CN113632935A - Spiced duck accessory product and production method thereof - Google Patents
Spiced duck accessory product and production method thereof Download PDFInfo
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- CN113632935A CN113632935A CN202110786117.7A CN202110786117A CN113632935A CN 113632935 A CN113632935 A CN 113632935A CN 202110786117 A CN202110786117 A CN 202110786117A CN 113632935 A CN113632935 A CN 113632935A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 149
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 239000012267 brine Substances 0.000 claims abstract description 37
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 37
- 235000013599 spices Nutrition 0.000 claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
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- 238000009835 boiling Methods 0.000 claims abstract description 17
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- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 38
- 241000287828 Gallus gallus Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
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- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
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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 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 2
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- 240000002943 Elettaria cardamomum Species 0.000 description 2
- 241000159443 Myrcia Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 235000005300 cardamomo Nutrition 0.000 description 2
- 210000003109 clavicle Anatomy 0.000 description 2
- 210000000078 claw Anatomy 0.000 description 2
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a spiced duck accessory product and a production method thereof, and relates to the field of food processing. The spiced duck accessory product is prepared from raw materials including a brine component and a duck accessory component, wherein the brine component is prepared from the following components in parts by weight: 300 parts of soup stock 150, 5-10 parts of five spice oil, 2-6 parts of soybean paste, 1-3 parts of broad beans and 21.5-62.2 parts of seasoning; the production method comprises the following steps of brine blending: mixing and boiling soup stock, five-spice oil, soybean paste, broad beans and seasonings to obtain a brine component; marinating: stewing the duck accessory component in brine for 30-60min, soaking for 10-20min, and taking out to obtain spiced duck accessory product; the five-spice flavor in the five-spice flavor duck accessory product is easier to feel and longer in retention time, and is beneficial to improving the taste experience of eaters; the production method reduces the manufacturing steps of the spiced duck accessory product, is simpler and more convenient, and is beneficial to keeping the spiced flavor for a longer time.
Description
Technical Field
The invention relates to the field of food processing, in particular to a spiced duck accessory product and a production method thereof.
Background
The duck accessory products refer to duck necks, duck clavicles, duck claws and other foods, and are popular leisure foods. Some food research and development personnel develop duck accessory products with various tastes such as five flavors, spicy taste, sweet and spicy taste and the like in order to obtain the favor of more eaters, and the duck accessory products are favored by the eaters.
In the related art, the spiced duck accessory product is generally prepared by coating spiced powder on the stewed duck accessory product. For example, a spiced duck neck is prepared according to the following steps: (1) putting the duck neck into the soup stock, soaking and decocting for 1-1.5 hours, then taking out the duck neck after soaking for 0.5-1 hour with fire; (2) preparing the spiced seasoning, grinding 20-25 parts of aniseed, 5-10 parts of dried ginger, 10-15 parts of fennel, 20-25 parts of pepper and 5-10 parts of dried orange peel into fine powder, repeatedly coating duck neck, putting the duck neck into an oven, drying for 15-20 minutes, taking out, cooling to normal temperature, sealing and refrigerating.
In view of the above-mentioned related technologies, the inventor believes that the five-spice seasoning is attached to the skin of the duck neck, so that the five-spice seasoning is difficult to permeate into the duck neck, and the five-spice seasoning in the duck neck is light, which is not beneficial for the eaters to feel the five-spice seasoning.
Disclosure of Invention
In order to solve the problem that the spiced flavor in the duck neck is light, the application provides a spiced duck accessory product and a production method thereof.
In a first aspect, the application provides a spiced duck accessory product, which adopts the following technical scheme: a spiced duck accessory product is prepared from raw materials including a brine component and a duck accessory component, wherein the brine component is prepared from the following components in parts by weight: 300 parts of soup stock 150, 5-10 parts of five spice oil, 2-6 parts of soybean paste, 1-3 parts of broad bean and 21.5-62.2 parts of seasoning.
By adopting the technical scheme, in the process of marinating the duck accessory components, the five-spice flavor oil can permeate into the duck accessory components, so that the five-spice flavor can permeate into the duck accessory products, the five-spice flavor is increased, the fragrance of the duck accessory products is mellow, and the five-spice flavor can be easily dispersed in the air;
the soybean paste is prepared by frying soybeans, grinding and fermenting, has strong and mellow sauce flavor and salty flavor, can enhance the concentration and mellow flavor of brine, and is beneficial to prolonging the time of flavor attached to duck accessory products; however, the soybean paste has weak stimulation to taste buds, which easily causes the problem that eaters smell fragrance but eat light; the bean sauce is sauce prepared by fermenting broad beans, leavens, salt and hot pepper, has spicy taste, can increase the spicy taste of brine, is beneficial to enhancing the irritation of the brine to taste buds, and enables eaters to feel spiced taste when tasting the interior of the duck accessory product;
therefore, under the synergistic effect of the soybean paste and the broad beans, the thick taste of the brine can be increased, so that the five-flavor can be kept in the duck accessory product for a longer time, and a user can feel the five-flavor in the sense of smell and taste in the whole process of eating the duck accessory product;
to sum up, this application helps improving the lighter problem of five spices inside the duck neck through adding five spices oil, soybean paste and thick broad-bean sauce in the brine component.
Preferably, the five-spice oil is prepared from the following components in parts by weight: 100 portions of edible oil, 2 to 10 portions of star anise, 1 to 5 portions of cassia bark, 5 to 10 portions of pepper, 1 to 5 portions of fennel and 1.2 to 5.3 portions of fishy smell removing spice, wherein the fishy smell removing spice is one or a composition of more of clove, angelica dahurica and round cardamom.
By adopting the technical scheme, the clove, the angelica dahurica and the cardamom can weaken the fishy smell of the duck accessory components, and are beneficial to reducing the adverse effect of the fishy smell of the duck accessory components on the five-spice flavor.
Preferably, the five-spice oil also comprises 0.3-1 part by weight of jatropha and 3-10 parts by weight of bay leaves.
By adopting the technical scheme, the jade fruits and the myrcia have the aroma enhancement effect, and the inventor finds that the jade fruits, the myrcia and the fennel have the freshness enhancement effect under the synergistic effect, so that the duck accessory product is more tasty, and the five-spice flavor is kept on the duck accessory product for a longer time.
Preferably, the five-spice oil is prepared according to the following steps: according to the proportion, after the edible oil is heated, the star anise, the cassia bark, the pepper, the fennel and the fishy smell removing spice are added into the edible oil, and after the mixture is uniformly mixed, the mixture is kept stand for 12 to 24 hours, and the waste residue in the oil is removed, so that the five-spice oil is obtained.
By adopting the technical scheme, the aniseed, the cassia bark, the pepper, the fennel and the fishy smell removing spice have oil-soluble and water-soluble components, the spice is fried in the edible oil, so that the oil-soluble components in the spice are dissolved in the edible oil, and the frying contributes to better volatilization of the fragrance of the spice; when the five-spice oil is mixed with the soup-stock, the water-soluble ingredients in the spices can be dissolved in the soup-stock, so that the oil-soluble and water-soluble ingredients in the spices can be dissolved in the brine by adopting the five-spice oil prepared by the steps, and the five-spice oil is beneficial to enhancing the five-spice flavor of the duck accessory product.
Preferably, the seasoning is a composition comprising 1-5 parts by weight of chicken powder, 3-10 parts by weight of salt, 2-5 parts by weight of chicken essence, 2-6 parts by weight of monosodium glutamate, 5-10 parts by weight of pepper and 0.5-1.2 parts by weight of pepper.
By adopting the technical scheme, the spiced flavor of the brine can be adjusted by the seasoning, so that the spiced flavor of the brine has layering, and the layering of the spiced flavor of the duck accessory product is facilitated to be perceived by eaters.
Preferably, the flavoring also comprises 7-20 parts by weight of sugar.
By adopting the technical scheme, the sugar can adjust the salty taste and the spicy taste of the brine, the salty taste and the spicy taste are too strong, the overall taste of the five-flavor can be damaged, and the spicy taste is too strong, so that food smells a sharp feeling, and the addition of the sugar is helpful for reducing the adverse effect of the soybean paste, the broad beans and the hot pepper on the five-flavor.
Preferably, the seasoning further comprises 1-5 parts by weight of yeast extract.
By adopting the technical scheme, the yeast extract is rich in soluble components in yeast cells such as amino acids, peptides and polypeptides, has the effects of reducing salt and increasing freshness, can increase the balance of brine taste, reduces the problem that a certain taste in a duck accessory product is too prominent, and is beneficial to more clearly feel the five flavors for eaters.
Preferably, the soup stock is prepared from the following components in parts by weight: 200 parts of 150-200 parts of water, 50-80 parts of chicken skeleton, 40-70 parts of duck skeleton and 10-30 parts of ginger.
Through adopting above-mentioned technical scheme, this application adopts the raw materials preparation stock that contains duck skeleton, can directly utilize at the in-process of preparation duck annex component, leftover bits such as duck skeleton of production help reducing the waste of raw materials.
Preferably, the broth is prepared according to the following steps:
adding rhizoma Zingiberis recens, chicken skeleton and duck skeleton into boiling water at a certain ratio, heating at 40-50 deg.C for 4-8 hr, and removing chicken skeleton, duck skeleton and rhizoma Zingiberis recens to obtain soup stock.
By adopting the technical scheme, the ginger, the chicken skeleton and the duck skeleton are boiled together, so that the influence of blood foam in the chicken skeleton and the duck skeleton on the taste of the soup-stock can be reduced, the quality of the soup-stock is improved, and the prepared duck accessory product has more mellow spiced flavor.
In a second aspect, the application provides a production method of a spiced duck accessory product, which adopts the following technical scheme:
a production method of a spiced duck accessory product comprises the following steps:
brine blending: uniformly mixing the soup stock, the five-spice oil, the soybean paste, the broad beans and the seasonings according to the proportion, and boiling to obtain a brine component;
marinating: adding the duck accessory components into the brine component under boiling condition, boiling for 30-60min, stopping heating, soaking for 10-20min, taking out the boiled duck accessory product to obtain the spiced duck accessory product.
By adopting the technical scheme, in the marinating and boiling process of the duck accessory components, the brine can be used for boiling the duck accessory components and can also permeate into the duck accessory components, so that the external part and the internal part of the duck accessory components have five flavors, and compared with a manufacturing method in which five-spice powder is firstly boiled and then smeared in the related technology, the manufacturing steps of five-spice-flavor duck accessory products are reduced, and the method is simpler and more convenient;
soaking helps the brine components to adhere to the duck accessory parts, so that the spiced flavor on the duck accessory products is more tasty, and the spiced flavor on the duck accessory products is kept for a longer time;
therefore, the preparation method can prolong the retention time of the five flavors on the surface and inside the duck accessory product, and the preparation process is simpler.
In summary, the present application has the following beneficial effects:
1. the duck accessory ingredient comprises a duck accessory ingredient, five spice oil, soybean paste and bean paste, wherein the five spice oil can permeate into the duck accessory ingredient, and the soybean paste and the bean paste act synergistically to increase the thick taste of brine, so that the five spice can be kept in the duck accessory ingredient for a longer time, and the problem that a user cannot feel the five spice when eating the duck accessory ingredient is solved;
2. one or more of clove, angelica dahurica and cardamom are preferably adopted in the application, so that the fishy smell of the duck accessory components can be removed, and the adverse effect of the fishy smell of the duck accessory components on the five-spice flavor can be reduced;
3. according to the method, the aniseed, the cassia bark, the pepper, the fennel and the fishy smell removing spice are preferably added into the edible oil for frying, so that the five-spice oil is prepared, oil-soluble and water-soluble components in the spice can be dissolved in the brine, and the five-spice oil is beneficial to enhancing the five-spice flavor of the duck accessory product;
4. sugar and/or yeast extract are preferably adopted in the application, the sugar can adjust the salty taste and the spicy taste of the brine, the adverse effect of the soybean paste and the bean paste on the five-flavor is reduced, the yeast extract can increase the balance of the taste of the brine, and the five-flavor is more clearly felt by eaters;
5. according to the method, the spiced flavor can permeate into the duck accessory component while the duck accessory component is cooked, so that the outside and the inside of the duck accessory component have the spiced flavor, the manufacturing steps of the spiced duck accessory product are reduced, the method is simpler and more convenient, and the time for keeping the spiced flavor in the duck accessory product after soaking is longer.
Detailed Description
The present application will be described in further detail with reference to examples.
The starting materials used in the examples are all commercially available. The duck accessory components comprise duck neck, duck clavicle and duck claw of the duck with white stripe, the pig bone soup stock is Shuanghui 205 pig bone soup stock, NC005 five-spice oil is purchased from Zhongjing food company Limited, soybean paste and mushroom paste are purchased from Haitian seasoned food company Limited in Foshan city, soybean paste is Pixian county soybean paste company Limited in Pixian county, sugar is white granulated sugar, yeast extract is purchased from Angel yeast company Limited, and five-spice powder is purchased from Jinlingwei condiment company Limited in Jinling city.
Preparation example of stock
Preparation examples 1 to 3
As shown in Table I, the preparation examples 1 to 3 are different in the ratio of raw materials.
The following description will be made by taking preparation example 1 as an example.
The soup stock is prepared according to the following steps: unfreezing the chicken skeleton and the duck skeleton, and cleaning with water; adding water into the pot, adding the chicken skeleton and the duck skeleton into the water at room temperature, boiling the water until boiling for 7.5min to finish quick boiling treatment of the chicken skeleton and the duck skeleton, fishing out the chicken skeleton and the duck skeleton, and washing away blood foam on the surfaces of the chicken skeleton and the duck skeleton with normal-temperature water for later use;
adding water into a pot according to a ratio, boiling the water, adding ginger, the chicken skeleton and the duck skeleton which are reserved into the boiling water, heating for 6 hours at the temperature of 40-50 ℃, filtering the boiled soup, and removing the chicken skeleton, the duck skeleton and the ginger to obtain the stock soup.
Table-preparation example 1 raw material consumption table
| Raw materials | Water/kg | Chicken skeleton/kg | Duck skeleton/kg | Ginger/kg |
| Preparation example 1 | 150 | 80 | 70 | 30 |
| Preparation example 2 | 200 | 50 | 40 | 10 |
| Preparation example 3 | 180 | 60 | 50 | 25 |
Preparation example of five spice oil
Preparation examples 4 to 8
As shown in Table II, preparative examples 4 to 8 differ in the amount of the starting materials used.
The following description will be made by taking preparation example 4 as an example.
The five-spice oil is prepared by the following steps: adding the edible oil into a pot according to the proportion, heating the edible oil to 165 ℃, stopping heating, adding the aniseed, the cassia bark, the pepper, the fennel and the fishy smell removing spice into the edible oil, stirring for 2min, and standing for 24h to obtain the five-spice oil.
TABLE II PREPARATION EXAMPLES 4-8 dosage of raw materials
Examples
Examples 1 to 9
As shown in Table three, examples 1-9 differ in the amount of starting materials used.
The following description will be given by taking example 1 as an example.
A spiced duck accessory product is prepared according to the following steps:
brine blending: adding soup stock, five-spice oil, soybean paste, broad beans and seasonings into a pot according to the proportion, stirring for 3min, heating to boil, and standing for 1h to obtain a brine component;
marinating: adding the brine component into a pot, heating the brine component to boil, then adding the duck accessory component into the brine component, wherein the brine component submerges the duck accessory component, boiling the duck accessory component for 45min, stopping heating, soaking at room temperature for 15min, and then finishing the marinating, and then fishing out the marinated duck accessory product to obtain the spiced duck accessory product.
Table three raw material dosage tables for examples 1-9
Example 10
This example differs from example 8 in that the seasoning further comprises 16kg of sugar.
Example 11
This example differs from example 8 in that 3.6kg of yeast extract was also included in the seasoning.
Example 12
This example differs from example 8 in that the seasoning also included 16kg of sugar and 3.6kg of yeast extract.
Example 13
This example differs from example 5 in that the broth prepared in preparation example 3 was replaced with an equal amount of pig bone broth.
Example 14
This example differs from example 5 in that the five spice oil prepared in preparation example 4 was replaced with an equal amount of NC005 five spice oil.
Comparative example
Comparative example 1
A spiced duck accessory product is prepared according to the following steps: (1) putting the duck accessory components into the soup stock, soaking and decocting for 1.5 hours, then taking out the duck accessory components after soaking for 1 hour; (2) preparing the spiced seasoning, namely mixing 22.5kg of aniseed, 7.5kg of dried ginger, 12.5kg of fennel, 22.5kg of pepper and 7.5kg of dried orange peel uniformly, grinding into fine powder, repeatedly coating duck accessory components with the fine powder, putting the duck accessory components into a baking oven, baking for 20 minutes at 180 ℃, taking out, and naturally cooling to normal temperature to obtain the spiced duck accessory product.
Comparative example 2
This comparative example differs from example 5 in that the five spice oil was replaced with an equal amount of five spice powder.
Comparative example 3
This comparative example differs from example 5 in that the bean paste was replaced with an equal amount of soybean paste.
Comparative example 4
This comparative example differs from example 5 in that the soybean paste was replaced with an equal amount of bean cotyledon.
Comparative example 5
This comparative example is different from example 5 in that the soybean paste and the bean paste were replaced with the same amount of the mushroom paste.
Performance test
The evaluation committee was composed of 3 cooking senior technicians, 3 persons qualified for cooking skill evaluation, and 3 persons skilled in the art who studied food culture.
For the duck accessory products prepared in examples 1-14 and comparative examples 1-5 provided by the application, one part of each duck accessory product is taken to form one group, three groups are prepared in total, after the skin with the thickness of 3mm on the duck accessory product is cut off, the rest parts of the three groups of duck accessory products are respectively exposed in the air for 1min, 3min and 5min and then are used as samples to be evaluated by a review board.
The review board evaluates the samples from both the aroma and taste aspects of the samples and scores the samples with scores of 1, 2, 3, 4 and 5 in order from low to high, with one highest score and one lowest score removed from the scores of each panelist, the sum of the remaining scores being the score of the duck annex product, with a higher score indicating a greater susceptibility to the five flavors within the duck annex product.
The scores for the duck appendage products prepared in examples 1-14 and comparative examples 1-5 are shown in table four.
TABLE four scores for Duck accessory products prepared in examples 1-14 and comparative examples 1-5
| Group of | Score/min for 1min group | Score/min for 3min group | Score/min of 5min group |
| Example 1 | 24 | 20 | 18 |
| Example 2 | 23 | 19 | 16 |
| Example 3 | 23 | 19 | 17 |
| Example 4 | 23 | 19 | 17 |
| Example 5 | 24 | 21 | 19 |
| Example 6 | 23 | 20 | 18 |
| Example 7 | 24 | 21 | 20 |
| Example 8 | 24 | 22 | 20 |
| Example 9 | 26 | 24 | 23 |
| Example 10 | 28 | 26 | 25 |
| Example 11 | 28 | 26 | 25 |
| Example 12 | 31 | 29 | 28 |
| Example 13 | 23 | 20 | 18 |
| Example 14 | 22 | 19 | 17 |
| Comparative example 1 | 13 | 8 | 7 |
| Comparative example 2 | 18 | 14 | 11 |
| Comparative example 3 | 21 | 16 | 14 |
| Comparative example 4 | 21 | 15 | 13 |
| Comparative example 5 | 21 | 12 | 8 |
The present application is described in detail below with reference to the data provided in table four.
In examples 1 to 8, the influence of the raw material ratio of the stock and the five spice oil was examined. As a result, the scores of the prepared duck accessory products in examples 1-3 are not greatly different, which indicates that the five-flavor in the prepared duck accessory products is not greatly influenced under the dosage of the raw materials in examples 1-3; in examples 3 to 5, the scores of the prepared duck accessory products were not very different, which indicates that the broth prepared in preparation examples 1 to 3 had little influence on the five flavors inside the duck accessory products; in examples 5 to 8, the prepared duck accessory products had little difference in score, which indicates that the five-spice oil prepared in preparation examples 4 to 7 had little influence on the five-spice flavor inside the duck accessory products.
The duck annex products prepared in examples 1-8 all scored more than comparative example 1, which shows that the five flavors in the prepared duck annex products are all more easily perceived under the preparation conditions of examples 1-8.
The duck accessory products prepared in comparative examples 2-5 all scored less than example 5, indicating that the synergistic effect of the five-spice flavor oil, the soybean paste and the broad bean improves the problem that the consumer cannot feel the savory five-spice flavor when eating the duck accessory products.
Also, the score for the 1min group of comparative example 2 was significantly reduced compared to example 5, but the difference between the scores for the 1min group, the 3min group and the 5min group of comparative example 2 was not much different from the difference between the scores for the 1min group, the 3min group and the 5min group of example 5, indicating that the five spice oil facilitates penetration of the five spices into the interior of the duck accessory product compared to the five spice powder.
The difference between the scores of the 1min group, the 3min group and the 5min group of comparative examples 3-4 compared to example 5 was comparable to the difference between the scores of the 1min group, the 3min group and the 5min group of example 5, but the difference between the scores of the 1min group, the 3min group and the 5min group of comparative example 5 was comparable to the difference between the scores of the 1min group, the 3min group and the 5min group of example 5, which indicates that the soy sauce and the bean cotyledon act synergistically to contribute to the longer retention of the five flavors inside the duck accessory product.
The effect of jades and geraniums was examined in examples 5 and 9. As a result, it was found that the scores of 1min, 3min and 5min groups were higher in example 9 compared to example 5, indicating that the jatropha and bay leaves contribute to a more tasty duck annex product.
The influence of sugars and yeast extracts was examined in example 8 and examples 10 to 12. It was found that both sugar and yeast extract contribute to the penetration of the five flavors and remain inside the duck annex product.
The effect of the broth and the five spice oils was examined in example 5 and examples 13-14. As a result, it was found that other kinds of bouillon and five spice oil also contribute to the penetration of the five spices into the interior of the duck accessory products, but the effect was slightly inferior compared to the bouillon and five spice oil prepared in the preparation examples of the present application.
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 (10)
1. A spiced duck accessory product is characterized in that: the duck feed is prepared from raw materials comprising a brine component and a duck accessory component, wherein the brine component is prepared from the following components in parts by weight: 300 parts of soup stock 150, 5-10 parts of five spice oil, 2-6 parts of soybean paste, 1-3 parts of broad bean and 21.5-62.2 parts of seasoning.
2. The spiced duck accessory product of claim 1, wherein: the five-spice oil is prepared from the following components in parts by weight: 100 portions of edible oil, 2 to 10 portions of star anise, 1 to 5 portions of cassia bark, 5 to 10 portions of pepper, 1 to 5 portions of fennel and 1.2 to 5.3 portions of fishy smell removing spice, wherein the fishy smell removing spice is one or a composition of more of clove, angelica dahurica and round cardamom.
3. The spiced duck accessory product of claim 2, wherein: the five-spice oil also comprises 0.3-1 part by weight of jatropha and 3-10 parts by weight of bay leaves.
4. The spiced duck accessory product of claim 2, wherein: the five-spice oil is prepared by the following steps: according to the proportion, after the edible oil is heated, the star anise, the cassia bark, the pepper, the fennel and the fishy smell removing spice are added into the edible oil, and after the mixture is uniformly mixed, the mixture is kept stand for 12 to 24 hours, and the waste residue in the oil is removed, so that the five-spice oil is obtained.
5. The spiced duck accessory product of claim 1, wherein: the seasoning is a composition comprising 1-5 parts by weight of chicken powder, 3-10 parts by weight of salt, 2-5 parts by weight of chicken essence, 2-6 parts by weight of monosodium glutamate, 5-10 parts by weight of hot pepper and 0.5-1.2 parts by weight of pepper.
6. The spiced duck accessory product of claim 5, wherein: the flavoring also comprises 7-20 parts by weight of sugar.
7. The spiced duck accessory product of claim 5, wherein: the seasoning also comprises 1-5 parts by weight of yeast extract.
8. The spiced duck accessory product of claim 1, wherein: the soup stock is prepared from the following components in parts by weight: 200 parts of 150-200 parts of water, 50-80 parts of chicken skeleton, 40-70 parts of duck skeleton and 10-30 parts of ginger.
9. The spiced duck accessory product of claim 8, wherein: the soup stock is prepared according to the following steps:
adding rhizoma Zingiberis recens, chicken skeleton and duck skeleton into boiling water at a certain ratio, heating at 40-50 deg.C for 4-8 hr, and removing chicken skeleton, duck skeleton and rhizoma Zingiberis recens to obtain soup stock.
10. A method of producing a spiced duck accessory product of any one of claims 1 to 9, wherein: the method comprises the following steps:
brine blending: uniformly mixing the soup stock, the five-spice oil, the soybean paste, the broad beans and the seasonings according to the proportion, and boiling to obtain a brine component;
marinating: adding the duck accessory components into the brine component under boiling condition, boiling for 30-60min, stopping heating, soaking for 10-20min, taking out the boiled duck accessory product to obtain the spiced duck accessory product.
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