CN113331356A - Method for making smoked duck - Google Patents

Method for making smoked duck Download PDF

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Publication number
CN113331356A
CN113331356A CN202110600760.6A CN202110600760A CN113331356A CN 113331356 A CN113331356 A CN 113331356A CN 202110600760 A CN202110600760 A CN 202110600760A CN 113331356 A CN113331356 A CN 113331356A
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duck
fire
marinating
boiled
meat
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宋绿睿
胡燕琴
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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a method for making smoked duck, which comprises the following steps: 1) pickling: 1100g of salt of 900-; 2) marinating; 3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire. The invention has the advantages that: the preparation method has the advantages of reasonable and convenient steps, nutrition and health of the finished product, good flavoring effect of the material, and good popularization prospect and value.

Description

Method for making smoked duck
Technical Field
The invention relates to a method for making smoked duck.
Background
The duck meat is rich in high-quality protein, has fat melting point of 34-38 deg.C, is easy to digest and absorb, and is a high-quality food processing raw material. The smoking processing is to smoke food by using smoke generated when various materials such as wood chips and the like are braised, and is a traditional food preservation method. The smoking treatment is a complex processing technology, and in the smoking process, on one hand, the food can be dehydrated and dried by high-temperature smoking, which is beneficial to prolonging the shelf life of the food; on the other hand, various organic components generated by burning various materials such as wood chips are attached to the surface of the food, and the growth of microorganisms is inhibited to improve the antiseptic capability. In addition, a series of composite actions of esterification, Maillard reaction and the like generated by various organic components in the smoke and food protein, fat and the like at high temperature also enable the food to generate special smoking flavor. The existing smoked duck has single taste and cannot meet the requirements of people on flavor food.
Disclosure of Invention
The invention aims to provide a method for making smoked duck to solve the problems in the background technology.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a preparation method of smoked duck comprises the following steps:
1) pickling: 1100g of salt of 900-;
2) marinating: scalding the pickled meat ducks in cold water, adding 15-35g of ginger, 50g of cooking wine, 5-10g of star anise, 4-8g of rhizoma kaempferiae, 5-10g of fennel, 8-12g of cumin, 5-8g of cassia bark and 10-18g of dried orange peel into a pot until the water is boiled, and fishing out the meat ducks for cooling; adding the blanched meat duck into brine, marinating the meat duck with the brine, wherein in order to guarantee the quality of the finished meat duck, firstly marinating the head and body of the meat duck, keeping the brine slightly open all the time for 25 minutes, then turning the meat duck, marinating the legs of the meat duck, keeping the brine slightly open, poking the body of the meat duck with a bamboo stick when turning the meat duck, fully flowing out redundant grease and water in the body of the meat duck, enabling the meat duck to be tasty more easily, turning the body of the meat duck, marinating for 15 minutes, marinating the meat duck for 40 minutes totally, turning off the fire, and stewing for 50-80 minutes to take the meat duck out;
3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire.
As a preferable scheme, the mixture ratio of the wood chips in the step 3) is 40-60g of bay leaves, 4-6g of sandalwood, 20-40g of white sugar, 8-12g of sugarcane peel, 8-12g of orange peel, 8-12g of peanut shell and 90-110g of wood chips.
As a preferable scheme, the preparation method of the brine in the step 2) comprises the following steps: 2 old hens are used, 10 jin of pig bones, 10 jin of chicken bones and 30-60 jin of water are used for boiling, small fire is adjusted, boiling is carried out for 8 hours, soup-stock falls out, 200g of oil is boiled in another pot, 1500 g of rock sugar is boiled, the rock sugar is boiled in the small fire, clockwise stirring is carried out until the rock sugar is steeped, fire is turned off, 1000 ml of clear water is added, ignition and boiling are carried out, the sugar color is made, the pot is boiled again, the oil is boiled, the oil temperature is boiled to 180 ℃, chive, celery, onion, old ginger, caraway and incense are added, then hot pepper, dahongpao pepper and old ginger powder are added into another container, the hot oil with the exploded aroma is sprayed on until 30-50 jin of soup is added, sugar and aroma are added, and the aroma is steeped in the clear water before being put into the pot, impurities are removed, and the bitterness of some aroma is removed, so that the taste and color of the finished product are ensured.
As a preferred embodiment, the perfume is: 8-15g of star anise, 12-18g of dried orange peel, 7-13g of nutmeg, 4-10g of Chinese olive, 13-21g of angelica dahurica, 6-15g of fructus amomi Frankifoliae, 7-16g of hawthorn, 8-16g of gardenia, 12-21g of galangal, 7-15g of angelica, 6-15g of fructus amomi, 10-21g of rhizoma kaempferiae, 5-13g of costus root, 7-25g of myrcia, 6-18g of fructus amomi rotundus, 8-20g of cassia bark, 6-18g of cassia twig, 6-15g of codonopsis pilosula, 10-21g of fructus piperis longi, 10-30g of fennel, 2-10g of agastache rugosus, 2-10g of betel nut, 2-10g of fructus aurantii, 2-10g of cortex acanthopanacis, 5-12g of coriander seed, 5-12g of pepper, 5-13g of clove, 2-10g of fructus amomi, 8-20g of biond magnolia flower, 15-30g of momordica grosvenori, 3-8g of sandalwood, 8-15g of astragalus mongholicus, 8-15g of Chinese wolfberry, 8-15g of nardostachys chinensis, 20-40g of hot pepper, 20-40g of pepper, 10-25g of allspice, 20-35g of cumin, 10-18g of gardenia, 15-25g of lemongrass, 10-18g of cinnamomum cassia presl, 10-18g of fructus galangae, 8-15g of lysimachia foenum-graecum hance, 8-15g of fructus caryophylli and 20-40g of dried ginger.
The invention has the advantages that: the preparation method has the advantages of reasonable and convenient steps, nutrition and health of the finished product, good flavoring effect of the material, and good popularization prospect and value.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Example 1
A preparation method of smoked duck comprises the following steps:
1) pickling: putting 1000g of salt, 200g of pepper, 50g of anise, 35g of rhizoma kaempferiae, 30g of fennel, 30g of cumin, 35g of bay leaves, 15g of cassia and 15g of fructus amomi in a pot, mixing, frying for 20 minutes by using slow fire, turning off the fire, uniformly coating the mixed salt and spice on the body of the meat duck when the temperature of the salt is 55 ℃, and fully absorbing the salt and the spice by adopting the steps of kneading, rubbing, beating and pressing, wherein the pickling time is 8-12 hours in summer and 12-24 hours in winter;
2) marinating: blanching the pickled meat duck in cold water, adding 15g of ginger, 50g of cooking wine, 10g of star anise, 4g of rhizoma kaempferiae, 10g of fennel, 8g of cumin, 8g of cassia bark and 10g of dried orange peel into a pot until water is boiled, and fishing out and cooling; adding the blanched meat duck into brine, marinating the meat duck with the brine, wherein in order to guarantee the quality of the finished meat duck, firstly marinating the head and body of the meat duck, keeping the brine slightly open all the time for 25 minutes, then turning the meat duck, marinating the legs of the meat duck, keeping the brine slightly open, poking the body of the meat duck with a bamboo stick when turning the meat duck, fully flowing out redundant grease and water in the body of the meat duck, enabling the meat duck to be tasty more easily, turning the body of the meat duck, marinating for 15 minutes, marinating the meat duck for 40 minutes totally, turning off the fire, and stewing for 50-80 minutes to take the meat duck out;
3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire.
In a preferable embodiment of this embodiment, the mixture ratio of the wood chips in step 3) is 50g of bay leaves, 5g of sandalwood, 30g of white sugar, 10g of sugarcane peel, 10g of orange peel, 10g of peanut shells, and 100g of wood chips.
As a preferable scheme of this embodiment, the preparation method of the brine in step 2) is: 2 old hens are used, 10 jin of pig bones, 10 jin of chicken bones and 30-60 jin of water are used for boiling, small fire is adjusted, boiling is carried out for 8 hours, soup-stock falls out, 200g of oil is boiled in another pot, 1500 g of rock sugar is boiled, the rock sugar is boiled in the small fire, clockwise stirring is carried out until the rock sugar is steeped, fire is turned off, 1000 ml of clear water is added, ignition and boiling are carried out, the sugar color is made, the pot is boiled again, the oil is boiled, the oil temperature is boiled to 180 ℃, chive, celery, onion, old ginger, caraway and incense are added, then hot pepper, dahongpao pepper and old ginger powder are added into another container, the hot oil with the exploded aroma is sprayed on until 30-50 jin of soup is added, sugar and aroma are added, and the aroma is steeped in the clear water before being put into the pot, impurities are removed, and the bitterness of some aroma is removed, so that the taste and color of the finished product are ensured.
As a preferred embodiment of this embodiment, the perfume is: 15g of star anise, 12g of dried orange peel, 13g of nutmeg, 4g of Chinese olive, 21g of angelica dahurica, 6g of cardamom, 16g of hawthorn, 8g of cape jasmine, 21g of galangal, 7g of angelica, 15g of fructus amomi, 10g of rhizoma kaempferiae, 13g of costustoot, 7g of myrcia, 18g of cardamom, 8g of cassia bark, 18g of cassia twig, 6g of codonopsis pilosula, 21g of piper betel nut, 10g of fennel, 10g of wrinkled gianthyssop herb, 2g of betel nut, 10g of fructus aurantii, 2g of cortex acanthopanacis, 12g of shizandra, 5g of coriander seed, 10g of pepper, 5g of clove, 20g of biond magnolia flower, 15g of momordica grosvenori, 8g of sandalwood, 8g of astragalus root, 15g of medlar, 8g of nardostachys root, 40g of hot pepper, 20g of pepper, 25g of allspice, 20g of cumin, 18g of gardenia, 15g of vanilla, 18g of cinnamomum, 18g of clove, 10g of clove, 8g of clove and 40g of dried ginger.
Example 2
A preparation method of smoked duck comprises the following steps:
1) pickling: putting 900g of salt, 220g of pepper, 40g of anise, 40g of rhizoma kaempferiae, 20g of fennel, 40g of cumin, 30g of bay leaves, 20g of cassia and 10g of fructus amomi in a pot, mixing, frying for 20 minutes by slow fire, turning off the fire, uniformly coating the mixed salt and spice on the body of the meat duck when the temperature of the salt is 55 ℃, and fully absorbing the salt and the spice by adopting the steps of kneading, rubbing, beating and pressing, wherein the pickling time is 8-12 hours in summer and 12-24 hours in winter;
2) marinating: blanching the pickled meat duck in cold water, adding 35g of ginger, 50g of cooking wine, 5g of star anise, 8g of rhizoma kaempferiae, 5g of fennel, 12g of cumin, 5g of cassia bark and 18g of dried orange peel into a pot until the water is boiled, and fishing out and cooling; adding the blanched meat duck into brine, marinating the meat duck with the brine, wherein in order to guarantee the quality of the finished meat duck, firstly marinating the head and body of the meat duck, keeping the brine slightly open all the time for 25 minutes, then turning the meat duck, marinating the legs of the meat duck, keeping the brine slightly open, poking the body of the meat duck with a bamboo stick when turning the meat duck, fully flowing out redundant grease and water in the body of the meat duck, enabling the meat duck to be tasty more easily, turning the body of the meat duck, marinating for 15 minutes, marinating the meat duck for 40 minutes totally, turning off the fire, and stewing for 50-80 minutes to take the meat duck out;
3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire.
In a preferable embodiment of this embodiment, the mixture ratio of the wood chips in step 3) is 60g of bay leaves, 4g of sandalwood, 40g of white sugar, 8g of sugarcane peel, 12g of orange peel, 8g of peanut shells, and 110g of wood chips.
As a preferable scheme of this embodiment, the preparation method of the brine in step 2) is: 2 old hens are used, 10 jin of pig bones, 10 jin of chicken bones and 30-60 jin of water are used for boiling, small fire is adjusted, boiling is carried out for 8 hours, soup-stock falls out, 200g of oil is boiled in another pot, 1500 g of rock sugar is boiled, the rock sugar is boiled in the small fire, clockwise stirring is carried out until the rock sugar is steeped, fire is turned off, 1000 ml of clear water is added, ignition and boiling are carried out, the sugar color is made, the pot is boiled again, the oil is boiled, the oil temperature is boiled to 180 ℃, chive, celery, onion, old ginger, caraway and incense are added, then hot pepper, dahongpao pepper and old ginger powder are added into another container, the hot oil with the exploded aroma is sprayed on until 30-50 jin of soup is added, sugar and aroma are added, and the aroma is steeped in the clear water before being put into the pot, impurities are removed, and the bitterness of some aroma is removed, so that the taste and color of the finished product are ensured.
As a preferred embodiment of this embodiment, the perfume is: 8g of star anise, 18g of dried orange peel, 7g of nutmeg, 10g of Chinese olive, 13g of angelica dahurica, 15g of cardamom, 7g of hawthorn, 16g of cape jasmine, 12g of galangal, 15g of angelica, 6g of fructus amomi, 21g of rhizoma kaempferiae, 12g of elecampane, 25g of myrcia, 6g of cardamom, 20g of cassia bark, 6g of cassia twig, 15g of codonopsis pilosula, 10g of piper longi, 30g of fennel, 2g of agastache rugosus, 10g of betel nut, 2g of fructus aurantii, 10g of cortex acanthopanacis, 5g of mollissimae, 12g of coriander seed, 2g of pepper, 13g of clove, 8g of magnolia flower, 30g of momordica grosvenori, 3g of sandalwood, 15g of astragalus mongholicus, 8g of medlar, 15g of nardostachys chinensis, 20g of hot pepper, 40g of pepper, 10g of allspice, 35g of cumin, 10g of gardenia, 25g of vanilla, 10g of clove, 10g of cinnamomum japonicum, 18g of fructus cinnamomi, 18g of fructus amomum, 8g of lingzi, 15g of lysimachia, and 20g of dried ginger.
Example 3
A preparation method of smoked duck comprises the following steps:
1) pickling: 1100g of salt, 180g of pepper, 60g of anise, 30g of rhizoma kaempferiae, 40g of fennel, 20g of cumin, 40g of bay leaves, 10g of cassia and 20g of fructus amomi are taken and mixed in a pot, stir-frying is carried out for 20 minutes by slow fire, fire is turned off, when the temperature of the salt is 55 ℃, the mixed salt and spice are uniformly coated on the body of the meat duck, the steps of kneading, rubbing, beating and pressing are adopted, so that the meat duck can fully absorb the salt and the spice, the pickling time is 8-12 hours in summer and 12-24 hours in winter;
2) marinating: blanching the pickled meat duck in cold water, adding 25g of ginger, 50g of cooking wine, 7g of star anise, 6g of rhizoma kaempferiae, 8g of fennel, 10g of cumin, 7g of cassia bark and 14g of dried orange peel into a pot until water is boiled, and fishing out and cooling; adding the blanched meat duck into brine, marinating the meat duck with the brine, wherein in order to guarantee the quality of the finished meat duck, firstly marinating the head and body of the meat duck, keeping the brine slightly open all the time for 25 minutes, then turning the meat duck, marinating the legs of the meat duck, keeping the brine slightly open, poking the body of the meat duck with a bamboo stick when turning the meat duck, fully flowing out redundant grease and water in the body of the meat duck, enabling the meat duck to be tasty more easily, turning the body of the meat duck, marinating for 15 minutes, marinating the meat duck for 40 minutes totally, turning off the fire, and stewing for 50-80 minutes to take the meat duck out;
3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire.
