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Production process of smoked duck and prepared smoked duck thereof

A production process, the technology of camphor tea duck, is applied in the field of camphor tea duck to achieve the effect of golden color, good color and fragrance, and strong fragrance

Active 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 camphor tea duck, and to provide a duck with few ingredients, scientific and reasonable production process, easy to master, short production cycle, batch production, suitable for any crowd, Camphor tea duck with good color, fragrance and health care

Method used

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  • Production process of smoked duck and prepared smoked duck thereof
  • Production process of smoked duck and prepared smoked duck thereof

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Effect test

Embodiment 1

[0038] Embodiment 1: To make camphor tea duck, choose 1 eviscerated duck as the main raw material, and each one is calculated as 2100 grams. The eviscerated duck is made of white-striped duck, and the white-striped duck is selected. For the bloodless neck, first open the white-striped duck, specifically, open the belly of the white-striped duck, remove the viscera and feet, make the neck incision small, and keep the shape beautiful; then clean, specifically, open the white-striped duck. Wash the inside of the duck chamber of the white-striped duck with clean water, so that the duck body has no blood clots and no food residues, especially the lungs and neck must be cleaned, which is the eviscerated duck. Next, carry out the following steps (1), marinating: use dry pickling method, rub 40 grams of salt into the eviscerated duck body, add 5 grams of green onion and ginger, marinate with ingredients for 3.5 hours, turn over every 13 minutes Wherein, the ingredients used are prepar...

Embodiment 2

[0039] Embodiment 2: making camphor tea duck, choose 1 eviscerated duck as the main raw material, each is calculated as 2100 grams, eviscerated duck is made of white striped duck, choose white striped duck, require that white striped duck has no green legs, no broken skin, For bloodless necks, first open the white-striped duck, specifically, open the belly of the white-striped duck, remove the viscera and feet, make the neck incision small, and keep the shape beautiful; then clean, specifically, open the duck after birth Wash the inside of the duck with clean water, so that there is no blood clot and no food residue in the duck body, especially the lungs and neck must be cleaned, that is, the eviscerated duck. Next, the following steps are carried out: (1), marinating: use dry pickling method, rub 50 grams of salt into the duck body, add 8 grams of green onions and ginger, marinate with ingredients for 4 hours, and overturn it every 15 minutes; , the ingredients used are prepa...

Embodiment 3

[0040] Embodiment 3: make camphor tea duck, select 1 eviscerated duck as main raw material, each is calculated as 2100 grams, eviscerated duck is made of white striped duck, selects white striped duck, requires that white striped duck has no green legs, no broken skin, For bloodless necks, first open the white-striped duck, specifically, open the belly of the white-striped duck, remove the viscera and feet, make the neck incision small, and keep the shape beautiful; then clean, specifically, open the duck after birth Wash the inside of the duck with clean water, so that there is no blood clot and no food residue in the duck body, especially the lungs and neck must be cleaned, that is, the duck is eviscerated. Next, the following steps are carried out: (1), marinating: use Dry pickling method, rub 60 grams of salt into the duck body, add 10 grams of green onion and ginger, marinate with ingredients for 4.5 hours, and turn over every 16 minutes; among them, the ingredients used a...

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Abstract

The present invention discloses a production process of smoked duct and the prepared smoked 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 smoked duck: (1) pickling: rubbing the salt with the inner part of the duck for pickling; wherein the ingredients comprises vanilla, Fructus Tsaoko, Chinese red pepper and common fennel fruit; (2) scalding: scalding the duck body through the water with the temperature of about 90 DEG C; (3) drying: placing the duck to a shady and ventilating place for air-drying the surface; and (4) smoking: suspending the duck into a smoking oven for obtaining the prepared smoked duck. For facilitating the preserving of the smoked duck, the prepared salted duck can also be executed with high-temperature sterilizing, particularly the following steps are executed: after cooling the product, placing into a transparent bag, and after vacuum pumping, sterilizing with the temperature of 80 DEG C. The smoked duck prepared with the method has the advantages of aromatic flavor, yellow color, delicious taste, excellent safety, excellent sanitation property, and health-caring function.

Description

technical field [0001] The invention relates to duck food, in particular to a production process of camphor tea duck and the prepared camphor tea duck. Background technique [0002] Camphor tea duck is a duck meat pickled product with sauce flavor. Because of its delicious taste and special camphor tea scent, it is very popular among people. The traditional way, such as the method of camphor tea duck published on the website: www.shiweitian.net, the ingredients used include: scented tea, camphor tree leaves, fermented glutinous rice juice, rice fragrance, pine and cypress branches, refined salt, sesame oil, cooking wine, pepper, pepper powder , cooked vegetable oil, etc. The camphor tea duck made by this method, because of the many ingredients, the camphor tea duck is easy to smell, and the combination and dosage of the ingredients are difficult to master. far. And because of its miscellaneous materials, the combination and dosage of ingredients are difficult to grasp, so...

Claims

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Application Information

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