CN110226712A - A kind of spicy duck's gizzard and its preparation process - Google Patents
A kind of spicy duck's gizzard and its preparation process Download PDFInfo
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- CN110226712A CN110226712A CN201910444944.0A CN201910444944A CN110226712A CN 110226712 A CN110226712 A CN 110226712A CN 201910444944 A CN201910444944 A CN 201910444944A CN 110226712 A CN110226712 A CN 110226712A
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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
- A23L13/428—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
- A23L13/50—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
- A23L13/70—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
Abstract
The invention discloses a kind of spicy duck's gizzard and its preparation processes.Spicy duck's gizzard is made of the raw material comprising following weight: 90~115 parts of duck's gizzard, 17~25 parts of water, 0.5~1.2 part of edible salt, 0.8~1.5 part of white granulated sugar, 0.2~0.4 part of D-araboascorbic acid sodium, 0.2~0.4 part of composite phosphate, 0.4~0.8 part of monosodium glutamate and 5~11 parts of hot and numb flavour seasoning；It has the advantages that it is spicy it is rich, it is salty it is fresh and fragrant, have fresh and tender chewy texture, mouthfeel, raciness, it is peppery and pleasant, reduce burn feeling and free from extraneous odour.Preparation method be include immersion, Chuo Shui, cleaning, processing and marinated and etc.；There is preparation method simple process, easy to operate, easy to implement advantage, and each step to cooperate, and can sterilize, and removes the peculiar smell on duck's gizzard, keeps the tender and crisp of duck's gizzard script, improves the flavor and taste of duck's gizzard.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of spicy duck's gizzard and its preparation process.
Background technique
Duck's gizzard, that is, duck stomach, duck's gizzard, the muscular stomach of duck, shape is oblate, and meat is close, and tight tough Chewy, flavour is long, without greasy
Sense is old and young all favorite delicacies treasure.The main nutrient composition of duck's gizzard has carbohydrate, protein, fat, niacin, dimension
The minerals such as raw element and calcium, magnesium, contained niacin are to constitute two kinds of important one of coenzyme ingredients in human body, are suffered to heart disease
Person has protective effect.Furthermore duck's gizzard also promotes to digest, enhance taste the effect of, common people are all edible, anaemia patient, on
Abdomen is glutted, indigestion person is especially suitable for eating.
It is being sold although current duck's gizzard on the market has, such as prepared food (Spiced duck's gizzard fries duck's gizzard) and chafing dish dish (marinated duck
Gizzard) etc., but the overwhelming majority is made as Spiced duck's gizzard and is selling, such as the patent that Authorization Notice No. is CN103404894B discloses
A kind of flavor duck's gizzard processing technology mainly includes the following steps: that selection, deodorization, marinated, forming, stew in soy sauce, stir-fry are mixed, pack, killed
Bacterium, quality inspection and storage.Wherein, pickled material is mixed by salt, cooking wine, mature vinegar, white granulated sugar, spiceleaf, Pu'er tea and water.
Duck's gizzard eat raw it is all on the low side in quantity and kind, and at present formed duck's gizzard industrialization manufacturing technology slightly in letter
Single, the taste and flavor of duck's gizzard is not fine, it would be highly desirable to need a kind of good chafing dish dish duck's gizzard.
Summary of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of spicy duck's gizzard, with mouthfeel
Fresh and tender, raciness, it is spicy it is rich, it is salty it is fresh and fragrant, have chewy texture, be peppery and pleasant, reducing burn feeling and the advantages of free from extraneous odour.
Second object of the present invention is to provide a kind of preparation process of spicy duck's gizzard, be easy to get with raw material, cost
Lower, preparation process is simple, easy to operate, advantage easy to implement, and each step cooperates, and can sterilize, and removes on duck's gizzard
Peculiar smell, keep duck's gizzard script it is tender and crisp, improve the flavor and taste of duck's gizzard.
Third object of the present invention is to provide a kind of spicy duck's gizzard piece have the flavor and taste for improving duck's gizzard
Advantage.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that
A kind of spicy duck's gizzard, the spicy duck's gizzard are made of the raw material comprising following weight:
90~115 parts of duck's gizzard, 17~25 parts of water, 0.5~1.2 part of edible salt, 0.8~1.5 part of white granulated sugar, D-araboascorbic acid sodium
0.2~0.4 part, 0.2~0.4 part of composite phosphate, 0.4~0.8 part of monosodium glutamate and 5~11 parts of hot and numb flavour seasoning；
The hot and numb flavour seasoning includes: capsicum, thick broad-bean sauce, rattan green pepper, zanthoxylum powder, green onion, ginger, garlic, cooking wine, soy sauce, five-spice powder and plant
Object oil.
By using above-mentioned technical proposal, in the present invention, each raw material component cooperates, and can be made that mouthfeel is fresh and tender, flavor
A kind of good spicy duck's gizzard；Hot and numb flavour seasoning made from spy makes duck's gizzard have unique and delicious spicy taste, and spicy
Rich, salty fresh and fragrant, Appetizing spleen-tonifying, can also promote appetite to a certain extent.
D-araboascorbic acid sodium also known as erythorbic acid sodium are a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner.
Phosphate is the most widely used food additives in current countries in the world, totally 8 kinds of the phosphate that China's approved uses at present, is wrapped
Include sodium tripolyphosphate, calgon, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate
With Sodium Acid Pyrophosphate etc., composite phosphate is exactly the phosphatic system for two or more applied in food processing
Claim.It is mutual in the D-araboascorbic acid sodium and compound phosphoric acid salt treatment duck's gizzard, the two of the certain content of duck's gizzard processing in the present invention
Cooperation, can be reduced carcinogen in duck's gizzard pickled product -- the formation of nitrosamine；Reduce even prevent duck's gizzard occur discoloration, peculiar smell and
The bad phenomenons such as muddiness；Help to improve its color and shape, keeps the freshness and quality of food.
In the present invention, hot and numb flavour seasoning includes capsicum, thick broad-bean sauce, rattan green pepper, zanthoxylum powder, green onion, ginger, garlic, cooking wine, soy sauce, five
Face powder and vegetable oil.
In the present invention, each raw material of hot and numb flavour seasoning can be commercially available in the market.Capsicum selects pepperyyer type,
Such as capsicum annum fasciculatum, hot millet, heart green pepper and rinse one of peppery etc. or a variety of, use Shi Yaoyong chilli.The fragrance of rattan green pepper
Faint scent does not stimulate, and in zanthoxylum powder, the present invention, rattan green pepper and zanthoxylum powder cooperate the numb taste of hot and numb flavour seasoning, so that
The taste of hot and numb flavour seasoning is salubrious, and spicy hot is strong, and numb taste is long.Green onion, ginger, garlic can propose fresh, deodorization；Cooking wine can deodorization, sterilization；It plants
Object oil mutually merges each raw material in hot and numb flavour seasoning as solvent；Five-spice powder be will be more than that 5 kinds of fragrance is ground into powdery
A kind of seasoning being mixed, because of ingredient difference, there are many different taste and different titles for it, such as spicy powder, fresh peppery powder
Deng, the present invention in, five-spice powder include cortex cinnamomi, illiciumverum, cloves, fennel seeds seed, rhizoma zingiberis, cardamom, Radix Glycyrrhizae, pepper, dried orange peel, kaempferia galanga,
At least five kinds in aniseed and Chinese prickly ash, or the five-spice powder modulated is directly bought in the market.
In the present invention, hot and numb flavour seasoning further includes peroxidase；Further, the peroxidase includes peroxidase
(POD), any one or a few in catalase (CAT), polyphenol oxidase (PPO) and hepatocuprein (SOD)；
Still further, the peroxidase is peroxidase, and preferably alkaline peroxidase isodynamic enzyme B6.
By using above-mentioned technical proposal, capsicum it is peppery mainly from capsaicine and capsaicine, wherein capsaicine is by perfume (or spice)
Careless base amine and branched chain fatty acid two parts composition, can be in conjunction with the vanilloid receptor subtype VR1 of sensory neuron, due to VR1
What is transmitted after being activated is burning heat sensation (it can also be activated when by thermostimulation), so experiencing when eating capsicum
Be a kind of feeling burnt.And the pungent mouthfeel of capsicum mostlys come from capsaicine.Capsaicine synzyme is that capsaicine closes
At key enzyme, on the cell membrane of pepper fruit placenta epidermal cell, the degradation of capsaicine mainly passes through pepper fruit
What middle peroxidase oxidation was completed, capsaicine is converted into other secondary substances under the action of peroxidase, reduces pepper fruit
In capsaicine content.In the present invention, it is added in capsicum spices oxide enzyme (POD), catalase (CAT), more
Any one or a few in phenol oxidase (PPO) and hepatocuprein (SOD), can degrade capsicum to a certain extent
Element, so as to reduce the burn feeling during eating.Alkaline peroxidase isodynamic enzyme B6 can be strong oxidation capsaicine, degrade it is peppery
The effect of green pepper element is all right.In the present invention, peroxidase is added in hot and numb flavour seasoning, the same of hot and numb flavour seasoning pungent can kept
When caused burning sensation when reducing edible, mouthfeel is more preferably.
Further, the hot and numb flavour seasoning includes 1.49~1.95 parts of capsicum, 0.01~0.05 part of peroxidase, bean cotyledon
0.5~1.0 part of sauce, 0.7~1.0 part of rattan green pepper, 0.7~1.0 part of zanthoxylum powder, 0.1~0.5 part of green onion, 0.1~0.5 part of ginger, garlic 0.1
~0.5 part, 0.1~0.5 part of cooking wine, 0.1~0.5 part of soy sauce, 0.1~0.5 part of five-spice powder and 1.0~3.0 parts of vegetable oil.
By using above-mentioned technical proposal, each raw material component cooperates according to a specific ratio in spicy seasoning, can be made spicy
Rich, salty fresh and fragrant hot and numb flavour seasoning.
Further, the hot and numb flavour seasoning further includes coconut palm slurry and casein；The coconut palm slurry and casein account for duck's gizzard respectively
0.2wt%~0.4wt% and 0.1wt%~0.3wt%.
By using above-mentioned technical proposal, coconut palm slurry is a kind of white liquid in coconut.Casein, also known as casein are
A kind of Casilan extracted from cow's milk and its product.Coconut palm slurry and casein, coconut palm slurry and cheese are added in spicy seasoning
Element interaction, can effectively adjust the peppery degree of duck's gizzard, alleviate pungent bring excitement, keep edible feeling more comfortable, more pleased
It is happy.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that
A kind of preparation process of spicy duck's gizzard, the preparation process include the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn；
Cleaning: rinsing treated duck's gizzard with clear water, is then added the flour for accounting for duck's gizzard 5wt%~8wt%, and rubbing 5min~
10min is cleaned 1~3 time with clear water；
Duck's gizzard after cleaning: being put into 3min~5min in 50~65 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes table
Face impurity；
It impregnates: the soak of the duck's gizzard after Chuo Shui being impregnated into 1h~2h, pulls out, is rinsed 1~3 time with clear water, wash away soak, drip
Solid carbon dioxide point；The soak includes drinking water, white wine, mature vinegar and lemon juice；
It is marinated: by duck's gizzard, edible salt, white granulated sugar, D-araboascorbic acid sodium, composite phosphate, monosodium glutamate and the spicy tune after immersion
Taste substance is uniformly mixed, and then water is added in duck's gizzard in batches by 2~4 times, stirs evenly；Addition accounts for duck's gizzard 1wt%~5wt%
Edible oil, stir evenly, pickle 2h~4h, remove extra pickling liquid, can be prepared by spicy duck's gizzard.
By using above-mentioned technical proposal, when preparing spicy duck's gizzard, impurity, the gizzard skin in clean duck's gizzard are first handled
With oily muscle etc., clean hygiene, removal gizzard skin and oily muscle etc. are conducive to improve mouthfeel；Flour rubbing is added, can remove on internal organ
Fishy smell can also be conducive to the clean of cleaning to a certain extent；It is ample with water, it can remove other peculiar smell such as the smell of blood on duck's gizzard；With
Soak containing drinking water, white wine, mature vinegar and lemon juice impregnates duck's gizzard, can sterilizing, remove the peculiar smell on duck's gizzard, moreover it is possible to
The tender and crisp of duck's gizzard is kept to a certain extent；Duck's gizzard is finally pickled, can be prepared by the duck's gizzard of spicy.It is each in preparation step
Step cooperates, and can remove fishy smell, the peculiar smell of duck's gizzard, moreover it is possible to keep the fresh and tender crisp sense of duck's gizzard, flavor and taste are more preferably.Salting down
The edible oil for accounting for duck's gizzard 1wt%~5wt% is added when duck's gizzard processed, oil sealing processing is carried out to duck's gizzard, edible oil has certain profit
Sliding effect, can avoid being mutually bonded between adjacent duck's gizzard, influences to eat.
Further, the preparation of the soak includes the following steps:
133~175 parts of drinking water, 2~5 parts of white wine, 1~3 part of mature vinegar and 2~5 parts of lemon juice are uniformly mixed, can be prepared by soaking
Steep liquid.
By using above-mentioned technical proposal, soak includes 133~175 parts of drinking water, 2~5 parts of white wine, 1~3 part of mature vinegar
With 2~5 parts of lemon juice, each group cooperates, and can be sterilized to duck's gizzard, remove fishy smell and to be able to maintain duck's gizzard distinctive tender and crisp
Mouthfeel.Duck's gizzard is impregnated with the soak containing drinking water, white wine, mature vinegar and lemon juice, convenient for improving the flavor and mouth of duck's gizzard
Sense.The material composition of soak can be all commercially available in the market, and material is simple and easy to get, and cost is relatively low；It is preferential to select in the present invention
The higher white wine of degree (at least 35 degree) are selected, sterilization effect is more preferably；Several ingredients are stirred evenly, can be prepared by soak, are soaked
Preparing for bubble liquid is simple, easy to operate, easy to implement.In the duck's gizzard after rinsing is impregnated, rinses wet concentration used and selects cold water,
It avoids bacterium in unboiled water etc. from influencing the flavor of duck's gizzard, mouthfeel, or influences the freshness of duck's gizzard.
Further, the preparation of the hot and numb flavour seasoning includes the following steps:
Vegetable oil is boiled, then by other raw materials in hot and numb flavour seasoning be put into it is boiled after hot oil in stir-fry, filter, remove
Filter residue obtains tingle and hot flavorings.During other condiment are stir-fried, first capsicum section is fried to brown, then lower rattan green pepper stir-fries, stir-frying
Other condiment under after green onion, ginger, garlic.
By using above-mentioned technical proposal, preparing for hot and numb flavour seasoning is simple, easy to operate, easy to implement；And spicy tune
The raw material of taste substance can be from being commercially available on the market, and simple and easy to get, cost is relatively low.It is first that vegetable oil is boiled during preparation,
Then by other raw materials in hot and numb flavour seasoning be put into it is boiled after hot oil in stir-fry, the perfume (or spice) of other condiment can be made as far as possible
Taste comes out, convenient for preparing spicy rich, salty fresh and fragrant hot and numb flavour seasoning.When modulation, first chilli section is fried to brown, then under
Rattan green pepper stir-fries, other lower condiment (fried Chinese prickly ash plays perfume, and numb taste comes from zanthoxylum powder) after stir-frying green onion, ginger and garlic, can be made it is spicy it is rich,
Salty fresh and fragrant hot and numb flavour seasoning, the hot and numb flavour seasoning of unique flavor can improve the flavor and taste of duck's gizzard.
To realize above-mentioned third purpose, the present invention provides the following technical scheme that
A kind of spicy duck's gizzard piece, the duck's gizzard piece with a thickness of 0.5mm~3mm.
By using above-mentioned technical proposal, duck's gizzard is cut into the duck's gizzard piece with a thickness of 0.5mm~3mm, thickness is suitable, will not
It is chewed due to too thick motionless or too thin without chewy texture, and is conducive to improve mouthfeel.
In conclusion the invention has the following advantages:
The first, in the present invention, each ingredient and step cooperate, and a kind of duck's gizzard chafing dish dish of spicy can be made, and enrich and open up
Wide duck's gizzard industry；
The second, in the present invention, each step cooperates, and obtains a kind of duck's gizzard of spicy, marinated duck's gizzard clean hygiene, no raw meat
Taste, free from extraneous odour, and it is crisp in taste, flavor is good；
Each ingredient interaction in third, spicy duck's gizzard, spicy duck's gizzard can be adjusted effectively while with unique spicy
The peppery degree of duck's gizzard is saved, pungent bring excitement is alleviated, so that edible feeling is more comfortable, more pleasant；4th, material is simply easy
, cost is relatively low, and manufacture craft is simple, easy to implement；
5th, a kind of duck's gizzard piece with a thickness of 0.5mm~3mm can be made, fresh and tender to have chewy texture, mouthfeel is excellent.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Preparation example
Preparation example 1
Preparing for hot and numb flavour seasoning is as follows:
1kg vegetable oil is boiled, 1.49kg chilli section is fried to brown, 700g Tengjiao oil is added and fries, 100g green onion, 100g is added
Ginger and 100g garlic stir-frying；Then plus 500g thick broad-bean sauce stir-fries；100g cooking wine, 100g soy sauce, 700g zanthoxylum powder and 100g five is added
Face powder stops heating, 10g alkaline peroxidase isodynamic enzyme B6,200g coconut palm slurry and 200g casein is added after 3mi, stirs evenly,
Filtering removes filter residue, obtains tingle and hot flavorings.
Preparation example 2
Preparing for hot and numb flavour seasoning is as follows:
3kg vegetable oil is boiled, 1.99kg chilli section is fried to brown, 1.0kg Tengjiao oil is added and fries, addition 500g green onion,
500g ginger and 500g garlic stir-frying；Then plus 1kg thick broad-bean sauce stir-fries；500g cooking wine, 500g soy sauce, 1kg zanthoxylum powder and 500g is added
Five-spice powder stops heating, 50g alkaline peroxidase isodynamic enzyme B6,300g coconut palm slurry and 100g casein is added after 5mi, and stirring is equal
Even, filtering removes filter residue, obtains tingle and hot flavorings.
Preparation example 3
Preparing for hot and numb flavour seasoning is as follows:
2kg vegetable oil is boiled, 1.7kg chilli section is fried to brown, 1kg Tengjiao oil is added and fries, 100g green onion, 300g ginger is added
With 100g garlic stir-frying；Then plus 800g thick broad-bean sauce stir-fries；It is spiced that 300g cooking wine, 300g soy sauce, 800g zanthoxylum powder and 300g is added
Powder stops heating, 30g alkaline peroxidase isodynamic enzyme B6,200g coconut palm slurry and 300g casein is added after 4mi, stirs evenly, mistake
Filter removes filter residue, obtains tingle and hot flavorings.
Preparation example 4
Preparing for hot and numb flavour seasoning is as follows:
2kg vegetable oil is boiled, 1.7kg chilli section is fried to brown, 1kg Tengjiao oil is added and fries, 100g green onion, 300g ginger is added
With 100g garlic stir-frying；Then plus 800g thick broad-bean sauce stir-fries；It is spiced that 300g cooking wine, 300g soy sauce, 800g zanthoxylum powder and 300g is added
Powder stirs evenly, and filtering removes filter residue, obtains tingle and hot flavorings.
Preparation example 5
Preparing for hot and numb flavour seasoning is as follows:
2kg vegetable oil is boiled, 1.7kg chilli section is fried to brown, 1kg Tengjiao oil is added and fries, 100g green onion, 300g ginger is added
With 100g garlic stir-frying；Then plus 800g thick broad-bean sauce stir-fries；It is spiced that 300g cooking wine, 300g soy sauce, 800g zanthoxylum powder and 300g is added
Powder stops heating, and 30g alkaline peroxidase isodynamic enzyme B6 is added after 4mi, stirs evenly, filters, removes filter residue, obtain spicy
Condiment.
Preparation example 6
Preparing for hot and numb flavour seasoning is as follows:
2kg vegetable oil is boiled, 1.7kg chilli section is fried to brown, 1kg Tengjiao oil is added and fries, 100g green onion, 300g ginger is added
With 100g garlic stir-frying；Then plus 800g thick broad-bean sauce stir-fries；It is spiced that 300g cooking wine, 300g soy sauce, 800g zanthoxylum powder and 300g is added
Powder stops heating, 4mi200g coconut palm slurry and 300g casein, stirs evenly, filter, remove filter residue, obtain tingle and hot flavorings.
Embodiment
Embodiment 1
A kind of preparation process of spicy duck's gizzard includes the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn, by duck
The duck's gizzard piece that gizzard is cut into a thickness of 0.5mm weighs 90kg treated duck's gizzard；
Cleaning: treated duck's gizzard is rinsed with clear water, 7.2kg flour is then added, 5min is rubbed, is cleaned 1 time with clear water；
Duck's gizzard after cleaning: being put into 3min in 50 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes surface impurity；
It impregnates: 133kg drinking water, 2kg white wine, 1kg mature vinegar and 2kg lemon juice being uniformly mixed, can be prepared by soak；It will be ample
Duck's gizzard after water impregnates 1h with soak, pulls out, is rinsed 1 time with cold water, washes away soak, drain away the water；
It is marinated: by duck's gizzard, 500g edible salt, 800g white granulated sugar, D-araboascorbic acid sodium 300g, 200g compound phosphoric acid after immersion
Salt, 400g monosodium glutamate and 5kg hot and numb flavour seasoning (obtained in preparation example 3) are uniformly mixed, and then add 25kg water in batches by 2 times
Enter in duck's gizzard, stirs evenly；1.17kg edible oil is added, stirs evenly, pickles 3h, duck's gizzard is gone out from pickling liquid inner clip
Spicy duck's gizzard is made.
Embodiment 2
A kind of preparation process of spicy duck's gizzard includes the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn, by duck
The duck's gizzard piece that gizzard is cut into a thickness of 1mm weighs 100kg treated duck's gizzard；
Cleaning: treated duck's gizzard is rinsed with clear water, 7kg flour is then added, 8min is rubbed, is cleaned 2 times with clear water；
Duck's gizzard after cleaning: being put into 5min in 60 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes surface impurity；
It impregnates: 154kg drinking water, 3kg white wine, 2kg mature vinegar and 4kg lemon juice being uniformly mixed, can be prepared by soak；It will be ample
Duck's gizzard after water impregnates 1.5h with soak, pulls out, is rinsed 2 times with cold water, washes away soak, drain away the water；
It is marinated: by duck's gizzard, 1.2kg edible salt, 1kg white granulated sugar, D-araboascorbic acid sodium 200g, 300g compound phosphoric acid after immersion
Salt, 800g monosodium glutamate and 8kg hot and numb flavour seasoning (obtained in preparation example 3) are uniformly mixed, and then add 17kg water in batches by 4 times
Enter in duck's gizzard, stirs evenly；1.5kg edible oil is added, stirs evenly, pickles 2h, duck's gizzard is gone out from pickling liquid inner clip, can be made
Obtain spicy duck's gizzard.
Embodiment 3
A kind of preparation process of spicy duck's gizzard includes the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn, by duck
The duck's gizzard piece that gizzard is cut into a thickness of 3mm weighs 115kg treated duck's gizzard；
Cleaning: treated duck's gizzard is rinsed with clear water, 10kg flour is then added, 10min is rubbed, is cleaned 3 times with clear water；
Duck's gizzard after cleaning: being put into 4min in 65 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes surface impurity；
It impregnates: 174kg drinking water, 5kg white wine, 3kg mature vinegar and 5kg lemon juice being uniformly mixed, can be prepared by soak；It will be ample
Duck's gizzard after water impregnates 2h with soak, pulls out, is rinsed 3 times with cold water, washes away soak, drain away the water；
It is marinated: by duck's gizzard, 800g edible salt, 1.5kg white granulated sugar, the compound phosphorus of D-araboascorbic acid sodium 400g, 400g after immersion
Hydrochlorate, 600g monosodium glutamate and 11kg hot and numb flavour seasoning (obtained in preparation example 3) are uniformly mixed, and 20kg water is then pressed 3 times in batches
In secondary addition duck's gizzard, stir evenly；1.15kg edible oil is added, stirs evenly, pickles 4h, duck's gizzard is gone out from pickling liquid inner clip,
It can be prepared by spicy duck's gizzard.
Embodiment 4
A kind of preparation process of spicy duck's gizzard includes the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn, by duck
The duck's gizzard piece that gizzard is cut into a thickness of 1mm weighs 100kg treated duck's gizzard；
Cleaning: treated duck's gizzard is rinsed with clear water, 7kg flour is then added, 8min is rubbed, is cleaned 3 times with clear water；
Duck's gizzard after cleaning: being put into 4min in 60 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes surface impurity；
It impregnates: 154kg drinking water, 3kg white wine, 2kg mature vinegar and 4kg lemon juice being uniformly mixed, can be prepared by soak；It will be ample
Duck's gizzard after water impregnates 1.5h with soak, pulls out, is rinsed 3 times with cold water, washes away soak, drain away the water；
It is marinated: by duck's gizzard, 800g edible salt, 1kg white granulated sugar, D-araboascorbic acid sodium 300g, 300g compound phosphoric acid after immersion
Salt, 500g monosodium glutamate and 6kg hot and numb flavour seasoning (obtained in preparation example 3) are uniformly mixed, and then add 20kg water in batches by 3 times
Enter in duck's gizzard, stirs evenly；1.15kg edible oil is added, stirs evenly, pickles 3h, duck's gizzard is gone out from pickling liquid inner clip
Spicy duck's gizzard is made.
Embodiment 5
Embodiment 5 and the difference of embodiment 4 are, hot and numb flavour seasoning obtained in 5kg preparation example 1 is added in embodiment 5,
It with being consistent in embodiment 4.
Embodiment 6
Embodiment 6 and the difference of embodiment 4 are, hot and numb flavour seasoning obtained in 8kg preparation example 2 is added in embodiment 6,
It with being consistent in embodiment 4.
Embodiment 7
Embodiment 7 and the difference of embodiment 4 are, hot and numb flavour seasoning obtained in 8kg preparation example 4 is added in embodiment 7,
It with being consistent in embodiment 4.
Embodiment 8
Embodiment 8 and the difference of embodiment 4 are, hot and numb flavour seasoning obtained in 8kg preparation example 5 is added in embodiment 8,
It with being consistent in embodiment 4.
Embodiment 9
Embodiment 9 and the difference of embodiment 4 are, hot and numb flavour seasoning obtained in 8kg preparation example 6 is added in embodiment 9,
It with being consistent in embodiment 4.
Comparative example
Using embodiment 4 as reference group
Comparative example 1
Comparative example 1 and implement 4 difference and be in comparative example 1, treated after duck's gizzard clean 3 times with clear water, directly pickles, does not have
It is the step of having flour rubbing cleaning, Chuo Shui and impregnating, other to be consistent with embodiment 4.
Comparative example 2
The difference of comparative example 2 and implementation 4 is in comparative example 2, other to be consistent with embodiment 4 the step of immersion.
Comparative example 3
Comparative example 3 selects the duck's gizzard chafing dish dish sold on the market.
Performance detection test
The senses such as duck's gizzard sample chromatism measurement, state and smell made from detection and the observation embodiment of the present invention 1~9 and comparative example 1~3
Official.
1, organoleptic detection -- take duck's gizzard sample made from suitable Examples 1 to 9 and comparative example 1~3 in cleaning respectively
In white disk, color and state are observed under natural light, hears its smell.
2, take respectively the same chafing dish bottom flavorings of duck's gizzard sample made from suitable Examples 1 to 9 and comparative example 1~3 and
Same method is cooked respectively, and 36 staff are divided into 12 groups immediately, product production foretaste after by evaluation criterion table (table 1)
Provide score, the average value of statistical appraisal.
Table 1 foretastes evaluation criterion table
2 sample detection record sheet of table
From table 2 it can be seen that each ingredient cooperates in the present invention, each step cooperates, and obtains a kind of duck of spicy
Gizzard, and duck's gizzard clean hygiene, no fishy smell, free from extraneous odour, crisp in taste, flavor is good；It, can be effective while with unique spicy
The peppery degree of duck's gizzard is adjusted, pungent bring excitement is alleviated, so that edible feeling is more comfortable, more pleasant.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (10)
1. a kind of spicy duck's gizzard, which is characterized in that the spicy duck's gizzard is made of the raw material comprising following weight:
90~115 parts of duck's gizzard, 17~25 parts of water, 0.5~1.2 part of edible salt, 0.8~1.5 part of white granulated sugar, D-araboascorbic acid sodium
0.2~0.4 part, 0.2~0.4 part of composite phosphate, 0.4~0.8 part of monosodium glutamate and 5~11 parts of hot and numb flavour seasoning；
The hot and numb flavour seasoning includes: capsicum, thick broad-bean sauce, rattan green pepper, zanthoxylum powder, green onion, ginger, garlic, cooking wine, soy sauce, five-spice powder and plant
Object oil.
