CN106722637A - A kind of preparation method of rice snail and duck feet stew - Google Patents
A kind of preparation method of rice snail and duck feet stew Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
本发明公开了一种能够较长时间保存方便食用、口味鲜美的田螺鸭脚煲的制作方法。该方法包括田螺包、鸭脚包、鹌鹑蛋包、豆腐条包、粉丝包、辣椒油包、花生包、田螺汤包制作方法，以上所有原料包采用微波杀菌进行灭菌处理，再抽真空密封，安全健康，保质期较长，操作方便，便于进行产品质量控制，具有工业化大规模生产的应用前景。本发明的田螺鸭脚煲味道纯正、风味独特、营养丰富，食用方便，适合居家旅行随身携带。The invention discloses a method for making an escargot duck foot stew which can be preserved for a long time, is convenient to eat, and tastes delicious. The method includes the production methods of snail buns, duck foot buns, quail egg buns, tofu buns, vermicelli buns, chili oil buns, peanut buns, and escargot soup buns. All the above raw material bags are sterilized by microwave sterilization, and then vacuum sealed. , safe and healthy, long shelf life, easy to operate, easy to carry out product quality control, and has the application prospect of industrialized mass production. The steamed snail and duck foot stew of the present invention has pure taste, unique flavor, rich nutrition, is convenient to eat, and is suitable for home and travel.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of river snail duck pin pot.
Background technology
River snail is nutritious local flavor cuisines, and meat is sharp and clear, delicious fragrant and sweet, containing nutriments such as protein, there is strong
Stomach, appetitive effect.I boils soup into cyan soup sweetness, and thumb is big to be stir-fried and eaten.River snail duck pin pot is the famous spy in Guangxi
Color snack, for river snail duck pin pot, spiral shell soup is most important, the river snail more than q.s, along with stewing for enough time, river snail day
So fresh and sweet can just discharge.Afterwards bottom, long-time stewing food materials so that river snail soup are done with this pot of natural delicious river snail soup
Delicate flavour be totally immersed in food materials, giving off a strong fragrance and tasty.Ready-made river snail duck pin pot is contained in marmite, and " colourful " seems full
It is full to the brim.Red is a thick layer of chilli oil, and blue or green is garlic bolt, and yellow is duck pin, and black is river snail, also purpuric fresh de-
Water purple perilla.The tasty of river snail duck pin pot it is critical only that river snail soup, and soup stock is typically by the kind more than ten such as spiral shell, anise, cloves
Natural perfume material configuration is formed, and various spices have strict ratio, and lacked taste all can be different more.Due to various regions plus
Work manufacture craft is different, and each food materials preprocessing processing method is unreasonable, not only influences color, smell and taste, and influence the guarantor of nutritional ingredient
Deposit and provide.But because of local distinctive screw and soup stock, the difference of garnishes manufacture craft, general being all particular about of river snail duck pin pot is now done
Now eat, and the general river snail shelf-life is ultrashort, and delicious Guangxi characteristic river snail duck pin pot of orthodox school can be seldom had in other places.Institute
To need to carry out reasonably combined and river snail soup stock dispensing rational allocation to the river snail duck pin various food materials of pot, acquisition giving off a strong fragrance is good to eat,
And can for a long time preserve, meet the cuisines demand of broad masses, while be of high nutritive value, being capable of large-scale production processing.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of making of river snail duck pin pot
Method.River snail duck pin pot good taste of the invention, delicious in taste, unique flavor, nutritious, instant, are adapted at home
Travelling is carried with.
In order to achieve the above object, present invention employs following technical scheme：
A kind of preparation method of river snail duck pin pot, comprises the steps of：
Step 1, the making of river snail acid bamboo shoot：
It is made of the raw material of following mass fraction：1500~1700 parts of river snail, 450~550 parts of acid bamboo shoot, 80~95 parts of ginger,
35~55 parts of 65~80 parts of garlic, 75~90 parts of green onion, 65~80 parts of purple perilla, 85~100 parts of chilli and peanut oil；Its making side
Method is：A1, big of selected Hongsuihe River river snail is placed in the foster 6~7d of clear bubbly water and removes mud, and water twice is changed daily, and boiling is poured into after cleaning
To boil pull out after 8~10min in water and drain the water；B1, pours into peanut oil in frying pan, acid bamboo shoot, ginger, garlic, green onion, dry is poured into after oil heat
Capsicum quick-fried, adds the river snail drained in a1 to continue to fry 3~5min, adds the clear water of garlic equivalent, is added after big fire is boiled purple
Soviet Union, turns small fire and boils in a covered pot over a slow fire to tasty, pulls out, cools down, is dehydrated, and food pack is squeezed into after microwave disinfection, vacuumizes sealing；
Step 2, the making of duck pin：
It is made of the raw material of following mass fraction：1000~1200 parts of duck pin, 350~450 parts of vegetable oil, anistree 95~115
Part, 95~115 parts of cloves, 100~120 parts of chilli, 90~100 parts of spiceleaf, 90~100 parts of cassia bark, orange peel 85~105
Part, 45~60 parts of cooking wine, 50~65 parts of dark soy sauce and 45~60 parts of mature vinegar；Its preparation method is：C2, after the cleaning of duck pin, drying
Being put into the vegetable oil that oil temperature is 150~170 DEG C carries out fried, fries to duck pin emersion pasta and pulls out；D2, adds in marmite pot
The clear water of the quality such as vegetable oil, adds vegetable oil, anise, cloves, chilli, spiceleaf, cassia bark, orange peel, cooking wine, mature vinegar and c2
The duck pin fried, the boiled rear small fire of big fire stewed 25~30min slowly, calls in dark soy sauce, is well mixed, and pulls out, cools down, microwave disinfection,
Food pack is squeezed into, sealing is vacuumized；
Step 3, the making of bean curd stick：From the raw bean curd stick of commercial type, it is 100~120 DEG C to clean and be put into oil temperature after draining
Fried, fried 4~6min is carried out in peanut oil, pulled out, cooled down, microwave disinfection, squeezed into food pack, vacuumize sealing；
Step 4, the making of peanut：From peanut full, intact, that nothing is rotten, to clean and be put into 115~135 DEG C of peanuts after draining
Fried 8~the 10min of small fire in oil, pulls out, cools down, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 5, the making of quail egg：
It is made of the raw material of following mass fraction：1800~2000 parts of quail egg, anistree 25~35 parts, 25~35 parts of cassia bark,
20~35 parts of spiceleaf, 10~15 parts of edible salt；Its preparation method is：Fresh quail egg is put into after being cooked in hot water and shelled,
It is put into decoction pot, adds the clear water of quail egg 1/2nd, anise, cassia bark, spiceleaf, edible salt is added, after big fire is boiled
Turn the slow 35~40min of halogen of small fire, pull out, cool down, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 6, the making of chilli oil：
It is made of the raw material of following mass fraction：1600~1800 parts of vegetable oil, bright red hot pepper 900~110 part, day etc. refer to day
750~900 parts of green pepper, 45~60 parts of cloves, 40~55 parts of dried orange peel, 40~55 parts of tsaoko, 35~50 parts of old ginger, pepper 30~45
Part, 25~40 parts of Chinese prickly ash；Its preparation method is：E6, bright red hot pepper was ground to form the chilli powder of 100~150 mesh；F6, will plant
Thing oil is poured into pot and heated, and adds the chilli powder of cloves, dried orange peel, tsaoko, old ginger and e6, and the uniform rear addition day etc. that stir-fries refers to day
Green pepper, pepper, Chinese prickly ash, big fire boil 25~35min, turn small fire and endure 4~5h, cooling, precipitation, natural filtration slagging-off, microwave disinfection,
Food pack is squeezed into, sealing is vacuumized；
Step 7, the making of river snail soup：
It is made of the raw material of following mass fraction：1700~1900 parts of fresh river snail, 1700~1900 parts of pig bone, Os Bovis seu Bubali
850~950 parts, 120~135 parts of old ginger, 120~135 parts of the fruit of Chinese wolfberry, 120~135 parts of chilli, anistree 115~130 parts, grass
Really 105~125 parts, 100~115 parts of cassia bark, 100~105 parts of cloves, 95~110 parts of orange peel, 85~100 parts of Chinese prickly ash；Its system
It is as method：Pig bone, Os Bovis seu Bubali are put into 3~4min of soup in boiling water, are pulled out and is put into decoction pot, add ox bone first-class quality
Clear water, add clean fresh river snail, old ginger, the fruit of Chinese wolfberry, chilli, anise, tsaoko, cassia bark, cloves, orange peel, Chinese prickly ash,
Turn moderate heat after big fire is boiled and decoct 4~5h, then turn small fire 2~3h of infusion, natural filtration slagging-off, cooling, microwave disinfection squeeze into food
Product packaging bag, vacuumizes sealing；
Step 8, the making of bean vermicelli：From the dry lotus root vermicelli that is produced from Nanning Mashan County, by cold water soak, be cooked, pull out, it is cold
But, microwave disinfection, squeezes into food pack and obtains, and 7 river snail soup is decocted the step of the quality such as addition bean vermicelli during boiling
Boil；
Step 9：
River snail acid bamboo shoot, duck pin, bean curd stick, peanut, quail egg, bean vermicelli, chilli oil, each bag of river snail soup are put into food bag, will
The sealing of food sack is obtained final product.
Further, the microwave disinfection device parameter is：Frequency is 2100~2500MHz, and temperature is 85~95 DEG C, when
Between be 160~180s, power be 12~15kw.
Further, in step 1, the dewatering is at a temperature of 140~155 DEG C first to keep 2.5h, then by temperature
Degree is set to 120~130 DEG C of holding 3.5h, is finally adjusted to 80~100 DEG C of holding 1.5h.
Further, the vegetable oil is the one kind in camellia oil, sesame oil, fiery sesame oil.
Further, the cooling technique is to be cooled to 30~40 DEG C.
Shelf-life under river snail duck pin of the present invention pot normal temperature is：6 months.
Eating method：Take river snail bag, duck pin bag, quail egg bag, bean curd bar bag, bean vermicelli bag, chilli oil bag, peanut bag, field
Each bag of spiral shell steamed dumping, opening is added in decoction pot（Remove packaging bag）, 300~400mL water is added, turn small fire after big fire is boiled
It is edible to stew 15~20min；Or be put into digester, 280~350mL water is added, 25~30min of boiling is edible
With.
In sum, the present invention has the positive effect that as a result of such scheme：
（1）Shelf-life from a couple of days that being processed by this method makes river snail duck pin stew extends to 6 months；
（2）River snail duck pin pot of the invention maintains the color of original material, each thing to greatest extent by the culinary art of slow fire
Material collocation is reasonable, good taste, delicious in taste, unique flavor, nutritious, and mouthfeel is fragrant sliding, the traditional mouth with river snail duck pin
Sense and taste；
（3）River snail duck pin pot of the invention is convenient for carrying, and conveniently boils, instant, is adapted to travelling at home and carries with, and system
Make simple, it is easy to operate, it is adapted to popularization and application.
Specific embodiment
With reference to the preparation method that embodiment is stewed to a kind of river snail duck pin of the invention, it is described further.
Embodiment 1
A kind of preparation method of river snail duck pin pot, comprises the steps of：
Step 1, the making of river snail acid bamboo shoot：It is made of the raw material of following mass fraction：1500 parts of river snail, 450 parts of acid bamboo shoot, ginger
35 parts of 80 parts, 65 parts of garlic, 75 parts of green onion, 65 parts of purple perilla, 85 parts of chilli and peanut oil；Its preparation method is：A1, selected red water
Big of river river snail, is placed in clear bubbly water and supports 6d and remove mud, and water twice is changed daily, pours into boiling water to boil pull out after 8min after cleaning and drains
Water；B1, pours into peanut oil in frying pan, acid bamboo shoot, ginger, garlic, green onion, chilli quick-fried are poured into after oil heat, is drained in addition a1
River snail continues to fry 3min, adds the clear water of garlic equivalent, and purple perilla is added after big fire is boiled, turns small fire and boils in a covered pot over a slow fire to tasty, pulls out, cools down
To 30 DEG C, dehydration, the dewatering keeps 2.5h for first at a temperature of 140 DEG C, then temperature is set into 120 DEG C of holding 3.5h,
80 DEG C of holding 1.5h are finally adjusted to, food pack is squeezed into after microwave disinfection, vacuumize sealing；
Step 2, the making of duck pin：It is made of the raw material of following mass fraction：1000 parts of duck pin, 350 parts of camellia oil, anistree 95
Part, 95 parts of cloves, 100 parts of chilli, 90 parts of spiceleaf, 90 parts of cassia bark, 85 parts of orange peel, 45 parts of cooking wine, 50 parts of dark soy sauce and mature vinegar
45 parts；Its preparation method is：C2, will duck pin cleaning, drying after be put into the camellia oil that oil temperature is 150 DEG C carry out it is fried, fry to
Duck pin emersion pasta is pulled out；D2, adds the clear water of the quality such as camellia oil in marmite pot, adds camellia oil, anise, cloves, dry
The duck pin that capsicum, spiceleaf, cassia bark, orange peel, cooking wine, mature vinegar and c2 have fried, the boiled rear small fire of big fire stewes 25min slowly, calls in old
Take out, be well mixed, pull out, be cooled to 30 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 3, the making of bean curd stick：From the raw bean curd stick of commercial type, to clean and be put into the peanut oil that oil temperature is 100 DEG C after draining
In carry out fried, fried 4min, pull out, be cooled to 30 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 4, the making of peanut：From it is full, intact, without rotten peanut, clean be put into after draining it is small in 115 DEG C of peanut oil
The fried 8min of fire, pulls out, is cooled to 30 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 5, the making of quail egg：It is made of the raw material of following mass fraction：1800 parts of quail egg, anistree 25 parts, cassia bark
25 parts, 20 parts of spiceleaf, 10 parts of edible salt；Its preparation method is：Fresh quail egg is put into after being cooked in hot water and shelled, be put into
In decoction pot, the clear water of quail egg 1/2nd is added, add anise, cassia bark, spiceleaf, edible salt, turn small after big fire is boiled
Fiery slow halogen 35min, pulls out, is cooled to 30 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 6, the making of chilli oil：It is made of the raw material of following mass fraction：1600 parts of camellia oil, 900 parts of bright red hot pepper,
750 parts of the conical redpepper fruit such as it, 45 parts of cloves, 40 parts of dried orange peel, 40 parts of tsaoko, 35 parts of old ginger, 30 parts of pepper, 25 parts of Chinese prickly ash；It makes
Method is：E6, bright red hot pepper was ground to form the chilli powder of 100 mesh；F6, camellia oil is poured into pot and is heated, and adds cloves, old
The chilli powder of skin, tsaoko, old ginger and e6, stir-fry conical redpepper fruit, pepper, the Chinese prickly ashes such as uniform rear addition day, and big fire boils 25min, turns
Small fire endures 4h, be cooled to 30 DEG C, precipitation, natural filtration slagging-off, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 7, the making of river snail soup：It is made of the raw material of following mass fraction：1700 parts of fresh river snail, 1700 parts of pig bone,
850 parts of Os Bovis seu Bubali, 120 parts of old ginger, 120 parts of the fruit of Chinese wolfberry, 120 parts of chilli, anistree 115 parts, 105 parts of tsaoko, 100 parts of cassia bark,
100 parts of cloves, 95 parts of orange peel, 85 parts of Chinese prickly ash；Its preparation method is：Pig bone, Os Bovis seu Bubali are put into soup 3min in boiling water, are dragged for
Go out to be put into decoction pot, add ox bone first-class quality clear water, add clean fresh river snail, old ginger, the fruit of Chinese wolfberry, chilli,
Anise, tsaoko, cassia bark, cloves, orange peel, Chinese prickly ash, turn moderate heat and decoct 4h, then turn small fire infusion 2h, normal pressure mistake after big fire is boiled
Filter slag, be cooled to 30 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 8, the making of bean vermicelli：From the dry lotus root vermicelli that is produced from Nanning Mashan County, by cold water soak, be cooked, pull out, it is cold
But to 30 DEG C, microwave disinfection, squeeze into food pack and obtain, 7 river snail soup the step of the quality such as bean vermicelli is added during boiling
Decocted；
Step 9：River snail acid bamboo shoot, duck pin, bean curd stick, peanut, quail egg, bean vermicelli, chilli oil, each bag of river snail soup are put into food bag
In, the sealing of food sack is obtained final product.
Further, the microwave disinfection device parameter is：Frequency is 2100MHz, and temperature is 85 DEG C, and the time is 160s,
Power is 12kw.
Embodiment 2
A kind of preparation method of river snail duck pin pot, comprises the steps of：
Step 1, the making of river snail acid bamboo shoot：It is made of the raw material of following mass fraction：1700 parts of river snail, 550 parts of acid bamboo shoot, ginger
55 parts of 95 parts, 80 parts of garlic, 90 parts of green onion, 80 parts of purple perilla, 100 parts of chilli and peanut oil；Its preparation method is：A1 is selected red
Big of water river river snail, is placed in the foster 7d of clear bubbly water and removes mud, and water twice is changed daily, is poured into boiling water after cleaning and is pulled out after boiling 10min
Drain the water；B1, pours into peanut oil in frying pan, acid bamboo shoot, ginger, garlic, green onion, chilli quick-fried are poured into after oil heat, adds drip in a1
Dry river snail continues to fry 5min, adds the clear water of garlic equivalent, and purple perilla is added after big fire is boiled, turns small fire and boils in a covered pot over a slow fire to tasty, pull out,
40 DEG C, dehydration are cooled to, the dewatering keeps 2.5h for first at a temperature of 155 DEG C, then temperature is set into 130 DEG C of holdings
3.5h, is finally adjusted to 100 DEG C of holding 1.5h, and food pack is squeezed into after microwave disinfection, vacuumizes sealing；
Step 2, the making of duck pin：It is made of the raw material of following mass fraction：1200 parts of duck pin, 450 parts of sesame oil, anise
115 parts, 115 parts of cloves, 120 parts of chilli, 100 parts of spiceleaf, 100 parts of cassia bark, 105 parts of orange peel, 60 parts of cooking wine, 65 parts of dark soy sauce
And 60 parts of mature vinegar；Its preparation method is：C2, oil is carried out by being put into the sesame oil that oil temperature is 170 DEG C after the cleaning of duck pin, drying
It is fried, fry to duck pin emersion pasta and pull out；D2, adds the clear water of the quality such as sesame oil in marmite pot, add sesame oil, anise,
The duck pin that cloves, chilli, spiceleaf, cassia bark, orange peel, cooking wine, mature vinegar and c2 have fried, the boiled rear small fire of big fire stewes 30min slowly,
Dark soy sauce is called in, is well mixed, pulled out, be cooled to 40 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 3, the making of bean curd stick：From the raw bean curd stick of commercial type, to clean and be put into the peanut oil that oil temperature is 120 DEG C after draining
In carry out fried, fried 6min, pull out, be cooled to 40 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 4, the making of peanut：From it is full, intact, without rotten peanut, clean be put into after draining it is small in 135 DEG C of peanut oil
The fried 10min of fire, pulls out, is cooled to 40 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 5, the making of quail egg：It is made of the raw material of following mass fraction：2000 parts of quail egg, anistree 35 parts, cassia bark
35 parts, 35 parts of spiceleaf, 15 parts of edible salt；Its preparation method is：Fresh quail egg is put into after being cooked in hot water and shelled, be put into
In decoction pot, the clear water of quail egg 1/2nd is added, add anise, cassia bark, spiceleaf, edible salt, turn small after big fire is boiled
Fiery slow halogen 40min, pulls out, is cooled to 40 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 6, the making of chilli oil：It is made of the raw material of following mass fraction：1800 parts of sesame oil, 110 parts of bright red hot pepper,
900 parts of the conical redpepper fruit such as it, 60 parts of cloves, 55 parts of dried orange peel, 55 parts of tsaoko, 50 parts of old ginger, 45 parts of pepper, 40 parts of Chinese prickly ash；It makes
Method is：E6, bright red hot pepper was ground to form the chilli powder of 150 mesh；F6, sesame oil is poured into pot and is heated, and adds cloves, old
The chilli powder of skin, tsaoko, old ginger and e6, stir-fry conical redpepper fruit, pepper, the Chinese prickly ashes such as uniform rear addition day, and big fire boils 35min, turns
Small fire endures 5h, be cooled to 40 DEG C, precipitation, natural filtration slagging-off, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 7, the making of river snail soup：It is made of the raw material of following mass fraction：1900 parts of fresh river snail, 1900 parts of pig bone,
950 parts of Os Bovis seu Bubali, 135 parts of old ginger, 135 parts of the fruit of Chinese wolfberry, 135 parts of chilli, anistree 130 parts, 125 parts of tsaoko, 115 parts of cassia bark,
105 parts of cloves, 110 parts of orange peel, 100 parts of Chinese prickly ash；Its preparation method is：Pig bone, Os Bovis seu Bubali are put into soup 4min in boiling water,
Pull out and be put into decoction pot, add the clear water of ox bone first-class quality, add clean fresh river snail, old ginger, the fruit of Chinese wolfberry, dry peppery
Green pepper, anise, tsaoko, cassia bark, cloves, orange peel, Chinese prickly ash, turn moderate heat and decoct 5h, then turn small fire infusion 3h, normal pressure after big fire is boiled
Filter cleaner, 40 DEG C, microwave disinfection are cooled to, squeeze into food pack, vacuumize sealing；
Step 8, the making of bean vermicelli：From the dry lotus root vermicelli that is produced from Nanning Mashan County, by cold water soak, be cooked, pull out, it is cold
But to 40 DEG C, microwave disinfection, squeeze into food pack and obtain, 7 river snail soup the step of the quality such as bean vermicelli is added during boiling
Decocted；
Step 9：River snail acid bamboo shoot, duck pin, bean curd stick, peanut, quail egg, bean vermicelli, chilli oil, each bag of river snail soup are put into food bag
In, the sealing of food sack is obtained final product.
Further, the microwave disinfection device parameter is：Frequency is 2500MHz, and temperature is 95 DEG C, and the time is 180s,
Power is 15kw.
Embodiment 3
A kind of preparation method of river snail duck pin pot, comprises the steps of：
Step 1, the making of river snail acid bamboo shoot：It is made of the raw material of following mass fraction：1600 parts of river snail, 500 parts of acid bamboo shoot, ginger
45 parts of 88 parts, 73 parts of garlic, 82 parts of green onion, 73 parts of purple perilla, 93 parts of chilli and peanut oil；Its preparation method is：A1, selected red water
Big of river river snail, is placed in the foster 6.5d of clear bubbly water and removes mud, and water twice is changed daily, is poured into boiling water after cleaning after boiling 9min and pulls drip out
Solid carbon dioxide；B1, pours into peanut oil in frying pan, acid bamboo shoot, ginger, garlic, green onion, chilli quick-fried are poured into after oil heat, is drained in addition a1
River snail continue to fry 4min, add the clear water of garlic equivalent, add purple perilla after big fire is boiled, turn small fire and boil in a covered pot over a slow fire to tasty, pull out, cold
But to 35 DEG C, dehydration, the dewatering keeps 2.5h for first at a temperature of 148 DEG C, then temperature is set into 125 DEG C of holdings
3.5h, is finally adjusted to 90 DEG C of holding 1.5h, and food pack is squeezed into after microwave disinfection, vacuumizes sealing；
Step 2, the making of duck pin：It is made of the raw material of following mass fraction：1100 parts of duck pin, fiery 400 parts of sesame oil, anise
105 parts, 105 parts of cloves, 110 parts of chilli, 95 parts of spiceleaf, 95 parts of cassia bark, 95 parts of orange peel, 48 parts of cooking wine, 57 parts of dark soy sauce and
53 parts of mature vinegar；Its preparation method is：C2, will duck pin cleaning, drying after be put into the fiery sesame oil that oil temperature is 160 DEG C carry out it is fried,
Fry to duck pin emersion pasta and pull out；D2, adds the clear water of the quality such as fiery sesame oil in marmite pot, adds fiery sesame oil, anise, fourth
The duck pin that perfume, chilli, spiceleaf, cassia bark, orange peel, cooking wine, mature vinegar and c2 have fried, the boiled rear small fire of big fire stewes 27min slowly, adjusts
Enter dark soy sauce, be well mixed, pull out, be cooled to 35 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 3, the making of bean curd stick：From the raw bean curd stick of commercial type, to clean and be put into the peanut oil that oil temperature is 110 DEG C after draining
In carry out fried, fried 5min, pull out, be cooled to 35 DEG C, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 4, the making of peanut：From it is full, intact, without rotten peanut, clean be put into after draining it is small in 125 DEG C of peanut oil
The fried 9min of fire, pulls out, is cooled to 35 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 5, the making of quail egg：It is made of the raw material of following mass fraction：19000 parts of quail egg, anistree 30 parts, cassia bark
30 parts, 28 parts of spiceleaf, 13 parts of edible salt；Its preparation method is：Fresh quail egg is put into after being cooked in hot water and shelled, be put into
In decoction pot, the clear water of quail egg 1/2nd is added, add anise, cassia bark, spiceleaf, edible salt, turn small after big fire is boiled
Fiery slow halogen 37min, pulls out, is cooled to 35 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 6, the making of chilli oil：
It is made of the raw material of following mass fraction：830 parts of conical redpepper fruit, the fourth such as 1700 parts of fiery sesame oil, bright red hot pepper 100 part, day
Fragrant 53 parts, 48 parts of dried orange peel, 47 parts of tsaoko, 43 parts of old ginger, 42 parts of pepper, 32 parts of Chinese prickly ash；Its preparation method is：E6, will be scarlet peppery
Green pepper ground to form the chilli powder of 130 mesh；F6, fiery sesame oil is poured into pot and is heated, and adds cloves, dried orange peel, tsaoko, old ginger and e6
Chilli powder, stir-fry conical redpepper fruit, pepper, the Chinese prickly ashes such as uniform rear addition day, and big fire boils 30min, turns small fire and endure 4.5h, is cooled to 35
DEG C, precipitation, natural filtration slagging-off, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 7, the making of river snail soup：It is made of the raw material of following mass fraction：1800 parts of fresh river snail, 1800 parts of pig bone,
900 parts of Os Bovis seu Bubali, 128 parts of old ginger, 127 parts of the fruit of Chinese wolfberry, 128 parts of chilli, anistree 123 parts, 115 parts of tsaoko, 107 parts of cassia bark,
108 parts of cloves, 103 parts of orange peel, 92 parts of Chinese prickly ash；Its preparation method is：Pig bone, Os Bovis seu Bubali are put into soup in boiling water
3.5min, pulls out and is put into decoction pot, adds the clear water of ox bone first-class quality, adds clean fresh river snail, old ginger, matrimony vine
Son, chilli, anise, tsaoko, cassia bark, cloves, orange peel, Chinese prickly ash, turn moderate heat and decoct 4.5h, then turn small fire and endure after big fire is boiled
2.5h is boiled, natural filtration is removed the gred, is cooled to 35 DEG C, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 8, the making of bean vermicelli：From the dry lotus root vermicelli that is produced from Nanning Mashan County, by cold water soak, be cooked, pull out, it is cold
But to 35 DEG C, microwave disinfection, squeeze into food pack and obtain, 7 river snail soup the step of the quality such as bean vermicelli is added during boiling
Decocted；
Step 9：River snail acid bamboo shoot, duck pin, bean curd stick, peanut, quail egg, bean vermicelli, chilli oil, each bag of river snail soup are put into food bag
In, the sealing of food sack is obtained final product.
Further, the microwave disinfection device parameter is：Frequency is 2300MHz, and temperature is 90 DEG C, and the time is 170s,
Power is 13kw.
In sum, the shelf-life that being processed by the method for the present invention makes river snail duck pin stew extends to 6 from a couple of days
Individual month.River snail duck pin pot of the invention maintains the color of original material, each material to greatest extent by the culinary art of slow fire
Collocation is reasonable, good taste, delicious in taste, unique flavor, nutritious, the fragrant cunning of mouthfeel, the traditional mouthfeel with river snail duck pin
And taste.River snail duck pin pot of the invention is convenient for carrying, and conveniently boils, instant, is adapted to travelling at home and carries with, and system
Make simple, it is easy to operate, it is adapted to industrial application.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, it is all in spirit of the invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (5)
1. the preparation method that a kind of river snail duck pin is stewed, it is characterised in that comprise the steps of：
Step 1, the making of river snail acid bamboo shoot：
It is made of the raw material of following mass fraction：1500~1700 parts of river snail, 450~550 parts of acid bamboo shoot, 80~95 parts of ginger,
35~55 parts of 65~80 parts of garlic, 75~90 parts of green onion, 65~80 parts of purple perilla, 85~100 parts of chilli and peanut oil；Its making side
Method is：A1, big of selected Hongsuihe River river snail is placed in the foster 6~7d of clear bubbly water and removes mud, and water twice is changed daily, and boiling is poured into after cleaning
To boil pull out after 8~10min in water and drain the water；B1, pours into peanut oil in frying pan, acid bamboo shoot, ginger, garlic, green onion, dry is poured into after oil heat
Capsicum quick-fried, adds the river snail drained in a1 to continue to fry 3~5min, adds the clear water of garlic equivalent, is added after big fire is boiled purple
Soviet Union, turns small fire and boils in a covered pot over a slow fire to tasty, pulls out, cools down, is dehydrated, and food pack is squeezed into after microwave disinfection, vacuumizes sealing；
Step 2, the making of duck pin：
It is made of the raw material of following mass fraction：1000~1200 parts of duck pin, 350~450 parts of vegetable oil, anistree 95~115
Part, 95~115 parts of cloves, 100~120 parts of chilli, 90~100 parts of spiceleaf, 90~100 parts of cassia bark, orange peel 85~105
Part, 45~60 parts of cooking wine, 50~65 parts of dark soy sauce and 45~60 parts of mature vinegar；Its preparation method is：C2, after the cleaning of duck pin, drying
Being put into the vegetable oil that oil temperature is 150~170 DEG C carries out fried, fries to duck pin emersion pasta and pulls out；D2, adds in marmite pot
The clear water of the quality such as vegetable oil, adds vegetable oil, anise, cloves, chilli, spiceleaf, cassia bark, orange peel, cooking wine, mature vinegar and c2
The duck pin fried, the boiled rear small fire of big fire stewed 25~30min slowly, calls in dark soy sauce, is well mixed, and pulls out, cools down, microwave disinfection,
Food pack is squeezed into, sealing is vacuumized；
Step 3, the making of bean curd stick：From the raw bean curd stick of commercial type, it is 100~120 DEG C to clean and be put into oil temperature after draining
Fried, fried 4~6min is carried out in peanut oil, pulled out, cooled down, microwave disinfection, squeezed into food pack, vacuumize sealing；
Step 4, the making of peanut：From peanut full, intact, that nothing is rotten, to clean and be put into 115~135 DEG C of peanuts after draining
Fried 8~the 10min of small fire in oil, pulls out, cools down, microwave disinfection, squeezes into food pack, vacuumizes sealing；
Step 5, the making of quail egg：
It is made of the raw material of following mass fraction：1800~2000 parts of quail egg, anistree 25~35 parts, 25~35 parts of cassia bark,
20~35 parts of spiceleaf, 10~15 parts of edible salt；Its preparation method is：Fresh quail egg is put into after being cooked in hot water and shelled,
It is put into decoction pot, adds the clear water of quail egg 1/2nd, anise, cassia bark, spiceleaf, edible salt is added, after big fire is boiled
Turn the slow 35~40min of halogen of small fire, pull out, cool down, microwave disinfection, squeeze into food pack, vacuumize sealing；
Step 6, the making of chilli oil：
It is made of the raw material of following mass fraction：1600~1800 parts of vegetable oil, bright red hot pepper 900~110 part, day etc. refer to day
750~900 parts of green pepper, 45~60 parts of cloves, 40~55 parts of dried orange peel, 40~55 parts of tsaoko, 35~50 parts of old ginger, pepper 30~45
Part, 25~40 parts of Chinese prickly ash；Its preparation method is：E6, bright red hot pepper was ground to form the chilli powder of 100~150 mesh；F6, will plant
Thing oil is poured into pot and heated, and adds the chilli powder of cloves, dried orange peel, tsaoko, old ginger and e6, and the uniform rear addition day etc. that stir-fries refers to day
Green pepper, pepper, Chinese prickly ash, big fire boil 25~35min, turn small fire and endure 4~5h, cooling, precipitation, natural filtration slagging-off, microwave disinfection,
Food pack is squeezed into, sealing is vacuumized；
Step 7, the making of river snail soup：
It is made of the raw material of following mass fraction：1700~1900 parts of fresh river snail, 1700~1900 parts of pig bone, Os Bovis seu Bubali
850~950 parts, 120~135 parts of old ginger, 120~135 parts of the fruit of Chinese wolfberry, 120~135 parts of chilli, anistree 115~130 parts, grass
Really 105~125 parts, 100~115 parts of cassia bark, 100~105 parts of cloves, 95~110 parts of orange peel, 85~100 parts of Chinese prickly ash；Its system
It is as method：Pig bone, Os Bovis seu Bubali are put into 3~4min of soup in boiling water, are pulled out and is put into decoction pot, add ox bone first-class quality
Clear water, add clean fresh river snail, old ginger, the fruit of Chinese wolfberry, chilli, anise, tsaoko, cassia bark, cloves, orange peel, Chinese prickly ash,
Turn moderate heat after big fire is boiled and decoct 4~5h, then turn small fire 2~3h of infusion, natural filtration slagging-off, cooling, microwave disinfection squeeze into food
Product packaging bag, vacuumizes sealing；
Step 8, the making of bean vermicelli：From the dry lotus root vermicelli that is produced from Nanning Mashan County, by cold water soak, be cooked, pull out, it is cold
But, microwave disinfection, squeezes into food pack and obtains, and 7 river snail soup is decocted the step of the quality such as addition bean vermicelli during boiling
Boil；
Step 9：
River snail acid bamboo shoot, duck pin, bean curd stick, peanut, quail egg, bean vermicelli, chilli oil, each bag of river snail soup are put into food bag, will
The sealing of food sack is obtained final product.
2. the preparation method that a kind of river snail duck pin according to claim 1 is stewed, it is characterised in that：The microwave disinfection equipment
Parameter is：Frequency is 2100~2500MHz, and temperature is 85~95 DEG C, and the time is 160~180s, and power is 12~15kw.
3. the preparation method that a kind of river snail duck pin according to claim 1 is stewed, it is characterised in that：In step 1, it is described de-
Water method keeps 2.5h for first at a temperature of 140~155 DEG C, then temperature is set into 120~130 DEG C of holding 3.5h, is finally adjusted to
80~100 DEG C of holding 1.5h.
4. the preparation method that a kind of river snail duck pin according to claim 1 is stewed, it is characterised in that：The vegetable oil is camellia
One kind in oil, sesame oil, fiery sesame oil.
5. the preparation method that a kind of river snail duck pin according to claim 1 is stewed, it is characterised in that：The cooling technique is cold
But to 30~40 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418779A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of spiral shell duck foot pot |
| CN109418768A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of production method that spiral shell duck foot stews |
| CN111109537A (en) * | 2019-12-21 | 2020-05-08 | 刘雪峰 | Method for making stone pot duck |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918990A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Preparation method of bellamya quadrata and duck feet sapo |
-
2016
- 2016-11-23 CN CN201611034321.9A patent/CN106722637A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918990A (en) * | 2016-04-29 | 2016-09-07 | 广西螺霸王食品有限公司 | Preparation method of bellamya quadrata and duck feet sapo |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418779A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of spiral shell duck foot pot |
| CN109418768A (en) * | 2017-08-31 | 2019-03-05 | 广西老表记餐饮管理有限公司 | A kind of production method that spiral shell duck foot stews |
| CN111109537A (en) * | 2019-12-21 | 2020-05-08 | 刘雪峰 | Method for making stone pot duck |
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