CN106107810A - A kind of manufacture method of clear soup duck soup - Google Patents
A kind of manufacture method of clear soup duck soup Download PDFInfo
- Publication number
- CN106107810A CN106107810A CN201610477024.5A CN201610477024A CN106107810A CN 106107810 A CN106107810 A CN 106107810A CN 201610477024 A CN201610477024 A CN 201610477024A CN 106107810 A CN106107810 A CN 106107810A
- Authority
- CN
- China
- Prior art keywords
- grams
- duck
- gram
- soup
- fructus
- 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
- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 12
- 235000013364 duck meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013547 stew Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 239000002671 adjuvant Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 230000011218 segmentation Effects 0.000 claims abstract description 4
- 238000011017 operating method Methods 0.000 claims abstract description 3
- 244000242291 Lemna paucicostata Species 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 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
- 241001465754 Metazoa Species 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 13
- 238000009461 vacuum packaging Methods 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000209501 Spirodela Species 0.000 abstract 2
- 239000000686 essence Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001038563 Pseudostellaria Species 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the manufacture method of a kind of clear soup duck soup, including following operating procedure: material choice；Finishing segmentation；Dispensing prepares: duck meat 1,000 1200 grams, 3,000 3500 grams of water, Oleum Brassicae campestris 100 120 grams, 40 60 grams of Rhizoma Zingiberis Recens, 47 grams of Fructus Piperis, 2 chilli 58, salt 16 20 grams, chicken essence 10 grams, Fructus Jujubae 50 grams, Fructus Lycii 25 35 grams, Radix Pseudostellariae 8 15 grams；Stewing: first put into cold water in pot, be subsequently adding duck meat and adjuvant, directly stew and boil, fire temperature rests in 100 ± 10 DEG C, time 60 ± 5min；Vacuum packaging；Sterilizing；Outer package.Use the duck soup that said method makes, the fresh perfume (or spice) of mouthfeel, unique flavor, temperature compensation nutritious, delicious, be not often fed up with eating, be the first-class delicacies got together of people.The most edible, the most healthy.
Description
Technical field
The present invention relates to a kind of Speciality Foods manufacture method, the manufacture method of a kind of clear soup duck soup.
Background technology
Duck meat occupies extremely important status in China's vegetable, records according to Compendium of Material Medica: duck meat can qi-restoratives labor, taste greatly
The moon of the five internal organs, the heat of clear asthenia, row water of enriching blood, nourishing the stomach to promote the production of body fluid.Always people like using duck soup soup, and duck soup is deep by people
The first-class excellent tonic product liked.Duck soup, as tradition vegetable together, has long history, but along with the development of society, raw
Living tempo increase, few people are ready to spend a lot of time and boil duck soup.In order to adapt to people's fast pace, high-quality to taste
Delicious duck soup product.
Summary of the invention
It is desirable to provide the manufacture method of a kind of clear soup duck soup, including following operating procedure:
1) material choice
Cultivation is used within more than 1 year, to meet the duck of animal test quarantine standard, freezing after carrying out butchering, storage, standby；
2) finishing segmentation
Above-mentioned duck is carried out nature defrosting, cleans up, cut into fritter, then rinse with clear water and remove blood foam；
3) dispensing prepares
Duck meat 1000-1200 gram, 3000-3500 gram of water, Oleum Brassicae campestris 100-120 gram, 40-60 gram of Rhizoma Zingiberis Recens, 4-7 gram of Fructus Piperis, 2 dry peppery
Green pepper 5-8, salt 16-20 gram, chicken essence 10 grams, Fructus Jujubae 50 grams, Fructus Lycii 25-35 gram, Radix Pseudostellariae 8-15 gram；
4) stew
First putting into cold water in pot, be subsequently adding duck meat and adjuvant, directly stew and boil, fire temperature rests in 100 ± 10 DEG C, and time 60 ±
5min；
5) vacuum packaging
Put cooling chamber into be cooled to below room temperature by having stewed duck soup, then with balance by 150 grams of duck meats, 480 grams of decoction essences
Really weigh, be vacuum-packed；
6) sterilizing
Bagged product vacuum packet installed, puts into high-pressure sterilizing pot and carries out sterilization treatment, sterilising temp 121 ± 3 DEG C, and the time is
20 ± 1min, it is significant to note that guarantee that each bag of product surrounding entering autoclave must reserve certain interval, it is ensured that
Air-flow is unimpeded, reaches the purpose of thorough sterilizing.
7th step: outer package.Product after sterilizing is loaded outer box, completes production.
8th step: inspection warehouse-in, appearance test to be carried out before product warehousing, sees either with or without damaged, leakage soup and table
Surface pollutions etc., then put storage in storage.
Use the duck soup that said method makes, the fresh perfume (or spice) of mouthfeel, unique flavor, temperature compensation nutritious, delicious, often eat not
Greasy, it is the first-class delicacies got together of people.The most edible, the most healthy.
Detailed description of the invention
Technological process
The first step: material choice
Cultivation is used within more than 1 year, to meet the Sansui duck of animal test quarantine standard, freezing after carrying out butchering, storage, standby；
Second step: finishing segmentation
Above-mentioned duck is carried out nature defrosting, cleans up, cut into fritter according to 3 × 5 standards, then rinse with clear water
Remove blood foam；
3rd step: dispensing prepares
It is precisely weighed outfit adjuvant, 1000 grams of duck meats with balance, is equipped with 3000 grams of water, 100 grams of Oleum Brassicae campestriss, 50 grams of Rhizoma Zingiberis Recenss, 5 KEHU
Green pepper, 2 chilli, 20 grams of salt, 10 grams of chicken essences, 50 grams of Fructus Jujubaes, 30 grams of Fructus Lyciis, 10 grams of Radix Pseudostellariaes；
4th step: stew
This is one of the key link that duck soup makes, and clear soup stews, and first puts into cold water in pot, is subsequently adding duck meat and auxiliary
Material, directly stewes and boils, and temperature is 100 ± 10 DEG C, time 60 ± 5min；
5th step: vacuum packaging
Put cooling chamber into be cooled to below room temperature by having stewed duck soup, then with balance by 150 grams of duck meats, 480 grams of decoction essences
Really weigh, be vacuum-packed；
6th step: sterilizing
Bagged product vacuum packet installed, puts into high-pressure sterilizing pot and carries out sterilization treatment, sterilising temp 121 ± 3 DEG C, and the time is
20 ± 1min, it is significant to note that guarantee that each bag of product surrounding entering autoclave must reserve certain interval, it is ensured that
Air-flow is unimpeded, reaches the purpose of thorough sterilizing；
7th step: outer package
Product after sterilizing is loaded outer box, completes production；
8th step: inspection warehouse-in
Appearance test to be carried out before product warehousing, sees either with or without damaged, leakage soup and surface contamination etc., then puts storage in storage.
Claims (1)
1. the manufacture method of a clear soup duck soup, it is characterised in that include following operating procedure:
1) material choice
Cultivation is used within more than 1 year, to meet the duck of animal test quarantine standard, freezing after carrying out butchering, storage, standby；
2) finishing segmentation
Above-mentioned duck is so thawed, cleans up, cut into fritter, then rinse with clear water and remove blood foam；
3) dispensing prepares
Duck meat 1000-1200 gram, 3000-3500 gram of water, Oleum Brassicae campestris 100-120 gram, 40-60 gram of Rhizoma Zingiberis Recens, 4-7 gram of Fructus Piperis, 2 dry peppery
Green pepper 5-8, salt 16-20 gram, chicken essence 10 grams, Fructus Jujubae 50 grams, Fructus Lycii 25-35 gram, Radix Pseudostellariae 8-15 gram；
4) stew
First putting into cold water in pot, be subsequently adding duck meat and adjuvant, directly stew and boil, fire temperature rests in 100 ± 10 DEG C, and time 60 ±
5min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477024.5A CN106107810A (en) | 2016-06-27 | 2016-06-27 | A kind of manufacture method of clear soup duck soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610477024.5A CN106107810A (en) | 2016-06-27 | 2016-06-27 | A kind of manufacture method of clear soup duck soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107810A true CN106107810A (en) | 2016-11-16 |
Family
ID=57266090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610477024.5A Pending CN106107810A (en) | 2016-06-27 | 2016-06-27 | A kind of manufacture method of clear soup duck soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107810A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918877A (en) * | 2022-12-30 | 2023-04-07 | 仲恺农业工程学院 | Bamboo shoot duck soup and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231378A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of old duck soup |
-
2016
- 2016-06-27 CN CN201610477024.5A patent/CN106107810A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231378A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of old duck soup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115918877A (en) * | 2022-12-30 | 2023-04-07 | 仲恺农业工程学院 | Bamboo shoot duck soup and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161116 |