CN103798826B - The method of sauce halogen health duck is made with cherry valley duck - Google Patents
The method of sauce halogen health duck is made with cherry valley duck Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Polymers & Plastics (AREA)
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- Botany (AREA)
- Biochemistry (AREA)
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Abstract
The present invention discloses a kind of processing method making sauce halogen health duck with cherry valley duck, with selected cherry valley duck for major ingredient, comprise raw duck select and arranges, pickle, fried colouring, halogen material sauce halogen, Chinese herbal medicine stew in soy sauce, the step such as the making of glue peptone and finished product packing.Product appearance pure gold of the present invention light, unique flavor, tasty, fine and tender taste, nutritious, health care, this product energy strengthening spleen and nourishing stomach, the strong essence of strong bone, have good health-care efficacy, improve the class of duck product.Modern stew in soy sauce duck technique matches with traditional herbal cuisine nourishing food by the present invention, and product complies with consumers in general to nutrition, health, convenience, safe demand, and the method is applicable to the scale processing of cherry valley duck.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method making sauce halogen health duck with cherry valley duck.
Background technology
Sauced duck meat be a kind of duck fire dish, because technique is different, finished product local flavor is also different.Along with the raising of people's living standard and health perception, from the pursuit that will turn to gradually the number needs of meat products meat products quality, quality and the health care of meat products rise to space of top prominence, trend towards the future development of nutrition, health, health care, safety.
Cherry valley duck is the breed system white plumage meat duck of Britain's Growth of Cherry Valley farm seed selection, is the excellent large-scale meat duck varieties in the world.Cherry valley duck lean meat is many, lean, be rich in the amino acid and protein of needed by human body, and cholesterol and heat low, fine and tender taste, delicious fresh perfume (or spice), meet the requirement of low cholesterol, less salt, low fat and high protein, how this natural material being made unique flavor, the tasty food that people like, is the technical issues that need to address.
Summary of the invention
The invention provides a kind of processing method making sauce halogen health duck with cherry valley duck, this product be tasty, fine and tender taste, nutritious, health care, improve duck class.
technical scheme of the present invention:
Make a method for sauce halogen health duck with cherry valley duck, comprise the following steps:
(1) selection of raw duck and arrangement: choose health, fresh and alive cherry valley duck, remove drake feather after slaughtering, through decaptitating, neck, oil gland, innerly rushing washout, removing blood stains, hanging on frame by whole duck, moisture content in the clean body surface of drop of reaching the standard grade and chamber;
(2) pickle: take the duck ketoboidies 60-70kg after arrangement, with refined salt to duck ketoboidies surface and abdominal cavity uniform application, leave standstill 1-1.5h, then put into the bittern made and pickle 1.5-3h; The method for making of bittern is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: taken out by the duck of pickling, dry in the air surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; Undertaken fried by the duck of upper fried sugar, oil temperature 180-200 DEG C during frying, deep-fat frying time is 1-2min, fried to duck body surface be purplish red;
(4) halogen material sauce halogen: get drinking water 70-75kg, add salt 3-3.5kg, leg of pork bone 25-30kg, cherry valley duck old duck skeleton 30-35kg, ginger 400-450g, chilli 500-600g, anistree 120-130g, Chinese prickly ash 200-250g, pepper 180-200g, cloves 18-20g, meat bandit 130-150g, Sha Ren 110-120g, fennel seeds 18-20g, dried orange peel 80-100g, cassia bark 80-100g, carry out boiling 1-1.5 hour, sauce halogen soup stock is obtained after cooling, for subsequent use;
The sauce halogen soup stock prepared is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min; Add white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, 20-25min boiled in a covered pot over a slow fire by little fire, and the composition in medicinal material is fully immersed in Cold spiced duck, obtained sauced duck meat semi-finished product;
(6) glue peptone makes: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, treat that gelatin fully expands after 20 minutes, add obtained sauce halogen soup stock 4kg, within 20 minutes, dissolve to it, stir in vapor can with vapour cooking, obtained glue peptone juice;
(7) finished product packing: obtained sauced duck meat semi-finished product and glue peptone juice are arranged in pairs or groups with the weight ratio of 4-3:1, packs with aluminum foil composite packaging bag after cooling, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally the finished product of packaging bag is tested.
