CN107821985A - A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt - Google Patents
A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt Download PDFInfo
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- CN107821985A CN107821985A CN201711067687.0A CN201711067687A CN107821985A CN 107821985 A CN107821985 A CN 107821985A CN 201711067687 A CN201711067687 A CN 201711067687A CN 107821985 A CN107821985 A CN 107821985A
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- duck
- pressed salted
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- salt
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 51
- 150000003839 salts Chemical class 0.000 title claims abstract description 21
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000011734 sodium Substances 0.000 title claims abstract description 12
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 22
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000001103 potassium chloride Substances 0.000 claims abstract description 6
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000007654 immersion Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 210000003746 feather Anatomy 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract description 4
- 235000011086 calcium lactate Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 210000003205 muscle Anatomy 0.000 abstract description 4
- 239000001527 calcium lactate Substances 0.000 abstract description 3
- 229960002401 calcium lactate Drugs 0.000 abstract description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 abstract description 2
- 239000001110 calcium chloride Substances 0.000 abstract description 2
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 2
- 229910001415 sodium ion Inorganic materials 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 210000001736 capillary Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Classifications
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Abstract
The invention discloses a kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt, the present invention cooperates with use using ultrasonic wave and vacuum tumbling technology, be advantageous to pickling liquid to be permeated into duck, effectively shorten the pickling time, effect is pickled in raising, calcium lactate is added in pickling liquid in addition, potassium chloride substitutes part salt, reduce the usage amount of NaCl salt, effectively reduce the content of sodium ion in pressed salted duck finished product, improve the tenderness of muscle, negative effect of the calcium chloride to meat is reduced, efficiently reduces the saliferous amount containing sodium in pressed salted duck.
Description
Technical field
The present invention relates to a kind of duck field of food, and in particular to a kind of ultrasonic auxiliary vacuum tumbling prepares the low sodium plate of less salt
The method of duck.
Background technology
At present, as the improvement of people's living standards, the consumption requirement to aquatic bird product increases, traditional place is special
Color food increasingly liked by people, as pressed salted duck be the distinctive traditional place well-known at home and abroad in China salt down cured aquatic bird product it
One.Traditional pressed salted duck is pickled using high salt, and for salt content typically more than 10%, relatively common food salt content is higher, mouthfeel when eating
It is partially salty.But excessive intake sodium salt can induce a variety of diseases, easily induce the angiocardiopathies such as hypertension, it is therefore necessary to reduce plate
Sodium salt content in duck product is to meet the health requirements of consumer and administrative department to meat products.
A kind of substitute of sodium chloride is replaced as part, calcium lactate has in terms of sense organ, technique and microorganism quality
The effect similar to sodium chloride, it adds the water activity that can reduce product, so as to prevent the growth of microorganism.Lactate simultaneously
Ion has antibacterial functional group, has special interception to the growth and breeding of microorganism.
Ultrasonic wave refers to that frequency is more than 20kHz, higher than the sound wave of human auditory system frequency range.When ultrasonic wave is in liquid medium
During middle propagation, the gas in ultrasonic wave, liquid medium and liquid, which can produce, intensifies effect i.e. cavitation effect.This cavitation effect makes
Solvent produces bigger penetration to cell membrane, and strengthens the mass transport of intraor extracellular.Ultrasonication is carried out to meat, can be with
Play a part of tenderization meat, be also beneficial to pickling liquid and permeated into meat.
The content of the invention
The invention provides a kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt, sodium salt is reduced
Usage amount, salting period is shortened, efficiently reduce the salt content in pressed salted duck.
