CN1178647A - Method for preparing pot-stewed duck - Google Patents

Abstract

Pot-stewed duck is produced by using meat duck as main material and seasoning powder, leaven wine, seasoning wine, chicken essence, salt, peanut shell, pine and cypress leaf, and tea as supplementary material, and through the steps of soaking, steaming, roasting, smoking, stewing and others. It has the flavour of both Beijing roast duck and Zhangcha duch as famous Sichuan dish, and it has unique taste, strong fragrance and infinite aftertaste.

Description

A kind of preparation method of braised duck en casserole

The present invention relates to a kind of preparation method of braised duck en casserole, relate to specifically a kind of with the meat duck with after the food seasoning infusion, a kind of prepared food duck that processes through steam, roasting, smoked, stewing etc. claims crafty filial piety braised duck en casserole again again, belongs to cooking method.

At present, the prepared food kind in the society is a lot, and particularly carnivorous bird as roast duck, pressed salted duck, camphor tree duck, roast chicken, Steamed chicken, smoked chicken etc., each and every one is all shown unique characteristics, and taste one is exhausted.Enriched people's diet structure greatly, especially given on the dining table of people's door to have increased many delicious foods in festivals or holidays.

A kind of braised duck en casserole of the present invention is exactly a wonderful work in above-mentioned numerous delicious food.

A kind of braised duck en casserole of the present invention has another name called for crafty filial piety braised duck en casserole, is secret prescription handed down in the family from generation to generation.Dare to generation not show up always, market economy after reforming and opening up to the outside world today has been knocked the inventor's sense of business open, former secret prescription handed down in the family from generation to generation improved and develop and put on market, braised duck en casserole of the present invention obtains broad masses' consistent favorable comment once listing, also obtained simultaneously numerous famous cooks' praise, be called " one in the delicious food is exhausted ".

The object of the present invention is to provide and a kind ofly increase in the delicious food an exhausted braised duck en casserole for the prepared food kind through what steam, roasting, smoked, stewing etc. that multiple working procedure processes.

The object of the present invention is achieved like this, and it is a major ingredient with the meat duck mainly, and condiment powder, bent wine, cooking wine, chickens' extract, salt and peanut shell, pine and cypress leaf, tealeaves are that pair is expected, process through soak, steam, bake, smoke, boil in a covered pot over a slow fire, packing etc., it is characterized in that:

One, the proportioning of condiment

1. being used for condiment of the present invention is to constitute (gram) by the following weight proportion raw material

Anistree 3-6 turmeric 1-2 cloves 1-2.5 Chinese prickly ash 3.5-6.7

Three wide fragrant 1-2 pepper 3-6 of 1-3 ginger splices 2-4 how

Tsaoko 2-5 kowtows 3-5 root of Dahurain angelica 2-4 Chinese cassia tree 3-6 in vain

Galingal 1-3 finishes the bold and vigorous little fennel 3-5 of 3-5 cassia bark 2-5

The bent wine 500-1000 of chickens' extract 2-5 spiceleaf 3-5 cooking wine 300-600

2. the preparation of condiment powder

With above-mentioned anise, turmeric, cloves, Chinese prickly ash, three how, ginger splices, wide fragrant, pepper, tsaoko, kowtow in vain, the root of Dahurain angelica, Chinese cassia tree, galingal, finish and sprinkle, little fennel, cassia bark, chickens' extract, 18 kinds of condiment such as spiceleaf, grind to form meal by its weight proportion, and mistake 80 mesh sieves, be immersed in the bent wine more than 60 ° by above-mentioned weight ratio, deposit in the room temperature more than 20 ℃, soaked 3-6 days, soak time can be grown when indoor temperature was lower than 20 ℃, the time of soaking when winter temperature is low is then longer, can be about 10-30 days, standby

Two, the used condiment proportioning of per 500 gram meat ducks

1. per 500 gram meat ducks with the ratio of above-mentioned standby condiment powder are: 1.0: 0.08-0.12

The ratio of other raw material that 2. per 500 gram meat ducks are used is (gram):

Cooking wine 15-25 chickens' extract 3-5 salt 2-4 warm water 20-30

Three, the used smoked material of per 500 gram meat ducks is (gram) in the baking oven:

Peanut shell 1-3 pine and cypress leaf 1-3 secondary jasmine tea 0.2-0.5.

Its feature also is: its temperature of described warm water is: 40-60 ℃.

Four, the processing of meat duck

1. select the meat duck of first-class high-quality, butcher, unhairing, remove the five internal organs, clean, drench and do, become the cutability duck

2. in the ratio of per 500 gram meat ducks used proportioning raw materials, promptly condiment powder, cooking wine, chickens' extract, salt, warm water etc. are put into a watt cylinder and are mixed thoroughly, put into watt cylinder immersion 8-12 hour again,

Five, make

1. the meat duck of above-mentioned immersion is put into and perform moulding in the steamer, taking-up half an hour is steamed in big fire,

2. put into baking oven,, open fire door the roasting extremely ancestor of a meat duck reddish yellow,

3. with smoked material such as peanut shell, pine and cypress leaf, secondary jasmine tea, put in proportion and burn on the red baking oven iron plate, burn blue or green cigarette, shut oven door, sootiness 5-10 minute, the meat duck is taken out baking oven,

4. put into crock again, put into taking-up in stewing 10-15 minute in the baking oven once more together with crock,

5. vacuum-packed

6. the meat duck after the vacuum packaging is put into crock again, the finished product of a kind of braised duck en casserole of the present invention.

Also can irritate birds such as braised chicken, goose according to above-mentioned method

A kind of braised duck en casserole of the present invention's preparation, it combines the characteristic of Beijing roast duck, has the local flavor of Sichuan famous dish smoked duck, has the unique fragrance delicious food, feels giving off a strong fragrance during trial test profusely, makes us after the trial test enjoying endless aftertastes.

Below in conjunction with embodiment the present invention is described, the scheme of embodiment described here, do not limit the present invention, one of skill in the art can make improvements and change according to spirit of the present invention, described these improvement and variation all should be considered as within the scope of the invention, and scope and spirit of the present invention are limited by claim.

Embodiment:

One, is purchased following edible raw material and weigh (gram)

Anistree 4.5 turmerics, 1.5 cloves, 2 Chinese prickly ashes 5.1

Three 2 ginger splices, 3 wide fragrant 1.5 peppers 4.5 how

Tsaoko 3.5 is kowtowed 4 roots of Dahurain angelica, 3 Chinese cassia trees 4.5 in vain

Galingal 2 is finished bold and vigorous 4 little fennel 4 cassia barks 3.5

Chickens' extract 3.5 spiceleafs 4 bent wine 750 cooking wine 450

Two, the preparation of condiment powder

With above-mentioned anise, turmeric, cloves, Chinese prickly ash, three how, ginger splices, wide perfume, pepper, tsaoko, kowtow in vain, the root of Dahurain angelica, Chinese cassia tree, galingal, finish 18 kinds of condiment such as bold and vigorous, little fennel, cassia bark, chickens' extract, spiceleaf, grind to form meal by its weight proportion, cross 80 mesh sieves, get 75 gram condiment powder, and be immersed in the above-mentioned bent wine more than 60 °, deposit in the room temperature more than 20 ℃, soaked 3-6 days, standby

Three, make

1. select 1 of the duck of first-class high-quality, butcher, unhairing, remove the five internal organs, clean, drench and do, become about 750 grams of clean duck,

2. warm water 250 grams of above-mentioned standby 75 gram condiment powder, 23 gram cooking wine, 4.5 gram chickens' extracts, 3 gram salt, 40-60 ℃ are put into a watt cylinder and mix thoroughly, clean duck is put into watt cylinder immersion 8-12 hour again,

3. the clean duck of above-mentioned immersion is put into and perform moulding in the steamer, taking-up half an hour is steamed in last big fire,

4. put into baking oven, clean duck burnt the reddish yellow to the ancestor, open fire door,

5. 1500 gram peanut shells, 1500 grams are given birth to smoked material such as Chinese weeping cypress leaf, 350 gram secondary jasmine tea, put into and burn on the red baking oven iron plate, burn blue or green cigarette, shut oven door, sootiness 8 minutes is taken out baking oven to the meat duck,

6. put into crock again, put into taking-up in stewing 8 minutes in the baking oven once more together with crock,

7. pack the vacuum packaging of meat bag with clad aluminum foil, do with the vacuum heat sealing machine more vacuum-packed, and through check, seal smooth, tightly seamless,

8. the meat duck after the vacuum packaging is put into crock again, the finished product of a kind of braised duck en casserole of the present invention.

