CN107509973A - A kind of honeydew duck and preparation method thereof - Google Patents
A kind of honeydew duck and preparation method thereof Download PDFInfo
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- CN107509973A CN107509973A CN201711003538.8A CN201711003538A CN107509973A CN 107509973 A CN107509973 A CN 107509973A CN 201711003538 A CN201711003538 A CN 201711003538A CN 107509973 A CN107509973 A CN 107509973A
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention relates to food technology field, specially a kind of honeydew duck and preparation method thereof.The present invention proposes a kind of honeydew duck, and its raw material includes：Duck, Pig spareribses, walnut oil, low-diet salt, thin salt, matrimony vine, Poria cocos, Radix Codonopsis, honey, grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, rock sugar, spices flavouring A, spices flavouring B etc.；The spices flavouring A includes：Spring onion, ginger, cooking wine, light-coloured vinegar, capsicum, Chinese prickly ash, anise, spiceleaf, cassia bark, fennel seeds；The spices flavouring B includes：White wine, Chinese prickly ash, black pepper, cumin.The present invention also proposes a kind of preparation method of above-mentioned honeydew duck.The honeydew duck of the present invention, unique flavor, fresh perfume is sweet, and with short production cycle, efficiency high, products taste are good, non-greasy.
Description
Technical field
The present invention relates to food technology field, specially a kind of honeydew duck and preparation method thereof.
Background technology
Vacuum packaging sauced duck meat pawl product is a kind of instant food that people often eat in actual life.At present, it is common
Vacuum packaging sauced duck meat pawl article fabrication methods be using fresh duck pawl as raw material, through over cleaning, pickle, halogen boils, precooling, vacuum
Packaging, sterilization, storage, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the flavor of meat products is to influence consumer
One key factor of purchase, as the improvement of people's living standards, emphasizing the trophism, feature, health peace of meat products
While full property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, can give people on sense organ
Satisfaction and pleasure, so as to influence absorption of the human body to nutritional ingredient.
The content of the invention
For the above-mentioned problems in the prior art, the present invention proposes a kind of honeydew duck and preparation method thereof, prepares
Obtained honeydew duck, unique flavor are fresh fragrant, sweet, tasty.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of honeydew duck, in parts by weight, its raw material includes：
Duck 100-140 parts, Pig spareribses 8-13 parts, walnut oil 1-4 parts, low-diet salt 0.5-2 parts, thin salt 0.5-2 parts, Chinese holly
Qi 2-5 parts, Poria cocos 1-3 parts, Radix Codonopsis 1-3 parts, radix scutellariae 1-3 parts, Radix Angelicae Sinensis 2-4 parts, honey 1-5 parts, grape wine 1-4 parts, lemonene
Cogongrass 1-3 parts, repeatedly fragrant 1-4 parts, lotus leaf 2-4 parts, sweet osmanthus 1-2 parts, starch 0.6-1.5 parts, oyster sauce 0.8-1.5 parts, rock sugar
0.3-1.8 parts, spices flavouring A 0.5-2 parts, spices flavouring B 0.3-1.5 parts；
The spices flavouring A includes：Spring onion 1-3 parts, ginger 2-4 parts, cooking wine 2-6 parts, light-coloured vinegar 2-5 parts, capsicum 2-4 parts,
Chinese prickly ash 1-3 parts, anistree 2-4 parts, cassia bark 2-5 parts, fennel seeds 1-3 parts；
The spices flavouring B includes：White wine 2-4 parts, Chinese prickly ash 1-3 parts, black pepper 1-3 parts, cumin 0.5-1.2 parts.
Preferably, in parts by weight, its raw material includes：
120 parts of duck, 10 parts of Pig spareribses, 2.5 parts of walnut oil, 1.2 parts of low-diet salt, 1.2 parts of thin salt, 3.5 parts of matrimony vine, Fu
2 parts of Siberian cocklebur, 2 parts of Radix Codonopsis, 2 parts of radix scutellariae, 3 parts of Radix Angelicae Sinensis, 3 parts of honey, 2.5 parts of grape wine, 2 parts of lemonene cogongrass, repeatedly fragrant 2.5 parts,
3 parts of lotus leaf, 1.5 parts of sweet osmanthus, 1 part of starch, 1.2 parts of oyster sauce, 1 part of rock sugar, 1.2 parts of spices flavouring A, 1 part of spices flavouring B；
The spices flavouring A includes：2 parts of spring onion, 3 parts of ginger, 4 parts of cooking wine, 3.5 parts of light-coloured vinegar, 3 parts of capsicum, 2 parts of Chinese prickly ash,
Anistree 3 parts, 2.5 parts of spiceleaf, 3.5 parts of cassia bark, 2 parts of fennel seeds；
The spices flavouring B includes：3 parts of white wine, 2 parts of Chinese prickly ash, 2 parts of black pepper, 0.8 part of cumin.
A kind of preparation method of honeydew duck proposed by the present invention, comprises the following steps：
S1, Pig spareribses being pickled and stock up：It is equal with low-diet salt with knife designated port after the fresh Pig spareribses of monoblock are cleaned up
Even smearing, room temperature place 48-72h；Then dried daily under the sun and be no more than 5h, remaining time be placed in ventilation, drying,
The local shade of without sunlight direct projection is dried in the air, and continues one month, is added up the sun and is dried 70-120h, pickles completion；The monoblock that will finally pickle
After Pig spareribses are cleaned, bulk is cut into, it is standby；
S2, duck are pickled：By duck stripping and slicing, clean, removal of impurities, add spices flavouring A stir, be subsequently placed in 0 DEG C-
3-5h is placed in 5 DEG C of freezer；
S3, preliminary stew in soy sauce：The duck and condiment that previous step is pickled, the water of 200-400 parts by weight is added, in 85-95
5-15min is cooked under the conditions of DEG C；
S4, again stew in soy sauce：The duck of preliminary stew in soy sauce is pulled out, is put into saucepan, and adds the Pig spareribses got ready, is added
Thin salt, matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, and the water of 150-300 parts by weight, big fire is boiled, then moderate heat 10-
30min, grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, starch, oyster sauce, rock sugar are then added, turns small fire 30-
After 90min, duck being pulled out, filtering out thick gravy, stew in soy sauce is completed after receiving juice；
S5, braised system：After walnut oil is heated, the good duck of stew in soy sauce is added, is stirred, add previous step separation
Thick gravy, heating stirring simultaneously receive juice, when duck temperature is down to 40-55 DEG C, adds honey, stir；
S6, cooling, packaging：The braised duck made is cooled to less than 10 DEG C by vacuum precooling machine in advance, vacuum packaging, microwave
Cold sterilization, honeydew duck is made.
Beneficial effects of the present invention：
The method that the present invention uses duck substep stew in soy sauce, and the Pig spareribses pickled are added in stew in soy sauce is extracted duck
The fragrance for the Pig spareribses pickled；Matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, honey, grape wine, lemon grass are added in stew in soy sauce
Grass, repeatedly perfume, lotus leaf, sweet osmanthus, rock sugar, Radix Codonopsis, black soya bean, radix scutellariae, lily etc., make duck not only nutritious, and taste is only
It is special, sweet and dilitious.The honeydew duck of the present invention, unique flavor, fresh perfume is sweet, with short production cycle, efficiency high, products taste be good,
Non-greasy.Duck produced by the invention, through being vacuum-packed, that is, the instant food of instant is made.
Embodiment
For the ease of it will be appreciated by those skilled in the art that the present invention is further illustrated with reference to specific embodiment.
Embodiment 1：
A kind of honeydew duck, in parts by weight, its raw material includes：
140 parts of duck, 13 parts of Pig spareribses, 1 part of walnut oil, 2 parts of low-diet salt, 0.5 part of thin salt, 2 parts of matrimony vine, 3 parts of Poria cocos,
3 parts of Radix Codonopsis, 1 part of radix scutellariae, 4 parts of Radix Angelicae Sinensis, 1 part of honey, 4 parts of grape wine, repeatedly 3 parts of lemonene cogongrass, 4 parts of perfume, 2 parts of lotus leaf, osmanthus
Spend 1 part, 0.6 part of starch, 1.5 parts of oyster sauce, 0.3 part of rock sugar, 2 parts of spices flavouring A, 1.5 parts of spices flavouring B；
The spices flavouring A includes：3 parts of spring onion, 4 parts of ginger, 2 parts of cooking wine, 5 parts of light-coloured vinegar, 2 parts of capsicum, 3 parts of Chinese prickly ash, eight
4 parts of angle, 2 parts of cassia bark, 1 part of fennel seeds；
The spices flavouring B includes：4 parts of white wine, 1 part of Chinese prickly ash, 1 part of black pepper, 1.2 parts of cumin.
A kind of preparation method of honeydew duck proposed by the present invention, comprises the following steps：
S1, Pig spareribses being pickled and stock up：It is equal with low-diet salt with knife designated port after the fresh Pig spareribses of monoblock are cleaned up
Even smearing, room temperature place 72h；Then dried daily under the sun and be no more than 5h, remaining time is placed in ventilation, drying, nothing
The local shade of direct sunlight is dried in the air, and continues one month, is added up the sun and is dried 120h, pickles completion；The monoblock pork chop that will finally pickle
After bone is cleaned, bulk is cut into, it is standby；
S2, duck are pickled：By duck stripping and slicing, clean, removal of impurities, add spices flavouring A and stir, be subsequently placed in 5 DEG C
Freezer in place 3h；
S3, preliminary stew in soy sauce：The duck and condiment that previous step is pickled, the water of 400 parts by weight is added, under the conditions of 95 DEG C
Cook 5min；
S4, again stew in soy sauce：The duck of preliminary stew in soy sauce is pulled out, is put into saucepan, and adds the Pig spareribses got ready, is added
Thin salt, matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, and the water of 300 parts by weight, big fire is boiled, then moderate heat 30min, Ran Houjia
Enter grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, starch, oyster sauce, rock sugar, after turning small fire 90min, pull duck, mistake out
Thick gravy is filtered out, stew in soy sauce is completed after receiving juice；
S5, braised system：After walnut oil is heated, the good duck of stew in soy sauce is added, is stirred, add previous step separation
Thick gravy, heating stirring simultaneously receive juice, when duck temperature is down to 40 DEG C, adds honey, stir；
S6, cooling, packaging：The braised duck made is cooled to less than 10 DEG C by vacuum precooling machine in advance, vacuum packaging, microwave
Cold sterilization, honeydew duck is made.
Embodiment 2：
A kind of honeydew duck, in parts by weight, its raw material includes：
100 parts of duck, 8 parts of Pig spareribses, 4 parts of walnut oil, 0.5 part of low-diet salt, 2 parts of thin salt, 5 parts of matrimony vine, 1 part of Poria cocos,
1 part of Radix Codonopsis, 3 parts of radix scutellariae, 2 parts of Radix Angelicae Sinensis, 5 parts of honey, 1 part of grape wine, repeatedly 1 part of lemonene cogongrass, 1 part of perfume, 4 parts of lotus leaf, osmanthus
Spend 2 parts, 1.5 parts of starch, 0.8 part of oyster sauce, 1.8 parts of rock sugar, 0.5 part of spices flavouring A, 0.3 part of spices flavouring B；
The spices flavouring A includes：1 part of spring onion, 2 parts of ginger, 6 parts of cooking wine, 2 parts of light-coloured vinegar, 4 parts of capsicum, 1 part of Chinese prickly ash, eight
2 parts of angle, 5 parts of cassia bark, 3 parts of fennel seeds；
The spices flavouring B includes：2 parts of white wine, 3 parts of Chinese prickly ash, 3 parts of black pepper, 0.5 part of cumin.
A kind of preparation method of honeydew duck proposed by the present invention, comprises the following steps：
S1, Pig spareribses being pickled and stock up：It is equal with low-diet salt with knife designated port after the fresh Pig spareribses of monoblock are cleaned up
Even smearing, room temperature place 48h；Then dried daily under the sun and be no more than 5h, remaining time is placed in ventilation, drying, nothing
The local shade of direct sunlight is dried in the air, and continues one month, is added up the sun and is dried 70h, pickles completion；The monoblock Pig spareribses that will finally pickle
After cleaning, bulk is cut into, it is standby；
S2, duck are pickled：By duck stripping and slicing, clean, removal of impurities, add spices flavouring A and stir, be subsequently placed in 0 DEG C
Freezer in place 5h；
S3, preliminary stew in soy sauce：The duck and condiment that previous step is pickled, the water of 200 parts by weight is added, under the conditions of 85 DEG C
Cook 15min；
S4, again stew in soy sauce：The duck of preliminary stew in soy sauce is pulled out, is put into saucepan, and adds the Pig spareribses got ready, is added
Thin salt, matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, and the water of 150 parts by weight, big fire is boiled, then moderate heat 10min, Ran Houjia
Enter grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, starch, oyster sauce, rock sugar, after turning small fire 30min, pull duck, mistake out
Thick gravy is filtered out, stew in soy sauce is completed after receiving juice；
S5, braised system：After walnut oil is heated, the good duck of stew in soy sauce is added, is stirred, add previous step separation
Thick gravy, heating stirring simultaneously receive juice, when duck temperature is down to 55 DEG C, adds honey, stir；
S6, cooling, packaging：The braised duck made is cooled to less than 10 DEG C by vacuum precooling machine in advance, vacuum packaging, microwave
Cold sterilization, honeydew duck is made.
Embodiment 3：
A kind of honeydew duck, in parts by weight, its raw material includes：
120 parts of duck, 10 parts of Pig spareribses, 2.5 parts of walnut oil, 1.2 parts of low-diet salt, 1.2 parts of thin salt, 3.5 parts of matrimony vine, Fu
2 parts of Siberian cocklebur, 2 parts of Radix Codonopsis, 2 parts of radix scutellariae, 3 parts of Radix Angelicae Sinensis, 3 parts of honey, 2.5 parts of grape wine, 2 parts of lemonene cogongrass, repeatedly fragrant 2.5 parts,
3 parts of lotus leaf, 1.5 parts of sweet osmanthus, 1 part of starch, 1.2 parts of oyster sauce, 1 part of rock sugar, 1.2 parts of spices flavouring A, 1 part of spices flavouring B；
The spices flavouring A includes：2 parts of spring onion, 3 parts of ginger, 4 parts of cooking wine, 3.5 parts of light-coloured vinegar, 3 parts of capsicum, 2 parts of Chinese prickly ash,
Anistree 3 parts, 2.5 parts of spiceleaf, 3.5 parts of cassia bark, 2 parts of fennel seeds；
The spices flavouring B includes：3 parts of white wine, 2 parts of Chinese prickly ash, 2 parts of black pepper, 0.8 part of cumin.
A kind of preparation method of honeydew duck proposed by the present invention, comprises the following steps：
S1, Pig spareribses being pickled and stock up：It is equal with low-diet salt with knife designated port after the fresh Pig spareribses of monoblock are cleaned up
Even smearing, room temperature place 60h；Then dried daily under the sun and be no more than 5h, remaining time is placed in ventilation, drying, nothing
The local shade of direct sunlight is dried in the air, and continues one month, is added up the sun and is dried 100h, pickles completion；The monoblock pork chop that will finally pickle
After bone is cleaned, bulk is cut into, it is standby；
S2, duck are pickled：By duck stripping and slicing, clean, removal of impurities, add spices flavouring A and stir, be subsequently placed in 2 DEG C
Freezer in place 4h；
S3, preliminary stew in soy sauce：The duck and condiment that previous step is pickled, the water of 300 parts by weight is added, under the conditions of 90 DEG C
Cook 10min；
S4, again stew in soy sauce：The duck of preliminary stew in soy sauce is pulled out, is put into saucepan, and adds the Pig spareribses got ready, is added
Thin salt, matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, and the water of 220 parts by weight, big fire is boiled, then moderate heat 20min, Ran Houjia
Enter grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, starch, oyster sauce, rock sugar, after turning small fire 60min, pull duck, mistake out
Thick gravy is filtered out, stew in soy sauce is completed after receiving juice；
S5, braised system：After walnut oil is heated, the good duck of stew in soy sauce is added, is stirred, add previous step separation
Thick gravy, heating stirring simultaneously receive juice, when duck temperature is down to 50 DEG C, adds honey, stir；
S6, cooling, packaging：The braised duck made is cooled to less than 10 DEG C by vacuum precooling machine in advance, vacuum packaging, microwave
Cold sterilization, honeydew duck is made.
Above content is only to structure example of the present invention and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or substituted using similar mode, without departing from invention
Structure surmounts scope defined in the claims, all should belong to protection scope of the present invention.
Claims (3)
1. a kind of honeydew duck, it is characterised in that in parts by weight, its raw material includes：
Duck 100-140 parts, Pig spareribses 8-13 parts, walnut oil 1-4 parts, low-diet salt 0.5-2 parts, thin salt 0.5-2 parts, matrimony vine 2-
5 parts, Poria cocos 1-3 parts, Radix Codonopsis 1-3 parts, radix scutellariae 1-3 parts, Radix Angelicae Sinensis 2-4 parts, honey 1-5 parts, grape wine 1-4 parts, lemonene cogongrass
1-3 parts, repeatedly fragrant 1-4 parts, lotus leaf 2-4 parts, sweet osmanthus 1-2 parts, starch 0.6-1.5 parts, oyster sauce 0.8-1.5 parts, rock sugar 0.3-1.8
Part, spices flavouring A 0.5-2 parts, spices flavouring B 0.3-1.5 parts；
The spices flavouring A includes：Spring onion 1-3 parts, ginger 2-4 parts, cooking wine 2-6 parts, light-coloured vinegar 2-5 parts, capsicum 2-4 parts, Chinese prickly ash
1-3 parts, anistree 2-4 parts, cassia bark 2-5 parts, fennel seeds 1-3 parts；
The spices flavouring B includes：White wine 2-4 parts, Chinese prickly ash 1-3 parts, black pepper 1-3 parts, cumin 0.5-1.2 parts.
