CN101040716B - Preparation method of duck product - Google Patents
Preparation method of duck product Download PDFInfo
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- CN101040716B CN101040716B CN2007100988815A CN200710098881A CN101040716B CN 101040716 B CN101040716 B CN 101040716B CN 2007100988815 A CN2007100988815 A CN 2007100988815A CN 200710098881 A CN200710098881 A CN 200710098881A CN 101040716 B CN101040716 B CN 101040716B
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Abstract
The invention relates to a method for preparing duck food, comprising that pickling, smoking, and aging duck, wherein the aging process that baking the pickled and smoked duck. The invention first pickles and smokes duck, then immerges the duck via pickle soup and smoke findings, while the duck food has good taste without soy apply. And the invention bakes the pickled and smoked duck to make food in red appearance and good taste.
Description
Technical field
The invention relates to a kind of preparation method of duck product.
Background technology
Traditional duck product comprises roast duck, pressed salted duck and smoked duck.Roast duck generally is raw material with the force-fed duck, and the preparation method comprises with inflator and inflating subcutaneous fat and knot form from duck neck knife-edge part, makes gas be full of the force-fed duck whole body uniformly; After with hook duck being hung up, scald the duck whole body with boiling water, gas is expanded, water with syrup that to drench twice back of duck body air-dry, with stopper anus is clogged, it is stand-by to pour water in from knife-edge part toward duck; Duck is put into baking oven, till roasting extremely all colourings are extremely ripe.Smoked duck is a raw material with fertile drake generally, and the preparation method comprises that afterbody is horizontal slots from the duck back of the body, removes internal organ, anus, obtains the duck base; The duck base was salted down in the soup stock several hours pickling of being made up of cooking wine, fermented glutinous wine, pepper powder, salt and Chinese prickly ash; Boiling water is watered on the duck base, the duck skin is tightened; Then the duck base is put into censer, make of pine and cypress skin and/or pine and cypress branch that smoked material is smoked to be yellow to the duck skin and to take out; Go up cage then and steamed two hours, the cooling back is with fried.
Along with economic development and living standards of the people improve constantly, people have higher requirement to the color of food.But the color combination property of above-mentioned traditional duck product is bad, and for example, the roast duck taste is more single, and it is edible to be stained with sauce, and roast duck dries in the air has heavier fowl fishy smell after the cold; Smoked duck meat bavin, taste is dense.
Summary of the invention
The objective of the invention is provides a kind of preparation method that can access the duck product with good color combination property in order to overcome the bad shortcoming of existing duck product color combination property.
The invention provides a kind of preparation method of duck product, this method comprises pickles the duck base successively, smokes and slaking, and wherein, the method for described slaking is the duck base baking after will pickling and smoke.
Method provided by the invention is pickled the duck base and smoke earlier, with pickling soup stock and smoking and expect that the fumigation that is produced fully floods the duck base, make the duck product that obtains bright salty good to eat, have special tea smell, not needing to be stained with sauce is edible, after pickling and smoking the duck base is carried out baking, make the duck product that obtains be purplish red, crisp outside tender inside, therefore, the duck product that the inventive method obtains has good color combination property.
The specific embodiment
The preparation method of duck product provided by the invention comprises the duck base is pickled successively, smoked and slaking that wherein, the method for described slaking is the duck base baking after will pickling and smoke.
Described duck base can use conventional duck base preparation method to make, under the preferable case, after duck slaughtered, sheds, under the duck wing, open the osculum of about 5 centimeter length, internal organ are taken out by this osculum, and water will be removed duck thorax behind the internal organ and clean up and can obtain the duck base then.
To carry out baking in order being beneficial to, to be preferably force-fed duck as the duck of raw material.The weight of force-fed duck can restrain for 2000-4000, is preferably the 2500-3500 gram.
The method that the duck base is pickled comprises with pickling soup stock floods described duck base.Consumption and the dip time of pickling soup stock need only the satisfied duck base that can make by abundant dipping, and for example, every kilogram of used amount of pickling soup stock of duck base can restrain for 200-5000, is preferably 500-2000 and restrains; Dip time can be 3-12 hour.
The described soup stock of pickling can be the soup stock of pickling that is used to prepare curing food of routine, under the preferable case, the described soup stock of pickling obtains by seasoning matter is boiled in water, weight with water is that 100 weight portions are benchmark, described seasoning matter comprises the 0.2-5 weight portion, preferred 0.5-3 weight portion tsaoko, 0.05-2 weight portion, the fragrant fruit in preferred 0.1-1.5 weight portion Guangdong, 0.1-2.5 weight portion, preferred 0.2-2 weight portion cloves, 0.1-2.5 weight portion, preferred 0.2-2 weight portion is cool in vain, 0.05-2 weight portion, preferred 0.1-1.5 weight portion kaempferia galamga, 0.2-5 weight portion, preferred 0.5-3 weight portion Chinese prickly ash, 0.2-5 weight portion, preferred 0.5-3 weight portion spiceleaf, 0.1-2.5 weight portion, preferred 0.2-2 weight portion cassia bark, 0.1-2.5 weight portion, preferred 0.2-2 weight portion Radix Angelicae Sinensis, 0.05-2 weight portion, preferred 0.1-1.5 weight portion Radix Codonopsis, 0.02-1.5 weight portion, preferred 0.05-1 weight portion adenophora tetraphylla, 0.1-2.5 weight portion, preferred 0.2-2 weight portion anise (Illicium verum), 0.05-2 weight portion, the preferred 0.1-1.5 weight portion root of Dahurain angelica, 0.05-2 weight portion, preferred 0.1-1.5 weight portion pepper, 0.02-1.5 weight portion, preferred 0.05-1 weight portion Pogostemon cablin, 0.1-2.5 weight portion, preferred 0.2-2 weight portion fennel seeds, 0.05-2 weight portion, preferred 0.1-1.5 weight portion chickens' extract, 0.05-2 weight portion, preferred 0.1-1.5 weight portion salt, 0.2-5 weight portion, preferred 0.5-3 weight portion green onion, the 0.2-10 weight portion, preferred 0.5-6 weight portion ginger and 0.2-10 weight portion, preferred 0.5-6 weight portion cooking wine.Pickling of boiling used after soup stock generally is cooled to normal temperature.
According to this preferred implementation of the present invention, pickle flavoring contained in the soup stock such as tsaoko, Chinese prickly ash, spiceleaf, cassia bark etc. not only can so that to duck product have bright salty good to eat taste, and pickle medicinal herb components contained in the soup stock as cool, Radix Angelicae Sinensis, Radix Codonopsis etc. make the duck product that obtains have the effect that nourishes the body in vain.
Pickling soup stock can obtain by seasoning matter is boiled in water, under the preferable case, the method that seasoning matter is boiled in water comprise according to above-mentioned consumption with tsaoko, fragrant fruit, cloves, in vain cool, kaempferia galamga, Chinese prickly ash, spiceleaf, cassia bark, Radix Angelicae Sinensis, Radix Codonopsis, the root of straight ladybell, anise, the root of Dahurain angelica, pepper, extensively perfume, fennel seeds, chickens' extract, salt are put into water, heating is put into green onion, ginger and cooking wine after making the water boiling, continues heating 20-120 minute then, is preferably 30-90 minute.The initial temperature of water can be 10-40 ℃.Adopt this boiling method, can reach and put forward the effect that aquatic foods remove raw meat.
Described method of smoking comprises the smoked yellow that is to duck base surface in being placed with the censer of smoking material and burning red charcoal of the duck base after pickling.Described smoked material is placed on and burns on the red charcoal, and under the heat effect that burns red charcoal, smoked material imperfect combustion sends fumigation, thereby the duck base is smoked.Described smoked material can preferably include material of main part, tealeaves, sugar and Jasmine for the smoked material that is used to make smoked product of routine.Compare with the smoked material of routine, adopt this smoked material can make the salty perfume (or spice) of duck base after smoking good to eat, make the glow of duck product color and luster, the taste delicate fragrance that finally obtain.
In described smoked material, with 100 weight portion material of main parts is benchmark, the consumption of tealeaves can be the 0.1-10 weight portion, be preferably the 0.5-5 weight portion, the consumption of sugar can be the 0.1-10 weight portion, be preferably the 0.5-5 weight portion, the consumption of Jasmine can be the 0.05-5 weight portion, is preferably the 0.1-3 weight portion.Described material of main part is preferably camphorwood, jujube wood and peanut shell, and the weight ratio of camphorwood, jujube wood and peanut shell can be 3-10:3-10:2-10.
