CN106307417A - Seasoner for spiced duck wings and making method of seasoner - Google Patents
Seasoner for spiced duck wings and making method of seasoner Download PDFInfo
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- CN106307417A CN106307417A CN201610693691.7A CN201610693691A CN106307417A CN 106307417 A CN106307417 A CN 106307417A CN 201610693691 A CN201610693691 A CN 201610693691A CN 106307417 A CN106307417 A CN 106307417A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241000628997 Flos Species 0.000 claims abstract description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 244000294611 Punica granatum Species 0.000 claims abstract description 12
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 12
- 239000003518 caustics Substances 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 9
- 229960003495 thiamine Drugs 0.000 claims abstract description 9
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 9
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 9
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- 235000013305 food Nutrition 0.000 claims description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims description 22
- 229910052736 halogen Inorganic materials 0.000 claims description 19
- 150000002367 halogens Chemical class 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 235000004237 Crocus Nutrition 0.000 claims description 5
- 241000596148 Crocus Species 0.000 claims description 5
- 235000006439 Lemna minor Nutrition 0.000 claims description 5
- 244000242291 Lemna paucicostata Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 235000013364 duck meat Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229960000278 theophylline Drugs 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000021259 spicy food Nutrition 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Abstract
The invention provides a seasoner for spiced duck wings and a making method of the seasoner, and relates to the field of processing of spiced food. The seasoner is prepared from the following components: Fructus Anisi Stellati, Cortex cinnamomi japonici, anise, Fructus Momordicae, Rhizoma Alpiniae Officinarum, tea leaves, Herba Dendrobii, Cortex Eucommiae, pomegranate, lemon, salt, Rhizoma Gastrodiae, chocolate powder, vitamin B1, ground caustic, green Chinese onion, Semen pini koraiensis, Flos Osmanthi Fragrantis and Pericarpium Citri tangerinae. By scientific and reasonable raw material ratio and a large number of high-nutrition raw materials, nutritional ingredients of the seasoner can be increased, after being treated and processed, the duck wings can be abundant in nutrition, crisp and tasty in flavor, safe and sanitary, convenient to use, high in nutritional value and abundant in flavor.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to a kind of halogen food duck wing 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 wing flavouring agent and preparation method thereof eaten by the bright one halogen that provides, and the Duck wing mouthfeel using this flavouring agent stew in soy sauce is thin
Greasy, tender and crisp, change the tradition halogen food taste of duck wing and mouthfeel improves the nutritive value of duck wing, enrich the edible side of duck wing
Method.
Summary of the invention:
The technical problem to be solved is to provide one to make, and duck wing is nutritious, mouthfeel is sharp and clear, safety
Health, easy to use and nutritive value is more preferable, halogen food duck wing 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 wing 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, Punica granatum L., Fructus Citri Limoniae, Sal, Rhizoma Gastrodiae, skilful
Gram force powder, vitamin B1, ground caustic, Herba Alii fistulosi, Semen pini koraiensis, Flos Osmanthi Fragrantis and Pericarpium Citri tangerinae；
A kind of halogen food duck wing 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, Punica granatum L. 200-300 gram, 200-300 gram of Fructus Citri Limoniae, food
Salt 50-80 gram, 30-50 gram of Rhizoma Gastrodiae, chocolate powder 80-100 gram, vitamin B1 60-100 gram, ground caustic 50-100 gram, Herba Alii fistulosi 200-
300 grams, Semen pini koraiensis 50-100 gram, Flos Osmanthi Fragrantis 60-120 gram and Pericarpium Citri tangerinae 80-100 gram；
The manufacture method of a kind of halogen food duck wing 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) extract juice after the mixing of Punica granatum L., Fructus Citri Limoniae and Pericarpium Citri tangerinae being squeezed the juice, be diluted heating with container after filtering granulated slag,
During dilution, juice and ratio 1:5 of clear water, stop when being heated up to 60-70 degree Celsius heating, and keep constant temperature；
(4) wrap up with crocus cloth after Folium Camelliae sinensis, 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, use Folium Camelliae sinensis can make in flavouring agent with on a small quantity
Theophylline, and utilize in theophylline and part tart flavour, make taste reach optimum state；
(5) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic and Herba Dendrobii and gauze
Raw material mixes, and is again wrapped up by replacing gauze after mixing；
(6) 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；
(7) 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 fruit acid that raw material carries out immersion and can make containing fruital taste in raw material, and can pin
The fragrance of each raw material, and along with the addition of Herba Dendrobii, vitamin and chocolate etc. more enriches the taste of flavouring agent, and utilize
Tart flavour is neutralized by Folium Camelliae sinensis, in the later stage, seasoning bag carries out the taste that flavouring agent can be excited out rapidly by freezing and pins
It can be made the most not lose effect of seasoning, and the use of freezing liquid can be in the use effect of later stage increase flavouring agent
Really, and directly bundle can be taken out after flavouring agent uses, any residue will not be remained down, it is possible to make duck wing nutrition rich
Rich, mouthfeel is sharp and clear, safety and sanitation, easy to use and nutritive value more preferable, 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 wing 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, Punica granatum L. 200 grams, 200 grams of Fructus Citri Limoniae, Sal 50 grams, 30 grams of Rhizoma Gastrodiae, chocolate powder 80 grams, vitamin
B160 gram, ground caustic 50 grams, 200 grams of Herba Alii fistulosi, Semen pini koraiensis 50 grams, Flos Osmanthi Fragrantis 60 grams and Pericarpium Citri tangerinae 80 grams；
The manufacture method of a kind of halogen food duck wing 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；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) extract juice after the mixing of Punica granatum L., Fructus Citri Limoniae and Pericarpium Citri tangerinae being squeezed the juice, be diluted heating with container after filtering granulated slag,
During dilution, juice and ratio 1:5 of clear water, stop when being heated up to 60 degrees Celsius heating, and keep constant temperature；
(4) wrap up with crocus cloth after Folium Camelliae sinensis, 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；
(5) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic and Herba Dendrobii and gauze
Raw material mixes, and is again wrapped up by replacing gauze after mixing；
(6) 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；
(7) 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 wing 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, Punica granatum L. 250 grams, 250 grams of Fructus Citri Limoniae, Sal 60 grams, 40 grams of Rhizoma Gastrodiae, chocolate powder 90 grams, vitamin
B180 gram, ground caustic 80 grams, 250 grams of Herba Alii fistulosi, Semen pini koraiensis 80 grams, Flos Osmanthi Fragrantis 90 grams and Pericarpium Citri tangerinae 90 grams；
The manufacture method of a kind of halogen food duck wing 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；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) extract juice after the mixing of Punica granatum L., Fructus Citri Limoniae and Pericarpium Citri tangerinae being squeezed the juice, be diluted heating with container after filtering granulated slag,
During dilution, juice and ratio 1:5 of clear water, stop when being heated up to 65 degrees Celsius heating, and keep constant temperature；
(4) wrap up with crocus cloth after Folium Camelliae sinensis, 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；
(5) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic and Herba Dendrobii and gauze
Raw material mixes, and is again wrapped up by replacing gauze after mixing；
(6) 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；
(7) 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 wing 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 150 grams, Rhizoma Alpiniae Officinarum 150 grams, Folium Camelliae sinensis 100 grams, Herba Dendrobii
150 grams, Cortex Eucommiae 50 grams, Punica granatum L. 300 grams, 300 grams of Fructus Citri Limoniae, Sal 80 grams, 50 grams of Rhizoma Gastrodiae, chocolate powder 100 grams, vitamin
B1100 gram, ground caustic 100 grams, 300 grams of Herba Alii fistulosi, Semen pini koraiensis 100 grams, Flos Osmanthi Fragrantis 120 grams and Pericarpium Citri tangerinae 100 grams；
The manufacture method of a kind of halogen food duck wing 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；
(2) carry out Fructus Momordicae, Cortex Eucommiae and Rhizoma Gastrodiae crushing then mixing with the raw material uniform stirring prepared in step one；
(3) extract juice after the mixing of Punica granatum L., Fructus Citri Limoniae and Pericarpium Citri tangerinae being squeezed the juice, be diluted heating with container after filtering granulated slag,
During dilution, juice and ratio 1:5 of clear water, stop when being heated up to 70 degrees Celsius heating, and keep constant temperature；
(4) wrap up with crocus cloth after Folium Camelliae sinensis, 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；
(5) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic and Herba Dendrobii and gauze
Raw material mixes, and is again wrapped up by replacing gauze after mixing；
(6) 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；
(7) 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 wing 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, Punica granatum L. 200-300 gram, 200-300 gram of Fructus Citri Limoniae, Sal
50-80 gram, 30-50 gram of Rhizoma Gastrodiae, chocolate powder 80-100 gram, vitamin B1 60-100 gram, ground caustic 50-100 gram, Herba Alii fistulosi 200-
300 grams, Semen pini koraiensis 50-100 gram, Flos Osmanthi Fragrantis 60-120 gram and Pericarpium Citri tangerinae 80-100 gram.
2. the manufacture method of a halogen food duck wing 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, 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) extract juice after the mixing of Punica granatum L., Fructus Citri Limoniae and Pericarpium Citri tangerinae being squeezed the juice, be diluted heating with container after filtering granulated slag, dilution
Time juice and clear water ratio 1:5, stop when being heated up to 60-70 degree Celsius heating, and keep constant temperature；
(4) wrap up with crocus cloth after Folium Camelliae sinensis, 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, use Folium Camelliae sinensis can make with a small amount of theophylline in flavouring agent,
And utilize in theophylline and part tart flavour, make taste reach optimum state；
(5) after being cooled to room temperature, gauze is taken out and open, by chocolate powder, vitamin B1, ground caustic and Herba Dendrobii and raw material in gauze
Mixing, wraps up again by replacing gauze after mixing；
(6) 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；
(7) directly the block seasoning bag freezed is put into when using in the duck meat of seasoning processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693691.7A CN106307417A (en) | 2016-08-20 | 2016-08-20 | Seasoner for spiced duck wings and making method of seasoner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693691.7A CN106307417A (en) | 2016-08-20 | 2016-08-20 | Seasoner for spiced duck wings and making method of seasoner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307417A true CN106307417A (en) | 2017-01-11 |
Family
ID=57743708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693691.7A Pending CN106307417A (en) | 2016-08-20 | 2016-08-20 | Seasoner for spiced duck wings and making method of seasoner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307417A (en) |
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| 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 |
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2016
- 2016-08-20 CN CN201610693691.7A patent/CN106307417A/en active Pending
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| 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 |
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Application publication date: 20170111 |