CN107927598A - A kind of preparation method of stew in soy sauce duck head - Google Patents
A kind of preparation method of stew in soy sauce duck head Download PDFInfo
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- CN107927598A CN107927598A CN201711094739.3A CN201711094739A CN107927598A CN 107927598 A CN107927598 A CN 107927598A CN 201711094739 A CN201711094739 A CN 201711094739A CN 107927598 A CN107927598 A CN 107927598A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 106
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 46
- 235000013547 stew Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000003307 slaughter Methods 0.000 claims abstract description 16
- 241001379910 Ephemera danica Species 0.000 claims abstract description 12
- 210000003746 feather Anatomy 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 238000002224 dissection Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 18
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- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 8
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 8
- 235000019483 Peanut oil Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000000312 peanut oil Substances 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
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- MEYZYGMYMLNUHJ-UHFFFAOYSA-N tunicamycin Natural products CC(C)CCCCCCCCCC=CC(=O)NC1C(O)C(O)C(CC(O)C2OC(C(O)C2O)N3C=CC(=O)NC3=O)OC1OC4OC(CO)C(O)C(O)C4NC(=O)C MEYZYGMYMLNUHJ-UHFFFAOYSA-N 0.000 description 3
- 229910001018 Cast iron Inorganic materials 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 244000086443 Craterellus fallax Species 0.000 description 1
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- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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Classifications
-
- 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/04—Scalding, singeing, waxing, or dewaxing poultry
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of preparation method of stew in soy sauce duck head, it comprises the following steps, and 1）Slaughter, 2）Epilation, 3）Dissection, 4）Pickle and 5）Stew in soy sauce.The preparation method of this stew in soy sauce duck head is preferable, features good taste, and easy to cleaning, is more prone to tasty during stew in soy sauce.In the step 1）It will be killed in slaughtering before duck kills and first pour into a small amount of cooking wine to it, drake feather hole is come with regard to diastole when few, so is easy to pull out drake feather during epilation, easy to clean；Using the step 4）It is marinated so that duck head is tasty in advance, so in the step 5）It is more prone to tasty during stew in soy sauce, also shortens the time of stew in soy sauce；Stew in soy sauce is carried out using special red salty sauce, fragrance is unique, and color and luster is ruddy and mellow, and product sells lover.
Description
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of stew in soy sauce duck head.
Background technology
Duck head is the head of duck, contains abundant nutritional ingredient.Contain the nicotinic acid compared with horn of plenty in duck head, it is to form
The heart disease patients such as myocardial infarction are had protective effect by one of component of two kinds of important coenzyme in human body.The way of duck head has
Many kinds, more famous griddle cooked duck heads, spicy duck head, spicy duck head, stew in soy sauce duck are first-class.These ducks head dish is all very good
Eat, it is tasteful.By taking stew in soy sauce duck head as an example, the preparation method of existing stew in soy sauce duck head is not ideal enough, and taste is uneven and not
It is easy to clean, it 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 head, and its main purpose is the preparation for overcoming existing stew in soy sauce duck head
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 head, it comprises the following steps, and 1）Slaughter, duck living is poured into a small amount of material from its mouth
Wine, wait 1-2 it is small when after, slaughtered；2）Epilation, the duck after slaughtering is soaked with heat water-spraying, and water temperature control exists
70-80 DEG C, duck is constantly stirred so that being heated evenly, and is then removed drake feather clean；3）Dissection, removes duck internal organ, and
And collection is chopped up into its duck body, wing, claw, duck neck, duck head separation；4）It is marinated, cleaned again after duck head is collected, be put into and fill
In the drum of water, then add preserved materials and carry out after pickling 30-50 minutes, then quick-boiled with boiling water, then cleaned up with warm water, institute
Preserved materials are stated to be made of edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and pepper；5）Stew in soy sauce：Red bittern is put into halogen pot
In, after red bittern is boiled with big fire, the duck head cleaned up is placed into, then use instead and be boiled with soft fire, the time control being boiled with soft fire exists
25-35 minutes.
The step 4）Before marinated, it is also necessary to carry out advanced treating to duck head, which is：After duck head is collected
Clean again, be put into and fill in the drum that mass concentration is 1%-3% salt solutions, power is used for 250W- to the duck head in drum
350W, the ultrasonication that frequency is 35kHz-45kHz 20-30 minutes, after ultrasonication, it is small to stand 1-2 by duck head
When.
