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Method for manufacturing flavor boiled salted duck

A processing method, the technology of salted duck, applied in the field of food processing, can solve problems such as unhealthy health, greasy food, increased high blood pressure, and the risk of heart disease

Inactive Publication Date: 2010-03-10
魏洪侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted duck has become people's daily dishes. Because of its unchanging taste, people are getting tired of eating it. Moreover, because a high-sodium diet will increase the incidence of high blood pressure and heart disease, it is not good for health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0036] (1) Processing of plain salted duck

[0037] (1) Selection of live ducks: Choose healthy ducklings for meat in the current year, with "walnut meat" under the two wings and square fat at the tail, with a live weight of more than 1.5kg.

[0038] (2) Slaughter: stop feeding 12 hours before slaughter, and drink water continuously. It is better to slaughter by mouth. At present, the method of cutting three pipes is mostly used.

[0039] (3) Ironing and depilation

[0040] ① Scalding: The water temperature should be 63-65°C, and the amount of water should be large, so that the duck carcasses can be scalded evenly, usually for 2-3 minutes.

[0041] ② Hair removal: first pluck the feathers on the wings, then pluck the back hair, and then pluck the belly hair, tail hair, and neck hair. The camera pulls out the small hairs and fluff, which are called net small hairs.

[0042] (4) Open the mouth to take the viscera

[0043] ① The next four pieces: two wings and two feet. Cut ...

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Abstract

The invention relates to a method for manufacturing a flavor boiled salted duck, which uses the conventional process to manufacture original taste boiled salted duck. The method comprises the following steps: mixing and refermenting a semifinished product of thick broad-bean sauce and the original taste boiled salted duck; and stopping fermentation process by selecting proper time to prepare the boiled salted duck. The method scientifically combines the manufacturing technology of the boiled salted duck with the manufacturing technology of sauce fermenting products to form the boiled salted duck with unique flavor.

Description

technical field [0001] The invention relates to a food processing method, in particular to a flavor salted duck processing method. Background technique [0002] Salted duck has become people's daily dishes. Because of its unchanging taste, people are quite tired of eating it. Moreover, because a high-sodium diet will increase the incidence of high blood pressure and heart disease, it is not good for health. So it is necessary to develop a new taste on the basis of traditional flavor salted duck, which is more beneficial to human health, so as to adapt to the taste needs of modern people. Contents of the invention [0003] The object of the present invention provides a kind of processing method of salted duck with special flavor. [0004] The technical scheme of the present invention is as follows: process the original salted duck with traditional technology, use the fermentation process to prepare bean paste with unique flavor, mix the semi-finished product of bean paste ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/01A23L13/50
Inventor 魏洪侠
Owner 魏洪侠
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