CN104432151A - Fresh salted duck feet - Google Patents
Fresh salted duck feet Download PDFInfo
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- CN104432151A CN104432151A CN201410664149.XA CN201410664149A CN104432151A CN 104432151 A CN104432151 A CN 104432151A CN 201410664149 A CN201410664149 A CN 201410664149A CN 104432151 A CN104432151 A CN 104432151A
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- salt
- duck pawl
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- pawl
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses fresh salted duck feet. The fresh salted duck feet are prepared by the following steps: 1 airing and carrying out dry-salting; 2 pickling in brine; 3 decomposing so as to enable a flavor to emit; 4 marinating at a low temperature; 5 internally packaging; 6 sealing in vacuum; 7 sterilizing; and 8 externally packaging. Through matching of the procedures such as airing, dry-salting, pickling in the brine, decomposing for flavor emitting, marinating at the low temperature, and pasteurization, and meanwhile, with no addition of a preservative, sodium nitrite, a chemical pigment or a chemical flavor, the salted duck feet with the regional flavor are created, so that the fresh salted duck feet are suitable for retail stores, and can be sold like manual halide food after being simply cured; the produced salted duck feet are flavored, are fresh and delicious in taste, and meet the requirements of consumers on the retail halide food; and a way of innovation capable of carrying out large-scale industrial production and providing market requirements is fumbled out.
Description
Technical field
The present invention relates to a kind of boiled salted duck pawl, particularly relate to a kind of fresh boiled salted duck pawl.
Background technology
Applicant is at the boiled salted duck pawl of application in 2013, application publication number CN 103719892 A, what produced is that one has industrialization packaging, do not add any anticorrisive agent, chemical pigment and chemical spices, create the boiled salted duck pawl with unique oral sensations simultaneously, add the kind of duck pawl packaging leisure food, the duck pawl produced smells strange perfume (or spice) and overflows, and the product fresh perfume (or spice) that gets up is good to eat.Along with the developing in market, the client of the consumer group of client particularly directly in the face of retail market proposes, because the consumer group more wishes to buy a kind of matured food as just taken the dish out of the pot, this just requires that we must more new production process, fresh food is sent to sale StoreFront, simply heat aging can sale is carried out by sale StoreFront, but the tasty of food must being completed, meanwhile, selling StoreFront when receiving in a large number, still by stored refrigerated, texture and mouthfeel constant.
Summary of the invention
The object of the invention is to the deficiency solving current techniques, provide a kind of applicable stored refrigerated, do not add any anticorrisive agent, be applicable to the simple slaking in retail stall and vendible, that there is as manual stew in soy sauce fresh fragrant mouthfeel fresh boiled salted duck pawl.
For achieving the above object, the technology used in the present invention means are: a kind of fresh boiled salted duck pawl, and its making step is as follows:
One, wind solution is dry-salt: raw duck pawl is cleaned draining; Salt, anise, Chinese prickly ash, fennel seeds are put into according to the mass ratio of 10:1:3:1 and fry salt machine and rotate frying, fry pale yellow to salt, namely prepare burden sallowly takes the dish out of the pot, and stays salt for subsequent use; Duck pawl after the salt made and process is according to the mass ratio of 1:10, and by salt uniform application on duck pawl, added ventilation at 8 ~ 12 DEG C of constant temperature pickles 2 ~ 2.5h;
Two, halogen salts down: the duck pawl after process in step one is put into halogen groove and is pressed into below bittern liquid level and pickles, duck pawl and halogen mass ratio are 1:1 ~ 1.2, and 18 DEG C of constant temperature pickle 1.5 ~ 1.8h; Described halogen is that ginger, green onion, anise and water boil according to 3 ~ 5:2 ~ 4:1 ~ 3:100 mass parts mixing, and the material water after filtration is poured into and is placed with in the halogen groove of salt 100 DEG C time, prepares after stirring cooling, and the every 100kg of salt adding amount expects water salt adding 28 ~ 30kg;
Three, product is decomposed fragrant: by the added system of drying in the air of duck pawl after process in step 2, at 8 ~ 12 DEG C of system 15 ~ 25 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing;
Four, low temperature stew in soy sauce: the duck pawl after the system of drying in the air in step 3 is put into hand basket, with immerse in boiling water, hand basket, immersion, hand basket to normal-temperature water, 2-3 time repeatedly, bittern in boiling container is heated to boiling, cease fire, drop into the duck pawl after hand basket process, 85 ~ 88 DEG C are naturally cooled to monosodium glutamate, cooking wine, constant temperature simmers 10 ~ 20min, and wherein the mass ratio of halogen material is that ginger, anise, green onion, monosodium glutamate, cooking wine and water add according to the ratio of 3 ~ 5:0.5 ~ 1:1 ~ 1.5:0.01 ~ 0.015:0.2 ~ 0.4:100;
Five, inner packing: the duck pawl after step 4 stew in soy sauce is placed in closed temperature control chilling room, temperature setting 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 15 ~ 20 minutes cool times;
Six, vacuum seal: before vacuum seal, uses ozonization 15 minutes by pipeline, and sealing starts front sky and takes out 2 times, and sealed bag flattens no wrinkle;
Seven, sterilization: use pasteurize, set sterilization temperature 85 DEG C, constant temperature sterilization 22 minutes in temperature control pasteurize pot, drops in 6 DEG C of cooling baths after sterilization and is chilled to room temperature;
Eight, external packing: cooled material is put into clothes hanger, with the blowing of water wave formula tunnel, dries up to bag outer surface water and gets final product external packing.
Further, the halogen in described step 2 or step 4 is all reused, and often uses to pickle to add new halogen for 2 ~ 4 times and boil again and reach supersaturation.
Further, described raw duck pawl adopts net weight at the duck pawl of 30g ~ 40g.
Beneficial effect of the present invention is: owing to adopting wind solution dry-salt, halogen salts down, decompose and produce perfume, low temperature stew in soy sauce, and the cooperation of the operation such as pasteurize, do not add any anticorrisive agent simultaneously, natrium nitrosum, chemical pigment and chemical spices, create the boiled salted duck pawl with region mouthfeel, can sell as manual halogen food after making its simple slaking in applicable retail stall, the boiled salted duck pawl produced smells fragrance and overflows, the product fresh perfume (or spice) that gets up is good to eat, meet the demand that consumer eats retail halogen, find out an energy industrialization large-scale production and the Innovation of the market demand is provided.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A kind of fresh boiled salted duck pawl, its making step is as follows:
One, wind solution is dry-salt: single only heavy 30g raw duck pawl is cleaned draining; Salt, anise, Chinese prickly ash, fennel seeds are put into according to the mass ratio of 10:1:3:1 and fry salt machine and rotate frying, fry pale yellow to salt, namely prepare burden sallowly takes the dish out of the pot, and stays salt for subsequent use; Duck pawl after the salt made and process is according to the mass ratio of 1:10, and salt uniform application is comprised outside in the thoracic cavity of cutting open the chest at duck pawl body, and added ventilation at 8 DEG C of constant temperature pickles 2h; (owing to adopting wind solution dry-salt, will fragrant salt material be fried under 8 ~ 12 DEG C of temperature constant states, promote that meat source enzyme decomposes, simultaneously anti-bacteria, allow duck pawl increase flavor substance while tasty, improve product special flavour, more make duck pawl be easier to stew in soy sauce tasty.）
Two, halogen salts down: the duck pawl after process in step one is put into halogen groove and is pressed into below bittern liquid level and pickles, duck pawl and halogen mass ratio are 1:1, and 18 DEG C of constant temperature pickle 1.5h; Described halogen is that ginger, green onion, anise and water boil according to the mixing of 4:3:2:100 mass parts, and the material water after filtration is poured into and is placed with in the halogen groove of salt 100 DEG C time, prepares after stirring cooling, and the every 100kg of salt adding amount expects water salt adding 28kg; (wind solution dry-salt after duck pawl put into bittern, salt down tasty at 18 degree of constant temperature halogen, because wind solution improves the tasty ability of duck pawl, the halogen middle halogen that salts down can fully be entered in duck pawl).
Three, decompose produce fragrant: by the added hanger of the duck pawl system of drying in the air after process in step 2, at 8 DEG C, hanger dries in the air system 25 h, dry in the air workshop processed automatic dehumidifying, blowing; After halogen salts down, continue to decompose, create endogenous enzymes and decompose required condition, promote that endoenzyme decomposes, increase flavor substance, promote the flavor concentration of duck pawl, be convenient to further stew in soy sauce tasty.
