Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of leisure ready-to-eat duck bones with meat

A processing method and duck bone technology, which are applied in the field of leisure ready-to-eat duck bone processing with meat, can solve the problems of waste of resources, poor taste, low utilization rate, etc., and achieve the effects of promoting development, preventing cardiovascular diseases, and enriching nutrients.

Inactive Publication Date: 2017-12-01
JIANGSU LAOHOU ZHENQIN FOOD
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the duck bones are directly discarded or processed into bone mince and bone loose, and added to other snack foods, but the utilization rate is low and the taste is not good, causing great environmental pollution and waste of resources.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of leisure ready-to-eat duck bones with meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of processing method of casual instant meat duck bone, the steps are:

[0023] (1) Pretreatment of duck bones: select 4kg of high-quality duck bones with meat, remove blood and fishy, ​​clean and set aside;

[0024] (2) Cut into pieces: cut into small pieces of 4×4cm with a bone cutter;

[0025] (3) Marinating: Place small pieces of duck bones with meat at 15°C and marinate in the juice made of material A for 40 minutes, stirring every 5 minutes. The ratio of material A to duck bones with meat is according to the quality The ratio is 0.1:1, and the A material in the pickling process is the juice made from the following ingredients: cooking wine 0.2kg, salt 0.028kg, vinegar 0.028kg, ginger 0.028kg, bay leaf 0.014kg, green onion 0.028kg, Made from 0.028kg of lemon, 0.028kg of hawthorn, and 0.014kg of green tea; marinated in a curing room at 2°C for 5.5 hours, turning it every hour to make it marinate evenly and make the product more delicious;

[0026] (4) Cookin...

Embodiment 2

[0030] A kind of processing method of casual instant meat duck bone, the steps are:

[0031] (1) Pretreatment of duck bones: select 8 kg of high-quality duck bones with meat, remove blood and fishy smell, clean and set aside;

[0032] (2) Cut into pieces: cut into small pieces of 4×4cm with a bone cutter;

[0033] (3) Marinating: Place small pieces of duck bones with meat at 15°C, marinate in the juice made of material A for 50 minutes, stir every 5 minutes, the ratio of material A to duck bones with meat is according to the quality The ratio is 0.2:1, and the A material in the pickling process is the juice made from the following ingredients: 0.52kg of cooking wine, 0.16kg of salt, 0.16kg of vinegar, 0.16kg of ginger, 0.08kg of bay leaf, 0.16kg of onion, Made from 0.16kg of lemon, 0.16kg of hawthorn, and 0.08kg of green tea; pickled in a pickling room at 2°C for 6 hours, turning once an hour to make it evenly pickled and to make the product more delicious;

[0034] (4) Cook...

Embodiment 3

[0038] A kind of processing method of casual instant meat duck bone, the steps are:

[0039] (1) Pretreatment of duck bones: select 8 kg of high-quality duck bones with meat, remove blood and fishy smell, clean and set aside;

[0040] (2) Cut into pieces: cut into small pieces of 4×4cm with a bone cutter;

[0041] (3) Marinating: Place small pieces of duck bones with meat at 15°C, marinate in the juice made of material A for 50 minutes, stir every 5 minutes, the ratio of material A to duck bones with meat is according to the quality The ratio is 0.1:1, and the A material in the pickling process is the juice made from the following ingredients: cooking wine 0.26kg, salt 0.08kg, vinegar 0.08kg, ginger 0.08kg, bay leaf 0.04kg, green onion 0.08kg, Made from 0.08kg of lemon, 0.08kg of hawthorn, and 0.04kg of green tea; marinated in a curing room at 2°C for 6 hours, turning once an hour to make it evenly marinated and to make the product more delicious;

[0042] (4) Cooking: Cut t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of leisure ready-to-eat duck bones with meat. The duck bones with meat are used as raw materials, after the duck bones with meat are cut into dices, natural raw materials are used for pickling the diced duck bones with meat and removing fishy smell, rich and unique auxiliary materials are added, and cooking is performed, so that the leisure ready-to-eat duck bones with meat are rich in fragrance; and finally, through steps of drying, vacuum packing, sterilizing and cooling, the leisure ready-to-eat duck bones with meat are obtained. Nutrient substances in the duck bones are sufficiently embodied in the leisure ready-to-eat duck bones with meat, so that consumers not only can enjoy the delicious taste of the duck bones with meat, but also can conveniently supplement bone calcium and other nutrients. Environment protection is facilitated, and high-added-value utilization of low-value duck bone resources is realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for casual instant-eating duck bones with meat. Background technique [0002] my country is a big duck raising and consumption country. In recent years, the stock and slaughter of ducks in my country have been increasing continuously, and the duck by-products produced have increased significantly. Duck bones are the main bulk by-products in the process of duck slaughter and processing, accounting for about 10% of the total quality of ducks. 8% to 17%. At present, most of the duck bones are directly discarded or used for processing into bone mince and bone loose, which are added to other snack foods, but the utilization rate is low and the taste is not good, causing great environmental pollution and waste of resources. [0003] Duck bones contain essential nutrients for the human body, such as protein, fat, vitamins, amino acids, and trace elements su...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70A23L33/10A23L33/105A23L5/20
CPCA23V2002/00A23V2200/32A23V2200/326A23V2250/1578A23V2250/21
Inventor 郑从洋胡爱军杨育迪王志芳郑捷张乃成
Owner JIANGSU LAOHOU ZHENQIN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com