CN103876047A - Pumpkin duck rice crust and preparation method thereof - Google Patents
Pumpkin duck rice crust and preparation method thereof Download PDFInfo
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- CN103876047A CN103876047A CN201310723017.5A CN201310723017A CN103876047A CN 103876047 A CN103876047 A CN 103876047A CN 201310723017 A CN201310723017 A CN 201310723017A CN 103876047 A CN103876047 A CN 103876047A
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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
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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
- 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
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Abstract
The invention discloses pumpkin duck rice crust and a preparation method of the pumpkin duck rice crust, and belongs to the food field. The pumpkin duck rice crust is prepared from the following components in parts by weight: 15-22 parts of pumpkin, 65-75 parts of sticky rice, 8-15 parts of duck, 1-2 parts of spicy condiment, 0.8-2.1 parts of a flavor condiment, 1.5-2.4 parts of table salt, 2.2-4.6 parts of plant oil and 0.15-0.7 part of aginomoto. The preparation method of the pumpkin duck rice crust comprises the following steps: mixing the cooked sticky rice with the pumpkin and the duck to roast and prepare so as to obtain the pumpkin duck rice crust; the pumpkin, the sticky rice and the duck are eaten simultaneously, the functions of the food sticky rice and the pumpkin are increased; the flavor of the pumpkin can enrich the taste; the pumpkin duck rice crust is crispy in taste and non-greasy; the new taste is produced. The pumpkin duck rice crust produced by the preparation method is unique in taste; the pumpkin duck rice crust is sealed and packaged to be prepared into the novel roasted food which is convenient to carry and eat.
Description
Technical field
The invention belongs to field of food, specifically a kind of pumpkin 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, in 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.
Pumpkin is the plant of Curcurbitaceae Cucurbita." pumpkin " word can refer in particular to the musky gourd (Cucurbita moschata) in Cucurbita, also can make a general reference other Cucurbita cultigens including winter squash (claim not only giant pumpkin), cucurbita pepo (but also claiming american pumpkin) etc.
Pumpkin contains the compositions such as starch, protein, carrotene, Cobastab, vitamin C and calcium, phosphorus.It is nutritious, is day by day subject to people's attention.Pumpkin not only has higher edibility.And there is a very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warps, energy moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.In recent years, both at home and abroad medical expert, scholar study carefully experiment and show, food pumpkin is treated in addition hypertrophy of the prostate (pumpkin seeds can be controlled hypertrophy of the prostate), prevents prostate cancer, prevented and treated artery sclerosis and gastric mucosa ulcer, inducing decomposition of calculi effect.
At present also not about the arrange in pairs or groups report of food easy to make of pumpkin and duck.
Summary of the invention
The object of the present invention is to provide a kind of pumpkin duck crispy rice and preparation method thereof.
Object of the present invention can be achieved through the following technical solutions:
A kind of pumpkin duck crispy rice, it is characterized in that, this pumpkin duck crispy rice is prepared from by the component of following weight portion: pumpkin 15-22 part, glutinous rice 65-75 part, duck 8-15 part, spices flavouring 1-2 part, flavoring 0.8-2.1 part, salt 1.5-2.4 part, vegetable oil 2.2-4.6 part, monosodium glutamate 0.15-0.7 part.
This pumpkin duck crispy rice is prepared from by the component of following weight portion: pumpkin 18-20 part, glutinous rice 68-72 part, duck 10-13 part, spices flavouring 1.4-1.8 part, flavoring 1-1.7 part, salt 1.5-2 part, vegetable oil 3-4 part, monosodium glutamate 0.45-0.6 part.
This pumpkin duck crispy rice is prepared from by the component of following weight portion: 19 parts, pumpkin, 70 parts, glutinous rice, 12.5 parts of ducks, 1.6 parts of spices flavourings, 1.45 parts of flavorings, 1.7 parts of salt, 3.4 parts of vegetable oil, 0.52 part of monosodium glutamate.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.15-0.22:0.12-0.16:1.6-2:0.12-0.24:0.9-1.1:0.2-0.3.
Described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.185:0.14:1.8:0.18:1:0.25.
Described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1-2:0.1-0.15:0.05-0.06:0.01-0.02.
A preparation method for pumpkin duck crispy rice, the method specifically comprises the following steps:
A, glutinous rice, pumpkin pretreatment: glutinous rice, pumpkin are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make the pumpkin glutinous rice of precooking for subsequent use;
B, halogen boil: take fresh, clean duck as raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, 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 the pumpkin glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and pumpkin 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 pumpkin glutinous rice cure in 260 ℃ 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 pumpkin, duck through curing operation and make pumpkin duck crispy rice, pumpkin, glutinous rice, duck be with eating, and increased the functional of meals glutinous rice, pumpkin, the fragrance of pumpkin, can enrich mouthfeel, mouthfeel delicious and crisp, non-greasy, gives novel taste.The peculiar flavour pumpkin 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 pumpkin duck crispy rice, this pumpkin duck crispy rice is prepared from by the component of following weight portion: 19 parts, pumpkin, 70 parts, glutinous rice, 12.5 parts of ducks, 1.6 parts of spices flavourings, 1.45 parts of flavorings, 1.7 parts of salt, 3.4 parts of vegetable oil, 0.52 part of monosodium glutamate.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.185:0.14:1.8:0.18:1:0.25.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1.5:0.125:0.055:0.015.
A preparation method for pumpkin duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, pumpkin pretreatment: glutinous rice, pumpkin are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make the pumpkin glutinous rice of precooking for subsequent use.
2, halogen boils: take fresh, clean duck as raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, 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 the pumpkin glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and pumpkin glutinous rice are cured in 260 ℃ 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
A kind of pumpkin duck crispy rice, this pumpkin duck crispy rice is prepared from by the component of following weight portion: 16 parts, pumpkin, 75 parts, glutinous rice, 15 parts of ducks, 2 parts of spices flavourings, 2.1 parts of flavorings, 2.4 parts of salt, 4.6 parts of vegetable oil, 0.65 part of monosodium glutamate.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.16:0.12:2:0.12:0.9:0.2.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2:0.15:0.06:0.01.
A preparation method for pumpkin duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, pumpkin pretreatment: glutinous rice, pumpkin are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make the pumpkin glutinous rice of precooking for subsequent use.
2, halogen boils: take fresh, clean duck as raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, 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 the pumpkin glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and pumpkin 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 pumpkin duck crispy rice, this pumpkin duck crispy rice is prepared from by the component of following weight portion: 21 parts, pumpkin, 65 parts, glutinous rice, 8 parts of ducks, 1 part of spices flavouring, 0.9 part of flavoring, 1.5 parts of salt, 2.2 parts of vegetable oil, 0.15 part of monosodium glutamate.
Spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.22:0.16:1.6:0.24:1.1:0.3.
Flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=1:0.1:0.05:0.02.
A preparation method for pumpkin duck crispy rice, the method specifically comprises the following steps:
1, glutinous rice, pumpkin pretreatment: glutinous rice, pumpkin are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make the pumpkin glutinous rice of precooking for subsequent use.
2, halogen boils: take fresh, clean duck as raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, 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 the pumpkin glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃.
5, cure: the braised duck making and pumpkin 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 pumpkin duck crispy rice, it is characterized in that, this pumpkin duck crispy rice is prepared from by the component of following weight portion: pumpkin 15-22 part, glutinous rice 65-75 part, duck 8-15 part, spices flavouring 1-2 part, flavoring 0.8-2.1 part, salt 1.5-2.4 part, vegetable oil 2.2-4.6 part, monosodium glutamate 0.15-0.7 part.
2. pumpkin duck crispy rice according to claim 1, it is characterized in that, this pumpkin duck crispy rice is prepared from by the component of following weight portion: pumpkin 18-20 part, glutinous rice 68-72 part, duck 10-13 part, spices flavouring 1.4-1.8 part, flavoring 1-1.7 part, salt 1.5-2 part, vegetable oil 3-4 part, monosodium glutamate 0.45-0.6 part.
3. pumpkin duck crispy rice according to claim 1, it is characterized in that, this pumpkin duck crispy rice is prepared from by the component of following weight portion: 19 parts, pumpkin, 70 parts, glutinous rice, 12.5 parts of ducks, 1.6 parts of spices flavourings, 1.45 parts of flavorings, 1.7 parts of salt, 3.4 parts of vegetable oil, 0.52 part of monosodium glutamate.
4. according to the pumpkin 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=0.15-0.22:0.12-0.16:1.6-2:0.12-0.24:0.9-1.1:0.2-0.3.
5. pumpkin 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=0.185:0.14:1.8:0.18:1:0.25.
6. according to the pumpkin 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=1-2:0.1-0.15:0.05-0.06:0.01-0.02.
7. a preparation method for the pumpkin 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, pumpkin pretreatment: glutinous rice, pumpkin are cleaned, and clear water soaks 4-6h, then enter digester vapour cooking 20min after rinsing with clear water, make the pumpkin glutinous rice of precooking for subsequent use;
B, halogen boil: take fresh, clean duck as raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, 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 the pumpkin glutinous rice of precooking, flavoring, plant rusting heat to 145-155 ℃;
E, cure: the braised duck making and pumpkin 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 pumpkin glutinous rice cure in 260 ℃ of baking ovens, and the time of curing is 2.5 hours.
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| CN201310723017.5A CN103876047A (en) | 2013-12-25 | 2013-12-25 | Pumpkin duck rice crust and preparation method thereof |
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| CN201310723017.5A CN103876047A (en) | 2013-12-25 | 2013-12-25 | Pumpkin duck rice crust and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697050A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Production method of duck glutinous rice |
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- 2013-12-25 CN CN201310723017.5A patent/CN103876047A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697050A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Production method of duck glutinous rice |
Non-Patent Citations (2)
| Title |
|---|
| 无: "风味锅巴的制作要点", 《农民科技培训》 * |
| 谈啸等: "南瓜大米锅巴的研制", 《粮食加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
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Application publication date: 20140625 |