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

Marinated duck giblet and preparation method thereof Download PDF

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Publication number
CN103404890A
CN103404890A CN2013102951030A CN201310295103A CN103404890A CN 103404890 A CN103404890 A CN 103404890A CN 2013102951030 A CN2013102951030 A CN 2013102951030A CN 201310295103 A CN201310295103 A CN 201310295103A CN 103404890 A CN103404890 A CN 103404890A
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CN
China
Prior art keywords
duck
giblet
assorted
soy sauce
chinese
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CN2013102951030A
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Chinese (zh)
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CN103404890B (en
Inventor
范群英
范志平
范中
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安徽皖山食品有限公司
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Priority to CN201310295103.0A priority Critical patent/CN103404890B/en
Publication of CN103404890A publication Critical patent/CN103404890A/en
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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.
CN201310295103.0A 2013-07-15 2013-07-15 A kind of stew in soy sauce duck is assorted and preparation method thereof CN103404890B (en)

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Cited By (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000156A (en) * 2014-05-05 2014-08-27 武汉轻工大学 Low-salt marinade for duck necks, and preparation method and application thereof
CN104223149A (en) * 2014-08-06 2014-12-24 王方玉 Spicy duck necks and preparation method thereof
CN104957650A (en) * 2015-07-17 2015-10-07 陈建生 Preparation method of stewed duck necks with bean sauce
CN105747121A (en) * 2016-04-15 2016-07-13 安徽卫食园肉类食品有限公司 Method for manufacturing preserved gizzards with soup
CN106036531A (en) * 2016-06-30 2016-10-26 杨寿 Sam Bo Luong flavored duck feet
CN106107575A (en) * 2016-08-21 2016-11-16 敖芸皎 A kind of marinated bovine is miscellaneous and preparation method thereof
CN106235068A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce egg and preparation method thereof
CN106235057A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce duck neck and preparation method thereof
CN106261829A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
CN106262532A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof
CN106261876A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce Carnis Gallus domesticus and preparation method thereof
CN106261820A (en) * 2016-08-17 2017-01-04 胡平 A kind of stew in soy sauce sheep is miscellaneous and preparation method thereof
CN106261823A (en) * 2016-08-17 2017-01-04 胡平 A kind of stew in soy sauce Hepar Bovis seu Bubali and preparation method thereof
CN106261800A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof
CN106261826A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce Cor Sus domestica and preparation method thereof
CN106261882A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce duck meat and preparation method thereof
CN106261825A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce tendon Bovis seu Bubali and preparation method thereof
CN106261884A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce chicken wing and preparation method thereof
CN106261830A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof
CN106307125A (en) * 2016-08-17 2017-01-11 胡平 Marinated pig ears and preparation method thereof
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof
CN106307135A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pork and making method thereof
CN106307123A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pig skin and making method thereof
CN106360382A (en) * 2016-08-21 2017-02-01 敖芸皎 Spiced pork intestine and making method thereof
CN106360371A (en) * 2016-08-21 2017-02-01 敖芸皎 Spiced beef and making method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524820A (en) * 2012-01-20 2012-07-04 北京红螺食品有限公司 Spiced duck product and production process thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524820A (en) * 2012-01-20 2012-07-04 北京红螺食品有限公司 Spiced duck product and production process thereof

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000156A (en) * 2014-05-05 2014-08-27 武汉轻工大学 Low-salt marinade for duck necks, and preparation method and application thereof
CN104000156B (en) * 2014-05-05 2015-10-28 武汉轻工大学 A kind of less salt duck neck halogen material soup and preparation method thereof and application
CN104223149A (en) * 2014-08-06 2014-12-24 王方玉 Spicy duck necks and preparation method thereof
CN104957650A (en) * 2015-07-17 2015-10-07 陈建生 Preparation method of stewed duck necks with bean sauce
CN105747121A (en) * 2016-04-15 2016-07-13 安徽卫食园肉类食品有限公司 Method for manufacturing preserved gizzards with soup
CN106036531A (en) * 2016-06-30 2016-10-26 杨寿 Sam Bo Luong flavored duck feet
CN106261825A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce tendon Bovis seu Bubali and preparation method thereof
CN106235068A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce egg and preparation method thereof
CN106235057A (en) * 2016-08-17 2016-12-21 方民宇 A kind of stew in soy sauce duck neck and preparation method thereof
CN106307135A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pork and making method thereof
CN106262532A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof
CN106307141A (en) * 2016-08-17 2017-01-11 方民宇 Marinated goose meat and making method thereof
CN106261820A (en) * 2016-08-17 2017-01-04 胡平 A kind of stew in soy sauce sheep is miscellaneous and preparation method thereof
CN106307123A (en) * 2016-08-17 2017-01-11 方民宇 Marinated pig skin and making method thereof
CN106261800A (en) * 2016-08-17 2017-01-04 方民宇 A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof
CN106307125A (en) * 2016-08-17 2017-01-11 胡平 Marinated pig ears and preparation method thereof
CN106261823A (en) * 2016-08-17 2017-01-04 胡平 A kind of stew in soy sauce Hepar Bovis seu Bubali and preparation method thereof
CN106261882A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce duck meat and preparation method thereof
CN106261826A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce Cor Sus domestica and preparation method thereof
CN106261876A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce Carnis Gallus domesticus and preparation method thereof
CN106261884A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce chicken wing and preparation method thereof
CN106261830A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof
CN106261829A (en) * 2016-08-21 2017-01-04 敖芸皎 A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof
CN106107575A (en) * 2016-08-21 2016-11-16 敖芸皎 A kind of marinated bovine is miscellaneous and preparation method thereof
CN106360382A (en) * 2016-08-21 2017-02-01 敖芸皎 Spiced pork intestine and making method thereof
CN106360371A (en) * 2016-08-21 2017-02-01 敖芸皎 Spiced beef and making method thereof

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Denomination of invention: Marinated duck giblet and preparation method thereof

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