CN104982953A - Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof - Google Patents
Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof Download PDFInfo
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- CN104982953A CN104982953A CN201510336199.XA CN201510336199A CN104982953A CN 104982953 A CN104982953 A CN 104982953A CN 201510336199 A CN201510336199 A CN 201510336199A CN 104982953 A CN104982953 A CN 104982953A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a fire clearing honeypot stone bowl low-fat juice-pouring whole duck and a preparation method thereof. The fire clearing honeypot stone bowl low-fat juice-pouring whole duck is characterized by being prepared by, by weight(g), the following raw materials of 500-520 parts of a whole duck, 150-200 parts of mixed vegetable and fruit juice, 200-230 parts of honey, 30-35 parts of black bean sauce, 10-13 parts of table salt, 30-35 parts of cooking wine, 100-120 parts of tomatoes, 3-5 parts of pericarpium citri reticulatae, 5-7 parts of hawthorns, 3-5 parts of semen cassiae, 3-5 parts of liquorice, 2-3 parts of clove and 3-5 parts of fresh ginger. The fire clearing honeypot stone bowl low-fat juice-pouring whole duck has the advantages of being low in fat, little in oil, sweet and fragrant, delicious in taste, crisp in exterior and tender in interior, sour and appetitive, capable of clearing fire and improving eyesight, free of pigment and preservatives, safe and relieved in eating and the like.
Description
Technical field
The present invention relates generally to one honey jar stone pot low fat of relieving inflammation or internal heat and fills with juice whole duck and preparation method thereof.
Background technology
" 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." be applicable to have in body heat, the people that gets angry eats; Send out low-heat, have a delicate constitution, lose the appetite, be hard and dry and the people of oedema, food better.Therefore, duck product is just the superior sumptuous courses at a meal on dining table since ancient times, is again the excellent food that people nourish.As prior art, there are products such as spicy duck, bittern duck, laughable duck, cumin duck, sauce duck, Beijing roast duck, steamed Nanjing duck cutlets and preparation method thereof.The ubiquitous problem of prior art has: process continuity handicraft workshop way, product quality exists potential safety hazard.Such as, use natrium nitrosum as colour former in the sauced duck meat meat products production technology had, in product, nitrosamine carcinogenic substance may be produced; Or add caramel colorant as colouring agent, but consumer also exists Psychological phobia to the 4-methylimidazole composition wherein existed, and does not know in its whether harmless or much scope harmless; A large amount of interpolation duck meat essence and spice in some duck products, in order to cover duck fishy smell, because in cooking process, temperature is too high, overlong time, easily produces 3,4-BaP carcinogen; And with the spice of warm property as flavoring, be also unfavorable for playing the effect that duck relieves inflammation or internal heat.Straight fire baking duck body is avoided in stone pot cooking process, relatively safe.The present invention selects honeydew fruit and vegetable juice to soak duck body, pours into soup juice in duck body inside, outer roasting in boil, in the ripe process of system, make the bioactivator in soup juice and duck that complicated cuisine chemistry occurs react, not only contribute to, except fishy smell, improving local flavor and mouthfeel, also improving nutritive value.Its carbohydrate content of duck product according to surveying and determination after this honeydew fruit and vegetable juice soaks significantly improves, energy, total fat decline with crude fiber content, potassium, sodium, magnesium and Fe content significantly improve, and amino acid asparatate, tyrosine, cystine, leucine and the valine content relevant with delicate flavour significantly increase; Wherein glycine, arginine, hydroxyproline content then significantly decline, and arginine is relevant with fishy smell according to the study.
Summary of the invention
The present invention seeks to, in order to provide one honey jar stone pot low fat of relieving inflammation or internal heat to fill with juice whole duck, to provide a kind of special taste with this, safety non-toxic, genuine duck product.
The present invention is achieved by the following technical solutions:
One honey jar stone pot low fat of relieving inflammation or internal heat fills with juice whole duck, it is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520/ only, mixing fruit and vegetable juice 150-200, honey 200-230, black bean sauce 30-35, salt 10-13, cooking wine 30-35, tomato 100-120, dried orange peel 3-5, hawthorn 5-7, cassia seed 3-5, Radix Glycyrrhizae 3-5, cloves 2-3, ginger 3-5.
Mixing fruit and vegetable juice is mixed to squeeze the juice by following raw materials in part by weight to be made: Chinese toon seedling 25-30, Radix spinach 20-25, Turnip Sprouts 15-20, balm leaf 20-15, grape juice 30-35, Celery Juice 30-35, asparagus juice 10-15.
Honey jar stone pot low fat of relieving inflammation or internal heat fills with a preparation method for the whole duck of juice, comprises the following steps:
1), by whole duck process totally, removing internal organ, spread out, then evenly pat with iron brush, make its surface uniform scatter aperture, with the boiling hot 8-13 minute of boiling water, control, except then excessive moisture sprinkles cooking wine, salt pickles 15-20 minute in 10-12 DEG C, adds mixing fruit and vegetable juice and soaks 3-5 hour;
2) the whole duck of, by step 1 having pickled puts into the honey jar that temperature keeps 30-32 DEG C, and makes it be immersed in completely in honey, and 1-2 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, being cut into slices by tomato is filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it in pot and to add dried orange peel, hawthorn, cassia seed, Radix Glycyrrhizae, cloves, ginger and 3-5 times water gaging, simmering 0.5-1 hour;
4) whole the duck, by step 3 simmered hangs on humidity 13-15 degree, in the environment of temperature 5-8 DEG C, and dehumidifying 2-2.5 hour;
5), by step 4 gains surface uniform brush black bean sauce, tip upside down on slabstone with stone pot, heating around makes its internal temperature reach 150-200 DEG C, baking 10-15 minute.
Advantage of the present invention is:
Compared with existing duck product, the present invention has the few oil of low fat, sweet fragrance U.S., crisp outside tender inside, improving eyesight of relieving inflammation or internal heat, acid and refreshingly to whet the appetite, do not add the features such as pigment and anticorrisive agent, edible safety be relieved.The present invention uses iron brush to pat duck body, does not affect outward appearance, i.e. soft meat, facilitates tasty, makes subcutaneous grease be flowed out by aperture when hot water scalds system and the baking of stone pot simultaneously.The present invention is heated by stone pot, avoids straight fire baking duck body in stone pot cooking process, relatively safe.First boil to bake again and avoid the impact of high temperature on meat for a long time and the appearance of harmful substance.The present invention selects honeydew fruit and vegetable juice to soak duck body, pours into soup juice in duck body inside, outer roasting in boil, in the ripe process of system, make the bioactivator in soup juice and duck that complicated cuisine chemistry occurs react, not only contribute to, except fishy smell, improving local flavor and mouthfeel, also improving nutritive value.Bud dish mineral calcium, magnesium, potassium, phosphorus and trace elements iron, zinc, the copper rich contents such as Turnip Sprouts, Chinese toon seedling.In Chinese toon seedling, the content of potassium and copper is given prominence to, and the calcium in Turnip Sprouts and Se content are abundant in assistant dish, far above the content in tradition garnishes shallot.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
One honey jar stone pot low fat of relieving inflammation or internal heat fills with juice whole duck, it is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520/ only, mixing fruit and vegetable juice 150-200, honey 200-230, black bean sauce 30-35, salt 10-13, cooking wine 30-35, tomato 100-120, dried orange peel 3-5, hawthorn 5-7, cassia seed 3-5, Radix Glycyrrhizae 3-5, cloves 2-3, ginger 3-5.
Mixing fruit and vegetable juice is mixed to squeeze the juice by following raw materials in part by weight to be made: Chinese toon seedling 25-30, Radix spinach 20-25, Turnip Sprouts 15-20, balm leaf 20-15, grape juice 30-35, Celery Juice 30-35, asparagus juice 10-15.
