CN102524820B - Spiced duck product and production process thereof - Google Patents

Spiced duck product and production process thereof Download PDF

Info

Publication number
CN102524820B
CN102524820B CN2012100174856A CN201210017485A CN102524820B CN 102524820 B CN102524820 B CN 102524820B CN 2012100174856 A CN2012100174856 A CN 2012100174856A CN 201210017485 A CN201210017485 A CN 201210017485A CN 102524820 B CN102524820 B CN 102524820B
Authority
CN
China
Prior art keywords
parts
duck
soy sauce
spiced
spiced duck
Prior art date
Application number
CN2012100174856A
Other languages
Chinese (zh)
Other versions
CN102524820A (en
Inventor
李效华
Original Assignee
北京红螺食品有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 北京红螺食品有限公司 filed Critical 北京红螺食品有限公司
Priority to CN2012100174856A priority Critical patent/CN102524820B/en
Publication of CN102524820A publication Critical patent/CN102524820A/en
Application granted granted Critical
Publication of CN102524820B publication Critical patent/CN102524820B/en

Links

Abstract

The invention provides a spiced duck product and a production process thereof. The spiced duck product comprises duck giblets, refined salt, soy sauce, white sugar, yellow rice or millet wine, dark soy sauce, light soy sauce, Thailand fish sauce, anise, fennel, cinnamon, wild pepper, laurel leaf, hawthorn, licorice root, kaempferia galangal slice, galangal, lemon grass, white pepper, syzygium aromaticum, amomum tsao-ko and momordica grosvenori. Marinade of the spiced duck product uses tens types of Chinese medical herbs which are matched with each other, produced spiced duck product is good in color, smell and taste and has health care effect, taste of the product is enriched, nutrition constituents of the product are increased, and the spiced duck product is suitable for eating of old users and children. The spiced duck product is low in salt content, moderate in texture softness and hardness and convenient to store, transport and eat. Any artificial preservative and any chemical additive are not added in the production process of the spiced duck product, only pure natural spices and the Chinese medical herbs are used, and the spiced duck product has good taste and the health care effect.

Description

A kind of spiced duck product and production technology thereof

Technical field

The invention belongs to food processing field, relate in particular to a kind of prescription and production technology thereof of spiced duck product, comprise tens of kinds of rare Chinese medicines in the thick gravy in the preparation process of this spiced duck product, the spiced duck product that makes has health-care efficacy.

Background technology

Duck is because of the delicious superior delicacies that becomes on the dining table of high protein, low fat and fine and tender taste.Duck not only is rich in nutrition, be easy to digestion, but also have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease heat, consumer edema, end hot dysentery, relieving cough and reducing sputum effect.The general edible way of duck for burn, stew, halogen, roasting etc.The stew in soy sauce duck product is a kind of meat products that people often eat, but the stew in soy sauce duck product mouthfeel of selling in the market differs, and majority is that the prepared food workshop is prepared, and the prepared spiced duck product in prepared food workshop generally only has the stew in soy sauce taste, and is not too reasonable from its trophic structure.Modern medicine study proves, the under normal circumstances generation of human various diseases, almost more or less all with human body in nutrient balance important relationship is arranged, such as cardiovascular disease and potassium, magnesium, low and the copper content of zinc is high relevant etc., especially today of science prosperity, because people are to the pursuit of benefit, caused chemical fertilizer, a large amount of uses of agricultural chemicals, the food additives problem is appeared in the newspapers repeatly, human healthy diet is faced with stern challenge, green health, nutrient balance, the problem of science diet more and more is taken seriously, and therefore need to provide spiced duck product a kind of special taste and that have health-care efficacy.

Summary of the invention

The object of the invention is to overcome prior art and prepare the bad defective of spiced duck product mouthfeel, provide a kind of mouthfeel good, have health-care efficacy, the simple spiced duck product of technique and production technology thereof.

The objective of the invention is to be realized by following technical proposals:

A kind of thick gravy of stew in soy sauce duck product contains following raw materials according: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the described thick gravy; The ratio of weight and number of each raw material is in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.

Further, the production technology of described thick gravy is:

Frying was 20 ~ 30 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing first;

Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;

C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product.

Further, comprise in the raw material of described spiced duck product that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, anistree 45 ~ 55 parts, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.

Further, comprise in the raw material of described spiced duck product that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.

Another object of the present invention is achieved through the following technical solutions:

A kind of production technology of spiced duck product, described production technology comprises the following steps:

⑴ mix raw duck and clean, and then is cut into small pieces, and obtains the assorted piece of duck;

⑵ again clean the assorted piece of duck;

⑶ with the at first boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, obtains the assorted piece of duck after the boiling;

⑷ prepare thick gravy:

Frying is 20 ~ 30 minutes after 20 parts of mixing of 0.10 part of 0.25 part of 25 parts of 10 parts in 50 parts of anises, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori that a will take by weighing by above-mentioned ratio of weight and number first;

Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among 50 parts of 50 parts of 500 parts of 25 parts of 15 parts in 50 parts of 25 parts on 25 parts of fennel seeds, cassia bark, spiceleafs, Radix Glycyrrhizae, husky ginger splices, galingals, lemon-grasses, the white peppers that b will take by weighing by above-mentioned ratio of weight and number and the step a after the frying bind up with gauze, and obtain stew in soy sauce material bag;

C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product;

⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and processes, and obtains the semi-finished product spiced duck product, and the time that stew in soy sauce is processed is 20 ~ 40 minutes;

⑹ take out the semi-finished product spiced duck product, the processing of lowering the temperature, the semi-finished product spiced duck product after obtaining lowering the temperature;

⑺ pack to process to the semi-finished product spiced duck product after lowering the temperature and obtain the finished product spiced duck product;

⑻ carry out sterilization processing to the finished product spiced duck product; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes;

⑼ the finished product spiced duck product after to the sterilization processing system of drying in the air is processed, and gets final product to get spiced duck product.

In the described preparation process, before the packing of the semi-finished product spiced duck product after the cooling, add sesame oil in the semi-finished product spiced duck product after cooling, then pack processing.

Described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.

The present invention compared with prior art has following advantage:

1, the thick gravy of spiced duck product of the present invention has been realized quantification, and the thick gravy composition of the different batches of preparation is identical like this, is applicable to industrial mass production.

2, used tens of kinds of Chinese medicines in the thick gravy of spiced duck product of the present invention, these Chinese medicines are worked in coordination, and synergy makes the spiced duck product of producing namely good in color, smell and taste.Has again health-care efficacy; Enrich the mouthfeel of product, increase the nutritional labeling of product, it is edible to be fit to the elderly and children.

3, the spiced duck product salt content of the present invention's preparation is low, quality soft or hard appropriateness, accumulating and instant.

4, the production technology of spiced duck product of the present invention is simple, is suitable for large batch of making, and prepared constant product quality can be carried out standardized production.

Do not add any artificial preservative and any chemical addition agent when 5, spiced duck product of the present invention is produced, only select pure natural spice and Chinese medicine, the products taste of producing is good, and has health-care efficacy.

The specific embodiment

Further specify the present invention below in conjunction with embodiment, but protection scope of the present invention is not limited to embodiment.

Embodiment 1:

A kind of thick gravy of stew in soy sauce duck product contains following raw materials according: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the described thick gravy; The ratio of weight and number of each raw material is in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.

The production technology of described thick gravy is:

Frying was 20 ~ 30 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing first;

Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;

C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product.

Described soy sauce should be the secondary soy sauce.

The raw material that adopts in the present embodiment is the product of buying on the market, should meet national standard.

Work in coordination between the employed various Chinese medicines of present embodiment, synergy, wherein anistree: the hot temperature of property, regulating qi-flowing for relieving pain, warming spleen and stomach for dispelling cold; Fennel seeds: Xin Wen, regulating qi-flowing for harmonizing stomach, cold-dispelling pain-relieving; Tsaoko: Xin Wen, chest gastral cavity expand vexed, and food is controlled disease less; Radix Glycyrrhizae: sweet, flat, tonifying middle-Jiao and Qi, purging intense heat and detonicating, moistening lung is eliminated the phlegm; Radix Angelicae Sinensis: Gan Xinwen, the lively atmosphere of enriching blood, pain relieving; Cloves: Xin Wen, the strong warming kidney and enhancing yang of fragrance, warming middle energizer to stop vomiting; Chinese cassia tree: usual said cassia bark, Guangxi is originated in life in 3 years, warming kidney and enhancing yang, warming meridian; Chinese prickly ash: it is best that green pepper is produced in Sichuan, and Shaanxi product pericarpium zanthoxyli bungeani takes second place, and Shandong and interior real estate take second place again, warming spleen and stomach for dispelling cold, antidiarrheal temperature spleen; Spiceleaf: give off a strong fragrance, stronger antisepsis is arranged; The mountain slag: property acid, promoting digestion and removing indigestion, loose stasis of blood row stagnate, and hypertension, hyperlipemia is had obvious reducing effect; Galingal: minute southern ginger and northern ginger, hot, warm, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warming kidney for dispelling cold reduces phlegm; Momordica grosvenori: it is sweet cool in nature to distinguish the flavor of, and returns lung, large intestine channel, moistens the lung and relieve the cough, and the effect that promotes the production of body fluid to quench thirst is applicable to lung heat or xeropulmonary cough, and it is thirsty etc. that pertussis and hot summer weather are hindered Tianjin, the effect that relaxes bowel in addition in addition.The present invention has selected the Chinese medicines such as anise, fennel seeds, Chinese cassia tree, cloves, Chinese prickly ash, galingal to be used, and makes prepared thick gravy warm in nature, timid cold pain relieving, increase people's appetite; Select tsaoko, Radix Angelicae Sinensis, Radix Glycyrrhizae, hawthorn, Momordica grosvenori etc. that prepared thick gravy is had to help digestion, enrich blood the health-care efficacies such as lively atmosphere; Select spiceleaf can increase on the one hand the mouthfeel of spiced and stewed food, then adopt on the other hand spiceleaf as natural antiseptic agent, be used with other Chinese medicines and make the prepared spiced and stewed food holding time long, under the condition of not adding other anticorrisive agents, the holding time of prepared spiced and stewed food reaches 24 months.The present invention adopts this natural antiseptic agent of spiceleaf to substitute in the past chemical preservation additive, and not only mouthfeel is good to make the spiced and stewed food of preparation, and safer.

Embodiment 2

Present embodiment is the improvement on the basis of embodiment 1, and the part identical with embodiment 1 content repeats no more.

A kind of spiced duck product comprises in the raw material of described spiced duck product that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 500 ~ 400 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, anistree 45 ~ 55 parts, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris.

Each raw material portion rate in the present embodiment is preferably: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.

The unit of present embodiment is kilogram, also can be ton.

As follows for the quality requirements that described duck is assorted:

So-called " duck is assorted " is exactly head, pawl, tongue, wing and dirty assorted, the namely byproduct of duck except duck meat with it.The duck of buying from the market is assorted should to meet national standard, such as current standard GB 16869-2005.

A kind of production technology of spiced duck product, described production technology comprises the following steps:

⑴ mix raw duck and clean, and then is cut into small pieces, and obtains the assorted piece of duck; The described step that is cut into small pieces can be by manually finishing;

⑵ again clean the assorted piece of duck;

⑶ with the at first boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, preferred 20 minutes, obtains the assorted piece of duck after the boiling; First boiling is 10 ~ 30 minutes in boiling water, can make the dirt of removing the assorted surface of duck on the one hand, can make on the other hand the protein on the assorted surface of duck solidify very soon the formation protective layer, reduces the assorted nutritional labeling of duck and the loss of moisture;

⑷ prepare thick gravy:

Frying was 20 ~ 30 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing first;

Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;

C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product;

⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and processes, and obtains the semi-finished product spiced duck product, and the time that stew in soy sauce is processed is 20 ~ 40 minutes, preferred 30 minutes; Thick gravy need remain on the state that boils of little fire when stew in soy sauce was processed, and can make so the assorted piece of duck tasty faster;

⑹ take out the semi-finished product spiced duck product, the processing of lowering the temperature, the semi-finished product spiced duck product after obtaining lowering the temperature;

⑺ pack to process to the semi-finished product spiced duck product after lowering the temperature and obtain the finished product spiced duck product; Described semi-finished product spiced duck product must be cooled to 25 degrees centigrade just can pack processing, and the vacuum of the finished product spiced duck product after packaging must reach-0.1 handkerchief;

⑻ carry out sterilization processing to the finished product spiced duck product; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes; The process of sterilization processing is: at first be warming up to 100 degrees centigrade, the processing time is 10 ~ 12 minutes, next is warming up to 110 degrees centigrade, processing time is 15 ~ 17 minutes, then is warming up to 118 degrees centigrade, and the processing time is 25 ~ 27 minutes, be cooled at last 80 degrees centigrade, the processing time is 5 ~ 7 minutes; Described sterilization processing is carried out in the high temperature sterilization still;

⑼ the finished product spiced duck product after to the sterilization processing system of drying in the air is processed, and gets final product to get spiced duck product; Be cooled to rapidly after sterilization processing is finished below 60 degrees centigrade, take out the finished product spiced duck product, then the finished product spiced duck product system of drying in the air is processed, the time that the system of drying in the air is processed is 20 ~ 26 hours, can obtain spiced duck product.

Prepared spiced duck product should meet standard GB/T/T 23586-2009.

The spiced duck product organoleptic standard:

1 mode of appearance: outward appearance is neat, foreign;

2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;

3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;

4 tissue morphologies: tissue tight;

5 impurity: without macroscopic exogenous impurity.

The physical and chemical standards of spiced duck product sees the following form:

Interventions Requested Standard-required Interventions Requested Standard-required Protein/(g/100g) ≥8.0 Inorganic arsenic/(mg/kg) ≤0.05 Moisture/(g/100g) ≤75 Cadmium/(mg/kg) ≤0.1 Salt/(in NaCl) (g/100g) ≤4.0 Nitrite/(in NaNO2) (mg/kg) ≤30 Plumbous (Pb)/(mg/kg) ≤0.5 Total mercury/(in Hg) (mg/kg) ≤0.05

In the prescription of spiced duck product, added Chinese medicine in the present embodiment, spiced duck product is former zestfully to make it have health-care efficacy simultaneously keeping, and has increased simultaneously the nutritional labeling of spiced duck product, has improved the mouthfeel of spiced duck product, make the taste of spiced duck product more even, more tasty.

Embodiment 3:

Present embodiment is the improvement on the basis of embodiment 2, and the part identical with embodiment 2 contents repeats no more.

In the described preparation process, before the packing of the semi-finished product spiced duck product after the cooling, can also add sesame oil in the semi-finished product spiced duck product after cooling, then pack processing.Add sesame oil and can make the spiced and stewed food taste more fragrant, mouthfeel is better.The ratio of weight and number of the semi-finished product spiced duck product after described sesame oil and the cooling is 1 ~ 10:100, preferred 5:100.

Embodiment 4:

Present embodiment is the improvement on the basis of embodiment 2, and the part identical with embodiment 2 contents repeats no more.

Described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.The production technology of the spiced duck product of present embodiment is applicable to the spiced duck product of all duck miscellanies, the assorted spiced and stewed food of the ducks such as duck neck, duck tongue, duck's foot, duck's gizzard all can adopt the production technology of present embodiment, the present invention processes stew in soy sauce and quantizes, realized the suitability for industrialized production of spiced and stewed food, the spiced duck product quality is guaranteed, enlarge the sales volume of spiced duck product, improve the Cold spiced duck product quality.

Embodiment 5:

Present embodiment is the improvement on the basis of embodiment 4, and the part identical with embodiment 4 contents repeats no more.

In the present embodiment, described duck is assorted to be duck's gizzard.

A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described spiced duck product; The ratio of weight and number of each raw material is in this spiced duck product: 25000 parts of duck's gizzards, 155 parts of refined salt, 500 parts in soy sauce, 400 parts of white sugar, 200 parts of yellow rice wine, 500 parts of dark soy sauce, 350 parts of light soy sauce, 500 parts of Thailand's fish sauces, 45 parts of anises, 30 parts of fennel seeds, 20 parts on cassia bark, 9 parts in Chinese prickly ash, 55 parts of spiceleafs, 30 parts of hawthorn, 10 parts in Radix Glycyrrhizae, 20 parts of husky ginger splices, 450 parts of galingals, 55 parts of lemon-grasses, 45 parts of white peppers, 0.2 part of cloves, 0.05 part of tsaoko, 15 parts of Momordica grosvenoris.

A kind of production technology of Cold spiced duck gizzard, described production technology comprises the following steps:

⑴ clean the raw material duck's gizzard, then is cut into small pieces, and obtains the assorted piece of duck; The size of described duck's gizzard is about 2.5 centimetres of diameters; Diameter is about the most suitable stew in soy sauce of duck's gizzard piece of 2.5 centimetres of sizes and processes and eat;

⑵ again clean the duck's gizzard piece;

⑶ with the at first boiling 20 minutes in boiling water of the duck's gizzard piece that cleans up, obtains the duck's gizzard piece after the boiling;

⑷ prepare thick gravy:

Frying was 20 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned ratio of weight and number takes by weighing first;

Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned ratio of weight and number after the frying bind up with gauze, and obtain stew in soy sauce material bag;

C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5.5 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to ratio of weight and number, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product;

⑸ the duck's gizzard piece after with boiling is put into thick gravy, carries out stew in soy sauce and process under the condition that keeps the little fire of thick gravy to boil, and obtains semi-finished product Cold spiced duck gizzard, and the time that stew in soy sauce is processed is 30 minutes;

⑹ take out the processing of lowering the temperature with semi-finished product Cold spiced duck gizzard;

⑺ pack to process to the semi-finished product Cold spiced duck gizzard after lowering the temperature and obtain finished product Cold spiced duck gizzard; Described semi-finished product Cold spiced duck gizzard must be cooled to 25 degrees centigrade just can pack processing, and the vacuum of the finished product Cold spiced duck gizzard after packaging must reach-0.1 handkerchief;

⑻ carry out sterilization processing to finished product Cold spiced duck gizzard; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes; The process of sterilization processing is: at first be warming up to 100 degrees centigrade, the processing time is 10 ~ 12 minutes, next is warming up to 110 degrees centigrade, processing time is 15 ~ 17 minutes, then is warming up to 118 degrees centigrade, and the processing time is 25 ~ 27 minutes, be cooled at last 80 degrees centigrade, the processing time is 5 ~ 7 minutes; Described sterilization processing is carried out in the high temperature sterilization still;

⑼ the finished product Cold spiced duck gizzard after to the sterilization processing system of drying in the air is processed, and gets final product to get Cold spiced duck gizzard goods; Be cooled to rapidly after sterilization processing is finished below 60 degrees centigrade, take out finished product Cold spiced duck gizzard, then the finished product Cold spiced duck gizzard system of drying in the air is processed, the time that the system of drying in the air is processed is 20 hours, can obtain Cold spiced duck gizzard goods.

The unit of present embodiment is kilogram, also can be ton.

The prepared Cold spiced duck gizzard of present embodiment meets the requirement of standard GB/T/T 23586-2009.

Prepared Cold spiced duck gizzard sense organ:

1 mode of appearance: outward appearance is neat, foreign;

2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;

3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;

4 tissue morphologies: tissue tight;

5 impurity: without macroscopic exogenous impurity.

The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:

Interventions Requested Standard-required Measured value Individual event is judged Protein/(g/100g) ≥8.0 13.0 Qualified Moisture/(g/100g) ≤75 70 Qualified Salt/(in NaCl) (g/100g) ≤4.0 3.1 Qualified Plumbous (Pb)/(mg/kg) ≤0.5 0.1 Qualified Inorganic arsenic/(mg/kg) ≤0.05 0.001 Qualified Cadmium/(mg/kg) ≤0.1 0.03 Qualified Nitrite/(in NaNO2) (mg/kg) ≤30 10 Qualified Total mercury/(in Hg) (mg/kg) ≤0.05 0.01 Qualified

The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:

? Fragrant The sense of taste The Cold spiced duck gizzard goods of present embodiment Meat is aromatic strongly fragrant, and is fragrant with medicine 4.8 Market conventional Cold spiced duck gizzard goods Generally 3.0

Embodiment 6:

Present embodiment is the improvement on the basis of embodiment 5, and the part identical with embodiment 5 contents repeats no more.

A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described spiced duck product; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 200 parts of refined salt, 600 parts in soy sauce, 200 parts of white sugar, 220 parts of yellow rice wine, 350 parts of dark soy sauce, 450 parts of light soy sauce, 350 parts of Thailand's fish sauces, and in addition with 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.

The production technology of described Cold spiced duck gizzard is identical with embodiment 5.

The unit of present embodiment is kilogram, also can be ton.

The prepared Cold spiced duck gizzard of present embodiment meets the requirement of standard GB/T/T 23586-2009.

Prepared Cold spiced duck gizzard sense organ:

1 mode of appearance: outward appearance is neat, foreign;

2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;

3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;

4 tissue morphologies: tissue tight;

5 impurity: without macroscopic exogenous impurity.

The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:

Interventions Requested Standard-required Measured value Individual event is judged Protein/(g/100g) ≥8.0 20.0 Qualified Moisture/(g/100g) ≤75 65 Qualified Salt/(in NaCl) (g/100g) ≤4.0 3.1 Qualified Plumbous (Pb)/(mg/kg) ≤0.5 0.1 Qualified Inorganic arsenic/(mg/kg) ≤0.05 0.003 Qualified Cadmium/(mg/kg) ≤0.1 0.02 Qualified Nitrite/(in NaNO2) (mg/kg) ≤30 10 Qualified Total mercury/(in Hg) (mg/kg) ≤0.05 0.01 Qualified

The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:

? Fragrant The sense of taste The Cold spiced duck gizzard goods of present embodiment Meat is aromatic strongly fragrant, and is fragrant with medicine 4.7 Market conventional Cold spiced duck gizzard goods Generally 3.0

Embodiment 7:

Present embodiment is the improvement on the basis of embodiment 5, and the part identical with embodiment 5 contents repeats no more.

A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described spiced duck product; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 240 parts of refined salt, 700 parts in soy sauce, 240 parts of white sugar, 300 parts of yellow rice wine, 450 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 55 parts of anises, 20 parts of fennel seeds, 30 parts on cassia bark, 11 parts in Chinese prickly ash, 45 parts of spiceleafs, 20 parts of hawthorn, 10 parts in Radix Glycyrrhizae, 30 parts of husky ginger splices, 550 parts of galingals, 45 parts of lemon-grasses, 55 parts of white peppers, 0.30 part of cloves, 0.15 part of tsaoko, 25 parts of Momordica grosvenoris.

The production technology of described Cold spiced duck gizzard is identical with embodiment 5.

The unit of present embodiment is kilogram, also can be ton.

The prepared Cold spiced duck gizzard of present embodiment meets the requirement of standard GB/T/T 23586-2009.

Prepared Cold spiced duck gizzard sense organ:

1 mode of appearance: outward appearance is neat, foreign;

2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;

3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;

4 tissue morphologies: tissue tight;

5 impurity: without macroscopic exogenous impurity.

The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:

Interventions Requested Standard-required Measured value Individual event is judged Protein/(g/100g) ≥8.0 30.0 Qualified Moisture/(g/100g) ≤75 65 Qualified Salt/(in NaCl) (g/100g) ≤4.0 3.3 Qualified Plumbous (Pb)/(mg/kg) ≤0.5 0.1 Qualified Inorganic arsenic/(mg/kg) ≤0.05 0.003 Qualified Cadmium/(mg/kg) ≤0.1 0.02 Qualified Nitrite/(in NaNO2) (mg/kg) ≤30 8 Qualified Total mercury/(in Hg) (mg/kg) ≤0.05 0.01 Qualified

The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:

? Fragrant The sense of taste The Cold spiced duck gizzard goods of present embodiment Meat is aromatic strongly fragrant, and is fragrant with medicine 4.8 Market conventional Cold spiced duck gizzard goods Generally 3.0

Embodiment 8:

Present embodiment is the improvement on the basis of embodiment 5, and the part identical with embodiment 5 contents repeats no more.

A kind of Cold spiced duck gizzard comprises duck's gizzard, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori in the raw material of described spiced duck product; The ratio of weight and number of each raw material is in this spiced duck product: assorted 25000 parts of duck, 180 parts of refined salt, 1000 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 450 parts of dark soy sauce, 350 parts of light soy sauce, 450 parts of Thailand's fish sauces, and in addition with 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.

The production technology of described Cold spiced duck gizzard is identical with embodiment 5.

The unit of present embodiment is kilogram, also can be ton.

The prepared Cold spiced duck gizzard of present embodiment meets the requirement of standard GB/T/T 23586-2009.

Prepared Cold spiced duck gizzard sense organ:

1 mode of appearance: outward appearance is neat, foreign;

2 color and lusters: spiced and stewed food is the due normal color and luster of this kind;

3 taste flavors: moderately salted, have the distinctive local flavor of spiced and stewed food;

4 tissue morphologies: tissue tight;

5 impurity: without macroscopic exogenous impurity.

The physical and chemical index of the Cold spiced duck gizzard of present embodiment preparation sees the following form:

Interventions Requested Standard-required Measured value Individual event is judged Protein/(g/100g) ≥8.0 40.0 Qualified Moisture/(g/100g) ≤75 65 Qualified Salt/(in NaCl) (g/100g) ≤4.0 3.1 Qualified Plumbous (Pb)/(mg/kg) ≤0.5 0.2 Qualified Inorganic arsenic/(mg/kg) ≤0.05 0.003 Qualified Cadmium/(mg/kg) ≤0.1 0.02 Qualified Nitrite/(in NaNO2) (mg/kg) ≤30 7 Qualified Total mercury/(in Hg) (mg/kg) ≤0.05 0.01 Qualified

The Cold spiced duck gizzard goods of present embodiment are compared with market conventional Cold spiced duck gizzard goods, have good, the moderately salted advantage of mouthfeel, and pot-stewed fowl meat is aromatic strongly fragrant when edible, and lasting is lasting in mouthful.Evaluation result is as follows, and this sense of taste is assessed as 5 people and judges group and divide score draw value after the scoring by 1-5, and 5 are divided into full marks:

? Fragrant The sense of taste The Cold spiced duck gizzard goods of present embodiment Meat is aromatic strongly fragrant, and is fragrant with medicine 4.9 Market conventional Cold spiced duck gizzard goods Generally 3.0

Claims (5)

1. the thick gravy of a stew in soy sauce duck product is characterized in that: contain following raw materials according in the described thick gravy: refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The parts by weight of each raw material are in this thick gravy: 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 400 ~ 500 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, 45 ~ 55 parts of anises, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris;
The production technology of the thick gravy of described spiced duck product is:
Frying was 20 ~ 30 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned parts by weight take by weighing first;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned parts by weight after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to parts by weight, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product.
2. spiced duck product is characterized in that: comprise in the raw material of described spiced duck product that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The parts by weight of each raw material are in this spiced duck product: assorted 25000 parts of duck, 155 ~ 240 parts of refined salt, 500 ~ 1000 parts in soy sauce, 400 ~ 500 parts of white sugar, 200 ~ 400 parts of yellow rice wine, 350 ~ 500 parts of dark soy sauce, 350 ~ 500 parts of light soy sauce, 350 ~ 500 parts of Thailand's fish sauces, anistree 45 ~ 55 parts, 20 ~ 30 parts of fennel seeds, 20 ~ 30 parts on cassia bark, 9 ~ 11 parts in Chinese prickly ash, 45 ~ 55 parts of spiceleafs, 20 ~ 30 parts of hawthorn, 10 ~ 20 parts in Radix Glycyrrhizae, 20 ~ 30 parts of husky ginger splices, 450 ~ 550 parts of galingals, 45 ~ 55 parts of lemon-grasses, 45 ~ 55 parts of white peppers, 0.2 ~ 0.3 part of cloves, 0.05 ~ 0.15 part of tsaoko, 15 ~ 25 parts of Momordica grosvenoris;
The production technology of described spiced duck product comprises the following steps:
⑴ mix raw duck and clean, and then is cut into small pieces, and obtains the assorted piece of duck;
⑵ again clean the assorted piece of duck, the duck that obtains the cleaning up piece of mixing;
⑶ with the boiling 10 ~ 30 minutes in boiling water of the assorted piece of the duck that cleans up, obtains the assorted piece of duck after the boiling;
⑷ prepare thick gravy:
Frying was 20 ~ 30 minutes after a will mix by anise, Chinese prickly ash, hawthorn, cloves, tsaoko, the Momordica grosvenori that above-mentioned parts by weight take by weighing first;
Anise, Chinese prickly ash, hawthorn, cloves, tsaoko, Momordica grosvenori among fennel seeds, cassia bark, spiceleaf, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper and the step a that b will take by weighing by above-mentioned parts by weight after the frying bind up with gauze, and obtain stew in soy sauce material bag;
C gets 300 parts of water, add the stew in soy sauce material bag that step b makes, use first big fire boiled, then boil 5 ~ 6 hours with little fire, next add a certain amount of refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce according to parts by weight, again little fire boils 2 hours, can make the thick gravy of stew in soy sauce duck product;
⑸ the assorted piece of the duck after with boiling is put into thick gravy, carries out stew in soy sauce and processes, and obtains the semi-finished product spiced duck product, and the time that stew in soy sauce is processed is 20 ~ 40 minutes;
⑹ take out the semi-finished product spiced duck product, the processing of lowering the temperature, the semi-finished product spiced duck product after obtaining lowering the temperature;
⑺ pack to process to the semi-finished product spiced duck product after lowering the temperature and obtain the finished product spiced duck product;
⑻ carry out sterilization processing to the finished product spiced duck product; The temperature of described sterilization processing is 80 ~ 118 degrees centigrade, and the time is 55 ~ 70 minutes;
⑼ the finished product spiced duck product after to the sterilization processing system of drying in the air is processed, and gets final product to get spiced duck product.
3. spiced duck product according to claim 2 is characterized in that: comprise in the raw material of described spiced duck product that duck is assorted, refined salt, soy sauce, white sugar, yellow rice wine, dark soy sauce, light soy sauce, Thailand's fish sauce, anise, fennel seeds, cassia bark, Chinese prickly ash, spiceleaf, hawthorn, Radix Glycyrrhizae, husky ginger splices, galingal, lemon-grass, white pepper, cloves, tsaoko, Momordica grosvenori; The parts by weight of each raw material are in this spiced duck product: assorted 25000 parts of duck, 200 parts of refined salt, 700 parts in soy sauce, 450 parts of white sugar, 300 parts of yellow rice wine, 400 parts of dark soy sauce, 400 parts of light soy sauce, 400 parts of Thailand's fish sauces, 50 parts of anises, 25 parts of fennel seeds, 25 parts on cassia bark, 10 parts in Chinese prickly ash, 50 parts of spiceleafs, 25 parts of hawthorn, 15 parts in Radix Glycyrrhizae, 25 parts of husky ginger splices, 500 parts of galingals, 50 parts of lemon-grasses, 50 parts of white peppers, 0.25 part of cloves, 0.10 part of tsaoko, 20 parts of Momordica grosvenoris.
4. spiced duck product according to claim 2 is characterized in that: in the described preparation process, before the packing of the semi-finished product spiced duck product after the cooling, add sesame oil in the semi-finished product spiced duck product after cooling, then pack processing.
5. it is characterized in that according to claim 2 or 3 or 4 described spiced duck products: described duck is assorted to be duck neck, duck's gizzard, duck tongue, duck's foot.
CN2012100174856A 2012-01-20 2012-01-20 Spiced duck product and production process thereof CN102524820B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012100174856A CN102524820B (en) 2012-01-20 2012-01-20 Spiced duck product and production process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012100174856A CN102524820B (en) 2012-01-20 2012-01-20 Spiced duck product and production process thereof

Publications (2)

Publication Number Publication Date
CN102524820A CN102524820A (en) 2012-07-04
CN102524820B true CN102524820B (en) 2013-04-10

Family

ID=46333862

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012100174856A CN102524820B (en) 2012-01-20 2012-01-20 Spiced duck product and production process thereof

Country Status (1)

