CN1354992A - Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) - Google Patents
Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) Download PDFInfo
- Publication number
- CN1354992A CN1354992A CN00133283A CN00133283A CN1354992A CN 1354992 A CN1354992 A CN 1354992A CN 00133283 A CN00133283 A CN 00133283A CN 00133283 A CN00133283 A CN 00133283A CN 1354992 A CN1354992 A CN 1354992A
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- water
- duck
- salted duck
- ripe
- pot
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Abstract
A flavouring formula for preparing Nanjing pressed salted duck (or salted duck) is disclosed, and features that the ginseng and wolfberry fruit are used as part of its raw materials for better taste and health-care function.
Description
The invention belongs to food technology field.
Prior art formula: light duck, century-old old halogen, edible salt, fennel, anise, verdant, ginger, product standard code name: Q/320105QB02
The present invention builds up health for improving nutrition, optimizes taste.
The present invention adds panax ginseng in jiljn and Ning Sha matrimony vine in right amount in original condiment, prescription, together adds in the pot with former batching and boil, and the common laborer can accomplish.
The present invention can improve the nutritional labeling of pressed salted duck, builds up health, and compares with prior art formula, has advantages such as tonifying middle-Jiao and Qi, strengthening the bones and muscles, and has optimized taste greatly, promotes diet.
Manufacture technology: before pressed salted duck system is ripe; the living pressed salted duck that to pickle earlier; in water, soaked 3-4 hour; (soft condition when recovering just to have pickled); edulcoration epidermis black dirt; treat that water boils the back truce and adds an amount of anistree; chive; ginger; fennel; genseng; matrimony vine; then the duck body is all put into the boiling water of truce, looked water and fully flow in the duck body; carry left leg immediately water in the tripe has all been poured out, gone into pot more again; add Xiao Xu cold water; make water temperature reduce to 85 ℃; cover pot cover completely; stewing warming up about 35 minutes made a fire again, to water reel off raw silk from cocoons (about 90 ℃) carry leg again and fall soup; add cold water a little; stewing again warming up about 25 minutes can be ripe, makes sure to keep in mind to boil and boil 100 ℃; otherwise the duck body shrinks; the meat hardening loses its relish, and ripe duck will take the dish out of the pot and cut food after cold.
Claims (2)
1, prescription: light duck, century-old old halogen, edible salt, fennel, anise, chive, ginger, genseng, matrimony vine
2; manufacture technology: before pressed salted duck system is ripe; the living pressed salted duck that to pickle earlier; in water, soaked 3-4 hour; (soft condition when recovering just to have pickled); edulcoration epidermis black dirt; treat that water boils the back truce and adds an amount of anistree; chive; ginger; fennel; genseng; matrimony vine; then the duck body is all put into the boiling water of truce, looked water and fully flow in the duck body; carry left leg immediately water in the tripe has all been poured out, gone into pot more again; add Xiao Xu cold water; make water temperature reduce to 85 ℃; cover pot cover completely; stewing warming up about 35 minutes made a fire again, to water reel off raw silk from cocoons (about 90 ℃) carry leg again and fall soup; add cold water a little; stewing again warming up about 25 minutes can be ripe, makes sure to keep in mind to boil and boil 100 ℃; otherwise the duck body shrinks; the meat hardening loses its relish, and ripe duck will take the dish out of the pot and cut food after cold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00133283A CN1354992A (en) | 2000-12-01 | 2000-12-01 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00133283A CN1354992A (en) | 2000-12-01 | 2000-12-01 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1354992A true CN1354992A (en) | 2002-06-26 |
Family
ID=4595621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00133283A Pending CN1354992A (en) | 2000-12-01 | 2000-12-01 | Flavouring formula for preparing Nanjing pressed salted duck (or salted duck) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1354992A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703266A (en) * | 2009-11-09 | 2010-05-12 | 范群英 | Making method of dried salted duck |
| CN103734776A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Production method of radix ophiopogonis boiled-salted duck |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104783209A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted duck |
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
-
2000
- 2000-12-01 CN CN00133283A patent/CN1354992A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703266A (en) * | 2009-11-09 | 2010-05-12 | 范群英 | Making method of dried salted duck |
| CN103734776A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Production method of radix ophiopogonis boiled-salted duck |
| CN104397745A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Raw materials for making boiled salted duck and process for making boiled salted duck |
| CN104783209A (en) * | 2015-04-28 | 2015-07-22 | 济南伟传信息技术有限公司 | Salting process for salted duck |
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |