CN101711588A - Method for cooking old duck soup - Google Patents
Method for cooking old duck soup Download PDFInfo
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- CN101711588A CN101711588A CN200810156264A CN200810156264A CN101711588A CN 101711588 A CN101711588 A CN 101711588A CN 200810156264 A CN200810156264 A CN 200810156264A CN 200810156264 A CN200810156264 A CN 200810156264A CN 101711588 A CN101711588 A CN 101711588A
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Abstract
The invention relates to foods, in particular to an old duck soup and a preparation method thereof. The old duck soup is prepared from the following ingredients: duck, dried bamboo shoots, ham, dry bamboo leaves, yellow wine, ginger and water. The preparation method comprises the following steps: firstly, adding the ham, the dry bamboo leaves, the ginger and the yellow wine into a casserole in proportion; secondly, putting the duck in the casserole, adding water into the casserole, covering the casserole with a cover, and cooking until the water is boiled; thirdly, stewing the duck with slow fire for over 3h; fourthly, uncovering the cover of the casserole, adding the dried bamboo shoots into the casserole, covering the casserole, and stewing the duck with slow fire for over 10min; and finally, uncovering the cover of the casserole, adding the yellow wine into the casserole, and obtaining the old duck soup or concentrating the soup and packaging concentrated soup in bags. The method can solve the common problems of fishy smell, tasteless and the like in the traditional old duck soup.
Description
Technical field
The invention belongs to edible product and processing method thereof, especially relate to a kind of old duck pot and its preparation method.
Background technology
Old duck pot of selling on the existing market generally is difficult to remove duck fishy smell; Maybe can not solve the light not dense problem of soup juice, have a nasty taste; Or dried bamboo shoots are old and not crisp in the process of processing.Mouthfeel was not good after the problems referred to above made old duck pot produce, and did not satisfy consumer demand.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of old duck pot, after baking, duck does not have fishy smell, the crisp sliding perfume of mouthfeel, and the soup flavor is strong, delicious, mellow, is easy to absorb.
The object of the present invention is achieved like this.Its batching is: contain duck, dried bamboo shoots, ham, rice-pudding leaf, yellow rice wine, ginger, water, its unit proportioning is:
Duck, every heavy 1000 grams～1200 grams; Dried bamboo shoots 350 grams～450 grams;
Ham 300 grams～500 grams; Rice-pudding leaf 20 grams～25 grams; Yellow rice wine 10 grams～20 grams; Ginger 20 grams～40 grams; Water 2000 grams～2500 grams;
Earlier ham, rice-pudding leaf, ginger and yellow rice wine are added in the marmite by said ratio; Again the light duck is put into this marmite, add water, add a cover with very hot oven marmite Nei Shengtang is boiled to boiling; Use little fiery smoldering more than 3 hours again; Open the marmite lid then, in marmite, put into the dried bamboo shoots bar, cover marmite and cover smoldering again more than 10 minutes; Open the marmite lid again and in marmite, add yellow rice wine again.
A kind of old duck pot proposed by the invention and method for cooking thereof, duck rushing juice giving off a strong fragrance deliciousness is easy to absorb, and it is crisp that duck does not have raw meat, the crisp cunning of mouthfeel, aromatic flavour, ham silk floss, dried bamboo shoots, solved the general old duck ubiquitous shortcoming of stewing.
Embodiment:
One, in marmite, put into Jinhua ham 300 grams that are cut into piece earlier, fresh rice-pudding leaf 20 grams, fresh ginger-chip 20 grams and yellow rice wine 280 grams, then put into one of the heavy 1000 light duck that restrain, in marmite, add spring 2000 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 7 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 350 grams that hand tears, cover the marmite lid and use little fiery smoldering 15 minutes again, last breakdown marmite lid, add Shaoxing rice wine 10 grams in the marmite lid, marmite is taken off from gas-cooker, old duck pot is fired and is finished.
Two, in marmite, put into Jinhua ham 400 grams that are cut into piece earlier, fresh rice-pudding leaf 25 grams, fresh ginger-chip 30 grams and Shaoxing rice wine 300 grams, then put into one of the heavy 1100 light duck that restrain, in marmite, add spring 2200 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 8 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 400 grams that hand tears, cover the marmite lid and use little fiery smoldering 20 minutes again, last breakdown marmite lid, add Shaoxing rice wine 15 grams in the marmite lid, marmite is taken off from gas-cooker, old duck pot is fired and is finished.
Three, in marmite, put into Jinhua ham 500 grams that are cut into piece earlier, fresh rice-pudding leaf 25 grams, fresh ginger-chip 40 grams and Shaoxing rice wine 350 grams, then put into one of the heavy 1200 light duck that restrain, in marmite, add spring 2500 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 9 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 450 grams that hand tears, cover the marmite lid and use little fiery smoldering 15 minutes again, last breakdown marmite lid, add Shaoxing rice wine 20 grams in the marmite lid, marmite is taken off from gas-cooker, old duck pot is fired and is finished.
Four, in marmite, put into Jinhua ham 300 grams that are cut into piece earlier, fresh rice-pudding leaf 20 grams, fresh ginger-chip 20 grams and yellow rice wine 280 grams, then put into one of the heavy 1000 light duck that restrain, in marmite, add spring 2000 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 5 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 350 grams that hand tears, cover the marmite lid and use little fiery smoldering 15 minutes again, last breakdown marmite lid, in the marmite lid, add yellow rice wine 10 grams, again with old duck, ham, dried bamboo shoots pick up and drain (not dripping soup juice gets final product), promptly direct vacuum bagged.Soup juice concentrates (continuing to fire 15 minutes) in will stewing in addition, also is direct vacuum bagged after the cold of drying in the air, and the vacuum packaging of old duck and soup juice is carried out high-temperature steam sterilization (121 degrees centigrade, 15 minutes) again and is got final product.Case at last and seal.
Five, in marmite, put into Jinhua ham 400 grams that are cut into piece earlier, fresh rice-pudding leaf 25 grams, fresh ginger-chip 30 grams and yellow rice wine 300 grams, then put into one of the heavy 1100 light duck that restrain, in marmite, add spring 2200 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 5 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 400 grams that hand tears, cover the marmite lid and use little fiery smoldering 20 minutes again, last breakdown marmite lid, in the marmite lid, add yellow rice wine 15 grams, again with old duck, ham, dried bamboo shoots pick up and drain (not dripping soup juice gets final product), promptly direct vacuum bagged.Soup juice concentrates (continuing to fire 15 minutes) in will stewing in addition, also is direct vacuum bagged after the cold of drying in the air, and the vacuum packaging of old duck and soup juice is carried out high-temperature steam sterilization (121 degrees centigrade, 15 minutes) again and is got final product.Case at last and seal.
Six, in marmite, put into Jinhua ham 500 grams that are cut into piece earlier, fresh rice-pudding leaf 25 grams, fresh ginger-chip 40 grams and yellow rice wine 350 grams, then put into one of the heavy 1200 light duck that restrain, in marmite, add spring 2500 grams then, be placed on the gas-cooker boiled after marmite added a cover with very hot oven, open little fiery smoldering 5 hours again, open the marmite lid then, in marmite, put into Tian Mu Shan Mountain dried bamboo shoots bar 450 grams that hand tears, cover the marmite lid and use little fiery smoldering 15 minutes again, last breakdown marmite lid, in the marmite lid, add yellow rice wine 20 grams, again with old duck, ham, dried bamboo shoots pick up and drain (not dripping soup juice gets final product), promptly direct vacuum bagged.Soup juice concentrates (continuing to fire 15 minutes) in will stewing in addition, also is direct vacuum bagged after the cold of drying in the air, and the vacuum packaging of old duck and soup juice is carried out high-temperature steam sterilization (121 degrees centigrade, 15 minutes) again and is got final product.Case at last and seal.
Claims (4)
1. old duck pot is finished with stewing method, and its raw material contains duck, dried bamboo shoots, ham, rice-pudding leaf, yellow rice wine, ginger, water, and its unit proportioning is:
Duck, every heavy 1000 grams～1200 grams; Dried bamboo shoots 1 gram～450 grams;
Ham 300 grams～500 grams; Rice-pudding leaf 1 gram～25 grams; Yellow rice wine 10 grams～20 grams; Ginger 20 grams～40 grams; Water 2000 grams～2500 grams.
2. according to the described a kind of old duck pot of claim 1, it is characterized in that the unit proportioning of described raw material is: duck, every heavy 1100 grams; Dried bamboo shoots 400 grams; Ham 400 grams; Rice-pudding leaf 25 grams; Yellow rice wine 300 grams; Ginger 30 grams; Water 2200 grams.
3. the preparation method of the described old duck pot of a claim 1 is characterized in that:
Earlier ham, rice-pudding leaf, ginger and the yellow rice wine proportioning by claim 1 is added in the marmite; Again the light duck is put into this marmite, add water, add a cover with very hot oven marmite Nei Shengtang is boiled to boiling; More than when using little fiery smoldering 3 slight again; Open the marmite lid then, in marmite, put into the dried bamboo shoots bar, cover marmite and cover smoldering again more than 10 minutes; Open the marmite lid again and in marmite, add yellow rice wine again.
4. old duck pot preparation method as claimed in claim 3, it is characterized in that: after being produced on the adding yellow rice wine by claim 1 proportioning, just old again duck, ham, dried bamboo shoots pick up and drain (not dripping soup juice gets final product), it is direct vacuum bagged, soup juice concentrates (continuing to fire more than 10 minutes) in will stewing in addition again, drying in the air after the cold also is direct vacuum bagged, again the high-temperature steam sterilization is carried out in the vacuum packaging of old duck and soup juice.Case at last and seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156264A CN101711588A (en) | 2008-10-08 | 2008-10-08 | Method for cooking old duck soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810156264A CN101711588A (en) | 2008-10-08 | 2008-10-08 | Method for cooking old duck soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101711588A true CN101711588A (en) | 2010-05-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810156264A Pending CN101711588A (en) | 2008-10-08 | 2008-10-08 | Method for cooking old duck soup |
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| CN (1) | CN101711588A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669701A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Freeze-dried dry-serviceable boiled duck with bamboo shoots and making method thereof |
| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103271371A (en) * | 2013-05-15 | 2013-09-04 | 句容市红掌食品有限公司 | Preparation method of instant dried bamboo shoot duck soup |
| CN103393138A (en) * | 2013-07-31 | 2013-11-20 | 江苏省徐州技师学院 | Preparation method of nourishing baked duck |
| CN105231181A (en) * | 2015-08-26 | 2016-01-13 | 魏国庆 | Duck soup and production method thereof |
-
2008
- 2008-10-08 CN CN200810156264A patent/CN101711588A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669701A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Freeze-dried dry-serviceable boiled duck with bamboo shoots and making method thereof |
| CN103222639A (en) * | 2013-05-06 | 2013-07-31 | 南京农业大学 | Preparation method of old duck stewed soup produced by using rejected laying duck |
| CN103271371A (en) * | 2013-05-15 | 2013-09-04 | 句容市红掌食品有限公司 | Preparation method of instant dried bamboo shoot duck soup |
| CN103393138A (en) * | 2013-07-31 | 2013-11-20 | 江苏省徐州技师学院 | Preparation method of nourishing baked duck |
| CN105231181A (en) * | 2015-08-26 | 2016-01-13 | 魏国庆 | Duck soup and production method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100526 |