CN106262609A - A kind of Cold spiced duck eats dispensing bag and preparation method thereof - Google Patents
A kind of Cold spiced duck eats dispensing bag and preparation method thereof Download PDFInfo
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- CN106262609A CN106262609A CN201610693501.1A CN201610693501A CN106262609A CN 106262609 A CN106262609 A CN 106262609A CN 201610693501 A CN201610693501 A CN 201610693501A CN 106262609 A CN106262609 A CN 106262609A
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Abstract
A kind of Cold spiced duck eats dispensing bag and preparation method thereof, relate to halogen food food processing field, be prepared from the following components: Semen pini koraiensis, rice shrimp, the mashed garlic that salts down, Sal, chocolate powder, white sugar, yellow wine, monosodium glutamate, oil-soluble capsanthin, ripe Semen sesami Albae, Fructus Capsici powder, citric acid, vitamin B1, Oleum Brassicae campestris, ground caustic, Herba Alii fistulosi, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae and tert-butylhydroquinone.The present invention uses scientific and reasonable proportioning raw materials and adds a large amount of Seasoning Ingredients and can increase the taste of flavouring agent, using this flavouring agent to dip in food Cold spiced duck can make Cold spiced duck eat delicate mouthfeel, tender and crisp, aromatic taste, taste and the mouthfeel of tradition Cold spiced duck can also be suitably changed while there is fresh fragrance road, and safety and sanitation, easy to use.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to a kind of Cold spiced duck and eat dispensing bag and preparation method thereof.
Background technology:
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cookings that what's frequently heard can be repeated in detail.Pot-stewed meat or fowl be divided into red in vain
Halogen series, salt series serial, spicy, bubble green pepper series, roast duck series, paste flavor series, spiced series, seafood system serial, cold and dressed with sauce
Row wait 9 big series, and it, through pickling, after wind shines, boils stewing or stew in soy sauce, processes through cutter work, simply pack, i.e. edible, and feature is
Dry fragrant, tender and crisp, crisp rotten, smooth, without soup, oiliness, bright in color, instant, be easy to carry, enjoy liking of people, China
Pot-stewed meat or fowl is of long standing and well established, of a great variety, and local flavor is different, is constantly surmounting and development, in Guangdong dishes, emblem with its exclusive form always
Have the biggest power of influence in the middle of dish, Sichuan cuisine, no matter and city country, take a broad view restaurant restaurant, lane, curbside and be seen everywhere
Its trace.
The raising required however as consumer spending, the requirement of the taste eating halogen, nutrition etc. also gradually steps up, this
The bright one Cold spiced duck that provides eats dispensing bag and preparation method thereof, uses this dispensing bag collocation Cold spiced duck eating mouth feel fine and smooth, tender and crisp,
Strong and brisk in taste, the tightliest there is the taste of fresh perfume (or spice), but also can suitably change taste and the mouthfeel of tradition Cold spiced duck, improve nutrition
It is worth, enriches the eating method of Cold spiced duck.
Summary of the invention:
The technical problem to be solved is to provide one that Cold spiced duck can be made to eat delicate mouthfeel, tender and crisp,
Aromatic taste, can also suitably change taste and the mouthfeel of tradition Cold spiced duck, and safety and sanitation while having fresh fragrance road, make
Dispensing bag and preparation method thereof is eaten with convenient Cold spiced duck.
