CN110720598A - Spicy instant duck tongue and preparation method thereof - Google Patents
Spicy instant duck tongue and preparation method thereof Download PDFInfo
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- CN110720598A CN110720598A CN201911146450.0A CN201911146450A CN110720598A CN 110720598 A CN110720598 A CN 110720598A CN 201911146450 A CN201911146450 A CN 201911146450A CN 110720598 A CN110720598 A CN 110720598A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
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- 239000006002 Pepper Substances 0.000 claims abstract description 8
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- 244000295724 Allium chinense Species 0.000 claims abstract description 6
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- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
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- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000001702 nutmeg Substances 0.000 claims abstract description 5
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- 241001127714 Amomum Species 0.000 claims abstract description 4
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- 239000002994 raw material Substances 0.000 claims abstract description 4
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- 238000004061 bleaching Methods 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
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- 238000007598 dipping method Methods 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 210000003097 mucus Anatomy 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
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- 239000010499 rapseed oil Substances 0.000 claims description 3
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- 240000008415 Lactuca sativa Species 0.000 claims 1
- 235000019484 Rapeseed oil Nutrition 0.000 claims 1
- 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 1
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- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
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- 235000011888 snacks Nutrition 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 238000010792 warming Methods 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
- A23L13/40—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
- A23L13/50—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
- A23L13/70—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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spicy instant duck tongue and a preparation method thereof. The duck tongue mainly comprises the following raw materials of 300-500 parts of fresh duck tongue, 30-50 parts of green onion sections, 20-40 parts of ginger slices, 40-50 parts of dried hot pepper, 20-30 parts of dried pricklyash peel, 20-30 parts of green Chinese onion, 40-50 parts of garlic cloves, 20-30 parts of onion blocks, 8-10 parts of star anise, 7-10 parts of tsaoko amomum fruits, 5-6 parts of cinnamon, 2-3 parts of clove, 2-3 parts of nutmeg, 7-10 parts of fructus amomi, 8-10 parts of kaempferia galanga, 4-5 parts of cardamom, 3-5 parts of laurel leaves, 8-10 parts of chicken essence, 5-7 parts of monosodium glutamate, 5-8 parts of pepper powder, 70-90 parts of refined salt, 80-120 parts of cooking wine, 150-180 parts of vegetable oil, 20-30 parts of rock sugar, 2000 parts of cooked vegetable oil and 50-60 parts of chili oil. The seasoning is prepared by the procedures of pretreatment, soaking, flavoring and the like.
Description
Technical Field
The invention belongs to the field of instant food production and processing, and particularly relates to a spicy instant duck tongue and a preparation method thereof.
Background
The duck tongue is a traditional flavor snack, has high nutritive value and efficacy, has high content ratio of protein, various types, is easy to digest and absorb, and has the effects of enhancing physical strength and strengthening body. And the compound phospholipid has important effects on growth and development of human bodies, has great effects on development of nervous systems and bodies, and has certain effects on improving the intelligence decline of the old. But also has good food therapy effect on malnutrition, intolerance of cold, fatigue, irregular menstruation, anemia, weakness and the like. It is also considered to have the effects of warming the middle-jiao and replenishing qi, tonifying deficiency and replenishing essence, strengthening the spleen and stomach, activating blood and vessels and strengthening the bones and muscles in medicine. Although the varieties and tastes of the existing duck tongues in the market are not few, the duck tongues are added with additives, and are not good for human health after being eaten for a long time.
Disclosure of Invention
The invention aims to provide a spicy instant duck tongue and a preparation method thereof, so as to respond to the problems.
The purpose of the invention can be realized by the following technical scheme: selecting 300-500 parts of fresh duck tongues, 30-50 parts of onion sections, 20-40 parts of ginger slices, 40-50 parts of dried hot peppers, 20-30 parts of dried pepper, 20-30 parts of green Chinese onions, 40-50 parts of garlic cloves, 20-30 parts of onion blocks, 8-10 parts of anise, 7-10 parts of tsaoko cardamom, 5-6 parts of cinnamon, 2-3 parts of clove, 2-3 parts of nutmeg, 7-10 parts of fructus amomi, 8-10 parts of kaempferia galanga, 4-5 parts of cardamom, 3-5 parts of laurel leaves, 5-6 parts of myrcia, 8-10 parts of chicken essence, 5-7 parts of monosodium glutamate, 5-8 parts of pepper powder, 70-90 parts of refined salt, 80-120 parts of cooking wine, 150-180 parts of vegetable oil, 20-30 parts of rock sugar, 500-600 parts of cooked vegetable oil and 50-60 parts of chili oil. The specific manufacturing process comprises the following steps:
(1) primary processing: removing the throat of duck tongue, placing into a basin, adding small amount of refined salt, herba Alii Fistulosi and cooking wine, kneading repeatedly, removing mucus, and cleaning with clear water.
(2) Soaking and bleaching: and (4) soaking and bleaching the duck tongues in clear water for 1-2 hours.
(3) Coding flavor: and (3) uniformly stirring the flavoring raw materials and the duck tongues, flavoring for 2-3 h, and turning up and down for 2-3 times in the midway.
(4) Dipping: putting the duck tongues with the taste into a boiling water pot, and quickly boiling in water, washing with clear water, and draining.
(5) Preparing materials: taking dry peppers, putting the peppers into boiling water, boiling for about 2-3 min, taking out, washing with clear water, draining water, chopping, adding a small amount of cooked rape oil, frying to be fragrant, and washing all spices with clear water respectively for later use.
(6) Marinating: heating the duck tongues after boiling, boiling the duck tongues with strong fire, removing floating foam, stewing the duck tongues with slow fire until the duck tongues are cooked and soft, removing the brine from the fire hole until the duck tongues are soaked in the brine for 20-30 min, draining the brine, and cooling slightly.
(7) And (6) sterilizing and packaging.
The invention has the beneficial effects that the duck tongue is marinated by various medicinal materials through further optimizing the formula, so that the chewy and chewy taste of the duck tongue is improved, and the duck tongue is healthier and free from worry when being eaten.
Detailed Description
The technical solution of the present invention will be further described with reference to the following examples.
Example 1
Selecting 300 parts of fresh duck tongues, 30 parts of onion sections, 20 parts of ginger slices, 40 parts of dried hot peppers, 20 parts of dried pepper, 20 parts of green Chinese onions, 40 parts of garlic cloves, 20 parts of onion blocks, 8 parts of anises, 7 parts of tsaoko amomum fruits, 5 parts of cinnamon, 2 parts of clove, 2 parts of nutmeg, 7 parts of fructus amomi, 8 parts of kaempferia galanga, 4 parts of cardamom, 3 parts of bay leaves, 6 parts of bay leaves, 8 parts of chicken essence, 5 parts of monosodium glutamate, 5 parts of pepper powder, 70 parts of refined salt, 80 parts of cooking wine, 150 parts of vegetable oil, 20 parts of rock sugar, 500 parts of cooked vegetable oil and 50 parts of chili oil. The specific manufacturing process comprises the following steps:
(8) primary processing: removing the throat of duck tongue, placing into a basin, adding small amount of refined salt, herba Alii Fistulosi and cooking wine, kneading repeatedly, removing mucus, and cleaning with clear water.
(9) Soaking and bleaching: soaking and bleaching duck tongues in clear water for 1 h.
(10) Coding flavor: mixing the flavoring material and the duck tongue, flavoring for 2h, and turning over for 2 times.
(11) Dipping: putting the duck tongues with the taste into a boiling water pot, and quickly boiling in water, washing with clear water, and draining.
(12) Preparing materials: boiling dried Capsici fructus in boiling water for about 2min, taking out, washing with clear water, draining, chopping, adding small amount of cooked oleum Rapae, parching, and washing all spices with clear water respectively.
(13) Marinating: heating, frying oil in a pan, decocting with water, adding the above spice, boiling with strong fire, removing floating foam, stewing with slow fire until the duck tongue is cooked, removing the fire hole, soaking the duck tongue in bittern for 20min, draining, and cooling.
(14) And (6) sterilizing and packaging.
Example 2
Selecting 500 parts of fresh duck tongues, 50 parts of onion sections, 40 parts of ginger slices, 50 parts of dried hot peppers, 30 parts of dried pepper, 30 parts of green Chinese onions, 50 parts of garlic cloves, 30 parts of onion blocks, 10 parts of anises, 10 parts of tsaoko amomum fruits, 6 parts of cinnamon, 3 parts of clove, 3 parts of nutmeg, 10 parts of fructus amomi, 10 parts of rhizoma kaempferiae, 5 parts of cardamom, 5 parts of bay leaves, 10 parts of chicken essence, 7 parts of monosodium glutamate, 8 parts of pepper powder, 90 parts of refined salt, 120 parts of cooking wine, 180 parts of vegetable oil, 30 parts of rock sugar, 600 parts of cooked vegetable oil and 60 parts of chili oil. The specific manufacturing process comprises the following steps:
(15) primary processing: removing the throat of duck tongue, placing into a basin, adding small amount of refined salt, herba Alii Fistulosi and cooking wine, kneading repeatedly, removing mucus, and cleaning with clear water.
(16) Soaking and bleaching: soaking and bleaching duck tongues in clear water for 2 h.
(17) Coding flavor: mixing the flavoring material and duck tongue, flavoring for 3h, and turning over 3 times.
(18) Dipping: putting the duck tongues with the taste into a boiling water pot, and quickly boiling in water, washing with clear water, and draining.
(19) Preparing materials: boiling dried Capsici fructus in boiling water for about 3min, taking out, washing with clear water, draining, chopping, adding small amount of cooked oleum Rapae, parching, and washing all spices with clear water respectively.
(20) Marinating: heating, adding oil, frying the spice, decocting in water, adding the duck tongue, boiling with strong fire, removing floating foam, stewing with slow fire until the duck tongue is cooked, removing the fire hole, soaking the duck tongue in bittern for 30min, draining, and cooling.
(21) And (6) sterilizing and packaging.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. A spicy instant duck tongue and a preparation method thereof are characterized in that the main raw materials of the duck tongue comprise 300-500 parts of fresh duck tongue, 30-50 parts of onion sections, 20-40 parts of ginger slices, 40-50 parts of dried hot pepper, 20-30 parts of green Chinese onion, 40-50 parts of garlic cloves, 20-30 parts of onion blocks, 8-10 parts of anise, 7-10 parts of tsaoko amomum fruits, 5-6 parts of cinnamon, 2-3 parts of clove, 2-3 parts of nutmeg, 7-10 parts of fructus amomi, 8-10 parts of kaempferia galanga, 4-5 parts of cardamom, 3-5 parts of bay leaves, 5-6 parts of bay leaves, 8-10 parts of chicken essence, 5-7 parts of monosodium glutamate, 5-8 parts of pepper powder, 70-90 parts of refined salt, 80-120 parts of cooking wine, 150-180 parts of vegetable oil, 20-30 parts of rock candy cooked vegetable oil, 500-600 parts of rape oil and 50-60 parts of chili oil.
2. The spicy and hot type instant duck tongue and the preparation method thereof according to claim 1, wherein the preparation method comprises the following specific steps:
(1) primary processing: removing the throat of duck tongue, placing into a basin, adding small amount of refined salt, herba Alii Fistulosi and cooking wine, kneading repeatedly, removing mucus, and cleaning with clear water.
(2) Soaking and bleaching: and (4) soaking and bleaching the duck tongues in clear water for 1-2 hours.
(3) Coding flavor: and (3) uniformly stirring the flavoring raw materials and the duck tongues, flavoring for 2-3 h, and turning up and down for 2-3 times in the midway.
(4) Dipping: putting the duck tongues with the taste into a boiling water pot, and quickly boiling in water, washing with clear water, and draining.
(5) Preparing materials: taking dry peppers, putting the peppers into boiling water, boiling for about 2-3 min, taking out, washing with clear water, draining water, chopping, adding a small amount of cooked rape oil, frying to be fragrant, and washing all spices with clear water respectively for later use.
(6) Marinating: heating the duck tongues after boiling, boiling the duck tongues with strong fire, removing floating foam, stewing the duck tongues with slow fire until the duck tongues are cooked and soft, removing the brine from the fire hole until the duck tongues are soaked in the brine for 20-30 min, draining the brine, and cooling slightly.
(7) And (6) sterilizing and packaging.
3. The spicy and hot type instant duck tongue and the preparation method thereof according to claim 1, wherein the color of the sugar of the marinated duck tongue is light red with the color of the brine.
4. The spicy instant duck tongue and the preparation method thereof according to claim 1, wherein half cooked rapeseed oil and salad oil are selected respectively.
5. The spicy instant duck tongue and the preparation method thereof according to claim 1, wherein the duck tongue is fished out after being soaked in brine for 20-30 min so as to be tasty.
6. The spicy and hot type instant duck tongue and the preparation method thereof according to claim 1, wherein the spicy and hot type instant duck tongue is cleaned and pickled for 15-20 min in a primary processing process.
7. The spicy instant duck tongue as claimed in claim 1, wherein the spices are fried to be red, oily and strong spicy.
8. The spicy fast-food duck tongue as claimed in claim 1, wherein the ginger is broken and the green Chinese onion is knotted for convenient handling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911146450.0A CN110720598A (en) | 2019-11-21 | 2019-11-21 | Spicy instant duck tongue and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911146450.0A CN110720598A (en) | 2019-11-21 | 2019-11-21 | Spicy instant duck tongue and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN110720598A true CN110720598A (en) | 2020-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911146450.0A Pending CN110720598A (en) | 2019-11-21 | 2019-11-21 | Spicy instant duck tongue and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
-
2019
- 2019-11-21 CN CN201911146450.0A patent/CN110720598A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 兰玉编著: "《川味卤菜卤水秘方》", 31 January 2014, 四川科学技术出版社 * |
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