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Salt-baked flavor duck accessory and preparation method thereof

A duck accessory and accessory technology, which is applied in the field of salt-baked flavored duck accessory and its preparation, can solve the problems of thick fiber, difficult to maintain soft and tender taste, easy to dry, etc., so as to increase flavor and reduce mechanical resistance. Strength, the effect of increasing saltiness

Pending Publication Date: 2021-01-22
湖北周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The common processing methods of duck parts include braised duck parts, salt-baked duck parts, etc. Duck meat has thick fiber and high protein content, so it is difficult to maintain a soft and tender taste during processing
[0004] In view of the above-mentioned related technologies, the inventor believes that there is a phenomenon that the meat quality of duck parts is easy to dry and old after processing, and it is necessary to further improve the softness and tenderness of duck parts

Method used

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  • Salt-baked flavor duck accessory and preparation method thereof
  • Salt-baked flavor duck accessory and preparation method thereof
  • Salt-baked flavor duck accessory and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0037] Put 1kg of salt, 0.5kg of sugar, 0.8kg of monosodium glutamate, 0.2kg of disodium 5'-flavored nucleotide, and 0.02kg of sodium tripolyphosphate into 100kg of clear water, stir until there is no solid matter, and obtain a complex marinade.

preparation example 2

[0039] Put 0.5kg of salt, 0.1kg of sugar, 0.5kg of monosodium glutamate, 0.1kg of 5'-flavored nucleotide disodium, and 0.01kg of sodium tripolyphosphate into 150kg of clear water and stir until there is no solid matter to obtain a complex marinade.

[0040] Preparation example of brine

preparation example 3

[0042] Add 1kg pepper, 0.3kg Chinese prickly ash, 0.5kg star anise, 0.8kg cinnamon, 0.4kg sun-dried passion fruit peel to 200kg water, boil for 20min, then add 0.4kg chicken delicious peptide powder essence, 1kg concentrated chicken paste essence, 5kg salt Baked chicken powder powder essence, 4kg edible salt, 0.9kg chicken essence seasoning, 0.8kg monosodium glutamate for seasoning, stir evenly, obtain the bittern that deploys.

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Abstract

The invention relates to the field of meat product processing, and particularly discloses a salt-baked flavor duck accessory and a preparation method thereof. The preparation method of the salt-bakedflavor duck accessory comprises the following steps: deicing, pickling, blanching, stewing and air-drying. The advantage that soft and tender duck accessory food can be obtained is achieved. In addition, the preparation method disclosed by the invention has the advantage of further improving the softness and tenderness of the duck accessory food.

Description

technical field [0001] The present application relates to the field of meat product processing, and more specifically, it relates to a salt-baked flavored duck accessory and a preparation method thereof. Background technique [0002] Duck parts refer to edible parts such as duck neck, duck tongue, duck paws, duck head, duck wings, duck legs, etc. Duck parts contain more B vitamins and vitamin E than other meats, and duck parts contain It is rich in niacin, which is one of the two important coenzymes in the human body, and the duck side has a unique flavor, so duck side products are welcomed by consumers. [0003] The common processing methods of duck parts include braised duck parts, salt-baked duck parts, etc. Duck meat has thick fiber and high protein content, so it is difficult to maintain a soft and tender taste during processing. [0004] In view of the above-mentioned related technologies, the inventor believes that the meat quality of duck parts is easy to dry and ol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40A23L5/10
CPCA23L13/55A23L13/20A23L13/72A23L13/428A23L13/42A23L5/10A23V2002/00A23V2250/1614A23V2300/10A23V2200/14A23V2250/044A23V2250/5072Y02A40/90
Inventor 柳丽梅周富裕田宏伟吴秀
Owner 湖北周黑鸭食品工业园有限公司
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