A kind of konjac roast duck seasoning and preparation method thereof
A konjac roast duck and seasoning technology, which is applied in the field of seasoning, can solve the problems of single taste, abuse of preservatives, and poor flavor, and achieve the effect of simple and easy preparation method, soft and delicate konjac, and tender meat
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0038] The embodiment of the present invention also provides a preparation method of konjac roast duck seasoning, comprising the following steps:
[0039] Heat the rapeseed oil to 180±5°C, add the bean paste, and fry for 3-5 minutes;
[0040] Mix the ginger, garlic and shallot sauce evenly, add it, lower the temperature to 120±5°C, and stir-fry for 7-9 minutes;
[0041] Mix pickled ginger, pickled pepper, and wild pepper, then add, heat to 120±5°C, and fry for 4-6 minutes;
[0042] Mix the chili powder and red pepper powder, add them, heat to 130±5°C, and fry for 4-6 minutes;
[0043] Mix white sugar, star anise powder, kaempferen powder, and cumin powder, add them, heat to 90±5°C, and fry for 2-4 minutes;
[0044] Mix edible salt and monosodium glutamate evenly and add, heat to 110±5°C, fry for 3-5min;
[0045] Mix liquor, fermented glutinous rice, brewed soy sauce, 5'-flavored nucleotide disodium, add in, cool down to 100±5°C, fry for 1-3min, and obtain the konjac roast d...
Embodiment 1
[0057] Heat 30 parts of rapeseed oil to 180±5°C, as the oil temperature rises, the oil becomes brighter, add 7.5 parts of Pixian Douban, and fry for 3 minutes;
[0058] Mix 4 parts of ginger granules, 4 parts of garlic granules and 2.5 parts of shallot sauce, then add them, cool down to 120±5°C, and stir-fry for 7 minutes. Among them, use a ￠0.5mm sieve to crush the ginger to obtain ginger granules, and use a ￠0.5mm sieve Crush the garlic with a net to get garlic granules, and use a ￠1.0mm sieve to mash the fresh and tender shallots through a masher to make shallot sauce;
[0059] Mix 5 parts of ginger granules, 5 parts of pickled pepper granules and 2 parts of wild pepper granules, add them after mixing, heat to 120±5℃, and fry for 4 minutes;
[0060] Mix 2.5 parts of chili powder and 3.5 parts of red prickly ash powder, add them, heat to 130±5°C, fry for 4 minutes, use a ￠2mm sieve to crush the dried chili powder, and use a 5mm sieve to crush the red prickly ash Prepare red...
Embodiment 2
[0065] Heat 32 parts of rapeseed oil to 180±3°C, as the oil temperature rises, the oil becomes brighter, add 7.7 parts of Pixian Douban, and fry for 4 minutes;
[0066] Mix 4.5 parts of ginger grains, 4.5 parts of garlic grains, and 3 parts of shallot sauce, then add them, cool down to 120±3°C, and stir-fry for 8 minutes. Ginger is crushed with a ￠0.8mm sieve to obtain ginger grains, and a ￠0.8mm sieve is used Crush the garlic with a net to get garlic granules, and use a ￠1.5mm sieve to mash the fresh and tender shallots through a masher to make shallot sauce;
[0067] Mix 5.5 parts of ginger granules, 5.5 parts of pickled pepper granules and 2 parts of wild pepper granules, then add them, heat to 120±3°C, and fry for 5 minutes;
[0068] Mix 3 parts of chili powder and 3.5 parts of red pepper powder, add them, heat to 130±3°C, and stir-fry for 5 minutes. Among them, use a ￠2.5mm sieve to crush the dried chili powder, and use a 6mm sieve to crush the red pepper powder. Zanthox...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More