CN105595212A - Production method of sauced duck legs - Google Patents
Production method of sauced duck legs Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- duck
- leg
- minutes
- nourishing
- 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 63
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000008280 blood Substances 0.000 claims abstract description 13
- 210000004369 blood Anatomy 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 230000000249 desinfective effect Effects 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000012907 honey Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 240000001008 Dimocarpus longan Species 0.000 claims description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims description 6
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 241000207840 Jasminum Species 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 206010013954 Dysphoria Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 2
- 230000002936 tranquilizing effect Effects 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract 1
- 206010038743 Restlessness Diseases 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 230000003053 immunization Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000005906 menstruation Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070188.6A CN105595212A (en) | 2016-01-29 | 2016-01-29 | Production method of sauced duck legs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610070188.6A CN105595212A (en) | 2016-01-29 | 2016-01-29 | Production method of sauced duck legs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595212A true CN105595212A (en) | 2016-05-25 |
Family
ID=55976017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610070188.6A Pending CN105595212A (en) | 2016-01-29 | 2016-01-29 | Production method of sauced duck legs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595212A (en) |
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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103202489A (en) * | 2013-03-15 | 2013-07-17 | 安徽香泉湖禽业有限公司 | Ginseng pot-stewed healthcare duck and processing method thereof |
| 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 |
| CN104856082A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A preparation method of nut and fruit roasted duck legs |
-
2016
- 2016-01-29 CN CN201610070188.6A patent/CN105595212A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103202489A (en) * | 2013-03-15 | 2013-07-17 | 安徽香泉湖禽业有限公司 | Ginseng pot-stewed healthcare duck and processing method thereof |
| 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 |
| CN104856082A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A preparation method of nut and fruit roasted duck legs |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099237B (en) | Method for processing mushroom-flavor chicken and mushroom-flavor chicken | |
| CN105639481A (en) | Making method of duck seasoned with soy sauce | |
| CN105707726A (en) | Making method of duck necks braised with paste | |
| CN105815749A (en) | Instant chilli sauce and preparation method thereof | |
| CN105595212A (en) | Production method of sauced duck legs | |
| KR101606784B1 (en) | Method for producing hot pot and the hot pot | |
| CN105595211A (en) | Production method of sauced duck gizzards | |
| CN102028235B (en) | Diced mutton product and production method thereof | |
| CN107048232A (en) | A kind of preparation method of local flavor spiced egg | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN108201072A (en) | A kind of packed mutton preparation method for being used to boil mutton soup | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN105614732A (en) | Making method of sauced duck wings | |
| CN106235272A (en) | One is replenished the calcium nourishing the stomach meat pulp and preparation method thereof | |
| CN105580933A (en) | Snow pear wax gourd honey tea production method | |
| CN107751920A (en) | A kind of preparation method of full sheep soup | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| CN105410707A (en) | Method for processing selenium-rich canned black guinea pig meat | |
| CN105192731A (en) | Making method for rabbit meat in carbon pot | |
| CN107927723A (en) | A kind of goose sauce and preparation method thereof | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof | |
| CN107410919A (en) | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof | |
| CN105614731A (en) | Making method of sauced duck webs | |
| CN105166948A (en) | Marinating method for rabbit meat | |
| CN103960685A (en) | Marinated peanut diced chicken and preparation method thereof |
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: 20160525 |