CN104856086A - Broad bean duck meat recipe and preparation method - Google Patents
Broad bean duck meat recipe and preparation method Download PDFInfo
- Publication number
- CN104856086A CN104856086A CN201510211051.3A CN201510211051A CN104856086A CN 104856086 A CN104856086 A CN 104856086A CN 201510211051 A CN201510211051 A CN 201510211051A CN 104856086 A CN104856086 A CN 104856086A
- Authority
- CN
- China
- Prior art keywords
- duck
- broad bean
- formula
- salt
- preparation
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a broad bean duck meat recipe and a preparation method. The broad bean duck meat recipe involves the following raw materials: duck meat, five-spicy seasonings, broad beans, vegetable oil and salt. The preparation method includes the following steps of: 1) cleaning and pickling; 2) boiling; 3) bone removing and dicing; 4) braising; 5) cooling and packaging; and 6) sterilizing. According to the broad bean duck meat recipe, the duck meat and the broad bean are combined, thereby providing rich nutrients and achieving the effects of replenishing qi and invigorating spleen. Moreover, the production cycle is short; the dietary fiber is increased; the greasy feeling can be alleviated; and a new taste is created. By vacuum packaging, the produced broad bean duck meat can be made into convenience foods which have different flavors and are convenience to carry and eat. The broad bean duck meat is free of preservatives, has a long shelf life, and can meet health requirements of people.
Description
Technical field
The present invention relates to food processing field, particularly a kind of broad bean duck formula and preparation method thereof.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, is also the excellent food that people nourish.Aliphatic acid fusing point in duck is low, is easy to digestion.Contained B family vitamin and vitamin E many compared with other meats.Edible duck is highly resistant to athlete's foot, neuritis and inflammation, can also be anti-ageing.Vacuum packaging sauced duck meat meat products is a kind of instant food that in actual life, people are often edible.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, 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.
Broad bean can replenish qi to invigorate the spleen, inducing diuresis and reducing edema, and in addition, it nutritious, not only containing rich in protein, carbohydrate, is also rich in the nutrient of the multiple beneficial health such as dietary fiber, calcium, phosphorus, potassium, Cobastab, carrotene.In addition, broad bean is food low in calories, concerning high fat of blood, hypertension and cardiovascular patient, is all the pollution-free food of very high-quality.Most of meat products is with pork and duck for raw material in the market, but mouthfeel is single.Relevant report is yet there are no with the halogen meat products that broad bean and duck are primary raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of broad bean duck formula and preparation method thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of broad bean duck formula and preparation method thereof, comprises the following steps:
A kind of broad bean duck formula, it is characterized in that, take duck as raw material, make for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, flavoring, by weight, duck 90-110 part, spices flavouring 0.5-2.5 part, broad bean 40-70 part, vegetable oil 10-20 part, salt 2-4 part, flavoring 0.5-1.5 part.
Preferably, described broad bean duck formula take duck as raw material, makes for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, flavoring, by weight, duck 100 parts, spices flavouring 1.5 parts, broad bean 60 parts, vegetable oil 15 parts, salt 3 parts, flavoring 1 part.
Preferably, described spices flavouring formula is the anise of 2:2:3:2:3:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio.
Preferably, described flavoring formula is the chilli powder of 1:2:1:2, zanthoxylum powder, monosodium glutamate, chickens' extract composition according to weight ratio.
A preparation method for broad bean duck, comprises the following steps:
1) clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, place in the Freezing room of 0-5 DEG C and pickle 3-5h, wherein the weight ratio of duck and salt is 45-48:1;
2) halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions according to weight portion, and when halogen boils, raw water is than being 3:1, halogen boil receive to moisture dry;
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 broad bean of precooking, plant rusting heat to 145-155 DEG C, stir;
5) cool, pack: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
6) sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, packs with after cold water cooling in time after sterilization, makes instant food.
Preferably, add 0.10g/kg natrium nitrosum in described step 1), duck and salt, natrium nitrosum are mixed all.
Preferably, in described step 6), microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
Preferably, the preparation method of broad bean of precooking described in is: first cleaned by dried broad bean, soak 4-6h with clear water, then put into digester steam boiling 30min to well-done after rinsing with clear water, well-done broad bean water content is 40%-50%.
The beneficial effect of above technical scheme is adopted to be: duck combines with broad bean by the present invention, suitable ratio chosen by raw material, provide abundant nutritional labeling, replenish qi to invigorate the spleen, with short production cycle, efficiency is high, add dietary fiber, improve greasy feeling, impart novel taste.In addition, add appropriate nitrite and take suitable sterilization temperature and sterilizing time can increase the shelf-life of product.The broad bean duck that the present invention produces, through vacuum packaging, namely makes different flavor and carries the instant food with instant.The present invention is not containing anticorrisive agent in addition, and long shelf-life, meets the requirement of people for health.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
embodiment 1:
A kind of broad bean duck formula, it is characterized in that, take duck as raw material, makes for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, by weight, duck 90 parts, spices flavouring 0.5 part, broad bean 40 parts, vegetable oil 10 parts, salt 2 parts.
Wherein spices flavouring formula is the anise of 1:1:2:1:2:2, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio, and flavoring formula is chilli powder, zanthoxylum powder, monosodium glutamate, the chickens' extract composition of 2:3:2:3 according to weight ratio.
Specifically comprise the following steps:
1) clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, place in the Freezing room of 0-5 DEG C and pickle 3-5h, wherein the weight ratio of duck and salt is 45-48:1;
2) halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions according to weight portion, and when halogen boils, raw water is than being 2:1, halogen boil receive to moisture dry;
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 broad bean of precooking, plant rusting heat to 145-155 DEG C, stir;
5) cool, pack: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
6) sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, packs with after cold water cooling in time after sterilization, makes instant food.
embodiment 2:
A kind of broad bean duck formula, it is characterized in that, take duck as raw material, makes for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, by weight, duck 100 parts, spices flavouring 1.5 parts, broad bean 60 parts, vegetable oil 15 parts, salt 3 parts.
Wherein spices flavouring formula is the anise of 2:2:3:2:3:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio, and flavoring formula is chilli powder, zanthoxylum powder, monosodium glutamate, the chickens' extract composition of 1:2:1:2 according to weight ratio.
Specifically comprise the following steps:
1) clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, place in the Freezing room of 0-5 DEG C and pickle 3-5h, wherein the weight ratio of duck and salt is 45-48:1;
2) halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions according to weight portion, and when halogen boils, raw water is than being 3:1, halogen boil receive to moisture dry;
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 broad bean of precooking, plant rusting heat to 145-155 DEG C, stir;
5) cool, pack: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
6) sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, packs with after cold water cooling in time after sterilization, makes instant food.
embodiment 3:
A kind of broad bean duck formula, it is characterized in that, take duck as raw material, makes for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, by weight, duck 110 parts, spices flavouring 2.5 parts, broad bean 70 parts, vegetable oil 20 parts, salt 4 parts.
Wherein spices flavouring formula is the anise of 3:3:4:3:4:4, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio, and flavoring formula is chilli powder, zanthoxylum powder, monosodium glutamate, the chickens' extract composition of 3:2:3:2 according to weight ratio.
Specifically comprise the following steps:
1) clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, place in the Freezing room of 0-5 DEG C and pickle 3-5h, wherein the weight ratio of duck and salt is 45-48:1;
2) halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions according to weight portion, and when halogen boils, raw water is than being 4:1, halogen boil receive to moisture dry;
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 broad bean of precooking, plant rusting heat to 145-155 DEG C, stir;
5) cool, pack: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
6) sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, packs with after cold water cooling in time after sterilization, makes instant food.
Experimental data sees the following form:
| Index | Color | Form | Food sugariness | Saline taste | Food smell | Food mouthfeel |
| Embodiment 1 | 42 | 48 | 32 | 43 | 49 | 39 |
| Embodiment 2 | 47 | 51 | 48 | 52 | 50 | 53 |
| Embodiment 3 | 53 | 51 | 53 | 68 | 56 | 65 |
We are using color, form, food sugariness, saline taste, food smell, food mouthfeel etc. as evaluation criterion, and follow from light to dense, the principle of growing out of nothing carries out objective evaluation to product.(50 be divided into most suitable)
The present invention's broad bean duck pure color of producing is tempting as the table shows, and taste is moderate, has strong fragrance and mouthfeel is suitable, the requirement of compound most people.
Broad bean duck of the present invention take duck as raw material, and make for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, flavoring, duck is nutritious, and broad bean also containing a large amount of dietary fiber, has a lot of benefit to human body.
In auxiliary material of the present invention, to be through many experiments preferred for spices flavouring formula and flavoring formula.
Another feature of the present invention adds 0.10g/kg natrium nitrosum exactly, also gives duck chromatic colour while preventing product corruption.
In the present invention, microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C, can effective kill bacteria, extends the shelf life.
The preparation method of broad bean of precooking in the present invention is: first cleaned by dried broad bean, soak 4-6h with clear water, then puts into digester steam boiling 30min to well-done after rinsing with clear water, and well-done broad bean water content is 40%-50%.
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, and without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (10)
1. a broad bean duck formula, it is characterized in that, take duck as raw material, make for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, flavoring, by weight, duck 90-110 part, spices flavouring 0.5-2.5 part, broad bean 40-70 part, vegetable oil 10-20 part, salt 2-4 part, flavoring 0.5-1.5 part.
2. broad bean duck formula according to claim 1, it is characterized in that, described broad bean duck take duck as raw material, make for auxiliary material with spices flavouring, broad bean, vegetable oil, salt, flavoring, by weight, duck 100 parts, spices flavouring 1.5 parts, broad bean 60 parts, vegetable oil 15 parts, salt 3 parts, flavoring 1 part.
