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.
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[0022] Example 1:
[0023] A processing technology for high-nutrition thick-scented dried duck, which is characterized in that it comprises the following steps:
[0024] (1) Pre-processing the raw duck to obtain a white duck, and then blanching the white duck;
[0025] (2) Stir-fry vanilla beans, cinnamon, ginger, cinnamon bark, dill, caraway, bay leaves, tangerine peel, and salt together, fry them dry, take out and grind to obtain Marinade I, for use;
[0026] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried Dendrobium flowers, dried jasmine flowers are mixed and crushed to obtain crushed material. Add red rice wine and white sugar to crushed material to obtain Marinade II. spare;
[0027] Add rice wine to the cooked sesame powder and stir evenly to obtain rice wine sesame paste;
[0028] The mass ratio of vanilla bean, cinnamon, ginger, cinnamon bark, dill, caraway, bay leaf, tangerine peel and salt is 4.5:1.5:2:3.5:0.2:0.2:1.5:1:100;
[0029] The...
Example Embodiment
[0033] Example 2:
[0034] A processing technology for high-nutrition thick-scented dried duck, which is characterized in that it comprises the following steps:
[0035] (1) Pre-processing the raw duck to obtain a white duck, and then blanching the white duck;
[0036] (2) Stir-fry vanilla beans, cinnamon, ginger, cinnamon bark, dill, caraway, bay leaves, tangerine peel, and salt together, fry them dry, take out and grind to obtain Marinade I, for use;
[0037] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried Dendrobium flowers, dried jasmine flowers are mixed and crushed to obtain crushed material. Add red rice wine and white sugar to crushed material to obtain Marinade II. spare;
[0038] Add rice wine to the cooked sesame powder and stir evenly to obtain rice wine sesame paste;
[0039] The mass ratio of vanilla bean, cinnamon, ginger, cinnamon bark, dill, caraway, bay leaf, tangerine peel and salt is 3:1:1:4:0.5:0.5:0.5:0.5:3:90;
[0040] The ma...
Example Embodiment
[0044] Example 3:
[0045] A processing technology for high-nutrition thick-scented dried duck, which is characterized in that it comprises the following steps:
[0046] (1) Pre-processing the raw duck to obtain a white duck, and then blanching the white duck;
[0047] (2) Stir-fry vanilla beans, cinnamon, ginger, cinnamon bark, dill, caraway, bay leaves, tangerine peel, and salt together, fry them dry, take out and grind to obtain Marinade I, for use;
[0048] Dried raspberry fruit, dried wolfberry, dried perilla leaves, dried lotus leaves, dried Dendrobium flowers, dried jasmine flowers are mixed and crushed to obtain crushed material. Add red rice wine and white sugar to crushed material to obtain Marinade II. spare;
[0049] Add rice wine to the cooked sesame powder and stir evenly to obtain rice wine sesame paste;
[0050] The mass ratio of the vanilla bean, cinnamon, alpinia, cinnamon, dill, caraway, bay leaf, tangerine peel, and salt is 4:2.5:2.5:3.5:1:0.3:1:2:115;
[0051] The ma...
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