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Orchis scented tea boiled salted duck and processing method thereof

A processing method and technology for salted duck, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of unsightly color, strong fishy smell, insufficient aroma, etc., and achieve the effect of improving appetite, delicious meat and good flavor.

Inactive Publication Date: 2009-07-29
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to develop a kind of attractive color and luster, no peculiar smell, light fragrance of wild orchid and green tea, and has a certain orchid in view of the characteristics of current salted duck products, such as unsightly color, heavy fishy smell and insufficient fragrance. The salted duck product with the effect of green tea fully embodies the therapeutic effect of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 90 kg of Shaoxing duck, 1.5 kg of salt, 1.5 kg of orchids, 1.5 kg of green tea, and 1 kg of spices. Follow the steps below to make orchid tea salted duck:

[0026] Raw material thawing: put the fresh duck in a plate, fill the plate with water, put the duck in to thaw, keep an eye on the water temperature, start changing the water when the temperature drops below 20°C, and after changing the water several times, the raw material is in the process of thawing status;

[0027] Cleaning and rinsing: check the quality of the above-mentioned thawed ducks, and process the ducks after confirming that they are qualified, such as pulling out the fine hairs, washing the internal organs, etc., and then cleaning and rinsing until no blood is precipitated;

[0028] Fried salt: put the salt into the pot, stir-fry until there is a rustling sound when the salt is stir-fried, add a part of plant spices, orchids and green tea, and then stir-fry until the color of the salt is slightly ...

Embodiment 2

[0036] Take 92 kg of Shaoxing duck, 1.6 kg of salt, 2 kg of orchids, 2 kg of green tea, and 1.5 kg of spices. Follow the steps below to make orchid tea salted duck:

[0037] Raw material thawing: put the fresh duck in a plate, fill the plate with water, put the duck in to thaw, keep an eye on the water temperature, start changing the water when the temperature drops below 20°C, and after changing the water several times, the raw material is in the process of thawing status;

[0038] Cleaning and rinsing: check the quality of the above-mentioned thawed ducks, and process the ducks after confirming that they are qualified, such as pulling out the fine hairs, washing the internal organs, etc., and then cleaning and rinsing until no blood is precipitated;

[0039] Fried salt: put the salt into the pot, stir-fry until there is a rustling sound when the salt is stir-fried, add a part of plant spices, orchids and green tea, and then stir-fry until the color of the salt is slightly ye...

Embodiment 3

[0047] Take 94 kg of Shaoxing duck, 1.8 kg of salt, 2.5 kg of orchids, 2.5 kg of green tea, and 1.8 kg of plant spices, and make orchid tea salted duck according to the following steps:

[0048] Raw material thawing: put the fresh duck in a plate, fill the plate with water, put the duck in to thaw, keep an eye on the water temperature, start changing the water when the temperature drops below 20°C, and after changing the water several times, the raw material is in the process of thawing status;

[0049] Cleaning and rinsing: check the quality of the above-mentioned thawed ducks, and process the ducks after confirming that they are qualified, such as pulling out the fine hairs, washing the internal organs, etc., and then cleaning and rinsing until no blood is precipitated;

[0050] Fried salt: put the salt into the pot, stir-fry until there is a rustling sound when the salt is stir-fried, add a part of plant spices, orchids and green tea, and then stir-fry until the color of th...

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Abstract

The invention provides an orchid scented tea boiled salted duck and a processing method thereof, which belong to the field of food processing. The orchid scented tea boiled salted duck is characterized by comprising the following raw materials in portion by weight: 90 to 95 portions of mature duck, 1.5 to 2 portions of salt, 1.5 to 3 portions of wild orchid, 1.5 to 3 portions of green tea, and 1 to 2 portions of plant spice, which are unfrozen, cleaned, rinsed, salted, cured, brined, secondarily brined, boiled, hung and dried and packaged, and finally the orchid scented tea boiled salted duck with scents of orchid and green tea is obtained. The process is suitable for industrialized production, and the product has the faint scents of wild orchid and green tea, tender texture, better flavor, rich vitamin B and vitamin E, high nutritive value, various rich functional components which have health care function on human body and certain health care effect, without any peculiar smell or fishy smell. The orchid scented tea boiled salted duck has broad market prospect, opens up a novel approach to the development of new duck products and creates important economic and social benefits.

Description

technical field [0001] The invention relates to a salted duck with orchid-flavored tea, in particular to a formula and a processing method of the salted duck with special fragrance and health care function, and belongs to the technical field of development and processing of traditional Chinese meat products. Background technique [0002] Duck is a good product for health and diet. Duck meat is cold in nature, sweet in taste, and salty, and it belongs to the spleen, stomach, lung, and kidney meridians. It can greatly tonify deficiency and fatigue, nourish the yin of the five distensions, clear away the heat of deficiency and fatigue, nourish the blood, nourish the stomach and promote body fluid, clear heat and invigorate the spleen. The fat in duck meat has a low melting point and is easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist various inflammations such as beriberi and neuritis, and can also resist aging. Rich in n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/221A23L1/29A23L13/50
Inventor 江红波朱斌李世保徐宝才
Owner NANJING YURUN FOOD
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