CN103393138A

CN103393138A - Preparation method of nourishing baked duck

Info

Publication number: CN103393138A
Application number: CN2013103262054A
Authority: CN
Inventors: 朱诚心
Original assignee: Jiangsu Province Xuzhou Technician Institute
Current assignee: Jiangsu Province Xuzhou Technician Institute
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2013-11-20

Abstract

The invention relates to a preparation method of a nourishing baked duck. The preparation method comprises the following steps of: slaughtering a duck, performing thorough feather removal, and eviscerating the duck; putting the cleaned duck into a boiling water pot, immersing the duck in boiling water, and then cleaning the duck through cold water; filling fins, sliced hams, fresh bamboo shoots slices, mushroom slices and day lily into the abdomen of the duck; putting the duck into a marmite, and adding angelica sinensis; adding yellow wine, green onion sections and ginger slices into the marmite; adding clean water into the marmite, boiling the water over a high-temperature fire, and stewing over a soft fire; after 80 percent of the duck is well stewed, adding refined salt; after the duck is thoroughly cooked, taking out the ginger slices and the green onion sections; stewing over a soft fire, adding monosodium glutamate and ground pepper, sprinkling sesame oil, and taking the nourishing baked duck out of the pot for packaging and sale. The baked duck prepared through the preparation method is nature in color, tastes delicious, is rich in various proteins, vitamins and mineral substances, has functions of nourishing, stomach nourishing, kidney tonifying, edema elimination, cough relieving and sputum reducing, and is tender, digestible and suitable for batch production, sale and popularization on the market.

Description

A kind ofly nourish the preparation method that sirloin is processed duck

Technical field

The present invention relates to a kind of preparation method of vegetable, what especially have a food therapy function a kind ofly nourishes the preparation method that sirloin is processed duck.

Background technology

The Xuzhou cooking culture is of long standing and well established, and ancient times, Wang Ang write in essentials of Matea Medica: " duck, duck ovum are salty cool, are slightly cold, and enriching yin clearing lung-heat function is arranged, the many foods of people kind fiery ".At present, along with improving constantly of living standards of the people, people are also more and more higher to the demand of vegetable, and the nutrition and health care of more and more paying close attention to vegetable is worth, although on market, vegetable miscellaneous is many now, also be subject to consumers in general's welcome, but on market, do not have comparatively ripe sirloin to process the preparation method of duck.

Summary of the invention

In order to solve in vegetable market, do not have comparatively ripe making sirloin to process the problem of duck method, the invention provides a kind of preparation method that sirloin is processed duck that nourishes, the sirloin that this preparation method makes is processed duck can not only reduce duck true qualities, tasty, be rich in multiple proteins, vitamin and mineral matter, and nourishing, nourishing the stomach, kidney tonifying, consumer edema, relieving cough and reducing sputum effect arranged, fine and tender taste, very easily digestion, be adapted on market carrying out mass production sale and popularization.

The technical solution adopted for the present invention to solve the technical problems is:

The preparation method that this nourishing sirloin is processed duck is as follows:

1. select duck 730 grams-780 gram, slaughter duck scald in order to remove hairs hair shaft clean, from anus, open a long openning of 35 millimeters-45 millimeters, remove internal organ;

2. select dry day-lily buds 48 grams-52 gram, with clear water, clean and dry, be cut into the section of 45 millimeters-55 millimeters by knife;

3. select dried thin mushroom 28 grams-32 gram, with bubble, send out, after with clear water, cleaning, drain, be cut into the thin slice of 5mm * 10mm by knife;

4. select bright winter bamboo shoot 80 grams-120 gram, peel off shell, excise old root, with clear water, clean, then be cut into the thin slice of 5mm * 10mm by knife;

5. select ginger 4 grams-6 gram and green onion 4 grams-6 gram, ginger is scraped off to crust, green onion is removed Lao Ye, with clear water, cleans and to dry, and with the hilt ginger, is cut into the sheet of 1.5 millimeters-2.5 millimeters afterwards, green onion only be cut into 4.5 millimeters-5.5 millimeters section;

6. select ham 28 grams-32 gram, with cutter, ham is cut into to the thin slice of 5mm * 10mm;

7. select shark's fin 145 grams-155 gram, with soup-stock, simmer thoroughly;

8. clean duck is put into after boiled water pot is crossed water and clean with cold water, take out one of marmite, shark's fin, sliced ham, bright winter bamboo shoots' splices, mushroom pieces and day lily are packed in the duck abdomen, then the duck belly up, swing in marmite, add Radix Angelicae Sinensis 8 grams-12 gram;

9. in marmite, add 2 milliliters-4 milliliters of yellow rice wine, and add onion parts and ginger splices;

10. in marmite, add 3800 milliliters-4200 milliliters, clear water, clear water did not have duck, covered the marmite lid, after boiled with very hot oven, use little fire instead and simmered system 1.8 hours-2.2 hours, until duck stew medium well the time, add refined salt 5 grams-7 gram, when the duck shortcake is rotten, take out ginger splices and onion parts;

11. change little fire over to, simmer system 0.8 hour-1.2 hours, add monosodium glutamate 2 grams-4 gram and pepper powder 2 grams-4 gram, and water and drench sesame oil 13 grams-18 gram, off the potly just can pack sale;

12. if, need industrial production in enormous quantities, only need amplify and get final product according to above ratio.

