Concentrated duck cream

A vacuum concentration, duck skeleton technology, applied in application, food preparation, food science and other directions, can solve the problems of less dissolution of nutrients in the skeleton, high labor intensity, backward technology, etc., and achieves benefits for human health and low production costs. , beautiful taste effect

Active Publication Date: 2006-08-09
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are no concentrated products using duck skeletons as raw materials on the market; there are few deep-processed products using duck skeletons as raw materials; duck skeletons are usually simply stewed and then thrown away. This traditional method is very backward in technology and labor-intensive. The amount of nutrients dissolved in the skeleton is small, the efficiency is low, and the flavor is poor after concentration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Put 200kg of water into the extraction tank first, and heat it to above 85°C (or directly add hot water above 85°C);

[0018] 2) Add 100kg of duck skeleton, 1kg of salt, 1kg of spices mixed with star anise and cinnamon according to the weight of 1:1 (the spices are wrapped in thick gauze);

[0019] 3) Boil with an open mouth, boil on high heat (bumping) for 15 minutes, then change to low heat and boil (slightly boil) for 100 minutes;

[0020] 4) Cover, heat up to 115°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 115°C for 1 hour;

[0021] 5) discharging, separating bone broth, oil, bone and meat residue;

[0022] 6) Concentration: the bone broth is concentrated in vacuum below 80°C until the solid content is ≥ 25%;

[0023] 7) Add 3kg of duck-flavored spices, 5kg of salt, and 4kg of duck oil for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 2

[0025] 1) First put 400kg of hot water at 86°C into the extraction tank;

[0026] 2) Add 100kg of duck skeleton, 2kg of salt, 2kg of spices mixed with tangerine peel, Chinese prickly ash, star anise and cinnamon in a ratio of 1:1:1:1 by weight (wrap the spices in roving);

[0027] 3) Open the mouth and boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 180 minutes;

[0028] 4) Cover, heat up to 105°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 105°C for 3 hours;

[0029] 5) discharging, separating bone broth, oil, bone and meat residue;

[0030] 6) Concentration: the bone broth is concentrated in vacuum at 75°C until the solid content is ≥ 25%;

[0031] 7) Add 0.5 kg of duck flavor spices, 3.5 kg of salt, and 5 kg of duck oil for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 3

[0033] 1) First put 100kg of hot water at 90°C into the extraction tank;

[0034] 2) Add 100kg of duck skeleton, 1.5kg of salt, 0.5kg of spices mixed with pepper, star anise and cinnamon in a ratio of 1:1:1 by weight (the spices are wrapped in roving);

[0035] 3) Open to boil, boil on high heat (bumping) for 10 minutes, then change to low heat and boil (slightly boil) for 40 minutes;

[0036] 4) Cover and heat up to 120°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 120°C for 2 hours;

[0037] 5) discharging, separating bone broth, oil, bone and meat residue;

[0038] 6) Concentration: the bone broth is concentrated in vacuum at 80°C until the solid content is ≥ 25%;

[0039] 7) Add 3kg of duck-flavored spices, 4.5kg of salt, and 2kg of duck oil for deployment → homogenization (emulsification) → filling → finished product.

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PUM

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Abstract

The present invention relates to a food concentrated duck pasts. It is made up by using (by weight portion) 100 portions of duck bone, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of said production process. Said product has rich nutrients, in particularly, richly contains the components of protein, calcium and phosphorus, etc.

Description

technical field [0001] The invention relates to food, in particular to a kind of concentrated duck fat. Background technique [0002] At present, there are no concentrated products using duck skeletons as raw materials on the market; there are also few deep-processed products using duck skeletons as raw materials; duck skeletons are usually simply stewed and then thrown away. This traditional method is very backward in technology and labor-intensive. The leaching amount of nutrients in the skeleton is small, the efficiency is low, and the flavor is poor after being concentrated. Contents of the invention [0003] The object of the present invention is to provide a concentrated duck cream with good taste, low cost and rich nutrition. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] A concentrated duck cream can be prepared according to the following process: 100 parts of duck skeleton by weight, 0.5-2 parts of Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/315A23L1/221A23L1/237A23L33/00A23L13/50A23L27/10A23L27/40
Inventor 赵君哲
Owner FUSHUN DUFENGXUAN FOOD
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