CN108308545A - 一种玫瑰香味卤鸭的制作方法 - Google Patents
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Abstract
本发明公开一种玫瑰香味卤鸭的制作方法,其制作方法主要包括以下步骤:(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,沥干;(2)将步骤(1)中沥干的鸭称取60‑70kg,放入到卤汁中卤煮1.5‑2.5h;(3)将步骤(2)中卤煮好的鸭子取出,沥干,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,熬制成桨料,刷抹在鸭子表面后,油锅中进行油炸至体表呈枣红色;(4)将步骤(3)中油炸完毕的鸭子放入到65‑70kg的水中加入卤煮;(5)将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤5‑8min后得到最终产品。
Description
技术领域
本发明涉及卤鸭制备领域,具体是一种玫瑰香味卤鸭的制作方法。
背景技术
酱鸭,是江南地区特色的传统风味名菜之一。其因色泽黄黑而得名,具有鲜、香、酥、嫩的特点。酱鸭还具有清热解毒、滋阴降火、止血痢和滋补之功效,但忌与兔肉、杨梅、核桃等同用。酱鸭皮黑肉嫩、醇厚不腻、香鲜美味,具有香、辣、麻、酥、嫩的特点,而且肉质筋道、鲜嫩诱人。
鸭肉味甘微咸,性偏凉,入脾、胃、肺及肾经,具有“滋五脏之阴,清虚劳之热,补血行水,养胃生津,止咳息惊”等,即有清热解毒、滋阴降火、止血痢和滋补之功效,特别是对麻疹患者、热症的治疗有明显疗效。还有鸭血、鸭肝、鸭胆和鸭蛋清也具药用价值。如鸭肉,人们经常食用除能补充人体必需的多种营养成分外,还可祛除暑热,保健强身,对患有痨热骨蒸,食少便干,水肿,盗汗,咽干口渴,以及男子遗精,女子经血少等病症者尤为适宜。鸭肉中的脂肪酸熔点低,易于消化。所含B族维生素和维生素E较其他肉类多,能有效抵抗脚气病,神经炎和多种炎症,还能抗衰老。鸭肉中含有较为丰富的烟酸,它是构成人体内两种重要辅酶的成分之一,对心肌梗死等心脏疾病患者有保护作用。鸭肉性寒凉,性寒,味甘,咸,主大补虚劳。滋五脏之阴,清虚劳之热,补血行水,养胃生津,止咳自惊,消食。一般人都适合食用,尤其体热、上火、虚弱、食少、便秘、水肿、心脏病、癌症患者和放疗、化疗后的病人宜食。
基于,酱鸭肉较高的营养价值,一系列关于酱鸭肉制作工艺改进的制作方法相继报道,如中国专利号为CN.200910144072.2公开“一种酱卤鸭的加工方法”,然而该方法制备得到的酱鸭肉,虽制作工艺较为简洁,但口味较为单一,难以受到消费者青睐。针对现有技术不足至今未有一种实施有效的制作方法。
发明内容
(一)解决的技术问题
针对上述现有技术存在的不足,本发明提供一种玫瑰香味卤鸭的制作方法,通过本发明技术方案制备得到的卤鸭不仅口感好,还具有淡淡的玫瑰香味,且吃起来具有松脆感。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取60-70kg,放入到卤汁中卤煮1.5-2.5h,所述卤汁的制作方法为:将八角10-20g、花椒20-35g、白糖10-12g、食盐10-11kg,生姜80-100g、桂皮10-15g、小茴香2-4g,加入到60-65kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温180-185℃,油炸2-4min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到65-70kg的水中,加入紫蔻110-120g、砂仁115-120g、肉桂200-220g、小茴香120-125g、木香115-120g、白芷113-116g、三奈100-110g、干姜200-210g、食盐2.5-3kg、猪腿骨2-2.5kg,大火炖煮30-40min后,小火炖煮30-45min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤5-8min后得到最终产品。
优选地,所述步骤(2)中将步骤(1)中沥干的鸭称取70kg,放入到卤汁中卤煮2.5h,所述卤汁的制作方法为:将八角20g、花椒35g、白糖12g、食盐10kg,生姜100g、桂皮15g、小茴香4g,加入到60kg的水中煮沸、冷却后备用。
优选地,所述步骤(2)将步骤(1)中将步骤(1)中沥干的鸭称取60kg,放入到卤汁中卤煮1.5h,所述卤汁的制作方法为:将八角10g、花椒20g、白糖12g、食盐11kg,生姜80g、桂皮10g、小茴香2g,加入到65kg的水中煮沸、冷却后备用。
优选地,所述步骤(3)中将鸭子放置到油锅中进行油炸,控制油温185℃,油炸2min,油炸至鸭子体表呈枣红色。
优选地,所述步骤(4)中将步骤(3)中油炸完毕的鸭子放入到70kg的水中,加入紫蔻120g、砂仁120g、肉桂220g、小茴香120g、木香115g、白芷113g、三奈110g、干姜210g、食盐3kg、猪腿骨2kg,大火炖煮40min后,小火炖煮30min后出锅。
