Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of dried salted duck

A production method and technology of salted duck, applied in food preparation, application, food science, etc., can solve the problems of salty salty, fishy smell, affecting taste, etc., and achieve the effect of short curing time

Inactive Publication Date: 2010-05-12
范群英
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salted duck produced by this method is salty, and some have a fishy smell, which affects the taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The salted duck making method of the present invention, its steps are successively:

[0014] (1) Slaughtering of live ducks: the ducks are slaughtered to shed their feathers, the tips of the wings and feet are removed, the breasts are cut open to remove the viscera, and then washed with water;

[0015] (2) Wipe the seasoning salt: rub the skin of the fresh duck with seasoning salt repeatedly for 2-3 minutes, then marinate for 5 hours;

[0016] (3) Soaking and cleaning: Soak and clean the marinated duck in hot water at 65°C for 20 minutes;

[0017] (4) The salted duck is finalized;

[0018] (5) Outdoor drying or oven drying;

[0019] (6) Packaging finished products;

[0020] According to the amount of 1000 fresh ducks, the seasoning salt is composed of: 37 kilograms of edible salt, 1.5 kilograms of fennel, fennel, cinnamon, white sugar, 1 kilogram each of Chinese prickly ash and meat crown, and 0.8 kilogram of garlic essential oil; the making of seasoning salt The me...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of dried salted duck. The method comprises the following steps: butchering a live duck, spreading seasoning salt, soaking, washing, determining shape, drying and the like, wherein the making method of the seasoning salt comprises the following steps: firstly frying edible salt at the temperature of 155 DEG C until the water content is less than or equal to 5 percent and then putting anise, fennel, cassia bark, white sugar, pepper, caruncle and garlic oil in hot salt to be stir-fried for 3min. The method solves the problems of salty and fishy taste in the prior art. The dried salted duck made by the method is characterized by being neither too salty nor too insipid, and being fragrant and delicious.

Description

1. Technical field [0001] The invention relates to a method for making salted duck. 2. Background technology [0002] At present, the production methods of salted duck are similar, and the basic steps are as follows: 1. Kill the duck, remove its feathers, remove the wing tips and feet, cut open the breast to remove the internal organs, wash them, and hang them up to drip dry water. 2 rub salt. Fry the refined salt in a pan, add 0.125% fennel, fry until the water vapor evaporates, then take it out and grind it finely. Thereafter the ducks were weighed with 6.25% of their weight in dry salt. Put 3 / 4 of the salt into the neck incision and knead repeatedly to make the salt evenly stick to all parts of the abdominal cavity. 1 / 4 of the salt is rubbed on the body, mainly the chest muscles, calf muscles and oral cavity. After rubbing the salt, put them in the tank one by one, take them out after 12 hours of salting, lift the hind wings, and open the anus to let all the salt wate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/315A23L13/50
Inventor 范群英
Owner 范群英
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com