CN104247956A - Making method for salted duck wings - Google Patents

Making method for salted duck wings Download PDF

Info

Publication number
CN104247956A
CN104247956A CN201310254385.XA CN201310254385A CN104247956A CN 104247956 A CN104247956 A CN 104247956A CN 201310254385 A CN201310254385 A CN 201310254385A CN 104247956 A CN104247956 A CN 104247956A
Authority
CN
China
Prior art keywords
duck wings
water
duck wing
hour
wings
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
Application number
CN201310254385.XA
Other languages
Chinese (zh)
Inventor
杨丹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310254385.XA priority Critical patent/CN104247956A/en
Publication of CN104247956A publication Critical patent/CN104247956A/en
Pending legal-status Critical Current

Links

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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

In order to let people liking salted duck wings can make salted duck wings to taste by themselves, the invention provides a making method for salted duck wings. The method is realized by: preparing 1kg of duck wings, 5 pieces of carrot, a little onion and ginger, 3 star anise, a small piece of cinnamon, 5g of fennel, 5g of bay leaf, 5 dry chilies, 100g of cooking wine, and a little rock sugar, chopping 3 duck wings, then soaking the duck wings in cold water for half a hour, blanching the duck wings in boiling water quickly to remove blood and impurities, washing the blanched duck wings in cold water, preparing another pan, pouring water able to submerge the duck wings, putting all the spices into a material bag, putting the onion and ginger, the material bag, the carrot pieces, the cooking wine, rock sugar and salt into water to conduct boiling over big fire, pouring the washed duck wings into the water, putting the cover after boiling to conduct boiling for half an hour over soft fire, turning off the heat and soaking the duck wings for half an hour, getting the duck wings out and cooling them for eating. In summer, the taste can be better after putting the salted duck wings in a refrigerator for 2h.

Description

A kind of preparation method of boiled salted duck wing
Technical field
The present invention relates to a kind of preparation method of boiled salted duck wing.
Background technology
Boiled salted duck wing is one common delicious dish of the daily life of a family, and the salty perfume (or spice) of this dish is good to eat, salubrious non-greasy, and edible after refrigeration do not have some local flavor.The invention provides a kind of preparation method of boiled salted duck wing, the people liking it can oneself be made and tastes.
Summary of the invention
The object of the invention is: taste in order to the people liking it can oneself be made, and provide a kind of preparation method of boiled salted duck wing; Technical solution of the present invention is: Duck wing 2 jin, 5, carrot, and green onion ginger is a little, anistree 3, cassia bark one small pieces, fennel seeds 5 grams, spiceleaf 5 grams, chilli 5, cooking wine 100 grams, and rock sugar is a little; Specific implementation method: soak half an hour after duck wing is cut 3 in cold water, quick-boil with boiling water again and scald water impurity of dehematizing, quick-boil the duck wing scalded to clean in cold water, set up another pot, pour the water can not having duck wing into, all spices is put into material bag, by green onion ginger and material bag, carrot slice, cooking wine, rock sugar, salt is poured into water big fire and boils, be poured into water by clean duck wing, after boiled, the little fire that closes the lid boils half an hour, after after closing fire, duck wing soaks half an hour, can be off the pot, cool rear edible, enter summer refrigerator after two hours edible taste better.

Claims (2)

1. a preparation method for boiled salted duck wing, is characterized in that Duck wing 2 jin, 5, carrot, and green onion ginger is a little, and anistree 3, cassia bark one small pieces, fennel seeds 5g, spiceleaf 5g, chilli 5, cooking wine 100g, rock sugar is a little.
2. according to the preparation method of a kind of boiled salted duck wing according to claim 1, in cold water, half an hour is soaked after it is characterized in that duck wing is cut 3, quick-boil with boiling water again and scald water impurity of dehematizing, quick-boil the duck wing scalded to clean in cold water, set up another pot, pour the water can not having duck wing into, all spices is put into material bag, by green onion ginger and material bag, carrot slice, cooking wine, rock sugar, salt is poured into water big fire and boils, clean duck wing is poured into water, after boiled, the little fire that closes the lid boils half an hour, after after closing fire, duck wing soaks half an hour, can be off the pot, cool rear edible, enter summer refrigerator after two hours edible taste better.
CN201310254385.XA 2013-06-25 2013-06-25 Making method for salted duck wings Pending CN104247956A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310254385.XA CN104247956A (en) 2013-06-25 2013-06-25 Making method for salted duck wings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310254385.XA CN104247956A (en) 2013-06-25 2013-06-25 Making method for salted duck wings

Publications (1)

Publication Number Publication Date
CN104247956A true CN104247956A (en) 2014-12-31

Family

ID=52183460

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310254385.XA Pending CN104247956A (en) 2013-06-25 2013-06-25 Making method for salted duck wings

Country Status (1)

Country Link
CN (1) CN104247956A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105124617A (en) * 2015-08-31 2015-12-09 申爱华 Processing method of multi-flavor duck head

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105124617A (en) * 2015-08-31 2015-12-09 申爱华 Processing method of multi-flavor duck head

Similar Documents

Publication Publication Date Title
CN101327020A (en) Cooking method of globefish
CN103876178B (en) Cooking method of braised meat
CN103766778A (en) Manufacturing method for fermented soybeans in water
CN103798658A (en) Production method for preserved vegetables
CN106923220A (en) A kind of preparation method of roast duck
CN104247956A (en) Making method for salted duck wings
CN102987291A (en) Preparation method for instant gynura crepidioides
CN105360773A (en) Preparation method for sour, sweet and spicy pickled dragon fruits
KR20160116421A (en) Recipe for barbecue chicken using steam
CN104705667A (en) Spicy sauce bone manufacturing method
CN105192638A (en) Green pepper pickling method
CN103652955A (en) Processing method for sauce spare ribs
CN103598616A (en) Preparation method of fat-reducing beauty-maintaining smoked chicken
CN106332956A (en) Toona sinensis preservation and freshness retaining method
CN107660768A (en) Day lily chop Chinese yam soup
CN107772218A (en) A kind of mung bean white fungus herbal cuisine porridge
CN105360772A (en) Preparation method for sour, sweet and spicy pickled cucumbers
CN105360770A (en) Preparation method for sour, sweet and spicy pickled hami melons
CN105614464A (en) Processing technology of chrysanthemum flower-pig feet
CN105614344A (en) Preparation method of pickled cucumbers
CN104686954A (en) Preparation technology of dried bamboo shoots
CN104757628A (en) Preparation method of Chinese cabbage and duck soup
CN105454800A (en) Preparation method for sour sweet hot pickled peach
CN108185340A (en) A kind of production method of frying bamboo shoot block
CN105707329A (en) Pomelo tea making method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141231