CN1533713A - Making method of flavour duck - Google Patents
Making method of flavour duck Download PDFInfo
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- CN1533713A CN1533713A CNA031113494A CN03111349A CN1533713A CN 1533713 A CN1533713 A CN 1533713A CN A031113494 A CNA031113494 A CN A031113494A CN 03111349 A CN03111349 A CN 03111349A CN 1533713 A CN1533713 A CN 1533713A
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Abstract
A technology for cooking the duck with special taste includes immersing the pre-treating duck in clean water, scalding in boiling water, pickling by flavour mixed salt, putting the flavouring bag containing cinammon bark, anise, pepper, cloves, etc in the cavity of duck, boiling in the soup prepared from bone soup, spike, scallion and ginger by slow fire while adding salt, sugar, wine, bamboo shoot slices, champignon, etc. smoking the duck, coating chicken oil, and cooling. Its advantages are delicious taste, good color and smell, and good enjoyment to eat it.
Description
(1), affiliated field
What the present invention relates to is a kind of processing method of food, specifically the processing method of a kind of duck.
(2), background technology
Duck with its low fat, high protein, be rich in superior characteristic such as rich in protein and the necessary unrighted acid of human body, can provide profuse nutrition to human body.Duck also have enrich blood, health-care efficacy such as nourishing the stomach cough-relieving.But must selecting for use good processing method to process, duck just can become a kind of ticbit afterwards.Usually duck is to adopt the method for the cooking to process, the operation more complicated, and the mouthfeel of the duck product of cooking out, nutrition etc. are closely related with the random operation skill of cooking technician, can not realize large-scale industrial production.And the duck of cooking out can not preserve for a long time.Roast duck is the traditional cuisines of a kind of China.But roast duck is greasy bigger, and taste is single.Along with improving constantly of people's living standard, the roast duck of simple a kind of taste can not satisfy people's material requisite.
(3), summary of the invention
The object of the present invention is to provide a kind of product that processes to have the preparation method of the local flavor duck of unique local flavor, good mouthfeel, abundant nutrition.
The object of the present invention is achieved like this: (1), soak: the duck that cleans up is put into clear water immersion 3-6 hour, after pull out with boiling water and scald; (2), pickle: duck was pickled 10-15 hour with the salt powder that salt, white sugar, fragrant shen mix; (3), add material package: cassia bark, aniseed, pepper, cloves, green onion, ginger, garlic are made the spice bag, put into the duck inner chamber; (4), pack: duck is packed in the cloth bag, tighten sack; (5), stew in soy sauce: go into spices, green onion, ginger with bone Tonga and be boiled into thick gravy, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1-2 hour with little fire again; (6), cook: soup is contained out, in container bottom, in container, poured the duck pendulum into former soup, add salt, sugar, cooking wine, red rice, sesame oil, water-soaked bamboo slices, mushroom, pull out after 1-1.5 hour with the slow fire boiling with the grate pad; (7), smoke: duck is taken out from cloth bag, after drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface; (8), airing: after finished product is come out of the stove, pack after airing 0.5-1 hour.
Adopt the characteristic of method of the present invention, scientifically select to process raw material, processing technology at duck.The duck outward appearance that processes is the sauce yellow, the tight good springiness of meat, go into salty taste, chewing sweet, aftertaste is fragrant, lean tissue is tight, no show condition, no duck fishy smell.The various duck products that adopt traditional diamond-making technique to make have been overcome, deficiencies such as taste dullness.Method of the present invention has also that technical process is simple, and raw material is easy to get, small investment, advantage such as with low cost.
(4), specific embodiments
For example the present invention is done in more detail below and describes:
Embodiment one, (1), immersion: duck is cleaned, put into the clear water immersion and pull out after 4 hours, scald with boiling water.(2), pickle: mix furnishing salt powder thoroughly with salt, white sugar, fragrant shen material, spare rubbing with the hands inside and outside the duck body, pickle after 12 hours and take out with the salt powder.(3), charge packet: cassia bark, aniseed, pepper, cloves, green onion, ginger, the head of garlic, spices one are reinstated cloth tie and make the spice bag, put into the duck inner chamber.(4), pack: make the cloth bag more slightly bigger, duck is packed in the cloth bag, tighten sack, pile up neat than duck.(5), stew in soy sauce: go into spices, green onion, ginger, be boiled into thick gravy with bone Tonga, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1.5 hours with little fire.(6), cook: soup is contained out, and in container bottom, in container, it is one hollow that the centre is stayed, and pours former soup into from the centre, adds salt, sugar, cooking wine, red rice, sesame oil, water-soaked bamboo slices, mushroom etc., pulls out after 1 hour with the slow fire boiling with duck pendulum with the grate pad.(7), duck is taken out from cloth bag, after a moment of drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface.(8), airing: after finished product was come out of the stove, airing was packed after 0.5 hour.(9), asepsis vacuum packing.(10), high-temperature sterilization.
Embodiment two, the ratio that is equipped with salt 8000-10000 gram, white sugar 5000-6000 gram, fragrant shen material powder 2000-2500 gram, cassia bark 2000-2500 gram, aniseed 1500-2000 gram, pepper 400-500 gram, cloves 300-400 gram, bone soup 400000-500000 gram, green onion 1000-1500 gram, ginger 2000-2500 gram, garlic 500-600 gram, cooking wine 2000-2500 gram, red rice 500-600 gram, sesame oil 1000-1500 gram, water-soaked bamboo slices 1000-1500 gram, mushroom 500-600 gram according to per 100 kilograms about 50 ducks is got raw material ready, processes according to the following step.(1), soaks: duck is cleaned, put into the clear water immersion and pull out after 4 hours, scald with boiling water.(2), pickle: mix furnishing salt powder thoroughly with salt 5000-6000 gram, white sugar 3000-4000 gram, fragrant shen material 2000-2500 gram, use the salt powder even, pickle after 12 hours and take out rubbing with the hands inside and outside the duck body.(3), charge packet: cassia bark 2000-2500 gram, aniseed 1500-2000 gram, pepper 400-500, cloves 300-400 gram, green onion 500-600 gram, ginger 1000-1200 gram, garlic 500-600 gram one are reinstated cloth tie and make the spice bag, put into the duck inner chamber.(4), pack: make the cloth bag more slightly bigger, duck is packed in the cloth bag, tighten sack, pile up neat than duck.(5), stew in soy sauce: be boiled into thick gravy with bone soup 400000-500000 gram adding spices, green onion 500-600 gram, ginger 1000-1300 gram, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1.5 hours with little fire.(6), cook: soup is contained out, with the grate pad in container bottom, duck is put in container, it is one hollow that the centre is stayed, pour former soup into from the centre, add salt 3000-4000 gram, sugared 2000-3000 gram, cooking wine 2000-2500 gram, red rice 500-600 gram, sesame oil 1000-1500 gram, water-soaked bamboo slices 1000-1500 gram, mushroom 500-600 gram etc., pull out after 1 hour with the slow fire boiling.(7), duck is taken out from cloth bag, after a moment of drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface.(8), airing: after finished product was come out of the stove, airing was packed after 0.5 hour.(9), asepsis vacuum packing.(10), high-temperature sterilization.
Embodiment three, get 100 kilograms of about 50 ducks ready.(1), soaks: duck is cleaned, put into the clear water immersion and pull out after 4 hours, scald with boiling water.(2), pickle: mix furnishing salt powder thoroughly with salt 5000 grams, white sugar 3000 grams, fragrant shen material 2000 grams, use the salt powder even, pickle after 12 hours and take out rubbing with the hands inside and outside the duck body.(3), charge packet: cassia bark 2000 grams, aniseed 1500 grams, pepper 400, cloves 300 grams, green onion 500 grams, ginger 1000 grams, garlic 500 grams one are reinstated cloth tie and make the spice bag, put into the duck inner chamber.(4), pack: make the cloth bag more slightly bigger, duck is packed in the cloth bag, tighten sack, pile up neat than duck.(5), stew in soy sauce: be boiled into thick gravy with bone soup 400000 gram adding spices, green onion 500 grams, ginger 1000 grams, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1.5 hours with little fire.(6), cook: soup is contained out, with the grate pad in container bottom, duck is put in container, it is one hollow that the centre is stayed, pour former soup into from the centre, add salt 3000 grams, sugar 2000 grams, cooking wine 2000 grams, red rice 500 grams, sesame oil 1000 grams, water-soaked bamboo slices 1000 grams, mushroom 500 grams etc., pull out after 1 hour with the slow fire boiling.(7), duck is taken out from cloth bag, after a moment of drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface.(8), airing: after finished product was come out of the stove, airing was packed after 0.5 hour.(9), asepsis vacuum packing.(10), high-temperature sterilization.