The red charcoal of described burning can obtain by charcoal is lighted, and the kind of charcoal can be the charcoal that uses of routine in preparation smoked product process.The consumption of smoked material and smoke the time as long as satisfy with the smoked yellowly in the surface of duck base, for example, the amount of the smoked material that every kilogram of duck base is used can restrain for 10-100, is preferably 20-60 and restrains; The time of smoking can be 40-60 minute.
Wherein, before smoking, the duck base after pickling can also be inflated, link up with, scald base and hang look.
The method of inflating can be the method for inflating of this area routine, for example, the opening of air by duck base neck is injected between the subcutaneous fat and connective tissue of duck body.The method of hook can be the hook method of this area routine, for example, makes hook pass the muscle of duck base neck, and the purpose of hook is to be convenient to carry out follow-up smoking and the baking process.The method of scalding base can tighten the duck skin as long as scald the degree of base for 90-100 ℃ hot water is watered on the duck base.The method of hanging look can be for watering syrup on the duck base, and the temperature of syrup can be 10-50 ℃, and the concentration of syrup can be 1-20 weight %, and the amount of the syrup that every kilogram of duck base is used can restrain for 10-30.
After smoking, the duck base of smoking can be cooled to normal temperature and carry out baking again.The method of described baking comprises puts into baking oven with the duck base after pickling and smoking.As long as the degree of baking can eat the duck after the baking, for example, the baking temperature can be 220-320 ℃, is preferably 250-280 ℃, and the baking time can be 50-80 minute, is preferably 50-70 minute.Described baking oven can or be hung stove for cold stoking, is preferably the extension stove.Used fuel can be the fruital wood fuel of routine, for example jujube wood in the extension stove.Before the duck base is put into baking oven, the anus of duck base can be blocked up, in the duck thorax, add boiling water, the volume of boiling water accounts for the 60-80% of duck thorax volume.In the baking process, under the effect of the boiling water in the duck thorax, make and boil outer baking in the duck base, ripe easily, and the duck product that obtains is outer crisp interior tender, and mouthfeel is better.
Below by embodiment the present invention is described in more detail.
Embodiment 1
This embodiment is used to illustrate the preparation method of duck product provided by the invention.
With average weight is that 3 duck bases of 2.5 kilograms are pickled in the soup stock at 2.5 kilograms respectively and soaked 6 hours.Wherein, pickle that soup stock is following to be made: 1.6 weight portion tsaokos, 0.4 the fragrant fruit in weight portion Guangdong, 0.8 weight portion cloves, 0.8 weight portion is cool in vain, 0.4 weight portion kaempferia galamga, 1.6 weight portion Chinese prickly ash, 1.6 weight portion spiceleaf, 0.8 weight portion cassia bark, 0.8 weight portion Radix Angelicae Sinensis, 0.4 weight portion Radix Codonopsis, 0.25 weight portion adenophora tetraphylla, 0.8 weight portion anise, 0.4 the weight portion root of Dahurain angelica, 0.4 weight portion pepper, 0.25 weight portion Patchouli, 0.8 weight portion fennel seeds, 0.33 weight portion chickens' extract and 0.5 weight portion salt are put into 100 weight parts waters (water temperature is 25 ℃), poach is opened in heating, with 1.6 weight portion green onions, 2.5 weight portion ginger and 2.5 weight portion cooking wine are put into above-mentioned water of boiling, and continue heating and make water keep fluidized state 40 minutes, stop heating then and be cooled to 30 ℃.
After pickling, the opening of air by duck base neck is injected between the subcutaneous fat and connective tissue of duck body, makes hook pass the muscle of duck base neck then.100 ℃ hot water are watered on the duck base, the duck skin is tightened.Then 40 ℃ syrup is watered on the duck base, the concentration of syrup is 5 weight %, and the syrup consumption of every duck base is 37 grams.
Then, the duck base was smoked 1 hour in being placed with the censer of smoking material and burning red charcoal.Described smoked material package is drawn together 60 weight portion camphorwoods, 20 weight portion jujube wood, 20 weight portion peanut shells, 5 weight portion tealeaves, 4 weight portion white sugar and 2 weight portion Jasmines.The gross weight of smoked material is 255 grams, and smoked material is placed on and burns on the red charcoal.
Hanging in the stove after smoked good duck base is cooled to normal temperature, is fuel with jujube wood, is baking 60 minutes under 260 ℃ the condition in furnace temperature, promptly obtains duck product.
The duck product surface that obtains is purplish red, distributes strong tea smell, tastes in season salty good to eat, crisp outside tender inside, has good color combination property.
Embodiment 2
This embodiment is used to illustrate the preparation method of duck product provided by the invention.
With average weight is that 3 duck bases of 3 kilograms are pickled in the soup stock in gram 4.5 respectively and soaked 10 hours.Wherein, pickle that soup stock is following to be made: 0.8 weight portion tsaoko, the fragrant fruit in 1 weight portion Guangdong, 1.5 weight portion cloves, 0.3 weight portion is cool in vain, 0.9 weight portion kaempferia galamga, 2.5 weight portion Chinese prickly ash, 0.6 weight portion spiceleaf, 0.3 weight portion cassia bark, 0.3 weight portion Radix Angelicae Sinensis, 1 weight portion Radix Codonopsis, 0.6 weight portion adenophora tetraphylla, 1.2 weight portion anise, the 1 weight portion root of Dahurain angelica, 1.2 weight portion pepper, 0.1 weight portion Patchouli, 0.5 weight portion fennel seeds, 0.9 weight portion chickens' extract and 1.2 weight portion salt are put into 100 weight parts waters (water temperature is 25 ℃), poach is opened in heating, with 0.6 weight portion green onion, 1 weight portion ginger and 5 weight portion cooking wine are put into above-mentioned water of boiling, and continue heating and make water keep fluidized state 75 minutes, stop heating then and be cooled to 30 ℃.
After pickling, the opening of air by duck base neck is injected between the subcutaneous fat and connective tissue of duck body, makes hook pass the muscle of duck base neck then.100 ℃ hot water are watered on the duck base, the duck skin is tightened.Then 40 ℃ syrup is watered on the duck base, the concentration of syrup is 10 weight %, and the syrup consumption of every duck base is 60 grams.
Then, the duck base was smoked 80 minutes in being placed with the censer of smoking material and burning red charcoal.Described smoked material package is drawn together 40 weight portion camphorwoods, 60 weight portion jujube wood, 100 weight portion peanut shells, 4 weight portion tealeaves, 5 weight portion white sugar and 2 weight portion Jasmines.The gross weight of smoked material is 405 grams, and smoked material is placed on and burns on the red charcoal.
With the sorghum rod of 8 centimeter length wherein the anus of 1 duck base stifled on, in the duck thorax, pour 100 ℃ hot water into, the volume of hot water is 2/3 of a duck thorax volume.Then the duck base being hung in the stove, is fuel with jujube wood, is under 280 ℃ the condition baking 50-80 minute in furnace temperature, promptly obtains duck product.
The duck product surface that obtains is purplish red, distributes strong tea smell, tastes in season salty good to eat, crisp outside tender inside, has good color combination property.In addition, in the duck thorax, pour hot water baking and the duck of the duck product that obtains is fresher and tenderer then into.
Claims (9)
1. the preparation method of a duck product, this method comprises pickles the duck base successively, smokes and slaking, it is characterized in that the method for described slaking is the duck base baking after will pickling and smoke, the method for described baking comprises puts into baking oven with the duck base after pickling and smoking; This method also comprises, before the duck base is put into baking oven, with the anus of duck base stifled on, in the duck thorax, add boiling water; The described soup stock of pickling obtains by seasoning matter is boiled in water, weight with water is that 100 weight portions are benchmark, and described seasoning matter comprises 0.2-5 weight portion tsaoko, 0.05-2 the fragrant fruit in weight portion Guangdong, 0.1-2.5 weight portion cloves, 0.1-2.5 weight portion is cool in vain, 0.05-2 weight portion kaempferia galamga, 0.2-5 weight portion Chinese prickly ash, 0.2-5 weight portion spiceleaf, 0.1-2.5 weight portion cassia bark, 0.1-2.5 weight portion Radix Angelicae Sinensis, 0.05-2 weight portion Radix Codonopsis, 0.02-1.5 weight portion adenophora tetraphylla, 0.1-2.5 weight portion anise, 0.05-2 the weight portion root of Dahurain angelica, 0.05-2 weight portion pepper, 0.02-1.5 weight portion Pogostemon cablin, 0.1-2.5 weight portion fennel seeds, 0.05-2 weight portion chickens' extract, 0.05-2 weight portion salt, 0.2-5 weight portion green onion, 0.2-10 weight portion ginger and 0.2-10 weight portion cooking wine.
