CN101218966A - Buckwhaet pheasant soup - Google Patents

Abstract

The invention relates to a foodstuff, in particular to a tartary buckwheat, which solves the problem in the prior art that the tartary buckwheat, millet, black rice, pigskin and chicken are not utilized as the raw materials to make the foodstuff. The invention contains 1 to 3 portions of black rice, 1 to 3 portions of millet, the tartary buckwheat powder taking 20 to 30 percent of the gross weight of the black rice and the millet, pheasants taking 55 to 65 percent, pigskin taking 15 to 20 percent, salt taking 0.5 to 1.5percent. The amount of the black rice is equal to that of the millet, and the obtained mixtures are decocted into the gruel; then the pheasant meat, the tartary buckwheat powder and the pork skin peptone are added to the gruel and the novel solid foods which have high protein content, rich nutrients and pleasant flavor, and can be conveniently ate after the obtained mixtures is boiled till the bacteria is killed and the mixtures are encapsulated and formed.

Description

Buckwhaet pheasant soup

Technical field

The present invention relates to a kind of food, be specially a kind of Buckwhaet pheasant soup.

Background technology

Bitter buckwheat (F.tataricum) has another name called " triangle wheat ", belongs to the buckwheat plant.Modern medicine study shows that bitter buckwheat contains comparatively comprehensively amino acid, abundant oleic acid, linoleic acid, and multivitamin and trace element etc. especially are rich in flavonoids, and it is hypotensive to give bitter buckwheat, reducing blood lipid and physiological function such as hypoglycemic.

Black rice is the extraordinary type in paddy rice (the Oryza sativ L) kind, has another name called polished rice, fungus-infected rice spike.Compendium of Material Medica record: the enriching yin and nourishing kidney of black rice tool, strengthening spleen and warming liver, the effect that makes eye bright and invigorate blood circulation.Be used as medicine with it, excellent to curative effects such as giddy, anaemia, white hair, eye illnesses.Black rice contains abundant pigment, protein, vitamin, trace element, and its amino acid pattern has special nutritive effect relatively near the Human Body Model, can improve hypoferric anemia, anti-oxidant and antiatherosclerosis etc.

Millet (Setaria italica Beauv) has another name called " grain ", belongs to the grass family millet.Caryopsis after millet is shelled is millet, and its nutritional labeling has higher nutritive value apparently higher than other grain variety.Simultaneously, little rice gluten is a kind of hypoallergenic albumen, belongs to the higher foodstuff base material of security, suitable especially pregnant and lying-in women and infants.

Chinese ring-necked pheasant (Phasianus colchicus) has another name called " pheasant ", " pheasant ", prostitute, belongs to Aves Phasianidae Phasianus animal.Compendium of Material Medica record: pheasant has bowl spares, beneficial strength, stopping leak dysentery, remove effect such as ant fistula.

Pigskin contains protein 26.4%, wherein is macromolecular collagen protein and elastin laminin more than 90%.Motherland's medical science thinks that the pigskin flavor is sweet, cool in nature, the enriching yin qi-restoratives is arranged, the function of clearing heat, relieving sore-throat." the pig skin side " that cures the treatise on Febrile Diseases record of holy Zhang Zhongjing points out that pigskin has the effect of " and blood vessels, profit skin ", and the successive dynasties continue to use and do not wane.

Mainly be with bitter buckwheat in the making food of above various raw materials at present, millet, black rices etc. are raw material, make all kinds of health foods, and pigskin, pheasants etc. also are independent raw materials as food processing, do not find also that up to the present pheasant etc. mix the report of making nutritious food with cereal and pigskin.

Summary of the invention

The present invention is in order to solve also not utilizing with bitter buckwheat of existing in the prior art, millet, the problem of black rice and pigskin, chicken class raw material food prepared therefrom and a kind of Buckwhaet pheasant soup is provided.

The present invention is realized by following technical scheme, a kind of Buckwhaet pheasant soup, form by following raw material, 1～3 part of black rice, 1～3 part of millet, buckwheat powder account for black rice and millet total amount 20～30%, the informal voucher pheasant account for black rice and millet total amount 55～65%, pigskin account for black rice and millet total amount 15～20%, salt accounts for 0.5～1.5% of black rice and millet total amount;

Method step is, with the rinsing of informal voucher pheasant, to remove watery blood, reduces the smell of blood, and the clean open fire of drop is coated with

Smear the salt powder, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed,

Be preferably the piece that diameter is 5mm.

Buckwheat powder, millet, black rice are proportioned, add 1～5 times of water and salt and boil 1～5h, become custard standby.

Fresh porcine skin is cleaned up, add 5～10 times of water and precook to ripe, again with the pigskin chopping, add 5～10 times of water, the water infusion 3～6h that boils filters while hot, gets filtrate for later use.

