CN1060323C - Chinese caterpillar fungus marinated duck and preparing process thereof - Google Patents
Chinese caterpillar fungus marinated duck and preparing process thereof Download PDFInfo
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- CN1060323C CN1060323C CN98103140A CN98103140A CN1060323C CN 1060323 C CN1060323 C CN 1060323C CN 98103140 A CN98103140 A CN 98103140A CN 98103140 A CN98103140 A CN 98103140A CN 1060323 C CN1060323 C CN 1060323C
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- caterpillar fungus
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Abstract
The present invention relates to a technological process and a recipe for making a duck. Particularly a Chinese caterpillar fungus marinated duck and a preparing process thereof. The marinated duck has nutrient components, spongy meat, fatness without oily taste and intense flavor. The present invention is characterized in that the raw material recipe comprises a duck without bowels, white granulated sugar, salt, soy sauce, Chinese wolfberries, amomun fruits, cloves, beans, peppers, meat, cassia bark, aniseeds, fennel, pimenta officinalis, gourmet powder and Chinese caterpillar fungus. The Chinese caterpillar fungus marinated duck made by the recipe and the process has color of puree red, even lubrication, smooth and clean skin, complete duck, spongy meat, fatness without oily taste, intense flavor, pure soy sauce taste, moderate taste and no foreign flavor.
Description
The present invention relates to a kind of process and prescription of manufacturing duck, particularly a kind of being rich in nutrition composition, meat is soft, and is fertile and oiliness, Chinese caterpillar fungus stewed duck with bean sauce and manufacture craft thereof with rich flavor.
Because duck is fertile, modern people accept rich food is difficult, therefore, just need very exquisite on the preparation method of duck, make the duck after making have fertile and local flavor oiliness and that have uniqueness, could extensively be accepted by the people, have the preparation method of famous duck now, as roast duck, some are greasy though can remove by baking, and the appearance luster of its skin and the white of fat meat are still given very rich sensation, therefore, can only pass through shallot when edible, yellow bean sauce and pancake wrap edible, water down oleaginous taste with green onion flavor and sauce flavor, the sight line when covering the people and eat with pancake; But said method but causes the taste of duck itself almost to eat to come out; Another kind of boiled salted duck has watered down with saline taste that some are greasy, but its color and luster is near white, when edible, on color and luster and the mouthfeel all to a kind of greasy sensation of people.
In view of this, how can be fertile at duck, it is all good to make a kind of color, smell and taste, and mouthfeel is good and fertile and oiliness; And have good nutritional labeling, the present invention grinds wound motivation place just.
Designer of the present invention relies on the practical experience of being engaged in fields such as all kinds of carnivorous food research production and processings for many years, on the basis of feasibility study repeatedly, does a brand-new design and constitutes, and gets generation of the present invention eventually.
At the deficiencies in the prior art, the purpose of this invention is to provide a kind of method and composition of raw materials of making duck, the duck of its making has extraordinary color and luster, mouthfeel is good, nutritious, and is fertile and oiliness, enjoys endless aftertastes after the food.
The object of the present invention is achieved like this: composition of raw materials of the present invention is clean thorax duck, white granulated sugar, salt, soy sauce, matrimony vine, fructus amomi, cloves, cardamom, Chinese prickly ash, nutmeg, cassia bark, anise, fennel seeds, beautiful osmanthus, monosodium glutamate, Cordyceps sinensis.
The weight proportion of the various composition of raw materials of the present invention is 30 to 35 of clean thorax ducks, and white granulated sugar 2500 gram is to 3500 grams, and 1500 yuan of salt are to 2500 grams, soy sauce, matrimony vine 245 to 255 grams, fructus amomi 8 grams are to 12 grams, cloves 8 grams are to 12 grams, and cardamom 8 to 12 restrains, Chinese prickly ash 8 to 12 grams, nutmeg 8 to 12 grams, cassia bark 245 grams are to 255 grams, and anistree 18 to 22 restrain, fennel seeds 18 to 22 grams, beautiful osmanthus 18 to 22 grams, monosodium glutamate 148 grams are to 152 grams, and Cordyceps sinensis 15 restrains.
Process for making of the present invention cools completely between twice stewed boiling for clean thorax duck being divided into twice stewed boiling; Can not have in the water yield of duck and put into salt, Chinese prickly ash, cassia bark, anise, cloves, and after boiling, put into clean thorax duck, and stewed and boiled 6 hours, the duration and degree of heating is a slow fire, stewes and boils 15 minutes, takes off the lid back duck is stood up, and stewes and boils 15-20 minutes, plays pot; Cool completely after taking out duck; Can not have the water yield of duck to put into pot, put into white granulated sugar, salt, soy sauce, matrimony vine, fructus amomi, cloves, cardamom, Chinese prickly ash, nutmeg, cassia bark, anise, fennel seeds, beautiful osmanthus, Cordyceps sinensis boiled 6 hours, under the situation of boiling, put into the duck that cools completely and boiled again 15 to 20 minutes, played pot after putting into monosodium glutamate.
The Chinese caterpillar fungus stewed duck with bean sauce that the present invention makes by above-mentioned prescription and technology, color and luster is a red sauce, and evenly glossy, epidermis is bright and clean, and full duck is complete, and meat is soft, and is fertile and oiliness, aromatic flavour, sauce fragrance is pure, and sweet salty aquatic foods are moderate, and free from extraneous odour has nutritive value.
Enumerate a most preferred embodiment below, further illustrate the present invention:
Embodiment: 30 of clean thorax ducks, white granulated sugar 3000 grams, salt 2000 grams, soy sauce 1000 grams, matrimony vine 250 grams, fructus amomi 10 grams, cloves 10 grams, cardamom 10 grams, Chinese prickly ash 10 grams, nutmeg 10 grams, cassia bark 250 grams, anistree 20 grams, fennel seeds 20 grams, beautiful osmanthus 20 grams, monosodium glutamate 150 grams, Cordyceps sinensis 15 grams.Manufacturing process is put into the water that can there be duck in pot, wherein put into salt 1800 grams, Chinese prickly ash 8 grams, cassia bark 200 grams, anistree 18 grams, cloves 8 grams, boil, put into clean thorax duck, the duration and degree of heating is a slow fire, stew and boiled 15 minutes,, take off the lid back duck is stood up one by one, then stew again and boiled 15 minutes, play pot, this process mainly goes to have a strong smell, dehematize, increase salinity and the fragrance of duck, taking-up cools completely, and the process of cooling completely can dry up with uniform gentle breeze, and this process is to make duck tasty; Can not have the water yield of duck to put into pot again, put into white granulated sugar 3000 grams, salt 200 grams, soy sauce 1000 grams, matrimony vine 250 grams, fructus amomi 10 grams, cloves 2 grams, cardamom 10 grams, Chinese prickly ash 2 grams, nutmeg 10 grams, cassia bark 50 grams, anistree 2 grams, fennel seeds 20 grams, beautiful osmanthus 20 grams, Cordyceps sinensis 15 grams boiled 6 hours, form long-used soup, this soup can be reused, during repeated use, need only suitably dose some auxiliary materials, make the concentration of soup reach above-mentioned requirements, then only need boiling of short period again, under the situation of boiling, putting into the duck that cools completely boiled 20 minutes again, play pot after putting into monosodium glutamate, this process increases the color and luster red sauce of duck, makes color and luster even, glossy, epidermis is bright and clean, meat is soft, and is more tasty, and composition has additional nutrients.
It is complete, fertile and oiliness that the duck that the present invention makes has perfect colourm smell and taste really, is of high nutritive value, and mouthfeel is good.
In sum, the present invention can utilize novel prescription, brand-new manufacture craft, and the duck of making a kind of brand-new taste brings a kind of brand-new enjoyment to people really.The above is specific embodiments of the invention and the know-why used, if the equivalence of doing according to conception of the present invention changes, when the function that it produced does not exceed spiritual that specification and accompanying drawing contain yet, all should be within the scope of the invention, explanation hereby.
Claims (4)
1, a kind of Chinese caterpillar fungus stewed duck with bean sauce is characterized in that with clean thorax duck be main material, and uses white granulated sugar 2500 grams to 3500 grams in 30 to 35 clean thorax ducks, 1500 yuan of salt are to 2500 grams, soy sauce 1000 grams, matrimony vine 245 to 255 grams, fructus amomi 8 grams are to 12 grams, and cloves 8 grams are to 12 grams, and cardamom 8 to 12 restrains, Chinese prickly ash 8 to 12 grams, nutmeg 8 to 12 grams, cassia bark 245 grams are to 255 grams, anistree 18 to 22 grams, fennel seeds 18 to 22 grams, beautiful osmanthus 18 to 22 grams, monosodium glutamate 148 grams are to 152 grams, and Cordyceps sinensis 15 restrains.
2, Chinese caterpillar fungus stewed duck with bean sauce according to claim 1, the weight proportion that it is characterized in that raw material are 30 of clean thorax ducks, white granulated sugar 3000 grams, salt 2000 grams, soy sauce 1000 grams, matrimony vine 250 grams, fructus amomi 10 grams, cloves 10 grams, cardamom 10 grams, Chinese prickly ash 10 grams, nutmeg 10 grams, cassia bark 250 grams, anistree 20 grams, fennel seeds 20 grams, beautiful osmanthus 20 grams, monosodium glutamate 150 grams, Cordyceps sinensis 15 grams.
3, the preparation method of the described Chinese caterpillar fungus stewed duck with bean sauce of a kind of claim 1 is characterized in that clean thorax duck is divided into stewed boiling twice, cools completely between twice stewed boiling; Can not have in the water yield of duck and put into salt, Chinese prickly ash, cassia bark, anise, cloves, and after boiling, put into clean thorax duck, and stewed and boiled 6 hours, the duration and degree of heating is a slow fire, stewes and boils 15 minutes, takes off the lid back duck is stood up, and stewes and boils 15-20 minutes, plays pot; Cool completely after taking out duck; Can not have the water yield of duck to put into pot, put into white granulated sugar, salt, soy sauce, matrimony vine, fructus amomi, cloves, cardamom, Chinese prickly ash, nutmeg, cassia bark, anise, fennel seeds, beautiful osmanthus, Cordyceps sinensis boiled 6 hours, under the situation of boiling, put into the duck that cools completely and boiled again 15 to 20 minutes, played pot after putting into monosodium glutamate.
4, the preparation method of Chinese caterpillar fungus stewed duck with bean sauce according to claim 3 is characterized in that the process of cooling completely can dry up with uniform gentle breeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98103140A CN1060323C (en) | 1998-07-16 | 1998-07-16 | Chinese caterpillar fungus marinated duck and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98103140A CN1060323C (en) | 1998-07-16 | 1998-07-16 | Chinese caterpillar fungus marinated duck and preparing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1207259A CN1207259A (en) | 1999-02-10 |
| CN1060323C true CN1060323C (en) | 2001-01-10 |
Family
ID=5217762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98103140A Expired - Fee Related CN1060323C (en) | 1998-07-16 | 1998-07-16 | Chinese caterpillar fungus marinated duck and preparing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060323C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099252C (en) * | 2000-09-19 | 2003-01-22 | 重庆经联粮油有限公司 | Aweto soy sauce and its production process |
| CN101028106B (en) * | 2006-03-02 | 2010-09-29 | 富阳 | Northern Chinese caterpillar fungus duck |
| CN102640930A (en) * | 2012-05-23 | 2012-08-22 | 向洪春 | Producing method of integral bone-free Chinese caterpillar fungus duck |
| CN102835674B (en) * | 2012-09-18 | 2013-08-14 | 贵州千里山生态食品股份有限公司 | Method for making spiced and seasoned duck by Sansui duck |
-
1998
- 1998-07-16 CN CN98103140A patent/CN1060323C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1207259A (en) | 1999-02-10 |
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Addressee: Wu Anxun Document name: Notification of Termination of Patent Right |
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| CF01 | Termination of patent right due to non-payment of annual fee |