Sweet-skinned duck and making method thereof

A production method, the technology of sweet-skinned duck, which is applied in the fields of chemical preservation of meat/fish, climate change adaptation, food science, etc., can solve the problems of poor overall applicability, duck meat cannot be preserved for a long time, and achieve the reduction of greasy, Good anti-corrosion effect, not easy to deteriorate

Inactive Publication Date: 2019-05-17
武汉仁川食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the problem in the prior art that the vacuum-packed duck meat cannot be stored for a long time, resulting in poor overall applicability, the first purpose of the present invention is to provide a kind of sweet-skinned duck, which can be preserved by adding some natural antiseptic substances into maltose. , to solve the above technical problems, it can still be stored for a long time after unpacking the vacuum package, and it is not easy to deteriorate, so it has good applicability

Method used

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  • Sweet-skinned duck and making method thereof
  • Sweet-skinned duck and making method thereof
  • Sweet-skinned duck and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: A sweet-skinned duck, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0053] Step 1: Clean the ducklings in corresponding parts by weight, evenly wipe the inside and outside of the ducklings with five-spice powder, edible salt and white wine in corresponding parts by weight, refrigerate and marinate for 12 hours at a temperature of 5°C, and set aside;

[0054] Step 2, taking maltose, Kudingcha extract and honey in corresponding parts by weight, diluting and mixing evenly to obtain sugar material, and set aside;

[0055] Step 3: Pour the cooking oil in corresponding parts by weight into a pot, heat it until the oil temperature is 50°C, add white sugar in corresponding parts by weight, and fry until the white sugar turns red to obtain the sugar color;

[0056] Step 4: Add corresponding parts by weight of clear water and brine to the sugar color, mix well, put in the marinated duckling...

Embodiment 2-8

[0063] Embodiment 2-8: a kind of sweet-skinned duck. The difference from Embodiment 1 is that each component and its corresponding parts by weight are shown in Table 1.

[0064] Each component and parts by weight thereof in table 1 embodiment 1-8

[0065]

Embodiment 9

[0066] Embodiment 9: A sweet-skinned duck, the difference from Example 1 is that step 2 specifically includes the following steps, taking 30 parts by weight of maltose, 3 parts of Kudingcha extract, 8 parts of Honey and 2 parts of freshly squeezed fruit juice, the freshly squeezed fruit juice is mainly oranges, diluted and mixed evenly, to obtain sugar, and set aside.

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Abstract

The invention discloses a sweet-skinned duck and a making method thereof and relates to the technical field of food processing. The problem is solved that the whole applicability is poor because the duck meat vacuum-packed cannot be stored for a long time. The sweet-skinned duck comprises, by weight, the following components: 90-100 parts of ducklings, 300-400 parts of brine, 12-18 parts of whitesugar, 15-30 parts of maltose, 30-50 parts of clear water, 4-8 parts of honey, 3-5 parts of ilex kudingcha extract, 6-8 parts of edible salt, 5-10 parts of five spice powder, 2-4 parts of baijiu, 2-5parts of edible oil. The sweet-skinned duck can still be stored for a long time after being vacuum packaged, is not easy to deteriorate, and has good applicability.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet-skinned duck and a preparation method thereof. Background technique [0002] Sweet-skinned duck, also known as stewed duck, is also called sweet-skinned stewed duck. It follows the imperial cooking technique of the Qing Dynasty, which was excavated and improved by the people. Delicate, pleasant aroma characteristics. [0003] A Chinese invention patent with the notification number CN102657341A discloses a processing method of drunken duck instant food, which is characterized in that fresh or frozen eviscerated bare duck is used as raw material, after pretreatment, deodorization, segmentation, marinating, Vacuum dried lees, drying, packaging, sterilizing, cooling, and quality inspection are used to make dried lees duck convenience food that can be stored at room temperature. For tongue and duck wing instant food, the processing technology and parameters, brine an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23B4/20
CPCY02A40/90
Inventor 戈吴超
Owner 武汉仁川食品有限公司
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