CN102652565B - Method for preparing skin-maintaining stewed duck in soy sauce - Google Patents
Method for preparing skin-maintaining stewed duck in soy sauce Download PDFInfo
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- CN102652565B CN102652565B CN2012101029154A CN201210102915A CN102652565B CN 102652565 B CN102652565 B CN 102652565B CN 2012101029154 A CN2012101029154 A CN 2012101029154A CN 201210102915 A CN201210102915 A CN 201210102915A CN 102652565 B CN102652565 B CN 102652565B
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Abstract
The invention discloses a method for preparing a skin-maintaining stewed duck in soy sauce, comprising the following steps: frying salt, aniseed and Chinese prickly ash in certain proportion until the obtained mixture becomes yellow; salting a duck and the obtained yellow mixture in certain proportion at low temperature; taking and uniformly mixing Chinese herbal medicines in part by weight, and after adding water into the uniformly mixed Chinese herbal medicines, standing the obtained mixture for 30-35 minutes at normal temperature; adding water, and decocting the obtained product so as to obtain a traditional Chinese medicine extract, then putting the traditional Chinese medicine extract into a soaking device; putting the cleaned duck into the soaking device, and after the duck is soaked and dried, stirring broad bean paste, soy sauce and water in certain proportion so as to obtain a sauce; carrying out vacuum massage on the dried duck, and coating the sauce while massaging; and after carrying out massage for 30-50 minutes, drying the duck in a drying chamber for 2-3 hours, thereby obtaining a finished product. A skin-maintaining stewed duck prepared by using the method disclosed by the invention is not only uniform in salting and good in taste, but also has a skin-maintaining food-therapy health-care efficacy.
Description
Technical field
The present invention relates to food processing field, exactly is a kind of preparation method of beauty treatment stewed duck with bean sauce.
Background technology
Aliphatic acid fusing point in the duck is low, is easy to digestion.Contained B family vitamin and vitamin E are many than other meats, are highly resistant to athlete's foot, and neuritis and inflammation can also be anti-ageing.Contain the nicotinic acid than horn of plenty in the duck, it is one of composition that consists of two kinds of important coenzyme in the human body, and the heart disease patients such as myocardial infarction are had protective effect.The stewed duck with bean sauce color and luster is purplish red, and is bright, fragrant, fertile, tender, salty sweet, but the mouthfeel of the stewed duck with bean sauce that traditional stewed duck with bean sauce manufacture craft is is not enough, does not have food therapy health effect simultaneously.
Summary of the invention
The objective of the invention is for Existing Defects, provide a kind of and not only pickle evenly, mouthfeel is good, and have the preparation method of the beauty treatment stewed duck with bean sauce of Dietotherapy health effect.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of beauty treatment stewed duck with bean sauce is characterized in that:
May further comprise the steps:
A, with salt, anise, Chinese prickly ash is fried to flavescence together by the weight ratio of 80-100:1-2:1.5-2.5, gets the batching of stir-bake to yellowish;
B, the batching of duck and stir-bake to yellowish was pickled 32-38 hour under-5 ℃ to 1 ℃ low temperature by the weight ratio of 90-110:6-8;
C, get by weight wormwood 30-35, cassia bark 5-7, hawthorn 5-7, dried rhizome of rehmannia 5-7, ginger 8-10, lucid asparagus 5-7, root of kudzu vine 5-7, red date 8-10, peach kernel 5-7, exhausted pine torch 2-4, pseudo-ginseng 2-4, Radix Codonopsis 5-7, bighead atractylodes rhizome 8-10, Poria cocos 8-10, Radix Glycyrrhizae 5-7, Radix Angelicae Sinensis 10-12, Ligusticum wallichii 12-14, Chinese cassia tree 6-8, first with each material mixing, after adding the 250-350 weight parts water, normal temperature was placed 30-35 minute, after adding again the 650-1000 weight parts water, put into together pot and be warmed up to 100-105 ℃, keep after 28-32 minute, temperature drops to 80-85 ℃, keeps 10-12 minute, take out the Chinese medicine that boils after returning to normal temperature, get Chinese medicine extract after the filtration;
D, Chinese medicine extract is put into soaking device, put into and process clean duck, the control temperature is soaked after about 2.5-3.5 hour and is dried at 65-75 ℃;
E, press thick broad-bean sauce 38-42, soy sauce 30-32, the weight ratio about water 30-35 stirs the allotment sauce, again to the massage of the duck vacuum after drying, while massage on sauce, massage after 30-50 minute, drying room dries by the fire and got product in 2-3 hour.
The preparation method of described a kind of beauty treatment stewed duck with bean sauce is characterized in that: the percentage by weight of duck and Chinese medicine extract is 100:600-700 in the described soaking device.
The preparation method of described a kind of beauty treatment stewed duck with bean sauce is characterized in that: described vacuum massage is carried out under the condition of 35-45rpm/min, and vacuum degree control is at 0.070-0.080Mpa, and temperature is controlled at 15-20 ℃.
Beneficial effect of the present invention is:
1, several kinds of Chinese medicinal materials put into soak in advance moistening, because vegetalitas Chinese medicine great majority are dry products, certain volume, thickness are arranged, at room temperature soak with cold water before decoction, its purpose is for making the moistening deliquescing of Chinese medicine, cell expansion, active ingredient at first is dissolved in the medicinal material tissue, produce osmotic pressure, just diffusion is in the water of medicinal material histocyte outside for active ingredient, and the interpolation of Chinese medicine is so that the stewed duck with bean sauce that the present invention makes has good food therapy health effect, beautifying face and moistering lotion, qi-restoratives labor, beneficial vital essence is made us strong diet, anti-chill, U.S. color, skin gloss is prolonged life;
2, heat up during the Chinese medicine infusion after, again through cooling, after be returned to normal temperature, reach that the medicinal material internal structure expands, the effect of soft, fracture, do not destroy the composition of Chinese medicine, improve the liquid leaching rate that decocts and the time that shortens decoction, can also keep the original body integrality of medicinal material simultaneously;
3, smear sauce through the vacuum massage, so consistency of thickness is tasty even.
The specific embodiment
A kind of preparation method of beauty treatment stewed duck with bean sauce may further comprise the steps:
A, with salt, anise, the weight ratio of Chinese prickly ash 100:1:1.5 is fried together to flavescence, gets the batching of stir-bake to yellowish;
B, the batching of duck and stir-bake to yellowish was pickled 36 hours under 1 ℃ of low temperature by the weight ratio of 110:6;
C, get wormwood 30, cassia bark 5, hawthorn 6, the dried rhizome of rehmannia 5 by weight, ginger 9, lucid asparagus 5, the root of kudzu vine 6, red date 9, peach kernel 6, exhausted pine torch 3, pseudo-ginseng 3, Radix Codonopsis 6, the bighead atractylodes rhizome 10, Poria cocos 10, Radix Glycyrrhizae 7, Radix Angelicae Sinensis 12, Ligusticum wallichii 14, Chinese cassia tree 6, first with each material mixing, after adding 300 weight parts waters, normal temperature was placed 30 minutes, after adding again 1000 weight parts waters, put into together pot and be warmed up to 100 ℃, keep after 30 minutes, temperature drops to 80 ℃, keeps 10 minutes, take out the Chinese medicine that boils after returning to normal temperature, get Chinese medicine extract after the filtration;
D, Chinese medicine extract is put into soaking device, put into and process clean duck, the control temperature is soaked and is dried after 3 hours at 70 ℃;
E, press thick broad-bean sauce 40, soy sauce 30, the weight ratio of water about 30 stirs the allotment sauce, again to the massage of the duck vacuum after drying, while massage on sauce, massage after 30 minutes, drying room dries by the fire and got product in 2 hours.
The percentage by weight of duck and Chinese medicine extract is 100:700 in the described soaking device.Described vacuum massage is carried out under the condition of 35rpm/min, and vacuum degree control is at 0.070Mpa, and temperature is controlled at 15 ℃.
Claims (1)
1. the preparation method of a beauty treatment stewed duck with bean sauce is characterized in that:
May further comprise the steps:
A, with salt, anise, Chinese prickly ash is fried to flavescence together by the weight ratio of 80-100:1-2:1.5-2.5, gets the batching of stir-bake to yellowish;
B, the batching of duck and stir-bake to yellowish was pickled 32-38 hour under-5 ℃ to 1 ℃ low temperature by the weight ratio of 90-110:6-8;
C, get by weight wormwood 30-35, cassia bark 5-7, hawthorn 5-7, dried rhizome of rehmannia 5-7, ginger 8-10, lucid asparagus 5-7, root of kudzu vine 5-7, red date 8-10, peach kernel 5-7, cassia seed 2-4, pseudo-ginseng 2-4, Radix Codonopsis 5-7, bighead atractylodes rhizome 8-10, Poria cocos 8-10, Radix Glycyrrhizae 5-7, Radix Angelicae Sinensis 10-12, Ligusticum wallichii 12-14, Chinese cassia tree 6-8, first with each material mixing, after adding the 250-350 weight parts water, normal temperature was placed 30-35 minute, after adding again the 650-1000 weight parts water, put into together pot and be warmed up to 100-105 ℃, keep after 28-32 minute, temperature drops to 80-85 ℃, keeps 10-12 minute, take out the Chinese medicine that boils after returning to normal temperature, get Chinese medicine extract after the filtration;
D, Chinese medicine extract is put into soaking device, put into and process clean duck, the control temperature is soaked and is dried after 2.5-3.5 hour at 65-75 ℃;
E, press thick broad-bean sauce 38-42, soy sauce 30-32, the weight ratio of water 30-35 stirs the allotment sauce, again to the massage of the duck vacuum after drying, while massage on sauce, massage after 30-50 minute, drying room dries by the fire and got product in 2-3 hour;
The weight of duck and Chinese medicine extract is 100:600-700 in the soaking device described in the step D;
Vacuum massage described in the step e is carried out under the condition of 35-45r/min, and vacuum degree control is at 0.070-0.080Mpa, and temperature is controlled at 15-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012101029154A CN102652565B (en) | 2012-04-10 | 2012-04-10 | Method for preparing skin-maintaining stewed duck in soy sauce |
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| CN2012101029154A CN102652565B (en) | 2012-04-10 | 2012-04-10 | Method for preparing skin-maintaining stewed duck in soy sauce |
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| CN102652565B true CN102652565B (en) | 2013-10-23 |
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| CN103404892A (en) * | 2013-07-25 | 2013-11-27 | 安徽兴程食品有限责任公司 | Method for making chopped cold chicken |
| CN104172242A (en) * | 2014-07-19 | 2014-12-03 | 凤台县惠邦食品有限公司 | Instant duck meat prepared with Leontopodium stracheyi Xartemisiifolium powder |
| CN109156746A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
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| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| KR100505507B1 (en) * | 2003-05-02 | 2005-07-29 | 김옥자 | Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables |
| CN101595996B (en) * | 2009-06-11 | 2013-05-01 | 杭州广兴堂中医文化保健有限公司 | Formula of duck seasoned with soy sauce and preparation method thereof |
| CN101715974B (en) * | 2009-12-08 | 2012-05-23 | 株洲市好棒美食品有限公司 | Method for making stewed duck with bean sauce |
| KR101050221B1 (en) * | 2010-12-16 | 2011-07-19 | (주)한성푸드 | Smoking of duck meat containing mulberry and that of manufacturing method |
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Effective date of registration: 20200923 Address after: 201600 No.11 and No.12 workshop, Laifang Road, Jiuting Town, Songjiang District, Shanghai Patentee after: SHANGHAI CAIZHI FOOD Co.,Ltd. Address before: 242800, Anhui, Chizhou County, Qingyang Province Yang Tian Village Town Committee Patentee before: CHIZHOU GOLDEN PHOENIX NATURAL FOOD Co.,Ltd. |