CN103704744A - Duck wing with sauce for children - Google Patents
Duck wing with sauce for children Download PDFInfo
- Publication number
- CN103704744A CN103704744A CN201310620138.7A CN201310620138A CN103704744A CN 103704744 A CN103704744 A CN 103704744A CN 201310620138 A CN201310620138 A CN 201310620138A CN 103704744 A CN103704744 A CN 103704744A
- Authority
- CN
- China
- Prior art keywords
- halogen
- water
- duck
- duck wing
- wing
- 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
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses duck wing with sauce for children. A preparation method of the duck wing with sauce comprises the following steps of 1, raw material selection and treatment, 2, brine preparation, 3, preserving, 4, dehydration, 5, frying, 6, boiling cooking, 7, immersion in the thick brine, 8, cooling and packaging, 9, vacuum sealing, 10, sterilization, 11, splat cooling and 12, external packing. Through preserving and dehydration, quality and a special flavor of the product are stable. Through brine preparation and cooperation of all the steps, a preservative is not used and eating safety and health are guaranteed. Through the two preserving steps, outer color and luster are good, quality is stable and the flavor is suitable for children. Through different fresh-keeping methods, market demands are satisfied. Two-layer packaging, tidy filling and beautiful packaging are realized and quality is more stable. The whole preparation method does not damage the appearance of the duck wing. The preserved duck wing with sauce has the taste the same as that of the handmade preserved duck wing.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of children's Duck Wings Seasoned with Soy Sauce.
Background technology
Duck wing is place the most delicious in duck, and this position is the maximum tissue of motion, and muscle is more, and meat is tight.Duck wing taste is sweet, can be used for nourishing the stomach to improve the production of body fluid, grows the five internal organs heat and the row water of enriching blood cloudy, consumptive disease clearly, can also treat body void and nutritional edema after being ill.Therefore, raw duck wing is processed into cooked, not only can be so that people be edible, but also can be for preventing above-mentioned disease.The method of the daily manufacture of people is: first duck wing is put into cauldron and puts into water, water shortly past duck wing both can, boiled horse back is taken away, wash with water totally, dry, then open an oil cauldron and put into one liter of rusting to 4 to 5 maturations, basic left-hand seat is placed on above feels to have hot gas just, puts into duck wing and explodes golden yellow, and taking-up is put into a clean pot and then moved on on fire, first add yellow rice wine, then put dark soy sauce, water, sugar, cassia bark, ginger.Water will just flood wing, and taste is seen individual hobby, the southern sugar of putting more, the salt of putting in the north more, approximately with in burn 50 minutes, at this moment should the whole quick-drying that burns well of water, close fire taking-up.
This manual way is difficult to meet the needs of consumption in batches, and operation is trouble very, individual's processing is subject to processing again the restriction of level, produced Duck Wings Seasoned with Soy Sauce taste is unstable, and in suitability for industrialized production, in order to guarantee the mouthfeel, shelf-life etc. of product, added a large amount of anticorrisive agents, these anticorrisive agents during as infant foods, make a lot of heads of a family worried.Therefore, how to make a kind of anticorrisive agent that do not use, appearance luster is good, steady quality, the Duck Wings Seasoned with Soy Sauce that are more suitable for children's taste are the keys that address the above problem.
Summary of the invention
The object of the invention is to solve the deficiency of current techniques, provide a kind of edible safety healthy, do not use anticorrisive agent, appearance luster is good, steady quality, be more suitable for children's Duck Wings Seasoned with Soy Sauce with manual stewed duck with bean sauce local flavor of children's taste.
