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Preparation and process for preparing crisp duck intestine

A production method, the technology of crispy duck intestines, which is applied in food preparation, application, food science, etc., can solve the problems of difficult chewing appearance and unsightly appearance, and achieve the effects of facilitating market adjustment, easy management, and easy storage

Inactive Publication Date: 2004-12-22
殷德中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to prevent poisonous and harmful substances from entering the human body, and to solve the defects of duck intestines being soft, hard to chew, and unsightly in appearance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] Example 1: Duck intestines are degreased and cleaned for later use. Take 100 kg of washed duck intestines, add about 100 kg of water, and 0.27 kg of the preparation prepared by baking soda, soda ash, and Andorf, mix well, soak for 30-40 minutes, and then soak for 30-40 minutes in clear water for the second time. Carmine tint. Take it out, dry it in air, seal it in a bag, and store it.

example 2

[0020] Example 2: Take 100 kg of duck intestines after removing oil and cleaning, add 0.3 kg of the preparation prepared by baking soda, soda ash, and Andorf to 100 kg to 120 kg of water, mix them together and soak for 30 to 40 minutes, and then soak them in water at 70 ° C. Soak in 200-250 kg of hot water for 10-20 minutes, then cool and soak in clean water for 30-40 minutes, take out and dry, pack and seal, and then it will become crispy duck intestines, that is, half-baked semi-finished products.

example 3

[0021] Example 3: Boil the duck intestines after degreasing, cleaning and changing the knife; after cooling, add baking soda, soda ash, and Andorph in proportion to soak for 30-40 minutes; take out and dry and boil in boiling water Cooked, and then soaked in cold boiled water for 30-40 minutes; air-dried, packaged and sealed to become crispy cooked duck intestines.

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Abstract

A crisp duck intestine is made up of duck intestine through removing fat, washing, soaking in the aqueous solution prepared from dicarbonate, sodium carbonate, etc, soaking in clean water 2-3 times, drying in air and packing. Its advantages are high effect on removing all the toxic substances, very crisp and long storage period.

Description

(1) Technical field: [0001] The invention relates to a processing technology for making crispy duck intestines, in particular to a preparation of crispy duck intestines and a method for making crispy duck intestines. (two) background technology: [0002] Duck sausage is one of the most popular foods in hot pot, and the market demand is very large. However, because duck intestines are soft and hard to chew, they are usually suitable for consumption after special treatment. At present, most of the duck intestines sold on the market are treated with substances harmful to human body such as industrial alkali and hydrogen peroxide; most of the fresh duck intestines are processed with formaldehyde to make them reach a certain degree of freshness and hardness, and increase the sensory quality. Effect. The duck intestines sold in hot pot restaurants are treated with formaldehyde to increase the hardness and make them look thicker. All in all, in edible duck intestines, toxic and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20
Inventor 殷德中
Owner 殷德中
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