CN105995597A - Preparation method of marinated duck - Google Patents
Preparation method of marinated duck Download PDFInfo
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- CN105995597A CN105995597A CN201510625199.1A CN201510625199A CN105995597A CN 105995597 A CN105995597 A CN 105995597A CN 201510625199 A CN201510625199 A CN 201510625199A CN 105995597 A CN105995597 A CN 105995597A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract 2
- 235000013882 gravy Nutrition 0.000 claims description 31
- 235000000346 sugar Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229910052736 halogen Inorganic materials 0.000 claims description 18
- 150000002367 halogens Chemical class 0.000 claims description 18
- 210000000988 bone and bone Anatomy 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 12
- 241000197194 Bulla Species 0.000 claims description 10
- 208000002352 blister Diseases 0.000 claims description 10
- 210000000038 chest Anatomy 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000007792 addition Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 235000015090 marinades Nutrition 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000006439 Lemna minor Nutrition 0.000 description 4
- 244000242291 Lemna paucicostata Species 0.000 description 4
- 235000013364 duck meat Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- 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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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of marinated duck. The method comprises the operation steps of: raw duck curing: taking an unhaired and gutted local duck that is within 1 year old and weighs 1-1.5kg, conducting washing, and rubbing edible salt over the body of the local duck, putting 20-30g of edible salt into the duck chest and flapping and shaking the local duck strongly, hanging the local duck at a ventilating place, performing curing for 1.5-2h in spring, autumn and summer, and conducting curing for 4-6h in winter; primary marination: soaking the cured raw duck in marinade for 10-15min, then taking it out, putting star anise and oil-fried Chinese prickly ash and chili into the duck chest; re-marination: putting the raw duck subjected to primary marination into marinade again, boiling the duck over big fire, then using soft fire to conduct marination for 30-40min, turning off the heat, further soaking the duck in the marinade for 15-20min, then getting the duck out to obtain a finished product of marinated duck. The preparation method provided by the invention is simple, the prepared marinated duck has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated dishes have lasting fragrance in taste and unique flavor.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Cold spiced duck preparation method.
Background technology
Duck meat becomes the delicious dish on dining table because high protein, low fat and fine and tender taste are delicious.Except rich in nutrition, being prone to digestion, duck meat also has the effects such as nourishing, nourishing the stomach, the kidney invigorating, consumer edema, relieving cough and resolving phlegm.The edible way that duck meat is general is burning, stewed, halogen, roasting and salting, arrives greatly Beijing roast duck, Nanjing boiled salted duck, Hangzhou stewed duck with bean sauce, and the little self-control Cold spiced duck sold to each big small city cooked food stall, its local flavor is different.It is well known that the fragrance of Cold spiced duck and mouthfeel are closely bound up with processing technology and thick gravy formula.Existing commercially available Cold spiced duck, is on the make usually and rule of thumb feeds, boring tasteless during duck meat taste, 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 preparation method, the fresh fragrance of Cold spiced duck 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 preparation method, and operating procedure is as follows:
1) raw duck is pickled: within taking 1 years old age, the native duck removing hair and internal organs of single only weight 1-1.5 kilogram is cleaned, soil duck whole body smear Sal, put in duck thorax 20-30 gram of Sal and firmly beating rock, hang over ventilation, spring, autumn, pickling 1.5-2 hour summer, winter pickles 4-6 hour；
2) first halogen: the raw duck after above-mentioned pickling is put into and takes out after soaking 10-15 minute in thick gravy, put in duck thorax anistree and fried after Pericarpium Zanthoxyli and Fructus Capsici；
3) multiple halogen: being placed again in thick gravy by the raw duck after above-mentioned just halogen, big fire turns little fire stew in soy sauce 30-40 minute after boiling, Guan Huohou, and duck continues to soak 15-20 minute in thick gravy, is then pulled out by duck and i.e. obtains Cold spiced duck 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.
Further, during adding fried sugar, point 3 additions, add 300-400 gram, it is to avoid decoction hinders color every time.
Further, in multiple halogen step, duck was stood up in every ten minutes during little fire stew in soy sauce.
The invention has the beneficial effects as follows: prepare convenient and simple, the taste of the Cold spiced duck of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the dish mouthfeel fragrance remaining time using its stew in soy sauce to go out is long, unique flavor.
Detailed description of the invention
Embodiment 1
A kind of Cold spiced duck preparation method, operating procedure is as follows:
1) raw duck is pickled: within taking 1 years old age, the native duck removing hair and internal organs of single weight 1 kilogram is cleaned, and soil duck whole body smears Sal, put in duck thorax 20 grams of Sal and firmly beating rock, hang over ventilation, spring, autumn, summer pickle 1.5 hours, pickle 4 hours winter；
2) first halogen: the raw duck after above-mentioned pickling is put into and takes out after soaking 10 minutes in thick gravy, put in duck thorax anistree and fried after Pericarpium Zanthoxyli and Fructus Capsici；
3) multiple halogen: the raw duck after above-mentioned just halogen is placed again in thick gravy, big fire turns little fire stew in soy sauce 30 minutes after boiling, within every ten minutes, stood up by duck, Guan Huohou during little fire stew in soy sauce, duck continues to soak 15 minutes in thick gravy, is then pulled out by duck and i.e. obtains Cold spiced duck 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 preparation method, operating procedure is as follows:
1) raw duck is pickled: within taking 1 years old age, the native duck removing hair and internal organs of single weight 1.5 kilograms is cleaned, and soil duck whole body smears Sal, put in duck thorax 30 grams of Sal and firmly beating rock, hang over ventilation, spring, autumn, summer pickle 2 hours, pickle 6 hours winter；
2) first halogen: the raw duck after above-mentioned pickling is put into and takes out after soaking 15 minutes in thick gravy, put in duck thorax anistree and fried after Pericarpium Zanthoxyli and Fructus Capsici；
3) multiple halogen: the raw duck after above-mentioned just halogen is placed again in thick gravy, big fire turns little fire stew in soy sauce 40 minutes after boiling, within every ten minutes, stood up by duck, Guan Huohou during little fire stew in soy sauce, duck continues to soak 15-20 minute in thick gravy, is then pulled out by duck and i.e. obtains Cold spiced duck 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 preparation method, operating procedure is as follows:
1) raw duck is pickled: within taking 1 years old age, the native duck removing hair and internal organs of single weight 1.25 kilograms is cleaned, soil duck whole body smear Sal, put in duck thorax 25 grams of Sal and firmly beating rock, hang over ventilation, spring, autumn, summer pickle 1.8 hours, pickle 5 hours winter；
2) first halogen: the raw duck after above-mentioned pickling is put into and takes out after soaking 13 minutes in thick gravy, put in duck thorax anistree and fried after Pericarpium Zanthoxyli and Fructus Capsici；
3) multiple halogen: the raw duck after above-mentioned just halogen is placed again in thick gravy, big fire turns little fire stew in soy sauce 35 minutes after boiling, within every ten minutes, stood up by duck, Guan Huohou during little fire stew in soy sauce, duck continues to soak 20 minutes in thick gravy, is then pulled out by duck and i.e. obtains Cold spiced duck 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 of preparation is splendid, aromatic flavor, and golden yellow color is beautiful, and the dish mouthfeel fragrance remaining time using its stew in soy sauce to go out is long, 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 (3)
1. a Cold spiced duck preparation method, it is characterised in that: the method operating procedure is as follows:
1) raw duck is pickled: within taking 1 years old age, the native duck removing hair and internal organs of single only weight 1-1.5 kilogram is cleaned, soil duck whole body smear Sal, put in duck thorax 20-30 gram of Sal and firmly beating rock, hang over ventilation, spring, autumn, pickling 1.5-2 hour summer, winter pickles 4-6 hour；
2) first halogen: the raw duck after above-mentioned pickling is put into and takes out after soaking 10-15 minute in thick gravy, put in duck thorax anistree and fried after Pericarpium Zanthoxyli and Fructus Capsici；
3) multiple halogen: being placed again in thick gravy by the raw duck after above-mentioned just halogen, big fire turns little fire stew in soy sauce 30-40 minute after boiling, Guan Huohou, and duck continues to soak 15-20 minute in thick gravy, is then pulled out by duck and i.e. obtains Cold spiced duck 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 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.
Cold spiced duck preparation method the most according to claim 1, it is characterised in that: in multiple halogen step, duck was stood up in every ten minutes during little fire stew in soy sauce.
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| CN201510625199.1A CN105995597A (en) | 2015-09-28 | 2015-09-28 | Preparation method of marinated duck |
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| CN111165743A (en) * | 2020-01-20 | 2020-05-19 | 王凤刚 | Marinating method for big meat |
| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
| CN112471430A (en) * | 2020-11-30 | 2021-03-12 | 江苏张埝盐水鹅老作坊有限公司 | Preparation process of salted goose |
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| CN106901216A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of eight delicacies sweet osmanthus duck |
| CN106722323A (en) * | 2016-12-31 | 2017-05-31 | 北源生物医药研究所 | A kind of distinctive a small bay in a river lake plum duck braised in soy sauce |
| CN107183561A (en) * | 2017-05-31 | 2017-09-22 | 临澧县清水鸭开发有限公司 | A kind of manufacture craft of sauced duck meat |
| CN107616434A (en) * | 2017-10-23 | 2018-01-23 | 谭晓文 | A kind of spiced duck product and preparation method thereof |
| CN107692072A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of pressed salted duck bittern with and preparation method thereof |
| CN108703319A (en) * | 2018-04-03 | 2018-10-26 | 成都市百宝袋文化传媒有限公司 | A kind of fresh peppery duck tongue |
| CN108783254A (en) * | 2018-04-03 | 2018-11-13 | 成都市百宝袋文化传媒有限公司 | A kind of production method of milk pot-stewed fowl duck tongue |
| CN108813387A (en) * | 2018-04-03 | 2018-11-16 | 成都市百宝袋文化传媒有限公司 | A method of making sweet brewed brine perfume (or spice) duck tongue |
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| CN110122786A (en) * | 2019-03-28 | 2019-08-16 | 徐竹香 | A kind of production of duck series pot-stewed fowl and technical formula |
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| CN112167535A (en) * | 2020-09-22 | 2021-01-05 | 武汉周记食品技术开发有限公司 | Marinating method for meat |
| CN112471430A (en) * | 2020-11-30 | 2021-03-12 | 江苏张埝盐水鹅老作坊有限公司 | Preparation process of salted goose |
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