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

Preparation method of pressed salted duck with healthcare effect

A health-care effect and salted duck technology, which is applied in the field of salted duck preparation, can solve the problems of affecting the flavor of salted duck, not improving the health care effect of salted duck, and damaging the quality of salted duck, so as to improve the taste, improve the therapeutic effect, and increase the permeability and elasticity of blood vessels Effect

Inactive Publication Date: 2018-12-07
FUYANG FUMENG FOOD CO LTD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of people's living standards, people's pursuit of food quality is getting higher and higher. They not only pursue the color, aroma and taste of food, but also pay more attention to the therapeutic value of food. The improvement is not obvious. In order to reduce the fatness of the salted duck in the process of preparing the salted duck, the prepared salted duck is placed in the natural environment for air-drying. It not only affects the flavor of salted duck, but also damages the quality of salted duck

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of pressed salted duck with healthcare effect
  • Preparation method of pressed salted duck with healthcare effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of salted duck with health care function, comprising the following steps:

[0029] (1) Preparation of modified lotus seed heart:

[0030] a. Put soybean lecithin and lauryl dimethyl betaine into the stirring tank at a weight ratio of 1.5:1, heat to keep the temperature in the stirring tank at 49°C, keep stirring and mixing for 35 minutes, and then take it out Obtain modifier A for subsequent use;

[0031] b. Put the fatty acid and β-lactoglobulin into the reactor according to the weight ratio of 2.1:1, then add glycerin which is 3.2 times the total mass, stir continuously for 25 minutes, then add the fatty acid and β-lactoglobulin into the reactor. 0.42 times the safflower yellow pigment of the total weight of lactoglobulin, while heating and maintaining the temperature of the reactor at 72°C, and raising the pressure in the reactor to 0.22MPa, continuously stirring for 36min, then taking it out to obtain Modifier B spare;

[0032] c. Put lotus s...

Embodiment 2

[0048] A preparation method of salted duck with health care function, comprising the following steps:

[0049] (1) Preparation of modified lotus seed heart:

[0050] a. Put soybean lecithin and lauryl dimethyl betaine into the stirring tank at a weight ratio of 1.7:1, heat to keep the temperature in the stirring tank at 50°C, keep stirring and mixing for 37 minutes, and then take it out Obtain modifier A for subsequent use;

[0051] b. Put the fatty acid and β-lactoglobulin into the reactor according to the weight ratio of 2.4:1, then add glycerin which is 3.5 times the total mass, stir continuously for 26 minutes, then add the fatty acid and β-lactoglobulin into the reactor. 0.45 times the safflower yellow pigment of the total weight of lactoglobulin, while heating and maintaining the temperature of the reactor at 75°C, and raising the pressure in the reactor to 0.25MPa, continuously stirring for 37min, then taking it out to obtain Modifier B spare;

[0052] c. Put lotus s...

Embodiment 3

[0068] A preparation method of salted duck with health care function, comprising the following steps:

[0069] (1) Preparation of modified lotus seed heart:

[0070] a. Put soybean lecithin and lauryl dimethyl betaine into the stirring tank at a weight ratio of 1.9:1, heat to keep the temperature in the stirring tank at 51°C, keep stirring and mixing for 39 minutes, and then take it out Obtain modifier A for subsequent use;

[0071] b. Put the fatty acid and β-lactoglobulin into the reactor according to the weight ratio of 2.7:1, then add glycerin which is 3.8 times its total mass, stir continuously for 27 minutes, then add fatty acid and β-lactoglobulin into the reactor. 0.48 times the safflower yellow of the total weight of lactoglobulin, while heating and maintaining the temperature of the reactor at 78°C, and raising the pressure in the reactor to 0.28MPa, and taking it out after 38min of continuous stirring to obtain Modifier B spare;

[0072] c. Put lotus seed cores i...

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 preparation method of pressed salted duck with a healthcare effect and belongs to the technical field of pressed salted duck processing. The preparation method comprises thesteps as follows: (1) preparation of modified lotus nuts; (2) crushing treatment; (3) preparation of spices; (4) preparation of marinating materials; (5) preparation of shelduck; (6) pretreatment of the shelduck; (7) ultrasonic treatment; and (8) preparation of the pressed salted duck. The finally prepared pressed salted duck has strong aroma, is smooth, fine, fat but not greasy, small in fat content, long in shelf life, low in firing rate, safe and effective, has the effect of reducing blood pressure, is applicable to hypertension groups, can meet the pursuit of people for color, aroma, tasteand healthcare values, has wide application range, has very good eating effect and has great marketing values.

Description

technical field [0001] The invention belongs to the technical field of salted duck processing, and in particular relates to a method for preparing salted duck with health care effects. Background technique [0002] Salted duck, a famous dish in southern China, is also a specialty of Jiangsu, Fujian, Jiangxi and other provinces. It is a preserved food made of duck. There are two types of salted duck and spring salted duck. The production season of the former is from Xiaoxue to Lixue; The former is from the beginning of spring to the Qingming Festival, and the former is better in quality. Because of its tender and dense meat, rich aroma, "dry, thick, crisp, rotten and fragrant", it looks like a board, so it is called salted duck. The Ministry of Agriculture of the People's Republic of China has officially recognized the four major salted ducks in China: there are four major brands of salted ducks in the country, namely Jiangsu Nanjing salted duck, Fujian Jianou salted duck, J...

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): A23L13/40A23L13/50A23L13/70A23L29/00A23L33/10A23L5/20A23L5/30A23L3/349A23L3/3544
CPCA23L13/428A23L3/349A23L3/3544A23L5/27A23L5/32A23L13/50A23L13/72A23L13/76A23L29/035A23L29/045A23L29/05A23L33/10A23V2002/00A23V2200/14A23V2200/30A23V2200/326A23V2250/1842A23V2250/54244A23V2300/48
Inventor 朱建军
Owner FUYANG FUMENG FOOD CO LTD
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