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Production process of salted duct and prepared salted duck thereof

A production process and technology of salted duck, which is applied in the field of salted duck to achieve the effects of yellowish color, scientific and reasonable ingredients, and fresh and tender taste.

Inactive Publication Date: 2009-11-25
BEIJING GOLDEN STAR DUCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above-mentioned problems encountered in the production process of the existing salted duck, and to provide a salted duck with reasonable ingredients, scientific production process, short production cycle, suitable for any crowd, good color, fragrance and health care effect. Salted Duck

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  • Production process of salted duct and prepared salted duck thereof

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Embodiment 1

[0031]Embodiment 1: make salted salted duck, choose 1 eviscerated duck as main raw material, each is calculated by 1925 grams, eviscerated duck is made with the following method, at first select white striped duck, require white striped duck to have no green legs, no broken skin, Bloodless neck, followed by opening the duck. Specifically, the white-striped duck is disembowelled by the method of removing the internal organs and duck feet, so that the neck incision is small and the shape is kept beautiful. Then, cleaning is performed, specifically, the inside of the duck is washed with water. Clean, so that the duck body has no blood clots and no food residues, especially the lungs and neck must be cleaned to be a good eviscerated duck; the following steps are followed to make salted duck: (1), pickling: use dry Pickling method, rub 10 grams of salt into the duck body to make the duck body tasty. The marinating time is 2 hours, and it is turned over every 8 minutes; (2), cooking:...

Embodiment 2

[0032] Embodiment 2: make salted salted duck, choose 1 eviscerated duck as main raw material, each is calculated by 1925 grams, and eviscerated duck is made with the following method, at first select white striped duck, require that white striped duck has no green legs, no broken skin, Bloodless neck, followed by opening the duck. Specifically, the white-striped duck is disembowelled by the method of removing the internal organs and duck feet, so that the neck incision is small and the shape is kept beautiful. Then, cleaning is performed, specifically, the inside of the duck is washed with water. Clean, so that the duck body has no blood clots and no food residues, especially the lungs and neck must be cleaned to be a good eviscerated duck; the following steps are followed to make salted duck: (1), pickling: use dry Pickling method, rub 12 grams of salt into the duck body to make the duck body tasty, the marinating time is 2.5 hours, and turn it over every 10 minutes; (2), cook...

Embodiment 3

[0033] Embodiment 3: make salted salted duck, choose 1 eviscerated duck as main raw material, each calculates by 1925 grams, eviscerated duck is made with the following method, at first select white striped duck, require that white striped duck has no green legs, no broken skin, The bloodless neck is followed by opening the duck. Specifically, the white-striped duck is cut open from the abdomen to remove the viscera and feet, so that the incision in the neck is small and the shape is kept beautiful. Then, the duck is washed with clean water. To make the duck body free of blood clots and food residues, especially the lungs and neck should be cleaned to be a good eviscerated duck; the following steps are followed to make salted duck: (1), marinating: adopt dry pickling method , rub 14 grams of salt into the duck body to make the duck body tasty. The marinating time is 3 hours, and it is overturned every 12 minutes; (2), cooking: put seasoning ingredients in the pot, and adjust th...

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Abstract

The present invention discloses a production process of salted duct and the prepared salted duct thereof. The eviscerated duck is used as the main raw material, wherein the eviscerated duck is prepared through eviscerating the raw duck and cleaning, then the following steps are executed for preparing the salted duck: (1) pickling: rubbing the salt with the inner part of the duck for pickling; (2) boiling: adding the flavoring substances into a cooker, after adding water and boiling, placing the duck into the cooker for boiling, wherein the ingredients comprises shallot, Chinese red pepper, cardamorn and cassia bark, and obtaining the salted duck after boiling for 0.8-1.2 hours; for facilitating the preserving of the prepared salted duck, the prepared salted duck can also be executed with high-temperature sterilizing, specifically after the boiled salted duck is cooled, the boiled salted duck is placed into a transparent bag, and after vacuum pumping, the bag is sterilized with a temperature of 110 DEG C to 130 DEG C. The salted duck prepared by the method of the invention has the advantages of aromatic flavor, light-yellow color, delicious taste, excellent safety, excellent sanitation property, and health-caring function for the human body.

Description

technical field [0001] The invention relates to a duck food, in particular to a production process of a salted duck and the prepared salted duck. Background technique [0002] Salted duck is a kind of salted duck meat. Because of its white skin, tender meat, fat but not greasy, fragrant, crisp and tender, it has always been loved by people. Regarding the method of making salted duck, the traditional ones, for example, are: http: / / baike.baidu.com / view / 54935.htm According to the method of salted duck, the selected ingredients include: green onion, ginger and star anise. The salted duck made with these ingredients is not delicious enough because of the small number of ingredients. In addition, because the production process of this method is simple and rough, the salted duck made of it is dull in color and has no luster. All in all, the salted duck prepared by this method is not good in color, aroma and taste. [0003] In addition, as the publication number: CN1260140A discl...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/01A23L1/22A23L13/50A23L5/10A23L27/00
Inventor 张燕平李东付续利杨建
Owner BEIJING GOLDEN STAR DUCK
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