CN108783254A - A kind of production method of milk pot-stewed fowl duck tongue - Google Patents
A kind of production method of milk pot-stewed fowl duck tongue Download PDFInfo
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- CN108783254A CN108783254A CN201810288843.4A CN201810288843A CN108783254A CN 108783254 A CN108783254 A CN 108783254A CN 201810288843 A CN201810288843 A CN 201810288843A CN 108783254 A CN108783254 A CN 108783254A
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- duck tongue
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of milk pot-stewed fowl duck tongue, comprise the following steps that：(1) prepare and pretreatment main material；(2) brine is made；(3) first halogen；(4) stew in soy sauce again.The present invention provides a kind of production method of milk pot-stewed fowl duck tongue, more enrich the taste of duck tongue, can also be provided simultaneously for consumer can add unique mouthfeel to be enjoyed with the sense of taste, can preferably it be received by consumer, the market occupancy volume of product is greatly improved, and then improves the traction and development prospect of enterprise.
Description
Technical field
The present invention relates to field of food, in particular to a kind of production methods of milk pot-stewed fowl duck tongue.
Background technology
The tongue of duck tongue, that is, duck, meat tenderness are delicious.Containing the phospholipid to play an important role is developed to growth in humans, to nerve
System and body development play an important role, and have certain effect to intelligence of old people decline.
With the development of society, the raising of people's quality of life, people are also higher and higher to the diversified pursuit of diet,
How duck tongue is fabricated to more tastes and carrys out the R&D direction that the better demand for catering to people has become enterprise.
Invention content
It is an object of the invention to overcome the above problem, a kind of production method of milk pot-stewed fowl duck tongue is provided, it is more rich
The rich taste of duck tongue, at the same can also be provided for consumer can plus unique mouthfeel and sense of taste enjoyment, can preferably be disappeared
Expense person is received, and the market occupancy volume of product is greatly improved, and then improves the traction and development prospect of enterprise.
The purpose of the invention is achieved by the following technical solution：
A kind of production method of milk pot-stewed fowl duck tongue, comprises the following steps that：
(1) prepare and pretreatment main material；
(2) brine is made；
(3) first halogen；
(4) stew in soy sauce again.
Main material described in step (1) is duck tongue, and the preprocess method of the duck tongue is：
(11) it is impregnated 1 hour after being cleaned duck tongue with clear water；
(12) it contains clean clear water with pot and boils, the duck tongue after immersion is put into the clear water boiled and is cooked 2 minutes
After pick up；
(13) it is filtered dry after the duck tongue picked up being put into clear water cleaning again；
(14) the clear water diluted milk of identical weight is added after boiling fresh milk and boils again；
(15) fresh milk after will be to be diluted is added the duck tongue after being filtered dry after being down to room temperature and impregnates 30 minutes；
(16) the duck tongue and stand for standby use for impregnating dilution fresh milk are pulled out.
The production method of brine described in step (2) is：
(21) by illiciumverum, fennel seeds, spiceleaf, tsaoko, cassia bark, dried orange peel, cloves, Radix Glycyrrhizae, Siraitia grosvenorii, Chinese prickly ash and cardamom with
Weight ratio is 5：1：1：0.5：0.1：6：0.3：3：2：1 ratio mixing composition potpourri；
(22) by potpourri pressure in being fitted into obtained sachet in cotton bag after fritter；
(23) pig bone is put into the clear water that weight is 10 times of the pig bone and is stewed with big fire, and is each during stewing
The clear water of addition in 10 minutes are persistently stewed and close fire after sixty minutes and take out pig so that pig bone and the weight ratio of clear water remain unchanged
Bone simultaneously obtains soup-stock after skimming offscum；
(24) ginger splices and big onion parts are added in soup-stock, then refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine is added into soup-stock
And open fire and boil after oyster sauce, wherein soup-stock, ginger slice, big onion parts, refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine and oyster sauce
Weight ratio be 100：1：3：0.5：0.3：3：1：5：4；
(25) etc. sachet is added after soup-stock boil and it is that small fire boils 30 minutes by thermal transfer, wherein soup-stock and sachet
Weight ratio is 100：18；
(26) the tanning time closes to fight after and pulls ginger slice, big onion parts and sachet out and obtain brine.
The specific make step of first halogen described in step (3) is：
(31) the duck tongue of standing is put into egg white and is impregnated 10 minutes；
(32) the duck tongue for having impregnated egg white is put into the brine boiled, and is stirred with the speed of 20r/min in stew in soy sauce
It mixes 10 minutes；
(33) it pulls duck tongue out and obtains just marinated duck tongues after being filtered dry brine.
