CN105639482A - Tea-aroma duck breast meat and preparation method thereof - Google Patents
Tea-aroma duck breast meat and preparation method thereof Download PDFInfo
- Publication number
- CN105639482A CN105639482A CN201610242404.0A CN201610242404A CN105639482A CN 105639482 A CN105639482 A CN 105639482A CN 201610242404 A CN201610242404 A CN 201610242404A CN 105639482 A CN105639482 A CN 105639482A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- tea
- duck brisket
- spice
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 210000000481 breast Anatomy 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 title abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 80
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 50
- 150000001875 compounds Chemical class 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims description 85
- 235000013616 tea Nutrition 0.000 claims description 65
- 241000628997 Flos Species 0.000 claims description 54
- 239000002304 perfume Substances 0.000 claims description 46
- 235000013599 spices Nutrition 0.000 claims description 46
- 238000002156 mixing Methods 0.000 claims description 42
- 235000015203 fruit juice Nutrition 0.000 claims description 37
- 210000000582 semen Anatomy 0.000 claims description 36
- 238000002386 leaching Methods 0.000 claims description 22
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 229910052740 iodine Inorganic materials 0.000 claims description 20
- 239000011630 iodine Substances 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 20
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 244000157072 Hylocereus undatus Species 0.000 claims description 18
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 18
- 238000009461 vacuum packaging Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000006439 Lemna minor Nutrition 0.000 description 8
- 244000242291 Lemna paucicostata Species 0.000 description 8
- 235000013364 duck meat Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010048768 Dermatosis Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 208000005189 Embolism Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 208000001435 Thromboembolism Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses tea-aroma duck breast meat which is characterized by consisting of the following raw materials in parts by weight: 100 parts of duck breast meat, 3-5 parts of tea leaves, 1-3 parts of garlic polysaccharide, 6-10 parts of compound juice, 8-12 parts of compound extractive juice, 2-4 parts of compound superfine powder, 1-3 parts of iodine-free salt and 1-5 parts of water. The invention also discloses a preparation method of the tea-aroma duck breast meat. The tea-aroma duck breast meat disclosed by the invention has the advantages of wide source of raw materials, no preservative and long shelf life and is nutritive and healthy.
Description
Technical field
The invention belongs to livestock meat processing and utilization field, particularly to a kind of tea perfume (or spice) duck brisket and preparation method thereof.
Background technology
The nutritive value of duck meat is significantly high, and the protein content in edible part duck meat is about 16%-25%, more much higher than poultry meat content. Moderate fat content in duck meat, lower than Carnis Sus domestica, and be distributed evenly in body tissue. Rich in linoleic acid and alpha-linolenic acid in duck meat. Alpha-linolenic acid changes into EPA and DHA (NAOHUANGJIN), can degrade blood fat, thrombosis, reduces the cardiovascular and cerebrovascular diseases such as crown thromboembolism, sclerosis of blood vessels, apoplexy, hypertension and occurs, diabetes, dermatosis is had good preventive effect simultaneously. Visible, duck meat belongs to modern healthy food, has great importance to improving national nutrition. Along with growth in the living standard, people are more and more higher to the requirement of fowl poultry kind food, and the natural quality to duck meat is focused on more.
At present, traditional duck breast meat product that market is sold there is problems in that the adjuvants such as interpolation starch, colloid and vegetable protein, causes product excessively to focus on yield rate and loses the original local flavor of duck meat and mouthfeel; Adding nitrite, Product Safety can not be guaranteed; Rich in proteins, moisture and polyunsaturated fatty acid in duck brisket, very easily there are the problems such as corrupt and brown stain in processing sell process in traditional product; Therefore, for the deficiency that conditioning duck breast meat product exists at present, developing a kind of tea perfume (or spice) duck breast meat product with better market prospect is the problem that food-processing industry needs solution badly.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that a kind of raw material sources are extensive, without preservative, long shelf-life, the tea perfume (or spice) duck brisket of nutrient health.
The preparation method that present invention also offers this tea perfume (or spice) duck brisket.
It is an object of the invention to be achieved through the following technical solutions:
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 3-5 part, garlic polysaccharide 1-3 part, composite fruit juice 6-10 part, compound soak juice 8-12 part, composite superfine powder 2-4 part, without iodine common salt 1-3 part, water 1-5 part;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:0.5-1.5:0.4-0.6 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:2-4:1-2:2-4:0.5-1.5;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.5-0.9:0.8-1.2 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Preferably, a kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 8 parts, compound soak 10 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 3 parts of water.
