Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Salted duck feet

A technology of duck feet and salt water, which can be used in applications, food preparation, food science, etc., and can solve problems such as worrying about buying and eating

Inactive Publication Date: 2014-04-16
安徽兴程食品有限责任公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many ways to make duck feet. The common ones in packaged food are soaked duck feet, stewed duck feet, and spicy duck feet. These products add a lot of preservatives to ensure the taste and shelf life of the products. When these preservatives are used as food, Let many people worry about buying and eating
Without adding any preservatives, there is no report on the packaged snack food of salted duck feet with unique flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A salted duck claw, the production steps of which are as follows:

[0024] 1. Raw material selection and processing: wash the raw material duck feet to remove blood stains, and drain on racks;

[0025] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0026] 3. Dry salting: the salt prepared in step 2 and the duck feet treated in step 1 are in a mass ratio of 1:10, and the salt is evenly spread on the surface of the duck feet, and marinated at a constant temperature of 0-4°C for 4 hours; The function of this process is to allow the taste of salt to enter the duck feet, inhibit bacteria, promote the decomposition of meat-derived enzymes, increase flavor substances, and improve product flavor.

[0027] 4. Boil the brine: the brine is a combination of new brine and old ...

Embodiment 2

[0040] A salted duck claw, the production steps of which are as follows:

[0041] 1. Raw material selection and processing: wash the blood and blood of the raw duck feet, and drain on the hanger;

[0042] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine according to the mass ratio of 10:1:3:1, rotate and stir-fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0043] 3. Dry salting: put the salt prepared in step 2 and the duck feet treated in step 1 in a mass ratio of 1:10, apply the salt evenly on the surface of the duck feet, and marinate at 20°C for 3 hours;

[0044] 4. Boil the brine: the brine is a combination of new brine and old brine, wherein the new brine is mixed with ginger, green onion, star anise and water according to 4:3:2:100 mass parts and boiled, filtered, and the material water is taken, and the material water is mixed at 98 Pour it into a brin...

Embodiment 3

[0055] A salted duck claw, the production steps of which are as follows:

[0056] 1. Raw material selection and processing: wash the raw material duck feet to remove blood stains, and drain on racks;

[0057] 2. Fried salt: Put salt, star anise, peppercorns, and cumin into the salt frying machine at a mass ratio of 10:1:3:1, rotate and fry until the salt is light yellow and the ingredients are browned, then take out of the pan, save the salt for later use ;

[0058] 3. Dry salting: put the salt prepared in step 2 and the duck feet treated in step 1 in a mass ratio of 1:10, apply the salt evenly on the surface of the duck feet, and marinate at a constant temperature of 0-4°C for 3 hours;

[0059] 4. Boil the brine: the brine is a combination of new brine and old brine, wherein the new brine is mixed with ginger, green onion, star anise and water according to 5:4:3:100 mass parts and boiled, filtered, and the material water is taken, and the material water is mixed at 98 Pour ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses salted duck feet. The preparation method comprises the following steps: 1, selecting and treating raw materials; 2, frying salt; 3, conducting dry salting; 4, stewing marinade; 5, preserving; 6, drying; 7, blanching immersing, and rinsing; 8, cooking; 9, cooling and packaging; 10, vacuuming and sealing; 11, sterilizing; 12, cooling quickly; 13, conducting external packaging. The salted duck feet contain no preservative, chemical pigment, or chemical spices, have attractive fragrance and a delicious taste, and are suitable for large-scaled industrial production; a new way is created for deep processing and new taste of duck feet.

Description

technical field [0001] The invention relates to a food, in particular to a salted duck claw. Background technique [0002] There are many ways to make duck feet. The common ones in packaged food are soaked duck feet, stewed duck feet, and spicy duck feet. These products add a lot of preservatives to ensure the taste and shelf life of the products. When these preservatives are used as food, Many people are worried about buying and eating. Without adding any preservatives, there is no report on the packaged snack food of salted duck feet with unique flavor. Contents of the invention [0003] The purpose of the invention is to solve the deficiencies of the current technology and provide a salted duck foot with unique flavor without adding any preservatives. [0004] In order to achieve the above object, the technical means adopted in the present invention is: a kind of salted duck claw, and its manufacture step is as follows: [0005] 1. Raw material selection and processi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/312A23L1/315A23L1/318A23L13/20A23L13/50A23L13/70
CPCA23L13/50A23L13/20A23L13/70
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com