CN104621594A - 一种养颜盐水鹅及其制备方法 - Google Patents
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title abstract 4
- 239000011780 sodium chloride Substances 0.000 title abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 7
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 7
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 7
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
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- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 4
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- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241001131796 Botaurus stellaris Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000003796 beauty Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
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- 239000000843 powder Substances 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
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- 230000036541 health Effects 0.000 claims description 4
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- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
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- 235000013399 edible fruits Nutrition 0.000 abstract description 2
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- 229930003231 vitamin Natural products 0.000 abstract description 2
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract 7
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- 239000000470 constituent Substances 0.000 abstract 1
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- 235000015277 pork Nutrition 0.000 abstract 1
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 241000726221 Gemma Species 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
一种养颜盐水鹅及其制备方法,其特征在于由下列重量份的原料制成:鹅400-450、黑加仑20-22、青梅25-30、鹰嘴豆8-9、排骨汤500-550、醪糟汁100-120、芽菜8-9、谷芽4-5、白术2-3、红景天1-2、白芍药3-4、菊花2-3、当归1-2、辣椒素0.4-0.5、食盐30-35、桂皮7-8、胡椒9-10、卤水600-620。本发明在加工过程中经辣椒素的水溶液浸泡,辣椒素不仅具有一定的抑菌作用,延长食品的保质期,同时也具有抗氧化作用,能够减少本发明因辐照灭菌产生的颜色变化,且本发明在煮制时添加了由青梅等水果榨制的果汁,可提高本发明的维生素含量,搭配本发明中的中草药成分可起到美容养颜的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种养颜盐水鹅及其制备方法。
背景技术
肉制品的加工分为低温加工和高温加工。采用低温加工肉制品能够保持肉类纤维的弹性,产品具有良好的咀嚼感,品质明显优于高温加工肉制品。许多低温加工肉制品为保持最佳鲜嫩度,熟化与杀菌温度保持在85-100℃,但不采用高温熟化和杀菌,一些耐热微生物及其芽孢难以杀死。而辐照因其冷杀菌的特性,既能保持肉制品鲜嫩度,又能对肉质品中的微生物有明显的杀灭作用。但是辐照处理会诱导和加速肉制品中的脂肪氧化,导致肉制品变色、品质降低。因此,提供一种采用辐照杀菌但又能保持其原有品质与色泽的低温加工的肉制品具有广阔的市场前景。
发明内容
本发明的目的是提供一种养颜盐水鹅及其制备方法,本发明具有营养健康、风味独特的特点。
本发明所采用的技术方案是:
一种养颜盐水鹅,其特征在于由以下重量份的原料制成:
鹅400-450、黑加仑20-22、青梅25-30、鹰嘴豆8-9、排骨汤500-550、醪糟汁100-120、芽菜8-9、谷芽4-5、白术2-3、红景天1-2、白芍药3-4、菊花2-3、当归1-2、辣椒素0.4-0.5、食盐30-35、桂皮7-8、胡椒9-10、卤水600-620;
所述卤水由下列重量份的原料制成:大葱14-15、生姜13-14、八角14-16、食盐50-55、柠檬汁90-95;
制备方法为:将食盐、大葱、生姜、八角入锅,加入12-13倍的清水,小火煮制2-2.5小时后起锅,待冷却后加入剩余物料,即得。
所述的养颜盐水鹅 的制备方法,其特征在于包括以下步骤:
(1)将白术、红景天、白芍药、菊花、当归加5-6的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,所得粉末与食盐混合倒入炒锅,文火翻炒至食盐呈微黄色时起锅,得保健炒盐;
(2)将鹅脱毛、去除内脏、洗净,将保健炒盐均匀涂抹在鹅的外表面和内腔上,腌制3-4个小时,然后将腌制好的鹅放置于卤水中,浸泡2-3个小时后将鹅捞出悬挂晾干;
(3)将辣椒素加水配制成浓度为0.1%的水溶液,得辣椒素水溶液;
(4)取黑加仑、青梅果肉,榨汁,所得果汁与步骤(2)所得鹅及上述工艺未用到的原料混合入锅,在95-100℃下熬煮40-45分钟后将鹅捞出、沥干水分,置于辣椒素水溶液中浸泡10-15分钟后捞出,晾干,真空包装后进行辐照灭菌,辐照剂量为5kGy,即得。
本发明的有益效果为:
本发明在加工过程中经辣椒素的水溶液浸泡,辣椒素不仅具有一定的抑菌作用,延长食品的保质期,同时也具有抗氧化作用,能够减少本发明因辐照灭菌产生的颜色变化,且本发明在煮制时添加了由青梅等水果榨制的果汁,可提高本发明的维生素含量,搭配本发明中的中草药成分可起到美容养颜的功效,此外,卤水中添加了柠檬汁,可去除腥味,使本发明味道更易被接受。
具体实施方式
一种养颜盐水鹅(公斤),其特征在于由以下重量份的原料制成:
鹅400、黑加仑20、青梅25、鹰嘴豆8、排骨汤500、醪糟汁100、芽菜8、谷芽4、白术2、红景天1、白芍药3、菊花2、当归1、辣椒素0.4、食盐30、桂皮7、胡椒9、卤水600;
所述卤水由下列重量份(公斤)的原料制成:大葱14、生姜13、八角14、食盐50、柠檬汁90;
制备方法为:将食盐、大葱、生姜、八角入锅,加入12-13倍的清水,小火煮制2-2.5小时后起锅,待冷却后加入剩余物料,即得。
所述的养颜盐水鹅 的制备方法,其特征在于包括以下步骤:
(1)将白术、红景天、白芍药、菊花、当归加5-6的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,所得粉末与食盐混合倒入炒锅,文火翻炒至食盐呈微黄色时起锅,得保健炒盐;
(2)将鹅脱毛、去除内脏、洗净,将保健炒盐均匀涂抹在鹅的外表面和内腔上,腌制3-4个小时,然后将腌制好的鹅放置于卤水中,浸泡2-3个小时后将鹅捞出悬挂晾干;
(3)将辣椒素加水配制成浓度为0.1%的水溶液,得辣椒素水溶液;
(4)取黑加仑、青梅果肉,榨汁,所得果汁与步骤(2)所得鹅及上述工艺未用到的原料混合入锅,在95-100℃下熬煮40-45分钟后将鹅捞出、沥干水分,置于辣椒素水溶液中浸泡10-15分钟后捞出,晾干,真空包装后进行辐照灭菌,辐照剂量为5kGy,即得。
Claims (2)
1.一种养颜盐水鹅,其特征在于由以下重量份的原料制成:
鹅400-450、黑加仑20-22、青梅25-30、鹰嘴豆8-9、排骨汤500-550、醪糟汁100-120、芽菜8-9、谷芽4-5、白术2-3、红景天1-2、白芍药3-4、菊花2-3、当归1-2、辣椒素0.4-0.5、食盐30-35、桂皮7-8、胡椒9-10、卤水600-620;
所述卤水由下列重量份的原料制成:大葱14-15、生姜13-14、八角14-16、食盐50-55、柠檬汁90-95;
制备方法为:将食盐、大葱、生姜、八角入锅,加入12-13倍的清水,小火煮制2-2.5小时后起锅,待冷却后加入剩余物料,即得。
2.根据权利要求1所述的养颜盐水鹅 的制备方法,其特征在于包括以下步骤:
(1)将白术、红景天、白芍药、菊花、当归加5-6的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末,所得粉末与食盐混合倒入炒锅,文火翻炒至食盐呈微黄色时起锅,得保健炒盐;
(2)将鹅脱毛、去除内脏、洗净,将保健炒盐均匀涂抹在鹅的外表面和内腔上,腌制3-4个小时,然后将腌制好的鹅放置于卤水中,浸泡2-3个小时后将鹅捞出悬挂晾干;
(3)将辣椒素加水配制成浓度为0.1%的水溶液,得辣椒素水溶液;
(4)取黑加仑、青梅果肉,榨汁,所得果汁与步骤(2)所得鹅及上述工艺未用到的原料混合入锅,在95-100℃下熬煮40-45分钟后将鹅捞出、沥干水分,置于辣椒素水溶液中浸泡10-15分钟后捞出,晾干,真空包装后进行辐照灭菌,辐照剂量为5kGy,即得。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105310011A (zh) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | 一种供中老年糖尿病患者食用的卤味贡鹅及其制备方法 |
CN105851897A (zh) * | 2016-04-15 | 2016-08-17 | 安徽夏星食品有限公司 | 一种泡椒盐水鹅掌及其制备方法 |
CN105876658A (zh) * | 2016-04-15 | 2016-08-24 | 倪皖生 | 一种预防高血压盐水鹅翅及其制备方法 |
Citations (2)
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CN1260140A (zh) * | 1999-11-29 | 2000-07-19 | 徐胜达 | 一种保健盐水鸭的制备方法 |
CN103330230A (zh) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | 一种盐水鹅的加工方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1260140A (zh) * | 1999-11-29 | 2000-07-19 | 徐胜达 | 一种保健盐水鸭的制备方法 |
CN103330230A (zh) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | 一种盐水鹅的加工方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105310011A (zh) * | 2015-11-20 | 2016-02-10 | 安徽省宏亮食品有限公司 | 一种供中老年糖尿病患者食用的卤味贡鹅及其制备方法 |
CN105851897A (zh) * | 2016-04-15 | 2016-08-17 | 安徽夏星食品有限公司 | 一种泡椒盐水鹅掌及其制备方法 |
CN105876658A (zh) * | 2016-04-15 | 2016-08-24 | 倪皖生 | 一种预防高血压盐水鹅翅及其制备方法 |
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