CN105747121A - Method for manufacturing preserved gizzards with soup - Google Patents
Method for manufacturing preserved gizzards with soup Download PDFInfo
- Publication number
- CN105747121A CN105747121A CN201610240620.1A CN201610240620A CN105747121A CN 105747121 A CN105747121 A CN 105747121A CN 201610240620 A CN201610240620 A CN 201610240620A CN 105747121 A CN105747121 A CN 105747121A
- Authority
- CN
- China
- Prior art keywords
- gizzards
- grams
- duck
- chicken
- gizzard
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 210000004317 gizzard Anatomy 0.000 title claims abstract description 59
- 235000014347 soups Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 40
- 244000118681 Iresine herbstii Species 0.000 claims abstract description 40
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000009938 salting Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 6
- 239000002778 food additive Substances 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000019503 curry powder Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 241000272522 Anas Species 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 244000242291 Lemna paucicostata Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 125000001997 phenyl group Chemical class [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for manufacturing preserved gizzards with soup, and relates to the field of technologies for processing foods.The method includes steps of selecting fresh chicken gizzards or duck gizzards left after chicken or ducks are slaughtered and thoroughly cleaning the chicken gizzards or duck gizzards; immediately cooling and flushing the chicken gizzards or duck gizzards to meet the requirement that the temperatures of the chicken gizzards or duck gizzards are quickly reduced and reach 0-4 DEG C within 18 hours; stir-frying spices; preserving the chicken gizzards or duck gizzards, to be more specific, sufficiently mixing the stir-fried spices and table salt with one another to obtain mixtures, uniformly spreading the mixtures on the chicken gizzards or duck gizzards, moistening towels with yellow rice wine blended with water, then wrapping the chicken gizzards or duck gizzards with the moistened towels and preserving the chicken gizzards or duck gizzards for the preservation time of 10-20 hours; soaking the preserved chicken gizzards or duck gizzards in marinated soup bases for 1-2 hours; dehydrating and processing the scalded chicken gizzards or duck gizzards by the aid of dust-free hot circulating air; airing the chicken gizzards or duck gizzards and then packaging the chicken gizzards or duck gizzards.A mass proportion of the table salt to the spices is 5-7:1.The method has the advantages that the preserved gizzards produced by the aid of the method have soft meat and good taste, are long in preservation time, have high nutritional value, can be conveniently absorbed by human bodies and are healthful to eat.
Description
Technical field:
The present invention relates to food processing technology field, the preparation method particularly relating to the cured gizzard of a kind of decoction.
Background technology:
Chicken gizzard, duck gizzard i.e. its stomach, and meat is tight, tight tough Chewy, and flavour is long, without greasy feeling, is the old and young delicacies treasure all liked.Chicken gizzard, duck gizzard main nutrient composition have the mineral such as carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and calcium, magnesium, ferrum, potassium, phosphorus, sodium, selenium.The cured gizzard that traditional handicraft makes, adopts Exposure to Sunlight mode to carry out dehydration.Cured gizzard meat is harder, and fragrant not soft, taste is poor.Cured gizzard of the prior art is all do not adopt acid discharge to process, and impact is worth relatively low, and mouthfeel is also relatively poor；Existing method for salting is also fairly simple, and common method for salting all can cause that meat is hardening, and the food pickled is contained within more poisonous, carcinogenic benzene class material, edible unhealthy.
Summary of the invention:
The technical problem to be solved is in that to provide a kind of mouthfeel good, the preparation method of the edible healthy cured gizzard of decoction.
For solving above-mentioned technical problem, the present invention adopts following technical scheme:
A kind of preparation method of the cured gizzard of decoction, it is characterised in that: comprise the following steps,
1), sort and clean, select the fresh chicken gizzard or the duck gizzard that stay after just slaughtering, and clean up；
2), acid discharge, chicken gizzard or duck gizzard are carried out immediately cooling acid discharge, it is desirable to temperature drops to rapidly 0～4 DEG C in 18 hours；The present invention uses and quickly kills and rapidly enter the chicken gizzard of acid discharge, duck gizzard, is conducive to improving the nutritive value of product, it is simple to absorption of human body, and meat is soft, and mouthfeel is better.
3), spice stir-fries, spice is stir-fried, described spice includes following components by weight, white sugar: 100～200 weight portions, Herba Alii fistulosi: 80～120 weight portions, matcha powder: 40～50 weight portions, fresh ginger end: 80～120 weight portions, curry powder: 20～30 weight portions, monosodium glutamate: 40～50 weight portions, Fructus Capsici powder: 10～20 weight portions, MAJIAO powder: 10～20 weight portions；The present invention is practical, and more flavouring agent, matcha powder and curry powder not only do not have the effect of seasoning, and have raw meat, improve the function of meat.
