CN102813227A - Lipid-lowering healthcare duck crisp and processing method thereof - Google Patents

Abstract

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: 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 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 lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.

Description

A kind of Antilipemic health duck shortcake and processing method thereof

Technical field

The present invention relates to food processing field, be specifically related to a kind of Antilipemic health duck shortcake and processing method thereof.

Background technology

Duck is the often edible food of people, and duck is to set upright food, from traditional Chinese medical science viewpoint, has beneficial preferably 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.

Medicinal whole duck food in the market mainly contains the full duck of Chinese caterpillar fungus, the full duck of ginkgo etc., and these medicinal whole duck foods all are that Cordyceps sinensis (or ginkgo), green onion, ginger, condiment etc. are filled out in handling clean duck abdomen, and getting angry cooks.Mouthfeel is bad when edible on the one hand, and flavour of a drug are denseer, steams the active ingredient in the health care Chinese herbal medicine on the other hand, can not fully discharge, and has reduced health-care efficacy; , do not appear in the newspapers on market as the crisp leisure food of the duck of major ingredient with duck.

Summary of the invention

The invention provides a kind of Antilipemic health duck shortcake and processing method thereof.The Antilipemic health duck that the inventive method processes is crisp, and golden color organizes soft or hard agreeable to the taste, the inletization slag; Sweet salty good to eat, it is pure to give off a strong fragrance, bright and lustrous, and it is fragrant profusely to overflow; Taste is long, has the Antilipemic health effect simultaneously, for hyperlipemic patients provides a kind of novel Antilipemic health snacks.

The technical scheme that the present invention adopts is following:

The processing method that a kind of Antilipemic health duck is crisp may further comprise the steps:

(1) duck cleans, and drains away the water;

(2) salt 80-100 part, lophatherum gracile 70-90 part, Radix Angelicae Sinensis 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, and is earlier boiled with big fire; Use instead for a short time fiery boiling 50-60 minute then, used the big fire boiling at last instead 10-15 minute, when the water volume that adds reduces 80%; Stop heating, naturally cool to room temperature

The prescription of used halogen material bag is: weigh 1000 meterings with clean thorax duck; Wax gourd 40-50, ginkgo leaf 10-20, lotus leaf 10-15, fruit of Cherokee rose 8-10, hawthorn 10-15, safflower 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, lophatherum gracile 4-6, white cool 4-6, banksia rose 4-6, white pepper 4-6, cumin 4-6, spiceleaf 4-6, rheum officinale 4-6, garlic 4-6, agalloch eaglewood 1-2, xylitol 20-30, chickens' extract 10-15

(5), put into steamer or steam car, high-pressure steam 25～28min with the well-done duck of above-mentioned steaming;

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, lophatherum gracile 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, compress moulding after, cut 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 handled;

(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 Antilipemic health duck is crisp, and it is characterized in that: described duck is the duck breast.

The Antilipemic health duck that the crisp processing method of described Antilipemic health duck makes is crisp.

Advantage of the present invention:

When 1, pickling, salt and flavoring are fried perfume (or spice) together, the mode that adopts vacuum to rub is then rubbed and is pickled, and goes raw meat effective like this, the duck thick flavor that processes;

2, during stew in soy sauce, adopt in the water to add Chinese herbal medicine halogen material bag, put into ginger splices and a spot of health care medium-height grass tablet in the duck abdomen with fat reducing and weight reducing function; Common stew in soy sauce; Chinese herbal medicine poach with fat reducing and weight reducing function is discharged into active ingredient in the water easily, is fully absorbed by duck again, and lipid-lowering effect is better;

3, the inventive method prescription is unique; The materials science when pickling with stew in soy sauce, has increased multiple Chinese herbal medicine with fat reducing and weight reducing function when having added various flavoring; Make spices fragrance to have overcome flavour of a drug simultaneously with duck fragrance one integrated mass with Weight-reducing and lipid-lowering health care Chinese herbal medicine; The duck that processes has bright, pure strongly fragrant, the special taste of taste of glossy, the salty middle band of fragrance, and the characteristics of excellent taste have Weight-reducing and lipid-lowering health care merit 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 lipid-reducing function goes the condiment of raw meat to combine with blending, has both played the effect of removing raw meat, has increased the Antilipemic health function simultaneously, and high patient provides a kind of novel leisure food for blood fat.

The specific embodiment

The processing method that a kind of Antilipemic health duck is crisp may further comprise the steps:

(1) at first cleans the duck breast, drain away the water;

(2) salt 80-100 part, lophatherum gracile 70-90 part, Radix Angelicae Sinensis 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) with the duck breast that the drains away the water 1000g that weighs, take by weighing the massage batching of 70g step (2) gained, duck is carried out the vacuum massage, add batching while massaging, massage after 45 minutes, pickled 1-2 days-1 ℃ of low temperature seal;

(4) duck of step (3) being pickled is put into pot, and adds halogen material bag and an amount of water, and is earlier boiled with big fire; Use little fiery boiling 60 minutes then instead, used the big fire boiling at last instead 14 minutes, when the water volume that adds reduces 80%; Stop heating, naturally cool to room temperature

The prescription of used halogen material bag is: with the heavy 1000g metering of clean thorax duck; Wax gourd 45g, ginkgo leaf 15g, lotus leaf 12g, fruit of Cherokee rose 9g, hawthorn 12g, safflower 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, lophatherum gracile 4g, white cool 4g, banksia rose 4g, white pepper 5g, cumin 4g, spiceleaf 4g, rheum officinale 4g, garlic 5g, agalloch eaglewood 1g, xylitol 25g, chickens' extract 12g;

(5) with the well-done duck of above-mentioned steaming, 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 that the g of unit calculates 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, anistree 0.5; Fennel seeds 2, lophatherum gracile 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, compress moulding after, cut into shape, every heavy 5-6g;

(8) the meat material of excision forming is in time sent in the barbecue box, 60 ℃ 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 handled;

(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 crisp processing method of an Antilipemic health duck is characterized in that: may further comprise the steps:

(1) cleans duck, drain away the water;

(2) salt 80-100 part, lophatherum gracile 70-90 part, Radix Angelicae Sinensis 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, and is earlier boiled with big fire; Use instead for a short time fiery boiling 50-60 minute then, used the big fire boiling at last instead 10-15 minute, when the water volume that adds reduces 80%; Stop heating, naturally cool to room temperature

The prescription of used halogen material bag is: weigh 1000 meterings with clean thorax duck; Wax gourd 40-50, ginkgo leaf 10-20, lotus leaf 10-15, fruit of Cherokee rose 8-10, hawthorn 10-15, safflower 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, lophatherum gracile 4-6, white cool 4-6, banksia rose 4-6, white pepper 4-6, cumin 4-6, spiceleaf 4-6, rheum officinale 4-6, garlic 4-6, agalloch eaglewood 1-2, xylitol 20-30, chickens' extract 10-15

(5), put into steamer or steam car, high-pressure steam 25～28min with the well-done duck of above-mentioned steaming;

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, lophatherum gracile 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, compress moulding after, cut 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 handled;

(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. Antilipemic health duck according to claim 1 is crisp, and it is characterized in that: described duck is the duck breast.

3. the Antilipemic health duck that the crisp processing method of Antilipemic health duck as claimed in claim 1 makes is crisp.