Described composite superfine powder crosses 500-700 mesh sieve.
Described Folium Camelliae sinensis is green tea or black tea.
Preferably, composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain;
Preferably, compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1;
Preferably, composite superfine powder is to be mixed to get according to the weight ratio of 1:0.7:1 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 2-4 times of its gross weight, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding its water soaking 30min of gross weight 2-4 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 500-700 mesh sieve, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 90-95 DEG C, infusion 5-15min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 0-4 DEG C of condition, then sauce is injected in duck brisket, under 0-4 DEG C of condition, vacuum tumbling 1-2h, obtains head product;
6) by composite superfine powder uniform application in head product, 0-4 DEG C of environment pickles 8-12h, places into 80 DEG C of steaming and decocting 40min in steam box, naturally cools to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtains tea perfume (or spice) duck brisket.
Described Folium Camelliae sinensis is green tea or black tea.
Eating method: tea perfume (or spice) duck brisket is cut into the thick meat microwave heating of 2-5mm or fried, barbecue; Different sauce can be added according to individual's taste.
Composite superfine powder is to have employed superfine communication technique in the crushing process of raw material, its cell wall or cell membrane are broken, the effective ingredient disengaged is more, increasing surface area simultaneously, make the composition that body absorbs more comprehensively, absorbtivity, absorption intensity are greatly increased, thus significantly improving curative effect, reducing the consumption that makes of raw material, raw material availability is high, economizes on resources simultaneously; It addition, relative to extracts such as raw material extractum, superfine powder also farthest remains the taste of raw material itself, such as the typicality such as fragrance, mouthfeel feature.
Beneficial effects of the present invention:,
1. the tea perfume (or spice) duck brisket raw material sources of the present invention are extensive, without preservative, long shelf-life, nutrient health;
2. the garlic polysaccharide that the tea perfume (or spice) duck brisket of the present invention uses is remarkably improved the fragrance of Folium Camelliae sinensis, removes the abnormal flavour of duck brisket, simultaneously with composite fruit juice synergism so that duck brisket has pure and fresh tea smell and light fruital, significantly improves the mouthfeel of duck brisket;
3. the tea perfume (or spice) duck brisket of the present invention uses compound leaching juice and composite superfine powder, can effectively impurity and toxin in purged body, there is effect of good invigorating the stomach and promoting bowel movement, antioxidation, adjustment organism balance, the effect of lung and stomach nourishing, invigorating spleen for diuresis is played altogether with duck meat, there is good food-therapy health-care efficacy, there is the effect of good sterilization and anticorrosion simultaneously, do not need to use any preservative, long shelf-life;
4. compound is first soaked juice and is injected in duck brisket by the preparation method of the present invention, tumbling, then is injected to by sauce wherein, tumbling, and the fresh and tender succulence of gained duck brisket is obviously improved the mouthfeel of duck brisket;Composite superfine powder smearing to duck brisket that tumbling is good again, improves the utilization rate of each raw material, active substance fully infiltrates to duck brisket, the tea perfume (or spice) duck brisket fragrant taste of preparation, nutritious; Vacuum packaging, carries and instant.
Detailed description of the invention
Embodiment 1
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 5 parts, garlic polysaccharide 1 part, composite fruit juice 6 parts, compound soak 12 parts of juice, composite superfine powder 2 parts, without iodine common salt 1 part, 5 parts of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:0.5:0.6 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:2:1:2:1.5;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.5:1.2 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 500 mesh sieves.
Described Folium Camelliae sinensis is green tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 4 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 2 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 500 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 95 DEG C, infusion 5min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 4 DEG C of conditions, then sauce is injected in duck brisket, under 4 DEG C of conditions, vacuum tumbling 1h, obtains head product;
6) by composite superfine powder uniform application in head product, 4 DEG C of environment pickle 11h, place into 80 DEG C of steaming and decocting 40min in steam box, naturally cool to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtain tea perfume (or spice) duck brisket.
Embodiment 2
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 7 parts, compound soak 11 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 4 parts of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.6:1.1 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 550 mesh sieves.
