Preparation method and special marinated solution of Linwu duck spiced ducks

A technology of marinating liquid and Linwu duck, which is applied in food science, food preservation, climate change adaptation, etc., can solve the problems of unsatisfactory processing, insufficient meat quality, and poor taste, so as to achieve tight meat quality and good taste With expiration date improvement, delicious effect

Pending Publication Date: 2020-01-07
SHUNHUA DUCK INDAL DEVMET LINWU COUNTY HUNAN +1
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some simple and undemanding processing methods can be pickled and then baked, but this method is generally not used in industrial production
[0006] However, due to the special quality of Linwu duck, the applicant found in the process of p

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0058] The present invention is described in detail below:

[0059] The preparation method of Linwu duck stewed duck comprises the following sequence of steps:

[0060] Pickling: Soak the cleaned white striped duck in a special pickling solution for pickling.

[0061] The special pickling liquid is made of the following raw materials in parts by weight: 135 parts of water, 15 parts of reduced starch syrup, 2 parts of salt, 8 parts of dried taro lotus, and 14 parts of dried winter leaves. The composition of the special pickling solution can be 135-150 parts of water, 12-18 parts of reduced starch syrup, 2-3 parts of salt, 8-10 parts of dried taro lotus, and 12-15 parts of dried winter leaves. Yes, but not beyond this range.

[0062] The preparation method of special pickling liquid comprises the steps:

[0063] a. Boil the dried taro lotus and dried japonica leaves in water for 8-10 minutes;

[0064] b. Then filter to remove slag, and cool the liquid to 70°C;

[0065] c. T...

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

No PUM Login to view more

Abstract

The invention discloses a preparation method of Linwu duck spiced ducks. The preparation method comprises the following steps that a, marinating is conducted, specifically, a cleaned duck is immersedin a special marinated solution for marinating, the special marinated solution is prepared from the following raw materials in parts by weight: 135 parts of water, 15 parts of reduced mizuame, 2 partsof salt, 8-10 parts of dried colocasia gigantean and 12-15 parts of dried scolopa chinensis leaves; b, baking is conducted, specifically, the marinated duck is hung on a baking rack and baked in a low-temperature oven at a baking temperature of 81-82 DEG C for 40-45 minutes; c, marinating is conducted; d, cooling is conducted, specifically, the fried duck is cooled to room temperature; e, vacuumpackaging is conducted, specifically, packaging is conducted in an aluminum foil bag, and then vacuumizing is conducted; and f, high-temperature sterilization is conducted, specifically, the sterilization temperature is 125-126 DEG C, and time is 20-21 minutes. The Linwu duck spiced ducks produced by the preparation method have good taste and long shelf life.

Description

technical field [0001] The invention relates to a processing method of ready-to-eat food, in particular to a preparation method of Linwu stewed duck, and also relates to a special pickling solution for preparing Linwu stewed duck. Background technique [0002] Braised duck is a flavor food loved by the people. Now, a lot of instant flavor stewed duck products of industrial processing have been sold on the market. [0003] Linwu duck is a special breed of duck produced in Linwu County, Chenzhou, Hunan. Its meat has unique nutrition and flavor, and has the characteristics of tender meat, good subcutaneous fat deposition, and delicious taste. It is famous for “fitness” and is commonly called “Gouzui Duck” by the local people. No matter it is roasted, fried, stewed, or processed into salted duck or salted duck, it has a unique flavor. In 1984, it was included in the "Livestock and Poultry Breeds of Hunan Province", and in 1986, it won the Gold Award of Hunan Province's high-qu...

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): A23L3/00A23L3/3409A23L5/10A23L13/20A23L13/50A23L13/70
CPCA23L13/20A23L13/50A23L13/72A23L5/10A23L5/11A23L3/3409A23L3/00Y02A40/90
Inventor 胡建文苏华章谭姣晖蔡海兵陈针菊陈元
Owner SHUNHUA DUCK INDAL DEVMET LINWU COUNTY HUNAN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap