Making method of marinating formula for processing wild ducks into cooked food

A production method and technology for wild ducks, applied in food science, climate change adaptation, etc., can solve the problems of not chewing, unable to keep poultry fresh and tender, and the method is simple and rough.

Pending Publication Date: 2020-10-20
淮安市苏楚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the method of processing poultry into mature food in the prior art has no requirement for the selection of main ingredients (such as chicken, duck, etc.). Put them together for marinating or roasting or roasting. The processing time depends on the feeling. If it is too short, it will be difficult to taste and chew. If it is too long, it will not be able to keep the poultry fresh and tender. The method is simple and rough, and it is difficult to achieve the effect of health care, nutrition and scientific food.

Method used

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  • Making method of marinating formula for processing wild ducks into cooked food

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specific Embodiment 1

[0032] A preparation method for processing wild duck into cooked food, comprising the following steps

[0033] Step 1, material preparation: select slaughtered fresh wild ducks with a weight of 2.2 catties and a duck age of 75 days, wash and remove the fluff, and drain for later use;

[0034] Step 2. Preparation of salting agent: Take 20 parts of salt, 8 parts of Chinese prickly ash, and 10 parts of star anise in parts by weight, and put the above materials into a frying pan at the same time for frying, and stir fry until the salt grains turn yellow. Fire, get salting agent;

[0035] Step 3. Marinate the duck body: rub the salting agent evenly on the inner and outer surfaces of the duck body, and massage the duck body for 13 minutes;

[0036] Step 4. Configuration of marinade: Take 7 parts of star anise, 5 parts of anise, 5 parts of cinnamon, and 23 parts of salt by weight, and put the above materials into the marinated pot A in turn, then add 80 parts of water, and boil int...

specific Embodiment 2

[0047] A preparation method for processing wild duck into cooked food, comprising the steps of:

[0048] Step 1, material preparation: select slaughtered fresh wild ducks with a weight of 4 jin and a duck age of 85 days, wash and remove the fluff, and drain for later use;

[0049] Step 2. Preparation of salt pickling agent: Take 24 parts of salt, 13 parts of Chinese prickly ash, and 15 parts of star anise in parts by weight, and put the above materials into a frying pan at the same time for frying, and stir fry until the salt grains turn yellow. Fire, get salting agent;

[0050]Step 3. Pickling of the duck body: rub the salting agent evenly on the inner and outer surfaces of the duck body, and massage the duck body for 15 minutes;

[0051] Step 4. Configuration of marinated ingredients: Take 10 parts of star anise, 8 parts of anise, 8 parts of cinnamon, and 28 parts of salt by weight, and put the above materials into the marinated pot A in turn, then add 95 parts of water, an...

specific Embodiment 3

[0062] A preparation method for processing wild duck into cooked food, comprising the steps of:

[0063] Step 1, material preparation: select slaughtered fresh wild ducks with a weight of 2.3 catties and a duck age of 80 days, wash and remove the fluff, and drain for later use;

[0064] Step 2. Preparation of salt pickling agent: Take 25 parts of salt, 10 parts of Chinese prickly ash, and 13 parts of star anise in parts by weight, and put the above materials into a frying pan at the same time for frying, and stir fry until the salt grains turn yellow. Fire, get salting agent;

[0065] Step 3. Marinate the duck body: rub the salting agent evenly on the inner and outer surfaces of the duck body, and massage the duck body for 13 minutes;

[0066] Step 4. Configuration of marinade: Take 8 parts of star anise, 6 parts of anise, 6 parts of cinnamon, and 20 parts of salt in parts by weight, and put the above materials into the marinated pot A in turn, then add 85 parts of water, and...

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Abstract

The invention discloses a marinating formula for processing wild ducks into cooked food and a making method of the marinating formula, and belongs to the technical field of food. The making method forprocessing the wild ducks into the cooked food comprises the following steps of preparing materials; preparing a salting agent; pickling the duck body; preparing a marinating material; performing primary wet pickling and dehydration of the duck body; carrying out secondary wet pickling and dehydration on the duck body; performing third wet pickling on the duck body; performing blanching on the duck body; preparing boiling brine; carrying out stewing and soaking on the duck body; coating the duck body with honey; performing frying on the duck body; and performing packaging of the duck body. The cooked wild duck food designed and prepared by the invention is full in marinating flavor, delicious in taste, free of fishy smell, good in color and luster and suitable for people of all ages, andhas a relatively high market application value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a marinated formula of processed wild duck food and a preparation method thereof. Background technique [0002] At present, the method of processing poultry into mature food in the prior art has no requirement for the selection of main ingredients (such as chicken, duck, etc.). Put them together for marinating or roasting or roasting. The processing time depends on the feeling. If it is short, it will be difficult to taste and chew. If it is long, it will not be able to keep the poultry fresh and tender. Contents of the invention [0003] The invention provides a stewed formula and a preparation method of processed wild duck food, and aims to solve the existing problems. [0004] In order to solve the problems of the technologies described above, the present invention is achieved through the following technical solutions: [0005] A marinated formula for processed wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/40A23L13/50A23L13/70
CPCA23L13/428A23L13/50A23L13/70A23L5/11Y02A40/90
Inventor 张虎兵郑从洋
Owner 淮安市苏楚食品有限公司
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