CN108065245A - The processing method for keeping sheldrake meat products nature delicious and crisp taste - Google Patents
The processing method for keeping sheldrake meat products nature delicious and crisp taste Download PDFInfo
- Publication number
- CN108065245A CN108065245A CN201611010817.2A CN201611010817A CN108065245A CN 108065245 A CN108065245 A CN 108065245A CN 201611010817 A CN201611010817 A CN 201611010817A CN 108065245 A CN108065245 A CN 108065245A
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- sheldrake
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- taste
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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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Abstract
The invention discloses a kind of processing methods for keeping sheldrake meat products nature delicious and crisp taste.In order to which existing sheldrake meat manufactured goods is overcome to be difficult to keep natural flavour mountaineous, it is difficult to ecological, environmental protective, meat is stiff, auxiliary material is more, the deficiencies of of high cost, the present invention by the five monthly ages more than sheldrake put in a suitable place to breed stop eating 12 it is small when slaughter and the i.e. net body of defeathering, it is placed in 2500rmp centrifuges 1 minute, splits on demand or shreds, steam 30 minutes, it immerses 20 30 minutes in 5 7% saline solutions and takes out while hot, it immerses in pure honey 1 minute, is put into 70 DEG C or more pure rapeseed oils 10 minutes, is cooled to room temperature, packaging sterilizing obtains finished product.Present invention is mainly used for the processing of local breeding sheldrake, its processing technology ecological, environmental protective can retain the natural delicious and crisp taste of sheldrake meat, and meat is naturally soft, and auxiliary material is few, at low cost, easily form the sheldrake meat taste of market uniqueness.
Description
Technical field
The present invention relates to a kind of duck processing methods, are specially a kind of processing side for keeping sheldrake meat products nature delicious and crisp taste
Method.
Background technology
Sheldrake is a kind of excellent local varieties of the minority areas such as Dong, the seedling of the osmanthus handing-over of Hunan and Guizhou Chongqing, has power of looking for food
By force, suitable for herding, individual moderate, meat delicious and crisp, not fatty distinguishing feature, the top grade always received guests for locality.
The existing sheldrake put in a suitable place to breed is chiefly used in eating raw, receive guests；In recent years, with the rise of local tourist industry, local sheldrake
The consumption of meat is favored, and except eating raw, portable sheldrake meat manufactured goods are also rather well received.But existing duck processing technology is difficult
The characteristics of to adapt to sheldrake meat, the sheldrake meat products according to made of the prior art, the delicious and crisp taste of natural sheldrake meat are almost lost, meat
Matter is stiff, and auxiliary material is more, of high cost, and processing technology is difficult to ecological, environmental protective, it is difficult to form unique product of sheldrake meat on the market
Taste.
Above-mentioned insufficient document report, product etc. can preferably be overcome by having not yet to see.
The content of the invention
The purpose of the present invention provides a kind of processing side for keeping sheldrake meat products nature delicious and crisp taste aiming at above-mentioned deficiency
Method, its processing technology ecological, environmental protective can retain the natural delicious and crisp taste of sheldrake meat, and meat is naturally soft, and auxiliary material is few, at low cost,
Sheldrake meat taste with market uniqueness.
In order to achieve the above objectives, the technical scheme is that, the processing side of the holding sheldrake meat products nature delicious and crisp taste
Method is：
A. the five monthly ages more than sheldrake that will be put in a suitable place to breed, stop eating 12 it is small when, slaughtered in 9-12 points and the i.e. net body of defeathering, obtain sheldrake trunk；
B. sheldrake trunk obtained by step a is placed in 2500rmp centrifuges 3 minutes, obtained from refreshing trunk；
C. it will split or shred on demand from refreshing trunk obtained by step b, steam 30 minutes, immerse 20-30 in 5-7% saline solutions while hot
Minute takes out, and immerses in pure honey 1 minute, is put into 70 DEG C or more pure rapeseed oils 10 minutes, is cooled to room temperature, packaging is gone out
Bacterium obtains finished product.
The present invention can be with instant bagged or spices needed for admixing is eaten.
The spices may be employed following raw materials and prepare：Salt 30g, cooking wine 15g, ginger powder 15g, spiceleaf powder 15g, capsicum
Powder 25g, mixing are mixed thoroughly, and stirring is dissolved in 60 DEG C of pure rapeseed oils of 1000g, you can.
Present invention is mainly used for the processing for the local breeding sheldrake for being distributed in Hunan and Guangxi Guizhou Province Chongqing handing-over area, the lifes of its processing technology
State environmental protection, can retain the natural delicious and crisp taste of sheldrake meat, and meat is naturally soft, and auxiliary material is few, at low cost, and it is unique easily to form market
Sheldrake meat taste.
