Vacuum high-temperature sterilized soft package sauced duck product and processing method thereof
A technology of high-temperature sterilization and processing methods, which is applied in the field of food processing, can solve problems such as bad flavor, loss of flavor substances, and large taste differences, and achieve the effects of good toughness and taste, convenient eating, and full aroma
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[0044] Example 1
[0045] A vacuum high-temperature steaming and sterilizing soft-packaged sauced duck and a processing method thereof include the following steps:
[0046] (1) Spice water boiling: put the spice bag of the boiling spice water into 200 parts by mass of water and boil it for 25 minutes, then take it out, and collect the boiled spice water into a bucket for later use. The composition and ratio of the spice bag are: 4 parts by mass of chili pepper, 16 parts by mass of Zanthoxylum bungeanum, 8 parts by mass of dried ginger, 10 parts by mass of Angelica dahurica, 8 parts by mass of star anise, 0.8 parts by mass of Baikou, 4 parts by mass of tangerine peel, 1.6 parts by mass of Cao Guo .
[0047] (2) Thawing and trimming: Duck shanks (or duck wings, duck legs, duck necks, duck meat pieces, etc.) frozen products are thawed in water until there are no ice cubes, and the water temperature is controlled between 0-16 ℃.
[0048] (3) Tumble and knead seasoning: Wash the thawed du...
Example Embodiment
[0058] Example 2
[0059] A vacuum high-temperature steaming and sterilizing soft-packaged sauced duck and a processing method thereof include the following steps:
[0060] (1) Spice water boil: Put the spice bag of the boiled spice water into 200 parts by mass of water and boil it for 27.5 minutes, then take it out, and collect the boiled spice water into buckets for later use. The composition and ratio of the spice bag are: 5 parts by mass of chili pepper, 18 parts by mass of Zanthoxylum bungeanum, 10 parts by mass of dried ginger, 12 parts by mass of Angelica dahurica, 10 parts by mass of star anise, 1.0 part by mass of Baikou, 5 parts by mass of dried tangerine peel, and 1.75 parts by mass of grass fruit .
[0061] (2) Thawing and trimming: Duck shanks (or duck wings, duck legs, duck necks, duck meat pieces, etc.) frozen products are thawed in water until there are no ice cubes, and the water temperature is controlled between 0-16 ℃.
[0062] (3) Tumble and knead seasoning: Wash ...
Example Embodiment
[0072] Example 3
[0073] A vacuum high-temperature steaming and sterilizing soft-packaged sauced duck and a processing method thereof include the following steps:
[0074] (1) Spice water boiling: Put the spice bag of the boiling spice water into 200 parts by mass of water and boil it for 30 minutes, then take it out, and collect the boiled spice water into a bucket for later use. The composition and ratio of the spice bag are: 6 parts by mass of pepper, 20 parts by mass of Chinese pepper, 12 parts by mass of dried ginger, 14 parts by mass of Angelica dahurica, 12 parts by mass of star anise, 1.2 parts by mass of Baikou, 6 parts by mass of dried tangerine peel, and 1.9 parts by mass of Cao Guo .
[0075] (2) Thawing and trimming: Duck shanks (or duck wings, duck legs, duck necks, duck meat pieces, etc.) frozen products are thawed in water until there are no ice cubes, and the water temperature is controlled between 0-16 ℃.
[0076] (3) Tumble and knead seasoning: Wash the thawed duc...
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