Special black duck seasoning and preparation method thereof

Abstract

The invention discloses a special black duck seasoning and a preparation method thereof. The special black duck seasoning comprises the following components in parts by weight: 4-8 parts of white sugar, 6-10 parts of rock candy, 2-4 parts of trehalose, 2-4 parts of edible salt, 4-6 parts of monosodium glutamate, 8-15 parts of chili, 6-10 parts of Chinese prickly ash, 5-7 parts of sichuanese peppercorn, 0.5-1 part of aniseed, 1-3 parts of cinnamon, 0.2-0.8 part of myrcia, 0.4-0.8 part of fennel, 0.5-1.2 parts of radix angelicae, 0.5-2 parts of galangal, 1-2 parts of thyme, 0.5-1.5 parts of clove, 0.1-0.5 part of momordica grosvenori, 0.5-1.2 parts of pericarpium citri reticulatae, 0.1-0.4 part of lemongrass, 1-2 parts of lemon and 4-6 parts of long pepper. According to the special black duck seasoning disclosed by the invention, all the raw materials are selected, so that the prepared black duck has the characteristics of being rich in fragrance, spicy with numb, fragrant, delicious and delicious, and moderate in sour and sweet, further, the prepared black duck has excellent mouth feel and flavor, and the market requirements can be better met.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a special black duck seasoning and a preparation method thereof. Background Art

[0002] Duck is a top-notch dish on the table and also a good tonic for people. The nutritional value of duck meat is similar to that of chicken. However, in traditional Chinese medicine, ducks mostly eat aquatic organisms, so their meat is sweet and cold in nature, and enters the lung, stomach, and kidney meridians. It has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis, heat, bone steaming, eliminating edema, stopping heat dysentery, relieving cough and reducing phlegm. Duck meat is suitable for people with heat in the body, and is more beneficial for people with weak constitution, loss of appetite, fever, dry stool and edema.

[0003] As people's living standards are improving, they are increasingly pursuing food safety and flavor. In order to enrich people's daily lives, a black duck product with excellent flavor and taste is provided. Summary of the invention

[0004] The purpose of the present invention is to provide a special black duck seasoning and a preparation method thereof. The special black duck seasoning of the present invention is prepared by selecting various raw materials so that the black duck has the characteristics of strong fragrance, spicy with numbing, fragrant and delicious, and moderate sourness and sweetness, thereby being able to better meet the needs of the market.

[0005] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0006] The first aspect of the present invention provides a special black duck seasoning, which comprises the following components in parts by weight:

[0007] 4-8 parts of white sugar, 6-10 parts of crystal sugar, 2-4 parts of trehalose, 2-4 parts of table salt, 4-6 parts of MSG, 8-15 parts of chili, 6-10 parts of Sichuan pepper, 5-7 parts of Sichuan pepper, 0.5-1 part of aniseed, 1-3 parts of cinnamon, 0.2-0.8 parts of bay leaves, 0.4-0.8 parts of fennel, 0.5-1.2 parts of angelica, 0.5-2 parts of galangal, 1-2 parts of thyme, 0.5-1.5 parts of cloves, 0.1-0.5 parts of monk fruit, 0.5-1.2 parts of tangerine peel, 0.1-0.4 parts of lemongrass, 1-2 parts of lemon and 4-6 parts of piper longum.

[0008] Preferably, the characteristic black duck seasoning comprises the following components in parts by weight:

[0009] 5-7 parts of white sugar, 7-9 parts of rock sugar, 3-4 parts of trehalose, 3-4 parts of table salt, 4-5 parts of MSG, 10-12 parts of chili, 7-9 parts of Sichuan pepper, 6-7 parts of Sichuan pepper, 0.5-0.8 parts of aniseed, 2-3 parts of cinnamon, 0.4-0.6 parts of bay leaves, 0.5-0.7 parts of fennel, 0.6-1.0 parts of angelica, 1.2-1.5 parts of galangal, 1.2-1.6 parts of thyme, 0.8-1.2 parts of cloves, 0.2-0.4 parts of monk fruit, 0.8-1.0 parts of tangerine peel, 0.2-0.3 parts of lemongrass, 1.5-2 parts of lemon and 4-5 parts of piperita pepo.

[0010] Preferably, the characteristic black duck seasoning comprises the following components in parts by weight:

[0011] 6 parts of white sugar, 8 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 11 parts of chili, 8 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaf, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 1.5 parts of thyme, 1 part of cloves, 0.3 parts of monk fruit, 0.9 parts of tangerine peel, 0.2 parts of lemongrass, 1.5 parts of lemon and 5 parts of longan.

[0012] The second aspect of the present invention provides a method for preparing a characteristic black duck, the method comprising the following steps:

[0013] (a) soaking the duck appendages in water, and then blanching the duck appendages to obtain blanched duck appendages;

[0014] (b) boiling the characteristic black duck seasoning, maltose and dark soy sauce in water to obtain a braising soup;

[0015] (c) placing the blanched duck appendages in a braising soup for braising and soaking to obtain the characteristic black duck.

[0016] Preferably, in step (a), the soaking time is 1 to 2 hours, and the water is changed 3 to 4 times during the soaking period.

[0017] Preferably, in step (b), the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is (5-8):(1-3):(0.5-1.5):100.

[0018] Preferably, in step (c), the marinating time is 20 to 40 minutes.

[0019] Preferably, in step (c), the soaking time is 1 to 2 hours.

[0020] Preferably, in step (c), the mass ratio of the blanched duck accessories to the braising soup is (1-2):(3-5).

[0021] Compared with the prior art, the beneficial effects of the present invention include at least:

[0022] The characteristic black duck seasoning of the invention improves the fragrance of the prepared black duck by selecting various raw materials, adding passion fruit, monk fruit, lemongrass and longan, and supplemented with tangerine peel, lemon and sugar so that the prepared black duck has a light sweet and sour taste and reduces greasy feeling. Through the joint action of various raw materials, the prepared black duck has the characteristics of strong fragrance, spicy with numbing, fragrant and delicious, and moderate sweet and sour taste, so that the prepared black duck has excellent taste and flavor, and can better meet the needs of the market. DETAILED DESCRIPTION

[0023] The following embodiments of the technical solution of the present invention are described in detail in conjunction with the embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the protection scope of the present invention.

[0024] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should have the common meanings understood by those skilled in the art to which the present invention belongs.

[0025] Example 1

[0026] This embodiment is a special black duck seasoning, which includes the following components in parts by weight:

[0027] 4 parts of white sugar, 10 parts of rock sugar, 2 parts of trehalose, 4 parts of table salt, 4 parts of MSG, 15 parts of chili, 6 parts of Sichuan pepper, 5 parts of Sichuan pepper, 1 part of aniseed, 1 part of cinnamon, 0.2 parts of bay leaves, 0.8 parts of fennel, 0.5 parts of angelica, 0.5 parts of galangal, 2 parts of thyme, 0.5 parts of cloves, 0.1 parts of monk fruit, 1.2 parts of tangerine peel, 0.1 parts of lemongrass, 1 part of lemon and 6 parts of longan.

[0028] Example 2

[0029] This embodiment is a special black duck seasoning, which includes the following components in parts by weight:

[0030] 8 parts of white sugar, 6 parts of rock sugar, 4 parts of trehalose, 2 parts of table salt, 6 parts of MSG, 8 parts of chili, 10 parts of Sichuan pepper, 7 parts of Sichuan pepper, 0.5 parts of aniseed, 3 parts of cinnamon, 0.8 parts of bay leaves, 0.4 parts of fennel, 1.2 parts of angelica, 2 parts of galangal, 1 part of thyme, 1.5 parts of cloves, 0.5 parts of monk fruit, 0.5 parts of tangerine peel, 0.4 parts of lemongrass, 2 parts of lemon and 4 parts of longan.

[0031] Example 3

[0032] This embodiment is a special black duck seasoning, which includes the following components in parts by weight:

[0033] 7 parts of white sugar, 7 parts of rock sugar, 4 parts of trehalose, 3 parts of table salt, 4 parts of MSG, 12 parts of chili, 7 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.8 parts of aniseed, 2 parts of cinnamon, 0.6 parts of bay leaves, 0.5 parts of fennel, 1.0 parts of angelica, 1.2 parts of galangal, 1.6 parts of thyme, 0.8 parts of cloves, 0.4 parts of monk fruit, 0.8 parts of tangerine peel, 0.3 parts of lemongrass, 1.5 parts of lemon and 5 parts of longan.

[0034] Example 4

[0035] This embodiment is a special black duck seasoning, which includes the following components in parts by weight:

[0036] 5 parts of white sugar, 9 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 10 parts of chili, 9 parts of Sichuan pepper, 7 parts of Sichuan pepper, 0.5 parts of aniseed, 3 parts of cinnamon, 0.4 parts of bay leaves, 0.7 parts of fennel, 0.6 parts of angelica, 1.5 parts of galangal, 1.2 parts of thyme, 1.2 parts of cloves, 0.2 parts of monk fruit, 1.0 parts of tangerine peel, 0.2 parts of lemongrass, 2 parts of lemon and 4 parts of longan.

