CN105231464A - Method for firing ground kettle duck sticking cake - Google Patents
Method for firing ground kettle duck sticking cake Download PDFInfo
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- CN105231464A CN105231464A CN201510813766.6A CN201510813766A CN105231464A CN 105231464 A CN105231464 A CN 105231464A CN 201510813766 A CN201510813766 A CN 201510813766A CN 105231464 A CN105231464 A CN 105231464A
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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
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Abstract
The invention discloses a method for firing a ground kettle duck sticking cake. The method comprises the following steps: (1) selection of raw materials including, by weight parts, 1800-2200 parts of duck, 50-80 parts of vegetable oil, 35-40 parts of green onion, 33-38 parts of ginger, 36-42 parts of garlic, 12-18 parts of star anise, 15-20 parts of Sichuan pepper, 13-16 parts of fennel, 3-5 parts of dry red pepper, 4-6 parts of cinnamon, 2-4 parts of bay leaves, 40-50 parts of ground kettle sauce, 2000-2400 parts of nourishingi double-boiled soup, 40-50 parts of cooking wine, 300-400 parts of beer, 3-5 parts of dark soy sauce, 5-8 parts of light soy sauce, 20-30 parts of refined salt, 10-12 parts of monosodium glutamate, 14-18 parts of chicken essence, 350-450 parts of flour, 220-260 parts of corn flour, 180-210 parts of eggs and 4-7 parts of barbary wolfberry fruit; (2) cooking range firewood selection; (3) duck treatment; (4) firing; and (5) obtaining of the sticking cake. The ground kettle duck sticking cake has health care functions of strengthening the spleen, promoting appetite and nourishing the body and beauty.
Description
Technical field
The present invention relates to a kind of foodstuff production method, particularly relate to the method for cooking that a kind of ground pot duck pastes cake.
Background technology
Duck because of high protein, low fat and fine and tender taste are delicious and the delicious dish that becomes on dining table.Except being rich in nutrition, be easy to digestion, duck also has nourishing, nourishing the stomach, kidney tonifying, consumer edema, the effect such as relieving cough and reducing sputum.
The preparation method of duck is a lot, mainly based on burning, stewed, halogen, roasting and salt marsh, but often kind of method is had nothing in common with each other, in method for cooking, the duration and degree of heating fired due to duck and time are difficult to control, therefore, the duck of firing is pasted cake taste and also just varies, and ground pot to fire be a kind of special mode of firing, using firewood as fuel, it is better that the duck of firing pastes cake taste, but ground pot duck pastes the more exquisite process to food materials of cake, existing ground pot duck is pasted cake and makes at food materials and technique is all weak, cause ground pot duck and subsides cake mouthfeel not good.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the method for cooking that beautiful, the nutritious and ground pot duck with health care of a kind of fresh fragrance pastes cake.
For achieving the above object, the technical solution adopted in the present invention is: a kind of ground pot duck pastes the method for cooking of cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: native duck 1800-2200, vegetable oil 50-80, green onion 35-40, ginger 33-38, garlic 36-42, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, cassia bark 4-6, spiceleaf 2-4, ground pot sauce 40-50, nourishing soup-stock 2000-2400, cooking wine 40-50, beer 300-400, dark soy sauce 3-5, light soy sauce 5-8, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, white sugar 3-5, flour 350-450, corn flour 220-260, egg 180-210, fruit of Chinese wolfberry 4-7,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, duck process: native duck now kills, clean out, be chopped into bulk, duck blood is continued to employ, and the duck being chopped into block is put into clear water and soaks 100-120 minute, clean water of dehematizing, then the ginger of the green onion of duck and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with cooking wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the duck soaked, and stir time 2-4 minute;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, green onion in spiceleaf and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the duck after step 3 process is poured in pot, big fire stir-fry adds dark soy sauce to moisture by time dry, white sugar, nourishing soup-stock and beer, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling is at 10-15 minute, then moderate heat 15-25 minute is transferred to, then transfer little fire to and stew 60-80 minute slowly,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, and under enter duck blood in step 3, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
Further, with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickles temperature 15-20 DEG C, salting period 30-40 hour.
