CN103005490A - Production method of marinated duck tongues - Google Patents
Production method of marinated duck tongues Download PDFInfo
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- CN103005490A CN103005490A CN2011102863261A CN201110286326A CN103005490A CN 103005490 A CN103005490 A CN 103005490A CN 2011102863261 A CN2011102863261 A CN 2011102863261A CN 201110286326 A CN201110286326 A CN 201110286326A CN 103005490 A CN103005490 A CN 103005490A
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Abstract
The invention relates to a production method of marinated duck tongues, belonging to the field of duck tongue processing. The method can effectively solve defects of inconvenient portable carrying, preservation and eating of general duck tongues. The method comprises scraping away tongue fur on the duck tongues with knife and cleaning the duck tongues with clear water; cleaning an iron pan, adding 200 grams of monosodium glutamate, 100 grams of white sugar, 30 grams of cumin, 300 grams of anise, 80 grams of , 150 grams of clove, 50 grams of cooking wine and 20 grams of soy into the iron pan, adding a proper amount of the clear water, heating until the flavors in the iron pan are boiled, adding the cleaned duck tongue into the iron pan, heating and marinating for 30 minutes, with not too large fire power and 6 times of stirring by a colander during the marinating, and picking up the marinated duck tongue into a sieve to drain excess water. The method is mainly used for producing the marinated duck tongues.
Description
Technical field the present invention relates to a kind of production method of Cold spiced duck tongue.
Background technology duck tongue is a kind of nutritious food, contain rich in protein and amino acid in the duck tongue, the eating method of duck tongue is varied, but general duck tongue has such shortcoming, general exactly duck tongue is inconvenient to carry and preserve, and the user eats inconvenience.
Summary of the invention the objective of the invention is to provide a kind of production method of Cold spiced duck tongue, and it can effectively solve general duck tongue is inconvenient to carry and preserve, and the user eats inconvenient shortcoming.
The object of the present invention is achieved like this: a kind of production method of Cold spiced duck tongue, and fresh duck tongue is put into the pond soaked 7 hours,, then with clear water the duck tongue is cleaned up the tongue fur scraped clean on the duck tongue with cutter; Choose a bite iron pan, iron pan is cleaned up, then with monosodium glutamate 200 grams, white sugar 100 grams, little fennel 30 grams, anistree 300 grams, large fragrant 80 grams, cassia bark 150 grams, cloves 70 grams, cooking wine 50 grams, soy sauce 20 grams are poured in the iron pan together, then add an amount of clear water, clear water will flood the duck tongue fully, then condiment in the pot is endured out in the infusion of heating, then the duck tongue that cleans up is poured in the iron pan, heat stew in soy sauce 30 minutes, firepower can not be too large in the time of stew in soy sauce, to stir 6 times with strainer in the process of stew in soy sauce, then the duck tongue that stew in soy sauce is good get put into drain in the sieve more than moisture.
A kind of production method of Cold spiced duck tongue, this product has the advantages that color and luster is attractive in appearance, mouthfeel is aromatic, nutritious, and conveniently carries and preserve.
The specific embodiment
Composition of raw materials: 30 kilograms of 10 kilograms in duck tongue, monosodium glutamate 200 grams, white sugar 100 grams, little fennel 30 grams, anistree 300 grams, large fragrant 80 grams, cassia bark 150 grams, cloves 70 grams, cooking wine 50 grams, soy sauce 20 grams, water.
Preparation method:
Fresh duck tongue is put into the pond soaked 7 hours,, then with clear water the duck tongue is cleaned up the tongue fur scraped clean on the duck tongue with cutter.
Choose a bite iron pan, iron pan is cleaned up, then with monosodium glutamate 200 grams, white sugar 100 grams, little fennel 30 grams, anistree 300 grams, large fragrant 80 grams, cassia bark 150 grams, cloves 70 grams, cooking wine 50 grams, soy sauce 20 grams are poured in the iron pan together, then add an amount of clear water, clear water will flood the duck tongue fully, then condiment in the pot is endured out in the infusion of heating, then the duck tongue that cleans up is poured in the iron pan, heat stew in soy sauce 30 minutes, firepower can not be too large in the time of stew in soy sauce, to stir 6 times with strainer in the process of stew in soy sauce, then the duck tongue that stew in soy sauce is good get put into drain in the sieve more than moisture.
The duck tongue that stew in soy sauce is good packages with vacuum plastic bag, every bag of packing 150 grams.
Claims (1)
1. the production method of a Cold spiced duck tongue is characterized in that: fresh duck tongue is put into the pond soaked 7 hours,, then with clear water the duck tongue is cleaned up the tongue fur scraped clean on the duck tongue with cutter; Choose a bite iron pan, iron pan is cleaned up, then with monosodium glutamate 200 grams, white sugar 100 grams, little fennel 30 grams, anistree 300 grams, large fragrant 80 grams, cassia bark 150 grams, cloves 70 grams, cooking wine 50 grams, soy sauce 20 grams are poured in the iron pan together, then add an amount of clear water, clear water will flood the duck tongue fully, then condiment in the pot is endured out in the infusion of heating, then the duck tongue that cleans up is poured in the iron pan, heat stew in soy sauce 30 minutes, firepower can not be too large in the time of stew in soy sauce, to stir 6 times with strainer in the process of stew in soy sauce, then the duck tongue that stew in soy sauce is good get put into drain in the sieve more than moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102863261A CN103005490A (en) | 2011-09-25 | 2011-09-25 | Production method of marinated duck tongues |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102863261A CN103005490A (en) | 2011-09-25 | 2011-09-25 | Production method of marinated duck tongues |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005490A true CN103005490A (en) | 2013-04-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102863261A Pending CN103005490A (en) | 2011-09-25 | 2011-09-25 | Production method of marinated duck tongues |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005490A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305257A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Tea-fragrant duck tongue and processing method thereof |
| CN105124617A (en) * | 2015-08-31 | 2015-12-09 | 申爱华 | Processing method of multi-flavor duck head |
| CN108703319A (en) * | 2018-04-03 | 2018-10-26 | 成都市百宝袋文化传媒有限公司 | A kind of fresh peppery duck tongue |
| CN108783254A (en) * | 2018-04-03 | 2018-11-13 | 成都市百宝袋文化传媒有限公司 | A kind of production method of milk pot-stewed fowl duck tongue |
| CN108813387A (en) * | 2018-04-03 | 2018-11-16 | 成都市百宝袋文化传媒有限公司 | A method of making sweet brewed brine perfume (or spice) duck tongue |
| CN112244258A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored marinated seasoning and production process for preparing air-conditioned packaged duck tongues by using rattan pepper flavored marinated seasoning |
-
2011
- 2011-09-25 CN CN2011102863261A patent/CN103005490A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305257A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Tea-fragrant duck tongue and processing method thereof |
| CN105124617A (en) * | 2015-08-31 | 2015-12-09 | 申爱华 | Processing method of multi-flavor duck head |
| CN108703319A (en) * | 2018-04-03 | 2018-10-26 | 成都市百宝袋文化传媒有限公司 | A kind of fresh peppery duck tongue |
| CN108783254A (en) * | 2018-04-03 | 2018-11-13 | 成都市百宝袋文化传媒有限公司 | A kind of production method of milk pot-stewed fowl duck tongue |
| CN108813387A (en) * | 2018-04-03 | 2018-11-16 | 成都市百宝袋文化传媒有限公司 | A method of making sweet brewed brine perfume (or spice) duck tongue |
| CN112244258A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored marinated seasoning and production process for preparing air-conditioned packaged duck tongues by using rattan pepper flavored marinated seasoning |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |