CN105831615A - Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine - Google Patents
Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine Download PDFInfo
- Publication number
- CN105831615A CN105831615A CN201610233176.0A CN201610233176A CN105831615A CN 105831615 A CN105831615 A CN 105831615A CN 201610233176 A CN201610233176 A CN 201610233176A CN 105831615 A CN105831615 A CN 105831615A
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- Prior art keywords
- duck
- lower limb
- brine
- bone
- cooked
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 38
- 239000012267 brine Substances 0.000 title abstract 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title abstract 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims abstract description 32
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- 229960002504 capsaicin Drugs 0.000 claims abstract description 16
- 235000017663 capsaicin Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 210000003141 lower extremity Anatomy 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 238000005728 strengthening Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 4
- 240000009087 Crescentia cujete Species 0.000 claims description 3
- 235000005983 Crescentia cujete Nutrition 0.000 claims description 3
- 235000009797 Lagenaria vulgaris Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000014676 Phragmites communis Nutrition 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 241001465754 Metazoa Species 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000006079 Schisandra chinensis Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 8
- 238000003754 machining Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001502 supplementing effect Effects 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)
- Noodles (AREA)
Abstract
Disclosed are bone-reinforcing duck legs cooked in brine and a manufacturing method of the duck legs cooked in brine. The duck legs cooked in brine is characterized by being manufactured from the following raw materials, by weight part, 400-450 of duck legs, 10-11 of bitter gourds, 8-9 of bean sprouts, 8-9 of buckwheat kernels, 20-21 of bovine bones, 18-20 of mashed garlic, 24-25 of butter, 3-4 of cucurbit submicron powder, 3-4 of rhizoma drynariae, 5-6 of rhizoma cibotii, 2-3 of carapax et plastrum testudinis, 3-4 of Chinese magnoliavine fruits, 2-3 of radix angelicae sinensis, 1-2 of rhizoma cyperi, 0.4-0.5 of capsaicin, 30-35 of salt, 8-9 of cassia barks, 5-6 of pepper fruits and 600-620 of brine. During the processing, soaking is carried out in an aqueous capsaicin solution, so that the color change due to irradiation sterilization of the duck legs is reduced. The duck legs are decocted with bovine bones, thereby increasing the calcium content of the duck legs. Through matching with the Chinese herbal medicine components, the efficacy of reinforcing the bone is achieved. A duck is an aquatic animal and has the function of tonifying yin, and through the addition of rhizoma cyperi capable of moving qi and radix angelicae sinensis capable of tonifying blood, the efficacy of tonifying yin and yang without stagnation is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of bone strengthening boiled salted duck lower limb and preparation method thereof.
Background technology
The processing of meat products is divided into machining at low temperature and high temperature process.Use machining at low temperature meat products can keep meat fiber
Elasticity, product has good chewiness, and quality is substantially better than high temperature process meat products.Many machining at low temperature meat productss are for protecting
Holding optimal fresh and tender degree, ripening and sterilization temperature are maintained at 85-100 DEG C, but do not use high-temperature maturing and sterilization, some heat-resisting micro-lifes
Thing and spore thereof are difficult to kill.And irradiation is because of the characteristic of its cold sterilization, the fresh and tender degree of meat products can be kept, again can be in meat product
Microorganism have obvious killing action.But radiation treatment can induce and accelerate the fat oxidation in meat products, causes meat system
Product variable color, quality reduce.Use radiation sterilizing therefore it provides a kind of but the machining at low temperature of its original quality and color and luster can be kept
Meat products there is wide market prospect.
Summary of the invention
It is an object of the invention to provide a kind of bone strengthening boiled salted duck lower limb and preparation method thereof, the present invention has nutrient health, wind
The feature that taste is unique.
The technical solution adopted in the present invention is:
A kind of bone strengthening boiled salted duck lower limb, it is characterised in that be made up of the raw material of following weight portion:
Duck lower limb 400-450, Fructus Momordicae charantiae 10-11, bean sprout 8-9, shelled buckwheat 8-9, Os Bovis seu Bubali 20-21, garlic solvent 18-20, butter 24-25, calabash
Reed superfine powder 3-4, bone mend broken 3-4, Rhizoma Cibotii 5-6, Carapax Et Plastrum Testudinis 2-3, Fructus Schisandrae Chinensis 3-4, Radix Angelicae Sinensis 2-3, Rhizoma Cyperi 1-2, capsaicin 0.4-
0.5, Sal 30-35, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8-9, Fructus Piperis 5-6, salt 600-620；
Described salt is prepared by the raw materials in: Herba Alii fistulosi 14-15, Rhizoma Zingiberis Recens 13-14, anistree 14-16, Sal 50-55, lemon
Lemon juice 90-95；
Preparation method is: Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise are entered pot, adds the clear water of 12-13 times, boiling with soft fire 2-2.5 hour
The most off the pot, add leftover materials after cooling, to obtain final product.
The preparation method of described bone strengthening boiled salted duck lower limb, it is characterised in that comprise the following steps:
(1) bone is mended broken, Rhizoma Cibotii, Carapax Et Plastrum Testudinis, Fructus Schisandrae Chinensis, Radix Angelicae Sinensis, Rhizoma Cyperi adds water slow fire boiling 40-50 minute of 5-6, crosses and filters
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with Sal pours frying pan into, slow fire stir-fry to Sal be micro-Huang
During color off the pot, must keep healthy stir-fry salt；
(2) by health care stir-fry salt uniform application on duck lower limb surface, pickle 3-4 hour, then the duck lower limb pickled is positioned over halogen
In water, after soaking 2-3 hour, duck lower limb is pulled out and dry；
(3) capsaicin is added water it is configured to the aqueous solution that concentration is 0.1%, obtain capsaicin aqueous solution；
(4) by Fructus Momordicae charantiae peeling section, it is mixed into pot with step (2) gained duck lower limb, bean sprout, shelled buckwheat, Os Bovis seu Bubali, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Piperis, adds
The water of 2-2.5 times, at 95-100 DEG C, duck lower limb was pulled out, is drained away the water after 40-45 minute by infusion, was placed in capsaicin aqueous solution
Pull out after soaking 10-15 minute, dry；
(5) butter is entered pot, add, after little enduring of fire, the raw material that above-mentioned technique is not used, discharging after stir-frying 2-3 minute, gains
Material mixes with step (4) gained material to be mixed thoroughly, carries out irradiation sterilization after vacuum packaging, and irradiation dose is 5kGy, to obtain final product.
The invention have the benefit that
The present invention is through the aqueous solution soaking of capsaicin in the course of processing, and capsaicin not only has certain bacteriostasis, extends
The shelf-life of food, also there is antioxidation, it is possible to reduce the color change that the present invention produces, and this because of irradiation sterilization simultaneously
Invention warp and Os Bovis seu Bubali together boiling, can improve the calcium content of the present invention, and the medicinal herb components in the collocation present invention can play bone strengthening
Effect, duck is aquatic animal, has a yin nourishing effect, adds Rhizoma Cyperi circulation of qi promoting, Chinese angelica blood supplementing, plays tonifying both YIN and YANG and the most stagnant merit
Effect, additionally, salt with the addition of Fructus Citri Limoniae juice, removable fishy smell, make taste of the present invention be more easy to be accepted.
Detailed description of the invention
A kind of bone strengthening boiled salted duck lower limb (kilogram), it is characterised in that be made up of the raw material of following weight portion:
Duck lower limb 400, Fructus Momordicae charantiae 10, bean sprout 8, shelled buckwheat 8, Os Bovis seu Bubali 20, garlic solvent 18, butter 24, calabash superfine powder 3, bone mend broken 3, Canis familiaris L.
Ridge 5, Carapax Et Plastrum Testudinis 2, Fructus Schisandrae Chinensis 3, Radix Angelicae Sinensis 2, Rhizoma Cyperi 1, capsaicin 0.4, Sal 30, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8, Fructus Piperis 5, salt 600；
Described salt is made up of the raw material of following weight portion (kilogram): Herba Alii fistulosi 14, Rhizoma Zingiberis Recens 13, anise 14, Sal 50, Fructus Citri Limoniae juice
90；
Preparation method is: Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise are entered pot, adds the clear water of 12-13 times, boiling with soft fire 2-2.5 hour
The most off the pot, add leftover materials after cooling, to obtain final product.
The preparation method of described bone strengthening boiled salted duck lower limb, it is characterised in that comprise the following steps:
(1) bone is mended broken, Rhizoma Cibotii, Carapax Et Plastrum Testudinis, Fructus Schisandrae Chinensis, Radix Angelicae Sinensis, Rhizoma Cyperi adds water slow fire boiling 40-50 minute of 5-6, crosses and filters
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with Sal pours frying pan into, slow fire stir-fry to Sal be micro-Huang
During color off the pot, must keep healthy stir-fry salt；
(2) by health care stir-fry salt uniform application on duck lower limb surface, pickle 3-4 hour, then the duck lower limb pickled is positioned over halogen
In water, after soaking 2-3 hour, duck lower limb is pulled out and dry；
(3) capsaicin is added water it is configured to the aqueous solution that concentration is 0.1%, obtain capsaicin aqueous solution；
(4) by Fructus Momordicae charantiae peeling section, it is mixed into pot with step (2) gained duck lower limb, bean sprout, shelled buckwheat, Os Bovis seu Bubali, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Piperis, adds
The water of 2-2.5 times, at 95-100 DEG C, duck lower limb was pulled out, is drained away the water after 40-45 minute by infusion, was placed in capsaicin aqueous solution
Pull out after soaking 10-15 minute, dry；
(5) butter is entered pot, add, after little enduring of fire, the raw material that above-mentioned technique is not used, discharging after stir-frying 2-3 minute, gains
Material mixes with step (4) gained material to be mixed thoroughly, carries out irradiation sterilization after vacuum packaging, and irradiation dose is 5kGy, to obtain final product.
Claims (2)
1. a bone strengthening boiled salted duck lower limb, it is characterised in that be made up of the raw material of following weight portion:
Duck lower limb 400-450, Fructus Momordicae charantiae 10-11, bean sprout 8-9, shelled buckwheat 8-9, Os Bovis seu Bubali 20-21, garlic solvent 18-20, butter 24-25, calabash
Reed superfine powder 3-4, bone mend broken 3-4, Rhizoma Cibotii 5-6, Carapax Et Plastrum Testudinis 2-3, Fructus Schisandrae Chinensis 3-4, Radix Angelicae Sinensis 2-3, Rhizoma Cyperi 1-2, capsaicin 0.4-
0.5, Sal 30-35, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8-9, Fructus Piperis 5-6, salt 600-620；
Described salt is prepared by the raw materials in: Herba Alii fistulosi 14-15, Rhizoma Zingiberis Recens 13-14, anistree 14-16, Sal 50-55, lemon
Lemon juice 90-95；
Preparation method is: Sal, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise are entered pot, adds the clear water of 12-13 times, boiling with soft fire 2-2.5 hour
The most off the pot, add leftover materials after cooling, to obtain final product.
The preparation method of bone strengthening boiled salted duck lower limb the most according to claim 1, it is characterised in that comprise the following steps:
(1) bone is mended broken, Rhizoma Cibotii, Carapax Et Plastrum Testudinis, Fructus Schisandrae Chinensis, Radix Angelicae Sinensis, Rhizoma Cyperi adds water slow fire boiling 40-50 minute of 5-6, crosses and filters
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with Sal pours frying pan into, slow fire stir-fry to Sal be micro-Huang
During color off the pot, must keep healthy stir-fry salt；
(2) by health care stir-fry salt uniform application on duck lower limb surface, pickle 3-4 hour, then the duck lower limb pickled is positioned over halogen
In water, after soaking 2-3 hour, duck lower limb is pulled out and dry；
(3) capsaicin is added water it is configured to the aqueous solution that concentration is 0.1%, obtain capsaicin aqueous solution；
(4) by Fructus Momordicae charantiae peeling section, it is mixed into pot with step (2) gained duck lower limb, bean sprout, shelled buckwheat, Os Bovis seu Bubali, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Piperis, adds
The water of 2-2.5 times, at 95-100 DEG C, duck lower limb was pulled out, is drained away the water after 40-45 minute by infusion, was placed in capsaicin aqueous solution
Pull out after soaking 10-15 minute, dry；
(5) butter is entered pot, add, after little enduring of fire, the raw material that above-mentioned technique is not used, discharging after stir-frying 2-3 minute, gains
Material mixes with step (4) gained material to be mixed thoroughly, carries out irradiation sterilization after vacuum packaging, and irradiation dose is 5kGy, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233176.0A CN105831615A (en) | 2016-04-15 | 2016-04-15 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233176.0A CN105831615A (en) | 2016-04-15 | 2016-04-15 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831615A true CN105831615A (en) | 2016-08-10 |
Family
ID=56597628
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610233176.0A Pending CN105831615A (en) | 2016-04-15 | 2016-04-15 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831615A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN103385482A (en) * | 2013-07-15 | 2013-11-13 | 安徽皖山食品有限公司 | Roasted duck leg and preparation method thereof |
| CN104621599A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
| CN104687087A (en) * | 2014-12-30 | 2015-06-10 | 安徽先知缘食品有限公司 | Salt baked duck leg and preparation method thereof |
-
2016
- 2016-04-15 CN CN201610233176.0A patent/CN105831615A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN103385482A (en) * | 2013-07-15 | 2013-11-13 | 安徽皖山食品有限公司 | Roasted duck leg and preparation method thereof |
| CN104687087A (en) * | 2014-12-30 | 2015-06-10 | 安徽先知缘食品有限公司 | Salt baked duck leg and preparation method thereof |
| CN104621599A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
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Application publication date: 20160810 |
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