CN104055136A - Brown rice stillage salted duck and preparation method thereof - Google Patents
Brown rice stillage salted duck and preparation method thereof Download PDFInfo
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- CN104055136A CN104055136A CN201410225794.1A CN201410225794A CN104055136A CN 104055136 A CN104055136 A CN 104055136A CN 201410225794 A CN201410225794 A CN 201410225794A CN 104055136 A CN104055136 A CN 104055136A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a brown rice stillage salted duck which is prepared from the following raw materials in parts by weight: 2000-2100 parts of duck, 500-510 parts of brown rice stillage, 18-20 parts of table salt, 4-5 parts of peppers, 2-3 parts of fresh ginger, 2-3 parts of angelica, 1-2 parts of gynostemma pentaphylla, 6-8 parts of medlar, 10-12 parts of sweet-scented osmanthus, 5-6 parts of dried grapes, 12-14 parts of jujube, 10-12 parts of cucumber juice, 20-30 parts of cola, 50-60 parts of mashed potato, 7-10 parts of maltose, 4-5 parts of additives and a proper amount of water. The brown rice stillage salted duck disclosed by the invention can keep unique mellow taste for long time by virtue of a unique technology. By adding the sweet-scented osmanthus, the salted duck has functions of reducing phlegm, promoting secretion of saliva, warming stomach and calming liver. By virtue of the angelica, the salted duck has effects of enriching blood, promoting circulation of blood, regulating menstruation and relieving pain, and relieving the bowels. By virtue of the medlar, the salted duck has functions of tonifying liver, nourishing kidney and moistening lung.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly salty duck of a kind of brown rice schlempe grain and preparation method thereof.
Background technology
Duck is one of main poultry, is to be the superior sumptuous courses at a meal on dining table, is also the good food that people nourish, and nutrition is very high, and duck is rich in B family vitamin and vitamin E, and its aliphatic acid is mainly unrighted acid and low-carbon (LC) saturated fatty acid, is easy to digestion.Duck nature and flavor are sweet, cold, enter lung stomach kidney channel, have nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, stop hot dysentery, the effect such as relieving cough and reducing sputum.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and salty duck of a kind of brown rice schlempe grain and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Salty duck of the present invention is made by the raw material of following weight portion: duck 2000-2100, brown rice schlempe 500-510, salt 18-20, Chinese prickly ash 4-5, ginger 2-3, Radix Angelicae Sinensis 2-3, gynostemma pentaphylla 1-2, matrimony vine 6-8, sweet osmanthus 10-12, raisins 5-6, red date 12-14, Fresh Cucumber Juice 10-12, laughable 20-30, mashed potatoes 50-60, maltose 7-10, auxiliary agent 4-5, water are appropriate;
Described auxiliary agent is made by the raw material of following weight portion: the glutinous 30-40 of blood, shelled buckwheat 20-30, propolis 5-6, mayonnaise 6-8, compound sugar 4-5, sesame oil 4-5, Chinese hawthorn seed 5-6, red bean skin 4-5, coffee 2-3, fructus corni 3-4, Mongolian oak leaf 1-2, lemon peel 6-7, pea flowers 3-4, medical stone powder 8-12, waterside lichenin 3-5, oriental cherry powder 3-4, water are appropriate; Preparation method puts into water by Mongolian oak leaf, lemon peel, pea flowers to decoct 30-40 minute, separating sediment and filtrate, after sediment is dried, pulverize and after mixing, put into frying pan and fry with medical stone powder, waterside lichenin, oriental cherry powder, sesame oil again, mix with decoction liquor again, stir into pasty state, must mix paste; After shelled buckwheat is mixed with red bean skin, coffee, fructus corni, carry out nano powder, then mix with propolis, mayonnaise, compound sugar and certain amount of boiling water, the 4-5 minute that heats while stirring, dries granulation, obtains hybrid particles; Dry after boiling blood is glutinous, then pulverize, add Chinese hawthorn seed and other residual components to mix; heating is put into the broken pulping of disintegrating machine after boiling; stick with paste and mix with mixing of above-mentioned gained again, after oven dry, make powder and mix with the hybrid particles of above-mentioned gained again.
The concrete steps of the preparation of salty duck are as follows:
(1) duck is slaughtered to bloodletting, put into 70 ℃ of hot water epilations, go internal organ afterwash to drain, standby;
(2) Radix Angelicae Sinensis, gynostemma pentaphylla, matrimony vine are added to slow fire boiling 1-2 hour in suitable quantity of water, separating sediment and decoction liquor, standby;
(3) after the sediment of step 2 is mixed with sweet osmanthus, dry, pulverize, then put into the medium and small fire of the pot 1-2 minute that stir-fries together with appropriate salt, be put on equably the duck surface of step 1, place 7-8 days, then put under sunlight and shine 5-6 days, obtain salty duck, standby;
(4) decoction liquor of step 2 gained is mixed to rear spraying with Fresh Cucumber Juice and be dried, obtain xeraphium, standby;
(5) by putting into brown rice schlempe with the xeraphium of appropriate salt, maltose, auxiliary agent and step 4 after pulverizing slagging with Chinese prickly ash, ginger, raisins after extracting red date stone, mix, to after the salty duck stripping and slicing of step 3 gained, put into wherein and mix thoroughly, put into and pickle bottle and seal bottleneck, pickle 7-8 days, must pickle duck, standby;
(6) cola, mashed potatoes and other residual components are mixed, modulation evenly, be put on equably step 5 to pickle duck upper, put into baking box and bake micro-dryly to surface, then put into food steamer and cook.
In auxiliary agent, Mongolian oak leaf is the leaf of Fagaceae live oak, and taste is sweet, bitter, flat, nontoxic, has hemostasis, an effect of the diuresis that quenches the thirst.
Beneficial effect of the present invention:
The salty duck of brown rice schlempe grain of the present invention, adopts unique technique, adopts the salty duck of brown rice schlempe grain to make salty duck keep for a long time the aromatic of uniqueness.The sweet osmanthus of adding has the effect of reducing phlegm, giving birth to rule, warm stomach, flat liver.Radix Angelicae Sinensis have enrich blood, invigorate blood circulation, menstruction regulating and pain relieving, the effect of moisturizing laxation.Matrimony vine has the effect of nourishing the liver, nourshing kidney, moistening lung.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: duck 2050, brown rice schlempe 505, salt 19, Chinese prickly ash 4, ginger 3, Radix Angelicae Sinensis 2, gynostemma pentaphylla 1, matrimony vine 7, sweet osmanthus 11, raisins 5, red date 13, Fresh Cucumber Juice 11, laughable 25, mashed potatoes 55, maltose 8, auxiliary agent 5, water are appropriate;
Described auxiliary agent is made by the raw material of following weight portion (kg): blood is glutinous 35, shelled buckwheat 25, propolis 5, mayonnaise 7, compound sugar 4, sesame oil 5, Chinese hawthorn seed 5, red bean skin 4, coffee 2, fructus corni 3, Mongolian oak leaf 1, lemon peel 6, pea flowers 3, medical stone powder 10, waterside lichenin 4, oriental cherry powder 3, water are appropriate; Preparation method puts into water by Mongolian oak leaf, lemon peel, pea flowers to decoct 35 minutes, separating sediment and filtrate, after sediment is dried, pulverize and after mixing, put into frying pan and fry with medical stone powder, waterside lichenin, oriental cherry powder, sesame oil again, mix with decoction liquor again, stir into pasty state, must mix paste; After shelled buckwheat is mixed with red bean skin, coffee, fructus corni, carry out nano powder, then mix with propolis, mayonnaise, compound sugar and certain amount of boiling water, heat while stirring 5 minutes, dry granulation, obtain hybrid particles; Dry after boiling blood is glutinous, then pulverize, add Chinese hawthorn seed and other residual components to mix; heating is put into the broken pulping of disintegrating machine after boiling; stick with paste and mix with mixing of above-mentioned gained again, after oven dry, make powder and mix with the hybrid particles of above-mentioned gained again.
The preparation method's of salty duck concrete steps are as follows:
(1) duck is slaughtered to bloodletting, put into 70 ℃ of hot water epilations, go internal organ afterwash to drain, standby;
(2) Radix Angelicae Sinensis, gynostemma pentaphylla, matrimony vine are added in suitable quantity of water to slow fire boiling 1.5 hours, separating sediment and decoction liquor, standby;
(3) after the sediment of step 2 is mixed with sweet osmanthus, dry, pulverize, then put into the medium and small fire of the pot 1-2 minute that stir-fries together with appropriate salt, be put on equably the duck surface of step 1, place 7-8 days, then put under sunlight and shine 5-6 days, obtain salty duck, standby;
(4) decoction liquor of step 2 gained is mixed to rear spraying with Fresh Cucumber Juice and be dried, obtain xeraphium, standby;
(5) by putting into brown rice schlempe with the xeraphium of appropriate salt, maltose, auxiliary agent and step 4 after pulverizing slagging with Chinese prickly ash, ginger, raisins after extracting red date stone, mix, to after the salty duck stripping and slicing of step 3 gained, put into wherein and mix thoroughly, put into and pickle bottle and seal bottleneck, pickle 8 days, must pickle duck, standby;
(6) cola, mashed potatoes and other residual components are mixed, modulation evenly, be put on equably step 5 to pickle duck upper, put into baking box and bake micro-dryly to surface, then put into food steamer and cook.
Claims (2)
1. the salty duck of brown rice schlempe grain, it is characterized in that, by the raw material of following weight portion, made: duck 2000-2100, brown rice schlempe 500-510, salt 18-20, Chinese prickly ash 4-5, ginger 2-3, Radix Angelicae Sinensis 2-3, gynostemma pentaphylla 1-2, matrimony vine 6-8, sweet osmanthus 10-12, raisins 5-6, red date 12-14, Fresh Cucumber Juice 10-12, laughable 20-30, mashed potatoes 50-60, maltose 7-10, auxiliary agent 4-5, water are appropriate;
Described auxiliary agent is made by the raw material of following weight portion: the glutinous 30-40 of blood, shelled buckwheat 20-30, propolis 5-6, mayonnaise 6-8, compound sugar 4-5, sesame oil 4-5, Chinese hawthorn seed 5-6, red bean skin 4-5, coffee 2-3, fructus corni 3-4, Mongolian oak leaf 1-2, lemon peel 6-7, pea flowers 3-4, medical stone powder 8-12, waterside lichenin 3-5, oriental cherry powder 3-4, water are appropriate; Preparation method puts into water by Mongolian oak leaf, lemon peel, pea flowers to decoct 30-40 minute, separating sediment and filtrate, after sediment is dried, pulverize and after mixing, put into frying pan and fry with medical stone powder, waterside lichenin, oriental cherry powder, sesame oil again, mix with decoction liquor again, stir into pasty state, must mix paste; After shelled buckwheat is mixed with red bean skin, coffee, fructus corni, carry out nano powder, then mix with propolis, mayonnaise, compound sugar and certain amount of boiling water, the 4-5 minute that heats while stirring, dries granulation, obtains hybrid particles; Dry after boiling blood is glutinous, then pulverize, add Chinese hawthorn seed and other residual components to mix; heating is put into the broken pulping of disintegrating machine after boiling; stick with paste and mix with mixing of above-mentioned gained again, after oven dry, make powder and mix with the hybrid particles of above-mentioned gained again.
2. according to the salty duck of brown rice schlempe grain described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) duck is slaughtered to bloodletting, put into 70 ℃ of hot water epilations, go internal organ afterwash to drain, standby;
(2) Radix Angelicae Sinensis, gynostemma pentaphylla, matrimony vine are added to slow fire boiling 1-2 hour in suitable quantity of water, separating sediment and decoction liquor, standby;
(3) after the sediment of step 2 is mixed with sweet osmanthus, dry, pulverize, then put into the medium and small fire of the pot 1-2 minute that stir-fries together with appropriate salt, be put on equably the duck surface of step 1, place 7-8 days, then put under sunlight and shine 5-6 days, obtain salty duck, standby;
(4) decoction liquor of step 2 gained is mixed to rear spraying with Fresh Cucumber Juice and be dried, obtain xeraphium, standby;
(5) by putting into brown rice schlempe with the xeraphium of appropriate salt, maltose, auxiliary agent and step 4 after pulverizing slagging with Chinese prickly ash, ginger, raisins after extracting red date stone, mix, to after the salty duck stripping and slicing of step 3 gained, put into wherein and mix thoroughly, put into and pickle bottle and seal bottleneck, pickle 7-8 days, must pickle duck, standby;
(6) cola, mashed potatoes and other residual components are mixed, modulation evenly, be put on equably step 5 to pickle duck upper, put into baking box and bake micro-dryly to surface, then put into food steamer and cook.
Priority Applications (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213243A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of salty duck of nourishing the stomach |
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| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
| CN102578605A (en) * | 2011-01-07 | 2012-07-18 | 李金平 | Method for making spicy Chinese wolfberry duck |
| CN103082324A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Production technique of crispy duck product |
| CN103584170A (en) * | 2013-09-24 | 2014-02-19 | 张良安 | Method for pickling red vinasse salted duck eggs |
| CN103766928A (en) * | 2013-11-20 | 2014-05-07 | 怀远县大禹食品科技发展有限公司 | Vinasse lamb shashlik and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
| CN102578605A (en) * | 2011-01-07 | 2012-07-18 | 李金平 | Method for making spicy Chinese wolfberry duck |
| CN103082324A (en) * | 2011-10-31 | 2013-05-08 | 梁成 | Production technique of crispy duck product |
| CN103584170A (en) * | 2013-09-24 | 2014-02-19 | 张良安 | Method for pickling red vinasse salted duck eggs |
| CN103766928A (en) * | 2013-11-20 | 2014-05-07 | 怀远县大禹食品科技发展有限公司 | Vinasse lamb shashlik and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106213243A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of salty duck of nourishing the stomach |
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