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Method for making shredded duck by using reduced-pressure vacuum

A production method and hand-tear technology, applied in the field of food processing, can solve problems such as difficulty in satisfying consumers

Inactive Publication Date: 2020-11-06
安徽刘郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For food processing enterprises, large quantities of routinely processed duck and poultry products are often difficult to meet consumers' taste and delicious taste requirements. Faced with market consumption requirements, the process of traditional cooking methods at high temperature and normal pressure is explored, and new duck and poultry products are developed.

Method used

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  • Method for making shredded duck by using reduced-pressure vacuum
  • Method for making shredded duck by using reduced-pressure vacuum
  • Method for making shredded duck by using reduced-pressure vacuum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A kind of making operation steps of shredded duck utilizing decompression vacuum is as follows:

[0022] (1). Thaw the frozen duck at a constant temperature, wash, arrange and remove the viscera, head, and claws, and weigh 980-1020 grams to wash and arrange the duck;

[0023] (2). Tumble the cleaned and prepared duck for one hour at a temperature of 70°C to 80°C to obtain the tumbled duck;

[0024] (3). Mix 1500 jin of tumbled duck and seasoning ingredients evenly, and then tumble and knead for 1 hour and let it stand for 1 hour in a vacuum furnace under the reduced pressure and vacuum condition of -0.4MPa~-0.85MPa, alternately and continuously for 48 Hour;

[0025] (4). After being released from the oven, it is sorted and shaped on a hanger to obtain a shaped duck;

[0026] (5). Baking again, bake the shaped duck at a temperature of 65°C-70°C for 11.5-12.5 hours; lower the temperature, and bake it at a temperature of 40°C-60°C for 35.3-36.5 hours to obtain shredded d...

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PUM

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Abstract

The present invention relates to a method for making shredded duck by using reduced-pressure vacuum. The method comprises the following specific operation steps: (1) thawing frozen duck at a constanttemperature, washing the thawed duck, cleaning and removing the viscera, head and claws, and weighing and selecting 980-1,020 grams of the washed and cleaned duck; (2) rolling the washed and cleaned duck; (3) evenly mixing the rolled duck and seasoning ingredients and conducting rolling and putting-still alternately continuously for 48 hours; (4) after removing the duck out from an oven, cleaningthe duck on a hanging rack and shaping the duck to obtain shaped duck; and (5) conducting baking again to obtain the shredded duck. Based on improvement on cooking, formula and seasoning of traditional whole duck product, the made shredded duck is tender, soft, tasty, crisp, spicy but not pungent, and lasting in fragrance. The making method improves water holding capacity of duck meat, and a masstransfer effect of the seasoning materials in the duck meat and chewiness, water holding capacity, tenderness, etc. of the duck meat are obviously higher than those of duck products processed at normal pressure and high temperature.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making shredded duck. Background technique [0002] Duck and poultry products are common meat products in my country. They are nutritious, delicious, and easy to carry. They are popular leisure and dish foods suitable for all ages in the domestic market. But the cooked food duck and poultry products sold in the market are roasted, marinated, boiled, stewed, etc. for single or small-batch cooking of workshop formula or catering formula. It is often difficult for food processing enterprises to process large quantities of conventionally processed duck and poultry products to meet the taste and taste of consumers. Facing market consumption requirements, traditional cooking methods of high temperature and normal pressure are explored and new duck and poultry products are developed. Contents of the invention [0003] In order to make the "shredded du...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/70
CPCA23L13/50A23L13/70A23L13/72A23L13/76
Inventor 刘培志范远景李怀仁王明和张勇
Owner 安徽刘郎食品有限公司