Claims (3)
1, the preparation method of a kind of local flavor duck is characterized in that: (1), soak: the duck that cleans up is put into clear water immersion 3-6 hour, after pull out with boiling water and scald; (2), pickle: duck was pickled 10-15 hour with the salt powder that salt, white sugar, fragrant shen mix; (3), add material package: cassia bark, aniseed, pepper, cloves, green onion, ginger, garlic are made the spice bag, put into the duck inner chamber; (4), pack: duck is packed in the cloth bag, tighten sack; (5), stew in soy sauce: go into spices, green onion, ginger with bone Tonga and be boiled into thick gravy, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1-2 hour with little fire again; (6), cook: soup is contained out, in container bottom, in container, poured the duck pendulum into former soup, add salt, sugar, cooking wine, red rice, sesame oil, water-soaked bamboo slices, mushroom, pull out after 1-1.5 hour with the slow fire boiling with the grate pad; (7), smoke: duck is taken out from cloth bag, after drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface; (8), airing: after finished product is come out of the stove, pack after airing 0.5-1 hour.
2, the preparation method of local flavor duck according to claim 1 is characterized in that: the preparation method of per 100 kilograms of ducks is: (1), duck is cleaned, put into clear water and soak after 4 hours and pull out, scald with boiling water; (2), mix furnishing salt powder thoroughly with salt 5000-6000 gram, white sugar 3000-4000 gram, fragrant shen material 2000-2500 gram, even with the salt powder with rubbing with the hands inside and outside the duck body, pickle after 12 hours and take out; (3), cassia bark 2000-2500 gram, aniseed 1500-2000 gram, pepper 400-500, cloves 300-400 gram, green onion 500-600 gram, ginger 1000-1200 gram, garlic 500-600 gram one are reinstated cloth tie and make the spice bag, put into the duck inner chamber; (4), make the cloth bag more slightly bigger than duck, duck is packed in the cloth bag, tighten sack, pile up neat; (5), add spices, green onion 500-600 gram, ginger 1000-1300 gram with bone soup 400000-500000 gram and be boiled into thick gravy, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1.5 hours with little fire; (6), soup is contained out, with the grate pad in container bottom, duck is put in container, it is one hollow that the centre is stayed, pour former soup into from the centre, add salt 3000-4000 gram, sugared 2000-3000 gram, cooking wine 2000-2500 gram, red rice 500-600 gram, sesame oil 1000-1500 gram, water-soaked bamboo slices 1000-1500 gram, mushroom 500-600 gram, pull out after 1 hour with the slow fire boiling; (7), duck is taken out from cloth bag, after a moment of drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface; (8), after finished product comes out of the stove, airing was packed after 0.5 hour.
3, the preparation method of local flavor duck according to claim 1 is characterized in that: the preparation method of per 100 kilograms of ducks is: (1), duck is cleaned, put into clear water and soak after 4 hours and pull out, scald with boiling water; (2), mix furnishing salt powder thoroughly with salt 5000 gram, white sugar 3000 grams, fragrant shen material 2000 grams, even with the salt powder with rubbing with the hands inside and outside the duck body, pickle after 12 hours and take out; (3), cassia bark 2000 grams, aniseed 1500 grams, pepper 400, cloves 300 grams, green onion 500 grams, ginger 1000 grams, garlic 500 grams one are reinstated cloth tie and make the spice bag, put into the duck inner chamber; (4), make the cloth bag more slightly bigger than duck, duck is packed in the cloth bag, tighten sack, pile up neat; (5), add spices, green onion 500 grams, ginger 1000 grams with bone soup 400000 gram and be boiled into thick gravy, the duck of wrapping is put into halogen soup, very hot oven is boiled, boils 1.5 hours with little fire; (6), soup is contained out, with the grate pad in container bottom, duck is put in container, it is one hollow that the centre is stayed, pour former soup into from the centre, add salt 3000 grams, sugar 2000 grams, cooking wine 2000 grams, red rice 500 grams, sesame oil 1000 grams, water-soaked bamboo slices 1000 grams, mushroom 500 grams, pull out after 1 hour with the slow fire boiling; (7), duck is taken out from cloth bag, after a moment of drying in the air slightly, smoke golden yellow, chicken fat is smeared on the duck surface; (8), after finished product comes out of the stove, airing was packed after 0.5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031113494A CN1533713A (en) | 2003-03-31 | 2003-03-31 | Making method of flavour duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031113494A CN1533713A (en) | 2003-03-31 | 2003-03-31 | Making method of flavour duck |
