CN107156685A - 一种三穗卤鸭的制作方法 - Google Patents
一种三穗卤鸭的制作方法 Download PDFInfo
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- CN107156685A CN107156685A CN201710410928.0A CN201710410928A CN107156685A CN 107156685 A CN107156685 A CN 107156685A CN 201710410928 A CN201710410928 A CN 201710410928A CN 107156685 A CN107156685 A CN 107156685A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000014347 soups Nutrition 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 210000004317 gizzard Anatomy 0.000 claims abstract description 4
- 238000011017 operating method Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 238000009835 boiling Methods 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000013547 stew Nutrition 0.000 abstract description 3
- 206010006458 Bronchitis chronic Diseases 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 206010006451 bronchitis Diseases 0.000 abstract description 2
- 208000007451 chronic bronchitis Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000013882 gravy Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 201000008827 tuberculosis Diseases 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 6
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种三穗卤鸭的制作方法，包括如下操作步骤：备洗净的三穗本地鸭一只、葱、姜片、桂皮、八角；锅里放入部分葱、部分姜片,把鸭子放进去,然后加入凉水，煮开后转小火,加料酒适量，然后转中火煮开15‑20分钟，把鸭子捞出，汤留用；将剩下的葱均匀分成两份，一份打葱结与剩下的姜片、桂皮、八角一起塞进鸭肚子，另外一份葱垫在锅底；把鸭子放进锅里,加入上述鸭汤，再加老抽和生抽，大火煮开转小火炖,待汤汁收好，起锅冷却即可。采用上述方法制作的三穗卤鸭色泽红润光亮，卤汁稠浓醇口，肉质鲜嫩香甜；该食品对对老年性肺结核、糖尿病、脾虚水肿、慢性支气管炎等有辅助疗效。
Description
技术领域
本发明涉及一种特色食品的制作方法，具体是一种三穗卤鸭的制作方法。
背景技术
中国作为传统的美食大国，中华菜肴博大精深，源远流长。许多外国人来中国旅游，尤其青睐中华美食。然而，中华美食任然在发扬光大，人们还在此领域不断探索开发。
然而，贵州的一些少数民族地区，还有部分没有公开的祖传秘方的特色食品加工方法，制作的特色食品具有特别的口感和功效。
发明内容
本发明旨在提供一种三穗卤鸭的制作方法，包括如下操作步骤：
1)备洗净的三穗本地鸭一只，鸭子重量为1-1.5千克，备洗净葱10-20克、姜片20-30克、桂皮10-15克、八角3-5克；
2)锅里放入3-5克葱、5-8克姜片,把鸭子放进去,然后加入凉水，凉水淹过鸭子，煮开后转小火,撇去浮沫,加料酒适量，然后转中火煮开15-20分钟，把鸭子捞出，汤留用；
3)将剩下的葱均匀分成两份，一份打葱结与剩下的姜片、桂皮、八角一起塞进鸭肚子，另外一份葱垫在锅底；
4)把鸭子放进锅里,加入上述鸭汤，再加两勺老抽、两勺生抽，盖上锅盖,大火煮开转小火炖,期间要给鸭子翻身数次，炖个1-1.2小时后揭开锅盖，再继续炖，待汤汁收好，起锅冷却即可。
采用上述方法制作的三穗卤鸭色泽红润光亮，卤汁稠浓醇口，肉质鲜嫩香甜；该食品对对老年性肺结核、糖尿病、脾虚水肿、慢性支气管炎等有辅助疗效；同时其鲜美，无特别辛辣或酸甜的口感在南北饮食来说均是可以接受并畅销的美食。
具体实施方式
一种三穗卤鸭的制作方法，包括如下操作步骤：
1)备洗净的三穗本地鸭一只，鸭子重量为1.2千克，备洗净葱16克、姜片24克、桂皮10克、八角4克；
2)锅里放入4克葱、12克姜片,把鸭子放进去,然后加入凉水，凉水淹过鸭子，煮开后转小火,撇去浮沫,加料酒适量，然后转中火煮开20分钟，把鸭子捞出，汤留用；
3)将剩下的葱均匀分成两份，一份打葱结与剩下的姜片12克、桂皮10克、八角4克一起塞进鸭肚子，另外一份葱垫在锅底；
4)把鸭子放进锅里,加入上述鸭汤，再加两勺老抽12克、两勺生抽12克，盖上锅盖,大火煮开转小火炖,期间要给鸭子翻身数次，炖个1小时后揭开锅盖，再继续炖，待汤汁收好，起锅冷却即可。
Claims (1)
1.一种三穗卤鸭的制作方法，其特征在于包括如下操作步骤：
1)备洗净的三穗本地鸭一只，鸭子重量为1-1.5千克，备洗净葱10-20克、姜片20-30克、桂皮10-15克、八角3-5克；
2)锅里放入3-5克葱、5-8克姜片,把鸭子放进去,然后加入凉水，凉水淹过鸭子，煮开后转小火,撇去浮沫,加料酒适量，然后转中火煮开15-20分钟，把鸭子捞出，汤留用；
3)将剩下的葱均匀分成两份，一份打葱结与剩下的姜片、桂皮、八角一起塞进鸭肚子，另外一份葱垫在锅底；
4)把鸭子放进锅里,加入上述鸭汤，再加两勺老抽、两勺生抽，盖上锅盖,大火煮开转小火炖,期间要给鸭子翻身数次，炖个1-1.2小时后揭开锅盖，再继续炖，待汤汁收好，起锅冷却即可。
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| CN201710410928.0A CN107156685A (zh) | 2017-06-04 | 2017-06-04 | 一种三穗卤鸭的制作方法 |
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| CN201710410928.0A CN107156685A (zh) | 2017-06-04 | 2017-06-04 | 一种三穗卤鸭的制作方法 |
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| CN107156685A true CN107156685A (zh) | 2017-09-15 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748577A (zh) * | 2005-10-25 | 2006-03-22 | 北京一点味餐厅 | 一种卤肉产品及其制作方法 |
| CN105901529A (zh) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | 一种酱香卤牛肉块的制备方法 |
-
2017
- 2017-06-04 CN CN201710410928.0A patent/CN107156685A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748577A (zh) * | 2005-10-25 | 2006-03-22 | 北京一点味餐厅 | 一种卤肉产品及其制作方法 |
| CN105901529A (zh) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | 一种酱香卤牛肉块的制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| GG2FOLLA: "卤鸭的做法，卤鸭怎么做好吃", 《百度经验》 * |
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