CN104738663A - Aloe duck gizzards and preparing method thereof - Google Patents
Aloe duck gizzards and preparing method thereof Download PDFInfo
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- CN104738663A CN104738663A CN201510142485.2A CN201510142485A CN104738663A CN 104738663 A CN104738663 A CN 104738663A CN 201510142485 A CN201510142485 A CN 201510142485A CN 104738663 A CN104738663 A CN 104738663A
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Abstract
The invention discloses aloe duck gizzards, and a preparing method thereof, and belongs to the technical field of food. The aloe duck gizzards are prepared from duck gizzards as a raw material and spicy sauce, aloes, plant oil and salt as auxiliary materials. The aloe duck gizzards comprise the following raw material in parts by weight: 5 parts to 6 parts of the duck gizzards, 0.1 part to 0.3 part of the spicy sauce, 1 part to 3 parts of the aloes, 0.5 part to 0.6 part of the plant oil and 0.1 part to 0.2 part of the salt. The aloe duck gizzards are prepared through the steps of cleaning, curing, spiced stewing, sized dicing, stewing, cooling, packaging and sterilizing. According to the preparing method, the duck gizzards and the aloes are stewed to form the aloe duck gizzards, wheat and the duck gizzards can be eaten at the same time, dietary fibers are increased, the oily feeling is improved, the new flavor is added, the vacuum packaging is achieved, and a new-flavor soy sauce stewed duck gizzard food which is convenient to carry and eat is prepared.
Description
Technical field
The invention belongs to food technology field, relate to a kind of sauce halogen gizzard goods, specifically a kind of aloe duck's gizzard and preparation method thereof.
Background technology
The main nutrient composition of duck's gizzard has the mineral matter such as carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and calcium, magnesium, iron, potassium, phosphorus, sodium, selenium.Duck's gizzard iron content is abundanter, and women can be suitably how edible.The traditional Chinese medical science is thought, duck's gizzard sweet-salty is put down, and has the effect of stomach invigorating.At present, common vacuum packaging sauced duck meat gizzard goods mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of gizzard goods is the key factors affecting consumer's purchase, along with the raising of people's living standard, while emphasizing the trophism of sincere goods, functional, healthy and safe property, the sincere goods of people's growing interest peculiar flavour, because plentiful pleasant sincere class local flavor, meeting with joyful on people's sense organ can be given, thus affect the absorption of human body to nutritional labeling.And at present the local flavor of the Western-style sincere goods of major part is generally obtained by simple interpolation essence and flavoring agent, fragrance is comparatively directly mellow and full not, and often head perfume (or spice) comparatively rushes and bottom note is not enough, eats in a large number to feel botheration.
Summary of the invention
The object of the present invention is to provide a kind of duck's gizzard goods of aloe taste, increase dietary fiber, balanced nutritious, the duck's gizzard improving greasy feeling and preparation method thereof.
The present invention can be achieved through the following technical solutions:
A kind of aloe duck's gizzard, take duck's gizzard as raw material, make for auxiliary material with spices flavouring, aloe, vegetable oil, salt, by weight, duck's gizzard is 5-6 weight portion, spices flavouring 0.1-0.3 weight portion, aloe 1-3 weight portion, vegetable oil 0.5-0.6 weight portion, salt 0.1-0.2 weight portion.
As a further improvement on the present invention, take duck's gizzard as raw material, make for auxiliary material with spices flavouring, aloe, vegetable oil, salt, by weight, duck's gizzard is 6 weight portions, spices flavouring 0.2 weight portion, aloe 2 weight portion, vegetable oil 0.5 weight portion, salt 0.1 weight portion.
Described spices flavouring by weight ratio be the anise of 0.5-1:0.5-1:1-2:1-2:1-1.5:1-3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Concrete preparation method comprises the following steps:
A, clean, pickle: get duck's gizzard, clean up, the duck's gizzard cleaned up and salt are mixed thoroughly, be placed in the Freezing room of 0-5 DEG C and pickle 4h, wherein the weight ratio of duck's gizzard and salt is 30-40:1;
B, halogen boil: with the duck's gizzard after pickling for raw material, add spices flavouring and water, boiling 20 minutes under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:10;
C, pelletizing: well-done for halogen duck's gizzard is cut into granular or sheet, granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: granular or sheet duck's gizzard are heated to 145-155 DEG C with aloe of precooking, vegetable oil, stir;
E, cooling, packaging: Step d products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
F, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food.
Also add 0.01g/kg natrium nitrosum in described step " a ", duck's gizzard and salt, natrium nitrosum are mixed all.
Also add the flavoring of 1-1.5 weight portion in described step " d ", described flavoring is the capsicum of 1:1:2:2, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio.
In described step " f ", microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
The preparation method of described aloe of precooking is: first cleaned by aloe, soak 4-6h with clear water, then puts into digester steam boiling 30min after rinsing with clear water.
Beneficial effect of the present invention: preparation method of the present invention is by duck's gizzard and aloe is braised makes aloe duck's gizzard, duck's gizzard and aloe, with eating, add dietary fiber, improve greasy feeling, impart novel taste, vacuum packaging, namely make the novel taste sauced duck meat gizzard food carried with instant.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Formula: duck's gizzard is 6kg, spices flavouring 0.1kg, aloe 2kg, vegetable oil 1kg, salt 0.1kg
Described spices flavouring by weight ratio be the anise of 1:1:2:2:1.5:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Concrete preparation method comprises the following steps:
1, clean, pickle: get duck's gizzard, clean up, the duck's gizzard cleaned up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck's gizzard after pickling for raw material, add spices flavouring and water, boiling 20 minutes under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:10;
3, pelletizing: well-done for halogen duck's gizzard is cut into granular or sheet, granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: granular or sheet duck's gizzard are heated to 145-155 DEG C with aloe of precooking, vegetable oil, the flavoring adding 1kg stirs, described flavoring is the capsicum of 1:1:1:2, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio, the preparation method of described aloe of precooking is: first cleaned by aloe, soak 5h with clear water, then put into digester steam boiling 30min after rinsing with clear water;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Embodiment 2
Formula: duck's gizzard is 7kg, spices flavouring 0.1kg, aloe 0.5kg, vegetable oil 0.5kg, salt 0.1kg
Described spices flavouring by weight ratio be the anise of 0.5:0.5:1:1:1:1, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Concrete preparation method comprises the following steps:
1, clean, pickle: get duck's gizzard, clean up, the duck's gizzard cleaned up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck's gizzard after pickling for raw material, add spices flavouring and water, boiling 20 minutes under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:10;
3, pelletizing: well-done for halogen duck's gizzard is cut into granular or sheet, granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: granular or sheet duck's gizzard are heated to 145-155 DEG C with aloe of precooking, vegetable oil, the flavoring adding 1.5kg stirs, described flavoring is the capsicum of 1:1:1:2, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio, the preparation method of described aloe of precooking is: first cleaned by aloe, soak 4h with clear water, then put into digester steam boiling 30min after rinsing with clear water;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Embodiment 3
Formula: duck's gizzard is 5kg, spices flavouring 0.3kg, aloe 1kg, vegetable oil 1kg, salt 0.2kg
Described spices flavouring by weight ratio be the anise of 0.5:0.5:1:1:1:1, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Concrete preparation method comprises the following steps:
1, clean, pickle: get duck's gizzard, clean up, the duck's gizzard cleaned up and salt, 0.01g/kg natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck's gizzard after pickling for raw material, add spices flavouring and water, boiling 20 minutes under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:10;
3, pelletizing: well-done for halogen duck's gizzard is cut into granular or sheet, granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: granular or sheet duck's gizzard are heated to 145-155 DEG C with aloe of precooking, vegetable oil, the flavoring adding 1kg stirs, described flavoring is the capsicum of 1:1:1:2, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio, the preparation method of described aloe of precooking is: first cleaned by aloe, soak 4h with clear water, then put into digester steam boiling 30min after rinsing with clear water;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Aloe in described embodiment 1, embodiment 2 and embodiment 3 also can be oatmeal, and its preparation method of duck's gizzard also can be used to make chicken gizzard, goose is sincere, globefish is sincere.
The selection of optimum formula: local flavor, institutional framework, mouthfeel are the key factors affecting food quality, the present invention selects best composition and engineering by experiment, and the aloe of aloe goose gizzard is strong, tissue tight, mouthfeel non-greasy.The present invention with fresh goose gizzard for raw material, according to embodiment step research formula for a product and technique on the impact of final products organoleptic indicator.
Table 1 is aloe goose gizzard organoleptic indicator evaluation criteria
Color, form, food sugariness, saline taste, food smell, food mouthfeel each side are integrated into following form by us, and follow from light to dense, the principle of growing out of nothing carries out objective evaluation to product:
Table 1
Claims (8)
1. an aloe duck's gizzard, it is characterized in that, take duck's gizzard as raw material, make for auxiliary material with spices flavouring, aloe, vegetable oil, salt, by weight, duck's gizzard is 5-6 weight portion, spices flavouring 0.1-0.3 weight portion, aloe 1-3 weight portion, vegetable oil 0.5-0.6 weight portion, salt 0.1-0.2 weight portion.
2. aloe duck's gizzard according to claim 1, it is characterized in that, take duck's gizzard as raw material, make for auxiliary material with spices flavouring, aloe, vegetable oil, salt, by weight, duck's gizzard is 6 weight portions, spices flavouring 0.2 weight portion, aloe 2 weight portion, vegetable oil 0.5 weight portion, salt 0.1 weight portion.
3. the aloe duck's gizzard according to claim 1 to 2 any one, it is characterized in that, described spices flavouring by weight ratio be the anise of 0.5-1:0.5-1:1-2:1-2:1-1.5:1-3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
4. the preparation method of the aloe duck's gizzard according to claim 1 to 2 any one, it is characterized in that, the method specifically comprises the following steps:
A, clean, pickle: get duck's gizzard, clean up, the duck's gizzard cleaned up and salt are mixed thoroughly, be placed in the Freezing room of 0-5 DEG C and pickle 4h, wherein the weight ratio of duck's gizzard and salt is 30-40:1;
B, halogen boil: with the duck's gizzard after pickling for raw material, add spices flavouring and water, boiling 20 minutes under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:10;
C, pelletizing: well-done for halogen duck's gizzard is cut into granular or sheet, granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: granular or sheet duck's gizzard are heated to 145-155 DEG C with aloe of precooking, vegetable oil, stir;
E, cooling, packaging: Step d products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
F, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food.
5. method according to claim 4, is characterized in that, also adds 0.01g/kg natrium nitrosum in described step " a ", and duck's gizzard and salt, natrium nitrosum are mixed all.
6. method according to claim 4, is characterized in that, also adds the flavoring of 1-1.5 weight portion in described step " d ", and described flavoring is the capsicum of 1:1:2:2, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio.
7. method according to claim 4, is characterized in that, in described step " f ", microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
8. method according to claim 4, is characterized in that, described in the precook preparation method of aloe be: first aloe is cleaned, soaks 4-6h with clear water, then put into digester steam boiling 30min after rinsing with clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510142485.2A CN104738663A (en) | 2015-03-27 | 2015-03-27 | Aloe duck gizzards and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510142485.2A CN104738663A (en) | 2015-03-27 | 2015-03-27 | Aloe duck gizzards and preparing method thereof |
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| CN104738663A true CN104738663A (en) | 2015-07-01 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114702A (en) * | 2017-04-26 | 2017-09-01 | 安徽省好再来食品有限公司 | With the duck's gizzard for promoting digestion effect |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421A (en) * | 2009-06-04 | 2009-11-04 | 浙江青莲食品有限公司 | Method for processing vegetable-spiced animal meat products |
| CN103584150A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck gizzard and preparation method thereof |
| CN103584149A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean chicken meat and preparation method thereof |
| CN103719907A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney-bean duck gizzard and preparation method thereof |
| US20140154375A1 (en) * | 2012-11-30 | 2014-06-05 | Birko Corporation | Methods for rehydrating tripe |
-
2015
- 2015-03-27 CN CN201510142485.2A patent/CN104738663A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421A (en) * | 2009-06-04 | 2009-11-04 | 浙江青莲食品有限公司 | Method for processing vegetable-spiced animal meat products |
| US20140154375A1 (en) * | 2012-11-30 | 2014-06-05 | Birko Corporation | Methods for rehydrating tripe |
| CN103584150A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck gizzard and preparation method thereof |
| CN103584149A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean chicken meat and preparation method thereof |
| CN103719907A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney-bean duck gizzard and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114702A (en) * | 2017-04-26 | 2017-09-01 | 安徽省好再来食品有限公司 | With the duck's gizzard for promoting digestion effect |
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Application publication date: 20150701 |