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.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0014] Example 1:
[0015] A preparation process of sauced duck includes the following steps:
[0016] a. Material selection: select natural high-quality free-range Liancheng white ducks weighing 4 catties, dehair them, laparotomy to remove internal organs, cut off the mouth and feet, and then cut off the duck mutton and rinse with water for later use;
[0017] b. Pickling: Apply 100 grams of salt to the outer surface and inner cavity of the white duck prepared in step a, and then take it out for 2 hours to clean it with water;
[0018] c. Deodorizing: Put the marinated white duck and deodorizing water in a pot at a ratio of 1:1.5 for 20 minutes to remove. The deodorizing water consists of the following raw materials by weight: 800 parts of water, 350 parts of cooking wine Servings, 30 ginger, 30 green onions, 10 star anise, 10 cinnamon, 8 high liquor;
[0019] D. Cooking: Put the white duck and brine in the pot at a ratio of 1:2 for 50 minutes and remove them, put them on the drain at...
Example Embodiment
[0020] Example 2:
[0021] A preparation process of sauced duck includes the following steps:
[0022] a. Material selection: select natural high-quality free-range Liancheng white ducks weighing 5 catties, dehairing them, laparotomy to remove internal organs, cutting off the mouth and feet, and then cutting off the duck mutton and washing with water for later use;
[0023] b. Marinating: evenly apply 110 grams of salt to the surface and inner cavity of the white duck prepared in step a, and then take it out for 2.5 hours to clean it with water;
[0024] c. Deodorizing: Put the marinated white duck and deodorizing water in a pot at a ratio of 1:2 for 25 minutes to remove. The deodorizing water consists of the following raw materials by weight: 900 parts of water, 380 parts of cooking wine Servings, 35 ginger, 35 green onions, 13 star anise, 15 cinnamon, 9 high liquor;
[0025] D. Cooking: Put the white duck and brine in the pot at a ratio of 1:2 for 55 minutes and remove them, put them...
Example Embodiment
[0026] Example 3:
[0027] A preparation process of sauced duck includes the following steps:
[0028] a. Material selection: select natural high-quality free-range Liancheng white ducks weighing 6 jins, dehairing them, laparotomy, gutting, cutting off the mouth and feet, and then cutting off the duck mutton and washing with water for later use;
[0029] b. Pickling: Spread 120 grams of salt evenly on the surface and inner cavity of the white duck prepared in step a, and then take it out for 3 hours to clean it with water;
[0030] c. Deodorizing: Put the marinated white duck and deodorizing water in a pot at a ratio of 1:2 and boiling for 30 minutes to remove. The deodorizing water consists of the following raw materials by weight: 1000 parts of water, 400 parts of cooking wine Servings, 40 ginger, 40 green onions, 15 star anise, 20 cinnamon, 10 high liquor;
[0031] D. Cooking: Put the white duck and brine in the pot at a ratio of 1:2 for 60 minutes and remove them, put them on the d...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap