CN103340427B - Preparation method for convenient pickled radish and duck soup - Google Patents
Preparation method for convenient pickled radish and duck soup Download PDFInfo
- Publication number
- CN103340427B CN103340427B CN201310233454.9A CN201310233454A CN103340427B CN 103340427 B CN103340427 B CN 103340427B CN 201310233454 A CN201310233454 A CN 201310233454A CN 103340427 B CN103340427 B CN 103340427B
- Authority
- CN
- China
- Prior art keywords
- soup
- duck
- meat
- pickled
- pickled radiss
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 57
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title abstract description 8
- 240000007742 Raphanus sativus Species 0.000 title description 2
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000002732 oignon Nutrition 0.000 claims abstract description 10
- 240000001191 Lemna aequinoctialis Species 0.000 claims abstract description 9
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000013364 duck meat Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M Sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 230000001954 sterilising Effects 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 9
- 239000006260 foam Substances 0.000 claims description 9
- 210000004369 Blood Anatomy 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000037396 body weight Effects 0.000 claims description 3
- 235000020992 canned meat Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000009987 spinning Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 210000001124 Body Fluids Anatomy 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 3
- 235000014613 canned/preserved soup Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 abstract 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M Sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 240000002840 Allium cepa Species 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 210000003296 Saliva Anatomy 0.000 abstract 1
- 240000007329 Zingiber officinale Species 0.000 abstract 1
- 230000000259 anti-tumor Effects 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 230000002035 prolonged Effects 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N β-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- 235000008935 nutritious Nutrition 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000013547 stew Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N Linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N Taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229940088594 Vitamin Drugs 0.000 description 2
- 230000000118 anti-eoplastic Effects 0.000 description 2
- 229960005188 collagen Drugs 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N nicotinic acid Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229930003231 vitamins Natural products 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N α-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 241001609213 Carassius carassius Species 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- 229960004488 Linolenic Acid Drugs 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 208000006641 Skin Disease Diseases 0.000 description 1
- 229960003080 Taurine Drugs 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 201000001084 cerebrovascular disease Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning Effects 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 201000010238 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 210000000056 organs Anatomy 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective Effects 0.000 description 1
- 230000001256 tonic Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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 facilitating the old duck soup of pickled radiss.
Background technology
China's duck output more than 600 ten thousand tons in 2008, accounts for the whole world more than 80%, rank first in the world, but its intensive processing is also relatively backward, most or handicraft workshop, and new-product development dynamics is inadequate, is difficult to the needs adapting to modern consumption.Duck is nutritious, belongs to the healthy meat products of high protein and low fat, claims duck to be excellent tonic product in " Mingyi Bielu ", if eat with vegetables, mushroom meat and vegetables Baoshang of arrange in pairs or groups, both nutritious, relieving summer heat again, it is positive to grow, so be top grade in invigorant.
Duck is nutritious, containing protein about 16% ~ 25% 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 enriches, in duck, also has the trace element such as iron, copper, zinc of a large amount of vitamin and high level.Abundant taurine and nicotinic acid is also had in duck; good protective effect is had to heart disease patients such as miocardial infarctions; its alpha-linolenic acid be rich in and linoleic acid; to degrade blood fat, thrombus; reduce the cardiovascular and cerebrovascular diseases such as hypertension, headstroke, vascular sclerosis to occur, have good prevention effect to skin disease, diabetes simultaneously.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, but also moisturize and promote the production of body fluid, tender and crisp tasty and refreshing, old duck to be stewed together with pickled radiss 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 nutrition health facilitates soup product.
Soup series products deeply by the liking of consumers in general, because of its delicious flavour, good palatability and there is abundant nutrition, the common saying of intrinsic " eating meat not as eating soup ".Soup process very time and effort consuming boils in traditional-family, through much loaded down with trivial details process.Present people's rhythm of life is constantly accelerated to cause consumer to health, nutrition, easily soup product demand in continuous expansion.
Chinese patent CN201110185609.7 discloses that namely full nutrient safe is instant uses fish bouillon production technology.It is characterized in that comprising following steps: (1) is washed fish, crop, except internal organ, scaled; (2) adopt meat, rinsing dehydration, essence 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 solves the problem not having the stingless safety of industrialization instant fish bouillon product processes technology, solves family and cooks fish soup shelf-life short problem.
Chinese patent CN201110132870.0 discloses a kind of preparation method of crucian carp caudle.Its technical process is as follows: 1, Raw material processing process, and 2, allotment pickles, 3, dehydration boiling, 4, de-bone decomposes, 5, preparation conditioning, 6, bottling sterilization packaging.This law adopts canned sterilization, effectively extends the shelf-life of product.
Summary of the invention
The object of the invention is to develop a kind of heating and instant facilitate canned soup product, solve the problem that family's soup is time-consuming, by to the shelf-life facilitating the optimization of old duck soup processing technology traditional handicraft to be combined with modern technologies not only to maintain the original flavour of soup juice and fragrance also to extend Tang Pin, nutritious, the anticancer antineoplastic action of the existing ternip of pickled radiss, but also moisturize and promote the production of body fluid, tender and crisp tasty and refreshing.Stewed together with pickled radiss by old duck 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 nutrition health facilitates soup product.
One facilitates the old duck soup of pickled radiss it is characterized in that, comprise the component of following percentage by weight, component pickled by old duck: 0.4% 13 is fragrant, 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The old duck soup formula of pickled radiss: pickled radiss addition is 20%, ginger addition is 2%, green onion addition is 4%, salt addition is 1.5%, chickens' extract addition is 0.65%, duck meat essence addition is 0.25%; Material-water ratio is 1:3.
The described preparation method facilitating the old duck soup of pickled radiss, comprises the steps:
(1) raw material is selected: select 1 ~ 2 year reproduction age, the fresh old duck qualified through sanitary inspection of body weight 1.5 ~ 2kg, ensures that meat quality is better without quality problems.
(2) clean: repeatedly clean duck 2 ~ 3 times with the circulating waters of 4 DEG C, object washes away to remain in duck hair and blood with it and impurity.
(3) stripping and slicing: in order to reduce the time of stewing will be 1 ~ 2cm except the raw material duck of boning is cut into size
2stand-by.
(4) pickle: add flavor curing agent and the colour generation such as natrium nitrosum, the sodium isoascorbate curing agents such as cooking wine, 13 perfume, beta-schardinger dextrin-in the duck after stripping and slicing, stir, pickle 12h at 0 ~ 4 DEG C.
(5) pretreatment of main ingredient pickled radiss: cleaned by pickled radiss, is cut into 1 ~ 1.5 cm
2, be placed in 4 DEG C of refrigerators for subsequent use.
(6) big fire is stewed and is boiled: cooked by the duck boiling water after pickling, keep micro-2min that boils, and object cooks blood residual in duck to remove in follow-up foam removal step.
(7) foam removal: will offscum and the dirt removing on soup surface be floated over special foam removal strainer.
(8) little fire stew boils: after complete offscum, fire is turned down, add cleaning treatment good, ginger, green onion, add pickled radiss after boiling 15min, then add chickens' extract, duck meat essence, salt after boiling 15min, little fire stew boils 5min.
(9) filter, canned: soup good for boiling is filtered, removing green onion, ginger and meat slag etc., this product selects the glass jar of 250mL, carrying out canned (canned meat: pickled radiss: the ratio of soup is 1:1:5), exhaust according to the specification of 200g/ tank, keeping when being vented the central temperature of soup in tank more than 85 DEG C, just can carry out capping, prepare sterilization.
(10) sterilization: the glass jar spinning lid is put into autoclave as early as possible and carries out sterilization.Its process should in strict accordance with process for sterilizing 121 DEG C/30min.
(11) cool: sterilization is complete, rapidly product is cooled to less than 40 DEG C.Ensure to be no more than one hour from sterilizing to preservation.Dry packaging free surface moisture, check the tank that whether rises, reject the tank product that rises.
Great advantage of the present invention is: soup product processed of duck and pickled radiss jointly being stewed, and not only soup juice gives off a strong fragrance but also nutritious.By to the shelf-life facilitating the optimization of old duck soup processing technology traditional handicraft to be combined with modern technologies not only to maintain the original flavour of soup juice and fragrance also to extend Tang Pin.The people facilitating the appearance of soup product also constantly to accelerate for rhythm of life bring conveniently.The present invention is nutritious, good palatability, instant, has important function to health and fast pace life.