3. broad bean duck according to claim 1 and 2 formula, is characterized in that, described spices flavouring formula is the anise of 1-3:1-3:2-4:1-3:2-4:2-4, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio.
4. broad bean duck according to claim 1 and 2 formula, is characterized in that, described flavor seasoning formula is chilli powder, green pepper powder, monosodium glutamate, the chickens' extract of 0.5-1.5:1-3:0.5-1.5:1-3 according to weight ratio.
5. broad bean duck according to claim 3 and preparation method thereof, is characterized in that, described spices flavouring formula is the anise of 2:2:3:2:3:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum composition according to weight ratio.
6. broad bean duck according to claim 4 formula, is characterized in that, described flavor seasoning formula is chilli powder, zanthoxylum powder, monosodium glutamate, the chickens' extract of 1:2:1:2 according to weight ratio.
7. prepare a preparation method for broad bean duck according to claim 1, it is characterized in that, comprise the following steps:
1) clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, place in the Freezing room of 0-5 DEG C and pickle 3-5h, wherein the weight ratio of duck and salt is 45-48:1;
2) halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions according to weight portion, and when halogen boils, raw water is than being 3:1, halogen boil receive to moisture dry;
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 broad bean of precooking, plant rusting heat to 145-155 DEG C, stir;
5) cool, pack: Step d products obtained therefrom is chilled to less than 15 DEG C, vacuum packaging by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind;
6) sterilization: packaged product is adopted microwave low-temperature heat or high temperature sterilization, packs with after cold water cooling in time after sterilization, makes instant food.
8. broad bean duck preparation method according to claim 7, is characterized in that, add 0.10g/kg natrium nitrosum in described step 1), and duck and salt, natrium nitrosum are mixed all.
9. broad bean duck preparation method according to claim 7, is characterized in that, in described step 6), microwave disinfection temperature is 80-90 DEG C, and high temperature sterilization temperature is 115-125 DEG C.
10. side's broad bean duck preparation method according to claim 7, it is characterized in that, the preparation method of described broad bean of precooking is: first cleaned by dried broad bean, 4-6h is soaked with clear water, put into digester steam boiling 30min after rinsing with clear water to well-done, well-done broad bean water content is 40%-50% again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211051.3A CN104856086A (en) | 2015-04-29 | 2015-04-29 | Broad bean duck meat recipe and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510211051.3A CN104856086A (en) | 2015-04-29 | 2015-04-29 | Broad bean duck meat recipe and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104856086A true CN104856086A (en) | 2015-08-26 |
Family
ID=53902611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510211051.3A Pending CN104856086A (en) | 2015-04-29 | 2015-04-29 | Broad bean duck meat recipe and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104856086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325904A (en) * | 2015-11-24 | 2016-02-17 | 安徽先知缘食品有限公司 | Lablab bean and duck formula and preparation method thereof |
| CN105360974A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Spicy broad bean duck necks and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584148A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean duck meat and preparation method thereof |
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
-
2015
- 2015-04-29 CN CN201510211051.3A patent/CN104856086A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584148A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Red bean duck meat and preparation method thereof |
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325904A (en) * | 2015-11-24 | 2016-02-17 | 安徽先知缘食品有限公司 | Lablab bean and duck formula and preparation method thereof |
| CN105360974A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Spicy broad bean duck necks and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103584144A (en) | Red bean chicken feet and preparation method thereof | |
| CN101690581A (en) | Preparing method of onion edible tartar sauce | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN104757574A (en) | Health goose meat | |
| CN101411453A (en) | Flavorings for braised food | |
| CN103584145B (en) | Fragrant duck of a kind of wheat and preparation method thereof | |
| CN103719902A (en) | Kidney bean duck and preparation method thereof | |
| CN104273548A (en) | Dried beef with function of enhancing immunity and preparation method of dried beef | |
| CN103610095B (en) | Fragrant goose palm of a kind of wheat and preparation method thereof | |
| CN104939117A (en) | Eucommia ulmoides and lily duck meat and preparation method thereof | |
| CN103584146A (en) | Wheat-flavor goose and preparation method thereof | |
| CN104770752A (en) | Coffee duck meat and preparation method thereof | |
| CN104872713A (en) | Dendrobium nobile and kudzu vine root duck gizzard and preparation method thereof | |
| CN103584150B (en) | Fragrant duck's gizzard of a kind of wheat and preparation method thereof | |
| CN101965983A (en) | Processing method for refreshment dried beef slices | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN103719901A (en) | Kidney bean chicken and preparation method thereof | |
| CN103584148B (en) | A kind of red bean duck and preparation method thereof | |
| CN104856086A (en) | Broad bean duck meat recipe and preparation method | |
| CN103584149B (en) | A kind of red bean chicken and preparation method thereof | |
| CN104522706A (en) | Chicken feet with eight delicacies and preparation method thereof | |
| CN103610096B (en) | A kind of Wheat-flavor chicken and preparation method thereof | |
| KR20100006705A (en) | Composition of functional kimchi sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate 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: 20150826 |