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Fishy smell removing process for conditioned duck meat

A technology of conditioning products and duck meat, which is applied in the field of food deep processing, can solve problems such as unfavorable enterprise development, lower nutritional value, and difficult preservation, etc., and achieve the effect of eliminating the bottleneck of production and sales, wide application range, and avoiding the impact of quality

Inactive Publication Date: 2013-11-20
张瑞菊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fishy smell in production restricts the quality and output of the product. Once the processing is not good, it will easily affect the taste of duck meat. Now, the research on the technology of removing peculiar smell of duck meat preparation can eliminate the bottleneck that restricts the production and sales of meat duck products. Some techniques for removing the fishy smell of duck meat have appeared in the technology, but the effect is not good, and heating is required during processing. There is no technology that uses normal temperature treatment, so that the taste of duck meat changes, and the nutrients in it are heated. In the case of a large amount of loss, it reduces its nutritional value, is not easy to store, increases the cost of handling, transportation and storage, and is not conducive to the further development of enterprises.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A process for removing fishy smell from duck meat preparations,

[0036] According to the ratio of 1.5g of cooking wine, 10g of ginger and onion, 0.3g of pepper, 0.5g of acetic acid, 1.2g of salt and 2g of citric acid per 100mL of water:

[0037] Preparation of shielding agent:

[0038] ①Fry the prickly ash until golden brown, crush the ginger and onion to 0.5mm 2 , ready to use after packing;

[0039] ②Dissolve 2g of citric acid in 100mL of water to make a citric acid solution, add salt and cooking wine according to the above ratio, add the material bag obtained in ①, and soak at room temperature (20°C-30°C) for 20-25min to obtain a shielding agent;

[0040] Duck condiment preparation:

[0041] Wash the fresh duck meat and cut into 3×3×1 cm 3 The small pieces of duck meat were soaked and rinsed with 0.5% acetic acid water for 10 minutes at room temperature, poured off the soaking water, drained the duck meat, and then put the small pieces of duck meat into the abov...

Embodiment 2

[0043] A process for removing fishy smell from duck meat preparations,

[0044] According to the ratio of 0.6g of cooking wine, 20g of ginger and onion, 0.5g of pepper, 1.2g of acetic acid, 1.5g of salt and 3g of citric acid per 100mL of water:

[0045] Preparation of shielding agent:

[0046] ①Fry the prickly ash until golden brown, crush the ginger and onion to 0.5mm 2 , ready to use after packing;

[0047] ② Dissolve 3 g of citric acid in 100 mL of water to make a citric acid solution, add salt and cooking wine according to the above ratio, add the material bag obtained in ①, and soak at room temperature (20°C-30°C) for 20-25 minutes to obtain a shielding agent;

[0048] Duck condiment preparation:

[0049] Wash the fresh duck meat and cut into 3×3×1 cm 3Soak and rinse the small pieces of duck meat with 1.2% acetic acid water at room temperature for 10 minutes, pour off the soaking water, drain the duck meat, and then put the small pieces of duck meat into the above-men...

Embodiment 3

[0051] A process for removing fishy smell from duck meat preparations,

[0052] According to the ratio of 1.2g of cooking wine, 15g of ginger and onion, 0.1g of pepper, 0.8g of acetic acid, 0.5 of salt, and 1g of citric acid per 100mL of water:

[0053] Preparation of shielding agent:

[0054] ①Fry the prickly ash until golden brown, crush the ginger and onion to 0.5mm 2 , ready to use after packing;

[0055] ②Dissolve 1g of citric acid in 100mL of water to make a citric acid solution, add salt and cooking wine according to the above ratio, add the material package obtained in ①, soak at room temperature (20°C-30°C) for 20-25min to obtain a shielding agent;

[0056] Duck condiment preparation:

[0057] Wash the fresh duck meat and cut into 3×3×1 cm 3 The small pieces of duck meat were soaked and rinsed with 0.8% acetic acid water for 10 minutes at room temperature, poured off the soaking water, drained the duck meat, and then put the small pieces of duck meat into the abov...

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a fishy smell removing process for conditioned duck meat. The process adopts cooking wine, edible organic acid, ginger, onion, Chinese prickly ash and other materials as a blocker, and duck meat is processed by the blocker through a special process, so that the strong fishy smell in butchering and processing of ducks is solved, the bottleneck in production and sale of conditioned duck meat is eliminated, the consumers and sales range of products are enlarged, the output and sales volume of duck meat products are increased, and meanwhile the development of related industries of ducks can be greatly promoted.

Description

technical field [0001] The invention belongs to the field of food deep processing, and in particular relates to a process for removing fishy smell from duck meat preparations. Background technique [0002] my country is the world's largest producer of ducks. According to data, nearly 1.8 billion ducks have been slaughtered in my country, and the output of duck meat is 2.35 million tons, accounting for 66% of the world's total, ranking first in the world. [0003] Duck meat is a high-protein, low-fat, low-cholesterol food with high nutritional value. Our country has had the custom of raising and eating ducks since ancient times. There are many famous, special, high-quality and new duck varieties in many areas. At present, there are several types of duck meat varieties and development in my country. [0004] (1) Wind duck products [0005] Wind duck products are new products that have appeared in the domestic market in recent years, and the production and sales have not ye...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/314A23L1/315A23L27/20A23L13/40A23L13/50
Inventor 张瑞菊
Owner 张瑞菊
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