Natural color retention material of soy sauce stewed duck products, making method, and duck products made from natural color retention material

A technology for products and color protection, applied in the field of duck products, natural color protection materials and preparations

Inactive Publication Date: 2018-06-29
XIANTAO JINGWU FOOD IND PARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the prior art, duck products include salted duck, spicy duck, spicy duck, sauce-flavored salted duck, stewed gan...

Method used

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  • Natural color retention material of soy sauce stewed duck products, making method, and duck products made from natural color retention material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Preparation of color-protecting powder for sauce-colored duck products: the following components are included in parts by weight: 10 parts of safflower, 10 parts of orange, 9 parts of rose, 8 parts of gardenia, 8 parts of wolfberry, 8 parts of licorice, and 6 parts of turmeric , 6 parts of Piperumba, 6 parts of oregano, 5 parts of yellow mustard seed, 5 parts of Polygonatum, 5 parts of Luohuangzi, 4 parts of Mujiangzi, 4 parts of maple grass, 3 parts of cumin, and 3 parts of calamus, after mixing and crushing, Obtain the color-protecting powder material of the sauce-colored duck product.

[0020] Preparation of natural color-protecting agent for stewed duck products in sauce: extract and filter in an ultrasonic extraction machine according to the ratio of color-protecting powder for sauce-colored duck products: water equal to 1:10, and obtain natural color-protecting materials for stewed duck products in sauce.

Embodiment 2

[0022] Preparation of color-protecting powder for sauce-colored duck products: the following components are included in parts by weight: 10 parts of safflower, 9 parts of orange, 9 parts of rose, 9 parts of gardenia, 8 parts of wolfberry, 7 parts of licorice, and 7 parts of turmeric , 6 parts of Piperumba, 6 parts of oregano, 5 parts of yellow mustard seed, 5 parts of sealwort, 4 parts of Luohuangzi, 4 parts of Mujiangzi, 4 parts of maple grass, 4 parts of cumin, and 3 parts of calamus, after mixing and crushing, Obtain the color-protecting powder material of the sauce-colored duck product.

[0023] Preparation of natural color-protecting agent for stewed duck products in sauce: Extract and filter in an ultrasonic extraction machine according to the ratio of color-protecting powder for sauce-colored duck products: water equal to 1:9, to obtain natural color-protecting materials for stewed duck products in sauce.

Embodiment 3

[0025] Preparation of color-protecting powder for sauce-colored duck products: the following components are included in parts by weight: 11 parts of safflower, 10 parts of orange, 10 parts of rose, 8 parts of gardenia, 8 parts of wolfberry, 7 parts of licorice, and 6 parts of turmeric , 6 parts of Piperumba, 6 parts of oregano, 5 parts of yellow mustard seed, 4 parts of Polygonatum, 4 parts of Luohuangzi, 4 parts of Mujiangzi, 4 parts of maple grass, 4 parts of cumin, and 3 parts of calamus, after mixing and crushing, Obtain the color-protecting powder material of the sauce-colored duck product.

[0026] Preparation of natural color-protecting agent for stewed duck products in sauce: extract and filter in an ultrasonic extraction machine according to the ratio of color-protecting powder for sauce-colored duck products: water equal to 1:11, to obtain natural color-protecting materials for stewed duck products in sauce.

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Abstract

The invention discloses a natural color retention material of soy sauce stewed duck products. The natural color retention material is obtained through performing extraction and filtration on a color retention powder material of soy sauce stewed duck products and water in an ultrasonic wave extraction machine, wherein the color retention powder material of soy sauce stewed duck products comprises safflowers, exocarpium citri rubrum, roses, cape jasmine flowers, Chinese wolfberry fruits, licorice roots, turmeric, fructus piperis longi, oregano, brassica juncea seeds, rhizoma polygonati, common sterculia seed, pungent litse fruits, citronella, cumin and calamus. The invention further discloses a preparation method of the natural color retention material of soy sauce stewed duck products and duck products made from the natural color retention material. The natural color retention material of soy sauce stewed duck products disclosed by the invention contains functional components of the safflowers and the like, pigment can gradually permeate into the soy sauce stewed duck products in the marinating process, and the soy sauce stewed duck products show comprehensive color of natural pigment. During marinating treatment, carbohydrate substances and amino acid substances in surface-layer duck meat generate a Maillard reaction, so that favorable soy sauce color of the soy sauce stewed duck products can be achieved, and the color is natural and not easy to change. Sodium nitrite is not used as a color former, so that nitrosamine carcinogens are not easy to produce.

Description

technical field [0001] The invention belongs to the field of poultry product processing, and in particular relates to a natural color-protecting material for stewed duck products in sauce, a preparation method thereof and duck products prepared by using the same. Background technique [0002] "Compendium of Materia Medica" records: Duck meat "mainly nourishes deficiency and fatigue, eliminates heat, relieves urination, removes edema, relieves fullness, benefits viscera, relieves sores and swelling, and calms convulsions and epilepsy." It is suitable for people with heat and fire in the body. Human consumption; people with low fever, weak constitution, loss of appetite, dry stool and edema, it is better to eat it. Therefore, duck products have been not only the best delicacies on the dining table since ancient times, but also the excellent food for people to nourish. As the prior art, duck products include salted duck, spicy duck, spicy duck, sauce-flavored salted duck, stew...

Claims

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Application Information

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IPC IPC(8): A23L5/43A23L13/50A23L13/20A23L13/40A23L13/70
CPCA23L5/43A23L13/20A23L13/428A23L13/50A23L13/72A23V2002/00A23V2200/044A23V2250/21A23V2250/2112A23V2300/14A23V2300/48A23V2250/628Y02A40/90
Inventor 苏德涛黄泽元
Owner XIANTAO JINGWU FOOD IND PARK
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