CN107692068A - A kind of preparation method of spicy duck's gizzard - Google Patents

A kind of preparation method of spicy duck's gizzard Download PDF

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Publication number
CN107692068A
CN107692068A CN201711041613.XA CN201711041613A CN107692068A CN 107692068 A CN107692068 A CN 107692068A CN 201711041613 A CN201711041613 A CN 201711041613A CN 107692068 A CN107692068 A CN 107692068A
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China
Prior art keywords
parts
gizzard
duck
solution
cure
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CN201711041613.XA
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Chinese (zh)
Inventor
黄劲松
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ANHUI HONGTAI FOOD Co Ltd
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ANHUI HONGTAI FOOD Co Ltd
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Priority to CN201711041613.XA priority Critical patent/CN107692068A/en
Publication of CN107692068A publication Critical patent/CN107692068A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a kind of preparation method of spicy duck's gizzard, following steps are specifically included:(1)(1)Duck's gizzard pre-processes;(2)The preparation of cure;(3)Duck's gizzard is pickled;(4)The boiling of duck's gizzard;(5)Sterilized after vacuum packaging, obtain finished product.By experiment, a kind of preparation method of spicy duck's gizzard provided by the invention, the duck's gizzard produced is in good taste, and flavor is good, the peculiar smell in duck's gizzard is eliminated, coordinates special cure and exclusive technique, makes the full consolidation of duck's gizzard meat, succulence is delicious, and remains duck's gizzard original flavor, is loved by people.

Description

A kind of preparation method of spicy duck's gizzard
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of spicy duck's gizzard.
Background technology
Duck's gizzard shape is oblate, and meat is close, and tight tough Chewy, flavour is long, no greasy feeling, is that the old and young delicacies all liked is precious Product.The main nutrient composition of duck's gizzard have carbohydrate, protein, fat, nicotinic acid, vitamin C, vitamin E and calcium, magnesium, iron, The mineral matters such as potassium, phosphorus, sodium, selenium, duck's gizzard iron content is relatively abundant, and women can be suitably how edible, and the traditional Chinese medical science thinks, duck's gizzard Property sweet-salty is put down, and has the effect of stomach invigorating.
Duck's gizzard class ready-to-eat food is delicious, conveniently, deep to be liked by consumers in general, wherein it is for example spicy, fragrant to be no lack of various tastes Peppery, pot-stewed fowl etc., but the techniques such as the production technology of traditional spicy duck's gizzard ready-to-eat food is pickled using bittern more, halogen material is well-done, Duck's gizzard original flavor is caused to lose to the greatest extent and the crisp rotten no chewy texture of meat.
The content of the invention
In order to solve the above problems, the invention provides a kind of preparation method of spicy duck's gizzard.
The present invention is achieved through the following technical solutions:
A kind of preparation method of spicy duck's gizzard, specifically includes following steps:
(1)Duck's gizzard pre-processes
Fresh duck's gizzard is splitted and rinsed well, is soaked 3 minutes using 35-40 DEG C of warm water, duck's gizzard is heated, surface pores opens, and has Help discharge watery blood, while prevent duck's gizzard from being cooked by scalding by hot water, then squeeze the water out, be put into 25-30 DEG C of salt solution and continue immersion 60 Minute, prevent temperature decrease to be unfavorable for eliminating watery blood and fishy smell, reach the quality point of Titian, the effect of deodorization, salt solution and duck's gizzard Number is than being 3:1;The salt solution, its preparation method comprise the following steps:
Salt 10-15 parts, light-coloured vinegar 3-5 parts, white wine 3-5 parts, water 30-40 parts are uniformly hybridly prepared into solution A by a;
B mixes old ginger 3-5 parts, garlic 2-3 parts, dried peppermint leaf 2-3 parts, lemon grass (Cymbopogon citratus) 2-3 parts, green tea 0.5-1 parts, water 30-40 parts Infusion 10 minutes afterwards, filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B;
(2)The preparation of cure
The cure, its preparation method, specifically includes following steps:
A takes dry sharp green pepper 10-15 parts, millet starch 10-15 parts, sesame oil 5-10 parts, rapeseed oil 10-15 parts, anistree 5-8 parts, spiceleaf Quick-fried is to perfume (or spice) after 3-5 parts, Chinese prickly ash 5-8 parts, fennel seeds 5-8 parts, the mixing of cassia bark 1-2 parts, and then plus water 100-150 parts infusion 30 divides Filtering and impurity removing obtains filtrate after clock;
B takes honey 1-2 parts, high fructose syrup 5-10 parts, beer 30-50 parts uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution;
(3)Duck's gizzard is pickled
By step(1)The duck's gizzard handled well drains, same to step(2)The cure is put into tumbling 60 minutes, energy in tumbler together Enough allow duck's gizzard to fully absorb the flavor of cure, while ensure the meat consolidation of duck's gizzard;
(4)The boiling of duck's gizzard
The duck's gizzard pickled is well-done using steamer HTHP boiling, white sesameseed then is sprinkled on surface, it is quick using cold wind Cooling, the nutritive loss of duck's gizzard, while sesame Titian can be at utmost reduced, makes duck's gizzard outward appearance more attractive in appearance, makes one more to have Appetite, cold wind further pin the flavor of cure after quickly cooling down so that duck's gizzard meat more succulence;
(5)Sterilized after vacuum packaging, obtain finished product.
Further, step(1)The salt solution, its preparation method comprise the following steps:
12 parts of salt, 4 parts of light-coloured vinegar, 4 parts of white wine, 35 parts of water are uniformly hybridly prepared into solution A by a;
Infusion 10 after b mixes 4 parts of old ginger, 2.5 parts of garlic, 2.5 parts of dried peppermint leaf, 2.5 parts of lemon grass (Cymbopogon citratus), 0.8 part of green tea, 35 parts of water Minute, filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B.
Further, step(2)The cure, its preparation method, specifically includes following steps:
A takes dry 12 parts of sharp green pepper, 12 parts of millet starch, 8 parts of sesame oil, 12 parts of rapeseed oil, anistree 8 parts, 4 parts of spiceleaf, 6 parts of Chinese prickly ash, small Quick-fried is to perfume (or spice) after 1.5 parts of 7 parts of fennel, cassia bark mixing, and then plus after the infusion 30 minutes of 120 parts of water filtering and impurity removing obtains filtrate;
B takes 1.5 parts of honey, 8 parts of high fructose syrup, 40 parts of beer uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution.
