CN106213424A - A kind of cooking special duck essence and preparation method thereof - Google Patents
A kind of cooking special duck essence and preparation method thereof Download PDFInfo
- Publication number
- CN106213424A CN106213424A CN201610606063.0A CN201610606063A CN106213424A CN 106213424 A CN106213424 A CN 106213424A CN 201610606063 A CN201610606063 A CN 201610606063A CN 106213424 A CN106213424 A CN 106213424A
- Authority
- CN
- China
- Prior art keywords
- duck
- essence
- cooking
- duck essence
- raw material
- 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 156
- 238000010411 cooking Methods 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title claims description 18
- 239000002994 raw material Substances 0.000 claims abstract description 65
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 20
- 235000013364 duck meat Nutrition 0.000 claims abstract description 20
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 241000209501 Spirodela Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000021028 berry Nutrition 0.000 claims description 9
- OOCCDEMITAIZTP-QPJJXVBHSA-N (E)-cinnamyl alcohol Chemical compound OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 claims description 8
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000015205 orange juice Nutrition 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- DLLMHEDYJQACRM-UHFFFAOYSA-N 2-(carboxymethyldisulfanyl)acetic acid Chemical compound OC(=O)CSSCC(O)=O DLLMHEDYJQACRM-UHFFFAOYSA-N 0.000 claims description 4
- ABBQHOQBGMUPJH-UHFFFAOYSA-M Sodium salicylate Chemical compound [Na+].OC1=CC=CC=C1C([O-])=O ABBQHOQBGMUPJH-UHFFFAOYSA-M 0.000 claims description 4
- OOCCDEMITAIZTP-UHFFFAOYSA-N allylic benzylic alcohol Natural products OCC=CC1=CC=CC=C1 OOCCDEMITAIZTP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229940075579 propyl gallate Drugs 0.000 claims description 4
- 235000010388 propyl gallate Nutrition 0.000 claims description 4
- 239000000473 propyl gallate Substances 0.000 claims description 4
- 229960005206 pyrazinamide Drugs 0.000 claims description 4
- IPEHBUMCGVEMRF-UHFFFAOYSA-N pyrazinecarboxamide Chemical compound NC(=O)C1=CN=CC=N1 IPEHBUMCGVEMRF-UHFFFAOYSA-N 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 229960004025 sodium salicylate Drugs 0.000 claims description 4
- IXMINYBUNCWGER-UHFFFAOYSA-M sodium;4-propoxycarbonylphenolate Chemical compound [Na+].CCCOC(=O)C1=CC=C([O-])C=C1 IXMINYBUNCWGER-UHFFFAOYSA-M 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims description 3
- 229940080313 sodium starch Drugs 0.000 claims description 3
- 238000000859 sublimation Methods 0.000 claims description 3
- 230000008022 sublimation Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 239000000463 material Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 10
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 230000002159 abnormal effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 117
- 244000242291 Lemna paucicostata Species 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 235000013355 food flavoring agent Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 12
- 241000699670 Mus sp. Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 11
- 230000035943 smell Effects 0.000 description 11
- 230000009182 swimming Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 241000287828 Gallus gallus Species 0.000 description 6
- 241000283898 Ovis Species 0.000 description 6
- 230000029087 digestion Effects 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 238000004090 dissolution Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003480 eluent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229940032147 starch Drugs 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- NHBKXEKEPDILRR-UHFFFAOYSA-N 2,3-bis(butanoylsulfanyl)propyl butanoate Chemical compound CCCC(=O)OCC(SC(=O)CCC)CSC(=O)CCC NHBKXEKEPDILRR-UHFFFAOYSA-N 0.000 description 1
- 244000167222 Acanthopanax sessiliflorus Species 0.000 description 1
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000092728 Eleutherococcus gracilistylus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 241001278898 Glycyrrhiza inflata Species 0.000 description 1
- 241000607292 Maguireothamnus speciosus Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 241000208165 Oxalidaceae Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000274 adsorptive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000003119 painkilling effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 229940023144 sodium glycolate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- JEJAMASKDTUEBZ-UHFFFAOYSA-N tris(1,1,3-tribromo-2,2-dimethylpropyl) phosphate Chemical compound BrCC(C)(C)C(Br)(Br)OP(=O)(OC(Br)(Br)C(C)(C)CBr)OC(Br)(Br)C(C)(C)CBr JEJAMASKDTUEBZ-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of cooking special duck essence, is mainly prepared from by raw materials such as duck meat, duck bone, Sal, vegetable oil, sugar, Rhizoma Zingiberis Recens, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longaes.The cooking special duck finishing that the present invention provides enters can be with rapid solution in dish, mouthfeel is fresh aromatic strongly fragrant, the distinctive delicate flavour of duck meat and nutritional labeling can either be kept, the abnormal flavour such as the smelling of fish or mutton can be removed again on the basis of keeping food materials original flavor, it is applicable to cook various food materials, good stability, easy to use, safety and Health, is suitable for various people.
Description
Technical field
The invention belongs to flavouring agent technical field, particularly relate to a kind of cooking special duck essence and preparation method thereof.
Background technology
Along with the fast development of economy and improving constantly of living standards of the people, flavouring agent has become the required of people's life
Product.Chicken essence, as a kind of conventional flavouring agent, is using new fresh chicken meat, Os Gallus domesticus, fresh hen egg as raw material, by steaming and decocting, decompression,
After the operations such as extraction of the juice, then be equipped with what the materials such as salt, sugar, monosodium glutamate (sodium glutamate), spice were composited, have delicious flavour,
Appetite, the advantage such as easy to use can be promoted, the most popular to people.And the nutritive value of duck meat is higher than Carnis Gallus domesticus, delicious flavour, contain
Have abundant fatty acid, vitamin, nicotinic acid etc., can with nourishing YIN and invigorating YANG, improve appetite, facilitating digestion, cardioprotection, be suitable for all kinds of
Crowd eats, and is fabricated to duck essence with duck meat for raw material, and it is convenient to preserve, and uses simple, add during culinary art not only have preferably increase fresh
Effect also has higher nutritive value and health value.Prior art also discloses that some duck essences, such as
CN201110390217.4 discloses a kind of duck extract condiment, by duck nutritional solution, sodium glutamate, Sal, white sugar and other are auxiliary
Material composition, but this kind of duck extract condiment dissolubility is poor, and release fragrance is relatively slow, and taste is unsatisfactory, especially culinary art beef and mutton etc.
Food materials, cannot remove the smell of food materials itself completely, and have that safety is the highest, poor stability, storage effect duration short
Problem.
Summary of the invention
In order to solve above-mentioned technical problem, the present invention provides a kind of cooking special duck essence, mainly former by following weight portion
Material is prepared from:
Duck meat 20-30 duck bone 20-30 Sal 8-15
Vegetable oil 3-8 sugar 2-5 Rhizoma Zingiberis Recens 1-3
Radix Glycyrrhizae 1-3 Radix Angelicae Dahuricae 0.5-1 Yellow Fructus Gardeniae 0.5-1
Rhizoma Curcumae Longae 0.5-1.
Described duck meat and duck bone can select fresh duck meat and duck bone or by the duck meat of cold fresh or freezen protective and
Duck bone；
Described vegetable oil can use Oleum Arachidis hypogaeae semen, Oleum Brassicae campestris, soybean oil etc. be applicable to decocting the vegetable edible oil frying purposes
One or several；
Described sugar can use white sugar or soft plantation white sugar；
Described Rhizoma Zingiberis Recens uses fresh ginger；
Described Radix Glycyrrhizae is the dry root of glycyrrhizic legume, Glycyrrhiza inflata Bat. or Glycyrrhiza glabra L.；
The described Radix Angelicae Dahuricae is the umbellate form section plant Radix Angelicae Dahuricae or the dry root of Radix angelicae dahuricae；
Described Yellow Fructus Gardeniae is the dry mature fruit of Maguireothamnus speciosus Fructus Gardeniae；
Described Rhizoma Curcumae Longae is the dry rhizome of zingiberaceous plant Rhizoma Curcumae Longae.
Further, prepare described duck essence and also include the raw material of following weight portion:
Orange juice 5-8 red date powder 1-3 tangerine peel powder 0.5-1.5.
Described orange juice uses the fresh orange-juice without additive, and orange gross weight or peeling can be used to squeeze；
Described red date powder uses dry Fructus Jujubae (pitted) to pulverize and forms；
Described tangerine peel powder uses Pericarpium Citri Reticulatae to pulverize through conventional comminution processes and forms；
In cooking special duck essence, add orange juice, red date powder and tangerine peel powder can improve interpolation cooking special duck essence culinary art
The fresh fragrance of dish.
Further, prepare described duck essence and also include the raw material of following weight portion:
Propylgallate 5-8 cinnamyl alcohol 1-3 dithioglycollic acid 0.2-0.8.
Adding propylgallate, cinnamyl alcohol and dithioglycollic acid in cooking special duck essence can suppress antibacterial to grow
Raw, ensure the edible safety of cooking special duck essence, extend the shelf life, reduce one of them composition, or change one of them composition,
The bacteriostasis of cooking special duck essence declines.
Further, prepare described duck essence and also include the raw material of following weight portion:
Sodium Propyl Hydroxybenzoate 1-3 sodium bicarbonate 0.5-1.5.
In cooking special duck essence, add Sodium Propyl Hydroxybenzoate and sodium bicarbonate is remarkably improved the special duck of cooking
The stability of essence, reduces one of them composition, or changes one of them composition, and the stability of cooking special duck essence declines, easily
The problem that moisture absorption is rotten occurs.
Further, prepare described duck essence and also include the raw material of following weight portion:
Sodium starch glycol 1-3 pyrazinamide 0.5-1.5 sodium salicylate 0.5-1.5.
Sodium starch glycol, pyrazinamide and sodium salicylate is added, cooking special duck essence normal in cooking special duck essence
Temperature dissolubility and high-temperature digestion are all available significantly to be improved, and reduces one of them composition, or changes one of them composition, fries
Normal-temperature dissolution and the high-temperature digestion of dish special duck essence all reduce.
