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Method for producing liquid-fumigated duck tongue snack food

A technology of snack food and production method, which is applied in the production field of liquid smoked duck tongue snack food, can solve the problems of lack of chewiness of product meat, single product variety, low product yield, etc., and achieve narrow temperature difference, less loss of nutrients, even penetration effect

Inactive Publication Date: 2013-05-22
TENGQIAO POULTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods seen in the market are mainly stewed products, and there are few duck tongue products with other processing methods and flavors, and the product varieties are relatively single.
Moreover, in order to obtain duck tongue leisure food with a long shelf life, the industry generally adopts high-temperature and high-pressure sterilization or reduces the water content (water activity) of duck tongue as much as possible to achieve it, but this will lead to the lack of chewiness of the product meat and the product yield rate. low level problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the production method of the liquid-smoked duck tongue food of one-time heating thermal sterilization

[0024] (1) Thawing: The raw materials are thawed naturally at room temperature, and thawed by running water. The thawing time is 0.2 to 2 hours. The thawed raw materials are immediately drained in the fresh-keeping store until the raw materials have no obvious water stains, and the draining time is 1 to 2 hours. Fresh products do not need to be thawed;

[0025] (2) Pretreatment: separate the thawed duck tongues into individual individuals, wash them, and remove unqualified ones;

[0026] (3) Tumbling pickling and static pickling: After thawing and draining the raw materials or fresh products, add the pickling solution according to the mass ratio of the pickling solution to the duck tongue raw material at a ratio of 1:5 to 1:15, and it is required to be completely submerged. Tumbling for 0.5-1.5 hours; vacuuming, the vacuum degree is 0.08-0.1MPa, adjust...

Embodiment 2

[0040] Embodiment 2: the production method of smoked duck tongue food with multi-stage heating and sterilization liquid

[0041] (1) Thawing: The raw materials are thawed naturally at room temperature, and thawed by running water. The thawing time is 0.2 to 2 hours. The thawed raw materials are immediately drained in the fresh-keeping store until the raw materials have no obvious water stains, and the draining time is 1 to 2 hours. Fresh products do not need to be thawed;

[0042] (2) Pretreatment: separate the thawed duck tongues into individual individuals, wash them, and remove unqualified ones;

[0043] (3) Tumbling pickling and static pickling: After thawing and draining the raw materials or fresh products, add the pickling solution according to the mass ratio of the pickling solution to the duck tongue raw material at a ratio of 1:5 to 1:15, and it is required to be completely submerged. Tumble for 0.5-1 hour; vacuumize, the vacuum degree is 0.08-0.1MPa, adjust the tum...

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PUM

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Abstract

The invention relates to the technical field of meat product deep-processing, and in particular relates to a method for producing a liquid-fumigated duck tongue snack food. The method comprises the following steps of: defreezing duck tongues, pre-treating the refrozen duck tongues, performing kneading pickling and static pickling, paving, baking, cooling, performing vacuum package and performing multi-stage heating and sterilizing. The method has the characteristics that a liquid fumigating agent and a pickling seasoning liquid are mixed for pickling the duck tongues; and then the combined control is realized by using a baking technology and a multi-stage heating and sterilizing process, so that the liquid-fumigated duck tongue snack food is high in chewing property and high in duck tongue yield. Compared with the prior art, for method disclosed by the invention, the produced liquid-fumigated duck tongue snack food has the advantages that the nutrient component is low in loss, pickling materials are uniformly penetrated, a unique fumigating flavor is realized, the food shelf life is long and the like.

Description

technical field [0001] The invention relates to the technical field of intensive processing of meat products, in particular to a production method of liquid smoked duck tongue snack food. Background technique [0002] Duck tongue is a by-product of duck processing, but its price is higher due to the particularity of its raw materials. Duck tongue is rich in cartilage tissue and has no bone structure. It is not only fresh and mellow, but also has the functions of nourishing stomach, nourishing yin, nourishing blood, and promoting body fluid. The processed braised duck tongue is a nutritious, convenient and fast new type of leisure food. At present, the processing methods seen in the market are mainly stewed sauce products, and there are fewer duck tongue products with other processing methods and flavors, and the product varieties are relatively single. Moreover, in order to obtain duck tongue snack food with a long shelf life, the industry generally adopts high-temperature ...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L1/314A23L13/20A23L13/40A23L13/50
Inventor 张海猛
Owner TENGQIAO POULTRY
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