Honey jar stone pot low fat of relieving inflammation or internal heat fills with a preparation method for the whole duck of juice, comprises the following steps:
1), by whole duck process totally, removing internal organ, spread out, then evenly pat with iron brush, make its surface uniform scatter aperture, with the boiling hot 8-13 minute of boiling water, control, except then excessive moisture sprinkles cooking wine, salt pickles 15-20 minute in 10-12 DEG C, adds mixing fruit and vegetable juice and soaks 3-5 hour;
2) the whole duck of, by step 1 having pickled puts into the honey jar that temperature keeps 30-32 DEG C, and makes it be immersed in completely in honey, and 1-2 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, being cut into slices by tomato is filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it in pot and to add dried orange peel, hawthorn, cassia seed, Radix Glycyrrhizae, cloves, ginger and 3-5 times water gaging, simmering 0.5-1 hour;
4) whole the duck, by step 3 simmered hangs on humidity 13-15 degree, in the environment of temperature 5-8 DEG C, and dehumidifying 2-2.5 hour;
5), by step 4 gains surface uniform brush black bean sauce, tip upside down on slabstone with stone pot, heating around makes its internal temperature reach 150-200 DEG C, baking 10-15 minute.
Claims (2)
1. honey jar stone pot low fat of relieving inflammation or internal heat fills with the whole duck of juice, it is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520/ only, mixing fruit and vegetable juice 150-200, honey 200-230, black bean sauce 30-35, salt 10-13, cooking wine 30-35, tomato 100-120, dried orange peel 3-5, hawthorn 5-7, cassia seed 3-5, Radix Glycyrrhizae 3-5, cloves 2-3, ginger 3-5;
Mixing fruit and vegetable juice is mixed to squeeze the juice by following raw materials in part by weight to be made: Chinese toon seedling 25-30, Radix spinach 20-25, Turnip Sprouts 15-20, balm leaf 20-15, grape juice 30-35, Celery Juice 30-35, asparagus juice 10-15.
2. one according to claim 1 honey jar stone pot low fat of relieving inflammation or internal heat fills with juice whole duck, it is characterized in that being made up of the following step:
1), by whole duck process totally, removing internal organ, spread out, then evenly pat with iron brush, make its surface uniform scatter aperture, with the boiling hot 8-13 minute of boiling water, control, except then excessive moisture sprinkles cooking wine, salt pickles 15-20 minute in 10-12 DEG C, adds mixing fruit and vegetable juice and soaks 3-5 hour;
2) the whole duck of, by step 1 having pickled puts into the honey jar that temperature keeps 30-32 DEG C, and makes it be immersed in completely in honey, and 1-2 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, being cut into slices by tomato is filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it in pot and to add dried orange peel, hawthorn, cassia seed, Radix Glycyrrhizae, cloves, ginger and 3-5 times water gaging, simmering 0.5-1 hour;
4) whole the duck, by step 3 simmered hangs on humidity 13-15 degree, in the environment of temperature 5-8 DEG C, and dehumidifying 2-2.5 hour;
5), by step 4 gains surface uniform brush black bean sauce, tip upside down on slabstone with stone pot, heating around makes its internal temperature reach 150-200 DEG C, baking 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510336199.XA CN104982953A (en) | 2015-06-17 | 2015-06-17 | Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1533713A (en) * | 2003-03-31 | 2004-10-06 | 梅 彭 | Making method of flavour duck |
| CN1703999A (en) * | 2004-05-27 | 2005-12-07 | 王介民 | Stone pot and method for processing food by the same |
| CN104305292A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof |
| CN104305294A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Roast duck with mint cooling and refreshing fragrance and preparation method thereof |
| CN104305290A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Rib-flavored nutritious roast duck and preparation method thereof |
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- 2015-06-17 CN CN201510336199.XA patent/CN104982953A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1533713A (en) * | 2003-03-31 | 2004-10-06 | 梅 彭 | Making method of flavour duck |
| CN1703999A (en) * | 2004-05-27 | 2005-12-07 | 王介民 | Stone pot and method for processing food by the same |
| CN104305292A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof |
| CN104305294A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Roast duck with mint cooling and refreshing fragrance and preparation method thereof |
| CN104305290A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Rib-flavored nutritious roast duck and preparation method thereof |
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Application publication date: 20151021 |