CN105495392A - Nourishing whole duck containing glutinous rice distiller's grains - Google Patents
Nourishing whole duck containing glutinous rice distiller's grains Download PDFInfo
- Publication number
- CN105495392A CN105495392A CN201510977365.4A CN201510977365A CN105495392A CN 105495392 A CN105495392 A CN 105495392A CN 201510977365 A CN201510977365 A CN 201510977365A CN 105495392 A CN105495392 A CN 105495392A
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- Prior art keywords
- parts
- glutinous rice
- duck
- powder
- grains
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 45
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 32
- 235000009566 rice Nutrition 0.000 title claims abstract description 32
- 235000013339 cereals Nutrition 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 210000003056 antler Anatomy 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000242564 Osmanthus fragrans Species 0.000 claims description 14
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000488974 Loranthus Species 0.000 claims description 7
- 230000003071 parasitic effect Effects 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 3
- 241000333181 Osmanthus Species 0.000 abstract 3
- 241001061264 Astragalus Species 0.000 abstract 2
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000316342 Taxillus Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cosmetics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A nourishing whole duck containing glutinous rice distiller's grains is prepared from raw materials in parts by weight as follows: 100-120 parts of a whole duck, 8-10 parts of table salt, 50-60 parts of black bean sauce, 1-2 parts of cassia twig powder, 1-1.5 parts of funnel powder, 1-2 parts of ground pepper, 15-20 parts of lemon vinegar, 0.5-1 part of star aniseed powder, 70-80 parts of glutinous rice, 20-25 parts of sweet-scented osmanthus juice, 5-6 parts of rice wine koji, 6-7 parts of ginseng, 4-5 parts of pilose antlers, 2-3 parts of flatstem milkvetch seeds and the like. The whole duck is pickled with glutinous rice and sweet-scented osmanthus distille's grains, so that the whole duck has the aroma of glutinous rice distiller's grains and sweet-scented osmanthus, has the unique flavor, tastes good, has effects of invigorating qi and tonifying the kidney due to addition of traditional Chinese medicine extracts of ginseng, pilose antlers, flatstem milkvetch seeds, Chinese taxillus herbs, liquorice roots and the like and is beneficial to health after being eaten.
Description
Technical field
The present invention relates to a kind of glutinous rice vinasse and nourish full duck, particularly relate to a kind of glutinous rice vinasse and nourish full duck and preparation method thereof.
Background technology
Duck is a kind of poultry meat based food that people often eat, can nourish the body, mouthfeel is good, the instant duck product that market also has a large amount in variety, mainly based on mouthfeel, too much do not relate in the nutrition health of duck product, and people more and more pay attention to health now, the requirement for food is also more and more higher.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of glutinous rice vinasse and nourish full duck.
The present invention is achieved by the following technical solutions:
A kind of glutinous rice vinasse nourish full duck, are made up of following raw material: full duck 100-120, salt 8-10, black bean sauce 50-60, cassia twig powder 1-2, fennel seeds powder 1-1.5, pepper powder 1-2, lemon vinegar 15-20, star aniseed powder 0.5-1, glutinous rice 70-80, sweet osmanthus juice 20-25, rice wine koji 5-6, ginseng 6-7, pilose antler 4-5, semen astragali complanati 2-3, parasitic loranthus 2-3, Radix Glycyrrhizae 4-5, Radix Astragali 3-4, bicolor 1-1.5, new lotus leaf is appropriate, tinfoil is appropriate, water is appropriate.
Glutinous rice vinasse nourish a preparation method for full duck, comprise the following steps:
(1) salt, black bean sauce, cassia twig powder, fennel seeds powder, pepper powder, lemon vinegar, star aniseed powder are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, is placed in and pickles vessel sealed pickling 5-7 days, take out full duck, cleans for subsequent use;
(2) glutinous rice is cleaned, soak after 4-5 hour, be placed in sweet osmanthus juice, appropriate water that steamer is stewing to be steamed simultaneously, glutinous rice is cooked in rear immigration container, when it is cooled to 28-30 DEG C, add rice wine koji, stir after fermentation 1-1.5 days, obtains sweet osmanthus glutinous rice vinasse for subsequent use;
(3) ginseng, pilose antler, semen astragali complanati, parasitic loranthus, Radix Glycyrrhizae, the Radix Astragali, the bicolor water heating of 5-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) sweet osmanthus glutinous rice vinasse, Chinese medicine extract are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, after being wrapped by full duck with lotus leaf, normal temperature grain salts down 10-15 days, then is wrapped in outside lotus leaf with tinfoil, seal and be placed in baking box and bake, take out full duck, pack.
Compared with prior art, advantage of the present invention is:
Full duck of the present invention, utilize glutinous rice sweet osmanthus vinasse to carry out grain to salt down, full duck is made to have the fragrance of glutinous rice vinasse, sweet osmanthus, form unique local flavor, mouthfeel is fine, and the interpolation of the Chinese medical extract such as ginseng, pilose antler, semen astragali complanati, parasitic loranthus, Radix Glycyrrhizae, have effect of invigorating Qi and tonifying kidney, the edible full duck of the present invention is good for health.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of glutinous rice vinasse nourish full duck, are made up of following weight portion (Kg) raw material: full duck 100, salt 8, black bean sauce 50, cassia twig powder 1, fennel seeds powder 1, pepper powder 1, lemon vinegar 15, star aniseed powder 0.5, glutinous rice 70, sweet osmanthus juice 20, rice wine koji 5, ginseng 6, pilose antler 4, semen astragali complanati 2, parasitic loranthus 2, Radix Glycyrrhizae 4, the Radix Astragali 3, bicolor 1, new lotus leaf is appropriate, tinfoil is appropriate, water is appropriate.
