Stewed material for stewing duck

A technology of brine and duck, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of heavy single-component dosage, pungent duck smell, and astringent meat quality, and achieve good ripe flavor, unique flavor, and meaty texture Strong effect

Inactive Publication Date: 2013-02-06
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because duck meat has a strong fishy smell, when the amount of stewed ingredients is light, the smell of duck meat is pungent and tasteless; when the amount of stewed ingredients is heavy, the smell of medicine is obvious and it is easy to cause the meat to be astringent.
Most of the existing commercially available marinade in bags has simple formulas and heavy dosage of single components. When the duck is stewed according to the method introduced by the manufacturer, it is difficult to truly complement the flavor of the marinade and the taste of the duck, making the duck fragrant and oily. , salty and fresh, unique taste, fully arouse the appetite of consumers and make them not tired of eating for a long time

Method used

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  • Stewed material for stewing duck

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Experimental program
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Effect test

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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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/314A23L1/315A23L1/318A23L27/20A23L13/40A23L13/50A23L13/70
Inventor 郁瑞芬唐云葛孟辉张丽华
Owner SHANGHAI LAIYIFEN
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