Processing method of dried salted duck with rich color and rich aroma

A processing method and rich technology, applied in the functions of food ingredients, food preservation, meat/fish preservation with chemicals, etc., can solve the lack of uniform standards for salted duck production process parameters, affect the quality of salted duck and large-scale production, and are vulnerable to nature Environmental impact and other issues, to achieve the effect of promoting dehydration molding and the formation of taste substances, improving flavor and texture, and improving health effects

Inactive Publication Date: 2019-01-22
ANHUI WANSHAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, salted duck, as one of the famous cured meat products in my country, has a long history and strong edibility, and is deeply loved by consumers. However, at present, my country mainly uses traditional methods to prepare salted duck, which has a long production and processing cycle and low efficiency. The taste is monotonous, there are few types of products, and the preparation process is easily affected by the natural environment. At the same time, the production process parameters of salted duck lack uniform standards, which affects the quality and large-scale production of salted duck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:

[0019] S1. Put the white striped duck in a tumbler, then add seasonings, marinate after tumble treatment, and obtain material A;

[0020] S2. Bake material A at 50°C for 7.5 hours, then spray smoked liquid, and smoke and bake at 52°C for 60 minutes to obtain material B;

[0021] S3. The material B is air-dried, and then vacuum-packed to obtain the salted duck with rich color and aroma.

Embodiment 2

[0023] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:

[0024] S1. Put the white-striped duck in a tumbler, then add seasonings, and marinate after tumbling to obtain material A; wherein, the weight ratio between the white-striped duck and the seasonings is 100:5; the seasonings are as follows Process for preparation: 1.2 parts of wolfberry, 1.5 parts of cloves, 0.6 parts of black plum, 0.5 parts of ginger, 0.5 parts of green tea, 1.5 parts of fennel are superfinely pulverized and mixed according to parts by weight, and then 40 parts of table salt and 30 parts of 42° Liquor, stirring, to obtain seasoning; during the tumbling process: the vacuum degree in the tumbling machine is 20KPa, the temperature is 50°C, and the tumbling time is 40min; during the pickling process: the pickling temperature is 11°C, and the pickling humidity is 44%, the pickling time is 7h;

[0025] S2. Bake mat...

Embodiment 3

[0028] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:

[0029] S1. Put the white-striped duck in a tumbler, then add seasonings, and marinate after tumbling to obtain material A; wherein, the weight ratio between the white-striped duck and the seasonings is 100:6; the seasonings are as follows Process for preparation: 1.6 parts of wolfberry, 1.2 parts of cloves, 1 part of black plum, 0.8 parts of ginger, 0.8 parts of green tea, 1.2 parts of fennel are superfinely pulverized and mixed according to parts by weight, and then 50 parts of table salt and 32 parts of 45° Liquor, stirring, to obtain seasoning; during the tumbling process: the vacuum degree in the tumbling machine is 30KPa, the temperature is 55°C, and the tumbling time is 35min; during the pickling process: the pickling temperature is 11.5°C, and the pickling humidity is 46%, the curing time is 6.5h;

[0030] S2. Material ...

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PUM

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Abstract

The invention discloses a processing method of dried salted duck with rich color and rich aroma. The processing method comprises: S1, placing a completely-processed duck in a rolling-kneading machine,adding a seasoning, carrying out rolling-kneading, and sousing to obtain a material A; S2, baking the material A for 6.5-7.5 h at a temperature of 50-56 DEG C, spraying with a smoking liquid, and smoking for 45-60 min at a temperature of 52-58 DEG C to obtain a material B; and S3, carrying out air drying on the material B, and carrying out vacuum packaging to obtain the dried salted duck with rich color and rich aroma. According to the present invention, by reasonably setting the process parameters, the obtained dried salted duck has advantages of rich color, rich aroma, unique taste, good quality, long shelf life and good health care effect; and the method has characteristics of short processing period and high efficiency, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of salted duck, in particular to a method for processing salted duck with rich color and aroma. Background technique [0002] Duck meat is rich in nutrients and has high nutritional value. It is rich in collagen, elastin, essential amino acids, B vitamins, D-ascorbic acid and trace elements such as iron, copper and zinc. Healthy animal food with high protein, low fat and low cholesterol. At present, there are many kinds of duck products in our country, and some duck products are becoming more and more popular among people, especially roast duck and salted duck. Among them, salted duck, as one of the famous cured meat products in my country, has a long history and strong edibility, and is deeply loved by consumers. However, at present, my country mainly uses traditional methods to prepare salted duck, which has a long production and processing cycle and low efficiency. The taste is single, there are few type...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23L3/3472A23L5/10A23L13/40A23L13/50A23L13/70A23L33/10
CPCA23B4/16A23L3/3472A23V2002/00A23L5/15A23L13/428A23L13/50A23L13/70A23L33/10A23V2200/30
Inventor 范群英
Owner ANHUI WANSHAN FOODS
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