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Marinade for preparing marinaded duck and marinaded duck preparation method

A technology of marinade and duck breast meat, which is applied in the field of marinade and stewed duck preparation, can solve the problems of poor taste, various tastes, and different production methods, and achieve the effect of tender and palatable meat, firm texture and tight texture

Inactive Publication Date: 2015-07-08
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of stewed ducks on the market, but due to the different secret recipes and production methods of brine used in the processing process, the tastes are various.
If you do not pay attention to the formula of brine and the details of the production process, it will easily lead to bad taste

Method used

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  • Marinade for preparing marinaded duck and marinaded duck preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of marinade:

[0032] Recipe: perilla 1.5%; tangerine peel 1.0%; licorice 0.3%; ginger 1.2%; garlic 0.9%; shallot 0.9%; salt 0.9%; white sugar 2.3%; light soy sauce 2.3%; dark soy sauce 0.3%; sesame oil 0.9%; liquor 0.3%; the balance is water.

[0033] Preparation method: chop perilla, tangerine peel, licorice, ginger, garlic, shallot, mix with salt, white sugar, light soy sauce, dark soy sauce, sesame oil and white wine; boil in water (100°C), keep Boil for 2 minutes to get marinade.

[0034] (2) Preparation method of stewed duck:

[0035] S1. Raw material preparation: wash the whole duck legs and duck wings for later use; remove the duck skin, duck fat and other impurities from the duck breast meat, clean it, and cut it into small pieces of 4cm*3cm*4cm for later use;

[0036] S2. Blanching and skimming oil: Soak duck wings, duck breast or duck legs in water at 50°C to remove residual blood and external fat, and drain the water for later use;

[003...

Embodiment 2

[0043] (1) Preparation of marinade:

[0044] Recipe: 3.2% perilla; 3.5% tangerine peel; 1.3% licorice; 2.5% ginger; 2.3% garlic; 2.3% shallot; 2.3% salt; 4.1% white sugar; 4.1% soy sauce; 1.3% dark soy sauce; sesame oil 2.3%; liquor 1.3%; the balance is water.

[0045] Preparation method: chop perilla, tangerine peel, licorice, ginger, garlic, shallot, mix with salt, white sugar, light soy sauce, dark soy sauce, sesame oil and white wine; boil in water (100°C), keep Boil for 5 minutes to get marinade.

[0046] (2) Preparation method of stewed duck:

[0047] S1. Raw material preparation: wash the whole duck legs and duck wings for later use; remove the duck skin, duck fat and other impurities from the duck breast meat, clean it, and cut it into small pieces of 4cm*3cm*4cm for later use;

[0048] S2. Blanching and skimming oil: Soak duck wings, duck breast or duck legs in water at 50°C to remove residual blood and external fat, and drain the water for later use;

[0049]S3. ...

Embodiment 3

[0055] (1) Preparation of marinade:

[0056] Formula: perilla 2.0%; tangerine peel 2.0%; licorice 0.8%; ginger 1.8%; garlic 1.5%; shallot 1.5%; salt 1.8%; white sugar 3.0%; light soy sauce 3.0%; dark soy sauce 0.8%; sesame oil 1.6%; liquor 0.8%; the balance is water.

[0057] Preparation method: chop perilla, tangerine peel, licorice, ginger, garlic, shallot, mix with salt, white sugar, light soy sauce, dark soy sauce, sesame oil and white wine; boil in water (100°C), keep Boil for 8 minutes to get marinade.

[0058] (2) Preparation method of stewed duck:

[0059] S1. Raw material preparation: wash the whole duck legs and duck wings for later use; remove the duck skin, duck fat and other impurities from the duck breast meat, clean it, and cut it into small pieces of 4cm*3cm*4cm for later use;

[0060] S2. Blanching and skimming oil: Soak duck wings, duck breast or duck leg meat in 60°C water to remove residual blood and external fat, and drain the water for later use;

[0...

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PUM

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Abstract

The present invention relates to the technical field of food, and specifically discloses a marinade for preparing marinaded duck and a marinaded duck preparation method. The marinade is prepared by the following raw materials: purple perilla, dried tangerine peels, licorice, fresh gingers, garlic bulb, eleutherine americana bulb, edible salt, white granulated sugar, light soy sauce, dark soy sauce, sesame oil and white wine. The marinaded duck prepared by the marinade of the present invention has unique flavors, i.e., a dried tangerine peel flavor when being just eaten and a purple perilla flavor with delicate fragrance and licorice aftertaste when being chewed. In addition, the marinaded duck also has very good health-care effects.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a marinade for preparing stewed duck and a preparation method of stewed duck. Background technique [0002] The main raw material of stewed duck is duck meat, which is ruddy and bright in color, the marinade is thick and mellow, and the meat is tender and sweet, which is deeply loved by consumers. There are many kinds of stewed ducks in the market, but due to the different secret recipes and production methods of the brine used in the processing, the tastes are various. If you don't pay attention to the formula of brine and the detailed operations in the production process, it will easily lead to bad taste. [0003] With the rapid development of economy and society, people's requirements for health and quality of life are constantly improving. Nowadays, natural foods that have high nutritional value and therapeutic effects and do not contain food additives have attracted more and m...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/315A23L1/314A23L1/318A23L1/30A23L13/40A23L13/50A23L13/70A23L27/00
Inventor 王琴黎奇欣黄嘉玲符笳茵白卫东刘曜儒肖乃玉
Owner ZHONGKAI UNIV OF AGRI & ENG
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