CN107692069A - A kind of preparation method of stew in soy sauce duck's gizzard - Google Patents

A kind of preparation method of stew in soy sauce duck's gizzard Download PDF

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Publication number
CN107692069A
CN107692069A CN201711099309.0A CN201711099309A CN107692069A CN 107692069 A CN107692069 A CN 107692069A CN 201711099309 A CN201711099309 A CN 201711099309A CN 107692069 A CN107692069 A CN 107692069A
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grams
gizzard
duck
stew
soy sauce
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金玉霞
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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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A kind of preparation method of stew in soy sauce duck's gizzard, it comprises the following steps, and 1）Defrosting, 2）Cleaning, 3）Pickle, 4）Stew in soy sauce and 5）Packaging.The preparation method of this Spiced duck's gizzard is preferable, features good taste, and by the way of progressively thawing, thaws more thorough, using the step 3）Pickle so that duck's gizzard is tasty in advance, so in the step 4）It is more prone to during stew in soy sauce tasty；Stew in soy sauce is carried out using special yellow thick gravy, color and luster it is good and also with mellow, the taste sold lover, meet most people of product.

Description

A kind of preparation method of stew in soy sauce duck's gizzard
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of stew in soy sauce duck's gizzard.
Background technology
Duck's gizzard is duck stomach, duck's gizzard, and the muscular stomach of duck, shape is oblate, and meat is close, and tight tough Chewy, flavour is long, without greasy Sense, it is the old and young delicacies treasure all liked.The main nutrient composition of duck's gizzard has carbohydrate, protein, fat, nicotinic acid, dimension The mineral matters such as raw element and calcium, magnesium.Duck's gizzard iron content is relatively abundant, and women can be suitably how edible.The traditional Chinese medical science thinks, duck's gizzard Property sweet-salty is put down, and has the effect of stomach invigorating.By taking Spiced duck's gizzard as an example, Spiced duck's gizzard is one of traditional famous dish.The preparation method of existing Spiced duck's gizzard Not ideal enough, taste is uneven, is not easy during stew in soy sauce tasty.
The content of the invention
The present invention provides a kind of preparation method of stew in soy sauce duck's gizzard, and its main purpose is the preparation for overcoming existing stew in soy sauce duck's gizzard Method is not ideal enough, and taste is uneven and is being not easy the shortcomings of tasty during stew in soy sauce.
A kind of preparation method of stew in soy sauce duck's gizzard, it comprises the following steps, and 1）Thaw, duck's gizzard, which is first put into refrigerating chamber, makes it Softening, then the duck's gizzard of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and And will not breed bacteria；2）Cleaning, is cleaned with clear water to the duck's gizzard of defrosting, and by the oil film on duck's gizzard, Calusena lansium impurity Tear clean；3）Pickle, the duck's gizzard after cleaning is put into the container for filling water, then add preserved materials and carry out pickling 30-50 points Zhong Hou, then quick-boiled with boiling water, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, chilli, flower Green pepper and pepper composition；4）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck's gizzard drained, Use instead and be boiled with soft fire again, the time control being boiled with soft fire is in 45-60 minutes；5）Packaging, the good duck's gizzard of stew in soy sauce is vacuum-packed, and is wrapped Carry out being finished product after high-temperature sterilization processing again after dress.
The step 4）In stew in soy sauce, the yellow thick gravy, by weight, it includes 30-40 grams of Yellow Fructus Gardeniae, spiceleaf 20- 30 grams, 10-15 grams of kaempferia galamga, 5-8 grams of Chinese prickly ash, 10-15 grams of yellow ginger, 5-6 grams of fructus amomi, 40-50 grams of garlic rice, lemon do 8-10 Gram, 5-8 grams of amomum viosum, 30-40 grams of fragrant citrus pericarp, 30-40 grams of celery, 30-40 grams of ginger, 200-250 grams of yellow rice wine, rapeseed oil 50- 1.8-2.2 kilograms of 60 grams, 30-40 grams of oil curry, 40-50 grams of monosodium glutamate, 100-120 grams of refined salt and bone soup.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：
The preparation method of this Spiced duck's gizzard is preferable, features good taste, and by the way of progressively thawing, thaws more thorough, uses The step 3）Pickle so that duck's gizzard is tasty in advance, so in the step 4）It is more prone to during stew in soy sauce tasty；Using spy Manufacture-yellow thick gravy carry out stew in soy sauce, color and luster it is good and also with mellow, the taste sold lover, meet most people of product.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of stew in soy sauce duck's gizzard, it comprises the following steps, and 1）Thaw, duck's gizzard, which is first put into refrigerating chamber, makes its soft To change, then the duck's gizzard of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and Will not breed bacteria；2）Cleaning, is cleaned, and the oil film on duck's gizzard, Calusena lansium impurity are torn with clear water to the duck's gizzard of defrosting Totally；3）Pickle, the duck's gizzard after cleaning be put into the container for filling water, then add preserved materials and carry out after pickling 40 minutes, Quick-boiled with boiling water, then drained with warm water cleaning again, the preserved materials are by edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and Hu Green pepper forms；4）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck's gizzard drained, then use instead It is boiled with soft fire, the time control being boiled with soft fire was at 50 minutes；5）Packaging, the good duck's gizzard of stew in soy sauce is vacuum-packed, entered again after packaging It is finished product after the processing of row high-temperature sterilization.
The step 4）In stew in soy sauce, the yellow thick gravy, by weight, it includes 35 grams of Yellow Fructus Gardeniae, 25 grams of spiceleaf, mountain How 12 grams, 6 grams of Chinese prickly ash, 12 grams of yellow ginger, 5.5 grams of fructus amomi, 45 grams of garlic rice, lemon be dry 9 grams, 6 grams of amomum viosum, fragrant citrus pericarp 35 Gram, 35 grams of celery, 35 grams of ginger, 220 grams of yellow rice wine, 55 grams of rapeseed oil, 35 grams of oil curry, 45 grams of monosodium glutamate, 110 grams of refined salt With 2.0 kilograms of bone soup.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as cast iron pan）55 grams of the rapeseed oil and 35 grams of oil curry heated is inside put into, is then placed into 2.0 kilograms of bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to this halogen pot Chemical change.
3）By 35 grams of Yellow Fructus Gardeniae, 25 grams of spiceleaf, 12 grams of kaempferia galamga, 6 grams of Chinese prickly ash, 12 grams of yellow ginger, 5.5 grams of fructus amomi, garlic 45 grams of rice, lemon are dry 9 grams, 6 grams of amomum viosum, 35 grams of fragrant citrus pericarp, 35 grams of celery, 35 grams of ginger are put into frying pan with being stir-fried by a small fire Pot, then load sachet after being smashed with beating crusher and tighten；4）By 220 grams of yellow rice wine, 45 grams of monosodium glutamate and 110 grams of refined salt and spices Bag adds small fire in halogen pot and endured 9.5 hours.
Embodiment two
A kind of preparation method of stew in soy sauce duck's gizzard, it comprises the following steps, and 1）Thaw, duck's gizzard, which is first put into refrigerating chamber, makes its soft To change, then the duck's gizzard of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and Will not breed bacteria；2）Cleaning, is cleaned, and the oil film on duck's gizzard, Calusena lansium impurity are torn with clear water to the duck's gizzard of defrosting Totally；3）Pickle, the duck's gizzard after cleaning be put into the container for filling water, then add preserved materials and carry out after pickling 30 minutes, Quick-boiled with boiling water, then drained with warm water cleaning again, the preserved materials are by edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and Hu Green pepper forms；4）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck's gizzard drained, then use instead It is boiled with soft fire, the time control being boiled with soft fire was at 45 minutes；5）Packaging, the good duck's gizzard of stew in soy sauce is vacuum-packed, entered again after packaging It is finished product after the processing of row high-temperature sterilization.
The step 4）In stew in soy sauce, the yellow thick gravy, by weight, it includes 30 grams of Yellow Fructus Gardeniae, 30 grams of spiceleaf, mountain How 10 grams, 8 grams of Chinese prickly ash, 10 grams of yellow ginger, 6 grams of fructus amomi, 40 grams of garlic rice, lemon be dry 10 grams, 5 grams of amomum viosum, 40 grams of fragrant citrus pericarp, 30 grams of celery, 40 grams of ginger, 200 grams of yellow rice wine, 60 grams of rapeseed oil, 40 grams of oil curry, 50 grams of monosodium glutamate, 100 grams of refined salt and bone soup 2.2 kilogram.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as cast iron pan）60 grams of the rapeseed oil and 40 grams of oil curry heated is inside put into, is then placed into 2.2 kilograms of bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to this halogen pot Chemical change.
3）By 30 grams of Yellow Fructus Gardeniae, 30 grams of spiceleaf, 10 grams of kaempferia galamga, 8 grams of Chinese prickly ash, 10 grams of yellow ginger, 6 grams of fructus amomi, garlic rice 40 Gram, that lemon is dry 10 grams, 5 grams of amomum viosum, 40 grams of fragrant citrus pericarp, 30 grams of celery, 40 grams of ginger are put into frying pan is off the pot with being stir-fried by a small fire, Load sachet after being smashed with beating crusher again to tighten；4）100 grams of 200 grams of yellow rice wine, 50 grams of monosodium glutamate and refined salt and sachet are added Small fire is endured 10 hours in halogen pot.
Embodiment three
A kind of preparation method of stew in soy sauce duck's gizzard, it comprises the following steps, and 1）Thaw, duck's gizzard, which is first put into refrigerating chamber, makes its soft To change, then the duck's gizzard of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and Will not breed bacteria；2）Cleaning, is cleaned, and the oil film on duck's gizzard, Calusena lansium impurity are torn with clear water to the duck's gizzard of defrosting Totally；3）Pickle, the duck's gizzard after cleaning be put into the container for filling water, then add preserved materials and carry out after pickling 50 minutes, Quick-boiled with boiling water, then drained with warm water cleaning again, the preserved materials are by edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and Hu Green pepper forms；4）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck's gizzard drained, then use instead It is boiled with soft fire, the time control being boiled with soft fire was at 60 minutes；5）Packaging, the good duck's gizzard of stew in soy sauce is vacuum-packed, entered again after packaging It is finished product after the processing of row high-temperature sterilization.
The step 4）In stew in soy sauce, the yellow thick gravy, by weight, it includes 40 grams of Yellow Fructus Gardeniae, 20 grams of spiceleaf, mountain How 15 grams, 5 grams of Chinese prickly ash, 15 grams of yellow ginger, 5 grams of fructus amomi, 50 grams of garlic rice, lemon be dry 8 grams, 8 grams of amomum viosum, 30 grams of fragrant citrus pericarp, celery 40 grams of dish, 30 grams of ginger, 250 grams of yellow rice wine, 50 grams of rapeseed oil, 30 grams of oil curry, 40 grams of monosodium glutamate, 120 grams of refined salt and bone soup 1.8 Kilogram.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as marmite）50 grams of the rapeseed oil and 30 grams of oil curry heated is inside put into, then places into 1.8 Kilogram bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to chemistry with this halogen pot Change.
3）By 40 grams of Yellow Fructus Gardeniae, 20 grams of spiceleaf, 15 grams of kaempferia galamga, 5 grams of Chinese prickly ash, 15 grams of yellow ginger, 5 grams of fructus amomi, garlic rice 50 Gram, that lemon is dry 8 grams, 8 grams of amomum viosum, 30 grams of fragrant citrus pericarp, 40 grams of celery, 30 grams of ginger are put into frying pan is off the pot with being stir-fried by a small fire, then Load sachet after being smashed with beating crusher to tighten；4）120 grams of 250 grams of yellow rice wine, 40 grams of monosodium glutamate and refined salt and sachet are added Small fire is endured 8 hours in halogen pot.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.

Claims (2)

  1. A kind of 1. preparation method of stew in soy sauce duck's gizzard, it is characterised in that：It comprises the following steps, and 1）Thaw, duck's gizzard is first put into cold Hiding interior makes its softening, then the duck's gizzard of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate ice Thawing, and will not breed bacteria；2）Cleaning, the duck's gizzard of defrosting is cleaned with clear water, and by the oil film on duck's gizzard, Calusena lansium impurity is torn totally；3）Pickle, the duck's gizzard after cleaning is put into the container for filling water, then add preserved materials and pickled After 30-50 minutes, then quick-boiled with boiling water, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, dry Capsicum, Chinese prickly ash and pepper composition；4）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into and drains Duck's gizzard, then use instead and be boiled with soft fire, the time control being boiled with soft fire is in 45-60 minutes；5）Packaging, the good duck's gizzard of stew in soy sauce is subjected to vacuum Packaging, it is finished product to carry out again after packaging after high-temperature sterilization processing.
  2. A kind of 2. preparation method of stew in soy sauce duck's gizzard as claimed in claim 1, it is characterised in that：The step 4）It is described in stew in soy sauce Yellow thick gravy, by weight, it include 30-40 grams of Yellow Fructus Gardeniae, 20-30 grams of spiceleaf, 10-15 grams of kaempferia galamga, 5-8 grams of Chinese prickly ash, 10-15 grams of yellow ginger, 5-6 grams of fructus amomi, 40-50 grams of garlic rice, lemon are dry 8-10 grams, 5-8 grams of amomum viosum, 30-40 grams of fragrant citrus pericarp, 30-40 grams of celery, 30-40 grams of ginger, 200-250 grams of yellow rice wine, 50-60 grams of rapeseed oil, 30-40 grams of oil curry, monosodium glutamate 40- 1.8-2.2 kilograms of 50 grams, 100-120 grams of refined salt and bone soup.
CN201711099309.0A 2017-11-09 2017-11-09 A kind of preparation method of stew in soy sauce duck's gizzard Withdrawn CN107692069A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835534A (en) * 2018-08-14 2018-11-20 桐城市煜萱生态农业发展有限公司 The fresh peppery dried mushroom duck's gizzard of one kind and its processing method
CN109077241A (en) * 2018-08-15 2018-12-25 四川赵君记食品有限公司 A kind of marinating method for the duck heart of blooming
CN112335844A (en) * 2020-11-09 2021-02-09 仲恺农业工程学院 Preparation method of instant pigeon gizzard leisure product

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088380A (en) * 2006-06-16 2007-12-19 窦玉杰 Process of preparing yellow salty sauce for making pot-stewed meat dish
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101088380A (en) * 2006-06-16 2007-12-19 窦玉杰 Process of preparing yellow salty sauce for making pot-stewed meat dish
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108835534A (en) * 2018-08-14 2018-11-20 桐城市煜萱生态农业发展有限公司 The fresh peppery dried mushroom duck's gizzard of one kind and its processing method
CN109077241A (en) * 2018-08-15 2018-12-25 四川赵君记食品有限公司 A kind of marinating method for the duck heart of blooming
CN112335844A (en) * 2020-11-09 2021-02-09 仲恺农业工程学院 Preparation method of instant pigeon gizzard leisure product

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Application publication date: 20180216