CN104856077A - A preparation method of duck wings with pickled peppers - Google Patents
A preparation method of duck wings with pickled peppers Download PDFInfo
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- CN104856077A CN104856077A CN201510207088.9A CN201510207088A CN104856077A CN 104856077 A CN104856077 A CN 104856077A CN 201510207088 A CN201510207088 A CN 201510207088A CN 104856077 A CN104856077 A CN 104856077A
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Abstract
The present invention discloses a preparation method of duck wings with pickled peppers, and relates to the field of food processing. The duck wings with pickled peppers are cooked in boiled water, and the preparation method includes washing and cleaning, simmering, microwave sterilizing and vacuum packaging. The prepared duck wings with pickled peppers are delicious in taste and rich in nutrient, and also are delicious and piquant and tasty and refreshing with the addition of exclusive pickled peppers; not only maintain the delicious taste of duck without adding any preservatives, sodium nitrite, chemical pigments and chemical spices, but also avoid the problems that traditional marinated duck wings are added with pigments and other chemical substances, even some marinated duck wings have gone bad before packaging, and the bad marinated duck wings are concealed by chemical additives. People can eat the duck wings with pickled peppers anytime, anywhere, and the ready-to-eat duck wings with pickled peppers give people the enjoyment of healthy and delicious food.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method steeping green pepper duck wing.
Background technology
Duck wing is place the most delicious in duck, and this position is maximum tissue that moves, and muscle is more, and meat is tight.Duck wing taste is sweet, can be used for nourishing the stomach to improve the production of body fluid, grows the heat of cloudy, the clear consumptive disease of the five internal organs and row water of enriching blood, can also treat body void after being ill and nutritional edema.With the quickening pace of modern life, increasing consumer orientation, in the food of more delicious foods is carried with, eats whenever and wherever possible, in order to meet the need of market, conventional method adopts the mode of stew in soy sauce duck wing mostly to the processing of duck wing, then sells to market through packaging, and this spicy duck wings adds the chemical substances such as pigment mostly, although delicious flavour, but often eat, very large to harm, the duck wing even had all goes bad before packing, hide through chemical addition agent, very unhealthy.
Bubble green pepper, being commonly called as " fish spicy ", is distinctive flavoring in Sichuan cuisine.Capsicum itself is nutritious, and in capsicum, ascorbic content occupies first in vegetables, bubble green pepper have color and luster glow, peppery and not dry, peppery in the feature of micro-acid, as far back as several years ago, the bubble green pepper series dish made of it is just popular in river.
Summary of the invention
The object of the present invention is to provide a kind of filling rice intestines and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
Steep a preparation method for green pepper duck wing, comprise the following steps:
1) the freezing duck wing 1000g be up to the standards is put into the pond that thaws to thaw, and cleaning is to thoroughly clean, being placed in container draining with holes, drying to not having obvious water mark;
2) in pot, add drinking water, after boiling by the submergence of duck wing in the hot water, very hot oven boils 5-10min, and dehematize except raw meat, is pulled out and put into cold water and clean up, drain away the water;
3) in pot, drinking water is added, with flavoring, the boiled 5min of very hot oven, by dehematize except the duck wing after raw meat, tilts to scratch osculum at surface cutter, again put into pot, turn moderate heat after again boiled, stir duck wing every 10min, turn a little fire cover pot after having medium well to duck and simmer 50-70min and can take the dish out of the pot, take the dish out of the pot and dry, obtain ripe duck wing; The formula of described flavoring is: every 1000g duck wing, adds food 20-30g, ginger 2-4g, shallot 2-6g, head of garlic 4-7g, Chinese prickly ash 5-10g, anistree 2-5g, Chinese cassia tree 5-7g, cooking wine 8-12g, vinegar 3-7g;
4) ripe duck wing is taken out placement 3-5 hour, to thoroughly cooling, microwave is degerming.
5) by cooling degerming after duck wing add bubble green pepper uniformly mix, every 1000g duck wing adds 150-250g and steeps green pepper, carry out vacuum packaging, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 20min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation.
Preferably, the formula of described flavoring is: every 1000g duck wing, adds food 25g, ginger 3g, shallot 5g, head of garlic 6g, Chinese prickly ash 7g, anistree 4g, Chinese cassia tree 7g, cooking wine 10g, vinegar 5g.
