Preparation method of sauced duck legs

A production method, the technology of sauce-flavored duck legs, applied in the field of food processing, can solve the problems that the flesh and blood cannot be separated, the taste is not good, and the taste and flavor of the product are affected.

Inactive Publication Date: 2018-03-30
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, the process of processing sauce-flavored duck legs, long-term cooking will cause the bones of duck legs to be rotten, and it is easy to separate the bones and meat when eating, which seriously affects the taste and flavor of the product. At the same time, the meat quality of duck legs is also rough and dry, resulting in bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of sauce-flavored duck leg, specifically comprises the following steps:

[0019] (1) Processing of duck legs

[0020] Choose high-quality fresh duck legs. After soaking in a soaking solution at a low temperature of 4°C for 45 minutes, the blood can be effectively diluted and the peculiar smell in the duck meat can be removed. The treated duck legs will have a faint fragrance, and then washed with cold water, hung After the rack is drained, use the secondary soaking solution to soak for 80 minutes at 15°C at room temperature. During the soaking period, 50V alternating current is passed into the secondary soaking solution for 25 seconds every 10 minutes, which can stimulate the fiber breakage of duck meat and soften the meat quality. Make the mouthfeel of duck meat smoother, and at the same time stimulate the residual blood and peculiar smell in the duck meat to ooze out and be completely removed by soaking in the second soaking solution, and ...

Embodiment 2

[0029] (1) Processing of duck legs

[0030] Select high-quality fresh duck legs. After soaking in a soaking solution at a low temperature of 6°C for 50 minutes, the blood can be effectively diluted and the peculiar smell in the duck meat can be removed. The treated duck legs will have a faint fragrance, and then washed with cold water and hung. After the rack is drained, use the secondary soaking solution to soak for 85 minutes at 18°C ​​at room temperature. During the soaking period, 55V alternating current is passed into the secondary soaking solution for 28 seconds every 10 minutes, which can stimulate the fiber breakage of duck meat and soften the meat quality. Make the mouthfeel of duck meat smoother, and at the same time stimulate the residual blood and peculiar smell in the duck meat to ooze out and be completely removed by soaking in the second soaking solution, and the duck meat that has been treated with electric current is more likely to absorb the blood in the secon...

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PUM

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Abstract

The invention relates to a preparation method of sauced duck legs. The method comprises the following steps: (1) duck leg treatment; (2) secondary duck leg treatment; (3) duck leg curing; and (4) vacuum packaging and sterilization, so that finished products are obtained. The preparation method of the sauced duck legs provided by the invention fully removes the off-odor in the duck legs, and simultaneously enables the duck legs to be easier for flavoring, reduces the usage amount of sauce and the heating and boiling time of the duck legs, and reduces production costs for enterprises. At the same time, the produced sauced duck legs are fine and tender in meat quality, full of juice, good in flavor, and wide in market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing sauce-flavored duck legs. Background technique [0002] Sauce fragrance is a kind of aroma category, which is generally made up of a mixture of braised meat and seasoning sauce. Sauce-flavored duck leg is one of the famous traditional dishes in the Jiangnan area. It is named for its yellow-black color. It has the characteristics of fragrance, freshness, crispness and tenderness. Efficacy, loved by the majority of diners. [0003] Nowadays, in the process of processing sauce-flavored duck legs, long-term cooking will cause the bones of the duck legs to be rotten. It is easy to separate the bones and meat when eating, which seriously affects the taste and flavor of the product. At the same time, the meat quality of the duck legs is also rough and dry, resulting in Bad taste. Contents of the invention [0004] In order to solve the above problem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L5/20
CPCA23L5/20A23L13/428A23L13/50A23L13/72A23L13/76
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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