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A production process of salted salted duck that can be quickly shaped

A production process, the technology of salted duck, which is applied in food ovens, special commodity baking, roasting, etc., can solve the problems of low operation efficiency and easy injury of operators' hands, and achieve low work efficiency, convenient and fast off-shelf, The effect of easily hurting hands

Active Publication Date: 2021-12-21
江西阿南食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Based on the above-mentioned situation of the prior art, the present invention provides a production process of duck in sauce that can be quickly shaped. The present invention makes the duck shape quickly through the shaping fixture and the shaping pressing plate, which overcomes the low efficiency of the traditional method of shaping the operation, and a little carelessness. , the problem that the hand of the operator is easily injured, the invention improves the mechanization level of the production of salted salted duck and improves the production efficiency

Method used

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  • A production process of salted salted duck that can be quickly shaped
  • A production process of salted salted duck that can be quickly shaped
  • A production process of salted salted duck that can be quickly shaped

Examples

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Effect test

Embodiment 1

[0031] The production process of sauced salted duck is as follows: figure 1 As shown, it includes thawing, cleaning and trimming, marinating, rapid shaping, high-temperature oven baking, marinating and packaging procedures of white striped duck. The specific process is as follows:

[0032] Thawing of white duck: Take the white striped duck out of the refrigerator, and transport the frozen white striped duck to the thawing pool through the conveyor belt for thawing.

[0033] Cleaning and pruning: After thawing, wash with clean water and trim to remove foreign matter and impurities in the white striped duck.

[0034] Pickling: prepare the pickling sauce, which is composed of 6 parts by mass of edible salt, 4 parts of white sugar, and 1 part of maltose. Put the pickling sauce into 35 parts of clear water and put it into the pickling tank Marinated in medium for 18 hours, the marinating process makes the duck tasty, and the meat is firm and chewy;

[0035] Rapid prototyping: use...

Embodiment 2

[0040] Thawing of white duck: Take the white striped duck out of the refrigerator, and transport the frozen white striped duck to the thawing pool through the conveyor belt for thawing.

[0041] Cleaning and pruning: After thawing, wash with clean water and trim to remove foreign matter and impurities in the white striped duck.

[0042] Pickling: Prepare the pickling sauce, which is composed of 7 parts by mass of edible salt, 3 parts of white sugar, and 2 parts of maltose. Put the pickling sauce into 30 parts of clear water and put it into the pickling tank Marinated in medium for 12 hours, the marinating process makes the duck tasty, and the meat is firm and chewy;

[0043] Rapid prototyping: use such as Figure 2-4 The sizing jig shown makes the duck stretch and shape, and the sizing jig is installed in the sizing press plate 9; the duck is placed in the sizing station, the sizing press plate 9 is pressed down to flatten the duck, and then the press plate 17 is pressed, and...

Embodiment 3

[0048] Thawing of white duck: Take the white striped duck out of the refrigerator, and transport the frozen white striped duck to the thawing pool through the conveyor belt for thawing.

[0049] Cleaning and pruning: After thawing, wash with clean water and trim to remove foreign matter and impurities in the white striped duck.

[0050] Pickling: Prepare the pickling sauce. The pickling sauce is composed of 6 parts of edible salt, 4 parts of white sugar and 2 parts of maltose in parts by mass. Put the pickling sauce into 30-35 parts of clear water and put it into the Marinated in the vat for 24 hours, the marinating process makes the duck tasty, and the meat is firm and chewy;

[0051] Rapid prototyping: use such as Figure 2-4 The sizing jig shown makes the duck stretch and shape, and the sizing jig is installed in the sizing press plate 9; the duck is placed in the sizing station, the sizing press plate 9 is pressed down to flatten the duck, and then the press plate 17 is p...

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Abstract

The invention discloses a production process of sauced duck that can be quickly shaped, including the steps of thawing white striped duck, cleaning and trimming, pickling, rapid shaping, high-temperature oven baking, marinating and packaging. Open the shaping, the shaping fixture is composed of a cross and four support rods, the support rods are provided with hooks, the shaping fixture is clamped in the shaping pressure plate, the shaping fixture slot is provided at the bottom of the shaping pressure plate, and the push rod is installed in the center of the shaping pressure plate; In the setting station, the setting pressure plate is pressed down to flatten and unfold the duck, the push rod moves the setting fixture downward, the hook pierces the duck and the duck is shaped. And make the hook fasten the duck to complete the shape. The invention enables the duck to be quickly shaped through the shaping fixture and the shaping pressing plate, improves the mechanization level of the production of the sauced duck and improves the production efficiency.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a production process for quick-setting salted salted duck, in particular to a shaping fixture for shaping the sauced salted duck. Background technique [0002] There are a lot of duck foods sold in the existing market in our country, and all kinds of duck foods are more and more popular among people, such as roast duck, salted duck, salted duck, etc. At present, the relatively large duck products companies include Juewei Food, Huang Shanghuang and Zhou Heiya. Some technologies have been reported in the patent literature, as CN103462059 B discloses a kind of processing technology of salted duck, comprises the following steps: A, raw material processing: select the native duck for meat, and slaughter, clean, get internal organs to the native duck, make the obtained The required raw duck; B. Pickling: put the raw duck into a large vat for pickling, and put ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10A21B5/00A21B3/00
CPCA23L13/50A23L13/70A23L5/10A21B5/00A21B3/00
Inventor 崔尧
Owner 江西阿南食品有限公司