CN104055138A - Compound health care pressed salted duck with nourishing function and processing method thereof - Google Patents

Compound health care pressed salted duck with nourishing function and processing method thereof Download PDF

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Publication number
CN104055138A
CN104055138A CN201410230059.XA CN201410230059A CN104055138A CN 104055138 A CN104055138 A CN 104055138A CN 201410230059 A CN201410230059 A CN 201410230059A CN 104055138 A CN104055138 A CN 104055138A
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weight
parts
duck
health care
pressed salted
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CN104055138B (en
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王金玲
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ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd
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ANHUI WANGJIABA ECO-AGRICULTURE Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a compound health care pressed salted duck with a nourishing function and a processing method thereof. The compound health care pressed salted duck is prepared from the following raw materials in parts by weight: 1000-1200 parts by weight of eviscerated duck, 40-60 parts by weight of tremella, 100-120 parts by weight of Chinese yam, 60-80 parts by weight of waxy corn, 30-50 parts by weight of sarcodia montagneana, 20-40 parts by weight of crosne, 20-40 parts by weight of salt, 2-3 parts by weight of ricebird flower, 1-2 parts by weight of codonopsis pilosula, 1-2 parts by weight of dianthus caryophyllus, 2-3 parts by weight of lotus fruit base, 2-3 parts by weight of cacumen biotae, 2-3 parts by weight of colquhoumia, a proper amount of red wine and a proper amount of nutrient solution. The compound health care pressed salted duck with the nourishing function, processed by adopting the processing method, is fresh, elegant and mellow, soft and tender in meat, special in flavor, rich in nutrients, high in health care value, and convenient to eat, and has functions of tonifying middle-Jiao and Qi, tonifying the spleen and the stomach, clearing liver and improving vision, and enriching Yin and nourishing kidney; the nourishing function is improved.

Description

A kind of nourishing compound health pressed salted duck and processing method thereof
Technical field
The present invention relates to a kind of nourishing compound health 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
Value is high, mouthfeel good, nourishing compound health pressed salted duck and the processing method thereof of unique flavor, caters to more consumers' needs to the object of the present invention is to provide a kind of nutriment to enrich, keep healthy.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of nourishing compound health pressed salted duck, is made up of the raw material of following weight portion:
Clean thorax duck 1000-1200, white fungus 40-60, Chinese yam 100-120, waxy corn 60-80, extra large auricularia auriculajudae 30-50, Chinese artichoke 20-40, salt 20-40, ricebird flower 2-3, Radix Codonopsis 1-2, Kang Xian spend 1-2, lotus base of a fruit 2-3, cacumen biotae 2-3, tripterygium hypoglaucum hutch 2-3, red wine 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 processing method of described nourishing compound health pressed salted duck, comprises the following steps:
(1), clean thorax duck is cleaned to dehydration, surface uniform is smeared salt, pickles 3-5 days, is entering tumbler with the 10-20% nutrient solution of clean thorax duck weight, and tumbling 20-30 minute takes out shady and cool place and leaves standstill 2-3 days, stand-by;
(2), fresh and tender waxy corn, extra large auricularia auriculajudae, Chinese artichoke, white fungus removal of impurities are cleaned, stripping and slicing is cleaned in Chinese yam peeling, grinds in the lump pulping mud, adds 3-5 times of water boil of slurry mud, and press filtration is removed slag, and after filtrate is cooling, with the red wine stirring of the 30-40% of filtrate weight, obtains juice;
(3), ricebird flower, Radix Codonopsis, Kang Xianhua, the lotus base of a fruit, cacumen biotae, tripterygium hypoglaucum hutch added to 8-15 times of decocting boil, filter and remove residue, filtrate ultrafiltration, obtains standing liquid;
(4), step (1) is left standstill to duck rinse and drain, enter that cage is stewing steams perfume (or spice), fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, pour into standing liquid, juice, at 5-15 DEG C, soak 2-4 hour, then fire insulation is baked to, and slurries are micro-to be done, take out whole duck, enter bag, vacuum, sterilizing.
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:
The nourishing compound health pressed salted duck that the present invention makes, new and graceful sweet-smelling, meat is soft tender, and unique flavor is nutritious, and health care is worth high, and instant has tonifying middle-Jiao and Qi, spleen-and-stomach-invigorating, clears liver and improve vision, the function of enriching yin and nourishing kidney, improves nourishing function.
Detailed description of the invention
A kind of nourishing compound health pressed salted duck, by following weight (gram) raw material form:
Clean thorax duck 1200, white fungus 60, Chinese yam 120, waxy corn 80, extra large auricularia auriculajudae 50, Chinese artichoke 40, salt 30, ricebird spend 3, Radix Codonopsis 2, Kang Xian spend 2, the lotus base of a fruit 3, cacumen biotae 3, tripterygium hypoglaucum hutch 3, red wine 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 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 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 processing method of described nourishing compound health pressed salted duck, comprises the following steps:
(1), clean thorax duck is cleaned to dehydration, surface uniform is smeared salt, pickles 5 days, is entering tumbler with the 10-20% nutrient solution of clean thorax duck weight, and tumbling 30 minutes is taken out shady and cool place and left standstill 3 days, stand-by;
(2), fresh and tender waxy corn, extra large auricularia auriculajudae, Chinese artichoke, white fungus removal of impurities are cleaned, stripping and slicing is cleaned in Chinese yam peeling, grinds in the lump pulping mud, adds 5 times of water boils of slurry mud, and press filtration is removed slag, and after filtrate is cooling, with the red wine stirring of the 30-40% of filtrate weight, obtains juice;
(3), ricebird flower, Radix Codonopsis, Kang Xianhua, the lotus base of a fruit, cacumen biotae, tripterygium hypoglaucum hutch added to 15 times of decoctings boil, filter and remove residue, filtrate ultrafiltration, obtains standing liquid;
(4), step (1) is left standstill to duck rinse and drain, enter that cage is stewing steams perfume (or spice), fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, pour into standing liquid, juice, at 15 DEG C, soak 4 hours, then fire insulation is baked to, and slurries are micro-to be done, take out whole duck, enter bag, vacuum, sterilizing.

Claims (2)

1. a nourishing compound health pressed salted duck, is characterized in that, is made up of the raw material of following weight portion:
Clean thorax duck 1000-1200, white fungus 40-60, Chinese yam 100-120, waxy corn 60-80, extra large auricularia auriculajudae 30-50, Chinese artichoke 20-40, salt 20-40, ricebird flower 2-3, Radix Codonopsis 1-2, Kang Xian spend 1-2, lotus base of a fruit 2-3, cacumen biotae 2-3, tripterygium hypoglaucum hutch 2-3, red wine 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.
2. a processing method for nourishing compound health pressed salted duck as claimed in claim 1, is characterized in that comprising the following steps:
(1), clean thorax duck is cleaned to dehydration, surface uniform is smeared salt, pickles 3-5 days, is entering tumbler with the 10-20% nutrient solution of clean thorax duck weight, and tumbling 20-30 minute takes out shady and cool place and leaves standstill 2-3 days, stand-by;
(2), fresh and tender waxy corn, extra large auricularia auriculajudae, Chinese artichoke, white fungus removal of impurities are cleaned, stripping and slicing is cleaned in Chinese yam peeling, grinds in the lump pulping mud, adds 3-5 times of water boil of slurry mud, and press filtration is removed slag, and after filtrate is cooling, with the red wine stirring of the 30-40% of filtrate weight, obtains juice;
(3), ricebird flower, Radix Codonopsis, Kang Xianhua, the lotus base of a fruit, cacumen biotae, tripterygium hypoglaucum hutch added to 8-15 times of decocting boil, filter and remove residue, filtrate ultrafiltration, obtains standing liquid;
(4), step (1) is left standstill to duck rinse and drain, enter that cage is stewing steams perfume (or spice), fill in the fresh tank shape coconut husk of removing Coconut Juice, coconut meat, pour into standing liquid, juice, at 5-15 DEG C, soak 2-4 hour, then fire insulation is baked to, and slurries are micro-to be done, take out whole duck, enter bag, vacuum, sterilizing.
CN201410230059.XA 2014-05-28 2014-05-28 A kind of nourishing compound health pressed salted duck and processing method thereof Active CN104055138B (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106954830A (en) * 2017-04-06 2017-07-18 张建华 A kind of herbal cuisine soup of invigrating kidney and preparation method thereof
CN107373411A (en) * 2017-06-22 2017-11-24 安徽王家坝生态农业有限公司 A kind of preparation method of low greasy pressed salted duck

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1369224A (en) * 2001-02-14 2002-09-18 南昌美佳实业有限公司 Method for cooking pressed salted duck
CN102630955A (en) * 2012-03-27 2012-08-15 池州市德余食品有限公司 Preparation method of beauty-nourishing pressed salted duck
CN103005491A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing stewed bean dried salted duck and stewed bean dried salted duck
CN103081862A (en) * 2013-02-05 2013-05-08 西昌华宁农牧科技有限公司 Method for cultivating raw duck for making pressed salted duck
CN103385481A (en) * 2013-07-15 2013-11-13 安徽皖山食品有限公司 Bamboo-scented pressed salted duck and preparation method thereof
CN103584142A (en) * 2013-09-24 2014-02-19 蔡静 Health lotus-flavored pressed salted duck

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1369224A (en) * 2001-02-14 2002-09-18 南昌美佳实业有限公司 Method for cooking pressed salted duck
CN102630955A (en) * 2012-03-27 2012-08-15 池州市德余食品有限公司 Preparation method of beauty-nourishing pressed salted duck
CN103005491A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing stewed bean dried salted duck and stewed bean dried salted duck
CN103081862A (en) * 2013-02-05 2013-05-08 西昌华宁农牧科技有限公司 Method for cultivating raw duck for making pressed salted duck
CN103385481A (en) * 2013-07-15 2013-11-13 安徽皖山食品有限公司 Bamboo-scented pressed salted duck and preparation method thereof
CN103584142A (en) * 2013-09-24 2014-02-19 蔡静 Health lotus-flavored pressed salted duck

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106954830A (en) * 2017-04-06 2017-07-18 张建华 A kind of herbal cuisine soup of invigrating kidney and preparation method thereof
CN107373411A (en) * 2017-06-22 2017-11-24 安徽王家坝生态农业有限公司 A kind of preparation method of low greasy pressed salted duck

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