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Method for preparing coconut-flavor boiled salted duck

A salted duck and coconut-flavored technology is applied in the field of preparation of coconut-flavored salted duck, which can solve the problems of unsightly color, strong fishy smell, insufficient fragrance, etc., and achieves the effect of solving the difficulty of retaining flavor, good taste and optimizing flavor.

Inactive Publication Date: 2011-09-14
TANGSHAN BRANCH NANJING LVLIUJU HALAL FOOD
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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 provide a coconut-flavored salted salted salted salted salted salted duck with an attractive color, no peculiar smell, and a faint coconut fragrance, aiming at the characteristics of the existing salted duck products, which are unattractive in color, heavy in fishy smell, and lacking in fragrance. Duck preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select 100 ducks of 1.5Kg each for 65-75 days in a stocking in the same year;

[0031] Cleaning and selection: Rinse with clean water until no blood is precipitated, and pick out ducks with congestion and broken gallbladder;

[0032] Dry salting: salt, pepper and coconut meat powder are fried in a mass ratio of 100:5:2. When it is dry and fragrant, it is fried salt. The fried salt is 4-4.2% of the duck mass ratio. Marinate, in which three-quarters of the fried salt is put into the abdominal cavity from the opening of the duck’s right wing, and then the duck body is repeatedly turned over to make the salt evenly cover the entire cavity, and the other quarter of the fried salt is used on the surface of the duck body. Marinate, focus on rubbing on the thighs, chest, and neck openings, rub the salt, put it in the tank for 5.5 hours, and keep the temperature of the dry salting environment below 10°C;

[0033] Whole brine: Use silicate mineral water and the blood water soake...

Embodiment 2

[0040] Select 100 ducks of 1.6Kg for 65-75 days in a stocking in the same year;

[0041] Cleaning and selection: Rinse with clean water until no blood is precipitated, and pick out ducks with congestion and broken gallbladder;

[0042]Dry salting: fry salt, pepper and coconut meat powder according to the mass ratio of 100:6:3. When it is dry and fragrant, it is fried salt. The fried salt is 4-4.2% of the duck mass ratio. Marinate, in which three-quarters of the fried salt is put into the abdominal cavity from the opening of the duck’s right wing, and then the duck body is repeatedly turned over to make the salt evenly cover the entire cavity, and the other quarter of the fried salt is used on the surface of the duck body. Marinate, focus on rubbing on the thighs, chest, and neck openings, rub the salt and put it in the tank for static dry curing for 6 hours. The temperature of the dry curing environment is controlled below 10°C;

[0043] Whole brine: Use silicate mineral wate...

Embodiment 3

[0050] Select 100 ducks of 1.7Kg for 65-75 days in a stocking in the same year;

[0051] Cleaning and selection: Rinse with clean water until no blood is precipitated, and pick out ducks with congestion and broken gallbladder;

[0052] Dry salting: fry salt, pepper and coconut meat powder according to the mass ratio of 100:7:4. When it is dry and fragrant, it is fried salt. The fried salt is 4-4.3% of the duck mass ratio. Marinate, in which three-quarters of the fried salt is put into the abdominal cavity from the opening of the duck’s right wing, and then the duck body is repeatedly turned over to make the salt evenly cover the entire cavity, and the other quarter of the fried salt is used on the surface of the duck body. Marinate, focus on rubbing on the thighs, chest, and neck openings, rub the salt and put it in the tank for static dry curing for 6.5 hours. The temperature of the dry curing environment is controlled below 10°C;

[0053] Whole marinade: use silicate minera...

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PUM

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Abstract

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

Description

technical field [0001] The invention relates to the technical field of development and processing of traditional Chinese meat products, in particular to a method for preparing coconut-flavored salted duck. Background technique [0002] Duck is a good product for health-care diet. Duck meat is cold in nature, sweet in taste, and salty. It returns to the stomach, spleen, lung, and kidney meridian. Stomach-promoting fluid, clearing away heat and invigorating the spleen, relieving cough and self-convulsion, and eliminating snail accumulation. The fatty acid in duck meat has a low melting point and is easy to digest. It contains more B vitamins and E vitamins than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging; It is rich in niacin, which is one of the two important coenzymes in the human body, and has a protective effect on patients with heart diseases such as myocardial infarction. Salted duck can be produced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/29A23L13/50A23L13/70A23L33/00
CPCY02A40/90
Inventor 刘振海陈卫江王玉生
Owner TANGSHAN BRANCH NANJING LVLIUJU HALAL FOOD
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