CN111838646A - Roast duck sauce and preparation method thereof - Google Patents
Roast duck sauce and preparation method thereof Download PDFInfo
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- CN111838646A CN111838646A CN202010804449.9A CN202010804449A CN111838646A CN 111838646 A CN111838646 A CN 111838646A CN 202010804449 A CN202010804449 A CN 202010804449A CN 111838646 A CN111838646 A CN 111838646A
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and particularly discloses a roast duck sauce and a preparation method thereof. The roast duck sauce provided by the invention comprises the following components: 10-15 parts of walnut kernel, 10-30 parts of black sesame, 10-30 parts of flour, 20-30 parts of banana, 1-5 parts of yellow rock candy, 30-45 parts of white gourd, 10-20 parts of pineapple, 10-15 parts of carrot, 5-20 parts of mixed oil, 10-30 parts of soybean meal and 5-15 parts of probiotic composition. The roasted duck sauce prepared by the invention is fragrant and sweet in taste, is the best partner of roasted ducks, contains probiotics required by a human body, is rich in vitamins and various nutrients (multiple elements such as carotene, vitamins, saccharides, calcium, iron, phosphorus, potassium, magnesium, zinc, copper, iodine and the like, and also contains organic acid and cellulose) required by the human body, and is improved in nutrition and health care.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a roast duck sauce and a preparation method thereof.
Background
The roasted duck is famous Chinese food, and is known as "delicious in nature" and is famous and famous in China due to the characteristics of red and bright color, tender meat, mellow taste, fat but not greasy. The meat roll is yellow in color, soft and light, and is eaten by being sandwiched with other meat and vegetable foods, is a common dish for banquet, and is a common flavor food.
Roast ducks have a long history and originate from health in the period of the south to north China, and roasted ducks are recorded in the book of delicacies. After Ming dynasty established Shangdu in Japan (Nanjing), Ming Gong Yucheu just takes Nanjing fat and fleshy Hu duck to make dish. In order to increase the flavor of the duck dish, a chef bakes the duck dish by using charcoal fire, and the duck dish is crisp and fragrant in taste, fat but not greasy and praised by people, namely the duck dish is named as the Nanjing roast duck by the court.
The roast duck sauce is an indispensable part of a roast duck dish, and food ingredients for improving and improving the taste of the roast duck are obtained by dipping in a small amount. In a certain sense, the ingredients which are suitable for the taste of people can be added on the basis of ensuring the taste of the roast duck. From the source, most are derived directly or indirectly from plants, and few are animal components or synthetic components.
CN108902910A discloses a roast duck sauce and a preparation method thereof, which is prepared from white sugar, chicken powder, pepper powder, purified water, sweet flour sauce and sesame oil, and does not propose related technical inspiration on the aspect of delicious taste and health care function in order to solve the problem of inconsistent taste of the roast duck sauce.
Disclosure of Invention
In order to achieve the purpose, the invention provides the roast duck sauce and the preparation method thereof, and the roast duck sauce has delicious taste, is rich in nutrition and has a health-care effect.
The invention adopts the following technical scheme:
on one hand, the invention provides a roast duck sauce which comprises the following components in parts by weight: 10-15 parts of walnut kernel, 10-30 parts of black sesame, 10-30 parts of flour, 20-30 parts of banana, 1-5 parts of yellow rock candy, 30-45 parts of white gourd, 10-20 parts of pineapple, 10-15 parts of carrot, 5-20 parts of mixed oil, 10-30 parts of soybean meal and 5-15 parts of probiotic composition.
Further, the probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
Further, the roast duck sauce also comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 2-10 parts of chili oil, 2-8 parts of salt, 1-2 parts of monosodium glutamate, 1-2 parts of fennel, 4-8 parts of pepper, 1-5 parts of ginger and 2-4 parts of anise.
Further, the roast duck sauce also comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 5 parts of chili oil, 4 parts of salt, 1 part of monosodium glutamate, 1 part of fennel, 5 parts of pepper, 5 parts of ginger and 2 parts of anise.
Further, the roast duck sauce comprises the following components in parts by weight: 10 parts of walnut kernel, 20 parts of black sesame, 30 parts of flour, 30 parts of banana, 2 parts of yellow rock candy, 35 parts of white gourd, 15 parts of pineapple, 10 parts of carrot, 10 parts of mixed oil, 10 parts of soybean meal and 5 parts of probiotic composition.
Further, the mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
In another aspect, the present invention provides a method for preparing a roast duck sauce, which is prepared according to the components of the present invention, comprising the steps of:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain the probiotic composition:
10) heating 1/2 mixed oil, adding diced carrot, diced pineapple and white gourd pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
Further, in the step 10), the 1/2 mixed oil is heated, the seasoning is added for frying, and then the diced carrot, the diced pineapple and the white gourd pulp are added for boiling to prepare the sauce soup.
Further, the preparation process of the seasoning comprises the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring. Through the modulation of the seasoning, the roast duck sauce can be more tasty.
Has the advantages that:
by adding active probiotics, pharyngeal inflammation can be effectively relieved, the balance of intestinal flora can be maintained, and the health care effect is achieved. The probiotic itself is not infected by pathogenic bacteria; can prevent sauce from putrefaction; can improve the immunity of the body of the user.
The white gourd is cold, is rich in pectin, sugar, vitamins and the like, and is most suitable for being matched with roast ducks. White gourd pulp is used as the mixed pulp of the components, so that the combined water can be increased, the bridging of the space structures of the components can be enhanced, and the paste is viscous; the paste stability and water retention are achieved. The white gourd is rich in vitamins and cellulose, and has effects of clearing lung-heat, eliminating phlegm, removing toxic substance, expelling pus, reducing blood lipid, and reducing cholesterol.
The walnut kernel, the black sesame and the flour are coated on the periphery of the banana puree, so that the unique fresh and delicious taste of the bananas can be well coated, and the unique aroma components and the strong aroma of the bananas are reserved; after the roasted duck is dipped with the roasted duck sauce, the special fragrant and sweet taste of the banana can be tasted.
The yellow ice sugar shreds coated outside the fried banana particles improve the delicate flavor of the roasted duck sauce, the crystal sugar can improve the sweet taste, and the yellow ice sugar shreds can generate the silk-like sugar shreds after being coked and have the gum sweet taste; the banana particles are coated by the sugar shreds, so that the fragrant and sweet taste of the banana particles can be increased; has good effect of promoting appetite;
the diced carrots and the diced pineapples have colors, and the flavor of the roast duck sauce is improved by matching with the nutrition of the fruits.
The roasted duck sauce prepared by the invention is fragrant and sweet in taste, is the best partner of roasted ducks, contains probiotics required by a human body, is rich in vitamins and various nutrients (multiple elements such as carotene, vitamins, saccharides, calcium, iron, phosphorus, potassium, magnesium, zinc, copper, iodine and the like, and also contains organic acid and cellulose) required by the human body, and is improved in nutrition and health care.
The roast duck sauce provided by the invention is delicious and non-irritating in taste, does not have peculiar smell, and meets the requirements of most people.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. These examples are intended to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
The roast duck sauce comprises the following components in parts by weight: 10 parts of walnut kernel, 20 parts of black sesame, 30 parts of flour, 30 parts of banana, 2 parts of yellow rock candy, 35 parts of white gourd, 15 parts of pineapple, 10 parts of carrot, 10 parts of mixed oil, 10 parts of soybean meal and 5 parts of probiotic composition; the probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg; the mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding diced carrot, diced pineapple and white gourd pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
Example 2
The roast duck sauce comprises the following components in parts by weight: 10 parts of walnut kernel, 20 parts of black sesame, 30 parts of flour, 30 parts of banana, 2 parts of yellow rock candy, 35 parts of white gourd, 15 parts of pineapple, 10 parts of carrot, 10 parts of mixed oil, 10 parts of soybean meal and 5 parts of probiotic composition;
the probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg；
The roast duck sauce further comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 5 parts of chili oil, 4 parts of salt, 1 part of monosodium glutamate, 1 part of fennel, 5 parts of pepper, 5 parts of ginger and 2 parts of anise;
the mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding flavoring agent, parching, adding diced carrot, diced pineapple and white gourd pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain roast duck sauce;
the preparation process of the seasoning comprises the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring.
Example 3
The roast duck sauce comprises the following components in parts by weight: 10 parts of walnut kernel, 10 parts of black sesame, 30 parts of flour, 30 parts of banana, 1 part of yellow rock candy, 30 parts of white gourd, 20 parts of pineapple, 15 parts of carrot, 5 parts of mixed oil, 10 parts of soybean meal and 15 parts of probiotic composition.
The probiotic combinationThe substance comprises a mixture of Lactobacillus salivarius and Bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
The roast duck sauce further comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 2 parts of chili oil, 2 parts of salt, 2 parts of monosodium glutamate, 2 parts of fennel, 4 parts of pepper, 1 part of ginger and 4 parts of anise.
The mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding flavoring agent, parching, adding radix Dauci Sativae pieces, fructus Ananadis Comosi pieces, and fructus Benincasae pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
The preparation process of the seasoning comprises the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring.
Example 4
The roast duck sauce comprises the following components in parts by weight: 15 parts of walnut kernel, 30 parts of black sesame, 10 parts of flour, 20 parts of banana, 5 parts of yellow rock candy, 45 parts of white gourd, 10 parts of pineapple, 10 parts of carrot, 20 parts of mixed oil, 30 parts of soybean meal and 5 parts of probiotic composition.
The probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
The roast duck sauce further comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 10 parts of chili oil, 8 parts of salt, 1 part of monosodium glutamate, 1 part of fennel, 8 parts of pepper, 5 parts of ginger and 2 parts of anise.
The mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding flavoring agent, parching, adding radix Dauci Sativae pieces, fructus Ananadis Comosi pieces, and fructus Benincasae pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
The preparation process of the seasoning comprises the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring.
Example 5
The roast duck sauce comprises the following components in parts by weight: 12 parts of walnut kernel, 20 parts of black sesame, 20 parts of flour, 25 parts of banana, 4 parts of yellow rock candy, 45 parts of white gourd, 15 parts of pineapple, 12 parts of carrot, 10 parts of mixed oil, 20 parts of soybean meal and 10 parts of probiotic composition.
The probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
The roast duck sauce further comprises seasonings, wherein the seasonings comprise the following components in parts by weight: 5 parts of chili oil, 4 parts of salt, 1.5 parts of monosodium glutamate, 1.5 parts of fennel, 5 parts of pepper, 3 parts of ginger and 3 parts of star anise.
The mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding flavoring agent, parching, adding radix Dauci Sativae pieces, fructus Ananadis Comosi pieces, and fructus Benincasae pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
The preparation process of the seasoning comprises the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring.
Example 6
The roast duck sauce comprises the following components in parts by weight: 15 parts of walnut kernel, 20 parts of black sesame, 20 parts of flour, 25 parts of banana, 3 parts of yellow rock candy, 40 parts of white gourd, 15 parts of pineapple, 12 parts of carrot, 10 parts of mixed oil, 20 parts of soybean meal and 10 parts of probiotic composition.
The probiotic groupThe composition comprises a mixture of Lactobacillus salivarius and Bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
The mixed oil is a mixture of peanut oil and linseed oil, and the ratio of the peanut oil to the linseed oil is 1: 2.
The preparation process of the roast duck sauce comprises the following steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain a probiotic composition;
10) heating 1/2 mixed oil, adding diced carrot, diced pineapple and white gourd pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
Comparative example 1
The white gourd pulp was replaced with purified water, and the remaining components and preparation process were the same as in example 2.
Comparative example 2
The shortening banana particles were replaced with sweet fermented flour paste and chicken powder, and the remaining components and preparation process were identical to those of example 2.
Comparative example 3
The shortening banana particles were removed and the remaining components and preparation process were identical to example 2.
Test 1
Placing the roast duck sauces prepared in the examples 1-6 and the comparative examples 1-3 in a container, and carrying out sensory evaluation;
sensory evaluation: selecting professional appraisers for tasting, wherein the specific process can refer to patent CN 108902910;
color: the roast ducks of examples 1-6 and comparative examples 1-3 were dark brown, uniform and glossy;
the posture is as follows: the roast duck sauce obtained in the embodiments 1 to 6 is fine in body state, moderate in viscosity, and uniform in distribution of the carrot dices and the pineapple dices; the roast duck sauce of the comparative example 1 is fine and smooth in body form, has a certain consistency, and is not uniformly distributed with the carrot dices and the pineapple dices; the roast duck sauce of comparative example 2 is relatively thick, and diced carrots and diced pineapples are liable to conglomerate; the roast duck sauce of the comparative example 3 has a uniform body state and moderate viscosity;
and (3) taste: the roast duck sauce of the embodiment 1-6 is fresh and sweet, fresh, fragrant, palatable, not greasy, and has a special banana flavor; the roast duck sauce of comparative example 1 is fresh and sweet, has insufficient faint scent, is too light in taste, and has insufficient richness; the roast duck sauce of comparative example 2 is not delicious enough and is relatively greasy; the roast duck sauce of comparative example 3 had almost no freshness and fragrance.
The mouthfeel is as follows: the mouthfeel of examples 1 and 6 was rather light; the samples of examples 2-5 were moderately salty and more delicious.
From the comparison, the roast duck sauces of examples 1 to 6 satisfy popular tastes in aspects of body state, taste, color and the like. Meanwhile, the roasted duck sauce prepared in the embodiment is added with the probiotic composition, and has important significance for relieving the throat inflammation of a user.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The roast duck sauce is characterized by comprising the following components in parts by weight: 10-15 parts of walnut kernel, 10-30 parts of black sesame, 10-30 parts of flour, 20-30 parts of banana, 1-5 parts of yellow rock candy, 30-45 parts of white gourd, 10-20 parts of pineapple, 10-15 parts of carrot, 5-20 parts of mixed oil, 10-30 parts of soybean meal and 5-15 parts of probiotic composition.
