CN108967911A - A kind of cooking methods of masked civet - Google Patents
A kind of cooking methods of masked civet Download PDFInfo
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- CN108967911A CN108967911A CN201810907549.7A CN201810907549A CN108967911A CN 108967911 A CN108967911 A CN 108967911A CN 201810907549 A CN201810907549 A CN 201810907549A CN 108967911 A CN108967911 A CN 108967911A
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- 241000282375 Herpestidae Species 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 49
- 238000010411 cooking Methods 0.000 title claims abstract description 20
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 34
- 229910052742 iron Inorganic materials 0.000 claims abstract description 27
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 27
- 238000010304 firing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- 238000005580 one pot reaction Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 21
- 235000019991 rice wine Nutrition 0.000 claims description 18
- 238000005245 sintering Methods 0.000 claims description 16
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 15
- 239000008280 blood Substances 0.000 claims description 15
- 210000004369 blood Anatomy 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 241001501970 Prionailurus bengalensis Species 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
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- 150000001413 amino acids Chemical class 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 206010016717 Fistula Diseases 0.000 description 2
- 241000282319 Viverridae Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003890 fistula Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241001466804 Carnivora Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000024780 Urticaria Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses a kind of cooking methods of masked civet.Including raw material selection, the selection of pot and stove firewood, blanching, blanking, fire five steps, when firing high fire and uniformly burn in the bottom of iron pan, time controlled at 20~30 minutes, then turned to moderate heat, and completion that moderate heat is fired is using light red on masked civet meat as standard, then turn to small fire, the small fire time controlled at 20~30 minutes, hereafter just stopped open fire, after stopping open fire 10~15 minutes, auxiliary material is chosen pot, one pot of masked civet meat braised in soy sauce.Invention introduces novel flavouring, such as masked civet meat is braised in dark soy sauce, light soy sauce, chickens' extract firing in soy sauce, condiment is fused in the taste of masked civet meat, good taste is unified, feel without division, at the same the masked civet meat braised in soy sauce prepared with the method for the present invention it is crisp and it is oiliness, fragrant without having a strong smell, color glow.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of cooking methods of masked civet.
Background technique
Masked civet belongs to Mammalia, Carnivora, Viverridae, masked civet category in Zootaxy.For one of " eight delicacies ",
For Carnivora Viverridae animal.Its body back and four limbs taupe brown, head is greyish black and has hickie.Dodds divides dichromatism, tail base portion palm fibre
Black, tail end black.Body is 45~65 centimetres long, and 30~42 centimetres of tail length, weight is 4.5~5 kilograms.Meat is aromatic, delicate fat
It is sliding, delicious flavour.Theory of traditional Chinese medical science thinks that its is sweet in flavor, mild-natured；All Zhu are controlled in tonifying middle-Jiao and Qi, remove urticaria, more discharging fresh blood stool；Hemorrhoid are controlled again
Fistula, mouse fistula.
But in the prior art, since the ratio of existing market masked civet is sparser, the method for cooking masked civet spread compared with
Few, the way of homely masked civet usually has that meat taste is light tasteless, and the present invention provides a kind of masked civet that seasoning is preferably dense
Cooking methods.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of cooking methods of masked civet.This method successfully will be novel
Flavoring agent is dissolved into the preparation method of masked civet meat braised in soy sauce, and crisp and oiliness, fragrant using masked civet meat braised in soy sauce produced by the present invention
Without having a strong smell, color glow.
In order to solve the above-mentioned technical problem, the technical scheme is that a kind of cooking methods of masked civet.
Specifically includes the following steps:
Raw material is chosen: choosing male masked civet is raw material, except peeling, head foot and internal organ；
Pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and pot selects pure cauldron made of iron, and firewood selects firewood；
Blanching: 25 parts by weight water are put into iron pan, before water is not boiled into the water by the raw masked civet meat of 50 parts by weight,
Watery blood inside masked civet meat to be generated is forced in water when largely forming blood gruel, and the blood gruel bubbled through the water column cleaning is taken the dish out of the pot；
Blanking: after the completion of cleaning, seasoning and auxiliary material are transferred rapidly, seasoning material formula is as follows: 0.05~0.15 weight of salt
Measure part, 2.0~3.0 parts by weight of dark soy sauce, 0.4~0.5 parts by weight of chickens' extract, 1.5~2.0 parts by weight of white sugar, light soy sauce
0.5~0.8 parts by weight, 1.5~3.0 parts by weight of yellow rice wine；Accessory formula is as follows: 0.02~0.08 parts by weight of cassia bark, fennel 0.1
~0.2 parts by weight, 0.1~0.2 parts by weight of spiceleaf, 0.1~0.2 parts by weight of chilli, 1.0~1.5 parts by weight of old ginger, radish
1.0~2.0 parts by weight；
It fires: after seasoning and auxiliary material are put well, high fire and uniformly burning in the bottom of iron pan, the time controls at 20~30 points
Clock, then turns to moderate heat, and completion that moderate heat is fired then turns to small fire using light red on masked civet meat as standard, when small fire
Between control at 20~30 minutes, hereafter just stopped open fire, after stopping open fire 10~15 minutes, auxiliary material chosen pot, Ji Chengyi
Pot braises masked civet meat in soy sauce.
As a preferred embodiment of the above technical solution, the masked civet is 1 year raw masked civet.
As a preferred embodiment of the above technical solution, the firewood is the dry ramulus mori of Taihu Lake basin.
As a preferred embodiment of the above technical solution, seasoning is divided into siccative and wet feed, in advance together by the modulation of all siccatives,
In advance together by the modulation of all wet feeds, all auxiliary materials are modulated together in advance.
As a preferred embodiment of the above technical solution, the yellow rice wine uses at least 3 years old yellow rice wine.
As a preferred embodiment of the above technical solution, using the open firing process without using pot cover in entire sintering procedure.
As a preferred embodiment of the above technical solution, flare will equably spread over iron pan bottom in entire sintering procedure.
As a preferred embodiment of the above technical solution, in sintering procedure, thin ramulus mori is used when burning high fire, when burning moderate heat and small fire
Using thicker ramulus mori.
In above-mentioned technical proposal of the present invention, spiceleaf is the leaf of xylocinnamomum, and fragrant odour has pungent.High fire refers to fire
The half that height is more than iron pan height is altered on seedling；Moderate heat refers to that height is altered on flare to be no more than the half of iron pan height but surpass
Cross the bottom of iron pan；Small fire, which refers to, alters the bottom range that height is no more than iron pan on flare.
The present invention has following characteristics:
The taste of multi-flavouring and the taste of masked civet meat can be fused together, in addition to the quality with flavouring has
Outside the Pass, type, the quantity that selection flavouring should be also removed for the characteristic of masked civet meat go the addition opportunity for controlling flavouring,
More importantly multi-flavouring control fiery after being added.Present invention employs new technical solutions to realize pure taste mouth
The unified purpose without division sense of sense, have following several technical characteristics to constitute: (1) duration and degree of heating is controlled, specially 4 segmentation methods, that is, preceding
Phase is fired with high fire, and mid-term switchs to moderate heat, and the later period switchs to small fire, does not use open fire finally；(2) control fiery mode, entire mistake
Combustion of wood is all made of in journey for fire, timber is especially preferred with the ramulus mori of Taihu Lake basin, and initial stage is got fire with thin ramulus mori, and advantage is
Hyperactivity of fire；Middle and later periods is got fire with thick ramulus mori, it is important to note that flare will equably spread over iron pan bottom in whole process,
This is the advantages of being got fire using timber, and common gas-cooker is difficult to accomplish；(3) one-pass molding, in sintering procedure, by materials point
For 3 classes, i.e. siccative, wet feed and auxiliary material, wet feed such as yellow rice wine, dark soy sauce etc., siccative such as salt sugar etc., auxiliary material such as radish, ginger etc.；Institute
There is siccative to modulate in advance together, all wet feeds are modulated together in advance, and all auxiliary materials are modulated together in advance, are walked to blanching
After the completion of rapid, siccative, wet feed and auxiliary material are poured into pot rapidly, The faster the better.
