CN107467531A - A kind of processing technology for solving autumn-dryness disease duck - Google Patents
A kind of processing technology for solving autumn-dryness disease duck Download PDFInfo
- Publication number
- CN107467531A CN107467531A CN201610402542.0A CN201610402542A CN107467531A CN 107467531 A CN107467531 A CN 107467531A CN 201610402542 A CN201610402542 A CN 201610402542A CN 107467531 A CN107467531 A CN 107467531A
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- China
- Prior art keywords
- duck
- autumn
- processing technology
- dryness disease
- solution
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 41
- 201000010099 disease Diseases 0.000 title claims abstract description 22
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 title claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 9
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 6
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims 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 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000015177 dried meat Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000004577 thatch Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000001147 anti-toxic effect Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000000171 quenching effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000932 sedative agent Substances 0.000 abstract description 2
- 230000001624 sedative effect Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020995 raw meat Nutrition 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
Abstract
The invention belongs to food technology field, and in particular to a kind of processing technology for solving autumn-dryness disease duck.The solution autumn-dryness disease duck processing technology of the present invention, is mainly prepared using duck, carrot, pyrus nivalis, qibuliang, sugar-cane juice and various auxiliary materials as raw material through each procedure.The preparation of the present invention solution autumn-dryness disease duck is nutritious, delicious flavour succulence, no fishy smell greasy feeling, have moisturize promote the production of body fluid, clearing heat and eliminating phlegm, relieving restlessness of quenching one's thirst, antitoxic heart-soothing and sedative and other effects, be the junior cured good merchantable brand for solving autumn-dryness disease.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of processing technology for solving autumn-dryness disease duck.
Background technology
Duck is a kind of delicious food, is the primary raw material of various delicious famous dishes suitable for nourishing.Summer and autumn replace, damp and hot friendship
It is miscellaneous, it is more easy to be harmful to the health, the damp and hot weather in autumn both influences appetite, also easily triggers body function disorderly.Usually described " autumn-dryness disease "
It is roughly divided into three phases：It is dry and after autumn dry in dry before the autumn, autumn.To the front and rear dry and autumn before being the autumn on the National Day that the weather is growing cold after the beginning of autumn
In the dry stage, this period, will be to moisturize based on clear mend on diet；And the dry stage after autumn close to winter then needs to grow to keep out the cold
Based on benefit.Thus, the duck of suitable temperature compensation cool in nature is exactly one of ideal animality nourishing food materials before and after mid-autumn.But duck
For meat mainly based on fresh, the instant duck product of in the market is less, and the instant duck product essence hair that in the market is processed
Change has been given birth to, has not had effect to solution autumn-dryness disease.
The content of the invention
Present invention aim to address above mentioned problem, there is provided a kind of processing technology for solving autumn-dryness disease duck.
The present invention is accomplished by the following way：
A kind of processing technology for solving autumn-dryness disease duck, comprises the following steps：
(1) duck dried meat meat is chosen, is cleaned, it is 0.3~0.5cm to be cut into thickness, and length is 1~3cm, and width is 0.5~1cm meat
Block；
(2) duck block and qibuliang are put into pot simultaneously and add clear water and boil 5~8min, pulled out and by qibuliang and duck
Cube meat separately drains；
(3) by carrot, pyrus nivalis and the qibuliang co-grinding boiled, while 15-20 part auxiliary materials is added and are mixed thoroughly, made
Into sauce；
(4) duck block made from step (2) is poured into vacuum tumbler, while adds sauce made from step (3), so
After to vacuumize tumbling tasty, the time is 15~25 minutes；
(5) it is duck block made from step (4) and sugar-cane juice is steaming mixed to seething with excitement, holding 5-8 minutes, that is, it is made described
Solution autumn-dryness disease duck block.
Preferably, described qibuliang be peanut, it is red bean, mung bean, fresh coconut meat, lotus seeds, thatch reality, sago, lily, red
One or more in jujube, Semen Coicis；
Preferably, vacuum tumbler described in step (3) is that the fully automatic vacuum that vacuum reaches more than -0.08MPa rolls
Rub machine.
Preferably, the auxiliary material described in step (3) is the one or more in white sugar, salt, starch, honey, spice.
Preferably, the weight proportion of duck block and sugar-cane juice is 1 in step (5):08.
The beneficial effects of the invention are as follows：The preparation of the present invention solution autumn-dryness disease duck is nutritious, delicious flavour succulence, no raw meat
Taste greasy feeling, have moisturize promote the production of body fluid, clearing heat and eliminating phlegm, relieving restlessness of quenching one's thirst, antitoxic heart-soothing and sedative and other effects, be the junior cured good merchantable brand for solving autumn-dryness disease.
Embodiment
The present invention is further explained with reference to specific embodiment.