4), pickle, spice after stir-frying is sufficiently mixed with Sal, and uniformly it is sprinkling upon on chicken gizzard or duck gizzard, the mass ratio of Sal and spice is 5～7 1, use towel yellow wine to be watered to soak, then wrapping chicken gizzard with the towel after soaking or duck gizzard is pickled, salting period is 10～20 hours；The method for salting of the present invention is different from traditional method for salting, the present invention is outside with yellow wine wet towel parcel, not only contribute to increase the outside seal of chicken gizzard when pickling, duck gizzard, play and better pickle effect, and yellow wine can enter into the inside of chicken gizzard, duck gizzard, improve the taste of chicken gizzard, duck gizzard, additionally in yellow wine, ethanol has higher volatility, enter into chicken gizzard, the inside of duck gizzard is conducive to improving the mouthfeel of chicken gizzard, duck gizzard volatilizing away, making chicken gizzard, duck gizzard meat softer, the duck meat desirably preventing to pickle is hardening.
5), leaching soup；Chicken gizzard after pickling or duck gizzard are immersed in the soup stock that stew in soy sauce is good 1～2 hour；
6), dehydration；The hot chicken gizzard of leaching or duck gizzard are carried out processed by dustless thermal cycle wind；Being all the step adopting dry in the sun to carry out dehydration in prior art, the thermal cycle wind that the present invention adopts carries out dehydration and makes duck meat be unlikely to hardening, thus causing that mouthfeel is poor.
7) pack after, drying.
Described soup stock is made up of following components, anistree 50 grams, Fructus Amomi Rotundus 50 grams, 50 grams of Radix Glycyrrhizae, husky Rhizoma Zingiberis Recens 50 grams, 15 grams of Pericarpium Zanthoxyli, Fructus Foeniculi 10 grams, Radix orixae japonicae 10 grams, Fructus Tsaoko 8, Rhizoma Imperatae 6, Semen Alpiniae Katsumadai 6, bar halberd 10 grams, Herba Pelargonii Graveolentis 20, Flos Caryophylli 10 grams, Fructus Momordicae 3, Gecko 2, caraway seeds 50 grams, the Radix Angelicae Dahuricae 10 grams, the Cortex Eucommiae 10 grams, south Rhizoma Zingiberis Recens 10 grams, Rhizoma Alpiniae Officinarum 10 grams, Fructus Amomi 10 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi).Unique flavor, has higher thermal, is more beneficial for eating winter.
The described mass percent that adds when pickling is 0.1～0.5% food additive, described food additive includes following components, sodium ascorbate 2 amount part, different vegetable alcohol 1 part, citric acid 0.5 amount part, acid hydrolyzed vegetable protein baste 3 amount part, disodium succinate 1 amount part, ethylmaltol 3 weight portion by weight.The present invention with the addition of the additive of anticorrosion or flavouring colour-regulating, make the cured gizzard that the present invention produces can preserve the longer time, nature's mystery different vegetable alcohol in additive of the present invention, different vegetable alcohol is innocuous substance, can react with generation benzene class in cure foods, harm can be lowered, so that cured gizzard eats more healthy.
Described ambient temperature when pickling all controls between 0～4 DEG C.Can better keep the meat advantage of acid discharge chicken gizzard, duck gizzard.
Described yellow wine is watered rear heating temperatures to 40～50 DEG C, then soaks towel again.Yellow wine after heating has better the effect above.
The invention has the beneficial effects as follows: the cured gizzard meat that the present invention produces is soft, and mouthfeel is good, and the holding time is long, rich in nutritive value, it is simple to absorption of human body, edible health.
Detailed description of the invention:
Further illustrate the present invention by the examples below.
