CN1137633C - Mallard cooking process - Google Patents
Mallard cooking process Download PDFInfo
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- CN1137633C CN1137633C CNB011065710A CN01106571A CN1137633C CN 1137633 C CN1137633 C CN 1137633C CN B011065710 A CNB011065710 A CN B011065710A CN 01106571 A CN01106571 A CN 01106571A CN 1137633 C CN1137633 C CN 1137633C
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Abstract
The present invention relates to a method for processing live ducks into cooked food. The method comprises the following processing steps of material selection, slaughter and dehairing, thorax opening and cleaning, auxiliary material preparation, quick boiling in water, block cutting and bagging, frying in oil, quick frying and mild stewing. Main materials are live wild ducks, and auxiliary materials are matched materials comprising selfmade soy materials, seasonings, soup materials, flavorings, etc. The present invention has the advantages of standard steps, convenient operation, easy learning, labor saving, material saving and batch production adaptability. The wild duck cooked food prepared by using the method has the advantages of bright and beautiful color, pure wild taste, fresh and tender meat quality, longtime aftertaste and unique flavor, and is ideal, scientific, health-care and nutritive cooked meat food.
Description
The present invention relates to a kind ofly, particularly relate to a kind of method that fresh and alive wild duck is processed into prepared food the bird method for processing.
As everyone knows, the method of prior art processing bird, major ingredient (as chicken, duck etc.) is selected no requirement (NR), through slaughtering cleaning, arbitrarily stripping and slicing, again poultry and condiment (component and proportioning do not have quantitative requirement) are put together stew in soy sauce or burning, roasting, process time is with sensation, lacked then to be difficult to tasty and cannot not chew mashedly, grown then can not keep the fresh and tender of bird, method is simply slightly made, and is difficult to reach the effect of health care, nutrition, science food.
Purpose of the present invention is exactly in order to remedy the deficiencies in the prior art, and proposes a kind of procedure standard, easy simple to operate, the method that fresh and alive wild duck is processed into prepared food with low cost, that suitable batch is produced.
Technical scheme of the present invention is to realize like this.A kind of method that fresh and alive wild duck is processed into prepared food, selecting fresh and alive genuine (preferably selecting Honghu, land of plenty, Hubei for use) wild duck for use is major ingredient, system is joined auxiliary materials such as sauce, batching, taste substance, soup stock and condiment, through slaughtering, unhairing, cutting open the chest, clean, quick-boil water, cutting and packing, quick-fried, temperature and operation such as stew.It is characterized in that:
A, select materials: selected epidemic prevention is up to the standards, the genuine fresh and alive wild duck of admission to dealings, and its weight is 1 to 1.25 kilogram;
B, slaughter unhairing: earlier live wild duck is slaughtered bloodletting, put into boiling hot boiling water immersion afterwards and also repeat up and down to roll 5 to 6 times, last 5 to 10 seconds, take out wild duck, with instrument or the manual top layer feather that removes, the unhairing rate reaches more than 90%, again wild duck is immersed in contain rosin, the root of Dahurain angelica, hot material dissolves material, temperature is in 70 to 80 ℃ the container, last 2 to 3 seconds, carry out the unhairing second time, remove skin fine hair, reach unhairing rate 100%;
C, the cleaning of cutting open the chest: the light duck that will remove hair cuts open the chest to take out whole internal organ, with flowing water extravasated blood is cleaned, and is stand-by;
D, auxiliary material preparation: with 20 wild ducks is example
A, batching: the weight of various batching components ginger 200 to 240 gram of making a living respectively, green onion 200 to 220 grams, cooking wine 400 to 500 grams;
B, sauce: the weight of various sauce components is respectively sweet fermented flour sauce 900 to 1100 grams, tomato ketchup 380 to 420 grams.Peanut butter 500 to 600 grams.Thick chilli sauce 180 to 220 grams, beans sauce 180 to 220 grams;
C, taste substance: the component weight of various taste substances ginger 200 to 240 gram of making a living respectively, green onion 200 to 240 grams, Chinese prickly ash 100 to 120 grams, capsicum 180 to 200 grams, cooking wine 400 to 450 grams;
D, soup stock: making soup stock weight with the meat bone is 5000 to 6000 grams;
E, condiment; The component weight of various condiment is respectively white sugar 400 to 450 grams, monosodium glutamate 480 to 520 grams, pepper 180 to 200 grams, dark soy sauce 100 to 120 grams, oyster sauce 100 to 120 grams;
E, quick-boil water: above-mentioned batching ginger, green onion, cooking wine are dropped in the boiling water pot together, will clean the light duck again and put into boiling water (water yield will be enough to make wild duck to be soaked) pot and float and scalded 2 to 3 minutes, take out filter and do, to its bilgy odour;
F, cutting and packing: will quick-boil and scald the wild duck that filter does and resolve into duck head, duck leg, Duck wing and duck body, the duck body is cut into 4 * 4 centimetres of squares, it is standby to put into refrigeration by every whole pack; With above-mentioned sauce, taste substance, soup stock and condiment, pack standby respectively by 20 equal portions;
G, oily excessively: it is oily excessively that a packed wild duck is put into oil cauldron, and oily temperature control lasts 1 to 2 minute and leaches about 100 ℃;
H, quick-fried temperature are stewed: will put into oil 100 to 110 grams in the pot, drop into taste substance one pouch, big fire quick-fried 8 to 10 minutes, add soup stock one pouch afterwards, treat soup stock boiling after, add each pouch of sauce and condiment again, moderate heat boiled (boiling) lasts 14 to 16 minutes, again fiery temperature drop to little fire temperature is stewed, lasts 20 to 25 minutes, fresh and alive wild duck prepared food.
