Duck leg manufacturing method of prolonging quality guarantee period and improving flavor

A production method and a technology of shelf life, which are applied in the fields of preservation of meat/fish by freezing/cooling, food science, food freezing, etc., can solve the problems of poor taste, unfavorable long-distance transportation and preservation of duck legs, etc. Avoid wastage, and the meat tastes evenly

Inactive Publication Date: 2019-08-02
安徽广泰食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the existing duck legs is not good, and the shelf life is mostly within 2-3 months, which is not conducive to the long-distance transportation and preservation of duck legs

Method used

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  • Duck leg manufacturing method of prolonging quality guarantee period and improving flavor

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Experimental program
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Embodiment 2

[0037] S1. Washing the duck legs: Pull out the remaining feathers of the frozen duck legs, wash off blood stains and stains, and drain them for later use.

[0038] S2. Pressing: Place the duck leg on the surface of a clean and sterile platform. Use a mallet to beat the surface of the duck leg for 3 minutes. After beating, use a toothpick to poke a few holes on the duck leg. The depth of the hole is controlled to 1cm.

[0039] S3. Marinating: Mix the adding powder and salt in a ratio of 1:10 to form a mixture, and evenly spread the mixture on the surface of the duck legs in a ratio of 1:100, and marinate for 6h at 4℃, up and down every 2h Turn it once to make the marinating uniform. The additive powder is made by mixing potato powder, MSG, sucrose, star anise powder and table salt in a mass ratio of 40:10:20:30. The additive powder can make the duck leg texture and taste. It is better and has a uniform taste.

[0040] S4. Pre-cooking: Wash the marinated duck legs with cold water, dra...

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PUM

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Abstract

The invention discloses a duck leg manufacturing method of prolonging quality guarantee period and improving flavor. The manufacturing method includes the following steps: rinsing a duck leg, beatingthe surface of the duck leg with a wooden hammer, coating the surface of the duck leg with seasoning powder and table salt, rinsing the salted duck leg with cold water, hanging the duck leg for draining, soaking the duck leg in soaking liquid, hanging the duck leg to be boiled in a microwave device, drying the cured duck leg in a baking oven with hot wind, taking the dried duck leg and putting into a freezing device for quick-freezing, and putting the quick-frozen duck leg into a boiling bag to be packaged and sealed. The duck leg obtained with the manufacturing method of duck legs disclosed by the invention is favorable in taste and even in the meat taste of the whole duck leg; through quick-freezing treatment; a quality guarantee period of the duck leg can reach 12 months; long-distancetransportation and storage are favorable; edible time of the duck leg is prolonged, so that waste of duck legs due to short quality guarantee period is avoided.

Description

Technical field [0001] The invention relates to the field of food technology, and more specifically, to a method for making duck legs with improved shelf life and taste. Background technique [0002] Duck legs are the legs of duck legs. Duck meat is a delicacy, suitable for nourishment, and the main raw material for various delicious dishes. It is often said that "chicken, duck and fish meat" are the four major meats. The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and the distribution is more even. The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and it can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzyme components in the human body and has a protective effect on patients with heart diseases such as myocardial infar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23B4/06
CPCA23L13/57A23B4/06A23V2002/00A23V2250/628A23V2300/20
Inventor 蒋跃锋张排房宋俊营
Owner 安徽广泰食品科技有限公司
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