Further, prepare described duck essence and also include the raw material of following weight portion:
Radix Salviae Miltiorrhizae extract 1-3 slender acanthopanax berry extract 1-3 Herba Oxalidis Corniculatae extract 0.5-1.
Radix Salviae Miltiorrhizae: for dry root and the stem of labiate Radix Salviae Miltiorrhizae, there is stasis-dispelling and pain-killing, effect of promoting blood circulation to restore menstrual flow；
Slender acanthopanax fruit: for Araliaceae acanthopanax gracilistylus and the dry fruit of Acanthopanax sessiliflorus(Rupr.et Maxim.) Seem., there is effect of Kidney-invigorating and tendon-reinforcing；
Herba Oxalidis Corniculatae: for the oxalic dry herb of Oxalidaceae plant, there is effect of clearing away heat-damp and promoting diuresis, removing toxic substances and promoting subsidence of swelling；
In cooking special duck essence, add Radix Salviae Miltiorrhizae extract, slender acanthopanax berry extract and Herba Oxalidis Corniculatae extract there is fatigue alleviating
Effect, can effectively remove the smell of food materials itself simultaneously.
Further, prepare described duck essence and also include the raw material of following weight portion:
Radix Puerariae extract 0.5-1 Caulis Lonicerae extract 0.5-1.
Radix Puerariae: for legume pueraria lobata or the dry root of Radix Puerariae rattan, have expelling pathogenic factors from muscles promote the production of body fluid, effect of yang invigorating antidiarrheal；
Caulis Lonicerae: for the dry stem branch of caprifoliaceae plant Radix Ophiopogonis, there is heat-clearing and toxic substances removing, effect of dispelling wind dredging collateral；
Cooking special duck essence adds Radix Puerariae extract, Caulis Lonicerae extract and Radix Salviae Miltiorrhizae extract, slender acanthopanax berry extract,
Herba Oxalidis Corniculatae extract one is worked, and fatigue alleviating is better with removal food materials smell.
Further, the preparation method of described Radix Salviae Miltiorrhizae extract is: add the soak by water 1.5-of 5-8 times after being pulverized by Radix Salviae Miltiorrhizae
2.5h, filters, and concentrates, and prepares thick paste；Described thick paste is dissolved in the dehydrated alcohol of 1-1.5 times amount, upper macroporous adsorptive resins,
First wash with water, discard eluent；It is 30-50% ethanol water eluting by concentration again, reclaims eluent, concentrate, spray dried
Dry, it is thus achieved that Radix Salviae Miltiorrhizae extract.
Described slender acanthopanax berry extract, Herba Oxalidis Corniculatae extract, Radix Puerariae extract, the same Radix Salviae Miltiorrhizae of preparation method of Caulis Lonicerae extract
Extract.
Further, the preparation method of described red date powder comprises the steps:
1. the Fructus Jujubae chosen cleaned, cut into slices after enucleation；
2. being put into by the Fructus Jujubae sheet cut and carry out frozen dried in freeze dryer, specific embodiment is as follows: existing by Fructus Jujubae sheet
Precooling 3-4h under the temperature conditions of-40-30 DEG C, then vacuum be 15-25Pa, temperature of heating plate be 40-60 DEG C
Under conditions of to carry out sublimation drying to Fructus Jujubae sheet water content be 5%-8%, finally vacuum be 20-40Pa, temperature of heating plate be
Parsing-desiccation is carried out until Fructus Jujubae sheet is dried completely under conditions of 50-70 DEG C；
3. the powder that dry Fructus Jujubae sheet grinds to form 40-80 mesh by pulverizer can be obtained red date powder.
Above-mentioned preparation method can effectively keep the fragrance of red date powder, makes its cooking prepared special duck fresh perfume degree of essence of employing
More preferably.
The present invention also provides for the preparation method of a kind of cooking special duck essence, comprises the steps:
(1) vegetable oil is heated to 120-130 DEG C, then after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Vegetable oil in stir-fry 3-5min；
(2) step (1) gained is put in pressure pan together with duck bone, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add water straight
All it is soaked in water to above-mentioned raw materials, quickly heats up to 120-140 DEG C, keep 10-15min, then stop heating and be cooled to
Carry out after 45-55 DEG C filtering and obtain filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, then mixed liquor is carried out concentrating under reduced pressure and is dried
Obtain described duck essence.
Further, the concentrating under reduced pressure in described step (3) and the process conditions being dried are: first by mixed liquor in temperature
For 75-82 DEG C, vacuum be that to be concentrated into water content under conditions of 0.05-0.07MPa be 5-8%, then heat to 110-120 DEG C
It is dried and can obtain described duck essence completely.
Carry out concentrating and being dried under above-mentioned process conditions, the fragrance of raw material can be kept as far as possible, improve prepared
Cooking special duck essence fresh perfume degree.
The cooking special duck finishing that the present invention provides enters can be with rapid solution in dish, and mouthfeel is fresh aromatic strongly fragrant, can either protect
Hold the distinctive delicate flavour of duck meat and nutritional labeling, the abnormal flavour such as the smelling of fish or mutton can be removed again on the basis of keeping food materials original flavor, it is adaptable to
Cook various food materials, good stability, easy to use, safety and Health, it is suitable for various people.
