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Duck ham and preparation method thereof

A technology for duck meat and ham, which is applied in food preparation, meat tenderization, processed meat, etc., can solve the problem of single duck meat food, and achieve the effects of increasing economic income, tight cut surface, and full appearance

Active Publication Date: 2013-03-13
平度波尼亚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a duck ham and a preparation method, which can solve the problem of single duck food in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Duck breast 400kg, soybean protein 7kg, starch 1kg, calcium gluconate 1kg, salt 10.5kg, soy sauce 1.5kg, sugar 8kg, monosodium glutamate 0.6kg, carrageenan 1.25kg, CMC 0.5kg, calcium citrate 0.35kg, sodium nitrite 0.04kg, flavor and fragrance 1.05kg, ham injection 6.2kg, nisin 0.1kg. The ham injection uses phosphate for injection, and the nisin is a preservative. The consumption of described sodium nitrite and preservative implements according to national standard.

Embodiment 2

[0039] Duck breast with skin 350kg, soybean protein 6kg, starch 0.5kg, salt 9kg, sugar 8kg, monosodium glutamate 0.7kg, carrageenan 1.2kg, CMC 0.5kg, sodium alginate 0.5kg, sodium nitrite 0.04kg, flavor and fragrance 1kg, Ham injection 5.8kg, nisin 0.09kg. The ham injection uses phosphate for injection, and the nisin is a preservative.

Embodiment 3

[0041] Duck breast with skin 400kg, soybean protein 8kg, salt 11kg, sugar 8.4kg, monosodium glutamate 0.8kg, carrageenan 2kg, sodium nitrite 0.045kg, flavor and fragrance 1.2kg, ham injection 6.5kg, nisin 0.1kg. The ham injection uses phosphate for injection, and the nisin is a preservative. The consumption of described sodium nitrite and preservative implements according to national standard.

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PUM

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Abstract

The invention provides a duck ham and a preparation method thereof, which can overcome the defect that the duck food is single in the prior art. The invention adopts a technical scheme that: the duck ham comprises the following components in percentage by weight: 79 to 97 percent of duck and 3 to 12 percent of auxiliary seasonings. The duck ham product has the advantages of glossy and golden yellow surface, light smoky flavor, plump appearance, spicy and tender mouthfeel, tight section and marbled meat. A novel duck ham is created so as to expand the approach of duck into novel meat food and increase the income of farmers who breed ducks.

Description

technical field [0001] The invention belongs to the field of meat food processing, and in particular relates to a duck ham and a preparation method thereof. Background technique [0002] Though existing meat ham kind is more, mostly all is based on pork, exists the deficiencies such as taste and variety are single. And my country's duck raising farmers are many, the duck output is very large, and the duck meat food is single, but the duck meat is not effectively utilized, which limits the farmers' income. Contents of the invention [0003] The invention provides a duck ham and a preparation method, which can solve the problem of single duck food in the prior art. [0004] In order to solve the above technical problems, the present invention adopts the following technical solutions, [0005] A duck ham comprises duck meat and seasoning auxiliary materials. The weight percentage of the duck meat is 79-97%, and the weight percentage of the seasoning auxiliary materials is 3...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A22C9/00A23L13/50
Inventor 赵向进
Owner 平度波尼亚食品有限公司
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