CN103719728A - Corn duck crispy rice and preparation method thereof - Google Patents
Corn duck crispy rice and preparation method thereof Download PDFInfo
- Publication number
- CN103719728A CN103719728A CN201310723015.6A CN201310723015A CN103719728A CN 103719728 A CN103719728 A CN 103719728A CN 201310723015 A CN201310723015 A CN 201310723015A CN 103719728 A CN103719728 A CN 103719728A
- Authority
- CN
- China
- Prior art keywords
- corn
- duck
- parts
- rice
- powder
- 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.)
- Pending
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 94
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 94
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 88
- 235000005822 corn Nutrition 0.000 title claims abstract description 88
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 77
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 77
- 235000009566 rice Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 76
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 45
- 229910052736 halogen Inorganic materials 0.000 claims description 21
- 150000002367 halogens Chemical class 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 241000949456 Zanthoxylum Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 239000008989 cinnamomi cortex Substances 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 208000003643 Callosities Diseases 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 6
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 241000272522 Anas Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000009973 maize Nutrition 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 244000242291 Lemna paucicostata Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000007244 Zea mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- 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 corn duck crispy rice and a preparation method thereof, which belong to the field of food. The corn duck crispy rice comprises the following components in parts by weight: 25-35 parts of corn, 50-60 parts of glutinous rice, 10-15 parts of duck, 0.1-0.7 part of monosodium glutamate, 1.5-2.5 parts of table salt, 2-4.5 parts of vegetable oil, 0.5-1.5 parts of spiced sauce and 0.5-2 parts of flavor seasoning. According to the corn duck crispy rice disclosed by the invention, cooked corn glutinous rice is mixed with the duck and is roasted to prepare the corn duck crispy rice, and the corn, the glutinous rice and the duck are eaten at the same time to increase the functionality of the dietary corn, enrich the taste, ensure crispy and non-greasy taste and endow new flavor. The corn duck crispy rice with unique flavor, which is produced by the preparation method disclosed by the invention, is hermetically packaged, namely, made into novel baked food which is convenient to carry and eat.
Description
Technical field
The invention belongs to field of food, specifically a kind of corn duck crispy rice and preparation method thereof.
Background technology
Vacuum packaging sauced duck meat meat products is a kind of instant food that in actual life, people often eat.At present, common vacuum packaging sauced duck meat meat products preparation method is take fresh complete clean thorax duck as raw material, through cleaning, pickle, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of meat products is to affect the key factor that consumer buys, along with the raising of people's living standard, when emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, can give meeting with joyful on people's sense organ, thereby affect the absorption of human body to nutritional labeling.
Corn (formal name used at school: Zea mays), also claims maize, maize, maize, ear of maize.Guangdong language is called maize, and the south of Fujian Province language is called a kind wheat.Being annual gramineae herbaceous plant, is important cereal crops and important feed resource, is also the highest cereal crops of whole world total output.
Measure according to the study, 106 kilocalories of every 100 grams of corn heat content, 2.9 grams of celluloses, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, linoleic acid content is higher, separately containing mineral matter element and vitamin etc.The crude fibre containing in corn, than polished rice, the high 4-10 of smart face doubly.In corn, also contain a large amount of magnesium, magnesium can be strengthened intestines wall wriggling, promotes the excretion of body refuse.The composition that corn is above-mentioned and function, highly beneficial for fat-reducing.Colored fringe corn stigma when corn is ripe, has diuresis, also favourable to losing weight.Corn can boil soup for tea-drinking, is made into corn flour, corn cake etc. after also can pulverizing.Popcorn volume after expanded is very large, can eliminate obese people's hunger after food, but after food, heat content is very low, is also one of substitute of fat-reducing.
Summary of the invention
The object of the present invention is to provide a kind of corn duck crispy rice and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of corn duck crispy rice, it is characterized in that, this corn duck crispy rice comprises the component of following weight portion: corn 25-35 part, glutinous rice 50-60 part, duck 10-15 part, monosodium glutamate 0.1-0.7 part, salt 1.5-2.5 part, vegetable oil 2-4.5 part, spices flavouring 0.5-1.5 part, flavoring 0.5-2 part.
Preferably this corn duck crispy rice comprises the component of following weight portion: corn 30-35 part, glutinous rice 52-57 part, duck 11-13 part, monosodium glutamate 0.2-0.5 part, salt 1.8-2.2 part, vegetable oil 3.5-4.5 part, spices flavouring 0.8-1.2 part, flavoring 1.5-2 part.
