CN107692073A - A kind of preparation method of pressed salted duck - Google Patents
A kind of preparation method of pressed salted duck Download PDFInfo
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- CN107692073A CN107692073A CN201711094639.0A CN201711094639A CN107692073A CN 107692073 A CN107692073 A CN 107692073A CN 201711094639 A CN201711094639 A CN 201711094639A CN 107692073 A CN107692073 A CN 107692073A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 235000013547 stew Nutrition 0.000 claims abstract description 18
- 238000003307 slaughter Methods 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims description 20
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- 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
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- 244000223014 Syzygium aromaticum Species 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
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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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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of pressed salted duck, it comprises the following steps：1）Slaughter, 2）Epilation, 3）Dissection, 4）Advanced treating, 5）Pickle, 6）Smoke and 7）Stew in soy sauce.The preparation method design ideal of this pressed salted duck, pressed salted duck fragrance delicate fragrance, aftertaste degree are high, nutrition is tasty, Appetizing spleen-tonifying and condition good taste is moderate, meets the taste of most people.
Description
Technical field
The present invention relates to spiced and stewed food manufacture field, specifically refers to a kind of preparation method of pressed salted duck.
Background technology
Pressed salted duck of doing nothing is also referred to as smoked duck of doing nothing, and is Anhui Province Wuwei County tradition Islamic name food, firstly appears between Qing Dynasty's year.With fiber crops
Duck is raw material, is equipped with the condiment such as anise, Chinese prickly ash, cloves, fennel seeds, halogen after first smoking, is made.In the manufacturing process of pressed salted duck
In, the formula of bittern determines the color and luster and taste of finished product pressed salted duck, and existing bittern formula is various, and the raw material typically made is more, mouth
Taste is relatively heavy, and the pressed salted duck delicate fragrance for so causing to come out in stew in soy sauce is short of, and aromatic degree is not ideal enough.
The content of the invention
The present invention provides a kind of preparation method of pressed salted duck, and its main purpose is to overcome existing pressed salted duck delicate fragrance to be short of, aromatic
Spend the shortcomings of not ideal enough.
The present invention adopts the following technical scheme that：
A kind of preparation method of pressed salted duck, it comprises the following steps：
1）Slaughter, duck living is poured into a small amount of cooking wine from its mouth, after waiting 1-2 hours, slaughtered.
2）Epilation, the duck after slaughtering is soaked with heat water-spraying, and water temperature is controlled at 70-80 DEG C, constantly stirs duck
Then son removes drake feather clean so that being heated evenly.
3）Dissection, removes duck internal organ, and its wing and claw are chopped to fall respectively, then protects its remaining part
Stay to be put into after wash clean in water vat to soak and take out wash clean after 1-2 hours and drain, net clear water of light duck is made.
4）Advanced treating, net clear water of light duck is put into and filled in the drum that mass concentration is 1%-3% salt solutions, in drum
Net clear water of light duck uses power as 250W-350W, and frequency is 35kHz-45kHz ultrasonication 20-30 minutes.
5）Pickle：Net clear water of light duck after ultrasonication interior intraperitoneal is wiped its whole body and equably one with salt
Time, then it is deposited in container, after standing 1.5-2.5 hours, then is stirred once up and down, then stand 1.5-2.5 hours；Institute
It is 1 that salt, which is stated, with duck body weight ratio：20.
6）Smoke：It is put into smoked pot after sesame straw or straw after being lighted with fire and burns till ember ashes, one is sprinkled above
Layer cedar sawdust, then grid brandreth is set up on pot mouth, net clear water of light duck facing away under, it is placed on above grid brandreth, then cover pot cover and enter
Row smokes 3-5min for the first time；Then pot cover is taken down, takes away net clear water of light duck and grid brandreth, then spreads last layer wood chip, grid iron
Frame is set up on pot mouth, and net clear water of light duck body turned over into a lower part of the body, chest down, then cover pot cover smoked for the second time 3-5min it
After take out.
7）Stew in soy sauce, bittern is put into halogen pot, after with big fire, bittern is boiled, the net clear water of light duck that places into after smoking, then change
With being boiled with soft fire, the time control being boiled with soft fire is in 40-50 minutes.
The step 7）In stew in soy sauce, the thick gravy is by Normal juice material, spice, the first flavoring and the second flavoring group
Into the Normal juice material stays juice to be made by chicken, pig streaky pork, pig elbow bone and mountain spring water by boiling filter residue；The spice
Raw material forms：Do sharp green pepper 150-200 parts by weight, Pogostemon cablin 20-30 parts by weight, root of Dahurain angelica 20-30 parts by weight, spiceleaf 40-50 weights
Measure part, dried orange peel 15-20 parts by weight, fennel seeds 15-20 parts by weight, Momordica grosvenori 60-80 parts by weight, Kaempferia galanga 20-30 parts by weight, anise
60-80 parts by weight, cassia bark 25-30 parts by weight；The raw material of first flavoring forms：Oyster sauce 400-450 parts by weight, old ginger
90-100 parts by weight, shallot 100-120 parts by weight, onion 60-80 parts by weight, garlic 60-70 parts by weight；The raw material of second flavoring
Form and be：Salt 60-80 parts by weight, monosodium glutamate 140-160 parts by weight, light soy sauce 450-600 parts by weight, yellow rice wine 500-600 parts by weight,
Rock sugar 100-150 parts by weight, rapeseed oil 500-550 parts by weight and red yeast rice 20-30 parts by weight.
The step 7）Thick gravy comprises the following steps obtained in stew in soy sauce, a, according to parts by weight weighs each raw material；B, by original
After juice material is cleaned respectively, it is put into big fire in boiling water and quick-boils to pull out and be put into for 15 minutes the big baked wheaten cake of appropriate mountain spring water is added in halogen pot
Open, then change filter residue after small fire boils 8 hours and stay juice standby；C, spice is put into dry pot after small fire fries 40 minutes, then uses yarn
Cloth, which is wrapped up tightening, is put into small fire infusion 35 minutes in halogen pot；D, rapeseed oil is poured into dry pot, burn to fifty percent it is hot when, be put into
First flavoring side fish 15 minutes, further take out and be promptly put into gauze in halogen pot, add the second flavoring, small fire boils 60 points
Clock, the red yeast rice of second flavoring need to be tightened with gauze wrapped.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：
The preparation method design ideal of this pressed salted duck, pressed salted duck fragrance delicate fragrance, aftertaste degree are high, nutrition is tasty, Appetizing spleen-tonifying and condition
Good taste is moderate, meets the taste of most people.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of pressed salted duck, it comprises the following steps：
1）Slaughter, duck living is poured into a small amount of cooking wine from its mouth, after waiting 1.5 hours, slaughtered.
2）Epilation, the duck after slaughtering is soaked with heat water-spraying, and water temperature is controlled at 75 DEG C, constantly stirs duck
So that being heated evenly, then drake feather is removed clean.
3）Dissection, removes duck internal organ, and its wing and claw are chopped to fall respectively, then protects its remaining part
Stay be put into after wash clean soaked 1.5 hours in water vat after take out wash clean and drain, net clear water of light duck is made.
4）Advanced treating, net clear water of light duck is put into and filled in the drum that mass concentration is 2% salt solution, to net in drum
Clear water of light duck uses power as 300W, the ultrasonication that frequency is 40kHz 25 minutes, using the net clear water of light duck of ultrasonication so that
Muscle fibril inside net clear water of light duck obtains certain destruction, be advantageous to it is follow-up pickle and stew in soy sauce in, the protein in it
Release.
5）Pickle：Net clear water of light duck after ultrasonication interior intraperitoneal is wiped its whole body and equably one with salt
Time, then it is deposited in container, after standing 2 hours, then is stirred once up and down, then stand 2 hours；The salt and duck body
Weight ratio is 1：20.
