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A kind of preparation method of duck gizzard flavor rice sausage

A technology for duck gizzards and rice sausages is applied in the field of preparation of duck gizzard flavored rice sausages, and achieves the effects of comprehensively enriching nutrition, accelerating the digestion process and overcoming indigestion.

Active Publication Date: 2017-01-11
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for preparing rice sausage with duck gizzard flavor, so as to solve the shortcomings of traditional rice sausage and enrich the taste of rice sausage

Method used

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  • A kind of preparation method of duck gizzard flavor rice sausage
  • A kind of preparation method of duck gizzard flavor rice sausage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of the duck gizzard flavor rice sausage, the specific content is as follows:

[0030] (1) Treatment of pig intestines: Wash 2000g of fresh pig intestines three times with salt water to degrease them, then put them into an ultrasonic treatment device, add the pre-prepared soaking solution at 35°C for continuous ultrasonic soaking for 30 minutes, then take them out and Dry the surface moisture and exhaust the air, and refrigerate at 6°C for later use; the ultrasonic conditions are 400w power and 40kHz frequency;

[0031] The soaking solution is to put 40g Chinese prickly ash, 50g radish seeds, 30g Pu’er tea leaves, and 80g perilla leaves into 2000g boiling water and cook for 15 minutes under normal pressure, then cool to 35°C and filter, then add 20g edible fulvic acid and 20g salt and make it fully mixed to make;

[0032] (2) Treatment of duck gizzards: Remove gizzards from 1500g of fresh duck gizzards, wash them twice with hot water at 50°C, and ...

Embodiment 2

[0038] The preparation method of the duck gizzard flavor rice sausage, the specific content is as follows:

[0039] (1) Treatment of pig intestines: Wash 2500g of fresh pig intestines three times with salt water to degrease them, then put them into an ultrasonic treatment device, then add the pre-prepared soaking solution at 40°C for continuous ultrasonic soaking for 50 minutes, then take them out and Dry the surface moisture and exhaust the air, refrigerate at 10°C, and set aside; where the ultrasonic conditions are power 500w, frequency 60kHz;

[0040] The soaking solution is to put 60g Chinese prickly ash, 70g radish seeds, 40g Pu'er tea leaves, and 100g perilla leaves into 2500g boiling water and cook for 20 minutes under normal pressure, then cool to 40°C and filter, then add 30g edible fulvic acid and 30g salt and make it fully mixed to make;

[0041] (2) Treatment of duck gizzards: Remove gizzards from 2000g of fresh duck gizzards, wash them twice with hot water at 60°...

Embodiment 3

[0047] The preparation method of the duck gizzard flavor rice sausage, the specific content is as follows:

[0048] (1) Treatment of pig intestines: Wash 2200g of fresh pig intestines three times with salt water to degrease them, then put them into an ultrasonic treatment device, then add the pre-prepared soaking solution at 38°C for continuous ultrasonic soaking for 40 minutes, then take them out and Dry the surface moisture and exhaust the air, refrigerate at 8°C, and reserve; the ultrasonic conditions are 450w power and 50kHz frequency;

[0049] The soaking solution is to put 50g Chinese prickly ash, 60g radish seeds, 30g Pu'er tea leaves and 90g perilla leaves into 2200g boiling water and cook for 18 minutes under normal pressure, then cool to 38°C and filter, then add 20g edible fulvic acid and 20g salt It is prepared after being thoroughly mixed;

[0050] (2) Treatment of duck gizzards: Remove gizzards from 1800g of fresh duck gizzards, wash them twice with hot water at...

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Abstract

The invention discloses a method for preparing a rice sausage with a duck gizzard flavor, and belongs to the field of food processing. The rice sausage is prepared from the following raw materials: chitterlings, duck gizzards, sticky rice, seed of job's tears, sweet potato leaf powder, edible fulvic acid, table salt, Chinese prickly ash, semen raphani, Pu'er tea, folia perillae acutae, fresh ginger, chili, purple perilla, honeysuckle, chrysanthemum, cape jasmine flower, roxburgh rose concentrated juice, water-soluble oleum menthae and the like in a fine processing manner. The rice sausage is a beneficial exploration on the processing form of a rice sausage product, is different from the traditional rice sausage in the aspects of taste, trophic structure, quality guarantee period or preparation method, is fragrant, chewable and refreshing, easy to digest, abundant in nutrition, long in quality guarantee period, simple in process, and suitable for large-scale production, and is capable of preventing cancers and beautifying the features, and integrating great taste and health care.

Description

technical field [0001] The invention relates to a method for preparing duck gizzard-flavored rice sausage, which belongs to the technical field of food processing. Background technique [0002] Glutinous rice sausage: referred to as rice sausage, is a kind of rice snack. It is commonly found in Guangdong, Taiwan, and the Korean Peninsula in my country. It belongs to sausage in a broad sense, but the filling is mainly glutinous rice. Generally, it refers to pouring the seasoned glutinous rice into the washed pig large intestine, and then steaming it before eating. The traditional rice sausage is made of pork, chicken and other meat supplemented with ordinary glutinous rice grains as the main filling and seasoning, but it has some shortcomings, such as: single taste, difficult to digest, and short shelf life. To a certain extent, it restricts its promotion and sales. Therefore, need to invent a kind of novel rice sausage to effectively solve existing deficiencies, and provid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/50A23L13/20A23L13/40A23L7/10A23L33/10A23L33/105
CPCA23L7/10A23L13/20A23L13/52A23L19/01A23L33/10A23L33/105A23P20/25A23V2002/00A23V2200/30
Inventor 李宝才袁承张惠芬秦谊
Owner KUNMING UNIV OF SCI & TECH
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