CN103340427A - Preparation method for convenient pickled radish and duck soup - Google Patents
Preparation method for convenient pickled radish and duck soup Download PDFInfo
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- CN103340427A CN103340427A CN2013102334549A CN201310233454A CN103340427A CN 103340427 A CN103340427 A CN 103340427A CN 2013102334549 A CN2013102334549 A CN 2013102334549A CN 201310233454 A CN201310233454 A CN 201310233454A CN 103340427 A CN103340427 A CN 103340427A
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Abstract
The invention discloses a preparation method for a convenient pickled radish and duck soup. Components for pickling duck meat comprise, by weight, 0.4% of thirteen-spices, 14% of cooking wine, 0.1% of beta-cyclodextrin, 0.0075% of sodium nitrite and 0.05% of sodium isoascorbate; and a formula for the pickled radish and duck soup comprises 20% of pickled radish, 2% of ginger, 4% of green onion, 1.5% of salt, 0.65% of essence of chicken and 0.25% of duck meat essence, wherein a material-water ratio is 1: 3. The objective of the invention is to develop a convenient canned soup which can be eaten immediately after heating, so the problem of consumption of time in cooking of a soup at home is overcome; through optimization of processing process for the convenient duck soup and combination of traditional process and modern technology, original taste and fragrance of the soup are maintained, and the shelf-life of the soup is prolonged; the pickled radish maintains the advantages of abundant nutrients and anticancer and antitumor effects of white radish, can moisturize dryness and promote the secretion of saliva or body fluid and is crisp, tender and tasty. The soup prepared by cooking the duck meat and the pickled radish together is delicious and nutrient and has rich fragrance and moderately soft meat; so the prepared soup is a safe, nutrient, healthy and convenient soup.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method who makes things convenient for the old duck soup of pickled radiss.
Background technology
China's duck output was more than 600 ten thousand tons in 2008, accounted for the whole world more than 80%, rank first in the world, but its intensive processing is also relatively backward, and still be handicraft workshop mostly, the new-product development dynamics is not enough, is difficult to adapt to the needs of modern consumption.Duck is nutritious, belongs to the healthy meat products of high protein and low fat, claims that in " Mingyi Bielu " duck is excellent tonic product, if edible, both nutritious with vegetables, mushroom meat and vegetables collocation Baoshang, relieve summer heat again and grows sun, so be top grade in the invigorant.
Duck is nutritious, it is about 16%～25% to contain protein in every 100g duck, fat only 6%～7.5%, all essential amino acids that duck has needed by human body to want, and inorganic salt content is abundant, also has the trace elements such as iron, copper, zinc of a large amount of vitamins and high level in the duck.Also has abundant taurine and nicotinic acid in the duck; heart disease patients such as miocardial infarction there is good protective effect; the alpha-linolenic acid that it is rich in and linoleic acid; can degrade blood fat, thrombus; reduce cardiovascular and cerebrovascular diseases such as hypertension, headstroke, vascular sclerosis and take place, simultaneously skin disease, diabetes are had the excellent prevention effect.The nutritious equilibrium of radish, be rich in vitamin, mineral matter etc., its ascorbic content exceeds 8～10 times than pears and apple, nutritious, the anticancer antineoplastic action of the existing ternip of pickled radiss promotes the production of body fluid but also moisturize, and is tender and crisp tasty and refreshing, with old duck and pickled radiss stew together soup product not only delicious food but also nutrition processed, its soup juice gives off a strong fragrance, and meat is neither too hard, nor too soft, and what finally obtain safe nutrient health makes things convenient for the soup product.
The soup series products is subjected to liking of consumers in general deeply, because of its delicious flavour, and good palatability and have abundant nutrition, the common saying of intrinsic " eating meat not as eating soup ".Very time and effort consuming of soup process boils in traditional-family, be through a lot of loaded down with trivial details processes.Now people's rhythm of life constantly accelerates to cause the consumer to health, nutrition, soup product demand is in continuous expansion easily.
Chinese patent CN201110185609.7 discloses the instant fish bouillon production technology of namely using of full nutrition safety.It is characterized in that comprising following steps: (1) is washed fish, crop, removes internal organ, is scaled; (2) adopt meat, rinsing dehydration, smart filter, obtain the pure flesh of fish of fine granularity; (3) infusion of the former soup of the pure flesh of fish of safe nutrition; (4) infusion of Isin glue collagen matter soup; (5) the former soup of the pure flesh of fish of safe nutrition and Isin glue collagen matter soup meet composite.This method has solved the problem that does not have the instant fish bouillon product processes of the stingless safety of industrialization technology, has solved family and has done short problem of fish soup shelf-life.
