CN113040338A - Making method of smoked duck - Google Patents
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- CN113040338A CN113040338A CN202110299296.1A CN202110299296A CN113040338A CN 113040338 A CN113040338 A CN 113040338A CN 202110299296 A CN202110299296 A CN 202110299296A CN 113040338 A CN113040338 A CN 113040338A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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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
- A23L13/40—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—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
- 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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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention relates to the technical field of duck production, and discloses a production method of a smoked duck, which specifically comprises the following production steps: s1, pickling: selecting one duck with the full bore of about 1500g and the age of 300 days for later use, taking one duck as an example, adding 2kg of clear water, 50g of salt, 15g of pepper, 15g of dark soy sauce and 20g of white sugar into the clean water to blend into pickling salt water; soaking the duck in pickling saline water, taking out, scalding in boiling water for several seconds, taking out the duck embryo, hanging the duck embryo in a ventilated place, and air-drying for 30 minutes; s2, smoking: hanging the duck in a smoking furnace, suspending the duck in the air, placing 1000g of straw, 50g of tea leaves and 500g of fresh camphor tree leaves below the duck, igniting the straw, burning the straw, the tea leaves and the fresh camphor tree leaves for 2 minutes, immediately removing open fire, smoking the duck only by using smoke, and smoking the duck for about 60 minutes until the surface of the duck is golden yellow. The invention provides a manufacturing method of a camphor duck, which is special in flavor, delicious and tasty, tender in meat quality and capable of enriching the life of people.
Description
Technical Field
The invention relates to the field of duck making, in particular to a making method of a smoked duck.
Background
The camphor-tea duck, the original name of smoked duck, in autumn of 1989, the China department of commerce held national food competition in Shijiazhuang, centralized national high-quality food competition, and the main unit of the competition is the Ministry of the people's republic of China, namely the front of the Ministry of commerce nowadays. Thousands of enterprise units participate in the meeting all over the country, and the food and dishes for the match are more than ten thousands, and only 273 of the food and dishes in the duck food category are famous: beijing Quanjude roast duck, Nanjing Osmanthus Manchu boiled salted duck, Shanghai Maotai-flavor pressed salted duck, Gaoyou secret duck, Suzhou crisp-skinned duck … …, separately enumerated.
In order to enrich the making method of ducks, a manufacturing method of the smoked duck is provided.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides a method for making the smoked duck, which has special flavor, delicious taste and tender meat quality and enriches the lives of people.
(II) technical scheme
In order to solve the problems, the invention provides a manufacturing method of a smoked duck, which specifically comprises the following manufacturing steps:
s1, pickling
Selecting one duck with the full bore of about 1500g and the age of 300 days for later use, taking one duck as an example, adding 2kg of clear water, 50g of salt, 15g of pepper, 15g of dark soy sauce and 20g of white sugar into the clean water to blend into pickling salt water; soaking the duck in pickling saline water, taking out, scalding in boiling water for several seconds, taking out the duck embryo, hanging the duck embryo in a ventilated place, and air-drying for 30 minutes;
s2, smoking
Hanging the duck in a smoking furnace, suspending in the air, placing 1000g of straw, 50g of tea leaves and 500g of fresh camphor leaves below the duck, igniting the straw, burning the straw for 2 minutes, immediately removing open fire, smoking the duck only by using smoke, and smoking the duck for about 60 minutes until the surface of the duck is golden yellow;
s3, marinating
Taking out the duck from the smoking furnace, cooling, stewing in special brine for 40 minutes at 60-100 deg.C, boiling the brine, stewing for 30 minutes, adjusting the temperature of the brine to 60 deg.C, stewing with slow fire for 10 minutes to make the duck have bone draining and taste; the special brine is prepared by blending 18 spices according to different ratios;
s4, frying
Adding vegetable oil or marinated oil generated during marinating into a pot, heating to about 280 ℃ with strong fire, adding marinated camphor tea duck, frying for about one minute, and taking out after the skin turns golden yellow; dripping oil, cutting into strips or removing bones and slices, dishing up, and eating with heat to the best, wherein the duck meat can present rich camphor tea fragrance, spice flavor and intrinsic flavor of the duck meat.
Preferably, in S1, the duck is soaked in the pickling brine for 6 to 8 hours in winter and fished out after 5 to 6 hours in summer.
Preferably, the embryo is scalded in boiling water for 20 seconds at S1 until the embryo emerges.
Preferably, in S3, 2000g of boiled water is put into the pot, and the following components are added: 50g of green Chinese onion, 30g of ginger, 20g of salt, 10g of sugar, 10g of white spirit, 15g of anise, 10g of cassia bark, 7g of fructus amomi, 6g of pepper, 6g of cardamom, 6g of nardostachys root and rhizome, 5g of pepper powder, 4g of lysimachia foenum-graecum, 4g of lysimachia sikokiana, 4g of fennel, 4g of bay leaf, 3g of clove, 6g of rhizoma kaempferiae and 6g of amomum tsao-ko, and the formula is formed after half of water is lost.
Preferably, 5g of monosodium glutamate and 5g of chicken essence can be added after boiling if freshness is required.
The technical scheme of the invention has the following beneficial technical effects:
special flavor, delicious taste and tender meat quality, and enriches the life of people.
Drawings
Fig. 1 is a schematic structural diagram of a manufacturing method of a smoked duck provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings 1 in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Example 1
The manufacturing method of the smoked duck specifically comprises the following manufacturing steps:
s1, pickling
Selecting one 1500g of full-eviscerated 300-day-old drake for later use, taking one drake as an example, adding 2kg of clear water, adding 50g of salt, 15g of pepper, 15g of dark soy sauce and 20g of white sugar, and blending into pickling salt water; soaking the duck in pickling saline water, taking out, scalding in boiling water for several seconds, taking out the duck embryo, hanging the duck embryo in a ventilated place, and air-drying for 30 minutes;
s2, smoking
Hanging the duck in a smoking furnace, suspending in the air, placing 1000g of straw, 50g of tea leaves and 500g of fresh camphor leaves below the duck, igniting the straw, burning the straw for 2 minutes, immediately removing open fire, smoking the duck only by using smoke, and smoking the duck after 60 minutes until the surface of the duck is golden yellow;
s3, marinating
Taking out the duck from the smoking furnace, cooling, stewing in special brine for 40 minutes at 80 ℃ for 30 minutes, adjusting the temperature of the brine to 60 ℃, stewing for 10 minutes with slow fire to lead the duck to be bone draining and tasty; the special brine is prepared by blending 18 spices according to different ratios;
s4, frying
Adding vegetable oil or marinated oil generated during marinating into a pot, heating to 280 ℃ with strong fire, adding marinated camphor tea duck, frying for one minute, and taking out after the skin turns golden yellow; dripping oil, cutting into strips, loading into a tray, and optimally eating with heat, wherein the duck meat can present intense camphor tea fragrance, spice flavor and intrinsic flavor of the duck meat.
In an alternative embodiment, in S1, the duck is soaked in the pickling brine for 6 hours in winter and fished out after 5 hours in summer.
In an alternative embodiment, the embryo is scalded in boiling water at S1 for 20 seconds until the embryo emerges.
In an alternative embodiment, at S3, 2000g of boiled water is added to the pot: 50g of green Chinese onion, 30g of ginger, 20g of salt, 10g of sugar, 10g of white spirit, 15g of anise, 10g of cassia bark, 7g of fructus amomi, 6g of pepper, 6g of cardamom, 6g of nardostachys root and rhizome, 5g of pepper powder, 4g of lysimachia foenum-graecum, 4g of lysimachia sikokiana, 4g of fennel, 4g of bay leaf, 3g of clove, 6g of rhizoma kaempferiae and 6g of amomum tsao-ko, and the formula is formed after half of water is lost.
In an alternative embodiment, 5g of monosodium glutamate and 5g of chicken essence can be added after boiling if freshness is required.
Example 2
The manufacturing method of the smoked duck specifically comprises the following manufacturing steps:
s1, pickling
Selecting one male duck with the full bore of about 1550g and the age of 300 days for later use, taking one male duck as an example, adding 2kg of clear water, 50g of salt, 15g of pepper, 15g of dark soy sauce and 20g of white sugar into the mixture to blend into pickling saline water; soaking the duck in pickling saline water, taking out, scalding in boiling water for several seconds, taking out the duck embryo, hanging the duck embryo in a ventilated place, and air-drying for 30 minutes;
s2, smoking
Hanging the duck in a smoking furnace, suspending in the air, placing 1000g of straw, 50g of tea leaves and 500g of fresh camphor leaves below the duck, igniting the straw, burning the straw for 2 minutes, immediately removing open fire, smoking the duck only by using smoke, and smoking the duck for 55 minutes until the surface of the duck is golden yellow;
s3, marinating
Taking out the duck from the smoking furnace, cooling, stewing in special brine for 40 minutes at 80 ℃ for 30 minutes, adjusting the temperature of the brine to 60 ℃, stewing for 10 minutes with slow fire to lead the duck to be bone draining and tasty; the special brine is prepared by blending 18 spices according to different ratios;
s4, frying
Adding vegetable oil or marinated oil generated during marinating into a pot, heating to 270 ℃ with strong fire, adding marinated camphor tea duck, frying for about one minute until the skin turns golden yellow, and taking out; dripping oil, cutting into strips or removing bones and slices, dishing up, and eating with heat to the best, wherein the duck meat can present rich camphor tea fragrance, spice flavor and intrinsic flavor of the duck meat.
Preferably, in S1, the duck is soaked in the pickling brine for 8 hours in winter and fished out after 5 hours in summer.
Preferably, the embryo is scalded in boiling water for 20 seconds at S1 until the embryo emerges.