For achieving the above object, the technology used in the present invention means are: a kind of children's Duck Wings Seasoned with Soy Sauce, and its making step is as follows:
One, raw material is picked and is processed: pick satisfactory raw material, according to outside air temperature, carry out that nature thaws or water thawing, and raw material surface treatment is clean, guarantee watery blood to wash out, washed duck wing dress basket control water is prepared for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Three, pickle: the duck wing after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck wing and halogen is 1:1-1.5;
Four, dehydration: the duck wing of pickling is pulled out, put into drier and dewater, dehydration temperaturre 8-12 ℃, dewatering time 3-5 minute;
Five, frying: the duck wing that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck wing surface portion, duck wing after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to duck wing epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck wing of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck wing through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck wing;
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
Further, described in step 5, sugar is maltose, before being coated with, sugar is diluted with water, and dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
Further, step 1 Raw is selected two joint wings of duck wing, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the lip-deep fine hair of duck wing is cleaned out.
Further, in step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
Further, in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
Beneficial effect of the present invention is: the present invention passes through above-mentioned steps, by pickling, dewater stabilized product quality and local flavor, utilize the allotment of halogen and the cooperation of each step, do not use anticorrisive agent, make edible safety healthy, twice stew in soy sauce makes that appearance luster is good, steady quality, be more suitable for children's taste; By different preservation methods, more meeting the market requirement; Double casing, packs neat, attractive in appearancely, and quality is more stable; Whole technique is not damaged the profile of duck wing, and the duck wing after stew in soy sauce is as manual stew in soy sauce.
The specific embodiment
Below by embodiment, the present invention is further elaborated.
Children's Duck Wings Seasoned with Soy Sauce, its making step is as follows:
One, raw material is picked and is processed: pick satisfactory raw material, according to outside air temperature, carry out that nature thaws or water thawing, and raw material surface treatment is clean, guarantee watery blood to wash out, washed duck wing dress basket control water is prepared for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Through the long-term bittern using, wherein contain multiple abundant microorganism, although just used simple different materials, the ratio of its material is most important, is directly connected to the mouthfeel of finished product.
Three, pickle: the duck wing after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck wing and halogen is 1:1-1.5;
Four, dehydration: the duck wing of pickling is pulled out, put into drier and dewater, dehydration temperaturre 8-12 ℃, dewatering time 3-5 minute;
By pickling and step 4 processed of step 3, salt, material evenly infiltrate meat internal layer, and effectively anti-bacteria breeding, promote endogenous enzymes to decompose, and increase flavor substance, improve stewed duck with bean sauce product fragrance concentration.
Five, frying: the duck wing that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck wing surface portion, duck wing after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to duck wing epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck wing of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck wing through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
By step 5 fixation, produce fragrant, except fishy smell and sterilization, enter the further slaking of step 6, tasty, produce perfume, sterilization, hyperchromic, to step 7, again strengthen epidermis taste, further flavouring and toning, the process of whole halogen just completes.
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck wing;
By step 8, realize setting, quantitative, the breeding of temperature control anti-bacteria, pack prevents ripe after stain.
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Anti-oxidation by the step 9 deoxygenation of bleeding, prevent aerobic bacteria breeding; Vacuum seal, deflation food setting, attractive in appearance; Facilitate sterilization, be beneficial to storage, transportation and sales.
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
Wherein selecting which kind of sterilization mode to depend on customer requirement, is mainly the requirement of storage mode, as pasteurize: 0-4 ℃ (fresh-keeping 30 days ,-18 ℃ of freezing 3-4 month), microwave integrated sterilization: normal temperature (average 25 ℃) keeps 3 months.
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
Further, described in step 5, sugar is maltose, before being coated with, sugar is diluted with water, and dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
Further, step 1 Raw is selected two joint wings of duck wing, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the lip-deep fine hair of duck wing is cleaned out.
Further, in step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
Further, in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
The present invention, by simple condiments is coordinated, boils out different thick gravies, goes out the stewed duck with bean sauce food of unique flavor by different step stew in soy sauces, owing to not adding anticorrisive agent, is applicable to children and other crowds edible, edible more healthy.Twice stew in soy sauce makes that appearance luster is good, steady quality, be more suitable for children's taste; By different preservation methods, more meeting the market requirement; Double casing, packs neat, attractive in appearancely, and quality is more stable; Whole technique is not damaged the profile of duck wing, and the duck wing after stew in soy sauce is as manual stew in soy sauce, broken packed food in people's traditional concept and cannot reduce the thinking of manual marinated food, and the duck wing taste of stew in soy sauce is stable unified.
