CN104336649A - Production method of severed duck leisure food - Google Patents
Production method of severed duck leisure food Download PDFInfo
- Publication number
- CN104336649A CN104336649A CN201410556848.2A CN201410556848A CN104336649A CN 104336649 A CN104336649 A CN 104336649A CN 201410556848 A CN201410556848 A CN 201410556848A CN 104336649 A CN104336649 A CN 104336649A
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- Prior art keywords
- duck
- segmented
- segmented duck
- severed
- clear water
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of a severed duck leisure food. The production method comprises the following steps: putting the severed duck and activated carbon in clear water for soaking; washing the severed duck by use of clear water and white spirit; soaking the severed duck in the mixed liquid of draft beer and red wine; stewing soup by use of longan, Chinese dates, sticky rice, Pu'er tea leaves, pig big bone, chicken skeleton, dried scallop, green onion, ginger, garlic, pepper, aniseed, edible salt, soybean sauce and clear water; rolling the severed duck and putting the severed duck and lemon in the soup for cooking; preparing a coloring liquid from dragon fruit peel, mulberry and water; and coloring the severed duck. The severed duck leisure food is delicious and pure in taste, and high in nutritive value.
Description
Technical field
The present invention relates to a kind of preparation method of segmented duck, particularly a kind of preparation method of segmented duck leisure food.
Background technology
Duck is one of conventional food of Chinese people, and the food that duck eats mostly is aquatic organism, thus its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, have nourishing, nourishing the stomach, kidney tonifying, except the hot hectic fever due to yin of consumptive disease, consumer edema, only hot dysentery, the effect such as relieving cough and reducing sputum.There is the people of heat to be suitable for eating duck in all bodies, have a delicate constitution, poor appetite, heating, be hard and dry and people's food more useful of oedema.Compendium of Material Medica is recorded: " diuresis, except oedema, dissipate-swelling is full, sharp internal organs, moves back sore and swells, arresting convulsion epilepsy for main large qi-restoratives labor, heat of sterilizing most for duck." modern medicine proves, be rich in a large amount of B family vitamins in duck and vitamin E many compared with other meats, be highly resistant to athlete's foot, neuritis and inflammation, can also be anti-ageing.Containing the nicotinic acid compared with horn of plenty in duck, it is one of composition forming two kinds of important coenzyme in human body, has protective effect to heart disease patients such as myocardial infarctions.
Summary of the invention
The present invention has designed and developed a kind of preparation method of segmented duck leisure food.
Technical scheme provided by the invention is:
A preparation method for segmented duck leisure food, comprising:
Step 1, segmented duck and active carbon be placed in clear water and soak 10 ~ 15min, pull segmented duck out, remove the active carbon of segmented duck surface adhesion, the quality of active carbon and the mass ratio of segmented duck are: 5: 1; Here the fishy smell mainly removing segmented duck of active carbon;
Step 2, serviceability temperature are 80 ~ 90 DEG C of clear water drip washing segmented duck 30 ~ 60s, use white wine drip washing segmented duck 3 ~ 5min; 80 ~ 90 DEG C of clear water drip washing segmented ducks, cleaning segmented duck, carries out preliminarily pasteurized to segmented duck simultaneously, uses white wine drip washing segmented duck mainly to carry out disinfection sterilization to segmented duck;
Step 3, segmented duck to be immersed in temperature be in the mixed liquor of the draught beer of 3 ~ 5 DEG C and claret, soaks 4 ~ 7 hours; Draught beer and claret not only can play the effect of raw meat, be rich in a large amount of amino acid and vitamin, and tartaric acid contained in claret can play the effect of lax meat in draught beer simultaneously, and the anthocyanidin simultaneously in claret can be painted to segmented duck;
Step 4, add in clear water by longan, date, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and soy sauce, boiling 5 hours, filter, filtrate is soup stock; Duck is food cold in nature in the traditional Chinese medical science, so be furnished with in longan, date and glutinous rice food hot in nature here and duck, longan, date and glutinous rice are rich in a large amount of vitamin, mineral matter and amino acid simultaneously, and the final product nutrition that can make is abundanter, and puerh tea leaves has edible vegetable oil to go the effect of raw meat;
Step 5, knead segmented duck 5 ~ 10min, the segmented duck through kneading and lemon being placed in soup stock boiling 40 ~ 50min, pulling lemon out, continue boiling 30 ~ 40min, pull segmented duck out, wherein the mass ratio of segmented duck, lemon and soup stock is: 6: 1: 20; The meat adding the acidified with citric acid segmented duck mainly utilized in lemon of lemon, makes segmented duck more tasty;
Step 6, dragon fruit epidermis, mulberries and water are placed in mixer, stir 10 ~ 15min, filter, filtrate is colouring liquid, and wherein the mass ratio of dragon fruit epidermis, mulberries and water is 3: 1: 10;
Step 7, segmented duck is placed in colouring liquid and soaks 1 ~ 2min, use baking box baking 7 ~ 10min, wherein, the baking temperature of baking box is 90 ~ 110 DEG C;
Step 8, cooling segmented duck, vacuum packaging.
Preferably, in the preparation method of described segmented duck leisure food, in described step 2, the alcohol concentration of white wine is 40 ~ 50%.
Preferably, in the preparation method of described segmented duck leisure food, in described step 3, the mass ratio of draught beer and claret is 5: 1.
Preferably, in the preparation method of described segmented duck leisure food, in described step 4,
S1, pig bone and chicken carcasses are placed in clear water, high pressure cooking 2 hours, prepares bone soup;
S2, in bone soup, add longan, date, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and soy sauce, normal pressure boiling 3 hours, filter, filtrate is soup stock, and wherein the mass ratio of longan, date, glutinous rice, puerh tea leaves, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, soy sauce and clear water is 1: 3: 1: 4: 10: 10: 2: 1: 2: 2: 0.8: 0.6: 3: 4: 50.
The present invention devises a kind of preparation method of segmented duck leisure food.The first, utilize active carbon to remove raw meat to segmented duck in the present invention, make the final product delicious flavour of segmented duck; The second, the segmented duck leisure food in the present invention containing bactericide, antistaling agent or anticorrisive agent, does not also utilize white wine, claret and draught beer to carry out sterilizing to segmented duck in the present invention; Three, with the addition of longan, date, glutinous rice, pig bone, chicken carcasses and dried scallop in the present invention, not only make final segmented duck delicious flavour, and make final products nutritious.Delicious flavour of the present invention, pure in mouth feel, and rich in nutritive value.
Accompanying drawing explanation
Fig. 1 is flow chart of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
As shown in Figure 1, the invention provides a kind of preparation method of segmented duck leisure food, comprising:
Step 1, segmented duck and active carbon be placed in clear water and soak 10 ~ 15min, pull segmented duck out, remove the active carbon of segmented duck surface adhesion, the quality of active carbon and the mass ratio of segmented duck are: 5: 1; Wherein, one or more here in the duck chest, duck leg, duck wing, duck's gizzard, duck intestines or the duck neck that refer to of segmented duck, the segmented duck simultaneously chosen here is fresh in quick-frozen.
Step 2, being 80 ~ 90 DEG C of clear water drip washing segmented duck 30 ~ 60s by temperature, is the white wine drip washing segmented duck 3 ~ 5min of 40 ~ 50% by alcohol concentration.
Step 3, segmented duck to be immersed in temperature be that in the mixed liquor of the draught beer of 3 ~ 5 DEG C and claret, soak 4 ~ 7 hours, wherein, the mass ratio of draught beer and claret is 5: 1;
Step 4, pig bone and chicken carcasses to be cleaned and be placed in clear water, high pressure cooking 2 hours, prepares bone soup;
Longan, date, glutinous rice, puerh tea leaves, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and soy sauce is added in bone soup, normal pressure boiling 3 hours, filter, filtrate is soup stock, and wherein the mass ratio of longan, date, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, soy sauce and clear water is 1: 3: 1: 4: 10: 10: 2: 1: 2: 2: 0.8: 0.6: 3: 4: 50.
Step 5, knead segmented duck 5 ~ 10min, available hand is kneaded or is kneaded with kneading machine, segmented duck through kneading and lemon are placed in soup stock boiling 40 ~ 50min simultaneously, and (lemon is preferably shredded, but it is not too broken), pull lemon out, continue boiling 30 ~ 40min, pull segmented duck out, wherein the mass ratio of segmented duck, lemon and soup stock is: 6: 1: 20.
Step 6, dragon fruit epidermis, mulberries and water are placed in mixer, stir 10 ~ 15min, filter, filtrate is colouring liquid, and wherein the mass ratio of dragon fruit epidermis, mulberries and water is 3: 1: 10.
Step 7, segmented duck is placed in colouring liquid and soaks 1 ~ 2min, use baking box baking 7 ~ 10min, wherein, the baking temperature of baking box is 90 ~ 110 DEG C.
Step 8, cooling segmented duck, vacuum packaging.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (4)
1. a preparation method for segmented duck leisure food, is characterized in that, comprising:
Step 1, segmented duck and active carbon be placed in clear water and soak 10 ~ 15min, pull segmented duck out, remove the active carbon of segmented duck surface adhesion, wherein, the quality of active carbon and the mass ratio of segmented duck are: 5: 1;
Step 2, serviceability temperature are 80 ~ 90 DEG C of clear water drip washing segmented duck 30 ~ 60s, use white wine drip washing segmented duck 3 ~ 5min;
Step 3, segmented duck to be immersed in temperature be in the mixed liquor of the draught beer of 3 ~ 5 DEG C and claret, soaks 4 ~ 7 hours;
Step 4, add in clear water by longan, date, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and soy sauce, boiling 5 hours, filter, filtrate is soup stock;
Step 5, knead segmented duck 5 ~ 10min, the segmented duck through kneading and lemon being placed in soup stock boiling 40 ~ 50min, pulling lemon out, continue boiling 30 ~ 40min, pull segmented duck out, wherein the mass ratio of segmented duck, lemon and soup stock is: 6: 1: 20;
Step 6, dragon fruit epidermis, mulberries and water are placed in mixer, stir 10 ~ 15min, filter, filtrate is colouring liquid, and wherein the mass ratio of dragon fruit epidermis, mulberries and water is 3: 1: 10;
Step 7, segmented duck is placed in colouring liquid and soaks 1 ~ 2min, use baking box baking 7 ~ 10min, wherein, the baking temperature of baking box is 90 ~ 110 DEG C;
Step 8, cooling segmented duck, vacuum packaging.
2. the preparation method of segmented duck leisure food as claimed in claim 1, it is characterized in that, in described step 2, the alcohol concentration of white wine is 40 ~ 50%.
3. the preparation method of segmented duck leisure food as claimed in claim 1, it is characterized in that, in described step 3, the mass ratio of draught beer and claret is 5: 1.
4. the preparation method of segmented duck leisure food as claimed in claim 1, is characterized in that, in described step 4,
S1, pig bone and chicken carcasses are placed in clear water, high pressure cooking 2 hours, prepares bone soup;
S2, in bone soup, add longan, date, glutinous rice, puerh tea leaves, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and soy sauce, normal pressure boiling 3 hours, filter, filtrate is soup stock, and wherein the mass ratio of longan, date, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, soy sauce and clear water is 1: 3: 1: 4: 10: 10: 2: 1: 2: 2: 0.8: 0.6: 3: 4: 50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410556848.2A CN104336649B (en) | 2014-10-20 | 2014-10-20 | A kind of preparation method of segmented duck leisure food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410556848.2A CN104336649B (en) | 2014-10-20 | 2014-10-20 | A kind of preparation method of segmented duck leisure food |
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| CN104336649A true CN104336649A (en) | 2015-02-11 |
| CN104336649B CN104336649B (en) | 2017-09-05 |
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| CN201410556848.2A Expired - Fee Related CN104336649B (en) | 2014-10-20 | 2014-10-20 | A kind of preparation method of segmented duck leisure food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595212A (en) * | 2016-01-29 | 2016-05-25 | 安徽先知缘食品有限公司 | Production method of sauced duck legs |
| CN108308542A (en) * | 2018-03-23 | 2018-07-24 | 成都市恒业生态农产品电子商务有限公司 | A kind of pre-packaged griddle cooked duck heads |
| CN108523013A (en) * | 2018-03-23 | 2018-09-14 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of pre-packaged griddle cooked duck heads |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
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2014
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595212A (en) * | 2016-01-29 | 2016-05-25 | 安徽先知缘食品有限公司 | Production method of sauced duck legs |
| CN108308542A (en) * | 2018-03-23 | 2018-07-24 | 成都市恒业生态农产品电子商务有限公司 | A kind of pre-packaged griddle cooked duck heads |
| CN108523013A (en) * | 2018-03-23 | 2018-09-14 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of pre-packaged griddle cooked duck heads |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
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| Publication number | Publication date |
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| CN104336649B (en) | 2017-09-05 |
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Granted publication date: 20170905 |