CN104000156A - Low-salt marinade for duck necks, and preparation method and application thereof - Google Patents

Low-salt marinade for duck necks, and preparation method and application thereof Download PDF

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Publication number
CN104000156A
CN104000156A CN201410186201.5A CN201410186201A CN104000156A CN 104000156 A CN104000156 A CN 104000156A CN 201410186201 A CN201410186201 A CN 201410186201A CN 104000156 A CN104000156 A CN 104000156A
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duck neck
soup
salt
duck
halogen material
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CN201410186201.5A
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CN104000156B (en
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王海滨
冯小进
汪宣鹏
李晓
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Liangpin Puzi nutritional food Co.,Ltd.
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Wuhan Polytechnic University
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L13/20—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
    • A23L13/50—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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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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  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a low-salt marinade for duck necks, and a preparation method and application thereof. The preparation method of the marinade comprises: pouring spices into edible oil with 70% hot degree for frying for about 5 min, then adding a delicious soup obtained by boiling chicken bones, low-sodium salt and other auxiliary materials, boiling with small fire for 1 h, and finally packaging and sterilizing to prepare the instant low-salt marinade for duck necks. The prepared product is convenient and practicable, also marinated products have extremely good flavor and mouthfeel, the content edible salt and sodium content is obviously reduced, the content of potassium and calcium ions is improved, the nutrients are relatively abundant and balanced, also the marinated products have the function of clearing heat and downbearing fire, and are nutritious healthy leisure meat products especially edible by crowds with hypertension, nephrosis and the like.

Description

A kind of less salt duck neck halogen material soup and preparation method thereof and application
Technical field:
The invention belongs to the field of foods processing technique, be specifically related to the process technology of the less salt Cold spiced duck soup that is easy to use after packing and less salt Cold spiced duck soup in the preparation method of preparing less salt Cold spiced duck neck.
Background technology:
Raising along with people's living standard, the quickening of production, rhythm of life, the intake of meat product (comprising leisure meat products) increases, Cold spiced duck neck food is just becoming the meat products kind that the common people like day by day, but, in order to meet the requirement of consumer to product special flavour mouthfeel, there is the problem that salt content is higher, taste is laid particular stress at present most traditional Cold spiced duck neck products.Massive epidemiology investigation shows, at present the Chinese cardiovascular and cerebrovascular disease incidence of disease significantly increases, and is rejuvenation trend, and this and the high salt high-sodium diet of Chinese are closely related, high salt high-sodium diet can make human blood-pressure raise, and also can affect the consumption of the hypotensive effect of medicine, increase medicine.According to one's analysis, people approximately 30% salt and the intake of sodium are from meat products, and therefore, in the situation that common people's health perception constantly strengthens, research and development less salt healthy food (comprising less salt meat products) are significant.At present, the patent of relevant Cold spiced duck neck and less salt meat products is as follows.Chinese patent (CN103300394A) discloses " a kind of preparation method of stewed duck with bean sauce neck ", first by the segment of duck neck, cleans; Putting into herb liquid boils again, described herb liquid is comprised of the raw material of following weight portion: water 1000, salt 20-30, dandelion 10-15, oldenlandia diffusa 5-10, root of Dahurain angelica 10-15, root of purple-flowered peucedanum 10-15, ginger 20-30, chilli 30-40, lophatherum gracile 10-15 etc., after above-mentioned raw materials is mixed, add duck to boil 1-2 hour; Then pickle, roasted, the present invention adopts three-step approach to prepare stewed duck with bean sauce neck, the first step is put into herb liquid by duck and is boiled, Effective Component of Chinese Medicine enters duck neck, has increased nourishing and the health-care effect of duck neck, and second step wraps mud by duck neck and pickles, make duck neck tasty, improved its taste, the 3rd step adopts baking technique, makes duck neck have the local flavor of roast duck.Chinese patent (CN103462053A) discloses " a kind of spicy duck neck and preparation method thereof ", this spicy duck neck is by comprising that following raw material prepares: 500 grams, duck neck, chilli 50-100 gram, ginger piece 10-25 gram, green onion joint 10-20 gram, anistree 5 grams, kaempferia galamga 2-4 gram, cassia bark 1-2 gram, fennel seeds 4-8 gram, tsaoko 3-5 gram, Chinese prickly ash 10-15 gram, cloves 0.5-1 gram, fructus amomi 2-4 gram, cardamom 2-4 gram, Lysimachia sikokiana 3-6 gram, spiceleaf 0.5-1 gram, refined salt 70-100 gram, monosodium glutamate 5-10 gram, red yeast rice 10-15 gram, cooking wine 5-8 gram, one, chicken frame, edible oil 150-200 gram, nitrite 0.1-0.2 gram, the spicy duck neck that this invention is made, color and luster glow, aromatic flavour, silk silk is tasty, spicy fresh perfume (or spice), stimulate circulation, short digestion, increase appetite, antibacterial, send out effect red.Chinese patent (CN102356886A) discloses " a kind of preparation method of sauced duck meat ", concrete preparation method comprises the following steps: after first meat duck being slaughtered, gill, clean, after obtaining duck embryo, duck embryo is put into water together with peeled shrimp and soak 10～20 minutes, then take out soaked duck embryo; After more soaked duck embryo being put into halogen soup boiling 0.5～1.5 hour, take out and obtain sauced duck meat.Chinese patent (CN103445129A) discloses " a kind of halogen material for stew in soy sauce duck ", and ratio comprises by weight: anistree 10-30 part, Kaempferia galanga 10-25 part, cassia bark 15-30 part, tsaoko 10-25 part, fragrant fruit 5-20 part, fructus amomi 5-20 part, basyleave 20-35 part, fennel 10-25 part, cloves 5-20 part, rhizoma nardostachyos 10-25 part, cubeb litsen tree 25-50 part, pepper 5-20 part; The present invention is directed to the climatic characteristic design in high humility area, in the fragrance and Appetizing spleen-tonifying effect that have guaranteed as halogen material, other halogen material of comparing also have invigorate blood circulation, the health-care efficacy of sweating, the gas that dries, control sore.Chinese patent (CN1091609) discloses " a kind of Technique for prodn. of tender salted duck ", and the complex salt mainly mixing with 90% table salt, 3.5%～6.5% potassium sorbate, 3.5%～6.5% sodium pyrophosphate is smeared the duck body that salts down and obtained low product salt.Chinese patent (CN101606722) discloses " processing method of low-salt dried poultry snack product ", this invention relates to the dry processing method of a kind of less salt leisure poultry, be characterized in: the technique new method that adopts " poultry cut apart → twist system → batching → low temperature cut mix → moulding → infrared high-temperature baking → middle temperature hot air drying → cooling → cut → packing → finished product ", and with the potassium of food stage, sodium, the compound salt of calcium substitutes the sodium salt of traditional single use, keeping under the prerequisite of the original quality of meat products, reduce the sodium salt content in product, and improve the formation of meat products trace element, the advanced technologies methods such as introducing low temperature is cut and mixed, infrared baking, simplify traditional handicraft, the present invention is applicable to the dry making of poultry such as chicken, duck, goose, when simplifying traditional jerky manufacture craft, shortening process cycle, can obtain salt content≤3.5%, outward appearance is neat, tangent plane is smooth, aromatic strongly fragrant, the low salt leisure poultry dry food that is easy to chew food of meat.Chinese patent (CN102150885A) discloses " a kind of low sodium ham sausage and preparation method thereof ", adopt and substitute with intimate other salt of NaCl or the alternative common salt of part, and substitute phosphate with glutamine transaminage, according to common ham sausage processing technology, make low sodium salt ham sausage, can meet the demand of Hypertensive Population to Cardia Salt meat products.