Four, low temperature stew in soy sauce: the duck pawl after the system of drying in the air in step 3 is put into hand basket, with immerse in boiling water, hand basket, immersion, hand basket to normal-temperature water, 2 times repeatedly, the bittern in boiling container is heated to boiling, ceases fire, drop into the duck pawl after hand basket process, naturally cool to 85 DEG C with monosodium glutamate, cooking wine, constant temperature simmers 10min, and wherein the mass ratio of halogen material is that ginger, anise, green onion, monosodium glutamate, cooking wine and water add according to the ratio of 3:0.5:1:0.01:0.2:100; (hand basket operation and the effect replaced in hot cold water are: 1, surface disinfection, de-surface salt, except fishy smell, decontamination; 2, surface protein solidifies sex change, closes juice in meat and exosmoses, reduce nutritive loss, improve product and go out rate and nutritive value.）
Five, inner packing: the duck pawl after step 4 stew in soy sauce is placed in closed temperature control chilling room, temperature setting 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 15 ~ 20 minutes cool times;
Six, vacuum seal: before vacuum seal, uses ozonization 15 minutes by pipeline, and sealing starts front sky and takes out 2 times, and sealed bag flattens no wrinkle;
Seven, sterilization: use pasteurize, set sterilization temperature 85 DEG C, constant temperature sterilization 22 minutes in temperature control pasteurize pot, drops in 6 DEG C of cooling baths after sterilization and is chilled to room temperature;
Eight, external packing: cooled material is put into clothes hanger, with the blowing of water wave formula tunnel, dries up to bag outer surface water and gets final product external packing.
Halogen in described step 2 or step 4 is all reused, and often uses to pickle to add new halogen for 2 ~ 4 times and boil again and reach supersaturation.Determine whether to need to add new halogen material according to the degree of saturation of halogen.
embodiment 2
A kind of fresh boiled salted duck pawl, its making step is as follows:
One, wind solution is dry-salt: cleaned by single only heavy 35g raw duck pawl, hanger draining; Salt, anise, Chinese prickly ash, fennel seeds are put into according to the mass ratio of 10:1:3:1 and fry salt machine and rotate frying, fry pale yellow to salt, namely prepare burden sallowly takes the dish out of the pot, and stays salt for subsequent use; Duck pawl after the salt made and process is according to the mass ratio of 1:10, and by salt uniform application on duck pawl surface, added ventilation at 10 DEG C of constant temperature pickles 2.2h;
Two, halogen salts down: the duck pawl after process in step one is put into halogen groove and is pressed into below bittern liquid level and pickles, duck pawl and halogen mass ratio are 1:1.1, and 18 DEG C of constant temperature pickle 1.6h; Described halogen is that ginger, green onion, anise and water boil according to the mixing of 5:4:3:100 mass parts, and the material water after filtration is poured into and is placed with in the halogen groove of salt 100 DEG C time, prepares after stirring cooling, and the every 100kg of salt adding amount expects water salt adding 29kg;
Three, decompose produce fragrant: by the added hanger of the duck pawl system of drying in the air after process in step 2, at 10 DEG C, hanger dries in the air system 20 h, dry in the air workshop processed automatic dehumidifying, blowing;
Four, low temperature stew in soy sauce: the duck pawl after the system of drying in the air in step 3 is put into hand basket, with immerse in boiling water, hand basket, immersion, hand basket to normal-temperature water, 3 times repeatedly, the bittern in boiling container is heated to boiling, ceases fire, drop into the duck pawl after hand basket process, naturally cool to 87 DEG C with monosodium glutamate, cooking wine, constant temperature simmers 16 min, and wherein the mass ratio of halogen material is that ginger, anise, green onion, monosodium glutamate, cooking wine and water add according to the ratio of 4:0.8:1.2:0.015:0.3:100;
Five, inner packing: the duck pawl after step 4 stew in soy sauce is placed in closed temperature control chilling room, temperature setting 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 18 minutes cool times;
Six, vacuum seal: before vacuum seal, uses ozonization 15 minutes by pipeline, and sealing starts front sky and takes out 2 times, and sealed bag flattens no wrinkle;
Seven, sterilization: use pasteurize, set sterilization temperature 85 DEG C, constant temperature sterilization 22 minutes in temperature control pasteurize pot, drops in 6 DEG C of cooling baths after sterilization and is chilled to room temperature;
Eight, external packing: cooled material is put into clothes hanger, with the blowing of water wave formula tunnel, dries up to bag outer surface water and gets final product external packing.
