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Spiced duck product and production process thereof

A product and marinade technology, which is applied in the formula of stewed duck products and its production process, can solve the problems of bad taste of stewed duck products, and achieve the effects of unique taste, easy digestion and good taste

Active Publication Date: 2013-04-10
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

[0003] The purpose of the present invention is to overcome the disadvantages of poor taste in the preparation of stewed duck products in the prior art, and provide a stewed duck product with good taste, health care effect and simple process and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A marinade for stewed duck products, the marinade contains the following raw materials: refined salt, soy sauce, white sugar, rice wine, dark soy sauce, light soy sauce, Thai fish sauce, star anise, cumin, cinnamon, pepper, bay leaf, hawthorn , licorice, sand ginger slices, ginger, lemongrass, white pepper, clove, grass fruit, Luo Han Guo; the weight-number ratio of each raw material in the marinade is: 155-240 parts of refined salt, 500-1000 parts of soy sauce, and 500 parts of white sugar ~400 parts, rice wine 200~400 parts, dark soy sauce 350~500 parts, light soy sauce 350~500 parts, Thai fish sauce 350~500 parts, star anise 45~55 parts, cumin 20~30 parts, cinnamon 20~30 parts , 9~11 parts of Zanthoxylum bungeanum, 45~55 parts of fragrant leaves, 20~30 parts of hawthorn, 10~20 parts of licorice, 20~30 parts of ginger slices, 450~550 parts of ginger, 45~55 parts of lemongrass, white pepper 45~55 parts, 0.2~0.3 parts of cloves, 0.05~0.15 parts of grass fruit, 15~25 par...

Embodiment 2

[0045] This embodiment is an improvement on the basis of Embodiment 1, and the same parts as Embodiment 1 will not be described again.

[0046] A stewed duck product, the raw materials of the stewed duck product include duck offal, refined salt, soy sauce, white sugar, rice wine, dark soy sauce, light soy sauce, Thai fish sauce, star anise, cumin, cinnamon, pepper, bay leaf, hawthorn , licorice, sand ginger slices, ginger, lemongrass, white pepper, cloves, grass fruit, Luo Han Guo; the weight-number ratio of each raw material in the stewed duck product is: 25000 parts of duck offal, 155-240 parts of refined salt, 500 parts of soy sauce ~1000 parts, white sugar 500~400 parts, rice wine 200~400 parts, dark soy sauce 350~500 parts, light soy sauce 350~500 parts, Thai fish sauce 350~500 parts, star anise 45~55 parts, cumin 20~30 parts , 20-30 parts of cinnamon, 9-11 parts of pepper, 45-55 parts of fragrant leaves, 20-30 parts of hawthorn, 10-20 parts of licorice, 20-30 parts of sa...

Embodiment 3

[0075] This embodiment is an improvement on the basis of Embodiment 2, and the same parts as Embodiment 2 will not be repeated.

[0076] In the preparation process, before packaging the cooled semi-finished stewed duck product, sesame oil can also be added to the cooled semi-finished stewed duck product, and then packaged. Adding sesame oil can make the stewed products more fragrant and taste better. The weight-number ratio of the sesame oil to the cooled semi-finished stewed duck product is 1-10:100, preferably 5:100.

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PUM

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Abstract

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula and a production process of a stewed duck product. The marinade in the preparation process of the stewed duck product contains dozens of famous and precious traditional Chinese medicines, and the prepared stewed duck product has health care effects. Background technique [0002] Duck meat has become an excellent delicacy on the table because of its high protein, low fat, tender and delicious meat. Duck meat is not only rich in nutrition and easy to digest, but also has the functions of nourishing, nourishing the stomach, nourishing the kidney, removing tuberculosis fever, eliminating edema, stopping heat and dysentery, and relieving cough and reducing phlegm. The general eating methods of duck meat are roasting, stewing, marinating, roasting and so on. Stewed duck products are a kind of meat product that people often eat, but the stewed duck products sold in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/09A23L13/40A23L13/50A23L13/70
Inventor 李效华
Owner 北京红螺食品有限公司
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