Chinese patent CN201110132870.0 has announced a kind of preparation method of crucian congee soup.Its technical process is as follows: 1, raw material processing is handled, and 2, allotment pickles, 3, the dehydration boiling, 4, take off bone and decompose, 5, the preparation conditioning, 6, the bottling sterilization packaging.This law adopts canned sterilization, has effectively prolonged the shelf-life of product.
Summary of the invention
The objective of the invention is to develop a kind of instant can soup product that make things convenient for that heat, solved the time-consuming problem of family's soup processed, by being combined traditional handicraft with modern technologies, the optimization that makes things convenient for old duck Tonga worker technology not only kept the original flavour of soup juice and fragrance also to prolong the shelf-life of soup product, nutritious, the anticancer antineoplastic action of the existing ternip of pickled radiss, promote the production of body fluid but also moisturize, tender and crisp tasty and refreshing.With old duck and pickled radiss stew together soup product not only delicious food but also nutrition processed, its soup juice gives off a strong fragrance, and meat is neither too hard, nor too soft, and what finally obtain safe nutrient health makes things convenient for the soup product.
A kind of old duck soup of pickled radiss that makes things convenient for is characterized in that comprise following components in weight percentage, old duck is pickled component: 0.4% 13 perfume (or spice), 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The old duck soup formula of pickled radiss: the pickled radiss addition is 20%, the ginger addition is 2%, the green onion addition is 4%, the salt addition is 1.5%, the chickens' extract addition is 0.65%, the duck meat essence addition is 0.25%; Material-water ratio is 1:3.
The described preparation method who makes things convenient for the old duck soup of pickled radiss comprises the steps:
(1) raw material is selected: select 1～2 year reproduction age for use, and the qualified fresh old duck of process sanitary inspection of body weight 1.5～2kg, assurance duck quality does not better have quality problems.
(2) clean: clean duck repeatedly 2～3 times with 4 ℃ circulating waters, purpose is that flush away remains in duck hair and blood and impurity on one's body.
(3) stripping and slicing: stewing the time processed in order to reduce, will be 1～2cm except the raw material duck of boning is cut into size
2Stand-by.
(4) pickle: add cooking wine, 13 perfume (or spice), beta-schardinger dextrin-etc. in the duck after stripping and slicing and be flavor curing agent and colour generation curing agents such as natrium nitrosum, sodium isoascorbate, stir, pickle 12h at 0～4 ℃.
(5) preliminary treatment of main ingredient pickled radiss: pickled radiss is cleaned, be cut into 1～1.5 cm
2, place 4 ℃ of refrigerators standby.
(6) big fire is stewed and boiled: the duck boiling water after will pickling is cooked, and keeps little 2min that boils, and purpose is to cook blood residual in the duck in order to remove in the follow-up foam removal step.
(7) foam removal: floating foam and the dirt that will float over the soup surface with special-purpose foam removal strainer are removed.
(8) little fire is stewed and to be boiled: remove float foam after, fire is turned down, add cleaning treatment good, ginger, green onion, add pickled radiss behind the boiling 15min, add chickens' extract, duck meat essence, salt behind the boiling 15min again, the stewed 5min that boils of little fire.
(9) filtration, canned: the soup that boiling is good filters, remove green onion, ginger and meat slag etc., this product is selected the glass jar of 250mL for use, carry out canned (canned meat: pickled radiss: the ratio of soup is 1:1:5), exhaust according to the specification of 200g/ jar, when exhaust, keep the central temperature of soup in the jar just can carry out capping more than 85 ℃, prepare sterilization.
(10) sterilization: the glass jar that will revolve lid is put into autoclave as early as possible and is carried out sterilization.Its process should be in strict accordance with 121 ℃/30min of process for sterilizing.
(11) cooling: sterilization is intact, rapidly product is cooled to below 40 ℃.Assurance is no more than one hour from sterilization to preservation.Dry the packing free surface moisture, check the jar that whether rises, reject jar product that rises.
Great advantage of the present invention is: with duck and the pickled radiss soup product processed of stewing jointly, not only soup juice gives off a strong fragrance but also is nutritious.By being combined traditional handicraft with modern technologies, the optimization that makes things convenient for old duck Tonga worker technology not only kept the original flavour of soup juice and fragrance also to prolong the shelf-life of soup product.Make things convenient for the appearance of soup product also to bring convenience for the people that rhythm of life is constantly accelerated.The present invention is nutritious, good palatability, and instant has important function to health and fast pace life.
The specific embodiment
Embodiment
A kind of old duck soup of pickled radiss that makes things convenient for is characterized in that comprise following components in weight percentage, old duck is pickled component: 0.4% 13 perfume (or spice), 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The old duck soup formula of pickled radiss: the pickled radiss addition is 20%, the ginger addition is 2%, the green onion addition is 4%, the salt addition is 1.5%, the chickens' extract addition is 0.65%, the duck meat essence addition is 0.25%; Material-water ratio is 1:3.
The described preparation method who makes things convenient for the old duck soup of pickled radiss comprises the steps:
(1) raw material is selected: select 1～2 year reproduction age for use, and the qualified fresh old duck of process sanitary inspection of body weight 1.5～2kg, assurance duck quality does not better have quality problems.
(2) clean: clean duck repeatedly 2～3 times with 4 ℃ circulating waters, purpose is that flush away remains in duck hair and blood and impurity on one's body.
(3) stripping and slicing: stewing the time processed in order to reduce, will be 1～2cm except the raw material duck of boning is cut into size
2Stand-by.
(4) pickle: add cooking wine, 13 perfume (or spice), beta-schardinger dextrin-etc. in the duck after stripping and slicing and be flavor curing agent and colour generation curing agents such as natrium nitrosum, sodium isoascorbate, stir, pickle 12h at 0～4 ℃.
(5) preliminary treatment of main ingredient pickled radiss: pickled radiss is cleaned, be cut into 1～1.5 cm
2, place 4 ℃ of refrigerators standby.
(6) big fire is stewed and boiled: the duck boiling water after will pickling is cooked, and keeps little 2min that boils, and purpose is to cook blood residual in the duck in order to remove in the follow-up foam removal step.
(7) foam removal: floating foam and the dirt that will float over the soup surface with special-purpose foam removal strainer are removed.
(8) little fire is stewed and to be boiled: remove float foam after, fire is turned down, add cleaning treatment good, ginger, green onion, add pickled radiss behind the boiling 15min, add chickens' extract, duck meat essence, salt behind the boiling 15min again, the stewed 5min that boils of little fire.
(9) filtration, canned: the soup that boiling is good filters, remove green onion, ginger and meat slag etc., this product is selected the glass jar of 250mL for use, carry out canned (canned meat: pickled radiss: the ratio of soup is 1:1:5), exhaust according to the specification of 200g/ jar, when exhaust, keep the central temperature of soup in the jar just can carry out capping more than 85 ℃, prepare sterilization.
(10) sterilization: the glass jar that will revolve lid is put into autoclave as early as possible and is carried out sterilization.Its process should be in strict accordance with 121 ℃/30min of process for sterilizing.
(11) cooling: sterilization is intact, rapidly product is cooled to below 40 ℃.Assurance is no more than one hour from sterilization to preservation.Dry the packing free surface moisture, check the jar that whether rises, reject jar product that rises.
Experimental result: what present embodiment prepared makes things convenient for the old duck soup of pickled radiss meat soup limpid, and color is vivider, is milk yellow, and the duck pickled radiss does not all have well-done phenomenon, and size is even, duck soft or hard appropriateness, and duck, pickled radiss give off a strong fragrance, and flavour is suitable, and palatability is better.
Claims (15)
1. one kind makes things convenient for the old duck soup of pickled radiss to it is characterized in that comprise following components in weight percentage, old duck is pickled component: 0.4% 13 perfume (or spice), 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The old duck soup formula of pickled radiss: the pickled radiss addition is 20%, the ginger addition is 2%, the green onion addition is 4%, the salt addition is 1.5%, the chickens' extract addition is 0.65%, the duck meat essence addition is 0.25%; Material-water ratio is 1:3.
2. the described preparation method who makes things convenient for the old duck soup of pickled radiss of claim 1 is characterized in that, comprises the steps:
(1) raw material is selected: select 1～2 year reproduction age for use, and the qualified fresh old duck of process sanitary inspection of body weight 1.5～2kg, assurance duck quality does not better have quality problems.
3.(2) clean: clean duck repeatedly 2～3 times with 4 ℃ circulating waters, purpose is that flush away remains in duck hair and blood and impurity on one's body.
4.(3) stripping and slicing: stewing the time processed in order to reduce, will be 1～2cm except the raw material duck of boning is cut into size
2Stand-by.
