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Method for preparing stewed duck in beer

A technology for beer duck and beer, applied in food preparation, application, food science and other directions, can solve the problems of heavy soil and taste, meat quality, affecting appetite, etc., and achieves long-lasting aftertaste after eating, bright and natural color, and enhance appetite. Effect

Inactive Publication Date: 2010-05-12
TIANJIN QISHUNJU FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of traditional duck products are: some are greasy, have a strong earthy taste, or have thick meat, which often affects appetite. Among them, salted duck, sauce duck and other varieties are also added with food additives, and frequent consumption is not good for human health.

Method used

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Examples

Experimental program
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Embodiment Construction

[0009] Choose non-polluting healthy young ducks (lake ducks, cultured lean ducks) after skin cleaning, blood cleaning, evisceration, fishy and degreasing, put them in a pot, boil them in boiling water for 2 to 3 minutes, and then use red yeast rice to color them. Put it into another pot, simmer with 10% duck weight beer for 20-30 minutes, add cinnamon, pepper, fennel, kaempferen, anise, amomum, nutmeg, tangerine peel, pepper, and ginger according to the ratio , Angelica dahurica, citron, dried ginger, licorice, salt, rock sugar and other ingredients, simmer for 1 to 1.5 hours with a slow fire, and simmer for 4 to 6 hours in marinade.

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Abstract

The invention relates to a method for preparing stewed duck in beer, which comprises the following steps: removing fishy smell and degreasing a clean duck, putting the duck in a pot, quickly boiling the duck, coloring with a red rice starter, stewing with beer, adding marinade for batching, quickly boiling the duck with intense fire, braising with slow fire, and soaking and stewing with the marinade. The stewed duck in beer prepared by the method is colored and marinaded by natural Chinese medicaments, chemically synthesized additives are not contained, and peculiar smells such as duck fishy smell, earth smell and the like are radically removed. The product has bright and natural color and strong medicinal fragrance, enhances appetite, has lasting after taste after the eating, and also has therapeutic health effect of nourishing but not drying up.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making beer duck. Background technique [0002] Traditional duck products generally include roast duck, salted duck, sauce duck, stewed duck, etc. The preparation method is also different due to different varieties. For example, roast duck is made of stuffed duck and is characterized by fat and tender. The salted duck is made of common farmed duck, and it is characterized by its freshness, smoothness and toughness. However, since duck meat itself has the characteristics of flat and slightly cold, it is advisable to supplement it with warm seasoning in the production process, so that the advantages of duck meat can be fully used to nourish and not dry. The disadvantages of traditional duck products are: some are greasy, have a strong earthy taste, or have thick meat, which often affects appetite. Among them, salted duck, sauce duck and other varieties are also added with f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/221A23L13/50A23L5/10A23L27/10
Inventor 赵琪
Owner TIANJIN QISHUNJU FOOD TECH
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