CN105029478A - Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof - Google Patents
Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof Download PDFInfo
- Publication number
- CN105029478A CN105029478A CN201510336714.4A CN201510336714A CN105029478A CN 105029478 A CN105029478 A CN 105029478A CN 201510336714 A CN201510336714 A CN 201510336714A CN 105029478 A CN105029478 A CN 105029478A
- Authority
- CN
- China
- Prior art keywords
- duck
- parts
- pot
- whole
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 65
- 235000012907 honey Nutrition 0.000 title claims abstract description 24
- 239000004575 stone Substances 0.000 title claims abstract description 18
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 210000002784 stomach Anatomy 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 25
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 11
- 210000004317 gizzard Anatomy 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011293 Brassica napus Nutrition 0.000 claims description 5
- 240000008100 Brassica rapa Species 0.000 claims description 5
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 5
- 241000425037 Toona sinensis Species 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 231100000252 nontoxic Toxicity 0.000 claims description 4
- 230000003000 nontoxic effect Effects 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 3
- 244000062730 Melissa officinalis Species 0.000 claims description 3
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 235000019674 grape juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000865 liniment Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 235000020382 mixed vegetable juice Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 4
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 3
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- XLSZMDLNRCVEIJ-UHFFFAOYSA-N 4-methylimidazole Chemical compound CC1=CNC=N1 XLSZMDLNRCVEIJ-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 244000242291 Lemna paucicostata Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 206010034912 Phobia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- -1 amino acid asparatate Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 208000019899 phobic disease Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and a preparation method thereof. The whole duck is characterized by being prepared from the following raw materials in parts by weight (g): 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 peanut butter, 10-13 parts of salt, 13-15 parts of rose, 20-25 parts of lemon, 50-55 parts of shrimp meat, 7-9 parts of dried tangerine or orange peels, 25-30 parts of hawthorn, 3-5 parts of radix glycyrrhizae, 2-3 parts of clove and 3-5 parts of fresh ginger. The whole duck has the characteristics of being low in fat, little in oil, sweet and delicious in taste, crispy on the outside and soft on the inside, capable of nourishing stomach and clearing heat, free of pigment and preservative, safe to eat, and the like.
Description
Technical field
The present invention relates generally to whole duck of a kind of nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat 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 a kind of nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat 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:
The whole duck of a kind of nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat, is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520, mixing fruit and vegetable juice 150-200, honey 200-230, peanut butter 30-35, salt 10-13, rose 13-15, lemon 20-25, peeled shrimp 50-55, dried orange peel 7-9, hawthorn 25-30, 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.
A preparation method for the whole duck of the nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat, 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 pickles 15-20 minute except then excessive moisture sprinkles salt 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 2-3 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, rose, lemon and peeled shrimp are filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, being blown into air makes duck abdominal cavity heave, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it into again in pot and to add dried orange peel, hawthorn, 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 peanut butter, 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 features such as the present invention has low fat few oil, sweet fragrance U.S., crisp outside tender inside, nourishing the stomach heat-clearing, do not add pigment and anticorrisive agent, edible safety is relieved.The present invention uses iron brush to pat duck body, does not affect the 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, and temperature raises from low to high fast, avoids the impact of high temperature on meat for a long time and the appearance of harmful substance.Straight fire baking duck body is avoided 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
The whole duck of a kind of nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat, is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520, mixing fruit and vegetable juice 150-200, honey 200-230, peanut butter 30-35, salt 10-13, rose 13-15, lemon 20-25, peeled shrimp 50-55, dried orange peel 7-9, hawthorn 25-30, 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.
A preparation method for the whole duck of the nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat, 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 pickles 15-20 minute except then excessive moisture sprinkles salt 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 2-3 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, rose, lemon and peeled shrimp are filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, being blown into air makes duck abdominal cavity heave, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it into again in pot and to add dried orange peel, hawthorn, 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 peanut butter, 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. the whole duck of the large tripe of nourishing the stomach heat-clearing honey jar stone pot low fat, is characterized in that it is made up of following weight parts (g) raw material:
Whole duck 500-520, mixing fruit and vegetable juice 150-200, honey 200-230, peanut butter 30-35, salt 10-13, rose 13-15, lemon 20-25, peeled shrimp 50-55, dried orange peel 7-9, hawthorn 25-30, 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. the whole duck of a kind of nourishing the stomach heat-clearing honey jar stone large tripe of pot low fat according to claim 1, 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 pickles 15-20 minute except then excessive moisture sprinkles salt 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 2-3 days is preserved in sealing;
3), the whole duck taking-up of process in step 2 is drained excess surface honey, rose, lemon and peeled shrimp are filled in Duck gizzard, again step 1 is remained mixtures of vegetable juices and pour into Duck gizzard, being blown into air makes duck abdominal cavity heave, and by Duck gizzard with on heat-resisting nontoxic linear slit, to put it into again in pot and to add dried orange peel, hawthorn, 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 peanut butter, 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 |
|---|---|---|---|
| CN201510336714.4A CN105029478A (en) | 2015-06-17 | 2015-06-17 | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510336714.4A CN105029478A (en) | 2015-06-17 | 2015-06-17 | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029478A true CN105029478A (en) | 2015-11-11 |
Family
ID=54436928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510336714.4A Pending CN105029478A (en) | 2015-06-17 | 2015-06-17 | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029478A (en) |
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 |
-
2015
- 2015-06-17 CN CN201510336714.4A patent/CN105029478A/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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100508791C (en) | Beer roasting duck and producing method thereof | |
| CN103445220A (en) | Processing technique of multi-flavor roasted eel slice | |
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN103355682B (en) | Method for processing duck necks subjected to three-time saucing | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN106376908A (en) | Formula of sauce for river snail rice noodle with sauce | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN104982954A (en) | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof | |
| KR101994701B1 (en) | Method for manufacturing Food using Dried meat/fish with herb medicine extract | |
| CN104982952A (en) | Spleen invigorating antimicrobial honeypot stone pot low-fat cream duck and making method thereof | |
| CN105029478A (en) | Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof | |
| CN104982956A (en) | Lotus fragrance honeypot slate low-fat duck and preparation method thereof | |
| CN104997044A (en) | Stomach nourishing and heat clearing low-fat duck meat produced by using honeypot and stone bowl and preparation method of duck meat | |
| CN104982953A (en) | Fire clearing honeypot stone bowl low-fat juice-pouring whole duck and preparation method thereof | |
| CN105029475A (en) | Low-fat huapi duck capable of clearing internal heat and improving eyesight in honey pot and preparation method of low-fat duck | |
| CN109511897A (en) | A kind of ingredient and preparation process that fried beef is dry | |
| CN105029476A (en) | Lung moistening and fire clearing low-fat duck provided with burnt shell and prepared by adopting honey pot and stone pot and preparation method thereof | |
| CN104982955A (en) | Honey pot stone bowl low-fat crispy duck and preparing method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| CN105029477A (en) | Low-fat green tangerine peel duck provided with lemon grass in stomach and prepared by adopting honey pot and stone pot and preparation method thereof | |
| CN116138404B (en) | Preparation method of salt roasted chicken | |
| KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |