CN109757666A - A kind of sweet tea skin duck and preparation method thereof - Google Patents
A kind of sweet tea skin duck and preparation method thereof Download PDFInfo
- Publication number
- CN109757666A CN109757666A CN201910066721.5A CN201910066721A CN109757666A CN 109757666 A CN109757666 A CN 109757666A CN 201910066721 A CN201910066721 A CN 201910066721A CN 109757666 A CN109757666 A CN 109757666A
- Authority
- CN
- China
- Prior art keywords
- duck
- parts
- sweet tea
- weight
- skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sweet tea skin ducks and preparation method thereof, are related to food processing technology field, and solving cannot retain because dismantling vacuum-packed duck for a long time, the problem for causing its overall applicability poor.It includes the component of following parts by weight: 90~100 parts of duck son；300~400 parts of brine；12~18 parts of white sugar；15~30 parts of maltose；30~50 parts of clear water；4~8 parts of honey；3~5 parts of Folum Ilicis extract；6~8 parts of edible salt；5~10 parts of five-spice powder；2~4 parts of white wine；2~5 parts of edible oil.Sweet tea skin duck in the present invention remains to save longer time dismantling vacuum packaging, and is unlikely to deteriorate, and has good application.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of sweet tea skin duck and preparation method thereof.
Background technique
Sweet tea skin duck, also known as marinated duck are also sweet tea skin Cold spiced duck, and what is continued to use is Qing Dynasty's food for the emperor technique, by civil excavation, improvement,
Its brine has characteristic, and sweet tea skin duck has the characteristics that color is reddish brown, skin crisp slightly sweet tea, fine and tender taste, pleasant aroma.
A kind of processing of liquor-saturated duck in rice wine sauce instant food is disclosed in the Chinese invention patent that notification number is CN102657341A
Method, it is preprocessed, except raw meat, cutting, the liquor-saturated grain of stew in soy sauce, vacuum, dry it is characterized in that using fresh or frost net thorax light duck as raw material
Dry, packaging, sterilizing, cooling, quality inspection, be made can preservation under room temperature liquor-saturated duck in rice wine sauce instant food, and during processed, by position
Process liquor-saturated duck in rice wine sauce meat, duck neck, duck's foot, duck tongue and duck wing instant food, it is determined that processing technology and parameter, brine and liquor-saturated halogen are matched
Side；It takes to precook and removes raw material fishy smell with rinse method；Shorten the liquor-saturated time processed with the liquor-saturated poor technique of vacuum, improve liquor-saturated uniformity processed；
High-temperature sterilization technique is combined using vacuum packaging, guarantee food hygiene and reaches the shelf-life；It is used for using duck skeleton production soup-stock
Product processing, improves raw material availability.
In above-mentioned patent, any preservative is not added, is combined high temperature sterilization technique only with vacuum packaging, be ensure that food
Health simultaneously reaches shelf life requirements, but liquor-saturated duck in rice wine sauce, after opening bag, whole remaining time is shorter, it is necessary to and it is quickly edible,
Otherwise liquor-saturated duck in rice wine sauce will go bad, and be easy to cause waste, and the application for causing it whole is poor, it is, therefore, desirable to provide a kind of
New scheme solves the above problems.
Summary of the invention
For that cannot retain for a long time because dismantling vacuum-packed duck in the prior art, cause its overall applicability poor
The problem of, the purpose of the present invention one is to provide a kind of sweet tea skin duck, by the way that some natural antirot substances are added in maltose, with
Above-mentioned technical problem is solved, remains to save longer time dismantling vacuum packaging, and be unlikely to deteriorate, there is good application
Property.
To achieve the above object one, the present invention provides the following technical scheme that
A kind of sweet tea skin duck, the component including following parts by weight:
90~100 parts of duck son；
300~400 parts of brine；
12~18 parts of white sugar；
15~30 parts of maltose；
30~50 parts of clear water；
4~8 parts of honey；
3~5 parts of Folum Ilicis extract；
6~8 parts of edible salt；
5~10 parts of five-spice powder；
2~4 parts of white wine；
2~5 parts of edible oil.
By using above-mentioned technical proposal, it is fresh-keeping anti-applied to meat product that Folum Ilicis extract can be used as antioxidant
Rotten, health care product or Cosmetic Manufacture can be effective because Ilex Latifolia Thunb is containing substances such as a large amount of flavonoids, Polyphenols and triterpene glucosides
Free radical is removed on ground, and including chlorogenic acid, neochlorogenic acid, 4,5-Dicaffeoylquinic acid and 3,5-Dicaffeoylquinic acid in Folum Ilicis extract, can be bright
The aobvious storage period for extending sweet tea skin duck, inhibit fat oxidation, improves mouthfeel of sweet tea skin duck when edible, and there is certain medicinal valence
Value.Meanwhile Folum Ilicis extract can greatly reduce the greasy degree of sweet tea skin duck, and can make when being applied to the production of sweet tea skin duck
Sugar, which is tightly locked, not only contributes to make on the surface of sweet tea skin duck the sweet tea skin duck in Kaifeng to be not susceptible to go bad, moreover it is possible to sweet tea skin duck be made to exist
After placing the long period, remain to retain more pure mouthfeel.
Honey has antibacterial action to various bacteria, such as to Escherichia coli, Pseudomonas aeruginosa, streptococcus, comma bacillus, Salmonella
15 kinds of bacterium, Aspergillus flavus, black-koji mould, Penicillium chrysogenum bacterium and Gram-negative and the positive etc. pathogenic bacteria have antibacterial action, and bee
The pH value of honey is lower, and this acidity is enough to inhibit the growth and breeding of a variety of pathogens.Contain glucose oxidase in honey simultaneously,
It and glucose effect have the hydrogen peroxide of antibacterial action, and also contain flavonoids, lysozyme, preceding and benzyl alcohol in honey
Equal substances, they all have antibacterial action.
When Folum Ilicis extract and honey are used in mixed way, honey can reduce the bitter taste in Folum Ilicis extract, moreover it is possible to make
Sweet tea skin duck integrally has the taste of faint scent, and honey utilizes the high osmosis of itself, and Folum Ilicis extract infiltration can be made in sweet tea
Each position of skin duck, that improves sweet tea skin duck entirety retains performance.Meanwhile Folum Ilicis extract and honey can play compounding and increase
The effect of effect makes sweet tea skin duck be not susceptible to go bad after dismantling vacuum packaging, and has good eating mouth feel.
Further preferably, the Fresh Juice that parts by weight are 2~3 parts, Fresh Juice are additionally added in the sweet tea skin duck
One of main selection orange, watermelon, apple, strawberry and grape are a variety of.
By using above-mentioned technical proposal, contains ethyl naphthol, organic acid and Victoria C in Fresh Juice, killed with good
Bacterium and bacteriostasis can play good preservative efficacy, make to dismantle vacuum-packed sweet tea skin duck and are not susceptible to go bad, and put
Still there is preferable mouthfeel after setting the long period.Meanwhile Fresh Juice drops greasy degree of sweet tea skin duck when edible significantly
It is low, moreover it is possible to so that sweet tea skin duck is kept salubrious mouthfeel, and the Fresh Juice of different fruit tastes, moreover it is possible to make sweet tea skin duck tool when edible
The fruit taste for having a silk different greatly improves sweet tea skin duck overall applicability and generalization.
Further preferably, the cortex cinnamomi that parts by weight are 4~6 parts is additionally added in the sweet tea skin duck.
By using above-mentioned technical proposal, cortex cinnamomi is a kind of good fragrance, can make the meat taste of sweet tea skin duck entirety
It greatly improves, the overall quality of sweet tea skin duck is made to increase, and cortex cinnamomi has the good ability for removing free radical, and has good
Good oxidation resistance and antiseptic and inhibiting bacteria function effect, can greatly prolong the retention time for dismantling vacuum-packed sweet tea skin duck.Meanwhile
Cortex cinnamomi has certain medical value, can play good medical function to chronic indigestion, make the food of sweet tea skin duck entirety
It is greatly improved with effect.
Further preferably, the chitosan oligosaccharide that parts by weight are 2~4 parts is additionally added in the sweet tea skin duck.
By using above-mentioned technical proposal, chitosan is added in the manufacturing process of sweet tea skin duck, because chitosan oligosaccharide source is natural
Reliably, while there is bacteriostasis, can be used as natural antiseptic agent use, and chitosan oligosaccharide can play the function of its bacteriostatic preservative
It can, moreover it is possible to inhibit the growth of tumour cell, and enhance immunity of organism, and then the effect of enhancing eater's health can be played.Together
When, chitosan oligosaccharide also has certain preservation, and the meat of sweet tea skin duck is made to be not easy quick aging, improves sweet tea skin duck when edible
Mouthfeel.
