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Braised duck flavor seasoning and preparation method thereof

A technology of seasoning and stewed duck base, which is applied in the preparation of the seasoning and in the field of stewed duck seasoning, can solve the problems of insufficient use of the stewed seasoning, antibacterial, antiseptic, waste of raw materials, etc., and achieve fragrance retention Long time, good seasoning effect, environmental protection effect

Active Publication Date: 2017-12-08
珠海佳霖食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, in order to ensure the taste of stewed duck products in actual production, the stewed duck base material is often added in excess, and there are many components with antibacterial, antiseptic or special physiological and pharmacological effects. Nutritional ingredients, coupled with the unique aroma and coloring effect of the stewed material itself, directly discarding the stewed material after marinating will not make full use of the stewed material, resulting in a serious waste of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the present embodiment, the stewed duck seasoning seasoning is composed of the following raw materials in parts by mass: 48 parts of stewed duck bottom material (dry powder), 16 parts of yam powder, 13 parts of garlic powder, 4 parts of galangal powder, 2 parts of pepper powder, and salt 5 servings, 3 servings of monosodium glutamate, 5 servings of chicken essence. The stewed duck bottom material is the material that is filtered out after a stewed duck production enterprise uses stewed materials to stew the ducks. It is a dry powder obtained after drying, crushing, and sieving (100 mesh). The water content of other raw materials such as yam powder, garlic powder, galangal powder, and pepper powder is less than 5% (if the requirements are not met, it can be dried at 50-65°C until the water content is less than 5%), and the particle size is all passed through a 100-mesh sieve. .

[0017] The preparation steps of the stewed duck-flavored seasoning are as follows: accur...

Embodiment 2

[0019] In the present embodiment, the stewed duck flavor seasoning is composed of the following raw materials in parts by mass: 42 parts of stewed duck bottom material (dry powder), 16 parts of yam powder, 15 parts of garlic powder, 6 parts of galangal powder, 3 parts of pepper powder, and salt 8 servings, 4 servings of monosodium glutamate, 5 servings of chicken essence. The stewed duck bottom material is a dry powder obtained by drying, pulverizing, and sieving (100 meshes) after the duck is stewed with a marinated material. The marinated material is composed of the following components by mass: 80 parts of dried peppers, 15 parts of Zanthoxylum bungeanum, 10 parts of Angelica dahurica, 25 parts of star anise, 5 parts of jade fruit, 15 parts of grass fruit, 5 parts of cinnamon, 20 parts of licorice, 2 parts of clove, 5 parts of fragrant leaves, and 10 parts of cardamom. The water content of other raw materials such as yam powder, garlic powder, galangal powder, pepper powder...

Embodiment 3

[0022] In the present embodiment, the stewed duck seasoning seasoning consists of the following raw materials in parts by mass: 36 parts of stewed duck bottom material (dry powder), 12 parts of yam powder, 20 parts of garlic powder, 8 parts of galangal powder, 5 parts of pepper powder, and salt 12 parts, 6 parts of monosodium glutamate, 9 parts of chicken essence. The stewed duck bottom material is a dry powder obtained by drying, pulverizing, and sieving (100 meshes) after the duck is stewed with a marinated material. The marinated material is composed of the following components in parts by mass: 120 parts of dried peppers, 8 parts of Zanthoxylum bungeanum, 20 parts of Angelica dahurica, 15 parts of star anise, 15 parts of jade fruit, 5 parts of grass fruit, 10 parts of cinnamon, 13 parts of licorice, 7 parts of clove, 2 parts of bay leaf, 20 parts of cardamom. The water content of other raw materials such as yam powder, garlic powder, galangal powder, pepper powder, etc. is...

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Abstract

The invention discloses a spiced duck flavor seasoning and a preparation method thereof, and belongs to the technical field of food processing. A spiced duck base is adopted as a main raw material, and is matched with garlic powder, galanga powder, powdered pepper and other spices, Chinese yam and other medicinal and edible materials, so the obtained spiced duck flavor seasoning has good mouthfeel, long flavor holding time, abundant nutrition and health efficacy, can meet people's dual needs on mouthfeel and health, also has the advantages of easily available raw materials, no chemical additives and good seasoning effect, and can be used to cook various foods. The spiced duck base in the raw materials has appetite enhancing, peculiar smell eliminating, flavor increasing and coloring effects; and the Chinese yam powder reinforces the bonding property among the raw materials to make the seasoning be stable, can nourish lung and reinforce qi, is helpful for realizing stomach digestion and absorption, and also has seasoning and toning effects as a seasoning material.

Description

technical field [0001] The invention relates to a stewed duck-flavored seasoning and a preparation method of the seasoning, which belongs to the technical field of food processing. Background technique [0002] Stewed duck base refers to the auxiliary materials added during the stewed duck to enhance the color and aroma of the stewed duck, generally including ginger, cinnamon, fennel, pepper and other spices. In recent years, with the widespread popularity of stewed duck products, the stewed process has also undergone many improvements. For example, a duck marinade disclosed in the invention patent of publication number CN102524820A is composed of refined salt, soy sauce, white sugar, rice wine, dark soy sauce, Thai fish sauce, star anise, cumin, cinnamon, pepper, fragrant leaves, hawthorn, licorice, and sand ginger. sliced ​​ginger, lemongrass, white pepper, cloves, grass fruit, mangosteen and other raw materials. The above dozens of Chinese medicinal materials cooperate w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/314
Inventor 罗登林梁旭苹李云李璇徐宝成李佩艳刘建学韩四海何佳李松彪郭金英关随霞
Owner 珠海佳霖食品有限公司
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