The invention has the following advantages:
By adopting the above technical scheme, due to combining smell of mutton method using yellow rice wine, radish, ginger, the blanching step after the completion of,
Yellow rice wine and radish, ginger are poured into iron pan rapidly, so that smell of mutton effect of dispelling is good；By adopting the above technical scheme, due to entirely firing
The method for cooking of other meats is different from journey, most outstanding is to use open firing process without using pot cover.So that most
The advantages of big degree retains masked civet delicate flavour.By adopting the above technical scheme, due to using radish to carry out fresh adding, convergence and absorption,
Fresh adding be due in radish vitamin and amino acid content it is relatively high；Radish has suction-operated, the soup color adsorbed through radish
Pool is limpid.Therefore, auxiliary material is done using radish, for masked civet meat fresh adding of the invention, it is hyperchromic, go smell of mutton to have obvious help.And
And radish is fired, multiple nutritional components therein are burnt, and have the function of subsidy, soup for the coordination of masked civet meat taste
Merging physically occur for amino acid in juice and amino acid in radish, the taste of soup with small fire firing becoming slowly
It is more delicious more unified, realize the turning property of masked civet meat taste.And successfully to realize no masked civet smell of mutton maximum for the turning property
Degree retains masked civet delicate flavour, simultaneously produces the effect of consolidation also for the taste mouthfeel of masked civet meat.Using above-mentioned
Technical solution, due to introducing novel flavouring, such as dark soy sauce, light soy sauce, chickens' extract firing masked civet meat braised in soy sauce,
Condiment is fused in the taste of masked civet meat, so that masked civet good taste is unified, has been felt without a division,
The masked civet meat braised in soy sauce prepared simultaneously with the method for the present invention it is crisp and it is oiliness, fragrant without having a strong smell, color glow.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, this hair disclosed below
Technical characteristic involved in bright each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment one
A kind of cooking methods of masked civet, comprising the following steps:
Raw material is chosen: choosing male masked civet is raw material, except peeling, head foot and internal organ；
Pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and pot selects pure cauldron made of iron, and firewood selects firewood；
Blanching: 25 parts by weight water are put into iron pan, before water is not boiled into the water by the raw masked civet meat of 50 parts by weight,
Watery blood inside masked civet meat to be generated is forced in water when largely forming blood gruel, and the blood gruel bubbled through the water column cleaning is taken the dish out of the pot；
Blanking: after the completion of cleaning, seasoning and auxiliary material are transferred rapidly, seasoning material formula is as follows: 0.05 parts by weight of salt,
2.0 parts by weight of dark soy sauce, 0.4 parts by weight of chickens' extract, 1.5 parts by weight of white sugar, 0.5 parts by weight of light soy sauce, 1.5 weight of yellow rice wine
Part；Accessory formula is as follows: 0.02 parts by weight of cassia bark, 0.1 parts by weight of fennel, 0.1 parts by weight of spiceleaf, 0.1 parts by weight of chilli,
1.0 parts by weight of old ginger, 1.0 parts by weight of radish；
It fires: after seasoning and auxiliary material are put well, high fire and uniformly burning in the bottom of iron pan, the time controls at 20~30 points
Clock, then turns to moderate heat, and completion that moderate heat is fired then turns to small fire using light red on masked civet meat as standard, when small fire
Between control at 20~30 minutes, hereafter just stopped open fire, after stopping open fire 10~15 minutes, auxiliary material chosen pot, Ji Chengyi
Pot braises masked civet meat in soy sauce.
The masked civet is 1 year raw masked civet；The firewood is the ramulus mori of Taihu Lake basin；Seasoning is divided into siccative and wet
All auxiliary materials in advance together by the modulation of all wet feeds, are modulated at one in advance in advance together by the modulation of all siccatives by material
It rises；The yellow rice wine uses at least 3 years old yellow rice wine；Using the open firing process without using pot cover in entire sintering procedure；It is whole
Flare will equably spread over iron pan bottom in a sintering procedure；In sintering procedure, thin ramulus mori is used when burning high fire, in burning
Thicker ramulus mori is used when fire and small fire.
Embodiment two
A kind of cooking methods of masked civet, comprising the following steps:
Raw material is chosen: choosing male masked civet is raw material, except peeling, head foot and internal organ；
Pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and pot selects pure cauldron made of iron, and firewood selects firewood；
Blanching: 25 parts by weight water are put into iron pan, before water is not boiled into the water by the raw masked civet meat of 50 parts by weight,
Watery blood inside masked civet meat to be generated is forced in water when largely forming blood gruel, and the blood gruel bubbled through the water column cleaning is taken the dish out of the pot；
Blanking: after the completion of cleaning, seasoning and auxiliary material are transferred rapidly, seasoning material formula is as follows: 0.1 parts by weight of salt, old
Take out 2.5 parts by weight of soy sauce, 0.45 parts by weight of chickens' extract, 1.7 parts by weight of white sugar, 0.6 parts by weight of light soy sauce, 2.0 weight of yellow rice wine
Part；Accessory formula is as follows: 0.06 parts by weight of cassia bark, 0.11 parts by weight of fennel, 0.15 parts by weight of spiceleaf, 0.15 weight of chilli
Part, 1.2 parts by weight of old ginger, 1.5 parts by weight of radish；
It fires: after seasoning and auxiliary material are put well, high fire and uniformly burning in the bottom of iron pan, the time controls at 20~30 points
Clock, then turns to moderate heat, and completion that moderate heat is fired then turns to small fire using light red on masked civet meat as standard, when small fire
Between control at 20~30 minutes, hereafter just stopped open fire, after stopping open fire 10~15 minutes, auxiliary material chosen pot, Ji Chengyi
Pot braises masked civet meat in soy sauce.
Seasoning is divided into siccative and wet feed, in advance together by the modulation of all siccatives, all wet feeds is modulated at one in advance
It rises, in advance together by the modulation of all auxiliary materials；The yellow rice wine uses at least 3 years old yellow rice wine；Using not in entire sintering procedure
Use the open firing process of pot cover；Flare will equably spread over iron pan bottom in entire sintering procedure；In sintering procedure
In, thin ramulus mori is used when burning high fire, uses thicker ramulus mori when burning moderate heat and small fire.
Embodiment three
A kind of cooking methods of masked civet, comprising the following steps:
Raw material is chosen: choosing male masked civet is raw material, except peeling, head foot and internal organ；
Pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and pot selects pure cauldron made of iron, and firewood selects firewood；
Blanching: 25 parts by weight water are put into iron pan, before water is not boiled into the water by the raw masked civet meat of 50 parts by weight,
Watery blood inside masked civet meat to be generated is forced in water when largely forming blood gruel, and the blood gruel bubbled through the water column cleaning is taken the dish out of the pot；
Blanking: after the completion of cleaning, seasoning and auxiliary material are transferred rapidly, seasoning material formula is as follows: 0.15 parts by weight of salt,
3.0 parts by weight of dark soy sauce, 0.5 parts by weight of chickens' extract, 2.0 parts by weight of white sugar, 0.8 parts by weight of light soy sauce, 3.0 weight of yellow rice wine
Part；Accessory formula is as follows: 0.08 parts by weight of cassia bark, 0.2 parts by weight of fennel, 0.2 parts by weight of spiceleaf, 0.2 parts by weight of chilli,
1.5 parts by weight of old ginger, 2.0 parts by weight of radish；
It fires: after seasoning and auxiliary material are put well, high fire and uniformly burning in the bottom of iron pan, the time controls at 20~30 points
Clock, then turns to moderate heat, and completion that moderate heat is fired then turns to small fire using light red on masked civet meat as standard, when small fire
Between control at 20~30 minutes, hereafter just stopped open fire, after stopping open fire 10~15 minutes, auxiliary material chosen pot, Ji Chengyi
Pot braises masked civet meat in soy sauce.
The firewood is the ramulus mori of Taihu Lake basin；Seasoning is divided into siccative and wet feed, and all siccatives are modulated at one in advance
It rises, in advance together by the modulation of all wet feeds, in advance together by the modulation of all auxiliary materials；The yellow rice wine is old using at least 3 years
Yellow rice wine；Using the open firing process without using pot cover in entire sintering procedure；Flare is equably climing in entire sintering procedure
Prolong in iron pan bottom；In sintering procedure, thin ramulus mori is used when burning high fire, uses thicker ramulus mori when burning moderate heat and small fire.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (8)
1. a kind of cooking methods of masked civet, it is characterised in that: the following steps are included:
Raw material is chosen: choosing male masked civet is raw material, except peeling, head foot and internal organ；
Pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and pot selects pure cauldron made of iron, and firewood selects firewood；
Blanching: 25 parts by weight water are put into iron pan, before water is not boiled into the water by the raw masked civet meat of 50 parts by weight, to be generated
Watery blood inside masked civet meat is forced in water when largely forming blood gruel, and the blood gruel bubbled through the water column cleaning is taken the dish out of the pot；
Blanking: after the completion of cleaning, seasoning and auxiliary material are transferred rapidly, seasoning material formula is as follows: 0.05~0.15 parts by weight of salt,
2.0~3.0 parts by weight of dark soy sauce, 0.4~0.5 parts by weight of chickens' extract, 1.5~2.0 parts by weight of white sugar, light soy sauce 0.5~0.8
Parts by weight, 1.5~3.0 parts by weight of yellow rice wine；Accessory formula is as follows: 0.02~0.08 parts by weight of cassia bark, 0.1~0.2 weight of fennel
Part, 0.1~0.2 parts by weight of spiceleaf, 0.1~0.2 parts by weight of chilli, 1.0~1.5 parts by weight of old ginger, 1.0~2.0 weight of radish
Part；
Fire: after seasoning and auxiliary material are put well, the bottom of high fire and uniform fold iron pan, the time is controlled at 20~30 minutes, so
After switch to moderate heat, the completion that moderate heat is fired then turns to small fire, the control of small fire time using light red on masked civet meat as standard
At 20~30 minutes, hereafter just stop open fire, stop open fire 10~15 minutes after, auxiliary material is chosen pot, one pot of fruit braised in soy sauce
Sub- leopard cat meat.
2. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: the masked civet is 1 year fruit
Sub- leopard cat.
3. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: the firewood is dry ramulus mori.
4. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: seasoning is divided into siccative and wet
All auxiliary materials in advance together by the modulation of all wet feeds, are modulated at one in advance in advance together by the modulation of all siccatives by material
It rises.
5. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: the yellow rice wine uses at least 3 years
Old yellow rice wine.
6. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: using not in entire sintering procedure
Use the open firing process of pot cover.
7. a kind of cooking methods of masked civet according to claim 1, it is characterised in that: flare is wanted in entire sintering procedure
Equably spread over iron pan bottom.
8. a kind of cooking methods of masked civet according to claim 3, it is characterised in that: in sintering procedure, burn high fire
Shi Caiyong thin ramulus mori uses thicker ramulus mori when burning moderate heat and small fire.
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