CN105166965A - Making method of spiced duck intestine - Google Patents
Making method of spiced duck intestine Download PDFInfo
- Publication number
- CN105166965A CN105166965A CN201510207319.6A CN201510207319A CN105166965A CN 105166965 A CN105166965 A CN 105166965A CN 201510207319 A CN201510207319 A CN 201510207319A CN 105166965 A CN105166965 A CN 105166965A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- boil
- duck intestines
- halogen soup
- weight portions
- 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
Abstract
Relating to the field of food processing, the invention discloses a making method of spiced duck intestine. The duck intestine is made by the 5 process steps of raw material preparation, pickling, brine soup preparation, feeding and marinating, has unique flavor, can fully cater to the taste of the public, so that consumers like the food more and do not get bored with it after eating for a long time. The sales of the product are high, and the economic benefits are good.
Description
Technical field
The present invention relates to food processing field, particularly a kind of method making Cold spiced duck intestines.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, is also the excellent food that people nourish.The food that duck eats mostly is aquatic organism, therefore its meat nature and flavor are sweet, and have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease hot bone disease, consumer edema, only hot dysentery, the effect such as relieving cough and reducing sputum.There is the people of heat to be suitable for eating duck in all bodies, have a delicate constitution, poor appetite, be hard and dry and people's food more useful of oedema.
The edible way that duck intestines are general is burning, halogen, salt down cured and salt marsh, the self-control Cold spiced duck intestines that each city cooked food stall is sold, and its local flavor is different; As the duck intestines of merchandise sales, its fragrance and mouthfeel determine sales volume size and income height.
As everyone knows, the fragrance of duck intestines and mouthfeel closely bound up with the formula of manufacture craft and bittern.The duck intestines that existing market is sold, generally all rule of thumb feed in raw material in manufacturing process, popular taste cannot be catered to, therefore, need to overcome the above defect, develop a kind of method making Cold spiced duck intestines, make the duck intestines made, there is good mouthfeel, and nutritious, enjoy endless aftertastes after making us food.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method making Cold spiced duck intestines, to solve the above-mentioned multinomial defect caused in prior art.
For achieving the above object, the invention provides following technical scheme: a kind of method making Cold spiced duck intestines, comprises the following steps:
(1) prepare raw material: get fresh duck intestines, put into boiling water and boil, then rinse with cold water clean rear for subsequent use;
(2) pickle: the duck intestines surface uniform in step (1) is smeared salt;
(3) halogen soup is configured: the water that the red sage root 0.9 weight portion, the raw Radix Astragali 1.2 weight portion, Radix Glycyrrhizae 0.6 weight portion, the root of herbaceous peony 5 weight portion, rhizoma zingiberis 6 weight portion, cassia 5 weight portion put into 500 weight portions boils 2h, obtains halogen soup;
(4) feed intake: put into from the duck intestines step (3) the halogen soup that step (3) boils, then in halogen soup, add the salt of the sweet sauce of 15 weight portions, the pepper of 1 weight portion, the chickens' extract of 2 weight portions and 10 weight portions;
(5) stew in soy sauce: boil 10-20min at the batch mixing in step (4) is placed in 100 DEG C, then cooling is pulled out naturally.
Preferably, first at 100 DEG C, boil 0.5h in described step (3), then boil 1.5h at 50 DEG C.
Preferably, 10min is boiled at the batch mixing in step (4) being placed in 100 DEG C in described step (5).Technical scheme beneficial effect of the present invention is adopted to be: halogen soup-feed intake-stew in soy sauce 5 processing step greatly by preparing raw material-pickle-configure, obtained duck intestines, salty middle band is fresh, special taste, fully can cater to popular taste, consumer is allowed to prefer to eat and not to be fed up with eating for a long time, product sales volume is high, good in economic efficiency.
Detailed description of the invention
Make a method for Cold spiced duck intestines, comprise the following steps:
(1) prepare raw material: get fresh duck intestines, put into boiling water and boil, then rinse with cold water clean rear for subsequent use;
(2) pickle: the duck intestines surface uniform in step (1) is smeared salt;
(3) halogen soup is configured: the water that the red sage root 0.9 weight portion, the raw Radix Astragali 1.2 weight portion, Radix Glycyrrhizae 0.6 weight portion, the root of herbaceous peony 5 weight portion, rhizoma zingiberis 6 weight portion, cassia 5 weight portion put into 500 weight portions boils 2h, obtains halogen soup;
(4) feed intake: put into from the duck intestines step (3) the halogen soup that step (3) boils, then in halogen soup, add the salt of the sweet sauce of 15 weight portions, the pepper of 1 weight portion, the chickens' extract of 2 weight portions and 10 weight portions;
(5) stew in soy sauce: boil 10-20min at the batch mixing in step (4) is placed in 100 DEG C, then cooling is pulled out naturally.
In the present embodiment, first at 100 DEG C, boil 0.5h in described step (3), then boil 1.5h at 50 DEG C.
In the present embodiment, boil 10min at the batch mixing in step (4) being placed in 100 DEG C in described step (5).
Based on above-mentioned: adopt technical scheme of the present invention, by preparing, raw material-pickle-configure halogen soup-feed intake-stew in soy sauce 5 processing step greatly, obtained duck intestines, salty middle band is fresh, special taste, fully can cater to popular taste, allow consumer prefer to eat and not to be fed up with eating for a long time, product sales volume is high, good in economic efficiency.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (3)
1. make a method for Cold spiced duck intestines, it is characterized in that, comprise the following steps:
(1) prepare raw material: get fresh duck intestines, put into boiling water and boil, then rinse with cold water clean rear for subsequent use;
(2) pickle: the duck intestines surface uniform in step (1) is smeared salt;
(3) halogen soup is configured: the water that the red sage root 0.9 weight portion, the raw Radix Astragali 1.2 weight portion, Radix Glycyrrhizae 0.6 weight portion, the root of herbaceous peony 5 weight portion, rhizoma zingiberis 6 weight portion, cassia 5 weight portion put into 500 weight portions boils 2h, obtains halogen soup;
(4) feed intake: put into from the duck intestines step (3) the halogen soup that step (3) boils, then in halogen soup, add the salt of the sweet sauce of 15 weight portions, the pepper of 1 weight portion, the chickens' extract of 2 weight portions and 10 weight portions;
(5) stew in soy sauce: boil 10-20min at the batch mixing in step (4) is placed in 100 DEG C, then cooling is pulled out naturally.
2. the method for making Cold spiced duck intestines according to claim 1, is characterized in that: first at 100 DEG C, boil 0.5h in described step (3), then boil 1.5h at 50 DEG C.
3. the method for making Cold spiced duck intestines according to claim 1, is characterized in that: boil 10min at the batch mixing in step (4) being placed in 100 DEG C in described step (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207319.6A CN105166965A (en) | 2015-04-28 | 2015-04-28 | Making method of spiced duck intestine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207319.6A CN105166965A (en) | 2015-04-28 | 2015-04-28 | Making method of spiced duck intestine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166965A true CN105166965A (en) | 2015-12-23 |
Family
ID=54889808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207319.6A Pending CN105166965A (en) | 2015-04-28 | 2015-04-28 | Making method of spiced duck intestine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166965A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766937A (en) * | 2014-01-10 | 2014-05-07 | 河南农业大学 | Method for producing spicy and hot stewed chicken sausage |
| CN104256475A (en) * | 2014-09-12 | 2015-01-07 | 三明温氏食品有限公司 | Formula of spiced seasoning capable of clearing fever and reducing internal heat and method for preparing spiced duck webs via formula of spiced seasoning |
-
2015
- 2015-04-28 CN CN201510207319.6A patent/CN105166965A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766937A (en) * | 2014-01-10 | 2014-05-07 | 河南农业大学 | Method for producing spicy and hot stewed chicken sausage |
| CN104256475A (en) * | 2014-09-12 | 2015-01-07 | 三明温氏食品有限公司 | Formula of spiced seasoning capable of clearing fever and reducing internal heat and method for preparing spiced duck webs via formula of spiced seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111053201A (en) * | 2019-11-05 | 2020-04-24 | 武汉轻工大学 | Preparation method of marinated duck intestine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102058079B (en) | Formula of marinade and method for making marinated duck meat with marinade | |
| CN104172312A (en) | Iced tea melon seeds and production method thereof | |
| CN106722692A (en) | Spicy chafing dish bottom flavorings and preparation method thereof | |
| CN103876109A (en) | Fresh shrimp spicy sauce and preparation method thereof | |
| CN101019664A (en) | Production process of instant abalone in soft package | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN103380898A (en) | XO gadus sauce production process | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN106261830A (en) | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof | |
| KR101251324B1 (en) | abalone slice and method for manufacturing the same | |
| CN102845705A (en) | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN101965899B (en) | Method for preparing imitative animal flesh of textured soybean protein | |
| CN104366405B (en) | A kind of sauerkraut slaughterhouse seasoning matter | |
| CN104872714A (en) | Recipe of brine seasoning for sauced spiced duck | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| CN103504265B (en) | Marinating material and food marinating method of marinating material | |
| CN104757576A (en) | Method for preparing spiced duck flippers | |
| CN105166965A (en) | Making method of spiced duck intestine | |
| CN104543499A (en) | Feeding and fattening feed for small and medium pigs and preparation method of feeding and fattening feed | |
| CN104336573A (en) | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN108095037A (en) | A kind of mushroom tartar sauce and preparation method thereof | |
| CN106107874A (en) | A kind of pork braised in brown sauce flavoring agent |
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 |
Application publication date: 20151223 |
|
| RJ01 | Rejection of invention patent application after publication |