Formula and processing method of herbal drunken fragrant duck

Through the new Baicao Zuixiang Duck formula and processing method, the problems of cumbersome steps, inefficiency and the adverse effects of blanching on taste and flavor in traditional methods are solved, and the taste of the product is improved, safety enhancement and shelf life are extended, ensuring the consistency of the product quality and market competitiveness.

CN119632181APending Publication Date: 2025-03-18GUANGZHOU ZHONGYAN XIANGLIN ENTERPRISE MANAGEMENT CO LTD
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Patent Information

Application Number
CN202411898670.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-23
Publication Date
2025-03-18

AI Technical Summary

Technical Problem

The traditional processing method of Baicao Zuixiang duck has complicated steps, low efficiency, difficulty in ensuring sanitary conditions, and adverse effects of the blanching process on the taste and flavor of the duck meat, resulting in the product not being able to fully demonstrate its unique taste and flavor charm.

Method used

Provide a new recipe and processing method for Baicao Zuixiang duck, including ingredients selection, seasoning preparation, cooking process, slow simmering and soaking, post-treatment and packaging, sterilization and refrigeration. Through fine selection of ingredients, marinating, stir-frying seasoning and reasonable heat control, ensure that the duck meat is fully integrated with seasonings to form a unique aromatic flavor.

Benefits of technology

It enhances the taste and flavor of Baicao Zuixiang Duck, enhances the safety and standardization of the product, and extends the shelf life of the product, ensuring the consistency of the product quality and market competitiveness.

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Abstract

The invention relates to the field of food processing, in particular to a formula and a processing method of a herbal drunken fragrant duck. The processing method comprises the following steps: selecting materials, preparing seasonings, cooking, slowly stewing and soaking, post-treating and packaging, sterilizing and refrigerating, firstly lubricating oil in a pot at the oil temperature of 150 DEG C, adding salad oil, heating to the oil temperature of 5-6%, adding ginger slices, stir-frying to be 50% dry, then putting the boiled ducks, and stir-frying for 3-4 minutes with big fire; turning off the fire, adding Erguotou wine, and adding a duck powder bag, clear water, dried yellow pepper, a seasoning bag, maltose and whole green onion; through the steps of fine material selection and pretreatment, it is ensured that the meat of the ducks is fresh and tender and free of lesions, and impurities and peculiar smells possibly affecting the taste are removed. Meanwhile, in the cooking process, through pickling, seasoning stir-frying and reasonable fire control, the duck meat is more tasty, the seasoning and the duck meat are fully fused, a unique drunkenness flavor is formed, and the overall taste experience is improved.
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