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Sauce-spiced ducks and preparation method thereof

A technology for sauce duck and duck blanks, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of long processing time, canned taste, taste and flavor, and insufficient nutrition, and achieves improved shelf life, The effect of avoiding fat loss

Inactive Publication Date: 2018-08-28
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many ways to cook duck, among which sauced duck is a traditional food with a long history. There are many kinds of sauced duck, but the technology is basically the same, mainly through normal pressure or high pressure cooking, resulting in the flavor of sauced duck. The color and luster are single, the difference in taste is not big, and the processing time is long. Although high-pressure cooking can shorten the processing time, the taste, flavor and nutrition of the product are not as good as those of normal-pressure cooking products. It has obvious canned taste and cannot meet people's growing nutritional needs.

Method used

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  • Sauce-spiced ducks and preparation method thereof
  • Sauce-spiced ducks and preparation method thereof
  • Sauce-spiced ducks and preparation method thereof

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preparation example Construction

[0026] The invention provides a kind of preparation method of sauced duck, comprises the steps:

[0027] 1) Put the seasoning bag into the abdominal cavity of the pickled duck blank, apply the seasoning sauce on the outer surface of the duck blank and the incision of the abdominal cavity, and obtain the coated duck blank;

[0028] 2) steaming the coated duck base obtained in the step 1) by microwave at 95-100° C. for 25-35 minutes to obtain the steamed duck base;

[0029] 3) After coating the outer surface of the steamed duck blank obtained in the step 2) with seasoning sauce, microwave heating at 60-80° C. for 10-15 minutes;

[0030] The seasoning sauce comprises the following components in parts by weight: 45-55 parts of honey, 10-20 parts of seabuckthorn puree and 340-360 parts of water.

[0031] The invention puts the seasoning bag into the abdominal cavity of the pickled duck blank, and coats the seasoning sauce on the surface of the duck blank and the incision of the ab...

Embodiment 1

[0054] Weigh 800g of salt, 0.9g of sodium nitrite, 180g of soy sauce, 32g of anise powder, 45g of pepper powder, 90g of fresh ginger, 65g of green onion, 45g of orange peel, 210g of cola and 7.5Kg of water and mix to obtain a pickling solution.

[0055] Weigh 450g of honey, 200g of seabuckthorn puree and 340g of water, mix them, stir at 100r / min for 5min, and obtain the seasoning sauce.

[0056] Marinate duck blanks that have been removed from viscera and pickling liquid at a ratio of 0.8L / piece at 2°C for 45 hours, and turn the duck blanks 3 times during the pickling process to obtain pickled duck blanks; put them at 80°C Heat the seasoning package for 30 minutes (the components of the seasoning package: 5.5g of licorice, 3.2g of baicalin tea, 2g of ginkgo, 22g of Adenophora japonica, 2.8g of almond, 15g of passion fruit, 2.8g of white radish and 95g of water;) After cleaning and draining (the method of cleaning and draining is: rinse with running water, drain for 3 minutes),...

Embodiment 2

[0058] Weigh 1000g of salt, 0.7g of sodium nitrite, 220g of soy sauce, 28g of anise powder, 55g of pepper powder, 110g of fresh ginger, 55g of green onion, 55g of orange peel, 190g of cola and 8.5Kg of water and mix to obtain a pickling solution.

[0059] Marinate duck blanks that have been removed from viscera and pickling solution at a ratio of 1.2L / piece at 4°C for 50 hours, and turn the duck blanks once during the pickling process to obtain pickled duck blanks; put them at 90°C Heat the seasoning bag for 20 minutes (the ingredients of the seasoning bag: 6.5g licorice, 2.8g Scutellaria baicalensis tea, 3g ginkgo, 18g Adenophora japonica, 3.2g almond, 10g passion fruit, 3.2g white radish and 105g water;) After cleaning and draining (the method of cleaning and draining is: rinse with running water, drain for 5 minutes), the salted duck blank is put into the abdominal cavity of the duck blank (the water overflowing from the seasoning bag during the heating process is also poure...

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Abstract

The invention provides a sauce-spiced ducks and a preparation method thereof, and belongs to the technical field of poultry meat product processing.The preparation method of the sauce-spiced ducks comprises the following steps: 1) putting seasoning bags into abdominal cavities of duck bases to be pickled, incising surfaces and abdominal cavities of the duck bases, and coating the incisions with seasoning paste so as to obtain coated duck bases; 2) steaming the coated duck bases obtained in the step 1) by using microwave at 95-100 DEG C for 25-35 minutes so as to obtain steamed duck bases; and3) coating outer surfaces of the steamed duck bases obtained in the step 2) with the seasoning sauce, and carrying out microwave-heating at 60-80 DEG C for 10-15 minutes.The seasoning sauce comprisesthe following ingredients in parts by weight: 45-55 parts of honey, 10-20 parts of original hippophae rhamnoides pulp, and 340-360 parts of water.The sauce-spiced ducks prepared according to the preparation method are high in nutrient content, and good in edible quality.

Description

technical field [0001] The invention belongs to the technical field of poultry meat processing, and in particular relates to a sauced duck and a preparation method thereof. Background technique [0002] Duck is an excellent delicacy on the dining table. As early as the Ming Dynasty, the imperial chefs of the Ming Palace used thick and meaty lake ducks from Nanjing to make dishes. Duck meat has high nutritional value and is suitable for nourishing. It is the main raw material for many famous dishes. The nutritional value of duck meat is similar to that of chicken, but according to traditional Chinese medicine, the food that ducks eat is mostly aquatic organisms, so its meat is sweet and cold, and enters the lung, stomach and kidney meridian, nourishing, nourishing the stomach, nourishing the kidney, and eliminating tuberculosis Hot bone steaming, reducing edema, relieving heat and dysentery, relieving cough and reducing phlegm, etc. [0003] There are many ways to cook duck,...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L13/40A23L13/50A23L13/70A23L33/105
CPCA23V2002/00A23L5/15A23L13/428A23L13/50A23L13/70A23L33/105A23V2200/30A23V2250/21
Inventor 李俊芳陈美玲赵甜甜王国泽辛建增程立坤吕俊丽
Owner INNER MONGOLIA UNIV OF SCI & TECH
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