CN106307147A - Making method of spicy duck clavicula - Google Patents
Making method of spicy duck clavicula Download PDFInfo
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- CN106307147A CN106307147A CN201610693316.2A CN201610693316A CN106307147A CN 106307147 A CN106307147 A CN 106307147A CN 201610693316 A CN201610693316 A CN 201610693316A CN 106307147 A CN106307147 A CN 106307147A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 210000003109 clavicle Anatomy 0.000 claims description 100
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- HJYUZIDYQOZTBZ-UHFFFAOYSA-J [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] Chemical compound [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] HJYUZIDYQOZTBZ-UHFFFAOYSA-J 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 125000003118 aryl group Chemical group 0.000 description 5
- 229910052736 halogen Inorganic materials 0.000 description 5
- 150000002367 halogens Chemical class 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013547 stew Nutrition 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 invention discloses a making method of spicy duck clavicula and relates to the field of stewed food processing. The making method includes: washing duck clavicula; boiling soup; seasoning and standing the duck clavicula; deep-frying the duck clavicula; soaking in Baijiu; putting in dishes for steaming; enabling the duck clavicula to be tasty; cooling, and packaging. The duck clavicula is 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 clavicula is more mellow in taste, rich in nutrition, crisp in mouth feel, savoury, long in storage time, safe and sanitary, eating means of the duck clavicula are increased, and taste of conventional stewed duck clavicula is enriched.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to the manufacture method of a kind of perfume (or spice) peppery duck clavicle.
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
The bright manufacture method providing a kind of perfume (or spice) peppery duck clavicle, the taste and the mouthfeel that change tradition halogen food duck clavicle improve duck clavicle
Nutritive value, enrich the eating method of duck clavicle.
Summary of the invention:
The technical problem to be solved is that offer one is nutritious, mouthfeel is sharp and clear, holding time length, safety
The manufacture method of the perfume (or spice) peppery duck clavicle of health.
The technical problem to be solved uses following technical scheme to realize:
The manufacture method of a kind of perfume (or spice) peppery duck clavicle, uses following methods to be prepared from；
(1) 10 kilograms of duck clavicles are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 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 clavicle 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 put in ferrum basin and mix, after mixing quiet put 30-40 minute after take out, after mixing, quiet exoergic enough makes respectively
Plant flavouring agent to mix with duck clavicle and can sufficiently be absorbed by duck clavicle, improve the eating mouth feel of later stage duck clavicle；
(4) the duck clavicle after quiet putting is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, take after fried 3-5 minute
Go out, toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron frying duck clavicle when, in outer Jiao of the duck clavicle exploded
Tender, eat the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris,
Also the generation being charred material be can reduce, the safety of duck clavicle frying and practical safety greatly improved；
(5) after frying completes, duck clavicle is put in the Chinese liquor that concentration is 30% and soak, drag for after soaking the 5-10 second
Going out, Chinese liquor need to use the number of degrees to be 52 ° and the Maotai-flavor liquor of the above number of degrees, uses soaking in Chinese liquor that duck can be allowed to lock after fried
The surface of bone fully absorbs Chinese liquor, and then the aromatic taste in Chinese liquor can penetrate in duck clavicle, and the time of 5-10 second just may be used
To ensure duck clavicle Surface absorption Chinese liquor, and can guarantee that the amount that Chinese liquor absorbs too much will not affect the rear sense in later stage；
(6) after having soaked, duck clavicle is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck clavicle, in being then placed in food steamer and sprinkle Semen Sesami uniformly, steam half with the temperature of 120-130 DEG C
Hour, take out after half an hour and duck clavicle is stood up, again steam half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, add 500 grams of chilli, 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50
Gram 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, place into duck clavicle, boil with big fire
After adjust the temperature to 80-100 DEG C, continue to boil 10-15 minute, then stopping heating after continuation is soaked 5-10 minute in decoction takes
Go out duck clavicle；
(8) after taking out, duck clavicle is put into cooling post package in cold dish；
The invention has the beneficial effects as follows: by multiple tracks technique, duck clavicle 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 clavicle in the allotment through each dispensing
Rear taste is more mellow, nutritious, mouthfeel is sharp and clear, aromatic, and holding time length, safety and sanitation, not only increase duck lock
The edible way of bone also enriches the mouthfeel of tradition halogen food duck clavicle.
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 of a kind of perfume (or spice) peppery duck clavicle, uses following methods to be prepared from；
(1) 10 kilograms of duck clavicles are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 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 clavicle 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 put in ferrum basin and mix, after mixing quiet put 30 minutes after take out, after mixing, quiet exoergic enough makes various
Flavouring agent mixes with duck clavicle and can sufficiently be absorbed by duck clavicle, improves the eating mouth feel of later stage duck clavicle；
(4) the duck clavicle after quiet putting is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150 DEG C, take out after fried 3 minutes,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of frying duck clavicle, the duck clavicle exploded tenders with a crispy crust, edible
Getting up the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can drop
The low generation being charred material, greatly improves the safety of duck clavicle frying and practical safety；
(5) after frying completes, duck clavicle is put in the Chinese liquor that concentration is 30% and soaks, pull out after soaking 5 seconds,
Chinese liquor need to use the number of degrees to be 52 ° and the Maotai-flavor liquor of the above number of degrees, uses after fried soaking in Chinese liquor can allow duck clavicle
Surface fully absorb Chinese liquor, then the aromatic taste in Chinese liquor can penetrate in duck clavicle, and the time of 5 seconds just can ensure that
Duck clavicle Surface absorption Chinese liquor, and can guarantee that the amount that Chinese liquor absorbs too much will not affect the rear sense in later stage；
(6) after having soaked, duck clavicle is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck clavicle, in being then placed in food steamer and sprinkle Semen Sesami uniformly, steam half with the temperature of 120 DEG C little
Time, take out after half an hour and duck clavicle is stood up, again steam half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, add 500 grams of chilli, 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50
Gram 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, place into duck clavicle, boil with big fire
After adjust the temperature to 80 DEG C, continue to boil 10 minutes, then stop heating after continuation is soaked 5 minutes in decoction and take out duck clavicle；
(8) after taking out, duck clavicle is put into cooling post package in cold dish；
Embodiment 2
The manufacture method of a kind of perfume (or spice) peppery duck clavicle, uses following methods to be prepared from；
(1) 10 kilograms of duck clavicles are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 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 clavicle 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 put in ferrum basin and mix, after mixing quiet put 40 minutes after take out, after mixing, quiet exoergic enough makes various
Flavouring agent mixes with duck clavicle and can sufficiently be absorbed by duck clavicle, improves the eating mouth feel of later stage duck clavicle；
(4) the duck clavicle after quiet putting is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 190 DEG C, take out after deep fry for five minutes,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of frying duck clavicle, the duck clavicle exploded tenders with a crispy crust, edible
Getting up the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can drop
The low generation being charred material, greatly improves the safety of duck clavicle frying and practical safety；
(5) after frying completes, duck clavicle is put in the Chinese liquor that concentration is 30% and soaks, pull out after soaking 10 seconds,
Chinese liquor need to use the number of degrees to be 52 ° and the Maotai-flavor liquor of the above number of degrees, uses after fried soaking in Chinese liquor can allow duck clavicle
Surface fully absorb Chinese liquor, then the aromatic taste in Chinese liquor can penetrate in duck clavicle, and the time of 10 seconds just can protect
Card duck clavicle Surface absorption Chinese liquor, and can guarantee that the amount that Chinese liquor absorbs too much will not affect the rear sense in later stage；
(6) after having soaked, duck clavicle is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck clavicle, in being then placed in food steamer and sprinkle Semen Sesami uniformly, steam half with the temperature of 130 DEG C little
Time, take out after half an hour and duck clavicle is stood up, again steam half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, add 500 grams of chilli, 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50
Gram 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, place into duck clavicle, boil with big fire
After adjust the temperature to 100 DEG C, continue to boil 15 minutes, then stop heating after continuation is soaked 10 minutes in decoction and take out duck lock
Bone；
(8) after taking out, duck clavicle is put into cooling post package in cold dish；
Embodiment 3
The manufacture method of a kind of perfume (or spice) peppery duck clavicle, uses following methods to be prepared from；
