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Processing technology of sauced duck

A preparation process and a technology for sauce duck, applied in the field of food processing, can solve the problems of soft and rotten meat, high salt content, long construction period, etc., and achieve the effects of complete color and fragrance, moderate salty and light taste, and good taste.

Inactive Publication Date: 2018-11-13
安徽兆味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method of these sauced ducks has a long construction period, which is not suitable for fast-paced consumer demand, and the prepared sauced duck or salted salted duck is not evenly marinated, has high salt content, and the meat is soft and rotten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation technology of sauced duck, comprises the following steps:

[0016] a. Material selection: choose natural high-quality free-range Liancheng White Duck weighing 4 catties, remove hair, disembowel and viscera, cut off the mouth and feet, and then cut off the duck mutton and wash it with water for later use;

[0017] b. Pickling: Apply 100 grams of salt evenly on the outer surface and inner cavity of the white duck prepared in step a, put it aside for 2 hours, take it out and wash it with water;

[0018] c. Fishy removal: put the marinated white duck and fishy water in a ratio of 1:1.5 and cook for 20 minutes to remove. The fishy water is made up of the following raw materials in parts by weight: 800 parts of water, 350 parts of cooking wine 30 parts of ginger, 30 parts of green onion, 10 parts of star anise, 10 parts of cinnamon, 8 parts of high-grade liquor;

[0019] D. Cooking: put the white duck and brine in the ratio of 1:2 in the pot and boil fo...

Embodiment 2

[0021] A kind of preparation technology of sauced duck, comprises the following steps:

[0022] a. Material selection: choose natural high-quality free-range Liancheng white duck weighing 5 catties, remove hair, disembowel and viscera, cut off the mouth and feet, cut off the duck and wash it with water for later use;

[0023] b. Pickling: Apply 110 grams of salt evenly on the outer surface and inner cavity of the white duck prepared in step a, put it aside for 2.5 hours, take it out and wash it with water;

[0024] c. Fishy removal: put the marinated white duck and fishy water in a ratio of 1:2 and cook for 25 minutes to remove. The fishy water is made up of the following raw materials in parts by weight: 900 parts of water, 380 parts of cooking wine 35 parts of ginger, 35 parts of spring onion, 13 parts of star anise, 15 parts of cinnamon, 9 parts of high-grade liquor;

[0025] D. Cooking: Put the white duck and brine after removing the fishy smell in the pot and cook for 55...

Embodiment 3

[0027] A kind of preparation technology of sauced duck, comprises the following steps:

[0028] a. Material selection: select natural high-quality free-range Liancheng White Duck weighing 6 catties, remove hair, disembowel and viscera, cut off mouth and feet, cut off the duck’s mutton, and wash it with water for later use;

[0029] b. Pickling: Apply 120 grams of salt evenly on the outer surface and inner cavity of the white duck prepared in step a, put it aside for 3 hours, take it out and wash it with water;

[0030] c. Fishy removal: put the marinated white duck and fishy water in a ratio of 1:2 and cook for 30 minutes to remove. The fishy water is made up of the following raw materials in parts by weight: 1000 parts of water, 400 parts of cooking wine 40 parts of ginger, 40 parts of green onion, 15 parts of star anise, 20 parts of cinnamon, 10 parts of high-grade liquor;

[0031] D. Cooking: put the white duck and brine in the ratio of 1:2 in the pot and cook for 60 minut...

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PUM

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Abstract

The invention discloses a preparation technology of sauced duck. The preparation technology of the sauced duck comprises the processing steps of a, material selection: selecting 2-3 kg of a natural high-quality free-reared Liancheng white duck, removing hairs, cutting the abdomen to remove internal organs, performing chopping to remove the mouth and feet, performing cutting to remove parts locatedat two sides of the tail and having peculiar smell, and performing thorough washing with water for standby application; pickling: evenly applying 100-120 grams of table salt to the surface and the inner cavity of the prepared white duck in the step a, allowing the white duck with the table salt to stand for 2-3 hours, taking out the pickled white duck, and performing thorough washing with water;deodorization: putting the pickled white duck and deodorization water in a pot according to a ratio of 1 to (1.5-2), performing cooking for 20-30 min, and fishing out the deodorized white duck, wherein the deodorization water is composed of the following raw materials in parts by weight: 800-1000 parts of water, 350-400 parts of cooking wine, 30-40 parts of ginger, 30-40 parts of scallion, 10-15 parts of star anises, 10-20 parts of cassia bark, and 8-10 parts of high-alcohol-content Baijiu; and performing stewing. According to the technical scheme of the invention, the prepared sauced duck hasgood taste, moderate salty taste, tender and delicate meat, and complete color, fragrance and taste.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation process of sauced duck. 【Background technique】 [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, and it is mainly used to tonify deficiency and fatigue. Nourish the yin of the five internal organs, clear away the heat caused by fatigue, replenish blood and promote water flow, nourish the stomach and promote body fluid, relieve cough and self-convulsion, and eliminate snail accumulation. Sauce duck is a famous dish in the s...

Claims

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Application Information

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IPC IPC(8): A23L13/50
CPCA23L13/50
Inventor 柯光友
Owner 安徽兆味源食品科技有限公司
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