CN1163069A

CN1163069A - Method for producing the first-rate cooked Jiangnan duck

Info

Publication number: CN1163069A
Application number: CN96103142A
Authority: CN
Inventors: 李嘉林
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-03-21
Filing date: 1996-03-21
Publication date: 1997-10-29

Abstract

The present invention belongs to the field of food production. Young duck as material is salted for a certian period and cooked for a certain period in bittern, which is compounded with sauce, salt, yellow wine and sugar and may has over ten kinds of Chinese perfumes in it. The duck product has fair and golden yellow appearance and no greasy feeling. As an traditional food, the said food production is suitable for large-scale industrialized production.

Description

A kind of production method of stewed duck with bean sauce

The present invention relates to a kind of production method of producing or making stewed duck with bean sauce, belong to human lives's requirement field.

It is good that duck is that China people have thousands of years cuisines, be widely known meals product, make various roast ducks, stewed duck with bean sauce over the years and all be the mode of training an apprentice by the cook, cooking technology handed down from one's ancestors is separately passed to following generation, in case accident appears in the cook, it is just lost that it cooks the method for work, and this is unfavorable for that the descendant inherits and send out Yang Zhongguo tradition meals kind; Go to the world nor be beneficial to Chinese meals.The present invention is exactly in order to carry forward Chinese traditional meals kind, historical the first-rate cooked Jiangnan duck---the manufacture craft and the production method of sauced duck meat have been carried out the summary of science to having more than 700 year, with extensive, chain store type production is target, finish the unified production technology of making, make same taste stewed duck with bean sauce---the purpose of the first-rate cooked Jiangnan duck product, make this product of stewed duck with bean sauce, can open chain store all over the world, become with Chinese characteristics, be similar to " Kent chicken " product.

The objective of the invention is to disclose a kind of stewed duck with bean sauce food that can unify taste in large-scale production.

The objective of the invention is to disclose a kind of production method that can unify the stewed duck with bean sauce food of taste in large-scale production.

Product stewed duck with bean sauce disclosed by the invention is realized by the following mode of production: with sub-duck pickled after, put into the bittern of mainly forming again and boiled 20-100 minute by soy sauce, refined salt, white sugar and yellow rice wine, pull airing out.Ratio in the bittern of making between clear water and soy sauce, refined salt, yellow rice wine and the white sugar is 1: 0.0075-0.025: 0.00375-0.0125: 0.00625-0.025: 0.025-0.075 scope; Can also add in bittern and include cassia bark, galingal, fructus amomi, cloves, cardamom, kaempferia galamga, apple, anise, anise seed, Radix Glycyrrhizae, tangerine peel natural traditional Chinese medicine spices, natural perfume material boiled in bittern 20-120 minute, the most handy gauze bag packing of natural perfume material; Cassia bark in the natural perfume material: galingal: fructus amomi: cloves: cardamom: kaempferia galamga: apple: anise: anise seed: Radix Glycyrrhizae: tangerine peel=1: 0.1-1.5: 0.09-0.9: 0.01-0.3: 0.09-0.9: 0.1-0.9: 0.09-0.9: 0.09-0.9: 0.09-0.9: 0.09-0.9: 0.09-0.9; Best ratio between the natural perfume material is a cassia bark: galingal: fructus amomi: cloves: cardamom: kaempferia galamga: apple: anise: anise seed: Radix Glycyrrhizae: tangerine peel=1: 0.3-1.2: 0.1-0.4: 0.04-0.16: 0.1-0.4: 0.15-0.6: 0.1-0.4: 0.1-0.4: 0.15-0.6: 0.15-0.6: 0.15-0.6; The pickled time of sub-duck is preferably 2-10 hour; Adding 100-200 gram monosodium glutamate after sub-duck is boiled in bittern again boiled 2-10 minute.

When making stewed duck with bean sauce, select for use the sub-duck (preferably Peking Stuffed Duck) that is no more than 40 days growth period, slaughter pin and remove wing for raw material, draw most internal organ at duck abdomen under shed, remove oesophagus and tracheae, clean the back and evenly rub in duck whole body and the thorax with refined salt, also airing is stand-by to allow its pickled 2-10 hour.

It is boiled that a certain amount of clear water is put into the halogen pot, in proportion will be mainly by soy sauce, contain iodine refined salt, castor sugar and yellow rice wine are put into the halogen pot, allow its modulation convert into the bittern of pure gold look, packing into the gauze bag of cleaning, (natural perfume material includes cassia bark to a certain proportion of natural traditional Chinese medicine spices again, fructus amomi, cloves, cardamom, kaempferia galamga, apple, anistree, anise seed, Radix Glycyrrhizae, tangerine peel, galingal), putting into the halogen pot boils, when bittern is got away, natural traditional Chinese medicine spices bag is picked up, pickled good duck all steeped steep in the bittern, middle cartridge bag is placed in the middle of pot interior duck again, in order to avoid Chinese medicine wraps in the bottom of a pan by burnt, boil a period of time, put an amount of monosodium glutamate again, boil a period of time again, the single airing that picks up.

The stewed duck with bean sauce that adopts explained hereafter of the present invention to make, its profile is the pure gold light, take off and mashed, no greasy feeling, having delicious an unusually sweet smell in the mouth, really is " heat is eaten the look delicate flavour, the cold skin and flesh perfume (or spice) of chewing ", keep sauced duck meat and have 700 years historical traditional flavor, adapt to large-scale industrialization, chain store's production technology simultaneously again.

Embodiment 1:(is when summer) slaughter 20 of the sub-ducks in clean Beijing, contain even wiping of iodine refined salt with 300 grams and rub thorax in duck whole body and the duck abdomen, pickled 2-3 hour is stand-by; It is boiled that 20 kilograms of clear water are put into the halogen pot, adds 300 gram soy sauce, 150 gram refined salt, and 250 gram yellow rice wine, and 1000 gram white sugar are fried the saccharogenesis pasty states are poured into to stir in the halogen pot to mix well and bittern are converted be the pure gold yellow.

20 gram fructus amomis are housed, 8 gram cloves, 30 gram tangerine peels, 100 gram cassia barks, 20 grams are anistree, 20 gram apples, 20 gram cardamoms, 30 gram Radix Glycyrrhizaes, 30 Keshans how, the natural perfume material that 60 gram galingals and 30 gram anise seeds are formed installs with the cloth bag of cleaning, putting into the halogen pot boiled 30-60 minute, pick up sachet, whole ducks are put into the halogen pot, again sachet is placed in the middle of the duck, invade stain and in bittern, boil 20-50 minute (boil and be as the criterion), add 100 gram monosodium glutamates again, stir duck (noting not turning over mashed duck), boiled again several minutes, the single arrangement airing of pulling out, allow and have certain interval between duck and the duck, squeeze to wipe each other, the duck skin does not have breakage, and profile is complete attractive in appearance for well.

Embodiment 2:(is when winter) slaughter 40 of the sub-ducks in clean Beijing, contain even wiping of iodine refined salt with 500 grams and rub thorax in duck whole body and the duck abdomen, pickled 6-7 hour is stand-by; It is boiled that 40 kilograms of clear water are put into the halogen pot, adds 500 gram soy sauce, 250 gram refined salt, and 500 gram yellow rice wine, and 1500 gram white sugar are fried the saccharogenesis pasty states are poured into to stir in the bittern to mix well and bittern are converted be the pure gold yellow.

40 gram fructus amomis are housed, 16 gram cloves, 60 gram tangerine peels, 200 gram cassia barks, 40 grams are anistree, 40 gram apples, 40 gram cardamoms, 60 gram Radix Glycyrrhizaes, 60 Keshans how, the natural perfume material that 120 gram galingals and 60 gram anise seeds are formed installs with the cloth bag of cleaning, putting into the halogen pot boiled 50-60 minute, pick up sachet, whole ducks are put into the halogen pot, in the middle of duck, put sachet, invade stain and in bittern, boil 50-100 minute (boil and be as the criterion), add 200 gram monosodium glutamates again, stir duck (noting not turning over mashed duck), boiled the single arrangement airing of pulling out several minutes, allow and have certain interval between duck and the duck, squeeze to wipe each other, the duck skin does not have breakage, and profile is complete attractive in appearance for well.

The present invention is the production technology of stewed duck with bean sauce openly, has both kept the color, smell and taste of traditional sauced duck meat, adapts to the needs of large-scale industrial production again.

Claims

1, a kind of production method of stewed duck with bean sauce, it is characterized in that with sub-duck pickled after, put into the bittern of mainly forming again and boiled 20-100 minute by soy sauce, refined salt, white sugar and yellow rice wine, pull airing out.

2, the production method of a kind of stewed duck with bean sauce according to claim 1 is characterized in that the ratio between the clear water and soy sauce, refined salt, yellow rice wine and white sugar is 1 in the bittern: 0.0075-0.025: 0.00375-0.0125: 0.00625-0.025: 0.025-0.075 scope.

3, the production method of a kind of stewed duck with bean sauce according to claim 1 and 2, it is characterized in that in bittern, can adding and include cassia bark, galingal, fructus amomi, cloves, cardamom, kaempferia galamga, apple, anise, anise seed, Radix Glycyrrhizae, tangerine peel natural traditional Chinese medicine spices, natural perfume material boiled in bittern 20-120 minute, the most handy gauze bag packing of natural perfume material.

4, the production method of a kind of stewed duck with bean sauce according to claim 3 is characterized in that the cassia bark in the natural perfume material: galingal: fructus amomi: cloves: cardamom: kaempferia galamga: apple: anise: anise seed: Radix Glycyrrhizae: tangerine peel=1: 0.1-1.5: 0.09-0.9: 0.01-0.3: 0.09-0.9: 0.1-0.9: 0 09-0.9: 0.09-0.9: 0.09-0.9: 0.09-0.9: 0.09-0.9; Best ratio between the natural perfume material is a cassia bark: galingal: fructus amomi: cloves: cardamom: kaempferia galamga: apple: anise: anise seed: Radix Glycyrrhizae: tangerine peel=1: 0.3-1.2: 0.1-0.4: 0.04-0.16: 0.1-04: 0.15-0.6: 0.1-0.4: 0.1-0.4: 0.15-0.6: 0 15-0.6: 0.15-0.6.

5, the production method of a kind of stewed duck with bean sauce according to claim 1 is characterized in that the pickled time of sub-duck is preferably 2-10 hour; Adding 100-200 gram monosodium glutamate after sub-duck is boiled in bittern again boiled 2-10 minute.