Country Link
CN (1) CN102524820B (en)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103099177A (en) * 2012-12-20 2013-05-15 黄宵 Salt-boiled spice
CN103404890B (en) * 2013-07-15 2015-12-02 安徽皖山食品有限公司 A kind of stew in soy sauce duck is assorted and preparation method thereof
CN103404894B (en) * 2013-08-20 2014-07-30 昆明理工大学 Processing technology for flavor duck gizzards
CN103584152A (en) * 2013-10-24 2014-02-19 安徽工贸职业技术学院 Production method for duck neck
CN104256475B (en) * 2014-09-12 2016-08-24 三明温氏食品有限公司 A kind of method making the Cold spiced duck palm
CN104621593A (en) * 2015-01-27 2015-05-20 安徽香泉湖禽业有限公司 Fish roe flavored braised duck and preparation method thereof
CN104621597A (en) * 2015-01-27 2015-05-20 安徽香泉湖禽业有限公司 Nerve-soothing duck tongue and preparation method thereof
CN104757569A (en) * 2015-03-28 2015-07-08 安徽先知缘食品有限公司 Preparation method for sauced duck neck
CN104939113A (en) * 2015-03-29 2015-09-30 安徽先知缘食品有限公司 Method for pickling sauced duck wing
CN105639292A (en) * 2015-05-27 2016-06-08 南京大地冷冻食品有限公司 Making method of spicy duck necks
CN105995597A (en) * 2015-09-28 2016-10-12 吴艳 Preparation method of marinated duck
CN105558992A (en) * 2016-01-22 2016-05-11 徐晨曦 Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs
CN106165837A (en) * 2016-06-30 2016-11-30 杨寿 A kind of processing technique of qibuliang local flavor Herba sagittariae pygmaeae
CN106307410A (en) * 2016-08-17 2017-01-11 胡平 Bullfrog seasoning marinade and making method thereof
CN106261882A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce duck meat and preparation method thereof
CN106261929A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce Ovum Coturnicis japonicae and preparation method thereof
CN106261829A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
CN107048317A (en) * 2017-05-19 2017-08-18 金寨县创富农业科技开发有限公司 A kind of white goose stew in soy sauce material and preparation method thereof
CN107095247A (en) * 2017-05-24 2017-08-29 衢州粒志食品有限公司 A kind of halogen material for processing Cold spiced duck and preparation method thereof
RU2658974C1 (en) * 2018-01-30 2018-06-26 Екатерина Михайловна Швецова Method of producing sugar-containing mixture for marinade preparation
RU2658975C1 (en) * 2018-01-30 2018-06-26 Екатерина Михайловна Швецова Method of producing sugar-containing mixture for marinade preparation
RU2658973C1 (en) * 2018-01-30 2018-06-26 Екатерина Михайловна Швецова Method of producing sugar-containing mixture for marinade preparation

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507486A (en) * 2008-02-13 2009-08-19 黄启强 Composite pungent and fragrant flavorings and production method and technique thereof
CN101711589A (en) * 2008-10-06 2010-05-26 陈少云 Process for stewing black green duck
CN102048180A (en) * 2009-10-28 2011-05-11 杨四海 Crispy duck
CN101822357A (en) * 2010-05-04 2010-09-08 何才福 Stewing material for stewing duck and use method thereof
CN102058079B (en) * 2010-11-15 2013-08-28 黄素芳 Formula of marinade and method for making marinated duck meat with marinade

Also Published As

Publication number Publication date
CN102524820A (en) 2012-07-04

Similar Documents

Publication Publication Date Title
CN100409767C (en) Production of dried beef
CN101015360B (en) Carvier and its preparing method
KR100495247B1 (en) Functional tangmyen and It's preparation
CN105661454A (en) Hotpot condiment and preparation method thereof
CN102165977B (en) Method for preparing novel seasoning tea
CN104996981B (en) A kind of smashed garlic capsicum paste and preparation method thereof
CN103393135B (en) Preparation method of nourished chicken feet
CN103704623B (en) A kind of agate card fermented nutrient food
CN102763862A (en) Steamed beef with tea flavor and processing method thereof
KR101408837B1 (en) Drink composition containing vitamin and extract of Moringa oleifera, and method of preparing the same
KR100991180B1 (en) Method for making sam-gae-thang juice and method for making sam-gae-thang using the same
CN104489636A (en) Spicy and hot mushroom chicken paste and manufacture method thereof
CN100558255C (en) The preparation method of wrinkled giant hyssop and the compound alec of purple perilla
CN104305301A (en) Production method of sauce fragrant duck neck
JP5038468B2 (en) Method for producing smoked chicken breast using Hamcho
CN102224936A (en) Preparation method of cattle palm leisure food
CN102763855B (en) Steamed liver-protecting health beef with tea flavor and making method thereof
CN103519209A (en) Production method of instant pork chops
KR100758552B1 (en) Manufacture method of traditional oriental medicine mum tea
CN103750276B (en) Chilli sauce condiment, chilli sauce and manufacturing method thereof
CN101536762B (en) Edible brine and preparation method thereof
CN103859337A (en) Spice bag for eliminating smell of mutton
KR20090016539A (en) Producing method of improved soypaste and the improved soypaste produced by the same
KR20100121035A (en) The way to make yaksun food, the food good for health
CN105639499A (en) Preparation method of canned pomfrets with Cephalanoplos segetum flavor

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model