The step 5）In stew in soy sauce, the red salty sauce, by weight, it includes 8-12 parts of illiciumverum, 7-9 parts of cassia bark, fourth
3-6 parts fragrant, clever 3-6 parts of grass, 3-6 parts of Lysimachia sikokiana, 12-16 parts of kaempferia galamga, 8-12 parts of Chinese prickly ash, 2-5 parts of fennel, extra dry red wine are peppery
40-60 parts of green pepper, 50-70 parts of chive, 50-70 parts of ginger, product 4-6 parts of shell, lemon do 4-6 parts, 500-600 parts of yellow rice wine, sauce
200-250 parts oily, 30-40 parts of fried sugar, 80-120 parts of refined salt, 30-50 parts of monosodium glutamate, 120-130 parts of peanut oil, bone soup 1.2-
1.5 thousand parts.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：This stew in soy sauce duck head
Preparation method it is preferable, features good taste, and easy to cleaning, be more prone to tasty during stew in soy sauce.In the step 1）Slaughter
In will kill duck kill before first pour into a small amount of cooking wine to it, drake feather hole is come with regard to diastole when few, so during epilation
It is easy to pull out drake feather, easy to clean；Using the step 4）It is marinated so that duck head is tasty in advance, so in the step
5）It is more prone to tasty during stew in soy sauce, also shortens the time of stew in soy sauce；Stew in soy sauce is carried out using special red salty sauce, fragrance is unique,
Color and luster is ruddy and mellow, and product sells lover.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of stew in soy sauce duck head, it comprises the following steps, and 1）Slaughter, duck living poured into a small amount of cooking wine from its mouth,
Wait 1 it is small when after, slaughtered, so as to quick death and blood must be drained by tracheae, oesophagus, arteries are disconnected together when slaughtering
Liquid.
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 totally, it is necessary to which duckbilled is pushed aside with finger duckbilled after drake feather is removed totally
Foul button is clean, duck nostril also with toothpick agitation it is several under, and the tunic outside duck tongue to also be pulled off.
3）Dissection, removes duck internal organ, and its duck body, wing, claw, duck neck, duck head separation are chopped up collection.
4) advanced treating, is cleaned again after duck head is collected, and is put into and is filled in the drum that mass concentration is 2% salt solution,
Power is used for 300W to the duck head in drum, the ultrasonication that frequency is 40kHz 25 minutes, will after ultrasonication
When duck head standing 1.5 is small.Using the duck head of ultrasonication so that the muscle fibril inside duck head obtains certain destruction, has
Beneficial in follow-up marinated and stew in soy sauce, the release of the protein in it, improves the utilization rate of duck head nutritive value.
5）It is marinated, clean, be put into the drum for filling water again after duck head is collected, then add preserved materials and carry out marinated 30
After minute, then quick-boiled with boiling water, then cleaned up with warm water, the preserved materials by edible salt, ginger, green onion, cooking wine, chilli,
Chinese prickly ash and pepper composition.
6）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, places into the duck head cleaned up,
Use instead and be boiled with soft fire again, the time control being boiled with soft fire was at 30 minutes.
Above-mentioned red salty sauce, by weight, it includes 9 parts octagonal, 8 parts of cassia bark, 4 parts of cloves, spirit careless 5 parts, Lysimachia sikokiana 4
Part, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel, 50 parts of chilli, 60 parts of chive, 60 parts of ginger, 5 parts of shell of product, lemon
5 parts dry, 550 parts of yellow rice wine, 220 parts of soy sauce, 35 parts of fried sugar, 100 parts of refined salt, 40 parts of monosodium glutamate, 125 parts of peanut oil, bone soup 1.4
Thousand parts.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to
Halogen pot（Such as cast iron pan）125 parts of the peanut oil and 35 parts of fried sugar heated is inside put into, then places into 1.4 thousand parts of bone soup；
C, by octagonal 9 parts, 8 parts of cassia bark, 4 parts of cloves, 5 parts of spirit grass, 4 parts of Lysimachia sikokiana, 15 parts of kaempferia galamga, 10 parts of Chinese prickly ash, 4 parts of fennel,
50 parts of chilli, 60 parts of chive, 60 parts of ginger, product 5 parts of shell, lemon do 5 parts to be put into frying pan off the pot with being stir-fried by a small fire, then use
Beating crusher loads spices cloth bag after smashing and tightens；D, by 550 parts of yellow rice wine, 200 parts of soy sauce, 100 parts of refined salt, 40 parts of monosodium glutamate and
Spices cloth bag add halogen pot in small fire endure 9 it is small when.
Embodiment two
A kind of preparation method of stew in soy sauce duck head, it comprises the following steps, and 1）Slaughter, duck living poured into a small amount of cooking wine from its mouth,
Wait 1.5 it is small when after, slaughtered, so as to quick death and blood must be drained by tracheae, oesophagus, arteries are disconnected together when slaughtering
Liquid.
