CN110150578A - A kind of lotus flower blood duck and preparation method thereof - Google Patents

A kind of lotus flower blood duck and preparation method thereof Download PDF

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Publication number
CN110150578A
CN110150578A CN201910489376.6A CN201910489376A CN110150578A CN 110150578 A CN110150578 A CN 110150578A CN 201910489376 A CN201910489376 A CN 201910489376A CN 110150578 A CN110150578 A CN 110150578A
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Prior art keywords
duck
blood
lotus flower
starch
oil
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贺星
郭仔汝
李国华
严清飞
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Pingxiang Lotus Spoon Food Co Ltd
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Pingxiang Lotus Spoon Food Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • 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
    • 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

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Abstract

The present invention relates to a kind of Duck Products, relate more specifically to a kind of lotus flower blood duck and preparation method thereof.The raw material of the lotus flower blood duck by mass percentage, including at least 30~34% ducks, 2~5% duck livers, 2~5% duck's gizzards, 14~17% watery wine, 1~3% ginger, 1~3% garlic, 7~10% capsicums, 6~9% watery wine duck blood mixtures, 3~5% soy sauce, 1~2% monosodium glutamate, 0.1~0.2% pure chicken powder, 0.1~0.3% white granulated sugar, 0.1~0.2% the sapidity nucleotide disodium, 0.2~0.4% pasty chicken essence, 0.2~0.4% starch, 3~6% duck oils, 5~7% vegetable oil, surplus water；The starch is converted starch.The long shelf-life of lotus flower blood duck provided by the invention, can place 180 days at 4 DEG C, and appearance, color and the mouthfeel maintained.

Description

A kind of lotus flower blood duck and preparation method thereof
Technical field
The present invention relates to a kind of Duck Products, relate more specifically to a kind of lotus flower blood duck and preparation method thereof.
Background technique
Lotus flower blood duck belongs to dish one, Jiangxi style of cooking Pingxiang, is one of characteristic famous dish and the lotus of Jiangxi Province Pingxiang City Lianhua County The delicacies of the unique upper state banquet in Hua County, lotus flower blood duck are put into " ten big Jiangxi due to having the characteristics that " color delicacy incense, fresh and tender palatable " One of dish ", and be Jiangxi Province's non-material cultural heritage.But current lotus flower blood duck is only limitted to street corner and sells or be made duck, adjusts The semi-finished product that material etc. is separately packed, form for buyer's frying, and the shelf-life is short, and may lose lotus if vacuum packaging is sold The flavor of flower blood duck.Therefore the lotus flower blood duck of appearance, color and mouthfeel for preparing long shelf-life and having kept, to lotus flower blood duck Local economy is promoted and improves to play an important role.
Summary of the invention
To solve the above-mentioned problems, first aspect of the present invention provides a kind of lotus flower blood duck, the original of the lotus flower blood duck Material by mass percentage, include at least 30~34% ducks, 2~5% duck livers, 2~5% duck's gizzards, 14~17% watery wine, 1~ 3% ginger, 1~3% garlic, 7~10% capsicums, 6~9% watery wine duck blood mixtures, 3~5% soy sauce, 1~2% monosodium glutamate, 0.1~ 0.2% pure chicken powder, 0.1~0.3% white granulated sugar, 0.1~0.2% the sapidity nucleotide disodium, 0.2~0.4% pasty chicken essence, 0.2~0.4% starch, 3~6% duck oils, 5~7% vegetable oil, surplus water；
The starch is converted starch.
As a preferred technical solution of the present invention, the mass ratio of the watery wine duck blood mixture and the converted starch For (20~30): 1.
As a preferred technical solution of the present invention, the mass ratio of the pasty chicken essence and the converted starch is (0.7~1.5): 1.
As a preferred technical solution of the present invention, the converted starch is esterification converted starch.
As a preferred technical solution of the present invention, the esterification converted starch is selected from acetylated starch, phosphoric acid is denaturalized One of starch, amber denaturated starch by acid, acetic acid converted starch, nitric acid converted starch, xanthan denaturated starch by acid are a variety of.
As a preferred technical solution of the present invention, the mass ratio of the duck and the duck oil is (5~9): 1.
As a preferred technical solution of the present invention, the capsicum is selected from big sharp green pepper, circle green pepper, hot red pepper, line green pepper, beauty One of green pepper, millet starch, Hangzhou chili are a variety of.
As a preferred technical solution of the present invention, the mass ratio of the monosodium glutamate and the sapidity nucleotide disodium is (8 ~13): 1.
The second aspect of the present invention provides the production method of lotus flower blood duck described in one kind, the production of the lotus flower blood duck Method includes at least:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: after vegetable oil is heated, duck oil is added and is boiled, and pulls duck oil slag out and abandons；
(5) boiling: being heated to 140~160 DEG C for step (4) described oil, sequentially add the ginger in step (2) and garlic, step Suddenly duck, duck liver and the duck's gizzard in (1), watery wine, soy sauce, pure chicken powder, pasty chicken essence, monosodium glutamate, white granulated sugar, water boiling 5~7 After minute, the capsicum and the sapidity nucleotide disodium that step (2) obtain is added, continues boiling；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, Stirring to duck blood is frozen into thin Gorgon euryale, and pours into solid content and stir evenly, and obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product high-pressure aluminium foil bag that step (6) is obtained is packed, and is vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, sterilize 30~40 minutes, obtain lotus flower blood Duck.
As a preferred technical solution of the present invention, during step (4) the duck oil tanning, vegetable oil is heated to 170~190 DEG C, 110~130 DEG C are cooled to, duck oil is added and is boiled.
Compared with the prior art, the invention has the following beneficial effects: by adjusting modified starch, watery wine duck blood, chicken paste The mass ratio of shape essence, duck oil etc. improves the shelf-life of lotus flower blood duck provided by the invention, 4 while improving mouthfeel It can be placed at DEG C 180 days；And the mouthfeel of lotus flower blood duck is improved by the way that capsicum, monosodium glutamate, the sapidity nucleotide disodium is added, in addition lead to The tanning for crossing duck oil prevents fatty acid structure in duck oil from changing, and carcinogen is generated, further, it is also possible to increase the present invention The color of the lotus flower blood duck of offer.
Specific embodiment
The detailed description for preferred implementation method of the invention below of participating in the election of and including embodiment this hair can be more easily to understand Bright content.Unless otherwise defined, all technologies used herein and scientific term have common with fields of the present invention The normally understood identical meaning of technical staff.When there is a conflict, the definition in this specification shall prevail.
As used herein term " by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ", " having ", " containing " or its any other deformation, it is intended that cover non-exclusionism includes.For example, the combination comprising listed elements Object, step, method, product or device are not necessarily limited to those elements, but may include not expressly listed other elements or Such composition, step, method, product or the intrinsic element of device.
Conjunction " Consists of " excludes any element that do not point out, step or component.If in claim, this Phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative normal Except rule impurity.When being rather than immediately following after theme in the clause that phrase " Consists of " appears in claim main body, It is only limited to element described in the clause；Other elements are not excluded except the claim as a whole.
Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open When range " 1 to 5 ", described range should be interpreted as including range " 1 to 4 ", " 1 to 3 ", " 1 to 2 ", " 1 to 2 and 4 to 5 ", " 1 to 3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end Value and all integers and score in the range.
Singular includes that plural number discusses object, unless the context clearly dictates otherwise." optional " or it is " any It is a kind of " refer to that the item described thereafter or event may or may not occur, and the description include situation that event occurs and The situation that event does not occur.
Approximate term in specification and claims is used to modify quantity, and it is specific to indicate that the present invention is not limited to this Quantity further includes the acceptable modified part without will lead to the change of dependency basis this function close with the quantity.Phase It answers, modifies a numerical value with " about ", " about " etc., mean that the present invention is not limited to the exact numericals.In some examples, approximate Term likely corresponds to the precision of the instrument of measurement numerical value.In present specification and claims, range limits can be with Combination and/or exchange, these ranges if not stated otherwise include all subranges contained therebetween.
In addition, indefinite article "an" before element of the present invention or component and "one" quantitative requirement to element or component (i.e. frequency of occurrence) unrestriction.Therefore "one" or "an" should be read as including one or at least one, and odd number The element or component of form also include plural form, unless the obvious purport of the quantity refers to singular.
Illustrate the present invention below by way of specific embodiment, but is not limited to specific examples presented below.