Detailed description of the invention
Embodiment 1
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Duck meat 20g duck bone 20g Sal 8g
Vegetable oil 3g sugar 2g Rhizoma Zingiberis Recens 1g
Radix Glycyrrhizae 1g Radix Angelicae Dahuricae 0.5g Yellow Fructus Gardeniae 0.5g
Rhizoma Curcumae Longae 0.5g.
Embodiment 2
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Duck meat 30g duck bone 30g Sal 15g
Vegetable oil 8g sugar 5g Rhizoma Zingiberis Recens 3g
Radix Glycyrrhizae 3g Radix Angelicae Dahuricae 1g Yellow Fructus Gardeniae 1g
Rhizoma Curcumae Longae 1g；
Its preparation method comprises the steps:
(1) vegetable oil is heated to 120 DEG C, then planting after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Stir-fry in thing oil 3min；
(2) step (1) gained is put in pressure pan together with duck bone, Rhizoma Zingiberis Recens, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add
Enter water until above-mentioned raw materials is all soaked in water, quickly heat up to 120 DEG C, keep 10min, then stop heating and be cooled to 45
Carry out after DEG C filtering and obtain filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, then mixed liquor is carried out concentrating under reduced pressure and is dried
Obtain described duck essence.
Embodiment 3
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Duck meat 25g duck bone 25g Sal 10g
Vegetable oil 5g sugar 3g Rhizoma Zingiberis Recens 2g
Radix Glycyrrhizae 2g Radix Angelicae Dahuricae 0.8g Yellow Fructus Gardeniae 0.8g
Rhizoma Curcumae Longae 0.8g.
Embodiment 4
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
The preparation method of described red date powder comprises the steps:
1. the Fructus Jujubae chosen cleaned, cut into slices after enucleation；
2. being put into by the Fructus Jujubae sheet cut and carry out frozen dried in freeze dryer, specific embodiment is as follows: first by Fructus Jujubae sheet
Precooling 3h under the temperature conditions of-40 DEG C, then vacuum be 15Pa, temperature of heating plate be 40 DEG C under conditions of rise
China be dried to Fructus Jujubae sheet water content be 5%, finally vacuum be 20Pa, temperature of heating plate be 50 DEG C under conditions of carry out resolving dry
It is dry until Fructus Jujubae sheet is dried completely；
3. the powder that dry Fructus Jujubae sheet grinds to form 40 mesh by pulverizer can be obtained red date powder.
Embodiment 5
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Its preparation method comprises the steps:
(1) vegetable oil is heated to 130 DEG C, then planting after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Stir-fry in thing oil 5min；
(2) step (1) gained is put in pressure pan together with duck bone, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add water straight
All be soaked in water to above-mentioned raw materials, quickly heat up to 140 DEG C, keep 15min, then stop heating being cooled to 55 DEG C laggard
Row filters and obtains filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, then mixed liquor is carried out concentrating under reduced pressure and is dried
Obtain described duck essence.
Embodiment 6
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 7
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
The preparation method of described red date powder comprises the steps:
1. the Fructus Jujubae chosen cleaned, cut into slices after enucleation；
2. being put into by the Fructus Jujubae sheet cut and carry out frozen dried in freeze dryer, specific embodiment is as follows: first by Fructus Jujubae sheet
Precooling 3.5h under the temperature conditions of-35 DEG C, then vacuum be 20Pa, temperature of heating plate be 50 DEG C under conditions of carry out
Sublimation drying is 6% to Fructus Jujubae sheet water content, finally vacuum be 30Pa, temperature of heating plate be 60 DEG C under conditions of resolve
It is dried until Fructus Jujubae sheet is dried completely；
3. the powder that dry Fructus Jujubae sheet grinds to form 60 mesh by pulverizer can be obtained red date powder.
Embodiment 8
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Its preparation method comprises the steps:
(1) vegetable oil is heated to 125 DEG C, then planting after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Stir-fry in thing oil 4min；
(2) step (1) gained is put in pressure pan together with duck bone, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add water straight
All be soaked in water to above-mentioned raw materials, quickly heat up to 130 DEG C, keep 12min, then stop heating being cooled to 50 DEG C laggard
Row filters and obtains filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, the most first by mixed liquor temperature be 80 DEG C, true
Reciprocal of duty cycle is that to be evaporated to water content under conditions of 0.06MPa be 6%, then be warming up to 115 DEG C be dried can obtain completely described
Duck essence.
Embodiment 9
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 10
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
The preparation method of described red date powder comprises the steps:
1. the Fructus Jujubae chosen cleaned, cut into slices after enucleation；
2. being put into by the Fructus Jujubae sheet cut and carry out frozen dried in freeze dryer, specific embodiment is as follows: first by Fructus Jujubae sheet
Precooling 4h under the temperature conditions of-30 DEG C, then vacuum be 25Pa, temperature of heating plate be 60 DEG C under conditions of rise
China be dried to Fructus Jujubae sheet water content be 8%, finally vacuum be 40Pa, temperature of heating plate be 70 DEG C under conditions of carry out resolving dry
It is dry until Fructus Jujubae sheet is dried completely；
3. the powder that dry Fructus Jujubae sheet grinds to form 80 mesh by pulverizer can be obtained red date powder.
Embodiment 11
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Its preparation method comprises the steps:
(1) vegetable oil is heated to 125 DEG C, then planting after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Stir-fry in thing oil 4min；
(2) step (1) gained is put in pressure pan together with duck bone, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add water straight
All be soaked in water to above-mentioned raw materials, quickly heat up to 130 DEG C, keep 12min, then stop heating being cooled to 50 DEG C laggard
Row filters and obtains filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, the most first by mixed liquor temperature be 75 DEG C, true
Reciprocal of duty cycle is that to be evaporated to water content under conditions of 0.05MPa be 5%, then be warming up to 110 DEG C be dried can obtain completely described
Duck essence.
Embodiment 12
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 13
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 14
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 15
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 16
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 17
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 18
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 19
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 20
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Embodiment 21
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 1
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Duck meat 25g duck bone 25g Sal 10g
Vegetable oil 5g sugar 3g Rhizoma Zingiberis Recens 2g
Radix Glycyrrhizae 2g Radix Angelicae Dahuricae 0.8g Rhizoma Curcumae Longae 0.8g.
Reference examples 2
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Duck meat 25g duck bone 25g Sal 10g
Vegetable oil 5g sugar 3g Rhizoma Zingiberis Recens 2g
Radix Glycyrrhizae 2g Radix Angelicae Dahuricae 0.8g Yellow Fructus Gardeniae 0.8g
Riboflavin 0.8g.
Reference examples 3
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 4
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 5
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 6
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 7
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 8
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 9
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 10
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 11
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 12
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 13
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Reference examples 14
A kind of cooking special duck essence, is prepared from by the raw material of following weight:
Taste effect is evaluated
Menu:
Added a pinch of salt by peeled shrimp, starch, cooking wine are pickled 10 minutes, Fructus Cucumidis sativi 100g, Pleurotus eryngii 25g shave；Frying pan is burnt
Heat, puts proper amount of edible oil, puts into peeled shrimp and stir-fry to variable color and get out；Flos Allii Fistulosi is put in the remaining oil of pot and boil in water for a while, then dress with soy, vinegar, etc. pot, put into Fructus Pruni
Abalone mushroom sheet stir-fries, and water outlet bonnet lid is heated to 9 maturations, puts into cucumber slice and peeled shrimp, adds appropriate salt, and the flavouring agent of 5g, stir-fry 1-2
Minute can take the dish out of the pot.
The embodiment of the present invention 3, embodiment 6, reference examples 1, the cooking special duck essence of reference examples 2 and Mrs will be used happy respectively
Chicken essence is cooked according to above-mentioned menu as flavouring agent, contrasts according to the culinary art of above-mentioned menu with being not added with flavouring agent.Select
Five flavouring agent professional and technical personnel form subjective appreciation group, from delicate flavour, fragrance to dish under room temperature 20 DEG C, available light
Carrying out subjective appreciation, use 5 point systems, comprehensively give a mark, take its meansigma methods, evaluation result is shown in Table 1.
Methods of marking:
Table 1 subjective appreciation table
| Flavouring agent | Delicate flavour is marked | Fragrance is marked | Total score |
| Embodiment 3 | 3.7±0.1 | 3.9±0.2 | 3.8±0.1 |
| Embodiment 6 | 4.9±0.2 | 4.9±0.1 | 4.9±0.1 |
| Reference examples 1 | 1.9±0.3 | 2.5±0.1 | 2.3±0.1 |
| Reference examples 2 | 2.4±0.1 | 2.4±0.1 | 2.4±0.1 |
| Reference examples 3 | 3.8±0.2 | 3.8±0.3 | 3.8±0.2 |
| Reference examples 4 | 3.7±0.1 | 4.1±0.2 | 3.9±0.1 |
| The happy chicken essence of Mrs | 1.8±0.1 | 2.0±0.2 | 1.9±0.1 |
| Nothing | 1.0±0.2 | 1.2±0.2 | 1.1±0.2 |
As can be seen from the above table, the dish of cooking special duck essence of the present invention is added on delicate flavour, fragrance and comprehensive grading
It is significantly better than that interpolation reference examples 1 and the special duck of the cooking happy chicken essence of Mrs smart, commercially available of reference examples 2 and the dish with flavouring agent
Meat and fish dishes, the cooking special duck essence adding the present invention in dish clearly enhances the fresh fragrance of dish raw material, and fragrance is pure and will not
Taste main on dish produces impact.
The dish of the cooking special duck essence adding embodiment 6 is superior to add on delicate flavour, fragrance and comprehensive grading to be implemented
The dish of the cooking special duck essence of example 3, reference examples 3 and reference examples 4, it can be deduced that add orange juice, red in cooking special duck essence
Date powder and tangerine peel powder can improve the fresh fragrance of cooking special duck essence dish-cooking.
