Process of producing preserved duck

A production process and technology for waxed duck, which are applied in the directions of food ingredients as taste improvers, food ingredients as taste modifiers, food ultrasonic treatment, etc., can solve the problems of shortening processing time, the lack of wax flavor of waxed duck, etc., and improve the taste. and aroma, complete and golden appearance, avoid damage of duck meat appearance

Inactive Publication Date: 2017-12-22
广西柏力食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply using roasting and other methods to speed up the drying of cured duck and shorten the processing time will cause the cured duck to lack the proper flavor of wax

Method used

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  • Process of producing preserved duck
  • Process of producing preserved duck
  • Process of producing preserved duck

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preliminary preparation:

[0031] Preparation of recycled clay: in parts by weight, put 100 parts of waste bentonite in an acetic acid solution with a mass fraction of 0.5% and soak for 6 hours, filter, take the filter residue and clean it, put it in a reactor, add 300 parts of sodium ion solution , reacted for 12 hours at a temperature of 50°C, ultrasonic processing power of 2000w and stirring speed of 100r / min, allowed to settle for 3 hours, and dried the precipitated solid to obtain recovered clay with a water content of 20%. The recovered clay is softened and then recycled.

[0032] The above-mentioned pre-prepared material is used in the production process of the following cured duck.

[0033] 2. a kind of manufacture craft of cured duck, comprises the following steps:

[0034] (1) Preparation of the sauce: in parts by weight, 20 parts of Chinese prickly ash, 15 parts of sweet sauce, 8 parts of five-spice powder, 5 parts of distiller's grains, 20 parts of soyb...

Embodiment 2

[0038] 1. Preliminary preparation:

[0039] Preparation of recycled clay: in parts by weight, put 100 parts of waste bentonite in an acetic acid solution with a mass fraction of 0.6% and soak for 8 hours, filter, take the filter residue and clean it, put it into a reactor, add 350 parts of sodium ion solution , reacted for 13 hours at a temperature of 55°C, an ultrasonic treatment power of 2200w, and a stirring speed of 150r / min, allowed to settle for 3.5 hours, and dried the precipitated solid to obtain recovered clay with a water content of 22%. The recovered clay is softened and then recycled.

[0040] The above-mentioned pre-prepared material is used in the production process of the following cured duck.

[0041] 2. a kind of manufacture craft of cured duck, comprises the following steps:

[0042] (1) Preparation of the sauce: in parts by weight, 22 parts of Chinese prickly ash, 17 parts of sweet sauce, 12 parts of five-spice powder, 6 parts of distiller's grains, 23 par...

Embodiment 3

[0046] 1. Preliminary preparation:

[0047] Preparation of recycled clay: in parts by weight, put 100 parts of waste bentonite in an acetic acid solution with a mass fraction of 0.9% and soak for 9 hours, filter, take the filter residue and clean it, put it in a reactor, add 400 parts of sodium ion solution , reacted for 16 hours at a temperature of 56°C, ultrasonic processing power of 2500w, and stirring speed of 170r / min, allowed to settle for 4 hours, and dried the precipitated solid to obtain recovered clay with a water content of 29%. The recovered clay is softened and then recycled.

[0048] The above-mentioned pre-prepared material is used in the production process of the following cured duck.

[0049] 2. a kind of manufacture craft of cured duck, comprises the following steps:

[0050] (1) Preparation of the sauce: in parts by weight, 21 parts of Chinese prickly ash, 22 parts of sweet sauce, 14 parts of five-spice powder, 7 parts of distiller's grains, 26 parts of so...

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Abstract

The invention discloses a process of producing preserved duck. The process includes the steps of: 1) preparation of sauce; 2) preservation; 3) roasting: air-drying a preserved duck, seal-wrapping the duck with several layers of oilpaper, and then coating the duck with recovered clay being 2.5-4 cm in thickness on the outermost layer, air-drying the coated duck, placing the duck in a baking oven, increasing temperature to 40-45 DEG C at the increasing rate of 5 DEG C / min to roast the duck for 4-6 h, then increasing temperature to 75-85 DEG C at the increasing rate of 4 DEG C / min to roast the duck for 54-72 h, finally decreasing the temperature to 55 DEG C at the decreasing rate of 3 DEG C / min to roast the duck for 15 h at constant temperature, and cooling the roasted duck to room temperature, removing the recovered clay and the oilpaper to prepare the preserved duck. The preserved duck is prolonged in shelf life, has unique flavor, is suitable for all consumers, and has great promotion value on market.

Description

【Technical field】 [0001] The invention relates to the field of food, in particular to a process for making cured duck. 【Background technique】 [0002] The high nutritional value of duck meat is well known, and the fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. [0003] Cured meat products have a long history in our country, such as cured pork, cured duck, cured rabbit, cured chicken, cured gizzard and other cured meats, clear soy sauce hair, sauce meat and other sauce meats and air-dried beef, wind chicken, wind sheep Dried meat such as legs. Cured duck is well-known both at home and abroad for its rich aroma, long-lasti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/10A23L5/30
CPCA23L5/15A23L5/32A23L13/42A23L13/428A23L13/50A23L13/70A23L13/72A23L13/76A23V2002/00A23V2200/16A23V2200/14A23V2300/48
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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