Pickling method of sweet-scented osmanthus pressed salted duck

Abstract

The invention discloses a pickling method of sweet-scented osmanthus pressed salted ducks. The pickling method comprises the following steps: preparing seasonings, dry sweet-scented osmanthus, green plums, table salt, white sugar, alum and white spirit; uniformly mixing and stirring with water which is 3-5 times of the weight of the seasonings, and decocting with soft fire for several hours to obtain sweet-scented osmanthus flavor seasoning juice; uniformly smearing the boiled sweet-scented osmanthus flavor seasoning juice on the surface of a boiled duck body by using a brush, and injecting the corresponding amount of seasoning juice to the breast, legs, throat and other parts of the duck at multiple points; then putting the duck into a vacuum tumbling machine, and carrying out intermittent tumbling; and finally drying to obtain the salted pressed salted duck. According to the method, the seasoning juice is injected from the inside, the seasoning juice is more easily diffused to the periphery of the pressed salted duck in a vacuum environment, and the permeability of the seasoning juice is improved. The invention further discloses a vacuum tumbling machine for the sweet-scented osmanthus pressed salted duck. The vacuum tumbling machine comprises a mounting bracket, a roller assembly, a transmission assembly and a rotary joint.

Description

technical field [0001] The invention belongs to the field of food and relates to the production of pickled food, in particular to a pickling method of sweet-scented osmanthus salted duck. Background technique [0002] It has a history of thousands of years in our country. Because of its rich nutrition and delicious taste, it has always been loved by consumers. The traditional salted duck workshop-style production has a long cycle, low output, low efficiency, and strong seasonality. Products are greatly affected by natural environmental factors, the production process parameters lack uniform standards, the quality is uneven, and food safety is difficult to be effectively guaranteed. Furthermore, the salt content of traditional salted duck is relatively high, which does not meet the needs of modern consumption. For this reason, it is necessary to improve the traditional salted salted duck method from two directions of its local flavor and salt control. Contents of the inv...

AI Technical Summary

Problems solved by technology

Traditional salted duck workshop production, long cycle, low output, low efficiency, and strong seasonality

Products are greatly affected by natural environmental factors, the production process parameters lack uniform standards, the quality is uneven, and food safety is difficult to be effectively guaranteed

Furthermore, the salt content of traditional salted duck is relatively high, which does not meet the needs of modern consumption.

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