Rattan pepper flavored vacuum-packaged duck product and processing process therefor

Abstract

The invention relates to the technical field of processing of marinated products, and particularly discloses a rattan pepper flavored vacuum-packaged duck product and a processing process therefor. The duck product comprises a duck product body, the duck product body is marinated with brine, and the brine is prepared from the following components of, in parts by weight, 3000-4000 parts of water, 80-100 parts of white granulated sugar, 10-20 parts of edible salt, 20-60 parts of chicken essence, 15-20 parts of cinnamon, 10-15 parts of fennel, 15-20 parts of fructus amomi, 25-30 parts of radix angelicae, 15-30 parts of galangal, 25-30 parts of liquorice, 15-25 parts of clove, 20-30 parts of red pepper, 20-30 parts of special rattan pepper spice, 50-80 parts of cooking wine and 20-40 parts of bay leaves. The use amount of the cooking wine and the bay leaves is increased, so that the flavor of the product is improved. The preparation method for the duck product comprises the following steps of S1, brine preparing; S2, marinating and boiling; S3, soaking; and S4, packaging; According to the product and method, the duck product body is marinated by the self-made brine, so that the flavor of the product is further improved.

Description

technical field [0001] The application relates to the technical field of stewed products processing, in particular to a rattan pepper-flavored vacuum-packed duck product and its processing technology. Background technique [0002] Duck meat is sweet and cold, and has the characteristics of high protein, low fat, and low cholesterol. The melting point of fatty acids in duck meat is low, which is easy to digest. Duck products are more and more popular because of their convenience and delicious taste. [0003] Generally, the production process of stewed products is as follows: firstly add various condiments into water and boil to obtain brine, and then put the processed ingredients to be stewed into brine for soaking and stewing. Add Chinese prickly ash and red pepper to the brine to make the stewed duck products have a spicy taste. [0004] In the related art, in the process of marinating duck products, due to the addition of Chinese prickly ash and red pepper, although the ...

AI Technical Summary

Problems solved by technology

[0004] In the related art, in the process of marinating duck products, due to the addition of Chinese prickly ash and red pepper, although the prepared product has a certain spicy taste, the spicy taste will cover the fragrance of condiments and affect the flavor of the prepared stewed duck products.