CN104621595A - Heat-clearing duck wing and preparation method thereof - Google Patents
Heat-clearing duck wing and preparation method thereof Download PDFInfo
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- CN104621595A CN104621595A CN201510040307.9A CN201510040307A CN104621595A CN 104621595 A CN104621595 A CN 104621595A CN 201510040307 A CN201510040307 A CN 201510040307A CN 104621595 A CN104621595 A CN 104621595A
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- duck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 4
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 4
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 4
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 239000008267 milk Substances 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims abstract description 4
- 210000004080 milk Anatomy 0.000 claims abstract description 4
- 235000020232 peanut Nutrition 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004510 Agastache rugosa Species 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010422 painting Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract 3
- 229960002504 capsaicin Drugs 0.000 abstract 3
- 241001529821 Agastache Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000003949 Cucurbita mixta Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241001162994 Rugosus Species 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 241000245665 Taraxacum Species 0.000 description 4
- 230000005855 radiation Effects 0.000 description 2
- 241000726221 Gemma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a heat-clearing duck wing and preparation method thereof. The heat-clearing duck wing is prepared from the following raw materials in part by weight: 400-420 parts of duck wings, 90-100 parts of barley tea juice, 10-11 parts of mung beans, 8-9 parts of peanut sprouts, 10-12 parts of broad bean paste, 8-9 parts of crab cream, 12-14 parts of pleurotus eryngii, 8-9 parts of milk dregs, 10-12 parts of rock candies, 3-4 parts of agastache rugosus, 5-6 parts of honeysuckle, 3-4 parts of lophatherum gracile, 2-3 parts of radix polygonati officinalis, 1-2 parts of cushaw flowers, 1-2 parts of dandelions, 0.4-0.5 part of capsaicine, 8-9 parts of star anise, 10-11 parts of Chinese red pepper and 7-8 parts of cinnamon. The duck wings are soaked in the aqueous solution of the capsaicine in the processing procedure, the capsaicine not only has a certain bactriostasis to prolong the expiration date of the food, but also has the antioxidation effect to reduce the color change produced by irradiation sterilization; and meanwhile, the duck wings are firstly fried and marinated, the taste is good, and the drying is in vacuum low-temperature frying to avoid the damage to the nutritional ingredient and quality at high temperature; furthermore, due to the added mung beans, the product has fresh and fragrant during marinating, the traditional Chinese medicine is provided for clearing heat.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of heat-clearing duck wing and preparation method thereof.
Background technology
The processing of meat products is divided into low temperature process and high temperature process.Adopt low temperature process meat products can keep the elasticity of meat fiber, product has good chewiness, and quality is obviously better than high temperature process meat products.Many low temperature process meat products are for keeping best fresh and tender degree, and slaking and sterilization temperature remain on 85-100 DEG C, but do not adopt high-temperature maturing and sterilization, and some themodurics and gemma thereof are difficult to kill.And irradiation is because of the characteristic of its cold sterilization, the fresh and tender degree of meat products can be kept, obvious killing action can be had to the microorganism in meat product again.But the fat oxidation in meat products can be induced and accelerate to radiation treatment, cause meat products variable color, quality reduction.Therefore, provide a kind of adopt radiation sterilizing but the meat products of the low temperature process of its original quality and color and luster can be kept to have wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of heat-clearing duck wing and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A kind of heat-clearing duck wing, is characterized in that being made up of the raw material of following weight portion:
Duck wing 400-420, baked barley tea tea juice 90-100, mung bean 10-11, peanut sprout 8-9, thick broad-bean sauce 10-12, crab oil 8-9, pleurotus eryngii 12-14, milk slag 8-9, rock sugar 10-12, wrinkled giant hyssop 3-4, honeysuckle 5-6, lophatherum gracile 3-4, radix polygonati officinalis 2-3, pumpkin flower 1-2, dandelion 1-2, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of described heat-clearing duck wing, is characterized in that comprising the following steps:
(1) wrinkled giant hyssop, honeysuckle, lophatherum gracile, radix polygonati officinalis, pumpkin flower, dandelion are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-yellow time off the pot, must keep healthy stir-fry salt;
(2) spreading health care in the painting of duck wing surface uniform and frying salt, send into frying 20-25 minute in Vacuum frying machine after pickling 3-4 hour, fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck wing;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) mung bean is added baked barley tea tea juice and carry out defibrination, the raw material that gained slurries and fried duck wing and above-mentioned technique are not used is mixed into pot, after stew in soy sauce 30-40 minute, duck wing is pulled out, drained away the water at 95-100 DEG C, be placed in after the capsicim aqueous solution soaks 10-15 minute and pull out, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose is 5kGy, to obtain final product.
Beneficial effect of the present invention is:
The present invention in process through the aqueous solution soaking of capsicim, capsicim not only has certain bacteriostasis, extend the shelf-life of food, also there is antioxidation, the color change that the present invention produces because of irradiation sterilization can be reduced, the first frying of the present invention simultaneously stew in soy sauce again, mouthfeel is good, and fried employing vacuum low-temperature frying, avoid the destruction of high temperature to nutritional labeling of the present invention and quality, in addition, mung bean is with the addition of when stew in soy sauce, make fragrant taste of the present invention, the medicinal herb components in collocation the present invention, can play effect of heat-clearing.
Detailed description of the invention
A kind of heat-clearing duck wing, is characterized in that being made up of the raw material of following weight portion (kilogram):
Duck wing 400, baked barley tea tea juice 90, mung bean 10, peanut sprout 8, thick broad-bean sauce 10, crab oil 8, pleurotus eryngii 12, milk slag 8, rock sugar 10, wrinkled giant hyssop 3, honeysuckle 5, lophatherum gracile 3, radix polygonati officinalis 2, pumpkin spend 1, dandelion 1, capsicim 0.4, anistree 8, Chinese prickly ash 10, cassia bark 7.
The preparation method of described heat-clearing duck wing, comprises the following steps:
(1) wrinkled giant hyssop, honeysuckle, lophatherum gracile, radix polygonati officinalis, pumpkin flower, dandelion are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-yellow time off the pot, must keep healthy stir-fry salt;
(2) spreading health care in the painting of duck wing surface uniform and frying salt, send into frying 20-25 minute in Vacuum frying machine after pickling 3-4 hour, fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck wing;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) mung bean is added baked barley tea tea juice and carry out defibrination, the raw material that gained slurries and fried duck wing and above-mentioned technique are not used is mixed into pot, after stew in soy sauce 30-40 minute, duck wing is pulled out, drained away the water at 95-100 DEG C, be placed in after the capsicim aqueous solution soaks 10-15 minute and pull out, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose is 5kGy, to obtain final product.
Claims (2)
1. a heat-clearing duck wing, is characterized in that being made up of the raw material of following weight portion:
Duck wing 400-420, baked barley tea tea juice 90-100, mung bean 10-11, peanut sprout 8-9, thick broad-bean sauce 10-12, crab oil 8-9, pleurotus eryngii 12-14, milk slag 8-9, rock sugar 10-12, wrinkled giant hyssop 3-4, honeysuckle 5-6, lophatherum gracile 3-4, radix polygonati officinalis 2-3, pumpkin flower 1-2, dandelion 1-2, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
2. the preparation method of heat-clearing duck wing according to claim 1, is characterized in that comprising the following steps:
(1) wrinkled giant hyssop, honeysuckle, lophatherum gracile, radix polygonati officinalis, pumpkin flower, dandelion are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-yellow time off the pot, must keep healthy stir-fry salt;
(2) spreading health care in the painting of duck wing surface uniform and frying salt, send into frying 20-25 minute in Vacuum frying machine after pickling 3-4 hour, fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck wing;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) mung bean is added baked barley tea tea juice and carry out defibrination, the raw material that gained slurries and fried duck wing and above-mentioned technique are not used is mixed into pot, after stew in soy sauce 30-40 minute, duck wing is pulled out, drained away the water at 95-100 DEG C, be placed in after the capsicim aqueous solution soaks 10-15 minute and pull out, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose is 5kGy, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040307.9A CN104621595A (en) | 2015-01-27 | 2015-01-27 | Heat-clearing duck wing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040307.9A CN104621595A (en) | 2015-01-27 | 2015-01-27 | Heat-clearing duck wing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621595A true CN104621595A (en) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040307.9A Pending CN104621595A (en) | 2015-01-27 | 2015-01-27 | Heat-clearing duck wing and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104621595A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905229A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Chili sauce capable of clearing heat and relieving summer heat and preparation method thereof |
| CN105851898A (en) * | 2016-04-15 | 2016-08-17 | 安徽夏星食品有限公司 | Selenium-rich duck intestine and preparing method thereof |
-
2015
- 2015-01-27 CN CN201510040307.9A patent/CN104621595A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905229A (en) * | 2015-05-26 | 2015-09-16 | 合肥市龙乐食品有限公司 | Chili sauce capable of clearing heat and relieving summer heat and preparation method thereof |
| CN105851898A (en) * | 2016-04-15 | 2016-08-17 | 安徽夏星食品有限公司 | Selenium-rich duck intestine and preparing method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150520 |