CN105995596A - Preparation method of marinated duck intestine - Google Patents
Preparation method of marinated duck intestine Download PDFInfo
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- CN105995596A CN105995596A CN201510625129.6A CN201510625129A CN105995596A CN 105995596 A CN105995596 A CN 105995596A CN 201510625129 A CN201510625129 A CN 201510625129A CN 105995596 A CN105995596 A CN 105995596A
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- 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
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- 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
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Abstract
The invention discloses a preparation method of marinated duck intestine. The method comprises the steps of: washing duck intestine with normal color and no disease spot with clean water, then using 2%-3% salt vinegar water to conduct rubbing washing, and then flushing the rubbing generated bubbles; subjecting the cleaned duck intestine to water blanching, putting the duck intestine in a boiling water pot, stirring and dispersing the duck intestine evenly, when the duck intestine rolls up, getting the duck intestine out, flushing the duck intestine with cold water and performing draining, then soaking the duck intestine in marinade for 8-10min, then taking the duck intestine out, hanging the duck intestine at a ventilating place to conduct curing for 1.5-2h; heating the marinade to 75-85DEG C, then putting the cured duck intestine into the marinade again for 7-8min, then taking the duck intestine out, thus obtaining a finished product of marinated duck intestine. The preparation method provided by the invention is simple, the prepared duck intestine has excellent taste, strong fragrance, golden yellow and bright color, and the marinated duck intestine has long fragrance duration in taste, is crisp but not greasy, and has unique flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Cold spiced duck intestinal preparation method.
Background technology
Duck intestine rich in proteins, vitamin B group, vitamin C, vitamin A and the trace element such as calcium, ferrum.To human metabolism, the maintenance of nerve, heart, digestion and vision has good effect, has local flavor and the quality of uniqueness simultaneously, is to be loved by the people and commonly used product.Duck intestine is in the extensively application such as chaffy dish, duck blood fans soup, cooking, stew in soy sauce, particularly Cold spiced duck intestinal people especially are than preferable a kind of meat product, existing commercially available Cold spiced duck intestinal, on the make it is usually and rule of thumb feeds, during duck intestine taste boring tasteless, edible unconsciously fresh perfume (or spice), time and taste is heavier, meat cotton is puckery, it is impossible to cater to popular taste.
Summary of the invention
The present invention seeks to the disadvantages mentioned above overcoming prior art to exist, it is provided that a kind of Cold spiced duck intestinal preparation method, the fresh fragrance of Cold spiced duck intestinal prepared is pure, bright color, mouthfeel fragrance remaining time length and mellow.
For achieving the above object, the technology used in the present invention means are: a kind of Cold spiced duck intestinal preparation method, and operating procedure is as follows:
1) after color and luster is normal, without scab duck intestine clear water is cleaned, then using the salt vinegar water of 2%-3% to carry out rubbing and clean, rubbing is rinsed well with clear water after there is foam；
2) float water by the duck intestine after above-mentioned cleaning out, and boiled water enters pot, stirs evenly and shakes loose, and duck intestine can be pulled out and have a shower after rolling and drain, and takes out, hang over ventilation and pickle 1.5-2 hour after being then placed in thick gravy soaking 8-10 minute；
3) by thick gravy temperature burn to 75-85 spend time, above-mentioned pickle after duck intestine be placed again in thick gravy, 7-9 minute thick gravy time can take the dish out of the pot, and obtains Cold spiced duck intestinal finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000-3000 gram of pig bone and hammer disconnected, 1500-2000 gram of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15-25 kg water, putting into floats boil after Os Sus domestica and old hen, big fire turns boiling with soft fire 4-6 hour after boiled post-cooked 15-25 minute, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20-30 gram of edible oil, be then placed in the 1000-1200 gram of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400-500 gram of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take Radix Angelicae Dahuricae 23-27 gram, Pericarpium Citri Reticulatae 7-9 gram, Flos Caryophylli 7-9 gram, Fructus Amomi Rotundus 23-27 gram, Rhizoma Kaempferiae 14-16 gram, Rhizoma Alpiniae Officinarum 14-16 gram, anistree 23-27 gram, 14-16 gram of Radix Glycyrrhizae, Fructus Tsaoko 14-16 gram, Sha Ren 23-27 gram, Herba Pelargonii Graveolentis 7-9 gram, Semen Alpiniae Katsumadai 14-16 gram, 9-11 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7-9 gram, Fructus Foeniculi 14-16 gram, XIANGZI 7-9 gram, 14-16 gram of Pericarpium Zanthoxyli, Semen Myristicae 11-13 gram, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2-3 kg water, 1000-1500 gram of Rhizoma Zingiberis Recens, 400-600 gram of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, is subsequently adding fried sugar 900-1200 gram, cooking wine 200-300 gram, Sal 500-800 gram, monosodium glutamate 20-30 gram, thick gravy finished product.
Further, during adding fried sugar, point 3 additions, add 300-400 gram, it is to avoid decoction hinders color every time.
The invention has the beneficial effects as follows: prepare convenient and simple, the taste of the Cold spiced duck intestinal of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the duck intestine mouthfeel fragrance remaining time using its stew in soy sauce to go out is long, crisp and oiliness, unique flavor.
Detailed description of the invention
Embodiment 1
A kind of Cold spiced duck intestinal preparation method, operating procedure is as follows:
1) after color and luster is normal, without scab duck intestine clear water is cleaned, then using the salt vinegar water of 2% to carry out rubbing and clean, rubbing is rinsed well with clear water after there is foam, is repeated 3 times, can effectively remove the fishy smell of duck intestine；
2) float water by the duck intestine after above-mentioned cleaning out, and boiled water enters pot, stirs evenly and shakes loose, and duck intestine can be pulled out and have a shower after rolling and drain, and takes out, hang over ventilation and pickle 1.5 hours after being then placed in thick gravy soaking 8 minutes；
3) by thick gravy temperature burn to 75 degree time, above-mentioned pickle after duck intestine be placed again in thick gravy, 7 minutes thick gravy time can take the dish out of the pot, and obtains Cold spiced duck intestinal finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000 grams of pig bones and hammer disconnected, 1500 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 4 hours after boiled post-cooked 15 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20 grams of edible oil, be then placed in the 1000 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 23 grams, Pericarpium Citri Reticulatae 7 grams, Flos Caryophylli 7 grams, Fructus Amomi Rotundus 23 grams, Rhizoma Kaempferiae 14 grams, Rhizoma Alpiniae Officinarum 14 grams, anistree 23 grams, 14 grams of Radix Glycyrrhizae, Fructus Tsaoko 14 grams, Sha Ren 23 grams, Herba Pelargonii Graveolentis 7 grams, Semen Alpiniae Katsumadai 14 grams, 9 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7 grams, Fructus Foeniculi 14 grams, XIANGZI 7 grams, 14 grams of Pericarpium Zanthoxyli, Semen Myristicae 11 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2 kg water, 1000 grams of Rhizoma Zingiberis Recens, 400 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, it is subsequently adding fried sugar 900 grams and puts into by several times, add 300 grams every time, avoid decoction to hinder color, add cooking wine 200 grams, Sal 500 grams, monosodium glutamate 20 grams, thick gravy finished product.
Embodiment 2
A kind of Cold spiced duck intestinal preparation method, operating procedure is as follows:
1) after color and luster is normal, without scab duck intestine clear water is cleaned, then using the salt vinegar water of 3% to carry out rubbing and clean, rubbing is rinsed well with clear water after there is foam；
2) float water by the duck intestine after above-mentioned cleaning out, and boiled water enters pot, stirs evenly and shakes loose, and duck intestine can be pulled out and have a shower after rolling and drain, and takes out, hang over ventilation and pickle 2 hours after being then placed in thick gravy soaking 10 minutes；
3) by thick gravy temperature burn to 75-85 spend time, above-mentioned pickle after duck intestine be placed again in thick gravy, 9 minutes thick gravy time can take the dish out of the pot, and obtains Cold spiced duck intestinal finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 3000 grams of pig bones and hammer disconnected, 2000 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 25 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 6 hours after boiled post-cooked 25 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 30 grams of edible oil, be then placed in the 1200 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 500 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 27 grams, Pericarpium Citri Reticulatae 9 grams, Flos Caryophylli 9 grams, Fructus Amomi Rotundus 27 grams, Rhizoma Kaempferiae 16 grams, Rhizoma Alpiniae Officinarum 16 grams, anistree 27 grams, 16 grams of Radix Glycyrrhizae, Fructus Tsaoko 16 grams, Sha Ren 27 grams, Herba Pelargonii Graveolentis 9 grams, Semen Alpiniae Katsumadai 16 grams, 11 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 9 grams, Fructus Foeniculi 16 grams, XIANGZI 9 grams, 16 grams of Pericarpium Zanthoxyli, Semen Myristicae 13 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 3 kg water, 1500 grams of Rhizoma Zingiberis Recens, 600 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 60 minutes, it is subsequently adding fried sugar 1200 grams and point puts into for 3 times, add 400 grams every time, avoid decoction to hinder color, add cooking wine 300 grams, Sal 800 grams, monosodium glutamate 30 grams, thick gravy finished product.
Embodiment 3
A kind of Cold spiced duck intestinal preparation method, operating procedure is as follows:
1) after color and luster is normal, without scab duck intestine clear water is cleaned, then using the salt vinegar water of 2.5% to carry out rubbing and clean, rubbing is rinsed well with clear water after there is foam；
2) float water by the duck intestine after above-mentioned cleaning out, and boiled water enters pot, stirs evenly and shakes loose, and duck intestine can be pulled out and have a shower after rolling and drain, and takes out, hang over ventilation and pickle 1.8 hours after being then placed in thick gravy soaking 9 minutes；
3) by thick gravy temperature burn to 80 degree time, above-mentioned pickle after duck intestine be placed again in thick gravy, 8 minutes thick gravy time can take the dish out of the pot, and obtains Cold spiced duck intestinal finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2500 grams of pig bones and hammer disconnected, 1800 grams of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 20 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 5 hours after boiled post-cooked 20 minutes, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 25 grams of edible oil, be then placed in the 1100 grams of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 450 grams of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take the Radix Angelicae Dahuricae 25 grams, Pericarpium Citri Reticulatae 8 grams, Flos Caryophylli 8 grams, Fructus Amomi Rotundus 25 grams, Rhizoma Kaempferiae 15 grams, Rhizoma Alpiniae Officinarum 15 grams, anistree 25 grams, 15 grams of Radix Glycyrrhizae, Fructus Tsaoko 15 grams, Sha Ren 25 grams, Herba Pelargonii Graveolentis 8 grams, Semen Alpiniae Katsumadai 15 grams, 10 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 8 grams, Fructus Foeniculi 15 grams, XIANGZI 8 grams, 15 grams of Pericarpium Zanthoxyli, Semen Myristicae 12 grams, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2.5 kg water, 1250 grams of Rhizoma Zingiberis Recens, 500 grams of Herba Alii fistulosi, boiled rear boiling with soft fire 45 minutes, it is subsequently adding fried sugar 1050 grams and point puts into for 3 times, add 350 grams every time, avoid decoction to hinder color, add cooking wine 250 grams, Sal 700 grams, monosodium glutamate 25 grams, thick gravy finished product.
The present invention prepares convenient and simple, and the taste of the Cold spiced duck intestinal of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the duck intestine mouthfeel fragrance remaining time using its stew in soy sauce to go out is long, crisp and oiliness, unique flavor.
The above, the only detailed description of the invention of the present invention, it is not limited to this, any those familiar with the art, in the technical scope that the invention discloses, can readily occur in change or replace, should contain within protection scope of the present invention.