The preparation method of the cured gizzard of a kind of decoction, comprises the following steps,
1), sort and clean, select the fresh chicken gizzard or the duck gizzard that stay after just slaughtering, and clean up；
2), acid discharge, chicken gizzard or duck gizzard are carried out immediately cooling acid discharge, it is desirable to temperature drops to rapidly 0～4 DEG C in 18 hours；
3), spice stir-fries, spice is stir-fried, spice includes following components by weight, white sugar: 100～200 weight portions, Herba Alii fistulosi: 80～120 weight portions, matcha powder: 40～50 weight portions, fresh ginger end: 80～120 weight portions, curry powder: 20～30 weight portions, monosodium glutamate: 40～50 weight portions, Fructus Capsici powder: 10～20 weight portions, MAJIAO powder: 10～20 weight portions；
4), pickle, spice after stir-frying is sufficiently mixed with Sal, and uniformly it is sprinkling upon on chicken gizzard or duck gizzard, the mass ratio of Sal and spice is 5～7 1, use towel yellow wine to be watered to soak, then wrapping chicken gizzard with the towel after soaking or duck gizzard is pickled, salting period is 10～20 hours；
5), leaching soup；Chicken gizzard after pickling or duck gizzard are immersed in the soup stock that stew in soy sauce is good 1～2 hour；
6), dehydration；The hot chicken gizzard of leaching or duck gizzard are carried out processed by dustless thermal cycle wind；
7) pack after, drying.
Soup stock is made up of following components, anistree 50 grams, Fructus Amomi Rotundus 50 grams, 50 grams of Radix Glycyrrhizae, husky Rhizoma Zingiberis Recens 50 grams, 15 grams of Pericarpium Zanthoxyli, Fructus Foeniculi 10 grams, Radix orixae japonicae 10 grams, Fructus Tsaoko 8, Rhizoma Imperatae 6, Semen Alpiniae Katsumadai 6, bar halberd 10 grams, Herba Pelargonii Graveolentis 20, Flos Caryophylli 10 grams, Fructus Momordicae 3, Gecko 2, caraway seeds 50 grams, the Radix Angelicae Dahuricae 10 grams, the Cortex Eucommiae 10 grams, south Rhizoma Zingiberis Recens 10 grams, Rhizoma Alpiniae Officinarum 10 grams, Fructus Amomi 10 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi).
Adding mass percent when pickling is 0.1～0.5% food additive, described food additive includes following components, sodium ascorbate 2 amount part, different vegetable alcohol 1 part, citric acid 0.5 amount part, acid hydrolyzed vegetable protein baste 3 amount part, disodium succinate 1 amount part, ethylmaltol 3 weight portion by weight.
Ambient temperature when pickling all controls between 0～4 DEG C.
Yellow wine is watered rear heating temperatures to 40～50 DEG C, then soaks towel again.
Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. the preparation method of the cured gizzard of decoction, it is characterised in that: comprise the following steps,
1), sort and clean, select the fresh chicken gizzard or the duck gizzard that stay after just slaughtering, and clean up；
2), acid discharge, chicken gizzard or duck gizzard are carried out immediately cooling acid discharge, it is desirable to temperature drops to rapidly 0～4 DEG C in 18 hours；
3), spice stir-fries, spice is stir-fried, described spice includes following components by weight, white sugar: 100～200 weight portions, Herba Alii fistulosi: 80～120 weight portions, matcha powder: 40～50 weight portions, fresh ginger end: 80～120 weight portions, curry powder: 20～30 weight portions, monosodium glutamate: 40～50 weight portions, Fructus Capsici powder: 10～20 weight portions, MAJIAO powder: 10～20 weight portions；
4), pickle, spice after stir-frying is sufficiently mixed with Sal, and uniformly it is sprinkling upon on chicken gizzard or duck gizzard, the mass ratio of Sal and spice is 5～7 1, use towel yellow wine to be watered to soak, then wrapping chicken gizzard with the towel after soaking or duck gizzard is pickled, salting period is 10～20 hours；
5), leaching soup；Chicken gizzard after pickling or duck gizzard are immersed in the soup stock that stew in soy sauce is good 1～2 hour；
6), dehydration；The hot chicken gizzard of leaching or duck gizzard are carried out processed by dustless thermal cycle wind；
7) pack after, drying.
2. the preparation method of the cured gizzard of a kind of decoction according to claim 1, it is characterised in that: described soup stock is made up of following components, anistree 50 grams, Fructus Amomi Rotundus 50 grams, 50 grams of Radix Glycyrrhizae, husky Rhizoma Zingiberis Recens 50 grams, 15 grams of Pericarpium Zanthoxyli, Fructus Foeniculi 10 grams, Radix orixae japonicae 10 grams, Fructus Tsaoko 8, Rhizoma Imperatae 6, Semen Alpiniae Katsumadai 6, bar halberd 10 grams, Herba Pelargonii Graveolentis 20, Flos Caryophylli 10 grams, Fructus Momordicae 3, Gecko 2, caraway seeds 50 grams, the Radix Angelicae Dahuricae 10 grams, the Cortex Eucommiae 10 grams, south Rhizoma Zingiberis Recens 10 grams, Rhizoma Alpiniae Officinarum 10 grams, Fructus Amomi 10 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi).
3. the preparation method of the cured gizzard of a kind of decoction according to claim 1 and 2, it is characterized in that: the described mass percent that adds when pickling is 0.1～0.5% food additive, described food additive includes following components, sodium ascorbate 2 amount part, different vegetable alcohol 1 part, citric acid 0.5 amount part, acid hydrolyzed vegetable protein baste 3 amount part, disodium succinate 1 amount part, ethylmaltol 3 weight portion by weight.
4. the preparation method of the cured gizzard of a kind of decoction according to claim 1, it is characterised in that: described ambient temperature when pickling all controls between 0～4 DEG C.
5. the preparation method of the cured gizzard of a kind of decoction according to claim 1, it is characterised in that: described yellow wine is watered rear heating temperatures to 40～50 DEG C, then soaks towel again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610240620.1A CN105747121A (en) | 2016-04-15 | 2016-04-15 | Method for manufacturing preserved gizzards with soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610240620.1A CN105747121A (en) | 2016-04-15 | 2016-04-15 | Method for manufacturing preserved gizzards with soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747121A true CN105747121A (en) | 2016-07-13 |
Family
ID=56335368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610240620.1A Withdrawn CN105747121A (en) | 2016-04-15 | 2016-04-15 | Method for manufacturing preserved gizzards with soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747121A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
| CN107080259A (en) * | 2017-05-03 | 2017-08-22 | 大连民族大学 | It is a kind of to smear tea flavour fish scale jelly and preparation method thereof rich in carp fish scale collagen |
| CN108576754A (en) * | 2018-06-21 | 2018-09-28 | 桂林旅游学院 | Special marinated seasoning of one plant tea meals and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN103948059A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preparing method of tea flavored duck's gizzard |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104432170A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duct gizzard |
-
2016
- 2016-04-15 CN CN201610240620.1A patent/CN105747121A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366118A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spiced chicken hearts and spiced chicken gizzards |
| CN103141866A (en) * | 2012-12-19 | 2013-06-12 | 黄宵 | Marinated meat recipe |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN103948059A (en) * | 2014-05-07 | 2014-07-30 | 南通玉兔集团有限公司 | Preparing method of tea flavored duck's gizzard |
| CN104432170A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duct gizzard |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
| CN107080259A (en) * | 2017-05-03 | 2017-08-22 | 大连民族大学 | It is a kind of to smear tea flavour fish scale jelly and preparation method thereof rich in carp fish scale collagen |
| CN108576754A (en) * | 2018-06-21 | 2018-09-28 | 桂林旅游学院 | Special marinated seasoning of one plant tea meals and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104687068B (en) | A kind of fast food spices hand-torn stewed beef food | |
| CN101385548B (en) | Process method of delicious chicken, duck | |
| CN105747127A (en) | Method for manufacturing preserved ducks with soup | |
| CN101816434B (en) | Pickling method of preserved meat | |
| CN103251067B (en) | Process for processing roast chicken | |
| CN102224941A (en) | Sauced split duck leisure food and production method thereof | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| KR20100020870A (en) | Cutlet and manufacturing method thereof | |
| CN105901543A (en) | A preparing method of a salted goose | |
| CN106376855A (en) | Processing and preparation method of flavored fish | |
| KR101272782B1 (en) | A Pig Skin Sausage and Manufacturing Method Thereof | |
| KR101441582B1 (en) | Manufacturing Method For Smoking Of Duck Meat | |
| CN105995578A (en) | Preparation method of braised pork | |
| CN105747121A (en) | Method for manufacturing preserved gizzards with soup | |
| KR20140060651A (en) | Method of manufacturing meat products | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN107751809A (en) | A kind of preparation method of hand-shredded meat | |
| CN104814471A (en) | Tea flavored roasted Carassius auratus and preparation method thereof | |
| CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
| CN104970383A (en) | Processing method of dendrobium candidum beef jerky | |
| CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
| CN106260930A (en) | A kind of flavoring agent pickling grilled chicken roast duck and the method pickled | |
| CN105310024A (en) | Grain and wine pickling method of instant shrimps | |
| CN104473146A (en) | Flavored edible mushroom and deep processing technology thereof | |
| CN109198469A (en) | Tiger fur lucky strike and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160713 |
|
| WW01 | Invention patent application withdrawn after publication |