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
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  • 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1:

[0017] A preparation method of mulberry dried duck includes the following steps:

[0018] (1) Pretreatment: choose the hemp ducks raised in rice fields or ponds as raw materials for processing. After slaughter, they are immersed in boiling water to pull out feathers. After cleaning, they are immersed in spring water with a salt concentration of 1.3% for 17 minutes. The spring water contains a variety of minerals. It can improve the nutritional value of ducks, and the salt water can reduce the fat content in duck meat. After taking it out, drain the water to get pretreated duck;

[0019] (2) Solution processing: pick the tender mulberry leaves at the top of the branches and dry them, add 4.5 times the mass of water after pulverization, boil in boiling water and concentrate to 1 / 5 of the original volume to obtain mulberry leaf water, add 2 times its mass to the mulberries The water is beaten, the yeast is added for 12.5 hours, and the mulberry wine is obtained afte...

Example Embodiment

[0027] Example 2:

[0028] (1) Pretreatment: Choose the hemp ducks raised in rice fields or ponds as processing materials. After slaughter, they are immersed in boiling water to pull out feathers. After washing, they are immersed in spring water with 1.8% salt concentration for 19 minutes. The spring water contains a variety of minerals. It can improve the nutritional value of ducks, and the salt water can reduce the fat content in duck meat. After taking it out, drain the water to get pretreated duck;

[0029] (2) Solution processing: pick the tender mulberry leaves at the top of the branches and dry them, add 5.5 times the mass of water after smashing, boiled water and concentrate to 1 / 5 of the original volume to obtain mulberry leaf water, add 3 times its mass to the mulberries The water is beaten, the yeast is added and fermented for 13.5 hours, and the mulberry wine is obtained after filtration; it can increase the exudation rate of nutrients in mulberry leaves and mulberries,...

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PUM

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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

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Application Information

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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
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