Beneficial effects of the present invention:First soaked in duck's gizzard pretreatment with the warm water short time, duck's gizzard is heated, surface pores Open, help to discharge watery blood, while prevent duck's gizzard from being cooked by scalding by hot water, then squeeze the water out, be placed in normal temperature salt solution and soak, prevent Temperature decrease is unfavorable for eliminating watery blood and fishy smell, reaches Titian, the effect of deodorization;Then using the cure mixing duck's gizzard in rolling Tumbling in machine is rubbed, duck's gizzard can be allowed to fully absorb the flavor of cure, while ensures the meat consolidation of duck's gizzard;It will finally pickle Duck's gizzard is well-done using steamer HTHP boiling, then sprinkles white sesameseed on surface, is quickly cooled down using cold wind, can be with maximum journey Degree reduces the nutritive loss of duck's gizzard, while sesame Titian, makes duck's gizzard outward appearance more attractive in appearance, makes one more have appetite, the fast quickly cooling of cold wind But the flavor of cure is further pinned after so that duck's gizzard meat more succulence.By experiment, a kind of spicy duck provided by the invention The preparation method of gizzard, the duck's gizzard produced is in good taste, and flavor is good, eliminates the peculiar smell in duck's gizzard, coordinates special cure and exclusive Technique, make the full consolidation of duck's gizzard meat, succulence is delicious, and remains duck's gizzard original flavor, is loved by people.
Embodiment
Embodiment 1
A kind of preparation method of spicy duck's gizzard, specifically includes following steps:
(1)Duck's gizzard pre-processes
Fresh duck's gizzard is splitted and rinsed well, is soaked 3 minutes using 35 DEG C of warm water, duck's gizzard is heated, surface pores opens, and contributes to Watery blood is discharged, while prevents duck's gizzard from being cooked by scalding by hot water, is then squeezed the water out, is put into 25 DEG C of salt solution and continues immersion 60 minutes, is prevented Only temperature decrease is unfavorable for eliminating watery blood and fishy smell, reaches Titian, the effect of deodorization, and the mass fraction ratio of salt solution and duck's gizzard is 3: 1;The salt solution, its preparation method comprise the following steps:
10 parts of salt, 3 parts of light-coloured vinegar, 3 parts of white wine, 30 parts of water are uniformly hybridly prepared into solution A by a;
Infusion 10 minutes after b mixes 3 parts of old ginger, 2 parts of garlic, 2 parts of dried peppermint leaf, 2 parts of lemon grass (Cymbopogon citratus), 0.5 part of green tea, 30 parts of water, Filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B;
(2)The preparation of cure
The cure, its preparation method, specifically includes following steps:
A takes dry 10 parts of sharp green pepper, 10 parts of millet starch, 5 parts of sesame oil, 10 parts of rapeseed oil, anistree 5 parts, 3 parts of spiceleaf, 5 parts of Chinese prickly ash, small Quick-fried is to perfume (or spice) after 1 part of 5 parts of fennel, cassia bark mixing, and then plus after the infusion 30 minutes of 100 parts of water filtering and impurity removing obtains filtrate;
B takes 1 part of honey, 5 parts of high fructose syrup, 30 parts of beer uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution;
(3)Duck's gizzard is pickled
By step(1)The duck's gizzard handled well drains, same to step(2)The cure is put into tumbling 60 minutes, energy in tumbler together Enough allow duck's gizzard to fully absorb the flavor of cure, while ensure the meat consolidation of duck's gizzard;
(4)The boiling of duck's gizzard
The duck's gizzard pickled is well-done using steamer HTHP boiling, white sesameseed then is sprinkled on surface, it is quick using cold wind Cooling, the nutritive loss of duck's gizzard, while sesame Titian can be at utmost reduced, makes duck's gizzard outward appearance more attractive in appearance, makes one more to have Appetite, cold wind further pin the flavor of cure after quickly cooling down so that duck's gizzard meat more succulence;
(5)Sterilized after vacuum packaging, obtain finished product.
Embodiment 2
A kind of preparation method of spicy duck's gizzard, specifically includes following steps:
(1)Duck's gizzard pre-processes
Fresh duck's gizzard is splitted and rinsed well, is soaked 3 minutes using 40 DEG C of warm water, duck's gizzard is heated, surface pores opens, and contributes to Watery blood is discharged, while prevents duck's gizzard from being cooked by scalding by hot water, is then squeezed the water out, is put into 30 DEG C of salt solution and continues immersion 60 minutes, is prevented Only temperature decrease is unfavorable for eliminating watery blood and fishy smell, reaches Titian, the effect of deodorization, and the mass fraction ratio of salt solution and duck's gizzard is 3: 1;The salt solution, its preparation method comprise the following steps:
15 parts of salt, 5 parts of light-coloured vinegar, 5 parts of white wine, 40 parts of water are uniformly hybridly prepared into solution A by a;
Infusion 10 minutes, mistake after b mixes 5 parts of old ginger, 3 parts of garlic, 3 parts of dried peppermint leaf, 3 parts of lemon grass (Cymbopogon citratus), 1 part of green tea, 40 parts of water Filter out miscellaneous solution B;
C produces the salt solution after mixing the solution A, solution B;
(2)The preparation of cure
The cure, its preparation method, specifically includes following steps:
