Method for making spiced and seasoned duck by Sansui duck

A technology of three-sui duck and stewed sauce, applied in food preparation, application, food science, etc., can solve the problem of no sauced duck and achieve the effect of enriching life

Inactive Publication Date: 2012-12-26
GUIZHOU QIANLISHAN ECOLOGICAL FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

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Embodiment

[0019] Embodiment Guizhou Qianlishan Ecological Food Co., Ltd. uses three-sui duck to make the production process of stewed duck in sauce as follows:

[0020] First prepare 2 kinds of marinade:

[0021] The first is wet pickled brine, add 10-15kg of salt to 40-50kg of drinking water, mix with 40g of star anise, 40g of Chinese prickly ash, 20g of three naphthalene, 250g of ginger, boil and cool for later use;

[0022] The second is braised soup, take 75kg of drinking water, add 3kg of salt, 25kg of pork tube bone, 25kg of Sansui duck and old duck skeleton, 500g of ginger, 500g of dried chili, 150g of star anise, 250g of pepper, 25g of clove, 100g of meat, sand 100g kernels, 15g fennel, 100g trinaphthalene, 100g tangerine peel, 100g cinnamon bark are boiled repeatedly, set aside;

[0023] Take 80kg 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...

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PUM

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Abstract

The invention discloses a method for making spiced and seasoned duck by Sansui duck and relates to food. The spiced and seasoned duck is made through the processes of cleaning, trimming, dry pickling, wet pickling, tightening, sugar coloring, oil frying, sauce spicing, cooling, vacuum package, high-temperature sterilization, cooling and finished product obtaining. According to the method, two kinds of spices including wet pickling spiced water and spiced soup need to be prepared, in the manufacture process, twice sauce spicing processes are adopted, i.e. the first sauce spicing process is carried out after the dry pickling of the duck by common salt, the dry pickled duck is placed into wet pickling spiced water to be pickled, the second sauce spicing process is carried out after the oil frying, and the colored duck after the oil frying is placed into the spiced soup to be boiled. The method for making spiced and seasoned duck by Sansui duck provided by the invention has the advantagesthat the food with the special flavor, fresh and delicious taste, tender meat and rich nutrition can be made, and the life of people is enriched. The method is applicable to the processing of the Sansui Duck.

Description

technical field [0001] The invention relates to food, in particular to a method for preparing stewed duck with sauce. 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 fo...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 吴文通吴小玉
Owner GUIZHOU QIANLISHAN ECOLOGICAL FOOD CO LTD
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