CN106235057A - A kind of stew in soy sauce duck neck and preparation method thereof - Google Patents
A kind of stew in soy sauce duck neck and preparation method thereof Download PDFInfo
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- CN106235057A CN106235057A CN201610687165.XA CN201610687165A CN106235057A CN 106235057 A CN106235057 A CN 106235057A CN 201610687165 A CN201610687165 A CN 201610687165A CN 106235057 A CN106235057 A CN 106235057A
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Abstract
The invention discloses a kind of stew in soy sauce duck neck and preparation method thereof, be made up of following raw material: fresh duck neck, Rhizoma Zingiberis sheet, sweet soybean paste, Folium Styracis Suberifoliae Bulbus Allii, Semen Sojae Preparatum, Capsicum annuum var. fasciculatum, vegetable oil, red wine, bone soup, pure soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent;The manufacture method used comprises the following steps: (1) makes standby duck neck;(2) flavouring agent bag is made standby;(3) soup stock is prepared standby;(4) by standby duck neck and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce duck neck.The stew in soy sauce duck neck that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect;Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce duck neck and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry;Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce duck neck being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce duck neck, is made up of the raw material of following weight portion: fresh duck neck 80~120 parts, Rhizoma Zingiberis sheet 2~5 parts,
Sweet soybean paste 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 2~5 parts, Semen Sojae Preparatum 3~8 parts, Capsicum annuum var. fasciculatum 2~5 parts, vegetable oil 8~15 parts, red wine 3~6 parts, bone
Head soup 100~150 parts, pure soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable quantity of water, seasoning
Expect 8~15 parts;Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3~0.8 part, Cortex Cinnamomi 1~2 parts, Flos Caryophylli
1~2 part, Fructus Piperis 0.1~0.3 part, Radix Glycyrrhizae 1~2 parts, Fructus Cannabis 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4 part, winter daphne 0.5
~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, the Radix Astragali 0.1~0.2 part;
The manufacture method of described stew in soy sauce duck neck, comprises the following steps:
(1) choose fresh duck neck, clean, add Rhizoma Zingiberis sheet, sweet soybean paste and appropriate refined salt to after dewatering duck neck, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby duck neck;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Rhizoma Kaempferiae, Cortex Cinnamomi, Flos Caryophylli, Fructus Piperis, sweet
Grass, Fructus Cannabis, Herba Desmodii Styracifolii, winter daphne, Radix Salviae Miltiorrhizae and the Radix Astragali, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Semen Sojae Preparatum, Capsicum annuum var. fasciculatum stir-frying
Perfume (or spice), adds red wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby;
(4) by standby duck neck and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use the infusion 40 at leisure of little fire~60 minutes instead, obtain stew in soy sauce duck neck.
Preferably, in described step (1), the vacuum of the vacuum curing machine of employing is 0.04~0.08MPa, when pickling
Between be 15~20 minutes.
Preferably, in described step (2) and (3), the vegetable oil of employing is Semen Maydis oil.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce duck neck made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet;Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce duck neck, is made up of the raw material of following weight portion: 80 parts of fresh duck neck, Rhizoma Zingiberis sheet 2 parts, sweet soybean paste 1
Part, Folium Styracis Suberifoliae Bulbus Allii 2 parts, 3 parts of Semen Sojae Preparatum, Capsicum annuum var. fasciculatum 2 parts, vegetable oil 8 parts, red wine 3 parts, bone soup 100 parts, pure soy sauce 10 parts, suitable
Amount refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts;Described flavouring agent includes the former of following weight
Material: Rhizoma Kaempferiae 0.3 part, Cortex Cinnamomi 1 part, Flos Caryophylli 1 part, 0.1 part of Fructus Piperis, 1 part of Radix Glycyrrhizae, Fructus Cannabis 0.2~part, Herba Desmodii Styracifolii 0.2 part, auspicious
Perfume 0.5 part, Radix Salviae Miltiorrhizae 0.2 part, the Radix Astragali 0.1 part;
The manufacture method of described stew in soy sauce duck neck, comprises the following steps:
(1) choose fresh duck neck, clean, add Rhizoma Zingiberis sheet, sweet soybean paste and appropriate refined salt to after dewatering duck neck, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby duck neck;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Kaempferiae, Cortex Cinnamomi, Flos Caryophylli, Fructus Piperis, Radix Glycyrrhizae, fire
Fructus Cannabis, Herba Desmodii Styracifolii, winter daphne, Radix Salviae Miltiorrhizae and the Radix Astragali, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Semen Sojae Preparatum, Capsicum annuum var. fasciculatum stir-frying perfume, then
Adding red wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby duck neck and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 40 minutes at leisure instead, obtain stew in soy sauce duck neck.
Embodiment 2:
A kind of stew in soy sauce duck neck, is made up of the raw material of following weight portion: 120 parts of fresh duck neck, Rhizoma Zingiberis sheet 5 parts, sweet soybean paste 3
Part, Folium Styracis Suberifoliae Bulbus Allii 5 parts, 8 parts of Semen Sojae Preparatum, Capsicum annuum var. fasciculatum 5 parts, vegetable oil 15 parts, red wine 6 parts, bone soup 150 parts, pure soy sauce 20 parts, suitable
Amount refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts;Described flavouring agent includes the former of following weight
Material: Rhizoma Kaempferiae 0.8 part, Cortex Cinnamomi 2 parts, Flos Caryophylli 2 parts, 0.3 part of Fructus Piperis, 2 parts of Radix Glycyrrhizae, Fructus Cannabis 0.4 part, Herba Desmodii Styracifolii 0.4 part, winter daphne
1 part, Radix Salviae Miltiorrhizae 0.4 part, the Radix Astragali 0.2 part;
The manufacture method of described stew in soy sauce duck neck, comprises the following steps:
(1) choose fresh duck neck, clean, add Rhizoma Zingiberis sheet, sweet soybean paste and appropriate refined salt to after dewatering duck neck, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby duck neck;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Kaempferiae, Cortex Cinnamomi, Flos Caryophylli, Fructus Piperis, Radix Glycyrrhizae, fire
Fructus Cannabis, Herba Desmodii Styracifolii, winter daphne, Radix Salviae Miltiorrhizae and the Radix Astragali, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby;
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Semen Sojae Preparatum, Capsicum annuum var. fasciculatum stir-frying perfume, then
Adding red wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby duck neck and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 60 minutes at leisure instead, obtain stew in soy sauce duck neck.
In the above embodiment of the present invention, in described making step, the vacuum of the vacuum curing machine of employing be 0.04~
0.08MPa, salting period is 15~20 minutes;The vegetable oil used in described making step is Semen Maydis oil.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce duck neck made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect;Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a stew in soy sauce duck neck, it is characterised in that be made up of the raw material of following weight portion: fresh duck neck 80~120 parts, Rhizoma Zingiberis
Sheet 2~5 parts, sweet soybean paste 1~3 parts, Folium Styracis Suberifoliae Bulbus Allii 2~5 parts, Semen Sojae Preparatum 3~8 parts, Capsicum annuum var. fasciculatum 2~5 parts, vegetable oil 8~15 parts, red wine
3~6 parts, bone soup 100~150 parts, pure soy sauce 10~20 parts, appropriate refined salt, crystal sugar 2~6 parts, monosodium glutamate 0.5~1 part, suitable
Amount water, flavouring agent 8~15 parts;Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3~0.8 part, Cortex Cinnamomi 1
~2 parts, Flos Caryophylli 1~2 parts, Fructus Piperis 0.1~0.3 part, Radix Glycyrrhizae 1~2 parts, Fructus Cannabis 0.2~0.4 part, Herba Desmodii Styracifolii 0.2~0.4
Part, winter daphne 0.5~1 part, Radix Salviae Miltiorrhizae 0.2~0.4 part, the Radix Astragali 0.1~0.2 part;
The manufacture method of described stew in soy sauce duck neck, comprises the following steps:
(1) choose fresh duck neck, clean, add Rhizoma Zingiberis sheet, sweet soybean paste and appropriate refined salt to after dewatering duck neck, use vacuum curing machine
Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby duck neck;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Rhizoma Kaempferiae, Cortex Cinnamomi, Flos Caryophylli, Fructus Piperis, Radix Glycyrrhizae, fire
Fructus Cannabis, Herba Desmodii Styracifolii, winter daphne, Radix Salviae Miltiorrhizae and the Radix Astragali, slow fire is fried 20~30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With;
(3) again vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, adds Folium Styracis Suberifoliae Bulbus Allii, Semen Sojae Preparatum, Capsicum annuum var. fasciculatum stir-frying perfume, then
Adding red wine, bone soup, pure soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby;
(4) by standby duck neck and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 40 at leisure of little fire~60 minutes instead, obtain stew in soy sauce duck neck.
The manufacture method of a kind of stew in soy sauce duck neck the most according to claim 1, it is characterised in that in described step (1), adopt
The vacuum of vacuum curing machine be 0.04~0.08MPa, salting period is 15~20 minutes.
The manufacture method of a kind of stew in soy sauce duck neck the most according to claim 1, it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Semen Maydis oil.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109156742A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of sauced duck meat wing duck neck and its production technology |
CN109156744A (en) * | 2018-11-09 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of stew in soy sauce duck neck and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
CN104013014A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology for pot-stewed chicken |
CN104886634A (en) * | 2014-07-31 | 2015-09-09 | 覃书成 | Homemade marinated duck wing recipe and application thereof |
CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
-
2016
- 2016-08-17 CN CN201610687165.XA patent/CN106235057A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104013014A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology for pot-stewed chicken |
CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
CN104886634A (en) * | 2014-07-31 | 2015-09-09 | 覃书成 | Homemade marinated duck wing recipe and application thereof |
CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109156742A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of sauced duck meat wing duck neck and its production technology |
CN109156744A (en) * | 2018-11-09 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of stew in soy sauce duck neck and preparation method thereof |
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