2. The roast duck sauce of claim 1, wherein the probiotic composition comprises a mixture of lactobacillus salivarius and bifidobacterium animalis; wherein the viable count of Lactobacillus salivarius is 2 × 1010～1×1012CFU/Kg; the viable count of the animal Bifidobacterium is 2 × 1011～1×1013CFU/Kg。
3. The roast duck sauce of claim 1, further comprising a seasoning, the seasoning comprising, in parts by weight: 2-10 parts of chili oil, 2-8 parts of salt, 1-2 parts of monosodium glutamate, 1-2 parts of fennel, 4-8 parts of pepper, 1-5 parts of ginger and 2-4 parts of anise.
4. The roast duck sauce of claim 1, further comprising a seasoning, the seasoning comprising, in parts by weight: 5 parts of chili oil, 4 parts of salt, 1 part of monosodium glutamate, 1 part of fennel, 5 parts of pepper, 5 parts of ginger and 2 parts of anise.
5. The roast duck sauce of claim 1, comprising the following components in parts by weight: 10 parts of walnut kernel, 20 parts of black sesame, 30 parts of flour, 30 parts of banana, 2 parts of yellow rock candy, 35 parts of white gourd, 15 parts of pineapple, 10 parts of carrot, 10 parts of mixed oil, 10 parts of soybean meal and 5 parts of probiotic composition.
6. The roast duck sauce of claim 1, wherein the mixed oil is a mixture of peanut oil and linseed oil in a ratio of 1: 2.
7. A preparation method of the roast duck sauce according to any one of claims 1 to 6, which is characterized by comprising the following specific steps:
1) respectively grinding semen Juglandis and semen Sesami Niger into powder;
2) cleaning fresh white gourd, cutting into pieces, and pulping to obtain white gourd pulp for later use;
3) cleaning carrot, scalding with boiled water, and cutting into pieces to obtain diced carrot for later use;
4) peeling and cleaning pineapples, and dicing to obtain pineapple dices for later use;
5) peeling banana, slicing and grinding to obtain banana puree for later use;
6) mixing the banana paste, walnut kernel powder, black sesame powder and flour to obtain mixed particles;
7) heating 1/2 mixed oil to 60-70 ℃, adding yellow crystal sugar, frying, adding the yellow crystal sugar into the mixed granules after the yellow crystal sugar is completely melted, and pouring while stirring to prepare the fried banana particles;
8) respectively sterilizing the carrot dices, the pineapple dices, the wax gourd pulp and the fried banana particles;
9) premixing commercially available lactobacillus salivarius powder, bifidobacterium animalis powder and soybean powder to obtain the probiotic composition:
10) heating 1/2 mixed oil, adding diced carrot, diced pineapple and white gourd pulp, and boiling to obtain sauce soup;
11) cooling the sauce soup, mixing with the crisp banana particles and the probiotic composition in an aseptic environment for 20-30 minutes to obtain thick sauce, and vacuum packaging at 50-60 ℃ and 0.1-0.2MPa to obtain the roasted duck sauce.
8. The preparation method of the roast duck sauce according to claim 7, wherein in the step 10), 1/2 mixed oil is heated, a seasoning is added for frying, and diced carrot, diced pineapple and white gourd pulp are added and boiled to prepare sauce soup.
9. The method for preparing roast duck sauce according to claim 8, wherein the seasoning is prepared by the following steps:
sun drying fructus Foeniculi, fructus Zanthoxyli, rhizoma Zingiberis recens, and fructus Anisi Stellati respectively, mixing, and grinding into powder; adding chili oil, salt and monosodium glutamate, and mixing to obtain the flavoring.
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| CN107028153A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of roast duck composite seasoning sauce and preparation method thereof |
| CN108157928A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof |
| CN110623245A (en) * | 2019-07-27 | 2019-12-31 | 安徽省我家村食品有限公司 | Processing method of flavored barbecue sauce |
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2020
- 2020-08-12 CN CN202010804449.9A patent/CN111838646A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431963A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof |
| CN107028153A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of roast duck composite seasoning sauce and preparation method thereof |
| CN108157928A (en) * | 2018-01-11 | 2018-06-15 | 马鞍山市十月丰食品有限公司 | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof |
| CN110623245A (en) * | 2019-07-27 | 2019-12-31 | 安徽省我家村食品有限公司 | Processing method of flavored barbecue sauce |
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