Preparation method of fragrant duck by using Sanhu duck
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A technology of Sansui Duck and Fragrant Duck, which is applied in the field of making fragrant duck with Sansui Duck to achieve the effect of enriching life and tender meat
Inactive Publication Date: 2012-12-12
GUIZHOU QIANLISHAN ECOLOGICAL FOOD CO LTD
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Problems solved by technology
At present, there is no patent application for making fragrant duck with Sansui duck
Method used
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Embodiment
[0017] Embodiment Guizhou Qianlishan Ecological Food Co., Ltd. uses Sansui duck to make the production process of fragrant duck as follows:
[0018] First prefabricated prefabricated dry marinade: Take 9kg of edible oil, 6kg of salt, 300g of soy sauce, 300g of mature vinegar, 300g of cooking wine, 150g of sugar, 500g of ginger, 600g of dried chili, 60g of star anise, 900g of pepper, 25g of clove, 25g of meat, 20g of grass fruit, 20g fennel, 15g fennel, 20g trinaphthalene, 15g tangerine peel, 15g cinnamon, 600g monosodium glutamate, 50 chicken essences, 800g peppercorns, mix and smash to make a dry marinade, set aside;
[0019] Take 100kg of pre-slaughtered and frozen Sansui duck and white striped duck, put it into a stainless steel container and add water to thaw naturally; after thawing, take out the two balls of duck meat under the skin of each duck's tail and clean it; then dry the surface of the duck body with dry marinade and the abdominal cavity for marinating; ， That ...
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Abstract
The invention discloses a preparation method of fragrant duck by using Sanhu duck and relates to the food. According to the method, the pre-prepared dry marinade material comprises edible oil, salt, soy sauce, mature vinegar, cooking wine, white sugar, ginger, dry red pepper, anise, pepper, clove, cinnamon, amomum tsao-ko, interior eardamom, fennel, rhizoma kaempferiae, dried tangerine, cinnamon,monosodium glutamate, chicken powder and long pepper. The carefully chosen Sanhu duck is taken as a main material. The preparation method comprises the following steps of: cleaning the carefully chosen Sanhu duck, firstly carrying out dry curing, secondly tightly matching, thirdly caramelizing, fourthly carrying out roast smoking, fifthly cooking after cleaning, and finally carrying out vacuum packing, high-temperature sterilizing, cooling and checking, wherein the eligible product is the fragrant duck product. The fragrant duck prepared by the prepared method is unique in flavor, delicious and tasty, tender in meat texture, and abundant in nutrition, thereby being a healthy and delicate food, so that the life of people can be enriched. The preparation method is suitable for the processing of the Sanhu duck.
Description
technical field [0001] The invention relates to food, in particular to a method for making fragrant duck. technical background [0002] Sansui Duck ( sansui duck ) belongs to small egg-type local breeds, and is one of the four major local ducks in China. It was included in the "China Poultry Breeds" in 1989, and was included in the "Guizhou Livestock and Poultry Breeds" in 1993. In 2003, it was included in the "China Poultry Breeds" Atlas of Landrace Species Resources. Sansui duck is centered in Sansui County, Guizhou Province, and is distributed in more than ten counties such as Zhenyuan, Cengong, Tianzhu, Taijiang, and Jianhe. In recent years, the breeding of Sansui ducks has covered more than 20 counties and cities, and the breeding volume of ducks in the central production area has remained at more than 2 to 3 million. Light and small, in the shape of a boat, with tight and shiny feathers, it has strong resistance to stress and foraging, and is suitable for grazing. ...
Claims
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Application Information
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