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Preparation method of pressed salted duck

A technology of dried duck and duck, applied in the field of braised product processing, can solve the problems of lack of fragrance and unsatisfactory mellowness of dried duck, and achieve the effect of ideal design, appetizing and strengthening the spleen, and high aftertaste.

Inactive Publication Date: 2018-02-16
金玉霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for preparing salted duck, the main purpose of which is to overcome the shortcomings of the existing salted duck such as lack of fragrance and unsatisfactory mellowness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of salted duck, it comprises the following steps:

[0020] 1) Slaughter, pour a small amount of cooking wine from the mouth of the live duck, wait for 1.5 hours, and then slaughter it.

[0021] 2) Plucking. Spray and soak the slaughtered ducks with hot water. The temperature of the water is controlled at 75°C. Turn the ducks over and over until they are evenly heated, and then remove the duck feathers.

[0022] 3) Dissect, remove the internal organs of the duck, and chop off its wings and claws, then keep the rest of the duck, wash it, soak it in a water tank for 1.5 hours, take it out, wash it and drain it, and make a clean duck .

[0023] 4) In-depth treatment, put the clean duck into a vat with a mass concentration of 2% salt solution, and use ultrasonic treatment with a power of 300W and a frequency of 40kHz for 25 minutes to clean the duck in the vat. The bare duck destroys the myofibrils inside the duck to a certain extent, which is ...

Embodiment 2

[0030] A kind of preparation method of salted duck, it comprises the following steps:

[0031] 1) Slaughter, pour a small amount of cooking wine from the mouth of the live duck, wait for 1 hour, and then slaughter it.

[0032] 2) Plucking. Spray and soak the slaughtered ducks with hot water. The temperature of the water is controlled at 70°C. Turn the ducks until they are evenly heated, and then remove the duck feathers.

[0033] 3) Dissect, remove the internal organs of the duck, and chop off its wings and claws separately, then keep the rest of the duck, wash it, soak it in a water tank for 1 hour, take it out, wash it and drain it, and make a clean duck .

[0034] 4) In-depth treatment, put the clean duck into a vat with a mass concentration of 1% salt solution, and use ultrasonic treatment with a power of 250W and a frequency of 35kHz for 20 minutes to clean the duck in the vat. The bare duck destroys the myofibrils inside the duck to a certain extent, which is conducive...

Embodiment 3

[0040] A kind of preparation method of salted duck, it comprises the following steps:

[0041] 1) Slaughter, pour a small amount of cooking wine from the mouth of the live duck, wait for 2 hours, and then slaughter it.

[0042] 2) Plucking. Spray and soak the slaughtered ducks with hot water. The water temperature is controlled at 80°C. Turn the ducks until they are evenly heated, and then remove the duck feathers.

[0043] 3) Dissect, remove the internal organs of the duck, and chop off its wings and claws separately, then keep the rest of the duck, wash it, soak it in a water tank for 2 hours, take it out, wash it and drain it, and make a clean duck .

[0044] 4) In-depth treatment, put the clean duck into a vat with a mass concentration of 3% salt solution, and use ultrasonic treatment with a power of 350W and a frequency of 45kHz for 30 minutes to clean the duck in the vat. The bare duck destroys the myofibrils inside the duck to a certain extent, which is conducive to t...

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PUM

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Abstract

The invention relates to a preparation method of a pressed salted duck. The method comprises the following steps: (1) slaughtering; (2) plucking feather; (3) dissecting; (4) carrying out deep treatment; (5) salting; (6) carrying out smoke curing; (7) marinating. The preparation method of the pressed salted duck is ideally designed; the prepared pressed salted duck is faint scent in smell, high inaftertaste, nutritious and delicious, has the effects of promoting appetite and strengthening spleen, and is good in quality, moderate in taste and accordant with the tastes of most people.

Description

technical field [0001] The invention relates to the field of stewed products processing, in particular to a method for preparing salted duck. Background technique [0002] Wuwei Salted Duck, also known as Wuwei Smoked Duck, is a traditional Halal food in Wuwei County, Anhui Province, which was created in the Qing Dynasty. It is made of duck as raw material, with star anise, pepper, clove, cumin and other seasonings, first smoked and then marinated. In the production process of salted duck, the brine formula determines the color and taste of the finished salted duck. There are many brine formulas in the world. Generally, the raw materials are more and the taste is relatively heavy. This leads to the lack of fragrance and the mellowness of the salted duck. . Contents of the invention [0003] The invention provides a preparation method of salted duck, the main purpose of which is to overcome the shortcomings of lack of fragrance and unsatisfactory aroma and mellowness of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L33/00
CPCA23L13/55A23L13/72A23L13/76A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2250/204A23V2300/48Y02A40/90
Inventor 金玉霞
Owner 金玉霞
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