Stew in soy sauce again described in step (4) the specific steps are：
(41) by egg white, milk and honey with 10：1：0.1 ratio is uniformly mixed, and obtains immersion mixture；
(42) first marinated duck tongues are added in immersion mixture and are impregnated 10 minutes；
(43) the first marinated duck tongues after immersion are taken out and is placed on ventilation and divulge information 20 minutes；
(44) stew in soy sauce again is added in brine in the first marinated duck tongues after ventilation and obtains milk pot-stewed fowl duck tongue after twenty minutes.
Compared with prior art, the present invention haing the following advantages and advantageous effect：
(1) mode of the invention that immersion is first passed through when pre-processing main material bubbles out the watery blood in duck shed, is preferably promoted
The mouthfeel of duck tongue, and cross water and the meat of duck tongue is enabled to more to compact, the mouthfeel of duck tongue is further increased, finally by leaching
Bubble dilution fresh milk, can make the delicate flavour inside duck tongue by milk be full of, and then provide dense milk fragrance for product.
(2) duck tongue is first put into egg white by the present invention in first halogen impregnates, and can be very good to avoid enter into duck tongue
Milk is fed overflows in stew in soy sauce, preferably ensure that the milk fragrance of duck tongue after stew in soy sauce.
(3) present invention adds milk and honey into egg white in stew in soy sauce again, further ensures product and is being made
Possess enough milk fragrances afterwards, while milk fragrance can also be made to be mixed with the sweet taste of honey so that mouthfeel of product when edible
It is more abundant.
(4) method of the invention is simple, and required equipment is conventional equipment, without spending fund to carry out adding for equipment,
The production cost for reducing product well, preferably improves the profit of enterprise, promotes the development of enterprise and industry.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment
A kind of production method of milk pot-stewed fowl duck tongue, comprises the following steps that：
(1) prepare and pretreatment main material；
The main material is duck tongue, and the preprocess method of the duck tongue is：
(11) it is impregnated 1 hour after being cleaned duck tongue with clear water；
(12) it contains clean clear water with pot and boils, the duck tongue after immersion is put into the clear water boiled and is cooked 2 minutes
After pick up；
(13) it is filtered dry after the duck tongue picked up being put into clear water cleaning again；
(14) the clear water diluted milk of identical weight is added after boiling fresh milk and boils again；
(15) fresh milk after will be to be diluted is added the duck tongue after being filtered dry after being down to room temperature and impregnates 30 minutes；
(16) the duck tongue and stand for standby use for impregnating dilution fresh milk are pulled out.
(2) brine is made；
The production method of the brine is：
(21) by illiciumverum, fennel seeds, spiceleaf, tsaoko, cassia bark, dried orange peel, cloves, Radix Glycyrrhizae, Siraitia grosvenorii, Chinese prickly ash and cardamom with
Weight ratio is 5：1：1：0.5：0.1：6：0.3：3：2：1 ratio mixing composition potpourri；
(22) by potpourri pressure in being fitted into obtained sachet in cotton bag after fritter；
(23) pig bone is put into the clear water that weight is 10 times of the pig bone and is stewed with big fire, and is each during stewing
The clear water of addition in 10 minutes are persistently stewed and close fire after sixty minutes and take out pig so that pig bone and the weight ratio of clear water remain unchanged
Bone simultaneously obtains soup-stock after skimming offscum；
(24) ginger splices and big onion parts are added in soup-stock, then refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine is added into soup-stock
And open fire and boil after oyster sauce, wherein soup-stock, ginger slice, big onion parts, refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine and oyster sauce
Weight ratio be 100：1：3：0.5：0.3：3：1：5：4；
(25) etc. sachet is added after soup-stock boil and it is that small fire boils 30 minutes by thermal transfer, wherein soup-stock and sachet
Weight ratio is 100：18；
(26) the tanning time closes to fight after and pulls ginger slice, big onion parts and sachet out and obtain brine.
(3) first halogen；
The specific make step of the first halogen is：
(31) the duck tongue of standing is put into egg white and is impregnated 10 minutes；
(32) the duck tongue for having impregnated egg white is put into the brine boiled, and is stirred with the speed of 20r/min in stew in soy sauce
It mixes 10 minutes；
(33) it pulls duck tongue out and obtains just marinated duck tongues after being filtered dry brine.
(4) stew in soy sauce again.
The stew in soy sauce again the specific steps are：
(41) by egg white, milk and honey with 10：1：0.1 ratio is uniformly mixed, and obtains immersion mixture；
(42) first marinated duck tongues are added in immersion mixture and are impregnated 10 minutes；
(43) the first marinated duck tongues after immersion are taken out and is placed on ventilation and divulge information 20 minutes；
(44) stew in soy sauce again is added in brine in the first marinated duck tongues after ventilation and obtains milk pot-stewed fowl duck tongue after twenty minutes.
