CN104000221A - 一种醋血鸭的制作方法 - Google Patents
一种醋血鸭的制作方法 Download PDFInfo
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- CN104000221A CN104000221A CN201410185870.0A CN201410185870A CN104000221A CN 104000221 A CN104000221 A CN 104000221A CN 201410185870 A CN201410185870 A CN 201410185870A CN 104000221 A CN104000221 A CN 104000221A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 33
- 239000008280 blood Substances 0.000 title claims abstract description 25
- 210000004369 blood Anatomy 0.000 title claims abstract description 25
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 20
- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 3
- 241000209501 Spirodela Species 0.000 abstract 3
- 235000013364 duck meat Nutrition 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010028140 Mucous stools Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种醋血鸭的制作方法，包括以下步骤：(1)准备好一块以肥肉居多的五花肉，切好得到可以下锅的片状；(2)将肉鸭宰杀时流出的血跟加有盐的醋混合；(3)将宰杀后的肉鸭去除内脏，洗净，切好得到可以下锅的块状鸭肉；(4)将切好的片状五花肉先放入锅中炼油，等到五花肉出油充分后将切好的鸭肉倒入锅中与五花肉一起爆炒直至水干，再加入水煮干后爆炒，直到听到油爆的声音，然后往锅中倒入配制好的鸭血和腌制的酸辣椒酱搅拌均匀慢火炒3到5分钟。本发明一种醋血鸭的制作方法得到的鸭肉味道香脆，对各年龄阶段人群均具有营养保健和食疗的双重作用。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种醋血鸭的制作方法。
背景技术
中国的传统鸭制品烤鸭已经拥有300多年的文明史，也受到了广大消费者的青睐。但随着经济社会的跨越式发展，人们对健康和生活质量的要求不断提高，现在既具有高营养价值、同时还具有食疗作用的食品越来越引起人们的关注，逐渐成为消费者的一个重要选择趋向。
发明内容
本发明所要解决的技术问题是提供一种醋血鸭的制作方法。
本发明解决上述技术问题的技术方案如下：一种醋血鸭的制作方法，其特征在于，包括以下步骤：
(1)准备好一块以肥肉居多的五花肉，切好得到可以下锅的片状；
(2)将肉鸭宰杀时流出的血跟加有盐的醋混合；
(3)将宰杀后的肉鸭去除内脏，洗净，切好得到可以下锅的块状鸭肉；
(4)将切好的片状五花肉先放入锅中炼油，等到五花肉出油充分后将切好的鸭肉倒入锅中与五花肉一起爆炒直至水干，再加入水煮干后爆炒，直到听到油爆的声音，然后往锅中倒入配制好的鸭血和腌制的酸辣椒酱搅拌均匀慢火炒3到5分钟。
步骤(2)中血与加有盐的醋的容积比为3:1。
在步骤(4)中加入苦瓜、黄豆或者酸豆角辅料。
本发明的有益效果是：一种醋血鸭加入配制好的醋血使得鸭肉色泽更有食欲，味道更香脆，而且对人体具有补血、清热解毒之功效，可治中风、小儿白痢似鱼冻者。
具体实施方式
以下对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
本实施例：一种醋血鸭的制作方法的制备方法，具体步骤如下：
(1)准备好一块以肥肉居多的五花肉，切好得到可以下锅的片状；
(2)将肉鸭宰杀时流出的血跟加有盐的醋混合；
(3)将宰杀后的肉鸭去除内脏，洗净，切好得到可以下锅的块状鸭肉；
(4)将切好的片状五花肉先放入锅中炼油，等到五花肉出油充分后将切好的鸭肉倒入锅中与五花肉一起爆炒直至水干，再加入水煮干后爆炒，直到听到油爆的声音，然后往锅中倒入配制好的鸭血和腌制的酸辣椒酱搅拌均匀慢火炒3到5分钟。
步骤(2)中血与加有盐的醋的容积比为3:1。
步骤(4)中可以根据个人口味加入苦瓜、黄豆或者酸豆角等配菜。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种醋血鸭的制作方法，其特征在于，包括以下步骤：
(1)准备好一块以肥肉居多的五花肉，切好得到可以下锅的片状；
(2)将肉鸭宰杀时流出的血跟加有盐的醋混合；
(3)将宰杀后的肉鸭去除内脏，洗净，切好得到可以下锅的块状鸭肉；
(4)将切好的片状五花肉先放入锅中炼油，等到五花肉出油充分后将切好的鸭肉倒入锅中与五花肉一起爆炒直至水干，再加入水煮干后爆炒，直到听到油爆的声音，然后往锅中倒入配制好的鸭血和腌制的酸辣椒酱搅拌均匀慢火炒3到5分钟。
2.根据权利要求1所述一种醋血鸭的制作方法，其特征在于：步骤(2)中血与加有盐的醋的容积比为3:1。
3.根据权利要求1所述一种醋血鸭的制作方法，其特征在于：在步骤(4)中加入苦瓜、黄豆或者酸豆角辅料。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410185870.0A CN104000221A (zh) | 2014-05-05 | 2014-05-05 | 一种醋血鸭的制作方法 |
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| CN201410185870.0A CN104000221A (zh) | 2014-05-05 | 2014-05-05 | 一种醋血鸭的制作方法 |
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| CN104000221A true CN104000221A (zh) | 2014-08-27 |
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| CN201410185870.0A Pending CN104000221A (zh) | 2014-05-05 | 2014-05-05 | 一种醋血鸭的制作方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077337A (zh) * | 2015-09-25 | 2015-11-25 | 黄琪淋 | 一种即食醋血鸭及其制作方法 |
| CN105285746A (zh) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | 醋血鸭罐头 |
| CN105876469A (zh) * | 2014-11-14 | 2016-08-24 | 杨武林 | 一种血浆鸭火锅及其制作方法 |
| CN110101021A (zh) * | 2019-06-13 | 2019-08-09 | 郑州工业应用技术学院 | 一种血鸭的配方及做法 |
-
2014
- 2014-05-05 CN CN201410185870.0A patent/CN104000221A/zh active Pending
Non-Patent Citations (3)
| Title |
|---|
| 无: "桂北醋血鸭", 《醋血鸭_【图文】桂北醋血鸭的做法-美食天下 HTTP://WWW.MEISHICHINA.COM/EAT/RMENU/200907/64742_3.HTML》 * |
| 无: "桂北醋血鸭", 《醋血鸭_【图文】桂北醋血鸭的做法-美食天下 HTTP://WWW.MEISHICHINA.COM/EAT/RMENU/200907/64742_3.HTML》, 23 July 2009 (2009-07-23), pages 1 - 3 * |
| 蒋钦挥 肖建华: "《风物广西》", 30 September 2009, 蒋钦挥 肖建华 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876469A (zh) * | 2014-11-14 | 2016-08-24 | 杨武林 | 一种血浆鸭火锅及其制作方法 |
| CN105077337A (zh) * | 2015-09-25 | 2015-11-25 | 黄琪淋 | 一种即食醋血鸭及其制作方法 |
| CN105285746A (zh) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | 醋血鸭罐头 |
| CN110101021A (zh) * | 2019-06-13 | 2019-08-09 | 郑州工业应用技术学院 | 一种血鸭的配方及做法 |
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Application publication date: 20140827 |