CN106616445A

CN106616445A - Method for making sauce duck with cayenne pepper

Info

Publication number: CN106616445A
Application number: CN201611268191.5A
Authority: CN
Inventors: 董子强
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-12-31
Filing date: 2016-12-31
Publication date: 2017-05-10

Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for making sauce duck with cayenne pepper. The method comprises the steps as follows: (1) material selection and shaping; (2) pickling; (3) pre-cooking; (4) preparation of marinade; (5) saucing; (6) coloring. The sauce duck with cayenne pepper, prepared with the method, has the advantages that the duck is delicate, tender, crisp and delicious; the treatment with a prepared cooking liquid is helpful for retaining nutrients and increasing the protein content in the duck, and absorption and penetration of nutrients in the marinade are facilitated for the duck.

Description

A kind of preparation method of spicy stewed duck with bean sauce

Technical field

The invention belongs to food processing technology field, and in particular to a kind of preparation method of spicy stewed duck with bean sauce.

Background technology

Duck because albumen is high, the delicious superior sumptuous courses at a meal become on dining table of fatty low and fine and tender taste, except rich in nutrition, easily It is outer in digestion, duck also have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease, consumer edema, only hot dysentery, relieving cough and reducing sputum etc. act on, duck is general Edible way to burn, stewing, halogen, bake, salt down and salt marsh, each place makes duck wind because dispensing is different or preparation method is different Taste is different, and used as the duck of merchandise sales, its mouthfeel and fragrance determine its sales volume and income, if existing halogen material excessive addition Then taste is heavier, is easily caused that meat silk floss is puckery, and consumption is lighter, then taste is boring, accordingly, it would be desirable to one kind can meet great majority disappear The preparation method of the spicy stewed duck with bean sauce of the person's of expense taste.

The content of the invention

The purpose of the present invention is for existing problem, there is provided a kind of preparation method of spicy stewed duck with bean sauce.

The present invention is achieved by the following technical solutions：A kind of preparation method of spicy stewed duck with bean sauce, comprises the following steps：

（1）Sorting, shaping：It is raw material to select health to meet the duck then that standard, body weight are 1.5-2.0kg, slaughters from neck and puts Blood, shed, extract after internal organ, being cleaned with clear water；

（2）Pickle：Duck surface after above-mentioned process is uniformly smeared salt, 2.5% capsicum, 1.5% Chinese prickly ash for spreading its quality 2.0%, Less than 10 DEG C dry to salt down 12 hours；

（3）Precook：Pickled duck is put in pot, adds the cooking liquor of its quality 80%, boiled taking-up after 15min and drain, it is described Cooking liquor is made up by weight of following component：Desmodium triquetrum alcohol extract 0.4, xylitol 2, bee milk 1, hyodesoxycholic acid 0.2, Water 100；

（4）It is prepared by halogen soup：By duck per 1000g add salt 40g, cloves 4g, soy sauce 40g, fructus amomi 4g, cumin 4g, fennel seeds 4g, Cooking wine 40g, white sugar 30g, cassia bark 5g, apple 5g, anise 5g, dried orange peel 5g, ginger 50g, shallot 5g, desmodium triquetrum alcohol extract 0.2g, 800g water is subsequently adding, rear small fire infusion 45min is boiled；

（5）Sauced：Duck is put in pot, adds halogen soup, and benefit to add water to till flooding duck body, after being boiled with very hot oven, used instead little Fire is added a cover and simmers 1 hour to duck is soft, is then pulled out；

（6）Colouring：Painted using food coloring, you can obtain finished product.

Further, the desmodium triquetrum alcohol extract preparation method is：After desmodium triquetrum is cleaned up, by desmodium triquetrum at 40 DEG C Clear water in soak 20min then, take out, place into and 30s processed in 120kv/m corona fields, be then crushed to 120 mesh, then Using 75% concentration of volume percent alcohol solvent, by solid-liquid ratio 1:25, refluxing extraction 3h at 55 DEG C is centrifuged to obtain supernatant, Concentrate through rotary evaporation again, then freeze-drying is obtained.

Further, the step（6）Food coloring is in red yeast rice, chlorophyll, curcumin, carrotene, three-coloured amaranth and fried sugar Any two or multiple combination.

The present invention has compared to existing technology advantages below：The spicy stewed duck with bean sauce that in the present invention prepared by method, duck delicate fragrance is fresh Tender, crisp-fried is good to eat, and the process of the cooking liquor of preparation contributes to the holding of nutrition, improves protein content in duck, contributes to duck Meat is mesotrophic to halogen soup to absorb infiltration, and the delicate flavour and halogen material for making the red gorgeous light of duck surface color, duck is merged, duck Pork skin shortcake meat tenderness, fragrance are glossy, disclosure satisfy that the hobby of most consumers, easily digest and assimilate, the bad people of functions of intestines and stomach Also can eat, will not get angry after eating, be suitable for crowd extensively, the duck surface coloring effect after sauced of the present invention is more preferable, nutrition And its it is abundant, pure in mouth feel, the stewed duck with bean sauce preparation method of the present invention has been greatly shortened the production cycle, reduces human cost, carries High efficiency, after the present invention precooks process collaboration sauced step, the spicy stewed duck with bean sauce of making has tune liver of enriching blood, nourishing heart peace God, support kidney and replenishing marrow, build up health, menstruction regulating and pain relieving, moisturize laxation, clearing heat and relieving fidgetness, make liver blood foot, Xinshen Ning, replenishing and activating blood, resist The effects such as cancer, anti-ageing anti-old, immunity, it is to avoid fried food gives people the harm that body brings, with great health value and city Field prospect.

Specific embodiment

Embodiment 1

A kind of preparation method of spicy stewed duck with bean sauce, comprises the following steps：

The desmodium triquetrum alcohol extract preparation method is：After desmodium triquetrum is cleaned up, by desmodium triquetrum in 40 DEG C of clear water Then immersion 20min, takes out, and places into and 30s is processed in 120kv/m corona fields, 120 mesh is then crushed to, then using 75% body Product percent concentration alcohol solvent, by solid-liquid ratio 1:25, refluxing extraction 3h at 55 DEG C is centrifuged to obtain supernatant, then through rotation It is concentrated by evaporation, then freeze-drying is obtained.

The step（6）Food coloring is any two in red yeast rice, chlorophyll, curcumin, carrotene, three-coloured amaranth and fried sugar Or multiple combination.

Pungent sauce prepared by the present invention is detected：

Table 1

Inspection project	Standard is required	Measured value	Conclusion
				Image appearance	Outward appearance is neat, foreign	Meet standard requirement	It is qualified
Taste flavor	Moderately salted, duck is fresh and tender, crisp-fried is good to eat, without fishy smell	Meet standard requirement	It is qualified
				Color and luster	Color and luster is red gorgeous, and light is glossy	Meet standard requirement	It is qualified
Tissue morphology	Tissue tight	Meet standard requirement	It is qualified
				Impurity	It is visible by naked eyes exogenous impurity	Meet standard requirement	It is qualified
Moisture（%）	≤70.0	35.5	It is qualified
				Salt（In terms of sodium chloride）（%）	≤4.0	2.1	It is qualified
Protein（%）	≥15.0	39.2	It is qualified
				Nitrite（In terms of sub- acid sodium）Mg/Kg	≤30	2.1	It is qualified
Total plate count（cfn/g）	≤8000	106	It is qualified
				Coliform（MPN/100g）	≤150	＜ 28	It is qualified

The spicy stewed duck with bean sauce each side index prepared in the present invention is can be seen that by data in table 1 to meet the requirements, mutually putting up the shutter Post sales, sales volume is good, compares existing spicy stewed duck with bean sauce and has the advantages that easily to digest, sell lover, do not get angry, it is easy to promotes for paving, pin Amount improves more than 30% compared to existing spicy stewed duck with bean sauce, remarkable in economical benefits.

Claims

1. a kind of preparation method of spicy stewed duck with bean sauce, it is characterised in that comprise the following steps：

2. a kind of as claimed in claim 1 preparation method of spicy stewed duck with bean sauce, it is characterised in that the desmodium triquetrum alcohol extract preparation side Method is：After desmodium triquetrum is cleaned up, then desmodium triquetrum is soaked into 20min in 40 DEG C of clear water, taken out, place into 120kv/ 30s is processed in m corona fields, 120 mesh are then crushed to, then using 75% concentration of volume percent alcohol solvent, by solid-liquid ratio 1: 25, refluxing extraction 3h at 55 DEG C is centrifuged to obtain supernatant, then through rotary evaporation concentration, then freeze-drying is obtained.

3. a kind of as claimed in claim 1 preparation method of spicy stewed duck with bean sauce, it is characterised in that the step（6）Food coloring is Any two or multiple combination in red yeast rice, chlorophyll, curcumin, carrotene, three-coloured amaranth and fried sugar.