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Preparation method of tea-flavored preserved salted duck

A technology for waxed duck and tea flavor, which is applied in the preservation of meat/fish, the function of food ingredients, and the use of food ingredients as taste modifiers, etc. Golden, wine-flavored effect

Inactive Publication Date: 2020-06-12
溆浦县龙潭天然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cured salted duck is a famous dish of the Han nationality that is very popular among consumers. The traditional cured salted duck is generally marinated and smoked during the production process. It is easy to get greasy after eating with high content. At the same time, some unscrupulous merchants add a large amount of chemical additives to improve the color, flavor and palatability of the product. Consumers have a greater threat to health after eating, which does not meet the trend of modern people pursuing natural flavor foods. , and also have a negative impact on the healthy and sustainable development of the duck meat processing industry

Method used

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  • Preparation method of tea-flavored preserved salted duck

Examples

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Embodiment 1

[0026] A method for preparing tea-flavored salted salted duck, comprising the following steps;

[0027] 1) Raw material preparation: Select native ducks with moderate fatness and leanness, slaughter them, remove their viscera, wash them in running water, drain the water, and weigh the whole duck for later use;

[0028] 2) Preparation of auxiliary materials: auxiliary materials include marinade II for initial pickling, marinade II for re-curing, fillers containing tea leaves for filling the abdominal cavity of native ducks, and smoked materials containing tea leaves for smoking; The marinade I accounts for 1.5% of the mass of the local duck, and the marinade I includes the following raw materials in parts by weight: 10 parts of coarse salt, 10 parts of white sugar, 35 parts of light soy sauce, 20 parts of cooking wine, 2 parts of star anise, 10 parts of Chinese prickly ash, 10 parts of pepper The marinade II accounts for 1% of the mass of the local duck, and the marinade II inc...

Embodiment 2

[0037] A method for preparing tea-flavored salted salted duck, comprising the following steps;

[0038] 1) Raw material preparation: Select native ducks with moderate fatness and leanness, slaughter them, remove their viscera, wash them in running water, drain the water, and weigh the whole duck for later use;

[0039] 2) Preparation of auxiliary materials: auxiliary materials include marinade II for initial pickling, marinade II for re-curing, fillers containing tea leaves for filling the abdominal cavity of native ducks, and smoked materials containing tea leaves for smoking; The marinade I accounts for 2% of the mass of the local duck, and the marinade I includes the following raw materials in parts by weight: 18 parts of coarse salt, 11 parts of white sugar, 40 parts of light soy sauce, 22 parts of cooking wine, 3 parts of star anise, 11 parts of Chinese prickly ash, and 11 parts of pepper ; The marinade II accounts for 1.2% of the mass of the local duck, and the marinade ...

Embodiment 3

[0048] A method for preparing tea-flavored salted salted duck, comprising the following steps;

[0049] 1) Raw material preparation: Select native ducks with moderate fatness and leanness, slaughter them, remove their viscera, wash them in running water, drain the water, and weigh the whole duck for later use;

[0050]2) Preparation of auxiliary materials: auxiliary materials include marinade II for initial pickling, marinade II for re-marinating, fillers containing tea leaves for filling the abdominal cavity of native ducks, and smoked materials containing tea leaves for smoking and roasting. For the coating material applied on the surface of native ducks, the coating material is composed of fresh tea juice and fresh lemon juice in a ratio of 1:1. The fresh tea juice and fresh lemon juice are respectively made of fresh summer and autumn green tea leaves and fresh lemon juice. It is obtained by taking the juice after the juice; wherein the marinade I accounts for 2.5% of the m...

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Abstract

The invention relates to a preparation method of a tea-flavored preserved salted duck. The method comprises the following steps: 1) raw material preparing: selecting local ducks with moderate fat andlean, slaughtering, and cleaning for later use; (2) auxiliary material preparing, wherein the auxiliary materials comprise a pickling material I for preliminary pickling, a pickling material II for secondary pickling, a filler containing tea leaves and used for filling abdominal cavities of the local ducks, and smoking materials containing tea leaves and used for smoking and baking; 3) soaking treatment: soaking with rice washing water to remove fishy smell; 4) primary pickling treatment; 5) re-pickling treatment; 6) airing: airing the re-pickled local ducks in a clean and ventilated place for5-8 days; 7) sewing: making the filler into a filler bag adapting to the size of the abdominal cavity of the local duck, plugging the filler bag into the abdominal cavity of the local duck, and sewing the abdominal cavity of the local duck; 8) smoking and baking: uniformly erecting the aired local ducks in a smoking and baking room, igniting the smoking materials, smoking and baking for 2-3 hours, taking out the filler bag, and continuing performing smoking and baking for 1-2 h; and 9) packaging. The preparation method is beneficial to mass production, and the prepared preserved salted ducksare golden in color and luster, obvious in tea flavor, free of greasy taste after being eaten and free of additives.

Description

technical field [0001] The invention relates to the technical field of production and processing of cured salted duck, in particular to a preparation method of tea-flavored preserved salted duck. Background technique [0002] Cured salted duck is a famous dish of the Han nationality that is very popular among consumers. The traditional cured salted duck is generally marinated and smoked during the production process. It is easy to get greasy after eating with high content. At the same time, some unscrupulous merchants add a large amount of chemical additives to improve the color, flavor and palatability of the product. Consumers have a greater threat to health after eating, which does not meet the trend of modern people pursuing natural flavor foods. , It also has a negative impact on the healthy and sustainable development of the duck meat processing industry. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/044A23L13/40A23L13/50A23L13/70
CPCA23B4/044A23L13/428A23L13/50A23L13/76A23V2002/00A23V2200/308A23V2200/16
Inventor 吴寅兵
Owner 溆浦县龙潭天然食品有限公司
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