Method for processing dry fried duck head and serial product made from duck

A technology of a series of products and production methods, applied in the fields of food preparation, application, food science, etc., can solve the problems of not being able to form a production model, absorbing, not conforming to the scientific concept of diet, etc.

Inactive Publication Date: 2007-05-16
王纳新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Duck and duck series products such as duck head, duck neck, duck gizzard, duck leg, duck paw, duck wing and duck heart are raw materials with high nutritional value. The meat is fresh, tender and plump, especially the green and pollution-free cultured duck (Duck series products) are deeply loved by the majority of diners. There are various kinds of ducks and duck products sold in the market, but there is a common shortcoming, that is, the form and taste of the products are relatively single. It is relatively greasy, cannot form a relatively unified and systematic production model, it is difficult to promote and popularize, and the nutrients are difficult to be completely absorbed by the human body, which does not conform to the scientific diet concept of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: the processing method of dry pot duck head that is neither spicy nor spicy, the processing method is as follows:

[0015] Step 1: Select materials, select 180 kg of duck heads that pass the quarantine and epidemic prevention, clean them, put them in boiling water at 100 degrees for scalding, take them out after 5 minutes, and wash off the dirt with clean water;

[0016] The second step: marinating, divide the above-mentioned blanched duck head into four times of 45 kg each time, put it in brine for 1 hour, and take it out after it is cooked; 1000 grams, 250 grams of pork ribs, 100 grams of chicken essence, 50 grams of aniseed, 45 grams of kale, 35 grams of white cardamom, 25 grams of nutmeg, 35 grams of cinnamon, 10 grams of cloves, 20 grams of Angelica dahurica, 40 grams of Bibo, fennel 40 grams, 50 grams of pepper, 300 grams of dried chili, 60 grams of fragrant leaves, 40 grams of lingcao, 50,000 grams of water, 1,000 grams of salt, 200 grams of monosodi...

Embodiment 2

[0022] The processing method of slightly spicy and slightly spicy dry pot duck head is as follows:

[0023] Step 1: Select materials, select 180 kg of duck heads that pass the quarantine and epidemic prevention, clean them, put them in boiling water at 100 degrees for scalding, take them out after 5 minutes, and wash off the dirt with clean water;

[0024] The second step: marinating, divide the above-mentioned blanched duck head into four times of 45 kg each time, put it in brine for 1 hour, and take it out after it is cooked; 1000 grams, 250 grams of pork ribs, 100 grams of chicken essence, 50 grams of aniseed, 45 grams of kale, 35 grams of white cardamom, 25 grams of nutmeg, 35 grams of cinnamon, 10 grams of cloves, 20 grams of Angelica dahurica, 40 grams of Bibo, fennel 40 grams, 50 grams of pepper, 300 grams of dried chili, 60 grams of fragrant leaves, 40 grams of lingcao, 50,000 grams of water, 1,000 grams of salt, 200 grams of monosodium glutamate;

[0025] Step 3: Pre...

Embodiment 3

[0031] The processing method of Chinese Ma Zhongspicy Dry Pot Duck Head differs from Example 2 in that the pepper noodles in the seasoning in the third step are 30 grams, the pepper noodles are 60 grams, and the base material added in the fourth step is 150 grams. gram.

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PUM

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Abstract

The invention relates to a method for producing duck food, wherein it comprises that selecting material, pickling, preparing findings, and bottom material, and frying. The invention has beautiful color, soft meat and better shape. And it can be used as the bottom of chafing dish.

Description

technical field [0001] The invention relates to a method for processing dry pot duck heads and duck series products. Background technique [0002] Duck and duck series products such as duck head, duck neck, duck gizzard, duck leg, duck paw, duck wing and duck heart are raw materials with high nutritional value. The meat is fresh, tender and plump, especially the green and pollution-free cultured duck (Duck series products) are deeply loved by the majority of diners. There are various kinds of ducks and duck products sold in the market, but there is a common deficiency, that is, the product form and taste are relatively single, and when eating It is relatively greasy, cannot form a relatively unified and systematic production model, it is difficult to promote and popularize, and the nutrients are difficult to be completely absorbed by the human body, which does not conform to the scientific diet concept of modern people. Contents of the invention [0003] The technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/318A23L1/01A23L13/50A23L5/10A23L13/20A23L13/40A23L13/70
Inventor 王纳新
Owner 王纳新
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