Formula of duck seasoned with soy sauce and preparation method thereof

[0041] Example 1, the raw material formula of sauced duck, choose 30 eviscerated ducks, and the weight ratio of other raw material formulas:

[0042] Polygonatum 600g Poria 600g Yam 600g

[0043] Chinese wolfberry 600g longan meat 500g cinnamon 100g

[0044] Star anise 5g cloves 5g fennel 5g

[0045] 1500g white sugar, 1000g salt, 100g monosodium glutamate

[0046] Right amount of soy sauce right amount of cooking wine

[0047] The raw materials of the present invention are selected from the combination of Polygonatum, Poria, Chinese yam, Chinese wolfberry, longan, cinnamon, star anise, clove, and fennel, so that the effects of each raw material have a synergistic effect, thereby achieving the effects of nourishing yin and qi, strengthening the spleen and stomach. White sugar, salt, soy sauce, cooking wine, and monosodium glutamate are mixed with concoction and applied to the treated eviscerated duck. The sauced duck made has a good taste, moderate salty taste, tender and delicate meat, complete color and fragrance, and strong medicine.

[0048] The preparation method of sauced duck includes the following steps:

[0049] Step 1: Take 30 eviscerated ducks, weigh out Rhizoma Polygonatum 600g, Poria 600g, Chinese Yam 600g, Medlar 600g, Longan Meat 500g, Cinnamon 100g, Star Anise 5g, Cloves 5g, Fennel 5g, White Sugar 1500g, Table Salt 1000g , MSG 100g, appropriate amount of soy sauce and cooking wine, set aside;

[0050]Step 2: Put 600g of Polygonatum, 600g of Poria, 600g of Chinese Yam, 600g of Chinese Wolfberry, and 500g of Longan Meat in an aluminum pot, then add 1000ml of water, soak for half an hour, boil over high heat, and then cook over low heat When there is 250ml of medicinal liquid left, pour the cooked medicinal liquid out of the bowl, then add 750ml of water to the cleaned pot, then pour the liquid medicinal in the bowl into the pot and cook until the concentration is 80 % Of the medicinal solution is concentrated to a liquid extract, and then mixed with 100g cinnamon, 5g star anise, 5g cloves, 5g anise, 1500g white sugar, 1000g salt, 100g monosodium glutamate, appropriate amount of soy sauce, appropriate amount of cooking wine auxiliary materials to make a medicinal juice for later use;

[0051] Step 3: Enter the marinating stage, put the salt into the pot, add the star anise at the ratio of 500g salt to 3g star anise, stir-fry the salt and star anise with fire, process and grind into fried salt, and then use it for every 1kg eviscerated duck With the proportion of 120g fried salt, wipe the whole body and the body cavity of the duck with fried salt until the salt melts, and then stack the duck in a tank to marinate for 10 hours, until the skin of the duck is wrinkled and the muscles are shrunk to make a duck. Billet

[0052] Step 4: Put the marinated duck in the third step above into the pot, add the final concoction obtained in the second step above, after immersing, boil on high heat, boil for 15 minutes, remove it, and use cold water Wash and drain the water;

[0053] Step 5: Put the drained duck blanks into the pot, submerge it with water, add 100g cinnamon, 5g star anise, 5g cloves, 5g fennel, 1500g white sugar, 1000g salt, 100g monosodium glutamate, appropriate amount of soy sauce, appropriate amount As the auxiliary ingredients for cooking wine, boil the water over a high fire, then cover and stew on a low fire until the duck is soft;

[0054] Step 6: Take out the soft-boiled duck blanks, take the 500g concoction and 25g rock sugar cubes obtained in the second step for each duck blank, and boil the concoction and rock sugar cubes on the fire. Until the concoction becomes thick and hang on the duck body, the concoction does not flow;

[0055] Step 7: Let the duck that does not flow out of the concoction cool in the air, slice it and put it on a plate, and pour the remaining concoction until it thickens to form the finished duck.

[0056] Before slaughtering the above-mentioned eviscerated ducks, the weight of each live duck is 1.5kg. The live ducks are raised with feed mainly containing rice, rice bran and Chinese medicine for 3 months. During slaughter, they are slaughtered and bleed, hot water blanched, feathers removed, and clean water. Rinse and clean the fine hair of the duck body. Before removing the internal organs, first remove the two wings and feet of the duck, remove the two wings at the second joint of the wing, remove the two feet at the joint below the femur of the foot, and then cut the abdomen vertically With a small mouth of 4 cm, remove all the internal organs, then wash the remaining mucous membranes and blood stains with clean water, soak for about 2 hours, and finally drain the water. The sauced duck made by this raw material formula and preparation method has good taste, moderate salty taste, tender meat, complete color and fragrance, and strong medicinal aroma. During the curing process, it will not produce a large amount of nitrite, not only The nutritional value of duck meat can give full play to the added traditional Chinese medicine to nourish yin and qi, invigorate the spleen and stomach, and is very beneficial to human health.

