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Preparation method of air-dried flavored duck necks

A duck neck and flavor technology, which is applied in the field of preparation of air-dried flavored duck neck, can solve the problems of high-temperature sterilization, short shelf life, and backward processing methods, and achieve the effects of inhibiting microbial reproduction, reducing water content, and stabilizing taste

Pending Publication Date: 2021-07-09
JUEWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional soy sauce and stewed food sold in bulk has the problems of unstable taste and short shelf life. The main reason is that the product process is unstable, the processing methods are relatively backward, and standardization has not been achieved, and the moisture content of the product is as high as 60-70%. Therefore, the preservation of the product Usually only 2-3 days
[0003] CN106722300A discloses a method for processing air-dried duck necks, which includes the following steps: washing the duck necks, adding preset food additives to the pre-configured ingredients, and then pickling the cleaned duck necks. Put the duck neck in 80-120°C brine and marinate for 25-35 minutes, cool the marinated duck neck and fry it at 100-200°C for 3-5 minutes, and fry the fried duck neck at 50-70°C Air-dry for 100-140 minutes in an environment of ℃, vacuum-pack the air-dried duck neck and fill it with nitrogen, and sterilize the packaged duck neck at a pressure of 0.1-0.25 MPa and a temperature of 100-120 °C for 15 minutes. ~25 minutes to make the required air-dried duck neck. This method requires high temperature sterilization and high energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment includes the following steps:

[0035] (1) Thaw and wash 100kg frozen duck neck;

[0036] (2) Mix the duck neck cleaned in step (1) with 1kg of salt, 1kg of monosodium glutamate and 0.2kg of compound phosphate (the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate is 1:1:1). The prepared marinade is marinated by a vacuum tumbler for 30 minutes to obtain marinated duck necks;

[0037] (3) Add water to the marinated duck neck obtained in step (2), heat and blanch, and then add the marinated duck neck to the brine containing spices (spices consist of 2kg pepper, 1kg pepper, and 1kg star anise , cinnamon 0.5kg, bay leaves 0.5kg, cardamom 0.3kg, cardamom 0.3kg, cumin 0.1kg, kaempferen 0.2kg, galangal 0.15kg, angelica 0.2kg, angelica 0.2kg, grass fruit 0.5kg, chrysanthemum 0.1kg, Amomum 0.1kg, Pepper 0.1kg, Tangerine Peel 0.1kg, Licorice 0.5kg, Ginger 0.5kg and Clove 0.01kg), at the same time add 4kg of salt, 3kg of whi...

Embodiment 2

[0046] This embodiment includes the following steps:

[0047] (1) Thaw and wash 100kg frozen duck neck;

[0048] (2) Mix the duck neck cleaned in step (1) with 1kg of salt, 1kg of monosodium glutamate and 0.2kg of compound phosphate (the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate is 1:1:2). The prepared marinade is marinated by a vacuum tumbler for 30 minutes to obtain marinated duck necks;

[0049] (3) Add clear water to the marinated duck neck obtained in step (2), heat and blanch, and then add the marinated duck neck to the brine containing spices (the spices consist of 1kg of pepper, 0.5kg of Chinese prickly ash , star anise 0.8kg, cinnamon 0.4kg, bay leaves 0.5kg, cardamom 0.3kg, cardamom 0.3kg, cumin 0.1kg, kaempferen 0.2kg, galangal 0.15kg, angelica 0.1kg, angelica 0.2kg, grass fruit 0.5kg , 0.2kg of fenugreek, 0.1kg of amomum, 0.1kg of pepper, 0..kg of tangerine peel, 0.4kg of licorice, 0.5kg of ginger and 0.01kg of clove),...

Embodiment 3

[0058] This embodiment includes the following steps:

[0059] (1) Thaw and wash 100kg frozen duck neck;

[0060] (2) Mix the duck neck cleaned in step (1) with 1kg salt, 1kg monosodium glutamate and 0.2kg compound phosphate (the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate is 1:2:1). The prepared marinade is marinated by a vacuum tumbler for 30 minutes to obtain marinated duck necks;

[0061] (3) Add clear water to the marinated duck neck obtained in step (2), heat and blanch, and then add the marinated duck neck to the brine containing spices (the spices consist of 1.5 kg of pepper, 0.8 kg of Chinese prickly ash) kg, star anise 0.8kg, cinnamon 0.3kg, bay leaf 0.4kg, cardamom 0.3kg, cardamom 0.3kg, cumin 0.1kg, kaempferen 0.3kg, galangal 0.15kg, angelica 0.15kg, angelica 0.215kg, grass fruit 0.5 kg, 0.15kg of fenugreek, 0.1kg of amomum, 0.1kg of pepper, 0.15kg of tangerine peel, 0.5kg of licorice, 0.5kg of ginger and 0.01kg of clov...

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PUM

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Abstract

The invention relates to a preparation method of air-dried flavored duck necks. The preparation method comprises the following steps of: (1) unfreezing and cleaning frozen or chilled duck necks; (2) tumbling and pickling the cleaned duck necks through a vacuum tumbling machine to obtain pickled duck necks; (3) adding clear water into the pickled duck necks, heating and blanching the pickled duck necks, then putting the pickled duck necks into brine containing spices, and performing marinating, processing and curing to obtain cured duck necks; (4) putting the cured duck necks into a vacuum quick-cooling machine for vacuum quick-cooling to obtain cooled duck necks; (5) cutting the cooled duck necks, mixing the cooled duck necks with materials, and air-drying the duck necks to obtain air-dried duck necks; and (6) packaging the air-dried duck necks to obtain air-dried duck neck finished products. According to the preparation method of the invention, a traditional sauce marinating process and a modern production technology are combined, so that the prepared air-dried flavored duck necks are long in shelf life and good in color, fragrance, flavor and taste.

Description

technical field [0001] The invention relates to a processing method of duck neck, in particular to a preparation method of air-dried flavored duck neck. Background technique [0002] The traditional soy sauce and stewed food sold in bulk has the problems of unstable taste and short shelf life. The main reason is that the product process is unstable, the processing methods are relatively backward, and standardization has not been achieved, and the moisture content of the product is as high as 60-70%. Therefore, the preservation of the product The time is generally only 2-3 days. [0003] CN106722300A discloses a method for processing air-dried duck necks, which includes the following steps: washing the duck necks, adding preset food additives to the pre-configured ingredients, and then pickling the cleaned duck necks. Put the duck neck in 80-120°C brine and marinate for 25-35 minutes, cool the marinated duck neck and fry it at 100-200°C for 3-5 minutes, and fry the fried duc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L13/70A23B4/03A23B4/06A23B4/16
CPCA23L13/50A23L13/428A23L13/20A23L13/72A23L13/42A23B4/03A23B4/06A23B4/16A23V2002/00A23V2250/1618A23V2250/1614A23V2250/18A23V2250/124A23V2300/10Y02A40/90
Inventor 戴文军蒋兴洲司胤衡刘伟
Owner JUEWEI FOOD CO LTD