Wherein duck ketoboidies net weight is 1-1.2kg/;
When described step (2) is pickled, bittern 3 twice-cooked stir-fryings that often salt down boil 1 time, and add salt to saturated; Salting period is 1.5h in summer, winter 3h.
Wherein the Chinese medicine of step (5) is bundled into and is divided into: hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g.
positive beneficial effect of the present invention:
The present invention take cherry valley duck as primary raw material, boils processing through special sauce halogen materials, outward appearance pure gold light, product special flavour is unique, tasty, fine and tender taste, nutritious, health care, the cherry valley duck of this processes, strengthening spleen and nourishing stomach, the strong essence of strong bone, improve the class of duck.
In the inventive method, the duck be immersed in thick gravy first boiled with big fire and maintains a period of time, then using the method that moderate heat continues to boil instead, being not only conducive to the degreasing of the rapid slaking of raw material and duck, going raw meat and fine and tender taste, change slag, tasty; Moderate heat slowly boils and can reach slowly leaching and rob the object of taste, and the fragrance of meat itself can be made to fully demonstrate, and fine and tender taste, without greasy feeling, taste good mouthfeel.
Product of the present invention is after special sauce halogen materials boil processing, again via the food materials auxiliary material digestion of hawthorn, Radix Glycyrrhizae, the red multiple integration of drinking and medicinal herbs such as cool, product makes full use of the nutrient such as methyl amimoacetic acid, protein, vitamin, potassium, magnesium be rich in duck, by warm in nature for duck compatible with the raw material of integration of drinking and medicinal herbs, the efficacy of a drug borrowed by duck, food prestige borrowed by Chinese medicine, becomes the ticbit of a kind of nutrition, medicated nourishing.
The present invention adopts Chinese medicine extractive stew in soy sauce duck, then combines with glue peptone and sauce halogen soup stock, and that effectively can remove duck arrogates to oneself fishy smell, strengthens drug effect, improves edibility and the product specification of duck.
The present invention uses leg of pork bone and old duck skeleton to stew soup, and the fragrance of leg of pork bone can not only be made fully to enter juice, improve mouthfeel, and can be dissolved in juice by bone collagen, Phospholipids, phosphoprotein etc. abundant in duck bone, highlights the peculiar flavour of duck.
Selected by the present invention, Chinese medicine material all belongs to integration of drinking and medicinal herbs material, and its taste is sweet flat, and without bias of medicine, natural taste look, the duck flavour of a drug of cooking with it can infiltrate wherein, and delicious flavour has good health-care efficacy.This product can comply with the demand of consumers in general to nutrition, health, safety, has wide market prospects.
Detailed description of the invention
The preparation method of sauce halogen health duck of the present invention is described below in detail by embodiment.
embodiment 1:make a method for sauce halogen health duck with cherry valley duck, comprise selection and the arrangement of raw duck, pickle, fried colouring, halogen material sauce halogen, Chinese herbal medicine stew in soy sauce, glue peptone make and the step such as finished product packing, detailed process is as follows:
(1) selection of raw duck and arrangement: choose size to fit health, fresh and alive cherry valley duck, remove drake feather after slaughtering, ketoboidies net weight 1-1.2kg/ is only, through decaptitating, neck, oil gland, in rush washout, removing blood stains, whole duck is hung on frame, moisture content in the clean body surface of drop of reaching the standard grade and chamber;
(2) pickle: round the duck ketoboidies 60-70kg after reason, with refined salt, uniform application is carried out to duck surface and abdominal cavity, leave standstill 1h, then put into the bittern made and pickle 1.5-3h; Bittern 3 twice-cooked stir-fryings that often salt down boil 1 time, add salt to saturated; Pickling bittern materials is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dries surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; Undertaken fried by the duck of upper fried sugar, oil temperature 180-200 DEG C during frying, deep-fat frying time is 1-2min, fried to duck body surface be purplish red;
(4) halogen material sauce halogen: get drinking water 70-75kg, add salt 3.5kg, leg of pork bone 30kg, cherry valley duck old duck skeleton 35kg, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, carry out boiling 1-1.5 hour, sauce halogen soup stock is obtained after cooling, for subsequent use;