First aspect of the present invention provides one kind, and the raw material of the lotus flower blood duck by mass percentage, includes at least It is 30~34% ducks, 2~5% duck livers, 2~5% duck's gizzards, 14~17% watery wine, 1~3% ginger, 1~3% garlic, 7~10% peppery Green pepper, 6~9% watery wine duck blood mixtures, 3~5% soy sauce, 1~2% monosodium glutamate, 0.1~0.2% pure chicken powder, 0.1~0.3% white sand Sugar, 0.1~0.2% the sapidity nucleotide disodium, 0.2~0.4% pasty chicken essence, 0.2~0.4% starch, 3~6% duck oils, The water of 5~7% vegetable oil, surplus；
The starch is converted starch.
Duck
Duck is the meat obtained from duck, is one of universal meat in the whole world and the excellent food that people nourish. The nutritive value of duck is very high, the protein content in edible part duck about 16%-25%, more much higher than poultry meat content.Duck Meat protein is mainly myosinogen and myosin.Another part is proteose, wherein containing the collagen for being dissolved in water And elastin laminin, in addition there are a small amount of gelatin, remaining is nonprotein nitrogen.Do not include in duck of the present invention duck head, duck's foot, Meat in duck wing.
Duck liver
Duck liver is one of miscellaneous for duck, is the liver of Anatidae animal.Because liver is the important device for storing nutriment and removing toxic substances in animal Official, nutriment rich in, so duck liver has alimentary health-care function, it is optimal one of good merchantable brand of enriching blood.Shape is in Size double leaf, color is purplish red, and matter is delicate, delicious.
Duck's gizzard
Duck's gizzard, that is, duck muscular stomach, shape is oblate, and meat is close, and tight tough Chewy, flavour is long, no greasy feeling.The master of duck's gizzard Nutritional ingredient is wanted there are the minerals such as carbohydrate, protein, fat, niacin, vitamin and calcium, magnesium.
Watery wine
Watery wine is the general designation of various wine, and what can be enumerated has brewed wine, Spirit, configuration wine.Watery wine is added in cooking The fragrance for increasing food, the greasy effect of deodorization solution can be played.
Garlic
Garlic is a kind of most common food in table dishes, it can eats it raw, can also season.It is garlicky pungent, warm-natured, enter The effect of spleen, stomach, lung, warming spleen and stomach, eliminating mass product, removing toxic substances, desinsection.
Capsicum
Capsicum is full of nutrition, is important vegetables, flavouring and the drug in China, and seed oil is edible, pulp energy expelling parasite And sweating.Capsicum is full of nutrition, and containing numerous vitamins such as vitamin C, vitamin B, carrotene, especially vitamin C contains Amount is high, occupies the first place of vegetables.
In one embodiment, capsicum of the present invention is selected from big sharp green pepper, circle green pepper, hot red pepper, line green pepper, beauty green pepper, millet One of green pepper, Hangzhou chili are a variety of.
Preferably, capsicum of the present invention is millet starch and beauty green pepper.
Watery wine duck blood mixture
Watery wine duck blood mixture, wine is put into fresh duck blood can slow down the solidification of duck blood, using of the present invention Lotus flower blood duck in can also promote mouthfeel.Its production method is successively to pour into fresh duck blood and watery wine, and stir evenly, and is added Lid sealing is In Shade, after one day, obtains duck blood watery wine mixture with crocus cloth filter and remove residue.Watery wine duck blood of the present invention Mixture is applicant's self-control.
Soy sauce
Soy sauce is a kind of traditional flavouring.The liquid flavoring made with beans, wheat, wheat bran.Color bronzing, there is uniqueness Paste flavor, flavour is delicious, peomotes appetite.
In one embodiment, soy sauce of the present invention is dense mouth soy sauce.
Monosodium glutamate
Monosodium glutamate is one kind of seasoning, and main component is sodium glutamate, and the main function of monosodium glutamate is the delicate flavour for increasing food.
Preferably, millet starch of the present invention, beauty green pepper, monosodium glutamate mass ratio be (4.8~5.7): (3~3.5): 1.
Pure chicken powder
Pure chicken powder is to be aided with tasty agents (taste using chicken-breasted, chick bone powder end or chicken bone and flesh concentration extract as main material Essence, flavour nucleotide etc.), and the flavour enhancings such as excipient and spice or edible essence, fumet are added through mixing, granulation and drying Etc. a kind of composite flavor with the fresh Flavor of chicken for being process of techniques.
White granulated sugar
White granulated sugar is one kind of sugar.Its particle is crystalloid, and uniformly, color is pure white, and sweet taste is pure, and sugariness is slightly less than red Sugar.It is commonly used in the cooking.Appropriate edible sugar has the effect of tonifying middle-Jiao and Qi, stomach function regulating moistening lung, yin-nourishing hidroschesis.
The sapidity nucleotide disodium
The sapidity nucleotide disodium nucleic acid decomposition obtained by yeast, separation are made, or are produced by fermentation method.Because this product mainly by 5'- Sodium guanylate and 5'-inosinic acid sodium composition, character is also similar, for white to ecru crystallization or powder, nothing It is smelly, it is delicious, significant synergistic effect has been shared with sodium glutamate, freshness can be improved.
Preferably, monosodium glutamate of the present invention and the mass ratio of the sapidity nucleotide disodium of the present invention are (8~13): 1.
Preferred capsicum includes that millet starch and beauty green pepper can by regulating and controlling the ratio of millet starch and beauty green pepper in the present invention But not too peppery and too light so that duck has spicy taste, this ratio also with other seasonings such as ginger garlic of addition has It closes, plays the role of restraining pungent.The present invention, which passes through, is further added remaining seasoning such as monosodium glutamate and the sapidity nucleotide disodium, Play the role of synergy, keeps fragrance more rich；And in subsequent manufacturing process, capsicum, monosodium glutamate and the sapidity nucleotide disodium Together, after its own ingredient and converted starch are crosslinked, to be easier to penetrate into adsorbed proteins in duck, with free protein It being mutually complexed and stablizes crosslinking, keep meat looser, elasticity is more preferable, and mouthfeel more preferably, while cooperateing with and playing certain antibacterial action, Extend the shelf-life.
Pasty chicken essence
Pasty chicken essence is with new fresh chicken meat, meat bone extract, fat for primary raw material, through boiling extracting, mild enzyme The techniques such as solution, dense delicious Maillard reaction are made.The aromatic thickness of meat, voluptuousness is strong, and lasting is lasting, and tissue is fine and smooth, is widely used in crowd More field of food.
Starch
Starch is that glucose molecule is polymerized, it is the most common storage form of carbohydrate in cell.Starch There is two class of amylose and amylopectin.The former is branchiess helical structure；The latter is with 24~30 glucose residues with α- Isosorbide-5-Nitrae-glycosidic bond joins end to end, and is α -1,6- glycosidic bond at branch.Carbohydrate the most abundant in human diet It is exactly starch, is cooking, playing positive important function in seasoning, and nutritive value is also very abundant.
In one embodiment, starch of the present invention is converted starch.
Converted starch: it to improve the performance of starch, expanding its application range, using physics, chemistry or enzymatic treatment, is forming sediment New functional group is introduced on powder molecule or changes starch molecule size and starch granular property, to change the natural characteristic of starch (such as: gelatinization point, thermoviscosity and its stability, freeze-thaw stability, gel force, film forming, the transparency), make its more suitable for The requirement centainly applied.This to pass through secondary operation, the starch for changing property is referred to as converted starch.
Preferably, starch of the present invention is esterification converted starch.
It is highly preferred that esterification converted starch of the present invention is selected from acetylated starch, phosphoric acid converted starch, amber Acid denaturation One of starch, acetic acid converted starch, nitric acid converted starch, xanthan denaturated starch by acid are a variety of.
It is further preferred that starch of the present invention is hydroxypropyl PASELLI EASYGEL.
It is further preferred that the mass ratio of watery wine duck blood mixture of the present invention and converted starch of the present invention is (20~30): 1.
It is further preferred that the mass ratio of watery wine duck blood mixture of the present invention and converted starch of the present invention is 27.8::1.
In a kind of preferred embodiment, pasty chicken essence of the present invention and converted starch of the present invention Mass ratio is (0.7~1.5): 1.
In a kind of further preferred embodiment, pasty chicken essence of the present invention and denaturation of the present invention are formed sediment The mass ratio of powder is 1.1:1.
Converted starch is added during making duck in the applicant, it is easier to be bonded with duck, be conducive to make The meat of duck is more compact, soft, flexible, and when selecting converted starch, the applicant, which has been surprisingly found that work as, uses hydroxypropyl When PASELLI EASYGEL is converted starch, it is more advantageous to the mouthfeel for keeping lotus flower blood duck, and work as watery wine duck blood mixture and shallow lake The mass ratio of powder is controlled in (20~30): when in the range of 1, not only mouthfeel is more preferable and the shelf-life is also elongated therewith, this is main It is because protein and modified starch exist with complex form.In addition gelatinization can be made serious when converted starch addition is excessive, duck Meat is viscous serious, and meat is hard, without elasticity；When converted starch is less, gelatinization is uneven, and mouthfeel is bad, and the shelf-life shortens.
When suitable pasty chicken essence is added, it is found that it works with converted starch one, duck taste is more preferable, this is Because pasty chicken essence molecule forms spiral helicine crosslinking knot in conjunction with amylose, amylopectin outer branches when high temperature Structure changes the property around starch granules and slows down amylopectin rate of recrystallization, delaying aging, secondly by essence molecule packet It wraps up in wherein, easily reacting under the action of millet starch and beauty green pepper with protein, sugared part etc. makes meat change colour, increase mouthfeel, And further Bound Water Moleculess increase the water-retaining property of meat, harden duck will not within some time, keep preferable wind Taste.
Duck oil
Duck oil is the fat of duck, and using duck body white solid as representative, the cholesterol of duck oil is with respect to other animal oil Comparision contents are low, are to compare in animal oil conducive to human health well below other animal oil.
Preferably, duck of the present invention and the mass ratio of duck oil of the present invention are (5~9): 1.
It is highly preferred that duck of the present invention and the mass ratio of duck oil of the present invention are 7:1.
The application discovery controls the mass ratio of duck oil and duck in (5~9): 1, due to the fatty acid and albumen in duck Matter and converted starch form hydrogen bond, and esterification associated reaction occurs with duck oil fatty acid, rises in the crosslinking hole of converted starch To the effect of thickening, while keeping mouthfeel more fine and smooth mellow, the moisture that above-mentioned association locks meat is further controlled Content avoids storage phase organoleptic quality variation and acidity from increasing；The moisture holding capacity for improving meat itself, slows down the dehydration of product Rate extends the shelf-life of product.
Vegetable oil
Vegetable oil is the compound as made of unsaturated fatty acid and glycerol chemical combination, is distributed widely in nature, be from The fruit of plant, seed, grease obtained in plumule.The main component of vegetable oil is that straight chain higher fatty acids and glycerol generate Ester, fatty acid is in addition to palmitic acid, stearic acid and oleic acid, also containing there are many unsaturated acids, such as erucic acid, eleostearic acid, ricinoleic acid. Vegetable oil mainly contains the minerals such as vitamin E, K, calcium, iron, phosphorus, potassium, fatty acid etc..Fatty acid in vegetable oil can make skin It moistens glossy.What vegetable oil can be enumerated has soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower oil, leaching Peanut oil leaches camellia seed oil, squeezing peanut oil, squeezing camellia seed oil, sesame oil.
In one embodiment, vegetable oil of the present invention is rapeseed oil.
The second aspect of the present invention provides the production method of lotus flower blood duck described in one kind, the production side of the lotus flower blood duck Method includes at least:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: after vegetable oil is heated, duck oil is added and is boiled, and pulls duck oil slag out and abandons；
(5) boiling: being heated to 140~160 DEG C for step (4) described oil, sequentially add the ginger in step (2) and garlic, step Suddenly duck, duck liver and the duck's gizzard in (1), watery wine, soy sauce, pure chicken powder, pasty chicken essence, monosodium glutamate, white granulated sugar, water boiling 5~7 After minute, the capsicum and the sapidity nucleotide disodium that step (2) obtain is added, continues boiling；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, Stirring to duck blood is frozen into thin Gorgon euryale, and pours into solid content and stir evenly, and obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product high-pressure aluminium foil bag that step (6) is obtained is packed, and is vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, sterilize 30~40 minutes, obtain lotus flower blood Duck.
In a preferred embodiment, during step (4) duck oil tanning of the present invention, vegetable oil is heated to After 170~190 DEG C, 110~130 DEG C are cooled to, and duck oil is added and is boiled.
Inventor is using above-mentioned duck oil tanning technique primarily to preventing fatty acid of the duck oil at high temperature in duck oil Structure changes, and generates carcinogen effect health, and clarify bright, battalion by the duck oil that duck oil tanning technique obtains It supports and enriches, be conducive to the mouthfeel and color that improve lotus flower blood duck provided by the invention.
In a preferred embodiment, it in step (5) digestion process of the present invention, after watery wine is added, is heated to 190~200 DEG C, boiling 5~7 minutes, capsicum, the sapidity nucleotide disodium that step (2) obtain is added, is cooled to 140~160 DEG C, continue boiling, and receive juice, digestion time is not specifically limited.
Receiving juice is the gimmick cooked, and soup is referred to inspissate, and soup of the dish in stir-frying is by heating, by more To lacking, by dilute to thick process.
In a preferred embodiment, the canned temperature of step (7) of the present invention is 70~90 DEG C.
In a preferred embodiment, in step (8) sterilization process of the present invention, the temperature of sterilization kettle is 110 ~120 DEG C, pressure is 0.15~0.17MPa.
The phase that applicant passes through the ingredients and duck such as converted starch, watery wine duck blood mixture, pasty chicken essence and duck oil The moisture in duck has been lockked in interaction, extends the shelf-life, and by way of canned and sterilization, further improves guarantor The matter phase, so that lotus flower blood duck provided by the invention can place 180 days at 4 DEG C, while the wind for also assuring lotus flower blood duck itself Taste.
Embodiment
The present invention is specifically described below by embodiment.It is necessarily pointed out that following embodiment is only used In the invention will be further described, it should not be understood as limiting the scope of the invention, professional and technical personnel in the field The some nonessential modifications and adaptations made according to the content of aforementioned present invention, still fall within protection scope of the present invention.
Embodiment 1
The embodiment of the present invention 1 provides a kind of lotus flower blood duck, the raw material of the lotus flower blood duck by mass percentage, at least Including 30% duck, 2% duck liver, 2% duck's gizzard, 14% watery wine, 1% ginger, 1% garlic, 4.8% millet starch, 3% beauty green pepper, 6% water Wine duck blood mixture, 3% soy sauce, 1% monosodium glutamate, 0.1% pure chicken powder, 0.1% white granulated sugar, 0.1% the sapidity nucleotide disodium, 0.2% pasty chicken essence, 0.2% starch, 3% duck oil, 5% vegetable oil, surplus water.
The soy sauce is dense mouth soy sauce.
The starch is hydroxypropyl PASELLI EASYGEL.
The vegetable oil is rapeseed oil.
This example additionally provides a kind of production method of lotus flower blood duck, and the production method of the lotus flower blood duck includes:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: vegetable oil is heated to 170 DEG C, is cooled to 110 DEG C, and duck oil is added and is boiled to golden yellow, and Duck oil slag is pulled out to abandon；
(5) boiling: step (4) described oil is heated to 140 DEG C, sequentially adds the ginger in step (2) and garlic, step (1) In duck, duck liver and duck's gizzard, watery wine is heated to 190 DEG C, boiling 5 minutes, capsicum, the flavor nucleosides that step (2) obtain is added Acid disodium is cooled to 140 DEG C, continues boiling, and receive juice, digestion time is not specifically limited；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, Stirring to duck blood is frozen into thin Gorgon euryale, and pours into solid content and stir evenly, and obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product that step (6) obtains being packed at 70 DEG C with high-pressure aluminium foil bag, and are vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, and 110 DEG C, 30 points are sterilized under 0.15MPa Clock obtains lotus flower blood duck.
Embodiment 2
The embodiment of the present invention 1 provides a kind of lotus flower blood duck, the raw material of the lotus flower blood duck by mass percentage, at least Including 34% duck, 5% duck liver, 5% duck's gizzard, 17% watery wine, 3% ginger, 3% garlic, 5.7% millet starch, 3.5% beauty green pepper, 9% Watery wine duck blood mixture, 5% soy sauce, 1.1% monosodium glutamate, 0.2% pure chicken powder, 0.3% white granulated sugar, 0.13% flavour nucleotide two Sodium, 0.4% pasty chicken essence, 0.4% starch, 6% duck oil, 7% vegetable oil, surplus water.
The soy sauce is dense mouth soy sauce.
The starch is hydroxypropyl PASELLI EASYGEL.
The vegetable oil is rapeseed oil.
This example additionally provides a kind of production method of lotus flower blood duck, and the production method of the lotus flower blood duck includes:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: vegetable oil is heated to 190 DEG C, is cooled to 130 DEG C, and duck oil is added and is boiled to golden yellow, and Duck oil slag is pulled out to abandon；
(5) boiling: step (4) described oil is heated to 160 DEG C, sequentially adds the ginger in step (2) and garlic, step (1) In duck, duck liver and duck's gizzard, watery wine is heated to 200 DEG C, boiling 7 minutes, capsicum, the flavor nucleosides that step (2) obtain is added Acid disodium is cooled to 160 DEG C, continues boiling, and receive juice, digestion time is not specifically limited；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, Stirring to duck blood is frozen into thin Gorgon euryale, and pours into solid content and stir evenly, and obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product that step (6) obtains being packed at 90 DEG C with high-pressure aluminium foil bag, and are vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, and 120 DEG C, 40 points are sterilized under 0.17MPa Clock obtains lotus flower blood duck.
Embodiment 3
The embodiment of the present invention 1 provides a kind of lotus flower blood duck, the raw material of the lotus flower blood duck by mass percentage, at least Including 32% duck, 3% duck liver, 3% duck's gizzard, 15% watery wine, 2% ginger, 2% garlic, 5% millet starch, 3.2% beauty green pepper, 8.3% Watery wine duck blood mixture, 4% soy sauce, 1% monosodium glutamate, 0.1% pure chicken powder, 0.2% white granulated sugar, 0.1% the sapidity nucleotide disodium, 0.33% pasty chicken essence, 0.3% starch, 4.5% duck oil, 6% vegetable oil, surplus water.
The soy sauce is dense mouth soy sauce.
The starch is hydroxypropyl PASELLI EASYGEL.
The vegetable oil is rapeseed oil.
This example additionally provides a kind of production method of lotus flower blood duck, and the production method of the lotus flower blood duck includes:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: vegetable oil is heated to 180 DEG C, is cooled to 120 DEG C, and duck oil is added and is boiled to golden yellow, and Duck oil slag is pulled out to abandon；
(5) boiling: step (4) described oil is heated to 150 DEG C, sequentially adds the ginger in step (2) and garlic, step (1) In duck, duck liver and duck's gizzard, watery wine is heated to 190 DEG C, boiling 5 minutes, capsicum, the flavor nucleosides that step (2) obtain is added Acid disodium is cooled to 150 DEG C, continues boiling, and receive juice, digestion time is not specifically limited；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, Stirring to duck blood is frozen into thin Gorgon euryale, and pours into solid content and stir evenly, and obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product that step (6) obtains being packed at 80 DEG C with high-pressure aluminium foil bag, and are vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, and 115 DEG C, 35 points are sterilized under 0.16MPa Clock obtains lotus flower blood duck.
Performance evaluation
Sensory evaluation: after 4 DEG C of lotus flower blood duck that embodiment 1-3 is provided are placed 180 days, sensory evaluation is carried out, total score is 100 points, it is divided into four institutional framework, surface texture, color and appearance aspects, sensory evaluation criteria is shown in Table 1, and evaluation result is shown in Table 2。
The sensory evaluation criteria of 1 lotus flower blood duck of table
24 DEG C of table place 180 days after lotus flower blood duck sensory evaluation
Embodiment Embodiment 1 Embodiment 2 Embodiment 3
Institutional framework 19 20 23
Surface texture 22 20 24
Color 22 21 23
Smell 21 21 23
Total score 84 82 93
By table 24 DEG C place 180 days after lotus flower blood duck sensory evaluation it is found that lotus flower blood duck provided by the invention at 4 DEG C Duck is still firm after placing 180 days, flexible, and no adhesion phenomenon occurs, and surface color is vivid, no mildew, duck thick flavor Thickness, free from extraneous odour, and undergo no deterioration after being placed 180 days at 4 DEG C, long shelf-life.
Example above-mentioned is merely illustrative, and is used to explain the present invention some features of the method.Appended right is wanted The range as wide as possible for being intended to require to be contemplated that is sought, and embodiments as presented herein is only according to all possible implementation The explanation of the embodiment of the combined selection of example.Therefore, the purpose of applicant is that the attached claims are not illustrated this hair The exemplary selectional restriction of bright feature.Some numberical ranges used also include sub- model in the claims It encloses, the variation in these ranges should also be construed to be covered by the attached claims in the conceived case.

Claims (10)

1. a kind of lotus flower blood duck, which is characterized in that the raw material of the lotus flower blood duck by mass percentage, include at least 30~ 34% duck, 2~5% duck livers, 2~5% duck's gizzards, 14~17% watery wine, 1~3% ginger, 1~3% garlic, 7~10% capsicums, 6~ 9% watery wine duck blood mixture, 3~5% soy sauce, 1~2% monosodium glutamate, 0.1~0.2% pure chicken powder, 0.1~0.3% white granulated sugar, 0.1 ~0.2% the sapidity nucleotide disodium, 0.2~0.4% pasty chicken essence, 0.2~0.4% starch, 3~6% duck oils, 5~7% The water of vegetable oil, surplus；
The starch is converted starch.
