CN110710644A - Making method of hand-torn bamboo-flavored duck - Google Patents
Making method of hand-torn bamboo-flavored duck Download PDFInfo
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- CN110710644A CN110710644A CN201810765359.6A CN201810765359A CN110710644A CN 110710644 A CN110710644 A CN 110710644A CN 201810765359 A CN201810765359 A CN 201810765359A CN 110710644 A CN110710644 A CN 110710644A
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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
-
- 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
- A23L13/70—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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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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Abstract
The invention discloses a method for making hand-torn bamboo-flavored duck, which comprises the following steps: s1: preparing the following raw materials in parts by weight: 350 parts of native duck meat, 700 parts of purified water, 80-100 parts of rapeseed oil, 10-18 parts of salt, 2-8 parts of monosodium glutamate, 5-15 parts of cooking wine, 3-10 parts of dark soy sauce, 2-6 parts of sesame oil, 2-8 parts of rock candy, 2-10 parts of pepper, 2-8 parts of dried chili, 2-8 parts of light soy sauce, 4-10 parts of ginger, 30-50 parts of thick broad-bean sauce, 4-10 parts of dried orange peel, 2-6 parts of cassia bark, 5-10 parts of bay leaf, 5-10 parts of garlic clove, 8-13 parts of onion stalk, 1-5 parts of fennel, 10-20 parts of Chinese yam, 5-10 parts of astragalus root, 2-7 parts of ligusticum wallichii, 2-6 parts of angelica, 2-7 parts of white paeony root and 20-30 parts of bamboo leaf; s2: halving the purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 80-100 ℃, and putting the dried meat ducks into the frying pan for blanching. The duck meat tenderizer is reasonable in structural design, not only can enable duck meat to have sufficient meat feeling and crisp skin and tender meat, but also can ensure that the duck meat has fragrance and long aftertaste.
Description
Technical Field
The invention relates to the technical field of meat food processing, in particular to a method for making hand-torn bamboo-flavored ducks.
Background
Along with the continuous improvement of economic level and the continuous improvement of per capita income, the requirements of people on life quality are continuously improved, at present, healthy, special and delicious snack foods are more and more sought by people, and along with the development of the Internet, the convenience of online shopping also greatly promotes the development of food industry.
Duck meat is always well known, the habit of eating duck meat is always in China, and with the market demand and improvement and extension of duck meat products, in recent years, marinated duck meat is abnormally exploded in sale, at present, marinated duck meat of various brands exists in the market, but most of existing marinated duck meat has no delicious taste, is fine in meat quality and insufficient in meat flavor, and therefore a making method of hand-torn bamboo-flavor ducks is designed to solve the problems.
Disclosure of Invention
The invention aims to solve the problems that the existing marinated duck does not have delicious taste, is fine and broken in meat quality and insufficient in meat flavor, and provides a method for making a hand-torn bamboo-flavored duck, which not only can enable the duck to have sufficient meat taste and crisp skin and tender meat, but also can ensure that the duck flavor is in bone and has long aftertaste.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for making a hand-torn bamboo-flavored duck comprises the following steps:
s1: preparing the following raw materials in parts by weight: 350 parts of native duck meat, 700 parts of purified water, 80-100 parts of rapeseed oil, 10-18 parts of salt, 2-8 parts of monosodium glutamate, 5-15 parts of cooking wine, 3-10 parts of dark soy sauce, 2-6 parts of sesame oil, 2-8 parts of rock candy, 2-10 parts of pepper, 2-8 parts of dried chili, 2-8 parts of light soy sauce, 4-10 parts of ginger, 30-50 parts of thick broad-bean sauce, 4-10 parts of dried orange peel, 2-6 parts of cassia bark, 5-10 parts of bay leaf, 5-10 parts of garlic clove, 8-13 parts of onion stalk, 1-5 parts of fennel, 10-20 parts of Chinese yam, 5-10 parts of astragalus root, 2-7 parts of ligusticum wallichii, 2-6 parts of angelica, 2-7 parts of white paeony root and 20-30 parts of bamboo leaf;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 80-100 ℃, putting the dried duck meat into the frying pan for blanching, and adding the bamboo leaves for 5-10 min;
s3: taking out the blanched native duck, pricking the skin of the native duck with bamboo sticks for 10-20min, and adding cooking wine to remove fishy smell for 10-30min, wherein the distance between any two adjacent holes is 2-5 cm;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and radix paeoniae alba into the brine pot, and heating the brine pot to perform boiling operation for 2-4 hours to obtain a second seasoning;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 1-5min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 8-10 h;
s6: taking out the marinated meat of the local duck, and carrying out inverted draining and shaping for 10-20 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan, and performing skin-crisping operation for 5-10min to obtain the bamboo-flavor duck.
Preferably, the preparation steps of the local duck meat are as follows: selecting a soil duck aged from one year to one and a half years old and weighing 0.5-1.0kg, hanging the neck of the soil duck upside down for exsanguination, removing the outer surface of the duck feather, burning hay, placing the soil duck above the hay to burn off the surface layer of the feather, lasting for 3-7min, and taking out the internal organs of the soil duck to obtain the soil duck meat.
Preferably, in S3, the bamboo stick has a diameter of 1-5 mm.
Preferably, the hay is made of dried bamboo leaves.
Preferably, in S2, the floating blood foam should be removed when the blanching operation is performed.
Preferably, in S7, when the skin is crisped, the boiled second part of rapeseed oil needs to be poured on the skin of the local duck meat manually for crisping.
Preferably, in S3, when the deodorization is performed, the cooking wine is required to be evenly spread on the local duck meat.
Preferably, after the surface villi on the external surface of the local duck are burnt, the external surface of the local duck needs to be cleaned again, and then water on the surface of the local duck needs to be sucked out through the absorbent paper.
Preferably, in S4, the fennel, yam, astragalus, ligusticum wallichii, angelica sinensis and radix paeoniae alba can be put into a filter cloth bag so as to be taken out conveniently.
Compared with the prior art, the invention has the beneficial effects that:
1. the local duck aged from one year to one and a half years old and weighing 0.5-1.0kg can ensure the fineness of the meat quality of the local duck, and can ensure the advantages and the taste of the local duck in food materials, thereby ensuring the fine taste of the stewed duck meat.
2. Rapeseed oil, crystal sugar, thick broad-bean sauce, pepper, dried pepper, purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus root, ligusticum wallichii, angelica and white paeony root can ensure that the marinated local duck is not only fresh, tender and delicious, and meets the appetite of a user, but also has the effects of calming the liver and relieving pain, nourishing the blood and regulating menstruation, promoting blood circulation and activating qi, and dispelling wind and relieving pain.
3. The hole punching work is carried out through the bamboo sticks, so that the local ducks can be fully tasty during the making process.
In conclusion, the duck meat tenderizer is reasonable in structural design, not only can enable the duck meat to have sufficient meat feeling and crisp skin and tender meat, but also can ensure that the fragrance of the duck meat is in bone and the aftertaste is long.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The present invention will be further illustrated with reference to the following specific examples.
Example 1
The embodiment provides a method for making a hand-torn bamboo-flavored duck, which comprises the following steps:
s1: preparing the following raw materials in parts by weight: 250 parts of local duck meat, 500 parts of purified water, 80 parts of rapeseed oil, 10 parts of salt, 2 parts of monosodium glutamate, 5 parts of cooking wine, 3 parts of dark soy sauce, 2 parts of sesame oil, 2 parts of rock candy, 2 parts of pepper, 2 parts of dried pepper, 2 parts of light soy sauce, 4 parts of ginger, 30 parts of broad bean paste, 4 parts of dried orange peel, 2 parts of cassia bark, 5 parts of bay leaf, 5 parts of garlic clove, 8 parts of onion knot, 1 part of fennel, 10 parts of Chinese yam, 5 parts of astragalus root, 2 parts of szechuan lovage rhizome, 2 parts of Chinese angelica, 2 parts of white paeony root and 20 parts of bamboo leaf;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 80 ℃, putting the dried duck meat into the frying pan for blanching, taking out floating blood foam when blanching, adding bamboo leaves, and blanching for 5 min;
s3: taking out the blanched native duck, pricking the skin of the native duck through a bamboo stick, wherein the distance between any two adjacent holes is 2cm, the pricking time is 10min, then adding cooking wine, and removing fishy smell, wherein when the fishy smell is removed, the cooking wine needs to be uniformly smeared on the native duck, and the fishy smell removing time is 10 min;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and white paeony root into the brine pot, heating the brine pot to boil, and filling the fennel, the Chinese yam, the astragalus membranaceus, the ligusticum wallichii, the angelica sinensis and the white paeony root into a filter cloth bag so as to be taken out conveniently, wherein the boiling time is 2 hours, so that a second seasoning is obtained;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 1min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 8 h;
s6: taking out the marinated local duck meat, and carrying out inverted draining and shaping for 10 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan, and performing crisp skin work for 5min, wherein the boiled rapeseed oil in the second equal part needs to be poured on the skin of the local duck meat manually during crisp skin work to perform crisp skin work, and the bamboo-flavor duck can be obtained after the crisp skin work is finished.
Example 2
The embodiment provides a method for making a hand-torn bamboo-flavored duck, which comprises the following steps:
s1: preparing the following raw materials in parts by weight: 280 parts of local duck meat, 550 parts of purified water, 85 parts of rapeseed oil, 12 parts of salt, 4 parts of monosodium glutamate, 8 parts of cooking wine, 6 parts of dark soy sauce, 4 parts of sesame oil, 4 parts of rock candy, 5 parts of pepper, 5 parts of dried hot pepper, 4 parts of light soy sauce, 7 parts of ginger, 40 parts of thick broad-bean sauce, 7 parts of dried orange peel, 3 parts of cassia bark, 7 parts of myrcia, 7 parts of garlic clove, 10 parts of onion knot, 3 parts of fennel, 14 parts of Chinese yam, 7 parts of astragalus membranaceus, 4 parts of ligusticum wallichii, 3 parts of angelica, 4 parts of white paeony root and 25 parts of bamboo leaves;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 85 ℃, putting the dried duck meat into the frying pan for blanching, taking out floating blood foam when blanching, adding bamboo leaves, and blanching for 6 min;
s3: taking out the blanched native duck, pricking the skin of the native duck through a bamboo stick, wherein the distance between any two adjacent holes is 3cm, the pricking time is 14min, then adding cooking wine, and removing fishy smell, wherein when the fishy smell is removed, the cooking wine needs to be uniformly smeared on the native duck, and the fishy smell removing time is 18 min;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and white paeony root into the brine pot, heating the brine pot to boil, and putting the fennel, the Chinese yam, the astragalus membranaceus, the ligusticum wallichii, the angelica sinensis and the white paeony root into a filter cloth bag so as to be taken out conveniently, wherein the boiling time is 2.5 hours, so that a second seasoning is obtained;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 2min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 8.5 h;
s6: taking out the marinated local duck meat, and carrying out inverted draining and shaping for 15 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan, and performing crisp skin work for 6min, wherein the boiled rapeseed oil in the second equal part needs to be poured on the skin of the local duck meat manually during crisp skin work to perform crisp skin work, and the bamboo-flavor duck can be obtained after the crisp skin work is finished.
