CN103719906A - Peanut and duck rice crust and preparation method thereof - Google Patents
Peanut and duck rice crust and preparation method thereof Download PDFInfo
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- CN103719906A CN103719906A CN201310723020.7A CN201310723020A CN103719906A CN 103719906 A CN103719906 A CN 103719906A CN 201310723020 A CN201310723020 A CN 201310723020A CN 103719906 A CN103719906 A CN 103719906A
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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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a peanut and duck rice crust and a preparation method thereof, and belongs to the field of foods. The peanut and duck rice crust comprises the following components in parts by weight: 8-12 parts of groundnut kernels, 70-80 parts of sticky rice, 10-15 parts of duck, 0.2-1 part of aginomoto, 2-3 parts of salt, 1-5 parts of plant oil, 0.5-1.5 parts of spicy sauce and 1-2 parts of flavor seasoner. The cooked sticky rice is mixed with the peanut and the duck, so as to prepare the peanut and duck rice crust by a baking procedure, so that the peanut, the sticky rice and the duck are eaten at the same time, the functionality of dietary glutinous rice and fragrance of the peanut are increased, the mouthfeel is enriched, and the peanut and duck rice crust is crispy in taste, and not greasy, and obtains a new taste. The peanut and duck rice crust with a unique flavor, which is produced by the preparation method disclosed by the invention, is tightly packaged, so as to prepare a novel baked food which is convenient to carry and eat.
Description
Technical field
The invention belongs to field of food, specifically the duck crispy rice and preparation method thereof of cultivating peanut.
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 that to take fresh complete clean thorax duck be 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, raising along with 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.
Peanut is legume, one of main oil variety of high-quality edible oil, and peanut has another name called peanut, dicotyledon, and vein is netted veins, and seed has peanut fruit coated.Once cried in history peanut, beans, fallen flowers ginseng, land pine, Cheng Shouguo, kind beans fig, fruit, Chinese's beans.Peanut is longer than nourishing help, is conducive to long life, so among the people, claims again " peanut ", and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean.
Peanut has very high nutritive value, includes abundant fat and protein.In peanut, fat content is 44%-45% according to surveying and determination, and protein content is 24-36%, and sugar content is 20% left and right.In peanut, also contain abundant vitamin B2 .PP, A, D, E, calcium and iron etc.And contain the multivitamins such as thiamine, riboflavin, niacin.Content of mineral substances is also very abundant, particularly contains the necessary amino acid of human body, has promotion brain cell development, strengthens the function of memory.
It is good selection that shelled peanut, duck, glutinous rice are made into peanut duck crispy rice, avoids eating separately duck and causes that mouthfeel is greasy, nutritional labeling is single unbalanced, meets people and pursues healthy theory.About this type of research, have not been reported at present.
Summary of the invention
The object of the present invention is to provide the duck crispy rice and preparation method thereof of cultivating peanut.
Object of the present invention can be achieved through the following technical solutions:
The one duck crispy rice of cultivating peanut, it is characterized in that, this peanut duck crispy rice comprises the component of following weight portion: shelled peanut 8-12 part, glutinous rice 70-80 part, duck 10-15 part, monosodium glutamate 0.2-1 part, salt 2-3 part, vegetable oil 1-5 part, spices flavouring 0.5-1.5 part, flavoring 1-2 part.
This peanut duck crispy rice comprises the component of following weight portion: shelled peanut 9-11 part, glutinous rice 73-78 part, duck 11-13 part, monosodium glutamate 0.2-0.7 part, salt 1.2-3 part, vegetable oil 1-5 part, spices flavouring 0.5-1.2 part, flavoring 1-2 part.
This peanut duck crispy rice comprises the component of following weight portion: 10 parts, shelled peanut, 75 parts, glutinous rice, 12 parts of ducks, 0.5 part of monosodium glutamate, 2.5 parts of salt, 3.5 parts of vegetable oil, 1 part of spices flavouring, 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=0.08-0.09:0.25-0.3:1-2:0.08-0.09:2-3:0.1-0.12.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.085:0.27:1.5:0.085:2.5:0.11.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2-3:0.02-0.03:0.3-0.4:0.1-0.2.
One preparation method who cultivates peanut duck crispy rice, the method specifically comprises the following steps:
A, glutinous rice, peanut pretreatment: glutinous rice, peanut are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the peanut 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 peanut glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and peanut glutinous rice are cured in 200-300 ℃ 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 peanut glutinous rice cure in 250 ℃ of baking ovens, and the time of curing is 2.5 hours.
Beneficial effect of the present invention: the present invention will boil glutinous rice and mix with peanut, duck through curing operation and make peanut duck crispy rice, peanut, glutinous rice, duck, with eating, have increased the functional of meals glutinous rice, the fragrance of peanut, can enrich mouthfeel, mouthfeel delicious and crisp, non-greasy, gives novel taste.The peculiar flavour peanut 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
The one duck crispy rice of cultivating peanut, this peanut duck crispy rice comprises the component of following weight portion: 10 parts, shelled peanut, 75 parts, glutinous rice, 12 parts of ducks, 0.5 part of monosodium glutamate, 2.5 parts of salt, 3.5 parts of vegetable oil, 1 part of spices flavouring, 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=0.085:0.27:1.5:0.085:2.5:0.11.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2.4:0.026:0.35:0.16.
One preparation method who cultivates peanut duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, shelled peanut pretreatment: glutinous rice, shelled peanut are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the peanut 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 peanut glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and peanut glutinous rice are cured in 250 ℃ of baking ovens, and the time of curing is 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.
Embodiment 2
The one duck crispy rice of cultivating peanut, this peanut duck crispy rice comprises the component of following weight portion: 8.2 parts, shelled peanut, 71.5 parts, glutinous rice, 10 parts of ducks, 0.25 part of monosodium glutamate, 2.1 parts of salt, 1.5 parts of vegetable oil, 0.6 part of spices flavouring, 1 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=0.08:0.3:1:0.09:2.2:0.1.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2.1:0.022:0.3:0.11.
One preparation method who cultivates peanut duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, shelled peanut pretreatment: glutinous rice, shelled peanut are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the peanut 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 peanut glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and peanut glutinous rice are cured in 200 ℃ 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
The one duck crispy rice of cultivating peanut, this peanut duck crispy rice comprises the component of following weight portion: 11.5 parts, shelled peanut, 80 parts, glutinous rice, 14.5 parts of ducks, 0.9 part of monosodium glutamate, 3 parts of salt, 5 parts of vegetable oil, 1.5 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=0.09:0.25:2:0.08:3:0.12.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3:0.03:0.4:0.2.One preparation method who cultivates peanut duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, shelled peanut pretreatment: glutinous rice, shelled peanut are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the peanut 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 peanut glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and peanut 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. the duck crispy rice of cultivating peanut, it is characterized in that, this peanut duck crispy rice comprises the component of following weight portion: shelled peanut 8-12 part, glutinous rice 70-80 part, duck 10-15 part, monosodium glutamate 0.2-1 part, salt 2-3 part, vegetable oil 1-5 part, spices flavouring 0.5-1.5 part, flavoring 1-2 part.
2. peanut duck crispy rice according to claim 1, it is characterized in that, this peanut duck crispy rice comprises the component of following weight portion: shelled peanut 9-11 part, glutinous rice 73-78 part, duck 11-13 part, monosodium glutamate 0.2-0.7 part, salt 1.2-3 part, vegetable oil 1-5 part, spices flavouring 0.5-1.2 part, flavoring 1-2 part.
3. peanut duck crispy rice according to claim 1, it is characterized in that, this peanut duck crispy rice comprises the component of following weight portion: 10 parts, shelled peanut, 75 parts, glutinous rice, 12 parts of ducks, 0.5 part of monosodium glutamate, 2.5 parts of salt, 3.5 parts of vegetable oil, 1 part of spices flavouring, 1.5 parts of flavorings.
4. according to the peanut 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=0.08-0.09:0.25-0.3:1-2:0.08-0.09:2-3:0.1-0.12.
5. peanut 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=0.085:0.27:1.5:0.085:2.5:0.11.
6. according to the peanut 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=2-3:0.02-0.03:0.3-0.4:0.1-0.2.
7. a preparation method for the peanut 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, peanut pretreatment: glutinous rice, peanut are cleaned, and clear water soaks 4-6h, then enter digester steam boiling 20min after rinsing with clear water, make the peanut 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 peanut glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and peanut glutinous rice are cured in 200-300 ℃ 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 peanut glutinous rice cure in 250 ℃ of baking ovens, and the time of curing is 2.5 hours.
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| CN102669228A (en) * | 2012-05-04 | 2012-09-19 | 王玉兰 | Five-nut rice crust piece |
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| CN101595958A (en) * | 2009-05-05 | 2009-12-09 | 北京体运国际经济会议服务中心 | A kind of millet crisp crust |
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