The invention has the beneficial effects as follows, the sirloin that this preparation method makes is processed duck can not only reduce duck true qualities, tasty, be rich in multiple proteins, vitamin and mineral matter, and nourishing, nourishing the stomach, kidney tonifying, consumer edema, relieving cough and reducing sputum effect arranged, fine and tender taste, very easily digestion, be adapted on market carrying out mass production sale and popularization.

The specific embodiment

1. select duck 750 grams, slaughter duck scald in order to remove hairs hair shaft clean, from anus, open a long openning of 40 millimeters, remove internal organ;

2. select dry day-lily buds 50 grams, with clear water, clean and dry, be cut into the section of 45 millimeters-55 millimeters by knife;

3. select dried thin mushroom 30 grams, with bubble, send out, after with clear water, cleaning, drain, be cut into the thin slice of 5mm * 10mm by knife;

4. select bright winter bamboo shoot 100 grams, peel off shell, excise old root, with clear water, clean, then be cut into the thin slice of 5mm * 10mm by knife;

5. select ginger 5 grams and green onion 5 grams, ginger is scraped off to crust, green onion is removed Lao Ye, with clear water, cleans and to dry, and with the hilt ginger, is cut into the sheet of 2 millimeters afterwards, green onion only be cut into 5 millimeters section;

6. select ham 30 grams, with cutter, ham is cut into to the thin slice of 5mm * 10mm;

7. select shark's fin 150 grams, with soup-stock, simmer thoroughly;

8. clean duck is put into after boiled water pot is crossed water and clean with cold water, take out one of marmite, shark's fin, sliced ham, bright winter bamboo shoots' splices, mushroom pieces and day lily are packed in the duck abdomen, then the duck belly up, swing in marmite, add Radix Angelicae Sinensis 10 grams;

9. in marmite, add 3 milliliters of yellow rice wine, and add onion parts and ginger splices;

10. in marmite, add 4000 milliliters, clear water, clear water did not have duck, covered marmite lid, boiled with very hot oven after, use little fire instead and simmered system 2 hours, until duck stew medium well the time, add refined salt 6 grams, crisp when rotten until duck, take out ginger splices and onion parts;

11. change little fire over to, simmer system 1 hour, add monosodium glutamate 3 grams and pepper powder 3 grams, and water and drench sesame oil 15 grams, off the potly just can pack sale;

Claims

1. A kind ofly nourish the preparation method that sirloin is processed duck, it is characterized in that, select duck 730 grams-780 gram, slaughter duck scald in order to remove hairs hair shaft clean, from anus, open a long openning of 35 millimeters-45 millimeters, remove internal organ; Select dry day-lily buds 48 grams-52 gram, with clear water, clean and dry, be cut into the section of 45 millimeters-55 millimeters by knife; Select dried thin mushroom 28 grams-32 gram, with bubble, send out, after with clear water, cleaning, drain, be cut into the thin slice of 5mm * 10mm by knife; Select bright winter bamboo shoot 80 grams-120 gram, peel off shell, excise old root, with clear water, clean, then be cut into the thin slice of 5mm * 10mm by knife; Select ginger 4 grams-6 gram and green onion 4 grams-6 gram, ginger is scraped off to crust, green onion is removed Lao Ye, with clear water, cleans and to dry, and with the hilt ginger, is cut into the sheet of 1.5 millimeters-2.5 millimeters afterwards, green onion only be cut into 4.5 millimeters-5.5 millimeters section; Select ham 28 grams-32 gram, with cutter, ham is cut into to the thin slice of 5mm * 10mm; Select shark's fin 145 grams-155 gram, with soup-stock, simmer thoroughly; Clean duck is put into after boiled water pot is crossed water and cleans with cold water, take out one of marmite, shark's fin, sliced ham, bright winter bamboo shoots' splices, mushroom pieces and day lily are packed in the duck abdomen, then the duck belly up, swing in marmite, add Radix Angelicae Sinensis 8 grams-12 gram; In marmite, add 2 milliliters-4 milliliters of yellow rice wine, and add onion parts and ginger splices; In marmite, add 3800 milliliters-4200 milliliters, clear water, clear water did not have duck, covered the marmite lid, after boiled with very hot oven, use little fire instead and simmered system 1.8 hours-2.2 hours, until duck stew medium well the time, add refined salt 5 grams-7 gram, when the duck shortcake is rotten, take out ginger splices and onion parts; Change little fire over to and simmered system 0.8 hour-1.2 hours, add monosodium glutamate 2 grams-4 gram and pepper powder 2 grams-4 gram, and water and drench sesame oil 13 grams-18 gram, off the potly just can pack sale; If need industrial production in enormous quantities, only need amplify and get final product according to above ratio.