CN105962264A - Dipping sauce and preparation method and application thereof - Google Patents
Dipping sauce and preparation method and application thereof Download PDFInfo
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- CN105962264A CN105962264A CN201610372625.XA CN201610372625A CN105962264A CN 105962264 A CN105962264 A CN 105962264A CN 201610372625 A CN201610372625 A CN 201610372625A CN 105962264 A CN105962264 A CN 105962264A
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- beans
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- blood
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- 238000007598 dipping method Methods 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000015067 sauces Nutrition 0.000 title abstract 7
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 239000008280 blood Substances 0.000 claims abstract description 38
- 210000004369 blood Anatomy 0.000 claims abstract description 38
- 239000000052 vinegar Substances 0.000 claims abstract description 31
- 235000021419 vinegar Nutrition 0.000 claims abstract description 31
- 239000003205 fragrance Substances 0.000 claims abstract description 29
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 68
- 241000628997 Flos Species 0.000 claims description 25
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- 235000013555 soy sauce Nutrition 0.000 claims description 18
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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
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a dipping sauce and a preparation method and application thereof. The dipping sauce is prepared from, by weight, 45-95 parts of duck blood, 5-10 parts of vinegar, 5-10 parts of soybean sauce, 10-15 parts of glutinous rice flour, 1-5 parts of salt, 1-5 parts of sugar, 3-5 parts of special spice powder, 1-2 parts of sesame oil and an appropriate amount of water. Meanwhile, the invention provides the preparation method and application of the dipping sauce. By means of the dipping sauce prepared through the preparation method, on the basis that it is guaranteed that sliced boiled pork is fresh, crisp, tasty, light and rich in meat fragrance, the fishy smell of the sliced boiled pork is removed, the greasy taste is removed, the fragrance is increased, layering of the meat is improved, the appetite is improved, and therefore the dipping sauce has the advantage of being capable of adapting to the taste of most people.
Description
[technical field]
The present invention relates to food processing technology field, be specifically related to one and dip in beans and preparation method thereof and purposes.
[background technology]
It is cool that white cut meat includes that the various clear water such as boiled pork slices, plain chicken, white cut duck, white cut goose, white cut pig hands boil clearly
Dish, is the famous dish in Guangdong dishes, is liked by the south people especially, in the eating of white cut meat, fresh and sweet with meat fragrant
And by vast favorable comment, white cut meat edible in, the local flavor dipping in beans is to affect the topmost factor of white cut meat flavor, root
According to the difference of meat, the local flavor dipping in beans is the most otherwise varied, but the beans that dips in of major part is by shredded ginger, oil generation, soy sauce, vinegar, Flos Allii Fistulosi etc.
On-demand autonomous allotment.White cut meat light taste, fresh perfume (or spice), but owing to being boiled meat, easily feel sick of, often do not feel like eating several
Block just has a satiety, and independently the existing beans that dips in adjusted often is only capable of regulating the degree of saltiness of meat, and a small amount of fishy smell is removed, in
The culinary art of state's dish has utilize Sanguis Anas domestica and vinegar to remove the cooking methods of duck meat fishy smell, such as Chinese patent CN 103932221
A, Chinese patent CN 104000221 A, Chinese patent CN 105077337 A, Chinese patent CN 105285746 A are the openest
Utilizing Sanguis Anas domestica and vinegar mixing to pour into carry out culinary art in duck meat and make vinegar blood duck, culinary art vinegar blood duck out does not has bloody gas, does not has
There are duck fishy smell, vinegar-pepper fresh perfume (or spice), whet the appetite good to eat, but the vinegar blood duck duck block utilizing the method to cook out becomes black, and blood duck
Obtaining soft silk floss through long-time culinary art carnification, and the beans that dips in disclosed by the invention is utilizing Guangdong dishes white cut to cook maneuver, culinary art is out
Meat meat-like flavor good to eat, light fresh, crisp dense, combine local flavor disclosed by the invention on this basis and dip in beans and can more effectively remove
The fishy smell of white cut meat, removes oleaginous taste, tarts up, and increases meat stereovision from the color of vegetable, improves appetite, is suitable for
In majority of populations taste.
[summary of the invention]
The goal of the invention of the present invention is: on the basis of ensureing that white cut meat meat-like flavor good to eat, light fresh, crisp is dense, pin
Remove boiled pork slices apoplexy due to endogenous wind fishy smell, oleaginous taste is removed, is tarted up, and increases meat stereovision, raising from the color of vegetable
The problem of appetite, it is provided that one dips in beans and preparation method thereof and purposes.
To achieve these goals, the technical solution used in the present invention is as follows:
One dips in beans, including following composition: Sanguis Anas domestica 45-95 part, vinegar 5-10 part, soy sauce 5-10 part, glutinous rice flour 10-15 part,
Salt 1-5 part, sugar 1-5 part, secret XIANGFEN 3-5 part, Oleum sesami 1-2 part and water are appropriate.
Further, vinegar Fructus Citri Limoniae juice or Fructus Crataegi juice substitute.
Further, glutinous rice flour edible tapioca or fecula substitutes.
Further, described secret XIANGFEN consists of the following composition: 5-10 part anise, 20-30 part old ginger, 10-20 part
Flos Caryophylli, 5-10 part Fructus Amomi, 5-8 part Rhizoma Kaempferiae, 10-20 part Fructus Foeniculi, 5-10 part Fructus Cumini Cymini, 5-10 part Fructus Piperis and 10-20 part Flos Osmanthi Fragrantis.
Dip in the manufacture method of beans as mentioned above, comprise the following steps:
A. according to weight part ratio, take and salt and vinegar or Fructus Citri Limoniae juice or Fructus Crataegi juice are dissolved in appropriate water；
B. taking fresh blood when duck alive is slaughtered to mix with the water prepared in step a, mixing limit, limit is stirred, it is impossible to allow blood
Condense, the blood stand for standby use that will be stirred；
C. according to weight part ratio, by glutinous rice flour or edible tapioca or fecula and appropriate cold water mix, furnishing glutinous rice flour
Aaerosol solution；
D. in pot, add appropriate cold water, after boiling, thermal transfer is little, add appropriate edible oil, pour step a stand for standby use into
Blood, then pour glutinous rice flour aaerosol solution that step c prepares into and be stirred continuously to again seething with excitement, continuing stirring and also endure with little fire
System, becomes viscous when dipping in beans, adds soy sauce, secret XIANGFEN and sugar according to weight part ratio；
E. continue stirring boil, until dipping in the complete thickness of beans can pull into line, start off the pot when smelling fresh fragrance, off the pot after press
Add Oleum sesami according to the corresponding proportion described in claim 1 and stir about 30s.
Further, in the time of stirring described in step b no less than 2min.
Further, the sequencing in interpolation soy sauce, secret XIANGFEN and sugar described in step d is sugar, secret XIANGFEN, beans
Oil.
The purposes dipping in beans as above is to apply at white cut meat.
Part material effect is described below:
Sanguis Anas domestica: take blood and be advisable, salty in the mouth, cold in nature, can enrich blood, detoxify, containing rich in protein, have peculiar fragrance simultaneously,
Adding Sanguis Anas domestica one in dipping in beans is to mix colours, and two is to keep original meat fragrant.Play the effect of flavouring, but fresh Sanguis Anas domestica by
In containing thrombin, can gradually solidify agglomerating after outflow, discomfort is fit to do dipping in beans.Accordingly, it would be desirable to be in harmonious proportion with vinegar.
Vinegar: be the key originally dipping in beans, with vinegar primarily to free salt ionic reaction in Sanguis Anas domestica so that it will not be wadded a quilt with cotton
Retrogradation is dropped, and will not agglomerating solidify, and keeps liquid condition, will not destroy the nutritional labeling of blood, meanwhile, vinegar energy facilitating digestion, carry
High appetite, removes the botheration of boiled pork slices.
Soy sauce: the primary raw material of soy sauce is Semen sojae atricolor, Semen sojae atricolor and goods thereof because having the effect of anti-cancer rich in mineral such as selenium,
Add soy sauce during culinary art and can increase the fragrance of food, and its color and luster can be made more good-looking, thus appetite stimulator.
Glutinous rice flour: Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch
Deng, nutritious, for the strong food of temperature compensation, glutinous rice flour is glutinous famous with cunning soft, tough, perfume, is to increase and dips in beans viscosity, increases clear
One of requisite raw material of fragrance.
Salt: be mainly used in regulating the degree of saltiness degree dipping in beans, strengthens and dips in beans mouthfeel.
Sugar: be mainly used in increase and dip in beans sweet taste, alleviates the single taste-affect of saline taste, increases the stereovision dipping in beans.
Secret XIANGFEN: be mainly used in flavouring, adjust beans, increase the stereovision dipping in beans.
Oleum sesami: main component is unsaturated fatty acid, accounts for 85%-90%, oleic acid and linoleic acid and respectively accounts for 50%.Its
Feature is that stability is strong, easily preserves, and containing natural antioxidants such as Semen Sesami acid, fragrance is long, mellow, is described as " vegetable oil
Queen consort " be the top grade of seasoning.
Water: be by requisite raw material when stirring, seasoning.
Fructus Citri Limoniae juice: Fructus Citri Limoniae, also known as lemon fruit, containing abundant citric acid, is described as the warehouse of " citric acid ", owing to it contains
Abundant vitamin C, is the jinx of " vitamin C deficiency ", because its taste spy is sour, has Fructus Citri Limoniae delicate fragrance, therefore can be frequently as substituting vinegar
Flavouring agent, is used for modulating beverage dish.Originally dipping in beans, its effect is the same mainly by acid such as its citric acids contained in vinegar
Thrombin in property component damage blood, reaches to make the incoagulable purpose of blood, and the citrus scented of its uniqueness is to originally dipping in simultaneously
Beans adds fragrance stereovision, increases fragrance, and the tart flavour energy facilitating digestion of Fructus Citri Limoniae removes botheration.
Fructus Crataegi juice: Fructus Crataegi sweet and sour taste, containing abundant vitamin, Crataegolic acid, citric acid, flavonoid etc., can promote the production of body fluid
Quench the thirst, have effect of promoting digestion and removing stagnation, blood circulation promoting and blood stasis dispelling, therefore use haw berry to substitute vinegar and can effectively prevent blood clotting, simultaneously
Can increase and originally dip in the stereovision of beans, increase fragrance, the tart flavour energy facilitating digestion of Fructus Crataegi juice removes botheration.
Tapioca: taste is flat, tasteless, and pasty state is transparent limpid, is the optimal starch of toning seasoning, does not interferes with and dip in
Caramel pool, meanwhile, is the raw material regulating and dipping in beans viscosity.
Fecula: be conventional thickening soup powder, main component is dehydrated potato powder or Semen Maydis powder, in the cooking, thickening soup can be made to eat
The raw lubricious mouthfeel of produce, also can soften meat simultaneously, be the raw material dipping in and regulating viscosity in beans.
Anistree: anise is famous flavoring, and taste is fragrant and sweet, and fruit can be used directly in daily seasoning, as stewed, boiling,
Salt down, halogen, bubble etc., it is possible to be directly processed into spiced toppings.
Old ginger: old ginger is that in Rhizoma Zingiberis Recens, Rhizoma Zingiberis Recens is female, also known as Rhizoma Zingiberis Recens ma, can do Chinese medicine, treat wind and cold, be commonly used in firer's dish,
Mainly take its taste, and ripe after Rhizoma Zingiberis Recens to be discarded.Therefore by after old ginger grinds in secret XIANGFEN, can preferably be distributed it fragrant
Taste.
Flos Caryophylli: Flos Caryophylli is also known as lilac, and flower can obtain through refining aromatic oil, is also nectariferous plant, has warming middle-JIAO to send down the adverse QI, cold expelling only
Bitterly, warming the kidney is supporing yang, has pure and fresh flowery odour, can increase the stereovision of XIANGFEN as secret XIANGFEN.
Fructus Amomi: fructus amomi, is the distinctive a kind of plant of Perenniporia martius, and its fruit is the fragrance simply that the traditional Chinese medical science is conventional
Property medical material, is the requisite toppings of perfumery in cooking process.
Rhizoma Kaempferiae: the husky Rhizoma Zingiberis Recens of another name, has antibacterial, anticancer effect, and taste pungent fragrant, micro-is pungent, can be as perfumery in cooking process
Requisite toppings.
Fructus Foeniculi: Fructus Foeniculi is conventional flavoring agent, is the product that must use preparing meat product, can be allowed to again except foul smell in meat
Add perfume (or spice), therefore say " Fructus Foeniculi ".Energy stimulating gastrointestinal neural blood vessel, facilitating digestion liquid is secreted, and increases gastrointestinal peristalsis, gets rid of the gas accumulated
Body, so there being effect of stomach invigorating, circulation of qi promoting, therefore, using Fructus Foeniculi can remove meat fishy smell, flavouring, promoting appetite.
Fructus Cumini Cymini: be the king of flavoring agent, suitable meat cooking, it is also possible to use as spice, fruit can be used as medicine, and is used for treating
The diseases such as dyspepsia and cold syndrome of the stomach stomachache, therefore, using Fructus Cumini Cymini to make flavoring agent can flavouring, promotion appetite.
Fructus Piperis: acrid in the mouth is peppery, fruit can do spice and flavouring agent after drying.
Flos Osmanthi Fragrantis: be China ten big famous flowers, CHENXIANG is assailed the nostrils, and smells Bracing, as soft aroma during spice with,
Delicious taste, is liked by masses, is as spice, the product of the indispensability of flavouring agent.
Technical solution of the present invention effect is as follows:
1., in the culinary art of white cut meat, dipping in beans is requisite composition, and white cut meat has fishy smell, mouth when individually eating
Taste is the lightest, how to utilize the local flavor dipping in beans raising meat, increasing white cut meat, strengthens stereovision, be the skill that the invention solves the problems that
Art problem.The present invention utilizes raw material based on Sanguis Anas domestica to produce and dips in beans, it is ensured that dipping in beans has enough colors, thus not
There is some local flavor, can appetite stimulator.
2. easily lump due to Sanguis Anas domestica, in order to improve this characteristic, make Sanguis Anas domestica not lump, then need to add acids so that it is with blood
Salt ion reaction free in liquid makes blood be difficult to condense, and still keeps liquid, and the present invention is field of food, from food safety angle
Degree selects, and the selectable acidic materials of the present invention have vinegar or Fructus Citri Limoniae juice or Fructus Crataegi juice so that it is in acetic acid or citric acid or mountain
Short, bristly hair or beard acid, with blood, does not destroy the nutritional labeling of blood simultaneously, and meanwhile, vinegar, Fructus Citri Limoniae juice, Fructus Crataegi juice also have specific fragrance,
Also act as while destroying thrombin and increase the effect dipping in beans local flavor；Also need not stop to stir 1-2min to ensure when adding blood
Acid fully can be reacted with blood.
3. the blood reacted with acid remains graininess after boiling, and does not has viscosity, it is impossible to be attached on sliced meat,
Thus promote and dip in beans local flavor, therefore, in order to increase the viscosity dipping in beans, make the more smooth technical scheme of sliced meat is passed through
Add glutinous rice flour or the starchy material such as tapioca or fecula and be brewed into pasty state to carry out thickening soup, owing to starchy material easily burns
Stick with paste, therefore dip in beans when cooking, should first boil Sanguis Anas domestica and add starchy material and carry out thickening soup.
4. in order to further function as raw meat, flavouring, increase dip in the effect of beans stereovision, technical scheme with anistree,
The secret XIANGFEN of the spice developments such as old ginger, Flos Caryophylli, Fructus Amomi, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Cumini Cymini, Fructus Piperis, Flos Osmanthi Fragrantis improves dips in beans local flavor, this
The anise of invention use, old ginger, Rhizoma Kaempferiae, Fructus Foeniculi are that in culinary art, indispensable Fructus Anisi Stellati is the good food materials of raw meat, all cover
Meat fishy smell, these several spice flavors are heavier, when measuring many, people even can be allowed to feel smelly, therefore, highly seasoned in order to improve anise, old ginger,
Shortcoming, through test of many times, inventor finds that available Flos Caryophylli, Flos Osmanthi Fragrantis both floral type delicate fragrance type spice improve, simultaneously
Utilize the spice such as Fructus Cumini Cymini, Fructus Amomi, Fructus Piperis can Titian further, it is possible to improve the fragrance that Fructus Anisi Stellati is pungent.It is diligent that the present invention uses
So, Fructus Piperis, Fructus Amomi etc. be all the flavouring food materials that meat is good when culinary art, this its fragrance of several food materials is fragrant closer to meat, but this
If several spice are single use and can allow to dip in paste flavor gas single, too much can make us feeling taste punching, cause uncomfortable, baryo,dmia
Shortcoming, the most all can not individually add, in order to avoid causing discomfort, meanwhile, these several spice can not remove meat when being used alone
Fishy smell, accordingly, it would be desirable to meat fishy smell removed by interpolation anise, old ginger, Rhizoma Kaempferiae, Fructus Foeniculi, in addition it is also necessary to add Flos Caryophylli, two kinds of fragrance of a flower of Flos Osmanthi Fragrantis
Type spice improves pungent sense, makes fragrance softer, and Flos Caryophylli, two kinds of fragrance of a flower fragrance of Flos Osmanthi Fragrantis are the lightest, and meat is the most thick and heavy,
Meat stink smell can not be covered, it is also possible to can produce strange taste, this XIANGFEN makes iff using both fragrance of a flower material to make XIANGFEN
Fructus Piperis powder in addition to flavouring effect, also acid, can suitably regulate the pungent saline taste of XIANGFEN, increase the stereovision of XIANGFEN,
Therefore, several perfume bases disclosed in invention are indispensable compositions, and lacking arbitrary raw material all can affect the secret of the present invention
XIANGFEN processed goes raw meat, flavouring, the effect of increase stereovision to dip in that beans plays.
5. constantly test discovery through inventor, according to part by weight of the present invention, blood is mixed instead with acid juice
Should, if can not stir in time, then blood can condense, and undermixing 2min there will be the phenomenon of blood clotting, is unfavorable for dipping in
Beans.
6. constantly testing discovery through inventor, when adding the flavouring agents such as soy sauce, secret XIANGFEN and sugar, the order of interpolation is
Sugar, secret XIANGFEN, soy sauce, this is because: sugar is particulate matter, first adds and could fully dissolve；Secret XIANGFEN is anistree, old
The XIANGFEN that the spice such as Rhizoma Zingiberis Recens, Flos Caryophylli, Fructus Amomi, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Cumini Cymini, Fructus Piperis, Flos Osmanthi Fragrantis grind, its fragrance is fully released
Putting, after high-temperature cooking, fragrance can discharge further, and the long meeting of cooking time causes spice to be decomposed and ineffective；Soy sauce is
Originally dipping in the requisite flavouring agent of beans, the interpolation time can produce too early and be charred taste, if first adding than secret XIANGFEN, can produce Jiao
Burning, masks the taste of XIANGFEN simultaneously, and therefore, the present invention adds the order of these three flavouring agent and opportunity is: dips in beans and boils
Then start when becoming viscous to add sugar, after sugar dissolves, add secret XIANGFEN, stir about 5s, then add soy sauce, now can just
To dip in beans be brewed into can wire drawing state, the operation of interpolation Oleum sesami off the pot can be entered, Oleum sesami than other flavouring agent be more easy to decompose, because of
This, add after off the pot and utilize remaining temperature by scented oil fragrance Titian, and such order of addition had not both interfered with the tune of flavouring agent
Taste effect, will not destroy again the fragrance of flavouring agent, is requisite innovation point in the present invention.
In sum, the technical scheme is that utilizing fresh Sanguis Anas domestica to make one for primary raw material improves boiled pork slices
The meat of class, taste dip in beans, additionally provide simultaneously making this method dipping in beans.
[detailed description of the invention]
Embodiment 1:
Vinegar 5 parts, salt 1 part are mixed into mix homogeneously in appropriate clear water and are completely dissolved to salt, and taking duck alive, to slaughter blood direct
Flow into dissolved vinegar, in saline solution, take blood 45 parts, according to stirring 1-2min clockwise or counterclockwise, until blood and vinegar
It is thoroughly mixed reaction, will not condense, stand for standby use.Take 10 parts of glutinous rice flours and appropriate cold water mix, be modulated into glutinous rice flour and suspend molten
Liquid, stand for standby use.Appropriate cold water is added in pot, after boiling, thermal transfer is little, add proper amount of edible oil, the blood that will have configured
Mixed solution is poured in pot, boiling with soft fire, adds the glutinous rice flour aaerosol solution modulated and boils, starts to become viscous then when dipping in beans
Starting to add flavouring agent, order of addition and part by weight is: the sugar of 1 part, (secret XIANGFEN is according to following component for 3 parts of secret XIANGFEN
And grind after proportioning preparation: 10 parts of anises, 20 parts of old gingers, 10 portions of Flos Caryophyllis, 5 parts of Fructus Amomis, 8 parts of Rhizoma Kaempferiae, 20 portions of Fructus Foeniculis, 10 parts diligent
So, 5 portions of Fructus Piperiss and 12 portions of Flos Osmanthi Fragrantis.), 5 portions of soy sauce, and continue stirring boil with little fire, beans to be dipped in can pull into line by thickness, smells
Fresh fragrance then starts off the pot, 1 portion of Oleum sesami of rear interpolation off the pot.
Embodiment 2:
Substituting vinegar with Fructus Citri Limoniae juice, smashed to pieces by Lemon fruit, take Fructus Citri Limoniae juice 10 parts and be immersed in clear water with salt 3 parts, about 3min is extremely
Tart flavour leaches and salt is completely dissolved, take duck alive slaughter blood flow directly into dissolved vinegar, in saline solution, take blood 95 parts, press
According to stirring 1-2min clockwise or counterclockwise, until blood and vinegar are thoroughly mixed reaction, will not condense, stand for standby use.Take 15 parts
Glutinous rice flour and appropriate cold water mix, be modulated into glutinous rice flour aaerosol solution, stand for standby use.In pot, add appropriate cold water, boil
After thermal transfer is little, add proper amount of edible oil, the blood mixed solution configured is poured in pot, boiling with soft fire, add modulation
Good glutinous rice flour aaerosol solution boils, and starts to become viscous when dipping in beans, and starting to add flavouring agent, order of addition and part by weight is:
The sugar of 5 parts, 5 parts of secret XIANGFEN (secret XIANGFEN is ground after preparing according to following component and proportioning: 8 parts of anises, 14 parts of old gingers, 14
Part Flos Caryophylli, 8 parts of Fructus Amomis, 7 parts of Rhizoma Kaempferiae, 15 portions of Fructus Foeniculis, 6 parts of Fructus Cumini Cymini, 8 portions of Fructus Piperiss and 20 portions of Flos Osmanthi Fragrantis.), 10 portions of soy sauce, and continue to stir
Mixing and boil with little fire, beans to be dipped in can pull into line by thickness, smells fresh fragrance and then starts off the pot, 2 portions of Oleum sesami of rear interpolation off the pot.
Embodiment 3:
Substituting vinegar with Fructus Crataegi juice, smashed to pieces by haw berry, take Fructus Crataegi juice 8 parts and be immersed in clear water with salt 3 parts, about 5min is to acid
Taste leaches and salt is completely dissolved, take duck alive slaughter blood flow directly into dissolved vinegar, in saline solution, take blood 70 parts, according to
Stir 1-2min clockwise or counterclockwise, until blood and vinegar are thoroughly mixed reaction, will not condense, stand for standby use.Take 13 parts glutinous
Rice flour and appropriate cold water mix, be modulated into glutinous rice flour aaerosol solution, stand for standby use.Appropriate cold water is added, after boiling in pot
Thermal transfer is little, add proper amount of edible oil, the blood mixed solution configured is poured in pot, boiling with soft fire, add and modulate
Glutinous rice flour aaerosol solution boil, start to become viscous when dipping in beans, starting to add flavouring agent, order of addition and part by weight is: 3
Part sugar, 4 parts of secret XIANGFEN (secret XIANGFEN is ground after preparing according to following component and proportioning: 5 parts of anises, 30 parts of old gingers, 20 parts
Flos Caryophylli, 5 parts of Fructus Amomis, 5 parts of Rhizoma Kaempferiae, 10 portions of Fructus Foeniculis, 5 parts of Fructus Cumini Cymini, 10 portions of Fructus Piperiss and 10 portions of Flos Osmanthi Fragrantis.), 7 portions of soy sauce, and continue stirring
Boiling with little fire, beans to be dipped in can pull into line by thickness, smells fresh fragrance and then starts off the pot, 2 portions of Oleum sesami of rear interpolation off the pot.
Control experiment:
Take the conventional self-control white cut meat in hotel and dip in beans as matched group, ask 10 people will dip in beans and white cut duck, plain chicken, in vain
Cut pig hands, boiled pork slices together eat, and after interpolation is dipped in beans, the color of each white cut meat is passed judgment on, the experimental result of gained
See table:
As seen from the above table: the preparation method of the present invention can improve the mouthfeel of white cut meat, feel well at reservation white cut meat inventory
While Kou, enhancing stereovision, what the color being rare was various dips in beans.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to this
Bright patent claim, the equal change completed under the technical spirit suggested by all present invention or modification change, all should belong to
In the contained the scope of the claims of the present invention.