The present invention is achieved by the following technical solutions：
A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt, is comprised the following steps that：
（1）Precooling：
It will lose hair or feathers, remove the duck after internal organ with 65-70 DEG C of hot water scalding 4-5 minutes, then cleaned with clear water, be put into 8- afterwards
Precooling 30-40 minutes in 13 DEG C of cold water, dipping 20-30 minutes in 0-5 DEG C of cold water are then placed in again, centrifuge dripping is handled afterwards；
（2）The preparation of pickling liquid：
19-28 part salt is dissolved in distilled water, the salt solution that concentration is 2-4% is made into, adds 5-12 part lactic acid afterwards
Calcium, 3-10 parts potassium chloride, 5-11 parts white sugar, 13-27 parts cooking wine, 15-28 parts yellow rice wine, 9-18 part spices, slow fire infusion 25-30
Minute, filtered after being cooled to room temperature, be then cooled to water temperature in advance at 3-8 DEG C；
（3）Ultrasonic auxiliary vacuum knead-salting：
Above-mentioned pickling liquid multiple spot is injected into duck body using brine injector, duck body is then dipped into remaining pickling liquid 5-10 points
Clock, duck is first put into processing 2-5 minutes in ultrasonic cell disruption instrument after immersion, is then placed on cryogenic vacuum tumbler
In, the pickling liquid after addition immersion use, continuous vacuum tumbling 6-12 minutes, then at normal pressure tumbling 6-12 minutes, repeat tumbling
2-4 times；
（4）Cleaning, desalination：
Duck body 2-3 hours are soaked using clear water of the water temperature at 8-10 DEG C after pickling, are put into after taking-up in 30-40 DEG C of hot water
Stir rinsing 2-3 times；
（5）Dry, packaging：
Ventilation is hung over to air-dry, it is with an official seal affixed to go to warehouse hanging keeping after duck skin is dry, ensure that duck body is not exposed to the sun and rain,
Mutually it is not in contact with each other between duck body, be vacuum-packed after drying 12-16 days.
Wherein, the step（3）The power of middle ultrasonic cell disruption instrument is 25KHz, 900W.
Wherein, the step（3）The rotating speed of middle cryogenic vacuum tumbler is 7-15r/min, maintains vacuum 10kPa.
Wherein, the step（3）The middle whole temperature of control is at 5-10 DEG C.
Beneficial effects of the present invention are as follows：
（1）The present invention carries out ultrasonication using the synergy of ultrasonic technology and vacuum tumbling technology to duck, can be with
Play a part of tenderization meat, be advantageous to pickling liquid and permeated into duck, pickling liquid fills when being advantageous to vacuum pickling processing
Divide into the muscle of duck body, afterwards under vacuum conditions, the watery blood and air in duck body in capillary, blood vessel and muscle are fast
Speed emptying, when recovering normal pressure, pickling liquid is rapidly permeated into, and effectively shortens the pickling time, and effect is pickled in raising.
（2）The present invention adds calcium lactate in pickling liquid, potassium chloride substitutes part salt, reduces the use of NaCl salt
Amount, but lactate concentration is too low, possible fungistatic effect unobvious, excessive concentration, the organoleptic quality of pressed salted duck can be brought negatively
Influence, its bitter taste can be highlighted, and the growth and breeding of microorganism can effectively be suppressed by adding potassium chloride synergy, be generated
Bacteriostasis, delay the corruption of pressed salted duck grease, be advantageous to the preservation of pressed salted duck, effectively reduce containing for sodium ion in pressed salted duck finished product
Amount, improve the tenderness of muscle, reduce negative effect of the calcium chloride to meat.
Embodiment
A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt, is comprised the following steps that：
（1）Precooling：
To lose hair or feathers, remove 65 DEG C of hot water scalding 5 minutes of the duck after internal organ, then cleaned with clear water, be put into afterwards 10 DEG C it is cold
Precooling 35 minutes in water, then it is placed in 0 DEG C of cold water and impregnates 20 minutes again, centrifuge dripping processing afterwards；
（2）The preparation of pickling liquid：
28 portions of salt are dissolved in distilled water, be made into concentration be 2.5% salt solution, afterwards add 10 parts of calcium lactates, 5 parts
Potassium chloride, 7 parts of white sugar, 21 portions of cooking wine, 23 parts of yellow rice wine, 13 parts of spices, slow fire infusion 30 minutes, are filtered after being cooled to room temperature,
Then it is cooled to water temperature in advance at 5 DEG C；
（3）Ultrasonic auxiliary vacuum knead-salting：
Above-mentioned pickling liquid multiple spot is injected into duck body using brine injector, duck body is then dipped into remaining pickling liquid 10 points
Clock, duck is first put into ultrasonic cell disruption instrument after immersion and handled 3 minutes, sets power as 25KHz, 900W, then will
It is placed in cryogenic vacuum tumbler, the pickling liquid added after immersion use, in rotating speed 10r/min, vacuum 10kPa conditions
Under, continuous vacuum tumbling 8 minutes, then at normal pressure tumbling 8 minutes, tumbling 4 times is repeated, controls whole temperature at 10 DEG C；
（4）Cleaning, desalination：
Duck body is soaked using clear water of the water temperature at 10 DEG C 2 hours, be put into after taking-up in 35 DEG C of hot water and stir drift after pickling
Wash 3 times；
（5）Dry, packaging：
Ventilation is hung over to air-dry, it is with an official seal affixed to go to warehouse hanging keeping after duck skin is dry, ensure that duck body is not exposed to the sun and rain,
Mutually it is not in contact with each other between duck body, be vacuum-packed after drying 15 days.
