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Novel manufacturing method of duck meat seasoning paste

A production method and technology of seasoning paste, applied in the direction of food science, etc., can solve the problems of high production cost, unauthentic taste of duck seasoning paste, complicated production process, etc.

Inactive Publication Date: 2017-09-22
SUZHOU XINWEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In modern society, people's pursuit of taste is getting higher and higher. Duck seasoning paste is used in many cooking processes, but the taste of common duck seasoning paste is not authentic enough, and the production process is complicated and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0010] Specific embodiment one: a kind of preparation method of novel duck seasoning paste, its steps are:

[0011] (1) Take 77.5 kg of duck breast meat, and use a meat grinder to grind 77.5 kg of duck breast meat into duck breast meat stuffing for later use;

[0012] (2) Put all the duck breast meat stuffing prepared in step (1) into the reactor, then add 1.72 kg of soybean protein powder, 20.14 kg of purified water, 0.65 kg of papain and 0.09 kg of emulsifier into the reactor , the temperature in the reactor is raised to 41 degrees Celsius, and the material in the reactor is evenly stirred at the same time, and the rotating speed is 40 revolutions per minute, and the hydrolysis is continued for 2 hours;

[0013] (3) Then put 0.52 kg of alanine and 3.53 kg of glucose into the reactor, then raise the temperature of the reactor to 121 degrees Celsius, and at the same time stir the contents of the reactor evenly at a speed of 40 rpm, and continue to hydrolyze 2 Hour;

[0014] ...

specific Embodiment 2

[0015] Concrete embodiment two: a kind of preparation method of novel duck flavor paste is characterized in that its steps are:

[0016] (1) Take 77.5 kg of duck breast meat, and use a meat grinder to grind 77.5 kg of duck breast meat into duck breast meat stuffing for later use;

[0017] (2) Put all the duck breast meat stuffing prepared in step (1) into the reactor, then add 1.72 kg of soybean protein powder, 20.14 kg of purified water, 0.65 kg of papain and 0.09 kg of emulsifier into the reactor , the temperature in the reactor is raised to 45 degrees Celsius, and the material in the reactor is evenly stirred at the same time, the rotating speed is 40 revolutions per minute, and the hydrolysis is continued for 2 hours;

[0018] (3) Then put 0.52 kg of alanine and 3.53 kg of glucose into the reactor, then raise the temperature of the reactor to 125 degrees Celsius, and at the same time stir the contents of the reactor evenly at a speed of 40 rpm, and continue to hydrolyze 2 ...

specific Embodiment 3

[0020] Specific embodiment three: a kind of preparation method of novel duck seasoning sauce, its steps are:

[0021] (1) Take 77.5 kg of duck breast meat, and use a meat grinder to grind 77.5 kg of duck breast meat into duck breast meat stuffing for later use;

[0022] (2) Put all the duck breast meat stuffing prepared in step (1) into the reactor, then add 1.72 kg of soybean protein powder, 20.14 kg of purified water, 0.65 kg of papain and 0.09 kg of emulsifier into the reactor , the temperature in the reactor is raised to 46 degrees Celsius, and the material in the reactor is evenly stirred at the same time, the rotating speed is 40 rpm, and the hydrolysis is continued for 2 hours;

[0023] (3) Then put 0.52 kg of alanine and 3.53 kg of glucose into the reactor, then raise the temperature of the reactor to 126 degrees Celsius, and at the same time stir the contents of the reactor evenly at a speed of 40 rpm, and continue to hydrolyze 2 Hour;

[0024] (4) Then lower the te...

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PUM

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Abstract

The object of the invention is to provide a method for preparing a novel duck seasoning paste, which belongs to the technical field of food condiments. The preparation method of the new duck seasoning cream uses common duck breast as the main raw material, adding soybean protein powder and emulsifier during the preparation process, and simultaneously passing alanine, maltodextrin, caramel pigment solution, monosodium glutamate, refined salt, emulsifying It is prepared by the reasonable proportion and adding sequence of flavoring agents such as ketchup, vitamin E, and scallops. The final taste of the seasoning paste can be controlled by controlling the stirring time and temperature during the addition process. The preparation method of the new duck seasoning paste The taste of the seasoning paste produced is authentic, and the production process is simple, and the labor intensity of workers is small, which reduces the production cost of the novel duck meat seasoning paste.

Description

technical field [0001] The invention relates to a preparation method of a novel duck seasoning paste, which belongs to the technical field of food. Background technique [0002] In modern society, people's pursuit of taste is getting higher and higher. Duck seasoning paste is used in many cooking processes, but the taste of common duck seasoning paste is not authentic enough, and the production process is complicated and the production cost is high . [0003] The object of the present invention is to provide a kind of preparation method of novel duck seasoning cream, and this novel duck meat seasoning paste preparation method takes common duck breast as main raw material, adds soybean protein powder and emulsifier in the preparation process, passes alanine at the same time Acid, maltodextrin, caramel liquid, monosodium glutamate, refined salt, emulsifier, vitamin E, scallops and other flavoring agents in a reasonable proportion and order of addition, through the control of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L27/215
Inventor 赵西奎
Owner SUZHOU XINWEN FOOD
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