CN1961753A - Method for cooking meat mandarin duck - Google Patents
Method for cooking meat mandarin duck Download PDFInfo
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- CN1961753A CN1961753A CNA2006101497996A CN200610149799A CN1961753A CN 1961753 A CN1961753 A CN 1961753A CN A2006101497996 A CNA2006101497996 A CN A2006101497996A CN 200610149799 A CN200610149799 A CN 200610149799A CN 1961753 A CN1961753 A CN 1961753A
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Abstract
The invention discloses a process for making cooked mandarin duck which consists steps of chopping mandarin duck into blocks, cleaning, charging water into hot water, charging boiled oil 200g, thick oil 100g, heating to 70 deg C, charging flavoring agents and frying together with mandarin duck meat, adding a bottle of beer, boiling cattle bone soup and pig bone soup, charging refined salt, gourmet powder, piper nigrum, chickens' extract, crystal sugar into pressure cooker, heating for 20 minutes and charging caraway, onion stems, Chinese dates and wolfberry fruits.
Description
Technical field
The present invention relates to a kind of food-processing method, especially relate to the method for a kind of cooking meat mandarin duck.
Background technology
The method that various cooking food is arranged in the life, the method for cooking meat mandarin duck is actually rare, and taste is also also inequality.
Summary of the invention
The object of the present invention is to provide a kind of method of cooking meat mandarin duck chafing dish.
The present invention has taked following technical scheme for solving the problems of the technologies described above: the method for a kind of cooking meat mandarin duck is characterized in that:
Step 1, get mandarin duck alive and slaughter, remove the five internal organs, mandarin duck is cut to become block, clean up;
Step 2, get ginger 200 gram, garlic 100 grams, anistree 10 grams, Chinese prickly ash 20 grams, the root of Dahurain angelica 5 grams, chilli 10 grams, the mandarin duck meat stir-fry of putting into the water that floated goes out fragrance, pour one bottle of beer into, soup-stock 800 grams, call in monosodium glutamate 80 gram, refined salt 100 grams, chickens' extract 80 grams, pepper 20 grams, rock sugar 30 grams, pour into and pressed 20 minutes in the pressure cooker;
Step 3, meat mandarin duck chafing dish bottom flavorings compound method: one bottle in 5 jin in sauce, caraway 80 grams, shallot 100 grams, onion 100 grams, leaf of Herba Apii graveolentis 100 grams, fermented soya bean 50 grams, rice wine is distinguished at 10 jin in butter, 6 jin of chicken fat, 5 jin of rapeseed oils, 2 jin at garlic end, 3 jin of chilli, beans; Spices: tsaoko 5 gram, three is 3-5 gram, cloves 3-5 gram, fructus amomi 5 grams, fragrant fruit 5 grams, cassia bark 5 grams, Radix Glycyrrhizae 5 grams, branch 5 grams, green 5 grams, lemon-grass 5-8 gram, anistree 5 grams, spiceleaf 5 grams, murraya paniculataJack 5 grams, fennel seeds 8 grams, vanilla 5 grams dialled how;
Cooking of step 4, meat mandarin duck chafing dish bottom flavorings: get big basin and put into 70 ℃ of butter, chicken fat, rapeseed oil heating, put into caraway, leaf of Herba Apii graveolentis, shallot, onion, explode into golden yellow and pull (notes need not) out, put into the fried Huang in bruised ginger, garlic end then and pull (stand-by) out, (annotating spices wants first bubble to clean putting into spices, cooking with the cutter chopping), fried solid carbon dioxide part is exploded fragrance and is pulled (stand-by) out, distinguish (annotate beans distinguish and to shred) putting into the Pixian County beans, fried solid carbon dioxide part is pulled out, put into capsicum (annotate chilli and will put into the pressure cooker pressure 6 minutes, take out and mince), fried solid carbon dioxide part is pulled out; Put into fermented soya bean then, distinguish that capsicum endures out fragrance simultaneously putting into above ginger, garlic, spices, beans, pour one bottle in rice wine into, add stewing 50 minutes at last.
Step 5, get step 2 and do ripe mandarin duck meat, add self-control bed material 400 grams (annotating 200 gram oil, 200 gram material) in the basin, pour into and put caraway, onion parts, date, the fruit of Chinese wolfberry in the basin, fragrance flashes, and the sauce thick flavor increases the meat mandarin duck chafing dish of appetite.
The invention has the beneficial effects as follows: it is reasonable in design to cook step, is particular about science on the materials, and through the meat mandarin duck chafing dish that said method cooks out, color and luster is attractive in appearance, delicious flavour, and mouthfeel is soft, and sauce is fragrant and little spicy, has demonstrated fully the edibility of meat mandarin duck.
The specific embodiment
The present invention is the method for a kind of cooking meat mandarin duck, specifically adopts following steps:
Step 1, get mandarin duck alive and slaughter, remove the five internal organs, mandarin duck is cut to become block, clean up;
Step 2, get ginger 200 gram, garlic 100 grams, anistree 10 grams, Chinese prickly ash 20 grams, the root of Dahurain angelica 5 grams, chilli 10 grams, the mandarin duck meat stir-fry of putting into the water that floated goes out fragrance, pour one bottle of beer into, soup-stock 800 grams, call in monosodium glutamate 80 gram, refined salt 100 grams, chickens' extract 80 grams, pepper 20 grams, rock sugar 30 grams, pour into and pressed 20 minutes in the pressure cooker;
Step 3, meat mandarin duck chafing dish bottom flavorings compound method: one bottle in 5 jin in sauce, caraway 80 grams, shallot 100 grams, onion 100 grams, leaf of Herba Apii graveolentis 100 grams, fermented soya bean 50 grams, rice wine is distinguished at 10 jin in butter, 6 jin of chicken fat, 5 jin of rapeseed oils, 2 jin at garlic end, 3 jin of chilli, Pixian County beans; Spices: tsaoko 5 gram, three is 3-5 gram, cloves 3-5 gram, fructus amomi 5 grams, fragrant fruit 5 grams, cassia bark 5 grams, Radix Glycyrrhizae 5 grams, branch 5 grams, green 5 grams, lemon-grass 5-8 gram, anistree 5 grams, spiceleaf 5 grams, murraya paniculataJack 5 grams, fennel seeds 8 grams, vanilla 5 grams dialled how;
Cooking of step 4, meat mandarin duck chafing dish bottom flavorings: get big basin and put into 70 ℃ of butter, chicken fat, rapeseed oil heating, put into caraway, leaf of Herba Apii graveolentis, shallot, onion, explode into golden yellow and pull (notes need not) out, put into the fried Huang in bruised ginger, garlic end then and pull (stand-by) out, (annotating spices wants first bubble to clean putting into spices, cooking with the cutter chopping), fried solid carbon dioxide part is exploded fragrance and is pulled (stand-by) out, distinguish (annotate beans distinguish and to shred) putting into the Pixian County beans, fried solid carbon dioxide part is pulled out, put into capsicum (annotate chilli and will put into the pressure cooker pressure 6 minutes, take out and mince), fried solid carbon dioxide part is pulled out; Put into fermented soya bean then, distinguish that capsicum endures out fragrance simultaneously putting into above ginger, garlic, spices, beans, pour one bottle in rice wine into, add stewing 50 minutes at last.
Step 5, get step 2 and do ripe mandarin duck meat, add self-control bed material 400 grams (annotating 200 gram oil, 200 gram material) in the basin, pour into and put caraway, onion parts, date, the fruit of Chinese wolfberry in the basin, fragrance flashes, and the sauce thick flavor increases the meat mandarin duck chafing dish of appetite.
The invention has the beneficial effects as follows: it is reasonable in design to cook step, and be scientific on the materials is through above-mentioned The meat funcltional double chafing dish that method cooks out, color and luster is attractive in appearance, the taste deliciousness, mouthfeel is soft, and sauce is fragrant and little Spicy, demonstrated fully the edibility of meat mandarin duck.
Claims (1)
1, the method for a kind of cooking meat mandarin duck is characterized in that:
Step 1, get mandarin duck alive and slaughter, remove the five internal organs, mandarin duck is cut to become block, clean up;
Step 2, get ginger 200 gram, garlic 100 grams, anistree 10 grams, Chinese prickly ash 20 grams, the root of Dahurain angelica 5 grams, chilli 10 grams, the mandarin duck meat stir-fry of putting into the water that floated goes out fragrance, pour one bottle of beer into, soup-stock 800 grams, call in monosodium glutamate 80 gram, refined salt 100 grams, chickens' extract 80 grams, pepper 20 grams, rock sugar 30 grams, pour into and pressed 20 minutes in the pressure cooker;
Step 3, meat mandarin duck chafing dish bottom flavorings compound method: one bottle in 5 jin in sauce, caraway 80 grams, shallot 100 grams, onion 100 grams, leaf of Herba Apii graveolentis 100 grams, fermented soya bean 50 grams, rice wine is distinguished at 10 jin in butter, 6 jin of chicken fat, 5 jin of rapeseed oils, 2 jin at garlic end, 3 jin of chilli, beans; Spices: tsaoko 5 gram, three is 3-5 gram, cloves 3-5 gram, fructus amomi 5 grams, fragrant fruit 5 grams, cassia bark 5 grams, Radix Glycyrrhizae 5 grams, branch 5 grams, green 5 grams, lemon-grass 5-8 gram, anistree 5 grams, spiceleaf 5 grams, murraya paniculataJack 5 grams, fennel seeds 8 grams, vanilla 5 grams dialled how;
Cooking of step 4, meat mandarin duck chafing dish bottom flavorings: get big basin and put into 70 ℃ of butter, chicken fat, rapeseed oil heating, put into caraway, leaf of Herba Apii graveolentis, shallot, onion, exploding into golden yellow pulls out, put into the fried Huang in bruised ginger, garlic end then and pull out, put into spices again, fried solid carbon dioxide part is exploded fragrance and is pulled out, distinguish putting into beans, fried solid carbon dioxide part is pulled out, puts into capsicum, and fried solid carbon dioxide part is pulled out; Put into fermented soya bean then, distinguish that capsicum endures out fragrance simultaneously putting into above ginger, garlic, spices, beans, pour one bottle in rice wine into, add stewing 50 minutes at last.
Step 5, get step 2 and do ripe mandarin duck meat, add self-control bed material 400 grams in the basin, pour into and put caraway, onion parts, date, the fruit of Chinese wolfberry in the basin and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101497996A CN1961753A (en) | 2006-11-27 | 2006-11-27 | Method for cooking meat mandarin duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101497996A CN1961753A (en) | 2006-11-27 | 2006-11-27 | Method for cooking meat mandarin duck |
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| Publication Number | Publication Date |
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| CN1961753A true CN1961753A (en) | 2007-05-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2006101497996A Pending CN1961753A (en) | 2006-11-27 | 2006-11-27 | Method for cooking meat mandarin duck |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN101305790B (en) * | 2007-05-18 | 2011-11-23 | 曾朝阳 | Natural flavouring material for removing fishy smell and its production method |
| CN102406143A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Pot-roast sirloin perfume and method for roasting sirloin in pot |
| CN105767746A (en) * | 2014-12-23 | 2016-07-20 | 黄平县阿琳民族刺绣厂 | Canned chicken meat |
| CN105995578A (en) * | 2016-05-31 | 2016-10-12 | 陆川县新屋养殖有限公司 | Preparation method of braised pork |
| CN109805342A (en) * | 2019-03-14 | 2019-05-28 | 上海财治食品有限公司 | A kind of Maotai-flavor halogen material formula and its marinating method |
-
2006
- 2006-11-27 CN CNA2006101497996A patent/CN1961753A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305790B (en) * | 2007-05-18 | 2011-11-23 | 曾朝阳 | Natural flavouring material for removing fishy smell and its production method |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN102406143A (en) * | 2011-10-21 | 2012-04-11 | 汕头市华馨香料有限公司 | Pot-roast sirloin perfume and method for roasting sirloin in pot |
| CN105767746A (en) * | 2014-12-23 | 2016-07-20 | 黄平县阿琳民族刺绣厂 | Canned chicken meat |
| CN105995578A (en) * | 2016-05-31 | 2016-10-12 | 陆川县新屋养殖有限公司 | Preparation method of braised pork |
| CN109805342A (en) * | 2019-03-14 | 2019-05-28 | 上海财治食品有限公司 | A kind of Maotai-flavor halogen material formula and its marinating method |
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Open date: 20070516 |