[0057] In Example 2, 35 eviscerated ducks were selected as the raw material formula of sauced duck, and the weight ratio of other raw material formulas was:

[0058] Polygonatum 1500g Poria 1500g Yam 1500g

[0059] Wolfberry 1500g Longan Meat 1000g Cinnamon 500g

[0060] 40g star anise 40g cloves 40g fennel

[0061] 5000g white sugar, 5000g salt, 300g monosodium glutamate

[0062] Right amount of soy sauce right amount of cooking wine

[0063] The preparation method of sauced duck includes the following steps:

[0064] Step 1: Take 35 eviscerated ducks, weigh Polygonatum 1500g, Poria 1500g, Chinese Yam 1500g, Lycium 1500g, Longan Meat 1000g, Cinnamon 500g, Star Anise 40g, Clove 40g, Fennel 40g, White Sugar 5000g, Salt 5000g, Monosodium Glutamate 300g, appropriate amount of soy sauce, appropriate amount of cooking wine, set aside;

[0065] Step 2: Put 1500g of Polygonatum, 1500g of Poria, 1500g of Chinese Yam, 1500g of Chinese wolfberry, 1000g of longan meat into a ceramic pot, then add 1000ml of water, soak for half an hour, boil over high heat, and then cook over low heat When there is 250ml of medicinal liquid left, pour the cooked medicinal liquid out of the bowl, then add 750ml of water to the cleaned pot, pour the bowl of Chinese medicinal liquid into the pot, and cook until the concentration is 80% The medicinal solution is concentrated to a liquid extract, and then mixed with 500g cinnamon bark, 40g star anise, 40g cloves, 40g anise, 5000g sugar, 5000g salt, 300g monosodium glutamate, appropriate amount of soy sauce, appropriate amount of cooking wine auxiliary materials to make a medicinal juice for later use;

[0066] Step 3: Enter the marinating stage, put the salt into the pot, add the star anise at the ratio of 500g salt to 3g star anise, stir-fry the salt and star anise with fire, process and grind into fried salt, and then use it for every 1kg eviscerated duck With the proportion of 120g fried salt, use fried salt to wipe the whole body and body cavity of the eviscerated duck until the salt dissolves, and then stack the eviscerated duck in a tank and marinate for 8 hours until the skin of the duck is tightly wrinkled and the muscles are shrunk to make a duck. Billet

[0067] Step 4: Put the duck billet marinated in the third step above into the pot, add the final concoction obtained in the second step above, after immersing, boil on high heat, boil for 10 minutes, remove it, and use cold water Wash and drain the water;

[0068] Step 5: Put the drained duck blanks into the pot, add water again, add 500g cinnamon, 40g star anise, 40g cloves, 40g fennel, 5000g white sugar, 5000g salt, 300g monosodium glutamate, appropriate amount of soy sauce, Appropriate amount of cooking wine auxiliary materials, after boiling the water over high heat, cover and stew on low heat until the duck is soft;

[0069] Step 6: Take out the soft-boiled duck blanks, take the 500g concoction and 25g rock sugar cubes obtained in the second step for each duck blank, and boil the concoction and rock sugar cubes on the fire. Until the concoction becomes thick and hang on the duck body, the concoction does not flow;

[0070] Step 7: Let the duck that does not flow out of the concoction cool in the air, slice it and put it on a plate, and pour the remaining concoction until it thickens to form the finished duck.

[0071] Before slaughtering the above-mentioned eviscerated ducks, the weight of each live duck is 1.5kg. The live ducks are mainly fed with rice, rice bran, and traditional Chinese medicine feed for April. When slaughtered, they are slaughtered and bleed, scalded with hot water, feathers are removed, and rinsed with water. Clean the fine hair of the duck body. Before removing the internal organs, remove the two wings and feet of the duck. The two wings are cut off at the second joint of the wing, and the feet are cut off at the joint below the femur of the foot, and then vertically cut 5 cm in the abdomen Then remove all the internal organs, wash the remaining mucous membranes and blood stains with water, soak for about 2 hours, and finally take out and drain the water.

