CN106107582A - A kind of Carnis Anseris domestica braised in soy sauce and processing method thereof - Google Patents
A kind of Carnis Anseris domestica braised in soy sauce and processing method thereof Download PDFInfo
- Publication number
- CN106107582A CN106107582A CN201610470255.3A CN201610470255A CN106107582A CN 106107582 A CN106107582 A CN 106107582A CN 201610470255 A CN201610470255 A CN 201610470255A CN 106107582 A CN106107582 A CN 106107582A
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- China
- Prior art keywords
- soy sauce
- anseris domestica
- carnis anseris
- frying
- braised
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 238000009923 sugaring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 241000272814 Anser sp. Species 0.000 claims abstract description 7
- 230000005587 bubbling Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 235000015275 goose meat Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 206010044302 Tracheitis Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010014561 Emphysema Diseases 0.000 description 1
- 206010018367 Glomerulonephritis chronic Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000209501 Spirodela Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011800 void material Substances 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
Abstract
The present invention relates to a kind of Carnis Anseris domestica braised in soy sauce and processing method thereof, belong to food technology field.Carnis Anseris domestica of the present invention is prepared as follows: goose half, cleans, is cut into the block of 2 cm；Discharge water in Guo, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take out Carnis Anseris domestica, clean；Set up another pot, refuel a little, Herba Alii fistulosi 10 20g, Rhizoma Zingiberis Recens 20 40g, anistree 6, Herba Pelargonii Graveolentis 1 3g, Pericarpium Zanthoxyli 4 10g, Fructus Foeniculi 1 3g, stir-frying, sugaring 15 30g, little fire is fried to bubbling, is added Carnis Anseris domestica block, continuing stir-frying, add Bulbus Allii 8 15 lobe, stir-frying, with dark soy sauce 10 20g, cooking wine 15 30ml, stir-frying；Adding water, with 70 100 grams of dark plum, Fructus Crataegi 10 20g, chilli 5 10g heat, and after boiling, little fire is stewed about 60 minutes, obtains product of the present invention.
Description
Technical field
The present invention relates to a kind of Carnis Anseris domestica braised in soy sauce and processing method thereof, belong to food technology field.
Background technology
Carnis Anseris domestica is nutritious, rich in the several amino acids of needed by human, protein, multivitamin, nicotinic acid, sugar, trace
Element, and fat content is the lowest, and unsaturated fatty acid content is high, highly beneficial to health.The protein content of Carnis Anseris domestica
The highest, according to mensuration, its content is higher than duck meat, Carnis Gallus domesticus, beef, Carnis Sus domestica, and lysine content is higher than broiler chicken.Carnis Anseris domestica is made simultaneously
One of pollution-free food that 21 century gives priority to it was classified as by FAO (Food and Agriculture Organization of the United Nation) in 2002 for pollution-free food.Theory of Chinese medical science is recognized
Put down for Carnis Anseris domestica sweet in the mouth, have nourishing YIN QI invigorating, warming the stomach to open the effect that Tianjin, wind-damp dispelling are anti-aging, be the top grade of the dietary therapy of Chinese medicine.There is QI invigorating mend
Void, stomach function regulating quench the thirst, relieving cough and resolving phlegm, solve the effects such as lead poisoning.Suitable physical weakness. insufficiency of vital energy and blood, the people of malnutrition eats.Qi-restoratives
QI invigorating, warming the stomach promotes the production of body fluid.All the most thirsty, weak, breathe hard, inappetence person, can often drink goose soup, eat Carnis Anseris domestica, the most both can supplement
Old-aged diabetic's nutrition, can control again PD, also can treat and prevent the diseases such as cough, especially treatment is caught a cold,
Acute and chronic tracheitis, chronic nephritis, old edema, emphysema, asthma, expectorant heap soil or fertilizer over and around the roots have good effect.It is particularly suitable for nourishing in the winter time.
But owing to the fat content of Carnis Anseris domestica is fewer, meat is relatively thicker, if processing method is improper, is able to eat and compares bavin,
And have a kind of urine smell taste, the most somewhat one is cool, and urine smell is bigger.
Summary of the invention:
It is an object of the invention to provide a kind of without rammish Carnis Anseris domestica braised in soy sauce, provide a kind of nutrition good to eat food for people.
The technical scheme is that a kind of Carnis Anseris domestica braised in soy sauce, it is characterised in that be prepared as follows:
First step goose half, about 1000g, cleans, is cut into the block of 2 cm.
Discharge water in second step pot, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take
Go out Carnis Anseris domestica, clean.