Preferably this corn duck crispy rice comprises the component of following weight portion: 31 parts of corns, 55 parts, glutinous rice, 12 parts of ducks, 0.35 part of monosodium glutamate, 2 parts of salt, 4 parts of vegetable oil, 1 part of spices flavouring, 1.75 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=0.06-0.07:0.1-0.12:1.6-2:0.05-0.06:1-1.2:0.2-0.3.
Preferred described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.065:0.11:1.8:0.055:1.1:0.25.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1-2:0.1-0.15:0.02-0.04:0.01-0.014.
A preparation method for corn duck crispy rice, the method specifically comprises the following steps:
A, glutinous rice, corn pretreatment: glutinous rice, corn are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make pre-boiled corn glutinous rice standby;
B, halogen boil: 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;
C, de-bone, pelletizing: well-done halogen duck 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 pre-boiled corn glutinous rice, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and corn glutinous rice are cured in 240-300 ℃ 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 corn glutinous rice cure in 250 ℃ of baking ovens, and the time of curing is 3 hours.
Beneficial effect of the present invention: the present invention mixes boiled corn glutinous rice through curing operation and makes corn duck crispy rice with duck, corn, glutinous rice, duck, with eating, have increased the functional of meals corns, can enrich mouthfeel, mouthfeel delicious and crisp, non-greasy, gives novel taste.The peculiar flavour corn 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 kind of corn duck crispy rice, this corn duck crispy rice comprises the component of following weight portion: 31 parts of corns, 55 parts, glutinous rice, 12 parts of ducks, 0.35 part of monosodium glutamate, 2 parts of salt, 4 parts of vegetable oil, 1 part of spices flavouring, 1.75 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=0.065:0.11:1.8:0.055:1.1:0.25.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5:0.125:0.03:0.013.
A preparation method for corn duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, corn pretreatment: glutinous rice, corn are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make pre-boiled corn glutinous rice 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: well-done halogen duck 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 pre-boiled corn glutinous rice, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and corn glutinous rice are cured in 250 ℃ of baking ovens, and the time of curing is 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 2
A kind of corn duck crispy rice, this corn duck crispy rice comprises the component of following weight portion: 25 parts of corns, 60 parts, glutinous rice, 10 parts of ducks, 0.25 part of monosodium glutamate, 1.5 parts of salt, 2 parts of vegetable oil, 1.5 parts of spices flavourings, 0.5 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=0.06:0.12:2:0.05:1:0.3.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1:0.15:0.04:0.01.
A preparation method for corn duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, corn pretreatment: glutinous rice, corn are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make pre-boiled corn glutinous rice 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: well-done halogen duck 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 pre-boiled corn glutinous rice, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and corn glutinous rice are cured in 240 ℃ of baking ovens, and the time of curing is 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 kind of corn duck crispy rice, this corn duck crispy rice comprises the component of following weight portion: 35 parts of corns, 50 parts, glutinous rice, 15 parts of ducks, 0.7 part of monosodium glutamate, 2.5 parts of salt, 4 parts of vegetable oil, 0.5 part of spices flavouring, 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=0.07:0.1:1.6:0.06:1.2:0.2.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2:0.1:0.02:0.014.
A preparation method for corn duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, corn pretreatment: glutinous rice, corn are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make pre-boiled corn glutinous rice 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: well-done halogen duck 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 pre-boiled corn glutinous rice, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and corn glutinous rice are cured in 300 ℃ of baking ovens, and the time of curing is 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.
Claims (8)
1. a corn duck crispy rice, it is characterized in that, this corn duck crispy rice comprises the component of following weight portion: corn 25-35 part, glutinous rice 50-60 part, duck 10-15 part, monosodium glutamate 0.1-0.7 part, salt 1.5-2.5 part, vegetable oil 2-4.5 part, spices flavouring 0.5-1.5 part, flavoring 0.5-2 part.
2. corn duck crispy rice according to claim 1, it is characterized in that, this corn duck crispy rice comprises the component of following weight portion: corn 30-35 part, glutinous rice 52-57 part, duck 11-13 part, monosodium glutamate 0.2-0.5 part, salt 1.8-2.2 part, vegetable oil 3.5-4.5 part, spices flavouring 0.8-1.2 part, flavoring 1.5-2 part.
3. corn duck crispy rice according to claim 1, it is characterized in that, this corn duck crispy rice comprises the component of following weight portion: 31 parts of corns, 55 parts, glutinous rice, 12 parts of ducks, 0.35 part of monosodium glutamate, 2 parts of salt, 4 parts of vegetable oil, 1 part of spices flavouring, 1.75 parts of flavorings.
4. according to the corn 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=0.06-0.07:0.1-0.12:1.6-2:0.05-0.06:1-1.2:0.2-0.3.
5. corn 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=0.065:0.11:1.8:0.055:1.1:0.25.
6. according to the corn 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=1-2:0.1-0.15:0.02-0.04:0.01-0.014.
7. a preparation method for the corn 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, corn pretreatment: glutinous rice, corn are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make pre-boiled corn glutinous rice standby;
B, halogen boil: 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;
C, de-bone, pelletizing: well-done halogen duck 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 pre-boiled corn glutinous rice, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and corn glutinous rice are cured in 240-300 ℃ 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 corn glutinous rice cure in 250 ℃ of baking ovens, and the time of curing is 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723015.6A CN103719728A (en) | 2013-12-25 | 2013-12-25 | Corn duck crispy rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310723015.6A CN103719728A (en) | 2013-12-25 | 2013-12-25 | Corn duck crispy rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719728A true CN103719728A (en) | 2014-04-16 |
Family
ID=50444222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310723015.6A Pending CN103719728A (en) | 2013-12-25 | 2013-12-25 | Corn duck crispy rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719728A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307082A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Duck meat-flavor rice crust and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050488A (en) * | 1989-09-26 | 1991-04-10 | 王丕承 | The production method of corn crust |
| CN1117809A (en) * | 1994-09-02 | 1996-03-06 | 长春市工程食品研究所 | Method for making lily series health-care food |
| CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN103156125A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Rice crust preparation method |
-
2013
- 2013-12-25 CN CN201310723015.6A patent/CN103719728A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050488A (en) * | 1989-09-26 | 1991-04-10 | 王丕承 | The production method of corn crust |
| CN1117809A (en) * | 1994-09-02 | 1996-03-06 | 长春市工程食品研究所 | Method for making lily series health-care food |
| CN101107976A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Preparation method of spicy rice crust |
| CN101496596A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Health-care cooked rice crust and preparation method |
| CN103156125A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Rice crust preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 无: "风味锅巴的制作要点", 《农民科技培训》, no. 2, 31 December 2011 (2011-12-31), pages 37 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307082A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Duck meat-flavor rice crust and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103284055B (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN103750395B (en) | A kind of pot-stewed fowl bullfrog processing technology | |
| CN104824600A (en) | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| CN103719902A (en) | Kidney bean duck and preparation method thereof | |
| CN103584146A (en) | Wheat-flavor goose and preparation method thereof | |
| KR20170128026A (en) | Yukgaejang knife-cut noodle containing hemp seed and the manufacture Method | |
| CN103584145A (en) | Wheat-flavor duck meat and preparation method thereof | |
| CN103719901A (en) | Kidney bean chicken and preparation method thereof | |
| CN104939039A (en) | Spicy Wutai mushroom sauce and preparation method thereof | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN103719728A (en) | Corn duck crispy rice and preparation method thereof | |
| CN104305166A (en) | Preparation method of spicy puffed food with agrocybe cylindracea | |
| CN104000121A (en) | Rice flour and preparation method thereof | |
| CN103584149A (en) | Red bean chicken meat and preparation method thereof | |
| CN103734615B (en) | A kind of red bean and duck rice crust and preparation method thereof | |
| CN103704608A (en) | Buckwheat duck meat rice crusts and preparation method thereof | |
| CN103610096B (en) | A kind of Wheat-flavor chicken and preparation method thereof | |
| KR20110109320A (en) | Manufacturing method for rice, bread, tteokgalbi | |
| CN104106787A (en) | Production process of instant noodle seasoning | |
| CN103719731A (en) | Millet-duck crispy rice and preparation method thereof | |
| CN103876173A (en) | Kidney bean goose and preparation method thereof | |
| CN103719900A (en) | Rice flour blended duck meat and preparation method thereof | |
| CN103719905A (en) | Sesame duck crispy rice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140416 |