CN104872537A - Broad bean and duck meat rice crust and preparation method thereof - Google Patents
Broad bean and duck meat rice crust and preparation method thereof Download PDFInfo
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- CN104872537A CN104872537A CN201510210971.3A CN201510210971A CN104872537A CN 104872537 A CN104872537 A CN 104872537A CN 201510210971 A CN201510210971 A CN 201510210971A CN 104872537 A CN104872537 A CN 104872537A
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- duck
- broad bean
- glutinous rice
- rice
- powder
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Abstract
The invention discloses a broad bean and duck meat rice crust and a preparation method thereof. The broad bean and duck meat rice crust is prepared from the following raw materials: broad beans, glutinous rice, duck meat, monosodium glutamate, salt, vegetable oil, five-spice seasoning and a flavor seasoning. The preparation method comprises the steps of (1) preprocessing the glutinous rice and broad beans, (2) boiling with halogen materials, (3) removing bones and pelleting, (4) stir-frying, (5) baking; and (6) cooling and packing. The broad bean and duck meat rice crust is prepared by mixing the boiled glutinous rice with the broad beans and the duck meat and performing a baking procedure; the broad beans, the glutinous rice and the duck meat are eaten at the same time, so that the functionality of meal glutinous rice and broad beans is improved; the broad beans are rich in nutrition, fragrant and crisp in taste, and not oily, and is endowed with a new taste. The produced broad bean and duck meat rice crust with a peculiar flavor adopts sealed packing, and the novel baking food convenient to carry and eat is prepared.
Description
Technical field
The present invention relates to food processing field, particularly a kind of broad bean duck rice crust and preparation method thereof.
Background technology
Broad bean is 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.Can replenish qi to invigorate the spleen, inducing diuresis and reducing edema.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.
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.Relevant report is yet there are no with the halogen meat products that broad bean and duck are primary raw material
It is good selection that broad bean, duck, glutinous rice are made into broad bean duck rice crust, avoid eating separately duck and cause that mouthfeel is greasy, nutritional labeling is single unbalanced, duck mouthfeel can be improved single, increase novel taste, the nutrition of broad bean can be absorbed again, meet people and pursue healthy theory.Research at present about broad bean duck rice crust goods have not been reported.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of broad bean duck rice crust 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 and preparation method thereof, comprises the following steps:
A kind of broad bean duck rice crust, it is characterized in that, comprise the component of following weight portion: broad bean 30-40 part, glutinous rice 50-60 part, duck 10-15 part, monosodium glutamate 0.2-0.8 part, salt 2-3 part, vegetable oil 2-6 part, spices flavouring 0.5-1.5 part, flavoring 1-2 part.
Preferably, described broad bean duck rice crust, it is characterized in that, this broad bean duck rice crust comprises the component of following weight portion: broad bean 35 parts, 55 parts, glutinous rice, duck 13 parts, monosodium glutamate 0.5 part, salt 2.5 parts, vegetable oil 4 parts, spices flavouring 1 part, flavoring 1.5 parts.
Preferably, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder is 0.18:0.15:1.7:0.055:0.225:5.
Preferably, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2-3:0.1-0.15:0.02-0.03:0.01-0.015.
A kind of broad bean duck rice crust and preparation method thereof, comprises the following steps:
(1) glutinous rice, broad bean pretreatment: glutinous rice, broad bean are cleaned, clear water soaks 4-6h, then enters digester steam boiling 20min after rinsing with clear water, makes broad bean glutinous rice of precooking for subsequent use;
(2) halogen boils: with duck that is fresh, that clean for raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 2-4:1, and halogen boils to moisture receipts 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;
(4) braised system: granular or sheet duck are mixed evenly with broad bean glutinous rice of precooking, flavoring, plant rusting heat to 145-155 DEG C;
(5) cure: the braised duck that makes and broad bean glutinous rice are cured in 250-300 DEG C of baking oven, the time of curing is 2-3 hour;
(6) cool, pack: step (5) products obtained therefrom is chilled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind, packs.
Preferably, when in described step (2), halogen boils, raw material and water weight ratio are 3:1.
Preferably, in described step (5), duck and broad bean glutinous rice cure in 300 DEG C of baking ovens, and the time of curing is 2.5 hours.
The beneficial effect of above technical scheme is adopted to be: duck combines with glutinous rice, broad bean by the present invention, add meals glutinous rice, broad bean functional, suitable ratio chosen by raw material and condiment, provide abundant nutritional labeling, replenish qi to invigorate the spleen, crisp taste, non-greasy, imparting novel taste.The peculiar flavour broad bean duck rice crust that the present invention produces, packs, namely makes the Novel baking based food carried with instant.
When in preparation process of the present invention, halogen boils, the ratio of raw material and water is that 3:1 makes raw material fully can absorb condiment, makes product can better be tasty.
In preparation process of the present invention, the determination of stoving temperature and time makes the mouthfeel of the crispy rice produced and quality all meet consumer demand.
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 rice crust, it is characterized in that, this broad bean duck rice crust is with broad bean, glutinous rice, duck, monosodium glutamate, salt, vegetable oil, spices flavouring, flavoring.By weight: broad bean 30 parts, 50 parts, glutinous rice, duck 10 parts, monosodium glutamate 0.2 part, salt 2 parts, vegetable oil 2 parts, spices flavouring 0.5 part, flavoring 1 part.
Wherein spices flavouring formula is star aniseed powder according to weight ratio: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder is 0.15:0.1:1.6:0.05-:0.2:4 composition, and flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract is 2-3:0.1-0.15:0.02-0.03:0.01-0.015 composition.
Specifically comprise the following steps:
(1) glutinous rice, broad bean pretreatment: glutinous rice, broad bean are cleaned, clear water soaks 4-6h, then enters digester steam boiling 20min after rinsing with clear water, makes broad bean glutinous rice of precooking for subsequent use;
(2) halogen boils: with duck that is fresh, that clean for raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 2:1, and halogen boils to moisture receipts 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;
(4) braised system: granular or sheet duck are mixed evenly with broad bean glutinous rice of precooking, flavoring, plant rusting heat to 145-155 DEG C;
(5) cure: the braised duck that makes and broad bean glutinous rice are cured in 250 DEG C of baking ovens, the time of curing is 2 hours;
(6) cool, pack: step (5) products obtained therefrom is chilled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind, packs.
embodiment 2:
A kind of broad bean duck rice crust, it is characterized in that, this broad bean duck rice crust is with broad bean, glutinous rice, duck, monosodium glutamate, salt, vegetable oil, spices flavouring, flavoring.By weight: broad bean 35 parts, 55 parts, glutinous rice, duck 13 parts, monosodium glutamate 0.5 part, salt 2.5 parts, vegetable oil 4 parts, spices flavouring 1 part, flavoring 1.5 parts.
Wherein spices flavouring formula is star aniseed powder according to weight ratio: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder is 0.18:0.15:1.7:0.055:0.225:5 composition, and flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract is 2-3:0.1-0.15:0.02-0.03:0.01-0.015 composition.
Specifically comprise the following steps:
(1) glutinous rice, broad bean pretreatment: glutinous rice, broad bean are cleaned, clear water soaks 4-6h, then enters digester steam boiling 20min after rinsing with clear water, makes broad bean glutinous rice of precooking for subsequent use;
(2) halogen boils: with duck that is fresh, that clean for raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 3:1, and halogen boils to moisture receipts 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;
(4) braised system: granular or sheet duck are mixed evenly with broad bean glutinous rice of precooking, flavoring, plant rusting heat to 145-155 DEG C;
(5) cure: the braised duck that makes and broad bean glutinous rice are cured in 300 DEG C of baking ovens, the time of curing is 2.5 hours;
(6) cool, pack: step (5) products obtained therefrom is chilled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind, packs.
embodiment 3:
A kind of broad bean duck rice crust, it is characterized in that, this broad bean duck rice crust is with broad bean, glutinous rice, duck, monosodium glutamate, salt, vegetable oil, spices flavouring, flavoring.By weight: broad bean 40 parts, 60 parts, glutinous rice, duck 15 parts, monosodium glutamate 0.8 part, salt 3 parts, vegetable oil 6 parts, spices flavouring 1.5 parts, flavoring 2 parts.
Wherein spices flavouring formula is star aniseed powder according to weight ratio: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder is 0.2:0.2:1.8:0.06:0.25:6 composition, and flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract is 2-3:0.1-0.15:0.02-0.03:0.01-0.015 composition.
Specifically comprise the following steps:
(1) glutinous rice, broad bean pretreatment: glutinous rice, broad bean are cleaned, clear water soaks 4-6h, then enters digester steam boiling 20min after rinsing with clear water, makes broad bean glutinous rice of precooking for subsequent use;
(2) halogen boils: with duck that is fresh, that clean for raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 4:1, and halogen boils to moisture receipts 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;
(4) braised system: granular or sheet duck are mixed evenly with broad bean glutinous rice of precooking, flavoring, plant rusting heat to 145-155 DEG C;
(5) cure: the braised duck that makes and broad bean glutinous rice are cured in 300 DEG C of baking ovens, the time of curing is 3 hours;
(6) cool, pack: step (5) products obtained therefrom is chilled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind, packs.
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 (8)
1. a broad bean duck rice crust, it is characterized in that, this broad bean duck rice crust comprises the component of following weight portion: broad bean 30-40 part, glutinous rice 50-60 part, duck 10-15 part, monosodium glutamate 0.2-0.8 part, salt 2-3 part, vegetable oil 2-6 part, spices flavouring 0.5-1.5 part, flavoring 1-2 part.
2. broad bean duck rice crust according to claim 1, it is characterized in that, this broad bean duck rice crust comprises the component of following weight portion: broad bean 35 parts, 55 parts, glutinous rice, duck 13 parts, monosodium glutamate 0.5 part, salt 2.5 parts, vegetable oil 4 parts, spices flavouring 1 part, flavoring 1.5 parts.
3. broad bean duck rice crust according to claim 1 and 2, it is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.15-0.2:0.1-0.2:1.6-1.8:0.05-0.06:0.2-0.25:4-6.
4. broad bean duck rice crust according to claim 3, is characterized in that, described spices flavouring formula according to weight ratio is: star aniseed powder: cinnamomi cortex pulveratus: ginger powder: fennel seeds powder: zanthoxylum powder: chilli powder=0.18:0.15:1.7:0.055:0.225:5.
5. broad bean duck rice crust according to claim 1 and 2, is characterized in that, described flavoring is chilli powder according to weight ratio: zanthoxylum powder: monosodium glutamate: chickens' extract=2-3:0.1-0.15:0.02-0.03:0.01-0.015.
6. prepare a preparation method for broad bean duck rice crust according to claim 1, it is characterized in that, comprise the following steps:
(1) glutinous rice, broad bean pretreatment: glutinous rice, broad bean are cleaned, clear water soaks 4-6h, then enters digester steam boiling 20min after rinsing with clear water, makes broad bean glutinous rice of precooking for subsequent use;
(2) halogen boils: with duck that is fresh, that clean for raw material, add duck, spices flavouring, salt, monosodium glutamate and water according to weight ratio, boiling under 100 DEG C of conditions, when halogen boils, raw material and water weight ratio are 2-4:1, and halogen boils to moisture receipts 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;
(4) braised system: granular or sheet duck are mixed evenly with broad bean glutinous rice of precooking, flavoring, plant rusting heat to 145-155 DEG C;
(5) cure: the braised duck that makes and broad bean glutinous rice are cured in 250-300 DEG C of baking oven, the time of curing is 2-3 hour;
(6) cool, pack: step (5) products obtained therefrom is chilled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C of-5 DEG C of cold wind, packs.
7. the preparation method of broad bean duck rice crust according to claim 6, is characterized in that, when in described step (2), halogen boils, raw material and water weight ratio are 3:1.
8. the preparation method of broad bean duck rice crust according to claim 6, is characterized in that, in described step (5), duck and broad bean glutinous rice cure in 300 DEG C of baking ovens, and the time of curing is 2.5 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510210971.3A CN104872537A (en) | 2015-04-29 | 2015-04-29 | Broad bean and duck meat rice crust and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510210971.3A CN104872537A (en) | 2015-04-29 | 2015-04-29 | Broad bean and duck meat rice crust and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704747A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Kidney bean duck crispy rice and preparation method thereof |
| CN103719729A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Mung beam and duck rice crust and preparation method thereof |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103734615A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Red bean and duck rice crust and preparation method thereof |
-
2015
- 2015-04-29 CN CN201510210971.3A patent/CN104872537A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704747A (en) * | 2013-12-25 | 2014-04-09 | 安徽先知缘食品有限公司 | Kidney bean duck crispy rice and preparation method thereof |
| CN103719729A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Mung beam and duck rice crust and preparation method thereof |
| CN103719906A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Peanut and duck rice crust and preparation method thereof |
| CN103734615A (en) * | 2013-12-25 | 2014-04-23 | 安徽先知缘食品有限公司 | Red bean and duck rice crust and preparation method thereof |
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Application publication date: 20150902 |
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