The technical problem to be solved uses following technical scheme to realize:
A kind of Cold spiced duck eats dispensing bag, is prepared from the following components:
Semen pini koraiensis, rice shrimp, the mashed garlic that salts down, Sal, chocolate powder, white sugar, yellow wine, monosodium glutamate, oil-soluble capsanthin, ripe in vain
Semen Sesami, Fructus Capsici powder, citric acid, vitamin B1, Oleum Brassicae campestris, ground caustic, Herba Alii fistulosi, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae and tert-butylhydroquinone；
A kind of Cold spiced duck eats dispensing bag, the component of following mass fraction meter be prepared from:
Semen pini koraiensis 50-60 gram, rice shrimp 20-30 gram, 10-15 gram of the mashed garlic that salts down, Sal 5-8 gram, chocolate powder 20-25 gram,
White sugar 10-15 gram, yellow wine 25-28 gram, monosodium glutamate 3-5 gram, oil-soluble capsanthin 5-8 gram, ripe Semen sesami Albae 10-15 gram, Fructus Capsici powder
5-8 gram, citric acid 5-8 gram, VB11 0-15 gram, Oleum Brassicae campestris 50-80 gram, ground caustic 1-3 gram, 3-5 gram of Herba Alii fistulosi, Flos Osmanthi Fragrantis 5-8
Gram, Pericarpium Citri tangerinae 5-8 gram and tert-butylhydroquinone 0.01-0.02 gram；
The manufacture method of a kind of Cold spiced duck edible-flavouring bag, uses following methods to be prepared from；
(1) by Semen pini koraiensis, rice shrimp with iron pan with temperature parch 5-10 minute of 100-120 degree Celsius, the process of parch
In at the uniform velocity stir-fry, parch is cooled to stand-by after terminating, parch can make the fragrance in raw material discharge faster；
(2) Semen pini koraiensis and rice shrimp after parch being terminated mix, then with ripe Semen sesami Albae, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae uniform stirring
Pulverize with grinder, stand-by；
(3) Sal, chocolate powder, white sugar, monosodium glutamate, ground caustic and Fructus Capsici powder are mixed with the powder prepared in step 2,
It is subsequently poured into the mashed garlic that salts down, citric acid and yellow wine and stirs into rapidly pasty state, stand-by；
(4) then Oleum Brassicae campestris being heated up to 80-100 degree Celsius, and pour oil-soluble capsanthin and Herba Alii fistulosi into, frying 3-8 divides
Clock, the pastel in step 3 is poured in Oleum Brassicae campestris stirring after completing, stops heating the when of stirring by frying, until temperature
Stirring is stopped when near 60-75 degree Celsius；
(5) put in refrigerator after being subsequently adding tert-butylhydroquinone and stirring and lower the temperature rapidly, be cooled to 10-20
Take out after degree Celsius；
(6) add vitamin B1 after cooling terminates to stir post package；
(7) when eating, Cold spiced duck is dipped in flavouring agent；
The invention has the beneficial effects as follows: use scientific and reasonable proportioning raw materials and add a large amount of Seasoning Ingredients and can increase tune
The taste of taste substance, and early stage is processed promoting the performance of each raw material effectiveness respectively to raw material so that it is the most more
Good fusion absorbs, and additionally uses rice shrimp and Semen pini koraiensis can increase the fresh fragrance of flavouring agent, and citric acid and chocolate
Deng addition more enrich the taste of flavouring agent, in the later stage, seasoning bag being carried out cooling can be inspired flavouring agent rapidly
The taste come pins and it can be made the most not lose effect of seasoning, and the use of vitamin can increase seasoning in the later stage
Material using effect and the purpose of balanced nutrients, use this flavouring agent dip in food Cold spiced duck can make Cold spiced duck eat delicate mouthfeel,
Tender and crisp, aromatic taste, can also suitably change taste and the mouthfeel of tradition Cold spiced duck while there is fresh fragrance road, and safety is defended
Raw, easy to use.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close concrete example, the present invention is expanded on further.
Embodiment 1
A kind of Cold spiced duck eats dispensing bag, the component of following mass fraction meter be prepared from:
Semen pini koraiensis 50 grams, rice shrimp 20 grams, 10 grams of the mashed garlic that salts down, Sal 5 grams, chocolate powder 20 grams, white sugar 10 grams, yellow wine
25 grams, monosodium glutamate 3 grams, oil-soluble capsanthin 5 grams, ripe Semen sesami Albae 10 grams, Fructus Capsici powder 5 grams, citric acid 5 grams, VB11 0 gram, dish
Seed oil 50 grams, ground caustic 1 gram, 3 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 5 grams, Pericarpium Citri tangerinae 5 grams and tert-butylhydroquinone 0.01 gram；
The manufacture method of a kind of Cold spiced duck edible-flavouring bag, uses following methods to be prepared from；
(1) Semen pini koraiensis, rice shrimp, are at the uniform velocity turned over during parch with the temperature parch 5 minutes of 100 degrees Celsius with iron pan