Preferably, formula and preparation method thereof of described bubble green pepper is as follows:
1) pickle jar wash clean, dry rear stand-by, fresh capsicum is cut off handle afterwash, then it is dry to 7-8 one-tenth to be dried in the air;
2) in pickle jar, meter Shui is poured into, then Radix Glycyrrhizae, Chinese prickly ash, salt, white sugar is added, the parts by weight of described meter Shui, Radix Glycyrrhizae, Chinese prickly ash, salt and white sugar are 100 parts, rice water, Radix Glycyrrhizae 5-10 part, Chinese prickly ash 8-12 part, salt 10-20 part, white sugar 10-20 part, leave standstill 5-10 days after fully stirring;
3) water in cylinder slightly has during tart flavour just can add fresh capsicum, now will note all flooding in water, capsicum can not be allowed to expose water surface;
4) cover the lid of pickle jar, add proper amount of clear water at tank, be placed on the place of shady and cool ventilation, keep clear water in tank not do, steep green pepper after 7-10 days and just carried out.
Preferably, the parts by weight of described meter Shui, Radix Glycyrrhizae, Chinese prickly ash, salt and white sugar are 100 parts, rice water, 8 parts, Radix Glycyrrhizae, 10 parts, Chinese prickly ash, salt 15 parts, white sugar 12 parts.
Preferably, described meter Shui comprises the water that corn, rice and Chinese sorghum are eluriated.
Compared with prior art, the invention has the beneficial effects as follows: a kind of preparation method steeping green pepper duck wing, the bubble green pepper duck wing that the inventive method is produced adopts poach mode, twice degerming, not only delicious flavour, nutrition is rich, also be furnished with and exclusively steep green pepper, fresh peppery tasty and refreshing, not only maintain the delicious mouthfeel of duck, also do not add any anticorrisive agent, natrium nitrosum, chemical pigment and chemical spices, turn avoid traditional stew in soy sauce duck wing, add the chemical substances such as pigment, the duck wing even had all goes bad before packing, through the problem that chemical addition agent hides, people can be whenever and wherever possible, instant bagged, to the enjoyment of people's healthy food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A kind of preparation method steeping green pepper duck wing of the present invention, comprises the following steps:
1) the freezing duck wing 1000g be up to the standards is put into the pond that thaws to thaw, and cleaning is to thoroughly clean, being placed in container draining with holes, drying to not having obvious water mark;
2) in pot, add drinking water, after boiling by the submergence of duck wing in the hot water, very hot oven boils 5-10min, and dehematize except raw meat, is pulled out and put into cold water and clean up, drain away the water;
3) in pot, drinking water is added, with flavoring, the boiled 5min of very hot oven, by dehematize except the duck wing after raw meat, tilt to scratch osculum at surface cutter, again put into pot, moderate heat is turned after again boiled, stir duck wing every 10min, turn a little fire cover pot after having medium well to duck and simmer 60min and can take the dish out of the pot and dry, obtain ripe duck wing; The formula of described flavoring is: every 1000g duck wing, adds salt 25g, ginger 3g, shallot 5g, head of garlic 6g, Chinese prickly ash 7g, anistree 4g, Chinese cassia tree 7g, cooking wine 10g, vinegar 5g;
4) ripe duck wing is taken out placement 3-5 hour, to thoroughly cooling, microwave is degerming.
5) by cooling degerming after duck wing add bubble green pepper uniformly mix, every 1000g duck wing adds 200g and steeps green pepper, carry out vacuum packaging, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 20min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation.
Formula of described bubble green pepper and preparation method thereof is as follows:
1) pickle jar wash clean, dry rear stand-by.Fresh capsicum is cut off handle afterwash, then it is dry to 7-8 one-tenth to be dried in the air.
2) in pickle jar, meter Shui is poured into, then Radix Glycyrrhizae, Chinese prickly ash, salt, white sugar is added, the parts by weight of described meter Shui, Radix Glycyrrhizae, Chinese prickly ash, salt and white sugar are 100 parts, rice water, Radix Glycyrrhizae 5-10 part, Chinese prickly ash 8-12 part, salt 10-20 part, white sugar 10-20 part, preferably, rice 100 parts, water, 8 parts, Radix Glycyrrhizae, 10 parts, Chinese prickly ash, salt 15 parts, white sugar 12 parts, leave standstill 5-10 days after fully stirring.Described meter Shui comprises the water that corn, rice and Chinese sorghum are eluriated.
3) water in cylinder slightly has during tart flavour just can add fresh capsicum, now will note all flooding in water, capsicum can not be allowed to expose water surface.
4) cover the lid of pickle jar, add proper amount of clear water at tank, be placed on the place of shady and cool ventilation, keep clear water in tank not do, steep green pepper after 7-10 days and just carried out.
Claims (5)
1. steep a preparation method for green pepper duck wing, it is characterized in that, comprise the following steps:
1) the freezing duck wing 1000g be up to the standards is put into the pond that thaws to thaw, and cleaning is to thoroughly clean, being placed in container draining with holes, drying to not having obvious water mark;
2) in pot, add drinking water, after boiling by the submergence of duck wing in the hot water, very hot oven boils 5-10min, and dehematize except raw meat, is pulled out and put into cold water and clean up, drain away the water;
3) in pot, drinking water is added, with flavoring, the boiled 5min of very hot oven, by dehematize except the duck wing after raw meat, tilts to scratch osculum at surface cutter, again put into pot, turn moderate heat after again boiled, stir duck wing every 10min, turn a little fire cover pot after having medium well to duck and simmer 50-70min and can take the dish out of the pot, take the dish out of the pot and dry, obtain ripe duck wing; The formula of described flavoring is: every 1000g duck wing, adds salt 20-30g, ginger 2-4g, shallot 2-6g, head of garlic 4-7g, Chinese prickly ash 5-10g, anistree 2-5g, Chinese cassia tree 5-7g, cooking wine 8-12g, vinegar 3-7g;
4) ripe duck wing is taken out placement 3-5 hour, to thoroughly cooling, microwave is degerming;
5) by cooling degerming after duck wing add bubble green pepper uniformly mix, every 1000g duck wing adds 150-250g and steeps green pepper, carry out vacuum packaging, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 20min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation.
2. a kind of preparation method steeping green pepper duck wing according to claim 1, it is characterized in that, the formula of described flavoring is: every 1000g duck wing, adds food 25g, ginger 3g, shallot 5g, head of garlic 6g, Chinese prickly ash 7g, anistree 4g, Chinese cassia tree 7g, cooking wine 10g, vinegar 5g.
3. a kind of preparation method steeping green pepper duck wing according to claim 1, is characterized in that, formula of described bubble green pepper and preparation method thereof is as follows:
1) pickle jar wash clean, dry rear stand-by, fresh capsicum is cut off handle afterwash, then it is dry to 7-8 one-tenth to be dried in the air;
2) in pickle jar, meter Shui is poured into, then Radix Glycyrrhizae, Chinese prickly ash, salt, white sugar is added, the parts by weight of described meter Shui, Radix Glycyrrhizae, Chinese prickly ash, salt and white sugar are 100 parts, rice water, Radix Glycyrrhizae 5-10 part, Chinese prickly ash 8-12 part, salt 10-20 part, white sugar 10-20 part, leave standstill 5-10 days after fully stirring;
3) water in cylinder slightly has during tart flavour just can add fresh capsicum, now will note all flooding in water, capsicum can not be allowed to expose water surface;
4) cover the lid of pickle jar, add proper amount of clear water at tank, be placed on the place of shady and cool ventilation, keep clear water in tank not do, steep green pepper after 7-10 days and just carried out.
4. formula and preparation method thereof of described bubble green pepper according to claim 3, is characterized in that, the parts by weight of described meter Shui, Radix Glycyrrhizae, Chinese prickly ash, salt and white sugar are 100 parts, rice water, 8 parts, Radix Glycyrrhizae, 10 parts, Chinese prickly ash, salt 15 parts, white sugar 12 parts.
5. formula and preparation method thereof of described bubble green pepper according to claim 3, it is characterized in that, described meter Shui comprises the water that corn, rice and Chinese sorghum are eluriated.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510207088.9A CN104856077A (en) | 2015-04-28 | 2015-04-28 | A preparation method of duck wings with pickled peppers |
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| CN201510207088.9A CN104856077A (en) | 2015-04-28 | 2015-04-28 | A preparation method of duck wings with pickled peppers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983093A (en) * | 2017-04-12 | 2017-07-28 | 合肥工业大学 | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983093A (en) * | 2017-04-12 | 2017-07-28 | 合肥工业大学 | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof |
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Application publication date: 20150826 |
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