3rd step sets up another pot, refuels a little, Herba Alii fistulosi 10-20g, Rhizoma Zingiberis Recens 20-40g, anistree 6, Herba Pelargonii Graveolentis 1-3g, Pericarpium Zanthoxyli 4-10g,
Fructus Foeniculi 1-3g, stir-frying, sugaring 15-30g, little fire is fried to bubbling, is added Carnis Anseris domestica block, continues stir-frying, add Bulbus Allii 8-15 lobe, stir-frying
Fry, with dark soy sauce 10-20g, cooking wine 15-30ml, stir-frying.
4th step adds water, and not have meat as principle, with 70-100 gram of dark plum, Fructus Crataegi 10-20g, chilli 5-10g heat,
After boiling, little fire stewes about 60 minutes.
Currently preferred technical scheme, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 13-18g, Rhizoma Zingiberis Recens 25-
35g, anistree 6, Herba Pelargonii Graveolentis 2g, Pericarpium Zanthoxyli 5-8g, Fructus Foeniculi 2g, sugaring 20-25g, dark soy sauce 13-18g, cooking wine 18-28ml.
Currently preferred technical scheme, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 15g, Rhizoma Zingiberis Recens 30g, anistree
6, Herba Pelargonii Graveolentis 1g, Pericarpium Zanthoxyli 7g, Fructus Foeniculi 2g, sugar 25g, dark soy sauce 15g, cooking wine 28ml.
Currently preferred technical scheme, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 18g, Rhizoma Zingiberis Recens 35g, anistree 6,
Herba Pelargonii Graveolentis 3g, Pericarpium Zanthoxyli 8g, Fructus Foeniculi 1g, sugaring 25g, dark soy sauce 18g, cooking wine 18ml.
Currently preferred technical scheme, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 13g, Rhizoma Zingiberis Recens 28g, anistree
6, Herba Pelargonii Graveolentis 2g, Pericarpium Zanthoxyli 6g, Fructus Foeniculi 2g, sugaring 18g, dark soy sauce 13g, cooking wine 20ml.
Currently preferred technical scheme, it is characterised in that the addition of the 4th step food materials is 80-90 gram of dark plum, Fructus Crataegi
14-18g, chilli 6-8g.
Currently preferred technical scheme, it is characterised in that the addition of the 4th step food materials is 85 grams of dark plum, Fructus Crataegi 15g,
Chilli 7g.
Beneficial effects of the present invention: preparation method of the present invention, it is provided that a kind of without rammish Carnis Anseris domestica braised in soy sauce, the present invention is red
Roasted goose meat, fine and smooth tasty and refreshing, pure in mouth feel.The present invention is the ticbit that people provide a kind of quickening.
Embodiment 1, first step goose half, about 1000g, cleans, is cut into the block of 2 cm.
Discharge water in second step pot, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take
Go out Carnis Anseris domestica, clean.
3rd step sets up another pot, refuels a little, Herba Alii fistulosi 10g, Rhizoma Zingiberis Recens 40g, anistree 6, Herba Pelargonii Graveolentis 1g, Pericarpium Zanthoxyli 10g, Fructus Foeniculi 1g, stir-frying
Frying, sugaring 30g, little fire is fried to bubbling, adds Carnis Anseris domestica block, continues stir-frying, adds Bulbus Allii 8 lobe, and stir-frying, with dark soy sauce 10g, cooking wine
15ml, stir-frying.
4th step adds water, and not have meat as principle, with 70 grams of dark plum, Fructus Crataegi 10g, chilli 10g, heats, after boiling,
Little fire stewes about 60 minutes.
Embodiment 2, first step goose half, about 1000g, cleans, is cut into the block of 2 cm.
Discharge water in second step pot, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take
Go out Carnis Anseris domestica, clean.
3rd step sets up another pot, refuels a little, Herba Alii fistulosi 20g, Rhizoma Zingiberis Recens 20g, anistree 6, Herba Pelargonii Graveolentis 3g, Pericarpium Zanthoxyli 4g, Fructus Foeniculi 3g, stir-frying
Frying, sugaring 15g, little fire is fried to bubbling, adds Carnis Anseris domestica block, continues stir-frying, adds Bulbus Allii 8-15 lobe, and stir-frying, with dark soy sauce 20g, cooking wine
30ml, stir-frying.
4th step adds water, and not have meat as principle, with 100 grams of dark plum, Fructus Crataegi 20g, chilli 5g, heats, after boiling,
Little fire stewes about 60 minutes.
Embodiment 3, first step goose half, about 1000g, cleans, is cut into the block of 2 cm.
Discharge water in second step pot, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take
Go out Carnis Anseris domestica, clean.
3rd step sets up another pot, refuels a little, Herba Alii fistulosi 15g, Rhizoma Zingiberis Recens 30g, anistree 6, Herba Pelargonii Graveolentis 2g, Pericarpium Zanthoxyli 6g, Fructus Foeniculi 2g, stir-frying
Frying, sugaring 20g, little fire is fried to bubbling, adds Carnis Anseris domestica block, continues stir-frying, adds Bulbus Allii 15 lobe, and stir-frying, with dark soy sauce 150g, cooking wine
20ml, stir-frying.
4th step adds water, and not have meat as principle, with 80 grams of dark plum, Fructus Crataegi 15g, chilli 8g heat, after boiling, little
Fire is stewed about 60 minutes.
Claims (7)
1. a Carnis Anseris domestica braised in soy sauce, it is characterised in that be prepared as follows:
First step goose half, about 1000g, cleans, is cut into the block of 2 cm；
Discharge water in second step pot, boiled, Carnis Anseris domestica is placed in one, with cooking wine 50ml, Pericarpium Zanthoxyli 20g, Rhizoma Zingiberis Recens 15g, boiled, take out goose
Meat, cleans；
3rd step sets up another pot, refuels a little, Herba Alii fistulosi 10-20g, Rhizoma Zingiberis Recens 20-40g, anistree 6, Herba Pelargonii Graveolentis 1-3g, Pericarpium Zanthoxyli 4-10g, Fructus Foeniculi
Fragrant 1-3g, stir-frying, sugaring 15-30g, little fire is fried to bubbling, is added Carnis Anseris domestica block, continues stir-frying, add Bulbus Allii 8-15 lobe, stir-frying, add
Dark soy sauce 10-20g, cooking wine 15-30ml, stir-frying；
4th step adds water, and not have meat as principle, with 70-100 gram of dark plum, Fructus Crataegi 10-20g, chilli 5-10g heat, boil
After, little fire stewes about 60 minutes.
2. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 13-18g, Rhizoma Zingiberis Recens 25-
35g, anistree 6, Herba Pelargonii Graveolentis 2g, Pericarpium Zanthoxyli 5-8g, Fructus Foeniculi 2g, sugaring 20-25g, dark soy sauce 13-18g, cooking wine 18-28ml.
3. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 15g, Rhizoma Zingiberis Recens 30g, anistree 6
Individual, Herba Pelargonii Graveolentis 1g, Pericarpium Zanthoxyli 7g, Fructus Foeniculi 2g, sugar 25g, dark soy sauce 15g, cooking wine 28ml.
4. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 18g, Rhizoma Zingiberis Recens 35g, anistree 6
Individual, Herba Pelargonii Graveolentis 3g, Pericarpium Zanthoxyli 8g, Fructus Foeniculi 1g, sugaring 25g, dark soy sauce 18g, cooking wine 18ml.
5. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 3rd step food materials is: Herba Alii fistulosi 13g, Rhizoma Zingiberis Recens 28g, anistree 6
Individual, Herba Pelargonii Graveolentis 2g, Pericarpium Zanthoxyli 6g, Fructus Foeniculi 2g, sugaring 18g, dark soy sauce 13g, cooking wine 20ml.
6. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 4th step food materials is 80-90 gram of dark plum, Fructus Crataegi
14-18g, chilli 6-8g.
7. Carnis Anseris domestica braised in soy sauce described in claim 1, it is characterised in that the addition of the 4th step food materials is 85 grams of dark plum, Fructus Crataegi 15g,
Chilli 7g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610470255.3A CN106107582A (en) | 2016-06-26 | 2016-06-26 | A kind of Carnis Anseris domestica braised in soy sauce and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610470255.3A CN106107582A (en) | 2016-06-26 | 2016-06-26 | A kind of Carnis Anseris domestica braised in soy sauce and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107582A true CN106107582A (en) | 2016-11-16 |
Family
ID=57268312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610470255.3A Pending CN106107582A (en) | 2016-06-26 | 2016-06-26 | A kind of Carnis Anseris domestica braised in soy sauce and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107657867A (en) * | 2017-09-21 | 2018-02-02 | 刘正顺 | A kind of Chinese meal digitizes culinary art intensive training method |
-
2016
- 2016-06-26 CN CN201610470255.3A patent/CN106107582A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107657867A (en) * | 2017-09-21 | 2018-02-02 | 刘正顺 | A kind of Chinese meal digitizes culinary art intensive training method |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161116 |