6）Smoke：It is put into smoked pot after sesame straw or straw after being lighted with fire and burns till ember ashes, one is sprinkled above
Layer cedar sawdust, then grid brandreth is set up on pot mouth, net clear water of light duck facing away under, it is placed on above grid brandreth, then cover pot cover and enter
Row smokes 4min for the first time；Then pot cover is taken down, takes away net clear water of light duck and grid brandreth, then spreads last layer wood chip, grid iron
Frame is set up on pot mouth, and net clear water of light duck body turned over into a lower part of the body, and chest down, then is covered after pot cover smoked 4min for the second time
Take out.
7）Stew in soy sauce, bittern is put into halogen pot, after with big fire, bittern is boiled, the net clear water of light duck that places into after smoking, then change
With being boiled with soft fire, the time control being boiled with soft fire was at 45 minutes.
The step 7）In stew in soy sauce, the thick gravy is made up of Normal juice material, spice, the first flavoring and the second flavoring, institute
State Normal juice material stays juice to be made by chicken, pig streaky pork, pig elbow bone and mountain spring water by boiling filter residue；The raw material group of the spice
Turn into：Do sharp parts by weight of the green pepper 180, parts by weight of Pogostemon cablin 25, the parts by weight of the root of Dahurain angelica 25, the parts by weight of spiceleaf 45, the parts by weight of dried orange peel 16, small
The parts by weight of fennel 16, the parts by weight of Momordica grosvenori 70, the parts by weight of Kaempferia galanga 25, anistree 70 parts by weight, the parts by weight of cassia bark 26；Described first adjusts
The raw material of taste substance forms：The parts by weight of oyster sauce 420, the parts by weight of old ginger 95, the parts by weight of shallot 110, the parts by weight of onion 70, the weight of garlic 66
Measure part；The raw material of second flavoring forms：The parts by weight of salt 75, the parts by weight of monosodium glutamate 150, the parts by weight of light soy sauce 500, yellow rice wine 550
Parts by weight, the parts by weight of rock sugar 120, the parts by weight of rapeseed oil 520 and the parts by weight of red yeast rice 25.The Normal juice material is by the weight of chicken 2200
Part, the parts by weight of pig streaky pork 1900, the parts by weight of pig elbow bone 4200 and the parts by weight of mountain spring water 24000 stay juice system by boiling filter residue
Into.
The step 7）Thick gravy comprises the following steps obtained in stew in soy sauce, a, according to parts by weight weighs each raw material；B, by original
After juice material is cleaned respectively, it is put into big fire in boiling water and quick-boils to pull out and be put into for 15 minutes the big baked wheaten cake of appropriate mountain spring water is added in halogen pot
Open, then change filter residue after small fire boils 8 hours and stay juice standby；C, spice is put into dry pot after small fire fries 40 minutes, then uses yarn
Cloth, which is wrapped up, to be tightened, then with after patting gauze for several times with wooden mallet, is put into small fire infusion 35 minutes in halogen pot；D, rapeseed oil is fallen
Enter in dry pot, burn to fifty percent it is hot when, be put into the first flavoring side fish 15 minutes, further take out with gauze promptly be put into halogen pot, then
The second flavoring is added, small fire boils 60 minutes, and the red yeast rice of second flavoring needs to be tightened with gauze wrapped.
Embodiment two
A kind of preparation method of pressed salted duck, it comprises the following steps：
1）Slaughter, duck living is poured into a small amount of cooking wine from its mouth, after waiting 1 hour, slaughtered.
2）Epilation, the duck after slaughtering is soaked with heat water-spraying, and water temperature is controlled at 70 DEG C, constantly stirs duck
So that being heated evenly, then drake feather is removed clean.
3）Dissection, removes duck internal organ, and its wing and claw are chopped to fall respectively, then protects its remaining part
Stay be put into after wash clean soaked 1 hour in water vat after take out wash clean and drain, net clear water of light duck is made.
