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

Refreshment pericarp duck meat sausage and making method thereof

A technology for peeled duck and duck sausage, applied in the field of refreshing peeled duck sausage and preparation thereof

Inactive Publication Date: 2015-11-11
全椒县福润禽业有限公司
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be used in the field of cured meat processing

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

[0026] A duck sausage with Xingnao peel, made from the following raw materials in parts by weight (jin):

[0027] Duck meat 110, fermented celery powder 1, pickled watermelon peel 18, rosehip 1.8, lychee core 1.5, rosemary 1.7, proanthocyanidins, starch, pepper, monosodium glutamate, cardamom powder, salt, water to taste;

[0028] Described fermented celery powder is made up of following raw materials in parts by weight:

[0029] Fresh celery 100, pumpkin peel 4, apple peel 8, aloe vera peel 9, lemon peel 5, Staphylococcus carnosus 0.06, Staphylococcus xylosus 0.05, 10% glucose solution 16, 5mol / L sodium hydroxide solution, 1.2mol / L An appropriate amount of hydrochloric acid solution in L;

[0030] The preparation method is as follows: (1) Take fresh celery, remove leaves, wash, cut into 1.5cm long pieces, freeze at -18°C for 24 hours, then dehydrate in a vacuum freeze dryer for 36 hours, crush the freeze-dried celery pieces with a pulverizer, get fresh celery powder;

[00...

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 a refreshment pericarp duck meat sausage. The refreshment pericarp duck meat sausage is composed of, by weight, 100-110 parts of duck meat, 1-2 parts of fermented celery powder, 17-18 parts of pickled watermelon peel, 1.8-2 parts of rose hips, 1.5-2 parts of lychee seeds, 1.5-1.7 parts of rosemary and a proper amount of procyanidin, starch, ground pepper, monosodium glutamate, ground nutmeg, salt and water. According to the refreshment pericarp duck meat sausage, the fermented celery powder is used as a pickle agent so that the effect of synthesized sodium nitrite can be achieved, the fermented celery powder can be used as a natural pickle agent for replacing the synthesized sodium nitrite, and performance is good on the aspects of nitrite residue and oxidation resistance. The refreshment pericarp duck meat sausage is further added with traditional Chinese medicinal materials such as the rosemary and the lychee seeds, and thus the health-care effects of removing gaseous distention, improving memory, resisting fatigue, regulating qi are achieved. The duck meat sausage is moderate in degree of saltiness, savory and mellow when entering the mouth and long in aftertaste.

Description

technical field [0001] The invention relates to a health-care meat sausage, in particular to a duck sausage with refreshing peel and a preparation method thereof. Background technique [0002] At present, consumers are paying more and more attention to the safety of cured meat products. Natural and organic cured meat products are very popular. Natural organic food requires that no artificial substances be added in the processing process. Nitrite, as a synthetic additive, has The potential danger of forming carcinogenic N-nitrosamines is increasingly being resisted by consumers. However, for the processing of cured meat, the status of nitrite is irreplaceable. At present, there is no substance that can completely replace the role of nitrite, and its carcinogenicity has been controlled to the greatest extent through the maximum use and maximum residue standards. The beneficial effect of nitrite is far greater than its harmful effect, so nitrite must be used in the field of cu...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/30A23L1/314A23L13/40A23L13/50
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 刘海军
Owner 全椒县福润禽业有限公司
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