Claims (3)

1, a kind of preparation method of braised duck en casserole, it is a major ingredient with the meat duck mainly, condiment powder, bent wine, cooking wine, chickens' extract, salt and peanut shell, pine and cypress leaf, tealeaves are that pair is expected, process through soak, steam, bake, smoke, boil in a covered pot over a slow fire, packing etc., it is characterized in that:

One, the proportioning of condiment

1. being used for condiment of the present invention is to constitute (gram) by the following weight proportion raw material

Anistree 3-6 turmeric 1-2 cloves 1-2.5 Chinese prickly ash 3.5-6.7

Three wide fragrant 1-2 pepper 3-6 of 1-3 ginger splices 2-4 how

Tsaoko 2-5 kowtows 3-5 root of Dahurain angelica 2-4 Chinese cassia tree 3-6 in vain

Galingal 1-3 finishes the bold and vigorous little fennel 3-5 of 3-5 cassia bark 2-5

The bent wine 500-1000 of chickens' extract 2-5 spiceleaf 3-5 cooking wine 300-600

2. the preparation of condiment powder

With above-mentioned anise, turmeric, cloves, Chinese prickly ash, three how, ginger splices, wide fragrant, pepper, tsaoko, kowtow in vain, the root of Dahurain angelica, Chinese cassia tree, galingal, finish and sprinkle, little fennel, cassia bark, chickens' extract, 18 kinds of condiment such as spiceleaf, grind to form meal by its weight proportion, and mistake 80 mesh sieves, be immersed in the bent wine more than 60 ° by above-mentioned weight ratio, deposit in the room temperature more than 20 ℃, soaked 3-6 days, soak time can be grown when indoor temperature was lower than 20 ℃, the time of soaking when winter temperature is low is then longer, can be about 10-30 days, standby

Two, the used condiment proportioning of per 500 gram meat ducks

1. per 500 gram meat ducks with the ratio of above-mentioned standby condiment powder are: 1.0: 0.08-0.12

The ratio of other raw material that 2. per 500 gram meat ducks are used is (gram): cooking wine 15-25

Chickens' extract 3-5

Salt 2-4

Warm water 20-30

Three, the used smoked material of per 500 gram meat ducks is (gram) in the baking oven:

Peanut shell 500-1500

Pine and cypress leaf 500-1500

Secondary jasmine tea 100-250

Four, the processing of meat duck

1. select the meat duck of first-class high-quality, butcher, unhairing, remove the five internal organs, clean, drench and do, become the cutability duck

2. in the ratio of per 500 gram meat ducks used proportioning raw materials, promptly condiment powder, cooking wine, chickens' extract, salt, warm water etc. are put into a watt cylinder and are mixed thoroughly, put into watt cylinder immersion 8-12 hour again,

Five, make

1. the meat duck of above-mentioned immersion is put into and perform moulding in the steamer, taking-up half an hour is steamed in big fire,

2. put into baking oven,, open fire door the roasting extremely ancestor of a meat duck reddish yellow,

3. with smoked material such as peanut shell, pine and cypress leaf, secondary jasmine tea, put in proportion and burn on the red baking oven iron plate, burn blue or green cigarette, shut oven door, sootiness 5-10 minute, the meat duck is taken out baking oven,

4. put into crock again, put into taking-up in stewing 10-15 minute in the baking oven once more together with crock,

5. vacuum-packed

6. the meat duck after the vacuum packaging is put into crock again, the finished product of a kind of braised duck en casserole of the present invention.

2, according to the preparation method of a kind of braised duck en casserole of claim 1, its feature also is: its temperature of described warm water is: 40-60 ℃.

3, according to the method for claim 1 and 2 prepared duck or birds such as chicken, goose.