Frying, parch is cooled to stand-by after terminating, parch can make the fragrance in raw material discharge faster；
(2) Semen pini koraiensis and rice shrimp after parch being terminated mix, then with ripe Semen sesami Albae, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae uniform stirring
Pulverize with grinder, stand-by；
(3) Sal, chocolate powder, white sugar, monosodium glutamate, ground caustic and Fructus Capsici powder are mixed with the powder prepared in step 2,
It is subsequently poured into the mashed garlic that salts down, citric acid and yellow wine and stirs into rapidly pasty state, stand-by；
(4) then Oleum Brassicae campestris is heated up to 80 degrees Celsius, and pours oil-soluble capsanthin and Herba Alii fistulosi into, frying 3 minutes, frying
After completing, the pastel in step 3 is poured in Oleum Brassicae campestris stirring, stops the when of stirring heating, until temperature near 60
Degree Celsius time stop stirring；
(5) put in refrigerator after being subsequently adding tert-butylhydroquinone and stirring and lower the temperature rapidly, be cooled to 10 and take the photograph
Take out after family name's degree；
(6) add vitamin B1 after cooling terminates to stir post package；
(7) when eating, Cold spiced duck is dipped in flavouring agent；
Embodiment 2
A kind of Cold spiced duck eats dispensing bag, the component of following mass fraction meter be prepared from:
Semen pini koraiensis 55 grams, rice shrimp 25 grams, 13 grams of the mashed garlic that salts down, Sal 6 grams, chocolate powder 23 grams, white sugar 13 grams, yellow wine
26 grams, monosodium glutamate 4 grams, oil-soluble capsanthin 6 grams, ripe Semen sesami Albae 13 grams, Fructus Capsici powder 7 grams, citric acid 7 grams, VB11 3 grams, dish
Seed oil 70 grams, ground caustic 2 grams, 4 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 6 grams, Pericarpium Citri tangerinae 7 grams and tert-butylhydroquinone 0.015 gram；
The manufacture method of a kind of Cold spiced duck edible-flavouring bag, uses following methods to be prepared from；
(1) Semen pini koraiensis, rice shrimp, are at the uniform velocity turned over during parch with the temperature parch 8 minutes of 110 degrees Celsius with iron pan
Frying, parch is cooled to stand-by after terminating, parch can make the fragrance in raw material discharge faster；
(2) Semen pini koraiensis and rice shrimp after parch being terminated mix, then with ripe Semen sesami Albae, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae uniform stirring
Pulverize with grinder, stand-by；
(3) Sal, chocolate powder, white sugar, monosodium glutamate, ground caustic and Fructus Capsici powder are mixed with the powder prepared in step 2,
It is subsequently poured into the mashed garlic that salts down, citric acid and yellow wine and stirs into rapidly pasty state, stand-by；
(4) then Oleum Brassicae campestris is heated up to 90 degrees Celsius, and pours oil-soluble capsanthin and Herba Alii fistulosi into, frying 5 minutes, frying
After completing, the pastel in step 3 is poured in Oleum Brassicae campestris stirring, stops the when of stirring heating, until temperature near 70
Degree Celsius time stop stirring；
(5) put in refrigerator after being subsequently adding tert-butylhydroquinone and stirring and lower the temperature rapidly, be cooled to 15 and take the photograph
Take out after family name's degree；
(6) add vitamin B1 after cooling terminates to stir post package；
(7) when eating, Cold spiced duck is dipped in flavouring agent；
Embodiment 3
A kind of Cold spiced duck eats dispensing bag, the component of following mass fraction meter be prepared from:
Semen pini koraiensis 60 grams, rice shrimp 30 grams, 15 grams of the mashed garlic that salts down, Sal 8 grams, chocolate powder 25 grams, white sugar 15 grams, yellow wine
28 grams, monosodium glutamate 5 grams, oil-soluble capsanthin 8 grams, ripe Semen sesami Albae 15 grams, Fructus Capsici powder 8 grams, citric acid 8 grams, VB11 5 grams, dish
Seed oil 80 grams, ground caustic 3 grams, 5 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 8 grams, Pericarpium Citri tangerinae 8 grams and tert-butylhydroquinone 0.02 gram；
The manufacture method of a kind of Cold spiced duck edible-flavouring bag, uses following methods to be prepared from；
(1) by Semen pini koraiensis, rice shrimp with iron pan with the temperature parch 10 minutes of 120 degrees Celsius, during parch at the uniform velocity
Stir-frying, parch is cooled to stand-by after terminating, and parch can make the fragrance in raw material discharge faster；
(2) Semen pini koraiensis and rice shrimp after parch being terminated mix, then with ripe Semen sesami Albae, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae uniform stirring
Pulverize with grinder, stand-by；
(3) Sal, chocolate powder, white sugar, monosodium glutamate, ground caustic and Fructus Capsici powder are mixed with the powder prepared in step 2,
