CN108308549A - A kind of sweet and sour cold preparation method for eating duck frame - Google Patents
A kind of sweet and sour cold preparation method for eating duck frame Download PDFInfo
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- CN108308549A CN108308549A CN201810174849.9A CN201810174849A CN108308549A CN 108308549 A CN108308549 A CN 108308549A CN 201810174849 A CN201810174849 A CN 201810174849A CN 108308549 A CN108308549 A CN 108308549A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 100
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 40
- 235000008397 ginger Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 235000021419 vinegar Nutrition 0.000 claims abstract description 22
- 239000000052 vinegar Substances 0.000 claims abstract description 22
- 241000345998 Calamus manan Species 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 19
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 18
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims abstract description 18
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 239000005030 aluminium foil Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000004040 coloring Methods 0.000 claims abstract description 5
- 241000234314 Zingiber Species 0.000 claims description 38
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 238000009434 installation Methods 0.000 description 5
- 238000005554 pickling Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000003109 clavicle Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of sweet and sour cold preparation method for eating duck frame, solves and there was only spicy cold the technical issues of eating duck frame for waiting weight taste in the prior art.The present invention the sweet and sour cold preparation method for eating duck frame be：Weigh raw material；Duck frame is cleaned, it is spare；Old ginger is thinly sliced, is placed in boiling water and boils together with duck frame, salt, white granulated sugar and yellow rice wine is added in the duck frame after boiling water treating, is pickled；Rapeseed oil is heated, be put into it is marinated after the stir-frying of duck frame after, add rattan, bubble Chinese pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, and vinegar, dark soy sauce, sesame oil is added and renders palatable colouring, stir-fries off the pot；Be fitted into food aluminium foil bag, vacuumize, envelope after natural cooling, sterilizing to get.The method of the present invention is simple, easy to operate, and raw material is easy to get.The sweet and sour duck frame sweet and sour palatability prepared using the method for the present invention, micro- peppery, sensory properties is good, and nutritive value is high, enriches the cold type for eating duck frame.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of sweet and sour cold preparation method for eating duck frame.
Background technology
The nutritive value of duck is very high, and protein content is more much higher than poultry meat.And fat, the carbohydrate content of duck
Moderate, especially fat is distributed evenly in body tissue.Aliphatic acid in duck is mainly unsaturated fatty acid and low-carbon
Saturated fatty acid, amount containing saturated fatty acid are obviously fewer than pork, mutton.Some researches show that the fat in duck is different from butter
Or lard, saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid ratio close to ideal value, chemical composition
Approximate olive oil plays the role of reducing cholesterol, beneficial to prevention cardiovascular and cerebrovascular disease, for worrying to take in too many saturated fat
Acid can form particularly suitable for the crowd of atherosclerosis.
Duck frame is the clavicle position of duck, and in traditional diet, the generally not nonoculture of duck frame position is edible.In recent years, will
Duck frame is eaten food as cold, very popular.The fishy smell of duck is heavier, so in the prior art generally weight is waited using spicy
Prepared by taste, to cover the fishy smell of duck.But the duck frame audient crowd of this taste is relatively narrow, is unsuitable for not liking spicy equal weight mouth
The crowd of taste.
Therefore it provides a kind of cold preparation method for eating duck frame of sweet and sour taste, uses this method to meet different people to prepare
The cold of sweet and sour taste of the taste of group eats duck frame, becomes those skilled in the art's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of cold preparation method for eating duck frame of sweet and sour taste is provided, existing skill is solved
There was only spicy cold the technical issues of eating duck frame for waiting weight taste in art.
The technical solution adopted by the present invention is as follows：
A kind of sweet and sour cold preparation method for eating duck frame of the present invention, this approach includes the following steps：
Step 1. weighs following raw material by weight：80-100 parts of duck frame, 0.5-1 parts of salt, 1-4 parts of white sugar, yellow rice wine 4-8
Part, 30-40 parts of rapeseed oil, 3-5 parts of sesame oil, 0.5-1 parts of rattan green pepper, 1-10 parts of Chinese pepper of bubble, 1-3 parts of vinegar, 1-5 parts of ginger of bubble, always
1-3 parts are taken out, 2-4 parts of old ginger is 1-2 parts octagonal, 3-4 parts of fennel seeds；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water and boils together with through step 1 treated duck frame, then pulls duck out
Frame drains away the water, and dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, when pickling one section
Between；
Rapeseed oil is heated to 130 DEG C -170 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, is added
Rattan, bubble Chinese pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, is added on vinegar, dark soy sauce, sesame oil renders palatable
Color, stir-frying are off the pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using food vacuum packet
Installation, vacuumized, envelope, sterilizing to get.