Specific embodiment
Embodiment 1
Now exemplified by being distributed in the local breeding sheldrake in Hunan and Guangxi Guizhou Province Chongqing handing-over area, the present invention keeps sheldrake meat products nature delicious and crisp
The processing method of taste is：
A. the five monthly ages more than sheldrake that will be put in a suitable place to breed, stop eating 12 it is small when, slaughtered in 9-12 points and the i.e. net body of defeathering, obtain sheldrake trunk；
B. sheldrake trunk obtained by step a is placed in 2500rmp centrifuges 3 minutes, obtained from refreshing trunk；
C. it will split or shred on demand from refreshing trunk obtained by step b, steam 30 minutes, immerse 20-30 in 5-7% saline solutions while hot
Minute takes out, and immerses in pure honey 1 minute, is put into 70 DEG C or more pure rapeseed oils 10 minutes, is cooled to room temperature, packaging is gone out
Bacterium obtains finished product.
The present invention can be with instant bagged or spices needed for admixing is eaten.
The spices may be employed following raw materials and prepare：Salt 30g, cooking wine 15g, ginger powder 15g, spiceleaf powder 15g, capsicum
Powder 25g, mixing are mixed thoroughly, and stirring is dissolved in 60 DEG C of pure rapeseed oils of 1000g, you can.
Above-mentioned finished product is opened into bag, above-mentioned spices is added according to 100 to 1（Add in 1% spices）, conventional frying.
In this way, on the basis of delicious and crisp sheldrake meat flavour, the work(of stomach invigorating dehumidifying is added.
Claims (1)
1. a kind of processing method for keeping sheldrake meat products nature delicious and crisp taste, it is characterized in that：
A. the five monthly ages more than sheldrake that will be put in a suitable place to breed, stop eating 12 it is small when, slaughtered in 9-12 points and the i.e. net body of defeathering, obtain sheldrake trunk；
B. sheldrake trunk obtained by step a is placed in 2500rmp centrifuges 3 minutes, obtained from refreshing trunk；
C. it will split or shred on demand from refreshing trunk obtained by step b, steam 30 minutes, immerse 20-30 in 5-7% saline solutions while hot
Minute takes out, and immerses in pure honey 1 minute, is put into 70 DEG C or more pure rapeseed oils 10 minutes, is cooled to room temperature, packaging is gone out
Bacterium obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010817.2A CN108065245A (en) | 2016-11-17 | 2016-11-17 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010817.2A CN108065245A (en) | 2016-11-17 | 2016-11-17 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065245A true CN108065245A (en) | 2018-05-25 |
Family
ID=62163425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611010817.2A Pending CN108065245A (en) | 2016-11-17 | 2016-11-17 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
Country Status (1)
| Country | Link |
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| CN (1) | CN108065245A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692945A (en) * | 2019-11-20 | 2020-01-17 | 怀化市明友食品有限责任公司 | Processing method of blood cake and spicy duck meat |
| CN110710646A (en) * | 2019-11-20 | 2020-01-21 | 怀化市明友食品有限责任公司 | Processing method for keeping natural fragrant and crisp taste of sheldrake products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524162A (en) * | 2009-04-21 | 2009-09-09 | 沈洪丽 | Processing method of spiced rabbit meat |
| CN103584141A (en) * | 2012-08-15 | 2014-02-19 | 湖南芷江和翔鸭业有限公司 | Processing method for deodorizing duck meat and retaining nutrients and fresh and tender taste of duck meat |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
-
2016
- 2016-11-17 CN CN201611010817.2A patent/CN108065245A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524162A (en) * | 2009-04-21 | 2009-09-09 | 沈洪丽 | Processing method of spiced rabbit meat |
| CN103584141A (en) * | 2012-08-15 | 2014-02-19 | 湖南芷江和翔鸭业有限公司 | Processing method for deodorizing duck meat and retaining nutrients and fresh and tender taste of duck meat |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
Non-Patent Citations (1)
| Title |
|---|
| 周韫珍: "《吃之法》", 31 January 2007, 九州出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692945A (en) * | 2019-11-20 | 2020-01-17 | 怀化市明友食品有限责任公司 | Processing method of blood cake and spicy duck meat |
| CN110710646A (en) * | 2019-11-20 | 2020-01-21 | 怀化市明友食品有限责任公司 | Processing method for keeping natural fragrant and crisp taste of sheldrake products |
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180525 |
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| WD01 | Invention patent application deemed withdrawn after publication |