CN104509836A - Duck sauce and preparation method thereof - Google Patents
Duck sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104509836A CN104509836A CN201410837293.9A CN201410837293A CN104509836A CN 104509836 A CN104509836 A CN 104509836A CN 201410837293 A CN201410837293 A CN 201410837293A CN 104509836 A CN104509836 A CN 104509836A
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- CN
- China
- Prior art keywords
- duck
- parts
- sauce
- weight
- starch
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a duck sauce and a preparation method, and relates to the field of food processing. The duck sauce is prepared from duck serving as a raw material, as well as enzymatic hydrolysate, starch, sugar, salt, soy sauce, monosodium glutamate and carrageenan, which serve as auxiliaries. The duck sauce comprises 95 to 100 parts by weight of duck, 35 to 40 parts by weight of enzymatic hydrolysate, 5 to 6 parts by weight of starch, 2 to 5 parts by weight of sugar, 1 to 2 parts by weight of salt, 1 part by weight of soy sauce, 0.2 part by weight of monosodium glutamate and 3 to 5 parts by weight of carrageenan. According to the duck sauce and the preparation method thereof, the duck is subjected to enzymolysis by the enzymatic hydrolysate, so that the duck gets fresh, tender and easy to chew; besides, the proportion of the other auxiliaries is controlled, so that the duck becomes full-bodied and delicious; proper amount of starch and carrageenan are added, so that the duck sauce has optimal viscosity.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of duck meat sauce and preparation method thereof.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, also be the excellent food that people nourish, nutritive value and the chicken of duck are similar, but in the traditional Chinese medical science, the food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, there is nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, only hot dysentery, effect such as relieving cough and reducing sputum grade, the people of heat is had to be suitable for eating duck in all bodies, have a delicate constitution, poor appetite, heating, be hard and dry and people's food more useful of oedema, also legend among the people, duck is pulmonary tuberculosis patient " panacea ", Compendium of Material Medica is recorded: duck " main large qi-restoratives labor, to sterilize most heat, diuresis, except oedema, dissipate-swelling is full, profit internal organs, move back sore to swell, arresting convulsion epilepsy, Shi Yang duck big country of China, duck product is also considered as the delicious food on dining table always by common people, but eliminate kind duck due to individuality larger, meat is more coarse, be difficult to process stewed duck with bean sauce, the meat products such as roast duck, it is relatively less that kind of the research of duck development is eliminated in domestic utilization.
Summary of the invention
Problem to be solved by this invention there is provided a kind of processing method of superseded kind duck, improves the value of eliminating kind of duck.
Object of the present invention can be achieved through the following technical solutions:
A kind of duck meat sauce, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part.
Preferably, described a kind of duck meat sauce take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts.
Preferably, described enzymolysis liquid is the compound protease of 1:1 and flavor protease composition according to weight ratio.
A kind of preparation method preparing described duck meat sauce comprises the following steps:
A. get duck to smash to pieces;
B. duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h;
C. heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix;
D. concentrate;
E. sterilization, filling.
Adopt technical scheme of the present invention, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, adding of enzymolysis liquid makes the meat of kind of duck obtain refinement, fresher and tenderer, the appropriate proportioning of starch and carragheen, make the viscosity of duck meat sauce best, the ratio of sugar, salt, soy sauce, monosodium glutamate makes duck meat sauce taste more delicious, good to eat, and the proportioning of enzymolysis liquid and working environment control appropriate, make duck with rich flavor.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
embodiment 1:
A kind of duck meat sauce take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts, described enzymolysis liquid is the compound protease of 1:1 and flavor protease composition according to weight ratio.
A preparation method for duck meat sauce, comprises the steps:
A. get duck to smash to pieces;
B. duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h, and by weight: duck 100 parts, enzymolysis liquid 40 parts, wherein said enzymolysis liquid is by weight the compound protease and the flavor protease composition that are 1:1;
C. heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix, by weight: duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts;
D. concentrate;
E. sterilization, filling.
Based on above-mentioned, by optimizing formula and the Making programme of duck meat sauce, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part, make that the mouthfeel of duck meat sauce is good, local flavor is good, modest viscosity, and adding of enzymolysis liquid can make that duck is more fresh and tender easily to be chewed, increase kind of a duck utilization rate.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (4)
1. a duck meat sauce, it is characterized in that, take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 95-100 part, enzymolysis liquid 35-40 part, starch 5-6 part, sugared 2-5 part, salt 1-2 part, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 3-5 part.
2. a kind of duck meat sauce according to claim 1, it is characterized in that: take duck as raw material, simultaneously with enzymolysis liquid, starch, sugar, salt, soy sauce, monosodium glutamate and carragheen for auxiliary material is made, by weight, duck 100 parts, enzymolysis liquid 40 parts, starch 6 parts, sugar 3 parts, salt 1.5 parts, 1 part, soy sauce, monosodium glutamate 0.2 part, carragheen 5 parts.
3. a kind of duck meat sauce according to claim 1, is characterized in that: described enzymolysis liquid is compound protease and the flavor protease composition of 1:1 according to weight ratio.
4. prepare a method for the duck meat sauce described in claim 1-3 any one, it is characterized in that, the method specifically comprises the following steps:
A. get duck to smash to pieces;
B. duck adds enzymolysis liquid enzymolysis, temperature 55 DEG C, pH6.5, enzyme digestion reaction time 6h;
C. heat, add starch, sugar, salt, soy sauce, monosodium glutamate and carragheen and mix;
D. concentrate;
E. sterilization, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410837293.9A CN104509836A (en) | 2014-12-30 | 2014-12-30 | Duck sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410837293.9A CN104509836A (en) | 2014-12-30 | 2014-12-30 | Duck sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509836A true CN104509836A (en) | 2015-04-15 |
Family
ID=52786143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410837293.9A Pending CN104509836A (en) | 2014-12-30 | 2014-12-30 | Duck sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509836A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543962A (en) * | 2015-01-13 | 2015-04-29 | 广西大学 | Duck meat paste and preparation method thereof |
| CN104855930A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Duck meat paste and preparation method thereof |
| CN104939038A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Vacuum gadus and duck meat sauce and preparation method thereof |
| CN105105190A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Duck meat paste and preparation method thereof |
| CN105326015A (en) * | 2015-11-24 | 2016-02-17 | 安徽先知缘食品有限公司 | Goose chili sauce and preparation method thereof |
| CN109007773A (en) * | 2018-08-16 | 2018-12-18 | 广东粤师傅调味食品有限公司 | A kind of sauce and preparation method based on zymolysis technique |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379414A (en) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | Spicy duck meat sauce and production method thereof |
| CN102461866A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Duck meat sauce and making method thereof |
-
2014
- 2014-12-30 CN CN201410837293.9A patent/CN104509836A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461866A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Duck meat sauce and making method thereof |
| CN102379414A (en) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | Spicy duck meat sauce and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘春利，等: "鸭肉调味酱的制备", 《食品工业科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543962A (en) * | 2015-01-13 | 2015-04-29 | 广西大学 | Duck meat paste and preparation method thereof |
| CN104855930A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Duck meat paste and preparation method thereof |
| CN104939038A (en) * | 2015-05-27 | 2015-09-30 | 安徽先知缘食品有限公司 | Vacuum gadus and duck meat sauce and preparation method thereof |
| CN105105190A (en) * | 2015-09-06 | 2015-12-02 | 徐州工程学院 | Duck meat paste and preparation method thereof |
| CN105326015A (en) * | 2015-11-24 | 2016-02-17 | 安徽先知缘食品有限公司 | Goose chili sauce and preparation method thereof |
| CN109007773A (en) * | 2018-08-16 | 2018-12-18 | 广东粤师傅调味食品有限公司 | A kind of sauce and preparation method based on zymolysis technique |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150415 |
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| RJ01 | Rejection of invention patent application after publication |