CN103704749A - 一种鸭子的加工方法 - Google Patents
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Abstract
本发明公开了一种鸭子的加工方法，其特征在于把宰杀后的鸭子放在姜、盐、八角、桂皮、丁香、香树叶、小回香、草果、白芷、豆蔻、大茴香、肉桂、甘草、荜拨配制的卤水中浸泡，再蒸熟。本发明工艺简单，方便实用，原料来源广，生产成本低；加工过程中不添加任何化学防腐剂，肉质新鲜、气香浓郁、咸淡适宜、风味独特，鸭肉本身具有丰富的营养价值，含高蛋白低脂肪，更适合人们的需求，特别是配合佐料蘸着食用，味道更好；所加入的卤料多为医食同源的佐料，具有一定的药理、保健功能，可健脾开胃、消食化滞、增加食欲，而且可以预防疾病，促进人体的生理健康。
Description
技术领域
本发明涉及一种食品的加工方法，更确切地说涉及一种禽类食品的加工方法。
背景技术
鸭是餐桌上的上乘肴馔，也是人们进补的优良食品。鸭子吃的食物多为水生物，故其肉性味甘、寒，入肺胃肾经，有滋补、养胃、补肾、除痨热骨蒸、消水肿、止热痢、止咳化痰等作用。 凡体内有热的人适宜食鸭肉，体质虚弱，食欲不振，发热，大便干燥和水肿的人食之更为有益。可大补虚劳、滋五脏之阴、清虚劳之热、补血行水、养胃生津、止咳自惊、清热健脾。现有的鸭子的加工方法单一，存在一定的不足，不能完全满足人们的生活需要，有待进一步改进。随着经济的发展和生活水平的提高，人们需要更多的熏鸡的加工方法和产品。
发明内容
本发明的目的在于克服现有技术的不足提供一种鸭子的加工方法，工艺简单，口感好、风味独特、具有一定食疗、药理价值。
本发明所述的鸭子的加工方法，特征在于包括以下步骤：
a、宰杀：选用健康、体重2公斤左右的二年后老母鸭宰杀，去内脏清洗；
b、配制卤水：水125千克、姜2.5千克、盐4.5千克、八角0.5千克、桂皮0.25千克、丁香0.1千克、香树叶0.25千克、小回香0.25千克、草果0.2千克、白芷0.25千克、豆蔻0.15千克、大茴香0.2千克、肉桂0.15千克、甘草0.2千克、荜拨0.25千克，放在锅里煮4小时左右，去渣，备用；
c、浸泡：把100只鸭子、约180-200千克放入上述卤水浸泡18小时左右，取出；
d、蒸煮：在每只鸭肚里放0.2斤鲜人参，上锅蒸50分钟左右即可。
上述的鸭子食用时，也可蘸着口感麻辣的佐料。所述的佐料由下述原料制成：取川椒、辣椒各0.35千克磨成粉，加盐0.5千克，味精0.3千克，料酒0.5千克，白糖0.005千克，醋0.015千克，再加入大蒜泥适量，香油0.01千克，拌匀。
所述的配制卤水的卤料具有一定的药理、食疗功用：
鲜姜：祛风、解表、和胃、温经止痛。
八角：气芳香，味辛、甜；有温阳散寒，理气止痛的功效。
桂皮：味辛甘、性热，有补元阳，暖脾胃，除积冷，通脉止痛和止泻的功效。
丁香：抗菌消炎、抗病毒、保肝利胆。
香树叶：气味芳香，带有辣味，温中行气、止痛散寒、除冷健胃。
小茴香：散寒止痛，理气和胃。可活血、利气、止痛。
草果：味辛，性温，无毒。燥湿除寒，祛痰截疟，消食化食。
白芷：味辛，性温；归肺、胃、大肠经；祛风解表，散寒止痛，除湿通窍，消肿排脓。
豆蔻：豆蔻：气味苦香，味道辛凉微苦，烹调中可去异味、增辛香，可化湿消痞，行气温中，开胃消食。
大茴香：主治寒疝腹痛、腰膝冷痛、胃寒呕吐、脘腹疼痛、寒湿脚气等，有散寒、理气的功效。
肉桂：性大热，味辛、甘；补火助阳，引火归源，散寒止痛，活血通经。
甘草：解毒、祛痰、止痛、解痉以至抗癌等药理作用。在中医上，甘草补脾益气，滋咳润肺，清热解毒，祛痰止咳。
荜拨：味辛大温；温中散寒、下气止痛、醒脾开胃。
人参：味苦、性平，元气大伤之人最为补，有健脾复脉固脱之功效，还有益于安神益智。
由上述技术方案可知，本发明具有以下有益效果：1、工艺简单，方便实用，原料来源广，生产成本低。2、加工过程中不添加任何化学防腐剂，且鸭肉本身具有丰富的营养价值，食用后有利于人们的身体健康。3、肉质新鲜、气香浓郁、咸淡适宜、风味独特，肉含高蛋白低脂肪，营养丰富，是广大市民的保健食品，更适合人们的需求，特别是配合佐料蘸着食用，味道更好。4、所加入的卤料多为医食同源的佐料，具有一定的药理、保健功能，可健脾开胃、消食化滞、增加食欲，而且可以预防疾病，促进人体的生理健康。
具体实施方式
实施例
a、宰杀：选用健康、体重2公斤左右的二年后老母鸭宰杀，去内脏清洗；
b、配制卤水：水125千克、姜2.5千克、盐4.5千克、八角0.5千克、桂皮0.25千克、丁香0.1千克、香树叶0.25千克、小回香0.25千克、草果0.2千克、白芷0.25千克、豆蔻0.15千克、大茴香0.2千克、肉桂0.15千克、甘草0.2千克、荜拨0.25千克，放在锅里煮4小时左右，去渣，备用；
c、浸泡：把100只鸭子、约180-200千克放入上述卤水浸泡18小时左右；
d、蒸煮：在每只鸭肚里放0.2斤鲜人参，上锅蒸50分钟左右即可。
Claims (1)
1.一种鸭子的加工方法，特征在于包括以下步骤：
a、宰杀：选用健康、体重2公斤左右的二年后老母鸭宰杀，去内脏清洗；
b、配制卤水：水125千克、姜2.5千克、盐4.5千克、八角0.5千克、桂皮0.25千克、丁香0.1千克、香树叶0.25千克、小回香0.25千克、草果0.2千克、白芷0.25千克、豆蔻0.15千克、大茴香0.2千克、肉桂0.15千克、甘草0.2千克、荜拨0.25千克，放在锅里煮4小时左右，去渣，备用；
c、浸泡：把100只鸭子、约180-200千克放入上述卤水浸泡18小时左右，取出；
d、蒸煮：在每只鸭肚里放0.2斤鲜人参，上锅蒸50分钟左右即可。
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