2. lotus flower blood duck according to claim 1, which is characterized in that the watery wine duck blood mixture and the converted starch Mass ratio be (20~30): 1.
3. lotus flower blood duck according to claim 1, which is characterized in that the pasty chicken essence and the converted starch Mass ratio is (0.7~1.5): 1.
4. lotus flower blood duck according to claim 1, which is characterized in that the converted starch is esterification converted starch.
5. lotus flower blood duck according to claim 4, which is characterized in that the esterification converted starch be selected from acetylated starch, One of phosphoric acid converted starch, amber denaturated starch by acid, acetic acid converted starch, nitric acid converted starch, xanthan denaturated starch by acid Or it is a variety of.
6. lotus flower blood duck according to claim 1, which is characterized in that the duck and the mass ratio of the duck oil be (5~ 9): 1.
7. lotus flower blood duck according to claim 1, which is characterized in that the capsicum is selected from big sharp green pepper, circle green pepper, hot red pepper, line One of green pepper, beauty green pepper, millet starch, Hangzhou chili are a variety of.
8. lotus flower blood duck according to claim 1, which is characterized in that the matter of the monosodium glutamate and the sapidity nucleotide disodium Amount is than being (8~13): 1.
9. a kind of production method of lotus flower blood duck described in any one according to claim 1~8, which is characterized in that the lotus The production method of flower blood duck includes at least:
(1) raw material preparation: by duck, duck liver, duck's gizzard stripping and slicing, blanching is drained and standby；
(2) auxiliary material prepares: by capsicum, ginger, garlic cut into serving pieces；
(3) Gorgon euryale juice prepares: by duck blood watery wine mixture and converted starch mixing for standby use；
(4) duck oil boils: after vegetable oil is heated, duck oil is added and is boiled, and pulls duck oil slag out and abandons；
(5) boiling: step (4) described oil is heated to 140~160 DEG C, sequentially adds the ginger in step (2) and garlic, step (1) In duck, duck liver and duck's gizzard, watery wine, soy sauce, pure chicken powder, pasty chicken essence, monosodium glutamate, white granulated sugar, water boiling 5~7 minutes Afterwards, the capsicum and the sapidity nucleotide disodium that step (2) obtain is added, continues boiling；
(6) thickening soup: pulling solid content in the pot that step (5) digestion process obtains out, and the Gorgon euryale juice that step (3) obtains is added, stirring It is frozen into thin Gorgon euryale to duck blood, and pours into solid content and stirs evenly, obtains lotus flower blood duck semi-finished product；
(7) canned: the lotus flower blood duck semi-finished product high-pressure aluminium foil bag that step (6) is obtained is packed, and is vacuumized；
(8) sterilize: the semi-finished product after step (7) is packaged are put into sterilization kettle, sterilize 30~40 minutes, obtain lotus flower blood duck.
10. the production method of lotus flower blood duck according to claim 9, which is characterized in that step (4) duck oil boiled Cheng Zhong after vegetable oil is heated to 170~190 DEG C, is cooled to 110~130 DEG C, and duck oil is added and is boiled.
CN201910489376.6A 2019-06-06 2019-06-06 A kind of lotus flower blood duck and preparation method thereof Pending CN110150578A (en)

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CN112293677A (en) * 2020-10-16 2021-02-02 四川好夫人食品科技有限公司 Fast food dish bag with vigorous hair blood and preparation method thereof
CN115804447A (en) * 2022-12-09 2023-03-17 江西莲花血鸭农业发展有限公司 Duck blood mixed sauce and preparation method thereof
CN115886207A (en) * 2022-12-20 2023-04-04 江西莲花血鸭农业发展有限公司 Blood duck mixing incense and preparation method thereof

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CN112293677A (en) * 2020-10-16 2021-02-02 四川好夫人食品科技有限公司 Fast food dish bag with vigorous hair blood and preparation method thereof
CN115804447A (en) * 2022-12-09 2023-03-17 江西莲花血鸭农业发展有限公司 Duck blood mixed sauce and preparation method thereof
CN115886207A (en) * 2022-12-20 2023-04-04 江西莲花血鸭农业发展有限公司 Blood duck mixing incense and preparation method thereof

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