CN1985668A - Savoury turkey cooked in soy sauce and its making process - Google Patents
Savoury turkey cooked in soy sauce and its making process Download PDFInfo
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- CN1985668A CN1985668A CNA200510122473XA CN200510122473A CN1985668A CN 1985668 A CN1985668 A CN 1985668A CN A200510122473X A CNA200510122473X A CN A200510122473XA CN 200510122473 A CN200510122473 A CN 200510122473A CN 1985668 A CN1985668 A CN 1985668A
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Abstract
The present invention relates to savoury turkey cooked in soy source and its making process. The making process includes the following steps: treating turkey material through butchering, eliminating blood, dehairing, washing, low temperature acid discharging and sterilizing; adding fried seasonings and salting; washing and air drying; soaking in sauce with sugar, vinegar and cooking wine; and air drying. The savoury turkey cooked in soy source is sweet, salty, fragrant, delicious and digestible.
Description
Technical field:
The present invention relates to a kind of bird product and preparation method thereof, particularly a kind of savoury turkey cooked in soy sauce and preparation method thereof.
Background technology:
As everyone knows, usually the preparation method of turkey has roasting method such as process, smoke, and its method is identical with conventional method, and the black taste again in surface differs, and fat oil is many, and the cholesterol height is handled without acid discharge, the holding time weak point.
Summary of the invention:
Main purpose of the present invention is to overcome above deficiency and provides a kind of and handle through the low temperature acid discharge, and is fragrant fertile and oiliness, easily digestion, Appetizing spleen-tonifying, suitable gas in the reason, the preparation method of the savoury turkey cooked in soy sauce of being convenient to preserve.
The technical solution adopted for the present invention to solve the technical problems is: it is made up of live turkey and condiment, it is characterized in that:
1., turkey selects the live turkey more than 2.5 kilograms for use, through butcher, purify the blood, unhairing, clean thorax, the freezer of putting into 0 ℃--1 ℃ after cleaning stopped 24 hours, carries out acid discharge and handle, disinfection then, dries voluntarily;
2., seasoning matter: with 50 turkeys, every 3 kilograms of calculating
Chinese prickly ash 10-30 gram, cloves 8 grams, anistree 20 grams,
Chinese cassia tree 4-5 gram, cassia bark, each 6-8 gram of fennel seeds,
Capsicum 50-100 gram, green onion 500-1000 gram,
Ginger 400-500 gram, garlic 700-1000 gram,
Salt 1000-1500 gram;
3., preparation method is as follows:
With above-mentioned seasoning matter be placed on make popular in the pot after, be sprinkling upon on one's body the turkey of clean, drain well, and put into cylinder and pickle after 2-3 days and take out, clean again and dry, then, the turkey that to dry is put in the soy sauce of having mixed 500 gram sugar, 200 gram vinegars and 2000 gram yellow rice wine and soaked two days again, and is last, will salt down and halogen good turkey to hang over the ventilation air-dry.
Advantage and good effect that the present invention has are: sweet, salty, fragrant is good to eat, and instant is fragrant fertile and oiliness, easily digestion, and Appetizing spleen-tonifying, suitable gas in the reason is rich in calcareously, simple to operate, grasps easily, can produce in batches, and cost of manufacture is low.
Description of drawings:
Fig. 1 is a process flow diagram of the present invention.
The specific embodiment:
For further understanding summary of the invention characteristics of the present invention and effect following examples for example now, and conjunction with figs. is described in detail as follows, and sees also Fig. 1.
Turkey is selected 3 kilograms live turkey for use, through butcher, purify the blood, unhairing, clean thorax and clean after, the freezer of putting into 0 ℃--1 ℃ again stopped 24 hours, carried out acid discharge and handled, disinfection then, dries voluntarily;
2., seasoning matter: with 50 turkeys, 3 kilograms/only calculate,
Chinese prickly ash 20 grams, cloves 8 grams, anistree 20 grams,
Chinese cassia tree 5 grams, cassia bark, each 7 gram of fennel seeds,
Capsicum 50 grams, green onion 750 grams,
Ginger 450 grams, garlic 800 grams,
Salt 1200 grams;
3., preparation method is as follows:
With above-mentioned seasoning matter be placed on make popular in the pot after, being sprinkling upon turkey clean, drain well rubs on one's body, and put into cylinder and pickle, seethe turkey 4-5 time from bottom to top every day, continue to rub, take out after 2-3 days, clean again and dry, then, the turkey that will dry is put into to soak in the soy sauce of having mixed 1500 gram dining rooms, 500 gram vinegar and 2000 gram yellow rice wine and carried out stew in soy sauce in two days again, and soy sauce must not have turkey, and upset in two hours once, until the turkey surface takes on a red color, last, will salt down and the good turkey of halogen to hang over the ventilation air-dry.
Its advantage is: sweet, salty, fragrant is good to eat, and instant is fragrant fertile and oiliness, easily digestion, and Appetizing spleen-tonifying, Should gas in the reason, be rich in calcareously, simple to operate, grasp easily, can be mass, cost of manufacture is low.
Claims (2)
1, a kind of savoury turkey cooked in soy sauce, it is made up of live turkey and condiment, it is characterized in that:
1., turkey selects the live turkey more than 2.5 kilograms for use, through butchering, purify the blood, unhairing, clean thorax, putting into 0 ℃ after cleaning--1 ℃ freezer stopped 24 hours, carried out acid discharge and handled, and disinfection then, dries voluntarily;
2., seasoning matter: with 50 turkeys, 3 kilograms/are calculated
Chinese prickly ash 10-30 gram, cloves 8 grams, anistree 20 grams,
Chinese cassia tree 4-5 gram, cassia bark, each 6-8 gram of fennel seeds,
Capsicum 50-100 gram, green onion 500-1000 gram,
Ginger 400-500 gram, garlic 700-1000 gram,
Salt 1000-1500 gram.
2, a kind of preparation method of savoury turkey cooked in soy sauce, it is characterized in that: with above-mentioned seasoning matter be placed on make popular in the pot after, be sprinkling upon on one's body the turkey of clean, drain well, and put into cylinder and pickle after 2-3 days and take out, clean and dry, then, the turkey that will dry is put in the soy sauce of having mixed 1500 gram sugar, 300-500 vinegar and 2000 gram yellow rice wine and soaked two days again, at last, will salt down and the good turkey of halogen to hang over the ventilation air-dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200510122473XA CN1985668A (en) | 2005-12-20 | 2005-12-20 | Savoury turkey cooked in soy sauce and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200510122473XA CN1985668A (en) | 2005-12-20 | 2005-12-20 | Savoury turkey cooked in soy sauce and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1985668A true CN1985668A (en) | 2007-06-27 |
Family
ID=38182714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200510122473XA Pending CN1985668A (en) | 2005-12-20 | 2005-12-20 | Savoury turkey cooked in soy sauce and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1985668A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207198A (en) * | 2014-08-20 | 2014-12-17 | 柳州市宏森生态林业有限公司 | Making method of hotbed chives turkey |
| CN108208792A (en) * | 2017-12-11 | 2018-06-29 | 安徽乐福森科技有限公司 | A kind of preparation method of health-nutrition instant porridge |
| CN110973505A (en) * | 2019-12-20 | 2020-04-10 | 武汉良之隆食材股份有限公司 | Method for making crispy turkey |
-
2005
- 2005-12-20 CN CNA200510122473XA patent/CN1985668A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207198A (en) * | 2014-08-20 | 2014-12-17 | 柳州市宏森生态林业有限公司 | Making method of hotbed chives turkey |
| CN108208792A (en) * | 2017-12-11 | 2018-06-29 | 安徽乐福森科技有限公司 | A kind of preparation method of health-nutrition instant porridge |
| CN110973505A (en) * | 2019-12-20 | 2020-04-10 | 武汉良之隆食材股份有限公司 | Method for making crispy turkey |
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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 |