The purpose of the present invention two is to provide a kind of production method of sweet tea skin duck, is not easy using sweet tea skin duck prepared by this method
Occur to go bad, and remain to save longer time after dismantling vacuum packaging, there is good application.
To achieve the above object two, the present invention provides following technical solutions, comprising the following steps:
Step 1 cleans up the duck son of corresponding parts by weight, equal with the five-spice powder, edible salt and white wine of corresponding parts by weight
It is even to smear inside and outside the body of duck son, it carries out refrigeration pickling a period of time, it is spare；
Step 2 takes the maltose, Folum Ilicis extract and honey of corresponding parts by weight to be diluted after mixing, obtains sugar
Material, it is spare；
Step 3 takes the edible oil of corresponding parts by weight to pour into pot, and after heating a period of time, the white of corresponding parts by weight is added
Sugar is fried to white sugar and becomes red, obtains fried sugar；
The clear water and brine of corresponding parts by weight is added in step 4 in fried sugar, after mixing, is put into the duck son pickled,
After halogen boils a period of time, draining is taken out；
Duck son after draining is poured leaching with hot oil by step 5, up to duck skin shortcake and at brownish red, is obtained halogen and is fried duck son；
Sweet tea skin duck can be obtained by sugar material uniform brush on the body that halogen fries duck son in step 6.
By using above-mentioned technical proposal, preparation-obtained sweet tea skin duck is reddish brown with color, skin crisp slightly sweet tea, meat is thin
The advantages that tender, pleasant aroma, and maltose, Folum Ilicis extract and honey are diluted and obtain sugar material after mixing, and
The surface that sugar material brushing is fried to duck son in halogen enables to dismantle vacuum-packed sweet tea skin duck and places longer time, and not variable
Matter, and there is good mouthfeel.
Further preferably, the step 1 specifically comprises the following steps, the duck son of corresponding parts by weight is cleaned up,
It is carried out after scalding skin with hot water, then uniformly smeared inside and outside the body of duck son with the five-spice powder of corresponding parts by weight, edible salt and white wine, into
It is row refrigeration pickling a period of time, spare.
By using above-mentioned technical proposal, duck son is carried out after scalding skin processing, the epidermal tissue of duck son is destroyed, and whole
It is more loose, then five-spice powder, edible salt and white wine are spread, it can make the meat of duck son more tasty in curing process, improve sweet tea skin
The overall quality of duck.Meanwhile scalding the duck son after skin halogen boils and when brush sugar material below, when can make the mouthfeel of sweet tea skin duck and retain
Between greatly improve, so that Folum Ilicis extract and honey in sugar material is preferably acted on halogen and fry on duck son, and then make sweet tea skin duck
After dismantling vacuum packaging, remain to keep good quality in a long time.
Further preferably, the step 1 specifically comprises the following steps, the duck son of corresponding parts by weight is cleaned up,
It is carried out after scalding skin with hot water, duck son is subjected to tumbling, and during tumbling, then five-spice powder, food with corresponding parts by weight
It is uniformly smeared inside and outside the body of duck son, is carried out refrigeration pickling a period of time several times with salt and white wine, it is spare.
By using above-mentioned technical proposal, after hot water carries out scalding skin, tumbling is carried out to duck son, and again by five-spice powder, food
It is uniformly smeared several times with salt and white wine inside and outside the body of duck son, duck son can be made more tasty in curing process, make last obtain
The mouthfeel of the sweet tea skin duck arrived is more preferably.Meanwhile tumbling is carried out again after scalding skin, the epidermis of duck son and carnification can be made to obtain more loose
It dissipates, Folum Ilicis extract and honey in sugar material is enable preferably to penetrate into each position of duck son, it is whole to improve sweet tea skin duck
Retention time, and the overall quality of sweet tea skin duck can be also greatly improved.
Further preferably, the Folum Ilicis extract specifically includes following extraction step:
S1, the Ilex Latifolia Thunb raw material for taking 50 grams after being crushed it with pulverizer, cross 80 meshes, obtain Ilex Latifolia Thunb sample；
S2, Ilex Latifolia Thunb sample is placed in distilling flask, the deionized water of 500mL is added, immersion is heated afterwards for 24 hours, is used
Extraction by steam distillation volatile oil, distillation extract 3h, obtain product of distillation；
S3, product of distillation is dehydrated with anhydrous sodium sulfate, and after filter-sterilizer is sterilized, obtains Folum Ilicis extract.
By using above-mentioned technical proposal, obtained Folum Ilicis extract, containing a large amount of flavonoids, Polyphenols and
The substances such as triterpene glucoside can effectively remove free radical, also containing part chlorogenic acid, neochlorogenic acid, 4,5-Dicaffeoylquinic acid and different
Chlorogenic acid A can be obviously prolonged the storage period of sweet tea skin duck, make to dismantle vacuum-packed sweet tea skin duck and remain to retain longer time, and
It is not susceptible to go bad.Meanwhile using the obtained Folum Ilicis extract of the extraction process, entirety is more pure and nontoxic,
It is suitable for that may be directly applied to the preparation of sweet tea skin duck that taste is light.
In conclusion compared with prior art, the invention has the following advantages:
(1) Folum Ilicis extract and honey is added, can play the effect of antiseptic and inhibiting bacteria function, and Folum Ilicis extract and honey mixing
In use, can not only reduce the bitter taste in Folum Ilicis extract, additionally it is possible to make Folum Ilicis extract infiltration in each of sweet tea skin duck
A position makes sweet tea skin duck after dismantling vacuum packaging, remains to keep good quality in a long time, and be not susceptible to become
Matter；
(2) good anti-corrosion function can be played using ethyl naphthol, organic acid and the Victoria C in Fresh Juice by Fresh Juice being added
Effect, makes to dismantle vacuum-packed sweet tea skin duck and is not susceptible to go bad, and still with preferable mouthfeel after placing the long period.Together
When, Fresh Juice can also be such that greasy degree of sweet tea skin duck when edible substantially reduces, and the Fresh Juice of different fruit tastes, moreover it is possible to
The fruit taste for keeping sweet tea skin duck different with a silk when edible, greatly improves sweet tea skin duck overall applicability and generalization；
(3) cortex cinnamomi is a kind of good fragrance, and the meat taste of sweet tea skin duck entirety can not only be made to greatly improve, and is also had good
Oxidation resistance and antiseptic and inhibiting bacteria function effect, and chitosan oligosaccharide source is naturally reliable, and has antibacterial and preservation, can be significantly
Extend the retention time for dismantling vacuum-packed sweet tea skin duck, and improves mouthfeel of sweet tea skin duck when edible.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of sweet tea skin duck in the present invention.
Specific embodiment
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1: a kind of sweet tea skin duck, each component and its corresponding parts by weight are as shown in table 1, and make as follows
It is standby to obtain:
Step 1 cleans up the duck son of corresponding parts by weight, equal with the five-spice powder, edible salt and white wine of corresponding parts by weight
It is even to smear inside and outside the body of duck son, refrigeration pickling 12h is carried out, refrigerated storage temperature is 5 DEG C, spare；
Step 2 takes the maltose, Folum Ilicis extract and honey of corresponding parts by weight to be diluted after mixing, obtains sugar
Material, it is spare；
Step 3 takes the edible oil of corresponding parts by weight to pour into pot, be heated to oil temperature be 50 DEG C when, corresponding parts by weight are added
White sugar, fry to white sugar and become red, obtain fried sugar；
The clear water and brine of corresponding parts by weight is added in step 4 in fried sugar, after mixing, is put into the duck son pickled,
Halogen boils 1h, and it is 70 DEG C that halogen, which boils temperature, takes out draining；
Duck son after draining is poured leaching with hot oil by step 5, up to duck skin shortcake and at brownish red, is obtained halogen and is fried duck son；
Sweet tea skin duck can be obtained by sugar material uniform brush on the body that halogen fries duck son in step 6.
Note: the Folum Ilicis extract in above-mentioned steps two specifically includes following extraction step:
S1, the Ilex Latifolia Thunb raw material for taking 50 grams after being crushed it with pulverizer, cross 80 meshes, obtain Ilex Latifolia Thunb sample；
S2, Ilex Latifolia Thunb sample is placed in distilling flask, the deionized water of 500mL is added, immersion is heated afterwards for 24 hours, is used
Extraction by steam distillation volatile oil, distillation extract 3h, obtain product of distillation；
S3, product of distillation is dehydrated with anhydrous sodium sulfate, and after filter-sterilizer is sterilized, obtains Folum Ilicis extract
Embodiment 2-8: a kind of sweet tea skin duck, difference from example 1 is that, each component and its corresponding parts by weight such as table
Shown in 1.
Each component and its parts by weight in 1 embodiment 1-8 of table
Embodiment 9: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes corresponding
Parts by weight are 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey and 2 parts of Fresh Juice, Fresh Juice master
Orange is selected, is diluted after mixing, sugar material is obtained, it is spare.
Embodiment 10: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes
Corresponding parts by weight are 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey and 3 parts of Fresh Juice, fresh squeezing fruit
Juice mainly selects apple, is diluted after mixing, obtains sugar material, spare.
Embodiment 11: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes
Corresponding parts by weight are 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey and 2.5 parts of Fresh Juice, fresh squeezing
Fruit juice such as mainly selects at strawberry, grape and the watermelon of quality, is diluted after mixing, obtains sugar material, spare.
Embodiment 12: a kind of sweet tea skin duck, the difference is that, step 4 specifically comprises the following steps with embodiment 9,
It is that 30 parts of clear water, 400 parts of brine and 4 parts of cortex cinnamomi are put into marinated after mixing that corresponding parts by weight are added in fried sugar
Good duck is young, and halogen boils 1h, and it is 70 DEG C that halogen, which boils temperature, takes out draining.
Embodiment 13: a kind of sweet tea skin duck, the difference is that, step 4 specifically comprises the following steps with embodiment 12,
It is that 30 parts of clear water, 400 parts of brine and 5 parts of cortex cinnamomi are put into and salt down after mixing that corresponding parts by weight are added in fried sugar
The duck made is young, and halogen boils 1h, and it is 70 DEG C that halogen, which boils temperature, takes out draining.
Embodiment 14: a kind of sweet tea skin duck, the difference is that, step 4 specifically comprises the following steps with embodiment 12,
It is that 30 parts of clear water, 400 parts of brine and 6 parts of cortex cinnamomi are put into and salt down after mixing that corresponding parts by weight are added in fried sugar
The duck made is young, and halogen boils 1h, and it is 70 DEG C that halogen, which boils temperature, takes out draining.
Embodiment 15: a kind of sweet tea skin duck, the difference is that, step 2 specifically comprises the following steps with embodiment 14,
Take corresponding parts by weight be 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey, 2 parts of chitosan oligosaccharide and 2 parts it is fresh
Squeezed juice, Fresh Juice mainly select orange, are diluted after mixing, obtain sugar material, spare.
Embodiment 16: a kind of sweet tea skin duck, the difference is that, step 2 specifically comprises the following steps with embodiment 15,
Take corresponding parts by weight be 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey, 3 parts of chitosan oligosaccharide and 2 parts it is fresh
Squeezed juice, Fresh Juice mainly select orange, are diluted after mixing, obtain sugar material, spare.
Embodiment 17: a kind of sweet tea skin duck, the difference is that, step 2 specifically comprises the following steps with embodiment 15,
Take corresponding parts by weight be 30 parts of maltose, 3 parts of Folum Ilicis extract, 8 parts of honey, 4 parts of chitosan oligosaccharide and 2 parts it is fresh
Squeezed juice, Fresh Juice mainly select orange, are diluted after mixing, obtain sugar material, spare.
Embodiment 18: a kind of sweet tea skin duck, the difference is that, step 1 specifically comprises the following steps with embodiment 17,
The duck son of corresponding parts by weight is cleaned up, is carried out after scalding skin 5min with 90 DEG C of hot water, then with the spices of corresponding parts by weight
Powder, edible salt and white wine are uniformly smeared inside and outside the body of duck son, carry out refrigeration pickling 12h, refrigerated storage temperature is 5 DEG C, spare.
Embodiment 19: a kind of sweet tea skin duck, the difference is that, step 1 specifically comprises the following steps with embodiment 18,
The duck son of corresponding parts by weight is cleaned up, is carried out after scalding skin 5min with 90 DEG C of hot water, duck son is rolled in tumbler
400min is rubbed, and during tumbling, then uniform with the five-spice powder of corresponding parts by weight, edible salt and white wine average mark 3 times
It smears inside and outside the body of duck son, carries out refrigeration pickling 12h, refrigerated storage temperature is 5 DEG C, spare.
Comparative example 1: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes
Corresponding parts by weight are that 30 parts of maltose and 8 parts of honey are diluted after mixing, obtain sugar material, spare.
Comparative example 2: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes
The maltose and 3 parts of Folum Ilicis extract that corresponding parts by weight are 30 parts dilute after mixing, obtain sugar material, spare.
Comparative example 3: a kind of sweet tea skin duck, difference from example 1 is that, step 2 specifically comprises the following steps, takes
Maltose that corresponding parts by weight are 30 parts and be 1:1 with its weight fraction ratio plain boiled water dilution after mixing, obtain sugar
Material, it is spare.
Retention time test
Test specimen: using the sweet tea skin duck obtained in embodiment 1-19 as test specimen 1-19, using being obtained in comparative example 1-3
Sweet tea skin duck as control sample 1-3.
Test method: using the sweet tea skin duck each ten in test specimen 1-19 and control sample 1-3, it is placed conveniently within phase
In synthermal and humidity cool environment, every 1h, detecting ten sweet tea skin ducks in every group of sample with rotten meat fast detector is
It is no to occur to go bad, in case of going bad, then the deteriorating time of this sweet tea skin duck is recorded, and record, until ten in every group of sample
When sweet tea skin duck all occurs rotten, remove the maximum value and minimum value in ten groups of data, residue is averaged, and is accurate to 0.1, i.e.,
For the retention time of the sample.
Test result: the test result of test specimen 1-19 and control sample 1-3 are as shown in table 2.As shown in Table 2, by trying
The test result comparison for testing sample 1-8 and control sample 1-3 can obtain, and Folum Ilicis extract and honey is added, can play anti-corrosion
Antibacterial effect, and when Folum Ilicis extract and honey are used in mixed way, the retention time of sweet tea skin duck can be greatly prolonged.By testing
The comparison of the test result of sample 1-8 and test specimen 9-11 can obtain, and Fresh Juice makes sweet tea skin duck be not susceptible to go bad in storage.
It can be obtained by the comparison of the test result of test specimen 9-11 and test specimen 12-14, cortex cinnamomi can greatly prolong retaining for sweet tea skin duck
Time.It can be obtained by the comparison of the test result of test specimen 12-14 and test specimen 15-17, chitosan oligosaccharide also has certain fresh-keeping
Effect, makes the meat of sweet tea skin duck be not easy quick aging.It can by the comparison of the test result of test specimen 15-17 and test specimen 18
, duck son is carried out with hot water to scald skin, the retention time of sweet tea skin duck can be improved.By the survey of test specimen 18 and test specimen 19
Test result comparison can obtain, and carry out tumbling processing to the duck son after boiling hot skin, sweet tea skin duck can be made to be not susceptible to go bad.
The test result of table 2 test specimen 1-19 and control sample 1-3
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of sweet tea skin duck, which is characterized in that the component including following parts by weight:
90~100 parts of duck son；
300~400 parts of brine；
12~18 parts of white sugar；
15~30 parts of maltose；
30~50 parts of clear water；
4~8 parts of honey；
3~5 parts of Folum Ilicis extract；
6~8 parts of edible salt；
5~10 parts of five-spice powder；
2~4 parts of white wine；
2~5 parts of edible oil.
2. sweet tea skin duck according to claim 1, which is characterized in that being additionally added parts by weight in the sweet tea skin duck is 2~3
The Fresh Juice of part, Fresh Juice mainly select one of orange, watermelon, apple, strawberry and grape or a variety of.
3. sweet tea skin duck according to claim 1, which is characterized in that being additionally added parts by weight in the sweet tea skin duck is 4~6
The cortex cinnamomi of part.
4. sweet tea skin duck according to claim 1, which is characterized in that being additionally added parts by weight in the sweet tea skin duck is 2~4
The chitosan oligosaccharide of part.
5. a kind of production method of sweet tea skin duck as described in claim 1, which comprises the following steps:
Step 1 cleans up the duck son of corresponding parts by weight, equal with the five-spice powder, edible salt and white wine of corresponding parts by weight
It is even to smear inside and outside the body of duck son, it carries out refrigeration pickling a period of time, it is spare；
Step 2 takes the maltose, Folum Ilicis extract and honey of corresponding parts by weight to be diluted after mixing, obtains sugar
Material, it is spare；
Step 3 takes the edible oil of corresponding parts by weight to pour into pot, and after heating a period of time, the white of corresponding parts by weight is added
Sugar is fried to white sugar and becomes red, obtains fried sugar；
The clear water and brine of corresponding parts by weight is added in step 4 in fried sugar, after mixing, is put into the duck son pickled,
After halogen boils a period of time, draining is taken out；
Duck son after draining is poured leaching with hot oil by step 5, up to duck skin shortcake and at brownish red, is obtained halogen and is fried duck son；
Sweet tea skin duck can be obtained by sugar material uniform brush on the body that halogen fries duck son in step 6.
6. the production method of sweet tea skin duck according to claim 5, which is characterized in that the step 1 specifically includes following step
Suddenly, the duck son of corresponding parts by weight is cleaned up, is carried out after scalding skin with hot water, then five-spice powder, food with corresponding parts by weight
It is uniformly smeared inside and outside the body of duck son, is carried out refrigeration pickling a period of time with salt and white wine, it is spare.
7. the production method of sweet tea skin duck according to claim 6, which is characterized in that the step 1 specifically includes following step
Suddenly, the duck son of corresponding parts by weight is cleaned up, is carried out after scalding skin with hot water, duck son is subjected to tumbling, and in the mistake of tumbling
Cheng Zhong, then uniformly smeared inside and outside the body of duck son several times with the five-spice powder of corresponding parts by weight, edible salt and white wine, it is refrigerated
It is pickling a period of time, spare.
8. the production method of sweet tea skin duck according to claim 1, which is characterized in that the Folum Ilicis extract specifically includes
Following extraction step:
S1, the Ilex Latifolia Thunb raw material for taking 50 grams after being crushed it with pulverizer, cross 80 meshes, obtain Ilex Latifolia Thunb sample；
S2, Ilex Latifolia Thunb sample is placed in distilling flask, the deionized water of 500mL is added, immersion is heated afterwards for 24 hours, is used
Extraction by steam distillation volatile oil, distillation extract 3h, obtain product of distillation；
S3, product of distillation is dehydrated with anhydrous sodium sulfate, and after filter-sterilizer is sterilized, obtains Folum Ilicis extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910066721.5A CN109757666A (en) | 2019-01-24 | 2019-01-24 | A kind of sweet tea skin duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910066721.5A CN109757666A (en) | 2019-01-24 | 2019-01-24 | A kind of sweet tea skin duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109757666A true CN109757666A (en) | 2019-05-17 |
Family
ID=66455254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910066721.5A Pending CN109757666A (en) | 2019-01-24 | 2019-01-24 | A kind of sweet tea skin duck and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109757666A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521952A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of crispy fried duck and its preparation process |
| CN111011699A (en) * | 2019-10-30 | 2020-04-17 | 上海西贝周昕餐饮管理有限公司 | Fried chicken fed with chili sauce and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485048A (en) * | 2010-12-04 | 2012-06-06 | 重庆市黔江区黔双科技有限公司 | Preparation method of duck with sweet skin |
| CN102657341A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for convenient rice wine soaking duck food |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
| CN105307664A (en) * | 2013-03-07 | 2016-02-03 | 凯恩生物科技有限公司 | Antimicrobial-antibiofilm compositions and methods of use thereof |
| CN107467532A (en) * | 2017-08-16 | 2017-12-15 | 安徽省启示录餐饮管理有限公司 | Burnt skin long-acting fresh-keeping drumstick and preparation method thereof |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107950917A (en) * | 2017-11-20 | 2018-04-24 | 李斌施 | The preparation method of fragrance of osmanthus bacon |
| CN108669472A (en) * | 2018-05-21 | 2018-10-19 | 上海紫燕食品有限公司 | A kind of tender goose of perfume and its production technology |
| CN108740232A (en) * | 2018-08-20 | 2018-11-06 | 王莉涵 | A kind of leaflet Kuding natural tea antipyretic beverage and preparation method thereof |
| CN112293718A (en) * | 2020-06-04 | 2021-02-02 | 苏州汉德瑞生物工程有限公司 | Citrus extract and preparation method and application thereof |
-
2019
- 2019-01-24 CN CN201910066721.5A patent/CN109757666A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485048A (en) * | 2010-12-04 | 2012-06-06 | 重庆市黔江区黔双科技有限公司 | Preparation method of duck with sweet skin |
| CN102657341A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for convenient rice wine soaking duck food |
| CN105307664A (en) * | 2013-03-07 | 2016-02-03 | 凯恩生物科技有限公司 | Antimicrobial-antibiofilm compositions and methods of use thereof |
| CN103652783A (en) * | 2013-11-21 | 2014-03-26 | 定远县南德调味品加工厂 | Bacon condiment and preparation method thereof |
| CN107467532A (en) * | 2017-08-16 | 2017-12-15 | 安徽省启示录餐饮管理有限公司 | Burnt skin long-acting fresh-keeping drumstick and preparation method thereof |
| CN107536006A (en) * | 2017-09-28 | 2018-01-05 | 马鞍山市十月丰食品有限公司 | A kind of silverfish thick chilli sauce and preparation method thereof |
| CN107950917A (en) * | 2017-11-20 | 2018-04-24 | 李斌施 | The preparation method of fragrance of osmanthus bacon |
| CN108669472A (en) * | 2018-05-21 | 2018-10-19 | 上海紫燕食品有限公司 | A kind of tender goose of perfume and its production technology |
| CN108740232A (en) * | 2018-08-20 | 2018-11-06 | 王莉涵 | A kind of leaflet Kuding natural tea antipyretic beverage and preparation method thereof |
| CN112293718A (en) * | 2020-06-04 | 2021-02-02 | 苏州汉德瑞生物工程有限公司 | Citrus extract and preparation method and application thereof |
Non-Patent Citations (4)
| Title |
|---|
| 王勇祥: "甜皮卤鸭烹制法", 《农村新技术》 * |
| 田娟娟等: "香辛料提取物抑菌作用的研究现状及展望", 《食品科技》 * |
| 蒋建敏等: "苦丁茶的抗菌作用研究", 《中药药理与临床》 * |
| 黄煌等: "苦丁茶抗菌效能的实验研究", 《衡阳医学院学报(医学版)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521952A (en) * | 2019-08-27 | 2019-12-03 | 安徽云燕食品科技有限公司 | A kind of crispy fried duck and its preparation process |
| CN111011699A (en) * | 2019-10-30 | 2020-04-17 | 上海西贝周昕餐饮管理有限公司 | Fried chicken fed with chili sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101333397B1 (en) | Manufacturing method of abalone marinated in soy sauce | |
| CN102113673A (en) | Method for manufacturing instant protein skin jelly | |
| CN106307268A (en) | Production method of pickled garlic rich in tea polyphenols | |
| CN106174266A (en) | Pickle process technique | |
| CN106072197A (en) | A kind of bubble green pepper Garcinia mangostana Radix Crotalariae szemoensis and preparation method thereof | |
| JP5922321B2 (en) | Method for producing acid solution-containing lotus cup with high storage stability that can be used by salt repellents | |
| CN103999983A (en) | Preparing method of okra tea | |
| CN109757666A (en) | A kind of sweet tea skin duck and preparation method thereof | |
| KR101861009B1 (en) | the braised yellow corvina manufacture method use of extract like that Green tea and Centella asiatica, Lespedeza bicolor | |
| CN102958370A (en) | Acidification and preservation of food products | |
| KR101684464B1 (en) | Producing method of Dakgalbi using the siberian ginseng | |
| KR101956114B1 (en) | Method for manufacturing Skate-Short Rib Soup | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| JP2009195217A5 (en) | Highly storable acid cup-containing lotus cups that can be used by salt repellents, methods for producing the same, and medicinal compositions | |
| WO2023284077A1 (en) | Substitutional tea of dried morinda citrifolia, and preparation method therefor | |
| CN107372781A (en) | A kind of method for preserving of Chicken Feet with Pickled Peppers | |
| KR20180115406A (en) | Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof | |
| KR20120041824A (en) | King crab preserved in soy sauce and manufacturing process of the same | |
| CN109452616A (en) | The production method of Chinese toon sauce | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| KR20230033831A (en) | A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food | |
| KR20120116749A (en) | Method for manufacturing seasoned shreds of dried yellow walleye pollack, and seasoned shreds of dried yellow walleye pollack produced thereby | |
| KR101184914B1 (en) | Method for processing fish using blueberry and salted fish, salted mackerel thereof | |
| KR20060037949A (en) | Seasoning cuttlefish including green tea leaf ingredient and manufacturing method of it | |
| CN106509713A (en) | Canned cherry and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190517 |
|
| RJ01 | Rejection of invention patent application after publication |