CN104187526B - A kind of Braised Duck with Shredded Konjak condiment and preparation method thereof - Google Patents
A kind of Braised Duck with Shredded Konjak condiment and preparation method thereof Download PDFInfo
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- CN104187526B CN104187526B CN201410341902.1A CN201410341902A CN104187526B CN 104187526 B CN104187526 B CN 104187526B CN 201410341902 A CN201410341902 A CN 201410341902A CN 104187526 B CN104187526 B CN 104187526B
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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Abstract
The present invention relates to field of flavors, particularly Braised Duck with Shredded Konjak condiment and preparation method thereof.Braised Duck with Shredded Konjak condiment, its raw material comprises: rapeseed oil, thick broad-bean sauce, Jiang Li, garlic grain, bubble ginger grain, bubble green pepper grain, rod chilli grain, spring onion sauce, chilli powder, pericarpium zanthoxyli bungeani powder, star aniseed powder, kaempferia galamga powder, fennel seeds powder, white granulated sugar, edible salt, monosodium glutamate, white wine, fermented glutinour rice, makes soy sauce, 5 ˊ-flavour nucleotide disodium.Employing frying processes, and the duck after adopting this Braised Duck with Shredded Konjak condiment to cook is fertile crisp, and meat perfume (or spice) is tender, the soft exquisiteness of konjaku, and this condiment does not add any anticorrisive agent and gets final product preservation, green health, makes average family easily enjoy authentic high-quality Sichuan cuisine local flavor; Braised Duck with Shredded Konjak condiment adopts frying preparation, and method is simple, and each raw material of Braised Duck with Shredded Konjak condiment is well merged, and the consumption feature of Modern human populations complied with by the Braised Duck with Shredded Konjak condiment obtained, and namely pursues convenient purification, high-speeding, health.
Description
Technical field
The present invention relates to field of flavors, in particular to a kind of Braised Duck with Shredded Konjak condiment and preparation method thereof.
Background technology
Braised Duck with Shredded Konjak is Sichuan province Han nationality tradition famous dish, and belonging to Sichuan cuisine system, is fired by konjaku and duck to form, color and luster glow, the soft exquisiteness of konjaku, the fertile shortcake of duck, and delicate fragrance overflows, and the salty middle band of flavour is fresh, peppery and have perfume (or spice).Traditional Braised Duck with Shredded Konjak culinary art make simple, taste is single, and average family generally can not flavoring on deck, easily can not enjoy this delicious food in traditional authentic river.In addition, domestic existing Braised Duck with Shredded Konjak seasoner products local flavor is inferior, local flavor is unauthentic, anticorrisive agent is abused, exceeded standard, and food security can not be protected.
Summary of the invention
The object of the present invention is to provide a kind of Braised Duck with Shredded Konjak condiment and preparation method thereof, to solve the above problems.
Provide a kind of Braised Duck with Shredded Konjak condiment in an embodiment of the present invention, its raw material comprises: by weight, rapeseed oil 30-34 part, thick broad-bean sauce 7.5-8 part, ginger grain 4-6 part, garlic grain 4-6 part, bubble ginger grain 5-6.5 part, bubble green pepper grain 5-6.5 part, rod chilli grain 2-3 part, spring onion sauce 2.5-4 part, chilli powder 2.5-5 part, pericarpium zanthoxyli bungeani powder 3.5-4 part, star aniseed powder 0.3-0.5 part, kaempferia galamga powder 0.4-0.6 part, fennel seeds powder 0.4-0.6 part, white granulated sugar 5-7 part, edible salt 8-13 part, monosodium glutamate 2-5 part, white wine 0.3-0.5 part, fermented glutinour rice 4.5-7.0 part, make soy sauce 2.5-5 part, 5'-flavour nucleotide disodium 0.2-0.4 part.
Preferably, described thick broad-bean sauce is bean paste.
Preferably, the number of degrees of described white wine are 30-40 degree.
Preferably, the granularity of described chilli powder is not more than 3mm.
Preferably, the granularity of described pericarpium zanthoxyli bungeani powder is not more than 7mm.
Preferably, the granularity of described ginger grain is not more than 2mm.
Preferably, the granularity of described garlic grain is not more than 2mm.
Preferably, described spring onion sauce is that spring onion are smashed to pieces to granularity and are not more than the sauce shape of 2mm.
The embodiment of the present invention additionally provides the preparation method of Braised Duck with Shredded Konjak condiment, comprises the following steps:
Rapeseed oil is heated to 180 ± 5 DEG C, adds thick broad-bean sauce, frying 3-5min;
Add after ginger grain, garlic grain, the mixing of spring onion sauce, be cooled to 120 ± 5 DEG C, frying 7-9min;
Add after bubble ginger grain, bubble green pepper grain, the mixing of rod chilli grain, be heated to 120 ± 5 DEG C, frying 4-6min;
Add after chilli powder, the mixing of pericarpium zanthoxyli bungeani powder, be heated to 130 ± 5 DEG C, frying 4-6min;
Add after white granulated sugar, star aniseed powder, kaempferia galamga powder, the mixing of fennel seeds powder, be heated to 90 ± 5 DEG C, frying 2-4min;
Add after edible salt, monosodium glutamate mixing, be heated to 110 ± 5 DEG C, frying 3-5min;
By white wine, fermented glutinour rice, make soy sauce, 5'-flavour nucleotide disodium mixing after add, be cooled to 100 ± 5 DEG C, frying 1-3min, obtain described Braised Duck with Shredded Konjak condiment.
Preferably, described frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 25-35r/min.
A kind of Braised Duck with Shredded Konjak condiment that the embodiment of the present invention provides, the duck after adopting this condiment to cook is fertile crisp, and meat perfume (or spice) is tender, the soft exquisiteness of konjaku, this condiment does not add any anticorrisive agent and gets final product preservation, green health, makes average family easily enjoy authentic high-quality Sichuan cuisine local flavor.Embodiments of the invention additionally provide the preparation method of Braised Duck with Shredded Konjak condiment, this preparation method is simple, and make each raw material of Braised Duck with Shredded Konjak condiment well merge, the consumption feature of Modern human populations complied with by the Braised Duck with Shredded Konjak condiment obtained, and namely pursues convenient purification, high-speeding, health.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Provide a kind of Braised Duck with Shredded Konjak condiment in an embodiment of the present invention, its raw material comprises: by weight, rapeseed oil 30-34 part, thick broad-bean sauce 7.5-8 part, ginger grain 4-6 part, garlic grain 4-6 part, bubble ginger grain 5-6.5 part, bubble green pepper grain 5-6.5 part, rod chilli grain 2-3 part, spring onion sauce 2.5-4 part, chilli powder 2.5-5 part, pericarpium zanthoxyli bungeani powder 3.5-4 part, star aniseed powder 0.3-0.5 part, kaempferia galamga powder 0.4-0.6 part, fennel seeds powder 0.4-0.6 part, white granulated sugar 5-7 part, edible salt 8-13 part, monosodium glutamate 2-5 part, white wine 0.3-0.5 part, fermented glutinour rice 4.5-7.0 part, make soy sauce 2.5-5 part, 5'-flavour nucleotide disodium 0.2-0.4 part.
Preferably, its raw material comprises: by weight, rapeseed oil 32-33 part, thick broad-bean sauce 7.7-7.9 part, ginger grain 4.5-5.5 part, garlic grain 4.5-5.5 part, bubble ginger grain 5.5-6 part, bubble green pepper grain 5.5-6 part, rod chilli grain 2-3 part, spring onion sauce 3-3.5 part, chilli powder 3-4 part, pericarpium zanthoxyli bungeani powder 3.5-4 part, star aniseed powder 0.35-0.45 part, kaempferia galamga powder 0.45-0.55 part, fennel seeds powder 0.45-0.55 part, white granulated sugar 5.5-6.5 part, edible salt 10-12 part, monosodium glutamate 3-4 part, white wine 0.35-0.45 part, fermented glutinour rice 5-6 part, make soy sauce 3-4 part, 5'-flavour nucleotide disodium 0.2-0.4 part.
Inferior for domestic existing Braised Duck with Shredded Konjak seasoner products local flavor, local flavor is unauthentic, anticorrisive agent abuse, exceed standard, food security can not be protected.The Braised Duck with Shredded Konjak condiment that the embodiment of the present invention provides adopts the SAS statistical software through internal authority, carries out formulation optimization, the Braised Duck with Shredded Konjak vegetable color and luster glow of the condiment culinary art obtained, the soft exquisiteness of konjaku, and duck is fertile crisp, and the salty middle band of flavour is fresh, enjoys endless aftertastes; And do not add any anticorrisive agent in this condiment, green health, make average family easily enjoy authentic high-quality Sichuan cuisine local flavor.
Investigated by my houses market and constituent analysis carried out to whole market sampling, learning that I has following different and advantage from other like product by company's Braised Duck with Shredded Konjak compound seasoner on formula:
1. selected squeezing rapeseed oil: in order to reach good local flavor and mouthfeel, my company is on vegetable oil raw materials uses, very rigorous, the selected especially one-level rapeseed oil produced through squeezing process, it is bright that it has oil colours Huang, distributes nature fragrant, the features such as mouthfeel is good, condiment color and luster can be made more ruddy, the glow of culinary art vegetable color and luster can be made, improve a poor appetite.
2. introduce fresh and tender spring onion: in Braised Duck with Shredded Konjak condiment, spring onion raw material has been introduced in innovation.Spring onion odor type is salubrious, and local flavor is lasting, and the active ingredients such as the volatile oil of green onion and volatile sulfur compounds can merge rapidly with the local flavor of fermented product, the effect playing flavouring, increase taste, separate raw meat, and after can making culinary art, meat is more salubrious, crisp tender.In order to the active ingredient of spring onion better be played, and better merge with other compositions, preferably, described spring onion sauce is that spring onion are smashed to pieces to granularity and are not more than the sauce shape of 2mm.Preferred employing ￠ 1-2mm screen cloth smashs into fresh and tender spring onion to pieces sauce shape through bruisher, obtains spring onion sauce.
3. fermented glutinour rice: with the addition of fermented glutinour rice in my company's formula.Fermented glutinour rice is commonly called as " fermented glutinous rice " or " rice wine ", containing a small amount of ethanol in fermented glutinour rice, is volatilized by ethanol, and fragrance intrinsic for food induction is evaporated, and makes culinary art or scald the dish made to suffus an exquisite fragrance all around, and ester is fragrant, the fragrance of sweet-smelling reaches perfect and merges.Also containing multiple polysaccharide taste compound in fermented glutinour rice, and amino acid content is very high, can increase delicate flavour for cooking, and makes dish have the fragrant and sweet pure and sweet feature of taste.Fermented glutinour rice can penetrate into food texture inside, dissolves the organic substance of trace, thus makes duck quality pine tender, make the duck after culinary art produce back sweet taste.And do not use such supplementary material in other company's like product.
4. anticorrisive agent is not used: adopt high salt and spice in conjunction with anticorrosion, never use anticorrisive agent, green health.And in other company's like product often use have the anticorrisive agent such as potassium sorbate or Sodium Benzoate, edible safety can not be protected.Spice comprises pericarpium zanthoxyli bungeani powder, star aniseed powder, kaempferia galamga powder and fennel seeds powder.In order to the various compositions of spice are better played function, preferably, the granularity of described pericarpium zanthoxyli bungeani powder is not more than 7mm.Preferred employing 5 ~ 7mm screen cloth is pulverized pericarpium zanthoxyli bungeani and is obtained pericarpium zanthoxyli bungeani powder.Further, the granularity of described star aniseed powder, kaempferia galamga powder and fennel seeds powder is not more than 1mm.Preferred employing 1mm screen cloth pulverizes star aniseed powder, kaempferia galamga powder and fennel seeds powder.
Preferably, described thick broad-bean sauce is bean paste.The Braised Duck with Shredded Konjak condiment taste adopting bean paste to prepare is better.
Find through experiment, the number of degrees of white wine are that Braised Duck with Shredded Konjak condiment prepared by 30-40 degree is better, and the white wine of these number of degrees had both had certain bactericidal effect, be beneficial to again the fusion between each composition, have the fragrance merged with other raw materials, preferably, the number of degrees of described white wine are 30-40 degree.
In order to make the pungent of capsicum better leach, and do not affect mouthfeel, preferably, the granularity of described chilli powder is not more than 3mm.Chilli pulverized by preferred employing ￠ 2 ~ 3mm screen cloth, obtained chilli powder.
In order to by making the composition of ginger grain better leach, better merge with other materials, preferably, the granularity of described ginger grain is not more than 2mm.Preferred employing ￠ 0.5-2mm screen cloth is pulverized ginger and is obtained ginger grain.
In order to by making the composition of garlic grain better leach, better merge with other materials, preferably, the granularity of described garlic grain is not more than 2mm.Preferred employing ￠ 0.5-2mm screen cloth is pulverized garlic and is obtained garlic grain.
In order to better immerse in each raw material by edible salt, it is more even that edible salt dissolves, and preferably, the particle diameter of described edible salt is not more than 2mm.Edible salt pulverized by preferred employing ￠ 1-2mm screen cloth.
Wherein, make soy sauce preferably make soy sauce (dark soy sauce).
The embodiment of the present invention additionally provides the preparation method of Braised Duck with Shredded Konjak condiment, comprises the following steps:
Rapeseed oil is heated to 180 ± 5 DEG C, adds thick broad-bean sauce, frying 3-5min;
Add after ginger grain, garlic grain, the mixing of spring onion sauce, be cooled to 120 ± 5 DEG C, frying 7-9min;
Add after bubble ginger grain, bubble green pepper grain, the mixing of rod chilli grain, be heated to 120 ± 5 DEG C, frying 4-6min;
Add after chilli powder, the mixing of pericarpium zanthoxyli bungeani powder, be heated to 130 ± 5 DEG C, frying 4-6min;
Add after white granulated sugar, star aniseed powder, kaempferia galamga powder, the mixing of fennel seeds powder, be heated to 90 ± 5 DEG C, frying 2-4min;
Add after edible salt, monosodium glutamate mixing, be heated to 110 ± 5 DEG C, frying 3-5min;
By white wine, fermented glutinour rice, make soy sauce, 5'-flavour nucleotide disodium mixing after add, be cooled to 100 ± 5 DEG C, frying 1-3min, obtain described Braised Duck with Shredded Konjak condiment.
Because in whole preparation process, temperature is higher, the raw material added together is added together after raw material interpolation forward slip value is even again, not only make the pre-mixing of each raw material, obtain the fragrance of mixed material, and after adding, make each raw material of Braised Duck with Shredded Konjak condiment well merge, distribute more even, each material composition compatibility is good, and mutually work in coordination with its effect of enhancing, the Braised Duck with Shredded Konjak condiment uniform component obtained, local flavor is good; This preparation method is simple, and the consumption feature of Modern human populations complied with by the Braised Duck with Shredded Konjak condiment obtained, and namely pursues convenient purification, high-speeding, health.
In order to better merge each material composition of Braised Duck with Shredded Konjak condiment, and convenient operation, preferably, described frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 25-35r/min.
The process preparing Braised Duck with Shredded Konjak condiment is carried out on self-action frying pan, be preferably and adopt the frying of TFSP-50 self-action frying pan, the frying of self-action frying pan is put into respectively by each material composition, whole process implementation automation, greatly save manpower, and the Braised Duck with Shredded Konjak condiment taste obtained is more homogeneous, decreases the deviation of people's operating process.
The Braised Duck with Shredded Konjak condiment that frying is good is semisolid shape, and flavoring organoleptic indicator is: oil colours is limpid, and material is in bronzing, and have strong natural scents, taste is salty fresh, and oil plant layering is good; Braised Duck with Shredded Konjak condiment good for frying is first carried out inner packing, then carries out external packing, vanning can transport various places to and sell.
At present, Braised Duck with Shredded Konjak compound seasoner in nationwide is all packed with manual or semi-automatic form.Braised Duck with Shredded Konjak compound seasoner manufacturing enterprise Technical facilities in production degree is lower, needs a large amount of labour to produce.Along with the development of science and technology, industrial production mechanization, automaticity improve constantly, and labour-intensive inevitable trend science and technology is intensive.Improve constantly quality and the utilization ratio of production factors, realize economic growth, constantly pursue consumption low, cost is low, and product quality is high, and good in economic efficiency target strides forward.Therefore, company actively gets down to the research of the filling process automation technology of compound seasoner, and achieves complete success.And by Science and Technology Department of province, appraisal of scientific and technological achievements has been carried out to this technology, through identifying that this technology reaches domestically leading level.My company uses this technology to pack Braised Duck with Shredded Konjak compound seasoner, intelligent program control, mechanization, automaticity be high, improve Braised Duck with Shredded Konjak compound seasoner packaging accuracy rate and production efficiency, decrease the operation of artificial directly contact food, ensure that the stabilised quality of product.
In addition, the present invention is better in order to ensure the Braised Duck with Shredded Konjak condiment local flavor obtained, and taste is more homogeneous, and the present invention also controls the source of its raw material.
1. raw material selection is rigorous
In order to ensure authentic river formula Braised Duck with Shredded Konjak condiment, our selected bean paste, bubble green pepper, supplementary material such as bubble ginger, spring onion etc. are the supplementary material of Sichuan characteristic.And have a raw material supply steady in a long-term for guarantee company, the quality of further guarantee raw material supply, there is oneself raw material supply base in company, special messenger has been arranged to manage, to its planting environment, seed selection, planting process, supplementary material gathers in, and post-production has all carried out omnidistance guidance and supervision, instructs peasant household to plant according to the requirement of good agriculture job specification.Require that supplier must carry out plant development in strict accordance with pollution-free food production processing request.
2. green health condiment
The supplementary material that Braised Duck with Shredded Konjak compound seasoner uses is through company and all supplementary material suppliers all sign the food security letter of commitment, the fake and forged food of definite undertaking not production and processing; Do not use inferior materials and turn out substandard goods, adulteration, to pass a fake product off as a genuine one; Not with non-food raw material, moldy metamorphism Raw material processing food; Do not abuse food additives; Do not forge food packing and storage, do not falsely use QS mark, not false labeling production date etc.Company works in all its bearings, ensures company's supplementary material safety, grabs food security from the source of food production.Meanwhile, Braised Duck with Shredded Konjak compound seasoner does not add any anticorrisive agent, green health.
Embodiment 1
Rapeseed oil 30 parts is heated to 180 ± 5 DEG C, and along with oil temperature raises, oil is bright, adds bean paste 7.5 parts, frying 3min;
Add after ginger grain 4 parts, garlic grain 4 parts, the mixing of 2.5 parts, spring onion sauce, be cooled to 120 ± 5 DEG C, frying 7min, wherein, adopt ￠ 0.5mm screen cloth to pulverize ginger and obtain ginger grain, adopt ￠ 0.5mm screen cloth comminuted garlic to obtain garlic grain, adopt ￠ 1.0mm screen cloth to be smashed to pieces by fresh and tender spring onion through bruisher and make spring onion sauce;
Add after bubble ginger grain 5 parts, bubble green pepper grain 5 parts and rod chilli grain 2 parts mixing, be heated to 120 ± 5 DEG C, frying 4min;
Add after chilli powder 2.5 parts and the mixing of 3.5 parts, pericarpium zanthoxyli bungeani powder, be heated to 130 ± 5 DEG C, frying 4min, wherein, adopt ￠ 2mm screen cloth to pulverize chilli, obtained chilli powder, adopt 5mm screen cloth to pulverize pericarpium zanthoxyli bungeani and obtain pericarpium zanthoxyli bungeani powder;
By white granulated sugar 5 parts, star aniseed powder 0.3 part, 0.4 part, kaempferia galamga powder and 0.4 part, fennel seeds powder, add after mixing, be heated to 90 ± 5 DEG C, frying 2min, wherein, adopt 1mm screen cloth to pulverize star aniseed powder, kaempferia galamga powder and fennel seeds powder;
By edible salt 8 parts and monosodium glutamate 2 parts, add after mixing, be heated to 110 ± 5 DEG C, frying 3min, wherein, adopt ￠ 1mm screen cloth to pulverize edible salt;
Add after 38 degree of white wine 0.3 part, fermented glutinour rice 4.5 parts, make soy sauce (dark soy sauce) 2.5 parts and 5'-flavour nucleotide disodium 0.2 part mixing, be cooled to 100 ± 5 DEG C, frying 1min, obtain described Braised Duck with Shredded Konjak condiment.
Embodiment 2
Rapeseed oil 32 parts is heated to 180 ± 3 DEG C, and along with oil temperature raises, oil is bright, adds bean paste 7.7 parts, frying 4min;
Add after ginger grain 4.5 parts, garlic grain 4.5 parts, the mixing of 3 parts, spring onion sauce, be cooled to 120 ± 3 DEG C, frying 8min, wherein, adopt ￠ 0.8mm screen cloth to pulverize ginger and obtain ginger grain, adopt ￠ 0.8mm screen cloth comminuted garlic to obtain garlic grain, adopt ￠ 1.5mm screen cloth to be smashed to pieces by fresh and tender spring onion through bruisher and make spring onion sauce;
Add after bubble ginger grain 5.5 parts, bubble green pepper grain 5.5 parts and rod chilli grain 2 parts mixing, be heated to 120 ± 3 DEG C, frying 5min;
Add after chilli powder 3 parts and the mixing of 3.5 parts, pericarpium zanthoxyli bungeani powder, be heated to 130 ± 3 DEG C, frying 5min, wherein, adopt ￠ 2.5mm screen cloth to pulverize chilli, obtained chilli powder, adopt 6mm screen cloth to pulverize pericarpium zanthoxyli bungeani and obtain pericarpium zanthoxyli bungeani powder;
By white granulated sugar 5.5 parts, star aniseed powder 0.35 part, 0.45 part, kaempferia galamga powder and 0.45 part, fennel seeds powder, add after mixing, be heated to 90 ± 3 DEG C, frying 3min, wherein, adopt 1mm screen cloth to pulverize star aniseed powder, kaempferia galamga powder and fennel seeds powder;
By edible salt 10 parts and monosodium glutamate 3 parts, add after mixing, be heated to 110 ± 3 DEG C, frying 4min, wherein, adopt ￠ 1mm screen cloth to pulverize edible salt;
Add after 40 degree of white wine 0.35 part, fermented glutinour rice 5 parts, make soy sauce (dark soy sauce) 3 parts and 5'-flavour nucleotide disodium 0.3 part mixing, be cooled to ± 3 DEG C, frying 2min, obtains described Braised Duck with Shredded Konjak condiment;
Wherein, frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 25r/min.
Embodiment 3
Rapeseed oil 33 parts is heated to 180 ± 2 DEG C, and along with oil temperature raises, oil is bright, adds bean paste 7.9 parts, frying 4min;
Add after ginger grain 5.5 parts, garlic grain 5.5 parts, the mixing of 3.5 parts, spring onion sauce, be cooled to 120 ± 2 DEG C, frying 8min, wherein, adopt ￠ 1.5mm screen cloth to pulverize ginger and obtain ginger grain, adopt ￠ 1.5mm screen cloth comminuted garlic to obtain garlic grain, adopt ￠ 2mm screen cloth to be smashed to pieces by fresh and tender spring onion through bruisher and make spring onion sauce;
Add after bubble ginger grain 6 parts, bubble green pepper grain 6 parts and rod chilli grain 3 parts mixing, be heated to 120 ± 2 DEG C, frying 5min;
Add after chilli powder 4 parts and the mixing of 4 parts, pericarpium zanthoxyli bungeani powder, be heated to 130 ± 2 DEG C, frying 5min, wherein, adopt ￠ 2.5mm screen cloth to pulverize chilli, obtained chilli powder, adopt 7mm screen cloth to pulverize pericarpium zanthoxyli bungeani and obtain pericarpium zanthoxyli bungeani powder;
By white granulated sugar 6.5 parts, star aniseed powder 0.45 part, 0.55 part, kaempferia galamga powder and 0.55 part, fennel seeds powder, add after mixing, be heated to 90 ± 2 DEG C, frying 3min, wherein, adopt 1mm screen cloth to pulverize star aniseed powder, kaempferia galamga powder and fennel seeds powder;
By edible salt 12 parts and monosodium glutamate 4 parts, add after mixing, be heated to 110 ± 2 DEG C, frying 4min, wherein, adopt ￠ 2mm screen cloth to pulverize edible salt;
Add after 35 degree of white wine 0.45 part, fermented glutinour rice 6 parts, make soy sauce (dark soy sauce) 4 parts and 5'-flavour nucleotide disodium 0.3 part mixing, be cooled to 100 ± 2 DEG C, frying 3min, obtain described Braised Duck with Shredded Konjak condiment;
Wherein, frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 30r/min.
Embodiment 4
Rapeseed oil 34 parts is heated to 180 ± 1 DEG C, and along with oil temperature raises, oil is bright, adds bean paste 8 parts, frying 5min;
Add after ginger grain 6 parts, garlic grain 6 parts, the mixing of 4 parts, spring onion sauce, be cooled to 120 ± 1 DEG C, frying 9min, wherein, adopt ￠ 2mm screen cloth to pulverize ginger and obtain ginger grain, adopt ￠ 2mm screen cloth comminuted garlic to obtain garlic grain, adopt ￠ 2mm screen cloth to be smashed to pieces by fresh and tender spring onion through bruisher and make spring onion sauce;
Add after bubble ginger grain 6.5 parts, bubble green pepper grain 6.5 parts and rod chilli grain 3 parts mixing, be heated to 120 ± 1 DEG C, frying 6min;
Add after chilli powder 5 parts and the mixing of 4 parts, pericarpium zanthoxyli bungeani powder, be heated to 130 ± 1 DEG C, frying 6min, wherein, adopt ￠ 3mm screen cloth to pulverize chilli, obtained chilli powder, adopt 5mm screen cloth to pulverize pericarpium zanthoxyli bungeani and obtain pericarpium zanthoxyli bungeani powder;
By white granulated sugar 7 parts, star aniseed powder 0.5 part, 0.6 part, kaempferia galamga powder and 0.6 part, fennel seeds powder, add after mixing, be heated to 90 ± 1 DEG C, frying 4min, wherein, adopt 1mm screen cloth to pulverize star aniseed powder, kaempferia galamga powder and fennel seeds powder;
By edible salt 13 parts and monosodium glutamate 5 parts, add after mixing, be heated to 110 ± 1 DEG C, frying 5min, wherein, adopt ￠ 1.5mm screen cloth to pulverize edible salt;
Add after 30 degree of white wine 0.5 part, fermented glutinour rice 7.0 parts, make soy sauce (dark soy sauce) 5 parts and 5'-flavour nucleotide disodium 0.4 part mixing, be cooled to 100 ± 1 DEG C, frying 2min, obtain described Braised Duck with Shredded Konjak condiment;
Wherein, frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 35r/min.
Braised Duck with Shredded Konjak condiment prepared by embodiment 1-4 and certain commercially available Braised Duck with Shredded Konjak condiment (control group) respectively in Sichuan, Chongqing, Changsha, Shanghai, multiple provinces and cities such as Hangzhou have carried out market survey test and appraisal.Each embodiment prepares 50 parts of Braised Duck with Shredded Konjak condiment and certain commercially available Braised Duck with Shredded Konjak condiment 50 parts, cooks Braised Duck with Shredded Konjak vegetable, will cook Braised Duck with Shredded Konjak vegetable and ask 200 masses to observe color and luster, fragrance at random, and taste its pungent, overall local flavor according to eating method.The last masses, to its color and luster, fragrance, taste four index of quality such as its pungent, overall local flavor etc. and carry out taste test and appraisal, and investigation evaluating result is in table 1.
Table 1 taste evaluating result
| Project | Color and luster | Fragrance | Pungent | Overall local flavor |
| Embodiment 1 | 190 | 185 | 175 | 180 |
| Embodiment 2 | 192 | 186 | 180 | 185 |
| Embodiment 3 | 193 | 187 | 182 | 186 |
| Embodiment 4 | 191 | 189 | 178 | 184 |
| Control group | 132 | 102 | 86 | 132 |
As can be seen from Table 1, the Braised Duck with Shredded Konjak that Braised Duck with Shredded Konjak condiment prepared by each embodiment of the present invention is made, participate in the investigation masses for 200 of random selecting, certainly suggestion is held to the overall local flavor of Braised Duck with Shredded Konjak, rate is liked all to reach more than 90.0%, illustrate that Braised Duck with Shredded Konjak condiment is put on market, consumers in general can be subject to and accept and like; And certain commercially available Braised Duck with Shredded Konjak condiment, all there is larger difference with Braised Duck with Shredded Konjak condiment provided by the invention in its color and luster, fragrance, pungent and overall local flavor, this also illustrates Braised Duck with Shredded Konjak condiment color and luster provided by the invention, fragrance, pungent and overall local flavor better, meet popular demand.
The sample batch obtained by embodiment 1-4 is that the physical and chemical index such as moisture, edible salt content, total acid, amino-acid nitrogen, acid value, peroxide value of the Braised Duck with Shredded Konjak condiment sample of 100 detects, and determines its physical and chemical index scope.Testing result situation in table 2, wherein:
1. moisture
Braised Duck with Shredded Konjak flavoring moisture measures according to the method specified by GB/T5009.3.
2. salt content
The method that Braised Duck with Shredded Konjak flavoring salt content specifies by GB/T12457 detects.
3. total acid (in lactic acid)
The method that Braised Duck with Shredded Konjak flavoring total acid specifies by GB12456 detects.
4. amino-acid nitrogen
The method that Braised Duck with Shredded Konjak flavoring amino-acid nitrogen specifies by GB/T5009.40 measures.
5. acid value, peroxide value
The method that Braised Duck with Shredded Konjak flavoring acid value, peroxide value specify by GB/T5009.37 measures.
Table 2 Braised Duck with Shredded Konjak condiment index is determined and detects data statistics
As can be seen from Table 2, projects index of the Braised Duck with Shredded Konjak condiment that the embodiment of the present invention provides all in critical field, the Braised Duck with Shredded Konjak condiment more health and safety obtained.
In addition, Braised Duck with Shredded Konjak condiment provided by the invention is carried out trace detection, monthly detect 2 times, detect 30 times altogether, its indices detected is all in indication range, illustrate that Braised Duck with Shredded Konjak condiment provided by the invention can be preserved for a long time, can not go bad, each composition of this and Braised Duck with Shredded Konjak condiment provided by the invention and proportioning thereof, method and the Full-automatic mechanized bulking system having prepared rear employing advanced person of preparation, achieve sterile filling, bacterial clump in product is well controlled, adopt the method for preservation destructive testing simultaneously, determine the shelf-life of product, thus confirm product reach do not add any anticorrisive agent but can the effect of antiseptic preservation.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a Braised Duck with Shredded Konjak condiment, it is characterized in that, its raw material consists of: by weight, rapeseed oil 30-34 part, thick broad-bean sauce 7.5-8 part, ginger grain 4-6 part, garlic grain 4-6 part, bubble ginger grain 5-6.5 part, bubble green pepper grain 5-6.5 part, rod chilli grain 2-3 part, spring onion sauce 2.5-4 part, chilli powder 2.5-5 part, pericarpium zanthoxyli bungeani powder 3.5-4 part, star aniseed powder 0.3-0.5 part, kaempferia galamga powder 0.4-0.6 part, fennel seeds powder 0.4-0.6 part, white granulated sugar 5-7 part, edible salt 8-13 part, monosodium glutamate 2-5 part, white wine 0.3-0.5 part, fermented glutinour rice 4.5-7.0 part, make soy sauce 2.5-5 part, 5'-flavour nucleotide disodium 0.2-0.4 part,
Described Braised Duck with Shredded Konjak condiment is prepared by the following method:
Rapeseed oil is heated to 180 ± 5 DEG C, adds thick broad-bean sauce, frying 3-5min;
Add after ginger grain, garlic grain, the mixing of spring onion sauce, be cooled to 120 ± 5 DEG C, frying 7-9min;
Add after bubble ginger grain, bubble green pepper grain, the mixing of rod chilli grain, be heated to 120 ± 5 DEG C, frying 4-6min;
Add after chilli powder, the mixing of pericarpium zanthoxyli bungeani powder, be heated to 130 ± 5 DEG C, frying 4-6min;
Add after white granulated sugar, star aniseed powder, kaempferia galamga powder, the mixing of fennel seeds powder, be heated to 90 ± 5 DEG C, frying 2-4min;
Add after edible salt, monosodium glutamate mixing, be heated to 110 ± 5 DEG C, frying 3-5min;
By white wine, fermented glutinour rice, make soy sauce, 5'-flavour nucleotide disodium mixing after add, be cooled to 100 ± 5 DEG C, frying 1-3min, obtain described Braised Duck with Shredded Konjak condiment.
2. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, described thick broad-bean sauce is bean paste.
3. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, the number of degrees of described white wine are 30-40 degree.
4. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, the granularity of described chilli powder is not more than 3mm.
5. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, the granularity of described pericarpium zanthoxyli bungeani powder is not more than 7mm.
6. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, the granularity of described ginger grain is not more than 2mm.
7. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, the granularity of described garlic grain is not more than 2mm.
8. Braised Duck with Shredded Konjak condiment according to claim 1, is characterized in that, described spring onion sauce is that spring onion are smashed to pieces to granularity and are not more than the sauce shape of 2mm.
9. the preparation method of the Braised Duck with Shredded Konjak condiment described in any one of claim 1-8, is characterized in that, comprise the following steps:
Rapeseed oil is heated to 180 ± 5 DEG C, adds thick broad-bean sauce, frying 3-5min;
Add after ginger grain, garlic grain, the mixing of spring onion sauce, be cooled to 120 ± 5 DEG C, frying 7-9min;
Add after bubble ginger grain, bubble green pepper grain, the mixing of rod chilli grain, be heated to 120 ± 5 DEG C, frying 4-6min;
Add after chilli powder, the mixing of pericarpium zanthoxyli bungeani powder, be heated to 130 ± 5 DEG C, frying 4-6min;
Add after white granulated sugar, star aniseed powder, kaempferia galamga powder, the mixing of fennel seeds powder, be heated to 90 ± 5 DEG C, frying 2-4min;
Add after edible salt, monosodium glutamate mixing, be heated to 110 ± 5 DEG C, frying 3-5min;
By white wine, fermented glutinour rice, make soy sauce, 5'-flavour nucleotide disodium mixing after add, be cooled to 100 ± 5 DEG C, frying 1-3min, obtain described Braised Duck with Shredded Konjak condiment.
10. the preparation method of Braised Duck with Shredded Konjak condiment according to claim 9, is characterized in that, described frying adopts self-action frying pan to complete, and the speed of the stirring of frying is 25-35r/min.
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| CN105815620A (en) * | 2015-01-04 | 2016-08-03 | 四川五斗米食品开发有限公司 | Compound flavoring sauce and preparation method thereof |
| CN107684066A (en) * | 2017-09-21 | 2018-02-13 | 四川天味食品集团股份有限公司 | A kind of pickled radish and duck soup condiment and preparation method thereof |
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