CN103719907A - Kidney-bean duck gizzard and preparation method thereof - Google Patents
Kidney-bean duck gizzard and preparation method thereof Download PDFInfo
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- CN103719907A CN103719907A CN201310723182.0A CN201310723182A CN103719907A CN 103719907 A CN103719907 A CN 103719907A CN 201310723182 A CN201310723182 A CN 201310723182A CN 103719907 A CN103719907 A CN 103719907A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kidney-bean duck gizzard and a preparation method thereof, belonging to the field of food. The kidney-bean duck gizzard comprises the following components in percentage by weight: 55-70% of duck gizzard, 20-40% of kidney bean, 1-3% of five-spice seasoning, 0.7-1.2% of monosodium glutamate, 0.5-2% of table salt, 1-3% of flavor seasoning and 2-6% of vegetable oil. The duck gizzard and kidney bean are braised and the like to obtain the kidney-bean duck gizzard, so that the kidney bean and duck gizzard can be eaten together, thereby increasing the dietary fibers, promoting fat metabolism, improving the greasiness and endowing a new flavor. The kidney-bean duck gizzard with unique flavor, which contains abundant nutrients, is subjected to vacuum packaging to obtain the new-flavor sauced duck gizzard food which is convenient carry and eat. The kidney-bean duck gizzard is free of any preservative, has long shelf life, and thus, satisfies the requirements of people for health.
Description
Technical field
The invention belongs to field of food, specifically a kind of kidney bean duck's gizzard and preparation method thereof.
Background technology
The main nutrient composition of duck's gizzard has the mineral matters such as carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and calcium, magnesium, iron, potassium, phosphorus, sodium, selenium, and duck's gizzard iron content is abundanter.Vacuum packaging sauced duck meat gizzard goods are a kind of instant food that in actual life, people often eat.At present, common vacuum packaging sauced duck meat gizzard article fabrication methods is to take fresh duck's gizzard as raw material, through cleaning, pickle, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.
Existing stewed meat products mainly contains sausage, ham sausage, dried meat floss, jerky, beef granules etc., at present also rarely found about the stewed meat products of duck's gizzard.The shortcoming of existing duck's gizzard product is that mouthfeel is single, and nutrition is unbalanced.
Summary of the invention
The object of the present invention is to provide a kind of kidney bean duck's gizzard and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kidney bean duck's gizzard, is characterized in that, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 55-70%, kidney bean 20-40%, spices flavouring 1-3%, monosodium glutamate 0.7-1.2%, salt 0.5-2%, flavoring 1-3%, vegetable oil 2-6%.
This kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 60-65%, kidney bean 25-35%, spices flavouring 1-2%, monosodium glutamate 1-1.2%, salt 1-2%, flavoring 1.5-2.5%, vegetable oil 3-5%.
This kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 60%, kidney bean 30%, spices flavouring 1.5%, monosodium glutamate 1.2%, salt 1.3%, flavoring 2%, vegetable oil 4%.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.25-0.3:0.1-0.2:2-3:0.06-0.08:4-6:0.14-0.16.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.28:0.15:2.5:0.07:5:0.15.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3-3.5:0.02-0.03:0.2-0.25:0.1-0.2.
A preparation method for kidney bean duck's gizzard, the method specifically comprises the following steps:
A, clean, pickle: fresh duck's gizzard is raw material, cleans up, and the duck's gizzard cleaning up and monosodium glutamate, salt are mixed thoroughly, place in the low temperature storehouse of 0-5 ℃ and pickle 3-5h;
B, halogen boil: the duck's gizzard of take after pickling is raw material, according to weight ratio, adds spices flavouring and water, boiling under 100 ℃ of conditions, and when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, pelletizing: the well-done duck's gizzard of halogen is cut into granular or block;
D, braised system: the well-done duck's gizzard of halogen and the kidney bean of precooking, flavoring, plant rusting heat are mixed even to 145-155 ℃;
E, cooling, packing: steps d products obtained therefrom is chilled to below 15 ℃ to vacuum packaging by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind;
F, sterilization: the packaged product of step e is adopted to microwave low-temperature heat or high temperature sterilization, after using in time cold water cooling after sterilization, make instant food.
In described step " a ", add 0.15g/kg natrium nitrosum, duck's gizzard and monosodium glutamate, salt, natrium nitrosum are mixed all.
In described step " f ", microwave disinfection temperature is 80-90 ℃, and high temperature sterilization temperature is 115-125 ℃.
