CN107616434A - A kind of spiced duck product and preparation method thereof - Google Patents
A kind of spiced duck product and preparation method thereof Download PDFInfo
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- CN107616434A CN107616434A CN201711010459.XA CN201711010459A CN107616434A CN 107616434 A CN107616434 A CN 107616434A CN 201711010459 A CN201711010459 A CN 201711010459A CN 107616434 A CN107616434 A CN 107616434A
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- duck
- spiced
- preparation
- thick gravy
- duck product
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Abstract
The invention provides a kind of spiced duck product and preparation method thereof, and by percentage to the quality, the thick gravy of above-mentioned spiced duck product consists of the following composition：Cloves 5 8%, tsaoko 2 4%, fructus amomi 3 7%, anise 5 10%, spiceleaf 6 8%, cassia bark 5 6%, Chinese prickly ash 4 7%, chilli 5 10%.The pure Chinese medicine fragrance component that the halogen material of the present invention is selected, the nutriment of duck in itself and meat delicate flavour are remained to the full extent, avoid the destruction of the halogen material composition and cumbersome preparation technology of broad categories to duck nutriment itself, and the covering to duck mouthfeel itself and fragrance, health diet is enabled people to, and there is certain health-care effect.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of spiced duck product and preparation method thereof.
Background technology
Duck is delicious and turn into the superior delicacies on dining table because of high protein, low fat and fine and tender taste.Duck is not only rich in
Nutrition, be easy to digest, but also have the function that nourishing, nourishing the stomach, kidney tonifying, except consumptive disease heat, only consumer edema, hot dysentery, relieving cough and reducing sputum.Duck
Meat in general edible way is burning, stewed, halogen, roasting etc..Stew in soy sauce duck product is a kind of meat products that people often eat, but at present
The stew in soy sauce duck product that in the market is sold is most prepared by prepared food workshop, and the spiced duck product prepared by prepared food workshop normally only has
There is stew in soy sauce taste, its used halogen material species and composition are more, duck is only had the fragrance of stew in soy sauce, often largely
Destroy the nutritional ingredient of duck in itself, from the point of view of its trophic structure less rationally, and now people for food health, battalion
It is foster to require higher, therefore, make stew in soy sauce duck that there is unique taste, and can at utmost ensure the nutrition of duck in itself not
It is destroyed, health diet is enabled people to, and it is most important to play a part of health care.
The content of the invention
For the drawbacks described above and problem of prior art, the purpose of the embodiment of the present invention be to provide a kind of spiced duck product and its
Preparation method, its halogen material formula is simple, duck is had unique oral sensations, and remains duck to the full extent in itself
Nutriment.
In order to achieve the above object, the present invention provides following technical scheme：
The spiced duck product of the present invention, by percentage to the quality, the thick gravy of the spiced duck product consists of the following composition：
Preferably, by percentage to the quality, the thick gravy of the spiced duck product consists of the following composition：
The composition of above-mentioned thick gravy is simple, using natural quality raw material, without any additive and chemical spices etc., avoids
Covering of numerous and diverse thick gravy composition to duck mouthfeel itself and fragrance, and the destruction to duck nutriment itself.
The present invention also provides a kind of preparation method of spiced duck product, and the preparation method comprises the following steps：
(1) raw duck is pickled：High-quality native duck is selected, is cleaned after unhairing and internal organ, raw duck whole body is uniformly smeared with edible salt, is pickled
30-40 minutes；
(2) thick gravy boils：Edible oil is put into cold pot to heat, and is put into cloves, tsaoko, fructus amomi, anise, spiceleaf, cassia bark, flower
Green pepper and the quick-fried perfume (or spice) of chilli, it is made standby after potpourri；Clear water is put into pot to burn to boiling, is put into above-mentioned potpourri, big fire
Boiling boils 1-2 hours, then turns small fire and stew 3-4 hours slowly；
(3) stew in soy sauce：The raw duck pickled is put into the thick gravy boiled, small fire stewes 2-3 hours slowly.
Further, also include in the step (2), during big fire boiling boils 1-2 hours, at interval of 30 points
Clock, add 100-150ml clear water.
Further, also include in the step (3), during small fire stewes 2-3 hours slowly, at interval of 30 minutes,
Stirring upset duck is once.
A kind of spiced duck product provided by the invention and preparation method thereof, pure Chinese medicine spices stew in soy sauce is selected, halogen material is matched somebody with somebody in thick gravy
Side is simple, and preparation method has also abandoned the cumbersome technique in conventional prepared food workshop.The ruddy light of duck color and luster of preparation, thick gravy are thick dense
Alcohol mouth, mouthfeel Fresh ＆ Tender in Texture is good, no fishy smell, special taste.The pure Chinese medicine fragrance component that halogen material is selected, without any additive and change
Spices etc. is learned, the nutriment of duck in itself and meat delicate flavour is remained to the full extent, avoids the halogen material composition of broad categories
And destruction of the cumbersome preparation technology to duck nutriment itself, and the covering to duck mouthfeel itself and fragrance, make
People can health diet, and there is certain health-care effect.
Embodiment
Below in conjunction with embodiments of the invention, technical scheme is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is belonged to
The scope of protection of the invention.
Embodiment 1
The thick gravy of the spiced duck product of the present embodiment, by percentage to the quality, the thick gravy of above-mentioned spiced duck product is by following component
Composition：Cloves 5%, tsaoko 2%, fructus amomi 6%, anise 10%, spiceleaf 7%, cassia bark 5%, Chinese prickly ash 6%, chilli 10%.
Embodiment 2
The thick gravy of the spiced duck product of the present embodiment, by percentage to the quality, the thick gravy of above-mentioned spiced duck product is by following component
Composition：Cloves 6%, tsaoko 3%, fructus amomi 5%, anise 8%, spiceleaf 8%, cassia bark 5%, Chinese prickly ash 5%, chilli 8%.
Embodiment 3
The thick gravy of the spiced duck product of the present embodiment, by percentage to the quality, the thick gravy of above-mentioned spiced duck product is by following component
Composition：Cloves 8%, tsaoko 4%, fructus amomi 4%, anise 6%, spiceleaf 8%, cassia bark 6%, Chinese prickly ash 5%, chilli 6%.
The preparation method of above-described embodiment 1-3 spiced duck product, comprises the following steps：
(1) raw duck is pickled：High-quality native duck is selected, is cleaned after unhairing and internal organ, raw duck whole body is uniformly smeared with edible salt, is pickled
30-40 minutes；
(2) thick gravy boils：Edible oil is put into cold pot to heat, and is put into cloves, tsaoko, fructus amomi, anise, spiceleaf, cassia bark, flower
Green pepper and the quick-fried perfume (or spice) of chilli, it is made standby after potpourri；Clear water is put into pot to burn to boiling, is put into above-mentioned potpourri, big fire
Boiling boils 1 hour, wherein, at interval of 30 minutes, 100ml clear water is added, then turn small fire and stew 3 hours slowly；
(3) stew in soy sauce：The raw duck pickled is put into the thick gravy boiled, small fire stewes 2-3 hours slowly, wherein, at interval of
30 minutes, stirring upset duck was once.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention described should be defined by scope of the claims.
Claims (5)
- A kind of 1. spiced duck product, it is characterised in that：By percentage to the quality, the thick gravy of the spiced duck product is by following component group Into：
- A kind of 2. spiced duck product according to claim 1, it is characterised in that：By percentage to the quality, the spiced duck product Thick gravy consist of the following composition：
- 3. a kind of preparation method of spiced duck product as claimed in claim 1, it is characterised in that the preparation method includes following Step：(1) raw duck is pickled：High-quality native duck is selected, is cleaned after unhairing and internal organ, raw duck whole body is uniformly smeared with edible salt, pickles 30- 40 minutes；(2) thick gravy boils：In cold pot edible oil is put into heat, be put into cloves, tsaoko, fructus amomi, anise, spiceleaf, cassia bark, Chinese prickly ash and The quick-fried perfume (or spice) of chilli, it is made standby after potpourri；Clear water is put into pot to burn to boiling, is put into above-mentioned potpourri, big fire boiling 1-2 hours are boiled, then turns small fire and stewes 3-4 hours slowly；(3) stew in soy sauce：The raw duck pickled is put into the thick gravy boiled, small fire stewes 2-3 hours slowly.
- 4. the preparation method of a kind of spiced duck product according to claim 3, it is characterised in that also wrapped in the step (2) Include, during big fire boiling boils 1-2 hours, at interval of 30 minutes, add 100-150ml clear water.
- 5. the preparation method of a kind of spiced duck product according to claim 3, it is characterised in that also wrapped in the step (3) Include, during small fire stewes 2-3 hours slowly, at interval of 30 minutes, stirring upset duck was once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010459.XA CN107616434A (en) | 2017-10-23 | 2017-10-23 | A kind of spiced duck product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010459.XA CN107616434A (en) | 2017-10-23 | 2017-10-23 | A kind of spiced duck product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107616434A true CN107616434A (en) | 2018-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711010459.XA Pending CN107616434A (en) | 2017-10-23 | 2017-10-23 | A kind of spiced duck product and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584481A (en) * | 2009-03-10 | 2009-11-25 | 北京金星鸭业中心 | The manufacture craft of boiled salted duck and the boiled salted duck that makes |
| CN102626234A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Cooking method of spicy chicken necks |
| CN102907649A (en) * | 2011-08-01 | 2013-02-06 | 上海来伊份股份有限公司 | Stewed material for stewing duck |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
-
2017
- 2017-10-23 CN CN201711010459.XA patent/CN107616434A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584481A (en) * | 2009-03-10 | 2009-11-25 | 北京金星鸭业中心 | The manufacture craft of boiled salted duck and the boiled salted duck that makes |
| CN102907649A (en) * | 2011-08-01 | 2013-02-06 | 上海来伊份股份有限公司 | Stewed material for stewing duck |
| CN102626234A (en) * | 2012-04-26 | 2012-08-08 | 淮北宝迪禽业有限公司 | Cooking method of spicy chicken necks |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "卤鸭子制作方法_卤鸭子_怎么做_家常做法_做法大全", 《寻医问药网HTTP://3G.XYWY.COM/JKSH/884252.HTML》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180123 |
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| RJ01 | Rejection of invention patent application after publication |