CN105595211A - Production method of sauced duck gizzards - Google Patents
Production method of sauced duck gizzards Download PDFInfo
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- CN105595211A CN105595211A CN201610070160.2A CN201610070160A CN105595211A CN 105595211 A CN105595211 A CN 105595211A CN 201610070160 A CN201610070160 A CN 201610070160A CN 105595211 A CN105595211 A CN 105595211A
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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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method of sauced duck gizzards. The production method comprises the following step: selecting raw materials and treating; boiling sauce; preparing a nutrition additive; rolling and steaming; baking; packaging; and disinfecting. According to the process disclosed by the invention, completely different formulas and processes are used, and the prepared sauced duck gizzards are delicious and palatable, are smooth and fine when being eaten, have abundant nutrients and are convenient to eat; pharmaceutical attributes of the duck gizzards can be kept and the sauced duck gizzards have the effects of improving eyesight and calming the nerves, activating blood circulation to dissipate stasis, and nourishing yin and tonifying kidney; meanwhile, a plurality of types of Chinese herbal medicines are added, so that the sauced duck gizzards have the effects of nourishing blood and conditioning liver, tranquilizing mind by nourishing the heart, nourishing kidney and supplementing marrow, enhancing the physiques, regulating menstruation and stopping pain, moistening dryness and lubricating intestines, clearing away heat and relieving restlessness, tonifying liver blood, tranquilizing mind and heart, eliminating dysphoria, clearing away heat and invigorating middle warmer, quenching thirst, nourishing blood and activating blood, resisting cancers, resisting ageing and preventing ageing, immunizing and the like; and harms on human bodies, caused by oil fried foods, are avoided, so that the sauced duck gizzards have extremely great health value and market prospect.
Description
Technical field
The present invention relates to food technology field, specifically a kind of preparation method of stewed duck with bean sauce gizzard.
Background technology
Duck's gizzard is duck stomach, and shape is oblate, and meat is tight, tight tough resistance to chewing, and flavour is long, without greasy feeling, is that the old and the young all likeDelicacies treasure. The main nutrient composition of duck's gizzard has carbohydrate, protein, fat, nicotinic acid, vitamin C, supports one's familyThe mineral matters such as element E and calcium, magnesium, iron, potassium, phosphorus, sodium, selenium. Duck's gizzard iron content is abundanter, and women can be suitably manyEdible. Mouthfeel prepared by existing stewed duck with bean sauce gizzard is not good, and failing to add on the basis of duck some has short to physical functionEnter the nutriment of effect, thus cannot meet people growing food is had to the needs of health-care efficacy.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of stewed duck with bean sauce gizzard, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A preparation method for stewed duck with bean sauce gizzard, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck's gizzard is frozen at-30～-20 DEG C of temperatureMake after 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck's gizzard removes raw meat to duck's gizzard after cleaning;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir;
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following heavy deal part:
50～80 parts of beef bone soup-stocks, enuleation date 10～15,5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, 1～8 part of fibert,5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white 5～1～5 part of 15 part, pagodatree flower honey, by the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck's gizzard is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck's gizzard after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck's gizzard is placed in dip to boiling 2～4 hours;
(6) by the vacuum packaging of cooled stewed duck with bean sauce gizzard, sterilization;
(7) described stewed duck with bean sauce gizzard is packed into outer packaging bag sealing.
Preferably, in step 1, go the method for raw meat to be: in duck's gizzard, to add 2 lobe garlics and 10-20mL vinegar, with appropriate clearPoach is opened, and removes and cooks the blood foam coming; By the duck's gizzard of handling well, add 10-30g Sweet-scented Osmanthus, 20-50g dried orange peel and enoughClear water, boils to getting away.
Preferably, the preparation method of a kind of stewed duck with bean sauce gizzard according to claim 1, is characterized in that, in step 7, disappearsPoison temperature: 120～135 DEG C, disinfecting time: 15～25min.
Compared with prior art, the invention has the beneficial effects as follows:
A kind of stewed duck with bean sauce gizzard neck preparation method provided by the invention, this technique, by diverse composition and engineering, is producedStewed duck with bean sauce gizzard is tasty, and entrance is satiny, nutritious, and instant can retain the medicinal attribute of duck's gizzard, has eye-catchinglyCalm the nerves, activate blood circulation and disperse blood clots, nourishing YIN for benefiting the kidney effect has been added multiple Chinese herbal medicine simultaneously, and having enriches blood adjusts liver, mental-tranquilization, fosterKidney and replenishing marrow, build up health, menstruction regulating and pain relieving, moisturize laxation, clearing heat and relieving fidgetness, make liver blood foot, Xinshen Ning, dysphoria except, heat-clearingBowl spares, thirsty, enrich blood invigorate blood circulation, anticancer, anti-ageing anti-effect such as old, immune, the harm of having avoided fried food to bring to human body,There are great health care value and market prospects.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A preparation method for stewed duck with bean sauce gizzard, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck's gizzard is frozen at-30～-20 DEG C of temperatureMake after 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck's gizzard adds 2 lobe garlic and 10-20mL after cleaningVinegar, boils by proper amount of clear water, removes and cooks the blood foam coming; By the duck's gizzard of handling well, add 10-30g Sweet-scented Osmanthus, 20-50gDried orange peel and enough clear water, boil to getting away, and can remove raw meat to duck's gizzard like this;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir.
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following weight parts:
50～80 parts of beef bone soup-stocks, 10～15 parts of enuleation dates, 5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, fibert 1～8Part, 5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white1～5 part of 5～15 part, pagodatree flower honey. By the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck's gizzard is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck's gizzard after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck's gizzard is placed in dip to boiling 2～4 hours;
(6) by the vacuum packaging of cooled stewed duck with bean sauce gizzard, sterilization, sterilisation temp: 120～135 DEG C, disinfecting time: 15～25min;
(7) described stewed duck with bean sauce gizzard is packed into outer packaging bag sealing.
Claims (3)
1. a preparation method for stewed duck with bean sauce gizzard, is characterized in that, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck's gizzard is frozen to system at-30～-20 DEG C of temperatureAfter 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck's gizzard removes raw meat to duck's gizzard after cleaning;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir;
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following heavy deal part:
50～80 parts of beef bone soup-stocks, enuleation date 10～15,5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, 1～8 part of fibert,5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white 5～1～5 part of 15 part, pagodatree flower honey, by the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck's gizzard is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck's gizzard after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck's gizzard is placed in dip to boiling 2～4 hours;
(6) by the vacuum packaging of cooled stewed duck with bean sauce gizzard, sterilization;
(7) described stewed duck with bean sauce gizzard is packed into outer packaging bag sealing.
2. the preparation method of a kind of stewed duck with bean sauce gizzard according to claim 1, is characterized in that, in step 1, removes raw meatMethod is: in duck's gizzard, add 2 lobe garlics and 10-20mL vinegar, boil by proper amount of clear water, remove and cook the blood foam coming; WillThe duck's gizzard of handling well, adds 10-30g Sweet-scented Osmanthus, 20-50g dried orange peel and enough clear water, boils to getting away.
3. the preparation method of a kind of stewed duck with bean sauce gizzard according to claim 1, is characterized in that, in step 6, and sterilization temperatureDegree: 120～135 DEG C, disinfecting time: 15～25min.
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| CN201610070160.2A CN105595211A (en) | 2016-01-29 | 2016-01-29 | Production method of sauced duck gizzards |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307128A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Spiced duck gizzard and making method thereof |
| CN107692068A (en) * | 2017-10-31 | 2018-02-16 | 安徽鸿泰食品有限公司 | A kind of preparation method of spicy duck's gizzard |
| CN114081138A (en) * | 2021-12-08 | 2022-02-25 | 朱海鑫 | Flavored medicated diet ingredient for roasted suckling pigs and preparation method of roasted suckling pigs |
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| CN107692068A (en) * | 2017-10-31 | 2018-02-16 | 安徽鸿泰食品有限公司 | A kind of preparation method of spicy duck's gizzard |
| CN114081138A (en) * | 2021-12-08 | 2022-02-25 | 朱海鑫 | Flavored medicated diet ingredient for roasted suckling pigs and preparation method of roasted suckling pigs |
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