CN102813226B - Stomachic dark plum duck crisp and processing method thereof - Google Patents
Stomachic dark plum duck crisp and processing method thereof Download PDFInfo
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- CN102813226B CN102813226B CN2012102807410A CN201210280741A CN102813226B CN 102813226 B CN102813226 B CN 102813226B CN 2012102807410 A CN2012102807410 A CN 2012102807410A CN 201210280741 A CN201210280741 A CN 201210280741A CN 102813226 B CN102813226 B CN 102813226B
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Abstract
The invention discloses a stomachic dark plum duck crisp and a processing method of the stomachic dark plum duck crisp. The method comprises processes as follows: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at a high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect in taste; besides, a stomachic healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of stomach invigorating dark plum duck shortcake and processing method thereof.
Background technology
Duck is the food that people often eat, and duck is righting food, from traditional Chinese medical science viewpoint, has preferably beneficial gas, inducing diuresis for removing edema, tonifying-Yin and nourishing-stomach effect, and abundant nutritive value is arranged, and is accepted by people.But, people generally all be with independent stir-fry, boil, endure edible.Because the preparation method that has is improper, and its nutrition is run off.
Herbal cuisine duck in the market mainly contains Chinese caterpillar fungus duck, ginkgo duck etc., and these herbal cuisine ducks all are that Cordyceps sinensis (or ginkgo), green onion, ginger, condiment etc. are filled out in processing clean duck abdomen, and getting angry cooks.Mouthfeel is bad when eating on the one hand, and flavour of a drug are denseer, steam on the other hand the active ingredient in the health-care Chinese herbal medicinal, can not fully discharge, and reduced health-care efficacy; As the crisp leisure food of the duck of major ingredient, have no report in market with duck.
Summary of the invention
The invention provides a kind of stomach invigorating dark plum duck shortcake and processing method thereof.The duck shortcake that the inventive method processes has glossy, the salty middle band aquatic foods of fragrance, pure strongly fragrant, the special taste of taste, and the characteristics of excellent taste have losing weight and reducing blood sugar health care merit simultaneously, for hyperglycemic patients provides a kind of novel blood sugar lowing health care snacks.
The technical solution used in the present invention is as follows:
A kind of processing method of stomach invigorating dark plum duck shortcake is characterized in that: may further comprise the steps:
(1) duck cleans, and drains away the water;
(2) salt 80-100 part, Radix Glycyrrhizae 70-90 part, orange peel 8-12 part, wrinkled giant hyssop 4-6 part, Chinese prickly ash 8-12 part, fennel seeds 40-60 part, an amount of green onion, ginger are mixed together and fry perfume, obtain the massage batching;
(3) duck that drains away the water is weighed, the addition of pressing the heavy 5.0-8.0% of duck adds the massage batching of step (2) gained, and duck is carried out the vacuum massage, adds batching while massaging, massage after 30-50 minute, pickled 1-2 days-5 ℃ to 1 ℃ low temperature seals;
(4) duck of step (3) being pickled is put into pot, and adds halogen material bag and an amount of water, uses first big fire boiled, then use instead littlely fiery boiling 50-60 minute, used at last the big fire boiling instead 10-15 minute, when the water volume that adds reduces 80%, stopped heating naturally cools to room temperature
The prescription of used halogen material bag is: weigh 1000 meterings with duck, dark plum 40-50, dried orange peel 10-20, the membrane of a chicken's gizzard 10-15, rhizoma atractylodis 8-10, hawthorn 10-15, ginseng 8-10, beer 4-6, cassia bark 4-6, galingal 4-6, dried orange peel 4-6, cloves 4-6, fennel seeds 4-6, root of Dahurain angelica 4-6, Chinese prickly ash 4-6, capsicum 4-6, embryo nelumbinis 4-6, tsaoko 4-6, Radix Glycyrrhizae 4-6, white cool 4-6, banksia rose 4-6, white pepper 4-6, cumin 4-6, spiceleaf 4-6, rhubarb 4-6, garlic 4-6, agalloch eaglewood 1-2, xylitol 20-30, chickens' extract 10-15
(5) with above-mentioned well-done duck, put into steamer or steam car, high-pressure steam 25～28min;
The duck that (6) will steam is mixed flavoring, and the flavoring prescription is to calculate with the ripe duck of 100 weight portions: xylitol 10～15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, sorbitol ester 0.1-0.2, olive oil 8-10, lotus leaf powder 0.01-0.02, Chinese prickly ash 0.3-0.4, cassia bark 0.2-0.3, anistree 0.4-0.6, fennel seeds 0.2-0.3, Radix Glycyrrhizae 0.3-0.5, claret is an amount of, the furnishing pulpous state;
(7) dress mould, typing: the duck that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, after the compression moulding, cuts into shape, every heavy 5-6g;
(8) the meat material of excision forming is in time sent in the barbecue box, temperature 50-60 ℃, baking, meat material moisture keeps about 12%;
(9) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(10) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(11) packing: pack warehouse-in by specification requirement.
