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Seasoned duck product and preparation method thereof

A technology for sauce duck and products, applied in food preparation, application, food science and other directions, can solve the problem of poor taste of sauce duck products, and achieve the effects of good marinating effect, simple production process and saving production time.

Inactive Publication Date: 2012-07-04
北京红螺食品有限公司
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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 overcome the disadvantages of poor taste in the preparation of sauced duck products in the prior art, and provide a sauced duck product with good taste and simple process and its preparation method

Method used

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  • Seasoned duck product and preparation method thereof
  • Seasoned duck product and preparation method thereof
  • Seasoned duck product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A sauced duck product, the raw materials of the sauced duck product include: duck offal, monosodium glutamate, soy sauce, white sugar, potassium sorbate, and the raw materials also include milk powder.

[0035] The unit in this embodiment is kilogram, and may also be ton.

[0036] The quality requirement for described duck miscellaneous is as follows:

[0037] The so-called "duck offal" refers to the head, claws, tongue, wings and viscera other than the meat of the duck body, that is, the by-products of the duck, including duck neck, duck tongue, duck paw, duck heart, etc. Duck offal purchased from the market should meet national standards, such as the current standard GB 16869-2005.

[0038] The soy sauce should be secondary soy sauce.

[0039] The milk powder used in this embodiment is a product purchased in the market, and the milk powder should meet the national standard.

[0040] Milk powder is rich in fat, protein, sugar, minerals and vitamins. Adding milk powd...

Embodiment 2

[0062] This embodiment is an improvement on the basis of Embodiment 1, and the same parts as Embodiment 1 will not be described again.

[0063] In the pickling treatment described in step (3) of the preparation method described in Example 1, the duck offal is subjected to tumbling treatment during the pickling treatment, and the pressure of the tumbling treatment is -0.1 Pa, and the time is 1 to 3 hours; during the tumbling treatment, first turn forward for 20 minutes, then stop for 10 minutes, and then reverse for 20 minutes, so that the tumbling treatment is cycled; the tumbling treatment can make the myofibrils in the gel state such as duck offal The protein turns into a sol state and forms a good spatial structure. Once heated, it can form a closed three-dimensional network structure, thereby reducing the loss of gravy and improving the tenderness and flavor of sauced duck products. The mechanical vacuum tumbling process that the tumbling process adopts is a full-vacuum tu...

Embodiment 3

[0065] This embodiment is an improvement on the basis of Embodiment 1, and the same parts as Embodiment 1 will not be described again.

[0066] In step (4) of the preparation method described in Example 1, the process of the baking treatment is that the initial temperature is 70-95 degrees Celsius, the baking time is 30-60 minutes, and then the temperature is constant, and then baking 10 to 50 minutes; the baking temperature and time need to be determined according to the wind speed and heat rate of the oven. The product needs to be baked until the surface is bright and red, and a small amount of oil seeps out from the surface of the product.

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Abstract

The invention provides a seasoned duck product and a preparation method thereof. The seasoned duck product comprises the following raw materials: duck giblets, monosodium glutamate, soy sauce, white sugar, potassium sorbate and milk powder. The milk powder used in the raw materials has low price, and the edible milk powder can make products have milk flavor, richens the taste of products and increases the nutrients of the products, so that the seasoned duck product is suitable for old people and children. The prepared seasoned duck product has the advantages of low salt content, moderate hardness, convenience for storage, transportation and eating, simple production process and stable product quality, is suitable for mass production and can be subjected to standardized production. According to the seasoned duck product, a salting process is improved, and vacuum tumbling treatment is added in the salting process, so that the duck products can be more uniformly salted, a salting effect is better, the salting time can be shortened, the production time is saved, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a formula of a sauced duck product and a preparation method thereof. The raw materials of the sauced duck product include duck offal, monosodium glutamate, soy sauce, white sugar and potassium sorbate, and the raw materials also include milk powder. technical background [0002] Sauce is one of the traditional cooking seasonings in China. Chinese people love to eat sauce-based foods, such as sauced pork, sauced beef, sauced duck liver, sauced duck tongue, etc., but traditional sauce products such as sauced duck neck, sauced duck tongue, etc. After the taste is salty, the taste is not very good. [0003] Chinese patent application No. 2004100624868 discloses a production process and production method of sauced duck neck, sauced chicken neck and various poultry offal and poultry meat in sauce, including first washing the poultry meat and poultry offal, etc. Prepare the ingredients, marinate poultry meat, poultry offal, etc., and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 李效华江玉霞
Owner 北京红螺食品有限公司
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