CN110122786A - A kind of production of duck series pot-stewed fowl and technical formula - Google Patents

A kind of production of duck series pot-stewed fowl and technical formula Download PDF

Info

Publication number
CN110122786A
CN110122786A CN201910242147.4A CN201910242147A CN110122786A CN 110122786 A CN110122786 A CN 110122786A CN 201910242147 A CN201910242147 A CN 201910242147A CN 110122786 A CN110122786 A CN 110122786A
Authority
CN
China
Prior art keywords
grams
duck
minutes
stewed
pot
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Withdrawn
Application number
CN201910242147.4A
Other languages
Chinese (zh)
Inventor
徐竹香
赵庆锋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201910242147.4A priority Critical patent/CN110122786A/en
Publication of CN110122786A publication Critical patent/CN110122786A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a kind of production of duck series pot-stewed fowl and technical formulas, include the following steps;S1: secret recipe stock;S2: the cooking of red yeast rice;S3: the production of long-used soup;S4: the pre-processing of spiced and stewed food;S5: halogen product stew in soy sauce;S6: stew in soy sauce finished product Titian;The beneficial effects of the present invention are, various stocks be it is common with material in the market, facilitate acquirement preparation, each preparation section is all linked with one another, pure manual operations has ensured the safety of food without any additive, it ensure that the health of eater, and duck series pot-stewed fowl made of this product, thick but not greasy, just melt in the mouth, it is fine and smooth tasty and refreshing, it enjoys endless aftertastes.

Description

A kind of production of duck series pot-stewed fowl and technical formula
Technical field
The present invention relates to food processing technology field, specially a kind of duck series pot-stewed fowl production and technical formula.
Background technique
In recent years, with the improvement of people ' s living standards, change, manual labor, the work of life style and diet structure Dynamic reduction, all kinds of overnutrition diseases, such as obesity, hyperglycemia, blood lipid disease incidence are higher and higher, certain crowds with And certain places have evolved into epiphytotics trend;Meanwhile with the quickening of modern society's life rhythm, life stress adds Greatly, more and more people are in sub-health state.Therefore, find a kind of balanced and food with opsonic action of nutritional ingredient at For one of modern society there is an urgent need to.For this purpose, people have carried out continuous exploration and trial, wherein using chicken, duck as representative Birds meat is always China common people tradition tonic good merchantable brand.
Since chicken/duck connective tissue is few, muscle fibre is again more soft and fine, and meat hardness is low, is easy to human consumption's absorption, is high Nutrition, low fat, low cholesterol meat in fine work, thus always liked by people, however in existing chicken, duck food in order to Guarantee its mouthfeel, most of producers are often put into various additives, and domestic various " kitchens after unhygienic " disclosed out make People to reduce the edible of the snacks such as duck goods.
Summary of the invention
The purpose of the present invention is to solve the above problem, a kind of duck series pot-stewed fowl production and technical formula are devised.
Realize above-mentioned purpose the technical scheme is that, a kind of production of duck series pot-stewed fowl and technical formula, including following Step;
S1: secret recipe stock;
S2: the cooking of red yeast rice;
S3: the production of long-used soup;
S4: the pre-processing of spiced and stewed food;
S5: halogen product stew in soy sauce;
S6: stew in soy sauce finished product Titian.
Preferably, the stock of secret recipe described in step S1 includes: a, recipe spice and flavouring: material packet 20 ~ 90 grams, tailor-made oil 50 ~ 200 grams, 250 ~ 1000 grams of fresh capsicum, 25 ~ 100 grams of paprika, 20 ~ 80 grams of tsaoko, octagonal 40 ~ 160 grams, old ginger 100 ~ 400 Gram, it is 50 ~ 200 grams of shallot, 40 ~ 160 grams of Chinese prickly ash, 5 ~ 20 grams of chilli, 5 ~ 20 grams of fructus amomi pepper corn, 50 ~ 200 grams of fresh onion, red 100 ~ 400 grams of sugar, 10 ~ 40 grams of chickens' extract, 150 ~ 600 grams of salt, 25 ~ 100 grams of soy sauce, 25 ~ 100 grams of dark soy sauce, 30 ~ 120 grams of oil consumption, material 125 ~ 500 grams of wine, 25 ~ 160 grams of red yeast rice and 20 ~ 80 grams of cassia bark;B, the production bottom material of long-used soup: 250 ~ 1000 grams of old chicken, chicken 1-6 100 ~ 400 grams of skeleton, 750 ~ 3000 grams of bone of pig cylinder, 25 ~ 100 grams of lard and 25 ~ 100 grams of soybean oil;C, old soup stock bag Production: 20 ~ 90 grams of material packet, 50 ~ 200 grams of ginger splices, 20 ~ 80 grams of cassia bark, octagonal 20 ~ 80 grams, 20 ~ 80 grams of tsaoko, fructus amomi 20 ~ 80 Gram, 25 ~ 100 grams of salt, 5 ~ 20 grams of monosodium glutamate, 5 ~ 20 grams of chickens' extract, 25 ~ 100 grams of fresh onion, 5 ~ 20 grams of pepper corn, 20 ~ 80 grams of pepper grain And 4 ~ 16 kilograms of water.
Preferably, the material packet includes octagonal 2 ~ 8 grams, 2 ~ 8 grams of fennel, 2 ~ 8 grams of fennel seeds, 2 ~ 10 grams of Chinese prickly ash, cortex cinnamomi 2 ~ 8 Gram, 1 ~ 4 gram of black pepper, 2 ~ 8 grams of yellow ginger, 1 ~ 4 gram of orange peel, 1 ~ 4 gram of nutmeg, 2 ~ 8 grams of fructus amomi, 1 ~ 4 gram of cloves, 2 ~ 8 grams of rhizoma zingiberis, 1 ~ 4 gram of cassia bark, 2 ~ 8 grams of tsaoko, 1 ~ 4 gram of Radix Glycyrrhizae and 1 ~ 4 gram of the root of Dahurain angelica;
The tailor-made oil includes: 25 ~ 100 grams of garlic, 1 ~ 4 gram of Asian puccoon, 2 ~ 10 grams of lemon-grass, excellent 50 ~ 200 grams of small yellow ginger, green onion 10 ~ 40 grams and 250 ~ 1000 grams of rapeseed oil of section.
Preferably, the cooking of red yeast rice described in step S2 includes: that the red yeast rice weighed up is cleaned, and cold water soak 10 minutes, greatly Fire, which boils to remove slag for 10 minutes, stays red yeast rice juice spare.
Preferably, the production of long-used soup described in step S3 includes: that long-used soup bottom material and the old soup stock bag are added 4 ~ 16 kilograms Cold water high fire boiled 10 minutes, lid pot cover was cooked by gentle heat 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out in long-used soup Residue, long-used soup can be obtained.
Preferably, the rotten next time that gives over to is not stewed in the bottom material pulled out to continue to use.
Preferably, the pre-processing of spiced and stewed food described in step S4 includes: that spiced and stewed food clear water is cleaned, the food such as duck head, duck wing Material needs to scrape villus dry, and duck's foot, chicken feet need to pare off nail, and after all product wash cleans, boiled one pot of water is by the halogen Product goes over water, is rinsed and is washed in a pan once with clear water after excessively good water, it is spare to be filtered dry moisture.
Preferably, halogen product stew in soy sauce described in step S5 includes: that suitable red yeast rice is added in the boiled long-used soup Juice and 20 ~ 90 grams the material packet high fire boiled 10 minutes, be put into be prepared in advance and be filtered dry the spiced and stewed food high fire of moisture and boil to 7 Divide ripe.
Preferably, according to the difference of the food materials, the spiced and stewed food boils also slightly not identical to 7 points of ripe times: duck's foot 40 Minute, duck neck 40 minutes, duck head 20 minutes, duck intestines 15 minutes, duck tongue 30 minutes, the duck heart 40 minutes, duck's gizzard 40 minutes, duck frame 30 Minute.
Preferably, stew in soy sauce finished product Titian described in S6 step includes: that 50 ~ 200 tailor-made oils are poured into after cleaning up pot 6 one-tenth are heated to, is put into 5 ~ 20 grams of chilli fried perfume, 20 ~ 80 grams of pepper grain, 20 ~ 80 grams octagonal, 20 ~ 80 grams of fructus amomi, ginger splices 50 ~ 200 grams, 100 ~ 400 grams of brown sugar and 250 ~ 1000 grams of fresh capsicum, it is quick-fried it is fragrant after be put into and boil 7 points of ripe food materials mild fire fryings 5 Minute, be added 100 ~ 400 grams of big onion parts, 25 ~ 100 grams of oil consumption, 125 ~ 500 grams of cooking wine, appropriate salt, 5 ~ 20 grams of chickens' extract, monosodium glutamate 5 ~ 20 grams, 5 ~ 20 grams of pepper powder, 25 ~ 100 grams of soy sauce and 25 ~ 100 grams of dark soy sauce, stir-frying 15 minutes until the spiced and stewed food becomes gold Yellow, soup glue spoon, and small fire receipts juice is off the pot, completes.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1: the made duck series pot-stewed fowl of the present invention needs following steps:
1, recipe spice and flavouring are made: material packet 45 grams, 100 grams of tailor-made oil, 500 grams of fresh capsicum, 50 grams of paprika, tsaoko 40 Gram, octagonal 80 grams, 200 grams of old ginger, 100 grams of shallot, 80 grams of Chinese prickly ash, 10 grams of chilli, 10 grams of fructus amomi pepper corn, fresh onion 100 Gram, 200 grams of brown sugar, 20 grams of chickens' extract, 300 grams of salt, 50 grams of soy sauce, 50 grams of dark soy sauce, 60 grams of oil consumption, 250 grams of cooking wine, red yeast rice 50- 80 grams and 40 grams of cassia bark.
2, preparation material packet: octagonal 4 grams, 4 grams of fennel, 4 grams of fennel seeds, 5 grams of Chinese prickly ash, 4 grams of cortex cinnamomi, 2 grams of black pepper, yellow ginger 4 Gram, 2 grams of orange peel, 2 grams of nutmeg, 4 grams of fructus amomi, 2 grams of cloves, 4 grams of rhizoma zingiberis, 2 grams of cassia bark, 4 grams of tsaoko, 2 grams of Radix Glycyrrhizae and the root of Dahurain angelica 2 Gram;The above fragrance is dried into the mixing for standby use that is crushed into powder that is stir-fried by a small fire.
3, prepare tailor-made oil: 50 grams of garlic, 2 grams of Asian puccoon, 5 grams of lemon-grass, excellent 100 grams of small yellow ginger, 20 grams of onion parts and 500 grams of rapeseed oil;Garlic is ground into garlic granule;Rapeseed oil burning to the small yellow ginger of 8 one-tenth hot tripping in and onion parts of cooking is fried to golden yellow and is pulled out Slag;Tripping in Asian puccoon and lemon-grass, which are fried three minutes, pulls slag out;It oil temperature is dropped into 80 degree of tripping in garlic powders fries to garlic granule golden yellow and pull out Slag;The clean bottling of oil filtering that will have been refined.
4, make long-used soup bottom material: half 500 grams of old chicken, chicken carcasses 2-3 200 grams, 1500 grams of bone of pig tin, 50 grams of lard with And 50 grams of soybean oil.
5, old soup stock bag is made: 45 grams of material packet, 100 grams of ginger splices, 40 grams of cassia bark, octagonal 40 grams, 40 grams of tsaoko, fructus amomi 40 Gram, 50 grams of salt, 10 grams of monosodium glutamate, 10 grams of chickens' extract, 50 grams of fresh onion, 10 grams of pepper corn, 40 grams of pepper grain and 8 kilograms of water, making In standby long-used soup material packet procedures, the biggish bottom material of volume needs to cut small, and spherical bottom material needs crush, and all bottom materials are installed with gauze bag Bag mouth is tightened, sack saturation can not be too small, avoids the too small obstruction fragrance outflow in space.
6, cook red yeast rice: 50 grams of the red yeast rice weighed up are cleaned, and cold water soak 10 minutes, high fire, which boils to remove slag for 10 minutes, stayed juice It is spare.
7, it makes long-used soup: the production bottom material of long-used soup and old soup stock bag being added 8 kilograms of cold water high fire boiled 10 minutes, lid pot Lid be cooked by gentle heat 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out the residue in long-used soup, long-used soup can be obtained;Its The production bottom material of middle long-used soup includes: old chicken, chicken carcasses, pig cylinder bone, lard and soybean oil.
8, the pre-processing of spiced and stewed food: the food materials of defrosting are cleaned with clear water, and the food materials such as duck head, duck wing need to scrape villus Dry, duck's foot, chicken feet need to pare off nail, and after all product wash cleans, all spiced and stewed foods are gone over water by boiled one pot of water, It is washed in a pan once after having crossed water with clear water flushing, it is spare to be filtered dry moisture.
9, halogen product stew in soy sauce: be added in boiled long-used soup suitable red yeast rice juice and 45 grams material packet high fire boiled 10 minutes, Be put into be prepared in advance be filtered dry moisture food materials high fire boil to 7 points it is ripe.
10, stew in soy sauce finished product Titian: 100 Carter liquefactions are poured into after pot is cleaned up and are heated to 6 one-tenth, are put into 10 grams of chilli Fried perfume, 40 grams of pepper grain, 40 grams octagonal, 40 grams of fructus amomi, 100 grams of ginger splices, 200 grams of brown sugar and 500 grams of fresh capsicum are put after quick-fried perfume Enter to boil 7 points ripe the frying of food materials mild fire 5 minutes, 200 grams of big onion parts, 50 grams of oil consumption, 250 grams of cooking wine, appropriate salt, chickens' extract 10 is added Gram, 10 grams of monosodium glutamate, 10 grams of pepper powder, 50 grams of soy sauce and 50 grams of dark soy sauce, stir-frying 15 minutes is until food materials become golden yellow, soup Viscous spoon, small fire receipts juice is off the pot, completes.
Embodiment 2:
1, recipe spice and flavouring are made: material packet 22.5 grams, 50 grams of tailor-made oil, 250 grams of fresh capsicum, 25 grams of paprika, tsaoko 20 grams, 40 grams octagonal, 100 grams of old ginger, 50 grams of shallot, 40 grams of Chinese prickly ash, 5 grams of chilli, 5 grams of fructus amomi pepper corn, 50 grams of fresh onion, 100 grams of brown sugar, 10 grams of chickens' extract, 150 grams of salt, 25 grams of soy sauce, 25 grams of dark soy sauce, 30 grams of oil consumption, 125 grams, 25-40 grams of red yeast rice of cooking wine And 20 grams of cassia bark.
2, prepare secret material packet: octagonal 2 grams, 2 grams of fennel, 2 grams of fennel seeds, 2.5 grams of Chinese prickly ash, 2 grams of cortex cinnamomi, 1 gram of black pepper, 2 grams of yellow ginger, 1 gram of orange peel, 1 gram of nutmeg, 2 grams of fructus amomi, 1 gram of cloves, 2 grams of rhizoma zingiberis, 1 gram of cassia bark, 2 grams of tsaoko, 1 gram of Radix Glycyrrhizae and 1 gram of the root of Dahurain angelica;The above fragrance is dried into the mixing for standby use that is crushed into powder that is stir-fried by a small fire.
3, prepare tailor-made oil: 25 grams of garlic, 1 gram of Asian puccoon, 2.5 grams of lemon-grass, excellent 50 grams of small yellow ginger, 10 grams of onion parts and 250 grams of rapeseed oil;Garlic is ground into garlic granule;Rapeseed oil burning to the small yellow ginger of 8 one-tenth hot tripping in and onion parts of cooking is fried to golden yellow and is pulled out Slag;Tripping in Asian puccoon and lemon-grass, which are fried three minutes, pulls slag out;It oil temperature is dropped into 80 degree of tripping in garlic powders fries to garlic granule golden yellow and pull out Slag;The clean bottling of oil filtering that will have been refined.
4, long-used soup bottom material: only 250 grams of old chicken smaller part, 1-2 100 grams of chicken carcasses, pig cylinder 750 grams of bone, 25 grams of lard is made And 25 grams of soybean oil.
3, old soup stock bag is made: 22.5 grams of material packet, 50 grams of ginger splices, 20 grams of cassia bark, octagonal 20 grams, 20 grams of tsaoko, fructus amomi 20 Gram, 25 grams of salt, 5 grams of monosodium glutamate, 5 grams of chickens' extract, 25 grams of fresh onion, 5 grams of pepper corn, 20 grams of pepper grain and 4 kilograms of water, it is old in preparation During soup stock bag, the biggish bottom material of volume needs to cut small, and spherical bottom material needs crush, and all bottom materials are installed with gauze bag to be tightened Bag mouth, sack saturation can not be too small, avoid the too small obstruction fragrance outflow in space.
4, cook red yeast rice: 25 grams of the red yeast rice weighed up are cleaned, and cold water soak 10 minutes, high fire, which boils to remove slag for 10 minutes, stayed juice It is spare.
5, it makes long-used soup: the production bottom material of long-used soup and old soup stock bag being added 4 kilograms of cold water high fire boiled 10 minutes, lid pot Lid be cooked by gentle heat 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out the residue in long-used soup, long-used soup can be obtained;Its The production bottom material of middle long-used soup includes: old chicken, chicken carcasses, pig cylinder bone, lard and soybean oil.
6, the pre-processing of spiced and stewed food: the food materials of defrosting are cleaned with clear water, and the food materials such as duck head, duck wing need to scrape villus Dry, duck's foot, chicken feet need to pare off nail, and after all product wash cleans, all spiced and stewed foods are gone over water by boiled one pot of water, It is washed in a pan once after having crossed water with clear water flushing, it is spare to be filtered dry moisture.
7, suitable red yeast rice juice and 22.5 grams of boiled 10 points of material packet high fire halogen product stew in soy sauce: are added in boiled long-used soup Clock, be put into be prepared in advance be filtered dry moisture food materials high fire boil to 7 points it is ripe.
8, stew in soy sauce finished product Titian: pouring into 50 Carter liquefactions and be heated to 6 one-tenth after pot is cleaned up, be put into 5 grams of chilli and fry Perfume, 20 grams of pepper grain, 20 grams octagonal, 20 grams of fructus amomi, 50 grams of ginger splices, 100 grams of brown sugar and 250 grams of fresh capsicum, it is quick-fried it is fragrant after be put into Boil 7 points ripe the frying of food materials mild fire 5 minutes, be added 100 grams of big onion parts, 25 grams of oil consumption, 125 grams of cooking wine, appropriate salt, 5 grams of chickens' extract, 5 grams of monosodium glutamate, 5 grams of pepper powder, 25 grams of soy sauce and 25 grams of dark soy sauce, until food materials become golden yellow, soup glues spoon within 15 minutes for stir-frying, Small fire receipts juice is off the pot, completes.
Embodiment 3:
1, recipe spice and flavouring are made: material packet 67.5 grams, 150 grams of tailor-made oil, 750 grams of fresh capsicum, 75 grams of paprika, tsaoko 60 grams, octagonal 120 grams, 300 grams of old ginger, 150 grams of shallot, 120 grams of Chinese prickly ash, 15 grams of chilli, 15 grams of fructus amomi pepper corn, fresh onion 150 grams, 300 grams of brown sugar, 30 grams of chickens' extract, 450 grams of salt, 75 grams of soy sauce, 75 grams of dark soy sauce, 90 grams of oil consumption, 375 grams of cooking wine, red yeast rice 75-120 grams and 60 grams of cassia bark.
2, preparation material packet: octagonal 6 grams, 6 grams of fennel, 6 grams of fennel seeds, 7.5 grams of Chinese prickly ash, 6 grams of cortex cinnamomi, 3 grams of black pepper, yellow ginger 6 grams, 3 grams of orange peel, 3 grams of nutmeg, 6 grams of fructus amomi, 3 grams of cloves, 6 grams of rhizoma zingiberis, 3 grams of cassia bark, 6 grams of tsaoko, 3 grams of Radix Glycyrrhizae and the root of Dahurain angelica 3 grams;The above fragrance is dried into the mixing for standby use that is crushed into powder that is stir-fried by a small fire.
3, prepare tailor-made oil: 75 grams of garlic, 3 grams of Asian puccoon, 7.5 grams of lemon-grass, excellent 150 grams of small yellow ginger, 30 grams of onion parts with And 750 grams of rapeseed oil;Garlic is ground into garlic granule;Rapeseed oil burning of cooking is fried to golden yellow to the small yellow ginger of 8 one-tenth hot tripping in and onion parts and is fished out It slags tap;Tripping in Asian puccoon and lemon-grass, which are fried three minutes, pulls slag out;Oil temperature is dropped to 80 degree of tripping in garlic powders to fry to the fishing of garlic granule golden yellow It slags tap;The clean bottling of oil filtering that will have been refined.
4, long-used soup bottom material is made: 750 grams of old chicken, chicken carcasses 3-4 300 grams, 2250 grams of bone of pig cylinder, 75 grams of lard and greatly 75 grams of soya-bean oil.
5, old soup stock bag is made: 67.5 grams of material packet, 150 grams of ginger splices, 60 grams of cassia bark, octagonal 60 grams, 60 grams of tsaoko, fructus amomi 60 Gram, 75 grams of salt, 15 grams of monosodium glutamate, 15 grams of chickens' extract, 75 grams of fresh onion, 15 grams of pepper corn, 60 grams of pepper grain and 12 kilograms of water, making In standby long-used soup material packet procedures, the biggish bottom material of volume needs to cut small, and spherical bottom material needs crush, and all bottom materials are installed with gauze bag Bag mouth is tightened, sack saturation can not be too small, avoids the too small obstruction fragrance outflow in space.
6, cook red yeast rice: 75 grams of the red yeast rice weighed up are cleaned, and cold water soak 10 minutes, high fire, which boils to remove slag for 10 minutes, stayed juice It is spare.
7, it makes long-used soup: the production bottom material of long-used soup and old soup stock bag is added 12 kilograms of cold water high fire boiled 10 minutes, lid Pot cover is cooked by gentle heat 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out the residue in long-used soup, long-used soup can be obtained; Wherein the production bottom material of long-used soup includes: old chicken, chicken carcasses, pig cylinder bone, lard and soybean oil.
8, the pre-processing of spiced and stewed food: the food materials of defrosting are cleaned with clear water, and the food materials such as duck head, duck wing need to scrape villus Dry, duck's foot, chicken feet need to pare off nail, and after all product wash cleans, all spiced and stewed foods are gone over water by boiled one pot of water, It is washed in a pan once after having crossed water with clear water flushing, it is spare to be filtered dry moisture.
9, suitable red yeast rice juice and 67.5 grams of boiled 10 points of material packet high fire halogen product stew in soy sauce: are added in boiled long-used soup Clock, be put into be prepared in advance be filtered dry moisture food materials high fire boil to 7 points it is ripe.
10, stew in soy sauce finished product Titian: 150 Carter liquefactions are poured into after pot is cleaned up and are heated to 6 one-tenth, are put into 15 grams of chilli Fried perfume, 60 grams of pepper grain, 60 grams octagonal, 60 grams of fructus amomi, 150 grams of ginger splices, 300 grams of brown sugar and 750 grams of fresh capsicum are put after quick-fried perfume Enter to boil 7 points ripe the frying of food materials mild fire 5 minutes, 300 grams of big onion parts, 75 grams of oil consumption, 375 grams of cooking wine, appropriate salt, chickens' extract 15 is added Gram, 15 grams of monosodium glutamate, 15 grams of pepper powder, 75 grams of soy sauce and 75 grams of dark soy sauce, stir-frying 15 minutes is until food materials become golden yellow, soup Viscous spoon, small fire receipts juice is off the pot, completes.
Embodiment 4:
1, recipe spice and flavouring are made: material packet 90 grams, 200 grams of tailor-made oil, 1000 grams of fresh capsicum, 100 grams of paprika, tsaoko 80 grams, octagonal 160 grams, 400 grams of old ginger, 200 grams of shallot, 160 grams of Chinese prickly ash, 20 grams of chilli, 20 grams of fructus amomi pepper corn, fresh onion 200 grams, 400 grams of brown sugar, 40 grams of chickens' extract, 600 grams of salt, 100 grams of soy sauce, 100 grams of dark soy sauce, 120 grams of oil consumption, 500 grams of cooking wine, red yeast rice 100-160 grams and 40 grams of cassia bark of rice.
2, preparation material packet: octagonal 8 grams, 8 grams of fennel, 8 grams of fennel seeds, 10 grams of Chinese prickly ash, 8 grams of cortex cinnamomi, 4 grams of black pepper, yellow ginger 8 Gram, 4 grams of orange peel, 4 grams of nutmeg, 8 grams of fructus amomi, 4 grams of cloves, 8 grams of rhizoma zingiberis, 4 grams of cassia bark, 8 grams of tsaoko, 4 grams of Radix Glycyrrhizae and the root of Dahurain angelica 4 Gram;The above fragrance is dried into the mixing for standby use that is crushed into powder that is stir-fried by a small fire.
3, prepare tailor-made oil: 100 grams of garlic, 4 grams of Asian puccoon, 10 grams of lemon-grass, excellent 200 grams of small yellow ginger, 40 grams of onion parts with And 1000 grams of rapeseed oil;Garlic is ground into garlic granule;Rapeseed oil burning of cooking is fried to golden yellow to the small yellow ginger of 8 one-tenth hot tripping in and onion parts and is fished out It slags tap;Tripping in Asian puccoon and lemon-grass, which are fried three minutes, pulls slag out;Oil temperature is dropped to 80 degree of tripping in garlic powders to fry to the fishing of garlic granule golden yellow It slags tap;The clean bottling of oil filtering that will have been refined.
4, make long-used soup bottom material: 1000 grams of old chicken, chicken carcasses 5-6 400 grams, 3000 grams of bone of pig tin, 100 grams of lard and 100 grams of soybean oil.
5, old soup stock bag is made: 90 grams of material packet, 200 grams of ginger splices, 80 grams of cassia bark, octagonal 80 grams, 80 grams of tsaoko, fructus amomi 80 Gram, 100 grams of salt, 20 grams of monosodium glutamate, 20 grams of chickens' extract, 100 grams of fresh onion, 20 grams of pepper corn, 80 grams of pepper grain and 16 kilograms of water, It prepares in long-used soup material packet procedures, the biggish bottom material of volume needs to cut small, and spherical bottom material needs crush, and all bottom material gauzes are packed Bag mouth is tightened well, and sack saturation can not be too small, avoids the too small obstruction fragrance outflow in space.
6, cook red yeast rice: 100 grams of the red yeast rice weighed up are cleaned, and cold water soak 10 minutes, high fire was boiled to remove slag for 10 minutes and be stayed Juice is spare.
7, it makes long-used soup: the production bottom material of long-used soup and old soup stock bag is added 16 kilograms of cold water high fire boiled 10 minutes, lid Pot cover is cooked by gentle heat 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out the residue in long-used soup, long-used soup can be obtained; Wherein the production bottom material of long-used soup includes: old chicken, chicken carcasses, pig cylinder bone, lard and soybean oil.
8, the pre-processing of spiced and stewed food: the food materials of defrosting are cleaned with clear water, and the food materials such as duck head, duck wing need to scrape villus Dry, duck's foot, chicken feet need to pare off nail, and after all product wash cleans, all spiced and stewed foods are gone over water by boiled one pot of water, It is washed in a pan once after having crossed water with clear water flushing, it is spare to be filtered dry moisture.
9, halogen product stew in soy sauce: be added in boiled long-used soup suitable red yeast rice juice and 90 grams material packet high fire boiled 10 minutes, Be put into be prepared in advance be filtered dry moisture food materials high fire boil to 7 points it is ripe.
10, stew in soy sauce finished product Titian: 200 Carter liquefactions are poured into after pot is cleaned up and are heated to 6 one-tenth, are put into 20 grams of chilli Fried perfume, 80 grams of pepper grain, 80 grams octagonal, 80 grams of fructus amomi, 200 grams of ginger splices, 400 grams of brown sugar and 1000 grams of fresh capsicum, after quick-fried perfume It is put into and boils 7 points ripe the frying of food materials mild fire 5 minutes, 400 grams of big onion parts, 100 grams of oil consumption, 500 grams of cooking wine, appropriate salt, chicken is added 20 grams of essence, 20 grams of monosodium glutamate, 20 grams of pepper powder, 100 grams of soy sauce and 100 grams of dark soy sauce, stir-frying 15 minutes until food materials become golden yellow Color, soup glue spoon, and small fire receipts juice is off the pot, completes.
The above embodiments merely illustrate the technical concept and features of the present invention, and its object is to allow person skilled in the art Scholar cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all according to the present invention Equivalent change or modification made by Spirit Essence, should be covered by the protection scope of the present invention.

Claims (10)

1. a kind of duck series pot-stewed fowl production and technical formula, which is characterized in that include the following steps;
S1: secret recipe stock;
S2: the cooking of red yeast rice;
S3: the production of long-used soup;
S4: the pre-processing of spiced and stewed food;
S5: halogen product stew in soy sauce;
S6: stew in soy sauce finished product Titian.
2. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that described in step S1 Secret recipe stock include: a, recipe spice and flavouring: material packet 20 ~ 90 grams, 50 ~ 200 grams of tailor-made oil, 250 ~ 1000 grams of fresh capsicum, 25 ~ 100 grams of paprika, 20 ~ 80 grams of tsaoko, octagonal 40 ~ 160 grams, 100 ~ 400 grams of old ginger, 50 ~ 200 grams of shallot, Chinese prickly ash 40 ~ 160 Gram, 5 ~ 20 grams of chilli, 5 ~ 20 grams of fructus amomi pepper corn, 50 ~ 200 grams of fresh onion, 100 ~ 400 grams of brown sugar, 10 ~ 40 grams of chickens' extract, salt 150 ~ 600 grams, 25 ~ 100 grams of soy sauce, 25 ~ 100 grams of dark soy sauce, 30 ~ 120 grams of oil consumption, 125 ~ 500 grams of cooking wine, 25 ~ 160 grams of red yeast rice And 20 ~ 80 grams of cassia bark;B, the production bottom material of long-used soup: 250 ~ 1000 grams of old chicken, 1-6 100 ~ 400 grams of chicken carcasses, pig cylinder bone 750 ~ 3000 grams, 25 ~ 100 grams of lard and 25 ~ 100 grams of soybean oil;C, long-used soup material packs work: 20 ~ 90 grams of the material packet, ginger splices 50 ~ 200 grams, 20 ~ 80 grams of cassia bark, octagonal 20 ~ 80 grams, 20 ~ 80 grams of tsaoko, 20 ~ 80 grams of fructus amomi, 25 ~ 100 grams of salt, monosodium glutamate 5 ~ 20 Gram, 5 ~ 20 grams of chickens' extract, 25 ~ 100 grams of fresh onion, 5 ~ 20 grams of pepper corn, 20 ~ 80 grams of pepper grain and 4 ~ 16 kilograms of water.
3. a kind of duck series pot-stewed fowl production according to claim 2 and technical formula, which is characterized in that the material packet includes Octagonal 2 ~ 8 grams, 2 ~ 8 grams of fennel, 2 ~ 8 grams of fennel seeds, 2 ~ 10 grams of Chinese prickly ash, 2 ~ 8 grams of cortex cinnamomi, 1 ~ 4 gram of black pepper, 2 ~ 8 grams of yellow ginger, tangerine 1 ~ 4 gram of skin, 1 ~ 4 gram of nutmeg, 2 ~ 8 grams of fructus amomi, 1 ~ 4 gram of cloves, 2 ~ 8 grams of rhizoma zingiberis, 1 ~ 4 gram of cassia bark, 2 ~ 8 grams of tsaoko, Radix Glycyrrhizae 1 ~ 4 Gram and 1 ~ 4 gram of the root of Dahurain angelica;
The tailor-made oil includes: 25 ~ 100 grams of garlic, 1 ~ 4 gram of Asian puccoon, 2 ~ 10 grams of lemon-grass, excellent 50 ~ 200 grams of small yellow ginger, green onion 10 ~ 40 grams and 250 ~ 1000 grams of rapeseed oil of section.
4. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that red described in step S2 The cooking of bent rice includes: that the red yeast rice weighed up is cleaned, and cold water soak 10 minutes, high fire, which boils to remove slag for 10 minutes, stayed red yeast rice juice standby With.
5. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that old described in step S3 The production of soup includes: that long-used soup bottom material and the old soup stock bag are added 4 ~ 16 kilograms of cold water high fire boiled 10 minutes, lid pot cover temperature Fire boils 2 to 3 hours, old chicken stew it is rotten after pull all bottom materials out, filter out the residue in long-used soup, long-used soup can be obtained.
6. a kind of duck series pot-stewed fowl production according to claim 5 and technical formula, which is characterized in that the bottom pulled out The rotten next time that gives over to is not stewed in material to continue to use.
7. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that halogen described in step S4 The pre-processing of product includes: that spiced and stewed food clear water is cleaned, and the food materials such as duck head, duck wing need to scrape villus dry, duck's foot, chicken feet need Nail is pared off, after all product wash cleans, the spiced and stewed food is gone over water by boiled one pot of water, is rushed after excessively good water with clear water It washes and washes in a pan once, it is spare to be filtered dry moisture.
8. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that halogen described in step S5 Product stew in soy sauce includes: suitable red yeast rice juice to be added in the boiled long-used soup and 20 ~ 90 grams of material packet high fire are boiled 10 minutes, be put into be prepared in advance be filtered dry moisture the spiced and stewed food high fire boil to 7 points it is ripe.
9. a kind of duck series pot-stewed fowl production according to claim 8 and technical formula, which is characterized in that according to the food materials Difference, the spiced and stewed food boils also slightly not identical to 7 points of ripe times: duck's foot 40 minutes, duck neck 40 minutes, duck head 20 minutes, Duck intestines 15 minutes, duck tongue 30 minutes, the duck heart 40 minutes, duck's gizzard 40 minutes, duck frame 30 minutes.
10. a kind of duck series pot-stewed fowl production according to claim 1 and technical formula, which is characterized in that described in S6 step Stew in soy sauce finished product Titian includes: to pour into 50 ~ 200 tailor-made oils after cleaning up pot to be heated to 6 one-tenth, is put into 5 ~ 20 grams of chilli Fried perfume, 20 ~ 80 grams of pepper grain, 20 ~ 80 grams octagonal, 20 ~ 80 grams of fructus amomi, 50 ~ 200 grams of ginger splices, 100 ~ 400 grams of brown sugar and fresh peppery 250 ~ 1000 grams of green pepper, it is quick-fried it is fragrant after be put into and boil 7 points ripe described the frying of spiced and stewed food mild fire 5 minutes, be added 100 ~ 400 grams of big onion parts, 25 ~ 100 grams of oil consumption, 125 ~ 500 grams of cooking wine, appropriate salt, 5 ~ 20 grams of chickens' extract, 5 ~ 20 grams of monosodium glutamate, 5 ~ 20 grams of pepper powder, soy sauce 25 ~ 100 grams and 25 ~ 100 grams of dark soy sauce, until the spiced and stewed food becomes golden yellow, soup glues spoon within 15 minutes for stir-frying, and small fire is received juice and risen Pot, completes.
CN201910242147.4A 2019-03-28 2019-03-28 A kind of production of duck series pot-stewed fowl and technical formula Withdrawn CN110122786A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910242147.4A CN110122786A (en) 2019-03-28 2019-03-28 A kind of production of duck series pot-stewed fowl and technical formula

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910242147.4A CN110122786A (en) 2019-03-28 2019-03-28 A kind of production of duck series pot-stewed fowl and technical formula

Publications (1)

Publication Number Publication Date
CN110122786A true CN110122786A (en) 2019-08-16

Family

ID=67568776

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910242147.4A Withdrawn CN110122786A (en) 2019-03-28 2019-03-28 A kind of production of duck series pot-stewed fowl and technical formula

Country Status (1)

Country Link
CN (1) CN110122786A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657443A (en) * 2020-07-09 2020-09-15 辣小鸭食品有限公司 Preparation method of duck leisure food

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN105995597A (en) * 2015-09-28 2016-10-12 吴艳 Preparation method of marinated duck
CN109288018A (en) * 2018-11-23 2019-02-01 黑龙江八农垦大学 A kind of spicy goose halogen soup and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN105995597A (en) * 2015-09-28 2016-10-12 吴艳 Preparation method of marinated duck
CN109288018A (en) * 2018-11-23 2019-02-01 黑龙江八农垦大学 A kind of spicy goose halogen soup and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657443A (en) * 2020-07-09 2020-09-15 辣小鸭食品有限公司 Preparation method of duck leisure food

Similar Documents

Publication Publication Date Title
CN105747179A (en) Production method of old-oil-flavored hotpot seasoning
CN105433342A (en) Seasoning packet and production method thereof
CN107549670B (en) Convenient instant beef with tilted feet and preparation method thereof
CN103054000B (en) Carrot beef paste and method for making same
CN103190589B (en) Production method of boiled oil one-time hotpot soup base
CN101385527A (en) Tea oil health-care chaffy dish ingredients and production technique
KR102058193B1 (en) Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method
CN105942473A (en) Golden Chinese wingleaf pricklyash fruit sauce
CN104351844A (en) Formula of grilled fish on paper, and preparation technology of formula
CN103750275A (en) Peanut meal chilli sauce and preparation method thereof
KR101342505B1 (en) Equipments for producing fried duck and the method of fried duck produced by the same equipment and fried duck
CN107874217A (en) A kind of chafing dish bottom flavorings and preparation method thereof
CN1404759A (en) Hot-pepper-free hot-pot seasoning and its making method
CN106616836A (en) Bottom materials for maocai (vegetables cooked in spicy soup) and preparation method thereof
CN110122786A (en) A kind of production of duck series pot-stewed fowl and technical formula
CN101233932B (en) Method for preparing 'xinchaozixiang' chicken
CN105166963A (en) Manufacturing method for spicy rabbit meat
CN108077895A (en) A kind of formula and processing method of ganoderma lucidum beef paste
CN107969631A (en) A kind of tartar sauce and preparation method thereof
CN1299600C (en) Delicious pungency crisp chilli and production method thereof
CN106551364A (en) A kind of spicy acid bamboo shoot fish condiment and preparation method thereof
CN105767941A (en) Pteridium aquilinum flavored pomfret cake preparation method
CN111418812A (en) Seasoning for stewing dishes
CN101390606A (en) Black pepper sauce capable of invigorating the stomach
CN110250479A (en) A kind of chicken in large dish seasoning and preparation method thereof

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: 20190816