CN1231849A - Method for producing duck product - Google Patents
Method for producing duck product Download PDFInfo
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- CN1231849A CN1231849A CN98106861A CN98106861A CN1231849A CN 1231849 A CN1231849 A CN 1231849A CN 98106861 A CN98106861 A CN 98106861A CN 98106861 A CN98106861 A CN 98106861A CN 1231849 A CN1231849 A CN 1231849A
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Abstract
A method for cooking duck comprises boiling the duck, pig's trotters or pigskin, ginseng's fibrous root and ginger for several hours, cooking with strong fire, adding soy, yellow wine and sugar, and continuous cooking until its soup becomes thick. The cooked duck features soft but not deforming, good enjoyment to eat it and health-care action.
Description
The present invention relates to the preparation method of a kind of duck.
People make duck with several different methods in daily life, as stew in clear soup, braise in soy sauce, fried etc., with the duck that these methods are made, the mouthfeel that has is greasy, the nutrition loss that has is more.
The invention reside in provides a kind of duck mouthfeel that can make good, and the preparation method of nourishing health function is arranged.
The major ingredient of this preparation method is a duck, and batching comprises pig's feet or pork rind, ginseng fibrous root, and the pig's feet consumption is the 75-125% of duck weight, and the pork rind consumption is the 15-40% of duck weight, and ginseng fibrous root's consumption is duck weight 0.1-2%; Condiment comprises yellow rice wine, soy sauce, sugar, old ginger, and the yellow rice wine consumption is the 5-20% of duck weight, and the soy sauce consumption is the 5-20% of duck weight.The sugar consumption is the 0.5-5% of duck weight, and the old ginger consumption is the 0.5-10% of duck weight.Production process is with pig's feet or pork rind clean it up, with the duck unhairing, cut open the chest, take out internal organ, edulcoration, tie up the back and put into boiling water with pig's feet or pork rind and quick-boil boiling hot, it is clean towards Xian with clear water to pull the back out, again duck, pig's feet or pork rind, ginseng fibrous root, old ginger are put into pot, add suitable quantity of water, stewed in clear soup three to four hours with slow fire, add behind soy sauce, the yellow rice wine when burning to a small amount of soup halogen with vigorous fire, take out pig's feet or pork rind, ginseng fibrous root, old ginger, add sugar and continue to burn, to thick dense the getting final product of soup juice with vigorous fire.
The duck color and luster of making of this method is ruddy, crisp mashed and indeformable, and mouthfeel perfume (or spice) is glutinous, and nourishing health function is arranged.
Provide an embodiment of this preparation method below, major ingredient is numb duck, batching comprises pork rind, ginseng fibrous root, the pork rind consumption is 25% of a duck weight, and ginseng fibrous root's consumption is 0.5% of a duck weight, and condiment comprises rice wine, soy sauce, white granulated sugar, old ginger, the rice wine consumption is 12.5% of a duck weight, the soy sauce consumption is 12.5% of a duck weight, and the white granulated sugar consumption is 1% of a duck weight, and the old ginger consumption is 7% of a duck weight.Making step is earlier with the pork rind clean it up, with the duck unhairing, cut open the chest, take out internal organ, edulcoration, tie up the back with linen thread and put into boiling water with pork rind and float boiling hot, pull out with clear water clean towards Xian, then duck, pork rind, ginseng fibrous root, old ginger are put into pot, add suitable quantity of water, stewed in clear soup three hours with slow fire, the floating foam of duck soup is removed, add behind soy sauce, the rice wine when burning to a small amount of soup halogen with vigorous fire, take out pork rind, ginseng fibrous root, old ginger, add white granulated sugar and continue to burn, to thick dense the getting final product of soup juice with vigorous fire.
