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

Salted duck and making method thereof

A production method and technology of salted duck, applied in the direction of climate change adaptation, food science, etc., can solve the problems of short shelf life of salted duck, restricting the promotion and development of salted duck industry, etc., and achieve the effect of eliminating short shelf life, eliminating limitations, and good color

Inactive Publication Date: 2019-11-15
GUIZHOU UNIV
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing production process of salted duck, the shelf life of salted duck is generally short, which greatly limits the promotion and development of salted duck industry

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
  • Salted duck and making method thereof
  • Salted duck and making method thereof
  • Salted duck and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making salted duck, comprising the following steps:

[0026] (1) Weighing: duck 100kg, salt 6kg, fennel 0.08kg, tiger ginger 0.12kg, old brine 1kg;

[0027] Among them, the old brine is 0.08kg of cinnamon, 0.03kg of kaempferen, 0.02kg of star anise, 0.03kg of thyme, 0.01kg of clove, 0.05kg of white cardamom, 0.05kg of Angelica dahurica, 0.02kg of fennel, 0.1kg of bay leaf, 0.05kg of grass fruit, vanilla 0.06kg, 0.03kg of orange peel, 0.05kg of watermelon, 0.04kg of lemongrass, 0.05kg of grass, 0.05kg of dried chili, wrapped in clean gauze, soaked in water for 0.5h; choose 5kg of duck soup, add spice packets, salt 0.3 kg, rock sugar 0.25kg, ginger 0.5kg, green onion 0.3kg, cooking wine 0.1kg and boil for 2 hours to form brine;

[0028] (2) Pretreatment of raw ducks: stop eating for 12 hours before slaughtering native ducks, and slaughter them by bloodletting from the neck. When the ducks still have body heat after death, scald their feathers in time. The wa...

Embodiment 2

[0034] A method for making salted duck, comprising the following steps:

[0035] (1) Weighing: duck 112.5kg, salt 3kg, fennel 0.1kg, tiger ginger 0.1kg, old brine 1.5kg;

[0036] Among them, the old brine is 0.08kg of cinnamon, 0.03kg of kaempferen, 0.02kg of star anise, 0.03kg of thyme, 0.01kg of clove, 0.05kg of white cardamom, 0.05kg of Angelica dahurica, 0.02kg of fennel, 0.1kg of bay leaf, 0.05kg of grass fruit, vanilla 0.06kg, 0.03kg of orange peel, 0.05kg of watermelon, 0.04kg of lemongrass, 0.05kg of grass, 0.05kg of dried chili, wrapped in clean gauze, soaked in water for 0.5h; choose 5kg of duck soup, add spice packets, salt 0.3 kg, rock sugar 0.25kg, ginger 0.5kg, green onion 0.3kg, cooking wine 0.1kg and boil for 2.25h to form brine;

[0037] (2) Pretreatment of raw ducks: stop eating for 12 hours before slaughtering native ducks, slaughter them by bloodletting from the neck, and scald their feathers in time when the ducks still have body heat after death. The wat...

Embodiment 3

[0043] A method for making salted duck, comprising the following steps:

[0044] (1) Weighing: duck 125kg, salt 1kg, fennel 0.12kg, tiger ginger 0.08kg, old brine 2kg;

[0045] Among them, the old brine is 0.08kg of cinnamon, 0.03kg of kaempferen, 0.02kg of star anise, 0.03kg of thyme, 0.01kg of clove, 0.05kg of white cardamom, 0.05kg of Angelica dahurica, 0.02kg of fennel, 0.1kg of bay leaf, 0.05kg of grass fruit, vanilla 0.06kg, 0.03kg of orange peel, 0.05kg of watermelon, 0.04kg of lemongrass, 0.05kg of grass, 0.05kg of dried chili, wrapped in clean gauze, soaked in water for 0.5h; choose 5kg of duck soup, add spice packets, salt 0.3 kg, rock sugar 0.25kg, ginger 0.5kg, green onion 0.3kg, cooking wine 0.1kg, stew for 2.5h into brine;

[0046] (2) Pretreatment of raw ducks: stop eating for 12 hours before slaughtering native ducks, and slaughter them by bloodletting from the neck. When the ducks still have body heat after death, scald their feathers in time, the water tempe...

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 salted duck and a making method thereof, the salted duck comprises the following raw materials in parts by weight: 100-125 parts of duck, 1-6 parts of salt, 0.08-0.12 parts of fennel, 0.08-0.12 parts of tendrilleaf solomonseal rhizome, and 1-2 parts of old halogen. After steps of killing, removing feather, opening duck body, eviscerating, washing ducks, preserving, and roasting, tendrilleaf solomonseal rhizome is added to obtain the product. The salted duck has good color and good quality, and has the mouthfeel, fragrance and taste which are similar to that of the traditional salted duck, and eliminates the limitation of the short shelf life of the traditional salted duck.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dried salted duck and also relates to a preparation method thereof. Background technique [0002] Salted duck is a unique poultry cured meat product in my country. Because of its firm meat and shape resembling a plate, it is named salted duck, also known as "tribute duck". A large amount of pepper and pepper are added to the marinade, which has local characteristics. The auxiliary materials make the product spicy and delicious without losing the flavor of cured meat. It is deeply loved by consumers all over the country because of its strong local characteristics. Duck meat is rich in vitamin B, vitamin E, potassium, iron and zinc. It is an animal source food that is very beneficial to human health and has high nutritional value. [0003] Tiger ginger is a food with the same origin of medicine and food. Because it has active ingredients such as alkaloids, p...

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
IPC IPC(8): A23L5/10A23L13/50A23L13/70
CPCA23L5/10A23L13/50A23L13/72Y02A40/90
Inventor 苏伟王涵钰母应春
Owner GUIZHOU UNIV
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