The sauce halogen soup stock prepared is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, 20-25min boiled in a covered pot over a slow fire by little fire, and the composition in medicinal material is fully immersed among Cold spiced duck, obtained sauced duck meat semi-finished product; Middle cartridge bag is wherein hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g;
(6) glue peptone makes: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, treat that gelatin fully expands after 20 minutes, add obtained sauce halogen soup stock 4kg, within 20 minutes, dissolve to it, stir in vapor can with vapour cooking, obtained glue peptone juice;
(7) finished product packing: obtained sauced duck meat semi-finished product and glue peptone juice are arranged in pairs or groups with the weight ratio of 4-3:1, packs with aluminum foil composite packaging bag after cooling, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
embodiment 2:substantially identical with example 1, difference is:
(1) selection of raw duck and arrangement: choose the cherry valley duck after slaughtering, ketoboidies net weight 1-1.2kg/ is only;
(2) pickle: round the duck ketoboidies 70kg after reason, with refined salt, uniform application is carried out to duck surface and abdominal cavity, leave standstill 1h, then put into the bittern made and pickle 2h; Pickling bittern materials is: in 40kg drinking water, add salt 10kg, white sugar 10g, anistree 40g, Chinese prickly ash 40g, ginger 300g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dries surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to duck surface, upper fried sugar, dries; The duck of upper fried sugar is carried out fried, oil temperature 200 DEG C during frying, deep-fat frying time 1min, fried to duck body surface be purplish red;
(4) halogen material sauce halogen: get drinking water 70kg, add salt 3.5kg, leg of pork bone 30kg, cherry valley duck old duck skeleton 35kg, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, carry out boiling 1.5 hours, sauce halogen soup stock is obtained after cooling, for subsequent use;
The sauce halogen soup stock prepared is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Stew with big fire and boil 30min, then little fire is stewed and is boiled 25min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, 20min boiled in a covered pot over a slow fire by little fire, and the composition in medicinal material is fully immersed among Cold spiced duck, obtained sauced duck meat semi-finished product; Middle cartridge bag is wherein hawthorn 60g, Radix Glycyrrhizae 40g, red cool 70g, white cool 60g, tsaoko 40g, root of Dahurain angelica 30g, fructus amomi 10g, banksia rose 10g, semen myristicae 30g, dried orange peel 20g, Bi dial 10g;
(6) glue peptone makes: edible gelatin 2kg, cooling drinking water 4kg are mixed, treat that gelatin fully expands after 20 minutes, add obtained sauce halogen soup stock 4kg, within 20 minutes, dissolve to it, stir in vapor can with vapour cooking, obtained glue peptone juice;
(7) finished product packing: obtained sauced duck meat semi-finished product and glue peptone juice are arranged in pairs or groups with the weight ratio of 4:1, packs with aluminum foil composite packaging bag after cooling, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
embodiment 3:substantially identical with example 1, difference is:
(1) selection of raw duck and arrangement: choose the cherry valley duck after slaughtering, ketoboidies net weight 1-1.2kg/ only, rounds the duck 60kg after reason;
(2) pickle: with refined salt, uniform application is carried out to duck surface and abdominal cavity, leave standstill 1h, then put into the bittern made and pickle 1.5h; Bittern 3 twice-cooked stir-fryings that often salt down boil 1 time, add salt to saturated; Pickle bittern materials: in 45kg drinking water, add salt 9kg, white sugar 12g, anistree 37g, Chinese prickly ash 35g, ginger 350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dries surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; Undertaken fried by the duck of upper fried sugar, oil temperature 180 DEG C during frying, deep-fat frying time is 2min, fried to duck body surface be purplish red;
(4) halogen material sauce halogen: get drinking water 75kg, add salt 3.5kg, leg of pork bone 30kg, cherry valley duck old duck skeleton 35kg, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, carry out boiling 1.2 hours, sauce halogen soup stock is obtained after cooling, for subsequent use;
The sauce halogen soup stock prepared is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30min, and then little fire is stewed and boiled 25min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, 20min boiled in a covered pot over a slow fire by little fire, and the composition in medicinal material is fully immersed among Cold spiced duck, obtained sauced duck meat semi-finished product; Middle cartridge bag is wherein hawthorn 60g, Radix Glycyrrhizae 40g, red cool 60-g, white cool 50g, tsaoko 30g, root of Dahurain angelica 35g, fructus amomi 15g, banksia rose 15g, semen myristicae 25g, dried orange peel 25g, Bi dial 15g;
(6) glue peptone makes: edible gelatin 2.5kg, cooling drinking water 4kg are mixed, treat that gelatin fully expands after 20 minutes, add obtained sauce halogen soup stock 4kg, within 20 minutes, dissolve to it, stir in vapor can with vapour cooking, obtained glue peptone juice;
(7) finished product packing: obtained sauced duck meat semi-finished product and glue peptone juice are arranged in pairs or groups with the weight ratio of 4-3:1, packs with aluminum foil composite packaging bag after cooling, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
Claims (3)
1. make a method for sauce halogen health duck with cherry valley duck, it is characterized in that: the method comprises the following steps:
(1) selection of raw duck and arrangement: choose health, fresh and alive cherry valley duck, remove drake feather after slaughtering, through decaptitating, neck, oil gland, innerly rushing washout, removing blood stains, hanging on frame by whole duck, moisture content in the clean body surface of drop of reaching the standard grade and chamber;
(2) pickle: take the duck ketoboidies 60-70kg after arrangement, with refined salt to duck ketoboidies surface and abdominal cavity uniform application, leave standstill 1-1.5h, then put into the bittern made and pickle 1.5-3h; The method for making of bittern is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: taken out by the duck of pickling, dry in the air surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; Undertaken fried by the duck of upper fried sugar, oil temperature 180-200 DEG C during frying, deep-fat frying time is 1-2min, fried to duck body surface be purplish red;
(4) halogen material sauce halogen: get drinking water 70-75kg, add salt 3-3.5kg, leg of pork bone 25-30kg, cherry valley duck old duck skeleton 30-35kg, ginger 400-450g, chilli 500-600g, anistree 120-130g, Chinese prickly ash 200-250g, pepper 180-200g, cloves 18-20g, nutmeg 130-150g, fructus amomi 110-120g, fennel seeds 18-20g, dried orange peel 80-100g, cassia bark 80-100g, carry out boiling 1-1.5 hour, sauce halogen soup stock is obtained after cooling, for subsequent use; The sauce halogen soup stock prepared is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min; Add white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, 20-25min boiled in a covered pot over a slow fire by little fire, composition in medicinal material is fully immersed in Cold spiced duck, obtained sauced duck meat semi-finished product, wherein Chinese medicine is bundled into and is divided into: hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g;
(6) glue peptone makes: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, treat that gelatin fully expands after 20 minutes, add obtained sauce halogen soup stock 4kg, within 20 minutes, dissolve to it with vapour cooking in vapor can, stir, obtained glue peptone juice;
(7) finished product packing: obtained sauced duck meat semi-finished product and glue peptone juice are arranged in pairs or groups with the weight ratio of 4-3:1, packs with aluminum foil composite packaging bag after cooling, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally the finished product of packaging bag is tested.
2. the method for claim 1, is characterized in that, wherein duck ketoboidies net weight 1-1.2kg/ only.
3. the method for claim 1, is characterized in that, when described step (2) is pickled, bittern 3 twice-cooked stir-fryings that often salt down boil 1 time, and adds salt to saturated; Salting period is 1.5h in summer, winter 3h.
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| CN106819924A (en) * | 2016-12-31 | 2017-06-13 | 董子强 | The preparation method that duck is taken off in a kind of nutrition |
| CN107183561A (en) * | 2017-05-31 | 2017-09-22 | 临澧县清水鸭开发有限公司 | A kind of manufacture craft of sauced duck meat |
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| CN108740827A (en) * | 2018-05-25 | 2018-11-06 | 辣小鸭食品有限公司 | A kind of spicy poultry deep processing health food and preparation method thereof |
| CN110353148A (en) * | 2019-07-22 | 2019-10-22 | 上海天弩食品有限公司 | A kind of duck food and preparation method thereof |
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