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

Production method of mulberry dried salted duck

A technology of mulberry, mulberry, mulberry, and mulberry, which is applied in the direction of food science and the like, can solve the problems of high nitrite content, unfavorable human health, and single flavor and taste in the mulberry, and achieves improved penetration, improved taste, flavor and nutritional value, and improved nutritional components. The effect of content

Inactive Publication Date: 2018-02-23
蚌埠市徽吉星农业科技农民专业合作社
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the dried salted duck is processed with salt and marinated material as raw materials, the fat content in the dried salted duck is relatively high, the flavor and mouthfeel are relatively single, and rot and deterioration are easy to occur in the stewed process, and the content of nitrite in the dried salted duck is also relatively high. Higher, not conducive to human health

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of mulberry salted duck, comprising the following steps:

[0018] (1) Pretreatment: select shelducks raised in rice fields or ponds as raw materials for processing, immerse in boiling water to pull out feathers after slaughtering, and then immerse in spring water with a salt concentration of 1.3% for 17 minutes. The spring water contains a variety of mineral components It can improve the nutritional value of the duck, and the salt water can reduce the fat content in the duck meat, and drain the water after taking it out to get the pretreated duck;

[0019] (2) Solution processing: pick the tender mulberry leaves at the top of the branches, crush them, add water 4.5 times the mass, cook in boiling water and concentrate to 1 / 5 of the original volume to obtain mulberry leaf water, add 2 times the mass to the mulberries water for beating, adding yeast agent to ferment for 12.5 hours, and filtering to obtain mulberry wine; it can increase the exudation r...

Embodiment 2

[0028] (1) Pretreatment: select shelducks raised in rice fields or ponds as processing raw materials, immerse in boiling water to pull out the feathers after slaughtering, and then immerse in spring water with a salt concentration of 1.8% for 19 minutes. The spring water contains a variety of mineral components It can improve the nutritional value of the duck, and the salt water can reduce the fat content in the duck meat, and drain the water after taking it out to get the pretreated duck;

[0029] (2) Solution processing: pick the tender mulberry leaves at the top of the branches, crush them, add water 5.5 times the mass, cook in boiling water and concentrate to 1 / 5 of the original volume to obtain mulberry leaf water, add 3 times the mass to the mulberries water for beating, adding yeast agent to ferment for 13.5 hours, and filtering to obtain mulberry wine; it can increase the exudation rate of nutrients in mulberry leaves and mulberries, and increase the content of nutrient...

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 discloses a preparation method of a mulberry dried salted duck. The preparation method is characterized by comprising the following steps: (1) pretreatment: selecting shelduck raised ina paddy rice field or pond as a processing raw material, cleaning, and soaking in spring water; (2) solution processing: picking tender mulberry leaves on the tips of branches, crushing, adding water,cooking in boiled water, concentrating to obtain mulberry water, adding water into mulberries, pulping the mulberries, adding a yeast agent, and fermenting to obtain mulberry wine; (3) hermetic soaking: separately soaking the duck in the mulberry water and the mulberry wine, vacuumizing, and performing hermetic soaking; (4) braising: mixing the mulberry water and the mulberry wine, soaking the duck in the mixed solution, and braising; (5) salting: smearing a layer of table salt on the whole duck, filling and wrapping the braised duck with a mulberry mixture, and performing the constant-temperature treatment; and (6) hermetic packing: drying the salted duck, air-drying the duck at a shady and ventilated place, sterilizing, and performing hermetic packing, thus obtaining the mulberry driedsalted duck.

Description

technical field [0001] The invention belongs to the technical field of salted duck processing, and in particular relates to a method for preparing mulberry salted duck. Background technique [0002] Salted duck is a famous dish in southern my country. It has tender and dense meat, rich aroma, and "dry, crispy, rotten, and fragrant" meat. It is deeply loved by consumers. The more famous local salted duck includes Jiangsu Nanjing salted duck, Jiangxi Nanan salted duck, Fujian Jianou salted duck, Sichuan Jianchang salted duck; salted duck is generally processed through processes such as duck selection, slaughter, pickling, re-marinating and marinating, but it is processed with salt and marinade as raw materials. The content of nitrite is relatively high, the flavor and taste are relatively single, and it is easy to rot and deteriorate during the marinating process. The content of nitrite in salted duck is also relatively high, which is not conducive to human health. Mulberry, th...

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
IPC IPC(8): A23L13/40A23L13/50A23L13/70
CPCA23L13/428A23L13/50A23L13/70
Inventor 苏文骏
Owner 蚌埠市徽吉星农业科技农民专业合作社
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