CN104055137B - One is cut green pepper appetizing pressed salted duck and processing method thereof - Google Patents
One is cut green pepper appetizing pressed salted duck and processing method thereof Download PDFInfo
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- CN104055137B CN104055137B CN201410230005.3A CN201410230005A CN104055137B CN 104055137 B CN104055137 B CN 104055137B CN 201410230005 A CN201410230005 A CN 201410230005A CN 104055137 B CN104055137 B CN 104055137B
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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
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- 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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Abstract
The invention discloses one and cut green pepper appetizing pressed salted duck and processing method thereof, its raw material by following weight portion is made: clean thorax duck 1000-1500, sharp green pepper 20-40, salt tarragon 20-30, stoning red bayberry 60-80, pineapple vinegar 40-60, celery seed 10-15, pumpkin seeds benevolence 80-100, balsampear leaf 2-3, granatum 2-3, cordate houttuynia 2-3, mother chrysanthemum 2-4, benevolence face leaf 2-3, broadbean pericarp 2-3, pomegranate wine 80-100, salt is appropriate, nutrient solution is appropriate. What the present invention made cuts green pepper appetizing pressed salted duck, instant, and meat is aromatic tender tough, vinegar-pepper good to eat, unique flavor, health care is worth high, has the effect of appetite-stimulating indigestion-relieving, add multiple effects for removing toxic heat health-care components, comprehensive function, reduces the side effect that spicy food causes simultaneously.
Description
Technical field
The present invention relates to one and cut green pepper appetizing pressed salted duck and processing method thereof, belong to food processing technology field.
Background technology
Pressed salted duck is taking duck as raw material, salt marsh, compacting one air-dry and that the make halogen food that salts down in addition after duck unhairing is cleaned. The pressed salted duck food of selling in the market, substantially be all to pickle separately or stew in soy sauce, in process, easily produce nitrite, often edible such food, very unfavorable to human body, and, these food are all that single duck processes, along with the raising of people's living standard, the quickening of rhythm of life, can not meet the composite request of the local flavor of people to pressed salted duck food, characteristic, trophism, a kind of nutriment is abundant, health care be worth high, mouthfeel good, the pressed salted duck food of unique flavor, be badly in need of Development and Production, meet the need of market.
Summary of the invention
The object of the present invention is to provide that a kind of nutriment is abundant, health care be worth high, mouthfeel good, unique flavor cut green pepper appetizing pressed salted duck and processing method thereof, cater to more consumers' needs.
For achieving the above object, the technical solution used in the present invention is as follows:
One is cut green pepper appetizing pressed salted duck, is made up of the raw material of following weight portion:
Clean thorax duck 1000-1500, sharp green pepper 20-40, salt tarragon 20-30, stoning red bayberry 60-80, pineapple vinegar 40-60, celery seed 10-15, pumpkin seeds benevolence 80-100, balsampear leaf 2-3, granatum 2-3, cordate houttuynia 2-3, mother chrysanthemum 2-4, benevolence face leaf 2-3, broadbean pericarp 2-3, pomegranate wine 80-100, salt is appropriate, nutrient solution is appropriate;
Described nutrient solution is made up of the raw material of following weight portion: propolis 10-20, collagen peptide 3-5, HEIHUZHANG fungus 20-40, black garlic powder 20-30, emblic leafflower powder 8-15, tamarind 20-40, Bee Pollen 5-8, coix seed oil 10-15, salt 15-25, probio 1-2, soup-stock 80-100, chrysanthemum wine 200-300;
Described nutrient solution preparation method be: a, get fresh and tender tamarind hulling and go son to obtain pulp, put into chrysanthemum wine and soak 3-5 days, pull out and grind pulping, obtain tamarind slurry, soaking wine liquid; B, by HEIHUZHANG fungus removal of impurities clean section, put into coix seed oil pot turn over decoct to perfume (or spice) soft, add soup-stock to boil, make pulping, stir evenly with black garlic powder, tamarind slurry, emblic leafflower powder, salt, slow fire is stewing to be boiled to thick glue shape, is cooled to 20-35 DEG C, stir homogeneous with soaking wine liquid and other surplus stocks.
The described processing method of cutting green pepper appetizing pressed salted duck, comprises the following steps:
(1), balsampear leaf, granatum, cordate houttuynia, mother chrysanthemum, benevolence face leaf, broadbean pericarp are crushed to 10-20 order, add 8-12 times of decocting and boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains refined liquid;
(2), by salt tarragon, sharp green pepper respectively removal of impurities clean, put into the water that contains 10-25% salt and soak 20-40 minute, pull out to drain and put in the lump pomegranate wine, enter the real sealing of tank pressure and soak 7-10 days, pull out to drain and cut into end, must steep green pepper dish end, pickling liquid is stand-by;
(3), celery seed, pumpkin seeds benevolence one are incorporated to pot, the slow fire perfume (or spice) that stir-fries out, adds 4-6 times of water boil, adds stoning red bayberry to boil in a covered pot over a slow fire cook until sauce is thickened, grinds pulping, obtains seed benevolence juice;
(4), will steep green pepper dish end mixes with its weight 20-30% salt, evenly spread upon the clean thorax duck surface that removal of impurities is cleaned, tumbling 10-15 minute, fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, fill nutrient solution, sealed pickling 3-5 days, the stewing perfume (or spice) that cooks of unpacking, take out whole duck and rinse well and drain, stand-by;
(5), will drain whole duck and spread out into pot, add pineapple vinegar, pickling liquid to soak 20-30 minute, to entering seed benevolence juice, refined liquid, slow fire is heated to 70-85 DEG C, insulation is stewing boils 1-2 hour, pulls whole duck freeze-drying out, pack, sealing, sterilizing, to obtain final product.
In above-mentioned nutrient solution, HEIHUZHANG fungus, formal name used at school jujube Sarcodon imbricatus (L. Ex Franch.) Karst, aromatic flavour, tool anticancer function, contains abundant polysaccharose substance and special black-food nutrient, and " embracing Piao's circle " active material that contains better nutritivity value, having tonifying five zang organs, beneficial stomach, the warm kidney of invigorating the spleen, liver-nourishing, toxin-expelling, crow to send out effect of body beautification and reduction cholesterol, also can be used for treating enterogastritis, is person's in poor health high tonic; The wine that chrysanthemum wine is formed by chrysanthemum and glutinous rice, distiller's yeast brew, ancient claim " life-prolonging wine ", its taste is refrigerant sweet, the effect such as have nourishing the liver, improving eyesight, brain tonic, delay senility; Also add multiple beneficial nutritional labeling, can strengthen cellular immunity vigor, enhance metabolism, the function that purifies the blood, recovers body function balance and stability.
Beneficial effect of the present invention:
What the present invention made cuts green pepper appetizing pressed salted duck, instant, and meat is aromatic tender tough, vinegar-pepper good to eat, unique flavor, health care is worth high, has the effect of appetite-stimulating indigestion-relieving, add multiple effects for removing toxic heat health-care components, comprehensive function, reduces the side effect that spicy food causes simultaneously.
Detailed description of the invention
One is cut green pepper appetizing pressed salted duck, by following weight (gram) raw material form:
Clean thorax duck 1200, sharp green pepper 40, salt tarragon 30, stoning red bayberry 80, pineapple vinegar 60, celery seed 15, pumpkin seeds benevolence 100, balsampear leaf 3, granatum 3, cordate houttuynia 3, mother chrysanthemum 4, benevolence face leaf 3, broadbean pericarp 3, pomegranate wine 100, salt is appropriate, nutrient solution is appropriate;
Described nutrient solution by following weight (gram) raw material form: propolis 20, collagen peptide 5, HEIHUZHANG fungus 40, black garlic powder 30, emblic leafflower powder 15, tamarind 40, Bee Pollen 8, coix seed oil 15, salt 25, probio 2, soup-stock 100, chrysanthemum wine 250;
Described nutrient solution preparation method be: a, get fresh and tender tamarind hulling and go son to obtain pulp, put into chrysanthemum wine and soak 5 days, pull out and grind pulping, obtain tamarind slurry, soaking wine liquid; B, HEIHUZHANG fungus removal of impurities is cleaned to section, put into coix seed oil pot and turn over and decoct to perfume (or spice) softly, add soup-stock to boil, make pulping, stir evenly with black garlic powder, tamarind slurry, emblic leafflower powder, salt, slow fire is stewing to be boiled to thick glue shape, be cooled to 25 DEG C, stir homogeneous with soaking wine liquid and other surplus stocks.
The described processing method of cutting green pepper appetizing pressed salted duck, comprises the following steps:
(1), balsampear leaf, granatum, cordate houttuynia, mother chrysanthemum, benevolence face leaf, broadbean pericarp are crushed to 20 orders, add 12 times of decoctings and boil 2 hours, filter and remove residue, filtrate ultrafiltration obtains refined liquid;
(2), by salt tarragon, sharp green pepper respectively removal of impurities clean, put into the water that contains 20% salt and soak 40 minutes, pull out to drain and put in the lump pomegranate wine, enter the real sealing of tank pressure and soak 10 days, pull out to drain and cut into end, must steep green pepper dish end, pickling liquid is stand-by;
(3), celery seed, pumpkin seeds benevolence one are incorporated to pot, the slow fire perfume (or spice) that stir-fries out, adds 6 times of water boils, adds stoning red bayberry to boil in a covered pot over a slow fire cook until sauce is thickened, grinds pulping, obtains seed benevolence juice;
(4), will steep green pepper dish end and mix with its weight 30% salt, evenly spread upon the clean clean thorax duck surface of removal of impurities, tumbling 15 minutes, fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, fill nutrient solution, sealed pickling 5 days, unpacking is stewing cooks perfume (or spice), takes out whole duck and rinses well and drain, stand-by;
(5), will drain whole duck and spread out into pot, add pineapple vinegar, pickling liquid to soak 30 minutes, to entering seed benevolence juice, refined liquid, slow fire is heated to 85 DEG C, insulation is stewing boils 2 hours, pulls whole duck freeze-drying out, pack, sealing, sterilizing, to obtain final product.
Claims (1)
1. cutting a green pepper appetizing pressed salted duck, it is characterized in that, is to be made up of the raw material of following weight portion:
Clean thorax duck 1000-1500, sharp green pepper 20-40, salt tarragon 20-30, stoning red bayberry 60-80, pineapple vinegar 40-60, celery seed 10-15, pumpkin seeds benevolence 80-100, balsampear leaf 2-3, granatum 2-3, cordate houttuynia 2-3, mother chrysanthemum 2-4, benevolence face leaf 2-3, broadbean pericarp 2-3, pomegranate wine 80-100, salt is appropriate, nutrient solution is appropriate;
Preparation method is: (1), balsampear leaf, granatum, cordate houttuynia, mother chrysanthemum, benevolence face leaf, broadbean pericarp are crushed to 10-20 order, add 8-12 times of decocting and boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains refined liquid;
(2), by salt tarragon, sharp green pepper respectively removal of impurities clean, put into the water that contains 10-25% salt and soak 20-40 minute, pull out to drain and put in the lump pomegranate wine, enter the real sealing of tank pressure and soak 7-10 days, pull out to drain and cut into end, must steep green pepper dish end, pickling liquid is stand-by;
(3), celery seed, pumpkin seeds benevolence one are incorporated to pot, the slow fire perfume (or spice) that stir-fries out, adds 4-6 times of water boil, adds stoning red bayberry to boil in a covered pot over a slow fire cook until sauce is thickened, grinds pulping, obtains seed benevolence juice;
(4), will steep green pepper dish end mixes with its weight 20-30% salt, evenly spread upon the clean thorax duck surface that removal of impurities is cleaned, tumbling 10-15 minute, fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, fill nutrient solution, sealed pickling 3-5 days, the stewing perfume (or spice) that cooks of unpacking, take out whole duck and rinse well and drain, stand-by;
(5), will drain whole duck and spread out into pot, add pineapple vinegar, pickling liquid to soak 20-30 minute, pour seed benevolence juice, refined liquid into, slow fire is heated to 70-85 DEG C, insulation is stewing boils 1-2 hour, pulls whole duck freeze-drying out, pack, sealing, sterilizing, to obtain final product;
Described nutrient solution is made up of the raw material of following weight portion: propolis 10-20, collagen peptide 3-5, HEIHUZHANG fungus 20-40, black garlic powder 20-30, emblic leafflower powder 8-15, tamarind 20-40, Bee Pollen 5-8, coix seed oil 10-15, salt 15-25, probio 1-2, soup-stock 80-100, chrysanthemum wine 200-300;
The preparation method of described nutrient solution is: a, get fresh and tender tamarind hulling and go son to obtain pulp, put into chrysanthemum wine and soak 3-5 days, pull out and grind pulping, obtain tamarind slurry, soaking wine liquid; B, by HEIHUZHANG fungus removal of impurities clean section, put into coix seed oil pot turn over decoct to perfume (or spice) soft, add soup-stock to boil, make pulping, stir evenly with black garlic powder, tamarind slurry, emblic leafflower powder, salt, slow fire is stewing to be boiled to thick glue shape, is cooled to 20-35 DEG C, stir homogeneous with soaking wine liquid and other surplus stock.
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| CN105166969A (en) * | 2015-08-17 | 2015-12-23 | 安徽老炊食品有限公司 | Nourishing special flavor chicken and processing method therefor |
| CN107712659A (en) * | 2017-11-18 | 2018-02-23 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of preparation method of mulberries pressed salted duck |
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| CN1369224A (en) * | 2001-02-14 | 2002-09-18 | 南昌美佳实业有限公司 | Method for cooking pressed salted duck |
| CN1216551C (en) * | 2003-11-17 | 2005-08-31 | 北京便宜坊烤鸭集团有限公司 | Vegetable spicy roasted duck and making method thereof |
| CN102511822B (en) * | 2012-01-09 | 2013-07-03 | 金景华 | Herbal cuisine composite for moistening and nourishing viscera, and herbal cuisine duck for moistening and nourishing viscera |
| CN103284187A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Preparation method of health care stewed duck with soy sauce |
| CN103284183B (en) * | 2013-06-21 | 2014-07-30 | 仙桃精武食品工业园有限公司 | Brine for processing duck products, applications of the brine, and duck products processed by using the brine |
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2014
- 2014-05-28 CN CN201410230005.3A patent/CN104055137B/en active Active
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Denomination of invention: The invention relates to an appetizer salted duck with chopped pepper and a processing method thereof Effective date of registration: 20210816 Granted publication date: 20160511 Pledgee: Funan SME financing Company limited by guarantee Pledgor: ANHUI WANGJIABA ECOLOGICAL AGRICULTURE Co.,Ltd. Registration number: Y2021980007703 |
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Granted publication date: 20160511 Pledgee: Funan SME financing Company limited by guarantee Pledgor: ANHUI WANGJIABA ECOLOGICAL AGRICULTURE Co.,Ltd. Registration number: Y2021980007703 |