Raw roast duck processing auxiliary material and preparation method and application thereof
A technology of roast duck blank and processing method, which is applied in the field of food processing, can solve the problems of duck meat such as woody, uneven color, dark spots, etc., and achieve the effects of ensuring meat quality, improving taste, and increasing the degree of redness
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Embodiment 1
[0035] 1. Roast duck duck blank processing accessories
[0036] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:
[0037] 22 parts of denatured tapioca starch, 18 parts of denatured potato starch, 18 parts of maltose, 1050 parts of water;
[0038] Among them, the phosphorus content in the modified potato starch is 489 mg / kg.
[0039] 2. Preparation method
[0040] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:
[0041] (a) taking each raw material in parts by weight;
[0042] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;
[0043] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;
[0044] (d) Under the stirring condition of 25 r / min, heat the mi...
Embodiment 2
[0046] 1. Roast duck duck blank processing accessories
[0047] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:
[0048] 28 parts of denatured tapioca starch, 12 parts of denatured potato starch, 14 parts of maltose, 950 parts of water;
[0049] Among them, the phosphorus content in the modified potato starch is 532mg / kg.
[0050] 2. Preparation method
[0051] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:
[0052] (a) taking each raw material in parts by weight;
[0053] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;
[0054] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;
[0055] (d) Under the stirring condition of 35 r / min, heat the mixe...
Embodiment 3
[0057] 1. Roast duck duck blank processing accessories
[0058] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:
[0059] 24.8 parts of denatured tapioca starch, 15.2 parts of denatured potato starch, 16 parts of maltose, 1000 parts of water;
[0060] Among them, the phosphorus content in the modified potato starch is 641mg / kg.
[0061] 2. Preparation method
[0062] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:
[0063] (a) taking each raw material in parts by weight;
[0064] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;
[0065] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;
[0066] (d) Under the stirring condition of 30 r / min, heating ...
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