CN105595212A - Production method of sauced duck legs - Google Patents
Production method of sauced duck legs Download PDFInfo
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- CN105595212A CN105595212A CN201610070188.6A CN201610070188A CN105595212A CN 105595212 A CN105595212 A CN 105595212A CN 201610070188 A CN201610070188 A CN 201610070188A CN 105595212 A CN105595212 A CN 105595212A
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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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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of sauced duck legs. The production method comprises the following step: selecting and treating raw materials; boiling sauce; preparing a nutrition additive; rolling and steaming; baking; packaging; and disinfecting. According to the process disclosed by the invention, the sauced duck legs prepared by adopting completely different formulas and processes are delicious and palatable, are smooth and fine when being eaten, have abundant nutrients and are convenient to eat; pharmaceutical attributes of the duck legs can be kept and the sauced duck legs have the effects of improving eyesight and calming the nerves, activating blood circulation to dissipate stasis, and nourishing yin and tonifying kidney; a plurality of types of Chinese herbal medicines are added at the same time so that the sauced duck legs have the effects of nourishing blood and conditioning liver, tranquilizing mind by nourishing the heart, nourishing kidney and supplementing marrow, enhancing the physiques, regulating menstruation and alleviating pain, moistening dryness and lubricating intestines, clearing away heat and relieving restlessness, enriching liver blood, tranquilizing mind and heart, eliminating dysphoria, clearing away heat and invigorating middle warmer, quenching thirst, nourishing blood and activating blood, resisting cancers, resisting and preventing ageing, immunizing and the like; and hazards on human bodies, caused by fried foods, are avoided, so that the sauced duck legs have extremely great health value and market prospect.
Description
Technical field
The present invention relates to food technology field, specifically a kind of preparation method of stewed duck with bean sauce leg.
Background technology
Duck leg is the leg of duck leg. Duck is a kind of delicious food, is suitable for nourishing, is the primary raw material of various delicious famous dishes. PeopleSaying " the chicken and duck flesh of fish " four large meat or fish, duck protein content is more much higher than poultry meat content, moderate fat content and distributingEvenly. Aliphatic acid fusing point in duck is low, is easy to digestion. Contained B family vitamin and vitamin E are many compared with other meats, energyEffectively opposing athlete's foot, neuritis and inflammation, can also be anti-ageing. In duck, contain the nicotinic acid compared with horn of plenty, it is structureBecome one of composition of two kinds of important coenzyme in human body, the heart disease patients such as myocardial infarction are had to protective effect. Existing stewed duck with bean sauceMouthfeel prepared by leg is not good, and failing on the basis of duck, to add some has the nutriment of facilitation to physical function, thereforeCannot meet people growing food is had to the needs of health-care efficacy.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of stewed duck with bean sauce leg, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A preparation method for stewed duck with bean sauce leg, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck leg is frozen at-30～-20 DEG C of temperatureMake after 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck leg removes raw meat to duck leg after cleaning;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir;
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following heavy deal part:
50～80 parts of beef bone soup-stocks, enuleation date 10～15,5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, 1～8 part of fibert,5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white 5～1～5 part of 15 part, pagodatree flower honey, by the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck leg is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck leg after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck leg is placed in dip to boiling 2～4 hours;
(6) baking: duck leg is taken out from dip, after draining, by honey evenly brush with it the duck, put into baking box 60～Under 70 DEG C of conditions, toast 20～40 minutes;
(7) by the vacuum packaging of cooled stewed duck with bean sauce leg, sterilization;
(8) described stewed duck with bean sauce leg is packed into outer packaging bag sealing.
Preferably, in step 1, go the method for raw meat to be: in duck leg, to add 2 lobe garlics and 10-20mL vinegar, with appropriate clearPoach is opened, and removes and cooks the blood foam coming; By the duck leg of handling well, add 10-30g Sweet-scented Osmanthus, 20-50g dried orange peel and enoughClear water, boils to getting away.
