CN103564528A - Production method of five-spice smoked dark duck - Google Patents
Production method of five-spice smoked dark duck Download PDFInfo
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- CN103564528A CN103564528A CN201310510958.0A CN201310510958A CN103564528A CN 103564528 A CN103564528 A CN 103564528A CN 201310510958 A CN201310510958 A CN 201310510958A CN 103564528 A CN103564528 A CN 103564528A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a production method of a five-spice smoked dark duck, which relates to duck products. The production method comprises the following steps: washing a fresh duck and sterilizing and disinfecting by ozone water to remove fishy smell and peculiar smell; pickling the prepared fresh duck for 3 hours according to the amount of 5g of salt for one fresh duck; coating caramel and roasting; and after a half an hour, marinating the duck into quantum soup for 20 minutes and taking out to eat. The quantum soup is prepared from quantum water, iodine salt, white sugar, green onions, ginger, pepper, illicium verum, fennel, cassia bark, myrcia, angelica dahurica, fructus alpiniae tupaikou, long pepper, murraya koenigii, amomum villosum lour, syzygium aromaticum, chilies, the caramel, large black soya bean extracting liquid, 1200ml of beer, metasilicic acid and microelements including strontium, zinc, selenium, iodine, calcium, magnesium and potassium; the raw materials are mixed and a PH (Potential of Hydrogen) value is adjusted to 7.2-7.8 to enable the quantum soup to have the alkalescence so as to prepare the quantum soup. The production method has the beneficial effects that the natural high-quality raw materials are selected and modern science and technology factors are used for producing to form a unique five-spice smoked dark duck flavor; the absorption on nutrient substances by a human body can be ensured sufficiently.
Description
Technical field
The present invention relates to food, is further Duck Products, especially spiced sooting duck.
Background technology
Along with the raising day by day of people's living standard, people pursue safety and the local flavor of food day by day.In order to enrich the people's daily life, guarantee that people are healthy, the applicant disclose a kind of adopt that modern science and technology makes not containing the spiced sooting duck of agricultural chemicals, chemical fertilizer, hormone, additive.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of spiced sooting duck, its edible safety, be easy to absorb, unique flavor.
The object of the invention is to realize by following scheme:
A preparation method for spiced sooting duck, is characterized in that comprising and selects to carry out successively following steps:
A chooses one of the fresh duck that kills, heavily approximately 1200 grams;
B first with ozone water sterilization virus killing (Ozone Water is used and adopted usual method, can be undertaken by the description of product during use), removes the chemical compositions such as agricultural chemicals, chemical fertilizer, hormone, additive after cleaning; Keep ecological natural local flavor, nanometer is except smelling removal, peculiar smell;
C makes quantum soup: select quantum water 48000-52000 gram, salt compounded of iodine 1300-1700 gram, white sugar 80-120 gram, green onion 80-120 gram, ginger 80-120 gram, Chinese prickly ash 80-120 gram, Chinese anise (anise) 80-120 gram, fennel seeds 80-120 gram, cassia bark (being Chinese cassia tree) 130-170 gram, spiceleaf 9-11 gram, root of Dahurain angelica 80-120 gram, cool (Amomum cardamomum) 9-11 gram in vain, Bi dials 4-6 gram, Murraya koenigii(L)Spreng 4-6 gram, amomum viosum 48-52 gram, cloves 23-27 gram, capsicum 4-6 gram, fried sugar (white sugar is fried red colouring) 0.23-0.27 kilogram, large black soya bean extract 2.3-2.7 kilogram, beer 1000-1500 milliliter, metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup, wherein, described large black soya bean extract preparation method is as follows: get large black soya bean 1.8-2.2 kilogram, after ozone sterilization virus killing, be placed in 4.8-5.2 kilogram of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby,
The fresh duck that d gets ready, by 5 grams of salt of a fresh duck, is pickled 3 hours, and upper fried sugar fire-cures, and after half an hour, putting in quantum soup that stew in soy sauce pulls out for 20 minutes into is edible.
Further:
In described c step, each material component is: select 50000 grams, quantum water, 1500 grams of salt compounded of iodine, 100 grams of white sugar, 100 grams of green onions, 100 grams of ginger, 100 grams, Chinese prickly ash, 100 grams of Chinese anises, 100 grams of fennel seeds, 150 grams, cassia bark, 10 grams of spiceleafs, 100 grams of the roots of Dahurain angelica, white cool 10 grams, Bi to dial 5 grams, 5 grams of Murraya koenigii(L)Sprengs, 50 grams of amomum viosum, 25 grams of cloves, 5 grams, capsicum, 0.25 kilogram of fried sugar, 2.5 kilograms of large black soya bean extracts, 1200 milliliters of beer; Metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup; Wherein, described large black soya bean extract preparation method is as follows: get 2 kilograms, large black soya bean, after ozone sterilization virus killing, be placed in 5 kilograms of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby.