In a preferable embodiment of this embodiment, the mixture ratio of the wood chips in step 3) is 40g of bay leaves, 6g of sandalwood, 20g of white sugar, 12g of sugarcane peel, 8g of orange peel, 12g of peanut shells, and 90g of wood chips.
As a preferable scheme of this embodiment, the preparation method of the brine in step 2) is: 2 old hens are used, 10 jin of pig bones, 10 jin of chicken bones and 30-60 jin of water are used for boiling, small fire is adjusted, boiling is carried out for 8 hours, soup-stock falls out, 200g of oil is boiled in another pot, 1500 g of rock sugar is boiled, the rock sugar is boiled in the small fire, clockwise stirring is carried out until the rock sugar is steeped, fire is turned off, 1000 ml of clear water is added, ignition and boiling are carried out, the sugar color is made, the pot is boiled again, the oil is boiled, the oil temperature is boiled to 180 ℃, chive, celery, onion, old ginger, caraway and incense are added, then hot pepper, dahongpao pepper and old ginger powder are added into another container, the hot oil with the exploded aroma is sprayed on until 30-50 jin of soup is added, sugar and aroma are added, and the aroma is steeped in the clear water before being put into the pot, impurities are removed, and the bitterness of some aroma is removed, so that the taste and color of the finished product are ensured.
As a preferred embodiment of this embodiment, the perfume is: 12g of star anise, 15g of dried orange peel, 10g of nutmeg, 7g of Chinese olive, 17g of angelica dahurica, 11g of cardamom, 12g of hawthorn, 12g of cape jasmine, 16g of galangal, 11g of angelica, 11g of fructus amomi, 16g of rhizoma kaempferiae, 9g of elecampane, 16g of myrcia, 12g of cardamom, 14g of cassia bark, 12g of cassia twig, 10g of codonopsis pilosula, 15g of piper betel nut, 20g of fennel, 6g of wrinkled gianthyssop herb, 6g of betel nut, 6g of fructus aurantii, 6g of cortex acanthopanacis, 9g of shizandra, 8g of coriander seed, 6g of pepper, 9g of clove, 14g of biond magnolia flower, 22g of momordica grosvenori, 5g of sandalwood, 12g of astragalus root, 12g of medlar, 11g of nardostachys chinensis, 30g of hot pepper, 30g of pepper, 18g of allspice, 27g of cumin, 14g of gardenia, 20g of vanilla, 14g of clove and 30g of dried ginger.
In the specific implementation of the invention, the pickling, smoking and brine are also suitable for the marinated goose. The goose is cured and roasted, the curing method is the same as that of meat ducks, and the only difference is that the goose is cured in a jar, the goose is covered with spice and salt and placed in the jar, and the top end of the goose is pressed by a stone of 50-80 jin, so that the blood of the goose can fully flow out, the taste is free of fishy smell, and the curing time is the same as that of the duck. The marinating method is different from that of ducks in that geese are marinated in a special marmite, the taste is garlic spicy, the method comprises the steps of chopping garlic by adopting 3000g of 1500-fold garlic, 1200g of 800-fold ginger, 800g of 500-fold Indian pepper and 800g of 500-fold Dahongpao pepper, spraying hot vegetable oil, frying to obtain minced garlic sauce minced garlic, pouring brine, and sequentially putting spices.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (4)

1. The preparation method of the smoked duck is characterized by comprising the following steps:
1) pickling: 1100g of salt of 900-;
2) marinating: scalding the pickled meat ducks in cold water, adding 15-35g of ginger, 50g of cooking wine, 5-10g of star anise, 4-8g of rhizoma kaempferiae, 5-10g of fennel, 8-12g of cumin, 5-8g of cassia bark and 10-18g of dried orange peel into a pot until the water is boiled, and fishing out the meat ducks for cooling; adding the blanched meat duck into brine, marinating with the brine, in order to guarantee the quality of the finished meat duck, marinating the head and body of the meat duck, marinating with slow fire, keeping the brine slightly open all the time for 25 minutes, then turning the meat duck, marinating the legs of the meat duck, keeping the brine slightly open, poking the meat duck with bamboo sticks when turning the meat duck, fully flowing out redundant grease and water in the duck body, and making the meat duck more easily tasty, wherein after turning the duck, the marinating time is 15 minutes, the marinating time is totally 40 minutes, turning off the fire, and stewing for 50-80 minutes and taking out;
3) smoking: the marinated meat ducks are hung in order in a soil embryo room, burnt by using firewood with open fire, baked for 2 hours by using strong fire, and then smoked and baked for 3 hours by adding sawdust with medium fire.