Preferably, the preparation method of a kind of stewed duck with bean sauce leg according to claim 1, is characterized in that, in step 7, disappearsPoison temperature: 120～135 DEG C, disinfecting time: 15～25min.
Compared with prior art, the invention has the beneficial effects as follows:
A kind of stewed duck with bean sauce leg neck preparation method provided by the invention, this technique, by diverse composition and engineering, is producedStewed duck with bean sauce leg is tasty, and entrance is satiny, nutritious, and instant can retain duck leg medicinal attribute, has eye-catchingCalm the nerves, activate blood circulation and disperse blood clots, nourishing YIN for benefiting the kidney effect has been added multiple Chinese herbal medicine simultaneously, and having enriches blood adjusts liver, mental-tranquilization, fosterKidney and replenishing marrow, build up health, menstruction regulating and pain relieving, moisturize laxation, clearing heat and relieving fidgetness, make liver blood foot, Xinshen Ning, dysphoria except, heat-clearingBowl spares, thirsty, enrich blood invigorate blood circulation, anticancer, anti-ageing anti-effect such as old, immune, the harm of having avoided fried food to bring to human body,There are great health care value and market prospects.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A preparation method for stewed duck with bean sauce leg, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck leg is frozen at-30～-20 DEG C of temperatureMake after 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck leg adds 2 lobe garlic and 10-20mL after cleaningVinegar, boils by proper amount of clear water, removes and cooks the blood foam coming; By the duck leg of handling well, add 10-30g Sweet-scented Osmanthus, 20-50gDried orange peel and enough clear water, boil to getting away, and can remove raw meat to duck leg like this;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir.
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following weight parts:
50～80 parts of beef bone soup-stocks, 10～15 parts of enuleation dates, 5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, fibert 1～8Part, 5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white1～5 part of 5～15 part, pagodatree flower honey. By the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck leg is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck leg after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck leg is placed in dip to boiling 2～4 hours;
(6) baking: duck leg is taken out from dip, after draining, by honey evenly brush with it the duck, put into baking box 60～Under 70 DEG C of conditions, toast 20～40 minutes;
(7) by the vacuum packaging of cooled stewed duck with bean sauce leg, sterilization, sterilisation temp: 120～135 DEG C, disinfecting time: 15～25min;
(8) described stewed duck with bean sauce leg is packed into outer packaging bag sealing.
Claims (3)
1. a preparation method for stewed duck with bean sauce leg, is characterized in that, comprises the steps:
(1) raw material is picked and is processed: pick satisfactory raw material, clean, duck leg is frozen to system at-30～-20 DEG C of temperatureAfter 8～12 hours, thaw, clean, guarantee watery blood to wash out, duck leg removes raw meat to duck leg after cleaning;
(2) boil dip: described sauce liquid processed is made up of the raw material of following weight portion: 1000～1200 parts of drinking water, rawTake out 200～300 parts, 200～300 parts of dark soy sauce, 300～400 parts of yellow rice wine, 30～40 parts of white wine, white granulated sugar 25～40Part, 30～60 parts of salt, anistree 10～20 parts, 15～25 parts, cassia bark, 20～30 parts of spiceleafs, 20～50 parts, capsicum,10～20 parts of tsaokos, 100～200 parts of meat pulp, 5～15 parts of Jasmines, 20～40 parts of aniseed, 3～5 parts of sesame oil, willDrinking water, light soy sauce, dark soy sauce, yellow rice wine, white granulated sugar are poured in pot, then add spices and white granulated sugar, boiled, are stirred to white sandSugar melts, and adds white wine, boils 60～90 minutes, and Guan Huo, after wait is extremely fully and completely cooling, adds meat pulp and sesame oil,Stir;
(3) make nourishing additive agent: described nourishing additive agent, made by the raw material of following heavy deal part:
50～80 parts of beef bone soup-stocks, enuleation date 10～15,5～10 parts of matrimony vines, 7～12 parts of Radix Angelicae Sinensis, 1～8 part of fibert,5～10 parts, lotus seeds, 1～5 part of the fleece-flower root, 3～8 parts of arillus longans, 1～5 part of ginseng, 2～6 parts, Poria cocos, egg white 5～1～5 part of 15 part, pagodatree flower honey, by the enuleation date of each weight portion, matrimony vine, Radix Angelicae Sinensis, fibert, lotus seeds, the fleece-flower root,Arillus longan, ginseng, Poria cocos clean, dry, grind, and cross 200 mesh sieves, then obtain Ultramicro-powder after pulverizing with micronizer,Add egg white, stir after 10～15 minutes, pour in the boiling container that fills beef bone soup-stock, pour 100 times of weight water into,Big fire is boiled 20～30 minutes, and little fiery continuously cooking, after 30～50 minutes, adds pagodatree flower honey to stir, and little fire is endured cream againDry and grind, to obtain final product;
(4) tumbling: duck leg is put into tumbler, add dip and nourishing additive agent to carry out vacuum tumbling, at 2 DEG C of constant temperature barsUnder part, tumbling 50 minutes, takes out duck leg after vacuum tumbling, in constant temperature is pickled, leaves standstill and pickles 2 hours;
(5) boiling: after pickled, duck leg is placed in dip to boiling 2～4 hours;
(6) baking: duck leg is taken out from dip, after draining, by honey evenly brush with it the duck, put into baking box 60～Under 70 DEG C of conditions, toast 20～40 minutes;
(7) by the vacuum packaging of cooled stewed duck with bean sauce leg, sterilization;
(8) described stewed duck with bean sauce leg is packed into outer packaging bag sealing.
2. the preparation method of a kind of stewed duck with bean sauce leg according to claim 1, is characterized in that, in step 1, removes raw meatMethod is: in duck leg, add 2 lobe garlics and 10-20mL vinegar, boil by proper amount of clear water, remove and cook the blood foam coming; WillThe duck leg of handling well, adds 10-30g Sweet-scented Osmanthus, 20-50g dried orange peel and enough clear water, boils to getting away.
3. the preparation method of a kind of stewed duck with bean sauce leg according to claim 1, is characterized in that, in step 6, and sterilization temperatureDegree: 120～135 DEG C, disinfecting time: 15～25min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901216A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of eight delicacies sweet osmanthus duck |
| CN107637794A (en) * | 2016-07-22 | 2018-01-30 | 谢雷 | A kind of preparation method of 21 taste Traditional Chinese medicine health-preserving duck |
| CN111034932A (en) * | 2019-11-18 | 2020-04-21 | 浙江狐猬食品有限公司 | Production process of seasoned duck legs |
| CN112544897A (en) * | 2020-12-21 | 2021-03-26 | 安徽鲜满多食品有限公司 | Making method of long shelf life baked flavor instant duck legs |
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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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| CN104336649A (en) * | 2014-10-20 | 2015-02-11 | 广西华兴食品有限公司 | Production method of severed duck leisure food |
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| CN104336649A (en) * | 2014-10-20 | 2015-02-11 | 广西华兴食品有限公司 | Production method of severed duck leisure food |
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| CN107637794A (en) * | 2016-07-22 | 2018-01-30 | 谢雷 | A kind of preparation method of 21 taste Traditional Chinese medicine health-preserving duck |
| CN106901216A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of eight delicacies sweet osmanthus duck |
| CN111034932A (en) * | 2019-11-18 | 2020-04-21 | 浙江狐猬食品有限公司 | Production process of seasoned duck legs |
| CN112544897A (en) * | 2020-12-21 | 2021-03-26 | 安徽鲜满多食品有限公司 | Making method of long shelf life baked flavor instant duck legs |
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Application publication date: 20160525 |