CN104187815A - Method for processing defatted appetizing teal food - Google Patents
Method for processing defatted appetizing teal food Download PDFInfo
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- CN104187815A CN104187815A CN201410450825.3A CN201410450825A CN104187815A CN 104187815 A CN104187815 A CN 104187815A CN 201410450825 A CN201410450825 A CN 201410450825A CN 104187815 A CN104187815 A CN 104187815A
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Abstract
The invention discloses a method for processing a defatted appetizing teal food. The method for processing the fatted appetizing teal food comprises the following steps: a. thoroughly processing a teal; b. soaking the thoroughly processed teal in a traditional Chinese medicine solution for 48 hours; c. defatting the soaked thoroughly processed teal by baking for 100 minutes; d. putting the baked teal in the traditional Chinese medicine solution, cooking with high fire for 75 minutes, then cooking with soft fire for 40 minutes, taking off flame and braising for 6-9 hours; and e. taking the processed teal out of a pot, subsequently packaging the teal in vacuum, then sterilizing and externally packaging the processed teal. According to the method for processing teal meat, the product has the characteristics of low content of fat, high nutritive value, excellent taste and flavor, high health and nutritious value and the like; finally, the product is packaged in vacuum, and then is sterilized and externally packaged again, so that the shelf time of the product is long and can reach 9 months.
Description
Technical field
The present invention relates to a kind of duck food processing method,, relate in particular to the fragrant duck food-processing method of a kind of degreasing.
Background technology
Teal cries again a species of small clam living in fresh water duck, and it has Wen Zhongyi gas, and nourishing liver is fostered the spirit of nobility, and tonifying yin is empty, mends and not dry function, edible can improving the health, and have very high medical value.Teal is modal as major ingredient in dish, and teal is also more at food processing field, is extraordinary pollution-free food for people, receive liking of persons sponging on an aristocrat, but as too much edible, also can cause lipotrophy, overnutrition, and then be weary of the problems such as its taste.
Summary of the invention
The object of the present invention is to provide the fragrant duck food-processing method of a kind of degreasing, the feature such as the duck food that adopts this processing to obtain, has fat content low, and taste flavor is splendid, good health care effect.
For reaching this object, the present invention by the following technical solutions:
The fragrant duck food-processing method of degreasing, is characterized in that comprising the following steps:
(a), teal is processed into duck;
(b), the duck of handling well is soaked in following solution, this solution is for adopting the material of following weight configuration, 5 grams of cloves, 7 grams of fructus amomis for every 40 kilograms of ducks, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, detain 7 grams in vain, 750 grams of salt, 800 grams, ginger, by the material of above-mentioned weight configuration add in 65 kg water, boil and cooling after the solution that obtains, wherein soak time is 48 hours;
(c), adopt the mode of baking to carry out degreasing duck after above-mentioned immersion, wherein baking temperature is 90-105 ℃, and baking time is 80-95 minute;
(d), the duck after above-mentioned baking being put into following solution adopts big fire to boil 75 minutes, adopt again little fire to boil 40 minutes, the vexed 6-9 hour that ceases fire again, wherein solution is for adopting the material of following weight configuration, 5 grams of cloves for every 40 kilograms of ducks, 7 grams of fructus amomis, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, 7 grams, white button, adds by the material of above-mentioned weight configuration the solution obtaining in 75 kg water;
(e), by the final vacuum off the pot of the teal after above-mentioned processing packing, then after sterilization, carry out external packing, obtain the fragrant duck of finished product degreasing.
Optimize, described teal is to put the teal of 12-14 month in a suitable place to breed.
Optimize, described baking optimum temperature is 102 ℃, and Best Times is 87 minutes.
Teal duck processing method of the present invention, the product processing, there is fat content low, be of high nutritive value, taste flavor is splendid, and health-care tonic is worth after the final vacuum packaging of high product, then external packing is carried out in sterilization, so that the holding time is more of a specified duration, shelf life of products can reach the time of 9 months.
The specific embodiment
Below by the specific embodiment, further illustrate technical scheme of the present invention.
The fragrant duck food-processing method of degreasing, comprises the following steps:
(a), the teal of putting in a suitable place to breed 14 months is processed into duck;
(b), the duck of handling well is soaked in following solution, this solution is for adopting the material of following weight configuration, 5 grams of cloves, 7 grams of fructus amomis for every 40 kilograms of ducks, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, detain 7 grams in vain, 750 grams of salt, 800 grams, ginger, by the material of above-mentioned weight configuration add in 65 kg water, boil and cooling after the solution that obtains, wherein soak time is 48 hours;
(c), adopt the mode of baking to carry out degreasing duck after above-mentioned immersion, wherein baking temperature is 102 ℃, and baking time is 87 minutes;
(d), the duck after above-mentioned baking being put into following solution adopts big fire to boil 75 minutes, adopt again little fire to boil 40 minutes, the vexed 6-9 hour that ceases fire again, wherein solution is for adopting the material of following weight configuration, 5 grams of cloves for every 40 kilograms of ducks, 7 grams of fructus amomis, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, 7 grams, white button, adds by the material of above-mentioned weight configuration the solution obtaining in 75 kg water; Described boiling with vexed all at high 800mm, in the pot of diameter 800mm, carry out, described big fire is that natural gas range flow per hour is the stove of 8 cubes of left and right or the thermal source that is equal to heat, and described little fire is that natural gas range flow per hour is the stove of 1 cube of left and right or the thermal source that is equal to heat;
(e), by the final vacuum off the pot of the teal after above-mentioned processing packing, then carry out external packing after putting into retort sterilization, obtain the fragrant duck of finished product degreasing.
Teal duck processing method of the present invention, the product processing, there is fat content low, be of high nutritive value, taste flavor is splendid, and health-care tonic is worth after the final vacuum packaging of high product, then external packing is carried out in sterilization, so that the holding time is more of a specified duration, shelf life of products can reach the time of 9 months.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Explanation based on herein, those skilled in the art does not need to pay performing creative labour can associate other specific embodiment of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (3)
1. the fragrant duck food-processing method of degreasing, is characterized in that: comprise the following steps:
(a), teal is processed into duck;
(b), the duck of handling well is soaked in following solution, this solution is for adopting the material of following weight configuration, 5 grams of cloves, 7 grams of fructus amomis for every 40 kilograms of ducks, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, detain 7 grams in vain, 750 grams of salt, 800 grams, ginger, by the material of above-mentioned weight configuration add in 65 kg water, boil and cooling after the solution that obtains, wherein soak time is 48 hours;
(c), adopt the mode of baking to carry out degreasing duck after above-mentioned immersion, wherein baking temperature is 90-105 ℃, and baking time is 80-95 minute;
(d), the duck after above-mentioned baking being put into following solution adopts big fire to boil 75 minutes, adopt again little fire to boil 40 minutes, the vexed 6-9 hour that ceases fire again, wherein solution is for adopting the material of following weight configuration, 5 grams of cloves for every 40 kilograms of ducks, 7 grams of fructus amomis, anistree 7 grams, 7 grams of fennel seeds, 6.5 grams, Radix Glycyrrhizae, 5.5 grams of dried orange peels, three how 6 grams, 6 grams, Chinese prickly ash, 6 grams of Chinese cassia trees, 8 grams, cassia bark, 10 grams of aniseed, 18 grams of the roots of Dahurain angelica, 4 grams of spiceleafs, 7 grams, white button, adds by the material of above-mentioned weight configuration the solution obtaining in 75 kg water;
(e), by the final vacuum off the pot of the teal after above-mentioned processing packing, then after sterilization, carry out external packing, obtain the fragrant duck of finished product degreasing.
2. the fragrant duck food-processing method of degreasing according to claim 1, is characterized in that, described teal is to put the teal of 12-14 month in a suitable place to breed.
3. the fragrant duck food-processing method of degreasing according to claim 1, is characterized in that, described baking optimum temperature is 102 ℃, and Best Times is 87 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450825.3A CN104187815A (en) | 2014-09-05 | 2014-09-05 | Method for processing defatted appetizing teal food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410450825.3A CN104187815A (en) | 2014-09-05 | 2014-09-05 | Method for processing defatted appetizing teal food |
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| Publication Number | Publication Date |
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| CN104187815A true CN104187815A (en) | 2014-12-10 |
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| CN201410450825.3A Pending CN104187815A (en) | 2014-09-05 | 2014-09-05 | Method for processing defatted appetizing teal food |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347143A (en) * | 2007-07-16 | 2009-01-21 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101703262A (en) * | 2009-11-19 | 2010-05-12 | 秦玉环 | Method for preparing roast ducks |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103416770A (en) * | 2012-05-22 | 2013-12-04 | 郭建民 | Pressed sauced duck and preparation method thereof |
-
2014
- 2014-09-05 CN CN201410450825.3A patent/CN104187815A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347143A (en) * | 2007-07-16 | 2009-01-21 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101703262A (en) * | 2009-11-19 | 2010-05-12 | 秦玉环 | Method for preparing roast ducks |
| CN102626235A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Production method of boiled salted duck |
| CN103416770A (en) * | 2012-05-22 | 2013-12-04 | 郭建民 | Pressed sauced duck and preparation method thereof |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
Non-Patent Citations (1)
| Title |
|---|
| 郑坚强等: "盐水鸭、酱鸭和烤鸭制作工艺的研究", 《肉类工业》, no. 9, 31 December 2003 (2003-12-31) * |
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Application publication date: 20141210 |