CN103750360A - Tea leaf aroma duck foot processing method - Google Patents
Tea leaf aroma duck foot processing method Download PDFInfo
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- CN103750360A CN103750360A CN201310294495.9A CN201310294495A CN103750360A CN 103750360 A CN103750360 A CN 103750360A CN 201310294495 A CN201310294495 A CN 201310294495A CN 103750360 A CN103750360 A CN 103750360A
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- duck
- foot
- local high
- tealeaves
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a tea leaf aroma duck foot processing method, which comprises: carrying out slaughter shaping, carrying out coloring frying, carrying out material preparing and braising boiling, and carrying out material feeding baking to form the tea leaf aroma duck foot with characteristics of complete shape, soft meat and golden color. According to the present invention, the key technologies such as slaughter shaping, coloring frying, material preparing and braising boiling, material feeding baking, and the like are controlled; the addition amounts and the frying time of the local high mountainous tea leaves and the maltose, and the aroma concentration of the fried tea leaf aroma duck foot are selected; and the precious condiments such as villous amonmum fruit, clove, smomum tsao-ko and myristica fragrans and the local high mountainous tea leaves are matched and added to a pot, boiling is performed with strong fire, braising is performed with soft fire to achieve a 80% doneness, the state is maintained for about 5-10 min, high temperature baking is performed to produce the unique aroma of the local high mountain tea leaves, and the state is maintained for about 0.5 h, such that the tender, fragrant and crispy taste of the duck foot is increased, and the requirement that the quality and the taste are not changed within the shelf life is met. In addition, the technical means is adopted to produce the tea leaf aroma duck foot with characteristics of complete shape, golden color, soft meat, and unique aroma of the local high mountain tea leaves so as to achieve yield and income increase of animal husbandry products.
Description
Technical field
The present invention relates to a kind of poultry and agricultural byproducts and make the fragrant duck's foot processing method of tealeaves of raw material, it belongs to agricultural byproducts processing technical field.
Background technology
Current along with agricultural technology application, rural area is supported duck amount and is constantly increased, but new fresh and alive Ya Gong city's time is short, once listing busy season duck valency is low, breeding family is not undersold, continue livestock on hand cultivation and will increase aquaculture cost, also may cause loss of capital, have a strong impact on the increase of raiser's enthusiasm for production and income.
Because agriculture herding industry size in recent years does not expand, output increases progressively, market competition is very fierce, listing in-season rate is weak to glide, have a strong impact on breeding family enthusiasm for production, current agriculture animal husbandry new product primary treatment technology has not met peasant household's demand, and the application of agriculture animal husbandry processing technology becomes the favorite project of friend peasant, is also the most effective approach of increasing both production and income of bringing along farmers.
Summary of the invention
For overcoming the deficiency of existing duck process technology, the invention provides a kind ofly can increase the fresh and tender mouthfeel of duck's foot, reach quality and the constant requirement of mouthfeel in the shelf-life simultaneously, with the fragrant duck's foot of characteristic tealeaves, meet the demand of town and country fast pace life crowd to prepared food, realize the fragrant duck's foot processing method of tea of livestock products increasing both production and income.
The technical solution adopted in the present invention is: the fragrant duck's foot processing method of a kind of tealeaves, and processing step is:
The first step is to slaughter shaping: kill duck and pluck and clean and cut complete duck's foot;
Second step is that colouring is fried: it is local high mountain tealeaves and maltose to be added to cold boiling water mix well the rear duck's foot body surfaces externally and internally evenly spreading upon after shaping that colouring is fried, 500 grams of duck's foots are less than 5 grams, local high mountain tealeaves with maltose and are less than 15 grams, then in high temperature oil cauldron, fry 5-10 minute, when duck's foot skin is yellow, pull out.
The 3rd step is to braise with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountainous tea blade, mix, every 500 grams of duck's foots add seasoning matter dosage respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than 1 gram, nutmeg and is less than 1 gram, local high mountain tealeaves and is less than 15 grams, increase the fresh and tender smooth mouthfeel of duck's foot, the stewing time of boiling is 10-15 minute, reach medium well, keep duck's foot skin not broken, whole duck's foot is not broken;
The 4th step is reinforced baking: after whole duck's foot is taken out, with 10-20 gram of local high mountain tealeaves high-temperature baking 20-30 minute together, can make that profile is complete, the tealeaves perfume duck's foot product of golden yellow color, the soft characteristic fragrance of while of meat.
Good effect of the present invention is: the present invention is by slaughtering shaping, colouring is fried, braise with spices, the key technologies such as reinforced baking are controlled, choose local high mountain tealeaves and maltose addition and fry the time, explode the fragrant duck's foot fragrance of tealeaves concentration, join fructus amomi, cloves, tsaoko, the famous and precious seasoning matter of meat bandit and local high mountain tealeaves enter pot, after very hot oven is boiled, when low baking temperature is stewing medium well, about 10-15 minute, high-temperature baking, to producing the peculiar fragrance of local high mountainous tea, about approximately 0.5 hour, increase the fresh and tender delicious and crisp mouthfeel of duck's foot meat, and reach the constant requirement of quality mouthfeel in the shelf-life, with technological means, produce profile complete, golden yellow color, meat is soft and have a fragrant duck's foot of tealeaves of local high mountain tealeaves characteristic fragrance, realize the increasing both production and income of animal husbandry product.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Below in conjunction with example and accompanying drawing, the present invention is further described
Referring to Fig. 1, the fragrant duck's foot processing method of a kind of tealeaves, its processing step is:
The first step is to slaughter shaping: kill duck and pluck and clean and cut complete duck's foot;
Second step is that colouring is fried: it is local high mountain tealeaves and maltose to be added to cold boiling water mix well the rear thick duck's foot outer surface of shaping that evenly spreads upon that colouring is fried, 500 grams of duck's foots are less than 5 grams, local high mountain tealeaves with maltose and are less than 15 grams, then in high temperature oil cauldron, fry 5-10 minute, when duck's foot skin is yellow, pull out;
The 3rd step is to braise with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountain tealeaves, mix, every 500 grams of duck's foot meat add seasoning matter dosage respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than 1 gram, nutmeg and is less than 1 gram, local high mountain tealeaves and is less than 15 grams, increase the fresh and tender smooth mouthfeel of duck's foot, the stewing time of boiling is 10-15 minute, reach medium well, keep duck's foot skin not broken, whole duck's foot is not broken;
The 4th step is reinforced baking: after whole duck's foot is taken out, with 10-20 gram of local high mountain tealeaves high-temperature baking 20-30 minute together, can make that profile is complete, the tealeaves perfume duck's foot product of golden yellow color, the soft characteristic fragrance of while of meat.
The present invention is by slaughtering shaping, colouring is fried, braise with spices, the key technologies such as reinforced baking are controlled, choose local high mountain tealeaves and maltose addition and fry the time, explode the fragrant duck's foot fragrance of tealeaves concentration, join fructus amomi, cloves, tsaoko, the famous and precious seasoning matter of meat bandit and local high mountain tealeaves enter pot, after very hot oven is boiled, when low baking temperature is stewing medium well, about 10-15 minute, high-temperature baking, to producing the peculiar fragrance of local high mountain tealeaves, about approximately 0.5 hour, increase the fresh and tender delicious and crisp mouthfeel of duck's foot meat, and reach the constant requirement of quality mouthfeel in the shelf-life, with technological means, produce profile complete, golden yellow color, meat is soft and have a fragrant duck's foot of tealeaves of local high mountain tealeaves characteristic fragrance, realize the increasing both production and income of animal husbandry product.
Claims (1)
1. the fragrant duck's foot processing method of tealeaves, its feature process step is:
The first step is slaughtered shaping: kill duck and pluck and clean and cut complete duck's foot;
Second step colouring is fried: it is local high mountain tealeaves and maltose to be added to cold boiling water mix well the rear thick duck's foot body surfaces externally and internally of shaping that evenly spreads upon that colouring is fried, 500 grams of duck's foots are less than 5 grams, local high mountain tealeaves with maltose and are less than 15 grams, then in high temperature oil cauldron, fry 5-10 minute, when duck's foot skin is yellow, pull out;
The 3rd step is braised with spices: with fructus amomi, cloves, tsaoko, nutmeg seasoning matter and local high mountain tealeaves, mix, every 500 grams of duck's foot meat add seasoning matter dosage respectively: fructus amomi is less than 1 gram, cloves and is less than 5 grams, tsaoko and is less than 1 gram, nutmeg and is less than 1 gram, local high mountain tealeaves and is less than 15 grams, increase the fresh and tender smooth mouthfeel of duck's foot meat, the stewing time of boiling is 10-15 minute, reach medium well, keep duck's foot skin not broken, whole duck's foot is not broken;
The reinforced baking of the 4th step: after whole duck's foot is taken out, with 10-20 gram of local high mountain tealeaves high-temperature baking 20-30 minute together, can make that profile is complete, the tealeaves perfume duck's foot product of golden yellow color, the soft characteristic fragrance of while of meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310294495.9A CN103750360A (en) | 2013-07-04 | 2013-07-04 | Tea leaf aroma duck foot processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310294495.9A CN103750360A (en) | 2013-07-04 | 2013-07-04 | Tea leaf aroma duck foot processing method |
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| CN103750360A true CN103750360A (en) | 2014-04-30 |
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| CN201310294495.9A Pending CN103750360A (en) | 2013-07-04 | 2013-07-04 | Tea leaf aroma duck foot processing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082771A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Grapefruit flavored duck webs and preparation method thereof |
| CN104161271A (en) * | 2014-06-27 | 2014-11-26 | 合肥徽之皇食品集团有限公司 | Oyster sauce fried duck web and preparation method thereof |
| CN104351826A (en) * | 2014-12-03 | 2015-02-18 | 桂阳县川湘食品有限公司 | Instant braised duck web processing method |
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN106722317A (en) * | 2016-12-21 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of manufacture craft of tea perfume duck |
-
2013
- 2013-07-04 CN CN201310294495.9A patent/CN103750360A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082771A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Grapefruit flavored duck webs and preparation method thereof |
| CN104161271A (en) * | 2014-06-27 | 2014-11-26 | 合肥徽之皇食品集团有限公司 | Oyster sauce fried duck web and preparation method thereof |
| CN104351826A (en) * | 2014-12-03 | 2015-02-18 | 桂阳县川湘食品有限公司 | Instant braised duck web processing method |
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN106722317A (en) * | 2016-12-21 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of manufacture craft of tea perfume duck |
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Application publication date: 20140430 |