It is subsequently poured into the mashed garlic that salts down, citric acid and yellow wine and stirs into rapidly pasty state, stand-by；
(4) then Oleum Brassicae campestris is heated up to 100 degrees Celsius, and pours oil-soluble capsanthin and Herba Alii fistulosi into, frying 8 minutes, fried
After having made, the pastel in step 3 is poured in Oleum Brassicae campestris stirring, stops the when of stirring heating, until temperature is near
Stirring is stopped when 75 degrees Celsius；
(5) put in refrigerator after being subsequently adding tert-butylhydroquinone and stirring and lower the temperature rapidly, be cooled to 20 and take the photograph
Take out after family name's degree；
(6) add vitamin B1 after cooling terminates to stir post package；
(7) when eating, Cold spiced duck is dipped in flavouring agent；
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (2)
1. a Cold spiced duck eats dispensing bag, it is characterised in that: be prepared from the following components: Semen pini koraiensis, rice shrimp, the mashed garlic that salts down,
Sal, chocolate powder, white sugar, yellow wine, monosodium glutamate, oil-soluble capsanthin, ripe Semen sesami Albae, Fructus Capsici powder, citric acid, vitamin B1,
Oleum Brassicae campestris, ground caustic, Herba Alii fistulosi, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae and tert-butylhydroquinone；
Described a kind of Cold spiced duck eats dispensing bag, and optimum proportioning is: Semen pini koraiensis 50-60 gram, rice shrimp 20-30 gram, salt down mashed garlic 10-15
Gram, Sal 5-8 gram, chocolate powder 20-25 gram, white sugar 10-15 gram, yellow wine 25-28 gram, monosodium glutamate 3-5 gram, oil-soluble capsanthin
5-8 gram, ripe Semen sesami Albae 10-15 gram, Fructus Capsici powder 5-8 gram, citric acid 5-8 gram, VB11 0-15 gram, Oleum Brassicae campestris 50-80 gram,
Ground caustic 1-3 gram, 3-5 gram of Herba Alii fistulosi, Flos Osmanthi Fragrantis 5-8 gram, Pericarpium Citri tangerinae 5-8 gram and tert-butylhydroquinone 0.01-0.02 gram.
2. the manufacture method of a Cold spiced duck edible-flavouring bag, it is characterised in that: use following methods to be prepared from；
(1) by Semen pini koraiensis, rice shrimp with iron pan with temperature parch 5-10 minute of 100-120 degree Celsius, even during parch
Speed stir-fries, and parch is cooled to stand-by after terminating；
(2) Semen pini koraiensis and rice shrimp after parch being terminated mix with ripe Semen sesami Albae, Flos Osmanthi Fragrantis, Pericarpium Citri tangerinae uniform stirring, then with grinding
Grinding machine is pulverized, stand-by；
(3) Sal, chocolate powder, white sugar, monosodium glutamate, ground caustic and Fructus Capsici powder are mixed, then with the powder prepared in step 2
Pour the mashed garlic that salts down, citric acid and yellow wine into and stir into rapidly pasty state, stand-by；
(4) then Oleum Brassicae campestris is heated up to 80-100 degree Celsius, and pours oil-soluble capsanthin and Herba Alii fistulosi into, frying 3-8 minute, fried
After having made, the pastel in step 3 is poured in Oleum Brassicae campestris stirring, stops the when of stirring heating, until temperature is near
Stirring is stopped when 60-75 degree Celsius；
(5) put in refrigerator after being subsequently adding tert-butylhydroquinone and stirring and lower the temperature rapidly, be cooled to 10-20 Celsius
Take out after degree；
(6) add vitamin B1 after cooling terminates to stir post package；
(7) when eating, Cold spiced duck is dipped in flavouring agent.
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| CN201610693501.1A CN106262609A (en) | 2016-08-20 | 2016-08-20 | A kind of Cold spiced duck eats dispensing bag and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610693501.1A CN106262609A (en) | 2016-08-20 | 2016-08-20 | A kind of Cold spiced duck eats dispensing bag and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103355702A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Instant spicy Palaemon modestus Heller product and making method thereof |
| CN103750274A (en) * | 2013-12-31 | 2014-04-30 | 蔡云云 | Barbeque sauce and preparation method thereof |
| CN104397648A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Chaffy dish condiment sauce and preparation method thereof |
| CN104738563A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Barbeque sauce |
-
2016
- 2016-08-20 CN CN201610693501.1A patent/CN106262609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355702A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Instant spicy Palaemon modestus Heller product and making method thereof |
| CN104738563A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Barbeque sauce |
| CN103750274A (en) * | 2013-12-31 | 2014-04-30 | 蔡云云 | Barbeque sauce and preparation method thereof |
| CN104397648A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Chaffy dish condiment sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
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Application publication date: 20170104 |