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Ingredients of marinating liquid for duck products, and method for preparing marinating liquid and duck products with ingredients

A brine and product technology, which is applied in the field of poultry meat food preparation, can solve problems such as single taste level, lack of physical fitness for recuperating eaters, monotonous taste of duck neck and duck wings, etc., to achieve unique flavor, relieve spicy stimulation, remove The effect of odor

Inactive Publication Date: 2018-08-28
湖北帕尔森机电设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vast majority of the brine ingredients are spices, and the prepared duck neck and duck wings have a monotonous taste, which makes people only have a spicy feeling when eating, and the taste level is single, and it does not have the function of nourishing the physique of the eater.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The duck neck brine batching of the present embodiment comprises the raw material of following weight and number ratio:

[0054] Star anise: 25g, cinnamon: 30g, tangerine peel: 30g, Piper: 10g, Cao Guo: 20g, clove: 10g, cumin: 25g, licorice: 10g, Codonopsis: 10g, psoralen: 10g, wolfberry: 15g, hawthorn : 10g, Hangzhou white chrysanthemum: 20g, dark plum: 20g, a total of 245g.

[0055] The method for preparing the stewed duck neck by using the duck neck brine ingredients comprises the following steps:

[0056] (1) Put the above brine ingredients into a gauze bag.

[0057] (2) Put 200g Chinese prickly ash and 200g dried pepper into another gauze bag.

[0058] (3) The above two gauze bags were immersed in 15,000 g of water, heated to 100° C., kept for 20 minutes, and then heated at 70° C. for 2 hours to obtain a decoction.

[0059] (4) Remove the two gauze bags, add 500g of sugar, 500g of salt, and 300g of monosodium glutamate into the decoction, and dissolve them to ob...

Embodiment 2

[0065] The duck neck brine batching of the present embodiment comprises the raw material of following weight and number ratio:

[0066] Star anise: 20g, cinnamon: 25g, tangerine peel: 25g, Piper: 5g, Cao Guo: 10g, clove: 5g, cumin: 20g, licorice: 15g, Codonopsis: 15g, psoralen: 15g, wolfberry: 20g, hawthorn : 15g, Hangzhou white chrysanthemum: 30g, dark plum: 30g, a total of 250g.

[0067] The method for preparing the stewed duck neck by using the duck neck brine ingredients comprises the following steps:

[0068] (1) Put the above brine ingredients into a gauze bag.

[0069] (2) The gauze bag was immersed in 15000 g of water, heated to 100° C., kept for 10 minutes, and then heated at 60° C. for 1 hour to obtain a decoction.

[0070] (3) Remove the gauze bag, add 800g of sugar, 300g of salt, and 200g of monosodium glutamate into the decoction, and dissolve to obtain brine.

[0071] (4) Immerse 16000 g of depilated and washed duck necks in the brine and heat at 80° C. for 6 ...

Embodiment 3

[0076] The duck wing brine batching of the present embodiment comprises the raw material of following weight and number ratio:

[0077] Star anise: 20g, cinnamon: 25g, tangerine peel: 25g, Piper: 5g, Cao Guo: 10g, clove: 5g, cumin: 20g, licorice: 15g, Codonopsis: 15g, psoralen: 15g, wolfberry: 20g, hawthorn : 15g, Hangzhou white chrysanthemum: 30g, dark plum: 30g, a total of 250g.

[0078] The method for preparing stewed duck wings by using the duck wing brine ingredients comprises the following steps:

[0079] (1) Put the above brine ingredients into a gauze bag.

[0080] (2) The gauze bag was immersed in 15000 g of water, heated to 100° C., kept for 10 minutes, and then heated at 60° C. for 3 hours to obtain a decoction.

[0081] (3) Remove the gauze bag, add 800g of sugar, 300g of salt, and 200g of monosodium glutamate into the decoction, and dissolve to obtain brine.

[0082] (4) Immerse 16000 g of depilated and washed duck wings in the brine and heat at 80° C. for 6 ho...

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PUM

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Abstract

The invention belongs to the field of making of poultry meat foods, and particularly relates to ingredients of marinating liquid for duck products, and a method for preparing the marinating liquid andthe duck products with the ingredients. The ingredients of the marinating liquid comprise the following raw materials in parts by weight of 20-30 parts of star aniseeds, 20-40 parts of Chinese cinnamon, 20-40 parts of dried orange peel, 5-15 pars of long peppers, 10-30 parts of fructus tsaoko, 5-15 parts of cloves, 20-30 parts of fennel fruits, 5-15 parts of licorice roots, 5-15 parts of radix codonopsis, 5-15 parts of malaytea scurfpea fruits, 10-20 parts of Chinese wolfberry fruits, 5-15 parts of haws, 10-30 parts of chrysanthemum flowers and 10-30 parts of smoked plums. The efficacy of theingredients and the efficacy of raw materials of the marinating liquid are in synergistic reaction and complement with each other, so that the mouth feel layering of the duck products is jointly enriched, and the duck products have food therapy health-care effects on human bodies.

Description

technical field [0001] The invention belongs to the field of poultry meat food preparation, and in particular relates to a brine ingredient for duck products and a method for preparing duck products using the ingredient. Background technique [0002] Duck limbs (including: duck neck, duck wings, duck breast, duck paws, duck tongue, duck collarbone, whole duck) are soaked in brine, and the stewed products are fragrant, fresh, spicy, and have a unique flavor. They are widely popular in the market. Consumers welcome. [0003] The brine ingredients disclosed in the Chinese patent application "Brine Spice Pack of Duck Neck and Duck Wing" (Application No.: 201410821326.0) include: star anise, fennel, fragrant fruit, grass fruit, three Nye, fragrant leaves, amomum, cloves, peppercorns, angelica, Cinnamon, Orange Peel, Vanilla, White Cardamom. Most of the brine ingredients are spices, and the prepared duck neck and duck wings have a monotonous taste, which makes people feel spicy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32Y02A40/90
Inventor 杨继芳
Owner 湖北帕尔森机电设备有限公司
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