Processing method of hand-shredded cold-air-dried pressed salted duck

A processing method, cold air technology, applied in food drying, function of food ingredients, food science, etc., can solve problems such as long time, unpredictability, affecting appearance and taste, etc., to prevent thermal deterioration and maintain product quality , the effect of shortening working hours

Inactive Publication Date: 2017-11-24
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional salted duck drying method adopts the natural drying method, which completely depends on the natural environment and takes a long time. When there is bad weather such as rain, sand and dust, the drying cannot be carried out normally, so the production is highly unpredictable, and the drying envi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method for shredded cold-air-dried salted duck is characterized in that it consists of the following steps:

[0014] 1) After thawing the eviscerated whole duck, absorb the surface moisture, use 5% salt, spread evenly inside and outside, hang the rod and marinate at 23°C for 5 hours;

[0015] 2) Blanch the whole duck obtained in step 1 with boiling water for 10 minutes, wash the excess salt and foreign matter on the surface, soak it in a rice wine tank, and store it sealed at 4°C for 2 days;

[0016] 3) Take out the whole duck obtained in step 2, add 2.3% ginger slices, 2.3% five-spice powder, 3% hawthorn slices, 10% honey, 5% peppercorns and 30 times the amount of water, and cook under high pressure for 35 minutes;

[0017] 4) Take out the whole duck obtained in step 3 and cool it down to room temperature, hang it on a rod and dry it in a sealed room with a temperature of 11°C, a humidity of 73%, and a wind speed of 2.5m / s to reach a final moisture content...

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PUM

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Abstract

The invention relates to a processing method of a hand-shredded cold-air-dried pressed salted duck, the processing method is characterized in that due to controllable drying environment and mild drying process, the whole temperature-controlled and humidity-controlling cold-air drying process can delay and weaken food spoilage processes caused by microorganisms, enzymes and nonenzymatic effects, and product quality can be effectively maintained. The cold air drying process is a special food processing method that simulates the natural environment of the twelfth month in winter, can avoid environmental interference, and shortens working time, and a processing method of a special flavor can be formed.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method for hand-shredded cold-air-dried salted duck. Background technique [0002] Duck meat is cold in nature, sweet in taste, and salty. It can nourish the suffering of deficiency and fatigue, nourish the yin of the five internal organs, clear the heat of deficiency and fatigue, nourish blood and water, nourish the stomach and promote body fluid, relieve cough and self-convulsion, clear heat and strengthen the spleen, and relieve weakness and edema. The traditional salted duck drying method adopts the natural drying method, which completely depends on the natural environment and takes a long time. When there is bad weather such as rain, sand and dust, the drying cannot be carried out normally, so the production is highly unpredictable, and the drying environment is not affected. Control, product microbiological indicators are difficult to meet the standards. Ho...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L5/00A23L33/00A23L3/36
CPCA23L13/57A23L3/36A23L5/00A23L33/00A23V2002/00A23V2200/30A23V2300/10
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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