CN106262610A - A kind of halogen food duck intestine flavouring agent and preparation method thereof - Google Patents
A kind of halogen food duck intestine flavouring agent and preparation method thereof Download PDFInfo
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- CN106262610A CN106262610A CN201610693726.7A CN201610693726A CN106262610A CN 106262610 A CN106262610 A CN 106262610A CN 201610693726 A CN201610693726 A CN 201610693726A CN 106262610 A CN106262610 A CN 106262610A
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Abstract
A kind of halogen food duck intestine flavouring agent and preparation method thereof, relate to halogen food food processing field, be prepared from the following components: Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae, Rhizoma Alpiniae Officinarum, Folium Camelliae sinensis, Herba Dendrobii, Cortex Eucommiae, wasabi, Capsicum annuum L., Herba Apii graveolentis, Sal, Rhizoma Gastrodiae, chocolate powder, vitamin B1, ground caustic, Herba Alii fistulosi, Flos Osmanthi Fragrantis and Pericarpium Citri tangerinae.The present invention uses scientific and reasonable proportioning raw materials and adds a large amount of high nutrient raw material and can increase the nutritional labeling of seasoning bag, and effectively dispelled the smelling of fish or mutton abnormal smells from the patient in duck intestine, making after processing and processing, duck wing is nutritious, mouthfeel is sharp and clear, safety and sanitation, easy to use and nutritive value is more preferable, and taste is abundanter.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to a kind of halogen food duck intestine flavouring agent 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
Duck intestine flavouring agent and preparation method thereof eaten by the bright one halogen that provides, and the duck intestine wing mouthfeel using this flavouring agent stew in soy sauce is thin
Greasy, tender and crisp, change the tradition halogen food taste of duck intestine and mouthfeel improves the nutritive value of duck intestine, enrich the edible side of duck intestine
Method.
Summary of the invention:
The technical problem to be solved is to provide one to make, and duck intestine is nutritious, mouthfeel is sharp and clear, safety
Health, easy to use and nutritive value is more preferable, halogen food duck intestine flavouring agent that taste more enriches and preparation method thereof.
The technical problem to be solved uses following technical scheme to realize:
A kind of halogen food duck intestine flavouring agent, is prepared from the following components:
Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae, Rhizoma Alpiniae Officinarum, Folium Camelliae sinensis, Herba Dendrobii, Cortex Eucommiae, wasabi, Capsicum annuum L., Herba Apii graveolentis, Sal,
Rhizoma Gastrodiae, chocolate powder, vitamin B1, ground caustic, Herba Alii fistulosi, Flos Osmanthi Fragrantis and Pericarpium Citri tangerinae；
A kind of halogen food duck intestine flavouring agent, is prepared from by the component of following mass fraction meter:
Fructus Anisi Stellati 300-500 gram, 300-500 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 200-300 gram, Fructus Momordicae 100-150 gram, Rhizoma Alpiniae Officinarum 100-
150 grams, Folium Camelliae sinensis 50-100 gram, Herba Dendrobii 100-150 gram, Cortex Eucommiae 30-50 gram, wasabi 30-50 gram, Capsicum annuum L. 200-300 gram, celery
Dish 200-300 gram, Sal 50-80 gram, 30-50 gram of Rhizoma Gastrodiae, chocolate powder 80-100 gram, vitamin B1 60-100 gram, ground caustic 50-
100 grams, 200-300 gram of Herba Alii fistulosi, Flos Osmanthi Fragrantis 60-120 gram and Pericarpium Citri tangerinae 80-100 gram；
The manufacture method of a kind of halogen food duck intestine flavouring agent, uses following methods to be prepared from；
(1) iron pan temperature parch 20-with 60-100 DEG C will be used after the mixing of Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Alpiniae Officinarum and Semen pini koraiensis
30 minutes, at the uniform velocity stir-frying during parch, parch is cooled to stand-by after terminating, and parch can make the fragrance in raw material faster
Release；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) boiling after tea being made tea, Folium Camelliae sinensis is 1:10 with the ratio of water, then chocolate powder is poured into Folium Camelliae sinensis
In stir, and keep constant temperature；
(4) being squeezed the juice with Pericarpium Citri tangerinae by Capsicum annuum L. respectively, be poured in the juice in step 3 after filtering residue, wherein Capsicum annuum L. is with clear
The ratio of water be the ratio of 1:3, Pericarpium Citri tangerinae and clear water be 1:5；
(5) wrap up with crocus cloth after Herba Apii graveolentis, Herba Alii fistulosi and Flos Osmanthi Fragrantis uniformly being mixed with the raw material prepared in step 2, put into
The juice of step 4 preparation soaks, soaks relief juice natural cooling；
(6) after being cooled to room temperature by gauze take out open, by chocolate powder, vitamin B1, ground caustic, wasabi and Herba Dendrobii with
In gauze, raw material mixing, wraps up again by replacing gauze after mixing；
(7) by wrap, gauze is put in cup-like containers, and pour remaining juice in step 4 into, then pour food into
Salt stirs, and carries out freezing in being then placed in refrigerating chamber；
(8) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing；
The invention has the beneficial effects as follows: use scientific and reasonable proportioning raw materials and add a large amount of high nutrient raw material and can increase
The nutritional labeling of seasoning bag, and early stage is processed promoting the performance of each raw material effectiveness respectively to raw material so that it is mutually
Between preferably merge absorption, additionally use the use of Folium Camelliae sinensis, Pericarpium Citri tangerinae, wasabi etc. that the smelling of fish or mutton abnormal smells from the patient in duck intestine can be made to disappear
Lose, and the fragrance of each raw material can be pinned, along with the addition of Herba Dendrobii, vitamin and chocolate etc. more enriches the mouth of flavouring agent
Taste, carries out, in the later stage, the taste that flavouring agent can be excited out rapidly by freezing and pins it can be made long-time the most not flavouring agent
Lose effect of seasoning, and the use of freezing liquid in the using effect of later stage increase flavouring agent, and can make at flavouring agent
Directly bundle can be taken out after with, any residue will not be remained down, it is possible to make that duck intestine is nutritious, mouthfeel is sharp and clear, safety
Health, easy to use and nutritive value is more preferable, and taste is abundanter.
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 halogen food duck intestine flavouring agent, is prepared from by the component of following mass fraction meter:
Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 200 grams, Fructus Momordicae 100 grams, Rhizoma Alpiniae Officinarum 100 grams, Folium Camelliae sinensis 50 grams, Herba Dendrobii
100 grams, Cortex Eucommiae 30 grams, wasabi 30 grams, Capsicum annuum L. 200 grams, Herba Apii graveolentis 200 grams, Sal 50 grams, 30 grams of Rhizoma Gastrodiae, chocolate powder 80
Gram, vitamin B1 60 grams, ground caustic 50 grams, 200 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 60 grams and Pericarpium Citri tangerinae 80 grams；
The manufacture method of a kind of halogen food duck intestine flavouring agent, uses following methods to be prepared from；
(1) with iron pan with the temperature parch 20 minutes of 60 DEG C after Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Alpiniae Officinarum and Semen pini koraiensis being mixed,
At the uniform velocity stir-frying during parch, parch is cooled to stand-by after terminating, and parch can make the fragrance in raw material discharge faster；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) boiling after tea being made tea, Folium Camelliae sinensis is 1:10 with the ratio of water, then chocolate powder is poured into Folium Camelliae sinensis
In stir, and keep constant temperature；
(4) being squeezed the juice with Pericarpium Citri tangerinae by Capsicum annuum L. respectively, be poured in the juice in step 3 after filtering residue, wherein Capsicum annuum L. is with clear
The ratio of water be the ratio of 1:3, Pericarpium Citri tangerinae and clear water be 1:5；
(5) wrap up with crocus cloth after Herba Apii graveolentis, Herba Alii fistulosi and Flos Osmanthi Fragrantis uniformly being mixed with the raw material prepared in step 2, put into
The juice of step 4 preparation soaks, soaks relief juice natural cooling；
(6) after being cooled to room temperature by gauze take out open, by chocolate powder, vitamin B1, ground caustic, wasabi and Herba Dendrobii with
In gauze, raw material mixing, wraps up again by replacing gauze after mixing；