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| CN1533713A true CN1533713A (en) | 2004-10-06 |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN102138673A (en) * | 2010-07-08 | 2011-08-03 | 姜海 | Nourishing barbecue capable of strengthening physical health, building body, keeping good health, and prolonging life |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN104509877A (en) * | 2014-12-17 | 2015-04-15 | 河南省金牛足食品有限公司 | Manufacturing method of duck roll with cowhide |
| CN104982956A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Lotus fragrance honeypot slate low-fat duck and preparation method thereof |
| CN104982953A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof |
| CN104982954A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof |
| CN104982955A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Honey pot stone bowl low-fat crispy duck and preparing method thereof |
| CN104982952A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Spleen invigorating antimicrobial honeypot stone pot low-fat cream duck and making method thereof |
| CN104997044A (en) * | 2015-06-17 | 2015-10-28 | 安徽皖山食品有限公司 | Stomach nourishing and heat clearing low-fat duck meat produced by using honeypot and stone bowl and preparation method of duck meat |
| CN105029478A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof |
| CN105029475A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Low-fat huapi duck capable of clearing internal heat and improving eyesight in honey pot and preparation method of low-fat duck |
| CN105029476A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Lung moistening and fire clearing low-fat duck provided with burnt shell and prepared by adopting honey pot and stone pot and preparation method thereof |
| CN105029477A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Low-fat green tangerine peel duck provided with lemon grass in stomach and prepared by adopting honey pot and stone pot and preparation method thereof |
| CN105876663A (en) * | 2016-04-15 | 2016-08-24 | 安徽卫食园肉类食品有限公司 | Preparation method of marinade-flavor preserved ducks |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN106261882A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce duck meat and preparation method thereof |
| CN107410832A (en) * | 2017-05-19 | 2017-12-01 | 李彦廷 | It is a kind of food materials to be fitted into the method for being placed in cloth bag and being cooked in slaughterhouse |
| CN107801927A (en) * | 2017-09-19 | 2018-03-16 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented duck |
-
2003
- 2003-03-31 CN CNA031113494A patent/CN1533713A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN102138673A (en) * | 2010-07-08 | 2011-08-03 | 姜海 | Nourishing barbecue capable of strengthening physical health, building body, keeping good health, and prolonging life |
| CN102429246A (en) * | 2011-10-21 | 2012-05-02 | 壶关县南河郭虎肉制品有限公司 | Whole pot-stewed chicken and preparation method thereof |
| CN104509877A (en) * | 2014-12-17 | 2015-04-15 | 河南省金牛足食品有限公司 | Manufacturing method of duck roll with cowhide |
| CN104509877B (en) * | 2014-12-17 | 2018-02-09 | 河南省金牛足食品有限公司 | A kind of preparation method of ox-hide duck volume |
| CN105029478A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof |
| CN105029476A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Lung moistening and fire clearing low-fat duck provided with burnt shell and prepared by adopting honey pot and stone pot and preparation method thereof |
| CN104982955A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Honey pot stone bowl low-fat crispy duck and preparing method thereof |
| CN104982952A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Spleen invigorating antimicrobial honeypot stone pot low-fat cream duck and making method thereof |
| CN104997044A (en) * | 2015-06-17 | 2015-10-28 | 安徽皖山食品有限公司 | Stomach nourishing and heat clearing low-fat duck meat produced by using honeypot and stone bowl and preparation method of duck meat |
| CN104982953A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof |
| CN105029475A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Low-fat huapi duck capable of clearing internal heat and improving eyesight in honey pot and preparation method of low-fat duck |
| CN104982954A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof |
| CN105029477A (en) * | 2015-06-17 | 2015-11-11 | 安徽皖山食品有限公司 | Low-fat green tangerine peel duck provided with lemon grass in stomach and prepared by adopting honey pot and stone pot and preparation method thereof |
| CN104982956A (en) * | 2015-06-17 | 2015-10-21 | 安徽皖山食品有限公司 | Lotus fragrance honeypot slate low-fat duck and preparation method thereof |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN105876663A (en) * | 2016-04-15 | 2016-08-24 | 安徽卫食园肉类食品有限公司 | Preparation method of marinade-flavor preserved ducks |
| CN106261882A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce duck meat and preparation method thereof |
| CN107410832A (en) * | 2017-05-19 | 2017-12-01 | 李彦廷 | It is a kind of food materials to be fitted into the method for being placed in cloth bag and being cooked in slaughterhouse |
| CN107801927A (en) * | 2017-09-19 | 2018-03-16 | 柳州市柳州菜饮食文化博物馆 | A kind of preparation method of edible fungus fermented duck |
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