A takes dry 15 parts of sharp green pepper, 15 parts of millet starch, 10 parts of sesame oil, 15 parts of rapeseed oil, anistree 8 parts, 5 parts of spiceleaf, 8 parts of Chinese prickly ash, small Quick-fried is to perfume (or spice) after 2 parts of 8 parts of fennel, cassia bark mixing, and then plus after the infusion 30 minutes of 150 parts of water filtering and impurity removing obtains filtrate;
B takes 2 parts of honey, 10 parts of high fructose syrup, 50 parts of beer uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution;
(3)Duck's gizzard is pickled
By step(1)The duck's gizzard handled well drains, same to step(2)The cure is put into tumbling 60 minutes, energy in tumbler together Enough allow duck's gizzard to fully absorb the flavor of cure, while ensure the meat consolidation of duck's gizzard;
(4)The boiling of duck's gizzard
The duck's gizzard pickled is well-done using steamer HTHP boiling, white sesameseed then is sprinkled on surface, it is quick using cold wind Cooling, the nutritive loss of duck's gizzard, while sesame Titian can be at utmost reduced, makes duck's gizzard outward appearance more attractive in appearance, makes one more to have Appetite, cold wind further pin the flavor of cure after quickly cooling down so that duck's gizzard meat more succulence;
(5)Sterilized after vacuum packaging, obtain finished product.
Embodiment 3
A kind of preparation method of spicy duck's gizzard, specifically includes following steps:
(1)Duck's gizzard pre-processes
Fresh duck's gizzard is splitted and rinsed well, is soaked 3 minutes using 38 DEG C of warm water, duck's gizzard is heated, surface pores opens, and contributes to Watery blood is discharged, while prevents duck's gizzard from being cooked by scalding by hot water, is then squeezed the water out, is put into 28 DEG C of salt solution and continues immersion 60 minutes, is prevented Only temperature decrease is unfavorable for eliminating watery blood and fishy smell, reaches Titian, the effect of deodorization, and the mass fraction ratio of salt solution and duck's gizzard is 3: 1;The salt solution, its preparation method comprise the following steps:
12 parts of salt, 4 parts of light-coloured vinegar, 4 parts of white wine, 35 parts of water are uniformly hybridly prepared into solution A by a;
Infusion 10 after b mixes 4 parts of old ginger, 2.5 parts of garlic, 2.5 parts of dried peppermint leaf, 2.5 parts of lemon grass (Cymbopogon citratus), 0.8 part of green tea, 35 parts of water Minute, filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B;
(2)The preparation of cure
The cure, its preparation method, specifically includes following steps:
A takes dry 12 parts of sharp green pepper, 12 parts of millet starch, 8 parts of sesame oil, 12 parts of rapeseed oil, anistree 8 parts, 4 parts of spiceleaf, 6 parts of Chinese prickly ash, small Quick-fried is to perfume (or spice) after 1.5 parts of 7 parts of fennel, cassia bark mixing, and then plus after the infusion 30 minutes of 120 parts of water filtering and impurity removing obtains filtrate;
B takes 1.5 parts of honey, 8 parts of high fructose syrup, 40 parts of beer uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution;
(3)Duck's gizzard is pickled
By step(1)The duck's gizzard handled well drains, same to step(2)The cure is put into tumbling 60 minutes, energy in tumbler together Enough allow duck's gizzard to fully absorb the flavor of cure, while ensure the meat consolidation of duck's gizzard;
(4)The boiling of duck's gizzard
The duck's gizzard pickled is well-done using steamer HTHP boiling, white sesameseed then is sprinkled on surface, it is quick using cold wind Cooling, the nutritive loss of duck's gizzard, while sesame Titian can be at utmost reduced, makes duck's gizzard outward appearance more attractive in appearance, makes one more to have Appetite, cold wind further pin the flavor of cure after quickly cooling down so that duck's gizzard meat more succulence;
(5)Sterilized after vacuum packaging, obtain finished product.
Comparative example 1
This comparative example 1 compared with Example 1, without step(1)The operation, using only conventional method saline sook, Method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, without step(2)The cure, using only conventional cure, in addition Method and step all same.
Comparative example 3
This comparative example 3 compared with Example 3, without step(4)The quick cooling down operation of cold wind, method in addition Step all same.
Control group
Commercially available spicy duck's gizzard.
100 volunteers of random selection different age group carry out foretasting for above-mentioned 7 kinds of duck's gizzards, then to mouthfeel, flavor Given a mark, full marks 5 divide, and fraction is higher to represent number that is better, while counting the user for having a mind to buy this product, as a result such as Table 1:
Table 1
Mouthfeel Flavor Have intention purchase number
Embodiment 1 4.3 4.6 79
Embodiment 2 4.5 4.5 75
Embodiment 3 4.5 4.7 76
Comparative example 1 4.3 3.9 65
Comparative example 2 4.3 4.1 60
Comparative example 3 4.0 4.6 70
Control group 4.0 4.1 63
As shown in Table 1, the preparation method of a kind of spicy duck's gizzard provided by the invention, the duck's gizzard produced is in good taste, and flavor is good, goes Except the peculiar smell in duck's gizzard, coordinate special cure and exclusive technique, make the full consolidation of duck's gizzard meat, succulence is delicious, and retains Duck's gizzard original flavor, is loved by people.

