Preparation method of marinated duck

A fire-salted and marinated technology, which is applied in the field of stewed duck preparation, can solve the problems of not being able to meet the taste of the public, not feeling delicious, and the meat is cottony and astringent, and achieve the effect of long-lasting fragrance, bright golden color and strong fragrance

Inactive Publication Date: 2016-10-12
吴艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing commercially available stewed duck is generally added according to experience in production. The taste of the duck meat is sometimes bland and tastele...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of stewed duck, the operation steps are as follows:

[0018] 1) Raw duck marinating: Take a native duck weighing 1 kg under 1 year old without hair and viscera, wash it, rub the whole body of the native duck with salt, put 20 grams of salt in the duck chamber, beat and shake it vigorously, hang it on the In a ventilated place, marinate for 1.5 hours in spring, autumn and summer, and 4 hours in winter;

[0019] 2) Initial marinade: Put the marinated raw duck in the marinade for 10 minutes and take it out, put star anise and fried pepper and pepper in the duck chamber;

[0020] 3) Re-marinating: Put the raw duck after the initial marinade into the marinade again, boil it on high heat, then turn to low heat and marinate for 30 minutes. Turn the duck over every ten minutes during the marinating process on low heat. After turning off the heat, the duck will continue to cook Soak in the marinade for 15 minutes, then remove the duck to get the finished ma...

Embodiment 2

[0027] A preparation method of stewed duck, the operation steps are as follows:

[0028] 1) Raw duck marinating: Take a native duck weighing 1.5 kg under 1 year old without hair and viscera, wash it, rub the whole body of the native duck with salt, put 30 grams of salt in the duck chamber, beat and shake it vigorously, hang it on the In a ventilated place, marinate for 2 hours in spring, autumn and summer, and 6 hours in winter;

[0029] 2) Initial marinade: Put the marinated raw duck in the marinade for 15 minutes and take it out, put star anise and fried pepper and pepper in the duck chamber;

[0030] 3) Re-marinating: put the above-mentioned raw duck in the marinade again, boil it on high heat, then turn to low heat and marinate for 40 minutes. Turn the duck over every ten minutes during the marinating process on low heat. After turning off the heat, the duck continues to Soak in the marinade for 15-20 minutes, then remove the duck to get the finished stewed duck;

[0031...

Embodiment 3

[0037] A preparation method of stewed duck, the operation steps are as follows:

[0038] 1) Raw duck marinating: Take a native duck weighing 1.25 kg under 1 year old without hair and viscera, wash it, rub the whole body of the native duck with salt, put 25 grams of salt in the duck chamber, beat and shake it vigorously, hang it on the In a ventilated place, marinate for 1.8 hours in spring, autumn and summer, and 5 hours in winter;

[0039] 2) Initial marinade: put the marinated raw duck into the marinade for 13 minutes, take it out, put star anise, fried pepper and pepper in the duck chamber;

[0040] 3) Re-marinating: put the above-mentioned raw duck after the initial marinade into the marinade again, boil it on high heat, then turn to low heat and marinate for 35 minutes. Turn the duck over every ten minutes during the marinating process on low heat. Soak in the marinade for 20 minutes, then remove the duck to get the finished marinated duck;

[0041] Described marinade i...

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PUM

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Abstract

The invention discloses a preparation method of marinated duck. The method comprises the operation steps of: raw duck curing: taking an unhaired and gutted local duck that is within 1 year old and weighs 1-1.5kg, conducting washing, and rubbing edible salt over the body of the local duck, putting 20-30g of edible salt into the duck chest and flapping and shaking the local duck strongly, hanging the local duck at a ventilating place, performing curing for 1.5-2h in spring, autumn and summer, and conducting curing for 4-6h in winter; primary marination: soaking the cured raw duck in marinade for 10-15min, then taking it out, putting star anise and oil-fried Chinese prickly ash and chili into the duck chest; re-marination: putting the raw duck subjected to primary marination into marinade again, boiling the duck over big fire, then using soft fire to conduct marination for 30-40min, turning off the heat, further soaking the duck in the marinade for 15-20min, then getting the duck out to obtain a finished product of marinated duck. The preparation method provided by the invention is simple, the prepared marinated duck has excellent taste, heavy fragrance, and golden yellow and bright color, and the marinated dishes have lasting fragrance in taste and unique flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing stewed duck. Background technique [0002] Duck meat has become a delicious dish 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, reducing edema, relieving cough and reducing phlegm. Duck meat is generally eaten in the following ways: roasting, stewing, stewing, roasting and salting. The duck meat ranges from Beijing roast duck, Nanjing salted duck, Hangzhou sauce duck to homemade stewed duck sold at cooked food stalls in various cities, all of which have different flavors. As we all know, the aroma and taste of stewed duck are closely related to the production process and marinade formula. The existing commercially available stewed duck is generally added according t...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L13/70
CPCA23V2002/00A23V2200/044A23V2200/14
Inventor 吴艳
Owner 吴艳
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