CN104621599A - Nourishing intestine-moistening brine duck necks and preparation method thereof - Google Patents
Nourishing intestine-moistening brine duck necks and preparation method thereof Download PDFInfo
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- CN104621599A CN104621599A CN201510040377.4A CN201510040377A CN104621599A CN 104621599 A CN104621599 A CN 104621599A CN 201510040377 A CN201510040377 A CN 201510040377A CN 104621599 A CN104621599 A CN 104621599A
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- parts
- salt
- duck neck
- brine
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000012267 brine Substances 0.000 title abstract 5
- 210000003739 neck Anatomy 0.000 title abstract 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 7
- 241000208688 Eucommia Species 0.000 claims abstract description 7
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 4
- 235000019713 millet Nutrition 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 11
- 241001131796 Botaurus stellaris Species 0.000 claims description 10
- 206010010774 Constipation Diseases 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 240000002924 Platycladus orientalis 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
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000021185 dessert Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 2
- 235000013311 vegetables 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 6
- 229960002504 capsaicin Drugs 0.000 abstract 3
- 235000017663 capsaicin Nutrition 0.000 abstract 3
- 235000015277 pork Nutrition 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 230000005855 radiation Effects 0.000 description 2
- 241000726221 Gemma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change 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
- 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
- 235000008935 nutritious 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
- 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 discloses nourishing intestine-moistening brine duck necks and a preparation method thereof. The nourishing intestine-moistening brine duck necks are characterized by being prepared from the following raw materials in parts by weight: 400-410 parts of duck necks, 15-20 parts of white gourds, 10-11 parts of glutinous millet, 9-10 parts of sweet almonds, 9-10 parts of pork bones, 4-5 parts of ass-hide glue, 4-5 parts of fish roes, 25-27 parts of brown sugar water, 0.4-0.5 part of capsaicin, 4-5 parts of platycladi seeds, 2-3 parts of cassia seeds, 1-2 parts of eucommia barks, 3-4 parts of dwarf lilyturf turber, 2-3 parts of fruits of Chinese magnoliavine, 30-35 parts of table salt, 12-13 parts of cassia barks, 10-11 parts of peppers and 600-620 parts of brine. According to the preparation method disclosed by the invention, the raw materials are soaked in an aqueous solution of the capsaicin during processing, and the capsaicin not only has a certain bacteriostatic effect to prolong the shelf life of foods, but also has an anti-oxidation effect to reduce color changes caused by irradiation sterilization; and moreover, during cooking, the pork bones, vegetables and the like are added, so that the brine duck necks are nutritional, and also can achieve an effect of moistening intestines by matching with the Chinese medicinal herb components provided by the invention.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of nourishing ease constipation boiled salted 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 nourishing ease constipation boiled salted 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 nourishing ease constipation boiled salted duck neck, is characterized in that being made up of the raw material of following weight portion:
Duck neck 400-410, wax gourd 15-20, glutinous millet 10-11, dessert almond 9-10, pig cylinder bone 9-10, donkey-hide gelatin 4-5, roe 4-5, brown sugar water 25-27, capsicim 0.4-0.5, seed of Oriental arborvitae 4-5, cassia seed 2-3, bark of eucommia 1-2, the tuber of dwarf lilyturf 3-4, fruit of Chinese magnoliavine 2-3, salt 30-35, cassia bark 12-13, pepper 10-11, bittern 600-620;
Described bittern is made up of the raw material of following weight portion: shallot 14-15, ginger 13-14, anistree 14-16, salt 50-55, lemon juice 90-95;
Preparation method is: salt, shallot, ginger, anise are entered pot, adds 12-13 clear water doubly, off the pot after little fiery boiling 2-2.5 hour, adds leftover materials after cooling, to obtain final product.
The preparation method of described nourishing ease constipation boiled salted duck neck, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, cassia seed, the bark of eucommia, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, and 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) duck neck is removed the peel, be coated with at surface uniform and spread health care stir-fry salt, pickle 3-4 hour, then the duck neck pickled is positioned in bittern, after soaking 2-3 hour, duck neck is pulled out and dry;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) roe is added brown sugar water and carry out defibrination, in gained slurries, add donkey-hide gelatin, little fire is endured to donkey-hide gelatin and is melted completely;
(5) wax gourd is cut into slices, the raw material do not used with step (2) gained duck neck and above-mentioned technique is mixed into pot, add 2-2.5 clear water doubly, after infusion 40-45 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, mix thoroughly with step (4) gained mixing of materials, 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, extends the shelf-life of food, also has antioxidation simultaneously, the color change that the present invention produces because of irradiation sterilization can be reduced, and the present invention with the addition of pig cylinder bone, vegetables etc. in boiling process, nutritious tonifying, then the medicinal herb components of arranging in pairs or groups in the present invention also can play effect of ease constipation, in addition, with the addition of lemon juice in bittern, can fishy smell be removed, taste of the present invention is more easily accepted.
Detailed description of the invention
A kind of nourishing ease constipation boiled salted duck neck (kilogram), is characterized in that being made up of the raw material of following weight portion:
Duck neck 400, wax gourd 15, glutinous millet 10, dessert almond 9, pig cylinder bone 9, donkey-hide gelatin 4, roe 4, brown sugar water 25, capsicim 0.4, the seed of Oriental arborvitae 4, cassia seed 2, the bark of eucommia 1, the tuber of dwarf lilyturf 3, the fruit of Chinese magnoliavine 2, salt 30, cassia bark 12, pepper 10, bittern 600;
Described bittern is made up of the raw material of following weight portion (kilogram): shallot 14, ginger 13, anise 14, salt 50, lemon juice 90;
Preparation method is: salt, shallot, ginger, anise are entered pot, adds 12-13 clear water doubly, off the pot after little fiery boiling 2-2.5 hour, adds leftover materials after cooling, to obtain final product.
The preparation method of described nourishing ease constipation boiled salted duck neck, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, cassia seed, the bark of eucommia, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, and 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) duck neck is removed the peel, be coated with at surface uniform and spread health care stir-fry salt, pickle 3-4 hour, then the duck neck pickled is positioned in bittern, after soaking 2-3 hour, duck neck is pulled out and dry;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) roe is added brown sugar water and carry out defibrination, in gained slurries, add donkey-hide gelatin, little fire is endured to donkey-hide gelatin and is melted completely;
(5) wax gourd is cut into slices, the raw material do not used with step (2) gained duck neck and above-mentioned technique is mixed into pot, add 2-2.5 clear water doubly, after infusion 40-45 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, mix thoroughly with step (4) gained mixing of materials, carry out irradiation sterilization after vacuum packaging, irradiation dose is 5kGy, to obtain final product.
Claims (2)
1. nourish an ease constipation boiled salted duck neck, it is characterized in that being made up of the raw material of following weight portion:
Duck neck 400-410, wax gourd 15-20, glutinous millet 10-11, dessert almond 9-10, pig cylinder bone 9-10, donkey-hide gelatin 4-5, roe 4-5, brown sugar water 25-27, capsicim 0.4-0.5, seed of Oriental arborvitae 4-5, cassia seed 2-3, bark of eucommia 1-2, the tuber of dwarf lilyturf 3-4, fruit of Chinese magnoliavine 2-3, salt 30-35, cassia bark 12-13, pepper 10-11, bittern 600-620;
Described bittern is made up of the raw material of following weight portion: shallot 14-15, ginger 13-14, anistree 14-16, salt 50-55, lemon juice 90-95;
Preparation method is: salt, shallot, ginger, anise are entered pot, adds 12-13 clear water doubly, off the pot after little fiery boiling 2-2.5 hour, adds leftover materials after cooling, to obtain final product.
2. the preparation method of nourishing ease constipation boiled salted duck neck according to claim 1, is characterized in that comprising the following steps:
(1) seed of Oriental arborvitae, cassia seed, the bark of eucommia, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine are added the water slow fire boiling 40-50 minute of 5-6, filter cleaner, gained filtrate is spray-dried makes powder, and 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) duck neck is removed the peel, be coated with at surface uniform and spread health care stir-fry salt, pickle 3-4 hour, then the duck neck pickled is positioned in bittern, after soaking 2-3 hour, duck neck is pulled out and dry;
(3) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(4) roe is added brown sugar water and carry out defibrination, in gained slurries, add donkey-hide gelatin, little fire is endured to donkey-hide gelatin and is melted completely;
(5) wax gourd is cut into slices, the raw material do not used with step (2) gained duck neck and above-mentioned technique is mixed into pot, add 2-2.5 clear water doubly, after infusion 40-45 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, mix thoroughly with step (4) gained mixing of materials, 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 |
|---|---|---|---|
| CN201510040377.4A CN104621599A (en) | 2015-01-27 | 2015-01-27 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040377.4A CN104621599A (en) | 2015-01-27 | 2015-01-27 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104621599A true CN104621599A (en) | 2015-05-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040377.4A Pending CN104621599A (en) | 2015-01-27 | 2015-01-27 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104621599A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533472A (en) * | 2015-12-23 | 2016-05-04 | 安徽王家坝生态农业有限公司 | Fermented black rice heart tonifying and nerve calming duck neck |
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260140A (en) * | 1999-11-29 | 2000-07-19 | 徐胜达 | Preparation method for health-care salt-solution 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 CN201510040377.4A patent/CN104621599A/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 for health-care salt-solution 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533472A (en) * | 2015-12-23 | 2016-05-04 | 安徽王家坝生态农业有限公司 | Fermented black rice heart tonifying and nerve calming duck neck |
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
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Application publication date: 20150520 |