[0072] The sauced duck made by this raw material formula and preparation method has good taste, moderate salty taste, tender meat, complete color and fragrance, and strong medicinal aroma. During the curing process, it will not produce a large amount of nitrite, not only The nutritional value of duck meat can give full play to the added traditional Chinese medicine to nourish yin and qi, invigorate the spleen and stomach, and is very beneficial to human health.

[0073] In Example 3, there are 30 eviscerated ducks in the raw material formula of sauced duck, and the weight ratio of other raw material formulas is:

[0074] Polygonatum 900g Poria 900g Yam 900g

[0075] Chinese wolfberry 900g longan 675g cinnamon 245g

[0076] Star anise 18g cloves 8g fennel 18g

[0077] White sugar 2500g table salt 1500g monosodium glutamate 148g

[0078] Right amount of soy sauce right amount of cooking wine

[0079] The preparation method of sauced duck includes the following steps:

[0080] Step 1: Take 30 eviscerated ducks, weigh Polygonatum 900g, Poria 900g, Chinese Yam 900g, Medlar 900g, Longan Meat 675g, Cinnamon 245g, Star Anise 18g, Cloves 8g, Fennel 18g, White Sugar 2500g, Salt 1500g, Monosodium Glutamate 148g, appropriate amount of soy sauce, appropriate amount of cooking wine, set aside;

[0081] Step 2: Put 900g of Polygonatum, 900g of Poria, 900g of Chinese Yam, 900g of Lycium barbarum, and 675g of Longan Meat in a zinc pot, then add 1000ml of water, soak for half an hour, boil over high fire, and then cook over low fire. When there is 250ml of medicinal liquid left, pour the cooked medicinal liquid out of the bowl, then add 750ml of water to the cleaned pot, pour the bowl of Chinese medicinal liquid into the pot, and cook until the concentration is 80% The medicinal solution is concentrated to a liquid extract, and then mixed with 245g cinnamon bark, 18g star anise, 8g cloves, 18g anise, 2500g white sugar, 1500g salt, 148g monosodium glutamate, appropriate amount of soy sauce, appropriate amount of cooking wine auxiliary materials to make a medicinal juice for later use;

[0082] Step 3: Enter the marinating stage, put the salt into the pot, add the star anise at the ratio of 500g salt to 3g star anise, stir-fry the salt and star anise with fire, process and grind into fried salt, and then use it for every 1kg eviscerated duck With the proportion of 120g fried salt, wipe the whole body and body cavity of the duck with fried salt until the salt melts, and then stack the duck in a tank to marinate for 12 hours, until the skin of the duck is wrinkled and the muscles are shrunk to make a duck. Billet

[0083] Step 4: Put the duck billet marinated in the third step above into the pot, add the final concoction obtained in the second step above, after immersing, boil on high heat, boil for 20 minutes, remove it, and use cold water Wash and drain the water;

[0084] Step 5: Put the drained duck blanks into the pot, submerge it with water, add 245g cinnamon, 18g star anise, 8g cloves, 18g fennel, 2500g white sugar, 1500g salt, 148g monosodium glutamate, proper amount of soy sauce, proper amount As the auxiliary ingredients for cooking wine, boil the water over a high fire, then cover and stew on a low fire until the duck is soft;

[0085] Step 6: Take out the soft-boiled duck blanks, take the 500g concoction and 25g rock sugar cubes obtained in the second step for each duck blank, and boil the concoction and rock sugar cubes on the fire. Until the concoction becomes thick and hang on the duck body, the concoction does not flow;

[0086] Step 7: Let the duck that does not flow out of the concoction cool in the air, slice it and put it on a plate, and pour the remaining concoction until it thickens to form the finished duck.

[0087] Before slaughtering the above-mentioned eviscerated ducks, the weight of each live duck is 1.5kg. The live ducks are mainly fed with rice, rice bran, and traditional Chinese medicine for May. During slaughter, they are slaughtered and bleed, hot water scalded, feathers removed, and clean water rinsed. Tick ​​the fine hair of the duck body. Before removing the internal organs, remove the two wings and feet of the duck. The two wings are removed at the second joint of the wing, and the feet are removed at the joint below the femur of the foot. Then, a 6cm vertical cut is made in the abdomen Take a small mouth, then remove all the internal organs, then wash the remaining mucous membranes and blood stains with clean water, soak for about 2 hours, and finally take out and drain the water.

[0088] The sauced duck has a good taste, moderate salty taste, tender and delicate meat, full color and fragrance, and strong medicinal aroma. During the curing process, it will not produce a large amount of nitrite, which not only retains the nutritional value of the duck itself. , Can give full play to the added traditional Chinese medicine to nourish yin and qi, invigorate the spleen and stomach, which is very beneficial to human health.