CN103704747A - Kidney bean duck crispy rice and preparation method thereof - Google Patents
Kidney bean duck crispy rice and preparation method thereof Download PDFInfo
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- CN103704747A CN103704747A CN201310723170.8A CN201310723170A CN103704747A CN 103704747 A CN103704747 A CN 103704747A CN 201310723170 A CN201310723170 A CN 201310723170A CN 103704747 A CN103704747 A CN 103704747A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 241000209094 Oryza Species 0.000 claims abstract description 83
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- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
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- 229910052736 halogen Inorganic materials 0.000 claims description 21
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- 238000009835 boiling Methods 0.000 claims description 15
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- 241000949456 Zanthoxylum Species 0.000 claims description 12
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
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- 244000273928 Zingiber officinale Species 0.000 claims 2
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- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses kidney bean duck crispy rice and a preparation method thereof, which belong to the field of food. The kidney bean duck crispy rice comprises the following components in parts by weight: 45-55 parts of glutinous rice, 30-40 parts of kidney beans, 8-15 parts of duck, 1-3 parts of stable salt, 0.1-0.5 part of monosodium glutamate, 3-7 parts of vegetable oil, 1.2-2 parts of spiced sauce and 0.5-2 parts of flavor seasoning. According to the kidney bean duck crispy rice disclosed by the invention, the cooked glutinous rice is mixed with the kidney beans and the duck and the mixture is roasted to prepare the kidney bean duck crispy rice. The kidney beans, the duck and the glutinous rice crispy rice are eaten at the same time to increase the functionality of the dietary glutinous rice, enrich the taste, ensure crispy and non-greasy taste and create new flavor. The kidney bean duck crispy rice with unique flavor produced by the invention is hermetically packaged to form novel baked food which is convenient to carry and eat.
Description
Technical field
The invention belongs to field of food, relate to a kind of crispy rice goods, specifically a kind of kidney bean duck crispy rice and preparation method thereof.
Background technology
Kidney bean formal name used at school Kidney bean, can boil and can stew, and is the quality material of making cake, beans filling, sweet soup, sweetened bean paste, and China starts to introduce cultivation in 16 end of the centurys.Its medical value is also very high, nutritious, and protein content is higher than duck, and calcium content is more than 7 times of duck, and the content of iron is 4 times of duck, and its contained B family vitamin is also higher than duck.China's ancient doctor nationality is recorded, and kidney bean taste is sweet flat, warm in nature, and there is warming the middle warmer and descending qi, sharp stomach, stop the functions such as contrary, kidney-nourishing tonifying primordial Qi, be a kind of nourishing dietotherapy good merchantable brand.
Kidney bean or a kind of rare high potassium, high magnesium, low-sodium diet, this feature has ample scope for one's abilities in nutrition treatment.Modern medicine thinks, the unique component such as kidney bean also contains that soap is general, uremic enzyme and multiple globulin, have the immunocompetence that improves human body self, strengthen resistance against diseases, and activated T lymphocytes promotes the function such as synthetic of DNA.Saponins substance promotes fat metabolism, is one of ultimate food of fat-reducing.
Duck is to be the superior sumptuous courses at a meal on dining table, is also the good food that people nourish.Nutritive value and the chicken of duck are similar.But in the traditional Chinese medical science, the food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, have nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, stop hot dysentery, the effect such as relieving cough and reducing sputum.In all bodies, there is the suitable food duck of hot people, have a delicate constitution, poor appetite, heating, is hard and dry and people's food of oedema more useful.Also legend among the people, duck is pulmonary tuberculosis patient " panacea ".< < Compendium of Materia Medica > > record: duck " main large qi-restoratives labor, sterilization heat, diuresis, except oedema, dissipate-swelling is full, and sharp internal organs move back sore and swell, arresting convulsion epilepsy.”
Duck is used for being made into instant food, the little snacks such as duck neck, duck's gizzard are very popular, crispy rice is also a kind of instant food that people often eat, kidney bean, duck and crispy rice are carried out to braised system and prepare that to facilitate halogen meat products be a kind of good selection, can improve duck mouthfeel single, increase novel taste, can absorb again the nutrition of kidney bean.Research about kidney bean duck crispy rice goods at present have not been reported.
Summary of the invention
The object of the present invention is to provide a kind of kidney bean duck crispy rice and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of kidney bean duck crispy rice, it is characterized in that, this kidney bean duck crispy rice comprises the component of following weight portion: glutinous rice 45-55 part, kidney bean 30-40 part, duck 8-15 part, salt 1-3 part, monosodium glutamate 0.1-0.5 part, vegetable oil 3-7 part, spices flavouring 1.2-2 part, flavoring 0.5-2 part.
This kidney bean duck crispy rice comprises the component of following weight portion: glutinous rice 50-55 part, kidney bean 33-38 part, duck 10-12 part, salt 1.5-2.5 part, monosodium glutamate 0.2-0.5 part, vegetable oil 4-6 part, spices flavouring 1.5-2 part, flavoring 1-2 part.
This kidney bean duck crispy rice comprises the component of following weight portion: 53 parts, glutinous rice, 36 parts of kidney beans, 11 parts of ducks, 2 parts of salt, 0.35 part of monosodium glutamate, 5 parts of vegetable oil, 1.6 parts of spices flavourings, 1.5 parts of flavorings.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.5-3:1-2:3-5:1.2-2:4-6:2-3.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.8:1.5:4:1.6:5:2.5.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3.5-5:2.5-3:0.5-0.7:0.2-0.4.
A preparation method for kidney bean duck crispy rice, the method specifically comprises the following steps:
A, glutinous rice pretreatment: glutinous rice is cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the glutinous rice of precooking standby;
B, halogen boil: take fresh, clean duck as raw material, according to weight ratio, adds duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: the well-done duck of halogen is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet;
D, braised system: granular or sheet duck are mixed even with the kidney bean of precooking, the glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and glutinous rice are cured in 250-300 ℃ of baking oven, and the time of curing is 2-3 hour;
F, cooling, packing: step e products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
In described step " e ", duck and glutinous rice cure in 280 ℃ of baking ovens, and the time of curing is 2.5 hours.
The preparation method of kidney bean of precooking in described step " d " is: first dry kidney bean is cleaned, with clear water, soaked 4-6h, then put into digester steam boiling 30min to well-done after rinsing with clear water, well-done kidney bean water content is 40%-50%.
Beneficial effect of the present invention: the present invention will boil glutinous rice and mix with kidney bean, duck through curing operation and make kidney bean duck crispy rice, kidney bean, duck, glutinous rice crispy rice, with eating, have increased the functional of meals glutinous rice, can enrich mouthfeel, mouthfeel delicious and crisp, non-greasy, gives novel taste.The peculiar flavour kidney bean duck crispy rice that the present invention produces, packs, and makes the Novel baking based food carrying with instant.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kidney bean duck crispy rice, this kidney bean duck crispy rice comprises the component of following weight portion: 53 parts, glutinous rice, 36 parts of kidney beans, 11 parts of ducks, 2 parts of salt, 0.35 part of monosodium glutamate, 5 parts of vegetable oil, 1.6 parts of spices flavourings, 1.5 parts of flavorings.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.8:1.5:4:1.6:5:2.5.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=4:2.8:0.6:0.3.
A preparation method for kidney bean duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice pretreatment: glutinous rice is cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the glutinous rice of precooking standby.
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: the well-done duck of halogen is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet.
4, braised system: granular or sheet duck are mixed even with the kidney bean of precooking, the glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃, the preparation method of kidney bean of wherein precooking is: first dry kidney bean is cleaned, with clear water, soak 4-6h, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
5, cure: the braised duck making and glutinous rice are cured in 250 ℃ of baking ovens, cure 2 hours.
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Embodiment 2
A kidney bean duck crispy rice, this kidney bean duck crispy rice comprises the component of following weight portion: 46 parts, glutinous rice, 40 parts of kidney beans, 8.5 parts of ducks, 1 part of salt, 0.45 part of monosodium glutamate, 5.7 parts of vegetable oil, 2 parts of spices flavourings, 2 parts of flavorings.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.5:1.1:3.2:1.2:6:3.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3.5:3:0.5:0.22.
A preparation method for kidney bean duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice pretreatment: glutinous rice is cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the glutinous rice of precooking standby.
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, de-bone, pelletizing: the well-done duck of halogen is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet.
4, braised system: granular or sheet duck are mixed even with the kidney bean of precooking, the glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃, the preparation method of kidney bean of wherein precooking is: first dry kidney bean is cleaned, with clear water, soak 4-6h, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
5, cure: the braised duck making and glutinous rice are cured in 300 ℃ of baking ovens, cure 3 hours.
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Embodiment 3
A kidney bean duck crispy rice, this kidney bean duck crispy rice comprises the component of following weight portion: 55 parts, glutinous rice, 33 parts of kidney beans, 15 parts of ducks, 1.5 parts of salt, 0.2 part of monosodium glutamate, 3.5 parts of vegetable oil, 1.4 parts of spices flavourings, 0.8 part of flavoring.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=3:2:5:2:4:2.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=4.8:2:0.7:0.4.
A preparation method for kidney bean duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice pretreatment: glutinous rice is cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the glutinous rice of precooking standby;
2, halogen boils: take fresh, clean duck as raw material, according to weight ratio, add duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
3, de-bone, pelletizing: the well-done duck of halogen is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet;
4, braised system: granular or sheet duck are mixed even with the kidney bean of precooking, the glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃, the preparation method of kidney bean of wherein precooking is: first dry kidney bean is cleaned, with clear water, soak 4-6h, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again;
5, cure: the braised duck making and glutinous rice are cured in 280 ℃ of baking ovens, cure 2.5 hours;
6, cooling, packing: step 5 products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
Claims (9)
1. a kidney bean duck crispy rice, it is characterized in that, this kidney bean duck crispy rice comprises the component of following weight portion: glutinous rice 45-55 part, kidney bean 30-40 part, duck 8-15 part, salt 1-3 part, monosodium glutamate 0.1-0.5 part, vegetable oil 3-7 part, spices flavouring 1.2-2 part, flavoring 0.5-2 part.
2. kidney bean duck crispy rice according to claim 1, it is characterized in that, this kidney bean duck crispy rice comprises the component of following weight portion: glutinous rice 50-55 part, kidney bean 33-38 part, duck 10-12 part, salt 1.5-2.5 part, monosodium glutamate 0.2-0.5 part, vegetable oil 4-6 part, spices flavouring 1.5-2 part, flavoring 1-2 part.
3. kidney bean duck crispy rice according to claim 1, it is characterized in that, this kidney bean duck crispy rice comprises the component of following weight portion: 53 parts, glutinous rice, 36 parts of kidney beans, 11 parts of ducks, 2 parts of salt, 0.35 part of monosodium glutamate, 5 parts of vegetable oil, 1.6 parts of spices flavourings, 1.5 parts of flavorings.
4. according to the kidney bean duck crispy rice described in claim 1 or 2 or 3, it is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.5-3:1-2:3-5:1.2-2:4-6:2-3.
5. kidney bean duck crispy rice according to claim 4, is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=2.8:1.5:4:1.6:5:2.5.
6. according to the kidney bean duck crispy rice described in claim 1 or 2 or 3, it is characterized in that, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3.5-5:2.5-3:0.5-0.7:0.2-0.4.
7. a preparation method for the kidney bean duck crispy rice described in claim 1-3 any one claim, is characterized in that, the method specifically comprises the following steps:
A, glutinous rice pretreatment: glutinous rice is cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the glutinous rice of precooking standby;
B, halogen boil: take fresh, clean duck as raw material, according to weight ratio, adds duck, spices flavouring, salt, monosodium glutamate and water, and boiling under 100 ℃ of conditions, when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, de-bone, pelletizing: the well-done duck of halogen is taken off to bone, remove bone; Duck after de-bone is cut into granular or sheet;
D, braised system: granular or sheet duck are mixed even with the kidney bean of precooking, the glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and glutinous rice are cured in 250-300 ℃ of baking oven, and the time of curing is 2-3 hour;
F, cooling, packing: step e products obtained therefrom is chilled to below 15 ℃ by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind, packs.
8. method according to claim 7, is characterized in that, in described step " e ", duck and glutinous rice cure in 280 ℃ of baking ovens, and the time of curing is 2.5 hours.
9. method according to claim 7, it is characterized in that, the preparation method of the kidney bean of precooking in described step " d " is: first dry kidney bean is cleaned, with clear water, soaked 4-6h, after rinsing with clear water, put into digester steam boiling 30min to well-done, well-done kidney bean water content is 40%-50% again.
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| CN103704747A true CN103704747A (en) | 2014-04-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872537A (en) * | 2015-04-29 | 2015-09-02 | 安徽先知缘食品有限公司 | Broad bean and duck meat rice crust and preparation method thereof |
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| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| KR20060081925A (en) * | 2005-01-11 | 2006-07-14 | 이인곤 | Composition and process of manufacturing instant broth of the crust of overcooked rice |
| CN103053935A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Beef rice crust and method for making same |
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| CN1186626A (en) * | 1996-12-28 | 1998-07-08 | 刘润峰 | Natural full nutrient rice crust and its producing method |
| KR20060081925A (en) * | 2005-01-11 | 2006-07-14 | 이인곤 | Composition and process of manufacturing instant broth of the crust of overcooked rice |
| CN103053935A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Beef rice crust and method for making same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872537A (en) * | 2015-04-29 | 2015-09-02 | 安徽先知缘食品有限公司 | Broad bean and duck meat rice crust and preparation method thereof |
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