Safety evaluatio
The cooking special duck essence of Example 3, embodiment 9, reference examples 5 and reference examples 6, is saved in hermetic container, will
Hermetic container is 25 DEG C ± 2 DEG C in temperature, and relative humidity is to place 12 months under conditions of 60% ± 10%, and detection cooking is special
Total number of bacteria in duck essence, testing result is shown in Table 2.
Table 2 cooking special duck essence safety evaluatio
| Embodiment 3 | Embodiment 9 | Reference examples 3 | Reference examples 4 | |
| Total number of bacteria (cfu/g) | 937 | 52 | 712 | 584 |
From the above results, cooking special duck essence adds propylgallate, cinnamyl alcohol and dithioglycollic acid
Bacteria breed can be suppressed, ensure the edible safety of cooking special duck essence, reduce one of them composition, or change one of them
Point, bacteriostasis declines.
Estimation of stability
The cooking special duck essence of Example 3, embodiment 12, reference examples 7 and reference examples 8, all temperature 25 DEG C ± 2 DEG C
Under, relative humidity be place 1 month under conditions of 60% ± 10% after, the character of detection cooking special duck essence, color and luster, abnormal smells from the patient,
Main constituent content (labelled amount %) and moisture, it was found that the indices of the cooking of embodiment 12 special duck essence is all without substantially
Change；And darkening and the feelings of moisture increase all occurs in the cooking special duck essence of embodiment 3, reference examples 7 and reference examples 8
Condition.
Knowable to the result of above-mentioned test, cooking special duck essence adds Sodium Propyl Hydroxybenzoate and sodium bicarbonate
It is remarkably improved the stability of cooking special duck essence, reduces one of them composition, or change one of them composition, the special duck of cooking
The stability of essence declines, and the problem that moisture absorption is rotten easily occurs.
Dissolubility is evaluated
Normal-temperature dissolution
The cooking special duck essence of the embodiment 3 of equal number, embodiment 15, reference examples 9 and reference examples 10 is separately added into
In the water of 30 DEG C, record above-mentioned cooking special duck essence and be completely dissolved the required time, the results are shown in Table 3.
Table 3 normal-temperature dissolution is evaluated
| Embodiment 3 | Embodiment 15 | Reference examples 9 | Reference examples 10 | |
| It is completely dissolved required time (s) | 114 | 31 | 102 | 94 |
High-temperature digestion
The cooking special duck essence of the embodiment 3 of equal number, embodiment 15, reference examples 9 and reference examples 10 is separately added into
In the water of 90 DEG C, record above-mentioned cooking special duck essence and be completely dissolved the required time, the results are shown in Table 4.
Table 4 high-temperature digestion is evaluated
| Embodiment 3 | Embodiment 15 | Reference examples 9 | Reference examples 10 | |
| It is completely dissolved required time (s) | 47 | 8 | 42 | 39 |
Knowable to the result of the test of above-mentioned normal-temperature dissolution and high-temperature digestion test, add in cooking special duck essence and form sediment
Powder sodium glycolate, pyrazinamide and sodium salicylate are remarkably improved the dissolubility of cooking special duck essence, reduce one of them composition,
Or change one of them composition, the decreased solubility of cooking special duck essence.
Duck essence improves immunity effect assessment
Carry out the impact on mice muscle power of the experiment investigation cooking special duck essence, choose 140 BALB/c adult mices, body weight
Between 18-22g, it is randomly divided into 7 groups, often group 20.Test 1-7 group mice feeding embodiment 3 respectively, embodiment 18, enforcement
Example 21, the cooking special duck essence of reference examples 11-14, add after 50mg mixes thoroughly to mixing in mouse feed every time and feed, and every day is early
Evening is each once.
Reference " health food inspection and assessment technique specification (2003 editions) " the function of physical fatigue alleviation method of inspection, 3
Measure the mice burden swimming time after Yue, evaluate muscle power with mice swimming time in swimming with a load attached to the body.Method particularly includes: will
The mice of the shot of root of the tail portion load body weight 5% weight is placed in swimming trunk went swimming, the depth of water be no less than 30cm, water temperature 25 DEG C ±
1.0 DEG C, mice starts to the dead time record from swimming, i.e. the mice burden swimming time, experimental result is shown in Table 5.
The impact on mice muscle power of the table 5 duck essence
| Swimming time, min | |
| Embodiment 3 | 9.12±3.56 |
| Embodiment 18 | 17.85±2.31 |
| Embodiment 21 | 26.69±2.15 |
| Reference examples 11 | 9.59±2.89 |
| Reference examples 12 | 10.65±3.78 |
| Reference examples 13 | 17.99±2.68 |
| Reference examples 14 | 18.64±3.04 |
From above-mentioned result of the test, the test group of the cooking special duck essence of feeding embodiment 18 and feeding embodiment 3, right
As usual 11, the experimental group of the cooking special duck essence of reference examples 12 compare, mice swimming time is significantly improved, and illustrate to add red
Conopsea extraction, slender acanthopanax berry extract, the cooking special duck essence of Herba Oxalidis Corniculatae extract have the effect of fatigue alleviating.
The test group of the cooking special duck essence of feeding embodiment 21 and feeding embodiment 18, reference examples 13 and reference examples 14
The test group of cooking special duck essence is compared, and mice swimming time is longer, illustrate in cooking special duck essence addition Radix Puerariae extract,
Caulis Lonicerae extract works with Radix Salviae Miltiorrhizae extract, slender acanthopanax berry extract, Herba Oxalidis Corniculatae extract one, and the effect of fatigue alleviating is more
Good.
Cooking special duck essence removes smelling of fish or mutton effect assessment
Use embodiment 3, embodiment 18, embodiment 21, reference examples 11-14 cooking special duck essence respectively as flavouring agent
Sliced mutton is fried in culinary art, contrasts with the stir-fry sliced mutton being not added with flavouring agent making.Five flavouring agent professional and technical personnel are selected to divide
Other duck essence special to above-mentioned cooking is removed the effect of Carnis caprae seu ovis smell and is evaluated.
Stir-fry sliced mutton menu:
Carnis caprae seu ovis is cleaned section, and Rhizoma Zingiberis Recens cleans simple stage property, and section cleaned by Bulbus Allii；By frying pan burn-out, put proper amount of edible oil, put into Rhizoma Zingiberis Recens,
Bulbus Allii, Carnis caprae seu ovis, pour cooking wine into, uses big fire quick-fried；It is subsequently adding salt and flavouring agent is fried to tasty, use water-starch thickening soup, drench into Oleum sesami
?.
Methods of marking:
Sheep offensive smell: almost without 5
Also remain some 3
Entirely without improving 0
Smell evaluation form removed by table 6
| Flavouring agent | Scoring |
| Embodiment 3 | 1.9±0.2 |
| Embodiment 18 | 3.9±0.1 |
| Embodiment 21 | 4.8±0.1 |
| Reference examples 11 | 2.2±0.1 |
| Reference examples 12 | 2.4±0.2 |
| Reference examples 13 | 3.9±0.2 |
| Reference examples 14 | 4.0±0.1 |
| Nothing | 0.5±0.1 |
From above-mentioned result of the test, cooking special duck essence and embodiment 3, reference examples 11, the reference examples 12 of embodiment 18
Cooking special duck essence compare, keeping the smell that effectively eliminates Carnis caprae seu ovis itself while the fresh perfume (or spice) of Carnis caprae seu ovis itself, explanation adds
Add Radix Salviae Miltiorrhizae extract, slender acanthopanax berry extract, the cooking special duck essence of Herba Oxalidis Corniculatae extract have and remove the smell of food materials own
Effect.
The cooking special duck essence of embodiment 21 and the cooking special duck essence phase of embodiment 18, reference examples 13 and reference examples 14
Ratio, remove Carnis caprae seu ovis smell effect become apparent from, the stir-fry sliced mutton of culinary art is the most delicious, illustrate with the addition of Radix Salviae Miltiorrhizae extract,
Slender acanthopanax berry extract, Herba Oxalidis Corniculatae extract cooking special duck essence in add Radix Puerariae extract and Caulis Lonicerae extract, remove
The own smell of food materials better.
Finally it should be noted that above example only in order to technical scheme to be described and unrestricted, although reference
The present invention has been described in detail by preferred embodiment, it will be understood by those within the art that, can be to the present invention's
Technical scheme is modified or equivalent, and without deviating from the spirit and scope of technical solution of the present invention, it all should be contained
In the middle of scope of the presently claimed invention.
Claims (10)
1. a cooking special duck essence, it is characterised in that: described duck essence is mainly prepared from by the raw material of following weight portion:
Cooking the most according to claim 1 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Orange juice 5-8 red date powder 1-3 tangerine peel powder 0.5-1.5.
Cooking the most according to claim 1 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Propylgallate 5-8 cinnamyl alcohol 1-3 dithioglycollic acid 0.2-0.8.
Cooking the most according to claim 1 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Sodium Propyl Hydroxybenzoate 1-3 sodium bicarbonate 0.5-1.5.
Cooking the most according to claim 1 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Sodium starch glycol 1-3 pyrazinamide 0.5-1.5 sodium salicylate 0.5-1.5.
Cooking the most according to claim 1 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Radix Salviae Miltiorrhizae extract 1-3 slender acanthopanax berry extract 1-3 Herba Oxalidis Corniculatae extract 0.5-1.
Cooking the most according to claim 6 special duck essence, it is characterised in that: prepare described duck essence and also include following weight portion
Raw material:
Radix Puerariae extract 0.5-1 Caulis Lonicerae extract 0.5-1.
Cooking the most according to claim 2 special duck essence, it is characterised in that: the preparation method of described red date powder includes as follows
Step:
1. the Fructus Jujubae chosen cleaned, cut into slices after enucleation；
2. being put into by the Fructus Jujubae sheet cut and carry out frozen dried in freeze dryer, specific embodiment is as follows: first by Fructus Jujubae sheet-
Precooling 3-4h under the temperature conditions of 40-30 DEG C, then vacuum be 15-25Pa, temperature of heating plate be the bar of 40-60 DEG C
Carrying out sublimation drying under part to Fructus Jujubae sheet water content is 5%-8%, finally vacuum be 20-40Pa, temperature of heating plate be 50-70
Parsing-desiccation is carried out until Fructus Jujubae sheet is dried completely under conditions of DEG C；
3. the powder that dry Fructus Jujubae sheet grinds to form 40-80 mesh by pulverizer can be obtained red date powder.
9. the preparation method of claim 1 to 8 arbitrary described duck essence, it is characterised in that described method comprises the steps:
(1) vegetable oil is heated to 120-130 DEG C, then planting after the sugar of duck meat, Rhizoma Zingiberis Recens, the salt of 30% and 30% is put into heating
Stir-fry in thing oil 3-5min；
(2) step (1) gained is put in pressure pan together with duck bone, Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Yellow Fructus Gardeniae, Rhizoma Curcumae Longae, add water until on
State raw material to be all soaked in water, quickly heat up to 120-140 DEG C, keep 10-15min, then stop heating and be cooled to 45-55
Carry out after DEG C filtering and obtain filtered juice；
(3) step (2) gained filtered juice is mixed homogeneously with other raw materials, then mixed liquor is carried out concentrating under reduced pressure and is dried acquisition
Described duck essence.
The preparation method of duck essence the most according to claim 9, it is characterised in that the concentrating under reduced pressure in described step (3) is with dry
Dry process conditions are: first by mixed liquor temperature be 75-82 DEG C, vacuum be 0.05-0.07MPa under conditions of be concentrated into
Water content is 5-8%, then heat to 110-120 DEG C be dried can obtain completely described duck essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610606063.0A CN106213424A (en) | 2016-07-28 | 2016-07-28 | A kind of cooking special duck essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610606063.0A CN106213424A (en) | 2016-07-28 | 2016-07-28 | A kind of cooking special duck essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213424A true CN106213424A (en) | 2016-12-14 |
Family
ID=57534694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610606063.0A Pending CN106213424A (en) | 2016-07-28 | 2016-07-28 | A kind of cooking special duck essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213424A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104839724A (en) * | 2015-06-03 | 2015-08-19 | 通化百泉保健食品有限公司 | Ginseng and red date compound health-care buccal tablet and preparation method thereof |
| CN105495508A (en) * | 2015-12-11 | 2016-04-20 | 张友兰 | Seasoning duck powder |
-
2016
- 2016-07-28 CN CN201610606063.0A patent/CN106213424A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005354A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Bone soup seasoning and preparation method thereof |
| CN104839724A (en) * | 2015-06-03 | 2015-08-19 | 通化百泉保健食品有限公司 | Ginseng and red date compound health-care buccal tablet and preparation method thereof |
| CN105495508A (en) * | 2015-12-11 | 2016-04-20 | 张友兰 | Seasoning duck powder |
Non-Patent Citations (1)
| Title |
|---|
| 贾益群、牟峻: "《食品添加剂和药剂辅料质谱与红外光谱鉴定》", 31 December 2007, 吉林大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105918886A (en) | Preparation method of spiced beef with good mouthfeel | |
| CN105901529A (en) | Preparation method of sauce-flavor spiced beef cube | |
| CN105815676A (en) | Preparation method for floral spiced beef | |
| CN105077385A (en) | Procambarus clarkii prepared according to secret recipe | |
| CN105310042A (en) | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof | |
| CN106912807A (en) | A kind of fruity mellowness dried pork and preparation method thereof | |
| CN101461553A (en) | Method for processing chicken soup containing Ficus simplicissima Lour. | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN103932138A (en) | Spice-compounded condiment and preparation method thereof | |
| CN105231312A (en) | Chuzhou chrysanthemum herbal chicken | |
| CN106072287A (en) | A kind of manufacture method of nourishing mutton soup | |
| CN104187764A (en) | Lotus leaf scent-smoked mutton slices 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 | |
| CN106213460A (en) | A kind of Herba Menthae removing heat from blood crab cream paste and preparation method thereof | |
| CN107440001A (en) | A kind of health care eel is dry and preparation method thereof | |
| CN106307427A (en) | Spice compound condiment and preparing method thereof | |
| CN106174425A (en) | A kind of dark plum appetizing crab cream paste and preparation method thereof | |
| CN106880013A (en) | A kind of liver protection and eyesight health care watermelon seeds and preparation method thereof | |
| CN106213424A (en) | A kind of cooking special duck essence and preparation method thereof | |
| CN105747181A (en) | Dip used for eating roast fish and making method for dip | |
| CN106036529A (en) | Preparation method of konjak stewed duck in beer | |
| CN106174424A (en) | A kind of Lentinus Edodes Sautéed Crab in Hot Spicy Sauce salted and fermented soya paste and preparation method thereof | |
| CN105077386A (en) | Procambarus clarkii braised in brown sauce | |
| CN104365935A (en) | Honeysuckle-containing health tea with function of clearing heat, and preparation method of health tea | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof |
Legal Events
| 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 |
Application publication date: 20161214 |
|
| RJ01 | Rejection of invention patent application after publication |