CN111789211A - Preparation method of marinating formula for processing wild ducks into cooked food - Google Patents
Preparation method of marinating formula for processing wild ducks into cooked food Download PDFInfo
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- CN111789211A CN111789211A CN201910696673.8A CN201910696673A CN111789211A CN 111789211 A CN111789211 A CN 111789211A CN 201910696673 A CN201910696673 A CN 201910696673A CN 111789211 A CN111789211 A CN 111789211A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- 238000005554 pickling Methods 0.000 claims abstract description 47
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- 239000002994 raw material Substances 0.000 claims description 10
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
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Abstract
The invention discloses a marinating formula for processing wild ducks into cooked food and a preparation method thereof, belonging to the technical field of food. The invention relates to a method for processing wild ducks into cooked food, which comprises the following steps: preparing materials; preparing a salting agent; pickling the duck body; preparing a halogen material; carrying out primary wet pickling and dehydration on the duck body; secondary wet pickling and dewatering of the duck body; carrying out tertiary wet pickling on the duck body; blanching the duck body; preparing the boiled brine; stewing and soaking the duck body; coating honey on the duck body; frying the duck body; and (5) packaging the duck body. The wild duck cooked food designed by the invention has rich halogen flavor, delicious taste, no fishy smell, good color and luster, suitability for both the old and the young and higher market application value.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a marinating formula for processing wild ducks into cooked food and a preparation method thereof.
Background
At present, in the method for processing poultry into cooked food in the prior art, no requirement is made on the selection of main materials (such as chicken, duck and the like), the poultry meat and seasonings (the components and the proportion have no quantitative requirement) are placed together for marinating, cooking or baking and roasting, the processing time depends on the feeling, the poultry meat is difficult to taste and not chewed when the processing time is short, and the fresh and tender of the poultry cannot be kept when the poultry meat is long, the method is simple and coarse, and the effects of health care, nutrition and scientific food are difficult to achieve.
Disclosure of Invention
The invention provides a marinating formula for processing wild ducks into cooked food and a preparation method thereof, and aims to solve the existing problems.
In order to solve the technical problems, the invention is realized by the following technical scheme:
a marinating formula for processing wild ducks into cooked food comprises:
the brine A for the primary duck body wet pickling is prepared from the following raw materials in parts by weight: 7-10 parts of star anise, 5-8 parts of cassia bark, 23-28 parts of water and 80-95 parts of water;
the brine B for secondary duck body wet pickling is composed of the following raw materials in parts by weight: 16-20 parts of salt, 8-11 parts of cooking wine, 7-9 parts of chili powder, 9-12 parts of white spirit, 8-11 parts of honey, 9-12 parts of green onion, 8-11 parts of ginger, 7-10 parts of garlic, 11-13 parts of corn starch and 90-95 parts of water;
the brine C for secondary duck body wet pickling is composed of the following raw materials in parts by weight: 13-15 parts of refined salt, 7-9 parts of yellow wine, 6-8 parts of litsea powder, 7-10 parts of pickle, 5-8 parts of preserved beancurd juice and 75-85 parts of water.
