CN107259391A - A kind of full numbed and hot duck neck preparation method of chewy texture - Google Patents
A kind of full numbed and hot duck neck preparation method of chewy texture Download PDFInfo
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- CN107259391A CN107259391A CN201710611774.1A CN201710611774A CN107259391A CN 107259391 A CN107259391 A CN 107259391A CN 201710611774 A CN201710611774 A CN 201710611774A CN 107259391 A CN107259391 A CN 107259391A
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- duck neck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229920002907 Guar gum Polymers 0.000 claims abstract description 28
- 239000000665 guar gum Substances 0.000 claims abstract description 28
- 229960002154 guar gum Drugs 0.000 claims abstract description 28
- 235000010417 guar gum Nutrition 0.000 claims abstract description 28
- 238000007781 pre-processing Methods 0.000 claims abstract description 27
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 26
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000005470 impregnation Methods 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 13
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 13
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 13
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims abstract description 13
- 241000237502 Ostreidae Species 0.000 claims abstract description 13
- 244000143590 Salvia chinensis Species 0.000 claims abstract description 13
- 235000007154 Salvia chinensis Nutrition 0.000 claims abstract description 13
- 235000005794 Salvia japonica Nutrition 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000020636 oyster Nutrition 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 12
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 12
- 238000001694 spray drying Methods 0.000 claims abstract description 11
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims abstract description 10
- 229960002504 capsaicin Drugs 0.000 claims abstract description 10
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- -1 monascorubin Substances 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 210000003739 neck Anatomy 0.000 description 50
- 235000010216 calcium carbonate Nutrition 0.000 description 22
- 239000003921 oil Substances 0.000 description 9
- 244000303965 Cyamopsis psoralioides Species 0.000 description 8
- 238000002604 ultrasonography Methods 0.000 description 6
- 210000000988 bone and bone Anatomy 0.000 description 5
- 241001346334 Amomum tsao-ko Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229940026314 red yeast rice Drugs 0.000 description 4
- 235000017663 capsaicin Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses the numbed and hot duck neck preparation method that a kind of chewy texture is full, comprise the following steps：Duck neck, salt, water are mixed, high-pressure impregnation is pulled out, drain and obtain pre-processing duck neck；Edible calcium carbonate, water are mixed evenly, ultrasonic disperse obtains pre-processing edible calcium carbonate；Guar gum is sent into water and stirred, pretreatment edible calcium carbonate is added under stirring, continues ultrasonic disperse, spray drying obtains pre-processing guar gum；After rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, monascorubin, water are boiled, salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil is subsequently added into cook, pretreatment duck neck is added to continue to cook, pull out, drain, add pretreatment guar gum to be well mixed, sterilization obtains the full numbed and hot duck neck of chewy texture.
Description
Technical field
The present invention relates to sauce spiced and stewed food technical field, more particularly to a kind of full numbed and hot duck neck preparation method of chewy texture.
Background technology
The way of duck neck is a lot, and red Cold spiced duck neck is one of which, belongs to sauce halogen based food, is typically soaked by a variety of spices
Bubble, is then refined, finished product color and luster is dark red, with the spy such as fragrant, peppery, sweet, numb, salty, crisp, continuous by processes such as air-dried, bakings
Point, is delicacies of going well with wine together.Red Cold spiced duck neck is deep by popular cuisines, is amusement and recreation, the optimal snacks of travelling at home.
But numbed and hot duck neck in the market mostly haves the shortcomings that chewy texture is not enough, and the comfort level of taste is slightly poor, and local flavor not easy entry
Bone, is easily broken.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of full numbed and hot duck neck preparation side of chewy texture
Method, can not only dispel the smell in duck neck totally, and taste is immersed in duck neck bone, improve the mouthfeel of duck neck, make duck
Neck chews more flexible, plays crisp tasty, lifting comfortable taste degree, and ensure that the integrality of duck neck bone.
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1, duck neck, salt, water mixed, high-pressure impregnation pulls out, drains and obtains pre-processing duck neck；
S2, edible calcium carbonate, water is mixed evenly, ultrasonic disperse obtains pre-processing edible calcium carbonate；
S3, will guar gum send into water in stir, under stirring add pretreatment edible calcium carbonate, continue ultrasound point
Dissipate, spray drying obtains pre-processing guar gum；
S4, by rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, red yeast rice color
After element, water boil, it is subsequently added into salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil and cooks, add pretreatment
Duck neck continues to cook, and pulls out, drains, and adds pretreatment guar gum and is well mixed, sterilization obtains the full numbed and hot duck neck of chewy texture.
Preferably, in S1, high-pressure impregnation 20-30min, impregnation pressure is 35-40MPa.
Preferably, in S1, duck neck, salt, the weight ratio of water are 15-25：2-10：60-100.
Preferably, in S2, the time of ultrasonic disperse is 5-15min.
Preferably, in S2, the weight ratio of edible calcium carbonate and water is 2-8：30-40.
Preferably, in S3, guar gum, water, the weight ratio of pretreatment edible calcium carbonate are 10-20：100-200：40-50.
Preferably, in S3, guar gum is sent into water and stirred, whipping temp is addition under 70-80 DEG C, stirring
Edible calcium carbonate is pre-processed, continues ultrasonic disperse 5-15min, spray drying obtains pre-processing guar gum.
Preferably, by rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, red yeast rice
After pigment, water boil, it is subsequently added into salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil and cooks 30-50min,
Add pretreatment duck neck to continue to cook 2-4h, pull out, drain, add pretreatment guar gum and be well mixed, sterilization obtains chewy texture
Full numbed and hot duck neck.
Preferably, rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, red yeast rice color
Element, water, salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil, pretreatment duck neck, the weight for pre-processing guar gum
Amount is than being 5-15：5-15：1-6：2-8：4-15：5-15：5-10：2-6：1-4：1-3：1-3：300-400：40-60：10-20：2-
8：20-30：14-18：1-2：15-25：100：10-30.
The present invention is using rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, red
Bent pigment, salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil coordinate, not only can be by the smell in duck neck
Dispel totally, and immersed taste in duck neck bone by certain technique, improve the mouthfeel of duck neck, coordinate pretreatment guar gum work
With, chew more flexible, bullet is crisp tasty, lifting comfortable taste degree, and ensure that the integrality of duck neck bone；The modification of the present invention
In guar gum, guar gum is that natural polysaccharide parcel is pre-processed after edible calcium carbonate, and soft microballoon, glue are formed after spray drying
Stickiness is good, and elasticity is good, the present invention is not only had unique saline taste, delicate flavour and fragrance, while color and luster and outward appearance are good, reaches
Good sense organization and commercialization are required.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1, duck neck, salt, water mixed, high-pressure impregnation pulls out, drains and obtains pre-processing duck neck；
S2, edible calcium carbonate, water is mixed evenly, ultrasonic disperse obtains pre-processing edible calcium carbonate；
S3, will guar gum send into water in stir, under stirring add pretreatment edible calcium carbonate, continue ultrasound point
Dissipate, spray drying obtains pre-processing guar gum；
S4, by rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, red yeast rice color
After element, water boil, it is subsequently added into salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil and cooks, add pretreatment
Duck neck continues to cook, and pulls out, drains, and adds pretreatment guar gum and is well mixed, sterilization obtains the full numbed and hot duck neck of chewy texture.
Embodiment 2
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1,15 parts of duck necks, 10 portions of salt, 60 parts of water are mixed by weight, high-pressure impregnation 30min, impregnation pressure is
35MPa, is pulled out, is drained and is obtained pre-processing duck neck；
S2,8 parts of edible calcium carbonates, 30 parts of water are mixed evenly by weight, mixing speed is 180r/min, ultrasound
Scattered 5min, obtains pre-processing edible calcium carbonate；
S3,20 parts of guar gums are sent into 100 parts of water and stirred by weight, whipping temp is 80 DEG C, stirring
It is lower to add 40 parts of pretreatment edible calcium carbonates, continue ultrasonic disperse 15min, spray drying obtains pre-processing guar gum；
S4, by weight by 5 portions of rhizoma zingiberis, 15 parts of cardamoms, 1 part of capsicum, 8 parts of tsaokos, 4 parts of sweet basils, 15 parts of wild marjorams, 5 parts of mountains
After naphthalene, 6 parts of Salvia japonicas, 1 part of bee milk, 3 parts of malic acid, 1 part of monascorubin, 400 parts of water boil, be subsequently added into 40 portions of salt,
20 portions of yellow rice wines, 2 portions of oyster sauce, 30 portions of white granulated sugars, 14 portions of dark soy sauce, 2 portions of capsaicines, 15 portions of chilli oils cook 50min, add 100
Part pretreatment duck neck continues to cook 2h, pulls out, drains, adds 30 parts of pretreatment guar gums and be well mixed, sterilization obtains chewy texture
Full numbed and hot duck neck.
Embodiment 3
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1,25 parts of duck necks, 2 portions of salt, 100 parts of water are mixed by weight, high-pressure impregnation 20min, impregnation pressure is
40MPa, is pulled out, is drained and is obtained pre-processing duck neck；
S2,2 parts of edible calcium carbonates, 40 parts of water are mixed evenly by weight, mixing speed is 100r/min, ultrasound
Scattered 15min, obtains pre-processing edible calcium carbonate；
S3,10 parts of guar gums are sent into 200 parts of water and stirred by weight, whipping temp is 70 DEG C, stirring
It is lower to add 50 parts of pretreatment edible calcium carbonates, continue ultrasonic disperse 5min, spray drying obtains pre-processing guar gum；
S4, by weight by 15 portions of rhizoma zingiberis, 5 parts of cardamoms, 6 parts of capsicums, 2 parts of tsaokos, 15 parts of sweet basils, 5 parts of wild marjorams, 10 parts of mountains
After naphthalene, 2 parts of Salvia japonicas, 4 parts of bee milks, 1 part of malic acid, 3 parts of monascorubins, 300 parts of water boil, be subsequently added into 60 portions of salt,
10 portions of yellow rice wines, 8 portions of oyster sauce, 20 portions of white granulated sugars, 18 portions of dark soy sauce, 1 portion of capsaicine, 25 portions of chilli oils cook 30min, add 100
Part pretreatment duck neck continues to cook 4h, pulls out, drains, adds 10 parts of pretreatment guar gums and be well mixed, sterilization obtains chewy texture
Full numbed and hot duck neck.
Embodiment 4
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1,18 parts of duck necks, 8 portions of salt, 70 parts of water are mixed by weight, high-pressure impregnation 28min, impregnation pressure is
36MPa, is pulled out, is drained and is obtained pre-processing duck neck；
S2,6 parts of edible calcium carbonates, 32 parts of water are mixed evenly by weight, mixing speed is 160r/min, ultrasound
Scattered 8min, obtains pre-processing edible calcium carbonate；
S3,18 parts of guar gums are sent into 120 parts of water and stirred by weight, whipping temp is 78 DEG C, stirring
It is lower to add 42 parts of pretreatment edible calcium carbonates, continue ultrasonic disperse 12min, spray drying obtains pre-processing guar gum；
S4, by weight by 8 portions of rhizoma zingiberis, 12 parts of cardamoms, 2 parts of capsicums, 6 parts of tsaokos, 6 parts of sweet basils, 13 parts of wild marjorams, 6 parts of mountains
After naphthalene, 5 parts of Salvia japonicas, 2 parts of bee milks, 2.5 parts of malic acid, 1.5 parts of monascorubins, 370 parts of water boil, 45 portions of foods are subsequently added into
Salt, 17 portions of yellow rice wines, 4 portions of oyster sauce, 27 portions of white granulated sugars, 15 portions of dark soy sauce, 1.8 portions of capsaicines, 18 portions of chilli oils cook 45min, plus
Enter 100 parts of pretreatment duck necks to continue to cook 2.5h, pull out, drain, add 25 parts of pretreatment guar gums and be well mixed, sterilize
To the numbed and hot duck neck that chewy texture is full.
Embodiment 5
A kind of full numbed and hot duck neck preparation method of chewy texture proposed by the present invention, comprises the following steps：
S1,22 parts of duck necks, 4 portions of salt, 90 parts of water are mixed by weight, high-pressure impregnation 22min, impregnation pressure is
38MPa, is pulled out, is drained and is obtained pre-processing duck neck；
S2,4 parts of edible calcium carbonates, 36 parts of water are mixed evenly by weight, mixing speed is 120r/min, ultrasound
Scattered 12min, obtains pre-processing edible calcium carbonate；
S3,12 parts of guar gums are sent into 180 parts of water and stirred by weight, whipping temp is 72 DEG C, stirring
It is lower to add 46 parts of pretreatment edible calcium carbonates, continue ultrasonic disperse 8min, spray drying obtains pre-processing guar gum；
S4, by weight by 12 portions of rhizoma zingiberis, 8 parts of cardamoms, 4 parts of capsicums, 4 parts of tsaokos, 12 parts of sweet basils, 7 parts of wild marjorams, 8 parts of mountains
After naphthalene, 3 parts of Salvia japonicas, 3 parts of bee milks, 1.5 parts of malic acid, 2.5 parts of monascorubins, 350 parts of water boil, 55 portions of foods are subsequently added into
Salt, 15 portions of yellow rice wines, 6 portions of oyster sauce, 23 portions of white granulated sugars, 17 portions of dark soy sauce, 1.2 portions of capsaicines, 22 portions of chilli oils cook 35min, plus
Enter 100 parts of pretreatment duck necks to continue to cook 3.5h, pull out, drain, add 15 parts of pretreatment guar gums and be well mixed, sterilize
To the numbed and hot duck neck that chewy texture is full.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. the full numbed and hot duck neck preparation method of a kind of chewy texture, it is characterised in that comprise the following steps：
S1, duck neck, salt, water mixed, high-pressure impregnation pulls out, drains and obtains pre-processing duck neck；
S2, edible calcium carbonate, water is mixed evenly, ultrasonic disperse obtains pre-processing edible calcium carbonate；
S3, will guar gum send into water in stir, under stirring add pretreatment edible calcium carbonate, continue ultrasonic disperse,
Spray drying obtains pre-processing guar gum；
S4, by rhizoma zingiberis, cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, monascorubin, water
After boiling, it is subsequently added into salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil and cooks, adds pretreatment duck neck
Continue to cook, pull out, drain, add pretreatment guar gum and be well mixed, sterilization obtains the full numbed and hot duck neck of chewy texture.
2. the full numbed and hot duck neck preparation method of chewy texture according to claim 1, it is characterised in that in S1, high-pressure impregnation 20-
30min, impregnation pressure is 35-40MPa.
3. the full numbed and hot duck neck preparation method of chewy texture according to claim 1 or claim 2, it is characterised in that in S1, duck neck, food
Salt, the weight ratio of water are 15-25：2-10：60-100.
4. according to the numbed and hot duck neck preparation method that any one of the claim 1-3 chewy textures are full, it is characterised in that in S2, surpass
The sound scattered time is 5-15min.
5. according to the numbed and hot duck neck preparation method that any one of the claim 1-4 chewy textures are full, it is characterised in that in S2, food
It is 2-8 with the weight ratio of calcium carbonate and water：30-40.
6. according to the numbed and hot duck neck preparation method that any one of the claim 1-5 chewy textures are full, it is characterised in that in S3, melon
That glue, water, the weight ratio of pretreatment edible calcium carbonate are 10-20：100-200：40-50.
7., will according to the numbed and hot duck neck preparation method that any one of the claim 1-6 chewy textures are full, it is characterised in that in S3
Stirred in guar gum feeding water, whipping temp is addition pretreatment edible calcium carbonate under 70-80 DEG C, stirring, is continued
Ultrasonic disperse 5-15min, spray drying obtains pre-processing guar gum.
8. according to the numbed and hot duck neck preparation method that any one of the claim 1-7 chewy textures are full, it is characterised in that by rhizoma zingiberis,
After cardamom, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, monascorubin, water boil, it is subsequently added into
Salt, yellow rice wine, oyster sauce, white granulated sugar, dark soy sauce, capsaicine, chilli oil cook 30-50min, add pretreatment duck neck and continue to cook
2-4h, is pulled out, is drained, and is added pretreatment guar gum and is well mixed, sterilization obtains the full numbed and hot duck neck of chewy texture.
9. according to the numbed and hot duck neck preparation method that any one of the claim 1-8 chewy textures are full, it is characterised in that rhizoma zingiberis, beans
Cool, capsicum, tsaoko, sweet basil, wild marjoram, mountain naphthalene, Salvia japonica, bee milk, malic acid, monascorubin, water, salt, yellow rice wine, oyster
Oil, white granulated sugar, dark soy sauce, capsaicine, chilli oil, pretreatment duck neck, the weight ratio of pretreatment guar gum are 5-15：5-15：1-6：
2-8：4-15：5-15：5-10：2-6：1-4：1-3：1-3：300-400：40-60：10-20：2-8：20-30：14-18：1-2：
15-25：100：10-30.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123454A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of spicy squab neck |
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| CN102919857A (en) * | 2012-10-25 | 2013-02-13 | 亿利资源集团有限公司 | Edible calcium carbonate microspheres and preparation method thereof |
| CN105639292A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of spicy duck necks |
| CN105962315A (en) * | 2016-05-10 | 2016-09-28 | 孙洋平 | Edible calcium carbonate |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919857A (en) * | 2012-10-25 | 2013-02-13 | 亿利资源集团有限公司 | Edible calcium carbonate microspheres and preparation method thereof |
| CN105639292A (en) * | 2015-05-27 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of spicy duck necks |
| CN105962315A (en) * | 2016-05-10 | 2016-09-28 | 孙洋平 | Edible calcium carbonate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123454A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The preparation method of spicy squab neck |
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Application publication date: 20171020 |