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Making method of pressed salted duck

The technology of dried duck and duck is applied in the field of preparation of dried duck, which can solve the problems of lack of dietary health care effect and lack of taste, and achieve the effects of good dietary health care effect, maintaining body integrity and structural expansion.

Active Publication Date: 2012-08-15
CHIZHOU DEYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional salted duck processing needs about a week of sun exposure and night dew, so that salted duck has a unique salted flavor, but the traditional salted duck production process has insufficient taste and has no health care effect of diet.

Method used

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Comparison scheme
Effect test

Embodiment Construction

[0017] A preparation method for salted duck, characterized in that:

[0018] Include the following steps:

[0019] A. Put the edible salt and the ingredients into the pot, fry them dry, and then grind them finely to get dry salt for salted duck. The weight percentages of each ingredient in dry salt for salted duck are: 0.5% pepper, 0.9% aniseed, and 1.5% pepper. %, cinnamon 1.5%, hawthorn 0.04%, angelica 0.06%, woody fragrance 0.05%, grass fruit 0.05%, anise 0.04%, safflower 0.04%, Chuanxiong 0.06%, Polygonatum 0.04%, sealwort 0.04%, lu Yinggen 0.04% ; The rest is edible salt.

[0020] B. Depilate the raw duck to obtain a light duck, weigh it, and use 5.0% dry salt for salted duck to vacuum massage the duck. While massaging, put dry salt for salted duck. After massaging for 30 minutes, place it at a low temperature of 1°C. Marinate for 48 hours;

[0021] C. Take wormwood 30, cinnamon bark 6, hawthorn 6, Angelica dahurica 8, woody fragrance 9, grass fruit 8, safflower 8, whi...

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Abstract

The invention discloses a making method of pressed salted duck, which includes: unhairing raw ducks to obtain unhaired ducks; weighing the ducks; vacuum-massaging the ducks and applying dry salt for pressed salted ducks, which accounts for 5.0-8.0% of the weight of the ducks; salting the ducks at -5 DEG C to 1 DEG C for 42-48 hours after massage is performed for 30-50 minutes; cooling herbal extract to 70-75 DEG C; using the herbal extract to hermetically soaking the ducks for 1.5-2.5 hours, using boiled water which is cooled to 48-52 DEG C to clean the ducks; sun-curing the ducks for 24-26 hours; placing the sun-cured ducks into a sun-curing basin and covering with cloth; drying the ducks in the shade in daytime; removing the cloth to air-dry the ducks at night and allowing dew to attachto the ducks; and obtaining the pressed salted duck, wherein making the pressed salted duck takes 6-8 days totally. The pressed salted duck is evenly salted and strong in flavor of cured food, and has dietary health effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing salted duck. Background technique [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. Salted duck is a preserved food made from duck. The traditional salted duck processing requires about a week of sun exposure and night dew to make the salted duck have a unique salted flavor, but the traditional salted duck production process has insufficient taste and has no health care effect of diet. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L13/40A23L13/50A23L13/70
Inventor 吴世林
Owner CHIZHOU DEYU FOOD
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