Formula and method for making instant cured and delicious meat or poultry

A production method and technology of meat products, which can be used in food preservation, food preparation, and pharmaceutical formulations, etc., can solve problems such as not being able to adapt to taste habits, and achieve the effects of removing fishy smell, being convenient to eat, and having a long shelf life

Inactive Publication Date: 2006-01-25
周斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to overcome the difference in meat quality between northern and southern ducks due to different growth environments and feeds, as well as the lack of instant cured food that cannot adapt to the taste habits and characteristics of northerners, the invention provides a method for processing instant prese

Method used

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  • Formula and method for making instant cured and delicious meat or poultry

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Embodiment Construction

[0007] A kind of technical scheme of formula and preparation method of processing instant cured fragrant poultry and meat products is made up of material bag, condiment, and material bag (taking the duck of batch 30 kilograms as an example) consists of Amomum 13-17 grams, cinnamon cinnamon 10-15 grams, 10-14 grams of fragrant leaves, 8-12 grams of Angelica dahurica, 25-20 grams of ginger, 8-12 grams of tangerine peel, 10-15 grams of cinnamon, 10-15 grams of grass fruit, 13-18 grams of meat crown, 8-12 grams of fragrant mushrooms, 8-12 grams of cloves, 13-17 grams of fennel, 10-15 grams of peppercorns, 10-15 grams of aniseed ingredients, 850-950 grams of iodized salt, 350-400 grams of monosodium glutamate, 850 grams of sugar -1000 grams, 900-950 ml of koji wine, 550-600 ml of cooking wine, refer to figure 1 , the production method is to select high-quality lean meat type Huaying duck, remove the sundries in the chamber after slaughtering, wash it and put it in the container 1, ...

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Abstract

A cooked and cured fowl meat (or pork) is prepared from lean duck through preparing flavour, killing the duck, pre-treating, putting it in a container, adding said flavour, preserving, drying in the air, steaming, adding white sugar and tea into a curing pot, curing and cooling.

Description

technical field [0001] The invention relates to a formula and a preparation method of instant poultry and meat cured food. Background technique [0002] At present, northerners have gradually accepted poultry meat products with a southern flavor. Taking ducks as an example, more and more people in northern my country like to eat ducks. However, due to the fishy meat quality of ducks, it is not easy to produce and process them in batches at home or in enterprises. , and there is no fixed batching method and production standard, it cannot be produced in batches and it is difficult to ensure that the taste of each batch is consistent. Lamei instant food has been produced in the south of my country for a long time, and most of them are made and processed by traditional methods derived from the family. From the difference between the north and the south and the comparison of duck quality, the species of ducks in the north and the south, the environmental conditions for feeding and...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/31A61K36/00A23B4/044A23G3/00A23F3/16A23L13/50A23L13/00
Inventor 周斌
Owner 周斌
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