CN108065246A - The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material - Google Patents
The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material Download PDFInfo
- Publication number
- CN108065246A CN108065246A CN201611010818.7A CN201611010818A CN108065246A CN 108065246 A CN108065246 A CN 108065246A CN 201611010818 A CN201611010818 A CN 201611010818A CN 108065246 A CN108065246 A CN 108065246A
- Authority
- CN
- China
- Prior art keywords
- sheldrake
- meat
- trunk
- natural
- taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of natural delicious and crisp taste sheldrake meat parched medicinal material.In order to which existing sheldrake meat manufactured goods is overcome to be difficult to keep the natural flavour mountaineous of sheldrake meat, processing technology is difficult to ecological, environmental protective, and meat is stiff, auxiliary material is more, it is of high cost the deficiencies of, five monthly ages more than sheldrake that will put in a suitable place to breed of the present invention, stop eating 12 it is small when, the simultaneously net body of defeathering is slaughtered at 9 12 points, when 30 45 degree of inclination is placed in 20 25 DEG C 24 small, is placed in 2500rmp centrifuges 1 minute, it shreds on demand, it steams 30 minutes, conventional 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 processing methods of duck, are specially a kind of processing side of natural delicious and crisp taste sheldrake meat parched medicinal material
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 of natural delicious and crisp taste sheldrake meat parched medicinal material 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,
Easily form the sheldrake meat taste of market uniqueness.
In order to achieve the above objectives, the technical scheme is that, the processing method of the natural delicious and crisp taste sheldrake meat parched medicinal material
It 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 and the net body of defeathering in 9-12 points, obtain sheldrake trunk；
B. by sheldrake trunk obtained by step a tilt 30-45 degree be placed in 20-25 DEG C 24 it is small when, obtain tilting trunk；
C. tilting trunk obtained by step b is placed in 2500rmp centrifuges 1 minute, obtained from refreshing trunk；
D. it will split or shred on demand from refreshing trunk obtained by step c, steam 30 minutes, conventional packaging sterilizing obtains finished product.
When edible, required spices, conventional side fish are admixed.It is instant that bag leisure can also be opened.
Conventional aroma material can be attached to parcel on finished product of the present invention.
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 side fish.
In this way, on the basis of natural delicious and crisp sheldrake meat flavour, the work(of stomach invigorating dehumidifying is added.
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
Exemplified by changing border area sheldrake by Hunan and Guizhou, the processing method of the natural delicious and crisp taste sheldrake meat parched medicinal material of the present invention 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 and the net body of defeathering in 9-12 points, obtain sheldrake trunk；
B. by sheldrake trunk obtained by step a tilt 30-45 degree be placed in 20-25 DEG C 24 it is small when, obtain tilting trunk；
C. tilting trunk obtained by step b is placed in 2500rmp centrifuges 1 minute, obtained from refreshing trunk；
D. it will split or shred on demand from refreshing trunk obtained by step c, steam 30 minutes, conventional packaging sterilizing obtains finished product.
When edible, required spices, conventional side fish are admixed.It is instant that bag leisure can also be opened.
Conventional aroma material can be attached to parcel on finished product of the present invention.
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 side fish.
In this way, on the basis of natural delicious and crisp sheldrake meat flavour, the work(of stomach invigorating dehumidifying is added.
Claims (1)
1. a kind of processing method of natural delicious and crisp taste sheldrake meat parched medicinal material, 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 and the net body of defeathering in 9-12 points, obtain sheldrake trunk；
B. by sheldrake trunk obtained by step a tilt 30-45 degree be placed in 20-25 DEG C 24 it is small when, obtain tilting trunk；
C. tilting trunk obtained by step b is placed in 2500rmp centrifuges 1 minute, obtained from refreshing trunk；
D. it will split or shred on demand from refreshing trunk obtained by step c, steam 30 minutes, conventional packaging sterilizing obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010818.7A CN108065246A (en) | 2016-11-17 | 2016-11-17 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010818.7A CN108065246A (en) | 2016-11-17 | 2016-11-17 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065246A true CN108065246A (en) | 2018-05-25 |
Family
ID=62163436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611010818.7A Pending CN108065246A (en) | 2016-11-17 | 2016-11-17 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108065246A (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 (4)
| 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 |
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| 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 |
| CN105341730A (en) * | 2015-08-18 | 2016-02-24 | 严洪霞 | Gingery health-care duck meat food and preparation method thereof |
-
2016
- 2016-11-17 CN CN201611010818.7A patent/CN108065246A/en active Pending
Patent Citations (4)
| 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 |
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| 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 |
| CN105341730A (en) * | 2015-08-18 | 2016-02-24 | 严洪霞 | Gingery health-care duck meat food and preparation method thereof |
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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104413375A (en) | Preparation method of a brine for spiced food | |
| US20160338400A1 (en) | Natural stone oven for roasting nuts and methods associated therewith | |
| CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
| CN108065246A (en) | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material | |
| CN108065244A (en) | The processing method of blood cake sheldrake meat | |
| CN108065245A (en) | The processing method for keeping sheldrake meat products nature delicious and crisp taste | |
| CN101147602A (en) | Green tea apostichopus japonicus selenka and processing method thereof | |
| CN103976347A (en) | Delicious fresh peanut and soybean sauce | |
| KR100329416B1 (en) | Method for manufacturing powder type of kimchi seasonings | |
| CN104256671A (en) | Ultrathin crispy dried meat product and manufacturing method thereof | |
| KR20120018045A (en) | Processed abalone viscera and manufacturing method thereof | |
| JP2009011243A (en) | Sheet-like pickled plums, folded product using the same, and method for producing the sheet-like pickled plums | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| CN108925887A (en) | A kind of glutinous rice egg production method | |
| CN108065183A (en) | A kind of natural Health preservation soup drink and preparation method thereof | |
| KR101585498B1 (en) | Sundae and a manufacture Method of Sundae | |
| JP6063760B2 (en) | Freeze dried egg soup | |
| KR102431580B1 (en) | method for manufacturing fish sauce powder seasoning | |
| KR101577332B1 (en) | Manufacturing method of composition for instant soup using seaweed | |
| WO2016009441A1 (en) | A novel process for preparation of vegetable powder from drumstick | |
| CN105211802A (en) | A kind of eight treasures (choice ingredients of certain special dishes) capsicum paste dish | |
| CN105410681A (en) | Multi-flavor beautifying flower porridge | |
| RU2558769C1 (en) | Method for production of preserves "shchi with beans and meat" | |
| RU2552159C1 (en) | Method for production of preserves "shchi with grits and meat" | |
| KR20160101524A (en) | Roasted rice ball and making method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180525 |
|
| WD01 | Invention patent application deemed withdrawn after publication |