Stewed material for stewing duck

Abstract

The invention discloses a stewed material for stewing a duck. The stewed material is manufactured by salt, sugar, monosodium glutamate, chilli, pepper, yellow wine, mature vinegar, tsaoko, star anise and liquorice according to a specific proportion. The stewed material has a unique formula and scientific materials. Duck products stewed by the formula have no common duck smell, are aromatic, spicy, sweet and fresh, are rich in flavor and have delicious taste. The invention also discloses a method for preparing stewed water and stewed duck products by using the stewed material.

Description

technical field

[0001] The invention relates to a seasoning, in particular to a marinade used for marinating duck. Background technique

[0002] Duck meat has become an excellent delicacy on the table because of its high protein, low fat, tender and delicious meat. 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 a...

Examples

Embodiment 1

[0024] In this embodiment, the stewed material includes by weight (calculated as 100 parts of duck meat): 2 parts of salt, 2.5 parts of sugar, 0.5 parts of monosodium glutamate, 1 part of pepper, 1 part of Chinese prickly ash, 0.1 part of rice wine, mature vinegar 0.1 part, Tsaoguo 0.01 part, star anise 0.01 part, licorice 0.01 part.

[0025] The steps to make braised duck wings are as follows:

[0026] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the fragrance overflows, then add 200 parts of water, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, Tsaoko, star anise, licorice, turn to low heat and keep boiling for 5 minutes;

[0027] 2. Braised duck wings: add duck wings to the brine prepared in step 1, and marinate for 0.5 hours.

Embodiment 2

[0029] In the present embodiment, the stewed material comprises by weight (taking duck meat as 100 parts): 10 parts of salt, 15 parts of sugar, 10 parts of monosodium glutamate, 8 parts of pepper, 10 parts of Chinese prickly ash, 0.8 part of rice wine, 0.3 parts of mature vinegar, 0.1 parts of grass fruit, 0.2 parts of star anise, 2 parts of licorice.

[0030] The steps to make braised duck neck are as follows:

[0031] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the fragrance overflows, then add 200 parts of water, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, Tsaoko, star anise, licorice, turn to low heat and keep boiling for 30 minutes;

[0032] 2. Braised duck neck: add duck neck to the brine prepared in step 1, and marinate for 2 hours.

Embodiment 3

[0034] In this embodiment, the stewed material includes by weight (calculated as 100 parts of duck meat): 5 parts of salt, 8 parts of sugar, 2 parts of monosodium glutamate, 5 parts of pepper, 5 parts of Chinese prickly ash, 0.4 part of rice wine, mature vinegar 0.2 parts, 0.04 parts of grass fruit, 0.1 parts of star anise, 1 part of licorice.

[0035] The steps to make braised duck gizzard are as follows:

[0036] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the aroma overflows, then add 200 parts, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, grass fruit, star anise, licorice, turn to low heat and keep boiling for 20 minutes;

[0037] 2. Stewed duck gizzard: Add duck gizzard to the brine prepared in step 1, marinate for 1 hour.

[0038] 3. Cool the marinated duck gizzards with forced air within 30 minutes, the temperature of the cold room is 14 degrees, then vacuum pack, and finally ster...

technical field

[0001] The invention relates to a seasoning, in particular to a marinade used for marinating duck. Background technique

[0002] Duck meat has become an excellent delicacy on the table because of its high protein, low fat, tender and delicious meat. 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 a...

Examples

Embodiment 1

[0024] In this embodiment, the stewed material includes by weight (calculated as 100 parts of duck meat): 2 parts of salt, 2.5 parts of sugar, 0.5 parts of monosodium glutamate, 1 part of pepper, 1 part of Chinese prickly ash, 0.1 part of rice wine, mature vinegar 0.1 part, Tsaoguo 0.01 part, star anise 0.01 part, licorice 0.01 part.

[0025] The steps to make braised duck wings are as follows:

[0026] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the fragrance overflows, then add 200 parts of water, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, Tsaoko, star anise, licorice, turn to low heat and keep boiling for 5 minutes;

[0027] 2. Braised duck wings: add duck wings to the brine prepared in step 1, and marinate for 0.5 hours.

Embodiment 2

[0029] In the present embodiment, the stewed material comprises by weight (taking duck meat as 100 parts): 10 parts of salt, 15 parts of sugar, 10 parts of monosodium glutamate, 8 parts of pepper, 10 parts of Chinese prickly ash, 0.8 part of rice wine, 0.3 parts of mature vinegar, 0.1 parts of grass fruit, 0.2 parts of star anise, 2 parts of licorice.

[0030] The steps to make braised duck neck are as follows:

[0031] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the fragrance overflows, then add 200 parts of water, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, Tsaoko, star anise, licorice, turn to low heat and keep boiling for 30 minutes;

[0032] 2. Braised duck neck: add duck neck to the brine prepared in step 1, and marinate for 2 hours.

Embodiment 3

[0034] In this embodiment, the stewed material includes by weight (calculated as 100 parts of duck meat): 5 parts of salt, 8 parts of sugar, 2 parts of monosodium glutamate, 5 parts of pepper, 5 parts of Chinese prickly ash, 0.4 part of rice wine, mature vinegar 0.2 parts, 0.04 parts of grass fruit, 0.1 parts of star anise, 1 part of licorice.

[0035] The steps to make braised duck gizzard are as follows:

[0036] 1. Brew the brine: first use a dry pot, add 2 parts of oil to fry the chili and pepper until the aroma overflows, then add 200 parts, heat to boil, then add salt, sugar, monosodium glutamate, rice wine, mature vinegar, grass fruit, star anise, licorice, turn to low heat and keep boiling for 20 minutes;

[0037] 2. Stewed duck gizzard: Add duck gizzard to the brine prepared in step 1, marinate for 1 hour.

[0038] 3. Cool the marinated duck gizzards with forced air within 30 minutes, the temperature of the cold room is 14 degrees, then vacuum pack, and finally ster...

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