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Soy sauce flavored roasted duck feet and preparation method thereof

A technology for roasting duck feet and sauce flavor, applied in food ingredients as odor modifiers, food science, applications, etc., can solve the problems of unsuitability for large-scale production in factories, uneven taste, high nutritional value, and reduce defective products. , rich aroma, full color and aroma effect

Inactive Publication Date: 2018-12-11
山东鸿毅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Duck feet are rich in protein, have high nutritional value, and are full of chewiness. Traditional methods are not suitable for large-scale production in factories, and the taste is not uniform.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A sauce-flavored roasted duck feet, the raw materials in parts by weight include: 5000 parts of duck feet, 20 parts of bean paste, 40 parts of beef sauce, and 60 parts of marinade; the raw materials of the marinade include: 6 parts of monosodium glutamate , 10 parts of white sugar, 3 parts of white wine, 4 parts of pepper, 1 part of thirteen spices, 10 parts of vegetable oil, 5 parts of pepper, 2 parts of Chinese prickly ash, 1 part of ginger powder, 1 part of garlic powder, 1 part of cumin powder, 0.5 parts of base maltol, 4 parts of tomato juice, 3 parts of honey, 15 parts of rice wine, and 0.1 part of citric acid.

[0023] The preparation method of the sauce-flavored roasted duck feet, the specific steps are as follows:

[0024] (1) Weigh each raw material according to parts by weight;

[0025] (2) Duck paw pretreatment, trim the toenails of the duck paw, remove the unclean paw skin, wash and clean, and remove the water on the surface;

[0026] (3) For initial pick...

Embodiment 2

[0031] A sauce-flavored roasted duck feet, the raw materials in parts by weight include: 600 parts of duck feet, 22 parts of bean paste, 45 parts of beef sauce, and 70 parts of marinade; the raw materials of the marinade include: 6.5 parts of monosodium glutamate , 11 parts of white sugar, 4 parts of white wine, 4.5 parts of pepper, 2 parts of thirteen spices, 11 parts of vegetable oil, 5.2 parts of pepper, 2.2 parts of Chinese prickly ash, 1.2 parts of ginger powder, 1.2 parts of garlic powder, 1.2 parts of cumin powder, B 0.8 parts of base maltol, 5 parts of tomato juice, 3.5 parts of honey, 18 parts of rice wine, and 0.2 parts of citric acid.

[0032] The preparation method of the sauce-flavored roasted duck feet, the specific steps are as follows:

[0033] (1) Weigh each raw material according to parts by weight;

[0034] (2) Duck paw pretreatment, trim the toenails of the duck paw, remove the unclean paw skin, wash and clean, and remove the water on the surface;

[0035...

Embodiment 3

[0040] A sauce-flavored roasted duck feet, the raw materials in parts by weight include: 800 parts of duck feet, 25 parts of bean paste, 50 parts of beef sauce, and 80 parts of marinade; the raw materials of the marinade include: 7 parts of monosodium glutamate , 12 parts of white sugar, 5 parts of white wine, 5 parts of pepper, 3 parts of thirteen spices, 12 parts of vegetable oil, 5.5 parts of pepper, 2.5 parts of Chinese prickly ash, 1.5 parts of ginger powder, 1.5 parts of garlic powder, 1.5 parts of cumin powder, B 1 part of base maltol, 6 parts of tomato juice, 4 parts of honey, 20 parts of rice wine, and 0.3 part of citric acid.

[0041] The preparation method of the sauce-flavored roasted duck feet, the specific steps are as follows:

[0042] (1) Weigh each raw material according to parts by weight;

[0043] (2) Duck paw pretreatment, trim the toenails of the duck paw, remove the unclean paw skin, wash and clean, and remove the water on the surface;

[0044] (3) For ...

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Abstract

The invention discloses soy sauce flavored roasted duck feet. The soy sauce flavored roasted duck feet are prepared from the following raw materials in parts by weight: duck feet, thick broad-bean sauce, beef sauce and a pickling material, wherein the pickling material is prepared from the following raw materials in parts by weight: monosodium glutamate, white granulated sugar, Baijiu, ground pepper, thirteen-spice powder, vegetable oil, chili, Chinese prickly ash, ginger powder, garlic powder, cumin powder, ethyl maltol, tomato juice, honey, yellow rice wine and citric acid. The duck feet disclosed by the invention have a rich soy sauce flavor and a moderate salty taste; the duck feet have good color, flavor and taste; tissues of the duck feet are tight and the mouthfeel has moderate hardness; the duck feet are baked through a tunnel, and temperature of different baking phases is different; a product is pickled to be more tasty and defective products are reduced; in a baking process,the yellow rice wine added into the pickling material can also be volatilized in the baking process and odor in duck meat is brought away, so that the soy sauce flavored roasted duck feet are suitablefor being widely popularized.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a sauce-flavored roasted duck claw and a preparation method thereof. Background technique [0002] Duck feet are the soles of chickens. They are skinny and tendony, rich in calcium and collagen, and are a delicacy on the modern dining table. Due to the nature of duck feet, their preservation time is short and inconvenient for transportation and storage. There are many traditional methods for processing duck feet, but the operation process is time-consuming and cannot solve the fishy smell problem of chicken feet itself. And its taste is too tough. [0003] Sauce is one of the traditional cooking methods in China. Chinese people like to eat foods made with sauce, and love to buy and eat. Duck feet are rich in protein, have high nutritional value, and the duck feet are full of chewiness. Traditional methods are not suitable for large-scale production in factories, and the...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L13/40A23L5/10
CPCA23V2002/00A23L5/10A23L13/20A23L13/42A23L13/428A23L13/57A23L13/72A23V2200/15A23V2250/032
Inventor 王靖壹
Owner 山东鸿毅食品有限公司
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