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Method for making stewed duck

A production method and technology of brine, applied in food preparation, application, food science, etc., can solve the problems of not being able to cater to the taste of the public, not being able to greatly increase sales, and obvious medicinal taste, so as to achieve the effect of improving flavor, increasing product sales, and good taste

Inactive Publication Date: 2010-09-01
何才福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing commercially available stewed duck is generally added according to experience in production. When the amount of stewed material is light, the duck meat is bland and tasteless, and it does not feel delicious when eaten. When the amount of stewed material is heavy, the smell of medicine is obvious and easy to cause The meat is soft and astringent, which cannot cater to the tastes of the public, and truly arouses consumers' appetite and makes them unforgettable; therefore, most cooked food workshops can only operate on a small scale, and cannot greatly increase sales

Method used

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  • Method for making stewed duck
  • Method for making stewed duck

Examples

Experimental program
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Effect test

Embodiment 1

[0022] a. Take 4,500 wild ducks with a weight of 1-1.5kg and remove the hair and viscera within 1 year, wash them, boil them in clean water for 10-12 minutes, put them in brine with a total weight of 4,500kg, and marinate for 2.5 hours; During specific implementation, every 20kg of brine is a pot of marinating 19-20 ducks once;

[0023] The brine is prepared by the following steps: adding 7.5 parts of salt, 0.20 parts of monosodium glutamate, 0.35 parts of chicken essence, 0.9 parts of sugar, 0.5 parts of Chinese prickly ash, 0.9 parts of pepper, 0.45 parts of xiangguo, and 0.35 parts of grass fruit per 300 parts of water by weight , 0.5 parts of star anise, 0.15 parts of cinnamon, 0.4 parts of ginger, 0.25 parts of tangerine peel, 0.15 parts of cloves, 0.9 parts of cumin, 0.4 parts of biba, 0.2 parts of licorice, 0.25 parts of white cardamom, 0.3 parts of woody fragrance, 0.3 parts of trinaphthalene, and 0.3 parts of Gansong After 0.25 parts, 0.25 parts of Trichosanthes, 0.25...

Embodiment 2

[0029] a. Take 4,500 wild ducks with a weight of 1-1.5kg and remove the hair and viscera within 1 year of age, wash them, boil them in clean water for 18-20 minutes, and then put them in brine for 3.0 hours; , every 20kg of brine is a pot of 19-20 ducks;

[0030] The brine is prepared by the following steps: adding 7.8 parts of salt, 0.25 parts of monosodium glutamate, 0.4 parts of chicken essence, 1 part of sugar, 0.6 parts of Chinese prickly ash, 1.1 parts of pepper, 0.5 parts of xiangguo, and 0.4 parts of grass fruit per 300 parts of water by weight , 0.6 parts of star anise, 0.15 parts of cinnamon, 0.5 parts of ginger, 0.25 parts of tangerine peel, 0.15 parts of cloves, 1 part of cumin, 0.5 parts of biba, 0.25 parts of licorice, 0.3 parts of white cardamom, 0.3 parts of woody fragrance, 0.3 parts of trinaphthalene, and 0.3 parts of Gansong 0.3 parts, 0.3 parts of Trichosanthes, 0.3 parts of cumin, 0.55 parts of fragrant leaves, 0.3 parts of Shenjincao, 0.3 parts of Gastrod...

Embodiment 3

[0038] a. Take 4500 domestic ducks with a single weight of 1-1.5kg and remove the hair and viscera within 1 year of age, wash them, soak them in vinegar water with a mass fraction of 5% for 30-40 minutes, and boil them in clear water for 15-40 minutes. 18 minutes, and then placed in brine for 3.0 hours on low heat. In practice, 19-20 ducks are marinated in one pot for every 20kg of brine;

[0039]The brine is prepared by the following steps: adding 7.5 parts of salt, 0.25 parts of monosodium glutamate, 0.4 parts of chicken essence, 0.9 parts of sugar, 0.5 parts of Chinese prickly ash, 1.1 parts of pepper, 0.5 parts of fragrant fruit, and 0.35 parts of grass fruit per 300 parts of water by weight , 0.5 parts of star anise, 0.15 parts of cinnamon, 0.4 parts of ginger, 0.25 parts of tangerine peel, 0.15 parts of cloves, 1 part of cumin, 0.5 parts of biba, 0.2 parts of licorice, 0.3 parts of white cardamom, 0.3 parts of woody fragrance, 0.3 parts of trinaphthalene , 0.25 parts of ...

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Abstract

The invention discloses a method for making a stewed duck, which comprises three steps of boiling in clear water, marinating and roasting, marinade for marinating is prepared by mixing and boiling Sichuan pepper, hot pepper, allspice, fructus tsaoko, star anise, cinnamon, galangal, dried orange peel, clove, common fennel, piperis longi, liquorice, kepulaga, elecampane, rhizoma kaempferiae, herb, murraya paniculata (L.) jack, cumin, spiceleaf, lycopodium calvatum, rhizoma gastrodiae and amomum villosum and using an appropriate mount of sugar, salt and chicken essence, the duck stewed by using the marinade with the formula is salty and fresh, the taste is special, and the aroma of spices and the aroma of the duck are combined to the moderate aroma; and the boiled duck is roasted for 3-4h at the temperature of 50-60 DEG C, thereby realizing crisp skin and tender meat and being aromatic and oily. The stewed duck produced by adopting the method has the advantages of crisp skin, tender meat, aromatic and oily properties, salty and fresh taste and special taste, and can be conformable to the public tastes, be welcomed by consumers and be non-greasy by long-term consumption, so that the product is in good sales and realizes good economic benefits.

Description

technical field [0001] The invention relates to the field of meat food processing, in particular to a method for preparing stewed duck. Background technique [0002] Due to its high protein, low fat, tender and delicious meat, duck meat has become a delicacy on the table. In addition to being rich in nutrition and easy to digest, duck meat also has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis and hot bones, eliminating edema, stopping heat and dysentery, and relieving cough and reducing phlegm. [0003] Duck meat is generally eaten in the following ways: roasting, stewing, braised, roasting, marinating and salting. It is as large as Beijing roast duck, Nanjing salted duck, Hangzhou sauce duck, as small as the homemade stewed duck sold at cooked food stalls in various cities, with different flavors. Different; as a duck sold as a commodity, its aroma and taste determine the size of the sales volume and the level of inco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L33/10
Inventor 何才福
Owner 何才福
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