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.

In view of the principal character of food is mainly reflected on trophism and the mouthfeel, the employed raw material of the application all is to be rich in suitable nutriment composition.So how to determine that the mouthfeel of product and outward appearance also are the application's important feature.Below be exactly preferred version:

Structural state, mouthfeel, color and luster, four sensory evaluation indexs of local flavor are selected in this research, take to estimate personnel's point system finished product is passed judgment on.Every index full marks are 10 minutes, select non-lab assistant 10 people, respectively every batch of finished product are carried out the four indices scoring, and standards of grading are referring to table 1, and the mean value of getting 10 people is final score.

Table 1 sensory evaluation standards of grading (total points 40 minutes)

	0～2 minute	3～4 minutes	5～6 minutes	7～8 minutes	9～10 minutes
						Structural state	Can not moulding	Cross soft, really up to the mark, rough surface	More coarse, the sticking wall in surface	Smooth, sticking wall, elasticity is relatively poor, quality is inhomogeneous	External form is complete, sticking wall, elasticity good toughness, and smooth surface, quality are even
The color and luster state	Obfuscation, opaque, matt	Cross yellow or black excessively	Darker, matt	Obfuscation slightly	Dark red, translucent, glossy
						Mouthfeel	Coarse, soft excessively, over-salty or light excessively	Coarse, be clamminess, salty or light	More smooth, fine and smooth, moderately salted inadequately	Smooth, fine and smooth, moderately salted	Smooth, fine and smooth, moderately salted
Local flavor	Fishy smell is heavier	Fishy smell is arranged	Fishy smell is arranged slightly	Chicken fragrance is arranged	The chicken aromatic flavour

The result with analyze experiment of single factor: below be the selection of the consumption of each raw material,

1, the selection of black rice and millet ratio

Millet and black rice contain trace elements such as multivitamin, selenium, zinc, magnesium, have higher nutritive value, and when both ratios suited, the congee delicate fragrance that boils was glossy, and is soft glutinous agreeable to the taste, has good tonic effect.Experimental result shows, millet is mixed being brewed into congee, best results by 2: 1 with black rice.

Table 2 black rice and millet ratio are selected

Black rice: millet	Structural state	Color and luster	Taste flavor
				1∶2	Rarer	Yellowish-brown	More coarse
1∶1	More sticking	Sepia	Fine and smooth
				2∶1	Thickness, pasty state	Dark red	Fine and smooth, continuous fragrant

2, the selection of the meat amount of pheasant

Increase the content of pheasant meat, can increase the nutritive value of pheasant custard.Experiment finds that excessive increase pheasant meat not only raises the cost, and produces meat fishy smell, influences local flavor.Cooperate boiling (table 3) with what pheasant meat and millet black rice congee carried out different proportion.According to experimental result, choose black rice: the congee of millet=boil at 2: 1, add 60% pheasant meat boiling, the quality thickness is even, dark red, mouthfeel is continuous sliding, and the bright fragrance of strong chicken is arranged.

The meat amount of table 3 pheasant is selected

The meat amount of pheasant (%)	Toughness	Structural state and color and luster	Taste flavor
				50	More sticking	Mobile big, glossy	Meat flavour is lighter
60	Thickness	Good fluidity, glossy	The bright aromatic flavour of chicken
				70	Thickness	Mobile relatively poor,, tarnish	Fishy smell is arranged

3, the selection of buckwheat powder consumption

Bitter buckwheat is rich in physiologically active ingredients such as flavonoids, simultaneously, contains a large amount of starch.In the pheasant custard, add a certain amount of buckwheat powder, not only can improve pheasant custard nutritive value, and utilize the gelatinization characteristic of starch, can increase pheasant custard thickness sense (table 4).When buckwheat powder was excessive, the mouthfeel of pheasant custard descended thereupon, felt coarse, the final hardship of sending out.According to experimental result, choose black rice: millet=2: 1, pheasant meat 60%, when adding buckwheat powder 20%, rice custard thickness, taste is better.

Table 4 buckwheat powder consumption is selected

Buckwheat powder consumption (%)	Toughness	Structural state and color and luster	Taste flavor
				15	More sticking	Good fluidity, glossy	Fine and smooth tasty and refreshing
20	Thickness	Mobile better, glossy	Taste is moderate
				25	Hard slightly	Mobile relatively poor, matt	The batter sensation that bitter taste sensation and greasy mouth are arranged

4, the selection of viscosifier gelling agent kind and consumption

Buckwhaet pheasant soup passes through to add viscosifier gelling agent, and the cooling back produces gelling, formation is solid-state.Require grumeleuse that suitable consistency and elasticity is arranged, and good water-retaining property, mouthfeel is smooth.Experiment shows, the gel strength of sodium alginate, xanthans and agar is all not as good as the pork rind peptone, and is of low nutritive value, and glossiness and transparency are also poor than the pork rind peptone.Agar gel matter is hard, and product easily is shaped, but that it is organized is coarse, the quality embrittlement.Xanthans is the glue flavor slightly, and sodium alginate is difficult for dissolving.The pork rind peptone itself has higher nutritive value, and the gelling effect is obvious.By table 5 as seen, pork rind peptone optimum addition is 18%.

