Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation process of sauced and marinated duck product and sauced and marinated duck product

A preparation process and product technology, applied in the field of meat product processing, can solve the problems of heavy fishy smell and poor taste of duck products, and achieve the effects of good flavor, better taste and improved nutritional value.

Pending Publication Date: 2021-01-12
武汉精武人家食品工业园有限公司
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of heavy fishy smell and weak internal taste of duck products in the prior art, the first object of the present invention is to provide a preparation process of stewed duck products in sauce

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation process of sauced and marinated duck product and sauced and marinated duck product
  • Preparation process of sauced and marinated duck product and sauced and marinated duck product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation technology of sauce stewed duck product, comprises the following steps:

[0038] S1. Pretreatment of duck products: thaw the frozen whole duck, wash and boil water, and then separate the duck rack from the duck meat;

[0039] S2. Boil the brine soup base: put the duck rack separated in step S1 into water, add salt, chicken essence, ginger, cooking wine, and perilla powder, boil for 1 hour, filter to remove the solid matter other than the duck rack, and obtain the brine soup end;

[0040] S3. Stewing brine: add brine material to the brine soup base obtained in step S2, and boil for 2 hours to obtain brine;

[0041] S4. Stewing duck products: put the duck meat obtained in step S1 into the brine obtained in step S3, boil for 1 hour, add seasonings, continue to boil for 20 minutes, and remove the duck products;

[0042] S5. Sterilization packaging: spread the film-coated duck meat obtained in step S4 to cool, then sterilize with ultraviolet rays, and...

Embodiment 2

[0049] A kind of preparation technology of sauce stewed duck product, comprises the following steps:

[0050] S1. Pretreatment of duck products: thaw the frozen whole duck, wash and boil water, and then separate the duck rack from the duck meat;

[0051] S2. Boil the brine soup base: put the duck rack separated in step S1 into water, add salt, chicken essence, ginger, cooking wine, and perilla powder, boil for 1.1 hours, filter to remove the solid matter other than the duck rack, and obtain brine soup base;

[0052] S3. Brine cooking: add brine material to the brine soup base obtained in step S2, and boil for 2.3 hours to obtain brine;

[0053] S4. Stewing duck products: put the duck meat obtained in step S1 into the brine obtained in step S3, boil for 1.1 hours, add seasonings, continue to cook for 23 minutes, and remove the duck products;

[0054] S5. Sterilization packaging: spread the film-coated duck meat obtained in step S4 to cool, then sterilize with ultraviolet rays, ...

Embodiment 3

[0059] A kind of preparation technology of sauce stewed duck product, comprises the following steps:

[0060] S1. Pretreatment of duck products: thaw the frozen whole duck, wash and boil water, and then separate the duck rack from the duck meat;

[0061] S2. Boil the brine soup base: put the duck rack separated in step S1 into water, add salt, chicken essence, ginger, cooking wine, and perilla powder, boil for 1.3 hours, filter to remove the solid matter other than the duck rack, and obtain brine soup base;

[0062] S3. Stewing brine: add brine material to the brine soup base obtained in step S2, and boil for 2.5 hours to obtain brine;

[0063] S4. Stewing duck products: put the duck meat obtained in step S1 into the brine obtained in step S3, boil for 1.3 hours, add seasonings, continue to cook for 25 minutes, and remove the duck products;

[0064] S5. Sterilization packaging: spread the film-coated duck meat obtained in step S4 to cool, then sterilize with ultraviolet rays...

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 process of a sauced and marinated duck product and the sauced and marinated duck product, and relates to the field of meat product processing. The preparation process of the sauced and marinated duck product comprises the following steps of S1, duck product pretreatment, S2, brine soup base boiling, S3, brine boiling, S4, duck product marinating and S5, sterilization and packaging. The sauced and marinated duck product has the effects of marinating to be tasty, being proper in taste, being lighter in fishy smell and being stronger in delicate flavor.

Description

technical field [0001] The invention relates to the field of meat product processing, more specifically, it relates to a preparation process of stewed duck in sauce and the stewed duck in sauce. Background technique [0002] Duck is an excellent delicacy on the dining table, and it is also an excellent food for people to tonic. The food eaten by ducks is mostly aquatic organisms, so its meat is sweet and has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis and bone disease, reducing edema, stopping heat and dysentery, relieving cough and reducing phlegm. People with heat in the body are suitable for eating duck meat, and it is more beneficial for people with weak constitution, loss of appetite, dry stool and edema. [0003] The production of stewed duck in sauce generally goes through processes such as thawing, cleaning and sorting, pickling, stewing, weighing and bagging, and sterilization packaging and sealing. The inve...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L5/20A23L5/30A23L13/40A23L13/70A23L23/00
CPCA23L13/50A23L13/70A23L13/428A23L23/00A23L5/27A23L5/30Y02A40/90
Inventor 袁顺骋王乐张泉
Owner 武汉精武人家食品工业园有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com