(7) by wrap, gauze is put in cup-like containers, and pour remaining juice in step 4 into, then pour food into
Salt stirs, and carries out freezing in being then placed in refrigerating chamber；
(8) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing；Embodiment 2
A kind of halogen food duck intestine flavouring agent, is prepared from by the component of following mass fraction meter:
Fructus Anisi Stellati 400 grams, 400 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 250 grams, Fructus Momordicae 125 grams, Rhizoma Alpiniae Officinarum 125 grams, Folium Camelliae sinensis 80 grams, Herba Dendrobii
125 grams, Cortex Eucommiae 40 grams, wasabi 40 grams, Capsicum annuum L. 250 grams, Herba Apii graveolentis 250 grams, Sal 65 grams, 40 grams of Rhizoma Gastrodiae, chocolate powder 90
Gram, vitamin B1 80 grams, ground caustic 80 grams, 250 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 90 grams and Pericarpium Citri tangerinae 90 grams；
The manufacture method of a kind of halogen food duck intestine flavouring agent, uses following methods to be prepared from；
(1) with iron pan with the temperature parch 25 minutes of 80 DEG C after Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Alpiniae Officinarum and Semen pini koraiensis being mixed,
At the uniform velocity stir-frying during parch, parch is cooled to stand-by after terminating, and parch can make the fragrance in raw material discharge faster；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) boiling after tea being made tea, Folium Camelliae sinensis is 1:10 with the ratio of water, then chocolate powder is poured into Folium Camelliae sinensis
In stir, and keep constant temperature；
(4) being squeezed the juice with Pericarpium Citri tangerinae by Capsicum annuum L. respectively, be poured in the juice in step 3 after filtering residue, wherein Capsicum annuum L. is with clear
The ratio of water be the ratio of 1:3, Pericarpium Citri tangerinae and clear water be 1:5；
(5) wrap up with crocus cloth after Herba Apii graveolentis, Herba Alii fistulosi and Flos Osmanthi Fragrantis uniformly being mixed with the raw material prepared in step 2, put into
The juice of step 4 preparation soaks, soaks relief juice natural cooling；
(6) after being cooled to room temperature by gauze take out open, by chocolate powder, vitamin B1, ground caustic, wasabi and Herba Dendrobii with
In gauze, raw material mixing, wraps up again by replacing gauze after mixing；
(7) by wrap, gauze is put in cup-like containers, and pour remaining juice in step 4 into, then pour food into
Salt stirs, and carries out freezing in being then placed in refrigerating chamber；
(8) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing；Embodiment 3
A kind of halogen food duck intestine flavouring agent, is prepared from by the component of following mass fraction meter:
Fructus Anisi Stellati 500 grams, 500 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 300 grams, Fructus Momordicae 50 grams, Rhizoma Alpiniae Officinarum 150 grams, Folium Camelliae sinensis 100 grams, Herba Dendrobii
150 grams, Cortex Eucommiae 50 grams, wasabi 50 grams, Capsicum annuum L. 300 grams, Herba Apii graveolentis 300 grams, Sal 80 grams, 50 grams of Rhizoma Gastrodiae, chocolate powder 100
Gram, VB11 00 gram, ground caustic 100 grams, 300 grams of Herba Alii fistulosi, Flos Osmanthi Fragrantis 120 grams and Pericarpium Citri tangerinae 100 grams；
The manufacture method of a kind of halogen food duck intestine flavouring agent, uses following methods to be prepared from；
(1) iron pan temperature parch 30 points with 100 DEG C will be used after the mixing of Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Alpiniae Officinarum and Semen pini koraiensis
Clock, at the uniform velocity stir-fries during parch, and parch is cooled to stand-by after terminating, and parch can make the fragrance in raw material release faster
Put；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) boiling after tea being made tea, Folium Camelliae sinensis is 1:10 with the ratio of water, then chocolate powder is poured into Folium Camelliae sinensis
In stir, and keep constant temperature；
(4) being squeezed the juice with Pericarpium Citri tangerinae by Capsicum annuum L. respectively, be poured in the juice in step 3 after filtering residue, wherein Capsicum annuum L. is with clear
The ratio of water be the ratio of 1:3, Pericarpium Citri tangerinae and clear water be 1:5；
(5) wrap up with crocus cloth after Herba Apii graveolentis, Herba Alii fistulosi and Flos Osmanthi Fragrantis uniformly being mixed with the raw material prepared in step 2, put into
