Method for preparing improved cooked meat such as Beijing-flavored roasted duck

Abstract

The present invention relates to a novel prepared meat food, which is processed by low-temperature deepfreezing, vacuum freezing and drying as well as selective defatting after being cut into a predetermined shape. A manufacturing method of the prepared meat food is also provided by the present invention, which includes the procedures of low-temperature deepfreezing, vacuum freezing and drying after the prepared meat food is finished and cut.

Description

technical field [0001] The invention relates to a novel cooked meat food which is convenient for preservation and carrying, which usually presents a desired shape, and a method for making the cooked meat food. Background technique [0002] Roast duck, roast chicken, roast goose, crisp duck, crisp fish and other cooked meat are traditional Chinese delicacies, a symbol of Chinese food culture, and are loved by people all over the world. In particular, Peking duck, which is famous both at home and abroad for its reddish color, tender meat, mellow taste, fat but not greasy, is known as "the world's delicacy". Now, among the many roast duck shops in Beijing, "Bianyifang", which roasts "braised oven roast duck", and "Quanjude", which is good at "hanging oven roast duck", are the most famous. As a representative of Beijing roast duck, "Quanjude" is characterized by using pure fruit wood hanging oven roasting method. The roasted duck has a bright reddish-red color on the surface, c...

AI Technical Summary

Problems solved by technology

[0003] However, this kind of delicacy has such defects: If you want to take the delicacy back to share with family and friends, there will be many problems: the freshly baked roast duck is delicious and authentic, but it is not convenient to carry without packaging, and there is no shelf life, so the product cannot be guaranteed The safety of the roast duck is easy to deteriorate and the oil is oxidized after being stored for a long time, so it can only be enjoyed on the dining table and cannot be used as a portable food

Although it is easy to carry and has a shelf life, the taste of the roast duck produced by this technique is far from the crispy and rich roast duck in the oven, and the color is not as bright as the roasted date red oil.

It is not easy to eat, and you have to cut it into slices by yourself. Many consumers are only famous for the name of the roast duck, but they don’t know how to eat it. people are very disappointed

[0005] While other meat cooked foods such as roast chicken, roast goose, crisp duck, crisp fish, etc. are less affected by this, but it is still not enough in terms of maintaining the taste for a long time.