CN101711589A - Process for stewing black green duck - Google Patents

Abstract

The invention discloses a process for stewing a black green duck, which comprises the following steps of: marinating a cleaned duck in a proper amount of water, soy sauce, salt, and a mixed material of aniseed, pricklyash peel and ginger; drying the marinated duck for later use; decocting stewing decoction; putting the marinated duck into the stewing decoction for stewing; and taking the duck out and air-drying the duck. The process has the advantages that: a conventional process is combined with a modern process; a Miao medicament stewing material is adopted to process and manufacture the duck; the product has a black skin and tender meat, is fat but not oily, is fragrant, fresh and delicious, and has the characteristics of fragrance, hotness, pungent flavor, crispness and tenderness; the delicious tastes are harmonious; and the duck has the function of health protection and nourishment.

Description

The stew in soy sauce technology of a kind of black duckling

Technical field

The present invention relates to a kind of food processing technology, the stew in soy sauce technology of especially a kind of black duckling.

Background technology

Traditional eating method of duck mainly is roast duck, smoked duck, pressed salted duck, boiled salted duck etc. for a long time.Along with the raising day by day of living standards of the people, people pay attention to gradually to the nutrition and health care effect of food, and these eating methods obviously can not be satisfied the demand.

Summary of the invention

Purpose of the present invention is exactly to be to overcome the deficiency that above-mentioned prior art exists, and the stew in soy sauce technology of a kind of special taste and nutritious black duckling is provided.

Technical scheme of the present invention provides the stew in soy sauce technology of a kind of black duckling, and its making step is as follows successively:

(1) earlier the major ingredient duck is cleaned, oven dry moisture is put into a certain amount of water, soy sauce, salt and anise, Chinese prickly ash, the ginger mix is pickled;

(2) duck that will pickle is hung and dries moisture in the baker, and is standby;

(3) will be ground into the deep fragrant 5-8 gram of the major ingredient of coarse granule shape, aleppo avens 3-5 gram, purslane speedwell 6-10 gram, Blumea balsamifera 5-10 gram, barrenwort 5-10 gram, Ba Qian days 10 grams, murraya paniculataJack 10-20 gram, anistree 15-20 gram, Fructus Aurantii 8-15 gram, pangolin 3-6 gram, spiceleaf 5-10 gram, root of Dahurain angelica 15-20 gram, hairyvein agrimony 6-10 gram, tsaoko 10-15 gram, agalloch eaglewood 8-12 gram, cassia twig 12-20 gram, Bi dials the 5-12 gram, fragrant seed 10-20 gram, mountain naphthalene 12-20 gram, red cool 12-20 gram, Radix Glycyrrhizae 3-5 gram, cigarette osmanthus 12-20 gram, cloves 3 grams, hawthorn 10-18 gram, dried orange peel 10-15 gram, white cool 5-10 gram, brigand's 15 grams, semen myristicae 8-12 gram, fennel 15 grams, galingal 10-20 gram, fructus amomi 12-20 gram, santal 5 grams, the root of straight ladybell 3 grams add in an amount of soup-stock, be brewed into the halogen medicine, add a certain amount of salt again, cooking wine, monosodium glutamate, capsicum, Chinese prickly ash;

(4) put into the living duck of pickling and carried out stew in soy sauce 30 to 90 minutes, take out air-dry getting final product.

Advantage of the present invention is that traditional handicraft combines with modern crafts, adopts seedling medicine halogen material processing and fabricating, and product has tender, fertile and oiliness, the fragrant delicious flavor of the black meat of skin, has perfume (or spice), peppery, numb, crisp, tender characteristics, and the delicious food coordination also has the health-care tonic function.

The specific embodiment

The present invention is described in further detail below in conjunction with specific embodiment:

Embodiment 1:

(1) earlier one of major ingredient duck is cleaned, oven dry moisture is put into an amount of water, soy sauce, salt and anise, Chinese prickly ash, the ginger mix is pickled;

(2) duck that will pickle is hung and dries moisture in the baker, and is standby;

(3) will be ground into deep fragrant 5 grams of the major ingredient of coarse granule shape, aleppo avens 3 grams, purslane speedwell 6 grams, Blumea balsamifera 5 grams, barrenwort 5 grams, Ba Qian days 10 grams, murraya paniculataJack 10 grams, anistree 15 grams, Fructus Aurantii 8 grams, pangolin 3 grams, spiceleaf 5 grams, the root of Dahurain angelica 15 grams, hairyvein agrimony 6 grams, tsaoko 10 grams, agalloch eaglewood 8 grams, cassia twig 12 grams, Bi dials 5 grams, fragrant seed 10 grams, mountain naphthalene 12 grams, red cool 12 grams, Radix Glycyrrhizae 3 grams, cigarette osmanthus 12 grams, cloves 3 grams, hawthorn 10 grams, dried orange peel 10 grams, white cool 5 grams, brigand's 15 grams, semen myristicae 8 grams, fennel 15 grams, galingal 10 grams, fructus amomi 12 grams, santal 5 grams, the root of straight ladybell 3 grams add in an amount of soup-stock, be brewed into the halogen medicine, add a certain amount of salt again, cooking wine, monosodium glutamate, capsicum, Chinese prickly ash;

(4) put into the living duck of pickling and carried out stew in soy sauce 30 to 90 minutes, take out air-dry getting final product.

Embodiment 2:

(1) earlier one of major ingredient duck is cleaned, oven dry moisture is put into an amount of water, soy sauce, salt and anise, Chinese prickly ash, the ginger mix is pickled;

(2) duck that will pickle is hung and dries moisture in the baker, and is standby;

(3) will be ground into deep fragrant 8 grams of the major ingredient of coarse granule shape, aleppo avens 5 grams, purslane speedwell 10 grams, Blumea balsamifera 10 grams, barrenwort 10 grams, Ba Qian days 10 grams, murraya paniculataJack 20 grams, anistree 20 grams, Fructus Aurantii 15 grams, pangolin 6 grams, spiceleaf 10 grams, the root of Dahurain angelica 20 grams, hairyvein agrimony 10 grams, tsaoko 15 grams, agalloch eaglewood 12 grams, cassia twig 20 grams, Bi dials 12 grams, fragrant seed 20 grams, mountain naphthalene 20 grams, red cool 20 grams, Radix Glycyrrhizae 5 grams, cigarette osmanthus 20 grams, cloves 3 grams, hawthorn 18 grams, dried orange peel 15 grams, white cool 10 grams, brigand's 15 grams, semen myristicae 12 grams, fennel 15 grams, galingal 20 grams, fructus amomi 20 grams, santal 5 grams, the root of straight ladybell 3 grams add in an amount of soup-stock, be brewed into the halogen medicine, add a certain amount of salt again, cooking wine, monosodium glutamate, capsicum, Chinese prickly ash;

(4) put into the living duck of pickling and carried out stew in soy sauce 30 to 90 minutes, take out air-dry getting final product.

Use bittern stew in soy sauce of the present invention, duck is easier to be tasty, and bittern of the present invention can recycle once making, and is economical and practical.

Claims (2)

1. the stew in soy sauce technology of a black duckling, its making step is as follows successively:

(1) earlier the major ingredient duck is cleaned, oven dry moisture is put into a certain amount of water, soy sauce, salt and anise, Chinese prickly ash, the ginger mix is pickled;

(2) duck that will pickle is hung and dries moisture in the baker, and is standby;

(3) will be ground into the deep fragrant 5-8 gram of the major ingredient of coarse granule shape, aleppo avens 3-5 gram, purslane speedwell 6-10 gram, Blumea balsamifera 5-10 gram, barrenwort 5-10 gram, Ba Qian days 10 grams, murraya paniculataJack 10-20 gram, anistree 15-20 gram, Fructus Aurantii 8-15 gram, pangolin 3-6 gram, spiceleaf 5-10 gram, root of Dahurain angelica 15-20 gram, hairyvein agrimony 6-10 gram, tsaoko 10-15 gram, agalloch eaglewood 8-12 gram, cassia twig 12-20 gram, Bi dials the 5-12 gram, fragrant seed 10-20 gram, mountain naphthalene 12-20 gram, red cool 12-20 gram, Radix Glycyrrhizae 3-5 gram, cigarette osmanthus 12-20 gram, cloves 3 grams, hawthorn 10-18 gram, dried orange peel 10-15 gram, white cool 5-10 gram, brigand's 15 grams, semen myristicae 8-12 gram, fennel 15 grams, galingal 10-20 gram, fructus amomi 12-20 gram, santal 5 grams, the root of straight ladybell 3 grams add in an amount of soup-stock, be brewed into the halogen medicine, add a certain amount of salt again, cooking wine, monosodium glutamate, capsicum, Chinese prickly ash;

(4) put into the living duck of pickling and carried out stew in soy sauce 30 to 90 minutes, take out air-dry getting final product.

2. the stew in soy sauce technology of black duckling according to claim 1 is characterized in that: the major ingredient duck salting period summer in the above-mentioned steps (1), winter was between 10-12 hour at 7-8 hour.