CN103416770A - Pressed sauced duck and preparation method thereof - Google Patents
Pressed sauced duck and preparation method thereof Download PDFInfo
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- CN103416770A CN103416770A CN2012101599270A CN201210159927A CN103416770A CN 103416770 A CN103416770 A CN 103416770A CN 2012101599270 A CN2012101599270 A CN 2012101599270A CN 201210159927 A CN201210159927 A CN 201210159927A CN 103416770 A CN103416770 A CN 103416770A
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Abstract
Raw materials of the pressed sauced duck comprise an eviscerated duck, clove, hot pepper, anise, cassia, amomum cardamomum, myrcia, fresh ginger, pepper, salt, white sugar, monosodium glutamate, yoghourt, cooking wine, amomum tsao-ko, water and coloring solution. The pressed sauced duck is prepared by eight steps comprising steps of sorting materials, slaughtering, steeping and coloring, bracing with plates and shaping, roasting, cooling and removing the plates, marinating with marinating soup, and sterilizing and packaging. The pressed sauced duck has characteristics of rich fragrance, piquancy and crisp bone, bright color, capability of being fat but not greasy, good mouthfeel, rich nutritions, and the like, and is capable of satisfying more and more particular senses of taste of people. In addition, the pressed sauced duck has good market economic value, can be produced in large batches and popularized in a large scale, and become nutrient-rich delicious duck food in dining tables for more and more people.
Description
Technical field
The present invention relates to the bird food technology field, is a kind of Spicy Salted Duck and method for making thereof specifically.
Background technology
At present, the duck food of selling on China existing market is very many, various duck food more and more receives that people's parent narrows, as roast duck, boiled salted duck etc., but because people's living standard is become better and better, food quality requires more and more higher, and taste becomes increasingly complex, traditional roast duck, boiled salted duck etc. can not meet popular taste needs, thus invent a kind of aromatic flavour, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, nutritious Spicy Salted Duck food is design of the present invention place.
Summary of the invention
The objective of the invention is to overcome the shortcoming of existing industry, provide a kind of aromatic flavour, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, nutritious Spicy Salted Duck food and method for making thereof.
The present invention can be achieved through the following technical solutions:
The invention discloses a kind of Spicy Salted Duck and method for making thereof, the aromatic flavour that eight procedures such as described Spicy Salted Duck is painted through selecting materials, slaughter, soaking, fagging shaping, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging are made, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, nutritious Spicy Salted Duck, and this Spicy Salted Duck preparation method is:
1., select materials: the native sheldrake of selecting the He Xi Pan, field about a year and a half to put in a suitable place to breed
2., slaughter: will live that duck is slaughtered, and bloodletting, defeathering, draw clean internal organ, pull out the duck tongue, turn from duck and cut duck's foot, clean up
3., soak painted: put whole clean thorax duck into coloring liquid and soak 5-10 minute, take out when color is flesh pink
4., fagging shaping: select the bamboo let of 20-35mm or bamboo chip that the duck after painted is strutted, duck is fixed
5., baking: hook the duck spine with stainless steel and send in the cellar type baking oven, hang over baking 5-6 hour on peg, temperature is controlled at 80 ℃-200 ℃, and making its dehydration rate is 80-90%, and degreasing rate is 70-80%, to duck, dries, and color and luster is golden yellow and takes out
6., cooling lower plate: from taking out duck in the cellar type baking oven and taking out bamboo let or cooling 12 hours of bamboo chip, become semi-finished product when color and luster is yellowish red color
7., halogen soup stew in soy sauce: cooling semi-finished product duck is put into to halogen soup, and stew in soy sauce 25-45 minute, then take out and dry
8. sterilization packaging: with after vacuum packaging, observe 24 hours, process with thermophilic digestion sterilizing or microwave sterilization machine, be finished product, but outbound is sold
The raw material of described Spicy Salted Duck is clean thorax duck, cloves, capsicum, anistree, cassia bark, white button, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, tsaoko, water, coloring liquid, the weight ratio of the composition of raw materials of Spicy Salted Duck is clean thorax duck 80-100, cloves 250-300 gram, capsicum 1500-2000 gram, anistree 500-700 gram, cassia bark 450-550 gram, white button 15-25 gram, spiceleaf 150-250 gram, ginger 1000-2000 gram, Chinese prickly ash 150-250 gram, salt 1200-2000 gram, white sugar 1300-1700 gram, monosodium glutamate 450-550 gram, acid is the 15-25 gram how, cooking wine 250-350 gram, tsaoko 20-25 gram, water 50-60 kilogram.
The raw material of described coloring liquid is soy sauce, monosodium glutamate, salt, white sugar, water, and the weight ratio of coloring liquid is soy sauce 100-150 gram, monosodium glutamate 200-300 gram, salt 450-500 gram, white sugar 450-550 gram, water 20-30 kilogram.
Described halogen soup is cloves 300 grams, capsicum 1500 grams, anistree 600 grams, cassia bark 500 grams, detains 20 grams, spiceleaf 150 grams, ginger 1500 grams, Chinese prickly ash 200 grams, salt 1500 grams, white sugar 1500 grams, monosodium glutamate 500 grams, acid how 20 grams, cooking wine 250 grams, tsaoko 20 grams in vain, be watered 50 kilograms, endure out with big fire in pot, then change moderate heat and endure 1.5-2 hour one-tenth halogen soup.
The present invention compared with prior art has the following advantages:
The raw material of Spicy Salted Duck of the present invention adopts clean thorax duck, cloves, capsicum, anise, cassia bark, buckles in vain, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, tsaoko, water, coloring liquid, eight procedures such as, fagging shaping painted through selecting materials, slaughter, soaking, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging are made.This Spicy Salted Duck has aromatic flavour, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, the characteristics such as mouthfeel good, nutritious, can meet a lot of masses' the more and more fastidious sense of taste.This Spicy Salted Duck has good market economy value simultaneously, can produce in enormous quantities, and spread, can become one nutritious duck food cuisines on more and more popular dining tables.
The specific embodiment
Below the invention will be further described:
The invention discloses a kind of Spicy Salted Duck and method for making thereof, the aromatic flavour that eight procedures such as described Spicy Salted Duck is painted through selecting materials, slaughter, soaking, fagging shaping, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging are made, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, nutritious Spicy Salted Duck, and this Spicy Salted Duck preparation method is:
1., select materials: the native sheldrake of selecting the He Xi Pan, field about a year and a half to put in a suitable place to breed
2., slaughter: will live that duck is slaughtered, and bloodletting, defeathering, draw clean internal organ, pull out the duck tongue, turn from duck and cut duck's foot, clean up
3., soak painted: put whole clean thorax duck into coloring liquid and soak 5-10 minute, take out when color is flesh pink
4., fagging shaping: select the bamboo let of 20-35mm or bamboo chip that the duck after painted is strutted, duck is fixed
5., baking: hook the duck spine with stainless steel and send in the cellar type baking oven, hang over baking 5-6 hour on peg, temperature is controlled at 80 ℃-200 ℃, and making its dehydration rate is 80-90%, and degreasing rate is 70-80%, to duck, dries, and color and luster is golden yellow and takes out
6., cooling lower plate: from taking out duck in the cellar type baking oven and taking out bamboo let or cooling 12 hours of bamboo chip, become semi-finished product when color and luster is yellowish red color
7., halogen soup stew in soy sauce: cooling semi-finished product duck is put into to halogen soup, and stew in soy sauce 25-45 minute, then take out and dry
8. sterilization packaging: with after vacuum packaging, observe 24 hours, process with thermophilic digestion sterilizing or microwave sterilization machine, be finished product, but outbound is sold
The raw material of described Spicy Salted Duck is clean thorax duck, cloves, capsicum, anistree, cassia bark, white button, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, tsaoko, water, coloring liquid, the weight ratio of the composition of raw materials of Spicy Salted Duck is clean thorax duck 80-100, cloves 250-300 gram, capsicum 1500-2000 gram, anistree 500-700 gram, cassia bark 450-550 gram, white button 15-25 gram, spiceleaf 150-250 gram, ginger 1000-2000 gram, Chinese prickly ash 150-250 gram, salt 1200-2000 gram, white sugar 1300-1700 gram, monosodium glutamate 450-550 gram, acid is the 15-25 gram how, cooking wine 250-350 gram, tsaoko 20-25 gram, water 50-60 kilogram.
