CN109567043A - A kind of preparation method of Spiced duck's gizzard - Google Patents
A kind of preparation method of Spiced duck's gizzard Download PDFInfo
- Publication number
- CN109567043A CN109567043A CN201811606459.0A CN201811606459A CN109567043A CN 109567043 A CN109567043 A CN 109567043A CN 201811606459 A CN201811606459 A CN 201811606459A CN 109567043 A CN109567043 A CN 109567043A
- Authority
- CN
- China
- Prior art keywords
- gizzard
- duck
- preparation
- parts
- brine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 69
- 210000004317 gizzard Anatomy 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 239000012267 brine Substances 0.000 claims abstract description 27
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 27
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 25
- 150000002367 halogens Chemical class 0.000 claims abstract description 25
- 238000010257 thawing Methods 0.000 claims abstract description 23
- 235000013547 stew Nutrition 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 241000143060 Americamysis bahia Species 0.000 claims description 5
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 244000111489 Gardenia augusta Species 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 241000237503 Pectinidae Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 235000020637 scallop Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 4
- 235000013555 soy sauce Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
- 241000234282 Allium Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000009938 salting Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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
- A23L13/20—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
- A23L13/50—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
- A23L13/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of preparation methods of Spiced duck's gizzard, and by defrosting, cleaning, marinated, the preparation of brine, halogen boils and packaging step, complete the preparation of Spiced duck's gizzard；The present invention is thawed more thorough by the way of gradually thawing, using marinated, so that duck's gizzard is tasty in advance, it is more easier during halogen boils so tasty, stew in soy sauce is carried out using special brine, color is good and mellow, product sells lover, meets the taste of most people, simultaneously, seafood and Chinese herbal medicine are added in the preparation process of brine, while reconciling taste, the effect of having had both Chinese herbal medicine, the effect of realizing nutrition and health care.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation method of Spiced duck's gizzard.
Background technique
Duck's gizzard, that is, duck stomach, duck's gizzard, the muscular stomach of duck, shape is oblate, and meat is close, and tight tough Chewy, flavour is long, without greasy
Sense is old and young all favorite delicacies treasure.The main nutrient composition of duck's gizzard has carbohydrate, protein, fat, niacin, dimension
The minerals such as raw element and calcium, magnesium.Duck's gizzard iron content is relatively abundant, and women suitably can be eaten more.Chinese medicine thinks, duck's gizzard
Property sweet-salty it is flat, have the benefits of stomach invigorating.By taking Spiced duck's gizzard as an example, Spiced duck's gizzard is one of traditional famous dish.The preparation method of existing Spiced duck's gizzard
Not ideal enough, taste is irregular, be not easy during stew in soy sauce it is tasty, and do not have nutritive value.
Summary of the invention
The purpose of the present invention is to provide a kind of nutritive value height, taste flavor is good and has the halogen of medicinal health value
The preparation method of duck's gizzard.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of Spiced duck's gizzard, by thawing,
Cleaning, marinated, the preparation of brine, halogen boils and packaging step, completes the preparation of Spiced duck's gizzard；Specific step is as follows:
(1) it thaws: duck's gizzard being first put into progress ice in refrigerating chamber, softening, then the duck's gizzard after softening is put into and fills salt
In the defrosting bucket of water, defrosting process is completed；
(2) it cleans: duck's gizzard being cleaned using the clear water of flowing；
(3) it pickles: the duck's gizzard after cleaning being put into boiled water and carries out blanching, is drained, cooking wine is then added, ginger, eats
Salt, green onion, chilli and Chinese prickly ash are pickled；
(4) preparation of brine: by 10-12 parts of Yellow Fructus Gardeniaes, 2-4 portions of spiceleafs, 1-3 parts of kaempferia galamgas, 1-3 portions of Chinese prickly ashes, 3-9 portions of celerys
Dish, 1-5 portions of lemons are dry, 5-7 part fragrant citrus pericarps, 10-20 parts of dried scallops, 2-10 parts of peeled shrimps, 3-7 portions of fructus lyciis, 1-5 parts of Radix Salviae Miltiorrhizaes, 5-7 parts arrange
Grass, 1-3 portions of granulated sugar, 40-60 parts of bone soups and 3-9 parts of yellow rice wine are sufficiently mixed, and are carried out high fire and are hotted plate, until boiling, then turns
Small fire is stewed slowly, and brine is prepared；
(5) halogen boils: the duck's gizzard after pickling is put into progress small fire in brine and stewes slowly；
(6) pack: the duck's gizzard draining after halogen is boiled, drying, high temperature sterilization, packaging complete the preparation of Spiced duck's gizzard.
Feasible, the concentration of the salt water in the step (1) is 6-12%, and the softening time is 4-8 hours, the solution
Freezing the time is 6-8 hours.
Feasible, the wash number in the step (2) is 2-4 times.
Feasible, salting period in the step (3) is 4-12 hours, the cooking wine, ginger, edible salt, green onion, do it is peppery
The addition mass ratio of green pepper and Chinese prickly ash is 4-8:1-3:0.5-1.5:3-9:2-4:2-4.
Feasible, the stewed time is 2-6 hours to the small fire in the step (4) slowly.
It is feasible, the halogen in the step (5) boil the time be 2-4 hours.
Compared with prior art, it the beneficial effects of the present invention are: the present invention is by the way of gradually thawing, thaws more
Thoroughly, using marinated so that duck's gizzard is tasty in advance, be more easier during halogen boils in this way it is tasty, using special brine into
Row stew in soy sauce, color is good and mellow, and product sells lover, meets the taste of most people, meanwhile, in the preparation process of brine
It is added to seafood and Chinese herbal medicine, while reconciling taste, the effect of having had both Chinese herbal medicine, the effect of realizing nutrition and health care.
Detailed description of the invention
Fig. 1 is preparation method flow chart of the invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
It is as shown in Figure 1 preparation method flow chart of the invention.
Embodiment 1
A kind of preparation method of Spiced duck's gizzard, by defrosting, cleaning, marinated, the preparation of brine, halogen boils and packaging step, complete
At the preparation of Spiced duck's gizzard；Specific step is as follows:
(1) it thaws: duck's gizzard being first put into progress ice in refrigerating chamber, softening, then the duck's gizzard after softening is put into and fills salt
In the defrosting bucket of water, defrosting process is completed；The concentration of salt water is 6%, and the softening time is 4 hours, and thawing time is 6 hours.
(2) it cleans: duck's gizzard being cleaned using the clear water of flowing；Wash number is 2 times.
(3) it pickles: the duck's gizzard after cleaning being put into boiled water and carries out blanching, is drained, cooking wine is then added, ginger, eats
Salt, green onion, chilli and Chinese prickly ash are pickled, salting period is 4 hours, cooking wine, ginger, edible salt, green onion, chilli and Chinese prickly ash
Addition mass ratio is 4:1:0.5:3:2:2.
(4) preparation of brine: 10 parts of Yellow Fructus Gardeniaes, 2 portions of spiceleafs, 1 part of kaempferia galamga, 1 portion of Chinese prickly ash, 3 portions of celeries, 1 portion of lemon are done,
5 parts of fragrant citrus pericarps, 10 parts of dried scallops, 2 parts of peeled shrimps, 3 portions of fructus lyciis, 1 part of Radix Salviae Miltiorrhizae, 5 parts of Lysimachia sikokianas, 1 portion of granulated sugar, 40 parts of bone soups and 3 parts of yellow rice wine
It is sufficiently mixed, carries out high fire and hot plate, until boiling, then turns small fire and stew slowly, the stewed time is 2 hours to small fire slowly, is prepared into
To brine.
(5) halogen boils: will it is marinated after duck's gizzard be put into brine and carry out small fire and stew slowly, it is 2 hours that halogen, which boils the time,.
(6) pack: the duck's gizzard draining after halogen is boiled, drying, high temperature sterilization, packaging complete the preparation of Spiced duck's gizzard.
Embodiment 2
A kind of preparation method of Spiced duck's gizzard, by defrosting, cleaning, marinated, the preparation of brine, halogen boils and packaging step, complete
At the preparation of Spiced duck's gizzard；Specific step is as follows:
(1) it thaws: duck's gizzard being first put into progress ice in refrigerating chamber, softening, then the duck's gizzard after softening is put into and fills salt
In the defrosting bucket of water, defrosting process is completed；The concentration of salt water is 12%, and the softening time is 8 hours, and thawing time is 8 hours.
(2) it cleans: duck's gizzard being cleaned using the clear water of flowing；Wash number is 4 times.
(3) it pickles: the duck's gizzard after cleaning being put into boiled water and carries out blanching, is drained, cooking wine is then added, ginger, eats
Salt, green onion, chilli and Chinese prickly ash are pickled, and salting period is 12 hours, cooking wine, ginger, edible salt, green onion, chilli and Chinese prickly ash
Addition mass ratio be 8:3:1.5:9:4:4.
(4) preparation of brine: 12 parts of Yellow Fructus Gardeniaes, 4 portions of spiceleafs, 3 parts of kaempferia galamgas, 3 portions of Chinese prickly ashes, 9 portions of celeries, 5 portions of lemons are done,
7 parts of fragrant citrus pericarps, 20 parts of dried scallops, 10 parts of peeled shrimps, 7 portions of fructus lyciis, 5 parts of Radix Salviae Miltiorrhizaes, 7 parts of Lysimachia sikokianas, 3 portions of granulated sugar, 60 parts of bone soups and 9 parts of yellow rice wine
It is sufficiently mixed, carries out high fire and hot plate, until boiling, then turns small fire and stew slowly, the stewed time is 6 hours to small fire slowly, is prepared into
To brine.
(5) halogen boils: will it is marinated after duck's gizzard be put into brine and carry out small fire and stew slowly, it is 4 hours that halogen, which boils the time,.
(6) pack: the duck's gizzard draining after halogen is boiled, drying, high temperature sterilization, packaging complete the preparation of Spiced duck's gizzard.
Embodiment 3
A kind of preparation method of Spiced duck's gizzard, by defrosting, cleaning, marinated, the preparation of brine, halogen boils and packaging step, complete
At the preparation of Spiced duck's gizzard；Specific step is as follows:
(1) it thaws: duck's gizzard being first put into progress ice in refrigerating chamber, softening, then the duck's gizzard after softening is put into and fills salt
In the defrosting bucket of water, defrosting process is completed；The concentration of salt water is 9%, is softened the time 6 hours, and thawing time is 7 hours.
(2) it cleans: duck's gizzard being cleaned using the clear water of flowing；Wash number is 3 times.
(3) it pickles: the duck's gizzard after cleaning being put into boiled water and carries out blanching, is drained, cooking wine is then added, ginger, eats
Salt, green onion, chilli and Chinese prickly ash are pickled, salting period is 8 hours, cooking wine, ginger, edible salt, green onion, chilli and Chinese prickly ash
Addition mass ratio is 6:2:1:6:3:3.
(4) preparation of brine: 11 parts of Yellow Fructus Gardeniaes, 3 portions of spiceleafs, 2 parts of kaempferia galamgas, 2 portions of Chinese prickly ashes, 6 portions of celeries, 3 portions of lemons are done,
6 parts of fragrant citrus pericarps, 15 parts of dried scallops, 6 parts of peeled shrimps, 5 portions of fructus lyciis, 3 parts of Radix Salviae Miltiorrhizaes, 6 parts of Lysimachia sikokianas, 2 portions of granulated sugar, 50 parts of bone soups and 6 parts of yellow rice wine
It is sufficiently mixed, carries out high fire and hot plate, until boiling, then turns small fire and stew slowly, the stewed time is 4 hours to small fire slowly, is prepared into
To brine.
(5) halogen boils: will it is marinated after duck's gizzard be put into brine and carry out small fire and stew slowly, it is 3 hours that halogen, which boils the time,.
(6) pack: the duck's gizzard draining after halogen is boiled, drying, high temperature sterilization, packaging complete the preparation of Spiced duck's gizzard.
The present invention is thawed more thorough by the way of gradually thawing, using marinated, so that duck's gizzard is tasty in advance, this
Sample is more easier tasty during halogen boils, and carries out stew in soy sauce using special brine, color is good and mellow, the appearance of product
It is good, meet the taste of most people, meanwhile, seafood and Chinese herbal medicine are added in the preparation process of brine, in the same of reconciliation taste
When, the effect of having had both Chinese herbal medicine, the effect of realizing nutrition and health care.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It is still possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is carried out etc.