优选地,所述步骤(5)中将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤8min,得到最终产品。
有益效果
本发明公开一种玫瑰香味卤鸭的制作方法,通过在鸭子表面涂抹浆料,浆料是以食用玫瑰油、蜂蜜、水熬制而成,在步骤(3)中的卤煮过程中,浆料组份中的食用玫瑰油进入到鸭肉中,使鸭肉具备玫瑰香味,通过在步骤(5)中的鸭子表面涂抹浆料后再涂抹玉米糊后置于烤箱中烘烤,玫瑰精油和玉米的香味浸入到鸭肉中,同时玫瑰精油散发的香味能够增加消费者的食欲。基于浆料中的蜂蜜成分,使得浆料具有一定粘性,玉米糊涂抹在浆料表面后被粘附,经烘烤后玉米糊起泡,体积增大,使得鸭子被玉米泡包裹,鸭子中的玫瑰香味在玉米糊的包裹作用下被有效的保护起来,不会大量香味散发而失去香味。当食用着食用时,咬开玉米糊的包裹层,香味立即散发。同时,玉米糊因烘烤起泡,使得鸭肉吃起来更加松脆,口感更好。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取70kg,放入到卤汁中卤煮2.5h,所述卤汁的制作方法为:将八角20g、花椒35g、白糖12g、食盐10kg,生姜100g、桂皮15g、小茴香4g,加入到60kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温185℃,油炸4min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到70kg的水中,加入紫蔻120g、砂仁120g、肉桂220g、小茴香120g、木香115g、白芷113g、三奈110g、干姜210g、食盐3kg、猪腿骨2kg,大火炖煮40min后,小火炖煮30min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤8min,得到最终产品。
实施例2:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭60kg,放入到卤汁中卤煮1.5h,所述卤汁的制作方法为:将八角10g、花椒20g、白糖12g、食盐11kg、生姜80g、桂皮10g、小茴香2g,加入到65kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温180-185℃,油炸2-4min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到65kg的水中,加入紫蔻110g、砂仁115g、肉桂220g、小茴香125g、木香120g、白芷116g、三奈100g、干姜200、食盐2.5kg、猪腿骨2.5kg,大火炖煮30min后,小火炖煮45min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤5min,得到最终产品。
实施例3:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取65kg,放入到卤汁中卤煮2h,所述卤汁的制作方法为:将八角15g、花椒25g、白糖11g、食盐10kg、生姜90g、桂皮12g、小茴香3g,加入到62kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温180℃,油炸2min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到68kg的水中,加入紫蔻115g、砂仁117g、肉桂210g、小茴香123g、木香118g、白芷114g、三奈105g、干姜205g、食盐3kg、猪腿骨2.8kg,大火炖煮35min后,小火炖煮40min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤6min,得到最终产品。
实施例4:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取68kg,放入到卤汁中卤煮2.2h,所述卤汁的制作方法为:将八角14g、花椒24g、白糖11g、食盐11kg、生姜90g、桂皮14g、小茴香3g,加入到62kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温183℃,油炸3min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到66kg的水中,加入紫蔻118g、砂仁118g、肉桂207g、小茴香122g、木香117g、白芷114g、三奈108g、干姜2006g、食盐2.7kg、猪腿骨2kg,大火炖煮35min后,小火炖煮35min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤6min,得到最终产品。
