CN104509874A - Method for cooking wild duck rice from preserved mallard wild duck - Google Patents
Method for cooking wild duck rice from preserved mallard wild duck Download PDFInfo
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- CN104509874A CN104509874A CN201410646806.8A CN201410646806A CN104509874A CN 104509874 A CN104509874 A CN 104509874A CN 201410646806 A CN201410646806 A CN 201410646806A CN 104509874 A CN104509874 A CN 104509874A
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Abstract
The present invention relates to the technical field of food processing, and in particular relates to a method for cooking wild duck rice from preserved mallard wild duck. A method for cooking wild duck rice from preserved mallard wild duck is characterized by comprising the following steps: (1) after the national day, selecting farmed mallard duck as raw materials, slaughtering, processing, preserving, rubbing salt, fixing, drying, shaping, inspecting, packing, and storing in a cold storage for stand-by; (2) taking out the preserved wild duck, cleaning, removing the head, wings and palms for other usage; (3) slicing; (4) washing and cleaning glutinous rice, and soaking for 1-3 h for standby; (5) paving the sliced duck on the soaked glutinous rice, and steaming in a steamer; (6) taking out the steamed wild duck rice, stirring and cooling; (7) metering and vacuumizing; (8) sterilizing at normal temperature; and (9) refrigerating at a low temperature of 0-10 DEG C, and selling in cold chain. The invention adopts the preserved wild mallard duck for cooking wild duck rice, the production process is simple and easy to control, and the produced wild duck rice is not only delicious but also has good nourishing effect.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of method making wild duck meal of cured mallard processed.
Background technology
Mallard calls wild aigret, large sheldrake, and large green head, bright red leg duck are that one moves apprentice's property migratory bird, gain the name because of the dark green colour band metallic luster of its male duck neck.Zootaxy belongs to Aves, Anseriformes, Anatidae, river duck belong to, be modal large-scale wild duck, be also the ancestors of all ducks except kind duck except, distribute all over the world very wide, Chinese except Hainan, all there is distribution various places.Mallard now in Guangdong, Fujian, Sichuan, Guizhou, Jiangsu, the ground such as Anhui settles down, and become the foster duck new varieties of being a dark horse.Through the mallard of artificial domestication, have game aromatic, lean meat is many, the tender and feature of deliciousness of meat.
Recording according to Compendium of Material Medica: mallard is sweet, cool nontoxic, tonifying middle-Jiao and Qi, and flat stomach helps digestion, is the traditional excellent tonic product all should nourished men and women, old and young's spring, summer, autumn and winter.According to detection: wild duck is rich in the necessary amino acid of human body and trace element, wherein human body is grown, improve the health higher value to perfecting for lysine and leucine, asparatate etc., and its content is higher than general poultry by 30%; The content of leucine and isoleucine is more than two times of general poultry.The deliciousness that glutamic acid abundant in wild duck human body determines again mallard is incomparable.
Current mallard mainly restaurant, restaurant etc. is processed in kitchen and is now done existing use to people, enjoys the restriction that wild duck delicious food is subject to season and region.How wild duck is processed into ticbit, utilize modern food processing technology process wild duck food become be broad masses of the people pursue health delicious in the urgent need to.
Summary of the invention
The present invention is directed to the problems referred to above, provide a kind of cured mallard processed and make wild duck meal, production technology is simple and easy to control, and the wild duck meal not only delicious flavour produced, also has fine nourishing effects.
The present invention is achieved through the following technical solutions:
Make a method for wild duck meal of cured mallard processed, it is characterized in that, comprise the following steps:
(1) adopt the mallard propagated artificially to be raw material after annual National Day, through slaughtering, preliminary working, pickling, rub salt, sizing, airing, shaping, examination, packaging with the hands, be stored in and freeze storehouse, stand-by;
(2) take out cured wild duck processed to clean up, decaptitate, wing, the palm separately use;
(3) stripping and slicing;
(4) glutinous rice is eluriated clothing clean after, soak 1-3 hour, for subsequent use;
(5) the duck block cut is layered on the glutinous rice soaked, enters food steamer and cook;
(6) take out steamed wild duck meal, mix thoroughly, dry in the air cool;
(7) measure, vacuumize packaging;
(8) normal temperature sterilization;
(9) 0-10 DEG C of deepfreeze, cold chain is sold.
The mallard of gross weight about 1kg that raw material wild duck used is selected health, fattens.
The glutinous rice selected can be long glutinous rice, circle glutinous rice or purple glutinous rice, preferred long glutinous rice.
One or several in pea, mung bean, lotus seed and lily can be added in soaked glutinous rice.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail:
Embodiment 1:
The gross weight of the fattening mallard at about 1kg is got after the Frost's Descent, direct oral cavity is slaughtered, unhairing, clear up, cut open the chest, clean up, after control solid carbon dioxide part, add 10%-15% to fry salt and stackedly to pickle, again through repeatedly rubbing salt, sizing, shady dry airing, shaping, examination, vacuum packaging with the hands, be stored in and freeze storehouse, stand-by; Take out cured wild duck processed during production to clean up, decaptitate, wing, the palm separately use; Stripping and slicing; After clean for long for 10kg glutinous rice elutriation clothing, soak 2 hours, for subsequent use; The duck block cut is taken 1kg to be layered on the glutinous rice that soaked, enter food steamer and steam 1 little of cooking; Take out steamed wild duck meal, mix thoroughly, dry in the air cool; Metering 200g/ bag, aluminium plastic bag vacuumize packaging; The sterilization in 55 minutes of normal temperature poach; 0-10 DEG C of deepfreeze, cold chain is sold.
Embodiment 2:
The gross weight of the fattening mallard at about 1kg is got after National Day, direct oral cavity is slaughtered, unhairing, clear up, cut open the chest, clean up, after control solid carbon dioxide part, add 10%-15% to fry salt and stackedly to pickle, again through repeatedly rubbing salt, sizing, shady dry airing, shaping, examination, vacuum packaging with the hands, be stored in and freeze storehouse, stand-by; Take out cured wild duck processed during production to clean up, decaptitate, wing, the palm separately use; Stripping and slicing; After clean for long for 10kg glutinous rice elutriation clothing, soak 2 hours, for subsequent use; 500g is led to the dry lotus seed rinsed clean of the heart and soak 3 hours, mix thoroughly with glutinous rice; The duck block cut is taken 1kg to be layered on the glutinous rice mixed and stirred that soaked, enter food steamer and steam 1 little of cooking; Take out steamed wild duck meal, mix thoroughly, dry in the air cool; Metering 200g/ bag, aluminium plastic bag vacuumize packaging; The sterilization in 55 minutes of normal temperature poach; 0-10 DEG C of deepfreeze, cold chain is sold.
Embodiment 3:
The gross weight of the fattening mallard at about 1kg is got after National Day, direct oral cavity is slaughtered, unhairing, clear up, cut open the chest, clean up, after control solid carbon dioxide part, add 10%-15% to fry salt and stackedly to pickle, again through repeatedly rubbing salt, sizing, shady dry airing, shaping, examination, vacuum packaging with the hands, be stored in and freeze storehouse, stand-by; Take out cured wild duck processed during production to clean up, decaptitate, wing, the palm separately use; Stripping and slicing; After clean for 10kg circle glutinous rice elutriation clothing, soak 2 hours, for subsequent use; By 1kg rinsed clean green pea, mix thoroughly with glutinous rice; The duck block cut is taken 1kg to be layered on the glutinous rice mixed and stirred that soaked, enter food steamer and steam 1 little of cooking; Take out steamed wild duck meal, mix thoroughly, dry in the air cool; Metering 200g/ bag, aluminium plastic bag vacuumize packaging; The sterilization in 55 minutes of normal temperature poach; 0-10 DEG C of deepfreeze, cold chain is sold.
Claims (5)
1. make a method for wild duck meal of cured mallard processed, it is characterized in that, comprise the following steps:
(1) adopt the mallard propagated artificially to be raw material after annual National Day, through slaughtering, preliminary working, pickling, rub salt, sizing, airing, shaping, examination, packaging with the hands, be stored in and freeze storehouse, stand-by;
(2) take out cured wild duck processed to clean up, decaptitate, wing, the palm separately use;
(3) stripping and slicing;
(4) glutinous rice is eluriated clothing clean after, soak 1-3 hour, for subsequent use;
(5) the duck block cut is layered on the glutinous rice soaked, enters food steamer and cook;
(6) take out steamed wild duck meal, mix thoroughly, dry in the air cool;
(7) measure, vacuumize packaging;
(8) normal temperature sterilization;
(9) 0-10 DEG C of deepfreeze, cold chain is sold.
2. the as claimed in claim 1 method making wild duck meal, is characterized in that, the mallard of gross weight about 1kg that described wild duck is selected health, fattens.
3. the method making wild duck meal as claimed in claim 1, is characterized in that, in described step (4), the glutinous rice selected can be long glutinous rice, circle glutinous rice or purple glutinous rice.
4. the method making wild duck meal as claimed in claim 1, it is characterized in that, in described step (4), described glutinous rice is long glutinous rice preferably.
5. the method making wild duck meal as claimed in claim 1, is characterized in that, in described step (4), add one or several in pea, mung bean, lotus seed and lily in soaked glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646806.8A CN104509874A (en) | 2014-11-16 | 2014-11-16 | Method for cooking wild duck rice from preserved mallard wild duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646806.8A CN104509874A (en) | 2014-11-16 | 2014-11-16 | Method for cooking wild duck rice from preserved mallard wild duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509874A true CN104509874A (en) | 2015-04-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410646806.8A Pending CN104509874A (en) | 2014-11-16 | 2014-11-16 | Method for cooking wild duck rice from preserved mallard wild duck |
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| Country | Link |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697050A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Production method of duck glutinous rice |
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2014
- 2014-11-16 CN CN201410646806.8A patent/CN104509874A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697050A (en) * | 2012-06-12 | 2012-10-03 | 邓智广 | Production method of duck glutinous rice |
Non-Patent Citations (1)
| Title |
|---|
| 未知: "糯米酱鸭", 《中国大厨》 * |
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Application publication date: 20150415 |
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| RJ01 | Rejection of invention patent application after publication |