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

Method for preparing low-greasiness pressed salted duck

A production method and oily technology, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems that are easy to cause various cardiovascular diseases, blood fat and blood pressure, and blood viscosity. Consistency increase and other problems, to achieve the effect of inhibiting the formation and accumulation of nitrite, lowering blood lipids, and reducing greasy feeling

Inactive Publication Date: 2017-11-24
ANHUI WANGJIABA ECOLOGICAL AGRI
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the nutritious ingredients of salted duck, due to the later stage of duck breeding, after being fed with fillers, the body contains a large amount of fat and protein, and the edible greasy feeling is strong; long-term consumption of high-fat and protein food will lead to increased blood fat and blood pressure , increased blood viscosity, prone to various cardiovascular diseases

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

[0022] A method for making low-fat salted duck, comprising the following steps:

[0023] (1) Cleaning: After slaughtering ducks with a weight of 1.5-1.8kg, immerse them in a pot with a water temperature of 59°C, depilate them with hot water, and clean up the short hairs on the skin of the ducks; then, soak them in sterile water for 2 hours;

[0024] (2) Dip fermentation: place the cleaned duck flat on the bottom of the container, pour pure draft beer, make the duck fully immersed in the beer, cover the container lid, and carry out maceration fermentation treatment: first put the duck in the container Place in a constant temperature box at 6°C for 7 hours, turn the duck body up and down twice; take out the container, put it in a pot with a water bath temperature of 53°C, and cook for 1.5 hours;

[0025] (3) Soaking in tea liquid: immerse the duck soaked in beer in the tea liquid, and carry out the dipping treatment in a vacuum pot: the first low-temperature dipping, the tempera...

Embodiment 2

[0038] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0039] Step (2) maceration fermentation, the maceration treatment method is:

[0040] First place the container containing the duck in a 7°C incubator for 8 hours, turn the upper and lower parts of the duck body twice; take out the container, put it in a pot with a water bath temperature of 54°C, and cook for 2 hours.

[0041] Step (3) soaking in tea liquid, the soaking treatment method is as follows:

[0042] The first low-temperature steeping, the temperature of the tea liquid is 29°C, the pressure is the same as the atmospheric pressure, and the steeping is 4 hours; the second low-pressure steeping, adding 2% edible refined salt to the tea liquid, the temperature of the vacuum pot is 57°C, the pressure is 0.6Pa, and the steeping is 2 hours.

[0043] The tea liquid described in step (3), its each preparation composition mass portion is:

[0044] 109 parts of water, 13 pa...

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 method for preparing a low-greasiness pressed salted duck. The method is characterized by comprising the following steps: (1) washing, namely, dipping the duck into a pot in which water is at the temperature of 57-62 DEG C to remove hair, and soaking with sterile water; (2) soaking and fermenting, namely, soaking and fermenting the duck with draft beer by two stages; (3) soaking with tea water, namely, soaking at a low-temperature stage and a low-pressure stage, wherein the ratio of green tea to black tea in the tea water is 1: 2; (4) salting, namely, salting the duck with refined salt and old brine; (5) filling and steaming, namely, steaming the filler, and then filling the duck with the filler, and finally steaming; (6) drying, namely, sterilizing the semi-finished duck, and then drying. According to the method, the duck is subjected to soaking fermenting and soaking with tea solution, so that the fat and protein content in the pressed salt duck can be decreased; the blood pressure cannot increase after eating the pressed salt duck; the taste of the pressed salt duck is improved.

Description

technical field [0001] The invention belongs to the technical field of animal husbandry product processing, and in particular relates to a method for making low-fat salted duck. Background technique [0002] Salted duck is a special product of Jiangsu, Fujian, Jiangxi, Hunan, Anhui and other provinces. Its meat is tender and dense, with a strong aroma, and has the characteristics of "dry, crisp, rotten, and fragrant", and has become a tourist card for various places. The production process of salted duck is mostly through material selection, slaughtering, cleaning, pickling, marinating, steaming and drying. Due to the different specific processes in each step, the taste of salted duck in different places is quite different. Due to the late stage of duck breeding, after being fed with stuffing, the body contains a lot of fat and protein, and the food is greasy; if the fat and protein content are too high, long-term consumption will cause blood lipids, blood pressure, and bloo...

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): A23L13/40A23L13/50A23L13/70A23L5/10A23L33/10A23L33/105
CPCA23L5/13A23L13/42A23L13/428A23L13/50A23L13/72A23L13/74A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/14A23V2200/16A23V2200/10A23V2250/21A23V2250/214Y02A40/90
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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