CN101703261B

CN101703261B - Method for preparing stewed duck in beer

Info

Publication number: CN101703261B
Application number: CN2008101529445A
Authority: CN
Inventors: 赵琪
Original assignee: Tianjin Qishunju Food Technology Co Ltd
Current assignee: Tianjin Qishunju Food Technology Co Ltd
Priority date: 2008-11-11
Filing date: 2008-11-11
Publication date: 2012-08-22
Anticipated expiration: 2028-11-11
Also published as: CN101703261A

Abstract

The invention relates to a method for preparing stewed duck in beer, which comprises the following steps: removing fishy smell and degreasing a clean duck, putting the duck in a pot, quickly boiling the duck, coloring with a red rice starter, stewing with beer, adding marinade for batching, quickly boiling the duck with intense fire, braising with slow fire, and soaking and stewing with the marinade. The stewed duck in beer prepared by the method is colored and marinaded by natural Chinese medicaments, chemically synthesized additives are not contained, and peculiar smells such as duck fishy smell, earth smell and the like are radically removed. The product has bright and natural color and strong medicinal fragrance, enhances appetite, has lasting after taste after the eating, and also has therapeutic health effect of nourishing but not drying up.

Description

A kind of preparation method of beer duck

Technical field

The present invention relates to a kind of food-processing method, be specifically related to a kind of preparation method of beer duck.

Background technology

The goods of tradition duck have kinds such as roast duck, boiled salted duck, stewed duck with bean sauce, Cold spiced duck substantially, and are also variant because of the different selections of kind on method for making, as roast duck be raw material with the force-fed duck, tender with fertilizer be characteristics.Boiled salted duck is to be raw material with common breed duck, is characteristic to be with tough in the salubrious cunning.But omit cold characteristic owing to having property of duck itself is flat, therefore on manufacture craft, should suitably be aided with warm nature condiment and be advisable, can give full play to duck like this and mend and not dry advantage.The weakness of tradition duck product is: the greasy feeling that has is big or soil is waken up highly seasoned or meat is sent out bavin, often influences appetite, and wherein kind such as boiled salted duck, stewed duck with bean sauce also is added with food additives, and is often edible unfavorable to health.

Summary of the invention

The purpose of this invention is to provide a kind of thick gravy beer duck food and preparation method thereof.This method suitably is aided with warm nature condiment to the flat and slightly cold characteristic of having property of duck itself on manufacture craft, according to the principle of traditional Chinese medicine health theory and integration of drinking and medicinal herbs, selected natural traditional Chinese medicine is through the primary raw material of science compatibility as thick gravy.The food made from this method can overcome the weakness of traditional food, gives full play to that duck is mended and not dry advantage has nutrition health effect.

Technical scheme of the present invention is: a kind of thick gravy beer duck food; Do the major ingredient except that selecting free of contamination healthy duckling; Its thick gravy is made up of 17 kinds of batchings and draft beer, and the proportioning of thick gravy batching is: red colouring agent for food, also used as a Chinese medicine 32%, Chinese cassia tree 3%, Chinese prickly ash 5%, little fennel 16%, kaempferia galamga 2.5%, big fennel 6.5%, fructus amomi 2.5%, nutmeg 2.5%, dried orange peel 4%, numb green pepper 1.5%, galingal 4%, the root of Dahurain angelica 2%, citron 2.5%, rhizoma zingiberis 2%, Radix Glycyrrhizae 2%, salt 8%, rock sugar 4%.

The total amount of thick gravy batching accounts for 3.2% of living duck weight, and draught beer capacity for liquor accounts for 10% of duck weight.

Technical scheme of the present invention has increased clean thorax, clean blood, has gone raw meat degreasing, painted processing except that traditional clean system method.Concrete technical matters flow process is:

Clean skin → clean blood → clean thorax → go raw meat degreasing → painted → beer stewing system → batching to simmer system → thick gravy and simmer system → finished product.

The thick gravy beer duck that uses the present invention to make,, natural traditional Chinese medicine painted with red colouring agent for food, also used as a Chinese medicine joined halogen, do not contain any chemical addition agent.Thoroughly remove peculiar smell such as duck raw meat, native raw meat.Vivid natural, the medicine of manufactured goods color and luster aromatic strongly fragrant, to whet the appetite, eat the back lingering fragrance lasting, have simultaneously and mend and not dry health preserving dietotherapy effect.

The specific embodiment

Select free of contamination healthy duckling (duck, culture thin duck) through clean skin, clean blood, only thorax, go to put into pot after the raw meat degreasing; Quick-boiled 2～3 minutes with boiling water; Use red colouring agent for food, also used as a Chinese medicine painted again; And then prevent simmering system 20～30 minutes with the beer of 10% duck weight in another pot, add batchings such as Chinese cassia tree, Chinese prickly ash, little fennel, kaempferia galamga, big fennel, fructus amomi, nutmeg, dried orange peel, numb green pepper, galingal, the root of Dahurain angelica, citron, rhizoma zingiberis, Radix Glycyrrhizae, salt, rock sugar by proportioning; Made 1～1.5 hour with slow fire is stewing, thick gravy soaks to simmer to be processed in 4～6 hours.

Claims

1. the preparation method of a thick gravy beer duck; The duck that it is characterized in that making only after the raw meat degreasing is painted with red colouring agent for food, also used as a Chinese medicine by proportioning; Simmer system by proportioning with beer again; Add Chinese cassia tree, Chinese prickly ash, little fennel, kaempferia galamga, big fennel, fructus amomi, nutmeg, dried orange peel, numb green pepper, galingal, the root of Dahurain angelica, citron, rhizoma zingiberis, Radix Glycyrrhizae, salt, rock sugar by proportioning at last, with very hot oven quick-boil out, the stewing system of slow fire, thick gravy soak to simmer and form; Said thick gravy is made up of 17 kinds of batchings, and is furnished with the draft beer stewing system of clean duck major ingredient gross weight 10%, and the total amount of thick gravy batching accounts for 3.2% of living duck weight; The proportioning of thick gravy batching is: Chinese cassia tree 3%, Chinese prickly ash 5%, little fennel 16%, kaempferia galamga 2.5%, big fennel 6.5%, fructus amomi 2.5%, nutmeg 2.5%, dried orange peel 4%, numb green pepper 1.5%, galingal 4%, the root of Dahurain angelica 2%, citron 2.5%, rhizoma zingiberis 2%, Radix Glycyrrhizae 2%, salt 8%, rock sugar 4%, red colouring agent for food, also used as a Chinese medicine 32%.

2. the preparation method of thick gravy beer duck according to claim 1; It is characterized in that selecting free of contamination healthy duckling; Put into pot through making only, going after the raw meat degreasing; Painted with red colouring agent for food, also used as a Chinese medicine; With the beer system of simmering minute; Add other thick gravy batchings by proportioning again; With very hot oven quick-boil out, the stewing system of slow fire

hour, thick gravy soaks stewing

hour.