Stewed ducks in soy sauce

Abstract

The invention discloses stewed ducks in soy sauce. The stewed ducks in the soy sauce are prepared from the following ingredients: 650 kilograms of meat-type ducks, kilograms of white granulated sugar,10 kilograms of edible salt, 2.5 kilograms of monosodium glutamate, 2 kilograms of baijiu, 25 kilograms of fermented dark soy sauce, 5 kilograms of fermented light soy sauce, 200 grams of edible essence, and 200 grams of a solution containing potassium nitrate or sodium nitrate. The stewed ducks in the soy sauce are dark brown in color, and preserves mellow sauce-aroma flavor.

Description

Technical field: [0001] The invention relates to a sauced duck. Background technique: [0002] When making sauced duck, in addition to the raw materials, the most important auxiliary material is soy sauce. Different soy sauces and usage methods will cause changes in the quality of sauced duck. The use of ordinary soy sauce will cause the sauced duck to turn black or easily fade or the flavor of the sauce will be insufficient. Condition. Invention content: [0003] The technical problem to be solved by the present invention is to provide a sauced duck with sauce brown color and strong sauce flavor. [0004] The technical solution of the present invention is to provide a sauced duck, which is composed of the following components: 650 kg of meat duck, kg of white sugar, 10 kg of edible salt, 2.5 kg of monosodium glutamate, 2 kg of white wine, 25 kg of brewed dark soy sauce, 5 kg of brewed light soy sauce , food flavor 200g, nitrate 200g. [0005] Furthermore, the meat duck...

AI Technical Summary

Problems solved by technology

[0002] When making sauced duck, in addition to the raw materials, the most important auxiliary material is soy sauce. Different soy sauces and usage methods will cause changes in the quality of sauced duck. The use of ordinary soy sauce will cause the sauced duck to turn black or easily fade or the flavor of the sauce will be insufficient. Happening