Method for preparing novel duck product and salting solution and special marinade for novel duck product

Abstract

The invention discloses a method for preparing a novel duck product. The method comprises the following steps sequentially: a. vacuum rolling salting; b. roasting; c. marinating; d. air drying; e. re-marinating; f. cooling; g. cutting; h. packaging; i. sterilizing; j. quick-cooling air drying; and k. cold storage. The invention further discloses a salting solution and special marinade for preparing the novel duck product. The novel duck product produced by employing the method disclosed by the invention is agreeable with tastes of young people and is good in mouth feel and long in shelf life.

Description

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

AI Technical Summary

Benefits of technology

This technology allows create tiny bags called duckles without containing ingredients like water or milk. These dunnels have unique features such as being able to keep them dry even at room temperatures but still stay strong when kept warm from their own body after they were treated with an acidic solution before use again. They also allow it to stand out during transportation while keeping its flavor intact until used later on. Overall this innovative process makes producing these types of food faster and easier compared to existing methods.

Problems solved by technology

This patented technology solves issues related to current production processes involving low temperatures or high pressures for thermal pasteurizing and deep freezing treatments, including reducing nitrogen levels and losing important ingredients called ribbons. Additionally, there may exist variations among individuals who use the frozen state instead of being cooked alone, leading to unsatisfactory sensory attributes associated with traditional fried meals.