CN105851898A - Selenium-rich duck intestine and preparing method thereof - Google Patents
Selenium-rich duck intestine and preparing method thereof Download PDFInfo
- Publication number
- CN105851898A CN105851898A CN201610233180.7A CN201610233180A CN105851898A CN 105851898 A CN105851898 A CN 105851898A CN 201610233180 A CN201610233180 A CN 201610233180A CN 105851898 A CN105851898 A CN 105851898A
- Authority
- CN
- China
- Prior art keywords
- parts
- selenium
- duck intestines
- frying
- rich
- 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 31
- 210000000936 intestine Anatomy 0.000 title claims abstract description 30
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 15
- 239000011669 selenium Substances 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 241000218231 Moraceae Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 240000004371 Panax ginseng Species 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 235000020251 goat milk Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000004976 Solanum vernei Nutrition 0.000 claims description 7
- 241000352057 Solanum vernei Species 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 8
- 230000006378 damage Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 2
- 244000150195 Cyperus longus Species 0.000 abstract 2
- 235000018109 Cyperus longus Nutrition 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 2
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 2
- 244000058416 Scirpus paludosus Species 0.000 abstract 2
- 235000005010 Scirpus paludosus Nutrition 0.000 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 abstract 2
- 229960002504 capsaicin Drugs 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 240000008027 Akebia quinata Species 0.000 abstract 1
- 235000007756 Akebia quinata Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 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
- 241000726221 Gemma Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000002372 labelling Methods 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
- 239000000243 solution Substances 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
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a selenium-rich duck intestine and a preparing method thereof. The selenium-rich duck intestine is characterized by being prepared from, by weight, 400-420 parts of duck intestines, 25-30 parts of purple sweet potatoes, 10-12 parts of grapes, 9-10 parts of goat milk, 8-9 parts of corn germ oil, 9-10 parts of rice soup, 11-12 parts of shredded bamboo shoots, 9-10 parts of pickled peppers, 3-4 parts of fiveleaf gynostemma herbs, 4-5 parts of ginseng flowers, 3-4 parts of mulberries, 1-2 parts of nutgrass galingale rhizomes, 4-5 parts of lucid ganoderma, 2-3 parts of angelica sinensis, 0.4-0.5 part of capsaicine, 8-9 parts of star anise, 10-11 parts of Chinese prickly ash and 7-8 parts of cassia bark. According to the selenium-rich duck intestine and the preparing method thereof, in the processing process, soaking is carried out through a capsaicine water solution, and color changing generated by irradiation is reduced; meanwhile, frying and marinating are sequentially carried out, the taste is good, frying is carried out in a vacuum low-temperature mode, and damage to nutritional ingredient and damage to quality at the high temperature are avoided; in addition, purple sweet potatoes are further added and in cooperation with the Chinese herbal medicine ingredients in the selenium-rich duck intestine to achieve the anticancer effect, nutgrass galingale rhizomes are further added to promote qi, angelica sinensis is further added to replenish blood, and the effects of tonifying yin and yang without stasis are achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of selenium-rich duck intestines and preparation method thereof.
Background technology
The processing of meat products is divided into low temperature process and high temperature process.Use low temperature process meat products can keep meat fiber
Elasticity, product has good chewiness, and quality is substantially better than high temperature process meat products.Many low temperature process meat products are for protecting
Holding optimal fresh and tender degree, curing 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 gemma 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 low temperature process of its original quality and color and luster can be kept
Meat products there are wide market prospects.
Summary of the invention
It is an object of the invention to provide a kind of selenium-rich duck intestines and preparation method thereof, it is only that the present invention has nutrient health, local flavor
Special feature.
The technical solution adopted in the present invention is:
A kind of selenium-rich duck intestines, it is characterised in that be made up of the raw material of following weight portion:
Duck intestines 400-420, purple potato 25-30, grape 10-12, goat milk 9-10, maize germ oil 8-9, thin rice gruel 9-10, bamboo shoot silk 11-
12, bubble green pepper 9-10, gynostemma pentaphylla 3-4, flower of Panax ginseng 4-5, the sub-3-4 of mulberries, rhizoma cyperi 1-2, glossy ganoderma 4-5, Radix Angelicae Sinensis 2-3, capsicim 0.4-
0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of described selenium-rich duck intestines, it is characterised in that comprise the following steps:
(1) gynostemma pentaphylla, flower of Panax ginseng, mulberries, rhizoma cyperi, glossy ganoderma, Radix Angelicae Sinensis are added water slow fire boiling 40-50 minute of 5-6, crosses and filter
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-Huang
During look off the pot, must keep healthy stir-fry salt；
(2) with health care, duck intestines are fried salt mix and mix thoroughly, after pickling 3-4 hour, send into frying 15-20 minute in Vacuum frying machine, oily
Fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck intestines；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) by purple potato, grape peeling, adding the water making beating of 10-15%, filter cleaner, gained filtrate and fried duck intestines and above-mentioned technique are not
The raw material used is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck intestines were pulled out, dripped after 30-40 minute by stew in soy sauce
Solid carbon dioxide divides, and pulls out, dry, carry out irradiation sterilization, irradiation after vacuum packaging after being placed in the capsicim aqueous solution immersion 10-15 minute
Dosage is 5kGy, to obtain final product.
The invention have the benefit that
The present invention is through the aqueous solution soaking of capsicim in process, and capsicim not only has certain bacteriostasis, extends
The shelf-life of food, it may have antioxidation, it is possible to reduce the color that the present invention produces because of irradiation sterilization and change, simultaneously this
Bright first frying stew in soy sauce again, in good taste, and fried employing vacuum low-temperature frying, it is to avoid high temperature is to nutritional labeling of the present invention and quality
Destruction, the present invention with the addition of purple potato in addition, and rich in selenium element, the medicinal herb components in the collocation present invention can play the work of anti-cancer
With, it is also added with rhizoma cyperi, Radix Angelicae Sinensis, duck are aquatic animals, there is yin-nourishing effect, add rhizoma cyperi promoting the circulation of qi, Chinese angelica blood supplementing, play negative and positive also
Mend and the most stagnant effect.
Detailed description of the invention
A kind of selenium-rich duck intestines, it is characterised in that be made up of the raw material of following weight portion (kilogram):
Duck intestines 400, purple potato 25, grape 10, goat milk 9, maize germ oil 8, thin rice gruel 9, bamboo shoot silk 11, bubble green pepper 9, gynostemma pentaphylla 3, flower of Panax ginseng
4, mulberries 3, rhizoma cyperi 2, glossy ganoderma 4, Radix Angelicae Sinensis 2, capsicim 0.4, anise 8, Chinese prickly ash 10, cassia bark 7.
The preparation method of described selenium-rich duck intestines, comprises the following steps:
(1) gynostemma pentaphylla, flower of Panax ginseng, mulberries, rhizoma cyperi, glossy ganoderma, Radix Angelicae Sinensis are added water slow fire boiling 40-50 minute of 5-6, crosses and filter
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-Huang
During look off the pot, must keep healthy stir-fry salt；
(2) with health care, duck intestines are fried salt mix and mix thoroughly, after pickling 3-4 hour, send into frying 15-20 minute in Vacuum frying machine, oily
Fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck intestines；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) by purple potato, grape peeling, adding the water making beating of 10-15%, filter cleaner, gained filtrate and fried duck intestines and above-mentioned technique are not
The raw material used is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck intestines were pulled out, dripped after 30-40 minute by stew in soy sauce
Solid carbon dioxide divides, and pulls out, dry, carry out irradiation sterilization, irradiation after vacuum packaging after being placed in the capsicim aqueous solution immersion 10-15 minute
Dosage is 5kGy, to obtain final product.