A kind of processing technology for solving autumn-dryness disease duck, comprises the following steps：
(1) duck dried meat meat is chosen, is cleaned, it is 0.3~0.5cm to be cut into thickness, and length is 1~3cm, and width is 0.5~1cm meat
Block；
(2) duck block and qibuliang are put into pot simultaneously and add clear water and boil 5~8min, pulled out and by qibuliang and duck
Cube meat separately drains；
(3) by carrot, pyrus nivalis and the qibuliang co-grinding boiled, while 15-20 part auxiliary materials is added and are mixed thoroughly, made
Into sauce, described auxiliary material is the one or more in white sugar, salt, starch, honey, spice.
(4) duck block made from step (2) is poured into vacuum tumbler, while adds sauce made from step (3), so
After vacuumize that tumbling is tasty, and vacuum is adjusted to more than -0.08MPa, the tumbling tasty time is 15~25 minutes；
(5) duck block made from step (4) and sugar-cane juice are pressed 1：:08 ratio is steaming mixed to seething with excitement, and is kept for 5-8 points
Clock, that is, described solution autumn-dryness disease duck block is made.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the technical principles of the invention, some improvement and modification can also be made, these improvement and modification
Also it should be regarded as protection scope of the present invention.
Claims (5)
1. a kind of processing technology for solving autumn-dryness disease duck, it is characterised in that comprise the following steps：
(1) duck dried meat meat is chosen, is cleaned, it is 0.3~0.5cm to be cut into thickness, and length is 1~3cm, and width is 0.5~1cm cube meat；
(2) duck block and qibuliang are put into pot simultaneously and add clear water and boil 5~8min, pulled out and by qibuliang and duck block
Separately drain；
(3) by carrot, pyrus nivalis and the qibuliang co-grinding boiled, while 15-20 part auxiliary materials is added and are mixed thoroughly, be fabricated to sauce
Material；
(4) duck block made from step (2) is poured into vacuum tumbler, while sauce made from adding step (3), then take out
Vacuum tumbling is tasty, and the time is 15~25 minutes；
(5) it is duck block made from step (4) and sugar-cane juice is steaming mixed to seething with excitement, holding 5-8 minutes, that is, described solution is made
Autumn-dryness disease duck block.
2. it is according to claim 1 solution autumn-dryness disease duck processing technology, it is characterised in that described qibuliang be peanut,
One or more in red bean, mung bean, fresh coconut meat, lotus seeds, thatch reality, sago, lily, jujube, Semen Coicis.
3. the processing technology of solution autumn-dryness disease duck according to claim 1, it is characterised in that vacuum described in step (3) is rolled
Rub machine and reach more than -0.08MPa fully automatic vacuum tumbler for vacuum.
4. the processing technology of solution autumn-dryness disease duck according to claim 1, it is characterised in that the auxiliary material described in step (3)
For the one or more in white sugar, salt, starch, honey, spice.
5. it is according to claim 1 solution autumn-dryness disease duck processing technology, it is characterised in that in step (5) duck block with it is sweet
The weight proportion of sugarcane juice is 1:08.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402542.0A CN107467531A (en) | 2016-06-08 | 2016-06-08 | A kind of processing technology for solving autumn-dryness disease duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402542.0A CN107467531A (en) | 2016-06-08 | 2016-06-08 | A kind of processing technology for solving autumn-dryness disease duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467531A true CN107467531A (en) | 2017-12-15 |
Family
ID=60594474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402542.0A Withdrawn CN107467531A (en) | 2016-06-08 | 2016-06-08 | A kind of processing technology for solving autumn-dryness disease duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467531A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095527A (en) * | 2007-07-13 | 2008-01-02 | 于洪文 | Chinese traditional medicine composition for medicinal whole duck food and the method for making the medicinal whole duck food |
| CN102204691A (en) * | 2011-05-05 | 2011-10-05 | 湖南省浏阳河生态农业科技开发集团有限公司 | Miscellaneous-grain nourished pressed salted duck and preparation method thereof |
| CN103005491A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing stewed bean dried salted duck and stewed bean dried salted duck |
| CN103300400A (en) * | 2013-06-28 | 2013-09-18 | 浦北县广源食品有限公司 | Making method of fragrant garlic duck meat chest |
-
2016
- 2016-06-08 CN CN201610402542.0A patent/CN107467531A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095527A (en) * | 2007-07-13 | 2008-01-02 | 于洪文 | Chinese traditional medicine composition for medicinal whole duck food and the method for making the medicinal whole duck food |
| CN102204691A (en) * | 2011-05-05 | 2011-10-05 | 湖南省浏阳河生态农业科技开发集团有限公司 | Miscellaneous-grain nourished pressed salted duck and preparation method thereof |
| CN103005491A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing stewed bean dried salted duck and stewed bean dried salted duck |
| CN103300400A (en) * | 2013-06-28 | 2013-09-18 | 浦北县广源食品有限公司 | Making method of fragrant garlic duck meat chest |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171215 |
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| WW01 | Invention patent application withdrawn after publication |