Preferably, in S3, 2000g of boiled water is put into the pot, and the following components are added: 50g of green Chinese onion, 30g of ginger, 20g of salt, 10g of sugar, 10g of white spirit, 15g of anise, 10g of cassia bark, 7g of fructus amomi, 6g of pepper, 6g of cardamom, 6g of nardostachys root and rhizome, 5g of pepper powder, 4g of lysimachia foenum-graecum, 4g of lysimachia sikokiana, 4g of fennel, 4g of bay leaf, 3g of clove, 6g of rhizoma kaempferiae and 6g of amomum tsao-ko, and the formula is formed after half of water is lost.
Preferably, 5g of monosodium glutamate and 5g of chicken essence can be added after boiling if freshness is required.
Example 3
10 ducks prepared by the method of the embodiment 1 and the embodiment 2 are selected respectively, and the crowd is randomly selected to eat for evaluation, and the specific table is as follows:
| mode of manufacture | Good rate | General rate |
| Example 1 | 100％ | 0 |
| Example 2 | 100％ | 0 |
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (5)
1. The manufacturing method of the smoked duck is characterized by comprising the following manufacturing steps:
s1, pickling
Selecting one duck with the full bore of about 1500g and the age of 300 days for later use, taking one duck as an example, adding 2kg of clear water, 50g of salt, 15g of pepper, 15g of dark soy sauce and 20g of white sugar into the clean water to blend into pickling salt water; soaking the duck in pickling saline water, taking out, scalding in boiling water for several seconds, taking out the duck embryo, hanging the duck embryo in a ventilated place, and air-drying for 30 minutes;
s2, smoking
Hanging the duck in a smoking furnace, suspending in the air, placing 1000g of straw, 50g of tea leaves and 500g of fresh camphor leaves below the duck, igniting the straw, burning the straw for 2 minutes, immediately removing open fire, smoking the duck only by using smoke, and smoking the duck for about 60 minutes until the surface of the duck is golden yellow;
s3, marinating
Taking out the duck from the smoking furnace, cooling, stewing in special brine for 40 minutes at 60-100 deg.C, boiling the brine, stewing for 30 minutes, adjusting the temperature of the brine to 60 deg.C, stewing with slow fire for 10 minutes to make the duck have bone draining and taste; the special brine is prepared by blending 18 spices according to different ratios;
s4, frying
Adding vegetable oil or marinated oil generated during marinating into a pot, heating to about 280 ℃ with strong fire, adding marinated camphor tea duck, frying for about one minute, and taking out after the skin turns golden yellow; dripping oil, cutting into strips or removing bones and slices, dishing up, and eating with heat to the best, wherein the duck meat can present rich camphor tea fragrance, spice flavor and intrinsic flavor of the duck meat.
2. The method for preparing the smoked duck as claimed in claim 1, wherein the duck is soaked in the pickling brine in S1 for 6-8 hours in winter and 5-6 hours in summer, and then fished out.
3. The method for preparing the smoked duck as claimed in claim 1, wherein the duck is cooked in boiling water at S1 for 20S until the embryo is formed.
4. The method for preparing the smoked duck as claimed in claim 1, wherein in S3, 2000g of boiled water is added into the pot, and the following components are added: 50g of green Chinese onion, 30g of ginger, 20g of salt, 10g of sugar, 10g of white spirit, 15g of anise, 10g of cassia bark, 7g of fructus amomi, 6g of pepper, 6g of cardamom, 6g of nardostachys root and rhizome, 5g of pepper powder, 4g of lysimachia foenum-graecum, 4g of lysimachia sikokiana, 4g of fennel, 4g of bay leaf, 3g of clove, 6g of rhizoma kaempferiae and 6g of amomum tsao-ko, and the formula is formed after half of water is lost.
5. The method for preparing the smoked duck as claimed in claim 4, wherein 5g of monosodium glutamate and 5g of chicken essence can be added after decocting if freshness is required.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110299296.1A CN113040338A (en) | 2021-03-21 | 2021-03-21 | Making method of smoked duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110299296.1A CN113040338A (en) | 2021-03-21 | 2021-03-21 | Making method of smoked duck |
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| Publication Number | Publication Date |
|---|---|
| CN113040338A true CN113040338A (en) | 2021-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110299296.1A Pending CN113040338A (en) | 2021-03-21 | 2021-03-21 | Making method of smoked duck |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040716A (en) * | 2007-04-28 | 2007-09-26 | 侯秀琴 | Preparation method of duck product |
| CN101584482A (en) * | 2009-03-10 | 2009-11-25 | 北京金星鸭业中心 | Production process of smoked duck and prepared smoked duck thereof |
-
2021
- 2021-03-21 CN CN202110299296.1A patent/CN113040338A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040716A (en) * | 2007-04-28 | 2007-09-26 | 侯秀琴 | Preparation method of duck product |
| CN101584482A (en) * | 2009-03-10 | 2009-11-25 | 北京金星鸭业中心 | Production process of smoked duck and prepared smoked duck thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王明才: "樟茶鸭制作技术", 《农村新技术》 * |
| 王浩文等: "不同品牌樟茶鸭风味特征分析", 《食品工业科技》 * |
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Application publication date: 20210629 |