CN104621596A - Eyesight-improving duck neck and preparation method thereof - Google Patents
Eyesight-improving duck neck and preparation method thereof Download PDFInfo
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- CN104621596A CN104621596A CN201510040314.9A CN201510040314A CN104621596A CN 104621596 A CN104621596 A CN 104621596A CN 201510040314 A CN201510040314 A CN 201510040314A CN 104621596 A CN104621596 A CN 104621596A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 210000004185 liver Anatomy 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 9
- 241001113925 Buddleja Species 0.000 claims abstract description 7
- 240000008365 Celosia argentea Species 0.000 claims abstract description 7
- 235000000722 Celosia argentea Nutrition 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 12
- 230000004438 eyesight Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000007371 Cuscuta campestris Species 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 244000028550 Auricularia auricula Species 0.000 claims description 3
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 3
- 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
- 235000010746 mayonnaise Nutrition 0.000 claims description 3
- 239000008268 mayonnaise Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000005855 radiation Effects 0.000 abstract description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 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
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 229940045997 vitamin a Drugs 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
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 229940126678 chinese medicines Drugs 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000014438 salad dressings Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 2
- 241000726221 Gemma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 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
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to an eyesight-improving duck neck and a preparation method of the eyesight-improving duck neck. The eyesight-improving duck neck is characterized in that the eyesight-improving duck neck is prepared from the following raw materials in part by weight: 400-420 parts of duck neck, 25-30 parts of pork liver, 10-12 parts of salad dressing, 10-11 parts of rice, 8-9 parts of agaric, 15-20 parts of green plum juice, 8-9 parts of red bean paste, 8-10 parts of dried sweet potato, 3-4 parts of semen cuscutae, 2-3 parts of seed of feather cockscomb, 3-4 parts of mulberry leaf, 2-3 parts of butterflybush flower, 1-2 parts of fructus lycii leaf, 3-4 parts of longan seeds, 0.4-0.5 parts of capsaicine, 8-9 parts of anise, 10-11 parts of pepper and 7-8 parts of cinnamon. In a processing procedure, the duck neck is soaked by capsaicine aqueous solution, and the capsaicine has an anti-bacterial effect, can prolong the effective period of food quality, has an antioxidation effect, and the color change possibility caused by radiation can be reduced; the duck neck is fried and then is marinated and has good mouthfeel, vacuum low-temperature deep frying is adopted, and the damage of high temperature to nutritional ingredients and quality is avoided; and besides, the neck duck is added with pork liver, is rich in vitamin A, and has the eyesight-improving efficacy due to addition of the Chinese medicines.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of improving eyesight duck neck 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 improving eyesight duck neck 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 improving eyesight duck neck, is characterized in that being made up of the raw material of following weight portion:
Duck neck 400-420, pork liver 25-30, mayonnaise 10-12, rice 10-11, auricularia auriculajudae 8-9, dark-plum juice 15-20, red bean paste 8-9, dried sweet potato 8-10, china dodder 3-4, seed of feather cockscomb 2-3, mulberry leaf 3-4, butterflybush flower 2-3, folium lycii 1-2, longan seed 3-4, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of described improving eyesight duck neck, is characterized in that comprising the following steps:
(1) china dodder, the seed of feather cockscomb, mulberry leaf, butterflybush flower, folium lycii, longan seed 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) in the peeling of duck neck, be coated with at surface uniform and spread health care stir-fry 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 neck;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) as many again for rice water is carried out defibrination, obtain Rice & peanut milk; Pork liver is cut into slices, cook, dry rear pulverizing, the raw material do not used with fried duck neck, Rice & peanut milk and above-mentioned technique is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck neck 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, the present invention with the addition of pork liver, improve the content of vitamin A of the present invention, Chinese medicine of the present invention of arranging in pairs or groups can reach effect of improving eyesight.
Detailed description of the invention
A kind of improving eyesight duck neck, is characterized in that being made up of the raw material of following weight portion (kilogram):
Duck neck 400, pork liver 25, mayonnaise 10, rice 10, auricularia auriculajudae 8, dark-plum juice 15, red bean paste 8, dried sweet potato 8, china dodder 3, the seed of feather cockscomb 2, mulberry leaf 3, butterflybush flower 2, folium lycii 1, longan seed 3, capsicim 0.4, anise 8, Chinese prickly ash 10, cassia bark 7.
The preparation method of described improving eyesight duck neck, comprises the following steps:
(1) china dodder, the seed of feather cockscomb, mulberry leaf, butterflybush flower, folium lycii, longan seed 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) in the peeling of duck neck, be coated with at surface uniform and spread health care stir-fry 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 neck;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) as many again for rice water is carried out defibrination, obtain Rice & peanut milk; Pork liver is cut into slices, cook, dry rear pulverizing, the raw material do not used with fried duck neck, Rice & peanut milk and above-mentioned technique is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck neck 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. an improving eyesight duck neck, is characterized in that being made up of the raw material of following weight portion:
Duck neck 400-420, pork liver 25-30, mayonnaise 10-12, rice 10-11, auricularia auriculajudae 8-9, dark-plum juice 15-20, red bean paste 8-9, dried sweet potato 8-10, china dodder 3-4, seed of feather cockscomb 2-3, mulberry leaf 3-4, butterflybush flower 2-3, folium lycii 1-2, longan seed 3-4, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
2. the preparation method of improving eyesight duck neck according to claim 1, is characterized in that comprising the following steps:
(1) china dodder, the seed of feather cockscomb, mulberry leaf, butterflybush flower, folium lycii, longan seed 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) in the peeling of duck neck, be coated with at surface uniform and spread health care stir-fry 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 neck;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) as many again for rice water is carried out defibrination, obtain Rice & peanut milk; Pork liver is cut into slices, cook, dry rear pulverizing, the raw material do not used with fried duck neck, Rice & peanut milk and above-mentioned technique is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck neck 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 |
|---|---|---|---|
| CN201510040314.9A CN104621596A (en) | 2015-01-27 | 2015-01-27 | Eyesight-improving duck neck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040314.9A CN104621596A (en) | 2015-01-27 | 2015-01-27 | Eyesight-improving duck neck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621596A true CN104621596A (en) | 2015-05-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040314.9A Pending CN104621596A (en) | 2015-01-27 | 2015-01-27 | Eyesight-improving duck neck and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104621596A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957650A (en) * | 2015-07-17 | 2015-10-07 | 陈建生 | Preparation method of stewed duck necks with bean sauce |
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN108576548A (en) * | 2018-04-04 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | The preparation process of sauced duck neck |
| CN108813399A (en) * | 2018-04-04 | 2018-11-16 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation process of duck neck |
| CN111602781A (en) * | 2020-06-22 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making duck neck with black duck flavor and preparation method thereof |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260140A (en) * | 1999-11-29 | 2000-07-19 | 徐胜达 | Preparation method of health-care boiled salted duck |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
-
2015
- 2015-01-27 CN CN201510040314.9A patent/CN104621596A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260140A (en) * | 1999-11-29 | 2000-07-19 | 徐胜达 | Preparation method of health-care boiled salted duck |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《卤味腌泡烧烤大全》", 30 April 2014, 北京联合出版公司 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957650A (en) * | 2015-07-17 | 2015-10-07 | 陈建生 | Preparation method of stewed duck necks with bean sauce |
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN108576548A (en) * | 2018-04-04 | 2018-09-28 | 成都市恒业生态农产品电子商务有限公司 | The preparation process of sauced duck neck |
| CN108813399A (en) * | 2018-04-04 | 2018-11-16 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation process of duck neck |
| CN111602781A (en) * | 2020-06-22 | 2020-09-01 | 湖南创奇食品有限公司 | Formula for making duck neck with black duck flavor and preparation method thereof |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
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Application publication date: 20150520 |
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