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Processing method of marinated duck necks

A processing method and technology of duck neck, which is applied in the field of food processing, can solve the problems of poor flavor and taste, difficulty in color development of braised duck neck, etc., and achieve the effects of low cost, unique flavor and low nitrous acid content

Inactive Publication Date: 2018-05-04
JIANGSU XIANGDAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nitrite is a highly toxic substance in food additives, too much food using nitrite will seriously affect people's health
Therefore, it is undoubtedly the best choice to reduce or completely eliminate the use of nitrite, but this will lead to problems such as difficult color development of braised duck neck and poor flavor and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method for braised duck neck, comprising the following steps:

[0022] (1) Raw material thawing: Thaw the frozen duck neck in the thawing pool until the ice cubes are completely dissolved, rinse and drain to obtain the duck neck to be processed;

[0023] (2) pre-cooking: the duck neck after step (1) thawing and draining is put into the pre-cooking liquid and boiled, and drained for 1 hour after boiling; the raw materials of the pre-cooking liquid are composed of ginger 1%, edible Vinegar 0.1%, surplus is water; The preparation method of described pre-cooking liquid is: ginger is added water and boiled 15min, then adds table vinegar, obtains pre-cooking liquid; The mass ratio of described duck neck and pre-cooking liquid is 1: 2; the boiling time is 3min;

[0024] (3) Pickling: Use ozone generation technology and ultraviolet light to control the total number of bacterial colonies in the environment within 1000cfu / g, then add lactic acid bacteria fermentatio...

Embodiment 2

[0032] A processing method for braised duck neck, comprising the following steps:

[0033] (1) Raw material thawing: Thaw the frozen duck neck in the thawing pool until the ice cubes are completely dissolved, rinse and drain to obtain the duck neck to be processed;

[0034] (2) pre-cooking: the duck neck after step (1) thawing and draining is put into the pre-cooking liquid and boiled, and drained for 2 hours after boiling; the raw materials of the pre-cooking liquid consist of 4% ginger, Vinegar 0.4%, surplus is water; The preparation method of described pre-cooking liquid is: ginger is added water and boiled 22min, then adds table vinegar, obtains pre-cooking liquid; The mass ratio of described duck neck and pre-cooking liquid is 1: 5; the boiling time is 4min;

[0035] (3) Pickling: Use ozone generation technology and ultraviolet light to control the total number of bacterial colonies in the environment within 1000cfu / g, then add lactic acid bacteria fermentation broth and...

Embodiment 3

[0043] A processing method for braised duck neck, comprising the following steps:

[0044] (1) Raw material thawing: Thaw the frozen duck neck in the thawing pool until the ice cubes are completely dissolved, rinse and drain to obtain the duck neck to be processed;

[0045] (2) pre-cooking: the duck neck after step (1) thawing and draining is put into the pre-cooking liquid and boiled, and drained for 3 hours after boiling; the raw materials of the pre-cooking liquid are composed of ginger 6%, food Vinegar 0.7%, surplus is water; The preparation method of described pre-cooking liquid is: ginger is added water and boiled 30min, then adds table vinegar, obtains pre-cooking liquid; The mass ratio of described duck neck and pre-cooking liquid is 1: 7; The boiling time is 5min;

[0046] (3) Pickling: Use ozone generation technology and ultraviolet light to control the total number of bacterial colonies in the environment within 1000cfu / g, then add lactic acid bacteria fermentation...

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PUM

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Abstract

A processing method of marinated duck necks comprises the following steps: putting frozen duck necks into a defreezing pool to defreeze, cleaning and draining; putting the drained duck necks into precooking liquid to boil; adding lactic acid bacteria fermentation liquid and nisin into the precooked duck necks, pickling and fermenting tasty; putting the pickled duck necks into marinating liquid tomarinate; drying the marinated duck necks and cutting into small sections of 2 to 4 cm; spreading and cooling the cut-off duck necks to room temperature and packaging; and sterilizing the packaged product, cooling, wiping surface moisture and rapidly feeding into a warehouse. The marinated duck necks are prepared by precooking for short time, pickling by using the lactic acid bacteria fermentationliquid and the nisin, marinating, sterilizing and the like, and pickling is conducted by a lactic acid bacteria fermentation technology, so that the salt content of the duck necks is reduced, the nitrite content of the marinated duck necks is reduced or the nitrite is not used completely. By the processing method of the marinated duck necks, the nitrite can be reduced or is not used completely, and good color, flavor and taste of the marinated duck necks can be maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of braised duck neck. Background technique [0002] It has become a traditional habit to use nitrite as a coloring agent in the production and processing of braised duck necks. It can not only keep the duck necks bright red, but also inhibit the growth of microorganisms, and has anti-oxidation effects, which can effectively delay the curing process. The meat is spoiled and the flavor of the duck neck is improved. However, nitrite is a highly toxic substance in food additives, and excessive use of nitrite in food will seriously affect people's health. Therefore, it is undoubtedly the best choice to reduce or not use nitrite at all, but this will lead to problems such as difficult color development and poor flavor and mouthfeel of braised duck necks. Contents of the invention [0003] The purpose of the present invention is to provide a m...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70
CPCA23L13/20A23L13/428A23L13/50A23L13/70A23L13/74Y02A40/90
Inventor 尚玉永
Owner JIANGSU XIANGDAO FOOD CO LTD
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