CN104000221A - Preparation method for vinegar blood duck - Google Patents
Preparation method for vinegar blood duck Download PDFInfo
- Publication number
- CN104000221A CN104000221A CN201410185870.0A CN201410185870A CN104000221A CN 104000221 A CN104000221 A CN 104000221A CN 201410185870 A CN201410185870 A CN 201410185870A CN 104000221 A CN104000221 A CN 104000221A
- Authority
- CN
- China
- Prior art keywords
- duck
- blood
- vinegar
- meat
- streaky pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 33
- 239000008280 blood Substances 0.000 title claims abstract description 25
- 210000004369 blood Anatomy 0.000 title claims abstract description 25
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 20
- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000002253 acid Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 3
- 241000209501 Spirodela Species 0.000 abstract 3
- 235000013364 duck meat Nutrition 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010028140 Mucous stools Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation method for vinegar blood duck comprises the following steps: (1) preparing streaky pork in which fat meat is the majority, and cutting into slices capable of being directly cooked; (2) mixing blood obtained during a meat duck is slaughtered with salt-added vinegar; (3) removing viscera of slaughtered meat duck, cleaning, and cutting into duck meat blocks capable of being directly cooked; and (4) firstly putting the cut streaky pork slices into a pot and performing oil refining, after oil in streaky pork is fully extracted, pouring cut duck meat into the pot, quickly frying with streaky pork with large fire until water is drained, then adding water, boiling until water is drained, quickly frying with large fire until oil blast sound is generated, pouring prepared duck blood and marinated sour chilli sauce, stirring uniformly and frying with slow fire for 3-5 min. The vinegar blood duck prepared according to the preparation method is fragrant and crisp in duck meat taste, and has effects such as nutrition and health care and dietotherapy on crowds at all age grades.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the preparation method of a kind of vinegar blood duck.
Background technology
Traditional duck product roast duck of China has had the civilized history of more than 300 year, has also been subject to consumers in general's favor.But along with the great-leap-forward development of economic society, people improve constantly the requirement of Health and Living quality, the food that both had high nutritive value now, simultaneously also has a dietary function more and more causes people's concern, becomes gradually consumer's an important selection trend.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method of a kind of vinegar blood duck.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: the preparation method of a kind of vinegar blood duck, it is characterized in that, and comprise the following steps:
(1) be ready to one with fat meat streaky pork in the majority, cut and obtain the sheet that can cook;
(2) blood flowing out when meat duck being slaughtered mixes with the vinegar that is added with salt;
(3) the meat duck after slaughtering is gilled, clean, cut and obtain the block duck that can cook;
(4) the sheet streaky pork cutting first being put into pot refines oil, by the time streaky pork is fuel-displaced pours in pot together with streaky pork the duck cutting into quick-fried until water is dry after fully, quick-fried after adding again poach dry, until hear the quick-fried sound of oil, then toward pouring the slow fire stir-fry 3 to 5 minutes that stirs of the duck blood preparing and the acid pepper sauce of pickling in pot into.
In step (2), blood is 3:1 with the volumetric ratio of the vinegar that is added with salt.
In step (4), add balsam pear, soya bean or acid bean auxiliary material.
The invention has the beneficial effects as follows: a kind of vinegar blood duck adds the vinegar blood preparing to make duck color and luster more have appetite, and taste is delicious and crisp more, and human body is had enrich blood, clearing heat and detoxicating effect, can control apoplexy, children's's dysentery characterized by white mucous stool like the fish person of freezing.
Detailed description of the invention
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
The present embodiment: the preparation method of the preparation method of a kind of vinegar blood duck, concrete steps are as follows:
(1) be ready to one with fat meat streaky pork in the majority, cut and obtain the sheet that can cook;
(2) blood flowing out when meat duck being slaughtered mixes with the vinegar that is added with salt;
(3) the meat duck after slaughtering is gilled, clean, cut and obtain the block duck that can cook;
(4) the sheet streaky pork cutting first being put into pot refines oil, by the time streaky pork is fuel-displaced pours in pot together with streaky pork the duck cutting into quick-fried until water is dry after fully, quick-fried after adding again poach dry, until hear the quick-fried sound of oil, then toward pouring the slow fire stir-fry 3 to 5 minutes that stirs of the duck blood preparing and the acid pepper sauce of pickling in pot into.
In step (2), blood is 3:1 with the volumetric ratio of the vinegar that is added with salt.
In step (4), can add according to individual taste the garnishes such as balsam pear, soya bean or acid bean.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (3)
1. a preparation method for vinegar blood duck, is characterized in that, comprises the following steps:
(1) be ready to one with fat meat streaky pork in the majority, cut and obtain the sheet that can cook;
(2) blood flowing out when meat duck being slaughtered mixes with the vinegar that is added with salt;
(3) the meat duck after slaughtering is gilled, clean, cut and obtain the block duck that can cook;
(4) the sheet streaky pork cutting first being put into pot refines oil, by the time streaky pork is fuel-displaced pours in pot together with streaky pork the duck cutting into quick-fried until water is dry after fully, quick-fried after adding again poach dry, until hear the quick-fried sound of oil, then toward pouring the slow fire stir-fry 3 to 5 minutes that stirs of the duck blood preparing and the acid pepper sauce of pickling in pot into.
2. the preparation method of a kind of vinegar blood duck according to claim 1, is characterized in that: in step (2), blood is 3:1 with the volumetric ratio of the vinegar that is added with salt.
3. the preparation method of a kind of vinegar blood duck according to claim 1, is characterized in that: in step (4), add balsam pear, soya bean or acid bean auxiliary material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410185870.0A CN104000221A (en) | 2014-05-05 | 2014-05-05 | Preparation method for vinegar blood duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410185870.0A CN104000221A (en) | 2014-05-05 | 2014-05-05 | Preparation method for vinegar blood duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104000221A true CN104000221A (en) | 2014-08-27 |
Family
ID=51361345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410185870.0A Pending CN104000221A (en) | 2014-05-05 | 2014-05-05 | Preparation method for vinegar blood duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000221A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077337A (en) * | 2015-09-25 | 2015-11-25 | 黄琪淋 | Instant vinegar blood duck and manufacturing method thereof |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
| CN105876469A (en) * | 2014-11-14 | 2016-08-24 | 杨武林 | Duck hot pot with duck blood and manufacturing method thereof |
| CN110101021A (en) * | 2019-06-13 | 2019-08-09 | 郑州工业应用技术学院 | A kind of formula and way of blood duck |
-
2014
- 2014-05-05 CN CN201410185870.0A patent/CN104000221A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 无: "桂北醋血鸭", 《醋血鸭_【图文】桂北醋血鸭的做法-美食天下 HTTP://WWW.MEISHICHINA.COM/EAT/RMENU/200907/64742_3.HTML》 * |
| 无: "桂北醋血鸭", 《醋血鸭_【图文】桂北醋血鸭的做法-美食天下 HTTP://WWW.MEISHICHINA.COM/EAT/RMENU/200907/64742_3.HTML》, 23 July 2009 (2009-07-23), pages 1 - 3 * |
| 蒋钦挥 肖建华: "《风物广西》", 30 September 2009, 蒋钦挥 肖建华 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876469A (en) * | 2014-11-14 | 2016-08-24 | 杨武林 | Duck hot pot with duck blood and manufacturing method thereof |
| CN105077337A (en) * | 2015-09-25 | 2015-11-25 | 黄琪淋 | Instant vinegar blood duck and manufacturing method thereof |
| CN105285746A (en) * | 2015-10-14 | 2016-02-03 | 桂林李哥哥食品有限公司 | Vinegar and blood canned duck |
| CN110101021A (en) * | 2019-06-13 | 2019-08-09 | 郑州工业应用技术学院 | A kind of formula and way of blood duck |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140827 |