In sum, although there is some Cold spiced duck necks, duck and less salt meat products, but do not occur about less salt duck neck halogen material soup, and prepare the report of the instant packaging product of less salt Cold spiced duck neck (leisure food) with it for major ingredient, the present invention is in duck neck stew in soy sauce process, increased microwave baking technique one, to forming the distinctive flavor taste of Cold spiced duck neck, play an important role, and do not use nitrite chromogenic agent in process, be conducive to food security.Cold spiced duck neck is as the welcome product of people, develop the low sodium of a kind of less salt health delicious can be instant Cold spiced duck neck leisure product, can meet the demands of crowd to Cardia Salt meat products such as hypertension and ephrosis, and improved in right amount the content of potassium and calcium ion in product, strengthened nutrient, be of value to health, there is more wide market prospects and using value.
Summary of the invention:
The object of the invention is in order to overcome the deficiency that existing Cold spiced duck neck salinity is high and use nitrosonium salts to pickle, thereby a kind of less salt duck neck halogen material soup and preparation method thereof and application are provided.
Object of the present invention can be achieved through the following technical solutions.
A kind of less salt duck neck halogen material soup and preparation method thereof and application
1, a kind of less salt duck neck halogen material soup: halogen material soup is comprised of the raw material of following weight ratio
2, a kind of preparation method of less salt duck neck halogen material soup: prepared by following procedure of processing:
A. the making of fresh soup: fresh soup is the ginger piece of chicken bone and chicken bone weight 1.5%, 1.5% shallot, 1% cooking wine, 300% water forms, and with pressure cooker boiling 2h, removes residue;
B. the making of halogen material soup: described halogen material soup is comprised of spice and auxiliary material, pours spice into frying 5min left and right in the edible oil of seventy percent heat, and then adds fresh soup and other auxiliary material to boil the little fire of rear use to simmer 1h;
Described spice weight ratio meter: chilli 2.41～2.51, ginger piece 0.65～0.75, shallot 0.79～0.89, anise 0.83～0.92, kaempferia galamga 0.15%～0.21, hawthorn 0.65～0.75, chrysanthemum 0.65～0.75, Radix Glycyrrhizae 2.85～2.95, cassia bark 0.83～0.92, fennel seeds 0.44～0.50, tsaoko 0.20～0.28, Chinese prickly ash 0.83～0.92, cloves 0.08～0.10, fructus amomi 0.11～0.17, cardamom 0.10～0.16, spiceleaf 0.10～0.16;
Described auxiliary material is in weight ratio: soybean oil 9.07～9.67, chilli oil 0.97～1.37, fresh soup 50.11～60.11, rock sugar 4.16～5.16, delicate flavour king 0.65～0.75, red yeast rice 0.24～0.34, yellow rice wine 13.24～17.24, ethyl maltol 0.056～0.060, Cardia Salt 1.055;
Described Cardia Salt is by the KCl of 60% NaCl and 30% and 10% CaCl 2institute forms.
3, the application of a kind of less salt duck neck halogen material soup in preparation duck neck: comprise the following steps:
(1) fresh duck neck or freeze duck neck and thaw, pickle (2), (3) blanching, (4) halogen material soup stew in soy sauce, (5) microwave baking, (6) multiple halogen, (7) vacuum packaging, (8) sterilizing, (9) are cooling;
Described step (2) is pickled: pickling liquid is 6% salt (sodium chloride) of fresh duck neck weight, 2% bruised ginger, 0.5%D-sodium isoascorbate, 3% yellow rice wine, 200% water.The duck neck having thawed is immersed in pickling liquid, under 0～5 ℃ of condition, pickles 24h;
Described step (3) blanching: the duck neck of pickling is taken out to dry and put into boiled water blanching 2min;
Described step (4) stew in soy sauce: the good duck neck of blanching is first put into halogen material soup and soak 2h, and then with little fiery stew in soy sauce 40min;
Described step (5) microwave baking: by the good duck neck micro-wave oven of stew in soy sauce, power output 150～180w, baking 15～17min;
The multiple halogen of described step (6): the good duck neck of baking is put into halogen material soup and continue stew in soy sauce 5min with moderate heat;
Described Cardia Salt is by the KCl of 60% NaCl and 30% and 10% CaCl 2institute forms.
4, Cardia Salt Cold spiced duck soup use amount: double centner Cardia Salt Cold spiced duck soup can 35 kilograms of Duck Products of stew in soy sauce.
The beneficial effect that the present invention has is:
(1) for food processing industry provides a kind of halogen material soup with peculiar flavour;
(2) be suitable for the various piece of stew in soy sauce duck, and can repeatedly use and not affect its quality;
(3) manufactured goods not only delicious flavour and also have the fat of disappearing fall fire etc. function.
The specific embodiment
Embodiment 1
1, a kind of less salt duck neck halogen material soup: halogen material soup is comprised of the raw material of following weight ratio
2, the making of fresh soup and halogen material soup
A. the making of fresh soup: fresh soup is 1.5% ginger piece of chicken bone and chicken bone weight, 1.5% shallot, 1% cooking wine, 300% water forms, and with pressure cooker boiling 2h, removes residue;
B. the making of halogen material soup: described halogen material soup is comprised of spice and auxiliary material, pours spice into frying 5min left and right in the edible oil of seventy percent heat, and then adds fresh soup and other auxiliary material to boil the little fire of rear use to simmer 1h.
Spice is (weight ratio): chilli 2.41, ginger piece 0.65, shallot 0.79, anise 0.83, kaempferia galamga 0.15, hawthorn 0.65, chrysanthemum 0.65, Radix Glycyrrhizae 2.85, cassia bark 0.83, fennel seeds 0.44, tsaoko 0.20, Chinese prickly ash 0.83, cloves 0.08, fructus amomi 0.11, cardamom 0.10, spiceleaf 0.10;
Auxiliary material is (weight ratio): soybean oil 9.07, chilli oil 0.97, fresh soup 50.11, rock sugar 4.16, delicate flavour king 0.65, red yeast rice 0.24, yellow rice wine 13.24, ethyl maltol 0.056, Cardia Salt 1.055 (60%NaCl+30%KCl+10%CaCl 2) institute form.
3, a kind of less salt duck neck halogen material soup is in the application of preparation duck neck
(1) thaw
Available fresh duck neck, if use freezing duck neck, thaw to temperature be 0～5 ℃, notice that time and the temperature thaw will suitably control, the coolant-temperature gage that thaws is higher or thawing time is partially long all can affect the quality of duck neck.
(2) pickle
Pickling liquid is 6% sodium chloride (salt) of duck neck weight, 2% bruised ginger, 0.5%D-sodium isoascorbate, 3% yellow rice wine, 200% water.The duck neck having thawed is immersed in pickling liquid, under 0～5 ℃ of condition, pickles 24h.
(3) blanching
The duck neck of pickling is put into boiled water blanching 2min.
(4) stew in soy sauce: the good duck neck of blanching is first put into halogen material soup and soak 2h, and then with little fiery stew in soy sauce 40min.
(5) microwave baking: by good use micro-wave oven (firepower that power output is 150～180 watts) baking 15～17min of stew in soy sauce.
(6) multiple halogen: the good duck neck of baking is put into halogen material soup and continue stew in soy sauce 5min with moderate heat.
(7) vacuum packaging: the good duck neck of stew in soy sauce is placed under fan and is dried up, control its moisture in 45% left and right,
Cutting, by packing specification requirement, is divided in aluminium foil bag or transparent retort pouch.
(8) sterilizing: to high-pressure sterilizing pot sterilizing 20～30min under 121 ℃ of conditions for packaging product, the cooling finished product that is of back-pressure.