With replacement, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (6)
1. a kind of preparation method of Spiced duck's gizzard, it is characterised in that: boil and wrap by defrosting, cleaning, the marinated, preparation of brine, halogen
Step is filled, the preparation of Spiced duck's gizzard is completed；Specific step is as follows:
(1) it thaws: duck's gizzard being first put into progress ice in refrigerating chamber, softening, then the duck's gizzard after softening is put into and fills salt water
In defrosting bucket, defrosting process is completed；
(2) it cleans: duck's gizzard being cleaned using the clear water of flowing；
(3) pickle: the duck's gizzard after cleaning is put into boiled water and carries out blanching, is drained, then be added cooking wine, ginger, edible salt,
Green onion, chilli and Chinese prickly ash are pickled；
(4) preparation of brine: by 10-12 parts of Yellow Fructus Gardeniaes, 2-4 portions of spiceleafs, 1-3 parts of kaempferia galamgas, 1-3 portions of Chinese prickly ashes, 3-9 parts of celeries, 1-5
Part lemon is dry, 5-7 parts of fragrant citrus pericarps, 10-20 parts of dried scallops, 2-10 parts of peeled shrimps, 3-7 portions of fructus lyciis, 1-5 parts of Radix Salviae Miltiorrhizaes, 5-7 parts of Lysimachia sikokianas, 1-3
Part granulated sugar, 40-60 parts of bone soups and 3-9 parts of yellow rice wine are sufficiently mixed, and are carried out high fire and are hotted plate, until boiling, it is slow then to turn small fire
It stewes, brine is prepared；
(5) halogen boils: the duck's gizzard after pickling is put into progress small fire in brine and stewes slowly；
(6) pack: the duck's gizzard draining after halogen is boiled, drying, high temperature sterilization, packaging complete the preparation of Spiced duck's gizzard.
2. a kind of preparation method of Spiced duck's gizzard according to claim 1, it is characterised in that: the salt water in the step (1)
Concentration be 6-12%, the softening time be 4-8 hours, the thawing time be 6-8 hours.
3. a kind of preparation method of Spiced duck's gizzard according to claim 1, it is characterised in that: the cleaning in the step (2)
Number is 2-4 times.
4. a kind of preparation method of Spiced duck's gizzard according to claim 1, it is characterised in that: marinated in the step (3)
Time is 4-12 hour, the cooking wine, ginger, edible salt, green onion, chilli and Chinese prickly ash addition mass ratio be 4-8:1-3:0.5-
1.5:3-9:2-4:2-4。
5. a kind of preparation method of Spiced duck's gizzard according to claim 1, it is characterised in that: the small fire in the step (4)
Slowly the stewed time is 2-6 hours.
6. a kind of preparation method of Spiced duck's gizzard according to claim 1, it is characterised in that: the halogen in the step (5) boils
Time is 2-4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811606459.0A CN109567043A (en) | 2018-12-27 | 2018-12-27 | A kind of preparation method of Spiced duck's gizzard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811606459.0A CN109567043A (en) | 2018-12-27 | 2018-12-27 | A kind of preparation method of Spiced duck's gizzard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567043A true CN109567043A (en) | 2019-04-05 |
Family
ID=65933001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811606459.0A Withdrawn CN109567043A (en) | 2018-12-27 | 2018-12-27 | A kind of preparation method of Spiced duck's gizzard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109567043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419694A (en) * | 2019-09-05 | 2019-11-08 | 武汉轻工大学 | A kind of salted shrimp gravy product and preparation method thereof |
-
2018
- 2018-12-27 CN CN201811606459.0A patent/CN109567043A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419694A (en) * | 2019-09-05 | 2019-11-08 | 武汉轻工大学 | A kind of salted shrimp gravy product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN104000156A (en) | Low-salt marinade for duck necks, and preparation method and application thereof | |
| CN104783227A (en) | Preparation method of instant flavored little fish | |
| CN105104910A (en) | Health preserving dumplings conforming to diet pagoda and making method thereof | |
| CN103416703A (en) | Method for salting bamboo shoots | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| KR101025060B1 (en) | A manufacturing method of instant soup with skate | |
| CN105105163A (en) | Fruity dried pork and making method thereof | |
| CN107692069A (en) | A kind of preparation method of stew in soy sauce duck's gizzard | |
| CN109567043A (en) | A kind of preparation method of Spiced duck's gizzard | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN110521953A (en) | A kind of shredded chicken and preparation method thereof | |
| CN100411529C (en) | Processed freshwater fish scale and method for processing and cooking same | |
| KR20000000504A (en) | Manufacturing process for pickled turnip | |
| CN103380893A (en) | Preparation method of spicy mushroom diced meat | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN110495568A (en) | A kind of preparation process of spiced beef | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN105595230A (en) | Making method for dried tangerine or orange peel and fermented blank bean daces | |
| KR100997346B1 (en) | The manufacturing method of ice-noodle using swellfish | |
| CN105105192A (en) | Stewed grouse and processing method thereof | |
| CN104643152A (en) | Fruit flavor fish noodles and process method thereof | |
| CN109567045A (en) | A kind of preparation method of pot-stewed chicken leg |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190405 |