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Washing method of marinated duck heads

A duck head and duck technology, which is applied in food science and other fields, can solve the problems of duck head feathers that are not easy to clean and not easy to taste, and achieve the effect of shortening the marinating time and being easy to clean

Inactive Publication Date: 2018-03-23
金玉霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for cleaning braised duck head, the main purpose of which is to overcome the disadvantages of existing duck head feathers which are not easy to clean and not easy to taste in the process of stewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for cleaning the head of a stewed duck, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine from the mouth of the live duck, waiting for 1 hour, and then slaughtering it. cut off for quick death and draining of blood.

[0016] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 70°C, turn the duck continuously to heat evenly, and then remove the duck feathers. After removing the duck feathers, you need to remove the duckbill Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0017] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0018] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a mass concentration of 2% salt solution, and the duck heads in the vat ...

Embodiment 2

[0021] A method for cleaning the head of a stewed duck, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine from the mouth of the live duck, waiting for 1.5 hours, and then slaughtering it, the trachea, esophagus, and arteries must be completely aligned cut off for quick death and draining of blood.

[0022] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 75°C, turn the duck continuously to heat evenly, and then remove the duck feathers. After removing the duck feathers, you need to remove the duckbill Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0023] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0024] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a mas...

Embodiment 3

[0027] A method for cleaning the head of a stewed duck, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine from the mouth of the live duck, waiting for 2 hours, and then slaughtering it. When slaughtering, the trachea, esophagus, and arteries must be aligned cut off for quick death and draining of blood.

[0028] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 80°C, turn the duck continuously to heat evenly, then remove the duck feathers, after removing the duck feathers, you need to remove the duck mouth Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0029] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0030] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a...

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PUM

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Abstract

The present invention discloses a washing method of marinated duck heads. The washing method comprises the following steps: 1) slaughtering; 2) feather picking; 3) dissecting, and 4) pickling. In thewashing method of the marinated duck heads, duck head feathers are easy to wash and the duck heads are also easy for flavoring. Before the killing of the ducks, a small amount of cooking wine is poured into the ducks and duck's pores dilate after a little while, so that the duck feathers can be easily removed during the feather picking process. The pickling method is used to conduct the flavoringin advance and free of the pickling process compared with traditional marinated duck heads mainly based on the marinating, so that during the marinating process, the flavoring is easier and late marinating time is also shortened.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for cleaning braised duck heads. Background technique [0002] Duck head is the head of a duck, which is rich in nutrients. Duck head 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. There are many ways to make duck heads, such as dry pot duck heads, spicy duck heads, spicy duck heads, spicy duck heads, braised duck heads, etc. These duck head dishes are very tasty and full of flavor. Take the stewed duck head as an example, the stewed duck head is very delicious and delicious. But it is more troublesome to clean, the duck head hair is not easy to clean and it is not easy to taste during the marinating process. Contents of the invention [0003] The invention provides a method for cleaning braised duck head, the main purpose of which is to overcome the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/50A23L13/70
Inventor 金玉霞
Owner 金玉霞