Described except smelling removal, peculiar smell, refer to that fresh meat soaks 5 minutes with nanometer deodorant, except smelling removal, peculiar smell.
The invention has the beneficial effects as follows: the present invention chooses nature quality raw materials, adopt modern science and technology factor to make, form unique spiced sooting duck local flavor.Can fully guarantee the absorption of human body to nutriment, effectively eliminate the negative energy of human body.Be rich in protein, fat, mineral matter, vitamin, nourishing Yin and clearing heat, inducing diuresis for removing edema.Can improve acidic constitution of human body coordinating intestines and stomach function.Adjust cellular energy and supply cell positive energy, dispel cell negative energy, promote activation and regeneration of cell, increase frequency dividing cell, and then delay senility.
The specific embodiment
In order to make those skilled in the art person understand better the present invention program, and above-mentioned purpose of the present invention, feature and advantage can be become apparent more, below in conjunction with embodiment, the present invention is further detailed explanation.
Embodiment 1:
A preparation method for spiced sooting duck, is characterized in that comprising and selects to carry out successively following steps:
A chooses one heavily approximately 1200 grams of the fresh ducks that kill;
B first with ozone water sterilization virus killing, removes the chemical compositions such as agricultural chemicals, chemical fertilizer, hormone, additive after cleaning; Keep ecological natural local flavor, with nanometer deodorant, remove smelling removal, peculiar smell;
C makes quantum soup: select 48000 grams, quantum water, 1300 grams of salt compounded of iodine, 80 grams of white sugar, 80 grams of green onions, 80 grams of ginger, 80 grams, Chinese prickly ash, 80 grams of Chinese anises, 80 grams of fennel seeds, 130 grams, cassia bark, 9 grams of spiceleafs, 80 grams of the roots of Dahurain angelica, white cool 9 grams, Bi to dial 4 grams, 4 grams of Murraya koenigii(L)Sprengs, 48 grams of amomum viosum, 23 grams of cloves, 4 grams, capsicum, 0.23 kilogram of fried sugar, 2.3 kilograms of large black soya bean extracts, 1000 milliliters of beer; Metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup; Wherein, described large black soya bean extract preparation method is as follows: get 1.8 kilograms, large black soya bean, after ozone sterilization virus killing, be placed in 4.8 kilograms of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby;
The fresh duck that d gets ready, by 5 grams of salt of a fresh duck, is pickled 3 hours, and upper fried sugar fire-cures, and after half an hour, putting in quantum soup that stew in soy sauce pulls out for 20 minutes into is edible, also can packing and selling.
Embodiment 2:
A preparation method for spiced sooting duck, is characterized in that comprising and selects to carry out successively following steps:
A chooses one heavily approximately 1200 grams of the fresh ducks that kill;
B first with ozone water sterilization virus killing, removes the chemical compositions such as agricultural chemicals, chemical fertilizer, hormone, additive after cleaning; Keep ecological natural local flavor, with nanometer deodorant, remove smelling removal, peculiar smell;
C makes quantum soup: select 52000 grams, quantum water, 1700 grams of salt compounded of iodine, 120 grams of white sugar, 120 grams of green onions, 120 grams of ginger, 120 grams, Chinese prickly ash, 120 grams of Chinese anises, 120 grams of fennel seeds, 170 grams, cassia bark, 11 grams of spiceleafs, 120 grams of the roots of Dahurain angelica, white cool 11 grams, Bi to dial 6 grams, 6 grams of Murraya koenigii(L)Sprengs, 52 grams of amomum viosum, 27 grams of cloves, 6 grams, capsicum, 0.27 kilogram of fried sugar, 2.7 kilograms of large black soya bean extracts, 1500 milliliters of beer; Metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup; Wherein, described large black soya bean extract preparation method is as follows: get 2.2 kilograms, large black soya bean, after ozone sterilization virus killing, be placed in 5.2 kilograms of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby;
The fresh duck that d gets ready, by 5 grams of salt of a fresh duck, is pickled 3 hours, and upper fried sugar fire-cures, and after half an hour, putting in quantum soup that stew in soy sauce pulls out for 20 minutes into is edible, also can packing and selling.
Embodiment 3:
A preparation method for spiced sooting duck, is characterized in that comprising and selects to carry out successively following steps:
A chooses heavily approximately 1200 grams of the fresh ducks that kill;
B first with ozone water sterilization virus killing, removes the chemical compositions such as agricultural chemicals, chemical fertilizer, hormone, additive after cleaning; Keep ecological natural local flavor, with nanometer deodorant, remove smelling removal, peculiar smell;
C makes quantum soup: select 50000 grams, quantum water, 1500 grams of salt compounded of iodine, 100 grams of white sugar, 100 grams of green onions, 100 grams of ginger, 100 grams, Chinese prickly ash, 100 grams of Chinese anises, 100 grams of fennel seeds, 150 grams, cassia bark, 10 grams of spiceleafs, 100 grams of the roots of Dahurain angelica, white cool 10 grams, Bi to dial 5 grams, 5 grams of Murraya koenigii(L)Sprengs, 50 grams of amomum viosum, 25 grams of cloves, 5 grams, capsicum, 0.25 kilogram of fried sugar, 2.5 kilograms of large black soya bean extracts, 1200 milliliters of beer; Metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup; Wherein, described large black soya bean extract preparation method is as follows: get 2 kilograms, large black soya bean, after ozone sterilization virus killing, be placed in 5 kilograms of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby;
The fresh duck that d gets ready, by 5 grams of salt of a fresh duck, is pickled 3 hours, and upper fried sugar fire-cures, and after half an hour, putting in quantum soup that stew in soy sauce pulls out for 20 minutes into is edible, also can packing and selling.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.
Claims (2)
1. a preparation method for spiced sooting duck, is characterized in that comprising and selects to carry out successively following steps:
A chooses the fresh duck killing;
B first kills virus with ozone water sterilization after cleaning; Afterwards except smelling removal, peculiar smell;
C makes quantum soup: select quantum water 48000-52000 gram, salt compounded of iodine 1300-1700 gram, white sugar 80-120 gram, green onion 80-120 gram, ginger 80-120 gram, Chinese prickly ash 80-120 gram, Chinese anise 80-120 gram, fennel seeds 80-120 gram, cassia bark 130-170 gram, spiceleaf 9-11 gram, root of Dahurain angelica 80-120 gram, white cool 9-11 gram, Bi dials 4-6 gram, Murraya koenigii(L)Spreng 4-6 gram, amomum viosum 48-52 gram, cloves 23-27 gram, capsicum 4-6 gram, fried sugar 0.23-0.27 kilogram, large black soya bean extract 2.3-2.7 kilogram, beer 1000-1500 milliliter, metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup, wherein, described large black soya bean extract preparation method is as follows: get large black soya bean 1.8-2.2 kilogram, after ozone sterilization virus killing, be placed in 4.8-5.2 kilogram of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby,
The fresh duck that d gets ready, by 5 grams of salt of a fresh duck, is pickled 3 hours, and upper fried sugar fire-cures, and after half an hour, putting in quantum soup that stew in soy sauce pulls out for 20 minutes into is edible.
2. the preparation method of spiced sooting duck according to claim 1, is characterized in that: in described c step, each material component is: select 50000 grams, quantum water, 1500 grams of salt compounded of iodine, 100 grams of white sugar, 100 grams of green onions, 100 grams of ginger, 100 grams, Chinese prickly ash, 100 grams of Chinese anises, 100 grams of fennel seeds, 150 grams, cassia bark, 10 grams of spiceleafs, 100 grams of the roots of Dahurain angelica, white cool 10 grams, Bi to dial 5 grams, 5 grams of Murraya koenigii(L)Sprengs, 50 grams of amomum viosum, 25 grams of cloves, 5 grams, capsicum, 0.25 kilogram of fried sugar, 2.5 kilograms of large black soya bean extracts, 1200 milliliters of beer; Metasilicic acid 25-27mg, strontium 0.9-1.4mg, zinc 0.5-0.51mg, selenium 0.006-0.008mg, iodine 0.03-0.05mg, calcium 63-72mg, magnesium 17-20mg, potassium 2.36-3.70mg, above all raw materials are mixed, adjust pH value 7.2-7.8 to be alkalescent, make quantum soup; Wherein, described large black soya bean extract preparation method is as follows: get 2 kilograms, large black soya bean, after ozone sterilization virus killing, be placed in 5 kilograms of quantum water, slow fire boils pulls black soya bean out in 1-2 hour, and soup is standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310510958.0A CN103564528A (en) | 2013-10-27 | 2013-10-27 | Production method of five-spice smoked dark duck |
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| CN201310510958.0A CN103564528A (en) | 2013-10-27 | 2013-10-27 | Production method of five-spice smoked dark duck |
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| CN201310510958.0A Pending CN103564528A (en) | 2013-10-27 | 2013-10-27 | Production method of five-spice smoked dark duck |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107365654A (en) * | 2017-07-17 | 2017-11-21 | 湖南冠植丰生物科技有限公司 | A kind of wine brewing composition and its brewing method using quantizing resonance high-frequency energy water as raw material |
| CN109170622A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of coot flavor sausage |
| CN112890116A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Smoked goose and preparation method thereof |
-
2013
- 2013-10-27 CN CN201310510958.0A patent/CN103564528A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107365654A (en) * | 2017-07-17 | 2017-11-21 | 湖南冠植丰生物科技有限公司 | A kind of wine brewing composition and its brewing method using quantizing resonance high-frequency energy water as raw material |
| CN109170622A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of coot flavor sausage |
| CN112890116A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Smoked goose and preparation method thereof |
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Application publication date: 20140212 |