Described stomach invigorating dark plum duck is crisp, and it is characterized in that: described duck is the duck breast.
The stomach invigorating dark plum duck that the processing method of described stomach invigorating dark plum duck shortcake makes is crisp.
Advantage of the present invention:
When 1, pickling, salt and flavoring are fried perfume (or spice) together, the mode that then adopts vacuum to rub is rubbed and is pickled, and goes like this raw meat effective, the duck thick flavor that processes;
2, during stew in soy sauce, adopt in the water to add the Chinese herbal medicine halogen material bag with function of blood sugar reduction, common stew in soy sauce, the Chinese herbal medicine poach with stomach strengthening function easily is discharged into active ingredient in the water, is fully absorbed the stomach invigorating better effects if by duck again;
3, the inventive method prescription is unique, the materials science, when pickling with stew in soy sauce, increased multiple Chinese herbal medicine with losing weight and reducing blood sugar function when having added various flavoring, so that spices fragrance can overcome the flavour of a drug with stomach invigorating health care Chinese herbal medicine simultaneously with duck fragrance one integrated mass, the duck shortcake that processes has glossy, the salty middle band aquatic foods of fragrance, pure strongly fragrant, the special taste of taste, and the characteristics of excellent taste have the stomach invigorating health care simultaneously;
3, in the duck batching, adopt lotus leaf powder, replace chemical preservative, edible more healthy;
4, during the boiling seasoning, the Chinese herbal medicine that will have stomach strengthening function goes the condiment of raw meat to combine with blending, has both played the effect of removing raw meat, has increased simultaneously the stomach invigorating health care, and bad people provide a kind of novel leisure food for taste.
The specific embodiment
A kind of processing method of stomach invigorating dark plum duck shortcake may further comprise the steps:
(1) at first cleans the duck breast, drain away the water;
(2) salt 80-100 part, Radix Glycyrrhizae 70-90 part, orange peel 8-12 part, wrinkled giant hyssop 4-6 part, Chinese prickly ash 8-12 part, fennel seeds 40-60 part, an amount of green onion, ginger are mixed together and fry perfume, obtain the massage batching;
(3) the duck breast that drains away the water is weighed 1000g takes by weighing the massage batching of 70g step (2) gained, and duck is carried out the vacuum massage, adds batching while massaging, and massages after 45 minutes, pickles 1-2 days-1 ℃ of low temperature seal;
(4) duck of step (3) being pickled is put into pot, and add halogen material bag and an amount of water, and 3 ginger splices of in the abdominal cavity, packing into, 3 ginseng tablets, 3 dark plums, use first big fire boiled, then use little fiery boiling 60 minutes instead, used at last the big fire boiling instead 14 minutes, when the water volume that adds reduces 80%, stopped heating naturally cools to room temperature
The prescription of used halogen material bag is: with the heavy 1000g metering of duck, dark plum 45g, dried orange peel 15g, the membrane of a chicken's gizzard 12g, rhizoma atractylodis 9g, hawthorn 12g, ginseng 9g, beer 5g, cassia bark 5g, galingal 5g, dried orange peel 5g, cloves 5g, fennel seeds 5g, root of Dahurain angelica 5g, Chinese prickly ash 5g, capsicum 5g, embryo nelumbinis 5, tsaoko 4g, Radix Glycyrrhizae 4g, white cool 4g, banksia rose 4g, white pepper 5g, cumin 4g, spiceleaf 4g, rhubarb 4g, garlic 5g, agalloch eaglewood 1g, xylitol 25g, chickens' extract 12g;
(5) with above-mentioned well-done duck, put into steamer, high-pressure steam 26min, steam pressure are (0.15) Mpa;
The duck that (6) will steam is mixed flavoring, and flavoring compositing formula weight is the g of unit, calculate with the ripe duck of 1000g: xylitol 120, monosodium glutamate 25, salt 35, starch 30, beta-schardinger dextrin-100, sorbitol ester 1, olive oil 90, lotus leaf powder 0.1, Chinese prickly ash 3, cassia bark 2, anise 0.5, fennel seeds 2, Radix Glycyrrhizae 4, claret is an amount of, the furnishing pulpous state;
(7) dress mould, typing: the duck that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, after the compression moulding, cuts into shape, every heavy 5-6g;
(8) the meat material of excision forming is in time sent in the barbecue box, 75 ℃ of temperature, baking, meat material moisture keeps about 12%;
(9) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(10) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(11) packing: packing, warehouse-in.
