CN106213243A - A kind of salty duck of nourishing the stomach - Google Patents
A kind of salty duck of nourishing the stomach Download PDFInfo
- Publication number
- CN106213243A CN106213243A CN201610600536.6A CN201610600536A CN106213243A CN 106213243 A CN106213243 A CN 106213243A CN 201610600536 A CN201610600536 A CN 201610600536A CN 106213243 A CN106213243 A CN 106213243A
- Authority
- CN
- China
- Prior art keywords
- fructus
- duck
- days
- powder
- herba
- 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 19
- 210000002784 stomach Anatomy 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 210000003038 endothelium Anatomy 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 150000002333 glycines Chemical class 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- -1 after stirring Substances 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000035617 depilation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000011158 Prunus mume Nutrition 0.000 claims 1
- 244000018795 Prunus mume Species 0.000 claims 1
- 230000000694 effects Effects 0.000 description 5
- 235000006439 Lemna minor Nutrition 0.000 description 3
- 244000242291 Lemna paucicostata Species 0.000 description 3
- 235000013364 duck meat Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010015137 Eructation Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 101100033674 Mus musculus Ren2 gene Proteins 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000004317 gizzard Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of salty duck of nourishing the stomach, it is to be prepared by the raw material of following weight parts: Sal 30 50, Fructus Citri Limoniae 40 50, Endothelium Corneum Gigeriae Galli 0.5 1, Fructus Fici 45, Radix orixae japonicae 0.3 0.5, Herba Pelargonii Graveolentis powder 0.05 0.1, Flos Caryophylli powder 0.1 0.3, Fructus Anisi Stellati XIANGFEN 12, Mei Ren 23, Semen Myristicae (shell removed) 13, Herba Cichorii 13, Herba Dendrobii 0.1 0.3, lemon grass (Cymbopogon citratus) 0.1 0.3, Fructus Hordei Vulgaris 24, brown rice 46, Semen Glycines powder 24, duck 400 500, lactic acid 0.1 0.2, pulullan polysaccharide 12, gelatin 0.1 0.2.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of salty duck of nourishing the stomach.
Background technology
Fatty acid fusing point in duck meat is low, it is easy to digestion.Contained vitamin B group and vitamin E are many compared with other meats, can have
Effect opposing vitamin B1 deficiency, neuritis and inflammation, moreover it is possible to defying age.Containing the nicotinic acid of relatively horn of plenty in duck meat, it is to constitute people
One of composition of internal two kinds of important coenzyme, to protected effects of heart disease patient such as myocardial infarctions.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of salty duck of nourishing the stomach.
The present invention is achieved by the following technical solutions:
A kind of salty duck of nourishing the stomach, it is to be prepared by the raw material of following weight parts: Sal 30-50, Fructus Citri Limoniae 40-50, Endothelium Corneum Gigeriae Galli 0.5-1,
Fructus Fici 4-5, Radix orixae japonicae 0.3-0.5, Herba Pelargonii Graveolentis powder 0.05-0.1, Flos Caryophylli powder 0.1-0.3, Fructus Anisi Stellati XIANGFEN 1-2, Mei Ren 2-3, shell
Fructus Amomi Rotundus 1-3, Herba Cichorii 1-3, Herba Dendrobii 0.1-0.3, lemon grass (Cymbopogon citratus) 0.1-0.3, Fructus Hordei Vulgaris 2-4, brown rice 4-6, Semen Glycines powder 2-4, duck 400-
500, lactic acid 0.1-0.2, pulullan polysaccharide 1-2, gelatin 0.1-0.2.
The described salty duck of a kind of nourishing the stomach, preparation method comprises the following steps:
(1), after taking Fructus Citri Limoniae, Endothelium Corneum Gigeriae Galli, Fructus Fici mixing by weight, the distilled water being equivalent to above-mentioned raw materials weight 5-8 times is put into
After middle immersion 15-30 days, the one time fermentation liquid being filtrated to get is standby；
(2) taking Fructus Hordei Vulgaris, brown rice, Semen Glycines powder the most by weight, after cleaning up, soak 8-15h, after filtration, broken pulping, adds
After heat boils 10-20 minute, cooling, add one time fermentation liquid, fill altar sealing and fermenting 2-5 days, after taking-up temperature be 4-6 DEG C,
Place 2-3 days under conditions of relative humidity 70-95%, filter, obtain ferment in second time liquid standby；
(3), after Jiang Meiren, Semen Myristicae (shell removed), Herba Cichorii, Herba Dendrobii, lemon grass (Cymbopogon citratus) mix and rub, after stirring, mix all with fermentation liquid
After even, fill altar sealing and fermenting 3-5 days, filter, obtain three fermentation liquids standby；
(4) take the duck after depilation, uniform application phase Sal, Radix orixae japonicae, Herba Pelargonii Graveolentis powder, wrap up by Rice dumpling leaf, under room temperature, pickle 12-24
After hour, then mix with three fermentation liquids, put into slow tumbling in vacuum tumbler, then extension dries in the air 2-3 days, the most naturally hang and dry
Dry 3-5 days, Gaster Sus domestica must be pickled standby；
(5) lactic acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add it
After remaining raw material blending, obtain serosity, sprayed to pickle Gaster Sus domestica surface, Quick-air-drying, to obtain final product.
The invention have the advantage that (1) Endothelium Corneum Gigeriae Galli is the gizzard inwall of a chicken, there is promoting digestion and invigorating the stomach, effect of arresting seminal emission.
Semen Myristicae (shell removed) has regulating the flow of QI to ease the stomach, dry cold-damp, effect of alcoholic intoxication, the disease such as abdominal distention, eructation regurgitation of can treating for stomachache.
(2) present invention substitute microbe leavens with three fermentation liquids, not only can reach that fermentation is fast and the mesh of low cost
, but also can effectively suppress the effect of the smell of duck meat, and unique flavor simultaneously, at the duck surface-coating that fermentation is pickled,
While being not easy taint of odour so that products taste is plump flexible, anticorrosion, fresh-keeping, sterilize and extend the shelf life..
Detailed description of the invention
A kind of salty duck of nourishing the stomach, it is to be prepared by the raw material of following weight parts: Sal 30, Fructus Citri Limoniae 40, Endothelium Corneum Gigeriae Galli 0.5, nothing flower
Really 4, Radix orixae japonicae 0.3, Herba Pelargonii Graveolentis powder 0.05, Flos Caryophylli powder 0.1, Fructus Anisi Stellati XIANGFEN 1, Mei Ren 2, Semen Myristicae (shell removed) 1, Herba Cichorii 1, Herba Dendrobii 0.1, lemon
Lemon grass 0.1, Fructus Hordei Vulgaris 2, brown rice 4, Semen Glycines powder 2, duck 400, lactic acid 0.1, pulullan polysaccharide 1, gelatin 0.1.
The described salty duck of a kind of nourishing the stomach, preparation method comprises the following steps:
(1), after taking Fructus Citri Limoniae, Endothelium Corneum Gigeriae Galli, Fructus Fici mixing by weight, put in the distilled water being equivalent to above-mentioned raw materials weight 5 times
After soaking 15 days, the one time fermentation liquid being filtrated to get is standby；
(2) taking Fructus Hordei Vulgaris, brown rice, Semen Glycines powder the most by weight, after cleaning up, soak 8h, broken pulping after filtration, heating is endured
After making 10 minutes, cooling, add one time fermentation liquid, dress altar sealing and fermenting 2 days, is 4 DEG C, relative humidity 70% in temperature after taking-up
Under conditions of place 2 days, filter, obtain ferment in second time liquid standby；
(3), after Jiang Meiren, Semen Myristicae (shell removed), Herba Cichorii, Herba Dendrobii, lemon grass (Cymbopogon citratus) mix and rub, after stirring, mix all with fermentation liquid
After even, dress altar sealing and fermenting 3 days, filters, obtains three fermentation liquids standby；
(4) take the duck after depilation, uniform application phase Sal, Radix orixae japonicae, Herba Pelargonii Graveolentis powder, wrap up by Rice dumpling leaf, pickle 12 under room temperature little
Shi Hou, then mix with three fermentation liquids, put into slow tumbling in vacuum tumbler, then extension dries in the air 2 days, the most naturally hang and dry dry 3
My god, Gaster Sus domestica must be pickled standby；
(5) lactic acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add it
After remaining raw material blending, obtain serosity, sprayed to pickle Gaster Sus domestica surface, Quick-air-drying, to obtain final product.
Claims (2)
1. the salty duck of nourishing the stomach, it is characterised in that: it is to be prepared by the raw material of following weight parts: Sal 30-50, Fructus Citri Limoniae 40-50,
Endothelium Corneum Gigeriae Galli 0.5-1, Fructus Fici 4-5, Radix orixae japonicae 0.3-0.5, Herba Pelargonii Graveolentis powder 0.05-0.1, Flos Caryophylli powder 0.1-0.3, Fructus Anisi Stellati XIANGFEN 1-2,
Prunus mume (sieb.) sieb.et zucc. core 2-3, Semen Myristicae (shell removed) 1-3, Herba Cichorii 1-3, Herba Dendrobii 0.1-0.3, lemon grass (Cymbopogon citratus) 0.1-0.3, Fructus Hordei Vulgaris 2-4, brown rice 4-6, Semen Glycines powder 2-
4, duck 400-500, lactic acid 0.1-0.2, pulullan polysaccharide 1-2, gelatin 0.1-0.2.
A kind of salty duck of nourishing the stomach the most according to claim 1, it is characterised in that: preparation method comprises the following steps:
(1), after taking Fructus Citri Limoniae, Endothelium Corneum Gigeriae Galli, Fructus Fici mixing by weight, the distilled water being equivalent to above-mentioned raw materials weight 5-8 times is put into
After middle immersion 15-30 days, the one time fermentation liquid being filtrated to get is standby；
(2) taking Fructus Hordei Vulgaris, brown rice, Semen Glycines powder the most by weight, after cleaning up, soak 8-15h, after filtration, broken pulping, adds
After heat boils 10-20 minute, cooling, add one time fermentation liquid, fill altar sealing and fermenting 2-5 days, after taking-up temperature be 4-6 DEG C,
Place 2-3 days under conditions of relative humidity 70-95%, filter, obtain ferment in second time liquid standby；
(3), after Jiang Meiren, Semen Myristicae (shell removed), Herba Cichorii, Herba Dendrobii, lemon grass (Cymbopogon citratus) mix and rub, after stirring, mix all with fermentation liquid
After even, fill altar sealing and fermenting 3-5 days, filter, obtain three fermentation liquids standby；
(4) take the duck after depilation, uniform application phase Sal, Radix orixae japonicae, Herba Pelargonii Graveolentis powder, wrap up by Rice dumpling leaf, under room temperature, pickle 12-24
After hour, then mix with three fermentation liquids, put into slow tumbling in vacuum tumbler, then extension dries in the air 2-3 days, the most naturally hang and dry
Dry 3-5 days, Gaster Sus domestica must be pickled standby；
(5) lactic acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add it
After remaining raw material blending, obtain serosity, sprayed to pickle Gaster Sus domestica surface, Quick-air-drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600536.6A CN106213243A (en) | 2016-07-28 | 2016-07-28 | A kind of salty duck of nourishing the stomach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600536.6A CN106213243A (en) | 2016-07-28 | 2016-07-28 | A kind of salty duck of nourishing the stomach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213243A true CN106213243A (en) | 2016-12-14 |
Family
ID=57534439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610600536.6A Pending CN106213243A (en) | 2016-07-28 | 2016-07-28 | A kind of salty duck of nourishing the stomach |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213243A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429250A (en) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | Method for processing hot-stewed airing rabbit |
| CN104055136A (en) * | 2014-05-27 | 2014-09-24 | 陶玉 | Brown rice stillage salted duck and preparation method thereof |
| CN105688005A (en) * | 2016-03-17 | 2016-06-22 | 武志云 | Stomach-nourishing liquor |
-
2016
- 2016-07-28 CN CN201610600536.6A patent/CN106213243A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429250A (en) * | 2011-10-31 | 2012-05-02 | 青岛康大食品有限公司 | Method for processing hot-stewed airing rabbit |
| CN104055136A (en) * | 2014-05-27 | 2014-09-24 | 陶玉 | Brown rice stillage salted duck and preparation method thereof |
| CN105688005A (en) * | 2016-03-17 | 2016-06-22 | 武志云 | Stomach-nourishing liquor |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20161214 |