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Lotus leaf duck product and preparation method thereof

A lotus leaf and product technology, which is applied in the field of lotus leaf duck products and its preparation, can solve the problems of easy production of 3,4-benzopyrene carcinogens, product quality, unfavorable duck meat clearing fire, etc., and improve nourishing and health care Edible value, short high temperature treatment time, pure natural flavor effect

Active Publication Date: 2014-05-14
XIANTAO JINGWU FOOD IND PARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common problems in the existing technology are: the process method continues the practice of manual workshops, and there are potential safety hazards in product quality
For example, sodium nitrite is used as a coloring agent in the production process of some stewed duck meat products, and nitrosamine carcinogens may be produced in the product; or caramel pigment is added as a coloring agent, but consumers are concerned about the presence of 4-methyl There is a panic about the imidazole component. I don’t know whether it is harmless or how harmless it is; some duck products add a lot of duck flavor and spices to cover up the duck smell. Long, easy to produce 3,4-benzopyrene carcinogens; and using warm spices as seasonings is not conducive to the role of duck meat in clearing fire

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Pretreatment: Wash and drain the fresh duck neck, then scald it in boiling water for 8-10 minutes, and drain it; for the frozen duck neck, perform pretreatment according to the above method after thawing.

[0021] (2) Stewing: Put 100 parts by weight of the pretreated duck neck into boiling brine, boil for 45 minutes, then take it out and drain. The components in the brine are by weight percentage: lotus leaf 0.6%, mulberry leaf 0.8%, tangerine peel 1%, hawthorn 1.5%, cassia seed 1.2%, licorice 2%, star anise 1%, cinnamon 2%, clove 1.5%, salt 3% %, ginger 2%, and the balance is water. There is no special requirement for the amount of brine, as long as it can submerge the duck neck.

[0022] (3) Baking: Drain the marinated duck neck and bake at 190°C for 5 minutes.

[0023] (4) Seasoning: Put the baked duck neck and seasoning into the tumbler for 12 minutes, and take it out to get the lotus leaf duck neck product. The formula of the seasoning is: 0.3 parts by weig...

Embodiment 2

[0029] (1) Pretreatment: Wash and drain the fresh duck legs, then blanch them in boiling water for 10 minutes, and drain them; for frozen duck legs, perform pretreatment according to the above method after thawing.

[0030] (2) Braining: put 100 parts by weight of pretreated duck legs into boiling brine, boil for 50 minutes, then take out and drain. The components in the brine are by weight percentage: lotus leaf 0.8%, mulberry leaf 0.6%, tangerine peel 1.2%, hawthorn 1.8%, cassia seed 1.5%, licorice 1.5%, star anise 1.5%, cinnamon bark 1.5%, clove 1.5%, salt 3.5% %, ginger 3%. There is no special requirement for the amount of brine, as long as it can submerge the duck legs.

[0031] (3) Baking: Drain the marinated duck legs and bake at 210°C for 3.5 minutes.

[0032] (4) Seasoning: Put the baked duck leg and the seasoning into the tumbler for 15 minutes, and take it out to get the lotus leaf duck leg product. The seasoning formula is: 0.4 parts by weight of lotus leaf powd...

Embodiment 3

[0038] (1) Pretreatment: Wash half a piece of fresh duck, drain it, then blanch it in boiling water for 7 minutes, and drain it. For the frozen half-slice duck, pretreatment is carried out according to the above method after thawing.

[0039] (2) Braised: put 100 parts by weight of the pretreated half-slice duck into boiling brine, boil for 50 minutes, then take it out and drain. The components in the brine are by weight percentage: lotus leaf 0.7%, mulberry leaf 1.0%, tangerine peel 2.0%, hawthorn 1.5%, cassia seed 1.2%, licorice 1.4%, star anise 1.4%, cinnamon bark 1.6%, clove 1.6%, salt 3% %, ginger 3.2%. There is no special requirement for the amount of brine, as long as it can submerge half a piece of duck.

[0040] (3) Baking: Drain the marinated half slice of duck and bake at 200°C for 4.5 minutes.

[0041] (4) Seasoning: put the baked half piece of duck together with the seasoning into the tumbler and knead for 18 minutes, take it out and get the lotus leaf half pie...

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PUM

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Abstract

The invention discloses a lotus leaf duck product and a preparation method thereof. The method comprises: (1) a step of pretreating; (2) a step of marinating, wherein the pretreated duck is added into a boiled brine that comprises lotus leaves, mulberry leaves, dried orange peel, hawthorn, cassia seeds, liquorice, anise, cinnamon, clove, salt and fresh ginger, to boil the pretreated duck for 45-60 min; (3) a step of baking, wherein the marinated duck is drained, and then is baked at a temperature of 180-220 DEG C for 3-5 min; (4) a step of seasoning, wherein a seasoning, which comprises lotus leaf powder, mulberry leaf powder, tuckahoe powder, monosodium glutamate powder, ethyl maltol and xylitol powder, and the baked duck are added into a tumbler to be tumbled for 10-20 min, and the lotus leaf duck product is obtained after took out. The lotus leaf duck product prepared by the invention is advantageous in that color of the lotus leaf duck product is good, flavor of the lotus leaf duck product is natural and pure, the lotus leaf duck product is safer and more secured to eat, and a function of clearing away heat of duck products is made full use of.

Description

technical field [0001] The invention relates to a lotus leaf duck product and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Duck meat is "mainly tonic for deficiency and fatigue, most sterilizing heat, urinating, removing edema, reducing fullness, benefiting viscera, reducing sores and swelling, and calming convulsions and epilepsy." It is suitable for people with heat and fire in the body; People with weak constitution, loss of appetite, dry stool and edema should eat better. Therefore, duck products have been not only the best delicacies on the dining table since ancient times, but also the excellent food for people to nourish. As prior art, there are products such as spicy duck, marinated duck, cola duck, cumin duck, sauce duck, Peking roast duck, Nanjing salted duck and preparation methods thereof. The ubiquitous problems of the prior art are: the technical method continues the practice of the manual wo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/318A23L1/314A23L1/30A23L13/20A23L13/40A23L13/50A23L13/70
CPCY02A40/90
Inventor 苏德涛黄泽元
Owner XIANTAO JINGWU FOOD IND PARK
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