Example 3
The embodiment provides a method for making a hand-torn bamboo-flavored duck, which comprises the following steps:
s1: preparing the following raw materials in parts by weight: 300 parts of local duck meat, 600 parts of purified water, 90 parts of rapeseed oil, 14 parts of salt, 6 parts of monosodium glutamate, 10 parts of cooking wine, 8 parts of dark soy sauce, 5 parts of sesame oil, 6 parts of rock candy, 7 parts of pepper, 6 parts of dried hot pepper, 6 parts of light soy sauce, 8 parts of ginger, 45 parts of broad bean paste, 8 parts of dried orange peel, 4 parts of cassia bark, 8 parts of myrcia, 8 parts of garlic clove, 11 parts of onion knot, 4 parts of fennel, 16 parts of Chinese yam, 8 parts of astragalus membranaceus, 5 parts of ligusticum wallichii, 4 parts of angelica, 5 parts of white paeony root and 27 parts of bamboo leaves;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 90 ℃, putting the dried duck meat into the frying pan for blanching, taking out floating blood foam when blanching, adding bamboo leaves, and blanching for 7 min;
s3: taking out the blanched native duck, pricking the skin of the native duck through a bamboo stick, wherein the distance between any two adjacent holes is 3cm, the pricking time is 16min, then adding cooking wine, and removing fishy smell, wherein when the fishy smell is removed, the cooking wine needs to be uniformly smeared on the native duck, and the fishy smell removing time is 20 min;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and white paeony root into the brine pot, heating the brine pot to boil, and filling the fennel, the Chinese yam, the astragalus membranaceus, the ligusticum wallichii, the angelica sinensis and the white paeony root into a filter cloth bag so as to be taken out conveniently, wherein the boiling time is 3 hours, so that a second seasoning is obtained;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 1-5min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 9 h;
s6: taking out the marinated local duck meat, and carrying out inverted draining and shaping operation for 17 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan for crisp work, and manually and continuously pouring the boiled rapeseed oil in the second equal part on the skin of the local duck meat for crisp work when the crisp work is carried out, wherein the crisp work time is 7min, and the bamboo-flavor duck can be obtained after the crisp work is finished.
Example 4
The embodiment provides a method for making a hand-torn bamboo-flavored duck, which comprises the following steps:
s1: preparing the following raw materials in parts by weight: 350 parts of local duck meat, 700 parts of purified water, 100 parts of rapeseed oil, 18 parts of salt, 8 parts of monosodium glutamate, 15 parts of cooking wine, 10 parts of dark soy sauce, 6 parts of sesame oil, 8 parts of rock sugar, 10 parts of pepper, 8 parts of dried pepper, 8 parts of light soy sauce, 10 parts of ginger, 50 parts of thick broad-bean sauce, 10 parts of dried orange peel, 6 parts of cassia bark, 10 parts of bay leaf, 10 parts of garlic clove, 13 parts of onion knot, 5 parts of fennel, 20 parts of Chinese yam, 10 parts of astragalus root, 7 parts of ligusticum wallichii, 6 parts of angelica, 7 parts of white peony root and 30 parts of bamboo leaf;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 100 ℃, putting the dried duck into the frying pan for blanching, taking out floating blood foam when blanching, and adding bamboo leaves, wherein blanching time is 10 min;
s3: taking out the blanched local duck, pricking the skin of the local duck by a bamboo stick, wherein the distance between any two adjacent holes is 5cm, the pricking time is 20min, then adding cooking wine, and performing fishy smell removal, wherein when the fishy smell removal is performed, the cooking wine needs to be uniformly smeared on the local duck, and the fishy smell removal operation time is 30 min;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and white paeony root into the brine pot, heating the brine pot to boil, and filling the fennel, the Chinese yam, the astragalus membranaceus, the ligusticum wallichii, the angelica sinensis and the white paeony root into a filter cloth bag so as to be taken out conveniently, wherein the boiling time is 4 hours, so that a second seasoning is obtained;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 1-5min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 10 h;
s6: taking out the marinated local duck meat, and carrying out inverted draining and shaping for 20 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan for crisp work, and manually and continuously pouring the boiled rapeseed oil in the second equal part on the skin of the local duck meat for crisp work when the crisp work is carried out, wherein the crisp work time is 10min, and the bamboo-flavor duck can be obtained after the crisp work is finished.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (9)
1. A method for making a hand-torn bamboo-flavored duck is characterized by comprising the following steps:
s1: preparing the following raw materials in parts by weight: 350 parts of native duck meat, 700 parts of purified water, 80-100 parts of rapeseed oil, 10-18 parts of salt, 2-8 parts of monosodium glutamate, 5-15 parts of cooking wine, 3-10 parts of dark soy sauce, 2-6 parts of sesame oil, 2-8 parts of rock candy, 2-10 parts of pepper, 2-8 parts of dried chili, 2-8 parts of light soy sauce, 4-10 parts of ginger, 30-50 parts of thick broad-bean sauce, 4-10 parts of dried orange peel, 2-6 parts of cassia bark, 5-10 parts of bay leaf, 5-10 parts of garlic clove, 8-13 parts of onion stalk, 1-5 parts of fennel, 10-20 parts of Chinese yam, 5-10 parts of astragalus root, 2-7 parts of ligusticum wallichii, 2-6 parts of angelica, 2-7 parts of white paeony root and 20-30 parts of bamboo leaf;
s2: halving purified water, pouring the first halved purified water into a frying pan for heating, heating the first halved purified water to 80-100 ℃, putting the dried duck meat into the frying pan for blanching, and adding the bamboo leaves for 5-10 min;
s3: taking out the blanched native duck, pricking the skin of the native duck with bamboo sticks for 10-20min, and adding cooking wine to remove fishy smell for 10-30min, wherein the distance between any two adjacent holes is 2-5 cm;
s4: preheating a frying pan, halving rapeseed oil, pouring the first halved rapeseed oil into the pan for heating, adding crystal sugar into the pan for color matching, pouring thick broad-bean sauce, pepper and dry pepper into the frying pan in sequence, and stir-frying to obtain a first seasoning; pouring the first seasoning into a brine pot, sequentially adding a second equal part of purified water, salt, monosodium glutamate, sesame oil, light soy sauce, ginger, dried orange peel, cassia bark, bay leaf, garlic clove, fennel, Chinese yam, astragalus membranaceus, ligusticum wallichii, angelica sinensis and radix paeoniae alba into the brine pot, and heating the brine pot to perform boiling operation for 2-4 hours to obtain a second seasoning;
s5: placing the native duck meat without fishy smell into a brine pan, fully contacting with the seasoning II, sequentially adding dark soy sauce, sesame oil and onion, stirring uniformly for 1-5min, covering the brine pan with a bamboo cover after stirring, and performing marinating for 8-10 h;
s6: taking out the marinated meat of the local duck, and carrying out inverted draining and shaping for 10-20 min;
s7: pouring the rapeseed oil in the second equal part into a frying pan, heating to boil, putting the shaped local duck meat into the frying pan, and performing skin-crisping operation for 5-10min to obtain the bamboo-flavor duck.
2. The making method of the shredded bamboo-flavored duck according to claim 1, wherein the making steps of the local duck meat are as follows: selecting a soil duck aged from one year to one and a half years old and weighing 0.5-1.0kg, hanging the neck of the soil duck upside down for exsanguination, removing the outer surface of the duck feather, burning hay, placing the soil duck above the hay to burn off the surface layer of the feather, lasting for 3-7min, and taking out the internal organs of the soil duck to obtain the soil duck meat.
3. The making method of the shredded bamboo-flavored duck as claimed in claim 1, wherein in S3, the diameter of the bamboo stick is 1-5 mm.
4. The method for making the shredded bamboo-flavored duck as claimed in claim 2, wherein the hay is made of dried bamboo leaves.
5. The method for making the hand-torn bamboo-flavored duck as claimed in claim 1, wherein in step S2, the floating blood foam is taken out when blanching is performed.
6. The method for making the hand-torn bamboo-flavor duck as claimed in claim 1, wherein in the step S7, the second half boiled rapeseed oil is poured on the skin of the duck meat to make the skin crisp.
7. The method for making the hand-torn bamboo-flavor duck as claimed in claim 1, wherein in the step S3, the cooking wine is required to be evenly spread on the meat of the local duck during the deodorization operation.
8. The making method of the hand-torn bamboo-flavor duck as claimed in claim 2, wherein after the surface layer fluff of the soil duck is burnt off, the surface layer of the soil duck needs to be cleaned again, and then water on the surface layer is sucked out through the water absorption paper.
9. The method for making the shredded bamboo-scented duck as claimed in claim 1, wherein in S4, fennel, yam, astragalus root, chuanxiong rhizome, angelica, and white peony root are packed into a filter cloth bag for easy removal.
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| CN113693208A (en) * | 2021-08-05 | 2021-11-26 | 武汉精武人家食品工业园有限公司 | Preparation method of pickled duck product and pickled duck product |
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