The juice of step 4 preparation soaks, soaks relief juice natural cooling；
(6) after being cooled to room temperature by gauze take out open, by chocolate powder, vitamin B1, ground caustic, wasabi and Herba Dendrobii with
In gauze, raw material mixing, wraps up again by replacing gauze after mixing；
(7) by wrap, gauze is put in cup-like containers, and pour remaining juice in step 4 into, then pour food into
Salt stirs, and carries out freezing in being then placed in refrigerating chamber；
(8) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing；
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 halogen food duck intestine flavouring agent, it is characterised in that: it is prepared from by the component of following mass fraction meter:
Fructus Anisi Stellati 300-500 gram, 300-500 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), anise 200-300 gram, Fructus Momordicae 100-150 gram, Rhizoma Alpiniae Officinarum 100-150
Gram, Folium Camelliae sinensis 50-100 gram, Herba Dendrobii 100-150 gram, Cortex Eucommiae 30-50 gram, wasabi 30-50 gram, Capsicum annuum L. 200-300 gram, Herba Apii graveolentis
200-300 gram, Sal 50-80 gram, 30-50 gram of Rhizoma Gastrodiae, chocolate powder 80-100 gram, vitamin B1 60-100 gram, ground caustic 50-
100 grams, 200-300 gram of Herba Alii fistulosi, Flos Osmanthi Fragrantis 60-120 gram and Pericarpium Citri tangerinae 80-100 gram.
2. the manufacture method of a halogen food duck intestine flavouring agent, it is characterised in that: use following methods to be prepared from:
(1) divide with the temperature parch 20-30 of 60-100 DEG C with iron pan after Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Alpiniae Officinarum and Semen pini koraiensis being mixed
Clock, at the uniform velocity stir-fries during parch, and parch is cooled to stand-by after terminating；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) boiling after tea being made tea, Folium Camelliae sinensis is 1:10 with the ratio of water, is then poured in Folium Camelliae sinensis by chocolate powder and stirs
Mix uniformly, and keep constant temperature；
(4) respectively Capsicum annuum L. is squeezed the juice with Pericarpium Citri tangerinae, be poured in the juice in step 3 after filtering residue, wherein Capsicum annuum L. and clear water
Ratio be the ratio of 1:3, Pericarpium Citri tangerinae and clear water be 1:5；
(5) wrap up with crocus cloth after Herba Apii graveolentis, Herba Alii fistulosi and Flos Osmanthi Fragrantis uniformly being mixed with the raw material prepared in step 2, put into step 4
The juice of preparation soaks, soaks relief juice natural cooling；
(6) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic, wasabi and Herba Dendrobii and gauze
Interior raw material mixes, and is again wrapped up by replacing gauze after mixing；
(7) by wrap, gauze is put in cup-like containers, and pour remaining juice in step 4 into, then pour Sal into and stir
Mix uniformly, in being then placed in refrigerating chamber, carry out freezing；
(8) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing.
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| CN201610693726.7A CN106262610A (en) | 2016-08-20 | 2016-08-20 | A kind of halogen food duck intestine flavouring agent and preparation method thereof |
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| CN201610693726.7A CN106262610A (en) | 2016-08-20 | 2016-08-20 | A kind of halogen food duck intestine flavouring agent and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
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| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN104187795A (en) * | 2014-07-10 | 2014-12-10 | 安徽日上食品科技有限公司 | Lemon flavor carbon-roasted duck and preparation method thereof |
| CN105558506A (en) * | 2014-10-12 | 2016-05-11 | 陈言花 | Marinating material for stewed duck with bean sauce |
| CN105747127A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved ducks with soup |
-
2016
- 2016-08-20 CN CN201610693726.7A patent/CN106262610A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN104187795A (en) * | 2014-07-10 | 2014-12-10 | 安徽日上食品科技有限公司 | Lemon flavor carbon-roasted duck and preparation method thereof |
| CN105558506A (en) * | 2014-10-12 | 2016-05-11 | 陈言花 | Marinating material for stewed duck with bean sauce |
| CN105747127A (en) * | 2016-04-15 | 2016-07-13 | 安徽卫食园肉类食品有限公司 | Method for manufacturing preserved ducks with soup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
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