CN104336649B - A kind of preparation method of segmented duck leisure food - Google Patents
A kind of preparation method of segmented duck leisure food Download PDFInfo
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- CN104336649B CN104336649B CN201410556848.2A CN201410556848A CN104336649B CN 104336649 B CN104336649 B CN 104336649B CN 201410556848 A CN201410556848 A CN 201410556848A CN 104336649 B CN104336649 B CN 104336649B
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- duck
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- segmented duck
- 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 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
-
- 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
-
- 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
-
- 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
-
- 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
- A23L33/30—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 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
- 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
Abstract
The invention discloses a kind of preparation method of segmented duck leisure food, including:Segmented duck and activated carbon are placed in clear water and soaked;Use clear water and white wine elution segmented duck;Segmented duck is immersed in the mixed liquor of draught beer and red wine;Soup stock is boiled with longan, jujube, 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;Segmented duck is kneaded, segmented duck and lemon are placed in soup stock and cooked;Colouring liquid is made using dragon fruit epidermis, mulberries and water;Segmented duck is painted.Delicious flavour of the present invention, pure in mouth feel, and nutritive value enrich.
Description
Technical field
The present invention relates to a kind of preparation method of segmented duck, more particularly to a kind of preparation method of segmented duck leisure food.
Background technology
Duck is one of conventional food of Chinese people, the food that duck eats mostly aquatic organism, therefore its meat nature and flavor is 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, only consumer edema, hot dysentery, the effect such as relieving cough and reducing sputum.It is all to have in vivo
The people of heat suitably eats duck, has a delicate constitution, and loses the appetite, and heating is hard and dry more beneficial with people's food of oedema.《Book on Chinese herbal medicine
Detailed outline》Record:" main big qi-restoratives labor most sterilizes hot, diuresis, except oedema, dissipate-swelling is full, and sharp internal organs move back sore swells, arresting convulsion to duck
Epilepsy." modern medicine proves, many compared with other meats rich in substantial amounts of B family vitamin and vitamin E in duck, is highly resistant to pin
Gas disease, neuritis and inflammation, moreover it is possible to anti-aging.Contain the nicotinic acid compared with horn of plenty in duck, it is that two kinds are constituted in human body
The heart disease patients such as myocardial infarction are had protective effect by one of composition of important coenzyme.
The content of the invention
The present invention has designed and developed a kind of preparation method of segmented duck leisure food.
The technical scheme that the present invention is provided is:
A kind of preparation method of segmented duck leisure food, including:
Step 1, segmented duck and activated carbon are placed in clear water to 10~15min of immersion, pull segmented duck out, remove segmented duck table
The activated carbon of face adhesion, the quality of activated carbon and the mass ratio of segmented duck are:5∶1;Here mainly removing for activated carbon is split
The fishy smell of duck;
Step 2, temperature in use are 80~90 DEG C of clear water elution 30~60s of segmented duck, using white wine elute segmented duck 3~
5min;80~90 DEG C of clear water elute segmented duck, clean segmented duck, while carrying out preliminarily pasteurized to segmented duck, are eluted using white wine
Segmented duck is mainly the sterilization that carried out disinfection to segmented duck;
Step 3, segmented duck is immersed in the mixed liquor of draught beer that temperature is 3~5 DEG C and red wine, immersion 4~7 is small
When;Draught beer and red wine can not only play a part of deodorization, while a large amount of amino acid and vitamin are rich in draught beer, and it is red
Contained tartaric acid can play a part of loose meat in grape wine, while the anthocyanidin in red wine can be on segmented duck
Color;
Step 4, by longan, jujube, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, big
Material, salt and soy sauce are added in clear water, are cooked 5 hours, filtering, and filtrate is soup stock;Duck is food cold in nature, institute in the traditional Chinese medical science
With here be furnished with longan, jujube and glutinous rice hot food in and duck, while longan, jujube and glutinous rice rich in it is substantial amounts of dimension life
Element, mineral matter and amino acid, the final product nutrition that can make more are enriched, and puerh tea leaves play the role of edible vegetable oil deodorization;
Step 5,5~10min of segmented duck is kneaded, will be placed in by the segmented duck kneaded and lemon in soup stock and cook 40~
50min, pulls lemon out, continues to cook 30~40min, pulls segmented duck out, the mass ratio of wherein segmented duck, lemon and soup stock is:6
∶1∶20;The addition of lemon mainly uses the meat of the acidified with citric acid segmented duck in lemon so that segmented duck is more tasty;
Step 6, dragon fruit epidermis, mulberries and water is placed in mixer, stirs 10~15min, filtering, on filtrate is
Color liquid, the wherein mass ratio of dragon fruit epidermis, mulberries and water are 3: 1: 10;
Step 7, by segmented duck be placed in colouring liquid in soak 1~2min, using baking box 7~10min of baking, wherein, baking box
Baking temperature be 90~110 DEG C;
Step 8, cooling segmented duck, vacuum packaging.
Preferably, in the preparation method of described segmented duck leisure food, in the step 2, the alcohol concentration of white wine
For 40~50%.
Preferably, in the preparation method of described segmented duck leisure food, in the step 3, draught beer and red wine
Mass ratio be 5: 1.
Preferably, in the preparation method of described segmented duck leisure food, in the step 4,
S1, pig bone and chicken carcasses be placed in clear water, high pressure cooking 2 hours prepares bone soup;
S2, addition longan, jujube, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, flower into bone soup
Green pepper, aniseed, salt and soy sauce, normal pressure are cooked 3 hours, filtering, and filtrate is soup stock, wherein longan, jujube, glutinous rice, Pu'er tea
Leaf, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, the mass ratio of soy sauce and clear water are 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.Firstth, using activated carbon to dividing in the present invention
Cut duck deodorization so that the final product delicious flavour of segmented duck;Secondth, the segmented duck leisure food in the present invention, which is not contained, kills
Sterilizing also is carried out to segmented duck using white wine, red wine and draught beer in microbial inoculum, antistaling agent or preservative, the present invention;
3rd, longan, jujube, glutinous rice, pig bone, chicken carcasses and dried scallop are with the addition of in the present invention, not only causes final segmented duck taste
Deliciousness, and make it that final products are nutritious.Delicious flavour of the present invention, pure in mouth feel, and nutritive value enrich.
Brief description of the drawings
Fig. 1 is flow chart of the invention.
Embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
As shown in figure 1, the present invention provides a kind of preparation method of segmented duck leisure food, including:
Step 1, segmented duck and activated carbon are placed in clear water to 10~15min of immersion, pull segmented duck out, remove segmented duck table
The activated carbon of face adhesion, the quality of activated carbon and the mass ratio of segmented duck are:5∶1;Wherein, segmented duck refers to here duck chest, duck
One or more in leg, duck wing, duck's gizzard, duck intestines or duck neck, while the segmented duck chosen here is fresh without quick-frozen.
Step 2, with temperature be that 80~90 DEG C of clear water elute 30~60s of segmented duck, with alcohol concentration for 40~50% it is white
3~5min of wine elution segmented duck.
Step 3, segmented duck is immersed in the mixed liquor of draught beer that temperature is 3~5 DEG C and red wine, immersion 4~7 is small
When, wherein, the mass ratio of draught beer and red wine is 5: 1;
Step 4, pig bone and chicken carcasses are cleaned are placed in clear water, high pressure cooking 2 hours prepares bone soup;
Longan, jujube, glutinous rice, puerh tea leaves, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and sauce are added into bone soup
Oil, normal pressure cook 3 hours, filtering, filtrate is soup stock, wherein longan, jujube, glutinous rice, puerh tea leaves, pig bone, chicken carcasses,
Dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, the mass ratio of soy sauce and clear water are 1: 3: 1: 4: 10: 10: 2: 1: 2: 2: 0.8:
0.6∶3∶4∶50。
Step 5,5~10min of segmented duck is kneaded, can be kneaded or be kneaded with kneading machine with hand, by point by kneading
Cut duck and lemon and cook 40~50min (lemon is preferably shredded, but should not be too broken) while being placed in soup stock, pull lemon out, after
It is continuous to cook 30~40min, pull segmented duck out, the mass ratio of wherein segmented duck, lemon and soup stock is:6∶1∶20.
Step 6, dragon fruit epidermis, mulberries and water is placed in mixer, stirs 10~15min, filtering, on filtrate is
Color liquid, the wherein mass ratio of dragon fruit epidermis, mulberries and water are 3: 1: 10.
Step 7, by segmented duck be placed in colouring liquid in soak 1~2min, using baking box 7~10min of baking, wherein, baking box
Baking temperature be 90~110 DEG C.
Step 8, cooling segmented duck, vacuum packaging.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (3)
1. a kind of preparation method of segmented duck leisure food, it is characterised in that including:
Step 1, segmented duck and activated carbon are placed in clear water to 10~15min of immersion, pull segmented duck out, remove segmented duck surface and glue
Attached activated carbon, wherein, the quality of activated carbon and the mass ratio of segmented duck are:5:1;
Step 2, temperature in use are 80~90 DEG C of clear water elution 30~60s of segmented duck, and 3~5min of segmented duck is eluted using white wine;
Step 3, segmented duck is immersed in the mixed liquor of draught beer that temperature is 3~5 DEG C and red wine, soaked 4~7 hours;
Step 4, by longan, jujube, glutinous rice, puerh tea leaves, pig bone, chicken carcasses, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, food
Salt and soy sauce are added in clear water, are cooked 5 hours, filtering, and filtrate is soup stock, are specially:
S1, pig bone and chicken carcasses be placed in clear water, high pressure cooking 2 hours prepares bone soup;
S2, addition longan, jujube, glutinous rice, puerh tea leaves, dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt and sauce into bone soup
Oil, normal pressure cook 3 hours, filtering, filtrate is soup stock, wherein longan, jujube, glutinous rice, puerh tea leaves, pig bone, chicken carcasses,
Dried scallop, green onion, ginger, garlic, Chinese prickly ash, aniseed, salt, the mass ratio of soy sauce and clear water are 1:3:1:4:10:10:2:1:2:2:0.8:
0.6:3:4:50;
Step 5,5~10min of segmented duck is kneaded, will be placed in by the segmented duck kneaded and lemon in soup stock and cook 40~
50min, pulls lemon out, continues to cook 30~40min, pulls segmented duck out, the mass ratio of wherein segmented duck, lemon and soup stock is:
6:1:20;
Step 6, dragon fruit epidermis, mulberries and water is placed in mixer, stirs 10~15min, filtering, filtrate is colouring
Liquid, the wherein mass ratio of dragon fruit epidermis, mulberries and water are 3:1:10;
Step 7, segmented duck is placed in colouring liquid and soaks 1~2min, using baking box 7~10min of baking, wherein, baking box it is roasting
Temperature processed 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 characterised in that in the step 2, white wine
Alcohol concentration is 40~50%.
3. the preparation method of segmented duck leisure food as claimed in claim 1, it is characterised in that in the step 3, draught beer and
The mass ratio of red wine is 5:1.
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CN104336649B true CN104336649B (en) | 2017-09-05 |
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Families Citing this family (5)
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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 |
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 |
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 |
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 |
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 |
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CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
CN102793203A (en) * | 2012-08-29 | 2012-11-28 | 江西国鸿集团股份有限公司 | Preparation method of stewed red-hair duck with soy sauce |
CN102813226A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Stomachic dark plum duck crisp and processing method thereof |
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2014
- 2014-10-20 CN CN201410556848.2A patent/CN104336649B/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101156694A (en) * | 2007-11-02 | 2008-04-09 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
CN102813226A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Stomachic dark plum duck crisp and processing method thereof |
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