实施例5:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取66kg,放入到卤汁中卤煮2h,所述卤汁的制作方法为:将八角14g、花椒24g、白糖11g、食盐11kg、生姜90g、桂皮14g、小茴香3g,加入到62kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温183℃,油炸3min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到70kg的水中,加入紫蔻115g、砂仁117g、肉桂210g、小茴香123g、木香118g、白芷114g、三奈105g、干姜205g、食盐3kg、猪腿骨2.8kg,大火炖煮35min后,小火炖煮40min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤7min,得到最终产品。
实施例6:
一种玫瑰香味卤鸭的制作方法,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取63kg,放入到卤汁中卤煮1.8h,所述卤汁的制作方法为:将八角15g、花椒30g、白糖10g、食盐11kg、生姜95g、桂皮13g、小茴香3g,加入到63kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温182℃,油炸3min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到68kg的水中,加入紫蔻115g、砂仁118g、肉桂211g、小茴香123g、木香118g、白芷115g、三奈105g、干姜205g、食盐2.8kg、猪腿骨2.3kg,大火炖煮35min后,小火炖煮40min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤6min,得到最终产品。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,包括语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上实施例仅用以说明本发明的技术方案,而非对其限制,尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (6)
1.一种玫瑰香味卤鸭的制作方法,其特征在于,包括以下步骤:
(1)选取健康、鲜活的樱桃鸭,宰杀、去毛、去内脏、冲洗、去除血污后,将鸭子挂在架子上沥干至无滴水现象;
(2)将步骤(1)中沥干的鸭称取60-70kg,放入到卤汁中卤煮1.5-2.5h,所述卤汁的制作方法为:将八角10-20g、花椒20-35g、白糖10-12g、食盐10-11kg,生姜80-100g、桂皮10-15g、小茴香2-4g,加入到60-65kg的水中煮沸、冷却后备用;
(3)将步骤(2)中卤煮好的鸭子取出,挂在架子上沥干至无卤液滴出现象,将蜂蜜3kg、食用玫瑰精油0.04g加入到9kg水中,配制成调料液,熬制成桨料后,将桨料刷抹在鸭子表面后,将鸭子放置到油锅中进行油炸,控制油温180-185℃,油炸2-4min,油炸至鸭子体表呈枣红色;
(4)将步骤(3)中油炸完毕的鸭子放入到65-70kg的水中,加入紫蔻110-120g、砂仁115-120g、肉桂200-220g、小茴香120-125g、木香115-120g、白芷113-116g、三奈100-110g、干姜200-210g、食盐2.5-3kg、猪腿骨2-2.5kg,大火炖煮30-40min后,小火炖煮30-45min后出锅;
(5)按照步骤(3)中桨料的制作方法,制作浆料备用,将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤5-8min后得到最终产品。
2.根据权利要求1所述的玫瑰香味卤鸭的制作方法,其特征在于,所述步骤(2)中将步骤(1)中沥干的鸭称取70kg,放入到卤汁中卤煮2.5h,所述卤汁的制作方法为:将八角20g、花椒35g、白糖12g、食盐10kg,生姜100g、桂皮15g、小茴香4g,加入到60kg的水中煮沸、冷却后备用。
3.根据权利要求1所述的玫瑰香味卤鸭的制作方法,其特征在于,所述步骤(2)将步骤(1)中将步骤(1)中沥干的鸭称取60kg,放入到卤汁中卤煮1.5h,所述卤汁的制作方法为:将八角10g、花椒20g、白糖12g、食盐11kg、生姜80g、桂皮10g、小茴香2g,加入到65kg的水中煮沸、冷却后备用。
4.根据权利要求1所述的玫瑰香味卤鸭的制作方法,其特征在于,所述步骤(3)中将鸭子放置到油锅中进行油炸,控制油温185℃,油炸2min,油炸至鸭子体表呈枣红色。
5.根据权利要求1所述的玫瑰香味卤鸭的制作方法,其特征在于,所述步骤(4)中将步骤(3)中油炸完毕的鸭子放入到70kg的水中,加入紫蔻120g、砂仁120g、肉桂220g、小茴香120g、木香115g、白芷113g、三奈110g、干姜210g、食盐3kg、猪腿骨2kg,大火炖煮40min后,小火炖煮30min后出锅。
6.根据权利要求1所述白颈绍兴鸭的养殖方法,其特征在于,所述步骤(5)中将步骤(4)中卤煮完毕的鸭子表面涂抹浆料后,涂抹一层玉米糊后置于烤箱中烘烤8min,得到最终产品。
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