CN113632936A - Mountain pepper duck accessory and production process thereof - Google Patents
Mountain pepper duck accessory and production process thereof Download PDFInfo
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- CN113632936A CN113632936A CN202110787588.XA CN202110787588A CN113632936A CN 113632936 A CN113632936 A CN 113632936A CN 202110787588 A CN202110787588 A CN 202110787588A CN 113632936 A CN113632936 A CN 113632936A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
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- 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
Abstract
The application relates to the technical field of marinated product processing, and particularly discloses a mountain pepper duck accessory and a production process thereof. The mountain pepper duck accessory is prepared from duck accessory raw materials and brine, wherein the brine comprises the following components in parts by weight: 300 parts of 150-150 parts of water, 3-10 parts of salt, 2-10 parts of litsea cubeba oil, 5-10 parts of zanthoxylum piperitum and 15-45 parts of flavor sauce; the preparation method of the mountain pepper duck accessory comprises the following steps: (1) heating bittern to boil, adding duck accessories into the bittern, and stewing for 30-60 min; (2) and (3) turning off the fire after the stewing is finished, continuously soaking the duck accessories in the brine for 10-20min, and naturally cooling the brine to obtain the wild pepper duck accessories. The mountain pepper duck accessory disclosed by the application generates unique flavor through the mountain pepper oil, and the acrimony of the mountain pepper oil is covered by the red cluster pepper, so that the taste of the duck accessory is improved, and the possibility that a user feels uncomfortable for the first time is reduced.
Description
Technical Field
The application relates to the technical field of marinated product processing, in particular to a mountain pepper duck accessory and a production process thereof.
Background
The duck accessories comprise duck heads, duck livers, duck gizzards, duck necks, duck wings, duck palms, duck intestines and duck clavicles, and are byproducts in the slaughtering process of raw ducks. The duck accessories can generate unique flavor after being marinated by the salt, so the duck accessories are popular with consumers.
In the related technology, the mountain pepper duck accessory is prepared by marinating duck accessory raw materials in brine, wherein the brine is prepared from the following raw materials in parts by weight: 120 portions of water, 5 to 9 portions of salt, 20 to 45 portions of wild pepper granules, 20 to 50 portions of marinating material and the processing steps of wild pepper duck accessories are as follows: adding salt, fructus Piperis particles and bittern into water, boiling to obtain bittern, adding raw material of duck accessories into bittern, and boiling to obtain fructus Piperis duck accessories. The duck accessories absorb the effective components of the wild pepper grains in the marinating process, so that the obtained wild pepper duck accessories have the wild pepper flavor on the basis of the original taste of the marinated duck accessories, and the taste of the marinated duck accessories is improved.
In view of the above-mentioned related arts, the inventors believe that the mountain pepper has a unique flavor, but the flavor of the mountain pepper is difficult to adapt to for a short time for the first taster, and the taste of the mountain pepper duck accessories is easily affected.
Disclosure of Invention
In the related art, the special flavor of the wild pepper easily influences the taste of the wild pepper duck accessories for the first taster. In order to overcome the defect, the application provides a mountain pepper duck accessory and a production process thereof.
In a first aspect, the application provides a mountain pepper duck accessory, which adopts the following technical scheme:
the wild pepper duck accessory is prepared from duck accessory raw materials and brine, wherein the brine comprises the following components in parts by weight: 300 parts of water 150, 3-10 parts of salt, 2-10 parts of litsea cubeba oil, 5-10 parts of zanthoxylum piperitum and 15-45 parts of flavor sauce.
By adopting the technical scheme, the water, the flavor sauce and the salt form a bottom material of the brine, so that the basic marinating flavor is provided for the duck accessories; the mountain pepper oil is an extract of fresh mountain pepper, and when the mountain pepper oil contacts the duck accessories, the mountain pepper oil is mixed with the duck oil in the duck accessories, so that the separation of the duck oil and the duck accessories is accelerated, the greasiness of the duck accessories is reduced, and the refreshing degree of the duck accessories is improved. The mountain pepper oil penetrates into the duck accessories after passing through the duck oil layer of the duck accessories, so that the content of the mountain pepper oil on the surface of the duck accessories is relatively reduced, and the duck accessory is beneficial to enabling primary eaters to adapt to the stimulation of the mountain pepper flavor as soon as possible. Because the effective components of the lindera glauca are brought into the duck accessories by the lindera glauca oil, the duck accessories can be more tasty, and the taste of the duck accessories is improved.
The effective components of the lindera glauca oil contain unsaturated bonds, so the lindera glauca oil is easily oxidized by air, and the flavor of the duck accessories is lightened. This application adds in brine and indicates the capsicum annuum, and on the one hand, indicates to contain antioxidant substance in the capsicum annuum, and antioxidant substance can adsorb on the epidermis of duck annex, slows down the speed of oxygen to permeating in the duck annex, reduces mountain pepper oil and the rotten possibility of duck annex oxidation, prolongs the shelf life of duck annex. On the other hand, the zanthoxylum piperitum can make the duck appendages spicy, and the spicy components compete with the pungent substances in the mountain pepper oil. Under the action of the pungent components, the irritation of the lindera glauca oil is alleviated, so that the lindera glauca oil is helpful for a user to adapt to the flavor of the lindera glauca as soon as possible.
Preferably, the formula of the brine also comprises 5-8 parts of chili oil.
Through adopting above-mentioned technical scheme, the chilli oil has better extraction effect to the peppery taste composition in the finger day hot pepper to inside the chilli oil also can pass the duck oil layer infiltration duck annex of duck annex, thereby promoted the absorption of duck annex to peppery taste composition, improved the pungency degree of duck annex, help covering the irritability of mountain pepper oil.
Preferably, the formula of the brine also comprises a flavor enhancer, and the flavor enhancer comprises 2-6 parts of monosodium glutamate and 2-5 parts of chicken essence.
By adopting the technical scheme, the monosodium glutamate and the chicken essence can excite the delicate flavor of the duck accessory, the meat quality of the duck accessory is more delicate, and the taste of the duck accessory is improved.
Preferably, the flavor enhancer further comprises 7-20 parts of sugar.
By adopting the technical scheme, the sugar can not only stimulate the delicate flavor of the duck accessories, but also enable the duck accessories to have certain sweet taste, the sweet taste is beneficial to relieving the irritation of the mountain pepper oil, and the sugar can be contrasted with the flavor of the mountain pepper oil to enable the flavor of the mountain pepper to be thicker. In addition, sugar can form a sugar coating on the surface of the duck accessories, so that the duck accessories are isolated from the external environment, and the possibility of inhibiting the flavor loss of the duck accessories is realized.
Preferably, the formula of the brine also comprises spices, wherein the spices comprise 0.5-1.2 parts of pepper, 0.6-1.0 part of cumin powder, 0.1-0.5 part of anise, 0.1-0.3 part of cinnamon and 0.01-0.05 part of fennel.
By adopting the technical scheme, after the spices are added, the aromatic components in the spices can permeate into the duck accessories in the marinating process, the flavor of the duck accessories is improved, the pepper in the spices has spicy fragrance, the spicy degree of the duck accessories is improved, the pepper has a paralytic effect on gustatory nerves of tasters, and the irritation of the lindera glauca oil can be weakened. After the marinating is finished, a part of aromatic components released by the spices in the brine are combined with the sugar coating and release aroma to the outside, so that the possibility that the sugar coating affects the aroma release of the duck accessories is reduced.
Preferably, the flavor paste comprises the following components in parts by weight: 20-40 parts of soybean oil, 30-45 parts of garlic granules, 5-15 parts of thick broad-bean sauce, 0.3-0.8 part of fennel, 0.5-1.2 parts of angelica dahurica, 0.1-0.5 part of clove, 0.5-5.0 parts of green pepper, 3-10 parts of chili oil and 5-8 parts of zanthoxylum oil.
By adopting the technical scheme, the spicy taste of the garlic granules is mild, and can be complementary with that of the zanthoxylum piperitum, thereby being beneficial to covering the irritation of the lindera glauca oil; the soybean oil absorbs the spicy substances in the garlic granules and then is mixed with the thick broad-bean sauce, so that the flavor sauce has garlic fragrance and thick broad-bean sauce fragrance, and the fennel, the angelica dahurica and the clove complement the fragrance of the flavor sauce, so that the flavor sauce is richer in fragrance variety;
the green pepper is similar to the zanthoxylum bungeanum and also has a spicy flavor, but the tingling degree of the green pepper is moderate, the duration of the spicy flavor is longer, and when the green pepper in the flavor sauce is matched with the zanthoxylum bungeanum in the brine, the paralysis effect on a taster is improved, and the irritation of the lindera glauca oil is further weakened; the chilli oil can provide spicy taste, the zanthoxylum oil can provide spicy flavor, and when the chilli oil and the zanthoxylum oil are used simultaneously, the spicy degree and the spicy degree of the flavor paste can be adjusted, so that the balance of the spicy degree and the spicy degree in the duck accessories can be maintained.
Preferably, the preparation method of the flavor paste comprises the following steps:
(1) cleaning raw garlic, and cutting into garlic granules for later use;
(2) heating soybean oil to 150-;
(3) maintaining the temperature of soybean oil, adding soybean paste into the soybean oil, and stir-frying until the soybean paste is bright red;
(4) adding chili oil and pricklyash peel oil into the soybean paste, and heating to slightly boil;
(5) adding fructus Foeniculi, radix Angelicae Dahuricae, flos Caryophylli and fructus Zanthoxyli into the bean paste, and decocting for 5-10min to obtain flavor paste.
By adopting the technical scheme, the garlic fragrance of the garlic granules can be excited when the soybean oil is heated. The soybean oil has slight odor of soybean material, and when the soybean paste and soybean oil are heated together, the red oil exuded from the soybean paste can mask the odor of soybean material, and has absorption effect on garlic-like substances of garlic granules, which helps to slow down the volatilization speed of garlic-like.
Preferably, the garlic clove particles have an average diameter of 0.5 cm. + -. 0.1 cm.
By adopting the technical scheme, when the average diameter of the garlic granules is too small, the volatilization speed of garlic fragrance substances in the garlic granules is too high, and the garlic granules are easily burnt by hot soybean oil to influence the flavor of the flavor paste; when the average diameter of the garlic clove is too large, the garlic-flavored substances in the garlic clove are difficult to volatilize to the outside of the garlic clove, and the flavor of the flavor paste is also poor. When the average diameter of the garlic granules is 0.5cm + -0.1 cm, the flavor of the flavor paste is preferable.
Preferably, the preparation method of the brine comprises the following steps:
(1) boiling water, adding flavor sauce, and decocting for 10 min;
(2) adding salt and fructus Zanthoxyli into water, and decocting for 30 min;
(3) turning off fire, standing for 60min, and adding lindera glauca oil to obtain bittern.
By adopting the technical scheme, the viscosity of the flavor sauce is greatly different from that required by brine, so that the flavor sauce is boiled at first to fully dissolve the flavor sauce; after the flavor is boiled, the finger red peppers are added and fully decocted, so that the finger red peppers can fully release spicy components; the effective components of the wild pepper in the wild pepper oil are easy to volatilize at high temperature, and the wild pepper oil is added after the fire is turned off and the standing, so that the content of the effective components of the wild pepper is kept.