Embodiment 2
1, a kind of less salt duck neck halogen material soup: halogen material soup is comprised of the raw material of following weight ratio
2, the making of fresh soup and halogen material soup
A. the making of fresh soup: fresh soup is 1.5% ginger piece of chicken bone and chicken bone weight, 1.5% shallot, 1% cooking wine, 300% water forms, and with pressure cooker boiling 2h, removes residue;
B. the making of halogen material soup: described halogen material soup is comprised of spice and auxiliary material, pours spice into frying 5min left and right in the edible oil of seventy percent heat, and then adds fresh soup and other auxiliary material to boil the little fire of rear use to simmer 1h;
Spice is (weight ratio): chilli 2.51, ginger piece 0.75, shallot 0.89, anise 0.92, kaempferia galamga 0.21, hawthorn 0.75, chrysanthemum 0.75, Radix Glycyrrhizae 2.95, cassia bark 0.92, fennel seeds 0.50, tsaoko 0.28, Chinese prickly ash 0.92, cloves 0.10, fructus amomi 0.17, cardamom 0.16, spiceleaf 0.16;
Auxiliary material is (weight ratio): soybean oil 9.67, chilli oil 1.37, fresh soup 60.11, rock sugar 5.16, delicate flavour king 0.75, red yeast rice 0.34, yellow rice wine 17.24, ethyl maltol 0.060, Cardia Salt 1.055 (60%NaCl+30%KCl+10%CaCl 2) institute form.
3, a kind of less salt duck neck halogen material soup is in the application of preparation duck neck
(1) thaw
Available fresh duck neck, if use freezing duck neck, thaw to temperature be 0～5 ℃, notice that time and the temperature thaw will suitably control, the coolant-temperature gage that thaws is higher or thawing time is partially long all can affect the quality of duck neck.
(2) pickle
Pickling liquid is 6% sodium chloride (salt) of duck neck weight, 2% bruised ginger, 0.5%D-sodium isoascorbate, 3% yellow rice wine, 200% water.The duck neck having thawed is immersed in pickling liquid, under 0～5 ℃ of condition, pickles 24h.
(3) blanching
The duck neck of pickling is put into boiled water blanching 2min.
(4) stew in soy sauce: the good duck neck of blanching is first put into halogen material soup and soak 2h, and then with little fiery stew in soy sauce 40min.
(5) microwave baking: by good use micro-wave oven (firepower that power output is 150～180 watts) baking 15～17min of stew in soy sauce.
(6) multiple halogen: the good duck neck of baking is put into halogen material soup and continue stew in soy sauce 5min with moderate heat.
(7) vacuum packaging: the good duck neck of stew in soy sauce is placed under fan and is dried up, control its moisture in 45% left and right,
Cutting, by packing specification requirement, is divided in aluminium foil bag or transparent retort pouch.
(8) sterilizing: to high-pressure sterilizing pot sterilizing 20～30min under 121 ℃ of conditions for packaging product, the cooling finished product that is of back-pressure.
Embodiment 3
1, a kind of less salt duck neck halogen material soup: halogen material soup is comprised of the raw material of following weight ratio
2, the making of fresh soup and halogen material soup
A. the making of fresh soup: fresh soup is 1.5% ginger piece of chicken bone and chicken bone weight, 1.5% shallot, 1% cooking wine, 300% water forms, and with pressure cooker boiling 2h, removes residue;
B. the making of halogen material soup: described halogen material soup is comprised of spice and auxiliary material, pours spice into frying 5min left and right in the edible oil of seventy percent heat, and then adds fresh soup and other auxiliary material to boil the little fire of rear use to simmer 1h.
Spice is (weight ratio): chilli 2.46, ginger piece 0.70, shallot 0.84, anise 0.88, kaempferia galamga 0.18, hawthorn 0.70, chrysanthemum 0.70, Radix Glycyrrhizae 2.90, cassia bark 0.88, fennel seeds 0.47, tsaoko 0.24, Chinese prickly ash 0.88, cloves 0.09, fructus amomi 0.14, cardamom 0.13, spiceleaf 0.13;
Auxiliary material is (weight ratio): soybean oil 9.37, chilli oil 1.17, fresh soup 55.11, rock sugar 4.66, delicate flavour king 0.70, red yeast rice 0.29, yellow rice wine 15.24, ethyl maltol 0.058, Cardia Salt 1.055 (60%NaCl+30%KCl+10%CaCl 2) institute form.
3, a kind of less salt duck neck halogen material soup is in the application of preparation duck neck
(1) thaw
Available fresh duck neck, if use freezing duck neck, thaw to temperature be 0～5 ℃, notice that time and the temperature thaw will suitably control, the coolant-temperature gage that thaws is higher or thawing time is partially long all can affect the quality of duck neck.
(2) pickle
Pickling liquid is 6% sodium chloride (salt) of duck neck weight, 2% bruised ginger, 0.5%D-sodium isoascorbate, 3% yellow rice wine, 200% water.The duck neck having thawed is immersed in pickling liquid, under 0～5 ℃ of condition, pickles 24h.
(3) blanching
The duck neck of pickling is put into boiled water blanching 2min.
(4) stew in soy sauce: the good duck neck of blanching is first put into halogen material soup and soak 2h, and then with little fiery stew in soy sauce 40min.
(5) microwave baking: by good use micro-wave oven (firepower that power output is 150～180 watts) baking 15～17min of stew in soy sauce.
(6) multiple halogen: the good duck neck of baking is put into halogen material soup and continue stew in soy sauce 5min with moderate heat.
(7) vacuum packaging: the good duck neck of stew in soy sauce is placed under fan and is dried up, control its moisture in 45% left and right,
Cutting, by packing specification requirement, is divided in aluminium foil bag or transparent retort pouch.
(8) sterilizing: to high-pressure sterilizing pot sterilizing 20～30min under 121 ℃ of conditions for packaging product, the cooling finished product that is of back-pressure.

Claims (3)

1. a less salt duck neck halogen material soup: it is characterized in that: halogen material soup is comprised of the raw material of following weight ratio
2. a preparation method for less salt duck neck halogen material soup, is characterized in that: by following procedure of processing, prepared:
A. the making of fresh soup: fresh soup is the ginger piece of chicken bone and chicken bone weight 1.5%, 1.5% shallot, 1% cooking wine, 300% water forms, and with pressure cooker boiling 2h, removes residue;
B. the making of halogen material soup: described halogen material soup is comprised of spice and auxiliary material, pours spice into frying 5min left and right in the edible oil of seventy percent heat, and then adds fresh soup and other auxiliary material to boil the little fire of rear use to simmer 1h;
Described spice is in weight ratio: chilli 2.41～2.51, ginger piece 0.65～0.75, shallot 0.79～0.89, anise 0.83～0.92, kaempferia galamga 0.15%～0.21, hawthorn 0.65～0.75, chrysanthemum 0.65～0.75, Radix Glycyrrhizae 2.85～2.95, cassia bark 0.83～0.92, fennel seeds 0.44～0.50, tsaoko 0.20～0.28, Chinese prickly ash 0.83～0.92, cloves 0.08～0.10, fructus amomi 0.11～0.17, cardamom 0.10～0.16, spiceleaf 0.10～0.16.
Described auxiliary material is in weight ratio: soybean oil 9.07～9.67, chilli oil 0.97～1.37, fresh soup 50.11～60.11, rock sugar 4.16～5.16, delicate flavour king 0.65～0.75, red yeast rice 0.24～0.34, yellow rice wine 13.24～17.24, ethyl maltol 0.056～0.060, Cardia Salt 1.055.
3. the application of less salt duck neck halogen material soup in preparation duck neck, is characterized in that: comprise the following steps:
(1) fresh duck neck or freeze duck neck and thaw, pickle (2), (3) blanching, (4) halogen material soup stew in soy sauce, (5) microwave baking, (6) multiple halogen, (7) vacuum packaging, (8) sterilizing, (9) are cooling;
Described step (2) is pickled: pickling liquid is 6% salt (sodium chloride) of fresh duck neck weight, 2% bruised ginger, 0.5%D-sodium isoascorbate, 3% yellow rice wine, 200% water; The duck neck having thawed is immersed in pickling liquid, under 0～5 ℃ of condition, pickles 24h;
Described step (3) blanching: the duck neck of pickling is taken out to dry and put into boiled water blanching 2min;
Described step (4) stew in soy sauce: the good duck neck of blanching is first put into halogen material soup and soak 2h, and then with little fiery stew in soy sauce 40min;
Described step (5) microwave baking: by the good duck neck micro-wave oven of stew in soy sauce, power output 150～180w, baking 15～17min;
The multiple halogen of described step (6): the good duck neck of baking is put into halogen material soup and continue stew in soy sauce 5min with moderate heat; 4, a kind of less salt duck neck halogen material soup according to claim 1: it is characterized in that: described Cardia Salt is by the KCl of 60% NaCl and 30% and 10% CaCl 2institute forms.
CN201410186201.5A 2014-05-05 2014-05-05 A kind of less salt duck neck halogen material soup and preparation method thereof and application Active CN104000156B (en)

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CN104473207A (en) * 2014-12-30 2015-04-01 南京欧嘉食品科技有限公司 Production process for duck necks and duck wings
CN104605393A (en) * 2014-12-30 2015-05-13 湖北省农业科学院畜牧兽医研究所 Processing technology of marinated tough-skin eggs, marinade for marinated tough-skin eggs, and preparation method of marinade
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN104856080A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 A processing technology of flavored and marinated duck necks
CN104957657A (en) * 2015-06-30 2015-10-07 巢湖市金魁食品加工有限公司 Manufacturing method of Jinkui duck neck
CN104982951A (en) * 2015-05-28 2015-10-21 车光好 Making technology for delicious roasted crisp deep-fried duck
CN105614803A (en) * 2016-01-04 2016-06-01 武汉轻工大学 Mushroom and duck soup with low sodium salt content and industrial preparation method thereof
CN106360384A (en) * 2016-08-29 2017-02-01 河南省淇县永达食业有限公司 Manufacture method of licorice flavored chicken wishbones
CN106490505A (en) * 2016-10-10 2017-03-15 河北乐寿食品有限公司 The processing method that a kind of hand tears duck
CN106722334A (en) * 2016-11-29 2017-05-31 广西大学 A kind of preparation method of dried beef
CN106722734A (en) * 2016-11-25 2017-05-31 贵州旭阳食品（集团）有限公司 A kind of deep fried chicken cube with chili flavoring and its application method
CN106858399A (en) * 2017-01-17 2017-06-20 广西神龙王农牧食品集团有限公司 A kind of preparation method of dried pork
CN106942634A (en) * 2017-03-28 2017-07-14 江苏五香居食品有限公司 A kind of pot-stewed fowl duck neck and preparation method thereof
CN110495596A (en) * 2018-05-18 2019-11-26 徐州惠农鸭业有限公司 A kind of the halogen material formula and spicy duck heart preparation method of the spicy duck heart
CN110916101A (en) * 2019-12-09 2020-03-27 新疆天山美乐食品制造有限公司 Making method of sauce flavor type duck necks
CN111053201A (en) * 2019-11-05 2020-04-24 武汉轻工大学 Preparation method of marinated duck intestine
CN111903921A (en) * 2020-07-16 2020-11-10 成都圣恩生物科技股份有限公司 Preparation and use method of frozen marinating material for improving quality of home marinated chicken
CN112956670A (en) * 2021-03-10 2021-06-15 武汉轻工大学 Powder marinating material, preparation method thereof and processing method of marinated meat product
CN114209042A (en) * 2021-12-27 2022-03-22 上海来伊份股份有限公司 Hollow dietary salt and application thereof

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CN103462053A (en) * 2013-09-23 2013-12-25 天津春发生物科技集团有限公司 Spicy duck neck and preparation method thereof
CN103652790A (en) * 2013-12-09 2014-03-26 张礼超 Formula for white marinade used for pot-stewed food
CN103652775A (en) * 2013-12-09 2014-03-26 张礼超 Marinating material formula

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CN1418576A (en) * 2002-10-11 2003-05-21 涂国华 Process for pot-stewing duck neck
CN101606722A (en) * 2009-07-29 2009-12-23 合肥工业大学 The processing method of low-salt dried poultry snack product
CN102150885A (en) * 2011-01-28 2011-08-17 武汉工业学院 Low sodium salt ham sausage and preparation method thereof
CN103404890A (en) * 2013-07-15 2013-11-27 安徽皖山食品有限公司 Marinated duck giblet and preparation method thereof
CN103462053A (en) * 2013-09-23 2013-12-25 天津春发生物科技集团有限公司 Spicy duck neck and preparation method thereof
CN103652790A (en) * 2013-12-09 2014-03-26 张礼超 Formula for white marinade used for pot-stewed food
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Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104473207A (en) * 2014-12-30 2015-04-01 南京欧嘉食品科技有限公司 Production process for duck necks and duck wings
CN104605393A (en) * 2014-12-30 2015-05-13 湖北省农业科学院畜牧兽医研究所 Processing technology of marinated tough-skin eggs, marinade for marinated tough-skin eggs, and preparation method of marinade
CN104605393B (en) * 2014-12-30 2017-12-26 湖北省农业科学院畜牧兽医研究所 A kind of preparation method of the processing technology of bast spiced egg, its thick gravy and its thick gravy
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN104856080A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 A processing technology of flavored and marinated duck necks
CN104982951A (en) * 2015-05-28 2015-10-21 车光好 Making technology for delicious roasted crisp deep-fried duck
CN104957657A (en) * 2015-06-30 2015-10-07 巢湖市金魁食品加工有限公司 Manufacturing method of Jinkui duck neck
CN105614803A (en) * 2016-01-04 2016-06-01 武汉轻工大学 Mushroom and duck soup with low sodium salt content and industrial preparation method thereof
CN106360384A (en) * 2016-08-29 2017-02-01 河南省淇县永达食业有限公司 Manufacture method of licorice flavored chicken wishbones
CN106490505A (en) * 2016-10-10 2017-03-15 河北乐寿食品有限公司 The processing method that a kind of hand tears duck
CN106722734A (en) * 2016-11-25 2017-05-31 贵州旭阳食品（集团）有限公司 A kind of deep fried chicken cube with chili flavoring and its application method
CN106722334A (en) * 2016-11-29 2017-05-31 广西大学 A kind of preparation method of dried beef
CN106858399A (en) * 2017-01-17 2017-06-20 广西神龙王农牧食品集团有限公司 A kind of preparation method of dried pork
CN106942634A (en) * 2017-03-28 2017-07-14 江苏五香居食品有限公司 A kind of pot-stewed fowl duck neck and preparation method thereof
CN110495596A (en) * 2018-05-18 2019-11-26 徐州惠农鸭业有限公司 A kind of the halogen material formula and spicy duck heart preparation method of the spicy duck heart
CN111053201A (en) * 2019-11-05 2020-04-24 武汉轻工大学 Preparation method of marinated duck intestine
CN110916101A (en) * 2019-12-09 2020-03-27 新疆天山美乐食品制造有限公司 Making method of sauce flavor type duck necks
CN111903921A (en) * 2020-07-16 2020-11-10 成都圣恩生物科技股份有限公司 Preparation and use method of frozen marinating material for improving quality of home marinated chicken
CN111903921B (en) * 2020-07-16 2024-03-26 成都圣恩生物科技股份有限公司 Preparation and use methods of frozen marinade for improving quality of home-made marinades
CN112956670A (en) * 2021-03-10 2021-06-15 武汉轻工大学 Powder marinating material, preparation method thereof and processing method of marinated meat product
CN114209042A (en) * 2021-12-27 2022-03-22 上海来伊份股份有限公司 Hollow dietary salt and application thereof

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