2. a kind of spicy duck's gizzard according to claim 1, which is characterized in that the hot and numb flavour seasoning further includes peroxidating
Enzyme.
3. a kind of spicy duck's gizzard according to claim 2, which is characterized in that the peroxidase includes peroxidase
(POD), any one or a few in catalase (CAT), polyphenol oxidase (PPO) and hepatocuprein (SOD).
4. a kind of spicy duck's gizzard according to claim 3, which is characterized in that the peroxidase is peroxidase.
5. a kind of spicy duck's gizzard according to claim 2, which is characterized in that the hot and numb flavour seasoning include capsicum 1.49~
1.95 parts, 0.01~0.05 part of peroxidase, 0.5~1.0 part of thick broad-bean sauce, 0.7~1.0 part of rattan green pepper, 0.7~1.0 part of zanthoxylum powder,
0.1~0.5 part of green onion, 0.1~0.5 part of ginger, 0.1~0.5 part of garlic, 0.1~0.5 part of cooking wine, 0.1~0.5 part of soy sauce, five-spice powder
0.1~0.5 part and 1.0~3.0 parts of vegetable oil.
6. a kind of spicy duck's gizzard according to claim 1, which is characterized in that the hot and numb flavour seasoning further includes coconut palm slurry and does
Casein.
7. the preparation process of described in any item a kind of spicy duck's gizzards according to claim 1~6, which is characterized in that the preparation
Technique includes the following steps:
Processing: duck's gizzard is splitted from plane of structure, removes the impurity in gizzard, then gizzard skin inside duck's gizzard is shaved, and external oil muscle is torn；
Cleaning: rinsing treated duck's gizzard with clear water, is then added the flour for accounting for duck's gizzard 5wt%~8wt%, and rubbing 5min~
10min is cleaned 1~3 time with clear water；
Duck's gizzard after cleaning: being put into 3min~5min in 50~65 DEG C of hot water, pulls out, cleaned with clear water by Chuo Shui, removes table
Face impurity；
It impregnates: the soak of the duck's gizzard after Chuo Shui being impregnated into 1h~2h, pulls out, is rinsed 1~3 time with clear water, wash away soak, drip
Solid carbon dioxide point；The soak includes drinking water, white wine, mature vinegar and lemon juice；
It is marinated: by duck's gizzard, edible salt, white granulated sugar, D-araboascorbic acid sodium, composite phosphate, monosodium glutamate and the spicy tune after immersion
Taste substance is uniformly mixed, and then water is added in duck's gizzard in batches by 2~4 times, stirs evenly；Addition accounts for duck's gizzard 1wt%~5wt%'s
Edible oil stirs evenly, and pickles 2h~4h, removes extra pickling liquid, can be prepared by spicy duck's gizzard.
8. a kind of preparation process of spicy duck's gizzard according to claim 7, which is characterized in that the preparation packet of the soak
Include following steps:
133~175 parts of drinking water, 2~5 parts of white wine, 1~3 part of mature vinegar and 2~5 parts of lemon juice are uniformly mixed, can be prepared by soaking
Steep liquid.
9. a kind of preparation process of spicy duck's gizzard according to claim 7, which is characterized in that the system of the hot and numb flavour seasoning
It is standby to include the following steps:
Vegetable oil is boiled, then by other raw materials in hot and numb flavour seasoning be put into it is boiled after hot oil in stir-fry, filter, remove
Filter residue obtains tingle and hot flavorings.
10. described in any item a kind of spicy duck's gizzard pieces according to claim 1~9, which is characterized in that the thickness of the duck's gizzard piece
For 0.5mm~3mm.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244256A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning |
| CN116636556A (en) * | 2022-12-26 | 2023-08-25 | 麦恺胜(上海)食品有限公司 | Water-retaining agent for aquatic product processing and application method thereof |
-
2019
- 2019-05-25 CN CN201910444944.0A patent/CN110226712A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244256A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of air-conditioned packaged duck product prepared from rattan pepper flavored marinating seasoning |
| CN116636556A (en) * | 2022-12-26 | 2023-08-25 | 麦恺胜(上海)食品有限公司 | Water-retaining agent for aquatic product processing and application method thereof |
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