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Preparation method of sauced ducks

A production method and technology for sauce-flavored duck, applied in the field of food processing, can solve the problems of low health care value, dull color, salty taste of sauce-flavored duck, etc., and achieve the effects of improving taste level, improving marinating efficiency and mellow taste.

Inactive Publication Date: 2020-10-09
上海财治食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauce-flavored duck prepared by this processing method is salty in taste, too dull in color, and has low health care value.

Method used

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  • Preparation method of sauced ducks

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Experimental program
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Effect test

Embodiment 1

[0027] refer to figure 1 Shown, a kind of preparation method of sauce-flavored duck in the present embodiment comprises the following steps:

[0028] S1. Raw material pretreatment: choose ducks that are safe for quarantine and suitable for fat and lean after slaughter, rinse them in water, remove blood and debris on the meat until washed, then remove the neck lymph of the duck and remove the tail fat gland, and finally the whole duck Inner flushing, outer showering, nose squeezing, throat dredging, cleaning of blood stains, rack draining, soaking in flowing ozone water with a concentration of 3mg / h for 0.5 to 2 hours, removing and draining to obtain cleaned ducks;

[0029] S2. Preparation of pickle juice: pickle juice includes the following raw materials: 1000g salt water, 28g white sugar, 5g star anise, 20g ginger, 6g garlic powder, 15g white wine, 20g mugwort leaves, 18g mint, 15g wolfberry, 5g fetal chrysanthemum, lemongrass 7g; wherein, the mass concentration of salt wate...

Embodiment 2

[0038] A kind of preparation method of sauce-flavored duck comprises the following steps:

[0039] S1. Raw material pretreatment: choose ducks that are safe for quarantine and suitable for fat and lean after slaughter, rinse them in water, remove blood and debris on the meat until washed, then remove the neck lymph of the duck and remove the tail fat gland, and finally the whole duck Inner flushing, outer showering, nose squeezing, throat dredging, cleaning of blood stains, rack draining, soaking in flowing ozone water with a concentration of 3mg / h for 0.5 to 2 hours, removing and draining to obtain cleaned ducks;

[0040] S2. Preparation of pickle juice: The pickle juice includes the following raw materials: 1000g salt water, 30g white sugar, 6g star anise, 20g ginger, 8g garlic powder, 12g white wine, 28g mugwort leaves, 22g mint, 20g wolfberry, 8g fetal chrysanthemum, lemongrass 7g; wherein, the mass concentration of salt water is 5%;

[0041] Weigh the above-mentioned sal...

Embodiment 3

[0049] A kind of preparation method of sauce-flavored duck comprises the following steps:

[0050] S1. Raw material pretreatment: choose ducks that are safe for quarantine and suitable for fat and lean after slaughter, rinse them in water, remove blood and debris on the meat until washed, then remove the neck lymph of the duck and remove the tail fat gland, and finally the whole duck Inner flushing, outer showering, nose squeezing, throat dredging, cleaning of blood stains, rack draining, soaking in flowing ozone water with a concentration of 3.0 mg / h for 0.5 to 2 hours, removing and draining to obtain cleaned ducks;

[0051] S2. Preparation of pickle juice: The pickle juice includes the following raw materials: 1000g salt water, 35g white sugar, 7g star anise, 48g ginger, 12g garlic powder, 15g white wine, 33g mugwort leaves, 23g mint, 30g wolfberry, 3g fetal chrysanthemum, lemongrass 8g; Wherein, the mass concentration of saline is 5%;

[0052] Take by weighing the above-me...

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Abstract

The invention discloses a making method of sauced ducks. The making method comprises the following steps of S1, pretreating raw materials: selecting ducks which are safe in quarantine and appropriatein fat and thin after being slaughtered, performing thorough cleaning, and performing soaking treatment with flowing ozone water; S2, preparing pickling juice; S3, performing pickling: soaking the cleaned ducks in pickling juice, performing pickling, taking out the pickled ducks, and performing draining; S4, performing deep-frying: turning over the ducks in the deep-frying process so as to enablethe ducks to be deep-fried uniformly; S5, performing marinade preparation; S6, marinating: soaking the deep-fried ducks obtained in the step S4 into the marinade prepared in the step S5, firstly performing ultrasonic treatment, then performing decoction with big fire, performing braising with slow fire, and finally performing soaking; and S7, performing air-drying again, performing sterilization and performing vacuum packaging: drying the marinated ducks in shade until no liquid marinade exists on the surfaces of the marinated ducks, and then performing sterilization and vacuum packaging. Thepreparation method of the sauced duck is simple, convenient and feasible in process, and the prepared duck is rich in sauce flavor on the surface, fragrant and pleasant in meat, mellow in taste, capable of comprehensively nourishing a human body and high in nutritional value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauce-flavored duck. Background technique [0002] Duck meat is rich in glutamic acid, collagen and calcium. Regular consumption can not only soften blood vessels, but also has beauty effects. It is a high-protein, low-fat food that is easily absorbed by the body. In daily delicacies, duck meat is mostly processed with sauce. The sauce-flavored duck prepared by this processing method is salty in taste, too dark in color and low in health care value. Contents of the invention [0003] The purpose of the present invention is to overcome the above disadvantages and provide a method for making duck with soy sauce. The process is simple and easy. The prepared duck has a strong sauce on the outside, a pleasant meat aroma, and a mellow taste. It can comprehensively nourish the human body and has high nutritional value. . [0004] In order to achieve the above o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L13/40A23L13/50A23L13/70
CPCA23L13/50A23L13/428A23L5/11A23L13/76A23L5/27
Inventor 谢贤军张健刘妹萍王璐张志强刘海玲
Owner 上海财治食品有限公司
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