CN111084333A - Method for making oil-boiled sweet skin duck - Google Patents
Method for making oil-boiled sweet skin duck Download PDFInfo
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- CN111084333A CN111084333A CN201811246118.7A CN201811246118A CN111084333A CN 111084333 A CN111084333 A CN 111084333A CN 201811246118 A CN201811246118 A CN 201811246118A CN 111084333 A CN111084333 A CN 111084333A
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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
-
- 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for making fried and sweet skin duck, which relates to the technical field of food making and comprises the following steps: cleaning the killed duck and airing for later use; then placing the ducks into a special marinating material for marinating, heating the oil pot, placing the rape oil and the fresh marinating oil into the pot, placing the oil until the oil amount reaches 2/3, heating the duck to 140 ℃ with strong fire, sequentially placing 10 ducks, placing the ducks with the oil at the duck heads, spreading the ducks one circle after the duck heads are fried, stretching long hooks from the duck butt, shaking the ducks back and forth in the oil for 120 times, and taking the duck heads out of the pot and draining the duck heads after the duck heads are fried to dry inside and outside; adding the mixed sugar into water to obtain viscous sugar liquid, brushing a thin sugar coating on the duck body by using a brush, sequentially and uniformly coating the duck belly, the duck legs, the duck back, the duck neck and the duck head, sterilizing, packaging and weighing.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for making an oil-boiled sweet skin duck.
Background
The duck is a food product for getting food on dining table and is also a good food for people to benefit. The duck meat has similar nutritive value to chicken meat. However, in the traditional Chinese medicine, the duck is mostly eaten by aquatic organisms, so that the duck is sweet in meat and taste, cold in nature, enters lung, stomach and kidney channels, has the effects of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis, fever and bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and reducing sputum and the like, and is more beneficial to people who have heat in the body and eat duck meat, weak physique, inappetence, fever, dry stool and edema. It is also said that ducks are the "holy medicine" for patients with pulmonary tuberculosis in folk. And the duck meat contains more B vitamins and vitamin E than other meat, can effectively resist beriberi, neuritis and various inflammations, and also can resist aging. Duck meat contains rich nicotinic acid, which is one of two important coenzymes in human body and has protective effect on heart diseases such as myocardial infarction. The preparation method is various, the famous duck such as beer duck, roast duck, duck meat braised in soy sauce, salted duck and the like have different flavors, the oil-boiled and sweet skin duck is a famous delicious food of Sichuan, but the current preparation method can not meet the pursuit of modern people on the delicious food along with the development of the times.
Chinese patent CN 102485048A discloses a method for preparing a duck with sweet skin, which belongs to the field of duck processing and can effectively solve the defects of single eating method and insufficient taste of common ducks. Slaughtering a fresh duck, soaking the duck in hot water for 1 minute, removing duck feather, removing feet, cutting the belly of the duck, removing internal organs, cleaning the inside and the outside of the duck with clear water, and then putting the duck into a sieve to dry water; putting white sugar into a pot, heating and boiling, putting the duck into the pot, uniformly coating the boiled white sugar on the whole body of the duck with a spoon, hanging the duck with a hook, and airing the duck outdoors for 7 days; putting the dried duck into another pot, adding a proper amount of water, heating and boiling for 30 minutes, putting the duck into the boiled white sugar by using a grab, soaking for 1 minute, and turning over once; the prepared ducks are packaged by vacuum plastic bags, and each bag is packaged with 1 duck, and the method is mainly used for producing the sweet skin ducks.
Chinese patent CN106261882A discloses a marinated duck and a preparation method thereof, wherein the marinated duck is prepared from the following raw materials: fresh duck meat, turmeric slices, sweet fermented flour paste, red-skinned garlic, celery, cluster green pepper, vegetable oil, red wine, bone soup, fat-fragrant soy sauce, a proper amount of refined salt, rock sugar, monosodium glutamate, a proper amount of water and seasonings; the adopted manufacturing method comprises the following steps: (1) preparing the duck meat for later use; (2) preparing a seasoning bag for later use; (3) preparing soup bases for later use; (4) and (3) adding the duck meat and the seasoning bag into the soup, boiling with strong fire, and then decocting with slow fire to obtain marinated duck meat. The marinated duck meat prepared by the invention has strong fragrance, strong taste and unique flavor, is added with a plurality of nourishing raw materials in reasonable proportion, has rich nutritive value and has certain food therapy health-care effect; the process is simple, the technology is easy to master, the production efficiency is improved, and the method is suitable for popularization and application.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for making an oil-fried sweet skin duck.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
a method for making a fried and sweet skin duck comprises the following steps:
(1) smearing the killed duck with edible wax, removing hair, smearing with edible wax, removing hair, repeating for 4 times, eviscerating heart and lung, removing duck feet and duck wings, and air drying;
(2) putting 5-8 parts of star anise, 1-4 parts of rhizoma kaempferiae, 2-5 parts of pepper, 1-3 parts of pepper, 0.1-0.6 part of fennel, 5-12 parts of bay leaf, 0.5-1.5 parts of amomum tsao-ko, 1-3 parts of cinnamon, 0.5-1 part of clove, 0.2-0.8 part of round cardamom, 1-2 parts of lysimachia sikokiana, 4-10 parts of fructus amomi, 1-2 parts of amomum tsao-ko and 5-10 parts of ginger into 5000 parts of water according to parts by weight, boiling the mixture with slow fire for 5-10min after boiling the mixture with strong fire, putting the duck into the mixture, filling the duck with salt for 5min before putting the duck into a pot, firstly adding white spirit and the ginger into the duck head upwards for marinating, scooping out superficial oil for standby, rotating the duck once, turning the duck over the duck after 30min, turning the duck head downwards, keeping the duck thigh upwards, rotating the duck once after 25min, turning over the duck, inserting the duck 25min after turning over the duck with bamboo stick from the neck and leg of the duck to see if the duck is completely cooked, taking out after the duck is completely cooked, and naturally cooling to room temperature;
(3) heating an oil pot, putting rape oil and fresh brine oil into the pot, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks at 140 ℃, putting the duck heads into the oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked to be broken, shaking the duck heads and the duck skin back and forth for 120 times with one circle in the oil, ensuring that the duck belly and the duck skin are simultaneously scalded and dried, and taking up the pot for draining after the duck belly and the duck skin are both fried and dried;
(4) adding the mixed sugar into water, heating to 40-50 deg.C, stirring for 10-20min to obtain viscous sugar solution, brushing a thin sugar coating on duck body with a brush, wherein the sugar coating is not too thick and is glittering and translucent, and the sugar coating is sequentially applied from duck belly, duck leg, duck back, duck neck and duck head, and the preparation method comprises naturally cooling to room temperature, sterilizing, packaging, and weighing.
Further, the ducks selected in the step (1) are subjected to health quarantine inspection, so that the ducks come from non-affected areas and are healthy and disease-free, and cannot be squeezed and bound during purchase and transportation.
Further, the mass ratio of the mixed sugar to the water in the step (4) is 5-10: 3-6.
Further, the mixed sugar in the step (4) is white sugar, crystal sugar and maltose, and the mass ratio of the white sugar to the crystal sugar to the maltose is 1: 2: 3.
further, the sterilization mode in the step (4) is high-pressure steam sterilization.
Further, the temperature of the high-pressure steam sterilization is 120-125 ℃, and the time is 15-20 min.
(III) advantageous effects
The invention provides a method for making a fried and sweet skin duck, which has the following beneficial effects:
the oil blanched and sweet duck skin disclosed by the invention is brownish red in color, crisp and slightly sweet in skin, tender in meat quality, unique in flavor, and suitable for all ages, the traditional manufacturing method is improved, the manufactured oil blanched and sweet duck skin is more in line with the taste of modern people, the compounded marinade is unique, the fineness of duck meat can be greatly improved, the fishy smell is removed, the duck meat is tender and smooth and tasty after being chewed in the mouth, the blood circulation is promoted, the stomach function is stimulated, the wind and the pain are removed, the dryness and the dampness are removed, and the kidney is supplemented and the yang is boosted after being frequently eaten. The duck oil has good effects of reducing blood pressure and resisting arrhythmia, and can make the fried and sweet duck become scorched outside and tender inside after being fried with oil and brushed with sugar, so that the duck is more tasty and refreshing.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 7 parts by weight of star anise, 2 parts by weight of rhizoma kaempferiae, 3 parts by weight of pepper, 2 parts by weight of pepper, 0.5 part by weight of common fennel, 10 parts by weight of bay leaves, 0.6 part by weight of tsaoko amomum fruits, 1.5 parts by weight of cinnamon, 0.8 part by weight of clove, 0.6 part by weight of cardamom, 1.2 parts by weight of lysimachia sikokiana, 5 parts by weight of fructus amomi, 1.5 parts by weight of fructus amomi globosi and 8 parts by weight of ginger into 3000 parts of water, boiling the mixture with strong fire, decocting the mixture for 10min with slow fire, putting the duck in the water, padding the duck with salt for 5min before the duck is put in a pot, firstly, marinating the duck head upwards for 30min, adding white spirit and the ginger in the middle of the duck, scooping up floating oil on the surface for standby, rotating the duck once, turning the duck over for 30min, turning the duck head downwards, keeping the duck upside down, turning the duck back, turning the duck for 25min, keeping the duck in;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the pan with oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 110 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 10: 3, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 40 ℃, stirring for 15min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, the duck legs, the duck back, the duck neck and the duck head in sequence, the preparation is completed, after the duck is naturally cooled to room temperature, high-pressure steam sterilization is carried out, the temperature of the high-pressure steam sterilization is 122 ℃, the time is 18min, and the duck is packaged and weighed.
Example 2:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 5 parts of star anise, 3 parts of rhizoma kaempferiae, 4 parts of pepper, 1 part of pepper, 0.5 part of common fennel, 8 parts of bay leaves, 0.8 part of tsaoko amomum fruits, 1 part of cinnamon, 0.8 part of clove, 0.6 part of cardamom, 1 part of lysimachia sikokiana, 8 parts of fructus amomi, 2 parts of fructus amomi globosi and 8 parts of ginger into 4000 parts of water, boiling the materials with strong fire, decocting the materials for 5min with slow fire, putting the ducks in the water, padding the duck with salt for 5min before putting the ducks in a pot, firstly, marinating the duck heads upwards for 30min, adding white spirit and ginger in the middle, scooping out floating oil on the surface for later use, rotating the ducks once, turning the ducks over for 30min, turning the ducks downwards, keeping the duck heads upwards, turning the duck heads, keeping the duck heads, fishing out the ducks 25min after 25min, inserting the ducks from the duck necks and the duck legs with bamboo sticks, judging whether the ducks are fully cooked, naturally cooling the ducks to room temperature after the;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the pan with oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 100 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 5: 6, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 50 ℃, stirring for 18min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, the duck legs, the duck back, the duck neck and the duck head in sequence, after the duck is manufactured, naturally cooling to room temperature, sterilizing by high-pressure steam at the temperature of 120 ℃ for 18min, packaging and weighing.
Example 3:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 5 parts of star anise, 1 part of kaempferia galangal, 2 parts of pepper, 1 part of pepper, 0.1 part of common fennel, 5 parts of bay leaves, 0.5 part of tsaoko amomum fruits, 1 part of cinnamon, 0.5 part of clove, 0.2 part of cardamom, 1 part of lysimachia sikokiana, 4 parts of fructus amomi, 1 part of fructus amomi globosi and 5 parts of ginger into 2000 parts of water, boiling the materials with strong fire, decocting the materials for 5min with slow fire, putting the ducks in the water, padding the duck with salt for 5min before putting the ducks in a pot, firstly, marinating the ducks with the heads upwards for 30min, adding white spirit and ginger in the middle, scooping out floating oil on the surfaces, rotating the ducks once, turning the ducks over for 30min, turning the ducks over, turning the ducks down with the heads, putting the thighs upwards, rotating the ducks once after 25min, remembering the ducks to turn over, inserting the ducks from the necks and the legs of the ducks with bamboo sticks 25min, judging whether the ducks are fully cooked, naturally cooling the;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 100 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 5: 3, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 40 ℃, stirring for 10min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, duck legs, duck back, duck neck and duck head in sequence, the preparation is completed, after the duck is naturally cooled to room temperature, high-pressure steam sterilization is carried out, the temperature of the high-pressure steam sterilization is 120 ℃, the time is 15min, and the duck is packaged and weighed.
Example 4:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 8 parts of star anise, 4 parts of rhizoma kaempferiae, 5 parts of pepper, 3 parts of pepper, 0.6 part of fennel, 12 parts of myrcia, 1.5 parts of tsaoko amomum fruits, 3 parts of cinnamon, 1 part of clove, 0.8 part of cardamom, 2 parts of lysimachia sikokiana, 10 parts of fructus amomi, 2 parts of semen amomi globosi and 10 parts of ginger into 5000 parts of water, boiling the materials with strong fire, decocting the materials for 10min with slow fire, putting the ducks in the water, padding the duck with salt for 5min before putting the ducks in a pot, firstly, marinating the duck heads upwards for 30min, adding white spirit and ginger in the middle, scooping out floating oil on the surface for later use, rotating the ducks once, turning the ducks over for 30min, turning the ducks downwards, keeping the duck heads upwards, fishing out the ducks after 25min, remembering to turn the ducks, inserting the ducks from the duck necks and the duck legs with bamboo sticks 25min, judging whether the ducks are fully cooked, naturally cooling the ducks to room temperature after;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 120 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 10: 6, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 50 ℃, stirring for 20min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, duck legs, duck back, duck neck and duck head in sequence, the preparation is completed, after the duck is naturally cooled to room temperature, high-pressure steam sterilization is carried out, the temperature of the high-pressure steam sterilization is 125 ℃, the time is 20min, and the duck is packaged and weighed.
Example 5:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 5 parts of star anise, 4 parts of rhizoma kaempferiae, 2 parts of pepper, 3 parts of pepper, 0.1 part of fennel, 12 parts of myrcia, 0.5 part of tsaoko amomum tsao-ko, 3 parts of cinnamon, 0.5 part of clove, 0.8 part of cardamom, 1 part of lysimachia sikokiana, 10 parts of fructus amomi, 1 part of fructus amomi globosi and 10 parts of ginger into 2000 parts of water, boiling the materials with strong fire, then decocting the materials for 10min with slow fire, putting the ducks into the water, padding the duck with salt for 5min before putting the ducks into the water, firstly, marinating the duck heads upwards for 30min, adding white spirit and ginger in the middle, scooping out floating oil on the surface for standby, rotating the ducks once, turning the ducks over for 30min, turning the ducks over, turning the duck heads downwards, taking out the duck heads, turning over the duck once after 25min, remembering the ducks to turn over, inserting the ducks from the duck necks and the duck legs by using bamboo sticks 25min, seeing whether the duck are fully cooked, naturally cooling;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 deg.C with strong fire, sequentially putting 10 marinated ducks, putting the duck head into the oil, spreading the duck head by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked, shaking the duck head back and forth in the oil for 120 times to ensure that the duck belly and the duck skin are simultaneously blanched, frying the duck belly and the duck skin, and draining the oil;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 5: 4, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 40 ℃, stirring for 20min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, the duck legs, the duck back, the duck neck and the duck head in sequence, after the duck is manufactured, naturally cooling to room temperature, sterilizing by high-pressure steam at the temperature of 120 ℃ for 20min, packaging and weighing.
Example 6:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 8 parts of star anise, 1 part of kaempferia galangal, 5 parts of pepper, 1 part of pepper, 0.6 part of common fennel, 5 parts of myrcia, 1.5 parts of tsaoko amomum tsao-ko, 1 part of cinnamon, 1 part of clove, 0.2 part of cardamom, 2 parts of lysimachia sikokiana, 4 parts of fructus amomi, 2 parts of semen amomi globosi and 5 parts of ginger into 5000 parts of water, boiling the materials with strong fire, decocting the materials for 5min with slow fire, putting the ducks in the water, padding the duck with salt for 5min before putting the ducks in a pot, firstly, marinating the ducks with the heads upwards for 30min, adding white spirit and ginger in the middle, scooping out floating oil on the surfaces, rotating the ducks once, turning the ducks over for 30min, turning the ducks downwards, keeping the duck heads upwards, rotating the ducks once after 25min, remembering the ducks to turn over, inserting the ducks from the necks and the duck legs with bamboo sticks 25min, judging whether the ducks are completely cooked, naturally cooling the ducks;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the oil, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 100 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 10: 3, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 50 ℃, stirring for 10min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, duck legs, duck back, duck neck and duck head in sequence, the preparation is completed, after the duck is naturally cooled to room temperature, high-pressure steam sterilization is carried out, the temperature of the high-pressure steam sterilization is 125 ℃, the time is 15min, and the duck is packaged and weighed.
Example 7:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 5 parts of star anise, 2 parts of rhizoma kaempferiae, 3 parts of pepper, 2 parts of pepper, 0.2 part of fennel, 10 parts of myrcia, 0.6 part of tsaoko amomum tsao-ko, 1 part of cinnamon, 0.5 part of clove, 0.2 part of cardamom, 1.8 parts of lysimachia sikokiana, 5 parts of fructus amomi, 2 parts of fructus amomi globosi and 6 parts of ginger into 4000 parts of water, boiling the materials with strong fire, then decocting the materials for 8min with slow fire, putting the ducks into the water, padding the duck with salt for 5min before putting the ducks into the water, firstly marinating the duck heads upwards for 30min, adding white spirit and ginger in the middle of the duck, scooping out floating oil on the surface of the duck, rotating the duck once, turning the duck faces the duck heads downwards after 30min, taking out the duck heads upwards, rotating the duck once after 25min, remembering the duck, inserting the duck into the duck necks and the duck legs with bamboo sticks 25min, seeing whether the duck are completely cooked, naturally cooling the duck to room temperature after the;
(3) heating an oil pan, putting vegetable oil and fresh brine oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 105 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 10: 3, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 50 ℃, stirring for 18min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, the duck legs, the duck back, the duck neck and the duck head in sequence, after the duck is manufactured, naturally cooling to room temperature, sterilizing by high-pressure steam at the temperature of 120 ℃ for 18min, packaging and weighing.
Example 8:
a method for making a fried and sweet skin duck comprises the following steps:
(1) selecting ducks which are confirmed to be available from non-affected areas and healthy and disease-free parties through health quarantine inspection and are not required to be extruded and bound during purchasing and transportation, killing the ducks, applying edible wax, removing hair, applying the edible wax, removing hair, repeating the steps for 4 times, opening the chest, digging viscera and heart and lung, removing duck feet and duck wings, and airing water for later use;
(2) putting 8 parts of star anise, 4 parts of rhizoma kaempferiae, 5 parts of pepper, 2 parts of pepper, 0.4 part of fennel, 10 parts of myrcia, 0.5 part of tsaoko amomum tsao-ko, 2 parts of cinnamon, 0.6 part of clove, 0.5 part of cardamom, 1 part of lysimachia sikokiana, 10 parts of fructus amomi, 1.5 parts of fructus amomi globosi and 5 parts of ginger into 2000 parts of water, boiling the materials with strong fire, then decocting the materials for 10min with slow fire, putting the ducks into the water, padding salt for 5min before the ducks are put into the water, firstly, marinating the ducks with the heads upwards for 30min, adding white spirit and ginger into the middle of the ducks, scooping out floating oil on the surface of the ducks, rotating the ducks once, turning the ducks over the ducks for 30min, turning the ducks over the ducks with the heads downwards, turning over the thighs upwards, rotating the ducks once after 25min, remembering the ducks to turn over, inserting bamboo sticks into the necks and the ducks from the duck legs after the ducks are;
(3) heating an oil pan, putting vegetable oil and fresh marinated oil into the pan, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks into the pan, putting the duck heads into the pan with oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked broken, shaking the duck heads back and forth in the oil for 100 times to ensure that the duck belly and the duck skin are simultaneously blanched, and taking the pan up and draining after the duck belly and the duck skin are fried dry;
(4) adding mixed sugar into water, wherein the mass ratio of the mixed sugar to the water is 8: 5, the mixed sugar is white sugar, rock candy and maltose, and the mass ratio of the white sugar to the rock candy to the maltose is 1: 2: 3, heating to 50 ℃, stirring for 10min to obtain viscous sugar liquid, brushing a layer of thin sugar coating on the duck body by using a brush, wherein the sugar coating is not too thick and is glittering and translucent, the duck body is coated uniformly on the duck belly, duck legs, duck back, duck neck and duck head in sequence, the preparation is completed, after the duck is naturally cooled to room temperature, high-pressure steam sterilization is carried out, the temperature of the high-pressure steam sterilization is 120 ℃, the time is 18min, and the duck is packaged and weighed.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. The method for making the oil-boiled sweet skin duck is characterized by comprising the following steps:
(1) smearing the killed duck with edible wax, removing hair, smearing with edible wax, removing hair, repeating for 4 times, eviscerating heart and lung, removing duck feet and duck wings, and air drying;
(2) putting 5-8 parts of star anise, 1-4 parts of rhizoma kaempferiae, 2-5 parts of pepper, 1-3 parts of pepper, 0.1-0.6 part of fennel, 5-12 parts of bay leaf, 0.5-1.5 parts of amomum tsao-ko, 1-3 parts of cinnamon, 0.5-1 part of clove, 0.2-0.8 part of round cardamom, 1-2 parts of lysimachia sikokiana, 4-10 parts of fructus amomi, 1-2 parts of amomum tsao-ko and 5-10 parts of ginger into 5000 parts of water according to parts by weight, boiling the mixture with slow fire for 5-10min after boiling the mixture with strong fire, putting the duck into the mixture, filling the duck with salt for 5min before putting the duck into a pot, firstly adding white spirit and the ginger into the duck head upwards for marinating, scooping out superficial oil for standby, rotating the duck once, turning the duck over the duck after 30min, turning the duck head downwards, keeping the duck thigh upwards, rotating the duck once after 25min, turning over the duck, inserting the duck 25min after turning over the duck with bamboo stick from the neck and leg of the duck to see if the duck is completely cooked, taking out after the duck is completely cooked, and naturally cooling to room temperature;
(3) heating an oil pot, putting rape oil and fresh brine oil into the pot, heating the oil to 2/3 ℃ with strong fire, sequentially putting 10 marinated ducks at 140 ℃, putting the duck heads into the oil firstly, spreading the duck heads one circle by one circle, extending long hooks from the duck butt, taking care that the duck meat cannot be hooked to be broken, shaking the duck heads and the duck skin back and forth for 120 times with one circle in the oil, ensuring that the duck belly and the duck skin are simultaneously scalded and dried, and taking up the pot for draining after the duck belly and the duck skin are both fried and dried;
(4) adding the mixed sugar into water, heating to 40-50 deg.C, stirring for 10-20min to obtain viscous sugar solution, brushing a thin sugar coating on duck body with a brush, wherein the sugar coating is not too thick and is glittering and translucent, and the sugar coating is sequentially applied from duck belly, duck leg, duck back, duck neck and duck head, and the preparation method comprises naturally cooling to room temperature, sterilizing, packaging, and weighing.
2. The method for preparing the oil-boiled sweet-skinned duck as claimed in claim 1, wherein the duck selected in step (1) is subjected to health quarantine inspection to confirm that it is available from non-affected area and healthy and disease-free party, and is not squeezed and bound during purchase and transportation.
3. The method for making the oil-fried sweet skin duck as claimed in claim 1, wherein the mass ratio of the mixed sugar to the water in the step (4) is 5-10: 3-6.
4. The method for making the fried and sweetened duck as claimed in claim 1, wherein the mixed sugar in step (4) is white sugar, crystal sugar or maltose, and the mass ratio of the white sugar to the crystal sugar to the maltose is 1: 2: 3.
5. the method for preparing the oil-boiled sweet-skinned duck as claimed in claim 1, wherein the sterilization in the step (4) is high-pressure steam sterilization.
6. The method for preparing the duck with blanched skin according to claim 5, wherein the temperature of the high-pressure steam sterilization is 120-125 ℃, and the time is 15-20 min.
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| CN114343134A (en) * | 2022-02-08 | 2022-04-15 | 王志奇 | Making method of duck fried with sugar |
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| CN102813229A (en) * | 2012-08-29 | 2012-12-12 | 丰县时代工艺社 | Method for making hot oil duck |
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| CN102485048A (en) * | 2010-12-04 | 2012-06-06 | 重庆市黔江区黔双科技有限公司 | Preparation method of duck with sweet skin |
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