Claims (2)
1. a Cold spiced duck intestinal preparation method, it is characterised in that: the method operating procedure is as follows:
1) after color and luster is normal, without scab duck intestine clear water is cleaned, then using the salt vinegar water of 2%-3% to carry out rubbing and clean, rubbing is rinsed well with clear water after there is foam；
2) float water by the duck intestine after above-mentioned cleaning out, and boiled water enters pot, stirs evenly and shakes loose, and duck intestine can be pulled out and have a shower after rolling and drain, and takes out, hang over ventilation and pickle 1.5-2 hour after being then placed in thick gravy soaking 8-10 minute；
3) by thick gravy temperature burn to 75-85 spend time, above-mentioned pickle after duck intestine be placed again in thick gravy, 7-9 minute thick gravy time can take the dish out of the pot, and obtains Cold spiced duck intestinal finished product；
Described thick gravy is prepared by following steps:
Boil soup: take 2000-3000 gram of pig bone and hammer disconnected, 1500-2000 gram of whole old hen into shape, put into cold water after cleaning and float and boil to opening, go its blood foam, take out wash clean standby；Take a bite stainless-steel pan and put into 15-25 kg water, putting into floats boil after pig bone and old hen, big fire turns boiling with soft fire 4-6 hour after boiled post-cooked 15-25 minute, bone is pulled out formation soup；
Fry fried sugar: take a bite frying pan and put into 20-30 gram of edible oil, be then placed in the 1000-1200 gram of crystal sugar powder pulverized, fry slowly with moderate heat, when sugar is by leucismus Huang, using little fire instead, sugar and oil is yellow when playing bulla, and end continues to fry from burner rapidly, get angry again, by xanthochromia dark brown, by bulla diminish bubble time, add 400-500 gram of 50 degree of warm water while stirring, fry to when removing burning with little fire again, be fried sugar；
Make sachet: take Radix Angelicae Dahuricae 23-27 gram, Pericarpium Citri Reticulatae 7-9 gram, Flos Caryophylli 7-9 gram, Fructus Amomi Rotundus 23-27 gram, Rhizoma Kaempferiae 14-16 gram, Rhizoma Alpiniae Officinarum 14-16 gram, anistree 23-27 gram, 14-16 gram of Radix Glycyrrhizae, Fructus Tsaoko 14-16 gram, Sha Ren 23-27 gram, Herba Pelargonii Graveolentis 7-9 gram, Semen Alpiniae Katsumadai 14-16 gram, 9-11 gram of Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Angelicae Sinensis 7-9 gram, Fructus Foeniculi 14-16 gram, XIANGZI 7-9 gram, 14-16 gram of Pericarpium Zanthoxyli, Semen Myristicae 11-13 gram, with gauze above-mentioned spice packed and ties；
Boil thick gravy: put in soup by above-mentioned sachet, and add 2-3 kg water, 1000-1500 gram of Rhizoma Zingiberis Recens, 400-600 gram of Herba Alii fistulosi, boiled rear boiling with soft fire 50 minutes, is subsequently adding fried sugar 900-1200 gram, cooking wine 200-300 gram, Sal 500-800 gram, monosodium glutamate 20-30 gram, thick gravy finished product.
Cold spiced duck intestinal preparation method the most according to claim 1, it is characterised in that: during adding fried sugar, point 3 additions, add 300-400 gram, it is to avoid decoction hinders color every time.
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| CN201510625129.6A CN105995596A (en) | 2015-09-28 | 2015-09-28 | Preparation method of marinated duck intestine |
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| CN201510625129.6A CN105995596A (en) | 2015-09-28 | 2015-09-28 | Preparation method of marinated duck intestine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887587A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | A kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines |
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
| CN112401146A (en) * | 2020-10-19 | 2021-02-26 | 大冶市亿伟商贸有限公司 | Preparation method of spicy duck intestine |
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| CN103284183A (en) * | 2013-06-21 | 2013-09-11 | 仙桃精武食品工业园有限公司 | Brine for processing duck products, applications of the brine, and duck products processed by using the brine |
| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
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2015
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103892235A (en) * | 2012-12-29 | 2014-07-02 | 张涛 | Formula of marinade as well as technology |
| CN103284183A (en) * | 2013-06-21 | 2013-09-11 | 仙桃精武食品工业园有限公司 | Brine for processing duck products, applications of the brine, and duck products processed by using the brine |
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| 张志强等主编: "《餐饮卫生管理教程：餐饮食品加工与服务的卫生管理》", 31 January 2008, 中国轻工业出版社 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887587A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | A kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines |
| CN109463649A (en) * | 2018-12-27 | 2019-03-15 | 大冶市恒丰食品有限公司 | A kind of preparation method of crisp duck intestine condiment and crisp duck intestine |
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
| CN112401146A (en) * | 2020-10-19 | 2021-02-26 | 大冶市亿伟商贸有限公司 | Preparation method of spicy duck intestine |
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Application publication date: 20161012 |