Further, with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
Further, big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
Advantageous Effects of the present invention is: this method adopts firewood and ground pot to fire, fire raw materials used simple and easy to get, the duck color burnt out is tempting, suffuses an exquisite fragrance all around, duck entrance strength road, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
Ground pot duck pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: native duck 2100, vegetable oil 70, green onion 38, ginger 36, garlic 40, anistree 15, Chinese prickly ash 17, fennel seeds 14, chilli 4, cassia bark 5, spiceleaf 3, pot sauce 45, nourishing soup-stock 2200, cooking wine 45, beer 380, dark soy sauce 4, light soy sauce 7, refined salt 26, monosodium glutamate 11, chickens' extract 15, white sugar 4, flour 400, corn flour 240, egg 200, the fruit of Chinese wolfberry 6;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, duck process: native duck now kills, clean out, be chopped into bulk, duck blood is continued to employ, and the duck being chopped into block is put into clear water and soaks 110 minutes, clean water of dehematizing, then the ginger of the green onion of duck and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with cooking wine, soaking temperature 3 DEG C, soak time 3.5 hours, and every 30 minutes stir once to the duck soaked, and stir 3 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 66 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, green onion in spiceleaf and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the duck after step 3 process is poured in pot, big fire stir-fry adds dark soy sauce to moisture by time dry, white sugar, nourishing soup-stock and beer, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 12 minutes, then moderate heat is transferred to 20 minutes, then transfer little fire to stew 70 minutes slowly,
Five, cake is pasted: 400 parts, part flour, corn flour 240 parts are put into basin, add 200 parts, egg, refined salt 4.5 parts and monosodium glutamate 4.5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 30 parts, little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, and under enter duck blood in step 3, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 32 parts refined salt 2.5 parts, five-spice powder 0.6 part and ripe peanut broken 1.5 parts salted, pickle temperature 17 DEG C, salting period 35 hours, this place pot sauce has the taste of fresh peppery micro-acid, contributes to duck fast tasty and promotes the mouthfeel of meat.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 480 parts, bone, matrimony vine 3.5 parts, the Radix Astragali 0.6 part, Radix Codonopsis 0.7 part together with Radix Angelicae Sinensis 0.4 part, little fire simmers to be made for 2.5 hours, adopt nourishing soup-stock fire, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care.
Big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
In step 3, make full use of the fishy smell of green onion, ginger, cooking wine removal duck, and tasty by long-time low temperature.
Add in step 4 duck blood both can ensure blood cooking after mouthfeel, can absorb again a part greasy.
This method adopts firewood and ground pot to fire, fire raw materials used simple and easy to get, the duck color burnt out is tempting, suffuses an exquisite fragrance all around, duck entrance strength road, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
embodiment 2
Ground pot duck pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: native duck 1800, vegetable oil 50, green onion 35, ginger 33, garlic 36, anistree 12, Chinese prickly ash 15, fennel seeds 13, chilli 3, cassia bark 4, spiceleaf 2, pot sauce 40, nourishing soup-stock 2000, cooking wine 40, beer 300, dark soy sauce 3, light soy sauce 5, refined salt 20, monosodium glutamate 10, chickens' extract 14, white sugar 3, flour 350, corn flour 220, egg 180, the fruit of Chinese wolfberry 4;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, duck process: native duck now kills, clean out, be chopped into bulk, duck blood is continued to employ, and the duck being chopped into block is put into clear water and soaks 100 minutes, clean water of dehematizing, then the ginger of the green onion of duck and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with cooking wine, soaking temperature 2 DEG C, soak time 3 hours, and every 30 minutes stir once to the duck soaked, and stir 2 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, green onion in spiceleaf and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the duck after step 3 process is poured in pot, big fire stir-fry adds dark soy sauce to moisture by time dry, white sugar, nourishing soup-stock and beer, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 10 minutes, then moderate heat is transferred to 15 minutes, then transfer little fire to stew 60 minutes slowly,
Five, cake is pasted: 350 parts, part flour, corn flour 220 parts are put into basin, add 180 parts, egg, refined salt 4 parts and monosodium glutamate 4 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25 parts, little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, and under enter duck blood in step 3, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 30 parts refined salt 2 parts, five-spice powder 0.5 part and ripe peanut broken 1 part salted, pickle temperature 15 DEG C, salting period 40 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 450 parts, bone, matrimony vine 3 parts, the Radix Astragali 0.5 part, Radix Codonopsis 0.6 part together with Radix Angelicae Sinensis 0.3 part, and little fire simmers to be made for 2 hours.
embodiment 3
Ground pot duck pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: native duck 2200, vegetable oil 80, green onion 40, ginger 38, garlic 42, anistree 18, Chinese prickly ash 20, fennel seeds 16, chilli 3-5, cassia bark 4-6, spiceleaf 2-4, pot sauce 40-50, nourishing soup-stock 2400, cooking wine 50, beer 400, dark soy sauce 5, light soy sauce 8, refined salt 30, monosodium glutamate 12, chickens' extract 18, white sugar 5, flour 450, corn flour 260, egg 210, the fruit of Chinese wolfberry 7;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, duck process: native duck now kills, clean out, be chopped into bulk, duck blood is continued to employ, and the duck being chopped into block is put into clear water and soaks 120 minutes, clean water of dehematizing, then the ginger of the green onion of duck and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with cooking wine, soaking temperature 6 DEG C, soak time 4 hours, and every 30 minutes stir once to the duck soaked, and stir 4 minutes time;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, green onion in spiceleaf and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the duck after step 3 process is poured in pot, big fire stir-fry adds dark soy sauce to moisture by time dry, white sugar, nourishing soup-stock and beer, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling was at 15 minutes, then moderate heat is transferred to 25 minutes, then transfer little fire to stew 80 minutes slowly,
Five, cake is pasted: 450 parts, part flour, corn flour 260 parts are put into basin, add 210 parts, egg, refined salt 5 parts and monosodium glutamate 5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 35 parts, little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, and under enter duck blood in step 3, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 35 parts refined salt 3 parts, five-spice powder 0.8 part and ripe peanut broken 2 parts salted, pickle temperature 20 DEG C, salting period 30 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 500 parts, bone, matrimony vine 4 parts, the Radix Astragali 0.7 part, Radix Codonopsis 0.8 part together with Radix Angelicae Sinensis 0.5 part, and little fire simmers to be made for 3 hours.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (4)
1. ground pot duck pastes a method for cooking for cake, it is characterized in that, comprises the following steps:
One, raw material is chosen: comprise following Parts by Ingredients: native duck 1800-2200, vegetable oil 50-80, green onion 35-40, ginger 33-38, garlic 36-42, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, chilli 3-5, cassia bark 4-6, spiceleaf 2-4, ground pot sauce 40-50, nourishing soup-stock 2000-2400, cooking wine 40-50, beer 300-400, dark soy sauce 3-5, light soy sauce 5-8, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 14-18, white sugar 3-5, flour 350-450, corn flour 220-260, egg 180-210, fruit of Chinese wolfberry 4-7,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, duck process: native duck now kills, clean out, be chopped into bulk, duck blood is continued to employ, and the duck being chopped into block is put into clear water and soaks 100-120 minute, clean water of dehematizing, then the ginger of the green onion of duck and refined salt, light soy sauce, segment, section, the fruit of Chinese wolfberry that minces are soaked together with cooking wine, soaking temperature 2-6 DEG C, soak time 3-4 hour, and every 30 minutes stir once to the duck soaked, and stir time 2-4 minute;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, green onion in spiceleaf and step 3 and Jiang Yiqi stir-fry out perfume (or spice), and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the duck after step 3 process is poured in pot, big fire stir-fry adds dark soy sauce to moisture by time dry, white sugar, nourishing soup-stock and beer, add a cover pot cover, the bottom of a pan fire big fire is boiled, time controling is at 10-15 minute, then moderate heat 15-25 minute is transferred to, then transfer little fire to and stew 60-80 minute slowly,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, and under enter duck blood in step 3, cover pot cover, continue burning 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
2. pot duck pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickle temperature 15-20 DEG C, salting period 30-40 hour.
3. pot duck pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
4. pot duck pastes the method for cooking of cake according to claim 1ly, it is characterized in that: big fire is flare is altered highly exceed iron pan mid-height, moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
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| CN201510813766.6A CN105231464A (en) | 2015-11-23 | 2015-11-23 | Method for firing ground kettle duck sticking cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510813766.6A CN105231464A (en) | 2015-11-23 | 2015-11-23 | Method for firing ground kettle duck sticking cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821987A (en) * | 2017-11-13 | 2018-03-23 | 张野 | A kind of application of birch juice in spicy spiced duck product is prepared |
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| CN1226596A (en) * | 1997-12-18 | 1999-08-25 | 何解问 | Spirit containing Chinese herb angelica and wolfberry and preparation thereof |
| CN1315146A (en) * | 2000-03-24 | 2001-10-03 | 赵劲松 | Cake made of mixed flour and living fish soup and its making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821987A (en) * | 2017-11-13 | 2018-03-23 | 张野 | A kind of application of birch juice in spicy spiced duck product is prepared |
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Application publication date: 20160113 |