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A production method and technology of sauced duck, which is applied in the field of food processing, can solve the problems of uncontrollable production process, long time, high temperature, etc., and achieve the effect of pure sauce, pure taste and rich nutrition
Inactive Publication Date: 2013-11-27
安徽刘郎食品有限公司
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[0002] Duck is one of the poultry that people are most familiar with, and people eat duck in many ways, such as stewed, braised duck and fried duck, all of which are cooking methods of hot dishes. It is composed of cooking and sauce making steps. In the cooking step, pepper, aniseed, salt and monosodium glutamate and other seasonings need to be added to adjust the taste of the duck. Although the worthwhile sauce duck tastes good, the production process is not easy to control. The temperature of the sauce is high and the time is long, and the sauce used also needs to be improved
Method used
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Embodiment 1
[0012] Embodiment 1: Sauce duck, the parts by weight of its raw materials are: white striped duck 900, dark soy sauce 180, protein powder 4, protease 0.1, salt 1, monosodium glutamate 3, hexyl maltol 1, natamycin 0.8, cooking wine 4 , five-spice powder 9, duck extract 1 and sucrose 1.
[0013] The preparation method of the sauced duck comprises the following steps: weighing each raw material according to the weight portion of the constituent raw materials, mixing ingredients dark soy sauce, protein powder, protease, salt, monosodium glutamate, hexyl maltol, natamycin, cooking wine, five-spice powder, Add the duck meat paste and sucrose into the container, stir well with clean chopsticks, then put the cleaned white striped duck into it, start to smear the white striped duck with the ingredients, then turn over every 4-6 hours, after 24 hours Bake in an oven for 4-6 hours, and control the temperature at 53-58°C.
Embodiment 2
[0014] Embodiment 2: sauced duck, the parts by weight of its raw materials are: white striped duck 1000, dark soy sauce 200, protein powder 5, protease 0.2, salt 2, monosodium glutamate 4, hexyl maltol 2, natamycin 1, cooking wine 5 , five-spice powder 10, duck extract 2 and sucrose 2.
[0015] The preparation method of sauced duck is as embodiment 1.
Embodiment 3
[0016] Embodiment 3: sauced duck, the parts by weight of its raw materials are: white striped duck 1100, dark soy sauce 220, protein powder 6, protease 0.3, salt 3, monosodium glutamate 5, hexyl maltol 3, natamycin 1.2, cooking wine 6 , five-spice powder 11, duck extract 3 and sucrose 3, Coptis chinensis powder 1, mulberry leaf powder 1, Eucalyptus leaf powder 0.2, turmeric powder 1.
[0017] The preparation method of sauced duck is as embodiment 1.
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Abstract
The invention discloses a seasoned duck and a preparation method thereof. The seasoned duck comprises the following raw materials in parts by weight: 900-1,100 parts of white sliced duck, 180-220 parts of dark soy sauce, 4-6 parts of albumen powder, 0.1-0.3 parts of protease, 1-3 parts of salt, 3-5 parts of monosodium glutamate, 1-3 parts of caproyl maltol, 0.8-1.2 parts of natamycin, 4-6 parts of cooking wine, 9-11 parts of five spices powder, 1-3 parts of duck meat refined cream and 1-3 parts of sugar. The preparation method comprises the following steps of: adding the dark soy sauce, the albumen powder, the protease, the salt, the monosodium glutamate, the caproyl maltol, the natamycin, the cooking wine, the five spices powder, the duck meat refined cream and the sugar into a container, uniformly stirring and then coating the ingredients on the white sliced duck; turning once every 4-6 hours; baking for 4-6 hours in a baking box in 24 hours; and controlling the temperature to be 53-58 DEG C. The seasoned duck prepared by the invention has rich nitration, pure sauce smell, fresh meat, pure taste, better mouthfeel and proper salt, the preparation method is simple, and the cost is reduced.
Description
technical field [0001] The invention relates to a sauced duck and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Duck is one of the poultry that people are most familiar with, and people eat duck in many ways, such as stewed, braised duck and fried duck, all of which are cooking methods of hot dishes. It is composed of cooking and sauce making steps. In the cooking step, pepper, aniseed, salt and monosodium glutamate and other seasonings need to be added to adjust the taste of the duck. Although the worthwhile sauce duck tastes good, the production process is not easy to control. The temperature of the sauce is high and the time is long, and the sauce used also needs to be improved. Contents of the invention [0003] In order to alleviate the deficiencies and defects of the prior art, the object of the present invention is to provide a sauced duck and a preparation method thereof. The sauced duck produced by ...
Claims
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Application Information
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