CN102783659A - Duck feet can - Google Patents
Duck feet can Download PDFInfo
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- CN102783659A CN102783659A CN201210321574XA CN201210321574A CN102783659A CN 102783659 A CN102783659 A CN 102783659A CN 201210321574X A CN201210321574X A CN 201210321574XA CN 201210321574 A CN201210321574 A CN 201210321574A CN 102783659 A CN102783659 A CN 102783659A
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- pleurotus nebrodensis
- duck pawl
- pretreated
- duck
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A duck feet can is characterized by producing by the steps of firstly pretreating raw materials, namely, cleaning the duck feet, blanching in boiled water for 20-30 minutes, removing bones, and cutting into pieces to obtain the pretreated duck feet; adding 0.1-0.2% of cooking wine and 0.5-1% of salt to boiled water, adding pleurotus nebrodensis after boiling for 5-10 minutes, fishing out and cleaning the pleurotus nebrodensis, and cutting the pleurotus nebrodensis into pieces; adding 5-8 grams of star anise, 5-10 grams of Chinese prickly ash, 15-20 grams of ginger, 10-15 grams of garlic, and 2-3 grams of myrcia into 1000-1200 grams of water for boiling for 15-20 minutes, filtering to abandon residue, adding 20-30 grams of sugar, 20-35 grams of salt, 30-35 grams of soybean sauce, and 30-35 grams of chicken extract, and adding boiled water to reach 900-1200 grams so as to obtain pretreated soup; secondly, canning and vacuum sealing, namely, mixing the pretreated duck feet, pleurotus nebrodensis and the soup in the first step according to the weight of 35-40 parts of duck feet, 30-35 parts of pleurotus nebrodensis and 20-30 parts of soup, heating to 75-90 DEG C, filing into a tin can or a high-temperature cooking bag, and vacuum sealing to obtain a vacuum sealed can; thirdly, performing high-temperature sterilization to the vacuum sealed can at 115-122 DEG C for 30-50 minutes to obtain the duck feet can.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of duck pawl tinned food and preparation method thereof.
Background technology
The palm is the basic organ of motion, and muscle is many, skin depth, no meat.Muscle is chewed strength at most, and skin depth then contains soup juice, and meat is prone to tasty at least.Say that from the nutrition angle duck pawl contains abundant collagen, low sugar, rare fat is a kind of healthy food.The culinary art of duck pawl comparatively bothers, and existing packed or can duck pawl method for making food is similar, local flavor is single, has satisfied not people's dietary requirements.
Summary of the invention
The technical problem that the present invention will solve is the shortcoming and defect that overcomes existing duck pawl food, and duck pawl food of a kind of unique local flavor and preparation method thereof is provided.
The objective of the invention is to realize like this: a kind of duck pawl can is characterized in that adopting following technology to process:
(1) pretreatment of raw material
The duck pawl is cleaned, in boiling water blanching 20-30 minute, pick and bone, stripping and slicing then, pretreated duck pawl; In water, add quality 0.1-0.2% cooking wine, 0.5-1% salt, put into Pleurotus nebrodensis 5-10 minute after boiled, pull cleanings out, cut into slices; Adding water 1000-1200g to anistree 5-8g, Chinese prickly ash 5-10g, ginger 15-20g, head of garlic 10-15g, spiceleaf 2-3g boiled 15-20 minute; Filter waste; Sugaring 20-30g, salt 20-35g, soy sauce 30-35g, chicken extract 30-35g also adds boiling water and makes and reach 900-1200g, obtains pretreated soup juice;
(2) canned, vacuum seal
Pretreated duck pawl, Pleurotus nebrodensis, soup juice in the step (1) are mixed; Described duck pawl, Pleurotus nebrodensis, soup juice is by weight: duck pawl 35-45 part, Pleurotus nebrodensis 30-40 part, soup juice 20-30 part; Be heated to 75-90 ℃ of pack into can or digestion resistant bag after the mixing; Vacuum seal obtains vacuum-packed can then;
(3) high temperature sterilization
Vacuum-packed can is carried out high temperature sterilization, and its high temperature sterilization temperature is 115 ℃-122 ℃, and the time is 30-50 minute, promptly obtains duck pawl can.
Compared with prior art, the present invention has the following advantages:
A kind of duck pawl of the present invention can, mouthfeel is good, and is nutritious, unique flavor.In addition, preparation method of the present invention is simple, and product eats hygienic and convenient, has enriched the kind and the taste of leisure food, has than the big market demand, has improved added value of product, obtains good economic benefit.
The specific embodiment
Embodiment 1
(1) pretreatment of raw material
The duck pawl is cleaned, and blanching is 25 minutes in boiling water, picks and bones, and stripping and slicing then gets pretreated duck pawl; In water, add quality 0.1% cooking wine, 0.7% salt, put into Pleurotus nebrodensis 7 minutes after boiled, pull cleanings out, cut into slices; Add water 1000g to anistree 6g, Chinese prickly ash 7g, ginger 17g, head of garlic 12g, spiceleaf 2g and boiled 17 minutes, filter waste, sugaring 20g, salt 20 g, soy sauce 33g, chicken extract 32g also adds boiling water and makes and reach 1000g, obtains pretreated soup juice;
(2) canned, vacuum seal
Pretreated duck pawl, Pleurotus nebrodensis, soup juice in the step (1) are mixed; Described duck pawl, Pleurotus nebrodensis, soup juice is by weight: 40 parts of duck pawls, 32 parts of Pleurotus nebrodensis, 28 parts in soup juice; Be heated to 80 ℃ of pack into can or digestion resistant bags after the mixing; Vacuum seal obtains vacuum-packed can then;
(3) high temperature sterilization
Vacuum-packed can is carried out high temperature sterilization, and its high temperature sterilization temperature is 120 ℃, and the time is 40 minutes, promptly obtains duck pawl can.
Embodiment 2
(1) pretreatment of raw material
The duck pawl is cleaned, in boiling water blanching 20-30 minute, pick and bone, stripping and slicing then, pretreated duck pawl; In water, add quality 0.2% cooking wine, 0.8% salt, put into Pleurotus nebrodensis 8 minutes after boiled, pull cleanings out, cut into slices; Add water 1200g to anistree 7g, Chinese prickly ash 8g, ginger 18g, head of garlic 12g, spiceleaf 2g and boiled 20 minutes, filter waste, sugaring 25g, salt 25g, soy sauce 33g, chicken extract 33g also adds boiling water and makes and reach 1000g, obtains pretreated soup juice;
(2) canned, vacuum seal
Pretreated duck pawl, Pleurotus nebrodensis, soup juice in the step (1) are mixed; Described duck pawl, Pleurotus nebrodensis, soup juice is by weight: 40 parts of duck pawls, 35 parts of Pleurotus nebrodensis, 25 parts in soup juice; Be heated to 85 ℃ of pack into can or digestion resistant bags after the mixing; Vacuum seal obtains vacuum-packed can then;
(3) high temperature sterilization
Vacuum-packed can is carried out high temperature sterilization, and its high temperature sterilization temperature is 118 ℃, and the time is 45 minutes, promptly obtains duck pawl can.
Claims (1)
1. duck pawl can is characterized in that adopting following technology to process:
(1) pretreatment of raw material
The duck pawl is cleaned, in boiling water blanching 20-30 minute, pick and bone, stripping and slicing then, pretreated duck pawl; With adding 0.1-0.2% cooking wine, 0.5-1% salt in the boiling water, put into Pleurotus nebrodensis 5-10 minute after boiled, pull cleanings out, cut into slices; Adding water 1000-1200g to anistree 5-8g, Chinese prickly ash 5-10g, ginger 15-20g, head of garlic 10-15g, spiceleaf 2-3g boiled 15-20 minute; Filter waste; Sugaring 20-30g, salt 20-35g, soy sauce 30-35g, chicken extract 30-35g also adds boiling water and makes and reach 900-1200g, obtains pretreated soup juice;
(2) canned, vacuum seal
Pretreated duck pawl, Pleurotus nebrodensis, soup juice in the step (1) are mixed; Described duck pawl, Pleurotus nebrodensis, soup juice is by weight: duck pawl 35-40 part, Pleurotus nebrodensis 30-35 part, soup juice 20-30 part; Be heated to 75-90 ℃ of pack into can or digestion resistant bag after the mixing; Vacuum seal obtains vacuum-packed can then;
(3) high temperature sterilization
Vacuum-packed can is carried out high temperature sterilization, and its high temperature sterilization temperature is 115 ℃-122 ℃, and the time is 30-50 minute, promptly obtains duck pawl can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210321574XA CN102783659A (en) | 2012-09-04 | 2012-09-04 | Duck feet can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210321574XA CN102783659A (en) | 2012-09-04 | 2012-09-04 | Duck feet can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102783659A true CN102783659A (en) | 2012-11-21 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210321574XA Pending CN102783659A (en) | 2012-09-04 | 2012-09-04 | Duck feet can |
Country Status (1)
| Country | Link |
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| CN (1) | CN102783659A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413426A (en) * | 2014-06-13 | 2015-03-18 | 蚌埠锦徽食品有限公司 | Duck feet with pickled peppers and preparation method of duck feet with pickled peppers |
| RU2582804C1 (en) * | 2015-03-16 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "duck with ornamental cabbages" |
| CN107594375A (en) * | 2017-09-15 | 2018-01-19 | 柳城奇货居企业管理服务有限公司 | A kind of citrus honeydew duck pin |
Citations (6)
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| CN1843196A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Production method of fresh chilli flavor food |
| CN101073419A (en) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | Abalone soft can and preparation method thereof |
| CN101147598A (en) * | 2007-11-02 | 2008-03-26 | 龙岩学院 | Method for processing instant medicated type liancheng white duck |
| CN101331941A (en) * | 2007-07-01 | 2008-12-31 | 吉阳食品（广水）有限公司 | Braised Bailing mushroom can and preparation method thereof |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN102246970A (en) * | 2010-05-17 | 2011-11-23 | 胡林 | Manufacturing method of pickled pepper chicken claws |
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2012
- 2012-09-04 CN CN201210321574XA patent/CN102783659A/en active Pending
Patent Citations (6)
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| CN1843196A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Production method of fresh chilli flavor food |
| CN101073419A (en) * | 2006-05-15 | 2007-11-21 | 青岛康大食品有限公司 | Abalone soft can and preparation method thereof |
| CN101331941A (en) * | 2007-07-01 | 2008-12-31 | 吉阳食品（广水）有限公司 | Braised Bailing mushroom can and preparation method thereof |
| CN101147598A (en) * | 2007-11-02 | 2008-03-26 | 龙岩学院 | Method for processing instant medicated type liancheng white duck |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN102246970A (en) * | 2010-05-17 | 2011-11-23 | 胡林 | Manufacturing method of pickled pepper chicken claws |
Non-Patent Citations (4)
| Title |
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| 史奎春 等: "野山椒泡鸭掌加工工艺研究", 《肉类研究》, no. 9, 31 December 2009 (2009-12-31), pages 37 - 39 * |
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| 王刘刘 等: "鸭四宝罐头加工技术", 《肉类研究》, no. 6, 31 December 2009 (2009-12-31), pages 24 - 25 * |
| 赵峰: "《酒店热卖川菜》", 31 December 2008, article "私家美味鸭掌", pages: 75 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413426A (en) * | 2014-06-13 | 2015-03-18 | 蚌埠锦徽食品有限公司 | Duck feet with pickled peppers and preparation method of duck feet with pickled peppers |
| RU2582804C1 (en) * | 2015-03-16 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "duck with ornamental cabbages" |
| CN107594375A (en) * | 2017-09-15 | 2018-01-19 | 柳城奇货居企业管理服务有限公司 | A kind of citrus honeydew duck pin |
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Application publication date: 20121121 |