The preparation method of the described kidney bean of precooking 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 makes kidney bean duck's gizzard by duck's gizzard and kidney bean by operations such as braised systems, kidney bean and duck's gizzard, with eating, have increased dietary fiber, promote fat metabolism, have improved greasy feeling, have given novel taste.The peculiar flavour kidney bean duck's gizzard that the present invention produces, contains abundant nutritional labeling, and vacuum packaging makes the novel taste sauced duck meat gizzard food carrying with instant.The present invention is not containing anticorrisive agent, and long shelf-life, meets people for healthy requirement.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kidney bean duck's gizzard, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 60%, kidney bean 30%, spices flavouring 1.5%, monosodium glutamate 1.2%, salt 1.3%, flavoring 2%, vegetable oil 4%.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.28:0.15:2.5:0.07:5:0.15.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3.2:0.025:0.225:0.15.
A preparation method for kidney bean duck's gizzard, the method specifically comprises the following steps:
1, clean, pickle: fresh duck's gizzard is raw material, clean up, the duck's gizzard cleaning up and monosodium glutamate, salt are mixed thoroughly, then add 0.15g/kg natrium nitrosum, duck's gizzard and monosodium glutamate, salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 ℃ and pickle 3-5h.
2, halogen boils: the duck's gizzard of take after pickling is raw material, according to weight ratio, adds spices flavouring and water, boiling under 100 ℃ of conditions, and when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, pelletizing: the well-done duck's gizzard of halogen is cut into granular or block.
4, braised system: the well-done duck's gizzard of halogen and the kidney bean of precooking, flavoring, plant rusting heat are mixed even to 145-155 ℃, wherein, the preparation method of kidney bean of 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, cooling, packing: steps d products obtained therefrom is chilled to below 15 ℃ to vacuum packaging by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind.
6, sterilization: the packaged product of step e is adopted to 85 ℃ of microwave cold sterilizations, and sterilizing time 30min, after using in time cold water cooling, makes instant food after sterilization.
Embodiment 2
A kidney bean duck's gizzard, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 65%, kidney bean 22%, spices flavouring 3%, monosodium glutamate 1.2%, salt 2%, flavoring 1%, vegetable oil 5.8%.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.25:0.1:3:0.06:4:0.14.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3:0.02:0.25:0.2.
A preparation method for kidney bean duck's gizzard, the method specifically comprises the following steps:
1, clean, pickle: fresh duck's gizzard is raw material, clean up, the duck's gizzard cleaning up and monosodium glutamate, salt are mixed thoroughly, then add 0.15g/kg natrium nitrosum, duck's gizzard and monosodium glutamate, salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 ℃ and pickle 3-5h.
2, halogen boils: the duck's gizzard of take after pickling is raw material, according to weight ratio, adds spices flavouring and water, boiling under 100 ℃ of conditions, and when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, pelletizing: the well-done duck's gizzard of halogen is cut into granular or block.
4, braised system: the well-done duck's gizzard of halogen and the kidney bean of precooking, flavoring, plant rusting heat are mixed even to 145-155 ℃, wherein, the preparation method of kidney bean of 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, cooling, packing: steps d products obtained therefrom is chilled to below 15 ℃ to vacuum packaging by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind.
6, sterilization: the packaged product of step e is adopted to 120 ℃ of high temperature sterilizations, and sterilizing time 25min, after using in time cold water cooling, makes instant food after sterilization.
Embodiment 3
A kidney bean duck's gizzard, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 58%, kidney bean 35%, spices flavouring 1%, monosodium glutamate 0.7%, salt 0.5%, flavoring 2.5%, vegetable oil 2.3%.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.3:0.2:2:0.08:6:0.16.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=3.5:0.03:0.2:0.1.
A preparation method for kidney bean duck's gizzard, the method specifically comprises the following steps:
1, clean, pickle: fresh duck's gizzard is raw material, clean up, the duck's gizzard cleaning up and monosodium glutamate, salt are mixed thoroughly, then add 0.15g/kg natrium nitrosum, duck's gizzard and monosodium glutamate, salt, natrium nitrosum are mixed all, place in the low temperature storehouse of 0-5 ℃ and pickle 3-5h.
2, halogen boils: the duck's gizzard of take after pickling is raw material, according to weight ratio, adds spices flavouring and water, boiling under 100 ℃ of conditions, and when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do.
3, pelletizing: the well-done duck's gizzard of halogen is cut into granular or block.
4, braised system: the well-done duck's gizzard of halogen and the kidney bean of precooking, flavoring, plant rusting heat are mixed even to 145-155 ℃, wherein, the preparation method of kidney bean of 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, cooling, packing: steps d products obtained therefrom is chilled to below 15 ℃ to vacuum packaging by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind.
6, sterilization: the packaged product of step e is adopted to 115 ℃ of microwave cold sterilizations, and sterilizing time 35min, after using in time cold water cooling, makes instant food after sterilization.
Claims (10)
1. a kidney bean duck's gizzard, is characterized in that, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 55-70%, kidney bean 20-40%, spices flavouring 1-3%, monosodium glutamate 0.7-1.2%, salt 0.5-2%, flavoring 1-3%, vegetable oil 2-6%.
2. kidney bean duck's gizzard according to claim 1, it is characterized in that, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 60-65%, kidney bean 25-35%, spices flavouring 1-2%, monosodium glutamate 1-1.2%, salt 1-2%, flavoring 1.5-2.5%, vegetable oil 3-5%.
3. kidney bean duck's gizzard according to claim 1, is characterized in that, this kidney bean duck's gizzard comprises the component of following percentage by weight: duck's gizzard 60%, kidney bean 30%, spices flavouring 1.5%, monosodium glutamate 1.2%, salt 1.3%, flavoring 2%, vegetable oil 4%.
4. according to the kidney bean duck's gizzard 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=0.25-0.3:0.1-0.2:2-3:0.06-0.08:4-6:0.14-0.16.
5. kidney bean duck's gizzard 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=0.28:0.15:2.5:0.07:5:0.15.
6. according to the kidney bean duck's gizzard 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=3-3.5:0.02-0.03:0.2-0.25:0.1-0.2.
7. a preparation method for the kidney bean duck's gizzard described in claim 1-3 any one claim, is characterized in that, the method specifically comprises the following steps:
A, clean, pickle: fresh duck's gizzard is raw material, cleans up, and the duck's gizzard cleaning up and monosodium glutamate, salt are mixed thoroughly, place in the low temperature storehouse of 0-5 ℃ and pickle 3-5h;
B, halogen boil: the duck's gizzard of take after pickling is raw material, according to weight ratio, adds spices flavouring and water, boiling under 100 ℃ of conditions, and when halogen boils, raw material and water weight ratio are 3:1, halogen boils to moisture and receives and do;
C, pelletizing: the well-done duck's gizzard of halogen is cut into granular or block;
D, braised system: the well-done duck's gizzard of halogen and the kidney bean of precooking, flavoring, plant rusting heat are mixed even to 145-155 ℃;
E, cooling, packing: steps d products obtained therefrom is chilled to below 15 ℃ to vacuum packaging by vacuum precooling machine precooling or in 0 ℃ of-5 ℃ of cold wind;
F, sterilization: the packaged product of step e is adopted to microwave low-temperature heat or high temperature sterilization, after using in time cold water cooling after sterilization, make instant food.
8. method according to claim 7, is characterized in that, in described step " a ", adds 0.15g/kg natrium nitrosum, and duck's gizzard and monosodium glutamate, salt, natrium nitrosum are mixed all.
9. method according to claim 7, is characterized in that, in described step " f ", microwave disinfection temperature is 80-90 ℃, and high temperature sterilization temperature is 115-125 ℃.
10. method according to claim 7, it is characterized in that, described in the precook preparation method of kidney bean be: first dry kidney bean is cleaned, with clear water, is 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201310723182.0A CN103719907A (en) | 2013-12-25 | 2013-12-25 | Kidney-bean duck gizzard and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310723182.0A CN103719907A (en) | 2013-12-25 | 2013-12-25 | Kidney-bean duck gizzard and preparation method thereof |
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| CN103719907A true CN103719907A (en) | 2014-04-16 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041843A (en) * | 2014-06-25 | 2014-09-17 | 盐城工学院 | Spicy duck snack food and production method thereof |
| CN104738663A (en) * | 2015-03-27 | 2015-07-01 | 安徽先知缘食品有限公司 | Aloe duck gizzards and preparing method thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
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| CN102793203A (en) * | 2012-08-29 | 2012-11-28 | 江西国鸿集团股份有限公司 | Preparation method of stewed red-hair duck with soy sauce |
| CN103054053A (en) * | 2012-11-19 | 2013-04-24 | 南通寿星食品有限公司 | Preparation method for spiced duck gizzard |
| CN103230025A (en) * | 2013-05-15 | 2013-08-07 | 靖江三阳食品有限公司 | Formula of duck gizzard and processing method of duck gizzard |
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2013
- 2013-12-25 CN CN201310723182.0A patent/CN103719907A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793203A (en) * | 2012-08-29 | 2012-11-28 | 江西国鸿集团股份有限公司 | Preparation method of stewed red-hair duck with soy sauce |
| CN103054053A (en) * | 2012-11-19 | 2013-04-24 | 南通寿星食品有限公司 | Preparation method for spiced duck gizzard |
| CN103230025A (en) * | 2013-05-15 | 2013-08-07 | 靖江三阳食品有限公司 | Formula of duck gizzard and processing method of duck gizzard |
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| 吴杰等: "《养生美膳》", 31 December 2002, 中国时代经济出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041843A (en) * | 2014-06-25 | 2014-09-17 | 盐城工学院 | Spicy duck snack food and production method thereof |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN104738663A (en) * | 2015-03-27 | 2015-07-01 | 安徽先知缘食品有限公司 | Aloe duck gizzards and preparing method thereof |
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Application publication date: 20140416 |