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Preparation method of flavored preserved salted duck

A technology of preserved duck and flavor, which is applied in the preservation of meat/fish, the function of food ingredients, and the use of food ingredients as taste modifiers, etc. Salty taste, health threat and other problems, to achieve the effect of unique flavor, clear quality control points, and fragrant wine

Inactive Publication Date: 2020-06-12
溆浦县龙潭天然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cured salted duck is a famous dish of the Han nationality that is very popular among consumers. The traditional cured salted duck is generally marinated and smoked during the production process. The final product is chewy, with a strong smoked aroma and salty taste. Adding a large amount of chemical additives to improve the color, flavor and palatability of the product poses a greater threat to the health of consumers after eating. It does not conform to the trend of modern people pursuing natural flavor foods, and it also has a negative impact on the healthy and sustainable development of the duck meat processing industry. adverse effects

Method used

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  • Preparation method of flavored preserved salted duck

Examples

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Embodiment 1

[0026] A method for preparing flavored dried salted duck, comprising the following steps;

[0027] 1) Raw material preparation: select local native ducks in Xupu with moderate fat and thinness, slaughter them, remove their internal organs, wash them in running water, drain the water and weigh the whole duck for later use; most of the local native ducks in Xupu are cultivated in the wild. Eating wild food, its meat is delicate and sweet, moderately fat and thin, and the cured duck has a unique flavor;

[0028] 2) Preparation of auxiliary materials: auxiliary materials include marinade I for preliminary pickling accounting for 2% of the mass of native duck, marinade II for re-marinating 1.2% of mass of native duck, and some smoked materials, wherein marinade I includes The raw materials are as follows in parts by weight: 20 parts of coarse salt, 10 parts of white sugar, 35 parts of light soy sauce, 22 parts of cooking wine, 2 parts of star anise, 12 parts of Chinese prickly ash,...

Embodiment 2

[0036] A method for preparing flavored dried salted duck, comprising the following steps;

[0037] 1) Raw material preparation: select local native ducks in Xupu with moderate fat and thinness, slaughter them, remove their internal organs, wash them in running water, drain the water and weigh the whole duck for later use; most of the local native ducks in Xupu are cultivated in the wild. Eating wild food, its meat is delicate and sweet, moderately fat and thin, and the cured duck has a unique flavor;

[0038] 2) Preparation of auxiliary materials: auxiliary materials include marinade I for preliminary pickling accounting for 2.5% of the mass of native duck, marinade II for re-marinating 1.5% of mass of native duck, and some smoked materials, wherein marinade I includes The raw materials are as follows in parts by weight: 10 parts of coarse salt, 12 parts of white sugar, 45 parts of light soy sauce, 25 parts of cooking wine, 4 parts of star anise, 10 parts of Chinese prickly as...

Embodiment 3

[0046] A method for preparing flavored dried salted duck, comprising the following steps;

[0047] 1) Raw material preparation: select local native ducks in Xupu with moderate fat and thinness, slaughter them, remove their internal organs, wash them in running water, drain the water and weigh the whole duck for later use; most of the local native ducks in Xupu are cultivated in the wild. Eating wild food, its meat is delicate and sweet, moderately fat and thin, and the cured duck has a unique flavor;

[0048] 2) Preparation of auxiliary materials: auxiliary materials include marinade I for initial pickling accounting for 1.5% of the mass of native duck, marinade II for re-curing and some smoked materials accounting for 1% of the mass of native duck, wherein marinade I includes The raw materials are as follows in parts by weight: 18 parts of coarse salt, 11 parts of white sugar, 40 parts of light soy sauce, 20 parts of cooking wine, 2 parts of star anise, 10 parts of Chinese pr...

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Abstract

The invention discloses a preparation method of flavored preserved salted duck. The method comprises the following steps: 1) raw material preparation: slaughtering local ducks with moderate fat and thin as raw materials; 2) auxiliary material preparing: wherein the auxiliary materials comprise a pickling material I for preliminary pickling, a pickling material II for secondary pickling and a plurality of smoking materials; 3) soaking treatment: soaking the drained local ducks in rice washing water, and air-drying the soaked local ducks; 4) primary pickling treatment: adding the auxiliary material I into the air-dried local ducks, and carrying out primary pickling; 5) re-pickling treatment: airing the primarily pickled local ducks, and then re-pickling the local ducks; 6) airing: airing there-pickled local ducks in a clean and ventilated place for 5-8 days; 7) smoking and baking: uniformly erecting the aired local ducks in a smoking and baking room, igniting the smoking materials, andsmoking and baking for 3-5 hours; and 8) packaging: taking out the smoked and baked local ducks, airing in a clean and ventilated place to remove the redundant smoke smell, and carrying out vacuum packaging. The preparation process is suitable for batch production, and the prepared preserved salted duck is unique in flavor, healthy and environmentally friendly.

Description

technical field [0001] The invention relates to the technical field of processed salted duck, in particular to a method for preparing flavored dried salted duck. Background technique [0002] Cured salted duck is a famous dish of the Han nationality that is very popular among consumers. The traditional cured salted duck is generally marinated and smoked during the production process. The final product is chewy, with a strong smoked aroma and salty taste. Adding a large amount of chemical additives to improve the color, flavor and palatability of the product poses a greater threat to the health of consumers after eating. It does not conform to the trend of modern people pursuing natural flavor foods, and it also has a negative impact on the healthy and sustainable development of the duck meat processing industry. adverse effects. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing flavored drie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/044A23L13/40A23L13/50A23L13/70
CPCA23B4/044A23L13/428A23L13/50A23L13/76A23V2002/00A23V2200/308A23V2200/16
Inventor 吴寅兵
Owner 溆浦县龙潭天然食品有限公司
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