4）Advanced treating, net clear water of light duck is put into and filled in the drum that mass concentration is 1% salt solution, to net in drum
Clear water of light duck uses power as 250W, the ultrasonication that frequency is 35kHz 20 minutes, using the net clear water of light duck of ultrasonication so that
Muscle fibril inside net clear water of light duck obtains certain destruction, be advantageous to it is follow-up pickle and stew in soy sauce in, the protein in it
Release.
5）Pickle：Net clear water of light duck after ultrasonication interior intraperitoneal is wiped its whole body and equably one with salt
Time, then it is deposited in container, after standing 1.5 hours, then is stirred once up and down, then stand 1.5 hours；The salt with
Duck body weight ratio is 1：20.
6）Smoke：It is put into smoked pot after sesame straw or straw after being lighted with fire and burns till ember ashes, one is sprinkled above
Layer cedar sawdust, then grid brandreth is set up on pot mouth, net clear water of light duck facing away under, it is placed on above grid brandreth, then cover pot cover and enter
Row smokes 3min for the first time；Then pot cover is taken down, takes away net clear water of light duck and grid brandreth, then spreads last layer wood chip, grid brandreth
Set up on pot mouth, net clear water of light duck body is turned over into a lower part of the body, chest down, then is covered after pot cover is smoked 3min for the second time and taken
Go out.
7）Stew in soy sauce, bittern is put into halogen pot, after with big fire, bittern is boiled, the net clear water of light duck that places into after smoking, then change
With being boiled with soft fire, the time control being boiled with soft fire was at 40 minutes.
The step 7）In stew in soy sauce, the thick gravy is by Normal juice material, spice, the first flavoring and the second flavoring group
Into the Normal juice material stays juice to be made by chicken, pig streaky pork, pig elbow bone and mountain spring water by boiling filter residue；The spice
Raw material forms：Do the sharp parts by weight of green pepper 150, the parts by weight of Pogostemon cablin 20, the parts by weight of the root of Dahurain angelica 20, the parts by weight of spiceleaf 40, the weight of dried orange peel 15
Measure part, the parts by weight of fennel seeds 15, the parts by weight of Momordica grosvenori 60, the parts by weight of Kaempferia galanga 20, anistree 60 parts by weight, the parts by weight of cassia bark 25；Institute
State the first flavoring raw material composition be：The parts by weight of oyster sauce 400, the parts by weight of old ginger 90, the parts by weight of shallot 100, the weight of onion 60
Part, the parts by weight of garlic 60；The raw material of second flavoring forms：The parts by weight of salt 60, the parts by weight of monosodium glutamate 140, the parts by weight of light soy sauce 450,
The parts by weight of yellow rice wine 500, the parts by weight of rock sugar 100, the parts by weight of rapeseed oil 500 and the parts by weight of red yeast rice 20.The Normal juice material is by soil
The parts by weight of chicken 2000, the parts by weight of pig streaky pork 1800, the parts by weight of pig elbow bone 4000 and the parts by weight of mountain spring water 22000 are by boiling filter
Slag stays juice to be made.
Embodiment three
A kind of preparation method of pressed salted duck, it comprises the following steps：
1）Slaughter, duck living is poured into a small amount of cooking wine from its mouth, after waiting 2 hours, slaughtered.
2）Epilation, the duck after slaughtering is soaked with heat water-spraying, water temperature control at 80 DEG C, constantly stir duck with
To being heated evenly, then drake feather is removed clean.
3）Dissection, removes duck internal organ, and its wing and claw are chopped to fall respectively, then protects its remaining part
Stay be put into after wash clean soaked 2 hours in water vat after take out wash clean and drain, net clear water of light duck is made.
4）Advanced treating, net clear water of light duck is put into and filled in the drum that mass concentration is 3% salt solution, to net in drum
Clear water of light duck uses power as 350W, the ultrasonication that frequency is 45kHz 30 minutes, using the net clear water of light duck of ultrasonication so that
Muscle fibril inside net clear water of light duck obtains certain destruction, be advantageous to it is follow-up pickle and stew in soy sauce in, the protein in it
Release.
5）Pickle：Net clear water of light duck after ultrasonication interior intraperitoneal is wiped its whole body and equably one with salt
Time, then it is deposited in container, after standing 2.5 hours, then is stirred once up and down, then stand 2.5 hours；The salt with
Duck body weight ratio is 1：20.
6）Smoke：It is put into smoked pot after sesame straw or straw after being lighted with fire and burns till ember ashes, one is sprinkled above
Layer cedar sawdust, then grid brandreth is set up on pot mouth, net clear water of light duck facing away under, it is placed on above grid brandreth, then cover pot cover and enter
Row smokes 5min for the first time；Then pot cover is taken down, takes away net clear water of light duck and grid brandreth, then spreads last layer wood chip, grid brandreth
Set up on pot mouth, net clear water of light duck body is turned over into a lower part of the body, chest down, then is covered after pot cover is smoked 5min for the second time and taken
Go out.
7）Stew in soy sauce, bittern is put into halogen pot, after with big fire, bittern is boiled, the net clear water of light duck that places into after smoking, then change
With being boiled with soft fire, the time control being boiled with soft fire was at 50 minutes.
The step 7）In stew in soy sauce, the thick gravy is by Normal juice material, spice, the first flavoring and the second flavoring group
Into the Normal juice material stays juice to be made by chicken, pig streaky pork, pig elbow bone and mountain spring water by boiling filter residue；The spice
Raw material forms：Do the sharp parts by weight of green pepper 200, the parts by weight of Pogostemon cablin 30, the parts by weight of the root of Dahurain angelica 30, the parts by weight of spiceleaf 50, the weight of dried orange peel 20
Measure part, the parts by weight of fennel seeds 20, the parts by weight of Momordica grosvenori 80, the parts by weight of Kaempferia galanga 30, anistree 80 parts by weight, the parts by weight of cassia bark 30；Institute
State the first flavoring raw material composition be：The parts by weight of oyster sauce 450, the parts by weight of old ginger 100, the parts by weight of shallot 120, the weight of onion 80
Part, the parts by weight of garlic 70；The raw material of second flavoring forms：The parts by weight of salt 80, the parts by weight of monosodium glutamate 160, the parts by weight of light soy sauce 600,
The parts by weight of yellow rice wine 600, the parts by weight of rock sugar 150, the parts by weight of rapeseed oil 550 and the parts by weight of red yeast rice 30.The Normal juice material is by soil
The parts by weight of chicken 2500, the parts by weight of pig streaky pork 2000, the parts by weight of pig elbow bone 4500 and the parts by weight of mountain spring water 25000 are by boiling filter
Slag stays juice to be made.
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 (3)
- A kind of 1. preparation method of pressed salted duck, it is characterised in that：It comprises the following steps：1）Slaughter, duck living is poured into a small amount of cooking wine from its mouth, after waiting 1-2 hours, slaughtered；2）Epilation, the duck after slaughtering is soaked with heat water-spraying, water temperature control at 70-80 DEG C, constantly stir duck with To being heated evenly, then drake feather is removed clean；3）Dissection, removes duck internal organ, and its wing and claw are chopped to fall respectively, then retains its remaining part and washes It is put into water vat to soak after clean and takes out wash clean after 1-2 hours and drain, net clear water of light duck is made；4）Advanced treating, net clear water of light duck is put into and filled in the drum that mass concentration is 1%-3% salt solutions, to the net light in drum Duck uses power as 250W-350W, and frequency is 35kHz-45kHz ultrasonication 20-30 minutes；5）Pickle：By the net clear water of light duck salt after ultrasonication by its whole body and it is interior it is intraperitoneal equably wipe one time, so It is deposited in container, after standing 1.5-2.5 hours, then is stirred once up and down, then stand 1.5-2.5 hours afterwards；The food Salt is 1 with duck body weight ratio：20；6）Smoke：It is put into smoked pot after sesame straw or straw after being lighted with fire and burns till ember ashes, last layer China fir is spread above Wood chip, then grid brandreth is set up on pot mouth, net clear water of light duck facing away under, it is placed on above grid brandreth, then cover pot cover and carry out the Once smoke 3-5min；Then pot cover is taken down, takes away net clear water of light duck and grid brandreth, then spreads last layer wood chip, grid brandreth is existed Set up on pot mouth, net clear water of light duck body is turned over into a lower part of the body, chest down, then is covered after pot cover is smoked 3-5min for the second time and taken Go out；7）Stew in soy sauce, bittern is put into halogen pot, after with big fire, bittern is boiled, the net clear water of light duck that places into after smoking, then use instead small Fire boils, and the time control being boiled with soft fire is in 40-50 minutes.