Claims (3)

1. a kind of preparation method of spicy duck's gizzard, it is characterised in that specifically include following steps:
(1)Duck's gizzard pre-processes
Fresh duck's gizzard is splitted and rinsed well, is soaked 3 minutes using 35-40 DEG C of warm water, is then squeezed the water out, be put into 25-30 DEG C of salt Continue to soak 60 minutes in water, the mass fraction ratio of salt solution and duck's gizzard is 3:1;The salt solution, its preparation method include following step Suddenly:
Salt 10-15 parts, light-coloured vinegar 3-5 parts, white wine 3-5 parts, water 30-40 parts are uniformly hybridly prepared into solution A by a;
B mixes old ginger 3-5 parts, garlic 2-3 parts, dried peppermint leaf 2-3 parts, lemon grass (Cymbopogon citratus) 2-3 parts, green tea 0.5-1 parts, water 30-40 parts Infusion 10 minutes afterwards, filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B;
(2)The preparation of cure
The cure, its preparation method, specifically includes following steps:
A takes dry sharp green pepper 10-15 parts, millet starch 10-15 parts, sesame oil 5-10 parts, rapeseed oil 10-15 parts, anistree 5-8 parts, spiceleaf Quick-fried is to perfume (or spice) after 3-5 parts, Chinese prickly ash 5-8 parts, fennel seeds 5-8 parts, the mixing of cassia bark 1-2 parts, and then plus water 100-150 parts infusion 30 divides Filtering and impurity removing obtains filtrate after clock;
B takes honey 1-2 parts, high fructose syrup 5-10 parts, beer 30-50 parts uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution;
(3)Duck's gizzard is pickled
By step(1)The duck's gizzard handled well drains, same to step(2)The cure is put into tumbling 60 minutes in tumbler together;
(4)The boiling of duck's gizzard
The duck's gizzard pickled is well-done using steamer HTHP boiling, white sesameseed then is sprinkled on surface, it is quick using cold wind Cooling;
(5)Sterilized after vacuum packaging, obtain finished product.
A kind of 2. preparation method of spicy duck's gizzard according to claim 1, it is characterised in that step(1)The salt solution, its Preparation method comprises the following steps:
12 parts of salt, 4 parts of light-coloured vinegar, 4 parts of white wine, 35 parts of water are uniformly hybridly prepared into solution A by a;
Infusion 10 after b mixes 4 parts of old ginger, 2.5 parts of garlic, 2.5 parts of dried peppermint leaf, 2.5 parts of lemon grass (Cymbopogon citratus), 0.8 part of green tea, 35 parts of water Minute, filtering and impurity removing obtains solution B;
C produces the salt solution after mixing the solution A, solution B.
A kind of 3. preparation method of spicy duck's gizzard according to claim 1, it is characterised in that:Step(2)The cure, its Preparation method, specifically include following steps:
A takes dry 12 parts of sharp green pepper, 12 parts of millet starch, 8 parts of sesame oil, 12 parts of rapeseed oil, anistree 8 parts, 4 parts of spiceleaf, 6 parts of Chinese prickly ash, small Quick-fried is to perfume (or spice) after 1.5 parts of 7 parts of fennel, cassia bark mixing, and then plus after the infusion 30 minutes of 120 parts of water filtering and impurity removing obtains filtrate;
B takes 1.5 parts of honey, 8 parts of high fructose syrup, 40 parts of beer uniformly to mix to obtain solution;
C produces the cure after being well mixed the filtrate, solution.
CN201711041613.XA 2017-10-31 2017-10-31 A kind of preparation method of spicy duck's gizzard Pending CN107692068A (en)

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Publication number Priority date Publication date Assignee Title
CN108651874A (en) * 2018-05-15 2018-10-16 郑州轻工业学院 A kind of standardization processing method of instant chicken dish

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CN103704742A (en) * 2013-11-29 2014-04-09 安徽兴程食品有限责任公司 Salted duck's gizzard
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Publication number Priority date Publication date Assignee Title
CN108651874A (en) * 2018-05-15 2018-10-16 郑州轻工业学院 A kind of standardization processing method of instant chicken dish

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