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Prepared method of flavored spiced duck

A flavor, meat duck technology, applied in food preparation, heating preservation of meat/fish, food science, etc., can solve problems such as poor taste, unsuitable storage, and lack of attention to details

Inactive Publication Date: 2014-12-10
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce stewed products are meat with seasonings and spices, cooked meat products cooked by heating with water as the medium. The finished products of sauce stewed products are all cooked meat products. The products are soft and rich in flavor, so they are not suitable for storage. Different habits, ingredients and operating techniques used in the processing process are different, resulting in many varieties, but most of them do not pay attention to details during the preparation process, resulting in poor taste

Method used

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  • Prepared method of flavored spiced duck

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Experimental program
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Effect test

Embodiment 1

[0026] Embodiment 1: a kind of preparation method of flavor braised duck, its steps are as follows:

[0027] (1) Selection of raw materials: The meat ducks that were raised in the same year were 4 months old and weighed 1.5KG.

[0028] (2) Fasting: Ducks fasted for 18 hours before slaughter, and should be given sufficient water during the fasting period, and stopped feeding water 2 hours before slaughter.

[0029] (3) Slaughter: adopt the neck slaughter method, the knife edge should be small, cut off the trachea, esophagus and blood vessels on both sides, and hang upside down for bloodletting.

[0030] (4) Depilation: Immediately after slaughtering, put it in a water temperature of 90°C, immerse it for 2 minutes, and then depilate, the depilation rate reaches more than 95%, and then rinse the residual hair on the surface of the duck with clean water, and then use a sharp knife to pierce the abdomen. Open a knife edge about 8cm long, and rinse it with clean water after opening...

Embodiment 2

[0040] Embodiment 2: all the other are the same as embodiment 1, the difference lies in step (4), put into water temperature 100 ℃ immediately after the slaughter, immerse for 3 minutes, then carry out depilation, the depilation rate reaches more than 95%, then rinse with water Clean the residual hair on the surface of the duck body, and then use a sharp knife to pierce an 8cm-long knife edge on the abdomen. After opening the body to remove the dirt, rinse it with water to extract residual blood and other contaminants; step (12) Load the sealed product into back pressure cooking Sterilize the pot at 130℃ for 30min, and then conduct sampling inspection.

Embodiment 3

[0041] Embodiment 3: all the other are the same as embodiment 1, the difference is that step (2) ducks fasted for 24h before slaughter, and during the fasting period, sufficient drinking water was given, and water feeding was stopped 4h before slaughter; step (12) high temperature sterilization: Put the sealed product into the back pressure cooking pot at 130°C for 30min for sterilization, and then conduct sampling inspection.

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Abstract

The invention discloses a preparation method of flavored spiced duck, relating to the field of food processing methods. The preparation method comprises the following steps: slaughtering, scalding, cleaning, curing, precooking, marinating, cooling, vacuum packaging, high-temperature sterilization, cooling, finished product obtaining and checking. The flavored spiced duck prepared by the preparation method has unique flavor, delicate meat quality, rich nutrients, refreshed taste and certain chewing sense.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a preparation method of flavored braised duck. Background technique [0002] Sauce braised products are cooked meat products made of meat with seasonings and spices, heated and boiled with water as the medium. The finished products of sauce braised products are cooked meat products. The products are soft and rich in flavor, and are not suitable for storage. Due to different habits, there are differences in the ingredients and operating techniques used in the processing process, thus forming many varieties, but most of them do not pay attention to details in the preparation process, resulting in poor taste. SUMMARY OF THE INVENTION [0003] The technical problem to be solved by the present invention is to provide a preparation method of flavor braised duck, so as to solve the above-mentioned many defects caused in the prior art. [0004] To achieve the above object, the p...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/22A23L13/50A23L27/00
CPCA23L13/70A23B4/005A23L13/428A23L13/50A23L27/00A23V2002/00
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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