CN106307127A - Making method of duck feet - Google Patents
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- CN106307127A CN106307127A CN201610693216.XA CN201610693216A CN106307127A CN 106307127 A CN106307127 A CN 106307127A CN 201610693216 A CN201610693216 A CN 201610693216A CN 106307127 A CN106307127 A CN 106307127A
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Abstract
The invention discloses a making method of duck feet and relates to the field of stewed food processing. The making method includes: washing duck feet and duck intestines; boiling soup; rolling and kneading the duck feet; making the duck feet; deep-frying the duck feet; putting in dishes for steaming; enabling the duck feet to be tasty; cooling, and packaging. The duck feet are treated and processed through multiple processes, consumption and adding time of each ingredient are strictly controlled in each process, and scientific proportion calculating is performed, so that after blending the ingredients, the duck feet are more mellow in taste, rich in nutrition, smooth in mouth feel and high in chewiness; by adding red dates, conventional taste of the duck feet is changed; the duck feet after being deep-fried and the red dates can integrate with each other to enable the duck feet to have fragrant and sweet smell; in addition, through deep-frying, the duck feet are long in storage time, safe and sanitary, eating means of the duck feet are increased, and taste of conventional stewed duck feet is enriched.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to the manufacture method that a kind of duck's foot is precious.
Background technology:
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cookings that what's frequently heard can be repeated in detail.Pot-stewed meat or fowl be divided into red in vain
Halogen series, salt series serial, spicy, bubble green pepper series, roast duck series, paste flavor series, spiced series, seafood system serial, cold and dressed with sauce
Row wait 9 big series, and it, through pickling, after wind shines, boils stewing or stew in soy sauce, processes through cutter work, simply pack, i.e. edible, and feature is
Dry fragrant, tender and crisp, crisp rotten, smooth, without soup, oiliness, bright in color, instant, be easy to carry, enjoy liking of people, China
Pot-stewed meat or fowl is of long standing and well established, of a great variety, and local flavor is different, is constantly surmounting and development, in Guangdong dishes, emblem with its exclusive form always
Have the biggest power of influence in the middle of dish, Sichuan cuisine, no matter and city country, take a broad view restaurant restaurant, lane, curbside and be seen everywhere
Its trace.
The raising required however as consumer spending, the requirement of the taste eating halogen, nutrition etc. also gradually steps up, this
Duck's foot treasured and preparation method thereof eaten by the bright one halogen that provides, and the taste and the mouthfeel that change tradition halogen food duck's foot treasured improve duck's foot
Precious nutritive value, enriching duck's foot treasured is eating method.
Summary of the invention:
The technical problem to be solved is to provide a kind of nutritious, smooth in taste, rich chews strength, when preserving
Between the duck's foots of long, safety and sanitation precious and preparation method thereof.
The technical problem to be solved uses following technical scheme to realize:
A kind of duck's foot treasured manufacture method, uses following methods to be prepared from；
(1) respectively 10 kilograms of duck's foots and 10 kilograms of duck intestine are cleaned, stand-by, when cleaning duck intestine, duck intestine is cut off from centre,
And with Glycine max (L.) Merr., tumbling 20 minutes in tumbler are put in mixing after duck intestine uniform stirring；
(2) Fructus Anisi Stellati 200 grams, 200 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 200 grams, Fructus Momordicae 200 grams and Rhizoma Alpiniae Officinarum 200 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5-1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out,
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion of short time
In the range of do not have the problem of taint of odour；
(3) clean duck's foot is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute, the operation of tumbling on the one hand energy
Enough make various flavouring agent mix with duck's foot can sufficiently be absorbed by duck's foot, on the other hand the duck's foot after tumbling, meat
Matter is looser, it is possible to increase the eating mouth feel of later stage duck's foot；
(4) duck intestine is cut into the segment of long 15-20 centimetre, then by duck intestine uniform winding on duck's foot, the when of winding
One enuleation date of folder in the middle of duck's foot with duck intestine, makes duck's foot precious；
(5) the duck's foot treasured made is put in the Oleum Camelliae that 2 kilograms of temperature are 70-80 DEG C, take after fried 5-10 minute
Going out, the duck's foot exploded is precious tender soft, eats the most tasty and the most refreshing, and the most fried impact on Fructus Jujubae can make the distinctive perfume (or spice) of Fructus Jujubae
Sweet gas taste is fully infiltrated in duck's foot treasured, is absorbed by duck intestine and duck's foot, and additionally the vitamin in Fructus Jujubae can make up frying course
In impact on duck's foot treasured nutrition；
(6) after frying completes, duck's foot treasured is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck's foot treasured, be then placed in food steamer steaming half an hour with the temperature of 120-130 DEG C, take out after half an hour
Duck's foot treasured is stood up, again steams half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, to place into duck's foot precious, adjusts the temperature to after boiling with big fire
80-100 DEG C, continuing to boil 10-15 minute, then stopping heating, it is precious to take out duck's foot after continuation is soaked 5-10 minute in decoction；
(8) after taking out, duck's foot treasured is put into cooling post package in cold dish；
The invention has the beneficial effects as follows: by multiple tracks technique, duck's foot treasured is processed and processes, in per pass program all
The strict materials controlling each dispensing and the opportunity of interpolation, calculated by the proportioning of science and make duck's foot precious in the allotment through each dispensing
Rear taste is more mellow, nutritious, smooth in taste, the rich addition chewing strength and Fructus Jujubae change the precious traditional mouth of duck's foot
Taste, and duck's foot after fried is precious and Fructus Jujubae can mutually merge and makes it with fragrant and sweet breath, the most fried can make guarantor
Deposit time length, safety and sanitation, not only increase the precious edible way of duck's foot and also enrich the mouthfeel that tradition halogen food duck's foot is precious.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close concrete example, the present invention is expanded on further.
Embodiment 1
The manufacture method that a kind of duck's foot is precious, uses following methods to be prepared from；
(1) respectively 10 kilograms of duck's foots and 10 kilograms of duck intestine are cleaned, stand-by, when cleaning duck intestine, duck intestine is cut off from centre,
And with Glycine max (L.) Merr., tumbling 20 minutes in tumbler are put in mixing after duck intestine uniform stirring；
(2) Fructus Anisi Stellati 200 grams, 200 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 200 grams, Fructus Momordicae 200 grams and Rhizoma Alpiniae Officinarum 200 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean duck's foot is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck's foot can sufficiently be absorbed by duck's foot, on the other hand the duck's foot after tumbling, meat
Looser, it is possible to increase the eating mouth feel of later stage duck's foot；
(4) duck intestine is cut into the segment of long 15 centimeters, then by duck intestine uniform winding on duck's foot, duck when of winding
Press from both sides an enuleation date in the middle of the palm and duck intestine, make duck's foot precious；
(5) the duck's foot treasured made is put in the Oleum Camelliae that 2 kilograms of temperature are 70 DEG C, take out after deep fry for five minutes, exploded
Duck's foot precious tender soft, eat the most tasty and the most refreshing, the most fried impact on Fructus Jujubae can make the distinctive fragrant and sweet abnormal smells from the patient of Fructus Jujubae
Being fully infiltrated in duck's foot treasured, absorbed by duck intestine and duck's foot, additionally the vitamin in Fructus Jujubae can make up in frying course duck
The impact of the precious nutrition of the palm；
(6) after frying completes, duck's foot treasured is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck's foot treasured, be then placed in food steamer steaming half an hour with the temperature of 120 DEG C, take out duck after half an hour
Palm treasured stands up, and again steams half an hour, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, to place into duck's foot precious, adjusts the temperature to after boiling with big fire
80 DEG C, continuing to boil 10 minutes, then stopping heating, it is precious to take out duck's foot after continuation is soaked 5 minutes in decoction；
(8) after taking out, duck's foot treasured is put into cooling post package in cold dish；
Embodiment 2
The manufacture method that a kind of duck's foot is precious, uses following methods to be prepared from；
(1) respectively 10 kilograms of duck's foots and 10 kilograms of duck intestine are cleaned, stand-by, when cleaning duck intestine, duck intestine is cut off from centre,
And with Glycine max (L.) Merr., tumbling 20 minutes in tumbler are put in mixing after duck intestine uniform stirring；
(2) Fructus Anisi Stellati 200 grams, 200 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 200 grams, Fructus Momordicae 200 grams and Rhizoma Alpiniae Officinarum 200 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion scope of short time
The problem inside not havinging taint of odour；
(3) clean duck's foot is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 40 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck's foot can sufficiently be absorbed by duck's foot, on the other hand the duck's foot after tumbling, meat
Looser, it is possible to increase the eating mouth feel of later stage duck's foot；
(4) duck intestine is cut into the segment of long 20 centimeters, then by duck intestine uniform winding on duck's foot, duck when of winding
Press from both sides an enuleation date in the middle of the palm and duck intestine, make duck's foot precious；
(5) the duck's foot treasured made is put in the Oleum Camelliae that 2 kilograms of temperature are 80 DEG C, take out after fried 10 minutes, fried
Complete duck's foot is precious tender soft, eats the most tasty and the most refreshing, and the most fried impact on Fructus Jujubae can make the distinctive fragrant and sweet gas of Fructus Jujubae
Taste is fully infiltrated in duck's foot treasured, is absorbed by duck intestine and duck's foot, additionally the vitamin in Fructus Jujubae can make up in frying course right
The impact of duck's foot treasured nutrition；
(6) after frying completes, duck's foot treasured is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck's foot treasured, be then placed in food steamer steaming half an hour with the temperature of 130 DEG C, take out duck after half an hour
Palm treasured stands up, and again steams half an hour, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, to place into duck's foot precious, adjusts the temperature to after boiling with big fire
100 DEG C, continuing to boil 15 minutes, then stopping heating, it is precious to take out duck's foot after continuation is soaked 10 minutes in decoction；
(8) after taking out, duck's foot treasured is put into cooling post package in cold dish；
Embodiment 3
The manufacture method that a kind of duck's foot is precious, uses following methods to be prepared from；
(1) respectively 10 kilograms of duck's foots and 10 kilograms of duck intestine are cleaned, stand-by, when cleaning duck intestine, duck intestine is cut off from centre,
And with Glycine max (L.) Merr., tumbling 20 minutes in tumbler are put in mixing after duck intestine uniform stirring；
(2) Fructus Anisi Stellati 200 grams, 200 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 200 grams, Fructus Momordicae 200 grams and Rhizoma Alpiniae Officinarum 200 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.8 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean duck's foot is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 35 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck's foot can sufficiently be absorbed by duck's foot, on the other hand the duck's foot after tumbling, meat
Looser, it is possible to increase the eating mouth feel of later stage duck's foot；
(4) duck intestine is cut into the segment of long 17 centimeters, then by duck intestine uniform winding on duck's foot, duck when of winding
Press from both sides an enuleation date in the middle of the palm and duck intestine, make duck's foot precious；
(5) the duck's foot treasured made is put in the Oleum Camelliae that 2 kilograms of temperature are 75 DEG C, take out after fried 8 minutes, exploded
Duck's foot precious tender soft, eat the most tasty and the most refreshing, the most fried impact on Fructus Jujubae can make the distinctive fragrant and sweet abnormal smells from the patient of Fructus Jujubae
Being fully infiltrated in duck's foot treasured, absorbed by duck intestine and duck's foot, additionally the vitamin in Fructus Jujubae can make up in frying course duck
The impact of the precious nutrition of the palm；
(6) after frying completes, duck's foot treasured is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck's foot treasured, be then placed in food steamer steaming half an hour with the temperature of 125 DEG C, take out duck after half an hour
Palm treasured stands up, and again steams half an hour, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, to place into duck's foot precious, adjusts the temperature to after boiling with big fire
90 DEG C, continuing to boil 13 minutes, then stopping heating, it is precious to take out duck's foot after continuation is soaked 8 minutes in decoction；
(8) after taking out, duck's foot treasured is put into cooling post package in cold dish；
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. the manufacture method that a duck's foot is precious, it is characterised in that: use following methods to be prepared from；
(1) respectively 10 kilograms of duck's foots and 10 kilograms of duck intestine are cleaned, stand-by, when cleaning duck intestine, duck intestine is cut off from centre, and use
Mixing after duck intestine uniform stirring is put into tumbling 20 minutes in tumbler by Glycine max (L.) Merr.；
(2) Fructus Anisi Stellati 200 grams, 200 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 200 grams, Fructus Momordicae 200 grams and Rhizoma Alpiniae Officinarum 200 grams are put into 5 kilograms and opened
Water boils, with stopping heating after boiled water infusion 0.5-1 hour, pulls Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by；
(3) clean duck's foot is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of soy sauce, 200
Gram Sal is put into and is carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute；
(4) duck intestine is cut into the segment of long 15-20 centimetre, then by duck intestine uniform winding on duck's foot, duck when of winding
Press from both sides an enuleation date in the middle of the palm and duck intestine, make duck's foot precious；
(5) the duck's foot treasured made is put in the Oleum Camelliae that 2 kilograms of temperature are 70-80 DEG C, take out after fried 5-10 minute；
(6) after frying completes, duck's foot treasured is carried out sabot, after sabot, pour the decoction prepared in step 2 into, put into the matter of decoction
Measure identical in quality with duck's foot treasured, steam half an hour with the temperature of 120-130 DEG C in being then placed in food steamer, take out duck after half an hour
Palm treasured stands up, and again steams half an hour, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams of Herba Pelargonii Graveolentiss,
200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, to place into duck's foot precious, adjusts the temperature to 80-with big fire after boiling
100 DEG C, continuing to boil 10-15 minute, then stopping heating, it is precious to take out duck's foot after continuation is soaked 5-10 minute in decoction；
(8) after taking out, duck's foot treasured is put into cooling post package in cold dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610693216.XA CN106307127A (en) | 2016-08-20 | 2016-08-20 | Making method of duck feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610693216.XA CN106307127A (en) | 2016-08-20 | 2016-08-20 | Making method of duck feet |
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| CN106307127A true CN106307127A (en) | 2017-01-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110731460A (en) * | 2019-11-20 | 2020-01-31 | 湖南呱呱叫食品有限公司 | Preparation method of spicy duck webs wrapped in duck intestines |
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|---|---|---|---|---|
| CN102018225A (en) * | 2009-09-09 | 2011-04-20 | 吕岳财 | Preparation method of marinated duck |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN105360979A (en) * | 2015-11-10 | 2016-03-02 | 胡光明 | Production technology for spicy-hot duck's foot |
| CN105614731A (en) * | 2016-01-29 | 2016-06-01 | 安徽先知缘食品有限公司 | Making method of sauced duck webs |
-
2016
- 2016-08-20 CN CN201610693216.XA patent/CN106307127A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018225A (en) * | 2009-09-09 | 2011-04-20 | 吕岳财 | Preparation method of marinated duck |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN105360979A (en) * | 2015-11-10 | 2016-03-02 | 胡光明 | Production technology for spicy-hot duck's foot |
| CN105614731A (en) * | 2016-01-29 | 2016-06-01 | 安徽先知缘食品有限公司 | Making method of sauced duck webs |
Non-Patent Citations (1)
| Title |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110731460A (en) * | 2019-11-20 | 2020-01-31 | 湖南呱呱叫食品有限公司 | Preparation method of spicy duck webs wrapped in duck intestines |
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Application publication date: 20170111 |
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