CN1045915A - The processing method of poultry products - Google Patents
The processing method of poultry products Download PDFInfo
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- CN1045915A CN1045915A CN89101717A CN89101717A CN1045915A CN 1045915 A CN1045915 A CN 1045915A CN 89101717 A CN89101717 A CN 89101717A CN 89101717 A CN89101717 A CN 89101717A CN 1045915 A CN1045915 A CN 1045915A
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Abstract
A kind of processing method of poultry products, prescription rationally, the technology exquisiteness is with the prescription and the perfect technology of traditional Anhui Cold spiced duck and offer society.The most of fat of making of this method of Cold spiced duck is extracted, and the girth of a garment is suitable.Contain multiple rare traditional Chinese medicine in the seasoning matter, behind stew in soy sauce, flavor and whole body, the color, smell and taste uniqueness, and have the effect of relieving inflammation or internal heat.Cold spiced duck of the present invention, eat, carry very convenient, a kind of good travel food is provided.
Description
The present invention is a kind of preparation method of poultry products, belongs to the livestock products manufacture field, belongs to poultry spiced and stewed food field especially.
Over the past thousands of years, Qin Lao Chinese people create colourful poultry products.The chicken goods mainly contain: the chicken simmered in brown sauce in Suzhou, yellow vexed chicken, the well-braised chicken in Dezhou, road junction " emerging of justice " roast chicken, a poplar state fine breed of chicken with thick brownish feathers, Hunan boiling oil scalded chicken or the like; Duck product mainly contains: Nanan pressed sated duck, Beijing roast duck, Suzhou secret system spaciality duck breast, Nanjing boiled salted duck, big duck of dried orange peel or the like; The goose goods mainly contain the poor goose in Suzhou.
These chicken and duck goose goods, raw material is different with auxiliary material, and local flavor is different, and region and traditional strong are fit to different consumers' taste, satisfy people's different needs.
Purpose of the present invention provides preparation method and the prescription of a kind of halogen fowl, enriches people's lives, satisfies people's needs.
Content of the present invention: the present invention improves its prescription and technology on the basis of summing up traditional Anhui Cold spiced duck of only being grasped by a few peoples, form stable local flavor and type shape, have a style of one's own, it is made overall process and comprises: slaughter, pickle, cook quickly soon the formation of boiling hot, auxiliary material preparation, long-used soup and maintenance, stew in soy sauce, finished product packing.Accessory formula of the present invention is: (percentage by weight) :) cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% kowtows 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain.
Embodiment: the making of Cold spiced duck.
(1), slaughter:
1, get duck: get anosis duck alive, more than four jin, a traditional unit of weight, the pipe of dying, blood is put only.Scald the duck depilation then, water temperature keeps 62-65 ℃, and one minute time, a plucking rate is more than 90%.
2, wash duck: duck fine hair is plucked only leg, mouth, pawl Lao Pi Ex-all.
3, cut open the chest: cut across from wing, mouthful long 2-3 cun, the five internal organs are drawn only, the watery blood pitch prill.
(2), pickle: evenly smear in duck surface and duck thorax with fine salt, pickled 3-4 hour.
(3), soon cook quickly boiling hot: the good duck that will salt down is boiled boiling hot, and the time is 3-5 minute.Can remove fishy smell this moment, and can remove part fat.
(4), auxiliary material preparation:
1, ratio of adjuvant (percentage by weight) :) cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% kowtows 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain.
2, auxiliary material wrapping: the auxiliary material that proportioning is good, with the crocus cloth wrapping of permeate well, every bag 100 grams.
(5), the formation of long-used soup and maintenance: adopt new and old accessory package to change method.In stew in soy sauce liquid, remain three guarantees auxiliary material (totally 300 restraining), wherein a bag has used twice, one bag to use once, and another bag is new the interpolation.Behind a collection of duck stew in soy sauce, take out and used a bag auxiliary material of three times, change and add the new auxiliary material of a bag, the most of duck oil that floats on the whole in the pot is removed, stay and be long-used soup.So not only clean in the long-used soup, do not have residue and ingredient stability.
(6), stew in soy sauce: put 20 ducks in long-used soup, increase to add water to 20 ducks are just in time flooded, it is boiled with water to add big fire, and then little fire is vexed to be boiled 1 hour.
(7), finished product packing: the duck that stew in soy sauce is good pull out cooling, the packing finished product.
You point of the present invention and effect:
1, halogen fowl of the present invention, delicious, instant, be easy to carry, the equal edible of cool heat, itself do not need any Zuo material. And the roast duck that the coating baking forms must be with other Zuo material of Yong when edible.
2, halogen fowl of the present invention, the technology exquisiteness, make that most fat is extracted out in the duck, the girth of a garment is suitable, delicious and oiliness, contain in the batching multiple rare medicinal herbs arranged (Zhang Zanchen write by explanation cloves, Chinese cassia tree, flesh fruit, tsaoko, Sha Ren etc. in " science is explained herbal summary " of the distribution of scientific and technological health ejecting plate society to human body blood circulation and channel invigorating, liver-kidney tonifying, spleen benefiting and stimulating the appetite are arranged respectively, help digestion relieve the effect of alcohol, the effect of strengthening the bones and muscles), carry out stew in soy sauce, thereby make the seasoning matter smell saturating, think and act in one and the same way all over whole body.
3, Cold spiced duck raw material of the present invention is an aquatic bird, and this has refrigerant effect as cold, with rational seasoning matter and proportioning, it is processed into travel food easily, is the aspect that hot non-irrigated fowl food can not replace.
Claims (4)
1, a kind of processing method of poultry products comprises the formation of slaughtering, pickle, cook quickly soon the preparation of boiling hot, auxiliary material, long-used soup and maintenance, stew in soy sauce, seven processes of finished product packing, it is characterized in that cooking quickly soon the process of the formation of the preparation of boiling hot, auxiliary material and long-used soup.
2, the processing method of poultry products according to claim 1, the forming process that it is characterized in that auxiliary material preparation and long-used soup, accessory formula is: cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% is kowtowed 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain, wraps up with crocus cloth after being made into; In the formation of long-used soup and the maintenance process, adopt new and old accessory package to change method in batches.
3, the processing method of poultry products according to claim 1, it is characterized in that cooking quickly soon the boiling hot time is 3-5 minute.
4,, it is characterized in that this method is applied to produce Cold spiced duck according to the processing method of claim 1,2,3 described poultry products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101717A CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101717A CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1045915A true CN1045915A (en) | 1990-10-10 |
Family
ID=4854402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89101717A Pending CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045915A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073827C (en) * | 1999-04-26 | 2001-10-31 | 喻声云 | Method for preparing delicious fowl |
| CN1299605C (en) * | 2004-07-21 | 2007-02-14 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101449834B (en) * | 2007-12-05 | 2012-01-04 | 刘生堂 | Bittern roast duck |
| CN101606721B (en) * | 2009-07-09 | 2012-01-18 | 合肥工业大学 | Method for processing sauced marinated duck |
| CN102813228A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102813229A (en) * | 2012-08-29 | 2012-12-12 | 丰县时代工艺社 | Method for making hot oil duck |
| CN102934813A (en) * | 2012-12-05 | 2013-02-20 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
| CN104432157A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Production method of sesame paste duck |
-
1989
- 1989-04-01 CN CN89101717A patent/CN1045915A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073827C (en) * | 1999-04-26 | 2001-10-31 | 喻声云 | Method for preparing delicious fowl |
| CN1299605C (en) * | 2004-07-21 | 2007-02-14 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101449834B (en) * | 2007-12-05 | 2012-01-04 | 刘生堂 | Bittern roast duck |
| CN101606721B (en) * | 2009-07-09 | 2012-01-18 | 合肥工业大学 | Method for processing sauced marinated duck |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN102813228A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102813228B (en) * | 2012-08-09 | 2013-09-18 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102813229A (en) * | 2012-08-29 | 2012-12-12 | 丰县时代工艺社 | Method for making hot oil duck |
| CN102934813A (en) * | 2012-12-05 | 2013-02-20 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN102934813B (en) * | 2012-12-05 | 2014-02-05 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
| CN104432157A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Production method of sesame paste duck |
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