Method for preparing novel duck product and salting solution and special marinade for novel duck product

A technology for marinating liquid and duck meat, which is applied in the fields of dry preservation of meat/fish, preservation of meat/fish with chemicals, food science, etc. It can solve the problems of food heat damage, consumer boredom, overcooked taste, etc., and achieve Maintain nutrients and quality, avoid soft and rotten meat, and tender meat

Pending Publication Date: 2021-02-23
郴州舜华鱼业有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology allows create tiny bags called duckles without containing ingredients like water or milk. These dunnels have unique features such as being able to keep them dry even at room temperatures but still stay strong when kept warm from their own body after they were treated with an acidic solution before use again. They also allow it to stand out during transportation while keeping its flavor intact until used later on. Overall this innovative process makes producing these types of food faster and easier compared to existing methods.

Problems solved by technology

This patented technology solves issues related to current production processes involving low temperatures or high pressures for thermal pasteurizing and deep freezing treatments, including reducing nitrogen levels and losing important ingredients called ribbons. Additionally, there may exist variations among individuals who use the frozen state instead of being cooked alone, leading to unsatisfactory sensory attributes associated with traditional fried meals.

Method used

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Embodiment Construction

[0065] The present invention is described in detail below:

[0066] The preparation method of novel duck meat product comprises the following sequence of steps:

[0067] a. Vacuum tumbling pickling: Put the cleaned white striped duck into a vacuum tumbling machine, add pickling liquid to submerge the duck, set the vacuum degree to 0.06-0.08MPa, and tumbling for 15-30 minutes. It is best to tumble and knead for 20 minutes at 0.08MPa.

[0068] The pickling solution is made of the following raw materials in parts by weight: dry potato powder 80, water-soluble thirteen spice powder 180, water-soluble kaempferen powder 120, water-soluble five-spice powder 120, water-soluble pepper powder 60, chicken powder 84, monosodium glutamate 84, raw Pumping 900, sugar 1800, salt 1200, water 2000.

[0069] The preparation method of pickling solution comprises the steps:

[0070] 1. Soak 80 parts of potato dry powder in 500 parts of water for 1-2 hours, preferably 1.6 hours, and stir into po...

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PUM

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Abstract

The invention discloses a method for preparing a novel duck product. The method comprises the following steps sequentially: a. vacuum rolling salting; b. roasting; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quick-cooling air drying; and k. cold storage. The invention further discloses a salting solution and special marinade for preparing the novel duck product. The novel duck product produced by employing the method disclosed by the invention is agreeable with tastes of young people and is good in mouth feel and long in shelf life.

Description

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Claims

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Application Information

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Owner 郴州舜华鱼业有限责任公司
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