[0037] Example 5

[0038] This embodiment is a special black duck seasoning, which includes the following components in parts by weight:

[0039] 6 parts of white sugar, 8 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 11 parts of chili, 8 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaf, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 1.5 parts of thyme, 1 part of cloves, 0.3 parts of monk fruit, 0.9 parts of tangerine peel, 0.2 parts of lemongrass, 1.5 parts of lemon and 5 parts of longan.

[0040] Example 6

[0041] This embodiment is a method for preparing a special black duck, and the method for preparing the special black duck comprises the following steps:

[0042] (a) soaking the duck appendages in water for 1 hour, changing the water 3 times during the soaking period, and then blanching the duck appendages to obtain the blanched duck appendages;

[0043] (b) boiling the special black duck seasoning, maltose and dark soy sauce of Example 1 in water to obtain a braising soup, wherein the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is 5:1:1.5:100;

[0044] (c) placing the blanched duck accessories in the blanched soup in a mass ratio of 1:3 for blanching for 20 minutes and soaking for 2 hours to obtain the characteristic black duck.

[0045] Example 7

[0046] This embodiment is a method for preparing a special black duck, and the method for preparing the special black duck comprises the following steps:

[0047] (a) soaking the duck appendages in water for 2 hours, changing the water 4 times during the soaking period, and then blanching the duck appendages to obtain the blanched duck appendages;

[0048] (b) boiling the special black duck seasoning, maltose and dark soy sauce of Example 2 in water to obtain a braising soup, wherein the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is 8:3:0.5:100;

[0049] (c) placing the blanched duck accessories in the blanched soup in a mass ratio of 2:5 for blanching for 40 minutes and soaking for 1 hour to obtain the characteristic black duck.

[0050] Example 8

[0051] This embodiment is a method for preparing a special black duck, and the method for preparing the special black duck comprises the following steps:

[0052] (a) soaking the duck appendages in water for 1.5 hours, changing the water three times during the soaking period, and then blanching the duck appendages to obtain the blanched duck appendages;

[0053] (b) boiling the special black duck seasoning, maltose and dark soy sauce of Example 3 in water to obtain a braising soup, wherein the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is 6:2:1:100;

[0054] (c) placing the blanched duck accessories in the blanched soup in a mass ratio of 2:4 for blanching for 30 minutes and soaking for 1.5 hours to obtain the characteristic black duck.

[0055] Example 9

[0056] This embodiment is a method for preparing a special black duck, and the method for preparing the special black duck comprises the following steps:

[0057] (a) soaking the duck appendages in water for 1.5 hours, changing the water three times during the soaking period, and then blanching the duck appendages to obtain the blanched duck appendages;

[0058] (b) boiling the special black duck seasoning, maltose and dark soy sauce of Example 4 in water to obtain a braising soup, wherein the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is 6:2:1:100;

[0059] (c) placing the blanched duck accessories in the blanched soup in a mass ratio of 2:4 for blanching for 30 minutes and soaking for 1.5 hours to obtain the characteristic black duck.

[0060] Example 10

[0061] This embodiment is a method for preparing a special black duck, and the method for preparing the special black duck comprises the following steps:

[0062] (a) soaking the duck appendages in water for 1.5 hours, changing the water three times during the soaking period, and then blanching the duck appendages to obtain the blanched duck appendages;

[0063] (b) boiling the special black duck seasoning, maltose and dark soy sauce of Example 5 in water to obtain a braising soup, wherein the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is 6:2:1:100;

[0064] (c) placing the blanched duck accessories in the blanched soup in a mass ratio of 2:4 for blanching for 30 minutes and soaking for 1.5 hours to obtain the characteristic black duck.

[0065] Comparative Example 1

[0066] This comparative example is a special black duck seasoning, which includes the following components in parts by weight:

[0067] 6 parts of white sugar, 8 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 11 parts of chili, 8 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaf, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 1.5 parts of thyme, 1 part of cloves, 0.3 parts of monk fruit, 0.9 parts of tangerine peel, 0.2 parts of lemongrass and 5 parts of longan.

[0068] Comparative Example 2

[0069] This comparative example is a special black duck seasoning, which includes the following components in parts by weight:

[0070] 6 parts of sugar, 8 parts of crystal sugar, 3 parts of trehalose, 4 parts of salt, 5 parts of MSG, 11 parts of chili pepper, 8 parts of Sichuan peppercorns, 6 parts of Sichuan peppercorns, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaves, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 2 parts of thyme, 1 part of cloves, 0.9 parts of tangerine peel, 1.5 parts of lemon

[0071] And 5 portions of bi.

[0072] Comparative Example 3

[0073] This comparative example is a special black duck seasoning, which includes the following components in parts by weight:

[0074] 6 parts of white sugar, 8 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 11 parts of chili, 8 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaves, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 1.5 parts of thyme, 1 part of cloves, 0.3 parts of monk fruit, 0.9 parts of tangerine peel, 0.2 parts of lemongrass and 1.5 parts of lemon.

[0075] Experimental example

[0076] The characteristic black duck seasonings of Example 5 and Comparative Examples 1 to 3 were obtained respectively, and the characteristic black duck was prepared according to the method of Example 10 respectively;

[0077] 30 volunteers were selected, including 15 men and 15 women. Each volunteer was a duck product lover. Then, they scored the taste of different special black ducks according to their personal preferences. The lowest score was 0 and the highest was 10. The higher the score, the better the taste and flavor. The scores of each black duck were counted. The statistical results are shown in Table 1.

[0078] Table 1

[0079] Group Score Example 5 287 Comparative Example 1 252 Comparative Example 2 239 Comparative Example 3 246

[0080] From Table 1, we can see that:

[0081] Compared with the comparative example, the characteristic black duck seasoning prepared in the embodiment of the present invention can better improve the taste and flavor of the prepared black duck and better meet the market demand.

[0082] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A special black duck seasoning, characterized in that: The characteristic black duck seasoning comprises the following components in parts by weight: 4-8 parts of white sugar, 6-10 parts of crystal sugar, 2-4 parts of trehalose, 2-4 parts of table salt, 4-6 parts of MSG, 8-15 parts of chili, 6-10 parts of Sichuan pepper, 5-7 parts of Sichuan pepper, 0.5-1 part of aniseed, 1-3 parts of cinnamon, 0.2-0.8 parts of bay leaves, 0.4-0.8 parts of fennel, 0.5-1.2 parts of angelica, 0.5-2 parts of galangal, 1-2 parts of thyme, 0.5-1.5 parts of cloves, 0.1-0.5 parts of monk fruit, 0.5-1.2 parts of tangerine peel, 0.1-0.4 parts of lemongrass, 1-2 parts of lemon and 4-6 parts of piper longum.

2. The special black duck seasoning according to claim 1, characterized in that: The characteristic black duck seasoning comprises the following components in parts by weight: 5-7 parts of white sugar, 7-9 parts of rock sugar, 3-4 parts of trehalose, 3-4 parts of table salt, 4-5 parts of MSG, 10-12 parts of chili, 7-9 parts of Sichuan pepper, 6-7 parts of Sichuan pepper, 0.5-0.8 parts of aniseed, 2-3 parts of cinnamon, 0.4-0.6 parts of bay leaves, 0.5-0.7 parts of fennel, 0.6-1.0 parts of angelica, 1.2-1.5 parts of galangal, 1.2-1.6 parts of thyme, 0.8-1.2 parts of cloves, 0.2-0.4 parts of monk fruit, 0.8-1.0 parts of tangerine peel, 0.2-0.3 parts of lemongrass, 1.5-2 parts of lemon and 4-5 parts of piperita pepo.

3. The special black duck seasoning according to claim 1, characterized in that: The characteristic black duck seasoning comprises the following components in parts by weight: 6 parts of white sugar, 8 parts of rock sugar, 3 parts of trehalose, 4 parts of table salt, 5 parts of MSG, 11 parts of chili, 8 parts of Sichuan pepper, 6 parts of Sichuan pepper, 0.6 parts of aniseed, 2.5 parts of cinnamon, 0.5 parts of bay leaf, 0.6 parts of fennel, 0.8 parts of angelica, 1.3 parts of galangal, 1.5 parts of thyme, 1 part of cloves, 0.3 parts of monk fruit, 0.9 parts of tangerine peel, 0.2 parts of lemongrass, 1.5 parts of lemon and 5 parts of longan.

4. A method for preparing a special black duck, characterized in that: The steps include: (a) soaking the duck appendages in water, and then blanching the duck appendages to obtain blanched duck appendages; (b) boiling the special black duck seasoning, maltose and dark soy sauce in claims 1 to 3 in water to obtain a braising soup; (c) placing the blanched duck appendages in a braising soup for braising and soaking to obtain the characteristic black duck.

5. The preparation method according to claim 4, characterized in that: In the step (a), the soaking time is 1 to 2 hours, and the water is changed 3 to 4 times during the soaking period.

6. The preparation method according to claim 4, characterized in that: In the step (b), the mass ratio of the special black duck seasoning, maltose, dark soy sauce and water is (5-8):(1-3):(0.5-1.5):

100.

7. The preparation method according to claim 4, characterized in that: In the step (c), the marinating time is 20 to 40 minutes.

8. The preparation method according to claim 4, characterized in that: In the step (c), the soaking time is 1 to 2 hours.

9. The preparation method according to claim 4, characterized in that: In the step (c), the mass ratio of the blanched duck accessories to the braising soup is (1-2):(3-5).