Further, following raw material is weighed in step 1 by weight：85-95 parts of duck frame, 0.6-0.8 parts of salt, white sugar 2-
3 parts, 5-7 parts of yellow rice wine, 32-38 parts of rapeseed oil, 3.5-4.5 parts of sesame oil, 0.6-0.8 parts of rattan green pepper, 3-7 parts of Chinese pepper of bubble, vinegar
1.2-2 parts, 2-4 parts of ginger is steeped, 1.5-2.5 parts of dark soy sauce, 2.5-3 parts of old ginger is 1.2-1.5 parts octagonal, 3.2-3.8 parts of fennel seeds.
Further, following raw material is weighed in step 1 by weight：90 parts of duck frame, 0.7 part of salt, 2 parts of white sugar, yellow rice wine 6
Part, 36 parts of rapeseed oil, 4 parts of sesame oil, 0.7 part of rattan green pepper, 5 parts of Chinese pepper of bubble, 1.5 parts of vinegar, 3 parts of ginger of bubble, 2 parts of dark soy sauce, old ginger 3
Part, 1.4 parts octagonal, 3.5 parts of fennel seeds.
Further, it is 5~8min with the time of boiling water boiling in step 3.
Further, pickling to be pickled 2-4 hours in 0-4 DEG C of low temperature environment in step 4.
Further, the sterilizing is high-temperature sterilization.
Further, the temperature of the sterilizing is 120 DEG C~125 DEG C, and sterilization time is 10min~15min.
Compared with prior art, the invention has the advantages that：
The method of the present invention is simple, easy to operate, and raw material is easy to get.The sweet and sour duck frame sweet tea acid prepared using the method for the present invention is suitable
Mouthful, micro- peppery, sensory properties is good, and nutritive value is high, enriches the cold type for eating duck frame.
Sweet and sour its tart flavour of duck frame of the present invention comes not only from vinegar, is also from bubble Chinese pepper and bubble ginger, changes conventional sugar
Tart flavour only is adjusted by vinegar in vinegar food, enriches the taste level of food, it is agreeably sweet, it is pure and fresh tasty and refreshing.
Specific implementation mode
With reference to the invention will be further described with embodiment, mode of the invention includes but are not limited to following reality
Apply example.
A kind of sweet and sour cold preparation method for eating duck frame of the present invention, this approach includes the following steps：
Step 1. weighs following raw material by weight：80-100 parts of duck frame, 0.5-1 parts of salt, 1-4 parts of white sugar, yellow rice wine 4-8
Part, 30-40 parts of rapeseed oil, 3-5 parts of sesame oil, 0.5-1 parts of rattan green pepper, 1-10 parts of Chinese pepper of bubble, 1-3 parts of vinegar, 1-5 parts of ginger of bubble, always
1-3 parts are taken out, 2-4 parts of old ginger is 1-2 parts octagonal, 3-4 parts of fennel seeds；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water and boils together with through step 1 treated duck frame, then pulls duck out
Frame drains away the water, and dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, when pickling one section
Between；
Rapeseed oil is heated to 130 DEG C -170 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, is added
Rattan, bubble Chinese pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, is added on vinegar, dark soy sauce, sesame oil renders palatable
Color, stir-frying are off the pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using food vacuum packet
Installation, vacuumized, envelope, sterilizing to get.
Further, following raw material is weighed in step 1 by weight：85-95 parts of duck frame, 0.6-0.8 parts of salt, white sugar 2-
3 parts, 5-7 parts of yellow rice wine, 32-38 parts of rapeseed oil, 3.5-4.5 parts of sesame oil, 0.6-0.8 parts of rattan green pepper, 3-7 parts of Chinese pepper of bubble, vinegar
1.2-2 parts, 2-4 parts of ginger is steeped, 1.5-2.5 parts of dark soy sauce, 2.5-3 parts of old ginger is 1.2-1.5 parts octagonal, 3.2-3.8 parts of fennel seeds.
