CN1723805A

CN1723805A - Formula and method for making instant cured and delicious meat or poultry

Info

Publication number: CN1723805A
Application number: CNA200410043733XA
Authority: CN
Inventors: 周斌
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-07-21
Filing date: 2004-07-21
Publication date: 2006-01-25
Anticipated expiration: 2024-07-21
Also published as: CN1299605C

Abstract

A cooked and cured fowl meat (or pork) is prepared from lean duck through preparing flavour, killing the duck, pre-treating, putting it in a container, adding said flavour, preserving, drying in the air, steaming, adding white sugar and tea into a curing pot, curing and cooling.

Description

A kind of prescription and preparation method of processing the cured fragrant fowl of fast food, meat products

Technical field

The present invention relates to the making prescription and the preparation method of a stud bird, the cured instant food of meat wind.

Background technology

At present, the northerner accepts the poultry food of the cured taste of southern wind gradually, with the duck is example, the increasing people of northern China likes edible duck, but because the duck meat is than raw meat, in family or enterprise, be difficult for batch making, processing, and fixing distribution and the production standard of neither one, do not can manufacture and be difficult to guarantee each taste unanimity in batches.The southern production cured meat and fish instant food age of China for a long time, also mostly is to make with the derivative conventional method of family, processing, differ from the region, north and south with the duck quality relatively, the kind of two places, north and south duck and the environmental condition of nursing and feed structure all have very big difference, it is many that the duck waters is supported in south, biology is many in the duck food water, it is that drought is supported basically that duck is supported in the north, feed is paddy material and greenfeed entirely, make like this on the duck meat of two places, north and south very big difference is arranged, therefore, also just exist very big differently on the prescription of processing wind cured food and technology, and work in-process also will be considered northerner's taste custom and taste characteristics.

Summary of the invention

In order to overcome the north and south duck because of growing environment, the different meat differences that occur of feed, and the taste that can not adapt to the northerner is accustomed to and the deficiency of the cured instant food of wind of characteristics, the invention provides a kind of prescription and preparation method of processing the cured fragrant fowl of fast food, meat products, can produce in batches and the cured fragrant fowl of family manufacture fast food, meat products, the cured flavours in food products of existing southern wind, in conjunction with northerner's eating habit and taste, flavour is pure, unique, is of high nutritive value again.

It is by material package that the present invention solves the technical scheme that its technical problem takes, condiment constitutes, material package (is example with 30 kilograms of unit ducks of batch), restrain by fructus amomi 13-17, osmanthus fourth 10-15 gram, spiceleaf 10-14 gram, root of Dahurain angelica 8-12 gram, ginger 20-25 gram, dried orange peel 8-12 gram, cassia bark 10-15 gram, tsaoko 10-15 gram, comb 13-18 gram, fragrant mushroom 8-12 gram, cloves 8-12 gram, fennel 13-17 gram, Chinese prickly ash 10-15 gram, aniseed 10-15 restrains composition, condiment is restrained by salt compounded of iodine 850-950, monosodium glutamate 350-400 gram, white sugar 850-1000 gram, bent wine 900-950 milliliter, cooking wine 550-600 milliliter is formed, its preparation method is, select premium muscle type Huaying Ya for use, slaughter the back and remove foreign material in the thorax, clean and to put into container and add material package simultaneously, condiment stirs, the system of flooding 48 hours, go up after taking-up hangs over the air-dry 10-15 in draft chamber days to put into after steamer steams 25 minutes and smoke pot, add white sugar and tealeaves and smoke the system colouring, cool completely.

The invention has the beneficial effects as follows the fishy smell of removing duck effectively, peculiar smell, infiltrate the fragrance of material package and condiment simultaneously, both kept duck former flavoursome, the characteristics of the outstanding cured food of wind, and instant again, long shelf-life, this prescription and preparation method also can be used for other fowl, meat product processing.

Description of drawings

Fig. 1. a kind of prescription and preparation method block diagram of processing the cured fragrant fowl of fast food, meat products

The specific embodiment

The cured fragrant fowl of a kind of processing fast food, the prescription of meat products and the technical scheme of preparation method are by material package, condiment constitutes, material package (is example with 30 kilograms of unit ducks of batch), restrain by fructus amomi 13-17, osmanthus fourth 10-15 gram, spiceleaf 10-14 gram, root of Dahurain angelica 8-12 gram, ginger 25-20 gram, dried orange peel 8-12 gram, cassia bark 10-15 gram, tsaoko 10-15 gram, comb 13-18 gram, fragrant mushroom 8-12 gram, cloves 8-12 gram, fennel 13-17 gram, Chinese prickly ash 10-15 gram, aniseed 10-15 restrains composition, condiment is restrained by salt compounded of iodine 850-950, monosodium glutamate 350-400 gram, white sugar 850-1000 gram, bent wine 900-950 milliliter, cooking wine 550-600 milliliter is formed, with reference to Fig. 1, its preparation method is, select premium muscle type Huaying Ya for use, slaughter the back and remove foreign material in the thorax, clean and to put into container 1 and add material package, condiment stirs, the system of flooding 48 hours, taking-up hangs over the 2 air-dry 10-15 of draft chamber days, put into after last steamer 3 steams 25 minutes and smoke pot 4, add white sugar and tealeaves and smoke the system colouring, the final vacuum packing machine 5 that cools completely is packed, and is also direct-edible.

Claims

1. process the cured fragrant fowl of fast food for one kind, the prescription of meat products and preparation method are by material package, condiment constitutes, it is characterized in that, material package (is example with 30 kilograms of unit ducks of batch), restrain by fructus amomi 13-17, osmanthus fourth 10-15 gram, spiceleaf 10-14 gram, root of Dahurain angelica 8-12 gram, ginger 20-25 gram, dried orange peel 8-12 gram, cassia bark 10-15 gram, tsaoko 10-15 gram, comb 13-18 gram, fragrant mushroom 8-12 gram, cloves 8-12 gram, fennel 13-17 gram, Chinese prickly ash 10-15 gram, aniseed 10-15 restrains composition, condiment is restrained by salt compounded of iodine 850-950, monosodium glutamate 350-400 gram, white sugar 850-1000 gram, bent wine 900-950 milliliter, cooking wine 550-600 milliliter is formed, its preparation method is, select premium muscle type Huaying Ya for use, slaughter the back and remove foreign material in the thorax, clean and to put into container and add material package simultaneously, condiment stirs, the system of flooding 48 hours, go up after taking-up hangs over the air-dry 10-15 in draft chamber days to put into after steamer steams 25 minutes and smoke pot, add white sugar and tealeaves and smoke the system colouring, cool completely.