Preparation method of stewed red-hair duck with soy sauce
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A production method and technology of red hair, applied in food preparation, application, food science, etc., can solve the problems of unsavory meat, high fat, loose and not firm meat, etc., and achieve red sauce, strong meat flavor, lean The effect of more meat
Inactive Publication Date: 2013-08-21
JIANGXI GUOHONG GRP CO LTD
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[0002] Domestic processed sauced duck is mostly processed from Cherry Valley duck (foreign duck). Due to the short feeding cycle (30 days) of the raw duck, the meat is loose and not firm, the fat is high, and the meat taste is not fragrant, which affects the quality of the sauced duck.
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[0015] A kind of preparation method of red duck sauce duck, comprises the following steps:
[0016] 1. Clean the whole eviscerated red duck, remove the sundries, and cut open along the midline of the back;
[0017] 2. For marinating, wrap the spices in gauze, put them in 10kg of water, heat to boil, and simmer for 40-60 minutes, put the material bag and spice water in the container, then add 90kg of boiling water, and then put the auxiliary materials and food additives together Stir until completely dissolved, cool to room temperature, then immerse the red-feathered duck embryos after shaping in the stewed liquid, stir once every 6 hours, and marinate for 10-12 hours; the spices are: star anise 0.15kg, cinnamon 0.10kg , meat and fruit 0.10kg, Chinese prickly ash 0.10kg, Angelica dahurica 0.05kg, amomum 0.05kg, fragrant leaf 0.05kg; The auxiliary materials are: white granulated sugar 6kg, soy sauce 5kg, salt 4kg, white wine 2kg, monosodium glutamate 0.5kg, dried pepper 1kg; De...
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Abstract
The invention discloses a preparation method of stewed red-hair duck with soy sauce. The preparation method comprises the following steps: cleaning a slaughtered red-hair duck, removing entrails, cutting into two parts along the central line of the duck back, shaping, seasoning, roasting, and stewing. The spices include star anise, cassia bark, round cardamom, pricklyash peel, Angelica glabra, amomum fruit and bay leaf. The auxiliary ingredients include white granulated sugar, soy sauce, table salt, distilled spirit, monosodium glutamate, dry chili, ginger, fresh shallot and ethyl maltol. Thefood additives include vanillin, D-sodium isoascorbate, monoscus red pigment and sodium nitrite. The preparation method of stewed red-hair duck with soy sauce makes full use of red-hair duck which iseasily available, integrates the three classic cooking methods of stewing, roasting and seasoning, and adopts the unique flavorings and flavoring formula. The product of stewed red-hair duck with soysauce has the characteristics of high lean content, low fat content, mellow meat flavor, dark red color, crisp and fresh taste and moderate spicy taste.
Description
technical field [0001] The invention relates to a preparation method of red-feathered duck sauced duck. Background technique [0002] Domestically processed sauced ducks are mostly processed from cherry valley ducks (foreign ducks). Due to the short feeding cycle (30 days) of raw ducks, the meat is loose and not firm, with a lot of fat, and the meat tastes not fragrant, which affects the quality of sauced ducks. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing red-feathered duck sauce duck with more lean meat, less fat and strong meat flavor. [0004] The preparation method of red-feathered duck sauce duck of the present invention comprises the following steps: [0005] 1. Clean the whole eviscerated red duck, remove the sundries, cut it open along the midline of the back, and shape it; [0006] 2. For marinating, wrap the spices in gauze, put them in clean water, heat to boil, and simmer for 40-60 minutes, put ...
Claims
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