CN106261021A - The manufacture method of spiced quails - Google Patents
The manufacture method of spiced quails Download PDFInfo
- Publication number
- CN106261021A CN106261021A CN201510265980.2A CN201510265980A CN106261021A CN 106261021 A CN106261021 A CN 106261021A CN 201510265980 A CN201510265980 A CN 201510265980A CN 106261021 A CN106261021 A CN 106261021A
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- grams
- coturnicis japonicae
- carnis coturnicis
- minutes
- cloth bag
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Abstract
The manufacture method of spiced quails, belongs to Carnis Coturnicis japonicae manufacture field, and it can effectively solve the problem that general Carnis Coturnicis japonicae eats the freshest perfume (or spice) of taste, is inconvenient to the shortcoming transporting and carry.Carnis Coturnicis japonicae is slaughtered, then the alopecia areata,trichomadesis of Carnis Coturnicis japonicae is removed clean with hands, the internal organs in Carnis Coturnicis japonicae abdominal part are removed clean, then the Carnis Coturnicis japonicae put in order is put in clear water and clean up；1 kilogram of crystal sugar, Sal 200 grams, five spice powder 100 grams, anise 20 grams, Foeniculi 20 grams, 30 grams of Pericarpium Zanthoxyli, 200 grams of soy sauce, cooking wine 10 grams are put in cloth bag, then cloth bag mouth is fastened, cloth bag is put in pot, add 30 kg of water, heat boiled after keep 10 minutes, then making the infusion 30 minutes of little fire into, fully endure out by the material in cloth bag, fragrance emissions i.e. makes to salt after in pot by the time；The Carnis Coturnicis japonicae put in order is put in pot, boiled boiling 30 minutes of then heating, then make into get with strainer after little fire boils 10 minutes again.It is mainly used in processing spiced quails.
Description
Technical field
The present invention relates to the manufacture method of a kind of spiced quails.
Background technology
Carnis Coturnicis japonicae is a kind of poultry, outer image chicken, and quail meat is nutritious, delicious flavour, and quail meat
There is effect of invigorating the spleen and replenishing QI, eliminating damp-heat, but general quail meat has a disadvantage that, it is simply that be general
Carnis Coturnicis japonicae eat the freshest perfume (or spice) of taste, be inconvenient to transport and carry.
Summary of the invention the invention aims to provide the manufacture method of a kind of spiced quails, and it can effectively solve the problem that
General Carnis Coturnicis japonicae eats the freshest perfume (or spice) of taste, is inconvenient to the shortcoming transporting and carry.
The object of the present invention is achieved like this: the manufacture method of spiced quails, is slaughtered by Carnis Coturnicis japonicae, puts into 80 DEG C
Water in soak 2 minutes, then with hands by the alopecia areata,trichomadesis of Carnis Coturnicis japonicae except clean, with cutter, the abdominal part of Carnis Coturnicis japonicae is cut open,
Internal organs in Carnis Coturnicis japonicae abdominal part are removed clean, then the Carnis Coturnicis japonicae put in order is put in clear water and clean up；Will
1 kilogram of crystal sugar, Sal 200 grams, five spice powder 100 grams, anise 20 grams, Foeniculi 20 grams, flower
Green pepper 30 grams, 200 grams of soy sauce, cooking wine 10 grams are put in cloth bag, are then fastened by cloth bag mouth, then
Cloth bag is put in pot together, adds 30 kg of water, boiled rear holding 10 minutes of heating, then makes into little
Fire infusion 30 minutes, fully endures out by the material in cloth bag, salt after fragrance is fully dispersed in pot by the time
I.e. make；The Carnis Coturnicis japonicae put in order is put in pot, boiled boiling 30 minutes of then heating, then make little fire into
Get with strainer after boiling 10 minutes again.
The manufacture method of spiced quails, this product has fragrant and sweet, instant nutritious, delicious, is easy to carry
Feature.
Detailed description of the invention
Composition of raw materials: Carnis Coturnicis japonicae 10 kilograms, 1 kilogram of crystal sugar, Sal 200 grams, five spice powder 100 grams, eight
20 grams of angle, Foeniculi 20
Gram, 30 grams of Pericarpium Zanthoxyli, 200 grams of soy sauce, cooking wine 10 grams, 200 kilograms of clear water.
Manufacture method: arrange Carnis Coturnicis japonicae: slaughtered by Carnis Coturnicis japonicae, puts into immersion 2 minutes in the water of 80 DEG C, then
With hands by the alopecia areata,trichomadesis of Carnis Coturnicis japonicae except clean, with cutter, the abdominal part of Carnis Coturnicis japonicae is cut open, the internal organs in Carnis Coturnicis japonicae abdominal part are removed
Totally, then the Carnis Coturnicis japonicae put in order is put in clear water and clean up.
Make salt: by 1 kilogram of crystal sugar, Sal 200 grams, five spice powder 100 grams, anistree 20 gram, times
Perfume 20 grams, 30 grams of Pericarpium Zanthoxyli, 200 grams of soy sauce, cooking wine 10 grams are put in cloth bag, then by cloth bag mouth
Fasten, then cloth bag is put in pot together, add 30 kg of water, boiled rear holding 10 minutes of heating,
Then making little fire infusion 30 minutes into, fully endure out by the material in cloth bag, fragrance is fully dispersed into by the time
After in Guo, salt i.e. makes.
Stew in soy sauce Carnis Coturnicis japonicae: the Carnis Coturnicis japonicae put in order is put in pot, boiled boiling 30 minutes of then heating, then change
Cheng little Huo gets with strainer after boiling 10 minutes again, dry in the air cold after package with vacuum plastic bag.
Claims (1)
1. the manufacture method of spiced quails, is characterized in that: slaughtered by Carnis Coturnicis japonicae, puts into the water of 80 DEG C
Middle immersion 2 minutes, then removes the alopecia areata,trichomadesis of Carnis Coturnicis japonicae clean with hands, is cut open by the abdominal part of Carnis Coturnicis japonicae with cutter,
Internal organs in Carnis Coturnicis japonicae abdominal part are removed clean, then the Carnis Coturnicis japonicae put in order is put in clear water and clean up；
By 1 kilogram of crystal sugar, Sal 200 grams, five spice powder 100 grams, anistree 20 grams, Foeniculi 20 grams,
30 grams of Pericarpium Zanthoxyli, 200 grams of soy sauce, cooking wine 10 grams are put in cloth bag, are then fastened by cloth bag mouth,
Then cloth bag is put in pot together, add 30 kg of water, boiled rear holding 10 minutes of heating,
Then making little fire infusion 30 minutes into, fully endure out by the material in cloth bag, fragrance is the most scattered by the time
After being dealt in pot, salt i.e. makes；The Carnis Coturnicis japonicae put in order is put in pot, then heats and boiled boil 30 points
Clock, then makes into get with strainer after little fire boils 10 minutes again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510265980.2A CN106261021A (en) | 2015-05-22 | 2015-05-22 | The manufacture method of spiced quails |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510265980.2A CN106261021A (en) | 2015-05-22 | 2015-05-22 | The manufacture method of spiced quails |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261021A true CN106261021A (en) | 2017-01-04 |
Family
ID=57633657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510265980.2A Pending CN106261021A (en) | 2015-05-22 | 2015-05-22 | The manufacture method of spiced quails |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261021A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948776A (en) * | 2011-08-29 | 2013-03-06 | 重庆市合川区合双科技有限公司 | Manufacture method of spiced quails |
-
2015
- 2015-05-22 CN CN201510265980.2A patent/CN106261021A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948776A (en) * | 2011-08-29 | 2013-03-06 | 重庆市合川区合双科技有限公司 | Manufacture method of spiced quails |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |