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Making process of boneless roast duck

A production process and technology of roast duck, which is applied in the field of roast duck, can solve the problems of not being able to store for too long and the influence of the taste of roast duck, and achieve the effect of thorough penetration, bright color and convenient storage

Inactive Publication Date: 2019-04-23
南通祝明食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The equipment used in roasting ducks is basically an electric oven or a charcoal oven, and it is basically sold on the spot. Even if it is stored, it cannot be stored for too long, and the taste of the roast duck will be affected after storage.

Method used

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  • Making process of boneless roast duck
  • Making process of boneless roast duck

Examples

Experimental program
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Effect test

specific Embodiment

[0047] Select 3000g suit duck to remove the head, neck, feet and wing tips, after acceptance treatment, pack it in a packaging bag and store it in a refrigerator at a temperature below -18°C;

[0048] When making, remove the suit duck from the bag, thaw and soak in water to remove the blood, the thawing temperature is 0-5°C, and the thawing time is more than 6 hours;

[0049] After cleaning the suit duck, check whether the suit duck is qualified to ensure that the suit duck is qualified;

[0050] Boil the spices to make aniseed water, cool and store the aniseed water;

[0051] According to the proportion of ingredients by weight, a 3000g suit duck is added with the following ingredients by weight: 40 grams of white sugar, 20 grams of monosodium glutamate, and 50 grams of edible salt;

[0052] Add aniseed water, 40 grams of white sugar, 20 grams of monosodium glutamate and 50 grams of edible salt to the suit duck for tumbling, tumbling in a vacuum at a low speed at 0-5 °C, and...

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Abstract

The invention relates to the technical field of roast ducks, and particularly discloses a making process of a boneless roast duck. The process comprises the steps of raw material selection and treatment; thawing and water soaking; cleaning and sorting; aniseed water making; ingredient dispensing; feeding, vacuum rolling and pickling; hooking; scalding; cooling and drying; roasting; bone removing;measurement and packaging; quick freezing; detection; packaging and storing; factory inspection. The making process of the boneless roast duck is strict in requirement, the temperature and time in allprocessing links are strictly controlled, the best organizational structure of the product is guaranteed, and the good taste and unique flavor are achieved; the roast duck is made by conducting rolling and kneading at low speed and pickling, then baking to remove bones, and finally sterilizing and packaging are conducted; pickled material penetration is more thorough, the dust is more tasty, theconsistency of taste is kept, the crisp skin and crisp meat of the roast duck are guaranteed, the color is bright, and nutrition and health are achieved; meanwhile, the process has the advantages of being convenient to store and eat.

Description

technical field [0001] The invention belongs to the technical field of roast duck, and in particular relates to a production process of boneless roast duck. Background technique [0002] Duck meat is rich in nutrients and is especially suitable for consumption in summer and autumn. It can not only supplement the excessively consumed nutrition, but also eliminate the discomfort caused by the heat. Roast duck is a famous food in Beijing. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, and fat but not greasy. It is used to roll other meat and vegetable foods. It is a common noodle dish for banquets, and it is also a home-style snack. [0003] The traditional method of making roast duck is to inflate the duck with an air pump, insert the trachea into the knife edge of the duck to inflate the whole body of the duck, cut the belly of the duck with a knife, cut off the feet and wings, remove all internal organs and clean them Hang it up, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40
CPCA23L13/428A23L13/50A23L13/72
Inventor 魏祝明吴仕同
Owner 南通祝明食品有限公司
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