CN105077325A - Preparation method of spicy duck feet - Google Patents
Preparation method of spicy duck feet Download PDFInfo
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- CN105077325A CN105077325A CN201410200737.8A CN201410200737A CN105077325A CN 105077325 A CN105077325 A CN 105077325A CN 201410200737 A CN201410200737 A CN 201410200737A CN 105077325 A CN105077325 A CN 105077325A
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Abstract
The invention discloses a preparation method of spicy duck feet, and the raw materials include frozen duck feet, duck skeleton, Chinese prickly ash, pepper, star anise, cinnamon, rhizoma kaempferiae, amomum fruit, licorice, raw ginger, green onion, capsicum frutescens, clove, bay leaf, angelica dahurica, amomum tsaoko, cardamom, netmeg, fennel, dried tangerine or orange peel, momordica grosvenori, dark soy sauce, table salt, monosodium glutamate, rock sugar, white granulated sugar and pod pepper. Through thawing, selecting, rolling, kneading, pickling, cooking a soup-stock, preparing a master stock, preparing brine soup, cooking in the master stock and drying, the spicy duck feet are obtained. The fishy smelling can be removed, the spicy duck feet taste good, and are hard and compact in meat quality, moderate in salty and sweet taste, unique in taste, and simple in preparation process.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of the peppery duck's foot of a kind of perfume (or spice).
Background technology
Duck's foot, as locomotive organ, has that muscle is many, skin depth, without features such as meat, needs to the exploitation of duck's foot the concern causing food worker.Find after deliberation, in duck's foot, fat content about has 1.9%, and protein content is up to 26.9%, and wherein major part is collagen, and containing a large amount of trace elements such as calcium, iron, selenium, zinc, can be referred to as high protein and low fat based food.The nutritive value of duck's foot is abundanter, is applicable to population, is especially applicable to osteodystrophy person; Endocrine systemic disease has auxiliary therapeutic action simultaneously.Duck's foot to reducing weight and beautifying features, keep fit strong bone, promoting blood circulation for regulating menstruation, Wen Zhongyi gas, Tianjing Busuiye medicinal etc. there is important effect.
Along with the progress of society, people there occurs great change to eating habit, and rhythm of life is constantly accelerated to make the requirement of people to instant food and leisure food more and more higher; Collagen contributes to the formation of the connective tissues such as animal and human's body blood vessel, skin, muscle tendon, cartilage, bone, and taking in collagen in the mode of food has many-sided effect, mainly prevents cardiovascular disease, replenishes the calcium, improves looks.And existing duck's foot smell is on the market heavier, mouthfeel is bad, be difficult to the appetite causing consumer.
Summary of the invention
The technical problem that basic background technology exists, the present invention proposes the preparation method of the peppery duck's foot of a kind of perfume (or spice), and remove the smell of duck's foot, good mouthfeel, meat is strong, salty comfortable in, special taste, preparation technology is simple.
The preparation method of the peppery duck's foot of a kind of perfume (or spice) that the present invention proposes, its raw material comprises: freezing duck's foot, duck skeleton, Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori, dark soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, capsicum annum fasciculatum, cooking wine etc.; Prepare by following technique:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 10-12 DEG C, thawing time 8-10h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 1-3:1-3 carries out proportioning, pulverizer is utilized to break into 100 object powder, 3-5 part powder, 6-9 part five-spice powder and 10-13 part salt are added by weight in mixer fully to stir and obtain cure, described five-spice powder is prepared as follows: by weight anistree for 50-55 part powder, 5-9 part cassia bark powder, 7-12 part Galanga Resurrectionlily Rhizome, 3-5 part Villous Amomum Fruit, 6-10 part Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 1-2 part cure and 0.5-1 part pretreatment duck's foot are placed in tumbler tumbling 25-30min, take out to be contained in clean vessel and be placed in 38-48h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 3-5 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.8-0.9kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 16-20wt% ginger, with the duck skeleton after blanching for benchmark 15-17wt% green onion boils 5-6h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 3-4:1;
S5, by weight by 30-50 part hot millet, 1.3-1.6 part cloves, 2-3.5 part spiceleaf, 9-12 part root of Dahurain angelica, 6-8 part cassia bark, 2-3 part Radix Glycyrrhizae, 2.5-4.5 part tsaoko, 13-15 part cardamom, 3-5 part nutmeg, 15-17 part is anistree, 7-10 part fennel seeds, 15-20 part dried orange peel, 0.5-0.9 part Momordica grosvenori, 5-8 part fructus amomi, 17-23 part ginger to load in food cotton yarn cloth bag rinse 3-5min under the clear water of flowing after and is placed in soup-stock boiling 90-120min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 120-130:4-7,
S6, continue to add 30-40 part dark soy sauce in bittern, 160-170 part salt, 5-9 part monosodium glutamate, 60-70 part rock sugar, 40-50 part white granulated sugar, 50-60 part capsicum annum fasciculatum, 80-90 part cooking wine continues boiling 30-40min and obtains halogen soup, needs abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.6-0.7kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.2-1.4:1, brew time is 20-30min, and baking temperature is 50-60 DEG C, and baking time is 3-4h.
Preferably, in S5, by weight by 35-45 part hot millet, 1.4-1.5 part cloves, 2.5-3 part spiceleaf, 10-11 part root of Dahurain angelica, 7.2-7.8 part cassia bark, 2.3-2.6 part Radix Glycyrrhizae, 3.5-4 part tsaoko, 13.6-14.3 part cardamom, 3.7-4.2 part nutmeg, 15.9-16.2 part is anistree, 7.2-8.4 part fennel seeds, 16-18 part dried orange peel, 0.6-0.8 part Momordica grosvenori, 6-7 part fructus amomi, 20-22 part ginger to load in food cotton yarn cloth bag rinse 4min under the clear water of flowing after and is placed in soup-stock boiling 100-110min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 25:1.
Preferably, in S6, continue to add 32-39 part dark soy sauce in bittern, 164-168 part salt, 6-8 part monosodium glutamate, 65-67 part rock sugar, 46-48 part white granulated sugar, 55-59 part capsicum annum fasciculatum, 84-87 part cooking wine continues boiling 36-39min and obtain halogen soup, in boiling process, need abundant stirring.
The present invention is by Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori and the mating reaction of cooking wine in different step, smell in duck's foot is removed clean, to be boiled by halogen and oven dry makes meat of the present invention strong, strengthen the mouthfeel of compacting of duck's foot, and the present invention salty comfortable in, special taste, preparation technology is simple, easy to implement.
Detailed description of the invention
Embodiment 1
The fragrant peppery duck's foot of the one that the present invention proposes, its raw material comprises: freezing duck's foot, duck skeleton, Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori, dark soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, capsicum annum fasciculatum, cooking wine; Prepare by following technique:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 10 DEG C, thawing time 10h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 3:1 carries out proportioning, pulverizer is utilized to break into 100 object powder, 5 parts of powder, 6 parts of five-spice powders and 13 portions of salt are added in mixer fully to stir by weight and obtain cure, described five-spice powder is prepared as follows: by weight 50 parts of anistree powder, 9 parts of cassia bark powder, 7 parts of Galanga Resurrectionlily Rhizomes, 5 parts of Villous Amomum Fruits, 6 parts of Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 1 part of cure and 0.5 portion of pretreatment duck's foot are placed in tumbler tumbling 30min, take out to be contained in clean vessel and be placed in 38h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 5 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.8kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 20wt% ginger, with the duck skeleton after blanching for benchmark 15wt% green onion boils 6h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 3:1;
S5, by weight by 50 parts of hot millets, 1.3 portions of cloves, 3.5 portions of spiceleafs, 9 parts of roots of Dahurain angelica, 8 parts of cassia barks, 2 portions of Radix Glycyrrhizaes, 4.5 parts of tsaokos, 13 parts of cardamoms, 5 parts of nutmegs, 15 parts of anises, 10 portions of fennel seeds, 15 parts of dried orange peels, 0.9 portion of Momordica grosvenori, 5 parts of fructus amomis, 23 portions of gingers to load rinse 3min under the clear water of flowing after in food cotton yarn cloth bag and are placed in soup-stock boiling 120min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 120:7,
S6, continue to add 30 portions of dark soy sauce in bittern, 170 portions of salt, 5 portions of monosodium glutamates, 70 portions of rock sugar, 40 portions of white granulated sugars, 60 portions of capsicum annum fasciculatums, 80 portions of cooking wine continue boiling 30min and obtain halogen soup, need abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.7kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.4:1, brew time is 20min, and baking temperature is 50 DEG C, and baking time is 4h.
