CN103156202A - Marinated duck and preparation method thereof - Google Patents
Marinated duck and preparation method thereof Download PDFInfo
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- CN103156202A CN103156202A CN2011104213766A CN201110421376A CN103156202A CN 103156202 A CN103156202 A CN 103156202A CN 2011104213766 A CN2011104213766 A CN 2011104213766A CN 201110421376 A CN201110421376 A CN 201110421376A CN 103156202 A CN103156202 A CN 103156202A
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Abstract
The invention relates to a marinated duck and a preparation method thereof. According to the invention, star anise, rhizoma kaempferiae, amomum tsao-ko, ginger, Chinese red pepper, pepper, monosodium glutamate, rock sugar, cassia bark and soya-bean oil are used as marinating materials; the marinated duck is delicious; and the preparation method is simple.
Description
Technical field
The present invention relates to food technology field, be specially a kind of Cold spiced duck and preparation method thereof.
Background technology
Cold spiced duck is the name snack of Leshan, Sichuan Province.But Cold spiced duck on the market is owing to having added too many Chinese medicine in bittern, or in bittern, the proportion of Chinese medicine is unreasonable, and the duck taste of traditional Chinese medicine that causes halogen to go out is too strong, there is no the fragrance of duck meat.
Summary of the invention
The preparation method of Cold spiced duck of the present invention, add 700～800 parts of medium and small fire of water to boil 4～5 hours 50-100 part pig bone, after filtration, add anistree 30-50 part, three 30-50 parts how, tsaoko 30-50 part, ginger 30-50 part, Chinese prickly ash 1-3 part, pepper 1-3 part, monosodium glutamate 1-3 part, rock sugar 30-50 part, cassia bark 30-50 part, soya-bean oil 40-50 part, clean duck 400-500 part of defeathering, little fire boils 2-3 hour, then duck is pulled out, the white sugar 50-80 part that adds thawing, put into oil fried 5-8 minute, cooling, vacuumize packing and get final product.The sub-golden yellow color of the Cold spiced duck of preparing, the crisp meat of skin is tender, and pot-stewed fowl is pure.
Concrete implementing method
Add 700～800 parts of medium and small fire of water to boil 5 hours 2 kilograms of pig bones, filter, add anistree 50 grams, three 50 grams how, tsaoko 50 grams, ginger 50 grams, Chinese prickly ash 10 grams, pepper 10 grams, monosodium glutamate 2 grams, rock sugar 50 grams, cassia bark 50 grams, soya-bean oil 50 grams, 2 kilograms of parts of duck of clean defeathering, little fire boils 2 hours, then duck is pulled out, adds white sugar 50 grams of thawing, put into the oil deep fry for five minutes, cooling, vacuumize packing and get final product.
Claims (3)
1. the present invention relates to a kind of preparation method of Cold spiced duck, it is characterized in that bittern is comprised of the raw material of following percentage by weight: anistree 30-50 part, three 30-50 parts how, tsaoko 30-50 part, ginger 30-50 part, Chinese prickly ash 1-3 part, pepper 1-3 part, monosodium glutamate 1-3 part, rock sugar 30-50 part, cassia bark 30-50 part, soya-bean oil 40-50 part, soup-stock 500-600 part.
2. according to claim 1, soup-stock is 50-100 part pig bone, water 500-600 part.
3. chafing dish seasoning, its preparation method is characterised in that:
Step 1 adds 700～800 parts of medium and small fire of water to boil 4～5 hours 50-100 part pig bone, filters, and obtains the first product;
Step 2, with anistree 30-50 part, three 30-50 parts how, tsaoko 30-50 part, ginger 30-50 part, Chinese prickly ash 1-3 part, pepper 1-3 part, monosodium glutamate 1-3 part, rock sugar 30-50 part, cassia bark 30-50 part, soya-bean oil 40-50 part, clean duck 400-500 part of defeathering, add the first medium and small fire of product to boil 2-3 hour, get the second product;
Step 3 is pulled duck out, adds white sugar 50-80 part of thawing, puts into oil fried 5-8 minute, and is cooling.
Step 4, the packing of finding time gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104213766A CN103156202A (en) | 2011-12-15 | 2011-12-15 | Marinated duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104213766A CN103156202A (en) | 2011-12-15 | 2011-12-15 | Marinated duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103156202A true CN103156202A (en) | 2013-06-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104213766A Pending CN103156202A (en) | 2011-12-15 | 2011-12-15 | Marinated duck and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103156202A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549473A (en) * | 2013-10-30 | 2014-02-05 | 莫云辉 | Herbal cuisine ganoderma lucidum and desertliving cistanche old duck and production method thereof |
| CN104585692A (en) * | 2015-01-09 | 2015-05-06 | 秦保献 | Alkaline hotpot condiment and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
-
2011
- 2011-12-15 CN CN2011104213766A patent/CN103156202A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549473A (en) * | 2013-10-30 | 2014-02-05 | 莫云辉 | Herbal cuisine ganoderma lucidum and desertliving cistanche old duck and production method thereof |
| CN104585692A (en) * | 2015-01-09 | 2015-05-06 | 秦保献 | Alkaline hotpot condiment and preparation method thereof |
| CN105410845A (en) * | 2015-12-16 | 2016-03-23 | 王德鹏 | Spice, marinating seasoning prepared from spice and method for marinating food |
| CN105410845B (en) * | 2015-12-16 | 2018-12-11 | 王德鹏 | The method of halogen material and marinated food made of spice, spice |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Yi Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Chen Yi Document name: Notification that Application Deemed to be Withdrawn |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130619 |