Further, following raw material is weighed in step 1 by weight：90 parts of duck frame, 0.7 part of salt, 2 parts of white sugar, yellow rice wine 6
Part, 36 parts of rapeseed oil, 4 parts of sesame oil, 0.7 part of rattan green pepper, 5 parts of Chinese pepper of bubble, 1.5 parts of vinegar, 3 parts of ginger of bubble, 2 parts of dark soy sauce, old ginger 3
Part, 1.4 parts octagonal, 3.5 parts of fennel seeds.
Further, it is 5~8min with the time of boiling water boiling in step 3.
Further, pickling to be pickled 2-4 hours in 0-4 DEG C of low temperature environment in step 4.
Further, the sterilizing is high-temperature sterilization.
Further, the temperature of the sterilizing is 120 DEG C~125 DEG C, and sterilization time is 10min~15min.
Embodiment 1
The sweet and sour cold preparation for eating duck frame of the present invention is present embodiments provided, specially：
Step 1. weighs following raw material by weight：80 parts of duck frame, 1 part of salt, 1 part of white sugar, 8 parts of yellow rice wine, rapeseed oil 40
Part, 5 parts of sesame oil, 1 part of rattan green pepper steeps 1 part of Chinese pepper, and 3 parts of vinegar steeps 5 parts of ginger, and 1 part of dark soy sauce, 2 parts of old ginger is 2 parts octagonal, fennel seeds
4 parts；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water together with through step 1 treated duck frame and boils 5min, then dragged for
Go out duck frame, drain away the water, dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, in 4 DEG C of low temperature
It is pickled 4 hours in environment；
Rapeseed oil is heated to 170 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, and rattan, bubble mountain are added
Green pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, and vinegar, dark soy sauce, sesame oil is added and renders palatable colouring, stir-fries
Pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using food vacuum packet
Installation, vacuumized, after envelope in 120 DEG C sterilizing, sterilization time be 15min to get.
Embodiment 2
The sweet and sour cold preparation for eating duck frame of the present invention is present embodiments provided, specially：
Step 1. weighs following raw material by weight：100 parts of duck frame, 0.5 part of salt, 4 parts of white sugar, 4 parts of yellow rice wine, rapeseed oil
30 parts, 3 parts of sesame oil, 0.5 part of rattan green pepper steeps 10 parts of Chinese pepper, and 1 part of vinegar steeps 1 part of ginger, and 3 parts of dark soy sauce, 4 parts of old ginger is 1 part octagonal,
3 parts of fennel seeds；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water together with through step 1 treated duck frame and boils 8min, then dragged for
Go out duck frame, drain away the water, dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, in 0 DEG C of low temperature
It is pickled 2 hours in environment；
Rapeseed oil is heated to 130 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, and rattan, bubble mountain are added
Green pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, and vinegar, dark soy sauce, sesame oil is added and renders palatable colouring, stir-fries
Pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using food vacuum packet
Installation, vacuumized, after envelope in 125 DEG C sterilizing, sterilization time be 10min to get.
Embodiment 3
The sweet and sour cold preparation for eating duck frame of the present invention is present embodiments provided, specially：
Step 1. weighs following raw material by weight：90 parts of duck frame, 0.7 part of salt, 2 parts of white sugar, 6 parts of yellow rice wine, rapeseed oil
36 parts, 4 parts of sesame oil, 0.7 part of rattan green pepper steeps 5 parts of Chinese pepper, and 1.5 parts of vinegar steeps 3 parts of ginger, 2 parts of dark soy sauce, 3 parts of old ginger, illiciumverum 1.4
Part, 3.5 parts of fennel seeds；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water together with through step 1 treated duck frame and boils 6min, then dragged for
Go out duck frame, drain away the water, dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, in 4 DEG C of low temperature
It is pickled 2 hours in environment；
Rapeseed oil is heated to 150 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, and rattan, bubble mountain are added
Green pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, and vinegar, dark soy sauce, sesame oil is added and renders palatable colouring, stir-fries
Pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using food vacuum packet
Installation, vacuumized, after envelope in 120 DEG C sterilizing, sterilization time be 10min to get.
Embodiment 4
Originally it is embodied as comparative example, compared with Example 1, that bubble Chinese pepper and bubble ginger, remaining condition is not added in the present embodiment
It is consistent.