Provide another embodiment of this preparation method below again, major ingredient is numb duck, batching comprises pig's feet, the ginseng fibrous root, the pig's feet consumption is 100% of a duck weight, ginseng fibrous root's consumption is 0.5% of a duck weight, condiment comprises rice wine, soy sauce, white granulated sugar, old ginger, the rice wine consumption is 12.5% of a duck weight, the soy sauce consumption is 12.5% of a duck weight, the white granulated sugar consumption is 1% of a duck weight, and the old ginger consumption is 7% of a duck weight, and making step is earlier with the pig's feet clean it up, with the duck unhairing, cut open the chest, take out internal organ, edulcoration, tying up the back with linen thread puts into boiling water with pig's feet and quick-boils boiling hot, pull out with clear water clean towards Xian, then with duck, pig's feet, the ginseng fibrous root, old ginger is put into pot, adds suitable quantity of water, stewed in clear soup three hours with slow fire, the floating foam of duck soup is removed, added soy sauce, when burning to a small amount of soup halogen with vigorous fire behind the rice wine, take out pig's feet, the ginseng fibrous root, old ginger, add white granulated sugar and continue to burn, to thick dense the getting final product of soup juice with vigorous fire.
Claims (4)
1, the preparation method of a kind of duck comprises the preparation of major ingredient, batching, condiment, and production process, major ingredient are ducks, it is characterized in that: said batching comprises pig's feet or pork rind, ginseng fibrous root; Said condiment comprises yellow rice wine, soy sauce, sugar, old ginger; Said production process is with pig's feet or pork rind clean it up, with the duck unhairing, cut open the chest, take out internal organ, edulcoration, tie up the back and put into boiling water with pig's feet or pork rind and float boiling hot, pull out with clear water clean towards Xian, again duck, pig's feet or pork rind, ginseng fibrous root, old ginger are put into pot, add suitable quantity of water, stewed in clear soup three to four hours with slow fire, add behind soy sauce, the yellow rice wine when burning to a small amount of soup halogen with vigorous fire, take out pig's feet or pork rind, ginseng fibrous root, old ginger, continue after the sugaring to burn, to thick dense the getting final product of soup juice with vigorous fire.
2, duck preparation method according to claim 1, its feature also is: said pig's feet consumption is the 75-125% of duck weight, the pork rind consumption is the 15-40% of duck weight, ginseng fibrous root's consumption is 0.1 one 2% of a duck weight, the yellow rice wine consumption is the 5-20% of duck weight, and the soy sauce consumption is the 5-20% of duck weight.The sugar consumption is the 0.5-5% of duck weight, and the old ginger consumption is the 0.5-10% of duck weight.
3, duck preparation method according to claim 2, its feature also is: said pig's feet consumption is the 90-110% of duck weight, the pork rind consumption is the 20-30% of duck weight.Ginseng fibrous root's consumption is 0.2 one 1% of a duck weight, and the yellow rice wine consumption is the 10-15% of duck weight, and the soy sauce consumption is the 10-15% of duck weight, and sugared consumption is the 0.5-2% of duck weight, and the old ginger consumption is the 0.5-7% of duck weight.
4, duck preparation method according to claim 2 is characterized in that said duck is numb duck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98106861A CN1231849A (en) | 1998-04-15 | 1998-04-15 | Method for producing duck product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98106861A CN1231849A (en) | 1998-04-15 | 1998-04-15 | Method for producing duck product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1231849A true CN1231849A (en) | 1999-10-20 |
Family
ID=5219174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98106861A Pending CN1231849A (en) | 1998-04-15 | 1998-04-15 | Method for producing duck product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1231849A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101326988B (en) * | 2008-04-18 | 2012-07-04 | 广东广益科技实业有限公司 | Foodstuff flavouring bag with gas regulated preserving function |
| CN103202489A (en) * | 2013-03-15 | 2013-07-17 | 安徽香泉湖禽业有限公司 | Ginseng pot-stewed healthcare duck and processing method thereof |
| CN103549473A (en) * | 2013-10-30 | 2014-02-05 | 莫云辉 | Herbal cuisine ganoderma lucidum and desertliving cistanche old duck and production method thereof |
| CN104432173A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck wings |
-
1998
- 1998-04-15 CN CN98106861A patent/CN1231849A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101326988B (en) * | 2008-04-18 | 2012-07-04 | 广东广益科技实业有限公司 | Foodstuff flavouring bag with gas regulated preserving function |
| CN103202489A (en) * | 2013-03-15 | 2013-07-17 | 安徽香泉湖禽业有限公司 | Ginseng pot-stewed healthcare duck and processing method thereof |
| CN103549473A (en) * | 2013-10-30 | 2014-02-05 | 莫云辉 | Herbal cuisine ganoderma lucidum and desertliving cistanche old duck and production method thereof |
| CN104432173A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck wings |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |