CN102461866A - Duck meat sauce and making method thereof - Google Patents

Abstract

The invention relates to a duck meat sauce which is prepared from the following raw materials in parts by weight: 80-90 parts of duck meat reactants, 0.5-1.5 parts of duck meat flavor, 1-3 parts of edible ethanol, 5-10 parts of purified water, 0.5-1 part of a thickening agent and 0.1-0.2 part of potassium sorbate. The whole manufacturing process of the duck meat sauce disclosed by the invention is performed in a reaction kettle, and is simple, safe and sanitary in the production process. The produced duck meat sauce is pure in color and luster, strong in sauce flavor, delicious and mellow in taste and rich in nutrition, and can further achieve the healthy dietary needs of modern people.

Description

A kind of duck sauce and preparation method thereof

Technical field:

The invention belongs to a kind of flavouring, particularly a kind of duck sauce and preparation method thereof.

Background technology:

Duck is one of Chinese meat product.Aliphatic acid fusing point in the duck is low, is easy to digestion.Contained B family vitamin and vitamin E are many than other meats, are highly resistant to athlete's foot, and neuritis and multiple inflammation can also be anti-ageing.Contain the nicotinic acid than horn of plenty in the duck, it is one of composition that constitutes two kinds of important coenzyme in the human body, and heart disease patients such as myocardial infarction are had protective effect.At present, the Along with people's growth in the living standard, people more and more pay attention to duck, and are also more and more diversified to its demand, not only are satisfied with the duck of direct edible fresh, also more and more for the demand of duck processed goods.The duck processed goods of preparation can not be given full play to its original local flavor now, and local flavor is full inadequately and natural, and fragrance and concentration are stable inadequately.

Summary of the invention:

The object of the invention just is to overcome the deficiency that exists in the above-mentioned prior art, and a kind of steady quality is provided, and gives off a strong fragrance the duck sauce that mouthfeel is full.

Another object of the present invention provides the preparation method of above-mentioned duck sauce.

As above design; Technical scheme of the present invention is: a kind of duck sauce is characterized in that: processed according to following weight proportion by following raw materials according: duck reactant 80-90 part, duck meat essence 0.5-1.5 part, edible ethanol 1-3 part, pure water 5-10 part, thickener 0.5-1 part and potassium sorbate 0.1-0.2 part.

The best proportioning of above-mentioned various raw materials is: 80 parts of duck reactants, 0.5 part of duck meat essence, 2 parts of edible ethanols, 8 parts of pure water, 0.5 part of thickener, 0.1 part of potassium sorbate.

Above-mentioned duck reactant is by L-acid: L-salt 0.5%: glycine 1.5%: phosphoric acid 0.2%: lactose 0.8%: DL-methionine 0.5%: glucose 0.5%: 9%, Vc:0.7%, salt: duck oil 5%: duck 18%: shallot 8%: white sugar 5%: plant protein hydrolysate 4%: monosodium glutamate 7%: 5% processes through Maillard reaction after adding to 100% with water.

The preparation method of above-mentioned duck sauce is characterized in that: comprise the steps:

1. with L-acid: L-salt 0.5%: glycine 1.5%: phosphoric acid 0.2%: lactose 0.8%: DL-methionine 0.5%: glucose 0.5%: 9%, Vc:0.7%, salt: shallot 5%: white sugar 5%: plant protein hydrolysate 4%: monosodium glutamate 7%: 5% drops in the agitated reactor with water; Treat to add again after all powder-materials melt duck oil 18% and duck 8% after the heating, and add water to 100%;

2. temperature is risen to 100～105 ℃, kept 1-2 hour;

3. reaction finishes the rapid cooling in back or the duck reactant is emitted agitated reactor;

4. the duck reactant is crossed colloid mill twice;

When 5. the duck temperature of charge being reduced to 50-60 ℃, add in proportion then in duck reactant, duck meat essence, edible ethanol, pure water, thickener, the potassium sorbate placement mixer and stirred 10-30 minute, canned then after twice colloid mill.

The entire making process of duck sauce of the present invention is all carried out in agitated reactor, and production process is simple, safety, health.The duck dark reddish brown pool of producing is pure, sauce fragrance, delicious mellow, nutritious is arranged, to reach the healthy diet needs of modern.

The specific embodiment:

A kind of preparation method of duck sauce, accomplish according to the following step:

1. with L-acid: L-salt 0.5%: glycine 1.5%: phosphoric acid 0.2%: lactose 0.8%: DL-methionine 0.5%: glucose 0.5%: 9%, Vc:0.7%, salt: shallot 5%: white sugar 5%: plant protein hydrolysate 4%: monosodium glutamate 7%: 5% drops in the agitated reactor with water; Treat after the heating that all powder-materials melt the back and add duck oil 18% and duck 8%, and add water to 100%;

2. temperature is risen to 100～105 ℃, kept 1-2 hour;

3. reaction finishes the rapid cooling in back or the duck reactant is emitted in the axe;

4. the duck reactant is crossed colloid mill twice;

When 5. the duck temperature of charge being reduced to 50-60 ℃; Add in proportion in duck reactant 80Kg, duck meat essence 0.5Kg, edible ethanol 1.3Kg, pure water 8Kg, thickener (CMC) 0.5Kg and the potassium sorbate 0.1Kg placement mixer and stirred 10-30 minute, canned then after twice colloid mill.

Claims (4)

1. a duck sauce is characterized in that: processed according to following weight proportion by following raw materials according: duck reactant 80-90 part, duck meat essence 0.5-1.5 part, edible ethanol 1-3 part, pure water 5-10 part, thickener 0.5-1 part and potassium sorbate 0.1-0.2 part.

2. a kind of duck sauce according to claim 1 is characterized in that: the best proportioning of above-mentioned various raw materials is: 80 parts of duck reactants, 0.5 part of duck meat essence, 2 parts of edible ethanols, 8 parts of pure water, 0.5 part of thickener, 0.1 part of potassium sorbate.

3. a kind of duck sauce according to claim 1 and 2 is characterized in that: above-mentioned duck reactant is by L-acid: L-salt 0.5%: glycine 1.5%: phosphoric acid 0.2%: lactose 0.8%: DL-methionine 0.5%: glucose 0.5%: 9%, Vc:0.7%, salt: duck oil 5%: duck 18%: shallot 8%: white sugar 5%: plant protein hydrolysate 4%: monosodium glutamate 7%: 5% processes through Maillard reaction after adding to 100% with water.

4. the preparation method of a duck sauce according to claim 1 is characterized in that: comprise the steps:

1. with L-acid: L-salt 0.5%: glycine 1.5%: phosphoric acid 0.2%: lactose 0.8%: DL-methionine 0.5%: glucose 0.5%: 9%, Vc:0.7%, salt: shallot 5%: white sugar 5%: plant protein hydrolysate 4%: monosodium glutamate 7%: 5% drops in the agitated reactor with water; Treat to add again after all powder-materials melt duck oil 18% and duck 8% after the heating, and add water to 100%;

2. temperature is risen to 100～105 ℃, kept 1-2 hour;

3. reaction finishes the rapid cooling in back or the duck reactant is emitted agitated reactor;

4. the duck reactant is crossed colloid mill twice;

When 5. the duck temperature of charge being reduced to 50-60 ℃, add in proportion then in duck reactant, duck meat essence, edible ethanol, pure water, thickener, the potassium sorbate placement mixer and stirred 10-30 minute, canned then after twice colloid mill.