Embodiment 2
The fragrant peppery duck's foot of the one that the present invention proposes, its raw material comprises: freezing duck's foot, duck skeleton, Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori, dark soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, capsicum annum fasciculatum, cooking wine; Prepare by following technique:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 12 DEG C, thawing time 8h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 1:3 carries out proportioning, pulverizer is utilized to break into 100 object powder, 3 parts of powder, 9 parts of five-spice powders and 10 portions of salt are added in mixer fully to stir by weight and obtain cure, described five-spice powder is prepared as follows: by weight 55 parts of anistree powder, 5 parts of cassia bark powder, 12 parts of Galanga Resurrectionlily Rhizomes, 3 parts of Villous Amomum Fruits, 10 parts of Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 2 parts of cures and 0.5 portion of pretreatment duck's foot are placed in tumbler tumbling 25min, take out to be contained in clean vessel and be placed in 48h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 3 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.9kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 16wt% ginger, with the duck skeleton after blanching for benchmark 17wt% green onion boils 5h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 4:1;
S5, by weight by 30 parts of hot millets, 1.6 portions of cloves, 2 portions of spiceleafs, 12 parts of roots of Dahurain angelica, 6 parts of cassia barks, 3 portions of Radix Glycyrrhizaes, 2.5 parts of tsaokos, 15 parts of cardamoms, 3 parts of nutmegs, 17 parts of anises, 7 portions of fennel seeds, 20 parts of dried orange peels, 0.5 portion of Momordica grosvenori, 8 parts of fructus amomis, 17 portions of gingers to load rinse 5min under the clear water of flowing after in food cotton yarn cloth bag and are placed in soup-stock boiling 90min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 65:2,
S6, continue to add 40 portions of dark soy sauce in bittern, 160 portions of salt, 9 portions of monosodium glutamates, 60 portions of rock sugar, 50 portions of white granulated sugars, 50 portions of capsicum annum fasciculatums, 90 portions of cooking wine continue boiling 40min and obtain halogen soup, need abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.6kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.2:1, brew time is 30min, and baking temperature is 60 DEG C, and baking time is 3h.
Embodiment 3
The fragrant peppery duck's foot of the one that the present invention proposes, its raw material comprises: freezing duck's foot, duck skeleton, Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori, dark soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, capsicum annum fasciculatum, cooking wine; Prepare by following technique:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 11 DEG C, thawing time 9.5h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 25:22 carries out proportioning, pulverizer is utilized to break into 100 object powder, 4 parts of powder, 7 parts of five-spice powders and 12 portions of salt are added in mixer fully to stir by weight and obtain cure, described five-spice powder is prepared as follows: by weight 52 parts of anistree powder, 8 parts of cassia bark powder, 11 parts of Galanga Resurrectionlily Rhizomes, 4 parts of Villous Amomum Fruits, 7 parts of Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 1 part of cure and 1 portion of pretreatment duck's foot are placed in tumbler tumbling 28min, take out to be contained in clean vessel and be placed in 40h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 4 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.82kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 18wt% ginger, with the duck skeleton after blanching for benchmark 15.9wt% green onion boils 5.3h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 3.2:1;
S5, by weight by 45 parts of hot millets, 1.4 portions of cloves, 3 portions of spiceleafs, 10 parts of roots of Dahurain angelica, 7.8 parts of cassia barks, 2.3 portions of Radix Glycyrrhizaes, 4 parts of tsaokos, 13.6 part cardamom, 4.2 parts of nutmegs, 15.9 part is anistree, 8.4 portions of fennel seeds, 16 parts of dried orange peels, 0.8 portion of Momordica grosvenori, 6 parts of fructus amomis, 22 portions of gingers to load rinse 4min under the clear water of flowing after in food cotton yarn cloth bag and are placed in soup-stock boiling 100min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 25:1,
S6, continue to add 39 portions of dark soy sauce in bittern, 164 portions of salt, 8 portions of monosodium glutamates, 65 portions of rock sugar, 48 portions of white granulated sugars, 55 portions of capsicum annum fasciculatums, 87 portions of cooking wine continue boiling 39min and obtain halogen soup, need abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.62kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.3:1, brew time is 28min, and baking temperature is 54 DEG C, and baking time is 3.2h.
Embodiment 4
The fragrant peppery duck's foot of the one that the present invention proposes, its raw material comprises: freezing duck's foot, duck skeleton, Chinese prickly ash, pepper, anise, cassia bark, kaempferia galamga, fructus amomi, Radix Glycyrrhizae, ginger, green onion, hot millet, cloves, spiceleaf, the root of Dahurain angelica, tsaoko, cardamom, nutmeg, fennel seeds, dried orange peel, Momordica grosvenori, dark soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, capsicum annum fasciculatum, cooking wine; Prepare by following technique:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 11 DEG C, thawing time 8.7h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 23:27 carries out proportioning, pulverizer is utilized to break into 100 object powder, 4 parts of powder, 8 parts of five-spice powders and 11 portions of salt are added in mixer fully to stir by weight and obtain cure, described five-spice powder is prepared as follows: by weight 54 parts of anistree powder, 6 parts of cassia bark powder, 8 parts of Galanga Resurrectionlily Rhizomes, 4 parts of Villous Amomum Fruits, 9 parts of Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 1.5 parts of cures and 0.7 portion of pretreatment duck's foot are placed in tumbler tumbling 26min, take out to be contained in clean vessel and be placed in 45h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 4 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.89kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 17wt% ginger, with the duck skeleton after blanching for benchmark 16.8wt% green onion boils 5.8h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 3.5:1;
S5, by weight by 35 parts of hot millets, 1.5 portions of cloves, 2.5 portions of spiceleafs, 11 parts of roots of Dahurain angelica, 7.2 parts of cassia barks, 2.6 portions of Radix Glycyrrhizaes, 3.5 parts of tsaokos, 14.3 part cardamom, 3.7 parts of nutmegs, 16.2 part is anistree, 7.2 portions of fennel seeds, 18 parts of dried orange peels, 0.6 portion of Momordica grosvenori, 7 parts of fructus amomis, 20 portions of gingers to load rinse 4min under the clear water of flowing after in food cotton yarn cloth bag and are placed in soup-stock boiling 110min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 25:1,
S6, continue to add 32 portions of dark soy sauce in bittern, 168 portions of salt, 6 portions of monosodium glutamates, 67 portions of rock sugar, 46 portions of white granulated sugars, 59 portions of capsicum annum fasciculatums, 84 portions of cooking wine continue boiling 36min and obtain halogen soup, need abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.67kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.3:1, brew time is 22min, and baking temperature is 56 DEG C, and baking time is 3.6h.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (3)
1. a preparation method for the peppery duck's foot of perfume (or spice), is characterized in that, comprising:
S1, freezing duck's foot inserted in the pond that thaws and thaws, water temperature maintains 10-12 DEG C, thawing time 8-10h, after thawing completely, select the duck's foot that monomer grammes per square metre is 28.5-32g, individuality ecchymosis area being greater than 5% of whole duck's foot area is sorted out, and removes onyx and palm cocoon, continue to be immersed in clear water and separate out to without watery blood, after draining, obtain pretreatment duck's foot;
S2, by Chinese prickly ash and pepper in mass ratio for 1-3:1-3 carries out proportioning, pulverizer is utilized to break into 100 object powder, 3-5 part powder, 6-9 part five-spice powder and 10-13 part salt are added by weight in mixer fully to stir and obtain cure, described five-spice powder is prepared as follows: by weight anistree for 50-55 part powder, 5-9 part cassia bark powder, 7-12 part Galanga Resurrectionlily Rhizome, 3-5 part Villous Amomum Fruit, 6-10 part Radix Glycyrrhizae powder are mixed and obtained;
S3, by weight 1-2 part cure and 0.5-1 part pretreatment duck's foot are placed in tumbler tumbling 25-30min, take out to be contained in clean vessel and be placed in 38-48h in freezer and obtain dry-salt duck's foot, wherein temperature of ice house maintains 3-5 DEG C;
S4, in jacketed pan, add clear water, open air intake valve, adjustment force value is 0.8-0.9kPa, boil to water and seethe with excitement, add the duck skeleton after blanching, with the duck skeleton after blanching be benchmark 16-20wt% ginger, with the duck skeleton after blanching for benchmark 15-17wt% green onion boils 5-6h, obtain soup-stock after taking out duck skeleton, ginger and green onion, the mass ratio of the duck skeleton wherein after water and blanching is 3-4:1;
S5, by weight by 30-50 part hot millet, 1.3-1.6 part cloves, 2-3.5 part spiceleaf, 9-12 part root of Dahurain angelica, 6-8 part cassia bark, 2-3 part Radix Glycyrrhizae, 2.5-4.5 part tsaoko, 13-15 part cardamom, 3-5 part nutmeg, 15-17 part is anistree, 7-10 part fennel seeds, 15-20 part dried orange peel, 0.5-0.9 part Momordica grosvenori, 5-8 part fructus amomi, 17-23 part ginger to load in food cotton yarn cloth bag rinse 3-5min under the clear water of flowing after and is placed in soup-stock boiling 90-120min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 120-130:4-7,
S6, continue to add 30-40 part dark soy sauce in bittern, 160-170 part salt, 5-9 part monosodium glutamate, 60-70 part rock sugar, 40-50 part white granulated sugar, 50-60 part capsicum annum fasciculatum, 80-90 part cooking wine continues boiling 30-40min and obtains halogen soup, needs abundant stirring in boiling process;
S7, by after dry-salt duck's foot blanching, add in halogen soup, after the boiling of halogen soup, adjustment air intake valve, force value is down to 0.6-0.7kPa, maintenance halogen soup is micro-to boil, and after taking out cooling, sends into oven dry in baking box and obtains fragrant peppery duck's foot, wherein the mass ratio of halogen soup and dry-salt duck's foot is 1.2-1.4:1, brew time is 20-30min, and baking temperature is 50-60 DEG C, and baking time is 3-4h.
