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Corn duck crispy rice and preparation method thereof

A technology of duck meat and corn, which is applied in the food field, can solve the problems of unbalanced nutrition, greasy taste, and affecting the absorption of nutrients, etc., and achieve the effect of increasing functionality, crispy taste, and rich taste

Inactive Publication Date: 2014-04-16
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.
In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure, thus affecting the absorption of nutrients by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of corn duck meat crispy rice, the corn duck meat crispy rice comprises the following components by weight: 31 parts of corn, 55 parts of glutinous rice, 12 parts of duck meat, 0.35 parts of monosodium glutamate, 2 parts of table salt, 4 parts of vegetable oil, 1 part of spiced seasoning, Flavor seasoning 1.75 parts.

[0025] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.065:0.11:1.8:0.055:1.1:0.25.

[0026] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence = 1.5:0.125:0.03:0.013 according to the weight ratio.

[0027] A preparation method for corn and duck crispy rice, the method specifically comprises the following steps:

[0028] 1. Pretreatment of glutinous rice and corn: Wash the glutinous rice and corn, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot for 20 minutes,...

Embodiment 2

[0035] A kind of corn duck meat crispy rice, the corn duck meat crispy rice comprises the following components in parts by weight: 25 parts of corn, 60 parts of glutinous rice, 10 parts of duck meat, 0.25 parts of monosodium glutamate, 1.5 parts of table salt, 2 parts of vegetable oil, 1.5 parts of spiced seasoning, Flavor seasoning 0.5 part.

[0036] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.06:0.12:2:0.05:1:0.3.

[0037] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence = 1:0.15:0.04:0.01 according to the weight ratio.

[0038] A preparation method for corn and duck crispy rice, the method specifically comprises the following steps:

[0039] 1. Pretreatment of glutinous rice and corn: Wash the glutinous rice and corn, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot for 20 minutes...

Embodiment 3

[0046] A kind of corn duck meat crispy rice, the corn duck meat crispy rice comprises the following components by weight: 35 parts of corn, 50 parts of glutinous rice, 15 parts of duck meat, 0.7 parts of monosodium glutamate, 2.5 parts of table salt, 4 parts of vegetable oil, 0.5 parts of spiced seasoning, Flavor seasoning 2 parts.

[0047] The five-spice seasoning formula is according to the weight ratio: star anise powder: cinnamon powder: ginger powder: cumin powder: pepper powder: chili powder=0.07:0.1:1.6:0.06:1.2:0.2.

[0048] The flavor seasoning is chili powder: pepper powder: monosodium glutamate: chicken essence = 2:0.1:0.02:0.014 according to the weight ratio.

[0049] A preparation method for corn and duck crispy rice, the method specifically comprises the following steps:

[0050] 1. Pretreatment of glutinous rice and corn: Wash the glutinous rice and corn, soak them in water for 4-6 hours, rinse them with water, steam them in a cooking pot for 20 minutes, and ma...

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Abstract

The invention discloses corn duck crispy rice and a preparation method thereof, which belong to the field of food. The corn duck crispy rice comprises the following components in parts by weight: 25-35 parts of corn, 50-60 parts of glutinous rice, 10-15 parts of duck, 0.1-0.7 part of monosodium glutamate, 1.5-2.5 parts of table salt, 2-4.5 parts of vegetable oil, 0.5-1.5 parts of spiced sauce and 0.5-2 parts of flavor seasoning. According to the corn duck crispy rice disclosed by the invention, cooked corn glutinous rice is mixed with the duck and is roasted to prepare the corn duck crispy rice, and the corn, the glutinous rice and the duck are eaten at the same time to increase the functionality of the dietary corn, enrich the taste, ensure crispy and non-greasy taste and endow new flavor. The corn duck crispy rice with unique flavor, which is produced by the preparation method disclosed by the invention, is hermetically packaged, namely, made into novel baked food which is convenient to carry and eat.

Description

technical field [0001] The invention belongs to the field of food, in particular to corn and duck crispy rice and a preparation method thereof. Background technique [0002] Vacuum-packed stewed duck meat product is a kind of convenience food that people often eat in real life. At present, the common production method of vacuum-packed stewed duck meat products is to use fresh whole eviscerated duck as raw material, after cleaning, pickling, stewing, pre-cooling, vacuum packaging, sterilization, storage, and sales. Its disadvantages are greasy taste and unbalanced nutrition. In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/315A23L7/135
CPCA23L33/10A23L7/139A23V2002/00
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD