CN104664423A - Brain-strengthening duck clavicles and preparation method thereof - Google Patents
Brain-strengthening duck clavicles and preparation method thereof Download PDFInfo
- Publication number
- CN104664423A CN104664423A CN201510040243.2A CN201510040243A CN104664423A CN 104664423 A CN104664423 A CN 104664423A CN 201510040243 A CN201510040243 A CN 201510040243A CN 104664423 A CN104664423 A CN 104664423A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck
- clavicles
- frying
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 30
- 210000003109 clavicle Anatomy 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000005728 strengthening Methods 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 210000004556 brain Anatomy 0.000 claims abstract description 11
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 7
- 239000009759 San-Chi Substances 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 230000001256 tonic effect Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 240000007049 Juglans regia Species 0.000 claims description 7
- 235000009496 Juglans regia Nutrition 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000020234 walnut Nutrition 0.000 claims description 7
- 241000208966 Polygala Species 0.000 claims description 6
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000203 mixture 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
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 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
- 239000000463 material Substances 0.000 claims description 3
- 238000010422 painting Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 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
- 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
- 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
- 239000003814 drug Substances 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
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000238557 Decapoda 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
- 241001080798 Polygala tenuifolia Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 230000005855 radiation Effects 0.000 description 2
- 241000726221 Gemma Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019197 fats Nutrition 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
- 230000000050 nutritive effect Effects 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
Abstract
The invention discloses brain-strengthening duck clavicles and a preparation method thereof. The brain-strengthening duck clavicles are prepared from the following raw materials in parts by weight: 400-420 parts of duck clavicles, 45-47 parts of egg liquid, 36-40 parts of nut powder, 10-15 parts of wheat germ powder, 12-15 parts of shrimp shells, 20-22 parts of capsella bursa-pastoris, 8-9 parts of butter, 8-9 parts of black beans, 10-12 parts of yellow wine, 2-3 parts of fructus alpiniae oxyphyllae, 4-5 parts of ligusticum wallichii, 2-3 parts of schisandra chinensis, 1-2 parts of sanchi flower, 3-4 parts of polygala tenuifolia, 0.4-0.5 part of capsaicine, 8-9 parts of anise, 10-11 parts of pepper, and 7-8 parts of cinnamon. The duck clavicles are soaked in a capsaicine aqueous solution, and the capsaicine not only has the bacteriostasis to prolong the shelf life of the food, but also has the antioxidation to reduce the color change produced by irradiation; meanwhile, the duck clavicles are firstly fired and then marinated, the taste is good, the frying adopts vacuum low-temperature frying to avoid the damage, caused by high temperature, on the nutrition and quality; furthermore, the nut powder is added to match with the traditional Chinese medicine to achieve the effect of strengthening the brain.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of brain tonic duck clavicle 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 brain tonic duck clavicle 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 brain tonic duck clavicle, is characterized in that being made up of the raw material of following weight portion:
Duck clavicle 400-420, egg liquid 45-47, walnut powder 36-40, wheat germ powder 10-15, shrimp shell 12-15, shepherd's purse 20-22, butter 8-9, black soya bean 8-9, yellow rice wine 10-12, fructus alpiniae oxyphyllae 2-3, Ligusticum wallichii 4-5, fruit of Chinese magnoliavine 2-3, sanchi flower 1-2, polygala root 3-4, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of described brain tonic duck clavicle, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, Ligusticum wallichii, the fruit of Chinese magnoliavine, sanchi flower, polygala root 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) pulverize after shrimp shell being dried, mix with walnut powder, wheat germ powder and mix thoroughly;
(3) spreading health care in the painting of duck clavicle surface uniform and frying salt, wrap egg liquid, step (2) gained material after pickling 3-4 hour successively on surface, send into frying 20-25 minute in Vacuum frying machine, fried vacuum is 0.092-0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle;
(4) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(5) shepherd's purse is squeezed the juice, the raw material that gained juice and fried duck clavicle and above-mentioned technique are not used is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck clavicle 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, after vacuum packaging, carry out irradiation sterilization, 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 walnut powder, improve nutritive value of the present invention, Chinese medicine of the present invention of arranging in pairs or groups can reach effect of brain tonic.
Detailed description of the invention
A kind of brain tonic duck clavicle, is characterized in that being made up of the raw material of following weight portion (kilogram):
Duck clavicle 400, egg liquid 45, walnut powder 36, wheat germ powder 10, shrimp shell 12, shepherd's purse 20, butter 8, black soya bean 8, yellow rice wine 10, fructus alpiniae oxyphyllae 2, Ligusticum wallichii 4, the fruit of Chinese magnoliavine 2, sanchi flower 1, polygala root 3, capsicim 0.4, anise 8, Chinese prickly ash 10, cassia bark 7.
The preparation method of described brain tonic duck clavicle, comprises the following steps:
(1) fructus alpiniae oxyphyllae, Ligusticum wallichii, the fruit of Chinese magnoliavine, sanchi flower, polygala root 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) pulverize after shrimp shell being dried, mix with walnut powder, wheat germ powder and mix thoroughly;
(3) spreading health care in the painting of duck clavicle surface uniform and frying salt, wrap egg liquid, step (2) gained material after pickling 3-4 hour successively on surface, send into frying 20-25 minute in Vacuum frying machine, fried vacuum is 0.092-0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle;
(4) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(5) shepherd's purse is squeezed the juice, the raw material that gained juice and fried duck clavicle and above-mentioned technique are not used is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck clavicle 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, after vacuum packaging, carry out irradiation sterilization, irradiation dose is 5kGy, to obtain final product.
Claims (2)
1. a brain tonic duck clavicle, is characterized in that being made up of the raw material of following weight portion:
Duck clavicle 400-420, egg liquid 45-47, walnut powder 36-40, wheat germ powder 10-15, shrimp shell 12-15, shepherd's purse 20-22, butter 8-9, black soya bean 8-9, yellow rice wine 10-12, fructus alpiniae oxyphyllae 2-3, Ligusticum wallichii 4-5, fruit of Chinese magnoliavine 2-3, sanchi flower 1-2, polygala root 3-4, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
2. the preparation method of brain tonic duck clavicle according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, Ligusticum wallichii, the fruit of Chinese magnoliavine, sanchi flower, polygala root 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) pulverize after shrimp shell being dried, mix with walnut powder, wheat germ powder and mix thoroughly;
(3) spreading health care in the painting of duck clavicle surface uniform and frying salt, wrap egg liquid, step (2) gained material after pickling 3-4 hour successively on surface, send into frying 20-25 minute in Vacuum frying machine, fried vacuum is 0.092-0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle;
(4) capsicim is added water be mixed with the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution;
(5) shepherd's purse is squeezed the juice, the raw material that gained juice and fried duck clavicle and above-mentioned technique are not used is mixed into pot, add the clear water of 20-30%, after stew in soy sauce 30-40 minute, duck clavicle 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, after vacuum packaging, carry out irradiation sterilization, irradiation dose is 5kGy, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040243.2A CN104664423A (en) | 2015-01-27 | 2015-01-27 | Brain-strengthening duck clavicles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040243.2A CN104664423A (en) | 2015-01-27 | 2015-01-27 | Brain-strengthening duck clavicles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664423A true CN104664423A (en) | 2015-06-03 |
Family
ID=53300428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040243.2A Pending CN104664423A (en) | 2015-01-27 | 2015-01-27 | Brain-strengthening duck clavicles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664423A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901542A (en) * | 2016-04-15 | 2016-08-31 | 安徽夏星食品有限公司 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
-
2015
- 2015-01-27 CN CN201510040243.2A patent/CN104664423A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901542A (en) * | 2016-04-15 | 2016-08-31 | 安徽夏星食品有限公司 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107307312A (en) | A kind of spiced halogen pig leg and preparation method thereof | |
| CN104621596A (en) | Eyesight-improving duck neck and preparation method thereof | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN105249271A (en) | Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| KR20160147299A (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN104621594A (en) | Beautifying saline goose and preparation method thereof | |
| CN104872700A (en) | Flavor health care goose paws and preparation method thereof | |
| CN104621586A (en) | Blood-replenishing boiled salted duck feet and preparation method thereof | |
| CN104664423A (en) | Brain-strengthening duck clavicles and preparation method thereof | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| CN104273587A (en) | Health old goose soup | |
| CN104256691A (en) | Jujube-scented fried chicken and preparation method thereof | |
| CN104621595A (en) | Heat-clearing duck wing and preparation method thereof | |
| CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
| CN108617997A (en) | A kind of canned egg custard and its processing method | |
| CN106690209A (en) | Canned chicken soup preparing method | |
| CN106473007A (en) | A kind of acid soup mutton chaffy dish and preparation method thereof | |
| CN112931785A (en) | Preparation method of fermented soybean food | |
| CN105249257A (en) | Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof | |
| CN104621599A (en) | Nourishing intestine-moistening brine duck necks and preparation method thereof | |
| CN105851898A (en) | Selenium-rich duck intestine and preparing method thereof |
Legal Events
| 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: 20150603 |