The raw material of described coloring liquid is soy sauce, monosodium glutamate, salt, white sugar, water, and the weight ratio of coloring liquid is soy sauce 100-150 gram, monosodium glutamate 200-300 gram, salt 450-500 gram, white sugar 450-550 gram, water 20-30 kilogram.
Described halogen soup is cloves 300 grams, capsicum 1500 grams, anistree 600 grams, cassia bark 500 grams, detains 20 grams, spiceleaf 150 grams, ginger 1500 grams, Chinese prickly ash 200 grams, salt 1500 grams, white sugar 1500 grams, monosodium glutamate 500 grams, acid how 20 grams, cooking wine 250 grams, tsaoko 20 grams in vain, be watered 50 kilograms, endure out with big fire in pot, then change moderate heat and endure 1.5-2 hour one-tenth halogen soup.
The raw material of Spicy Salted Duck of the present invention adopts clean thorax duck, cloves, capsicum, anise, cassia bark, buckles in vain, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, tsaoko, water, coloring liquid, eight procedures such as, fagging shaping painted through selecting materials, slaughter, soaking, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging are made.This Spicy Salted Duck has aromatic flavour, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, the characteristics such as mouthfeel good, nutritious, can meet a lot of masses' the more and more fastidious sense of taste.This Spicy Salted Duck has good market economy value simultaneously, can produce in enormous quantities, and spread, can become one nutritious duck food cuisines on more and more popular dining tables.
In sum, be only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction; Implement swimmingly the present invention but the equal by specification of the those of ordinary skill of all industry is described; But all technical staff who is familiar with the industry, within not breaking away from the technical solution of the present invention scope, can utilize the disclosed above technology contents and a little change, the modification of making and the equivalent variations developed, and are equivalent embodiment of the present invention; Simultaneously, the change of any equivalent variations that all foundations essence technology of the present invention is done above embodiment, modification and differentiation etc., within all still belonging to the protection domain of technical scheme of the present invention.
Claims (3)
1. a Spicy Salted Duck and method for making thereof, it is characterized in that: the aromatic flavour that eight procedures such as described Spicy Salted Duck is painted through selecting materials, slaughter, soaking, fagging shaping, baking, cooling lower plate, halogen soup stew in soy sauce, sterilization packaging are made, fragrant peppery bone is crisp, bright in colour, fertile and oiliness, nutritious Spicy Salted Duck, and this Spicy Salted Duck preparation method is:
1., select materials: the native sheldrake of selecting the He Xi Pan, field about a year and a half to put in a suitable place to breed
2., slaughter: will live that duck is slaughtered, and bloodletting, defeathering, draw clean internal organ, pull out the duck tongue, turn from duck and cut duck's foot, clean up
3., soak painted: put whole clean thorax duck into coloring liquid and soak 5-10 minute, take out when color is flesh pink
4., fagging shaping: select the bamboo let of 20-35mm or bamboo chip that the duck after painted is strutted, duck is fixed
5., baking: hook the duck spine with stainless steel and send in the cellar type baking oven, hang over baking 5-6 hour on peg, temperature is controlled at 80 ℃-200 ℃, and making its dehydration rate is 80-90%, and degreasing rate is 70-80%, to duck, dries, and color and luster is golden yellow and takes out
6., cooling lower plate: from taking out duck in the cellar type baking oven and taking out bamboo let or cooling 12 hours of bamboo chip, become semi-finished product when color and luster is yellowish red color
7., halogen soup stew in soy sauce: cooling semi-finished product duck is put into to halogen soup, and stew in soy sauce 25-45 minute, then take out and dry
8. sterilization packaging: with after vacuum packaging, observe 24 hours, process with thermophilic digestion sterilizing or microwave sterilization machine, be finished product, but outbound is sold
A kind of Spicy Salted Duck according to claim 1 and method for making thereof, it is characterized in that: the raw material of described Spicy Salted Duck is clean thorax duck, cloves, capsicum, anistree, cassia bark, white button, spiceleaf, ginger, Chinese prickly ash, salt, white sugar, monosodium glutamate, acid how, cooking wine, tsaoko, water, coloring liquid, the weight ratio of the composition of raw materials of Spicy Salted Duck is clean thorax duck 80-100, cloves 250-300 gram, capsicum 1500-2000 gram, anistree 500-700 gram, cassia bark 450-550 gram, white button 15-25 gram, spiceleaf 150-250 gram, ginger 1000-2000 gram, Chinese prickly ash 150-250 gram, salt 1200-2000 gram, white sugar 1300-1700 gram, monosodium glutamate 450-550 gram, acid is the 15-25 gram how, cooking wine 250-350 gram, tsaoko 20-25 gram, water 50-60 kilogram.
