CN110692945A - Processing method of blood cake and spicy duck meat - Google Patents
Processing method of blood cake and spicy duck meat Download PDFInfo
- Publication number
- CN110692945A CN110692945A CN201911138071.7A CN201911138071A CN110692945A CN 110692945 A CN110692945 A CN 110692945A CN 201911138071 A CN201911138071 A CN 201911138071A CN 110692945 A CN110692945 A CN 110692945A
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- CN
- China
- Prior art keywords
- duck
- blood
- duck meat
- meat
- cake
- 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.)
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Links
- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 46
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 46
- 239000008280 blood Substances 0.000 title claims abstract description 33
- 210000004369 blood Anatomy 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241000209501 Spirodela Species 0.000 title 1
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 45
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 12
- 241000209094 Oryza Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims 1
- 235000008597 Diospyros kaki Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004065 semiconductor 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a processing method of blood cake spicy duck meat, which comprises the following steps: step one, obtaining duck blood and sheldrake; step two, obtaining the leave-refreshing carcass; step three, obtaining a perennial acid carcass; step four, cutting the carcass of the perennial acid obtained in the step three into meat blocks as required, and steaming for 30 minutes to obtain steamed duck meat blocks; and step five, mixing the duck blood obtained in the step one into hot glutinous rice, kneading into the blood glutinous rice cake, cooling to normal temperature, cutting into a cake shape or a strip shape, uniformly mixing with the steamed duck meat blocks obtained in the step four, adding required spices, and conventionally frying to obtain the blood glutinous rice cake duck meat finished product. The invention has the following beneficial effects: the blood cake duck meat product with the natural flavor of duck meat and portability can be prepared, the processing technology is ecological and environment-friendly, the natural fragrant and crisp taste of duck meat can be kept, the meat quality is natural and soft, the auxiliary materials are few, the cost is low, and the blood cake duck meat product with the natural flavor of duck meat has unique duck meat taste in the market.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a processing method of blood cake and spicy duck meat.
[ background of the invention ]
The existing sheldrake is mostly used for fresh eating and serving for guests; in recent years, with the rise of local tourism industry, local sheldrake meat is favored for consumption, and besides fresh food, portable sheldrake meat finished products are also popular. However, the existing duck meat processing technology is difficult to adapt to the characteristics of the spicy duck meat, the spicy duck meat product prepared according to the prior art almost loses the crisp taste of the natural spicy duck meat, is stiff in meat quality, has more auxiliary materials and high cost, the processing technology is difficult to realize ecological environmental protection, and the unique taste of the spicy duck meat is difficult to form on the market.
[ summary of the invention ]
The invention discloses a processing method of blood cake and spicy duck meat, and aims to solve the problems in the background art.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a processing method of blood cake spicy duck meat comprises the following steps:
step one, stopping feeding the stocked sheldrake with the age of more than five months for 12 hours, slaughtering, keeping duck blood, removing hair and cleaning body to obtain duck blood and sheldrake body;
step two, placing the sheldrake body obtained in the step one in a centrifuge for centrifuging for 3 minutes to obtain a centrifugal sheldrake body;
step three, flatly placing the separated and cleaned carcass obtained in the step two at 15-20 ℃ for 12 hours to obtain a flat acid carcass;
step four, cutting the carcass of the perennial acid obtained in the step three into meat blocks as required, and steaming for 30 minutes to obtain steamed duck meat blocks;
and step five, mixing the duck blood obtained in the step one into hot glutinous rice, kneading into the blood glutinous rice cake, cooling to normal temperature, cutting into a cake shape or a strip shape, uniformly mixing with the steamed duck meat blocks obtained in the step four, adding required spices, and conventionally frying to obtain the blood glutinous rice cake duck meat finished product.
Preferably, in step one, slaughter is performed at 9-12 am.
Preferably, in step two, centrifugation is carried out in a 2500rmp centrifuge.
The invention has the following beneficial effects: the blood cake duck meat product with the natural flavor of duck meat and portability can be prepared, the processing technology is ecological and environment-friendly, the natural fragrant and crisp taste of duck meat can be kept, the meat quality is natural and soft, the auxiliary materials are few, the cost is low, and the blood cake duck meat product with the natural flavor of duck meat has unique duck meat taste in the market.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a processing method of blood cake spicy duck meat, which comprises the following steps:
step one, stopping feeding the stocked sheldrake more than five months old for 12 hours, slaughtering at 9-12 am, reserving duck blood, removing hair and cleaning body to obtain duck blood and sheldrake carcass;
step two, placing the sheldrake body obtained in the step one in a 2500rmp centrifuge for centrifuging for 3 minutes to obtain a detached sheldrake body;
step three, flatly placing the separated and cleaned carcass obtained in the step two at 15-20 ℃ for 12 hours to obtain a flat acid carcass;
step four, cutting the carcass of the perennial acid obtained in the step three into meat blocks as required, and steaming for 30 minutes to obtain steamed duck meat blocks;
and step five, mixing the duck blood obtained in the step one into hot glutinous rice, kneading into the blood glutinous rice cake, cooling to normal temperature, cutting into a cake shape or a strip shape, uniformly mixing with the steamed duck meat blocks obtained in the step four, adding required spices, and conventionally frying to obtain the blood glutinous rice cake duck meat finished product.
The invention has the following beneficial effects: the blood cake duck meat product with the natural flavor of duck meat and portability can be prepared, the processing technology is ecological and environment-friendly, the natural fragrant and crisp taste of duck meat can be kept, the meat quality is natural and soft, the auxiliary materials are few, the cost is low, and the blood cake duck meat product with the natural flavor of duck meat has unique duck meat taste in the market.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and the equivalents thereof.
Claims (3)
1. A processing method of blood cake and spicy duck meat is characterized by comprising the following steps:
step one, stopping feeding the stocked sheldrake with the age of more than five months for 12 hours, slaughtering, keeping duck blood, removing hair and cleaning body to obtain duck blood and sheldrake body;
step two, placing the sheldrake body obtained in the step one in a centrifuge for centrifuging for 3 minutes to obtain a centrifugal sheldrake body;
step three, flatly placing the separated and cleaned carcass obtained in the step two at 15-20 ℃ for 12 hours to obtain a flat acid carcass;
step four, cutting the carcass of the perennial acid obtained in the step three into meat blocks as required, and steaming for 30 minutes to obtain steamed duck meat blocks;
and step five, mixing the duck blood obtained in the step one into hot glutinous rice, kneading into the blood glutinous rice cake, cooling to normal temperature, cutting into a cake shape or a strip shape, uniformly mixing with the steamed duck meat blocks obtained in the step four, adding required spices, and conventionally frying to obtain the blood glutinous rice cake duck meat finished product.
2. The processing method of the duck meat containing fructus kaki siccus as claimed in claim 1, wherein in step one, the duck is killed at 9-12 am.
3. The processing method of duck meat containing fructus monorchidi, fructus kayae, etc. as claimed in claim 2, wherein in step two, the duck meat is centrifuged in 2500rmp centrifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138071.7A CN110692945A (en) | 2019-11-20 | 2019-11-20 | Processing method of blood cake and spicy duck meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911138071.7A CN110692945A (en) | 2019-11-20 | 2019-11-20 | Processing method of blood cake and spicy duck meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110692945A true CN110692945A (en) | 2020-01-17 |
Family
ID=69207404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911138071.7A Withdrawn CN110692945A (en) | 2019-11-20 | 2019-11-20 | Processing method of blood cake and spicy duck meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110692945A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065244A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of blood cake sheldrake meat |
| CN108065246A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
| CN108065245A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
-
2019
- 2019-11-20 CN CN201911138071.7A patent/CN110692945A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065244A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of blood cake sheldrake meat |
| CN108065246A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of natural delicious and crisp taste sheldrake meat parched medicinal material |
| CN108065245A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method for keeping sheldrake meat products nature delicious and crisp taste |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200117 |