Preparation method of braised duck wings with beer

A production method and technology of beer duck, which is applied in the field of food processing, can solve problems such as the inability to realize industrialized production, and achieve the effect of tight meat quality, good coordination and good taste

Inactive Publication Date: 2015-02-04
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for making beer duck wings in view of the fact that the existing beer ducks are processed and produced in traditional workshops and cannot be industrialized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of beer duck wing, the steps are as follows:

[0018] (1) Prepare brine spices according to the following weight components: nutmeg 0.05Kg, grass fruit 0.1Kg, bay leaf 0.01Kg, star anise 0.1Kg, kaempferen 0.05Kg, pepper 0.2Kg, cumin 0.05Kg, cinnamon 0.1Kg , Amomum 0.05Kg; prepare the seasoning of brine according to the following weight components: salt 0.5Kg, white sugar 1.5Kg, monosodium glutamate 0.2Kg, cooking wine 0.2Kg, ginger 0.5Kg, green onion 0.5Kg, garlic 0.5Kg;

[0019] (2) Make brine: Wrap the spices in gauze and put them into 90Kg of water, then add seasonings, keep boiling for 1 hour after heating, the color of brine will change from light bright red to dark reddish brown with the increase of cooking time , the marinade becomes more and more turbid, with impurities floating in it, and the flavor of spices becomes more and more intense, with a strong spicy feeling, which lasts for a long time in the mouth. It has a strong flavor...

Embodiment 2

[0025] A kind of preparation method of beer duck wing, the steps are as follows:

[0026] (1) Prepare brine spices according to the following weight components: 0.2Kg nutmeg, 0.4Kg grass fruit, 0.05Kg bay leaf, 0.5Kg star anise, 0.1Kg kaempferen, 0.6Kg pepper, 0.2Kg fennel, 0.5Kg cinnamon bark , Amomum 0.2Kg; prepare the seasoning of bittern by following weight composition: salt 1Kg, white sugar 3Kg, monosodium glutamate 0.5Kg, cooking wine 0.6Kg, ginger 3Kg, green onion 3Kg, garlic 3Kg;

[0027] (2) Make brine: Wrap the spices in gauze and put them into 100Kg of water, then add seasonings, keep boiling for 1 hour after heating, the color of brine will change from light bright red to dark reddish brown with the increase of cooking time , the marinade becomes more and more turbid, with impurities floating in it, and the flavor of spices becomes more and more intense, with a strong spicy feeling, which lasts for a long time in the mouth. It has a strong flavor of spices, there ...

Embodiment 3

[0033] A kind of preparation method of beer duck wing, the steps are as follows:

[0034] (1) Prepare brine spices according to the following weight components: nutmeg 0.1Kg, grass fruit 0.2Kg, bay leaf 0.03Kg, star anise 0.3Kg, kaempferen 0.06Kg, pepper 0.5Kg, cumin 0.1Kg, cinnamon 0.4Kg , Amomum 0.1Kg; prepare the seasoning of brine according to the following weight components: salt 0.6Kg, white sugar 2Kg, monosodium glutamate 0.3Kg, cooking wine 0.5Kg, ginger 2Kg, green onion 1.5Kg, garlic 2.5Kg;

[0035] (2) Make brine: Wrap the spices in gauze and put them into 95Kg of water, then add seasonings, keep boiling for 1 hour after heating, the color of brine will change from light bright red to dark reddish brown with the increase of cooking time , the marinade becomes more and more turbid, with impurities floating in it, and the flavor of spices becomes more and more intense, with a strong spicy feeling, which lasts for a long time in the mouth. It has a strong flavor of spi...

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PUM

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Abstract

The invention discloses a preparation method of braised ducks wings with beer. The preparation method of braised duck wings with beer comprises the following steps: preparing spices and seasonings of brine, wrapping the spices by gauze and adding the spices into water, then adding the seasonings, heating, boiling and stewing for one hour; blanching duck wings in hot water, then pouring the duck wings in the cooled brine, and pickling for 1-3 hours; adding soybean sauce into the pickled brine, boiling for 5 minutes to obtain marinade, putting the pickled duck wings in the boiling marinade for marinating for 20-30 minutes, adding beer during marinating, turning off the fire, continuously immersing the duck wings in the marinade for 20-25 minutes, fishing the duck wings out of the marinade, draining off water, sealing in vacuum, sterilizing and airing. According to the braised ducks wing with beer, the beer and the duck wings ingeniously cooperate with each other; the synergy effect of the beer and the duck wings are fully played; the beer contains a plurality of antioxidant substances; the skin aging is slowed down; the duck wings have the health functions of tonifying qi and deficiency, reducing blood fat, removing humidity and dysthesia, appetizing, tonifying spleen and the like; the duck wings belong to green and healthy snack food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making beer duck wings. Background technique [0002] Duck meat is sweet and cold in nature, and enters the lungs, stomach and kidneys. It has the functions of nourishing, nourishing the stomach, nourishing the kidneys, eliminating tuberculosis, eliminating edema, relieving heat and dysentery, relieving cough and reducing phlegm. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. Stewed meat products with sauce are the fine products of Chinese traditional food culture, and they are also the fastest growing type of Chinese meat products. Because of its uniqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/318A23L1/314A23L1/29A23L13/50A23L13/20A23L13/40A23L13/70A23L33/00
CPCA23L13/20A23L13/428A23L13/55A23L13/70A23L33/00Y02A40/90
Inventor 柳艳霞赵莉君孙灵霞高晓平黄现青张秋会
Owner HENAN AGRICULTURAL UNIVERSITY
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