As described above, the present invention can be realized well.
Claims (5)
1. a kind of production method of milk pot-stewed fowl duck tongue, it is characterised in that：It comprises the following steps that：
(1) prepare and pretreatment main material；
(2) brine is made；
(3) first halogen；
(4) stew in soy sauce again.
2. a kind of production method of milk pot-stewed fowl duck tongue according to claim 1, it is characterised in that：Described in step (1)
Main material be duck tongue, the preprocess method of the duck tongue is：
(11) it is impregnated 1 hour after being cleaned duck tongue with clear water；
(12) it contains clean clear water with pot and boils, the duck tongue after immersion is put into after being cooked 2 minutes in the clear water boiled and is dragged for
It rises；
(13) it is filtered dry after the duck tongue picked up being put into clear water cleaning again；
(14) the clear water diluted milk of identical weight is added after boiling fresh milk and boils again；
(15) fresh milk after will be to be diluted is added the duck tongue after being filtered dry after being down to room temperature and impregnates 30 minutes；
(16) the duck tongue and stand for standby use for impregnating dilution fresh milk are pulled out.
3. a kind of production method of milk pot-stewed fowl duck tongue according to claim 2, it is characterised in that：Described in step (2)
The production method of brine be：
(21) by illiciumverum, fennel seeds, spiceleaf, tsaoko, cassia bark, dried orange peel, cloves, Radix Glycyrrhizae, Siraitia grosvenorii, Chinese prickly ash and cardamom with weight
Than being 5：1：1：0.5：0.1：6：0.3：3：2：1 ratio mixing composition potpourri；
(22) by potpourri pressure in being fitted into obtained sachet in cotton bag after fritter；
(23) pig bone is put into the clear water that weight is 10 times of the pig bone and is stewed with big fire, and each 10 points during stewing
Clock adds a clear water so that pig bone and the weight ratio of clear water remain unchanged, and persistently stews and closes fire after sixty minutes and take out pig bone simultaneously
Soup-stock is obtained after skimming offscum；
(24) ginger splices and big onion parts are added in soup-stock, then be added into soup-stock refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine and
It opens fire and boils after oyster sauce, wherein the weight of soup-stock, ginger slice, big onion parts, refined salt, monosodium glutamate, rock sugar, white granulated sugar, cooking wine and oyster sauce
Amount ratio is 100：1：3：0.5：0.3：3：1：5：4；
(25) etc. sachet is added after soup-stock boil and is that small fire boils 30 minutes, the wherein weight of soup-stock and sachet by thermal transfer
Ratio is 100：18；
(26) the tanning time closes to fight after and pulls ginger slice, big onion parts and sachet out and obtain brine.
4. a kind of production method of milk pot-stewed fowl duck tongue according to claim 3, it is characterised in that：Described in step (3)
The specific make step of first halogen be：
(31) the duck tongue of standing is put into egg white and is impregnated 10 minutes；
(32) the duck tongue for having impregnated egg white is put into the brine boiled, and 10 is stirred with the speed of 20r/min in stew in soy sauce
Minute；
(33) it pulls duck tongue out and obtains just marinated duck tongues after being filtered dry brine.
5. a kind of production method of milk pot-stewed fowl duck tongue according to claim 4, it is characterised in that：Described in step (4)
Stew in soy sauce again the specific steps are：
(41) by egg white, milk and honey with 10：1：0.1 ratio is uniformly mixed, and obtains immersion mixture；
(42) first marinated duck tongues are added in immersion mixture and are impregnated 10 minutes；
(43) the first marinated duck tongues after immersion are taken out and is placed on ventilation and divulge information 20 minutes；
(44) stew in soy sauce again is added in brine in the first marinated duck tongues after ventilation and obtains milk pot-stewed fowl duck tongue after twenty minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810288843.4A CN108783254A (en) | 2018-04-03 | 2018-04-03 | A kind of production method of milk pot-stewed fowl duck tongue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810288843.4A CN108783254A (en) | 2018-04-03 | 2018-04-03 | A kind of production method of milk pot-stewed fowl duck tongue |
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| CN108783254A true CN108783254A (en) | 2018-11-13 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN103005490A (en) * | 2011-09-25 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Production method of marinated duck tongues |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN107439969A (en) * | 2017-07-26 | 2017-12-08 | 江苏雨润肉食品有限公司 | A kind of processing method of soy sauce stewed poultry meat duplicate product |
-
2018
- 2018-04-03 CN CN201810288843.4A patent/CN108783254A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005490A (en) * | 2011-09-25 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Production method of marinated duck tongues |
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN107439969A (en) * | 2017-07-26 | 2017-12-08 | 江苏雨润肉食品有限公司 | A kind of processing method of soy sauce stewed poultry meat duplicate product |
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