CN103404890B - A kind of stew in soy sauce duck is assorted and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of stew in soy sauce duck to mix and preparation method thereof, the present invention by duck assorted carry out stew in soy sauce before first pickle assorted for duck, saline taste is made fully to infilter the assorted the inside of duck, add in stew in soy sauce process plurality of Chinese health-care components assorted to duck in, improve its nutritive value, finally soak duck with cactus enzymolysis liquid to mix, mask assorted other the multiple mixed tastes above of duck, the duck of making spiced and stewed food of mixing is nutritious, good in color, smell and taste, has 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.

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, particularly relate 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, goes back delicious meat, is easy to digestion, has 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 assorted for duck carry out stew in soy sauce time, add plurality of Chinese composition and improve its nutritive value.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide a kind of stew in soy sauce duck and mix and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of stew in soy sauce duck is mixed, and is be made up of the raw material of following weight parts:

Duck 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, the 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, proper amount of salt.

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

(1) by comprise duck neck, duck tongue, duck's gizzard, duck's foot duck assorted to clean, be cut into small pieces, obtain duck and to mix block, white sugar, salt are added a small amount of water-solubleization, obtains feed liquid, mix, pickle 4-5 hour at 35-40 DEG C of lower seal with duck block of mixing, taking-up duck is mixed block;

(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, take out after cooling, obtain 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, mix with above-mentioned frying auxiliary material, install with beanbag, obtain halogen material;

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

(5) by cardoncillo deburring peeling chopping, add 4-5 times of poach ripe, break into slurry, add the pectase of 2-3%, pH be 4-5, temperature is 38-42 DEG C of bottom fermentation 2-3 hour, filter and obtain enzymolysis liquid;

(6) duck is mixed block in cool place place airing 2-3 days, 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 by duck assorted carry out stew in soy sauce before first pickle assorted for duck, saline taste is made fully to infilter the assorted the inside of duck, add in stew in soy sauce process plurality of Chinese health-care components assorted to duck in, improve its nutritive value, finally soak duck with cactus enzymolysis liquid to mix, mask assorted other the multiple mixed tastes above of duck, the duck of making spiced and stewed food of mixing is nutritious, good in color, smell and taste, has 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.

Detailed description of the invention

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

Embodiment:

A kind of stew in soy sauce duck is mixed, and is be made up of 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, proper amount of salt.

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

(1) by comprise duck neck, duck tongue, duck's gizzard, duck's foot duck assorted to clean, be cut into small pieces, obtain duck and to mix block, white sugar, salt are added a small amount of water-solubleization, obtains feed liquid, mix, pickle 5 hours at 35 DEG C of lower seals with duck block of mixing, taking-up duck is mixed block;

(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, take out after cooling, obtain 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, mix with above-mentioned frying auxiliary material, install with beanbag, obtain halogen material;

(4) above-mentioned halogen material sent in pot, add 18 times of water, heating is boiled, and transfers little fire to and boils 2 hours, and put into duck and to mix block, pour dark soy sauce, soy sauce and appropriate salt, yellow rice wine into, little fire boils 60 minutes, takes out duck and to mix block;

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

(6) duck is mixed block in cool place place airing 2 days, send in enzymolysis liquid, soak 5 hours, take out and continue airing 4 days, obtain finished product.

Claims (1)

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

Duck 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, the 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, proper amount of salt;

Its preparation method comprises the following steps:

(1) by comprise duck neck, duck tongue, duck's gizzard, duck's foot duck assorted to clean, be cut into small pieces, obtain duck and to mix block, white sugar, salt are added a small amount of water-solubleization, obtains feed liquid, mix, pickle 4-5 hour at 35-40 DEG C of lower seal with duck block of mixing, taking-up duck is mixed block;

(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, take out after cooling, obtain 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, mix with above-mentioned frying auxiliary material, install with beanbag, obtain halogen material;

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

(5) by cardoncillo deburring peeling chopping, add 4-5 times of poach ripe, break into slurry, add the pectase of 2-3%, pH be 4-5, temperature is 38-42 DEG C of bottom fermentation 2-3 hour, filter and obtain enzymolysis liquid;

(6) duck is mixed block in cool place place airing 2-3 days, send in enzymolysis liquid, soak 5-6 hour, take out and continue airing 4-5 days, obtain finished product.