2. a kind of Spicy Salted Duck according to claim 1 and method for making thereof, it is characterized in that: the raw material of described coloring liquid is soy sauce, monosodium glutamate, salt, white sugar, water, and the weight ratio of coloring liquid is soy sauce 100-150 gram, monosodium glutamate 200-300 gram, salt 450-500 gram, white sugar 450-550 gram, water 20-30 kilogram.
3. a kind of Spicy Salted Duck according to claim 1 and method for making thereof, it is characterized in that: described halogen soup is cloves 300 grams, capsicum 1500 grams, anistree 600 grams, cassia bark 500 grams, detains 20 grams, spiceleaf 150 grams, ginger 1500 grams, Chinese prickly ash 200 grams, salt 1500 grams, white sugar 1500 grams, monosodium glutamate 500 grams, acid how 20 grams, cooking wine 250 grams, tsaoko 20 grams in vain, be watered 50 kilograms, endure out with big fire in pot, then change moderate heat and endure 1.5-2 hour one-tenth halogen soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101599270A CN103416770A (en) | 2012-05-22 | 2012-05-22 | Pressed sauced duck and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101599270A CN103416770A (en) | 2012-05-22 | 2012-05-22 | Pressed sauced duck and preparation method thereof |
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| CN103416770A true CN103416770A (en) | 2013-12-04 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187815A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Method for processing defatted appetizing teal food |
| CN104939114A (en) * | 2015-03-29 | 2015-09-30 | 安徽先知缘食品有限公司 | Preparation method of pressed salted duck |
| CN104957658A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Preparation method for quails |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
| CN110731466A (en) * | 2019-11-19 | 2020-01-31 | 湖南芷江和翔鸭业有限公司 | Method for making sweet and spicy salted duck with sauce |
| CN110916104A (en) * | 2019-11-25 | 2020-03-27 | 湖南指上美食品有限公司 | Preparation method of sauced pressed salted duck |
Citations (3)
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| KR20090084109A (en) * | 2008-01-31 | 2009-08-05 | 주식회사 주원산오리 | Red ginseng duck and manufacturing method |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
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2012
- 2012-05-22 CN CN2012101599270A patent/CN103416770A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20090084109A (en) * | 2008-01-31 | 2009-08-05 | 주식회사 주원산오리 | Red ginseng duck and manufacturing method |
| CN102150881A (en) * | 2011-04-12 | 2011-08-17 | 唐人神集团股份有限公司 | Method for preparing dried salted duck |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
Non-Patent Citations (1)
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| 刘汉明 等: "湖北酱板鸭的制法", 《四川烹饪》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187815A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Method for processing defatted appetizing teal food |
| CN104939114A (en) * | 2015-03-29 | 2015-09-30 | 安徽先知缘食品有限公司 | Preparation method of pressed salted duck |
| CN104957658A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Preparation method for quails |
| CN105077331A (en) * | 2015-07-09 | 2015-11-25 | 藤桥食品有限公司 | Spicy salted duck processing method |
| CN110692943A (en) * | 2019-11-18 | 2020-01-17 | 湖南呱呱叫食品有限公司 | Hunan-flavor health-care sauced pressed salted duck and preparation method thereof |
| CN110731466A (en) * | 2019-11-19 | 2020-01-31 | 湖南芷江和翔鸭业有限公司 | Method for making sweet and spicy salted duck with sauce |
| CN110916104A (en) * | 2019-11-25 | 2020-03-27 | 湖南指上美食品有限公司 | Preparation method of sauced pressed salted duck |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131204 |
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| WD01 | Invention patent application deemed withdrawn after publication |