Described Folium Camelliae sinensis is black tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 3 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 3 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 550 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 94 DEG C, infusion 8min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 3 DEG C of conditions, then sauce is injected in duck brisket, under 3 DEG C of conditions, vacuum tumbling 2h, obtains head product;
6) by composite superfine powder uniform application in head product, 3 DEG C of environment pickle 9h, place into 80 DEG C of steaming and decocting 40min in steam box, naturally cool to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtain tea perfume (or spice) duck brisket.
Embodiment 3
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 8 parts, compound soak 10 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 3 parts of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.7:1 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 600 mesh sieves.
Described Folium Camelliae sinensis is green tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 3 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 3 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 600 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 93 DEG C, infusion 10min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 2 DEG C of conditions, then sauce is injected in duck brisket, under 2 DEG C of conditions, vacuum tumbling 1h, obtains head product;
6) by composite superfine powder uniform application in head product, 2 DEG C of environment pickle 10h, place into 80 DEG C of steaming and decocting 40min in steam box, naturally cool to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtain tea perfume (or spice) duck brisket.
Embodiment 4
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 9 parts, compound soak 9 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 2 parts of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.8:0.9 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 650 mesh sieves.
Described Folium Camelliae sinensis is black tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 3 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 3 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 650 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 91 DEG C, infusion 13min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 1 DEG C of condition, then sauce is injected in duck brisket, under 1 DEG C of condition, vacuum tumbling 2h, obtains head product;
6) by composite superfine powder uniform application in head product, 1 DEG C of environment pickles 8h, places into 80 DEG C of steaming and decocting 40min in steam box, naturally cools to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtains tea perfume (or spice) duck brisket.
Embodiment 5
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 3 parts, garlic polysaccharide 3 parts, composite fruit juice 10 parts, compound soak 8 parts of juice, composite superfine powder 4 parts, without iodine common salt 3 parts, 1 part of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1.5:0.4 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:4:2:4:0.5;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.9:0.8 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 700 mesh sieves.
Described Folium Camelliae sinensis is green tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 2 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 4 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 700 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 90 DEG C, infusion 15min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 0 DEG C of condition, then sauce is injected in duck brisket, under 0 DEG C of condition, vacuum tumbling 1h, obtains head product;
6) by composite superfine powder uniform application in head product, 0 DEG C of environment pickles 12h, places into 80 DEG C of steaming and decocting 40min in steam box, naturally cools to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtains tea perfume (or spice) duck brisket.
Comparative example 1
A kind of tea perfume (or spice) duck brisket, is made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, without iodine common salt 2 parts, 21 parts of water;
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps: added to by Folium Camelliae sinensis in water, heats to 93 DEG C, infusion 10min, filters to obtain tea, add in tea by formula ratio without iodine common salt, dissolves, obtains sauce; Being injected to by sauce in duck brisket, under 2 DEG C of conditions, vacuum tumbling 2h, obtains head product; By composite superfine powder uniform application in head product, 2 DEG C of environment pickle 10h, place into 80 DEG C of steaming and decocting 40min in steam box, naturally cool to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtain tea perfume (or spice) duck brisket.
Comparative example 2
A kind of tea perfume (or spice) duck brisket, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 8 parts, compound soak 10 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 3 parts of water;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.7:1 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
Described composite superfine powder crosses 600 mesh sieves.
Described Folium Camelliae sinensis is green tea.
The preparation method of a kind of tea perfume (or spice) duck brisket, is prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 3 times of its gross weights, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding the water soaking 30min of its gross weight 3 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 600 mesh sieves, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 93 DEG C, infusion 10min, filter to obtain tea, formula ratio is added in tea without iodine common salt, composite fruit juice, compound leaching juice and composite superfine powder, dissolves, obtain sauce;
5) being injected to by sauce in duck brisket, under 2 DEG C of conditions, vacuum tumbling 2h, obtains head product;
6) head product is pickled 10h by 2 DEG C of environment, places into 80 DEG C of steaming and decocting 40min in steam box, naturally cools to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtains tea perfume (or spice) duck brisket.
Organoleptic indicator evaluates
The test crowd of 5 age levels is randomly selected respectively within the scope of the whole city, each 180 of each age bracket, it is randomly divided into 6 groups, often group 30, tea perfume (or spice) duck brisket prepared by embodiment of the present invention 1-5 and comparative example carries out local flavor official and can evaluate, local flavor official energy evaluation criterion is in Table 1, and local flavor official energy evaluation result is in Table 2.
