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Preparation method of flavored preserved duck meat

A technology for duck breast and flavor, which is applied in the field of preparation of flavored duck breast, can solve the problems of destructing aroma of active ingredients, extensive process, short shelf life, etc., and achieves the effects of reducing waste of resources, shortening processing time, and full of meat flavor.

Inactive Publication Date: 2018-02-16
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, duck meat products are mainly roasted duck, duck meat balls, etc., with relatively low technical content and short shelf life. Due to the extensive process, some active ingredients are destroyed or the original flavor is lost, which affects the nutritional content of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of flavored duck meat, characterized in that: the specific operation steps are as follows:

[0021] 1) In the process of live duck treatment, the duck blood is separated, the mixed solution of anticoagulant and rice vinegar is added to prevent coagulation of the duck blood, the duck bones are removed, and the duck meat is reserved; the anticoagulant has a mass concentration of 0.5%. The weight ratio of heparin, anticoagulant, rice vinegar and duck blood is 1:2:8.

[0022] 2) Soak the duck meat in wine for 10-15 minutes, remove and drain the water, put the duck meat in a cooking pot, steam at 105°C for 30 minutes, put the duck meat in a meat grinder after cooling, and twist into muddy spare;

[0023] 3) Put fennel, cinnamon, vegetable oil, sandy dates, Panax notoginseng, buckwheat flour, Gorgon fruit, and salt into a pot, add water and boil for 20-30 minutes to make a sauce. The weight ratio of each component of the sauce is as follows : Fennel 0.5...

Embodiment 2

[0028] A preparation method of flavored duck meat, characterized in that: the specific operation steps are as follows:

[0029] 1) In the process of live duck treatment, the duck blood is separated, the mixed solution of anticoagulant and rice vinegar is added to prevent the coagulation of the duck blood, the duck bones are removed, and the duck meat is reserved; the anticoagulant has a mass concentration of 3%. The weight ratio of sodium citrate, anticoagulant, rice vinegar and duck blood is 1:5:13.

[0030] 2) Soak the duck meat in wine for 10-15 minutes, remove and drain the water, place the duck meat in a cooking pot, steam at 110°C for 40 minutes, put the duck meat in a meat grinder after cooling, and twist into muddy spare;

[0031] 3) Put fennel, cinnamon, vegetable oil, sandy dates, Panax notoginseng, buckwheat flour, Gorgon fruit, and salt into a pot, add water and boil for 20-30 minutes to make a sauce. The weight ratio of each component of the sauce is as follows ...

Embodiment 3

[0036] A preparation method of flavored duck meat, characterized in that: the specific operation steps are as follows:

[0037] 1) In the process of live duck treatment, the duck blood is separated, the mixed solution of anticoagulant and rice vinegar is added to prevent coagulation of the duck blood, the duck bones are removed, and the duck meat is reserved; the anticoagulant has a mass concentration of 2%. The weight ratio of heparin and sodium citrate, anticoagulant, rice vinegar and duck blood is 1:4:9.

[0038] 2) Soak the duck meat in wine for 10-15 minutes, remove and drain the water, place the duck meat in a cooking pot, steam at 108°C for 35 minutes, put the duck meat in a meat grinder after cooling, and twist into muddy spare;

[0039] 3) Put fennel, cinnamon bark, vegetable oil, sandy dates, notoginseng, buckwheat flour, gorgon, and salt into a pot, add water and boil for 20-30 minutes to make a sauce. The weight ratio of each component of the sauce is as follows ...

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PUM

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Abstract

The invention discloses a preparation method of flavored preserved duck meat, and belongs to the field of meat food processing. The preparation method of the flavored preserved duck meat comprises thefollowing steps of removing bones of ducks, separating duck blood from duck meat, and adding an anticoagulant and rice vinegar into the separated duck blood; removing smell of the duck meat, mincingthe smell-removed duck meat, and preparing a sauce composed of fennels, Chinese cinnamons, vegetable oil, narrow-leaved oleaster fruits, pseudo-ginseng, buckwheat flour, semen euryales and edible salt; and then, coating the minced duck meat with the sauce, putting the coated minced duck meat in an oven, carrying out curing, compressing the cured minced duck meat into sheets, coating the duck meatsheets with the duck blood, putting the coated duck meat sheets into the oven, and carrying out baking so as to obtain the flavored preserved duck meat. The preparation method of the flavored preserved duck meat is simple in processes, convenient to operate, high in feasibility, and beneficial for transition from traditional to modern. The flavored preserved duck meat prepared by the preparation method is soft in texture, red and bright in color and luster, comfort in taste, and unique in flavor; moreover, the preparation method relatively well preserves original nutrients of the duck meat.

Description

technical field [0001] The invention relates to the production and processing technology of meat food, in particular to a preparation method of flavored duck meat. Background technique [0002] Duck meat is a kind of common meat with high protein content. It has many kinds of amino acids and high digestibility, which can enhance physical strength and strengthen the body. Amino acid patterns are very similar, so it is a high-quality protein source. Duck meat also contains active ingredients that are beneficial to the human body. For example, its fat is mostly composed of unsaturated fatty acids, and it also contains phospholipids that play an important role in human growth and development. One of the important sources of fat and phospholipids in the Chinese dietary structure; duck meat contains more B vitamins, which has the effect of restoring fatigue and protecting the skin; the lipids of duck meat contain more unsaturated fatty acids - oleic acid ( Monounsaturated fatty a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/50A23P20/15
CPCA23L13/424A23L13/428A23L13/52A23P20/15
Inventor 佘延英
Owner 佘延英