CN112120169A - Brine for marinated duck heads - Google Patents
Brine for marinated duck heads Download PDFInfo
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- CN112120169A CN112120169A CN202010956762.4A CN202010956762A CN112120169A CN 112120169 A CN112120169 A CN 112120169A CN 202010956762 A CN202010956762 A CN 202010956762A CN 112120169 A CN112120169 A CN 112120169A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
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- 206010000060 Abdominal distension Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 238000005345 coagulation Methods 0.000 description 2
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- 230000001804 emulsifying effect Effects 0.000 description 2
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- 230000004048 modification Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to the technical field of food processing, and particularly discloses brine for marinated duck heads, which is prepared from the following raw materials in parts by weight: 80-120 g of star anise, 90-110 g of cassia bark, 40-60 g of myrcia, 8-12 g of tsaoko amomum fruit, 9-11 g of liquorice, 7-13 g of amomum villosum, 40-60 g of round cardamom fruit, 10-30 g of dried orange peel, 10-30 g of sand ginger, 15-25 g of south ginger, 15-25 g of angelica root and 45-55 g of coriander root. The appetizing and digestion-promoting effects of the marinated duck head marinated by the marinade prepared by the method are remarkably improved.
Description
Technical Field
The application relates to the technical field of food processing, and more particularly relates to brine for marinated duck heads.
Background
The duck head is the head of duck and contains abundant nutrients. Duck head contains rich nicotinic acid, which is one of two important coenzymes constituting human body and has protective effect on heart diseases such as myocardial infarction. The duck heads are prepared by various methods, and are famous dry-pot duck heads, spicy duck heads, marinated duck heads and the like. The duck head dishes are very delicious and have good taste. The marinated duck head is marinated in brine prepared from various spices, and is popular due to the unique flavor.
In view of the above-mentioned related technologies, the inventors believe that the marinated duck head is made by marinating in brine, so that the marinated duck head has a heavy taste and a unique flavor, but is not easily digested and is easily inflated when being eaten too much.
Disclosure of Invention
In order to improve the defect that the marinated duck head is not easy to digest, the application provides brine for the marinated duck head.
The application provides a steamed duck head uses brine, adopts following technical scheme:
the brine for the marinated duck heads is prepared from the following raw materials in parts by weight: 80-120 g of star anise, 90-110 g of cassia bark, 40-60 g of myrcia, 8-12 g of tsaoko amomum fruit, 9-11 g of liquorice, 7-13 g of amomum villosum, 40-60 g of round cardamom fruit, 10-30 g of dried orange peel, 10-30 g of sand ginger, 15-25 g of south ginger, 15-25 g of angelica root and 45-55 g of coriander root.
By adopting the technical scheme, the aniseed, the tsaoko amomum fruits, the dried orange peels, the sand gingers, the south gingers and the caraway roots are used as the preparation raw materials of the brine, so that the brine contains a large amount of appetizing elements, the aniseed has the functions of dispelling wind, regulating qi, harmonizing stomach and regulating middle warmer, the tsaoko amomum fruits mainly treat abdominal psychroalgia and indigestion, the amomum fruits mainly treat qi stagnation of spleen and stomach and indigestion, the dried orange peels are used for abdominal fullness and distension, less appetite, vomiting and diarrhea are caused, the sand gingers and the south gingers have the functions of warming stomach, dispelling cold, helping digestion, relieving food stagnation and pain, and the caraway roots have the function of warming and tonifying. The above materials are mixed for use, and the components for invigorating stomach and promoting digestion act together, so that the appetite stimulating effect of the duck head marinated by the brine is greatly improved, and the defect that the marinated duck head is too much to eat and is not easy to digest is overcome.
Preferably, the feed also comprises the following raw materials in parts by weight: 290-310 jin of duck soup, 1-5 jin of edible salt, 1-3 jin of white sugar, 0.5-3.5 jin of monosodium glutamate, 2-4 jin of oil consumption, 1-5 jin of white vinegar and 3-7 jin of spicy pepper.
By adopting the technical scheme, the duck soup is used as the main material of the brine for improving the nutritive value of the brine, and various seasonings are added to ensure the flavor of duck heads prepared by using the brine.
Preferably, the duck egg powder also comprises 2-4 jin.
By adopting the technical scheme, the duck egg powder contains rich protein and multiple vitamins and has rich nutritional value, and the duck egg powder is added into the brine, so that the flavor of the brine is improved, the nutritional value of the brine is improved, and the nutritional value of the marinated duck head prepared by using the brine is improved.
Preferably, the duck egg powder is prepared from the following raw materials in parts by weight: 150-200 g of duck eggs, 5-10 g of propolis, 4-8 g of butter, 2-4 g of lecithin, 15-25 g of hawthorn, 10-20 g of lemon, 10-20 g of preserved plums and 1-3 g of cyclodextrin.
By adopting the technical scheme, the duck egg powder prepared by using the raw materials has unique taste and rich layering, is easy to open the stomach and absorb, and is added into brine, so that the appetite stimulating and digestion promoting effects of the brine are promoted.
Preferably, the duck egg powder also comprises 5-15 g of edible gelatin powder.
By adopting the technical scheme, the edible gelatin has strong emulsifying power, and can inhibit the coagulation reaction of protein caused by the action of gastric acid after entering the stomach, thereby being beneficial to food digestion.
Preferably, the preparation method of the duck egg powder comprises the following steps: 1) squeezing lemon juice, filtering, sterilizing to obtain clear filtrate, removing impurities from fructus crataegi and preserved plum, crushing, and sieving with 200 mesh molecular sieve; 2) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, lemon filtrate, fructus crataegi powder, preserved plum powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Preferably, the edible salt is selenium-rich bamboo salt.
By adopting the technical scheme, the selenium-rich bamboo salt is rich in nutrition and has good antibacterial property, and the edible salt in the application adopts the selenium-rich bamboo salt, so that the nutritive value and the antibacterial property of the brine are favorably improved, and the nutritive value and the antibacterial property of the brine duck head are improved.
Preferably, the preparation method of the brine comprises the following steps: 1) cleaning fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, Glycyrrhrizae radix, fructus Amomi rotundus, pericarpium Citri Tangerinae, rhizoma Kaempferiae, rhizoma Zingiberis recens, radix Angelicae Dahuricae root and herba Coriandri root, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, edible salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), continuously boiling, and decocting with slow fire for 2h to obtain a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
By adopting the technical scheme, the first decoction prepared by decocting the traditional Chinese medicine raw materials generally has higher toxicity, so that the decoction is decocted independently and discarded, the toxicity of the traditional Chinese medicine is favorably reduced, and the medicinal value of the traditional Chinese medicine raw materials is exerted to a greater extent.
In summary, the present application has the following beneficial effects:
1. according to the preparation method, the aniseed, the tsaoko amomum fruits, the amomum seeds, the dried orange peels, the sand gingers, the south gingers and the caraway roots are used as the preparation raw materials of the brine, so that the brine contains a large amount of appetite stimulating and digestion promoting elements, and the ingredients for invigorating stomach and digestion promoting jointly act, so that the appetite stimulating effect of the duck head marinated by the brine is greatly improved, and the defect that the marinated duck head is too much eaten and is not easy to digest is overcome;
2. the duck egg powder is prepared by preferably adopting the duck egg powder and a unique formula, so that the duck egg powder has unique taste and rich layering sense, is easy to open the stomach and absorb, and is added into brine, so that the appetite stimulating and digestion promoting effects of the brine are improved;
3. edible gelatin is preferably adopted in the duck egg powder, the emulsifying capacity of the edible gelatin is strong, and the edible gelatin can inhibit protein coagulation reaction caused by gastric acid after entering the stomach, so that the edible gelatin is beneficial to food digestion.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples of preparation of raw materials and/or intermediates
Preparation example 1
The duck egg powder is prepared from the following raw materials in parts by weight: 150g of duck eggs, 5g of propolis, 4g of butter, 2g of lecithin, 15g of hawthorn, 10g of lemon, 10g of preserved plum, 5g of edible gelatin powder and 1g of cyclodextrin;
the preparation method of the duck egg powder comprises the following steps: 1) squeezing lemon juice, filtering, sterilizing to obtain clear filtrate, removing impurities from fructus crataegi and preserved plum, crushing, and sieving with 200 mesh molecular sieve; 2) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, lemon filtrate, fructus crataegi powder, preserved plum powder, edible gelatin powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Preparation example 2
The duck egg powder is prepared from the following raw materials in parts by weight: 175g of duck eggs, 7.5g of propolis, 6g of butter, 3g of lecithin, 20g of hawthorn, 15g of lemon, 15g of preserved plum, 10g of edible gelatin powder and 2g of cyclodextrin;
the preparation method of the duck egg powder comprises the following steps: 1) squeezing lemon juice, filtering, sterilizing to obtain clear filtrate, removing impurities from fructus crataegi and preserved plum, crushing, and sieving with 200 mesh molecular sieve; 2) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, lemon filtrate, fructus crataegi powder, preserved plum powder, edible gelatin powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Preparation example 3
The duck egg powder is prepared from the following raw materials in parts by weight: 200g of duck eggs, 10g of propolis, 8g of butter, 4g of lecithin, 25g of hawthorn, 20g of lemon, 20g of preserved plum, 15g of edible gelatin powder and 3g of cyclodextrin;
the preparation method of the duck egg powder comprises the following steps: 1) squeezing lemon juice, filtering, sterilizing to obtain clear filtrate, removing impurities from fructus crataegi and preserved plum, crushing, and sieving with 200 mesh molecular sieve; 2) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, lemon filtrate, fructus crataegi powder, preserved plum powder, edible gelatin powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Preparation example 4
The present preparation differs from preparation 2 in that: the raw materials of the duck egg powder do not contain edible gelatin powder, and the edible gelatin powder is correspondingly deleted in the preparation method.
Preparation example 5
The duck egg powder is prepared from the following raw materials in parts by weight: 175g of duck eggs, 7.5g of propolis, 6g of butter, 3g of lecithin, 10g of edible gelatin powder and 2g of cyclodextrin;
the preparation method of the duck egg powder comprises the following steps: 1) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, edible gelatin powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Preparation example 6
The duck egg powder is prepared from the following raw materials in parts by weight: 175g of duck eggs, 7.5g of propolis, 6g of butter, 3g of lecithin and 2g of cyclodextrin;
the preparation method of the duck egg powder comprises the following steps: 1) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
Examples
Example 1
The brine for the marinated duck heads is prepared from the following raw materials in parts by weight: 300 jin of duck soup, 3 jin of selenium-rich bamboo salt, 2 jin of white sugar, 2 jin of monosodium glutamate, 3 jin of oil consumption, 3 jin of white vinegar, 5 jin of spicy pepper, 100g of anise, 100g of cassia bark, 50g of myrcia, 10g of tsaoko amomum fruit, 10g of liquorice, 10g of sand kernel, 50g of white cardamom, 20g of dried orange peel, 20g of sand ginger, 20g of south ginger, 20g of angelica root and 50g of coriander root;
the preparation method of the brine comprises the following steps: 1) cleaning fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, Glycyrrhrizae radix, fructus Amomi rotundus, pericarpium Citri Tangerinae, rhizoma Kaempferiae, rhizoma Zingiberis recens, radix Angelicae Dahuricae root and herba Coriandri root, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, selenium-rich bamboo salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), boiling, decocting with slow fire for 2h, and preparing a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Example 2
The brine for the marinated duck heads is prepared from the following raw materials in parts by weight: 290 jin of duck soup, 1 jin of selenium-rich bamboo salt, 1 jin of white sugar, 0.5 jin of monosodium glutamate, 2 jin of oil consumption, 1 jin of white vinegar, 3 jin of spicy pepper, 80g of star anise, 90g of cassia bark, 40g of myrcia, 8g of tsaoko amomum fruit, 9g of liquorice, 7g of amomum villosum, 40g of white cardamom, 10g of dried orange peel, 10g of sand ginger, 15g of south ginger, 15g of angelica root and 45g of coriander root;
the preparation method of the brine comprises the following steps: 1) cleaning fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, Glycyrrhrizae radix, fructus Amomi rotundus, pericarpium Citri Tangerinae, rhizoma Kaempferiae, rhizoma Zingiberis recens, radix Angelicae Dahuricae root and herba Coriandri root, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, selenium-rich bamboo salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), boiling, decocting with slow fire for 2h, and preparing a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Example 3
The brine for the marinated duck heads is prepared from the following raw materials in parts by weight: 310 jin of duck soup, 5 jin of selenium-rich bamboo salt, 3 jin of white sugar, 3.5 jin of monosodium glutamate, 4 jin of oil consumption, 5 jin of white vinegar, 7 jin of spicy pepper, 120g of star anise, 110g of cassia bark, 60g of myrcia, 12g of tsaoko amomum fruit, 11g of liquorice, 13g of amomum villosum, 60g of white cardamom, 30g of dried orange peel, 30g of sand ginger, 25g of south ginger, 25g of angelica root and 55g of coriander root;
the preparation method of the brine comprises the following steps: 1) cleaning fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, Glycyrrhrizae radix, fructus Amomi rotundus, pericarpium Citri Tangerinae, rhizoma Kaempferiae, rhizoma Zingiberis recens, radix Angelicae Dahuricae root and herba Coriandri root, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, selenium-rich bamboo salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), boiling, decocting with slow fire for 2h, and preparing a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Example 4
This embodiment is different from embodiment 1 in that: the brine formula also contains 2 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 1.
Example 5
This embodiment is different from embodiment 1 in that: the brine formula also contains 3 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 2.
Example 6
This embodiment is different from embodiment 1 in that: the brine formula also contains 4 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 3.
Example 7
This embodiment is different from embodiment 1 in that: the brine formula also contains 3 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 4.
Example 8
This embodiment is different from embodiment 1 in that: the brine formula also contains 3 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 5.
Example 9
This embodiment is different from embodiment 1 in that: the brine formula also contains 3 jin of duck egg powder, and the duck egg powder is prepared by the formula and the method in the preparation example 6.
Comparative example
Comparative example 1
The brine for the marinated duck heads is prepared from the following raw materials in parts by weight: 300 jin of duck soup, 3 jin of edible salt, 2 jin of white sugar, 2 jin of monosodium glutamate, 3 jin of oil consumption, 3 jin of white vinegar, 5 jin of spicy pepper, 100g of cassia bark, 50g of bay leaves, 10g of liquorice, 50g of white nutmeg and 20g of angelica root;
the preparation method of the brine comprises the following steps: 1) cleaning cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, Glycyrrhrizae radix, fructus Amomi rotundus and radix Angelicae Dahuricae, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, selenium-rich bamboo salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), boiling, decocting with slow fire for 2h, and preparing a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
Performance test
The marinated duck heads respectively marinated with the brines in examples 1-9 and comparative example 1 were sampled, and the appetite stimulating and digestion promoting effects of 10 groups of samples were examined.
Test method
Randomly selecting 30 testers with healthy spleen and stomach functions and similar food intake, and respectively allowing the testers to eat 10 groups of samples at the same time in 10 days, wherein each group of samples eat 10 times of full food, and the food taking time is controlled within 1 hour.
The number of the fed duck heads of the testee after the feeding of each group of the test is finished is recorded, and under the condition that the testee is full at 10 min, the number of the fed marinated duck heads of the testee is more, so that the better appetizing effect of the marinated duck heads is shown. The results of the tests are reported in table 1.
And screening a group of testees eating the same number of the marinated duck heads, recording the interval time from the end of the feeding to the time when the testees feel hungry again, wherein under the condition that the spleen and stomach functions of the testees are healthy and similar, the shorter the interval time is, the better the digestion promoting effect of the marinated duck heads is. The results of the tests are also reported in table 1.
TABLE 1
| Test specimen | Number of fed duck heads/number | Interval time/h |
| Example 1 | 5.5 | 5.11 |
| Example 2 | 7 | 4.89 |
| Example 3 | 6 | 5.06 |
| Example 4 | 8.7 | 4.03 |
| Example 5 | 9.5 | 3.67 |
| Example 6 | 9 | 3.92 |
| Example 7 | 7.8 | 4.36 |
| Example 8 | 7.4 | 4.59 |
| Example 9 | 7.2 | 4.72 |
| Comparative example 1 | 4.5 | 6.32 |
As can be seen from the combination of examples 1-3 and comparative example 1, the marinated duck head marinated with the brine prepared in the present application has significantly more remarkable appetite stimulating and digestion promoting effects compared with the marinated duck head marinated with the brine in comparative example 1;
by combining the examples 1, 4-6 and 8, the addition of the duck egg powder is beneficial to improving the appetite stimulating and digestion promoting effects of the brine; the duck egg powder prepared by removing the hawthorn, the preserved plum and the lemon in the duck egg powder is added into the brine, and the appetite stimulating and digestion promoting effects of the prepared marinated duck head are not obviously improved compared with those of the example 1; the duck egg powder has the synergistic seasoning performance of the hawthorn, the preserved plum and the lemon, which has obvious effect on appetizing and digestion promoting effects of the marinated duck heads;
according to the combination of the embodiment 1 and the embodiment 7, the addition of the edible gelatin powder is beneficial to improving the digestion promoting effect of the duck egg powder, so that the digestion promoting effect of the marinated duck head is improved;
in combination with the embodiments 1 and 8, it can be seen that the appetizing and digestion promoting effects of the stewed duck head are greatly reduced by deleting the hawthorn, the preserved plum, the lemon and the edible gelatin.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The brine for the marinated duck heads is characterized in that: the feed is prepared from the following raw materials in parts by weight: 80-120 g of star anise, 90-110 g of cassia bark, 40-60 g of myrcia, 8-12 g of tsaoko amomum fruit, 9-11 g of liquorice, 7-13 g of amomum villosum, 40-60 g of round cardamom fruit, 10-30 g of dried orange peel, 10-30 g of sand ginger, 15-25 g of south ginger, 15-25 g of angelica root and 45-55 g of coriander root.
2. The brine for marinating duck heads according to claim 1, wherein the brine comprises the following components in parts by weight: the feed also comprises the following raw materials in parts by weight: 290-310 jin of duck soup, 1-5 jin of edible salt, 1-3 jin of white sugar, 0.5-3.5 jin of monosodium glutamate, 2-4 jin of oil consumption, 1-5 jin of white vinegar and 3-7 jin of spicy pepper.
3. The brine for marinating duck heads according to claim 1, wherein the brine comprises the following components in parts by weight: also contains 2-4 jin of duck egg powder.
4. The brine for marinating duck heads according to claim 3, wherein the brine comprises the following components in parts by weight: the duck egg powder is prepared from the following raw materials in parts by weight: 150-200 g of duck eggs, 5-10 g of propolis, 4-8 g of butter, 2-4 g of lecithin, 15-25 g of hawthorn, 10-20 g of lemon, 10-20 g of preserved plums and 1-3 g of cyclodextrin.
5. The brine for marinating duck heads according to claim 4, wherein the brine comprises the following components in parts by weight: the duck egg powder also comprises 5-15 g of edible gelatin powder.
6. The brine for marinating duck heads according to claim 4, wherein the brine comprises the following components in parts by weight: the preparation method of the duck egg powder comprises the following steps: 1) squeezing lemon juice, filtering, sterilizing to obtain clear filtrate, removing impurities from fructus crataegi and preserved plum, crushing, and sieving with 200 mesh molecular sieve; 2) sterilizing duck eggs, removing shells and reserving liquid, adding protease which accounts for 1.5% of the total weight of the egg liquid into the egg liquid, and hydrolyzing the egg liquid for 2 hours at 60 ℃ under an aseptic condition; 3) adding propolis, butter, lecithin, lemon filtrate, fructus crataegi powder, preserved plum powder and cyclodextrin into the hydrolyzed egg liquid, and stirring to obtain mixed solution; 4) performing ultrafiltration treatment on the mixed solution, and concentrating the mixed solution into duck egg cakes in a vacuum environment at 45 ℃; 5) drying the egg cake in hot air at 100 ℃ to obtain duck egg particles with the water content of 3%; 6) grinding the duck egg particles, and sieving with a 150-mesh molecular sieve to obtain duck egg powder.
7. The brine for marinating duck heads according to claim 1, wherein the brine comprises the following components in parts by weight: the edible salt is selenium-rich bamboo salt.
8. The brine for marinating duck heads according to claim 2, wherein the brine comprises the following components in parts by weight: the preparation method of the brine comprises the following steps: 1) cleaning fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Tsaoko, Glycyrrhrizae radix, fructus Amomi rotundus, pericarpium Citri Tangerinae, rhizoma Kaempferiae, rhizoma Zingiberis recens, radix Angelicae Dahuricae root and herba Coriandri root, removing impurities, and cutting into fine pieces with length less than 1 cm; 2) adding 20 jin of clean water into the fine crushed materials in the step 1), boiling with strong fire, decocting with slow fire for 15min, pouring the decoction into a recovery barrel, and reserving raw material residues for later use; 3) boiling duck soup, adding the raw material residues, edible salt, white sugar, monosodium glutamate, oyster sauce, white vinegar and spicy pepper obtained in the step 2), continuously boiling, and decocting with slow fire for 2h to obtain a preform; 4) and (3) carrying out rough filtration and fine filtration on the preformed product to obtain a finished brine product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543903A (en) * | 2015-01-30 | 2015-04-29 | 张世峰 | Meat marinating material and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何伟明等: "蛋白质改性对禽蛋粉加工性能影响的研究进展", 《食品与机械》 * |
| 何荣显: "《关东家庭实用菜谱》", 31 January 2001, 吉林科学技术出版社 * |
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