A method for processing wild ducks into cooked food comprises the following steps:
step one, preparing materials: selecting a fresh wild duck which is killed, weighed 2.2-2.4 jin and aged for 75-85 days, cleaning, removing fluff, and draining for later use;
step two, preparing a salt curing agent: mixing salt, fructus Zanthoxyli and fructus Anisi Stellati at a certain ratio, parching the above materials in a parching pan, and turning off fire when salt granule turns yellow to obtain salt pickling agent;
step three, pickling the duck body: uniformly wiping the salted agent on the internal and external surfaces of the duck body, and massaging the whole duck body for 10-15 min;
step four, preparing halogen materials: preparing star anise, cassia bark and salt according to a certain proportion, sequentially putting the materials into a marinating pot A, then adding a certain proportion of water, decocting into a saturated saline solution, standing and cooling thoroughly to obtain brine A; preparing salt, cooking wine, chili powder, white spirit, honey, shallot, ginger, garlic and corn starch according to a certain proportion, sequentially putting the materials into a marinating pot B, then adding a certain proportion of water, boiling for 15-30min, standing and cooling thoroughly to obtain brine B; mixing refined salt, yellow wine, pungent litse fruit powder, sauerkraut and fermented bean curd juice at a certain ratio, sequentially placing the above materials into a marinating pot C, adding a certain proportion of water, decocting until the water is boiled, turning off the fire, standing, and cooling thoroughly to obtain brine C;
step five, primary wet pickling and dehydration of the duck body: putting the duck body into the container A, pouring a proper amount of brine A into the container A until the duck body is submerged, and sealing and pickling for 36-48 h; fishing out the duck body from the container A, and draining water on the surface of the duck body;
step six, secondary wet pickling and dehydration of the duck body: putting the duck body into the container B, pouring a proper amount of brine B into the container B until the duck body is submerged, and sealing and pickling for 36-48 h; fishing out the duck body from the container B, and draining water on the surface of the duck body;
step seven, carrying out tertiary wet pickling on the duck body: putting the duck body into the container C, pouring a proper amount of brine C into the container C until the duck body is submerged, and sealing and pickling for 36-48 h;
step eight, blanching the duck body: taking out the duck body from the container C, and blanching in boiling water for 5-10 min;
ninth, preparing the boiled brine: mixing fructus Zanthoxyli, fructus Anisi Stellati and cortex Cinnamomi Japonici at a certain ratio, sequentially adding the above materials into a boiler, adding a certain proportion of water, decocting until the water is boiled, and keeping the temperature for 20-40 min;
step ten, stewing and soaking the duck body: after the preparation of the cooking pot, putting the duck body into a cooking pot, boiling with medium fire, and stewing with slow fire for 5-20 min; then, turning off the fire, and immersing the duck body in the boiling pot for 2-3 h; finally, fishing out the wild ducks and airing to room temperature;
step eleven, coating honey on the duck body: mixing Mel and water at a certain ratio, uniformly mixing, and uniformly wiping on the outer surface of duck body;
step twelve, frying the duck body: putting a certain amount of vegetable oil into a frying pan, putting the duck body into the frying pan after the oil temperature reaches 100-;
step thirteen, duck body packaging: firstly, measuring and vacuumizing the duck body, and then sterilizing at normal temperature; finally, the mixture is sent into a refrigeration house for low-temperature refrigeration at 0-10 ℃.
Further, in the second step, the salt curing agent is composed of the following raw materials in parts by weight: 20-24 parts of salt, 8-13 parts of pepper and 10-15 parts of anise.
Further, in the ninth step, the bittern boiling is composed of the following raw materials in parts by weight: 9-12 parts of pepper, 8-10 parts of aniseed, 6-8 parts of cassia bark and 85-95 parts of water.
The invention has the following beneficial effects:
the preparation method for processing the wild ducks into the cooked food has the advantages of standard processing procedures, fine ingredients, exquisite workmanship, simple and easy operation, easy learning, labor and material saving and the like. The finished product of the wild duck cooked food has the advantages of abundant spiced flavor, delicious color, pure wild flavor, fresh and tender meat, long aftertaste, unique flavor and the like, provides an ideal scientific and health-care nutritional food for people, and has higher market application value.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a method for processing wild duck into cooked food comprises the following steps
Step one, preparing materials: selecting a fresh wild duck which is killed, weighed 2.2 jin and aged for 75 days, cleaning, removing fluff, and draining for later use;
step two, preparing a salt curing agent: taking 20 parts of salt, 8 parts of pepper and 10 parts of anise according to parts by weight, putting the materials into a frying pan for frying at the same time, and turning off fire when salt grains turn yellow to obtain a salt curing agent;
step three, pickling the duck body: uniformly wiping the salted agent on the inner and outer surfaces of the duck body, and massaging the whole duck body for 13 min;
step four, preparing halogen materials: taking 7 parts of anise, 5 parts of cassia bark and 23 parts of salt according to the parts by weight, sequentially putting the materials into a marinating pot A, then adding 80 parts of water, decocting into a saturated saline solution, standing and cooling thoroughly to obtain brine A; taking 8 parts of cooking wine, 7 parts of chilli powder, 9 parts of white spirit, 8 parts of honey, 9 parts of green onion, 8 parts of ginger, 7 parts of garlic and 11 parts of corn starch according to the parts by weight, sequentially putting the materials into a marinating pot B, then adding 90 parts of water, boiling for 15min, standing and cooling thoroughly to obtain brine B; taking 13 parts of refined salt, 7 parts of yellow wine, 6 parts of litsea cubeba powder, 7 parts of pickled vegetable and 5 parts of preserved beancurd juice according to parts by weight, sequentially putting the materials into a marinating pot C, then adding 75 parts of water, decocting until the water is boiled, turning off the fire, standing and cooling thoroughly to obtain brine C;
step five, primary wet pickling and dehydration of the duck body: putting the duck body into the container A, pouring a proper amount of brine A into the container A until the duck body is submerged, and sealing and pickling for 36 h; fishing out the duck body from the container A, and draining water on the surface of the duck body;
step six, secondary wet pickling and dehydration of the duck body: putting the duck body into the container B, pouring a proper amount of brine B into the container B until the duck body is submerged, and sealing and pickling for 36 h; fishing out the duck body from the container B, and draining water on the surface of the duck body;
step seven, carrying out tertiary wet pickling on the duck body: putting the duck body into the container C, pouring a proper amount of brine C into the container C until the duck body is submerged, and sealing and pickling for 36 h;
step eight, blanching the duck body: taking out the duck body from the container C, and blanching in boiling water for 5 min;
ninth, preparing the boiled brine: taking 9 parts of pepper, 8 parts of aniseed and 6 parts of cassia bark according to parts by weight, sequentially putting the materials into a boiler, then adding a certain proportion of water, boiling until the water is boiled, and preserving heat for 20 min;
step ten, stewing and soaking the duck body: after the preparation of the cooking pot, putting the duck body into a cooking pot, boiling with medium fire, and stewing with slow fire for 5 min; then, turning off the fire, and immersing the duck body in the saucepan for 2 hours; finally, fishing out the wild ducks and airing to room temperature;
step eleven, coating honey on the duck body: mixing honey and water according to the proportion of 1:1.5, uniformly mixing, and uniformly wiping the mixture on the outer surface of the duck body;
step twelve, frying the duck body: putting a certain amount of vegetable oil into a frying pan, putting the duck body into the frying pan after the oil temperature reaches 100 ℃, rolling the duck body up and down, frying for 2min, taking out, standing and cooling thoroughly;
step thirteen, duck body packaging: firstly, measuring and vacuumizing the duck body, and then sterilizing at normal temperature; finally, the mixture is sent into a refrigeration house for low-temperature refrigeration at 0-10 ℃.
The second embodiment is as follows:
a method for processing wild ducks into cooked food comprises the following steps:
step one, preparing materials: selecting a fresh wild duck which is killed, weighed 4 jin and aged 85 days, cleaning, removing fluff, and draining for later use;
step two, preparing a salt curing agent: taking 24 parts of salt, 13 parts of pepper and 15 parts of anise according to parts by weight, putting the materials into a frying pan for frying at the same time, and turning off fire when salt grains turn yellow to obtain a salt curing agent;
step three, pickling the duck body: uniformly wiping the salted agent on the inner and outer surfaces of the duck body, and massaging the whole duck body for 15 min;
step four, preparing halogen materials: taking 10 parts of star anise, 8 parts of cassia bark and 28 parts of salt according to parts by weight, sequentially putting the materials into a marinating pot A, then adding 95 parts of water, decocting into a saturated saline solution, standing and cooling thoroughly to obtain brine A; taking 20 parts of salt, 11 parts of cooking wine, 9 parts of chili powder, 12 parts of white spirit, 11 parts of honey, 12 parts of green onion, 11 parts of ginger, 10 parts of garlic and 13 parts of corn starch according to parts by weight, sequentially putting the materials into a marinating pot B, then adding 95 parts of water, boiling for 30min, standing and cooling thoroughly to obtain brine B; taking 15 parts of refined salt, 9 parts of yellow wine, 8 parts of litsea cubeba powder, 10 parts of pickled vegetable and 8 parts of fermented bean curd juice according to parts by weight, sequentially putting the materials into a marinating pot C, then adding 85 parts of water, decocting until the water is boiled, turning off the fire, standing and cooling thoroughly to obtain brine C;
step five, primary wet pickling and dehydration of the duck body: putting the duck body into the container A, pouring a proper amount of brine A into the container A until the duck body is submerged, and sealing and pickling for 48 hours; fishing out the duck body from the container A, and draining water on the surface of the duck body;
step six, secondary wet pickling and dehydration of the duck body: putting the duck body into the container B, pouring a proper amount of brine B into the container B until the duck body is submerged, and sealing and pickling for 48 hours; fishing out the duck body from the container B, and draining water on the surface of the duck body;
step seven, carrying out tertiary wet pickling on the duck body: putting the duck body into the container C, pouring a proper amount of brine C into the container C until the duck body is submerged, and sealing and pickling for 48 hours;
step eight, blanching the duck body: taking out the duck body from the container C, and blanching in boiling water for 10 min;
ninth, preparing the boiled brine: taking 12 parts of pepper, 10 parts of aniseed and 8 parts of cassia bark according to parts by weight, sequentially putting the materials into a boiler, then adding 95 parts of water, boiling until the water is boiled, and keeping the temperature for 40 min;
step ten, stewing and soaking the duck body: after the preparation of the cooking pot, putting the duck body into a cooking pot, boiling with medium fire, and stewing with slow fire for 20 min; then, turning off the fire, and immersing the duck body in the saucepan for 3 hours; finally, fishing out the wild ducks and airing to room temperature;
step eleven, coating honey on the duck body: mixing Mel and water at a ratio of 1:1.5, uniformly mixing, and uniformly wiping on the outer surface of duck body;
step twelve, frying the duck body: putting a certain amount of vegetable oil into a frying pan, putting the duck body into the frying pan after the oil temperature reaches 110 ℃, rolling the duck body up and down, frying for 4min, taking out, standing and cooling thoroughly;
step thirteen, duck body packaging: firstly, measuring and vacuumizing the duck body, and then sterilizing at normal temperature; finally, the mixture is sent into a refrigeration house for low-temperature refrigeration at 0-10 ℃.
The third concrete embodiment:
a method for processing wild ducks into cooked food comprises the following steps:
step one, preparing materials: selecting a fresh wild duck which is killed, weighed 2.3 jin and aged 80 days, cleaning, removing fluff, and draining for later use;
step two, preparing a salt curing agent: taking 25 parts of salt, 10 parts of pepper and 13 parts of anise according to parts by weight, putting the materials into a frying pan for frying at the same time, and turning off fire when salt grains turn yellow to obtain a salt curing agent;
step three, pickling the duck body: uniformly wiping the salted agent on the inner and outer surfaces of the duck body, and massaging the whole duck body for 13 min;
step four, preparing halogen materials: taking 8 parts of star anise, 6 parts of cassia bark and 20 parts of salt according to the parts by weight, sequentially putting the materials into a marinating pot A, then adding 85 parts of water, decocting into a saturated saline solution, standing and cooling thoroughly to obtain brine A; taking 17 parts of salt, 10 parts of cooking wine, 8 parts of chili powder, 10 parts of white spirit, 10 parts of honey, 10 parts of green onion, 9 parts of ginger, 8 parts of garlic and 12 parts of corn starch according to parts by weight, sequentially putting the materials into a marinating pot B, then adding 93 parts of water, cooking for 15-30min, standing and cooling thoroughly to obtain brine B; taking 12 parts of refined salt, 8 parts of yellow wine, 7 parts of litsea cubeba powder, 8 parts of pickled vegetable and 6 parts of fermented bean curd juice according to parts by weight, sequentially putting the materials into a marinating pot C, then adding 80 parts of water, decocting until the water is boiled, turning off the fire, standing and cooling thoroughly to obtain brine C;
step five, primary wet pickling and dehydration of the duck body: putting the duck body into the container A, pouring a proper amount of brine A into the container A until the duck body is submerged, and sealing and pickling for 42 hours; fishing out the duck body from the container A, and draining water on the surface of the duck body;
step six, secondary wet pickling and dehydration of the duck body: putting the duck body into a container B, pouring a proper amount of brine B into the container B until the duck body is submerged, and sealing and pickling for 42 h; fishing out the duck body from the container B, and draining water on the surface of the duck body;
step seven, carrying out tertiary wet pickling on the duck body: putting the duck body into the container C, pouring a proper amount of brine C into the container C until the duck body is submerged, and sealing and pickling for 42 h;
step eight, blanching the duck body: taking out the duck body from the container C, and blanching in boiling water for 7 min;
ninth, preparing the boiled brine: taking 10 parts of pepper, 9 parts of aniseed and 7 parts of cassia bark according to parts by weight, sequentially putting the materials into a boiler, then adding 83 parts of water, boiling until the water is boiled, and keeping the temperature for 30 min;
step ten, stewing and soaking the duck body: after the preparation of the cooking pot, putting the duck body into a cooking pot, boiling with medium fire, and stewing with slow fire for 13 min; then, turning off the fire, and immersing the duck body in the boiling pot for 2.5 h; finally, fishing out the wild ducks and airing to room temperature;
step eleven, coating honey on the duck body: mixing Mel and water at a ratio of 1:1.5, uniformly mixing, and uniformly wiping on the outer surface of duck body;
step twelve, frying the duck body: putting a certain amount of vegetable oil into a frying pan, putting the duck body into the frying pan after the oil temperature reaches 105 ℃, rolling the duck body up and down, frying for 3min, taking out, standing and cooling thoroughly;
step thirteen, duck body packaging: firstly, measuring and vacuumizing the duck body, and then sterilizing at normal temperature; finally, the mixture is sent into a refrigeration house for low-temperature refrigeration at 0-10 ℃.
To further illustrate the utility of the present invention, the inventors conducted the following tests: the inventors have tried the different products made in the above three embodiments in 100 random persons. In a trial of 100 people, the product made in the first embodiment votes 33, the product made in the second embodiment votes 31, and the product made in the third embodiment votes 36.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (4)
1. A marinating formula for processing wild ducks into cooked food is characterized by comprising the following components:
the brine A for the primary duck body wet pickling is prepared from the following raw materials in parts by weight: 7-10 parts of star anise, 5-8 parts of cassia bark, 23-28 parts of water and 80-95 parts of water;
the brine B for secondary duck body wet pickling is composed of the following raw materials in parts by weight: 16-20 parts of salt, 8-11 parts of cooking wine, 7-9 parts of chili powder, 9-12 parts of white spirit, 8-11 parts of honey, 9-12 parts of green onion, 8-11 parts of ginger, 7-10 parts of garlic, 11-13 parts of corn starch and 90-95 parts of water;
the brine C for secondary duck body wet pickling is composed of the following raw materials in parts by weight: 13-15 parts of refined salt, 7-9 parts of yellow wine, 6-8 parts of litsea powder, 7-10 parts of pickle, 5-8 parts of preserved beancurd juice and 75-85 parts of water.
2. A preparation method for processing wild ducks into cooked food is characterized by comprising the following steps:
step one, preparing materials: selecting a fresh wild duck which is killed, weighed 2.2-2.4 jin and aged for 75-85 days, cleaning, removing fluff, and draining for later use;
step two, preparing a salt curing agent: mixing salt, fructus Zanthoxyli and fructus Anisi Stellati at a certain ratio, parching the above materials in a parching pan, and turning off fire when salt granule turns yellow to obtain salt pickling agent;
step three, pickling the duck body: uniformly wiping the salted agent on the internal and external surfaces of the duck body, and massaging the whole duck body for 10-15 min;
step four, preparing halogen materials: preparing star anise, cassia bark and salt according to a certain proportion, sequentially putting the materials into a marinating pot A, then adding a certain proportion of water, decocting into a saturated saline solution, standing and cooling thoroughly to obtain brine A; preparing salt, cooking wine, chili powder, white spirit, honey, shallot, ginger, garlic and corn starch according to a certain proportion, sequentially putting the materials into a marinating pot B, then adding a certain proportion of water, boiling for 15-30min, standing and cooling thoroughly to obtain brine B; mixing refined salt, yellow wine, pungent litse fruit powder, sauerkraut and fermented bean curd juice at a certain ratio, sequentially placing the above materials into a marinating pot C, adding a certain proportion of water, decocting until the water is boiled, turning off the fire, standing, and cooling thoroughly to obtain brine C;
step five, primary wet pickling and dehydration of the duck body: putting the duck body into the container A, pouring a proper amount of brine A into the container A until the duck body is submerged, and sealing and pickling for 36-48 h; fishing out the duck body from the container A, and draining water on the surface of the duck body;
step six, secondary wet pickling and dehydration of the duck body: putting the duck body into the container B, pouring a proper amount of brine B into the container B until the duck body is submerged, and sealing and pickling for 36-48 h; fishing out the duck body from the container B, and draining water on the surface of the duck body;
step seven, carrying out tertiary wet pickling on the duck body: putting the duck body into the container C, pouring a proper amount of brine C into the container C until the duck body is submerged, and sealing and pickling for 36-48 h;
step eight, blanching the duck body: taking out the duck body from the container C, and blanching in boiling water for 5-10 min;
ninth, preparing the boiled brine: mixing fructus Zanthoxyli, fructus Anisi Stellati and cortex Cinnamomi Japonici at a certain ratio, sequentially adding the above materials into a boiler, adding a certain proportion of water, decocting until the water is boiled, and keeping the temperature for 20-40 min;
step ten, stewing and soaking the duck body: after the preparation of the cooking pot, putting the duck body into a cooking pot, boiling with medium fire, and stewing with slow fire for 5-20 min; then, turning off the fire, and immersing the duck body in the boiling pot for 2-3 h; finally, fishing out the wild ducks and airing to room temperature;
step eleven, coating honey on the duck body: mixing Mel and water at a certain ratio, uniformly mixing, and uniformly wiping on the outer surface of duck body;
step twelve, frying the duck body: putting a certain amount of vegetable oil into a frying pan, putting the duck body into the frying pan after the oil temperature reaches 100-;
step thirteen, duck body packaging: firstly, measuring and vacuumizing the duck body, and then sterilizing at normal temperature; finally, the mixture is sent into a refrigeration house for low-temperature refrigeration at 0-10 ℃.
3. The method for preparing the cooked food from the wild ducks as claimed in claim 2, wherein in the second step, the salt curing agent is prepared from the following raw materials in parts by weight: 20-24 parts of salt, 8-13 parts of pepper and 10-15 parts of anise.
4. The method for preparing the cooked food from the wild ducks according to the claim 2, wherein in the ninth step, the cooking brine is prepared from the following raw materials in parts by weight: 9-12 parts of pepper, 8-10 parts of aniseed, 6-8 parts of cassia bark and 85-95 parts of water.
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| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN104432172A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Free-range black duck |
| CN108208540A (en) * | 2017-12-01 | 2018-06-29 | 仙桃精武食品工业园有限公司 | The natural color protection material and preparation method of sauced duck meat product and the duck product with its preparation |
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| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN104432172A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Free-range black duck |
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