Claims (2)
1. selenium-rich duck intestines, it is characterised in that be made up of the raw material of following weight portion:
Duck intestines 400-420, purple potato 25-30, grape 10-12, goat milk 9-10, maize germ oil 8-9, thin rice gruel 9-10, bamboo shoot silk 11-
12, bubble green pepper 9-10, gynostemma pentaphylla 3-4, flower of Panax ginseng 4-5, the sub-3-4 of mulberries, rhizoma cyperi 1-2, glossy ganoderma 4-5, Radix Angelicae Sinensis 2-3, capsicim 0.4-
0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of selenium-rich duck intestines the most according to claim 1, it is characterised in that comprise the following steps:
(1) gynostemma pentaphylla, flower of Panax ginseng, mulberries, rhizoma cyperi, glossy ganoderma, Radix Angelicae Sinensis are added water slow fire boiling 40-50 minute of 5-6, crosses and filter
Slag, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, slow fire stir-fry to salt be micro-Huang
During look off the pot, must keep healthy stir-fry salt；
(2) with health care, duck intestines are fried salt mix and mix thoroughly, after pickling 3-4 hour, send into frying 15-20 minute in Vacuum frying machine, oily
Fried vacuum is 0.092-0.094Mpa, and frying temperature is 86-88 DEG C, obtains fried duck intestines；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) by purple potato, grape peeling, adding the water making beating of 10-15%, filter cleaner, gained filtrate and fried duck intestines and above-mentioned technique are not
The raw material used is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck intestines were pulled out, dripped after 30-40 minute by stew in soy sauce
Solid carbon dioxide divides, and pulls out, dry, carry out irradiation sterilization, irradiation after vacuum packaging after being placed in the capsicim aqueous solution immersion 10-15 minute
Dosage is 5kGy, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233180.7A CN105851898A (en) | 2016-04-15 | 2016-04-15 | Selenium-rich duck intestine and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233180.7A CN105851898A (en) | 2016-04-15 | 2016-04-15 | Selenium-rich duck intestine and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851898A true CN105851898A (en) | 2016-08-17 |
Family
ID=56637598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610233180.7A Pending CN105851898A (en) | 2016-04-15 | 2016-04-15 | Selenium-rich duck intestine and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621595A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Heat-clearing duck wing and preparation method thereof |
-
2016
- 2016-04-15 CN CN201610233180.7A patent/CN105851898A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621595A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Heat-clearing duck wing and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙宏伟: "《健康方略》", 28 February 2013, 北京：中国中医药出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN101946916B (en) | Production method for sauce flavor shredded turtle foods | |
| CN104621596A (en) | Eyesight-improving duck neck and preparation method thereof | |
| CN103478686A (en) | Nutritional health-care bean paste and preparation method thereof | |
| CN102028235B (en) | Diced mutton product and production method thereof | |
| CN106107589A (en) | The preparation technology of squab | |
| CN103610084A (en) | Manufacturing method of marinated beef capable of nourishing spleen and stomach | |
| CN104621594A (en) | Beautifying saline goose and preparation method thereof | |
| CN104621586A (en) | Blood-replenishing boiled salted duck feet and preparation method thereof | |
| CN105851898A (en) | Selenium-rich duck intestine and preparing method thereof | |
| CN104621616A (en) | Fish-fermented bean curd with effects of nourishing human body and invigorating stomach and preparation method of fish-fermented bean curd | |
| CN104605407A (en) | Fish fermented bean curd capable of resisting ageing and preparation method of fish fermented bean curd | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN104026615A (en) | Tea-flavor roast rabbit and preparation method thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN104621595A (en) | Heat-clearing duck wing and preparation method thereof | |
| CN106473007A (en) | A kind of acid soup mutton chaffy dish and preparation method thereof | |
| CN106616497A (en) | Production method of sauce-flavor health-care dehydrated salted rabbits and sauce-flavor health-care dehydrated salted rabbits prepared thereby | |
| CN106690209A (en) | Canned chicken soup preparing method | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| CN105901542A (en) | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof | |
| CN105077179A (en) | Preparation method of beef paste capable of reducing blood pressure | |
| CN105011192A (en) | Making method of black chicken medicated diet | |
| CN104273516A (en) | Meat sauce with red dates and preparation method thereof | |
| CN104621593A (en) | Fish roe flavored braised duck and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |