Production method of pickled radish seasoning for duck soup

A technology of sour radish and duck soup and its production method, applied in the fields of application, food preparation, food science, etc., can solve the problems affecting the flavor and quality of Laoya soup, poor quality, and insufficient cooking skills, so as to reduce damage, Guaranteed safety and ease of use

Inactive Publication Date: 2013-02-27
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the raw materials for making sour radish and duck soup involve fermented raw materials such as sour radish and pickled ginger. For most consumers, it is difficult to ma

Method used

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  • Production method of pickled radish seasoning for duck soup
  • Production method of pickled radish seasoning for duck soup
  • Production method of pickled radish seasoning for duck soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059]Weigh the raw materials according to the ratio of 50 parts fermented glutinous rice and 30 parts white wine, mix them evenly in a mixing tank, quantitatively fill them with a sauce filling machine and seal them at a vacuum degree of 0.08 MPa; vacuum-packed marinade packs within 1 hour Sterilization, sterilization adopts continuous water bath pasteurization; the material is placed on the chain conveyor network, and the thickness of the material accumulation does not exceed 10cm; the sterilization temperature is 85°C, the heating time is 10min, the constant temperature time is 25min, and the cooling time is 15min; the surface of the packaging bag is wiped manually Dry to get the marinade package; weigh the raw materials according to the ratio of 200 parts of soaked radish, 10 parts of table salt, 100 parts of pickled ginger, 50 parts of onion, 1 part of citric acid, and 0.01 part of potassium sorbate, and mix them evenly; Packing method Put the seasoning into the cooking ba...

Embodiment 2

[0061] Weigh the raw materials according to the ratio of 50 parts fermented glutinous rice and 40 parts cooking wine, mix them evenly in a mixing tank, quantitatively fill them with a sauce filling machine and seal them at a vacuum degree of 0.09 MPa; vacuum-packed marinade packs within 1 hour Sterilization, sterilization adopts continuous water bath pasteurization; put the material on the chain conveyor network, and the thickness of the material accumulation does not exceed 10cm; the sterilization temperature is 90°C, the heating time is 12min, the constant temperature time is 15min, and the cooling time is 25min; the marinade is wrapped in an air dryer Blow dry vigorously to get the marinade package; weigh the raw materials according to the ratio of 500 parts of soaked radish, 0.5 part of table salt, 30 parts of pickled ginger, 10 parts of onion, 0.5 part of lactic acid, and 0.05 part of potassium sorbate, and mix them evenly; Filling method Put the seasoning into the cooking...

Embodiment 3

[0063] Weigh the raw materials according to the ratio of 30 parts of glutinous rice, 20 parts of cooking wine and 15 parts of white wine, mix them evenly in the mixing tank, quantitatively fill them with a sauce filling machine and seal them at a vacuum degree of 0.09MPa; the marinade package after vacuum packaging Sterilize within 1 hour, the sterilization adopts continuous water bath pasteurization; put the material on the chain conveyor network, and the thickness of the material accumulation does not exceed 10cm; the sterilization temperature is 87°C, the heating time is 11min, the constant temperature time is 20min, and the cooling time is 20min; pack the marinade Spread it flat in a clean, cool and ventilated place to air-dry to get the marinade package; weigh 300 parts of soaked radish, 6 parts of salt, 50 parts of pickled ginger, 20 parts of onion, 0.8 part of citric acid, 0.3 part of lactic acid, and 0.04 part of potassium sorbate. Take the raw materials and mix them ev...

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Abstract

The invention discloses a production method of a pickled radish seasoning for duck soup. The method is characterized in that the whole seasoning is divided into a marinade package, a seasoning package and a drier package, and each package is processed through burdening, packaging, sterilization and air drying. The marinade package is formed by 20-50 parts of fermented glutinous rice, 0-40 parts of cooking wine and 0-30 parts of Chinese spirits; the seasoning package is formed by 200-500 parts of pickled radishes, 0.5-10 parts of salt, 30-100 parts of pickled ginger, 10-50 parts of onion, 0-1 part of citric acid, 0-0.5 part of lactic acid and 0.01-0.05 part of potassium sorbate; and the drier package is formed by 1-10 parts of medlar, 0-1 part of paprika powder, 0-0.5 part of white pepper powder, 0.3-0.8 part of spiceleaf powder, 0.1-0.4 part of cardamom powder, 0.05-0.2 part of naphthalene powder, 10-30 parts of starch and 2-6 parts of monosodium glutamate. The three packages are packed into one package bag to obtain the pickled radish seasoning for the duck soup.

Description

Technical field: [0001] The invention relates to a sour radish and duck soup seasoning, which belongs to the technical field of food processing. Background technique [0002] Duck meat has high nutritional value, its protein content is higher than that of beef and mutton, its fat content is lower than that of pig, beef, and mutton, and its proportion of unsaturated fatty acids is higher. Duck meat is rich in B vitamins and vitamin E, and rich in potassium, iron, copper, zinc and other elements. It is recorded in "Daily Materia Medica": duck meat can "nourish the yin of the five internal organs, clear away the heat of fatigue, nourish the blood and dehydrate, nourish the stomach and promote body fluid". In traditional Chinese medicine, duck meat is sweet and cold in nature, and has the effects of nourishing, nourishing the stomach, nourishing the kidney, reducing edema, relieving heat and dysentery, relieving cough and reducing phlegm. Sour radish not only has the function ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 吕远平何贵萍张佳琪李美凤张晓宁杨旭郭庆贺谭敏
Owner SICHUAN UNIV
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