Glutinous rice vinasse nourish a preparation method for full duck, comprise the following steps:
(1) salt, black bean sauce, cassia twig powder, fennel seeds powder, pepper powder, lemon vinegar, star aniseed powder are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, is placed in and pickles vessel sealed pickling 5 days, take out full duck, cleans for subsequent use;
(2) glutinous rice is cleaned, soak after 4 hours, be placed in sweet osmanthus juice, appropriate water that steamer is stewing to be steamed simultaneously, glutinous rice is cooked in rear immigration container, when it is cooled to 28 DEG C, interpolation rice wine koji, stir after fermentation 1 day, obtains sweet osmanthus glutinous rice vinasse for subsequent use;
(3) ginseng, pilose antler, semen astragali complanati, parasitic loranthus, Radix Glycyrrhizae, the Radix Astragali, the bicolor water heating of 5 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) sweet osmanthus glutinous rice vinasse, Chinese medicine extract are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, after being wrapped by full duck with lotus leaf, normal temperature grain salts down 10 days, then is wrapped in outside lotus leaf with tinfoil, seal and be placed in baking box and bake, take out full duck, pack.
Claims (2)
1. glutinous rice vinasse nourish full duck, it is characterized in that, be made up of following raw material: full duck 100-120, salt 8-10, black bean sauce 50-60, cassia twig powder 1-2, fennel seeds powder 1-1.5, pepper powder 1-2, lemon vinegar 15-20, star aniseed powder 0.5-1, glutinous rice 70-80, sweet osmanthus juice 20-25, rice wine koji 5-6, ginseng 6-7, pilose antler 4-5, semen astragali complanati 2-3, parasitic loranthus 2-3, Radix Glycyrrhizae 4-5, Radix Astragali 3-4, bicolor 1-1.5, new lotus leaf is appropriate, tinfoil is appropriate, water is appropriate.
2. a kind of glutinous rice vinasse as claimed in claim 1 nourish the preparation method of full duck, it is characterized in that, comprise the following steps:
(1) salt, black bean sauce, cassia twig powder, fennel seeds powder, pepper powder, lemon vinegar, star aniseed powder are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, is placed in and pickles vessel sealed pickling 5-7 days, take out full duck, cleans for subsequent use;
(2) glutinous rice is cleaned, soak after 4-5 hour, be placed in sweet osmanthus juice, appropriate water that steamer is stewing to be steamed simultaneously, glutinous rice is cooked in rear immigration container, when it is cooled to 28-30 DEG C, add rice wine koji, stir after fermentation 1-1.5 days, obtains sweet osmanthus glutinous rice vinasse for subsequent use;
(3) ginseng, pilose antler, semen astragali complanati, parasitic loranthus, Radix Glycyrrhizae, the Radix Astragali, the bicolor water heating of 5-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(4) sweet osmanthus glutinous rice vinasse, Chinese medicine extract are merged, fully stir, after mixing, uniform application is in duck top layer and Duck gizzard, after being wrapped by full duck with lotus leaf, normal temperature grain salts down 10-15 days, then is wrapped in outside lotus leaf with tinfoil, seal and be placed in baking box and bake, take out full duck, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510977365.4A CN105495392A (en) | 2015-12-23 | 2015-12-23 | Nourishing whole duck containing glutinous rice distiller's grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510977365.4A CN105495392A (en) | 2015-12-23 | 2015-12-23 | Nourishing whole duck containing glutinous rice distiller's grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495392A true CN105495392A (en) | 2016-04-20 |
Family
ID=55703999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510977365.4A Pending CN105495392A (en) | 2015-12-23 | 2015-12-23 | Nourishing whole duck containing glutinous rice distiller's grains |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495392A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647306A (en) * | 2017-11-28 | 2018-02-02 | 黎祥（大田）食品有限公司 | A kind of butcher's meat |
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
| CN108703348A (en) * | 2018-05-30 | 2018-10-26 | 庐山市环绿时代农业科技开发有限公司 | A kind of production method of Duck stuffed with "eight-treasures" seasoning and Duck stuffed with "eight-treasures" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055139A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Mulberry and medlar pressed salted duck and processing method thereof |
| CN104223154A (en) * | 2014-07-10 | 2014-12-24 | 安徽日上食品科技有限公司 | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof |
| CN104305292A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof |
-
2015
- 2015-12-23 CN CN201510977365.4A patent/CN105495392A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055139A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Mulberry and medlar pressed salted duck and processing method thereof |
| CN104223154A (en) * | 2014-07-10 | 2014-12-24 | 安徽日上食品科技有限公司 | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof |
| CN104305292A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647306A (en) * | 2017-11-28 | 2018-02-02 | 黎祥（大田）食品有限公司 | A kind of butcher's meat |
| CN108244607A (en) * | 2018-02-05 | 2018-07-06 | 西华大学 | One kind is enriched blood flavor glutinous rice vinasse sauce and preparation method thereof |
| CN108703348A (en) * | 2018-05-30 | 2018-10-26 | 庐山市环绿时代农业科技开发有限公司 | A kind of production method of Duck stuffed with "eight-treasures" seasoning and Duck stuffed with "eight-treasures" |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |
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| RJ01 | Rejection of invention patent application after publication |