CN107319380A - The processing method of duck's gizzard string - Google Patents
The processing method of duck's gizzard string Download PDFInfo
- Publication number
- CN107319380A CN107319380A CN201710752233.0A CN201710752233A CN107319380A CN 107319380 A CN107319380 A CN 107319380A CN 201710752233 A CN201710752233 A CN 201710752233A CN 107319380 A CN107319380 A CN 107319380A
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- grams
- duck
- gizzard
- string
- refrigerating chamber
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- 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.)
- Pending
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 37
- 210000004317 gizzard Anatomy 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 239000011425 bamboo Substances 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 6
- 238000009288 screen filtration Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000021168 barbecue Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 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
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 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
- 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
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats 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
- 239000004615 ingredient Substances 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
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of processing method of duck's gizzard string, and it is made up of following raw material：1000 grams of duck's gizzard, 80 grams of soy sauce, 50 grams of white granulated sugar, 20 grams of shallot, 30 grams of ginger, 50 grams of cooking wine, 80 grams of refined salt is anistree 15 grams, 15 grams of cassia bark, 15 grams of Chinese prickly ash, 10 grams of cloves, 150 grams of water, 20 grams of sesame oil, 200 grams of uncooked raw corn flour.Anise, cassia bark etc. are added water and are brewed into cure, duck's gizzard, cure, soy sauce, cooking wine, sesame oil tumbling in tumbler is added into together, taking-up puts more than 0 DEG C refrigerating chamber and stands more than 20 hours, then with bamboo stick by manually wearing string；Ready-made duck's gizzard string is put into refrigerating chamber preservation.Duck's gizzard meat is close, and tight tough Chewy flavour is long and without greasy feeling, is the old and young delicacies treasure all liked.Duck's gizzard sweet-salty is put down, and edible duck's gizzard can help to promote digestion, strengthen taste effect and.When the present invention is edible, it can be eaten using a variety of cooking methods such as steaming, fried, barbecue.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of processing method of duck's gizzard string.
Background technology
As the improvement of people's living standards, have requirements at the higher level to the nutritional ingredient and fresh quality of food, and state now
Interior most skewer is all that based on pork, beef, can not meet people to the requirement in terms of skewer mouthfeel and nutrition.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of long, the tight tough Chewy of delicious flavour flavour again without greasy feeling
, and the processing method of the duck's gizzard string rich in the various vitamins of needed by human body.
In order to solve the above technical problems, the present invention is made up of the raw material of following parts by weight：1000 grams of duck's gizzard, 80 grams of soy sauce,
50 grams of white granulated sugar, 20 grams of shallot, 30 grams of ginger, 50 grams of cooking wine, 80 grams of refined salt is anistree 15 grams, 15 grams of cassia bark, 15 grams of Chinese prickly ash, cloves
10 grams, 150 grams of water, 20 grams of sesame oil, 200 grams of uncooked raw corn flour.
Present invention also offers the processing method of above-mentioned duck's gizzard string, comprise the following steps：
(1) above-mentioned component white granulated sugar, shallot, ginger, refined salt, anise, cassia bark, Chinese prickly ash and cloves are added water and is brewed into cure, so
It is stand-by with 200 mesh screen filtrations afterwards；
(2) above-mentioned component duck's gizzard is cut into 4 half by one to cut clean drainage stand-by；
(3) tumbling：The duck's gizzard, cure, soy sauce, cooking wine, the sesame oil that cut drainage are added in tumbler together, 30 points are rotated forward
Clock, interval 5 minutes is inverted 20 minutes, interval 5 minutes；Uncooked raw corn flour is added, then is rotated forward 20 minutes, tumbling is then taken out good
Duck's gizzard material put more than 0 DEG C refrigerating chamber stand more than 20 hours it is standby；
（4）Duck's gizzard material is taken out from refrigerating chamber, with qualified bamboo stick by manually wearing string；
（5）Ready-made duck's gizzard string is put into quick-frozen to less than -18 DEG C preservations of refrigerating chamber immediately.
When edible, it can be eaten using a variety of cooking methods such as steaming, fried, barbecue.
The beneficial effects of the invention are as follows：Duck's gizzard meat is close, and tight tough Chewy flavour is long and without greasy feeling, is that the old and the young all like
The delicacies treasure of love.The main nutrient composition of duck's gizzard has carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E
With the mineral matter such as calcium, magnesium, iron, potassium, phosphorus, sodium, selenium, duck's gizzard iron content is relatively enriched, and duck's gizzard sweet-salty is put down, and edible duck's gizzard can
Help promote digestion, strengthen taste effect and；A variety of cooking methods such as the present invention can steam, fried, barbecue are eaten.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of processing method of duck's gizzard string, its dispensing is：1000 grams of duck's gizzard, 80 grams of soy sauce, 50 grams of white granulated sugar, 20 grams of shallot, ginger
30 grams, 50 grams of cooking wine, 80 grams of refined salt, anistree 15 grams, 15 grams of cassia bark, 15 grams of Chinese prickly ash, 10 grams of cloves, 150 grams of water, 20 grams of sesame oil,
200 grams of uncooked raw corn flour.
Its processing method comprises the following steps：
(1) by 50 grams of white granulated sugars, 20 grams of shallots, 30 grams of ginger, 80 grams of refined salt, 15 grams of anises, 15 grams of cassia barks, 15 grams of Chinese prickly ashes and 10
Gram cloves adds 150 grams of water to be brewed into cure, then stand-by with 200 mesh screen filtrations；
(2) 1000 grams of duck's gizzards are cut into 4 half by one to cut clean drainage stand-by；
(3) tumbling：The duck's gizzard, cure, 80 grams of soy sauce, 50 grams of cooking wine, 20 grams of sesame oil that cut filtered water are added into tumbling together
In machine, rotate forward 30 minutes, interval 5 minutes is inverted 20 minutes, interval 5 minutes；200 grams of uncooked raw corn flours are added, then rotate forward 20 points
Clock, the good duck's gizzard material that then takes out tumbling put more than 0 DEG C refrigerating chamber stand more than 20 hours it is standby；
（4）Duck's gizzard material is taken out from refrigerating chamber, with qualified bamboo stick by manually wearing string；
（5）Ready-made duck's gizzard string is put into quick-frozen to less than -18 DEG C preservations of refrigerating chamber immediately.
Claims (1)
1. a kind of processing method of duck's gizzard string, its dispensing is：1000 grams of duck's gizzard, 80 grams of soy sauce, 50 grams of white granulated sugar, 20 grams of shallot,
30 grams of ginger, 50 grams of cooking wine, 80 grams of refined salt is anistree 15 grams, 15 grams of cassia bark, 15 grams of Chinese prickly ash, 10 grams of cloves, 150 grams of water, sesame oil 20
Gram, 200 grams of uncooked raw corn flour, it is characterised in that its processing method comprises the following steps：
(1) by 50 grams of white granulated sugars, 20 grams of shallots, 30 grams of ginger, 80 grams of refined salt, 15 grams of anises, 15 grams of cassia barks, 15 grams of Chinese prickly ashes and 10
Gram cloves adds 150 grams of water to be brewed into cure, then with 200 mesh screen filtrations；
(2) 1000 grams of duck's gizzards are cut into 4 half by one and cut clean drainage；
(3) tumbling：The duck's gizzard, cure, 80 grams of soy sauce, 50 grams of cooking wine, 20 grams of sesame oil that cut filtered water are added into tumbler together
In, rotate forward 30 minutes, interval 5 minutes is inverted 20 minutes, interval 5 minutes；200 grams of uncooked raw corn flours are added, then rotate forward 20 points
Clock, the good duck's gizzard material that then takes out tumbling put more than 0 DEG C refrigerating chamber stand more than 20 hours it is standby；
（4）Duck's gizzard material is taken out from refrigerating chamber, with qualified bamboo stick by manually wearing string；
（5）Ready-made duck's gizzard string is put into quick-frozen to less than -18 DEG C preservations of refrigerating chamber immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752233.0A CN107319380A (en) | 2017-08-28 | 2017-08-28 | The processing method of duck's gizzard string |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752233.0A CN107319380A (en) | 2017-08-28 | 2017-08-28 | The processing method of duck's gizzard string |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319380A true CN107319380A (en) | 2017-11-07 |
Family
ID=60203823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710752233.0A Pending CN107319380A (en) | 2017-08-28 | 2017-08-28 | The processing method of duck's gizzard string |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319380A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886091A (en) * | 2022-05-16 | 2022-08-12 | 大连诚健餐饮管理集团有限公司 | Duck gizzard making method |
-
2017
- 2017-08-28 CN CN201710752233.0A patent/CN107319380A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114886091A (en) * | 2022-05-16 | 2022-08-12 | 大连诚健餐饮管理集团有限公司 | Duck gizzard making method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171107 |
|
| WD01 | Invention patent application deemed withdrawn after publication |