CN103416730B - Spicy and hot duck gizzard sauce and making method thereof - Google Patents
Spicy and hot duck gizzard sauce and making method thereof Download PDFInfo
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Abstract
The invention discloses a spicy and hot duck gizzard sauce and a making method thereof. The spicy and hot duck gizzard sauce is made from duck gizzards as raw materials, and soybean paste, dried bamboo shoots, salad oil, cooking wine, chilli powder, pepper powder, salt, ginger, white granulated sugar, sesame seeds, essence of chicken, edible fulvic acid, star aniseed powder, anise powder, oyster sauce, litsea cubeba oil, potassium sorbate and the like as matching materials by means of frying. The produced spicy and hot duck gizzard sauce is unique, delicious, pure in color, savory, mellow, rich in nutrient, ready to each when cans are opened, and suitable for large-scale production.
Description
Technical field
The present invention relates to the manufacture field of cooked product, be specifically related to a kind of spicy duck's gizzard sauce and preparation method thereof.
Background technology
Duck's gizzard is duck stomach, and shape is oblate, and meat is tight, tight tough resistance to chewing, and without greasy feeling, itself is tasteless.The main nutrient composition of duck's gizzard has the mineral matters such as carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and calcium, magnesium, iron; its contained nicotinic acid is to form one of two kinds of important coenzyme compositions in human body, and to heart disease, patient has protective effect.In addition duck's gizzard also has the digestion of promotion, strengthens the effect of taste, and common people are edible all, and anemia patient, Abdeminal pain, indigestion person be edibility especially.
Soya sauce has strong sauce perfume and ester fragrant, delicious mellow, salty comfortable mouthful, can be used for cooking various dish, soya sauce is rich in good protein, can not only increase the nutritive value of vegetable during culinary art, and protein generates amino acid under the effect of microorganism, can make vegetable present more delicious flavour, have appetizing to help the effect of food; In soya sauce, be also rich in linoleic acid, leukotrienes, supplements and must all benefit with reduction cholesterol by aliphatic acid human body, thereby reduce the probability of suffering from angiocardiopathy; Fat in soya sauce is rich in unrighted acid and soybean lecithin, has and keeps blood vessel elasticity, brain tonic and prevent the effect that fatty liver forms.
Dried bamboo shoots are not only and are assisted a ruler in governing a country famous dish, and have suitable nutrition and medical value.Bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Every 100g fresh bamboo shoots, containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, is good health-care vegetable.According to doctor's research, because dried bamboo shoots contain multivitamin and cellulose, there is anti-cancer, antitumaous effect.After the people who gets fat eats bamboo shoot, also can promote digestion, be the good merchantable brand that overweight people loses weight.
Fulvic acid is a kind of natural products, through pharmacological evaluation, proves, without any side effects to human body, and fulvic acid can increase body immunity, adjusts functions of intestines and stomach, improves capilary circulation, increases Nutritional myocardium blood flow amount; Fulvic acid is brown, can replace traditional soy sauce as colouring agent, and consumption is few, and color is good, not only safety but also health.
In the making of current sauce on the market, mainly with soya bean, pork or beef, it is major ingredient, and duck's gizzard is equipped with that sauce that soya sauce, dried bamboo shoots make is not only of high nutritive value and taste might as well, this kind of duck's gizzard sauce still belongs to blank in like product, has a large amount of potential consumers' demand.
Summary of the invention
The object of this invention is to provide a kind of spicy duck's gizzard sauce, its constituent and mass percent are duck's gizzard 48-52%, soya sauce 9-11%, dry bamboo shoot 4-5%, salad oil 9-11%, cooking wine 1.3-1.6%, chilli powder 9-11%, fiber crops green pepper powder 0.4-0.6%, salt 2.8-3.2%, ginger 0.8-1.2%, white granulated sugar 1.8-2.2%, sesame 2.8-3.2%, chickens' extract 0.8-1.2%, edible fulvic acid 0.05-0.1%, oyster sauce 0.4-0.6%, spicebush oil 0.3-0.4%, star aniseed powder 0.3-0.4%, anise powder 0.3-0.5%, potassium sorbate 0.2-0.3%, the content sum of each component is 100%, this product is a kind of food of flavour, color and luster is pure, taste is aromatic thick, nutritious, can opening is instant, extensively be adapted to southern and northern people's different taste demand.
Another object of the present invention is to provide a kind of preparation method of spicy duck's gizzard sauce, and processing technology step is as follows:
(1) standby material: first gather duck's gizzard raw material, remove gizzard with gizzard stripper, then clean and remove raw meat with 45-55 ℃ of hot water, meanwhile dry bamboo shoot are soaked fully with clear water;
(2) boiling: it is under 0.1 ± 0.01 Mpa condition that the dry bamboo shoot that go duck's gizzard after raw meat, immersion are placed in to 95-105 ℃, steam pressure together, autoclaving 40-50 minute;
(3) be shaped: the duck's gizzard after boiling is good, bamboo shoot are taken out, and make granular;
(4) frying: the heating of the salad oil of mass percent 9-11%, put into the duck's gizzard grain of mass percent 48-52% and the bamboo shoot grain of mass percent 4-5%, fry to micro-Huang, add the chilli powder of mass percent 9-11%, the numb green pepper powder of mass percent 0.4-0.6%, the salt of mass percent 2.8-3.2% boils 2-3 minute, then adds the soya sauce of mass percent 9-11%, the ginger of mass percent 0.8-1.2%, the sesame of mass percent 2.8-3.2%, the star aniseed powder of mass percent 0.3-0.4%, the anise powder stir-fry 1-3 minute of mass percent 0.3-0.5%, finally adds the cooking wine of mass percent 1.3-1.6%, the white granulated sugar of mass percent 1.8-2.2%, the chickens' extract of mass percent 0.8-1.2%, the edible fulvic acid of mass percent 0.05-0.1%, the oyster sauce of mass percent 0.4-0.6%, the spicebush oil of mass percent 0.3-0.4%, the potassium sorbate modulation of mass percent 0.2-0.3 mixes, cooling, sterilizing, after packing, obtain spicy duck's gizzard sauce.
Edible fulvic acid described in the present invention with reference to fulvic acid that in patent application 200810233669.X " oxidation and degradation of brown coal is produced the method for humic acid and salt thereof ", method makes (with free of contamination hydrogen peroxide as oxidant, and through purifying, make fulvic acid), commercial refining fulvic acid, after heavy metal detection does not exceed standard, also can be used; All the other constituents are commercially available.
Feature of the present invention is: take duck's gizzard as primary raw material; the characteristic auxiliary materials such as soya sauce, natural vegetarian diet dried bamboo shoots, edible fulvic acid have suitably been added; be that nutrition keeps healthy again; aromatic thick, nutritious, the instant of taste; the kind of having enriched sauce and duck's gizzard prepared food, technique is simply also suitable for large-scale production.
The specific embodiment
Below by embodiment, the present invention is described in further detail, but protection domain of the present invention is not limited to described content.
embodiment 1:the present invention's spicy duck's gizzard sauce constituent and mass percent are duck's gizzard 48%, soya sauce 11%, dry bamboo shoot 5%, salad oil 9.5%, cooking wine 1.6%, chilli powder 11%, numb green pepper powder 0.6%, salt 3.2%, ginger 1.2%, white granulated sugar 2.2%, sesame 3.2%, chickens' extract 1.2%, edible fulvic acid 0.1%, oyster sauce 0.6%, spicebush oil 0.4%, star aniseed powder 0.4%, anise powder 0.5%, potassium sorbate 0.3%.
The preparation method of the spicy duck's gizzard sauce of the present embodiment is as follows:
1, raw material is prepared: duck's gizzard 4.8kg, soya sauce 1.1kg, dry bamboo shoot 0.5kg, salad oil 0.95kg, cooking wine 0.16kg, chilli powder 1.1kg, numb green pepper powder 0.06kg, salt 0.32kg, ginger 0.12kg, white granulated sugar 0.22kg, sesame 0.32kg, chickens' extract 0.12kg, edible with fulvic acid 0.01kg, oyster sauce 0.06kg, spicebush oil 0.04kg, star aniseed powder 0.04kg, anise powder 0.05 kg, potassium sorbate 0.03kg;
2, pretreatment of raw material: first gather 4.8kg duck's gizzard raw material, remove gizzard with gizzard stripper, then clean raw meat with 50 ℃ of hot water, in addition the dry bamboo shoot of 0.5kg are soaked 30 minutes with clear water;
3, by going the duck's gizzard after raw meat, the dry bamboo shoot of immersion to insert together in autoclaving pot, add a cover intensification, keeping temperature is that 100 ℃, steam pressure are 0.1Mpa, and boiling 40 minutes is then cooling;
4, the duck's gizzard after boiling is good, bamboo shoot are taken out, and make the granular of 0.3cm * 0.3cm * 0.3cm specification;
5,0.95kg salad oil is heated, put into duck's gizzard grain and bamboo shoot grain, fry to micro-Huang, add 1.1kg chilli powder, 0.06kg fiber crops green pepper powder, 0.32kg salt to boil 2 minutes, then put into 1.1kg soya sauce, 0.12kg ginger, 0.32kg sesame, 0.04kg star aniseed powder, the stir-fry of 0.05kg anise powder 3 minutes, add 0.16kg cooking wine, 0.22kg white granulated sugar, 0.12kg chickens' extract, the edible fulvic acid of 0.01kg, 0.06kg oyster sauce, 0.04kg spicebush oil, 0.03kg potassium sorbate to modulate 3 minutes, cooling can bottling takes the dish out of the pot again;
6, sterilization 40 minutes under air pressure 0.12MPa, 120 ℃ of conditions, obtains spicy duck's gizzard sauce after cooling; Products obtained therefrom look delicate flavour just, chew that strength is pure, mouthfeel is fresh peppery, delicious fashion.
embodiment2: the present invention's spicy duck's gizzard sauce constituent and mass percent are duck's gizzard 50%, soya sauce 10%, dry bamboo shoot 4%, salad oil 11%, cooking wine 1.5%, chilli powder 11%, numb green pepper powder 0.5%, salt 3.0%, ginger 1.0%, white granulated sugar 2.0%, sesame 3.0%, chickens' extract 0.8%, edible fulvic acid 0.1%, oyster sauce 0.5%, spicebush oil 0.4%, star aniseed powder 0.4%, anise powder 0.5%, potassium sorbate 0.3%.
The preparation method of the spicy duck's gizzard sauce of the present embodiment is as follows:
1, raw material is prepared: duck's gizzard 5kg, soya sauce 1.0kg, dry bamboo shoot 0.4kg, salad oil 1.1kg, cooking wine 0.15kg, chilli powder 1.1kg, numb green pepper powder 0.05kg, salt 0.3kg, ginger 0.1kg, white granulated sugar 0.2kg, sesame 0.3kg, chickens' extract 0.08kg, edible fulvic acid 0.01kg, oyster sauce 0.05kg, spicebush oil 0.04kg, star aniseed powder 0.04kg, anise powder 0.05 kg, potassium sorbate 0.03kg;
2, pretreatment of raw material: first gather 5kg duck's gizzard raw material, remove gizzard with gizzard stripper, then clean raw meat with 45 ℃ of hot water, in addition the dry bamboo shoot of 0.4kg are soaked 35 minutes with clear water;
3, by going the duck's gizzard after raw meat, the dry bamboo shoot of immersion to insert together in autoclaving pot, add a cover intensification, keeping temperature is that 95 ℃, steam pressure are 0.11Mpa, and boiling 45 minutes is then cooling;
4, the duck's gizzard after boiling is good, bamboo shoot are taken out, and make the granular of 0.3cm * 0.3cm * 0.3cm specification;
5,1.1kg salad oil is heated, put into duck's gizzard grain and bamboo shoot grain, fry to micro-Huang, add 1.1kg chilli powder, 0.05kg fiber crops green pepper powder, 0.3kg salt to boil 2.5 minutes, then put into 1.0kg soya sauce, 0.1kg ginger, 0.3kg sesame, 0.04kg star aniseed powder, the stir-fry of 0.05kg anise powder 2 minutes, add 0.15kg cooking wine, 0.2kg white granulated sugar, 0.08kg chickens' extract, the edible fulvic acid of 0.01kg, 0.05kg oyster sauce, 0.04kg spicebush oil, 0.03kg potassium sorbate to modulate 2 minutes, cooling can bottling takes the dish out of the pot again;
6, sterilization 40 minutes under air pressure 0.13MPa, 120 ℃ of conditions, obtains spicy duck's gizzard sauce after cooling; Products obtained therefrom color and luster is pure, fragrance is fresh dense, nutritious.
embodiment3: the present invention's spicy duck's gizzard sauce constituent and mass percent are duck's gizzard 52%, soya sauce 9%, dry bamboo shoot 4.5%, salad oil 11%, cooking wine 1.3%, chilli powder 11%, numb green pepper powder 0.4%, salt 2.8%, ginger 0.8%, white granulated sugar 1.8%, sesame 2.8%, chickens' extract 1.0%, edible fulvic acid 0.05%, oyster sauce 0.4%, spicebush oil 0.3%, star aniseed powder 0.3%, anise powder 0.3%, potassium sorbate 0.25%.
The preparation method of the spicy duck's gizzard sauce of the present embodiment is as follows:
1, raw material is prepared: duck's gizzard 5.2kg, soya sauce 0.9kg, dry bamboo shoot 0.45kg, salad oil 1.1kg, cooking wine 0.13kg, chilli powder 1.1kg, numb green pepper powder 0.04kg, salt 0.28kg, ginger 0.08kg, white granulated sugar 0.18kg, sesame 0.28kg, chickens' extract 0.1kg, edible fulvic acid 0.005kg, oyster sauce 0.04kg, spicebush oil 0.03kg, star aniseed powder 0.03kg, anise powder 0.03kg, potassium sorbate 0.025kg;
2, pretreatment of raw material: first gather 5.2kg duck's gizzard raw material, remove gizzard with gizzard stripper, then clean raw meat with 55 ℃ of hot water, in addition the dry bamboo shoot of 0.45kg are soaked to 30min with clear water;
3, by going the duck's gizzard after raw meat, the dry bamboo shoot of immersion to insert together in autoclaving pot, add a cover intensification, keeping temperature is that 105 ℃, steam pressure are 0.09Mpa, and boiling 45 minutes is then cooling;
4, the duck's gizzard after boiling is good, bamboo shoot are taken out, and make the granular of 0.3cm * 0.3cm * 0.3cm specification;
5,1.1kg salad oil is heated, put into duck's gizzard grain and bamboo shoot grain, fry to micro-Huang, add 1.1kg chilli powder, 0.04kg fiber crops green pepper powder, 0.28kg salt to boil 3 minutes, then put into 0.9kg soya sauce, 0.08kg ginger, 0.28kg sesame, 0.03kg star aniseed powder, the stir-fry of 0.03kg anise powder 1 minute, add 0.13kg cooking wine, 0.18kg white granulated sugar, 0.1kg chickens' extract, the edible fulvic acid of 0.005kg, 0.04kg oyster sauce, 0.03kg spicebush oil, 0.025kg potassium sorbate to modulate 2.5 minutes, cooling can bottling takes the dish out of the pot again;
6, sterilization 40 minutes under air pressure 0.13MPa, 120 ℃ of conditions, obtains spicy duck's gizzard sauce after cooling; Products obtained therefrom color and luster is delicious, fragrant pure, the fresh fiber crops of taste are tasty and refreshing, and strength road is pure.
embodiment4: the present invention's spicy duck's gizzard sauce constituent and mass percent are duck's gizzard 52%, soya sauce 9%, dry bamboo shoot 4.5%, salad oil 10%, cooking wine 1.4%, chilli powder 9.2%, numb green pepper powder 0.6%, salt 3.2%, ginger 1.2%, white granulated sugar 2.2%, sesame 3.2%, chickens' extract 1.2%, edible fulvic acid 0.1%, oyster sauce 0.6%, spicebush oil 0.4%, star aniseed powder 0.4%, anise powder 0.5%, potassium sorbate 0.3%.
The preparation method of the spicy duck's gizzard sauce of the present embodiment is as follows:
1, raw material is prepared: duck's gizzard 5.2kg, soya sauce 0.9kg, dry bamboo shoot 0.45kg, salad oil 1.0kg, cooking wine 0.14kg, chilli powder 0.92kg, numb green pepper powder 0.06kg, salt 0.32kg, ginger 0.12kg, white granulated sugar 0.22kg, sesame 0.32kg, chickens' extract 0.12kg, edible fulvic acid 0.01kg, oyster sauce 0.06kg, spicebush oil 0.04kg, star aniseed powder 0.04kg, anise powder 0.05kg, potassium sorbate 0.03kg;
2, pretreatment of raw material: first gather 5.2kg duck's gizzard raw material, remove gizzard with gizzard stripper, then clean raw meat with 55 ℃ of hot water, in addition the dry bamboo shoot of 0.45kg are soaked 30 minutes with clear water;
3, by going the duck's gizzard after raw meat, the dry bamboo shoot of immersion to insert together in autoclaving pot, add a cover intensification, keeping temperature is that 105 ℃, steam pressure are 0.09Mpa, and boiling 50 minutes is then cooling;
4, the duck's gizzard after boiling is good, bamboo shoot are taken out, and make the granular of 0.3cm * 0.3cm * 0.3cm specification;
5,1.0kg salad oil is heated, put into duck's gizzard grain and dried bamboo shoots grain, fry to micro-Huang, add 0.92kg chilli powder, 0.06kg fiber crops green pepper powder, 0.32kg salt to boil 3 minutes, then put into 0.9kg soya sauce, 0.12kg ginger, 0.32kg sesame, 0.04kg star aniseed powder, the stir-fry of 0.05kg anise powder 2 minutes, add 0.14kg cooking wine, 0.22kg white granulated sugar, 0.12kg chickens' extract, the edible fulvic acid of 0.01kg, 0.06kg oyster sauce, 0.04kg spicebush oil, 0.03kg potassium sorbate to modulate 3 minutes, cooling can bottling takes the dish out of the pot again;
6, sterilization 40 minutes under air pressure 0.13MPa, 120 ℃ of conditions, obtains spicy duck's gizzard sauce after cooling; Products obtained therefrom color and luster is delicious, fragrant pure, the fresh fiber crops of taste are tasty and refreshing, and strength road is pure.
Claims (1)
1. a spicy duck's gizzard sauce, is characterized in that being made by the raw material of following mass percent: duck's gizzard 48-52%, soya sauce 9-11%, dry bamboo shoot 4-5%, salad oil 9-11%, cooking wine 1.3-1.6%, chilli powder 9-11%, numb green pepper powder 0.4-0.6%, salt 2.8-3.2%, ginger 0.8-1.2%, white granulated sugar 1.8-2.2%, sesame 2.8-3.2%, chickens' extract 0.8-1.2%, edible fulvic acid 0.05-0.1%, oyster sauce 0.4-0.6%, spicebush oil 0.3-0.4%, star aniseed powder 0.3-0.4%, anise powder 0.3-0.5%, potassium sorbate 0.2-0.3%;
The preparation method of above-mentioned spicy duck's gizzard sauce is as follows:
(1) the duck's gizzard raw material of acquisition quality percentage 48-52% first, removes gizzard with gizzard stripper, then with 45-55 ℃ of hot water, cleans and removes raw meat, meanwhile the dry bamboo shoot of mass percent 4-5% is soaked fully with clear water;
(2) the dry bamboo shoot that go duck's gizzard after raw meat, immersion being placed in together to 95-105 ℃, steam pressure is under 0.1 ± 0.01 Mpa condition, autoclaving 40-50 minute;
(3) duck's gizzard after boiling is good, bamboo shoot are taken out, and make granular;
(4) salad oil of mass percent 9-11% is heated, add duck's gizzard grain and bamboo shoot grain, fry to micro-Huang, the chilli powder that adds mass percent 9-11%, the numb green pepper powder of mass percent 0.4-0.6%, the salt of mass percent 2.8-3.2% boils 2-3 minute, then the soya sauce that adds mass percent 9-11%, the ginger of mass percent 0.8-1.2%, the sesame of mass percent 2.8-3.2%, the star aniseed powder of mass percent 0.3-0.4%, the anise powder stir-fry 1-3 minute of mass percent 0.3-0.5%, the cooking wine that finally adds mass percent 1.3-1.6%, the white granulated sugar of mass percent 1.8-2.2%, the chickens' extract of mass percent 0.8-1.2%, the edible fulvic acid of mass percent 0.05-0.1%, the oyster sauce of mass percent 0.4-0.6%, the spicebush oil of mass percent 0.3-0.4%, the potassium sorbate modulation 2-3 minute of mass percent 0.2-0.3%, cooling, packing, after sterilizing, obtain spicy duck's gizzard sauce.
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| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
| KR20110036303A (en) * | 2009-10-01 | 2011-04-07 | 김홍영 | Method for manufacturing duck barbecue roasted by wood fire |
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