5.(4) pickle: add cooking wine, 13 perfume (or spice), beta-schardinger dextrin-etc. in the duck after stripping and slicing and be flavor curing agent and colour generation curing agents such as natrium nitrosum, sodium isoascorbate, stir, pickle 12h at 0～4 ℃.
6.(5) preliminary treatment of main ingredient pickled radiss: pickled radiss is cleaned, be cut into 1～1.5 cm
2, place 4 ℃ of refrigerators standby.
7.(6) big fire stewes and to boil: the duck boiling water after will pickling is cooked, and keeps little 2min that boils, and purpose is to cook blood residual in the duck in order to remove in the follow-up foam removal step.
8.(7) foam removal: floating foam and the dirt that will float over the soup surface with special-purpose foam removal strainer are removed.
9.(8) little fire stewes and to boil: remove float foam after, fire is turned down, add cleaning treatment good, ginger, green onion, add pickled radiss behind the boiling 15min, add chickens' extract, duck meat essence, salt behind the boiling 15min again, the stewed 5min that boils of little fire.
10.(9) filtration, canned: the soup that boiling is good filters, remove green onion, ginger and meat slag etc., this product is selected the glass jar of 250mL for use, carry out canned (canned meat: pickled radiss: the ratio of soup is 1:1:5), exhaust according to the specification of 200g/ jar, when exhaust, keep the central temperature of soup in the jar just can carry out capping more than 85 ℃, prepare sterilization.
11.(10) sterilization: the glass jar that will revolve lid is put into autoclave as early as possible and is carried out sterilization.
12. its process should be in strict accordance with 121 ℃/30min of process for sterilizing.
13.(11) cooling: sterilization is intact, rapidly product is cooled to below 40 ℃.
14. guarantee to be no more than one hour from sterilization to preservation.
15. dry the packing free surface moisture, check the jar that whether rises, reject jar product that rises.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310233454.9A CN103340427B (en) | 2013-06-14 | 2013-06-14 | Preparation method for convenient pickled radish and duck soup |
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|---|---|---|---|
| CN201310233454.9A CN103340427B (en) | 2013-06-14 | 2013-06-14 | Preparation method for convenient pickled radish and duck soup |
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| CN103340427A true CN103340427A (en) | 2013-10-09 |
| CN103340427B CN103340427B (en) | 2014-12-17 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305390A (en) * | 2014-11-03 | 2015-01-28 | 重庆菜花香酱菜有限责任公司 | Pickled radish duck soup making method |
| CN110122819A (en) * | 2019-06-14 | 2019-08-16 | 福建鑫程食品有限公司 | One kind one draws self-heating Liancheng white duck health preserving soup product can processing method |
| CN112137050A (en) * | 2020-08-11 | 2020-12-29 | 重庆市毛哥食品开发有限公司 | Pickled radish and duck soup stewing material rich in dietary fiber and preparation method thereof |
| CN115918877A (en) * | 2022-12-30 | 2023-04-07 | 仲恺农业工程学院 | Bamboo shoot duck soup and preparation method thereof |
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| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN102919873A (en) * | 2012-11-26 | 2013-02-13 | 四川大学 | Production method for pickled radish and duck soup leisure food |
-
2013
- 2013-06-14 CN CN201310233454.9A patent/CN103340427B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429267A (en) * | 2011-10-20 | 2012-05-02 | 重庆鲁渝立强食品有限公司 | Native chicken juice processing technology |
| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN102885342A (en) * | 2012-10-23 | 2013-01-23 | 广东富农生物科技股份有限公司 | Mushroom chicken soup and production process thereof |
| CN102919873A (en) * | 2012-11-26 | 2013-02-13 | 四川大学 | Production method for pickled radish and duck soup leisure food |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305390A (en) * | 2014-11-03 | 2015-01-28 | 重庆菜花香酱菜有限责任公司 | Pickled radish duck soup making method |
| CN110122819A (en) * | 2019-06-14 | 2019-08-16 | 福建鑫程食品有限公司 | One kind one draws self-heating Liancheng white duck health preserving soup product can processing method |
| CN112137050A (en) * | 2020-08-11 | 2020-12-29 | 重庆市毛哥食品开发有限公司 | Pickled radish and duck soup stewing material rich in dietary fiber and preparation method thereof |
| CN115918877A (en) * | 2022-12-30 | 2023-04-07 | 仲恺农业工程学院 | Bamboo shoot duck soup and preparation method thereof |
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| CN103340427B (en) | 2014-12-17 |
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