Method of processing duck feet

Details Method of processing duck feet Method of processing duck feet

1994-07-22

1995-08-01

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Removing natural color by chemical reaction, e.g.,...

426480, 426509, 426641, 426645, 452135, A23L 1312

Patent

active

054378842

ABSTRACT:
This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

REFERENCES:
patent: 155510 (1874-09-01), Fales
patent: 3577241 (1971-05-01), Means et al.
patent: 4198440 (1980-04-01), Le Jeune

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