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Stewing material for stewing duck and use method thereof

A technology of brine and duck, which is applied in application, food preparation, food science, etc., can solve the problems of soft meat and heavy dosage, and achieve the effect of fresh taste, good taste, better taste and quality

Inactive Publication Date: 2010-09-08
何才福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong fishy smell of duck meat, when the amount of stewed material is light, the fishy smell of duck meat will be pungent and tasteless; Most of the marinade in bags has a simple formula and a heavy dose of single component. When the duck is marinated according to the method introduced by the manufacturer, it is difficult to truly complement the flavor of the marinade and the taste of the duck, so that the duck is fragrant, oily, salty and fresh , unique taste, fully arouse consumers' appetite and make them not get tired of eating for a long time

Method used

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  • Stewing material for stewing duck and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In this embodiment, the stewed material includes by weight percentage: 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 fragrant fruit, 0.35 parts of grass fruit, 0.5 part of star anise, 0.15 part of cassia bark 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 three naphthalene, 0.25 parts of Gansong, 0.25 parts of thyme , 0.25 parts of cumin, 0.5 parts of fragrant leaves, 0.25 parts of Shenjincao, 0.2 parts of Gastrodia elata and 0.15 parts of amomum.

[0017] The steps to make stewed duck are as follows:

[0018] 1. Make brine: add 7.5 parts of salt and 9.3 parts of the above-mentioned brine in 300 parts of water by weight. Mix cumin, biba, licorice, white cardamom, woody fragrance, three naphthalene, swee...

Embodiment 2

[0021] In this embodiment, the stewed material includes by weight: 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 fragrant fruit, 0.4 part of grass fruit, 0.6 part of star anise, 0.15 part of cassia 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 three naphthalene, 0.3 parts of sweet sycamore, 0.3 parts of thyme , 0.3 parts of cumin, 0.55 parts of fragrant leaves, 0.3 parts of Shenjincao, 0.3 parts of Gastrodia elata and 0.2 parts of amomum.

[0022] The steps to make stewed duck are as follows:

[0023] 1. Make brine: add 7.8 parts of salt and 10.8 parts of the above-mentioned brine material in every 300 parts of water by weight, first mix Chinese prickly ash, capsicum, fragrant fruit, grass fruit, star anise, cinnamon ...

Embodiment 3

[0026] In this embodiment, the stewed material includes by weight: 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, 0.35 parts of grass fruit, 0.5 part of star anise, 0.15 part of cassia 0.4 parts of ginger, 0.25 parts of tangerine peel, 0.15 parts of cloves, 1 part of cumin, 0.5 parts of fennel, 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 Gansong, and 0.3 parts of Qianli 0.25 parts of incense, 0.25 parts of cumin, 0.5 parts of fragrant leaves, 0.25 parts of genus chinensis, 0.2 parts of Gastrodia elata and 0.15 parts of amomum; the sugar is formed by mixing white sugar and brown sugar in a weight ratio of 2:1. It should be noted that, in this embodiment, the amount of chicken bouillon is 0.35-0.4 parts, the amount of sugar is 0.9-1 part, and the amount of pepper is 0.9-1.1 parts...

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Abstract

The invention discloses a stewing material for stewing a duck, which comprises sugar, monosodium glutamate, chicken essence, wild pepper, pepper, allspice, cardamom, star anise, cinnamon, galangal, dried tangerine peel, cloves, cumin, graduated dial, licorice, kepulaga, saussurea, resurrectionlily, spikenard, murraya paniculata(l.)jack, cumin, geraniol, lycopodium calvatum, gastrodia and amomum which are mixed in a certain ratio, has a unique formula and scientific materials; the fragrance of the duck stewed from the stewing material with the formula can be integrated with the flavor of the duck meat; the duck meat is aromatic and oily, salty and fresh, and has rich flavor, unique taste, good mature flavor and very good taste; no matter being used in homemade stewed ducks or enterprise large-scale production, the stewing material can achieve the essentially similar unique flavor; and the invention also discloses a use method of the stewing material, and trough the method, the prepared duck meat has better taste and quality.

Description

technical field [0001] The invention relates to a seasoning, in particular to a marinade used for marinating 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, reducing edema, relieving heat and dysentery, and relieving cough and reducing phlegm. 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. No matter roast duck, sauced duck or salted duck, the production is inseparable from the brine process. The taste of brine is the key to the aroma and taste...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 何才福
Owner 何才福
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