CN103404890A - Marinated duck giblet and preparation method thereof - Google Patents

Abstract

The invention discloses marinated duck giblet and a preparation method of the marinated duck giblet. Before being marinated, the duck giblet is firstly pickled, so that the saline taste fully permeates into the duck giblet; multiple traditional Chinese medicine health care components are added into the duck giblet in the marinating process, so that the nutritive value of the duck giblet can be improved; finally, the duck giblet is soaked in cactus enzymolysis liquid, so that a variety of mixed tastes on the duck giblet can be covered. The prepared marinated duck giblet product is rich in nutrition and good in color, smell and taste, and has the functions of nourishing yin and promoting the secretion of saliva or body fluid, protecting the liver and tonifying the kidney, inducing diuresis to reduce edema, relieving cough and reducing sputum, clearing away heat and toxic materials, invigorating stomach to benefit the lung, and cooling blood and hemostasis.

Description

A kind of stew in soy sauce duck is assorted and preparation method thereof

Technical field

The present invention relates to a kind of spiced and stewed food, relate in particular to a kind of stew in soy sauce duck and mix and preparation method thereof.

Background technology

Duck is high protein, low fat not only, also delicious meat, be easy to digestion, have nourishing nourishing the stomach, kidney tonifying, detumescence, relieving cough and reducing sputum effect.Be processed into spiced and stewed food a kind of unique eating method especially, but Cold spiced duck often just has single pot-stewed fowl, nutritive value is not high.The present invention, by duck is assorted while carrying out stew in soy sauce, adds the plurality of Chinese composition and improves its nutritive value.

Summary of the invention

The present invention has overcome deficiency of the prior art, provides a kind of stew in soy sauce duck to mix and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of stew in soy sauce duck is assorted, is to be made by the raw material of following weight parts:

Mix 120-130, cardoncillo 12-14, hawthorn 2-3, lemon-grass 1-2, cogongrass rhizome 1-2, Momordica grosvenori 2-3, luffa 1-2, excellent careless 1-2, turmeric 2-3, purslane 1-2, FI puerariae 2-3, Chinese wampee leaf 1-2, sweet potato leaves 2-3, Radix Glycyrrhizae 1-2, Chinese olive 2-3, Chinese cassia tree 1-2, fennel seeds 1-2, tuber of dwarf lilyturf 2-3, semen allii tuberosi 1-2, Chinese prickly ash 1-2, black pepper 1-2, anistree 1-2, rhizoma zingiberis 2-3, nutmeg 2-3, cloves 1-2, dark soy sauce 4-5, soy sauce 8-10, white sugar 5-6, salt of duck is appropriate.

The preparation method that a kind of stew in soy sauce duck is assorted comprises the following steps:

(1) will comprise assorted the cleaning of duck of duck neck, duck tongue, duck's gizzard, duck's foot, be cut into small pieces, obtain the assorted piece of duck, white sugar, salt will be added to a small amount of water-solubleization, obtain feed liquid, mix with the assorted piece of duck, pickle 4-5 hour at 35-40 ℃ of lower seal, take out the assorted piece of duck;

(2) Chinese cassia tree, fennel seeds, the tuber of dwarf lilyturf, semen allii tuberosi, Chinese prickly ash, black pepper, anise, rhizoma zingiberis, nutmeg, cloves are sent in pot, with a little sesame oil slow fire frying 25-35 minute, then pour appropriate yellow rice wine into, continue to fry to dry, cooling rear taking-up, obtain the frying auxiliary material;

(3) hawthorn, lemon-grass, cogongrass rhizome, Momordica grosvenori, luffa, rod rod grass, turmeric, purslane, FI puerariae, Chinese wampee leaf, sweet potato leaves, Radix Glycyrrhizae, Chinese olive are pulverized, mixed with above-mentioned frying auxiliary material, install with beanbag, obtain the halogen material;

(4) above-mentioned halogen material is sent in pot, added 16-18 times of water, heating is boiled, and transfers little fire to and boils 2-3 hour, puts into the assorted piece of duck, pours dark soy sauce, soy sauce and appropriate salt, yellow rice wine into, and little fire boils 50-60 minute, takes out the assorted piece of duck;

(5) by cardoncillo deburring peeling chopping, adding 4-5 times of poach ripe, break into slurry, add the pectase of 2-3%, is that 4-5, temperature are 38-42 ℃ of bottom fermentation 2-3 hour at pH, filters and obtains enzymolysis liquid;

(6) the assorted piece of duck is located to airing 2-3 days in cool place, send in enzymolysis liquid, soak 5-6 hour, take out and continue airing 4-5 days, obtain finished product.

Compared with prior art, advantage of the present invention is:

The present invention first pickles duck is assorted before carrying out stew in soy sauce duck is assorted, make saline taste fully infilter the assorted the inside of duck, during interpolation plurality of Chinese health-care components is mixed to duck in the stew in soy sauce process, improve its nutritive value, finally with the cactus enzymolysis liquid, soak duck assorted, covered assorted top other the multiple mixed flavors of duck, the assorted spiced and stewed food of the duck of making is nutritious, good in color, smell and taste, has the effect of nourishing Yin and promoting production of body fluid, liver protecting and kidney invigorating, inducing diuresis to reduce edema, relieving cough and reducing sputum, clearing heat and detoxicating, the beneficial lung of stomach invigorating, cooling blood and hemostasis.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of stew in soy sauce duck is assorted, is to be made by the raw material of following weight parts (jin):

Duck is assorted 120, cardoncillo 12, hawthorn 2, lemon-grass 1, cogongrass rhizome 1, Momordica grosvenori 2, luffa 1, rod rod grass 1, turmeric 2, purslane 1, FI puerariae 2, Chinese wampee leaf 1, sweet potato leaves 2, Radix Glycyrrhizae 1, Chinese olive 2, Chinese cassia tree 1, fennel seeds 1, the tuber of dwarf lilyturf 2, semen allii tuberosi 1, Chinese prickly ash 1, black pepper 1, anistree 1, rhizoma zingiberis 2, nutmeg 2, cloves 1, dark soy sauce 4, soy sauce 8, white sugar 5, salt are appropriate.

The preparation method that a kind of stew in soy sauce duck is assorted comprises the following steps:

(1) will comprise assorted the cleaning of duck of duck neck, duck tongue, duck's gizzard, duck's foot, be cut into small pieces, obtain the assorted piece of duck, white sugar, salt will be added to a small amount of water-solubleization, obtain feed liquid, mix with the assorted piece of duck, pickle 5 hours at 35 ℃ of lower seals, take out the assorted piece of duck;

(2) Chinese cassia tree, fennel seeds, the tuber of dwarf lilyturf, semen allii tuberosi, Chinese prickly ash, black pepper, anise, rhizoma zingiberis, nutmeg, cloves are sent in pot, with a little sesame oil slow fire frying 30 minutes, then pour appropriate yellow rice wine into, continue to fry to dry, cooling rear taking-up, obtain the frying auxiliary material;

(3) hawthorn, lemon-grass, cogongrass rhizome, Momordica grosvenori, luffa, rod rod grass, turmeric, purslane, FI puerariae, Chinese wampee leaf, sweet potato leaves, Radix Glycyrrhizae, Chinese olive are pulverized, mixed with above-mentioned frying auxiliary material, install with beanbag, obtain the halogen material;

(4) above-mentioned halogen material is sent in pot, added 18 times of water, heating is boiled, and transfers little fire to and boils 2 hours, puts into the assorted piece of duck, pours dark soy sauce, soy sauce and appropriate salt, yellow rice wine into, and little fire boils 60 minutes, takes out the assorted piece of duck;

(5) by cardoncillo deburring peeling chopping, add 4 times of poach ripe, break into slurry, add 2% pectase, at pH, be 4, temperature is 38 ℃ of bottom fermentations 3 hours, filter and obtain enzymolysis liquid;

(6) the assorted piece of duck is located to airing 2 days in cool place, send in enzymolysis liquid, soaked 5 hours, take out and continue airing 4 days, obtain finished product.

Claims (2)

1. a stew in soy sauce duck is assorted, it is characterized in that being made by the raw material of following weight parts:

Mix 120-130, cardoncillo 12-14, hawthorn 2-3, lemon-grass 1-2, cogongrass rhizome 1-2, Momordica grosvenori 2-3, luffa 1-2, excellent careless 1-2, turmeric 2-3, purslane 1-2, FI puerariae 2-3, Chinese wampee leaf 1-2, sweet potato leaves 2-3, Radix Glycyrrhizae 1-2, Chinese olive 2-3, Chinese cassia tree 1-2, fennel seeds 1-2, tuber of dwarf lilyturf 2-3, semen allii tuberosi 1-2, Chinese prickly ash 1-2, black pepper 1-2, anistree 1-2, rhizoma zingiberis 2-3, nutmeg 2-3, cloves 1-2, dark soy sauce 4-5, soy sauce 8-10, white sugar 5-6, salt of duck is appropriate.

2. the assorted preparation method of a stew in soy sauce duck as claimed in claim 1 is characterized in that comprising the following steps:

(1) will comprise assorted the cleaning of duck of duck neck, duck tongue, duck's gizzard, duck's foot, be cut into small pieces, obtain the assorted piece of duck, white sugar, salt will be added to a small amount of water-solubleization, obtain feed liquid, mix with the assorted piece of duck, pickle 4-5 hour at 35-40 ℃ of lower seal, take out the assorted piece of duck;

(2) Chinese cassia tree, fennel seeds, the tuber of dwarf lilyturf, semen allii tuberosi, Chinese prickly ash, black pepper, anise, rhizoma zingiberis, nutmeg, cloves are sent in pot, with a little sesame oil slow fire frying 25-35 minute, then pour appropriate yellow rice wine into, continue to fry to dry, cooling rear taking-up, obtain the frying auxiliary material;

(3) hawthorn, lemon-grass, cogongrass rhizome, Momordica grosvenori, luffa, rod rod grass, turmeric, purslane, FI puerariae, Chinese wampee leaf, sweet potato leaves, Radix Glycyrrhizae, Chinese olive are pulverized, mixed with above-mentioned frying auxiliary material, install with beanbag, obtain the halogen material;

(4) above-mentioned halogen material is sent in pot, added 16-18 times of water, heating is boiled, and transfers little fire to and boils 2-3 hour, puts into the assorted piece of duck, pours dark soy sauce, soy sauce and appropriate salt, yellow rice wine into, and little fire boils 50-60 minute, takes out the assorted piece of duck;

(5) by cardoncillo deburring peeling chopping, adding 4-5 times of poach ripe, break into slurry, add the pectase of 2-3%, is that 4-5, temperature are 38-42 ℃ of bottom fermentation 2-3 hour at pH, filters and obtains enzymolysis liquid;

(6) the assorted piece of duck is located to airing 2-3 days in cool place, send in enzymolysis liquid, soak 5-6 hour, take out and continue airing 4-5 days, obtain finished product.