(1) 10 kilograms of duck clavicles are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 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 clavicle 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 put in ferrum basin and mix, after mixing quiet put 35 minutes after take out, after mixing, quiet exoergic enough makes various
Flavouring agent mixes with duck clavicle and can sufficiently be absorbed by duck clavicle, improves the eating mouth feel of later stage duck clavicle；
(4) the duck clavicle after quiet putting is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 170 DEG C, take out after fried 4 minutes,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of frying duck clavicle, the duck clavicle exploded tenders with a crispy crust, edible
Getting up the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can drop
The low generation being charred material, greatly improves the safety of duck clavicle frying and practical safety；
(5) after frying completes, duck clavicle is put in the Chinese liquor that concentration is 30% and soaks, pull out after soaking 8 seconds,
Chinese liquor need to use the number of degrees to be 52 ° and the Maotai-flavor liquor of the above number of degrees, uses after fried soaking in Chinese liquor can allow duck clavicle
Surface fully absorb Chinese liquor, then the aromatic taste in Chinese liquor can penetrate in duck clavicle, and the time of 8 seconds just can ensure that
Duck clavicle Surface absorption Chinese liquor, and can guarantee that the amount that Chinese liquor absorbs too much will not affect the rear sense in later stage；
(6) after having soaked, duck clavicle is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality identical in quality with duck clavicle, in being then placed in food steamer and sprinkle Semen Sesami uniformly, steam half with the temperature of 125 DEG C little
Time, take out after half an hour and duck clavicle is stood up, again steam half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, add 500 grams of chilli, 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50
Gram 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, place into duck clavicle, boil with big fire
After adjust the temperature to 90 DEG C, continue to boil 13 minutes, then stop heating after continuation is soaked 8 minutes in decoction and take out duck clavicle；
(8) after taking out, duck clavicle 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 of a perfume (or spice) peppery duck clavicle, it is characterised in that: use following methods to be prepared from；
(1) 10 kilograms of duck clavicles are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 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 clavicle 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 grams of Sal are put in ferrum basin and are mixed, after mixing quiet put 30-40 minute after take out；
(4) the duck clavicle after quiet putting is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, takes out after fried 3-5 minute,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron frying duck clavicle when；
(5) after frying completes, duck clavicle is put in the Chinese liquor that concentration is 30% and soak, pull out, in vain after soaking the 5-10 second
Wine need to use the number of degrees to be 52 ° and the Maotai-flavor liquor of the above number of degrees；
(6) after having soaked, duck clavicle 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 clavicle, in being then placed in food steamer and sprinkle Semen Sesami uniformly, steam half with the temperature of 120-130 DEG C little
Time, take out after half an hour and duck clavicle is stood up, again steam half an hour, take out after completing；
(7) decoction of preparation in step 2 is poured in container, adds 500 grams of chilli, 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams greatly
Material, 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, place into duck clavicle, adjust after boiling with big fire
Joint temperature, to 80-100 DEG C, continues to boil 10-15 minute, then stops heating after continuation is soaked 5-10 minute in decoction and takes out duck
Clavicle；
(8) after taking out, duck clavicle is put into cooling post package in cold dish.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610693316.2A CN106307147A (en) | 2016-08-20 | 2016-08-20 | Making method of spicy duck clavicula |
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| CN106307147A true CN106307147A (en) | 2017-01-11 |
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ID=57743710
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| CN201610693316.2A Pending CN106307147A (en) | 2016-08-20 | 2016-08-20 | Making method of spicy duck clavicula |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244253A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production method of brine, marinated mixed material and sweet and spicy duck clavicle |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
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2016
- 2016-08-20 CN CN201610693316.2A patent/CN106307147A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244253A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production method of brine, marinated mixed material and sweet and spicy duck clavicle |
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