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 totally, it is necessary to which duckbilled is pushed aside with finger duckbilled after drake feather is removed totally
Foul button is clean, duck nostril also with toothpick agitation it is several under, and the tunic outside duck tongue to also be pulled off.
3）Dissection, removes duck internal organ, and its duck body, wing, claw, duck neck, duck head separation are chopped up collection.
4) advanced treating, is cleaned again after duck head is collected, and is put into and is filled in the drum that mass concentration is 1% salt solution,
Power is used for 250W to the duck head in drum, the ultrasonication that frequency is 35kHz 20 minutes, will after ultrasonication
When duck head standing 1 is small.Using the duck head of ultrasonication so that the muscle fibril inside duck head obtains certain destruction, favorably
In in follow-up marinated and stew in soy sauce, the release of the protein in it, improves the utilization rate of duck head nutritive value.
5）It is marinated, clean, be put into the drum for filling water again after duck head is collected, then add preserved materials and carry out marinated 45
After minute, then quick-boiled with boiling water, then cleaned up with warm water, the preserved materials by edible salt, ginger, green onion, cooking wine, chilli,
Chinese prickly ash and pepper composition.
6）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, places into the duck head cleaned up,
Use instead and be boiled with soft fire again, the time control being boiled with soft fire was at 25 minutes.
Above-mentioned red salty sauce, by weight, it includes 8 parts octagonal, 9 parts of cassia bark, 3 parts of cloves, spirit careless 6 parts, Lysimachia sikokiana 3
Part, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel, 40 parts of chilli, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product, lemon do
4 parts, 600 parts of yellow rice wine, 200 parts of soy sauce, 40 parts of fried sugar, 80 parts of refined salt, 50 parts of monosodium glutamate, 120 parts of peanut oil, bone soup 1.5 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight；B, to
Halogen pot（Such as cast iron pan）120 parts of the peanut oil and 40 parts of fried sugar heated is inside put into, then places into 1.5 thousand parts of bone soup；
C, by octagonal 8 parts, 9 parts of cassia bark, 3 parts of cloves, 6 parts of spirit grass, 3 parts of Lysimachia sikokiana, 16 parts of kaempferia galamga, 8 parts of Chinese prickly ash, 5 parts of fennel,
40 parts of chilli, 70 parts of chive, 50 parts of ginger, 6 parts of shell of product and lemon do 4 parts to be put into frying pan off the pot with being stir-fried by a small fire, then use
Beating crusher loads spices cloth bag after smashing and tightens；D, by 600 parts of yellow rice wine, 200 parts of soy sauce, 80 parts of refined salt, 80 parts of monosodium glutamate and perfume
Material cloth bag add halogen pot in small fire endure 8 it is small when.
Embodiment three
A kind of preparation method of stew in soy sauce duck head, it comprises the following steps, and 1）Slaughter, duck living poured into a small amount of cooking wine from its mouth,
Wait 2 it is small when after, slaughtered, so as to quick death and blood must be drained by tracheae, oesophagus, arteries are disconnected together when slaughtering
Liquid.
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 totally, drake feather is removed clean rear, it is necessary to which duckbilled is pushed aside with finger the dirty of duckbilled
Thing button is clean, duck nostril also with toothpick agitation it is several under, and the tunic outside duck tongue to also be pulled off.
3）Dissection, removes duck internal organ, and its duck body, wing, claw, duck neck, duck head separation are chopped up collection.
4) advanced treating, is cleaned again after duck head is collected, and is put into and is filled in the drum that mass concentration is 3% salt solution,
Power is used for 350W to the duck head in drum, the ultrasonication that frequency is 45kHz 30 minutes, will after ultrasonication
When duck head standing 2 is small.Using the duck head of ultrasonication so that the muscle fibril inside duck head obtains certain destruction, favorably
In in follow-up marinated and stew in soy sauce, the release of the protein in it, improves the utilization rate of duck head nutritive value.
5）It is marinated, clean, be put into the drum for filling water again after duck head is collected, then add preserved materials and carry out marinated 50
After minute, then quick-boiled with boiling water, then cleaned up with warm water, the preserved materials by edible salt, ginger, green onion, cooking wine, chilli,
Chinese prickly ash and pepper composition.
6）Stew in soy sauce：Red bittern is put into halogen pot, after red bittern is boiled with big fire, places into the duck head cleaned up,
Use instead and be boiled with soft fire again, the time control being boiled with soft fire was at 35 minutes.
Above-mentioned red salty sauce, by weight, it includes 12 parts octagonal, 7 parts of cassia bark, 6 parts of cloves, spirit careless 3 parts, Lysimachia sikokiana 6
Part, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, 60 parts of chilli, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product, lemon do
6 parts, 500 parts of yellow rice wine, 250 parts of soy sauce, 30 parts of fried sugar, 120 parts of refined salt, 30 parts of monosodium glutamate, 130 parts of peanut oil, bone soup 1.2 thousand
Part.The bone soup stays juice to be made by pig cylinder bone and mountain spring water by boiling filter residue.
The preparation method of the red salty sauce, is made according to following steps：A, each raw material is weighed by weight.B, to
Halogen pot（Such as marmite）130 parts of the peanut oil and 30 parts of fried sugar heated is inside put into, then places into 1.2 thousand parts of bone soup；c、
By octagonal 12 parts, it is 7 parts of cassia bark, 6 parts of cloves, 3 parts of spirit grass, 6 parts of Lysimachia sikokiana, 12 parts of kaempferia galamga, 12 parts of Chinese prickly ash, 2 parts of fennel, dry
60 parts of pimiento, 50 parts of chive, 70 parts of ginger, 4 parts of shell of product and lemon do 6 parts to be put into frying pan off the pot with being stir-fried by a small fire, then with beating
Broken machine loads spices cloth bag after smashing and tightens；D, by 500 parts of yellow rice wine, 250 parts of soy sauce, 120 parts of refined salt, 30 parts of monosodium glutamate and spices
Cloth bag add halogen pot in small fire endure 10 it is small when.
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 should all be belonged to.
Claims (3)
- A kind of 1. preparation method of stew in soy sauce duck head, it is characterised in that：It comprises the following steps, and 1）Slaughter, will duck living from its mouth Pour into a small amount of cooking wine, when waiting 1-2 small after, slaughtered；2）Epilation, the duck after slaughtering is soaked with heat water-spraying, water temperature Temperature control constantly stirs duck so that being heated evenly at 70-80 DEG C, then removes drake feather clean；3）Dissection, duck Internal organ remove, and its duck body, wing, claw, duck neck, duck head separation are chopped up collection；4）It is marinated, it is clear again after duck head is collected Wash, be put into the drum for filling water, then add preserved materials and carry out after pickling 30-50 minutes, then quick-boiled with boiling water, then use warm water Clean up, the preserved materials are made of edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and pepper；5）Stew in soy sauce：By red halogen Water is put into halogen pot, after red bittern is boiled with big fire, places into the duck head cleaned up, then is used instead and be boiled with soft fire, and is boiled with soft fire Time control was at 25-35 minutes.
- A kind of 2. preparation method of stew in soy sauce duck head as claimed in claim 1, it is characterised in that：The step 4）Before marinated, also Need to carry out advanced treating to duck head, which is：Cleaned again after duck head is collected, it is 1%- to be put into and fill mass concentration In the drum of 3% salt solution, power is used for 250W-350W to the duck head in drum, frequency is the ultrasound of 35kHz-45kHz Ripple handle 20-30 minutes, after ultrasonication, by duck head stand 1-2 it is small when.
- A kind of 3. preparation method of stew in soy sauce duck head as claimed in claim 1 or 2, it is characterised in that：The step 5）In stew in soy sauce, institute Red salty sauce is stated, by weight, it includes 8-12 parts of illiciumverum, 7-9 parts of cassia bark, 3-6 parts of cloves, clever 3-6 parts of grass, Lysimachia sikokiana 3-6 parts, it is 12-16 parts of kaempferia galamga, 8-12 parts of Chinese prickly ash, 2-5 parts of fennel, 40-60 parts of chilli, 50-70 parts of chive, raw 50-70 parts of ginger, product 4-6 parts of shell, lemon do 4-6 parts, 500-600 parts of yellow rice wine, 200-250 parts of soy sauce, 30-40 parts of fried sugar, 80-120 parts of refined salt, 30-50 parts of monosodium glutamate, 120-130 parts of peanut oil, thousand parts of bone soup 1.2-1.5.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719921A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of black tea marinated food |
| CN109123445A (en) * | 2018-11-15 | 2019-01-04 | 牛雪英 | A kind of stew in soy sauce duck head and preparation method thereof |
| CN114451524A (en) * | 2022-02-28 | 2022-05-10 | 东北农业大学 | Making process of sauced duck heads |
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| 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 |
| CN104413375A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Preparation method of a brine for spiced food |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104413375A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Preparation method of a brine for spiced food |
| 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 |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719921A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of black tea marinated food |
| CN109123445A (en) * | 2018-11-15 | 2019-01-04 | 牛雪英 | A kind of stew in soy sauce duck head and preparation method thereof |
| CN114451524A (en) * | 2022-02-28 | 2022-05-10 | 东北农业大学 | Making process of sauced duck heads |
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