Claims (3)
1. the processing method of a stomach invigorating dark plum duck shortcake is characterized in that: may further comprise the steps:
(1) duck cleans, and drains away the water;
(2) salt 80-100 part, Radix Glycyrrhizae 70-90 part, orange peel 8-12 part, wrinkled giant hyssop 4-6 part, Chinese prickly ash 8-12 part, fennel seeds 40-60 part, an amount of green onion, ginger are mixed together and fry perfume, obtain the massage batching;
(3) duck that drains away the water is weighed, the addition of pressing the heavy 5.0-8.0% of duck adds the massage batching of step (2) gained, and duck is carried out the vacuum massage, adds batching while massaging, massage after 30-50 minute, pickled 1-2 days-5 ℃ to 1 ℃ low temperature seals;
(4) duck of step (3) being pickled is put into pot, and adds halogen material bag and an amount of water, uses first big fire boiled, then use instead littlely fiery boiling 50-60 minute, used at last the big fire boiling instead 10-15 minute, when the water volume that adds reduces 80%, stopped heating naturally cools to room temperature
The prescription of used halogen material bag is: weigh 1000 meterings, dark plum 40-50, dried orange peel 10-20, the membrane of a chicken's gizzard 10-15, rhizoma atractylodis 8-10, hawthorn 10-15, ginseng 8-10, beer 4-6, cassia bark 4-6, galingal 4-6, dried orange peel 4-6, cloves 4-6, fennel seeds 4-6, root of Dahurain angelica 4-6, Chinese prickly ash 4-6, capsicum 4-6, embryo nelumbinis 4-6, tsaoko 4-6, Radix Glycyrrhizae 4-6, white cool 4-6, banksia rose 4-6, white pepper 4-6, cumin 4-6, spiceleaf 4-6, rhubarb 4-6, garlic 4-6, agalloch eaglewood 1-2, xylitol 20-30, chickens' extract 10-15 with duck;
(5) with above-mentioned well-done duck, put into steamer or steam car, high-pressure steam 25～28min;
The duck that (6) will steam is mixed flavoring, and the flavoring prescription is to calculate with the ripe duck of 100 weight portions: xylitol 10～15, monosodium glutamate 2-3, salt 3-4, starch 2-4, beta-schardinger dextrin-10-20, sorbitol ester 0.1-0.2, olive oil 8-10, the membrane of a chicken's gizzard powder 0.01-0.02, Chinese prickly ash 0.3-0.4, cassia bark 0.2-0.3, anistree 0.4-0.6, fennel seeds 0.2-0.3, Radix Glycyrrhizae 0.3-0.5, claret is an amount of, the furnishing pulpous state;
(7) dress mould, typing: the duck that will mix flavoring places in the customization diaphragm capsule, with the pressing plate extruding, makes the meat material tight, after the compression moulding, and excision forming, every heavy 5-6g;
(8) the meat material of excision forming is in time sent in the barbecue box, temperature 70-80 ℃, baking, meat material moisture keeps 12%;
(9) sterilization: the meat material that baking is good carries out microwave disinfection again to be processed;
(10) cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature;
(11) packing: pack warehouse-in by specification requirement.
2. the processing method of stomach invigorating dark plum duck shortcake according to claim 1, it is characterized in that: described duck is the duck breast.
3. the stomach invigorating dark plum duck that makes of the processing method of stomach invigorating dark plum duck shortcake as claimed in claim 1 is crisp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102807410A CN102813226B (en) | 2012-08-09 | 2012-08-09 | Stomachic dark plum duck crisp and processing method thereof |
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| CN2012102807410A CN102813226B (en) | 2012-08-09 | 2012-08-09 | Stomachic dark plum duck crisp and processing method thereof |
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| CN102813226A CN102813226A (en) | 2012-12-12 |
| CN102813226B true CN102813226B (en) | 2013-09-18 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103284193B (en) * | 2013-06-21 | 2014-05-14 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN103404893A (en) * | 2013-07-25 | 2013-11-27 | 安徽兴程食品有限责任公司 | Method for making duck soup |
| CN104223156A (en) * | 2014-07-18 | 2014-12-24 | 高伟 | Fragrant coffee duck meat strips |
| CN104207157A (en) * | 2014-07-18 | 2014-12-17 | 高伟 | Duck meat cube with peanut and chocolate |
| CN104336649B (en) * | 2014-10-20 | 2017-09-05 | 广西华兴食品有限公司 | A kind of preparation method of segmented duck leisure food |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN104856085A (en) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | Processing technology of spicy intestine snack |
| CN112890123A (en) * | 2021-03-01 | 2021-06-04 | 山东亚圣食品有限公司 | Production method of instant crock fish |
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| CN102763851B (en) * | 2012-06-28 | 2014-05-14 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof |
| CN102754841B (en) * | 2012-06-29 | 2014-04-30 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sauced medlar sliced dried beef and preparation method thereof |
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