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Processing technology of pressed salted ducks with high nutrient content and mellow aroma

A processing technology and high-nutrition technology, which is applied to the processing technology field of high-nutrition strong-flavored dried duck, can solve the problems of poor aroma and insufficient taste of dried dried duck, and achieve good health care effect.

Inactive Publication Date: 2018-06-29
安徽德隆禽业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When some traditional methods are used to prepare salted duck, the traditional surface salting method, old brine pickling method, etc. are mainly used, and the prepared salted duck has insufficient taste and poor aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing technique for high-nutrition thick-flavor salted duck is characterized in that it comprises the following steps:

[0024] (1) Carry out pretreatment to raw material duck to obtain white-striped duck, then carry out scalding treatment to described white-striped duck;

[0025] (2) Stir fry vanilla beans, cinnamon, galangal, cinnamon bark, dill, caraway seeds, fragrant leaves, dried tangerine peel and salt, take it out after frying, and grind it finely to obtain marinade I, set aside;

[0026] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried dendrobium officinale flowers, and dried jasmine flowers were mixed and crushed to obtain crushed material, which was added with red rice wine and white sugar, and stirred evenly to obtain marinating material II. spare;

[0027] Add rice wine to cooked sesame powder, stir evenly to get rice wine sesame paste;

[0028] The mass ratio of vanilla beans, cinnamon, algal ginger, cinnamon...

Embodiment 2

[0034] A processing technique for high-nutrition thick-flavor salted duck is characterized in that it comprises the following steps:

[0035] (1) Carry out pretreatment to raw material duck to obtain white-striped duck, then carry out scalding treatment to described white-striped duck;

[0036] (2) Stir fry vanilla beans, cinnamon, galangal, cinnamon bark, dill, caraway seeds, fragrant leaves, dried tangerine peel and salt, take it out after frying, and grind it finely to obtain marinade I, set aside;

[0037] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried dendrobium officinale flowers, and dried jasmine flowers were mixed and crushed to obtain crushed material, which was added with red rice wine and white sugar, and stirred evenly to obtain marinating material II. spare;

[0038] Add rice wine to cooked sesame powder, stir evenly to get rice wine sesame paste;

[0039] The mass ratio of vanilla beans, cinnamon, algal ginger, cinnamon...

Embodiment 3

[0045] A processing technique for high-nutrition thick-flavor salted duck is characterized in that it comprises the following steps:

[0046] (1) Carry out pretreatment to raw material duck to obtain white-striped duck, then carry out scalding treatment to described white-striped duck;

[0047] (2) Stir fry vanilla beans, cinnamon, galangal, cinnamon bark, dill, caraway seeds, fragrant leaves, dried tangerine peel and salt, take it out after frying, and grind it finely to obtain marinade I, set aside;

[0048] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried dendrobium officinale flowers, and dried jasmine flowers were mixed and crushed to obtain crushed material, which was added with red rice wine and white sugar, and stirred evenly to obtain marinating material II. spare;

[0049] Add rice wine to cooked sesame powder, stir evenly to get rice wine sesame paste;

[0050]The mass ratio of vanilla beans, cinnamon, algal ginger, cinnamon ...

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PUM

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Abstract

The invention provides a processing technology of pressed salted ducks with high nutrient content and mellow aroma. The processing technology of the pressed salted ducks with high nutrient content andmellow aroma comprises the following steps: (1) carrying out pretreatment; (2) stir-frying vanilla beans, cinnamon, galangal, Chinese cinnamon, cumin, caraway, laurel leaves, dried orange peel and edible salt together until the materials are dried, and grinding the stir-fried materials into fine powder so as to obtain a pickling material I; mixing dried raspberry fruits, dried Chinese wolfberry fruits, dried perilla leaves, dried lotus leaves, dried flowers of dendrobium candidum and dried jasmine flowers, crushing the mixture, and adding red rice wine and white granulated sugar into the crushed materials so as to obtain a pickling material II; and adding cooked sesame seed powder into yellow wine so as to obtain yellow-wine sesame-seed paste; (3) coating ducks with the pickling materialI, carrying out repeated rubbing, and carrying out pickling; and then, coating the pickled ducks with the pickling material II, and continuing pickling; taking the pickled ducks out from the pot, carrying out washing and thorough draining, coating the ducks with the yellow-wine sesame-seed paste, carrying out repeated rubbing, and tying the ducks straight with two crossed bamboo pieces; and (4), carrying out roasting and air-drying. The pressed salted ducks prepared according to the processing technology are delicious in taste, mellow in aroma, and good in health-caring effects; and thus, thepressed salted ducks have very good market prospects.

Description

technical field [0001] The invention relates to the field of poultry processing, in particular to a processing technology of high-nutrition thick-flavor salted duck. Background technique [0002] Duck, also known as duck, is delicious and nutritious. According to medicine, duck meat tastes sweet and slightly salty, cool in nature, enters the spleen, stomach, lung and kidney meridian, has the functions of "nourishing the yin of the five internal organs, clearing the heat of fatigue, nourishing blood and promoting water, nourishing the stomach and promoting body fluid, relieving cough and relieving convulsions" etc. effect. Regular consumption of duck meat can not only supplement the various nutrients necessary for the human body, but also can dispel heat, clear away heat and detoxify, nourish yin and reduce fire, stop bleeding and dysentery, and play a nourishing role. [0003] At present, there are many duck foods sold in the existing market in my country, and various duck...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/00
CPCA23V2002/00A23L13/428A23L13/57A23L13/72A23L33/00A23V2200/30
Inventor 严伏华
Owner 安徽德隆禽业有限公司
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