Claims (8)
1. one kind is dipped in beans, it is characterised in that include following composition: Sanguis Anas domestica 45-95 part, vinegar 5-10 part, soy sauce 5-10 part, glutinous rice flour
10-15 part, salt 1-5 part, sugar 1-5 part, secret XIANGFEN 3-5 part, Oleum sesami 1-2 part and water are appropriate.
The most according to claim 1 dip in beans, it is characterised in that vinegar Fructus Citri Limoniae juice or Fructus Crataegi juice substitute.
The most according to claim 1 dip in beans, it is characterised in that glutinous rice flour edible tapioca or fecula substitute.
The most according to claim 1 dip in beans, it is characterised in that described secret XIANGFEN consists of the following composition: 5-10 part
Anise, 20-30 part old ginger, 10-20 part Flos Caryophylli, 5-10 part Fructus Amomi, 5-8 part Rhizoma Kaempferiae, 10-20 part Fructus Foeniculi, 5-10 part Fructus Cumini Cymini, 5-10
Part Fructus Piperis and 10-20 part Flos Osmanthi Fragrantis.
5. according to the manufacture method dipping in beans described in claim 1-4 any one, it is characterised in that comprise the following steps:
A. according to weight part ratio, take salt and vinegar or Fructus Citri Limoniae juice or Fructus Crataegi juice is dissolved in appropriate water, obtain the water prepared；
B. taking fresh blood when duck alive is slaughtered to mix with the water prepared in step a, mixing limit, limit is stirred, it is impossible to allow blood coagulate
Knot, the blood stand for standby use that will be stirred；
C. according to weight part ratio, by glutinous rice flour or edible tapioca or fecula and appropriate cold water mix, furnishing glutinous rice flour suspends
Solution；
D. in pot, add appropriate cold water, after boiling, thermal transfer is little, add appropriate edible oil, pour the blood of step a stand for standby use into
Liquid, then pour glutinous rice flour aaerosol solution that step c prepares into and be stirred continuously to again seething with excitement, continue stirring and also boil with little fire,
Become viscous when dipping in beans, add soy sauce, secret XIANGFEN and sugar according to weight part ratio；
E. continue stirring boil, until dipping in the complete thickness of beans can pull into line, start off the pot when smelling fresh fragrance, off the pot after according to power
Profit requires that the corresponding proportion described in 1 adds Oleum sesami and stirs about 30s.
Dip in the manufacture method of beans the most according to claim 5, it is characterised in that be no less than in the time of stirring described in step b
2min。
Dip in the manufacture method of beans the most according to claim 5, it is characterised in that in the interpolation soy sauce described in step d, secret perfume
The sequencing of powder and sugar is sugar, secret XIANGFEN, soy sauce.
8. according to the purposes dipping in beans described in claim 1-4 any one, it is characterised in that described in dip in beans be at white cut meat
Application.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108991485A (en) * | 2018-08-09 | 2018-12-14 | 宿松县玖索科技信息有限公司 | A kind of rabbit meat sauce and preparation method thereof |
| CN109123443A (en) * | 2018-08-22 | 2019-01-04 | 河南华英樱桃谷食品有限公司 | The processing method of duck blood sauce and its obtained duck blood sauce |
| CN115804447A (en) * | 2022-12-09 | 2023-03-17 | 江西莲花血鸭农业发展有限公司 | Duck blood mixed sauce and preparation method thereof |
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| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN103976344A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Duck blood flavoring sauce and preparation method thereof |
| CN104643120A (en) * | 2013-11-18 | 2015-05-27 | 曾正 | Instant blood sauce fresh duck meat |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
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| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN104643120A (en) * | 2013-11-18 | 2015-05-27 | 曾正 | Instant blood sauce fresh duck meat |
| CN103976344A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Duck blood flavoring sauce and preparation method thereof |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108991485A (en) * | 2018-08-09 | 2018-12-14 | 宿松县玖索科技信息有限公司 | A kind of rabbit meat sauce and preparation method thereof |
| CN109123443A (en) * | 2018-08-22 | 2019-01-04 | 河南华英樱桃谷食品有限公司 | The processing method of duck blood sauce and its obtained duck blood sauce |
| CN115804447A (en) * | 2022-12-09 | 2023-03-17 | 江西莲花血鸭农业发展有限公司 | Duck blood mixed sauce and preparation method thereof |
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| CN105962264B (en) | 2019-05-17 |
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