CN105901542A - Lipid-lowering duck clavicle with garlic sauce and preparation method thereof - Google Patents
Lipid-lowering duck clavicle with garlic sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105901542A CN105901542A CN201610233178.XA CN201610233178A CN105901542A CN 105901542 A CN105901542 A CN 105901542A CN 201610233178 A CN201610233178 A CN 201610233178A CN 105901542 A CN105901542 A CN 105901542A
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- Prior art keywords
- duck clavicle
- clavicle
- lipid
- duck
- lowering
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 33
- 210000003109 clavicle Anatomy 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000004611 garlic Nutrition 0.000 title abstract 5
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 244000245420 ail Species 0.000 title 1
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 210000004185 liver Anatomy 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 241000213006 Angelica dahurica Species 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract 4
- 244000075634 Cyperus rotundus Species 0.000 abstract 2
- 235000016854 Cyperus rotundus Nutrition 0.000 abstract 2
- 229960002504 capsaicin Drugs 0.000 abstract 2
- 235000017663 capsaicin Nutrition 0.000 abstract 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- 241000222455 Boletus Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 244000183278 Nephelium litchi Species 0.000 abstract 1
- 244000046101 Sophora japonica Species 0.000 abstract 1
- 235000010586 Sophora japonica Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 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
- 241000726221 Gemma Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 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
- 235000016709 nutrition 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
- 238000002791 soaking Methods 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
Abstract
The invention relates to a lipid-lowering duck clavicle with garlic sauce and a preparation method thereof. The lipid-lowering duck clavicle with garlic sauce is characterized by being prepared from the following raw materials by weight part: 400-42 of duck clavicle, 40-41 of sophora japonica honey, 50-55 of corn flour, 10-12 of matcha powder, 12-13 of litchi, 10-11 of towel gourd, 5-6 of boletus, 30-34 of fish head, 12-13 of shredded ginger, 3-4 of corn stigma, 2-3 of cassia seed, 4-5 of hawthorn pit, 3-4 of Cortex Lycii, 2-3 of Chinese angelica, 1-2 of cyperus rotundus, 0.4-0.5 of capsaicin, 8-9 of star anise, 10-11 of Chinese prickly ash, and 7-8 of cinnamon. During processing, the duck clavicle is soaked in a capsaicin aqueous solution, at the same time the duck clavicle is firstly fried and then marinated, the taste is good, and oil-frying adopts vacuum low-temperature frying, thus avoiding destruction of high temperature to nutritional components and quality. In addition, the lipid-lowering duck clavicle with garlic sauce provided by the invention contains a variety of Chinese herbal medicinal ingredients, and has lipid-lowering effect. Ducks are aquatic animals and have yin-nourishing effect, the added cyperus rotundus can promote the circulation of qi, and the Chinese angelica can replenish blood, therefore the lipid-lowering duck clavicle with garlic sauce can reach the efficacy of nourishing of yin and yang and no stagnation.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of lipopenicillinase duck clavicle with sweet and sour flavor 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 lipopenicillinase duck clavicle with sweet and sour flavor and preparation method thereof, the present invention have nutrient health,
The feature of unique flavor.
The technical solution adopted in the present invention is:
A kind of lipopenicillinase duck clavicle with sweet and sour flavor, it is characterised in that be made up of the raw material of following weight portion:
Duck clavicle 400-420, sophorae honey 40-41, corn flour 50-55, matcha powder 10-12, lichee 12-13, sponge gourd 10-11, ox
Liver bacterium 5-6, fish head 30-34, shredded ginger 12-13, corn stigma 3-4, cassia seed 2-3, Chinese hawthorn seed 4-5, root bark of Chinese wolf-berry 3-4, Radix Angelicae Sinensis 2-3,
Rhizoma cyperi 1-2, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of described lipopenicillinase duck clavicle with sweet and sour flavor, it is characterised in that comprise the following steps:
(1) corn stigma, cassia seed, Chinese hawthorn seed, the root bark of Chinese wolf-berry, Radix Angelicae Sinensis, rhizoma cyperi are added water slow fire boiling 40-50 minute of 5-6, filters
Slagging-off, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, and it is micro-that slow fire stir-fries to salt
During yellow off the pot, must keep healthy stir-fry salt；
(2) on the uniform application of duck clavicle surface health care fry salt, after pickling 3-4 hour surface brush on sophorae honey, then wrap
The corn flour of mixing and matcha powder, send into frying 25-27 minute in Vacuum frying machine, and fried vacuum is 0.092-
0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) shell stoning, loofah peeling by lichee, squeezes the juice, and gained Juice is former with what fried duck clavicle and above-mentioned technique were not used
Material is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck clavicle was pulled out, drained away the water after 30-40 minute by stew in soy sauce,
Pulling out after being placed in the capsicim aqueous solution immersion 10-15 minute, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose 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, additionally, the present invention and the first same stew in soy sauce of fish, aromatic flavour, the Chinese medicine in the collocation present invention can play effect of lipopenicillinase,
Duck is aquatic animal, has a yin-nourishing effect, adds rhizoma cyperi promoting the circulation of qi, Chinese angelica blood supplementing, plays tonifying both YIN and YANG and the most stagnant effect.
Detailed description of the invention
A kind of lipopenicillinase duck clavicle with sweet and sour flavor, it is characterised in that be made up of the raw material of following weight portion (kilogram):
Duck clavicle 400, sophorae honey 40, corn flour 50, matcha powder 10, lichee 12, sponge gourd 10, bolete 5, fish 30, shredded ginger 12,
Corn stigma 3, cassia seed 2, Chinese hawthorn seed 4, the root bark of Chinese wolf-berry 3, Radix Angelicae Sinensis 2, rhizoma cyperi 1, capsicim 0.4, anise 8, Chinese prickly ash 10, cassia bark 7.
The preparation method of described lipopenicillinase duck clavicle with sweet and sour flavor, comprises the following steps:
(1) corn stigma, cassia seed, Chinese hawthorn seed, the root bark of Chinese wolf-berry, Radix Angelicae Sinensis, rhizoma cyperi are added water slow fire boiling 40-50 minute of 5-6, filters
Slagging-off, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, and it is micro-that slow fire stir-fries to salt
During yellow off the pot, must keep healthy stir-fry salt；
(2) on the uniform application of duck clavicle surface health care fry salt, after pickling 3-4 hour surface brush on sophorae honey, then wrap
The corn flour of mixing and matcha powder, send into frying 25-27 minute in Vacuum frying machine, and fried vacuum is 0.092-
0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) shell stoning, loofah peeling by lichee, squeezes the juice, and gained Juice is former with what fried duck clavicle and above-mentioned technique were not used
Material is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck clavicle was pulled out, drained away the water after 30-40 minute by stew in soy sauce,
Pulling out after being placed in the capsicim aqueous solution immersion 10-15 minute, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose is
5kGy, to obtain final product.
Claims (2)
1. a lipopenicillinase duck clavicle with sweet and sour flavor, it is characterised in that be made up of the raw material of following weight portion:
Duck clavicle 400-420, sophorae honey 40-41, corn flour 50-55, matcha powder 10-12, lichee 12-13, sponge gourd 10-11, ox
Liver bacterium 5-6, fish head 30-34, shredded ginger 12-13, corn stigma 3-4, cassia seed 2-3, Chinese hawthorn seed 4-5, root bark of Chinese wolf-berry 3-4, Radix Angelicae Sinensis 2-3,
Rhizoma cyperi 1-2, capsicim 0.4-0.5, anistree 8-9, Chinese prickly ash 10-11, cassia bark 7-8.
The preparation method of lipopenicillinase duck clavicle with sweet and sour flavor the most according to claim 1, it is characterised in that comprise the following steps:
(1) corn stigma, cassia seed, Chinese hawthorn seed, the root bark of Chinese wolf-berry, Radix Angelicae Sinensis, rhizoma cyperi are added water slow fire boiling 40-50 minute of 5-6, filters
Slagging-off, the spray-dried powder of making of gained filtrate, gained powder mixes with salt pours frying pan into, and it is micro-that slow fire stir-fries to salt
During yellow off the pot, must keep healthy stir-fry salt；
(2) on the uniform application of duck clavicle surface health care fry salt, after pickling 3-4 hour surface brush on sophorae honey, then wrap
The corn flour of mixing and matcha powder, send into frying 25-27 minute in Vacuum frying machine, and fried vacuum is 0.092-
0.094Mpa, frying temperature is 86-88 DEG C, obtains fried duck clavicle；
(3) capsicim is added water it is configured to the aqueous solution that concentration is 0.1%, obtain the capsicim aqueous solution；
(4) shell stoning, loofah peeling by lichee, squeezes the juice, and gained Juice is former with what fried duck clavicle and above-mentioned technique were not used
Material is mixed into pot, adds the clear water of 20-30%, and at 95-100 DEG C, duck clavicle was pulled out, drained away the water after 30-40 minute by stew in soy sauce,
Pulling out after being placed in the capsicim aqueous solution immersion 10-15 minute, dry, carry out irradiation sterilization after vacuum packaging, irradiation dose is
5kGy, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233178.XA CN105901542A (en) | 2016-04-15 | 2016-04-15 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610233178.XA CN105901542A (en) | 2016-04-15 | 2016-04-15 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901542A true CN105901542A (en) | 2016-08-31 |
Family
ID=56747078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610233178.XA Pending CN105901542A (en) | 2016-04-15 | 2016-04-15 | Lipid-lowering duck clavicle with garlic sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308549A (en) * | 2018-03-02 | 2018-07-24 | 成都天卤八部食品有限公司 | A kind of sweet and sour cold preparation method for eating duck frame |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586308A (en) * | 2004-07-12 | 2005-03-02 | 康连顺 | Cooked chicken neck |
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN104664423A (en) * | 2015-01-27 | 2015-06-03 | 安徽香泉湖禽业有限公司 | Brain-strengthening duck clavicles and preparation method thereof |
-
2016
- 2016-04-15 CN CN201610233178.XA patent/CN105901542A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586308A (en) * | 2004-07-12 | 2005-03-02 | 康连顺 | Cooked chicken neck |
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN104664423A (en) * | 2015-01-27 | 2015-06-03 | 安徽香泉湖禽业有限公司 | Brain-strengthening duck clavicles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308549A (en) * | 2018-03-02 | 2018-07-24 | 成都天卤八部食品有限公司 | A kind of sweet and sour cold preparation method for eating duck frame |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |
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| RJ01 | Rejection of invention patent application after publication |