CN104770752A - Coffee duck meat and preparation method thereof - Google Patents
Coffee duck meat and preparation method thereof Download PDFInfo
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- CN104770752A CN104770752A CN201510142478.2A CN201510142478A CN104770752A CN 104770752 A CN104770752 A CN 104770752A CN 201510142478 A CN201510142478 A CN 201510142478A CN 104770752 A CN104770752 A CN 104770752A
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Abstract
The present invention discloses a coffee duck meat and a preparation method thereof, which belong to the food technical field. The coffee duck meat is prepared by using duck meat as raw material, and using five spice seasoning, coffee, vegetable oil and salt as auxiliary materials. The coffee duck meat is composed of the materials in parts by weight: 90-110 parts of duck meat, 1-2 parts of five spice seasoning, 30-40 parts of coffee, 10-20 parts of vegetable oil and 2-4 parts of salt. The coffee duck meat is prepared by the following steps: cleaning, washing, pickling, marinating, boiling, deboning, dicing, braising, cooling, packaging and sterilizing. The preparation method braises duck meat and coffee into the coffee duck meat to enable simultaneous eating of wheat and duck, so that dietary fiber is increased, greasy feel is relieved, and a new flavor is given to duck meat. The coffee duck meat is vacuum-packed, so that the prepared sauced and marinated duck meat food is convenient to carry and eat.
Description
Technical field
The invention belongs to food technology field, relate to a kind of stewed meat products, specifically a kind of coffee duck and preparation method thereof.
Background technology
Vacuum packaging sauced duck meat meat products is a kind of instant food that in actual life, people are often edible.The nutritive value of duck is very high, and the protein content in edible part duck is about 16%-25%, more much higher than poultry meat content.Duck protein is myosinogen and myosin mainly.Another part is proteose, and wherein containing water-soluble collagen and elastin laminin, also have a small amount of gelatin in addition, all the other are nonprotein nitrogen.Carnivorous nitrogenous extract is more, and taste is more delicious.In duck, nitrogenous extract is more than poultry meat, so duck is delicious.At present, common vacuum packaging sauced duck meat meat products preparation method is with fresh complete clean thorax duck for raw material, through cleaning, pickling, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of meat products is the key factor affecting consumer's purchase, along with the raising of people's living standard, while emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, meeting with joyful on people's sense organ can be given, thus affect the absorption of human body to nutritional labeling.And the local flavor of current most of Western-style Meat 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 Products of coffee taste, increase dietary fiber, balanced nutritious, the duck improving greasy feeling and preparation method thereof.
The present invention can be achieved through the following technical solutions:
A kind of coffee duck, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 90-110 weight portion, spices flavouring 1-2 weight portion, coffee 30-40 weight portion, vegetable oil 10-20 weight portion, salt 2-4 weight portion.
Further, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 100 weight portions, spices flavouring 1.5 weight portion, coffee 35 weight portion, vegetable oil 15 weight portion, salt 3 weight portion.
Described spices flavouring by weight ratio be the anise of 1.5-2:1-2:2-3:2-4:1-4:1-3, 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, clean up, the duck 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 and salt is 45-48:1;
B, halogen boil: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40-60, and halogen boils to duck crisp rotten;
C, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, 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 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 1:2:1:3, 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.
Beneficial effect of the present invention: preparation method of the present invention is by duck and coffee is braised makes coffee duck, adds dietary fiber, improves greasy feeling, impart novel taste, vacuum packaging, namely make the novel taste sauced duck meat meat product 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 10kg, spices flavouring 0.15kg, coffee 3.5kg, vegetable oil 1.5kg, salt 0.3kg, 0.01g/kg natrium nitrosum, 0.1kg flavoring,
Spices flavouring by weight ratio be the anise of 1.5:1:2:2:1:1, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and 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 after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:50, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
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 9kg, spices flavouring 0.1kg, coffee 3kg, vegetable oil 1kg, salt 0.2kg, 0.01g/kg natrium nitrosum, 0.2kg flavoring.
Spices flavouring by weight ratio be the anise of 2:2:3:4:4:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and 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 after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
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 11kg, spices flavouring 0.2kg, coffee 4kg, vegetable oil 2kg, salt 0.4kg, 0.01g/kg natrium nitrosum, 0.3kg flavoring.
Spices flavouring by weight ratio be the anise of 2:1.5:2.5:3:3:2, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and 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 after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:60, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
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.
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 coffee of coffee duck is strong, tissue tight, mouthfeel non-greasy.The present invention with fresh duck 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 coffee duck 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 (7)
1. a coffee duck, it is characterized in that, take duck as raw material, makes for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 90-110 weight portion, spices flavouring 1-2 weight portion, coffee 30-40 weight portion, vegetable oil 10-20 weight portion, salt 2-4 weight portion.
2. coffee duck according to claim 1, it is characterized in that, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 100 weight portions, spices flavouring 1.5 weight portion, coffee 35 weight portion, vegetable oil 15 weight portion, salt 3 weight portion.
3. the coffee duck according to claim 1 to 2 any one, it is characterized in that, described spices flavouring by weight ratio be the anise of 1.5-2:1-2:2-3:2-4:1-4:1-3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
4. the preparation method of the coffee duck 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, clean up, the duck 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 and salt is 45-48:1;
B, halogen boil: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40-60, and halogen boils to duck crisp rotten;
C, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, 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 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 1:2:1:3, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510142478.2A CN104770752A (en) | 2015-03-27 | 2015-03-27 | Coffee duck meat and preparation method thereof |
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| CN201510142478.2A CN104770752A (en) | 2015-03-27 | 2015-03-27 | Coffee duck meat and preparation method thereof |
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| CN104770752A true CN104770752A (en) | 2015-07-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319366A (en) * | 2017-08-21 | 2017-11-07 | 安徽先知缘食品有限公司 | A kind of cardamom honey heat-clearing is relieved the effect of alcohol duck and preparation method thereof |
| CN107440008A (en) * | 2017-09-18 | 2017-12-08 | 程翀宇 | A kind of bark of eucommia lily paste flavor eel meat and preparation method thereof |
| CN107568645A (en) * | 2017-09-18 | 2018-01-12 | 程翀宇 | A kind of dendrobium kudzu eel meat and preparation method thereof |
| CN112544898A (en) * | 2020-12-23 | 2021-03-26 | 德宏黑柔咖啡有限公司 | Instant coffee chicken and making method thereof |
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| WO2012047252A1 (en) * | 2010-10-04 | 2012-04-12 | Proteus Industries, Inc. | Process for reducing oil and fat content in cooked food with pea protein |
| CN103584145A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck meat and preparation method thereof |
| CN103689639A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Oyster mushroom dice and coffee sausage |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| CN104223156A (en) * | 2014-07-18 | 2014-12-24 | 高伟 | Fragrant coffee duck meat strips |
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2015
- 2015-03-27 CN CN201510142478.2A patent/CN104770752A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012047252A1 (en) * | 2010-10-04 | 2012-04-12 | Proteus Industries, Inc. | Process for reducing oil and fat content in cooked food with pea protein |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| CN103584145A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck meat and preparation method thereof |
| CN103689639A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Oyster mushroom dice and coffee sausage |
| CN104223156A (en) * | 2014-07-18 | 2014-12-24 | 高伟 | Fragrant coffee duck meat strips |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319366A (en) * | 2017-08-21 | 2017-11-07 | 安徽先知缘食品有限公司 | A kind of cardamom honey heat-clearing is relieved the effect of alcohol duck and preparation method thereof |
| CN107440008A (en) * | 2017-09-18 | 2017-12-08 | 程翀宇 | A kind of bark of eucommia lily paste flavor eel meat and preparation method thereof |
| CN107568645A (en) * | 2017-09-18 | 2018-01-12 | 程翀宇 | A kind of dendrobium kudzu eel meat and preparation method thereof |
| CN112544898A (en) * | 2020-12-23 | 2021-03-26 | 德宏黑柔咖啡有限公司 | Instant coffee chicken and making method thereof |
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Application publication date: 20150715 |
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