2. method according to claim 1, wherein, the baking temperature is 220-320 ℃, the baking time is 50-80 minute.
3. method according to claim 1, wherein, the volume of boiling water accounts for the 60-80% of duck thorax volume.
4. method according to claim 1, wherein, described method of pickling comprises with pickling soup stock floods described duck base, and every kilogram of used amount of pickling soup stock of duck base is the 200-5000 gram, and dip time is 6-8 hour.
5. method according to claim 1, wherein, the method that seasoning matter is boiled in water comprises tsaoko, the fragrant fruit in Guangdong, cloves, cool, kaempferia galamga, Chinese prickly ash, spiceleaf, cassia bark, Radix Angelicae Sinensis, Radix Codonopsis, adenophora tetraphylla, anise, the root of Dahurain angelica, pepper, Pogostemon cablin, fennel seeds, chickens' extract, salt are put into water in vain, heating is put into green onion, ginger and cooking wine after making the water boiling, continues heating 20-120 minute then.
6. method according to claim 1, wherein, described method of smoking comprises the smoked yellow that is to duck base surface in being placed with the censer of smoking material and burning red charcoal of the duck base after pickling, described smoked material is placed on and burns on the red charcoal, described smoked material package is drawn together material of main part, tealeaves, sugar and Jasmine, and described material of main part is camphorwood, jujube wood and peanut shell.
7. method according to claim 6 wherein, in described smoked material, is a benchmark with 100 weight portion material of main parts, and the consumption of tealeaves is the 0.6-10 weight portion, and the consumption of sugar is the 1-10 weight portion, and the consumption of Jasmine is the 0.6-10 weight portion.
8. method according to claim 6, wherein, in described material of main part, camphorwood, jujube wood and peanut shell, the weight ratio of camphorwood, jujube wood and peanut shell is 3-10: 3-10: 2-10.
9. method according to claim 1, wherein, before smoking, this method also comprises inflates the duck base after pickling, link up with, scald base and hangs look.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100988815A CN101040716B (en) | 2007-04-28 | 2007-04-28 | Preparation method of duck product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100988815A CN101040716B (en) | 2007-04-28 | 2007-04-28 | Preparation method of duck product |
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| CN101040716A CN101040716A (en) | 2007-09-26 |
| CN101040716B true CN101040716B (en) | 2010-08-11 |
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| CN2007100988815A Expired - Fee Related CN101040716B (en) | 2007-04-28 | 2007-04-28 | Preparation method of duck product |
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Cited By (1)
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| CN103120319A (en) * | 2013-02-05 | 2013-05-29 | 西昌华宁农牧科技有限公司 | Preparation method of flavor dried-salted ducks |
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| CN102813231B (en) * | 2012-09-18 | 2013-08-14 | 贵州千里山生态食品股份有限公司 | Preparation method of fragrant duck by using Sanhu duck |
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| CN108685085A (en) * | 2018-05-08 | 2018-10-23 | 袁海林 | A kind of length flies duck meat chilli sauce and preparation method thereof in vain |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
| CN112544894A (en) * | 2020-11-19 | 2021-03-26 | 保靖县松桂坊食品科技有限公司 | Spicy duck smoked by firewood and preparation method thereof |
| CN113040338A (en) * | 2021-03-21 | 2021-06-29 | 陈强 | Making method of smoked duck |
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Cited By (1)
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| CN103120319A (en) * | 2013-02-05 | 2013-05-29 | 西昌华宁农牧科技有限公司 | Preparation method of flavor dried-salted ducks |
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