- A kind of 2. preparation method of pressed salted duck as claimed in claim 1, it is characterised in that：The step 7）In stew in soy sauce, the thick gravy It is made up of Normal juice material, spice, the first flavoring and the second flavoring, the Normal juice material is by chicken, pig streaky pork, pig elbow bone Juice is stayed to be made by boiling filter residue with mountain spring water；The raw material of the spice forms：Do sharp green pepper 150-200 parts by weight, the wide leaves of pulse plants Fragrant 20-30 parts by weight, root of Dahurain angelica 20-30 parts by weight, spiceleaf 40-50 parts by weight, dried orange peel 15-20 parts by weight, fennel seeds 15-20 weight Part, Momordica grosvenori 60-80 parts by weight, Kaempferia galanga 20-30 parts by weight, anistree 60-80 parts by weight, cassia bark 25-30 parts by weight；Described first The raw material of flavoring forms：Oyster sauce 400-450 parts by weight, old ginger 90-100 parts by weight, shallot 100-120 parts by weight, onion 60-80 parts by weight, garlic 60-70 parts by weight；The raw material of second flavoring forms：Salt 60-80 parts by weight, monosodium glutamate 140-160 weights Measure part, light soy sauce 450-600 parts by weight, yellow rice wine 500-600 parts by weight, rock sugar 100-150 parts by weight, rapeseed oil 500-550 weights Measure part and red yeast rice 20-30 parts by weight.
- A kind of 3. preparation method of pressed salted duck as claimed in claim 2, it is characterised in that：The step 7）Thick gravy includes in stew in soy sauce Following steps are made, and a, according to parts by weight weigh each raw material；B, after Normal juice material is cleaned respectively, it is put into big fire in boiling water and quick-boils 15 Minute is pulled out and is put into that to add appropriate mountain spring water big fire in halogen pot boiled, then changes filter residue after small fire boils 8 hours and stay juice standby； C, spice is put into dry pot after small fire fries 40 minutes, then is wrapped up with gauze tightening and be put into small fire infusion 35 in halogen pot and divide Clock；D, rapeseed oil is poured into dry pot, burn to fifty percent it is hot when, be put into the first flavoring side fish 15 minutes, further take out and grabbed with gauze Tightly it is put into halogen pot, adds the second flavoring, small fire is boiled 60 minutes, and the red yeast rice of second flavoring is needed with gauze bag Bind tight.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN104719823A (en) * | 2015-02-06 | 2015-06-24 | 宁波高新区零零七工业设计有限公司 | Brine and preparation method of brine |
| CN105876479A (en) * | 2015-01-08 | 2016-08-24 | 陈正标 | Manufacture method of pressed salted ducks |
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2017
- 2017-11-09 CN CN201711094639.0A patent/CN107692073A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN105876479A (en) * | 2015-01-08 | 2016-08-24 | 陈正标 | Manufacture method of pressed salted ducks |
| CN104719823A (en) * | 2015-02-06 | 2015-06-24 | 宁波高新区零零七工业设计有限公司 | Brine and preparation method of brine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329770A (en) * | 2018-11-02 | 2019-02-15 | 江西育源生态农业有限公司 | A kind of processing method of ecology pressed salted duck |
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