Preparation method of marinated duck tongues

A duck tongue and marinade technology, which is applied in climate change adaptation, food science, etc., can solve problems such as not easy to taste, unsatisfactory preparation methods, uneven taste, etc., to achieve mellow taste, ideal preparation method, and good taste Effect

Inactive Publication Date: 2018-04-03
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 preparation method of stewed duck tongue, the main purpose of which is to overcome the disadvantages of the existing preparation method of stewed duck tongue, such as unsatisfactory, uneven taste and not easy to taste during the stewed process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A preparation method of stewed duck tongue, which comprises the following steps: 1) thawing, first putting the duck tongue into a refrigerator to soften it, and then putting the softened duck tongue into a thawing bucket filled with salt water to completely thaw it, Salt water can speed up the melting of ice, and will not breed bacteria; 2) Clean, put the duck tongue in boiling water for a while, remove it, tear off the film impurities on the duck tongue, wash and drain; 3) Condition, soak the duck tongue In a salt solution with a mass concentration of 2.5%, and ultrasonic treatment with a power of 300W and a frequency of 40kHz for 25 minutes, after the ultrasonic treatment, the duck tongue was left to stand for 40 minutes and then cleaned, and the duck tongue was treated with ultrasonic waves to make the duck tongue The myofibrils inside the tongue are destroyed to a certain extent, which is conducive to the release of the protein in it in the subsequent marinating, and...

Embodiment 2

[0017] A preparation method of stewed duck tongue, which comprises the following steps: 1) thawing, first putting the duck tongue into a refrigerator to soften it, and then putting the softened duck tongue into a thawing bucket filled with salt water to completely thaw it, Salt water can speed up the melting of ice, and will not breed bacteria; 2) Clean, put the duck tongue in boiling water for a while, remove it, tear off the film impurities on the duck tongue, wash and drain; 3) Condition, soak the duck tongue In a salt solution with a mass concentration of 2%, and ultrasonic treatment with a power of 250W and a frequency of 35kHz for 20 minutes, after the ultrasonic treatment, the duck tongue was left to stand for 30 minutes and then cleaned, and the duck tongue was treated with ultrasonic waves to make the duck tongue The myofibrils inside the tongue are destroyed to a certain extent, which is conducive to the release of the protein in it in the subsequent marinating, and i...

Embodiment 3

[0024] A preparation method of stewed duck tongue, which comprises the following steps: 1) thawing, first putting the duck tongue into a refrigerator to soften it, and then putting the softened duck tongue into a thawing bucket filled with salt water to completely thaw it, Salt water can speed up the melting of ice, and will not breed bacteria; 2) Clean, put the duck tongue in boiling water for a while, remove it, tear off the film impurities on the duck tongue, wash and drain; 3) Condition, soak the duck tongue In a salt solution with a mass concentration of 3%, and ultrasonic treatment with a power of 350W and a frequency of 45kHz for 30 minutes, after the ultrasonic treatment, the duck tongue was left to stand for 60 minutes and then cleaned, and the duck tongue was treated with ultrasonic waves to make the duck tongue The myofibrils inside the tongue are destroyed to a certain extent, which is conducive to the release of the protein in it in the subsequent marinating, and i...

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PUM

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Abstract

The present invention discloses a preparation method of marinated duck tongues. The preparation method comprises the following steps: 1) thawing: the duck tongues are firstly put into a refrigeratingchamber to be softened, then the softened duck tongues are put into a thawing bucket filled with salt water to enable the duck tongues to be thoroughly thawed, the salt water can accelerate melting ofice and the duck tongues do not breed bacteria; 2) washing; 3) conditioning; 4) pickling; 5) marinating; and 6) packaging. The marinated duck tongues are ideal in preparation method and good in taste, the gradual thawing method is used, the thawing is more thorough, and by using the conditioning in the step 3) and pickling in the step 4), the duck tongues in the marinating processes in the step (5) are easier to flavor; and specially prepared yellow marinade is used to conduct the marinating, and the duck tongues are good in color and luster, mellow in taste, look pleasing to eyes and are inline with most people's tastes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of stewed duck tongue. Background technique [0002] Duck is the general designation of Anatidae, Anatidae, and waterfowl of Anatiformes, or true duck. Ducks are relatively small in size with short necks and larger bills in some genera. The legs are set behind the body (like a swan), resulting in a waddling gait. Duck tongue is a kind of duck tongue, the meat is tender and delicious. Contains phospholipids that play an important role in human growth and development, play an important role in nervous system and physical development, and have a certain effect on the mental decline of the elderly. Taking stewed duck tongue as an example, the existing preparation method of stewed duck tongue is unsatisfactory and relatively simple, and generally includes the following steps: washing → blanching → stewing. In this way, the duck tongue is not easy to taste during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/50A23L13/70
CPCA23L13/20A23L13/428A23L13/50A23L13/70A23L13/76Y02A40/90
Inventor 金玉霞
Owner 金玉霞
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