Claims (4)
1. a kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt, it is characterised in that comprise the following steps that：
（1）Precooling：
It will lose hair or feathers, remove the duck after internal organ with 65-70 DEG C of hot water scalding 4-5 minutes, then cleaned with clear water, be put into 8- afterwards
Precooling 30-40 minutes in 13 DEG C of cold water, dipping 20-30 minutes in 0-5 DEG C of cold water are then placed in again, centrifuge dripping is handled afterwards；
（2）The preparation of pickling liquid：
19-28 part salt is dissolved in distilled water, the salt solution that concentration is 2-4% is made into, adds 5-12 part lactic acid afterwards
Calcium, 3-10 parts potassium chloride, 5-11 parts white sugar, 13-27 parts cooking wine, 15-28 parts yellow rice wine, 9-18 part spices, slow fire infusion 25-30
Minute, filtered after being cooled to room temperature, be then cooled to water temperature in advance at 3-8 DEG C；
（3）Ultrasonic auxiliary vacuum knead-salting：
Above-mentioned pickling liquid multiple spot is injected into duck body using brine injector, duck body is then dipped into remaining pickling liquid 5-10 points
Clock, duck is first put into processing 2-5 minutes in ultrasonic cell disruption instrument after immersion, is then placed on cryogenic vacuum tumbler
In, the pickling liquid after addition immersion use, continuous vacuum tumbling 6-12 minutes, then at normal pressure tumbling 6-12 minutes, repeat tumbling
2-4 times；
（4）Cleaning, desalination：
Duck body 2-3 hours are soaked using clear water of the water temperature at 8-10 DEG C after pickling, are put into after taking-up in 30-40 DEG C of hot water
Stir rinsing 2-3 times；
（5）Dry, packaging：
Ventilation is hung over to air-dry, it is with an official seal affixed to go to warehouse hanging keeping after duck skin is dry, ensure that duck body is not exposed to the sun and rain,
Mutually it is not in contact with each other between duck body, be vacuum-packed after drying 12-16 days.
2. the method that a kind of ultrasonic auxiliary vacuum tumbling according to claims 1 prepares the low sodium pressed salted duck of less salt, described
Step（3）The power of middle ultrasonic cell disruption instrument is 25KHz, 900W.
3. the method that a kind of ultrasonic auxiliary vacuum tumbling according to claims 1 prepares the low sodium pressed salted duck of less salt, described
Step（3）The rotating speed of middle cryogenic vacuum tumbler is 7-15r/min, maintains vacuum 10kPa.
4. the method that a kind of ultrasonic auxiliary vacuum tumbling according to claims 1 prepares the low sodium pressed salted duck of less salt, described
Step（3）The middle whole temperature of control is at 5-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711067687.0A CN107821985A (en) | 2017-11-03 | 2017-11-03 | A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711067687.0A CN107821985A (en) | 2017-11-03 | 2017-11-03 | A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821985A true CN107821985A (en) | 2018-03-23 |
Family
ID=61650594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711067687.0A Pending CN107821985A (en) | 2017-11-03 | 2017-11-03 | A kind of method that ultrasonic auxiliary vacuum tumbling prepares the low sodium pressed salted duck of less salt |
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| CN (1) | CN107821985A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109363095A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure |
| CN109619442A (en) * | 2018-12-10 | 2019-04-16 | 浙江华康药业股份有限公司 | A kind of processing method of low temperature prefabricated meat products |
| CN111728149A (en) * | 2020-07-01 | 2020-10-02 | 安徽王家坝生态农业有限公司 | Preparation method of instant low-sodium crispy duck blocks |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
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| CN101606722A (en) * | 2009-07-29 | 2009-12-23 | 合肥工业大学 | The processing method of low-salt dried poultry snack product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363095A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of soy sauce chicken pickles the pickled product and preparation method thereof of seasoning and production method and the utilization cure |
| CN109619442A (en) * | 2018-12-10 | 2019-04-16 | 浙江华康药业股份有限公司 | A kind of processing method of low temperature prefabricated meat products |
| CN111728149A (en) * | 2020-07-01 | 2020-10-02 | 安徽王家坝生态农业有限公司 | Preparation method of instant low-sodium crispy duck blocks |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
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Application publication date: 20180323 |