Embodiment 5
By made from embodiment 1 it is sweet and sour it is cold eat made from duck frame and embodiment 4 it is sweet and sour it is cold eat duck frame, taste, tie through 100 moral standings
Fruit shows that 98% people thinks that sweet and sour made from embodiment 1 cold to eat duck frame flavor more preferable, it is easier to people be allowed to receive.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can be readily occurred in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (7)
1. a kind of sweet and sour cold preparation method for eating duck frame, which is characterized in that include the following steps：
Step 1. weighs following raw material by weight：80-100 parts of duck frame, 0.5-1 parts of salt, 1-4 parts of white sugar, 4-8 parts of yellow rice wine,
30-40 parts of rapeseed oil, 3-5 parts of sesame oil, 0.5-1 parts of rattan green pepper steep 1-10 parts of Chinese pepper, and 1-3 parts of vinegar steeps 1-5 parts of ginger, dark soy sauce 1-
3 parts, 2-4 parts of old ginger is 1-2 parts octagonal, 3-4 parts of fennel seeds；
After step 2. cleans up duck frame, drain away the water, it is spare；
Step 3. thinly slices old ginger, is placed in boiling water and boils together with through step 1 treated duck frame, then pulls duck frame out,
It drains away the water, dries in the air cool；
Salt, white granulated sugar and yellow rice wine will be added through step 3 treated duck frame in step 4., stir evenly, pickle a period of time；
Rapeseed oil is heated to 130 DEG C -170 DEG C by step 5., is put into after step 4 treated duck frame stir-frying, is added rattan, bubble
Chinese pepper, bubble ginger, illiciumverum and fennel seeds, quick-fried is micro- defocused to duck frame surface, and vinegar, dark soy sauce, sesame oil is added and renders palatable colouring, stir-fries
It is off the pot；
Step 6. will be fitted into after the duck frame natural cooling of step 5 frying in food aluminium foil bag, using vacuum packing machine for food,
Vacuumized, envelope, sterilizing to get.
2. a kind of sweet and sour cold preparation method for eating duck frame according to claim 1, which is characterized in that in step 1 by weight
Part weighs following raw material：85-95 parts of duck frame, 0.6-0.8 parts of salt, 2-3 parts of white sugar, 5-7 parts of yellow rice wine, 32-38 parts of rapeseed oil, sesame
3.5-4.5 parts of sesame oil, 0.6-0.8 parts of rattan green pepper, 3-7 parts of Chinese pepper of bubble, 1.2-2 parts of vinegar, 2-4 parts of ginger of bubble, 1.5-2.5 parts of dark soy sauce,
2.5-3 parts of old ginger, 1.2-1.5 parts octagonal, 3.2-3.8 parts of fennel seeds.
3. a kind of sweet and sour cold preparation method for eating duck frame according to claim 2, which is characterized in that in step 1 by weight
Part weighs following raw material：90 parts of duck frame, 0.7 part of salt, 2 parts of white sugar, 6 parts of yellow rice wine, 36 parts of rapeseed oil, 4 parts of sesame oil, rattan green pepper
0.7 part, 5 parts of Chinese pepper is steeped, 1.5 parts of vinegar steeps 3 parts of ginger, and 2 parts of dark soy sauce, 3 parts of old ginger is 1.4 parts octagonal, 3.5 parts of fennel seeds.
4. a kind of sweet and sour cold preparation method for eating duck frame according to claim 1-3 any one, which is characterized in that step
It is 5~8min that the time of boiling water boiling is used in 3.
5. a kind of sweet and sour cold preparation method for eating duck frame according to claim 4, which is characterized in that marinated in step 4
To be pickled 2-4 hours in 0-4 DEG C of low temperature environment.
6. a kind of sweet and sour cold preparation method for eating duck frame according to claim 6, which is characterized in that the sterilizing is high temperature
Sterilizing.
7. a kind of sweet and sour cold preparation method for eating duck frame according to claim 7, which is characterized in that the temperature of the sterilizing
It it is 120 DEG C~125 DEG C, sterilization time is 10min~15min.
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| CN111938095A (en) * | 2020-08-21 | 2020-11-17 | 汪世兴 | Ingredients and making method of crispy spiced salt duck frame |
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