The selection of table 5 viscosifier gelling agent

Viscosifier gelling agent	Consumption (%)	Gel effect	Mouthfeel
				Sodium alginate	1.0	Soft, certain flowability arranged	Glutinous, free from extraneous odour
1.2	Neither too hard, nor too soft, smooth surface, flexible	Coarse slightly, free from extraneous odour
			1.5		Hard slightly, elasticity reduces	Hard slightly, free from extraneous odour
Agar	0.8	Soft slightly, certain elasticity arranged					Glutinous slightly, free from extraneous odour
			1.0	Neither too hard, nor too soft, smooth surface, high resilience	Organize coarse slightly, free from extraneous odour
	1.2	Really up to the mark, poor flexibility				Really up to the mark, quality embrittlement, free from extraneous odour
			Xanthans	0.6	Too soft		Glutinous, glue flavor slightly
0.8	Neither too hard, nor too soft, smooth surface, flexible	Fine and smooth, smooth, glue flavor slightly

	1.0	Denseness increase, hard slightly	Fine and smooth, the glue flavor arranged
				The pork rind peptone	15	Soft, certain flowability, grumeleuse light arranged	Soft, lack chewiness, pork fragrance arranged
18	Neither too hard, nor too soft, smooth surface, bright in color nature, high resilience	Fine and smooth, smooth, good chewiness, pork aromatic flavour arranged
			21		The grumeleuse forming, hard, elasticity reduces, obfuscation	Firmly, pork aromatic flavour

Orthogonal experiment design and interpretation of result

According to the experiment of single factor result, be index with the subjective appreciation of product, adopt L9 (3 ⁴) orthogonal design (table 7) determines the optimum formula of Buckwhaet pheasant soup, factor and level see Table 6.Orthogonal experiment results (table 7) shows that the order of A, B, C, D four factor affecting product qualities is D＞B＞A＞C, i.e. gel consumption＞meat amount＞millet of buckwheat powder consumption＞pheasant and black rice consumption.Optimum formula is A ₂B ₃C ₂D ₂, i.e. pheasant meat 60%, buckwheat powder 25%, black rice and millet ratio 1: 1, pork rind peptone 18%.Consider that the best experimental result of this prescription and single factor is not quite identical, so select A ₂B ₃C ₂D ₂With A ₂B ₂C ₃D ₂Again compare experiment.The result shows, aesthetic quality's basically identical of both products; The quadrature optimum formula has increased by 5% buckwheat powder consumption, has reduced by 50% black rice consumption, has reduced the cost of material of product.

Table 6 factor level table

Level	A pheasant meat (%)	B buckwheat powder (%)	C black rice: millet	D skin peptone (%)
					1	50	15	1∶2	15
2	60	20	1∶1	18
					3	70	25	2∶1	21

Table 7 orthogonal test scheme and analysis of results table

Handle	Factor F actors				Sensory evaluation scores (40 minutes)
						A pheasant meat (%)	B buckwheat powder (%)	C black rice: millet	D skin peptone (%)
	1	1	1	3						2	29.6
2					2	1	1	1	29.2
	3	3	1	2						3	25.2
4					1	2	2	1	32.4
	5	2	2	3						3	28.4
6					3	2	1	2	30.8
	7	1	3	1						3	28.0

8	2	3	2	2	33.6
						9	3	3	3	1	30.4
K 1	90.0	84.0	88	92.0
						K 2	91.2	91.6	91.2	94.0
K 3	86.4	92.0	88.4	81.6
						k 1	30.0	28.0	29.3	30.7
k 2	30.4	30.5	30.4	31.3
						k 3	28.8	30.7	29.5	27.2
R	1.6	2.7	1.1	4.1

The product sensory index of making according to the technical scheme that the application put down in writing

Structural state: external form is complete, sticking wall, elasticity, good toughness, and smooth surface, quality are even; Color and luster: have gloss, dark red, translucent; Mouthfeel and local flavor: moderately salted, smooth, fine and smooth; The fragrance that chicken and pork are arranged, free from extraneous odour.

Conclusion: black rice and millet were in 1: 1 ratio, add suitable quantity of water and be brewed into congee, the pheasant meat 60%, buckwheat powder 25%, the pork rind peptone 18% that add stew in soy sauce again, after the boiling sterilization, the can cooling forming can obtain novel the solid-state food----Buckwhaet pheasant soup of protein content height, nutritious, comfortable taste, instant.

The specific embodiment

Embodiment 1, a kind of Buckwhaet pheasant soup, form by following raw material, 1 part of black rice, 1 part of millet, buckwheat powder account for black rice and millet total amount 25%, the informal voucher pheasant account for black rice and millet total amount 60%, pigskin account for black rice and millet total amount 18%, salt accounts for 1% of black rice and millet total amount;

Method step is, informal voucher pheasant rinsing three times to remove watery blood, is reduced the smell of blood, the clean open fire of drop,

Smear the salt powder of 2/3 amount, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed to diameter is the piece of 5mm,

Buckwheat powder, millet, black rice are proportioned, and the water and the residue salt that add 2 times of weight boil 2h, become custard standby.

Fresh porcine skin is cleaned up, and the water that adds 5 times of weight is precooked to ripe, again with the pigskin chopping, adds the water of 5 times of weight, and the water infusion 4h that boils filters while hot, gets filtrate for later use.

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.

Embodiment 2, a kind of Buckwhaet pheasant soup, form by following raw material, 2 parts of black rices, 3 parts of millets, buckwheat powder account for black rice and millet total amount 20%, the informal voucher pheasant account for black rice and millet total amount 65%, pigskin account for black rice and millet total amount 15%, salt accounts for 1.5% of black rice and millet total amount;

Method step is, with the rinsing of informal voucher pheasant, to remove watery blood, reduces the smell of blood, and the clean open fire of drop is smeared the salt powder of 1/3 amount, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed, be preferably the piece that diameter is 5mm,

Buckwheat powder, millet, black rice are proportioned, add 3 times of water and salt and boil 5h, become custard standby.

Fresh porcine skin is cleaned up, add 6 times of water and precook to ripe, again with the pigskin chopping, add 10 times of water, the water infusion 3h that boils filters while hot, gets filtrate for later use.

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.

Embodiment 3, a kind of Buckwhaet pheasant soup, form by following raw material, 3 parts of black rices, 2 parts of millets, buckwheat powder account for black rice and millet total amount 23%, the informal voucher pheasant account for black rice and millet total amount 55%, pigskin account for black rice and millet total amount 20%, salt accounts for 0.5% of black rice and millet total amount;

Method step is, with the rinsing of informal voucher pheasant, to remove watery blood, reduces the smell of blood, and the clean open fire of drop is smeared the salt powder, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed, be preferably the piece that diameter is 5mm,

Buckwheat powder, millet, black rice are proportioned, add 5 times of water and salt and boil 3h, become custard standby.

Fresh porcine skin is cleaned up, add 10 times of water and precook to ripe, again with the pigskin chopping, add 6 times of water, the water infusion 6h that boils filters while hot, gets filtrate for later use.

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.

Each raw material usage ratio of above examples of implementation is mass ratio.

Claims (2)

1. Buckwhaet pheasant soup, it is characterized in that: form by following raw material, 1～3 part of black rice, 1～3 part of millet, buckwheat powder account for black rice and millet total amount 20～30%, the informal voucher pheasant account for black rice and millet total amount 55～65%, pigskin account for black rice and millet total amount 15～20%, salt accounts for 0.5～1.5% of black rice and millet total amount;

Method step is with the rinsing of informal voucher pheasant, to smear the salt powder, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed,

Buckwheat powder, millet, black rice are proportioned, add 1～5 times of water and salt and boil 1～5h, become custard standby,

Fresh porcine skin is cleaned up, add 5～10 times of water and precook to ripe, again with the pigskin chopping, add 5～10 times of water, the water infusion 3～6h that boils filters while hot, gets filtrate for later use,

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.

2. Buckwhaet pheasant soup according to claim 1, it is characterized in that: form by following raw material, 1 part of black rice, 1 part of millet, buckwheat powder account for black rice and millet total amount 25%, the informal voucher pheasant account for black rice and millet total amount 60%, pigskin account for black rice and millet total amount 18%, salt accounts for 1% of black rice and millet total amount;

Method step is, informal voucher pheasant rinsing three times to remove watery blood, is reduced the smell of blood, and the clean open fire of drop is smeared the salt powder, dry-salt 24h; Put into slaughterhouse and boil 10h, until taking off bone; Reject skeleton, chicken rubbed to diameter is the piece of 5mm,

Buckwheat powder, millet, black rice are proportioned, add 2 times of water and salt and boil 2h, become custard standby,

Fresh porcine skin is cleaned up, add 5 times of water and precook to ripe, again with the pigskin chopping, add 5 times of water, the water infusion 4h that boils filters while hot, gets filtrate for later use,

The above-mentioned material for preparing is mixed, boil, sterile filling, sealing, last cooling forming.