The alleged a kind of method that fresh and alive wild duck is processed into prepared food of the present invention has procedure standard, easy easy and simple to handle, labor and material saving, suitable batch production.Owing to select materials strict (fresh and alive genuine wild duck), prepare burden meticulous (exclusive close system sauce), exquisite in workmanship, its finished product wild duck prepared food has the color and luster deliciousness, game is pure, and is Fresh ﹠ Tender in Texture, long times of aftertaste, unique flavor, its appearance is for people provide a kind of desirable science, health-care nutritional food.
Following the present invention does further narration in conjunction with the embodiments:
1, select materials: selected epidemic prevention is up to the standards, the fresh and alive wild duck in the genuine Honghu of admission to dealings, and weight is 1.2 kilograms; 2, slaughter unhairing, live wild duck is slaughtered bloodletting, putting into boiling hot boiling water immersion afterwards also repeats up and down to roll 5 times, last 8 seconds and take out wild duck, remove the top layer feather with hair remover, again wild duck is immersed in and contains rosin, the root of Dahurain angelica, hot material to dissolve material, temperature be in 75 ℃ the pot, to last for 3 seconds, remove skin fine hair, reach unhairing rate 100%; 3, cut open the chest to clean: the light duck that will remove hair cuts open the chest to take out whole internal organ, with flowing water light duck extravasated blood is cleaned, and is stand-by; 4, system is joined auxiliary material (is example with 20 wild ducks): (1) batching: various batching components and weight thereof is ginger 200 grams, green onion 200 grams, cooking wine 400 grams respectively; (2) sauce: the component of various sauces and weight thereof are respectively sweet fermented flour sauce 1000 grams, tomato ketchup 400 grams, peanut butter 600 grams, Jing Sha thick chilli sauce 200 grams, Jing Sha beans sauce 200 grams: (3) taste substance: various taste substance components and weight thereof are ginger 200 grams, green onion 200 grams, Chinese prickly ash 100 grams, capsicum 200 grams, cooking wine 400 grams; (4) soup stock: make soup stock weight 5000 grams with the meat bone; (5) condiment: various condiment components and weight thereof are white sugar 400 grams, monosodium glutamate 500 grams, pepper 200 grams, dark soy sauce 100 grams, oyster sauce 100 grams; 5, quick-boil water: above-mentioned batching ginger, green onion and cooking wine are dropped in the boiling water pot together, will clean the light duck again and put into boiling water (water yield will be enough to make the submergence of light duck) pot and float and scalded 2 minutes, take out filter and do, remove bilgy odour; 6, cutting and packing: will quick-boil the dried light duck of boiling hot filter and resolve into duck head, duck leg, Duck wing and duck body, the duck body is cut into 4 * 4 centimetres of squares, and put into the refrigeration adapted by every whole light duck pack; With above-mentioned sauce, taste substance, soup stock and condiment pack standby respectively by 20 equal portions; 7, oily excessively: it is oily excessively that a packed wild duck is put into oil cauldron (oil mass is wanted wild duck is submerged), and 100 ℃ of oily temperature controls last 1.5 minutes, leach, and are stand-by; 8, quick-fried temperature is stewed: will put into the oil of 100 grams in the pot, drop into taste substance one pouch, the big fire quick-fried adds soup stock one pouch after 10 minutes, after treating the soup stock boiling, put into each pouch of sauce and condiment again, moderate heat boiled (boiling) lasts 15 minutes, more fiery temperature drop to little fire temperature is stewed, last 20 minutes, this moment fresh and alive wild duck prepared food.
Claims (1)
1, a kind of fresh and alive wild duck is processed into the method for prepared food, it is characterized in that: its procedure, the major ingredient of selecting for use, auxiliary material component and weight thereof are as follows:
A, select materials: the qualified genuine fresh and alive wild duck of selected epidemic prevention, every weight is 1 kilogram to 1.25 kilograms;
B, slaughter unhairing: live wild duck is slaughtered bloodletting, putting into boiling hot boiling water immersion afterwards also repeats up and down to roll 5 to 6 times, last 5 to 10 seconds, take out wild duck, with instrument or manual remove the top layer feather, again wild duck is immersed in and contains rosin, the root of Dahurain angelica and hot material and dissolve material, temperature is in 70 to 80 ℃ the container, lasted for 2 to 3 seconds, remove skin fine hair;
C, the cleaning of cutting open the chest: the light duck that will remove hair cuts open the chest to take out whole internal organ, with flowing water extravasated blood is cleaned, and is standby;
D, auxiliary material preparation: with 20 wild ducks is example
A, batching: the weight of various batching components ginger 200 to 240 gram of making a living respectively, green onion 200 to 220 grams and cooking wine 400 to 500 restrain;
B, sauce: the weight of various sauce components is respectively sweet fermented flour sauce 900 to 1100 grams, tomato ketchup 380 to 420 grams.Peanut butter 500 to 600 grams, thick chilli sauce 180 to 220 grams and beans sauce 180 to 220 grams;
C, taste substance: the component of various taste substances and weight thereof ginger 200 to 240 gram of making a living respectively, green onion 200 to 240 grams, Chinese prickly ash 100 to 120 grams, capsicum 180 to 200 grams and cooking wine 400 to 450 restrain;
D, soup stock: making soup stock weight with the meat bone is 5000 to 6000 grams;
E, condiment: the component of various condiment and weight thereof are respectively white sugar 400 to 450 grams, monosodium glutamate 480 to 520 grams, pepper 180 to 200 grams, dark soy sauce 100 to 120 grams and oyster sauce 100 to 120 grams;
E, quick-boil water: above-mentioned batching ginger, green onion and cooking wine are dropped in the boiling water pot together, will clean the light duck again and put into the boiling water pot and quick-boil and scalded 2 to 3 minutes, take out filter and do;
F, cutting and packing: will quick-boil and scald the wild duck that filter does and resolve into duck head, duck leg, Duck wing and duck body, the duck body is cut into 4 * 4 centimetres of squares, it is standby to put into refrigeration by every whole pack; With above-mentioned sauce, taste substance, soup stock and condiment, pack standby respectively by 20 equal portions;
G, that a packed wild duck is put into oil cauldron is oily excessively, and oily temperature control lasts 1 to 2 minute and leaches about 100 ℃;
H, quick-fried temperature are stewed: will put into oil 100 to 110 grams in the pot, drop into taste substance one pouch, big fire quick-fried 8 to 10 minutes adds soup stock one pouch afterwards, treat soup stock boiling after, add each pouch of sauce and condiment again, moderate heat is boiled, lasts 14 to 16 minutes, more fiery temperature drop to little fire temperature is stewed, last 20 to 25 minutes, fresh and alive wild duck prepared food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011065710A CN1137633C (en) | 2001-03-22 | 2001-03-22 | Mallard cooking process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011065710A CN1137633C (en) | 2001-03-22 | 2001-03-22 | Mallard cooking process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1312030A CN1312030A (en) | 2001-09-12 |
| CN1137633C true CN1137633C (en) | 2004-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011065710A Expired - Fee Related CN1137633C (en) | 2001-03-22 | 2001-03-22 | Mallard cooking process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1137633C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380121B (en) * | 2007-05-10 | 2012-02-15 | 朱保平 | Preparation method of duck steamed with Jing bamboo |
| CN102461913B (en) * | 2011-12-09 | 2013-01-23 | 厦门银祥集团有限公司 | Ginger duck industrialization safety production method |
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2001
- 2001-03-22 CN CNB011065710A patent/CN1137633C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1312030A (en) | 2001-09-12 |
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