In a second aspect, the application provides a production process of the mountain pepper duck accessories, which adopts the following technical scheme:
a production process of a mountain pepper duck accessory comprises the following steps:
(1) heating bittern to boil, adding duck accessories into the bittern, and stewing for 30-60 min;
(2) and (3) turning off the fire after the stewing is finished, continuously soaking the duck accessories in the brine for 10-20min, and naturally cooling the brine to obtain the wild pepper duck accessories.
By adopting the technical scheme, the duck accessories are heated in the brine in the step (1), so that the duck accessories can be primarily flavored; in the step (2), along with the natural cooling of the brine, the solubility of the components in the brine is reduced, so that a part of the components in the brine are deposited on the surface of the duck accessories, and the flavor of the duck accessories is improved.
In summary, the present application has the following beneficial effects:
1. the method selects the mountain pepper oil to replace mountain pepper grains, and the mountain pepper oil can promote the separation of duck oil and duck accessory raw materials and enters the duck accessory raw materials through a duck oil layer, so that the content of the mountain pepper oil on the surface of the mountain pepper duck accessory is relatively reduced, and the irritation of the mountain pepper duck accessory when the mountain pepper duck accessory is firstly put into the duck accessory raw materials is reduced; the pungent components released by the Zanthoxylum piperitum and the pungent substances in the mountain pepper oil have competition effect, and when the Zanthoxylum piperitum and the mountain pepper oil are contained in the brine, the pungent components are helpful for relieving the irritation of the mountain pepper oil, and the bittern is helpful for making eaters adapt to the flavor of the mountain pepper oil as soon as possible.
2. In the application, sugar is preferably used as one of the flavor enhancers, on one hand, the sugar can stimulate the delicate flavor of the duck accessories and can relieve the irritation of the mountain pepper oil, and the sweet taste of the sugar is contrasted with the special flavor of the mountain pepper oil, so that the flavor of the mountain pepper oil is thicker; in addition, sugar can form sugar coating on the surface of the duck accessories, so that the loss of the flavor of the duck accessories is prevented.
3. According to the method, the duck accessory raw material is heated in the brine, and then the brine is naturally cooled, so that part of components in the brine are deposited on the surface of the duck accessory due to the reduction of solubility, and the flavor of the duck accessory is thicker.
Detailed Description
The present application will be described in further detail with reference to examples.
Preparation example of flavor sauce
The following will explain preparation example 1 as an example.
Preparation example 1
The raw materials used in the preparation example can be obtained by market, wherein the soybean oil is selected from Yingmen first-grade soybean oil sold by Shangyuan Shangda commercial company, Kailu county, China, Hengjinhui import and export company, the garlic granules are prepared from hybrid garlic rice sold by Jinxiang county, Hengjinhui import and export company, the bean sauce is selected from Pi county red oil bean sauce sold by Chongqing Jia Tiande commercial company, the fennel is selected from fennel sold by Hongbao commercial company, the radix angelicae is selected from flavoring and spice radix angelicae slices produced by Lelingle Baihui food company, the clove is selected from clove sold by Zhongzhou Chengmo Chili pharmaceutical industry company, the green pepper is selected from garden green pepper sold by Sichuan Manchun commercial company, the chili oil is selected from chili oil produced by Qingdao Dachun food company, and the zanthoxylum oil produced by Sichuan Guanghai agricultural food company. The flavor sauce is prepared by the following method:
(1) cleaning raw garlic, and cutting into garlic granules with average diameter of 0.3cm for later use;
(2) heating soybean oil to 160 deg.C, adding garlic granules, and parching until fragrance appears;
(3) maintaining the temperature of soybean oil, adding bean paste into the pan when the garlic granules are slightly discolored, and stir-frying until the bean paste is bright red;
(4) adding chili oil and pricklyash peel oil into a pot, uniformly stirring with the bean paste, and heating to slightly boil;
(5) adding fructus Foeniculi, radix Angelicae Dahuricae, flos Caryophylli and fructus Zanthoxyli into the bean paste, and decocting for 8min to obtain flavor paste.
As shown in Table 1, the preparation examples 1 to 5 were different mainly in the raw material ratio.
TABLE 1
As shown in Table 2, preparation examples 6 to 9 differ from preparation example 3 mainly in the average diameter of the garlic clove.
TABLE 2
Examples
The raw materials used in the embodiment of the application can be obtained by markets, the duck accessories are green ducks sold by Hubei Shenzhong International trade company Limited, wherein the water is selected from domestic water of a product base of the Duck duck, the sugar is selected from food-grade white granulated sugar produced by China Jane Biotechnology Limited, the salt is selected from refined edible salt produced by Zhongjizhilin salinization Limited, the chicken essence is selected from Taitaile Sanxian chicken essence produced by Shanghai Taile food Limited, the monosodium glutamate is selected from plum blossom monosodium glutamate produced by Tongliao plum biological technology Limited, the capsicol is selected from capsicol produced by Qingdao Dabao Sibao food Limited, the zanthoxylum piperitum oil is selected from Shaoyang Shuangqing Zheng and flavoring oil factory, the zanthoxylum piperitum is selected from Meishendao agricultural development Limited in Mao City, the zandra robe sold by Wuhan Yongyou Polyer trade Limited, the cumin powder is natural A cumin powder sold by Dingneng science and technology Limited, the star anise is sold by Hongzhou medicinal materials in China, the cinnamon is sold by Yihongtang pharmaceutical industry Limited in China, and the fennel is sold by Hongbaotang commercial and trade Limited in China.
Examples 1 to 5
The following description will be given by taking example 1 as an example.
Example 1
Example 1 a chinese alpine pepper duck accessory was produced according to the following steps:
pretreating duck accessories:
slaughtering the live duck, cutting off the duck accessories, classifying the duck accessories at different parts, and then cleaning and blanching the duck accessories for later use.
Preparing brine:
(1) boiling water under a standard atmospheric pressure, adding the flavor paste, and decocting for 10min, wherein the flavor paste prepared in preparation example 1 is selected as the flavor paste;
(2) adding salt and fructus Zanthoxyli into water, and decocting for 30 min;
(3) turning off fire, standing for 60min, and adding lindera glauca oil to obtain bittern.
Marinating:
(1) heating bittern to boil under a standard atmospheric pressure, adding duck accessories into the bittern, and stewing for 40 min;
(2) and (3) turning off the fire after the stewing is finished, continuously soaking the duck accessories in the brine for 15min, and naturally cooling the brine to obtain the wild pepper duck accessories.
As shown in Table 3, examples 1 to 5 differ mainly in the raw material ratio of the brine
TABLE 3
Examples 6 to 9
Example 6
The difference between this example and example 3 is that the brine formulation also includes 5kg of capsicum oil, which was added to water simultaneously with the zanthoxylum piperitum in step (2) of the brine preparation.
Example 7
This example differs from example 6 in that the amount of capsicol used was 6 kg.
Example 8
This example differs from example 7 in that the amount of capsicol used was 7 kg.
Example 9
This example differs from example 8 in that the amount of capsicol used was 8 kg.
Examples 10 to 13
Example 10
The difference between the embodiment and the embodiment 7 is that the formula of the brine also comprises 2kg of chicken essence and 2kg of monosodium glutamate, and the monosodium glutamate and the chicken essence are added into the water together with the red bell pepper in the step (2) of preparing the brine.
Example 11
The difference between this example and example 10 is that the amount of monosodium glutamate was 3.3kg and the amount of chicken essence was 3 kg.
Example 12
The difference between this example and example 11 is that the amount of monosodium glutamate was 4.7kg and the amount of chicken essence was 4 kg.
Example 13
The difference between this example and example 12 is that the amount of monosodium glutamate was 6.0kg and the amount of chicken essence was 5 kg.
Examples 14 to 17
Example 14
The difference between this example and example 12 is that the brine formulation also included 7kg sugar, which was added to the water with Zanthoxylum piperitum in step (2) of the brine preparation.
Example 15
This example differs from example 14 in that the amount of sugar used was 11 kg.
Example 16
This example differs from example 15 in that the amount of sugar used was 16 kg.
Example 17
This example differs from example 16 in that the amount of sugar used was 20 kg.
Examples 18 to 21
Example 18 is described below as an example.
Example 18
The difference between this example and example 16 is that the brine also includes spices in the formulation, the spices include 0.5kg of zanthoxylum bungeanum, 0.6kg of cumin powder, 0.1kg of anise, 0.1kg of cinnamon, and 0.01kg of fennel, and the spices are added into water together with the zanthoxylum piperitum in the step (2) of preparing the brine.
As shown in Table 4, examples 18-21 differ mainly in the amount of spices used.
TABLE 4
Example 22
This example differs from example 20 in that the flavor paste prepared in preparation example 2 was selected for the brine formulation.
Referring to Table 5, examples 22-29 differ mainly in the preparation of the flavor pastes.
TABLE 5
Comparative example
Comparative example 1
The mountain pepper duck accessory comprises the following processing steps: (1) putting 6kg of salt, 30kg of marinade and 25kg of mountain pepper granules into 150kg of water, and boiling for 160min under a standard atmospheric pressure to obtain brine; (2) and putting the duck accessories into the brine, heating for 65min, and taking out to obtain the wild pepper duck accessories. The sources of the salt and the water are the same as those of the embodiment of the application, the marinated material is the marinated flavor enhancing cream seasoning produced by Qingdao Dachu Sibao meal limited company, and the mountain pepper grains are purchased from Jingzhou county green garden characteristic fruit industry planting professional cooperative.
Comparative example 2
This comparative example differs from example 3 in that it does not include cluster peppers.
Comparative example 3
The comparative example is different from example 3 in that a flavoring paste seasoning of a halogen flavor produced by the Qingdao Dachu Sibao meal Co., Ltd is used instead of the flavor paste.
Performance detection test method
Randomly extracting 100 volunteers for scoring test, wherein the scoring items comprise taste scores and irritation scores, the full score is 100, the higher the taste score is, the better the taste is represented, the higher the irritation score is, the stronger the irritation is represented, after a scoring result is obtained, 10 highest scores and 10 lowest scores are deducted respectively, then calculating average scores and keeping integers, and the scoring result is shown in table 6.
TABLE 6
As can be seen by combining examples 1-5 with comparative example 1 and by combining Table 6, examples 1-5 all had better mouthfeel and less irritation than comparative example 1.
When the finger peppers are removed in comparative example 2, the irritation of the mountain pepper duck appendages is improved and the taste is deteriorated, as can be seen by combining example 3 and comparative example 2 with table 6.
As can be seen by combining example 3 and comparative example 3 with table 6, the home-made flavor paste had a significantly improved taste as compared with the bought marinated flavor enhancer paste seasoning, although the irritation was slightly improved.
As can be seen by combining example 3 with examples 6-9 and by combining table 6, the chili oil improves the mouthfeel and reduces the irritation of the wild pepper duck accessories, wherein the mouthfeel of example 7 is relatively good and the irritation is relatively low.
It can be seen from the combination of example 7 and examples 10-13 and table 6 that both chicken essence and monosodium glutamate have the effect of improving freshness, improving the taste of the wild pepper duck accessories, and the irritation of the wild pepper duck accessories is also relieved, wherein the taste of example 12 is relatively good and the irritation is relatively low.
In combination with example 12, examples 14-17 and table 6, it can be seen that the taste of the duck accessories with spicebush is improved and the irritation of the duck accessories with spicebush is reduced after the sugar is added as one of the flavor enhancers, wherein the taste of example 16 is relatively better and the irritation is relatively lower.
As can be seen by combining example 16, examples 18-21 and table 6, the spices help to improve the mouthfeel of the spicebush duck accessories, but do not have much impact on the pungency, with the mouthfeel of example 20 being preferred.
As can be seen by combining example 20, examples 22-25 and Table 6, the spicebush duck accessories of example 23 have better mouthfeel and lower irritation, which indicates that preparation 3 is more beneficial to reducing irritation and improving mouthfeel of the spicebush duck accessories in preparation 1-5.
It can be seen from the combination of examples 23 and 26 to 29 and from table 6 that the spicebush duck accessories of examples 26 to 29 have better mouthfeel and lower irritation than those of examples 22 to 25, which indicates that the spicebush duck accessories of preparation examples 6 to 9 are more favorable for reducing irritation and improving mouthfeel than those of preparation examples 1 to 5, and the spicebush duck accessories of example 27 have better mouthfeel and lower irritation than those of examples 26 to 19.
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. The mountain pepper duck accessory is characterized by being prepared by marinating duck accessory raw materials in brine, wherein the brine comprises the following components in parts by weight: 300 parts of water 150, 3-10 parts of salt, 2-10 parts of litsea cubeba oil, 5-10 parts of zanthoxylum piperitum and 15-45 parts of flavor sauce.
2. The mountain pepper duck accessory according to claim 1, wherein the formula of the brine further comprises 5-8 parts of chili oil.
3. The mountain pepper duck accessory according to claim 1, wherein the formula of the brine further comprises a flavor enhancer, and the flavor enhancer comprises 2-6 parts of monosodium glutamate and 2-5 parts of chicken essence.
4. The mountain pepper duck accessory according to claim 3, wherein the ingredients of the flavor enhancer further comprise 7-20 parts of sugar.
5. The wild pepper duck accessory according to claim 4, wherein the formula of the brine further comprises spices, and the spices comprise 0.5-1.2 parts of pepper, 0.6-1.0 part of cumin powder, 0.1-0.5 part of anise, 0.1-0.3 part of cinnamon and 0.01-0.05 part of fennel.
6. The mountain pepper duck accessory according to claim 5, wherein the flavor paste comprises the following components in parts by weight: 20-40 parts of soybean oil, 30-45 parts of garlic granules, 5-15 parts of thick broad-bean sauce, 0.3-0.8 part of fennel, 0.5-1.2 parts of angelica dahurica, 0.1-0.5 part of clove, 0.5-5.0 parts of green pepper, 3-10 parts of chili oil and 5-8 parts of zanthoxylum oil.
7. The mountain pepper duck accessory according to claim 6, wherein the preparation method of the flavor paste comprises the following steps:
(1) cleaning raw garlic, and cutting into garlic granules for later use;
(2) heating soybean oil to 150-;
(3) maintaining the temperature of soybean oil, adding soybean paste into the soybean oil, and stir-frying until the soybean paste is bright red;
(4) adding chili oil and pricklyash peel oil into the soybean paste, and heating to slightly boil;
(5) adding fructus Foeniculi, radix Angelicae Dahuricae, flos Caryophylli and fructus Zanthoxyli into the bean paste, and decocting for 5-10min to obtain flavor paste.
8. The mountain pepper duck accessory according to claim 6, wherein the garlic cloves have an average diameter of 0.5cm ± 0.1 cm.
9. The mountain pepper duck accessory according to claim 1, wherein the preparation method of the brine comprises the following steps:
(1) boiling water, adding flavor sauce, and decocting for 10 min;
(2) adding salt and fructus Zanthoxyli into water, and decocting for 30 min;
(3) turning off fire, standing for 60min, and adding lindera glauca oil to obtain bittern.
10. The process for producing the mountain pepper duck accessories according to any one of claims 1-9, comprising the following steps:
(1) heating bittern to boil, adding duck accessories into the bittern, and stewing for 30-60 min;
(2) and (3) turning off the fire after the stewing is finished, continuously soaking the duck accessories in the brine for 10-20min, and naturally cooling the brine to obtain the wild pepper duck accessories.
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