Claims (6)
1. children's Duck Wings Seasoned with Soy Sauce, is characterized in that, making step is as follows:
One, raw material is picked and is processed: pick satisfactory raw material, according to outside air temperature, carry out that nature thaws or water thawing, and raw material surface treatment is clean, guarantee watery blood to wash out, washed duck wing dress basket control water is prepared for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Three, pickle: the duck wing after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck wing and halogen is 1:1-1.5;
Four, dehydration: the duck wing of pickling is pulled out, put into drier and dewater, dehydration temperaturre 8-12 ℃, dewatering time 3-5 minute;
Five, frying: the duck wing that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck wing surface portion, duck wing after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to duck wing epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck wing of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck wing through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck wing;
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
2. children's Duck Wings Seasoned with Soy Sauce according to claim 1, is characterized in that: sugar described in described step 5 is maltose, and before being coated with, sugar is diluted with water, dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
3. children's Duck Wings Seasoned with Soy Sauce according to claim 1, it is characterized in that: described step 1 Raw is selected two joint wings of duck wing, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the lip-deep fine hair of duck wing is cleaned out.
4. children's Duck Wings Seasoned with Soy Sauce according to claim 1, is characterized in that: in described step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
5. children's Duck Wings Seasoned with Soy Sauce according to claim 1, it is characterized in that: the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
6. children's Duck Wings Seasoned with Soy Sauce according to claim 1, it is characterized in that: in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310620138.7A CN103704744A (en) | 2013-11-29 | 2013-11-29 | Duck wing with sauce for children |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310620138.7A CN103704744A (en) | 2013-11-29 | 2013-11-29 | Duck wing with sauce for children |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704744A true CN103704744A (en) | 2014-04-09 |
Family
ID=50398415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310620138.7A Pending CN103704744A (en) | 2013-11-29 | 2013-11-29 | Duck wing with sauce for children |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704744A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432173A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck wings |
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
-
2013
- 2013-11-29 CN CN201310620138.7A patent/CN103704744A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432173A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck wings |
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN106912818B (en) * | 2017-02-28 | 2020-11-24 | 湖北小胡鸭食品有限责任公司 | Processing method for keeping crisp of crisp-fried duck product |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224941B (en) | Sauced split duck leisure food and production method thereof | |
| CN103719891A (en) | Stewed duck head in soy sauce for children | |
| CN102028261B (en) | Method for processing braised fish | |
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103829281B (en) | A kind of preparation method of high-moisture seasoning prawn | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN103584188A (en) | Preparation method of carbon grilled squid slices | |
| CN104172276A (en) | Processing method of instant salted baked fish spines | |
| CN103549512B (en) | Instant shrimp meat and processing method thereof | |
| CN104397745A (en) | Raw materials for making boiled salted duck and process for making boiled salted duck | |
| CN105285766A (en) | Processing technology of soft-canned anchovy | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN103719898A (en) | Sauced duck neck | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN109480224A (en) | A kind of preparation method of leisure seasoning squid | |
| CN101380124A (en) | Making method of instant crisp fried, tingle and hot croaker | |
| CN103704744A (en) | Duck wing with sauce for children | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN104585702A (en) | Raw material for preparing boiled salted duck and preparation method of raw material | |
| CN104855904B (en) | A kind of convenience type snow bean sauerkraut and preparation method thereof | |
| CN106261966A (en) | A kind of processing method of quick-freezing Steamed Yellow river carp fish | |
| CN103444906B (en) | Preparing method of cold chain fast food bean curd skin | |
| CN101455415A (en) | Production method of flavor cured fish | |
| CN102342502A (en) | Processing formula and technology of rice-flavored meat foodstuff |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |