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Production technology of ham and soup stock ducks and ham and soup stock ducks made through production technology

A production process, the technology of old soup duck, is applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., to achieve the effects of rich nutrition, super high temperature resistance, and increased health benefits

Inactive Publication Date: 2019-09-17
浙江省东阳市东元食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to overcome the deficiencies of the prior art, the present invention provides a production process of ham and old soup duck and its ham and old soup duck, which has a unique fragrance, rich nutrition, fresh and tender meat without greasy feeling, invigorates the spleen and appetizers, promotes body fluid and blood, nourishes the kidney and replenishes essence 1. The effect of prolonging life and prolonging life makes up for the single deficiency of duck meat food in the prior art, and expands the way for ducks to form new meat food

Method used

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  • Production technology of ham and soup stock ducks and ham and soup stock ducks made through production technology

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Embodiment Construction

[0026] The specific embodiments of the present invention will be further described below in conjunction with the accompanying drawings. It should be noted here that the descriptions of these embodiments are used to help understand the present invention, but are not intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not constitute a conflict with each other.

[0027] refer to figure 1 , a kind of production technology of ham old soup duck, comprises the following steps:

[0028] Step 1: Raw material thawing, cleaning and processing: Put the frozen duck into the thawing tank, add tap water to thaw, the thawing time is controlled at 14-16 hours, the center temperature of the frozen duck after thawing is controlled at 1.5-4°C, after thawing is completed Put the frozen duck in clean water to rinse off the remaining dirty blood o...

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Abstract

The invention belongs to the technical field of processing of ham and soup stock ducks, and particularly relates to a production technology of ham and soup stock ducks and the ham and soup stock ducks made through the production technology. The production technology comprises the following steps of I, unfreezing raw materials, performing cleaning and performing treatment; II, performing separation; III, making ingredients 1; IV, performing kneading and preservation; V, performing air drying and baking; VI, making ingredients 2; VII, performing marinating; and VIII, performing cooling. The ham and soup stock ducks made through the production technology of the ham and soup stock ducks disclosed by the invention are unique in fragrance, rich in nutrition, fresh and tender in meat sense, and free from fat and greasy sense, and have the efficacy of invigorating the spleen, stimulating the appetite, promoting salivation, benefitting blood, nourishing the kidney, replenishing essence and prolonging life.

Description

technical field [0001] The invention relates to a production process of ham and old soup duck and the ham and old soup duck. The invention belongs to the technical field of processing ham and old soup duck. Background technique [0002] Duck is considered to be a sacred product for tonifying deficiency and fatigue. Eating duck in winter is a traditional nourishment. It has the effect of nourishing the yin of the five internal organs and nourishing the blood. Ham is warm in nature, sweet and salty; it has the effects of invigorating the spleen and appetizing, promoting body fluid and benefiting blood, nourishing kidney and replenishing essence, and prolonging life; The combination of the two ingredients has a particularly good nourishing effect. It is a good soup that is especially suitable for warming up and nourishing in winter. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the present invention provides a production process ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/10
CPCA23L13/50A23L13/428A23L13/42A23L13/70A23L33/10A23V2002/00A23V2200/15A23V2200/14A23V2200/32A23V2200/326A23V2200/302A23V2200/30
Inventor 陆金龙郭国阳许国正
Owner 浙江省东阳市东元食品有限公司
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