Detailed description of the invention
Embodiment
One facilitates the old duck soup of pickled radiss it is characterized in that, comprise the component of following percentage by weight, component pickled by old duck: 0.4% 13 is fragrant, 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The old duck soup formula of pickled radiss: pickled radiss addition is 20%, ginger addition is 2%, green onion addition is 4%, salt addition is 1.5%, chickens' extract addition is 0.65%, duck meat essence addition is 0.25%; Material-water ratio is 1:3.
The described preparation method facilitating the old duck soup of pickled radiss, comprises the steps:
(1) raw material is selected: select 1 ~ 2 year reproduction age, the fresh old duck qualified through sanitary inspection of body weight 1.5 ~ 2kg, ensures that meat quality is better without quality problems.
(2) clean: repeatedly clean duck 2 ~ 3 times with the circulating waters of 4 DEG C, object washes away to remain in duck hair and blood with it and impurity.
(3) stripping and slicing: in order to reduce the time of stewing will be 1 ~ 2cm except the raw material duck of boning is cut into size
2stand-by.
(4) pickle: add flavor curing agent and the colour generation such as natrium nitrosum, the sodium isoascorbate curing agents such as cooking wine, 13 perfume, beta-schardinger dextrin-in the duck after stripping and slicing, stir, pickle 12h at 0 ~ 4 DEG C.
(5) pretreatment of main ingredient pickled radiss: cleaned by pickled radiss, is cut into 1 ~ 1.5 cm
2, be placed in 4 DEG C of refrigerators for subsequent use.
(6) big fire is stewed and is boiled: cooked by the duck boiling water after pickling, keep micro-2min that boils, and object cooks blood residual in duck to remove in follow-up foam removal step.
(7) foam removal: will offscum and the dirt removing on soup surface be floated over special foam removal strainer.
(8) little fire stew boils: after complete offscum, fire is turned down, add cleaning treatment good, ginger, green onion, add pickled radiss after boiling 15min, then add chickens' extract, duck meat essence, salt after boiling 15min, little fire stew boils 5min.
(9) filter, canned: soup good for boiling is filtered, removing green onion, ginger and meat slag etc., this product selects the glass jar of 250mL, carrying out canned (canned meat: pickled radiss: the ratio of soup is 1:1:5), exhaust according to the specification of 200g/ tank, keeping when being vented the central temperature of soup in tank more than 85 DEG C, just can carry out capping, prepare sterilization.
(10) sterilization: the glass jar spinning lid is put into autoclave as early as possible and carries out sterilization.Its process should in strict accordance with process for sterilizing 121 DEG C/30min.
(11) cool: sterilization is complete, rapidly product is cooled to less than 40 DEG C.Ensure to be no more than one hour from sterilizing to preservation.Dry packaging free surface moisture, check the tank that whether rises, reject the tank product that rises.
Experimental result: prepared by the present embodiment facilitates pickled radiss old duck soup meat soup limpid, and color is vivider, in milk yellow, duck pickled radiss is all without 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 for, and palatability is better.
Claims (2)
1. facilitate a preparation method for the old duck soup of pickled radiss, it is characterized in that, comprise the steps:
(1) raw material is selected: select 1 ~ 2 year reproduction age, the fresh old duck qualified through sanitary inspection of body weight 1.5 ~ 2kg, ensures that meat quality is better without quality problems;
(2) clean: repeatedly clean duck 2 ~ 3 times with the circulating waters of 4 DEG C, object washes away to remain in duck hair and blood with it and impurity;
(3) stripping and slicing: in order to reduce the time of stewing will be 1 ~ 2cm except the raw material duck of boning is cut into size
2stand-by;
(4) pickle: add flavor curing agent cooking wine, 13 perfume, beta-schardinger dextrin-and colour generation curing agent natrium nitrosum, sodium isoascorbate in the duck after stripping and slicing, stir, pickle 12h at 0 ~ 4 DEG C;
(5) pretreatment of pickled radiss: pickled radiss is cleaned, is cut into 1 ~ 1.5cm
2, be placed in 4 DEG C of refrigerators for subsequent use;
(6) big fire is stewed and is boiled: cooked by the duck boiling water after pickling, keep micro-2min that boils, and object cooks blood residual in duck to remove in follow-up foam removal step;
(7) foam removal: will offscum and the dirt removing on soup surface be floated over special foam removal strainer;
(8) little fire is stewed and is boiled: after complete offscum, turned down by fire, adds cleaning treatment is good ginger, green onion, adds pickled radiss, then add chickens' extract, duck meat essence, salt after boiling 15min after boiling 15min, and little fire is stewed and boiled 5min;
(9) filter, canned: soup good for boiling is filtered, removing green onion, ginger and meat slag, select the glass jar of 250mL, carry out canned according to the specification of 200g/ tank, canned meat: pickled radiss: the ratio of soup is 1:1:5, keeps the central temperature of soup in tank more than 85 DEG C, to carry out capping, prepare sterilization when being vented;
(10) sterilization: the glass jar spinning lid is put into autoclave as early as possible and carries out sterilization; Its process should in strict accordance with process for sterilizing 121 DEG C/30min;
(11) cool: sterilization is complete, rapidly product is cooled to less than 40 DEG C; One hour is no more than from sterilizing to preservation; Dry packaging free surface moisture, check the tank that whether rises, reject the tank product that rises.
2. a kind of preparation method facilitating the old duck soup of pickled radiss according to claim 1, is characterized in that, the percentage by weight that component pickled by the old duck of use is: 0.4% 13 is fragrant, 14% cooking wine, 0.1% beta-schardinger dextrin-, 0.0075% natrium nitrosum, 0.05% sodium isoascorbate; The each component of pickled radiss old duck soup formula and percentage by weight thereof are: pickled radiss addition is 20%, ginger addition is 2%, green onion addition is 4%, salt addition is 1.5%, chickens' extract addition is 0.65%, duck meat essence addition is 0.25%; Material-water ratio is 1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310233454.9A CN103340427B (en) | 2013-06-14 | 2013-06-14 | Preparation method for convenient pickled radish and duck soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310233454.9A CN103340427B (en) | 2013-06-14 | 2013-06-14 | Preparation method for convenient pickled radish and duck soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103340427A CN103340427A (en) | 2013-10-09 |
| CN103340427B true CN103340427B (en) | 2014-12-17 |
Family
ID=49275297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310233454.9A Expired - Fee Related CN103340427B (en) | 2013-06-14 | 2013-06-14 | Preparation method for convenient pickled radish and duck soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103340427B (en) |
Families Citing this family (3)
| 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 |
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 |
-
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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103340427A (en) | 2013-10-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102349667B (en) | Processing method of dried fish leisure food | |
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN103070423A (en) | Processing method of instant crisp fish | |
| CN103519241A (en) | Processing technology for fish fillet can | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN105285763A (en) | Manufacturing method of canned loach with black bean sauce having soft fishbone | |
| CN106722640A (en) | A kind of preparation method of lobster shell nutrition soup-stock | |
| CN105325932A (en) | Preparation method of instant boneless horse mackerel fillet | |
| CN103549235A (en) | Processing method for removing meat smell of chicken, duck and goose | |
| CN104055105B (en) | Production method of athlete leisure and instant seasoned tussah pupa food | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN105724913A (en) | Preparation method of canned grass carp | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN103948091A (en) | Old duck soup | |
| CN102204683B (en) | Method for processing pickle type livestock and poultry liver food | |
| CN108124973A (en) | A kind of production method of spiral shell fragrance instant bean milk rolls | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| CN103461917A (en) | Making method of pickled mustard root | |
| CN104256726A (en) | Preparation method of sturgeon sauce | |
| CN103719940A (en) | Preparation method of canned fish | |
| KR20110100788A (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| CN107495119A (en) | A kind of processing method of flavor squid rice dumpling | |
| CN109527514A (en) | A kind of capsicum paste containing day lily |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141217 Termination date: 20160614 |