Processing method of dried salted duck with rich color and rich aroma
A processing method and rich technology, applied in the functions of food ingredients, food preservation, meat/fish preservation with chemicals, etc., can solve the lack of uniform standards for salted duck production process parameters, affect the quality of salted duck and large-scale production, and are vulnerable to nature Environmental impact and other issues, to achieve the effect of promoting dehydration molding and the formation of taste substances, improving flavor and texture, and improving health effects
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Embodiment 1
[0018] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:
[0019] S1. Put the white striped duck in a tumbler, then add seasonings, marinate after tumble treatment, and obtain material A;
[0020] S2. Bake material A at 50°C for 7.5 hours, then spray smoked liquid, and smoke and bake at 52°C for 60 minutes to obtain material B;
[0021] S3. The material B is air-dried, and then vacuum-packed to obtain the salted duck with rich color and aroma.
Embodiment 2
[0023] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:
[0024] S1. Put the white-striped duck in a tumbler, then add seasonings, and marinate after tumbling to obtain material A; wherein, the weight ratio between the white-striped duck and the seasonings is 100:5; the seasonings are as follows Process for preparation: 1.2 parts of wolfberry, 1.5 parts of cloves, 0.6 parts of black plum, 0.5 parts of ginger, 0.5 parts of green tea, 1.5 parts of fennel are superfinely pulverized and mixed according to parts by weight, and then 40 parts of table salt and 30 parts of 42° Liquor, stirring, to obtain seasoning; during the tumbling process: the vacuum degree in the tumbling machine is 20KPa, the temperature is 50°C, and the tumbling time is 40min; during the pickling process: the pickling temperature is 11°C, and the pickling humidity is 44%, the pickling time is 7h;
[0025] S2. Bake mat...
Embodiment 3
[0028] The processing method of a kind of rich salted duck of color and fragrance that the present invention proposes, comprises the following steps:
[0029] S1. Put the white-striped duck in a tumbler, then add seasonings, and marinate after tumbling to obtain material A; wherein, the weight ratio between the white-striped duck and the seasonings is 100:6; the seasonings are as follows Process for preparation: 1.6 parts of wolfberry, 1.2 parts of cloves, 1 part of black plum, 0.8 parts of ginger, 0.8 parts of green tea, 1.2 parts of fennel are superfinely pulverized and mixed according to parts by weight, and then 50 parts of table salt and 32 parts of 45° Liquor, stirring, to obtain seasoning; during the tumbling process: the vacuum degree in the tumbling machine is 30KPa, the temperature is 55°C, and the tumbling time is 35min; during the pickling process: the pickling temperature is 11.5°C, and the pickling humidity is 46%, the curing time is 6.5h;
[0030] S2. Material ...
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