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Preparation technology of marinated duck byproducts and marinated duck byproducts

A preparation process and accessory technology, which is applied to the preparation process of braised duck accessories and the field of braised duck accessories, can solve the problems of singleness and affect the flavor of duck meat, etc.

Pending Publication Date: 2021-01-22
湖北周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the traditional stewed duck preparation process, the duck meat is simply stewed, and the duck meat has only the taste of marinade, which is relatively simple, and after vacuum packaging and high-temperature sterilization process, the high temperature process will easily affect the flavor of the duck meat after stewed

Method used

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  • Preparation technology of marinated duck byproducts and marinated duck byproducts
  • Preparation technology of marinated duck byproducts and marinated duck byproducts
  • Preparation technology of marinated duck byproducts and marinated duck byproducts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1: a kind of preparation technology of stewed duck side parts,

[0059] Stew 100kg of duck parts in 1021.5kg of brine, take out the duck parts and mix with 5kg of seasoning sauce;

[0060] The duck part is composed of duck neck, duck tongue, duck paw, duck head, duck wing and duck leg;

[0061] The brine is prepared from the following raw materials: 200kg of water, 800kg of broth, 8kg of white sugar, 4kg of edible salt, 2kg of chicken essence seasoning, 1kg of monosodium glutamate, 5kg of pepper, 0.5kg of pepper, 0.6kg of star anise, and 0.4kg of cinnamon; the broth is made of water It is blended with the barrel bone at a ratio of 5:1.

[0062] The seasoning juice is prepared from the following raw materials: 0.6kg brine (same as the brine above), 0.5kg chili oil, 0.5kg pepper oil, 0.1kg pepper powder, 1kg yeast extract, 1kg white sugar, 0.5kg monosodium glutamate, edible Salt 0.2kg, chicken broth powder essence 0.5kg, ethyl maltol 0.1kg.

[0063] The prep...

Embodiment 2-4

[0079] Embodiment 2-4: a kind of preparation technology of side part of braised duck,

[0080] The difference from Example 1 is that the amount of each raw material is different, and the specific amount of each component and various process parameters are shown in Table 1 and Table 2 below, respectively.

Embodiment 5

[0081] Embodiment 5: a kind of preparation technology of stewed duck side part,

[0082] The difference from Example 1 is that the broth is made from water, tube bones and dried kelp, and the mass-number ratio of water, tube bones and dried kelp is 15:2:1.5. The preparation process of the broth in step S2 is as follows: add the bone and water in proportion, heat and mix at 100°C for 2 hours, lower the temperature to 80°C, add dry kelp in proportion and continue to boil for 20 minutes to obtain broth.

[0083] The specific dosages of the remaining components and various process parameters are shown in Table 1 and Table 2 below, respectively.

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Abstract

The invention relates to the field of marinated food, and specifically discloses a preparation technology of marinated duck byproducts and the marinated duck byproducts. The preparation technology includes the following steps: S1, performing pre-processing on duck byproducts; S2, preparing marinated water; S3, marinating the duck byproducts; S4, performing material mixing; S5, performing vacuum packaging; and S6, performing sterilization. The duck byproducts include duck necks, wing middle joints of ducks, duck tongues, duck webs, duck heads and duck legs; and during the marinating of the duckbyproducts in the S3, different processing technologies are adopted for different types of the duck byproducts, so that the flavor of the different types of the duck byproducts can be improved. Chilli oil, zanthoxylum oil, seed powder of Chinese prickly ash, a yeast extract and ethyl hydroxypyrone are used in the raw materials of the marinated water, so that the flavor of the marinated duck byproducts can be increased, and spicy flavor can be further improved through the high temperature of subsequent disinfection processes.

Description

technical field [0001] The present application relates to the technical field of stewed food, in particular to a preparation process of stewed duck side parts and stewed duck side parts. Background technique [0002] Since ancient times, our country has a long history of crafting stewed food. Because of its unique flavor, stewed food is a food with a wide audience in our country. As a kind of stewed products, stewed duck can reduce the aroma of duck fat and reduce the greasy taste after stewed, and it is crispy and delicious after stewed, so it is loved by the majority of people. [0003] The general marinating process of duck meat is to put the duck meat in the prepared brine, and after marinating, the finished product is obtained. The finished stewed duck produced is either directly sold in bulk, or vacuum-packed and sterilized at high temperature before being put on the shelf for sale. [0004] In the traditional stewed duck preparation process, the duck meat is simply ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L13/40A23L23/00A23L17/60A23L5/20
CPCA23L13/20A23L13/55A23L13/72A23L13/428A23L13/42A23L23/00A23L17/60A23L13/74A23L5/21A23V2002/00A23V2250/218A23V2250/1614A23V2300/24A23V2200/14A23V2200/16A23V2250/18Y02A40/90
Inventor 周富裕吴秀田宏伟柳丽梅
Owner 湖北周黑鸭食品工业园有限公司
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