Table 1 local flavor official can evaluation criterion
Table 2 local flavor official can evaluation result
Experimenter finds in edible process: tea perfume (or spice) duck brisket even tissue prepared by embodiment of the present invention 1-5, and quality is tight, fresh and tender succulence, and chewiness is good, without harsh feeling, it does not have any bad smell, and entirety mouthfeel is apparently higher than comparative example 1 and 2.
It should be pointed out that, the detailed description of the invention more representational example that is the present invention, it is clear that technical scheme is not limited to above-described embodiment, it is also possible to have many variations. Those of ordinary skill in the art, with the present invention undoubted the obtaining of clearly disclosed or according to file written description, be all considered as this patent scope of the claimed.
Claims (9)
1. a tea perfume (or spice) duck brisket, it is characterized in that, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 3-5 part, garlic polysaccharide 1-3 part, composite fruit juice 6-10 part, compound leaching juice 8-12 part, composite superfine powder 2-4 part, without iodine common salt 1-3 part, water 1-5 part;
Described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:0.5-1.5:0.4-0.6 to obtain;
Described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:2-4:1-2:2-4:0.5-1.5;
Described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.5-0.9:0.8-1.2 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
2. tea perfume (or spice) duck brisket according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: duck brisket 100 parts, Folium Camelliae sinensis 4 parts, garlic polysaccharide 2 parts, composite fruit juice 8 parts, compound leaching 10 parts of juice, composite superfine powder 3 parts, without iodine common salt 2 parts, 3 parts of water.
3. tea perfume (or spice) duck brisket according to claim 1 and 2, it is characterised in that described composite superfine powder crosses 500-700 mesh sieve.
4. tea perfume (or spice) duck brisket according to claim 1 and 2, it is characterised in that described Folium Camelliae sinensis is green tea or black tea.
5. tea perfume (or spice) duck brisket according to claim 1, it is characterised in that described composite fruit juice is to be beaten juice by peeling Fructus actinidiae chinensis, Fructus Mori and Semen Persicae according to the weight ratio mixing of 1:1:0.5 to obtain.
6. tea perfume (or spice) duck brisket according to claim 1, it is characterised in that described compound leaching juice is to be mixed prepared by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli according to the weight ratio of 1:3:1.5:3:1.
7. tea perfume (or spice) duck brisket according to claim 1, it is characterised in that described composite superfine powder is to be mixed to get according to the weight ratio of 1:0.7:1 by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus.
8. the preparation method of the tea perfume (or spice) duck brisket described in a claim 1 or 2, it is characterised in that prepared by following steps:
1) removing the peel Fructus actinidiae chinensis, Fructus Mori and Semen Persicae by weight mixing, juice is beaten in the water mixing adding 2-4 times of its gross weight, obtains composite fruit juice;
2) by Bulbus Allii Macrostemonis, Herba Menthae, Semen Raphani, Flos Rosae Rugosae and Flos Caryophylli by weight mixing, adding its water soaking 30min of gross weight 2-4 times, intense fire continues slow fire and decocts 30min, filter and remove residue slowly after burning extremely boiling, obtain compound leaching juice;
3) by Fructus Fici, dragon fruit seed and the Flos Sophorae Immaturus by weight mixing, micronizing, cross 500-700 mesh sieve, obtain composite superfine powder;
4) Folium Camelliae sinensis is added in water, heat to 90-95 DEG C, infusion 5-15min, filter to obtain tea, formula ratio is added in tea without iodine common salt and composite fruit juice, dissolve, obtain sauce;
5) compound is soaked juice and be injected in duck brisket by brine injector, vacuum tumbling 1h under 0-4 DEG C of condition, then sauce is injected in duck brisket, under 0-4 DEG C of condition, vacuum tumbling 1-2h, obtains head product;
6) by composite superfine powder uniform application in head product, 0-4 DEG C of environment pickles 8-12h, places into 80 DEG C of steaming and decocting 40min in steam box, naturally cools to room temperature, then quick-freezing is-18 DEG C to central temperature under-35 DEG C of conditions, vacuum packaging, obtains tea perfume (or spice) duck brisket.
9. preparation method according to claim 8, it is characterised in that described Folium Camelliae sinensis is green tea or black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610242404.0A CN105639482A (en) | 2016-04-19 | 2016-04-19 | Tea-aroma duck breast meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610242404.0A CN105639482A (en) | 2016-04-19 | 2016-04-19 | Tea-aroma duck breast meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639482A true CN105639482A (en) | 2016-06-08 |
Family
ID=56496519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610242404.0A Pending CN105639482A (en) | 2016-04-19 | 2016-04-19 | Tea-aroma duck breast meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639482A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376851A (en) * | 2016-08-25 | 2017-02-08 | 苍梧县金福六堡茶有限公司 | Processing method of stewed pork with Liupao tea |
| CN106889490A (en) * | 2016-12-31 | 2017-06-27 | 阜阳市春天食品有限公司 | A kind of processing method of flavor duck dried meat meat |
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
| CN108378315A (en) * | 2018-03-29 | 2018-08-10 | 上海海洋大学 | A kind of instant flavour Tilapia Fillet processing technology of low nitrite and amine substance |
| CN115918864A (en) * | 2023-01-03 | 2023-04-07 | 山西省平遥县宝聚源肉制品股份有限公司 | Sauced beef processing technology, liquid injection structure and injection machine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330224A (en) * | 2013-07-03 | 2013-10-02 | 陈志尚 | Processing method of tea fragrant duck |
| CN103948059A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preparing method of tea flavored duck's gizzard |
| CN104856071A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Tea-fragrant duck feet processing method |
| CN105011195A (en) * | 2015-07-30 | 2015-11-04 | 贵州开磷集团股份有限公司 | Tea flavored hot chili stir-fried chicken and preparation method thereof |
-
2016
- 2016-04-19 CN CN201610242404.0A patent/CN105639482A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330224A (en) * | 2013-07-03 | 2013-10-02 | 陈志尚 | Processing method of tea fragrant duck |
| CN103948059A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preparing method of tea flavored duck's gizzard |
| CN104856071A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Tea-fragrant duck feet processing method |
| CN105011195A (en) * | 2015-07-30 | 2015-11-04 | 贵州开磷集团股份有限公司 | Tea flavored hot chili stir-fried chicken and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376851A (en) * | 2016-08-25 | 2017-02-08 | 苍梧县金福六堡茶有限公司 | Processing method of stewed pork with Liupao tea |
| CN106889490A (en) * | 2016-12-31 | 2017-06-27 | 阜阳市春天食品有限公司 | A kind of processing method of flavor duck dried meat meat |
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
| CN108378315A (en) * | 2018-03-29 | 2018-08-10 | 上海海洋大学 | A kind of instant flavour Tilapia Fillet processing technology of low nitrite and amine substance |
| CN115918864A (en) * | 2023-01-03 | 2023-04-07 | 山西省平遥县宝聚源肉制品股份有限公司 | Sauced beef processing technology, liquid injection structure and injection machine |
| CN115918864B (en) * | 2023-01-03 | 2024-08-20 | 山西省平遥县宝聚源肉制品股份有限公司 | Sauced beef processing technology, liquid injection structure and injector |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN104323224B (en) | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss | |
| CN105639482A (en) | Tea-aroma duck breast meat and preparation method thereof | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| KR101736011B1 (en) | cooking method of whole chicken | |
| CN104543451A (en) | Palatable feed for catfish and preparation method thereof | |
| CN105533503A (en) | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor | |
| CN103652717A (en) | Manufacturing method of canned bracken | |
| KR101170698B1 (en) | Seasoning powder for instant noodle | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| KR20190064153A (en) | Tea-bag for meat soup and method for preparing the same | |
| KR100905171B1 (en) | Method for preparing of tapes philippinarum gruel containing mulberry soup and leaves | |
| CN112998235A (en) | Strong-fragrance nourishing hotpot condiment and preparation method thereof | |
| CN112205596A (en) | Processing method of pickled bamboo shoots with special flavor | |
| CN102090618B (en) | Scallop jam and processing method thereof | |
| KR102472881B1 (en) | The method of manufacture of seaweed soup with abalone and seaweed soup with abalone prepared thereby | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN104872623A (en) | Nvjindan hot sauce | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| CN109691635A (en) | A kind of production method of Saute beef with cayenne pepper silk | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof | |
| KR102395362B1 (en) | Method for manufacturing smoked chicken breast | |
| KR100473344B1 (en) | Method of processing sulfur duck for roasting using yellow-mud |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |
|
| RJ01 | Rejection of invention patent application after publication |