Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Boiled salted duck and preparation method thereof

A technology of salted duck and ducklings, which is applied in food science, adaptation to climate change, preservation of meat/fish with coating protection layer, etc. It can solve the problems that salted duck cannot be stored for a long time, and the overall applicability is poor, so as to improve human immunity Power, improve applicability, improve the effect of retention time

Inactive Publication Date: 2019-11-22
安徽云燕食品科技有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art that the vacuum-packed salted duck cannot be stored for a long time, resulting in poor overall applicability, the first object of the present invention is to provide a salted salted duck that can still be stored for a relatively long time after the vacuum package is opened. Long time, and not easy to deteriorate, with good applicability

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Boiled salted duck and preparation method thereof
  • Boiled salted duck and preparation method thereof
  • Boiled salted duck and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: A kind of salted duck, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0051] Step 1, frying the salt material, mixing and frying the corresponding parts by weight of table salt, Chinese prickly ash and five-spice powder, frying the surface of the salt to a golden color, and obtaining the salt material;

[0052] Step 2: marinate with rubbing material, apply the salt obtained in step 1 evenly on the surface of fresh ducklings, and marinate for 2.5 hours;

[0053] Step 3, marinate, immerse the marinated fresh ducklings in clear water, and add spices and cooking wine in corresponding parts by weight in the clear water, heat up to 95°C, stew in marinade for 1.5h, then cool down to 75°C, add The sophorolipids of the corresponding parts by weight are boiled in marinade for 45 minutes, taken out and cooled to obtain semi-finished salted duck;

[0054] Step 4, brushing glue to seal, brushi...

Embodiment 2-8

[0056] Embodiment 2-8: A kind of salted duck. The difference from Embodiment 1 is that each component and its corresponding parts by weight are shown in Table 1.

[0057] Each component and parts by weight thereof in table 1 embodiment 1-8

[0058]

Embodiment 9

[0059] Embodiment 9: A kind of salted duck, the difference from Embodiment 1 is that in step 3, the spices include the following raw materials in parts by weight: 1.2 parts of coriander leaves; 2 parts of fennel; 6 parts of green onions; 2 parts of star anise; 4 parts of ginger slices; 0.8 parts of Angelica dahurica; 1.2 parts of licorice; 2 parts of tangerine peel.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention discloses a boiled salted duck and a preparation method thereof, and relates to the technical field of food processing. The problem that a boiled salted duck cannot be stored for a longtime after the vacuum package is opened and then the overall applicability is poor is solved. The boiled salted duck of the invention includes the following ingredients (by weight): 90-100 parts of fresh duck, 9-11 parts of salt, 3-5 parts of Chinese prickly ash, 4-7 parts of spice, 1-2 parts of five spice powder, 0.8-1.2 parts of cooking wine, 3-6 parts of propolis and 5-8 parts of sophorolipid.The preparation technology of the boiled salted duck includes steps of salt frying, pickling with salt, boiling in brine and brush-coating sealing. The boiled salted duck of the invention can be stored for a long time after the vacuum package is opened, 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 salted duck and a preparation method thereof. Background technique [0002] Salted duck is a famous specialty in Nanjing. It belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. It is also called sweet-scented osmanthus duck and is a product of Chinese geographical indications. Because Nanjing is also known as "Jinling", it is also called "Jinling Salted Duck". It has a long-standing reputation and has a history of more than 2,500 years. [0003] In the Chinese invention patent application document with the publication number CN105325894A, a method for preparing cured salted salted duck is disclosed. With selected 1.2-1.3kg cherry valley duck as the main raw material, a kind of edible salt, green onion, ginger, and spices are provided. Processing auxiliary materials, a new type of stewed meat product in sauce, which is organically integrated...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L13/40A23L13/50A23L13/70A23B4/20A23B4/22A23B4/10A23L33/135
CPCA23L13/428A23L13/57A23L13/72A23L13/45A23B4/20A23B4/22A23B4/10A23L33/135A23V2002/00Y02A40/90
Inventor 戈吴超周兵
Owner 安徽云燕食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com