2. the preparation method of fragrant peppery duck's foot as claimed in claim 1, it is characterized in that, in S5, by weight by 35-45 part hot millet, 1.4-1.5 part cloves, 2.5-3 part spiceleaf, 10-11 part root of Dahurain angelica, 7.2-7.8 part cassia bark, 2.3-2.6 part Radix Glycyrrhizae, 3.5-4 part tsaoko, 13.6-14.3 part cardamom, 3.7-4.2 part nutmeg, 15.9-16.2 part is anistree, 7.2-8.4 part fennel seeds, 16-18 part dried orange peel, 0.6-0.8 part Momordica grosvenori, 6-7 part fructus amomi, 20-22 part ginger to load in food cotton yarn cloth bag rinse 4min under the clear water of flowing after and is placed in soup-stock boiling 100-110min, take out food cotton yarn cloth bag and the spice be contained in bag and the spice be contained in bag, in jacketed pan, leftover materials are bittern, the mass ratio of the spice wherein in soup-stock and above-mentioned food cotton yarn cloth bag is 25:1.
3. the preparation method of fragrant peppery duck's foot as claimed in claim 1, it is characterized in that, in S6, continue to add 32-39 part dark soy sauce in bittern, 164-168 part salt, 6-8 part monosodium glutamate, 65-67 part rock sugar, 46-48 part white granulated sugar, 55-59 part capsicum annum fasciculatum continue boiling 36-39min and obtain halogen soup, in boiling process, need abundant stirring.
Priority Applications (1)
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614731A (en) * | 2016-01-29 | 2016-06-01 | 安徽先知缘食品有限公司 | Making method of sauced duck webs |
| CN106616411A (en) * | 2016-11-14 | 2017-05-10 | 李尚苏 | Fragrant and spicy duck feet and preparation method thereof |
| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
| CN109418766A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of secret spiral shell duck foot and preparation method thereof |
| CN110250437A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of medicinal meat food and production method |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
| CN112244228A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Sweet and spicy duck steak and preparation method thereof |
| CN113632935A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Spiced duck accessory product and production method thereof |
| CN115736194A (en) * | 2022-12-27 | 2023-03-07 | 统一企业(中国)投资有限公司昆山研究开发中心 | Tea smoked spiced food capable of being stored at normal temperature and preparation method and application thereof |
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| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102657341A (en) * | 2012-05-30 | 2012-09-12 | 琼州学院 | Processing method for convenient rice wine soaking duck food |
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| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614731A (en) * | 2016-01-29 | 2016-06-01 | 安徽先知缘食品有限公司 | Making method of sauced duck webs |
| CN106616411A (en) * | 2016-11-14 | 2017-05-10 | 李尚苏 | Fragrant and spicy duck feet and preparation method thereof |
| CN107410914A (en) * | 2017-04-05 | 2017-12-01 | 陈昕懿 | A kind of preparation method of the rotten goose-claw nails of shortcake |
| CN109418766A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of secret spiral shell duck foot and preparation method thereof |
| CN110710644A (en) * | 2018-07-12 | 2020-01-21 | 四川省唐鸭儿食品有限公司 | Making method of hand-torn bamboo-flavored duck |
| CN110250437A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | A kind of medicinal meat food and production method |
| CN112244228A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Sweet and spicy duck steak and preparation method thereof |
| CN112244228B (en) * | 2020-09-23 | 2023-08-18 | 湖北周黑鸭食品工业园有限公司 | Sweet spicy duck steak and preparation method thereof |
| CN113632935A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Spiced duck accessory product and production method thereof |
| CN115736194A (en) * | 2022-12-27 | 2023-03-07 | 统一企业(中国)投资有限公司昆山研究开发中心 | Tea smoked spiced food capable of being stored at normal temperature and preparation method and application thereof |
| CN115736194B (en) * | 2022-12-27 | 2024-05-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | Tea smoked and marinated food capable of being stored at normal temperature, preparation method and application |
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