2. The method for making smoked duck as claimed in claim 1, wherein the wood chips in step 3) are 40-60g of bay leaves, 4-6g of sandalwood, 20-40g of white sugar, 8-12g of sugarcane peel, 8-12g of orange peel, 8-12g of peanut shells and 90-110g of wood chips.
3. The method for preparing smoked duck as claimed in claim 1, wherein the method for preparing brine in step 2) comprises the following steps: 2 old hens are used, 10 jin of pig bones, 10 jin of chicken bones and 30-60 jin of water are used for boiling, small fire is adjusted, boiling is carried out for 8 hours, soup-stock falls out, 200g of oil is boiled in another pot, 1500 g of rock sugar is boiled, the rock sugar is boiled in the small fire, clockwise stirring is carried out until the rock sugar is steeped, fire is turned off, 1000 ml of clear water is added, ignition and boiling are carried out, the sugar color is made, the pot is boiled again, the oil is boiled, the oil temperature is boiled to 180 ℃, chive, celery, onion, old ginger, caraway and incense are added, then hot pepper, dahongpao pepper and old ginger powder are added into another container, the hot oil with the exploded aroma is sprayed on until 30-50 jin of soup is added, sugar and aroma are added, and the aroma is steeped in the clear water before being put into the pot, impurities are removed, and the bitterness of some aroma is removed, so that the taste and color of the finished product are ensured.
4. The method for making smoked duck according to claim 3, wherein the spices are: 8-15g of star anise, 12-18g of dried orange peel, 7-13g of nutmeg, 4-10g of Chinese olive, 13-21g of angelica dahurica, 6-15g of fructus amomi Frankifoliae, 7-16g of hawthorn, 8-16g of gardenia, 12-21g of galangal, 7-15g of angelica, 6-15g of fructus amomi, 10-21g of rhizoma kaempferiae, 5-13g of costus root, 7-25g of myrcia, 6-18g of fructus amomi rotundus, 8-20g of cassia bark, 6-18g of cassia twig, 6-15g of codonopsis pilosula, 10-21g of fructus piperis longi, 10-30g of fennel, 2-10g of agastache rugosus, 2-10g of betel nut, 2-10g of fructus aurantii, 2-10g of cortex acanthopanacis, 5-12g of coriander seed, 5-12g of pepper, 5-13g of clove, 2-10g of fructus amomi, 8-20g of biond magnolia flower, 15-30g of momordica grosvenori, 3-8g of sandalwood, 8-15g of astragalus mongholicus, 8-15g of Chinese wolfberry, 8-15g of nardostachys chinensis, 20-40g of hot pepper, 20-40g of pepper, 10-25g of allspice, 20-35g of cumin, 10-18g of gardenia, 15-25g of lemongrass, 10-18g of cinnamomum cassia presl, 10-18g of fructus galangae, 8-15g of lysimachia foenum-graecum hance, 8-15g of fructus caryophylli and 20-40g of dried ginger.
CN202110600760.6A 2021-05-31 2021-05-31 Method for making smoked duck Withdrawn CN113331356A (en)

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