embodiment 3
A kind of fresh boiled salted duck pawl, its making step is as follows:
One, wind solution is dry-salt: cleaned by single only heavy 40g raw duck pawl, hanger draining; Salt, anise, Chinese prickly ash, fennel seeds are put into according to the mass ratio of 10:1:3:1 and fry salt machine and rotate frying, fry pale yellow to salt, namely prepare burden sallowly takes the dish out of the pot, and stays salt for subsequent use; Duck pawl after the salt made and process is according to the mass ratio of 1:10, and by salt uniform application on duck pawl surface, added ventilation at 12 DEG C of constant temperature pickles 2.5h;
Two, halogen salts down: the duck pawl after process in step one is put into halogen groove and is pressed into below bittern liquid level and pickles, duck pawl and halogen mass ratio are 1:1.5, and 18 DEG C of constant temperature pickle 2h; Described halogen is that ginger, green onion, anise and water boil according to the mixing of 4:3:2:100 mass parts, and the material water after filtration is poured into and is placed with in the halogen groove of salt 100 DEG C time, prepares after stirring cooling, and the every 100kg of salt adding amount expects water salt adding 30kg;
Three, decompose produce fragrant: by the added hanger of the duck pawl system of drying in the air after process in step 2, at 12 DEG C, hanger dries in the air 15h processed, dry in the air workshop processed automatic dehumidifying, blowing;
Four, low temperature stew in soy sauce: the duck pawl after the system of drying in the air in step 3 is put into hand basket, with immerse in boiling water, hand basket, immersion, hand basket to normal-temperature water, 3 times repeatedly, the bittern in boiling container is heated to boiling, ceases fire, drop into the duck pawl after hand basket process, naturally cool to 88 DEG C with monosodium glutamate, cooking wine, constant temperature simmers 20min, and wherein the mass ratio of halogen material is that ginger, anise, green onion, monosodium glutamate, cooking wine and water add according to the ratio of 5:1:1.5:0.015:0.4:100;
Five, inner packing: the duck pawl after step 4 stew in soy sauce is placed in closed temperature control chilling room, temperature setting 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 20 minutes cool times;
Six, vacuum seal: before vacuum seal, uses ozonization 15 minutes by pipeline, and sealing starts front sky and takes out 2 times, and sealed bag flattens no wrinkle;
Seven, sterilization: use pasteurize, set sterilization temperature 85 DEG C, constant temperature sterilization 22 minutes in temperature control pasteurize pot, drops in 6 DEG C of cooling baths after sterilization and is chilled to room temperature;
Eight, external packing: cooled material is put into clothes hanger, with the blowing of water wave formula tunnel, dries up to bag outer surface water and gets final product external packing.
After goods sends to dealer, deposit in 0 ~ Cool Room 4 DEG C and can guarantee the quality 30 days, and deposit-18 DEG C of freezers and can guarantee the quality 3 ~ 4 months.When shop is sold on needs, only need steam and within 20 ~ 30 minutes, namely can be made into prepared food sale.By the boiled salted duck pawl prepared by simple slaking, as on-the-spot stew in soy sauce, owing to adopting wind solution dry-salt, halogen salts down, decompose and produce perfume, low temperature stew in soy sauce, and the cooperation of the operation such as pasteurize, do not add any anticorrisive agent simultaneously, natrium nitrosum, chemical pigment and chemical spices, create the boiled salted duck pawl with unique oral sensations, its simple slaking in applicable retail stall can be sold, the boiled salted duck pawl produced smells fragrance and overflows, the product fresh perfume (or spice) that gets up is good to eat, meet the demand that consumer eats retail halogen, find out an energy industrialization large-scale production and the Innovation of the market demand is provided.
The above embodiments of the present application can not as the restriction to the application institute protection domain, and those skilled in the art, on this basis without creationary change, all belong to the protection domain of the application.
Claims (3)
1. a fresh boiled salted duck pawl, it is characterized in that, making step is as follows:
One, wind solution is dry-salt: raw duck pawl is cleaned draining; Salt, anise, Chinese prickly ash, fennel seeds are put into according to the mass ratio of 10:1:3:1 and fry salt machine and rotate frying, fry pale yellow to salt, namely prepare burden sallowly takes the dish out of the pot, and stays salt for subsequent use; Duck pawl after the salt made and process is according to the mass ratio of 1:10, and by salt uniform application on duck pawl, added ventilation at 8 ~ 12 DEG C of constant temperature pickles 2 ~ 2.5h;
Two, halogen salts down: the duck pawl after process in step one is put into halogen groove and is pressed into below bittern liquid level and pickles, duck pawl and halogen mass ratio are 1:1 ~ 1.2, and 18 DEG C of constant temperature pickle 1.5 ~ 1.8h; Described halogen is that ginger, green onion, anise and water boil according to 3 ~ 5:2 ~ 4:1 ~ 3:100 mass parts mixing, and the material water after filtration is poured into and is placed with in the halogen groove of salt 100 DEG C time, prepares after stirring cooling, and the every 100kg of salt adding amount expects water salt adding 28 ~ 30kg;
Three, product is decomposed fragrant: by the added system of drying in the air of duck pawl after process in step 2, at 8 ~ 12 DEG C of system 15 ~ 25 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing;
Four, low temperature stew in soy sauce: the duck pawl after the system of drying in the air in step 3 is put into hand basket, with immerse in boiling water, hand basket, immersion, hand basket to normal-temperature water, 2-3 time repeatedly, bittern in boiling container is heated to boiling, cease fire, drop into the duck pawl after hand basket process, 85 ~ 88 DEG C are naturally cooled to monosodium glutamate, cooking wine, constant temperature simmers 10 ~ 20min, and wherein the mass ratio of halogen material is that ginger, anise, green onion, monosodium glutamate, cooking wine and water add according to the ratio of 3 ~ 5:0.5 ~ 1:1 ~ 1.5:0.01 ~ 0.015:0.2 ~ 0.4:100;
Five, inner packing: the duck pawl after step 4 stew in soy sauce is placed in closed temperature control chilling room, temperature setting 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 15 ~ 20 minutes cool times;
Six, vacuum seal: before vacuum seal, uses ozonization 15 minutes by pipeline, and sealing starts front sky and takes out 2 times, and sealed bag flattens no wrinkle;
Seven, sterilization: use pasteurize, set sterilization temperature 85 DEG C, constant temperature sterilization 22 minutes in temperature control pasteurize pot, drops in 6 DEG C of cooling baths after sterilization and is chilled to room temperature;
Eight, external packing: cooled material is put into clothes hanger, with the blowing of water wave formula tunnel, dries up to bag outer surface water and gets final product external packing.
2. fresh boiled salted duck pawl according to claim 1, is characterized in that: described raw duck pawl adopts net weight at the duck pawl of 30g ~ 40g.
3. fresh boiled salted duck pawl according to claim 1, is characterized in that: the halogen in described step 2 or step 4 is all reused, and often uses to pickle to add new halogen for 2 ~ 4 times and boil again and reach supersaturation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410664149.XA CN104432151A (en) | 2014-11-20 | 2014-11-20 | Fresh salted duck feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410664149.XA CN104432151A (en) | 2014-11-20 | 2014-11-20 | Fresh salted duck feet |
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| Publication Number | Publication Date |
|---|---|
| CN104432151A true CN104432151A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410664149.XA Pending CN104432151A (en) | 2014-11-20 | 2014-11-20 | Fresh salted duck feet |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725089A (en) * | 2016-02-24 | 2016-07-06 | 安徽香泽源食品有限公司 | Method for pickling marinated chicken feet |
| CN110150574A (en) * | 2019-06-05 | 2019-08-23 | 江西煌上煌集团食品股份有限公司 | A kind of processing method for the duck foot that relieves the effect of alcohol |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719892A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Salted duck feet |
-
2014
- 2014-11-20 CN CN201410664149.XA patent/CN104432151A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719892A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Salted duck feet |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725089A (en) * | 2016-02-24 | 2016-07-06 | 安徽香泽源食品有限公司 | Method for pickling marinated chicken feet |
| CN110150574A (en) * | 2019-06-05 | 2019-08-23 | 江西煌上煌集团食品股份有限公司 | A kind of processing method for the duck foot that relieves the effect of alcohol |
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Application publication date: 20150325 |