2. a kind of honeydew duck according to claim 1, it is characterised in that in parts by weight, its raw material includes：
120 parts of duck, 10 parts of Pig spareribses, 2.5 parts of walnut oil, 1.2 parts of low-diet salt, 1.2 parts of thin salt, 3.5 parts of matrimony vine, Poria cocos 2
Part, 2 parts of Radix Codonopsis, 2 parts of radix scutellariae, 3 parts of Radix Angelicae Sinensis, 3 parts of honey, 2.5 parts of grape wine, repeatedly 2 parts of lemonene cogongrass, fragrant 2.5 parts, lotus leaf
3 parts, 1.5 parts of sweet osmanthus, 1 part of starch, 1.2 parts of oyster sauce, 1 part of rock sugar, 1.2 parts of spices flavouring A, 1 part of spices flavouring B；
The spices flavouring A includes：2 parts of spring onion, 3 parts of ginger, 4 parts of cooking wine, 3.5 parts of light-coloured vinegar, 3 parts of capsicum, 2 parts of Chinese prickly ash, anise 3
Part, 2.5 parts of spiceleaf, 3.5 parts of cassia bark, 2 parts of fennel seeds；
The spices flavouring B includes：3 parts of white wine, 2 parts of Chinese prickly ash, 2 parts of black pepper, 0.8 part of cumin.
3. the preparation method of a kind of honeydew duck according to claim any one of 1-2, it is characterised in that including following step
Suddenly：
S1, Pig spareribses being pickled and stock up：After the fresh Pig spareribses of monoblock are cleaned up, with knife designated port, uniformly applied with low-diet salt
Smear, room temperature places 48-72h；Then dried daily under the sun and be no more than 5h, remaining time is placed in ventilation, drying, without sun
The local shade of light direct beam is dried in the air, and continues one month, is added up the sun and is dried 70-120h, pickles completion；The monoblock pork chop that will finally pickle
After bone is cleaned, bulk is cut into, it is standby；
S2, duck are pickled：By duck stripping and slicing, clean, removal of impurities, add spices flavouring A and stir, be subsequently placed in 0 DEG C -5 DEG C
Freezer in place 3-5h；
S3, preliminary stew in soy sauce：The duck and condiment that previous step is pickled, the water of 200-400 parts by weight is added, in 85-95 DEG C of bar
5-15min is cooked under part；
S4, again stew in soy sauce：The duck of preliminary stew in soy sauce is pulled out, is put into saucepan, and adds the Pig spareribses got ready, adds thin food
Salt, matrimony vine, Poria cocos, Radix Codonopsis, radix scutellariae, Radix Angelicae Sinensis, and the water of 150-300 parts by weight, big fire is boiled, then moderate heat 10-30min, so
Grape wine, repeatedly lemonene cogongrass, perfume, lotus leaf, sweet osmanthus, starch, oyster sauce, rock sugar are added afterwards, after turning small fire 30-90min, are pulled out
Duck, thick gravy is filtered out, stew in soy sauce is completed after receiving juice；
S5, braised system：After walnut oil is heated, the good duck of stew in soy sauce is added, is stirred, adds the halogen of previous step separation
Juice, heating stirring simultaneously receive juice, when duck temperature is down to 40-55 DEG C, adds honey, stir；
S6, cooling, packaging：The braised duck made is cooled to less than 10 DEG C by vacuum precooling machine in advance, vacuum packaging, microwave low temperature
Sterilization, is made honeydew duck.
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| CN108576673A (en) * | 2018-05-09 | 2018-09-28 | 湖州展旺食品科技有限公司 | A kind of cooking methods of pot-stewed fowl chicken in tomato sauce |
| CN110403139A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of production method of honeydew beef |
| CN111165743A (en) * | 2020-01-20 | 2020-05-19 | 王凤刚 | Marinating method for big meat |
| CN112617135A (en) * | 2020-11-06 | 2021-04-09 | 湖南嘉丰食品有限公司 | Preparation method of salted duck eggs |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110403139A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of production method of honeydew beef |
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| CN112617135A (en) * | 2020-11-06 | 2021-04-09 | 湖南嘉丰食品有限公司 | Preparation method of salted duck eggs |
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