Raw roast duck processing auxiliary material and preparation method and application thereof

A technology of roast duck blank and processing method, which is applied in the field of food processing, can solve the problems of duck meat such as woody, uneven color, dark spots, etc., and achieve the effects of ensuring meat quality, improving taste, and increasing the degree of redness

Pending Publication Date: 2019-07-05
河北东风养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the embodiment of the present invention provides a kind of auxiliary material for roast duck blank processing, so as to solve the problems in the prior art that the skin of the roast duck is not bright, the color is different, there are often dark spots, and the shape is easy to change. , Duck meat is fat, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Roast duck duck blank processing accessories

[0036] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:

[0037] 22 parts of denatured tapioca starch, 18 parts of denatured potato starch, 18 parts of maltose, 1050 parts of water;

[0038] Among them, the phosphorus content in the modified potato starch is 489 mg / kg.

[0039] 2. Preparation method

[0040] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:

[0041] (a) taking each raw material in parts by weight;

[0042] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;

[0043] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;

[0044] (d) Under the stirring condition of 25 r / min, heat the mi...

Embodiment 2

[0046] 1. Roast duck duck blank processing accessories

[0047] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:

[0048] 28 parts of denatured tapioca starch, 12 parts of denatured potato starch, 14 parts of maltose, 950 parts of water;

[0049] Among them, the phosphorus content in the modified potato starch is 532mg / kg.

[0050] 2. Preparation method

[0051] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:

[0052] (a) taking each raw material in parts by weight;

[0053] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;

[0054] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;

[0055] (d) Under the stirring condition of 35 r / min, heat the mixe...

Embodiment 3

[0057] 1. Roast duck duck blank processing accessories

[0058] The above-mentioned roast duck duck base processing accessories are made from raw materials comprising the following parts by weight:

[0059] 24.8 parts of denatured tapioca starch, 15.2 parts of denatured potato starch, 16 parts of maltose, 1000 parts of water;

[0060] Among them, the phosphorus content in the modified potato starch is 641mg / kg.

[0061] 2. Preparation method

[0062] The preparation method of the above-mentioned roast duck base processing auxiliary material, the preparation method comprises the following steps:

[0063] (a) taking each raw material in parts by weight;

[0064] (b) mixing denatured tapioca starch and denatured potato starch to obtain mixed starch;

[0065] (c) Dissolving maltose in water to obtain a maltose solution, then putting the mixed starch into the maltose solution and mixing to obtain a mixed solution;

[0066] (d) Under the stirring condition of 30 r / min, heating ...

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PUM

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Abstract

An embodiment of the invention discloses a raw roast duck processing auxiliary material and a preparation method and application thereof. The auxiliary material is prepared from, by weight, 22-28 parts of modified cassava starch, 12-18 parts of modified potato starch, 14-18 parts of maltose and 950-1050 parts of water. By application of the raw roast duck processing auxiliary material to raw roastduck processing, surface red brightness, glossiness and smoothness of roast ducks can be improved. In addition, the auxiliary material keeps constant moisture of the ducks and guarantees tender and juicy meat of the roast ducks, and taste is improved.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of food processing, in particular to a processing auxiliary material for roasted duck blank and its preparation method and application. Background technique [0002] Roast duck is a famous dish in Beijing. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. Flavor characteristics: slightly yellow in color, soft and lightly fragrant, used to wrap other meat and vegetarian foods, commonly used as pasta for banquets, and even home-style snacks. [0003] Roast duck has a long history and originated in the Southern and Northern Dynasties of China. At that time, roasted duck was recorded in "Shi Zhen Lu". After Zhu Yuanzhang established his capital in Nanjing, the imperial chefs of the Ming Palace used Nanjing's thick and meaty lake ducks to make dishes. In order to increase the flavor of duck dishes, chefs use charcoal fire to r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23L13/55A23L13/428A23L13/426A23L13/72A23V2002/00A23V2200/04A23V2200/14A23V2250/5118A23V2250/616
Inventor 卢连水
Owner 河北东风养殖有限公司
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