Duck meat has become an excellent delicacy on the table because of its high protein, low fat, tender and delicious meat. In addition to being rich in nutrition and easy to digest, duck meat also has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis, reducing edema, relieving heat and dysentery, and relieving cough and reducing phlegm. 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, dry stool and edema. [0003] Stewed duck stew refers to the auxiliary materials added in the process of stewing duck to enhance the color and aroma of stewed duck. In recent years, with the widespread popularity of stewed duck products, duc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L13/50A23L13/70
CPCA23L13/50A23L13/70A23L27/00A23L27/10A23L33/10A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/30
Inventor 占金根毛献龙
Owner 衢州一粒志食品有限公司
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