阅读说明：本技术 一种鸭货休闲食品的制作方法 (Preparation method of duck leisure food ) 是由 孙海峰 王立民 于 2020-07-09 设计创作，主要内容包括：本发明公开了一种鸭货休闲食品的制作方法,具体包括下列步骤：具体包括下列步骤：(1)清洗：将鸭货反复多次清洗至无血水作为原料备用；(2)卤制：净锅加入清水,加入卤煮料进行卤煮,待水沸腾后大火下入鸭货,汤水沸腾后计时,卤煮时间为35～60分钟,计时结束后将卤煮之后的鸭货捞出备用；(3)修整：将需要修改形状的鸭货进行整形修正,装入容器中或者包装袋内即可随时食用。本发明属于食品加工领域,具体提供了一种鸭货休闲食品的制作方法,制作工艺简单便捷,制备之后可以即时食用,不添加任何防腐剂和添加剂,健康营养的鸭货,且制备过程中卤煮料各组分相互配合,使鸭货本身的口感得以凸显,口味独特,弹滑有劲道。(The invention discloses a method for preparing duck leisure food, which specifically comprises the following steps: the method specifically comprises the following steps: (1) cleaning: repeatedly cleaning the duck for many times until no blood water is contained as a raw material for later use; (2) marinating: adding clear water into a clean pot, adding a marinating material for marinating, putting duck goods on big fire after water is boiled, timing after soup is boiled, wherein the marinating time is 35-60 minutes, and fishing out the duck goods after marinating for later use after timing is finished; (3) trimming: the duck goods with the shape to be modified are shaped and corrected, and are put into a container or a packaging bag to be eaten at any time. The invention belongs to the field of food processing, and particularly provides a preparation method of a duck leisure food, which is simple and convenient in preparation process, can be eaten immediately after preparation, does not add any preservative or additive, is healthy and nutritional, and ensures that all components of a marinated boiled material are matched with each other in the preparation process, so that the duck is prominent in taste, unique in taste and chewy and smooth.)

1. The preparation method of the duck leisure food is characterized by comprising the following steps:

(1) cleaning: repeatedly cleaning the duck for many times until no blood water is contained as a raw material for later use;

(2) marinating: adding clear water into a clean pot, adding a marinating material for marinating, putting duck goods on big fire after water is boiled, timing after soup is boiled, wherein the marinating time is 35-60 minutes, and fishing out the duck goods after marinating for later use after timing is finished;

(3) trimming: the duck goods with the shape to be modified are shaped and corrected, and are put into a container or a packaging bag to be eaten at any time.

2. The method for making the duck cargo leisure food according to claim 1, wherein the duck cargo comprises a duck head, a duck neck and a duck foot, the marinating time of the duck head is 55-60 minutes, the marinating time of the duck neck is 55-60 minutes, and the marinating time of the duck foot is 35-40 minutes.

3. The method for making the duck leisure food according to claim 1, wherein the marinated sauce comprises the following components in parts by weight: 2-4 parts of clear water, 0.5-1.5 parts of refined salt, 1-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 0.5-1.5 parts of star anise, 0.5-1.5 parts of myrcia, 0.1-0.2 part of clove, 0.5-1.5 parts of fennel, 0.5-1.5 parts of nutmeg, 1-3 parts of tsaoko amomum fruit and 0.5-1.5 parts of red kojic rice.

4. The method for making the duck leisure food according to claim 3, wherein the marinated boiled food comprises the following components in parts by weight: 2 parts of clear water, 0.5 part of refined salt, 1 part of chicken essence, 1 part of monosodium glutamate, 0.5 part of star anise, 0.5 part of myrcia, 0.1 part of clove, 0.5 part of fennel, 0.5 part of nutmeg, 1 part of tsaoko amomum fruit and 0.5 part of red yeast rice.

5. The method for making the duck leisure food according to claim 3, wherein the marinated boiled food comprises the following components in parts by weight: 3 parts of clear water, 1 part of refined salt, 2 parts of chicken essence, 2 parts of monosodium glutamate, 1 part of anise, 1 part of bay leaves, 0.15 part of clove, 1 part of fennel, 1 part of nutmeg, 2 parts of tsaoko amomum fruits and 1 part of red yeast rice.

6. The method for making the duck leisure food according to claim 3, wherein the marinated boiled food comprises the following components in parts by weight: 4 parts of clear water, 1.5 parts of refined salt, 3 parts of chicken essence, 3 parts of monosodium glutamate, 1.5 parts of star anise, 1.5 parts of bay leaves, 0.2 part of clove, 1.5 parts of fennel, 1.5 parts of nutmeg, 3 parts of tsaoko amomum fruit and 1.5 parts of red yeast rice.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a preparation method of a duck leisure food.

Background

The duck is a food product for getting food on dining table and is also a good food for people to benefit. The duck meat has similar nutritive value to chicken meat. However, in traditional Chinese medicine, the duck mostly eats aquatic foods, so that the duck is sweet in meat flavor and cold in taste, enters lung, stomach and kidney channels, and has the effects of nourishing, nourishing stomach, tonifying kidney, removing tuberculosis, fever and bone steaming, eliminating edema, stopping heat dysentery, relieving cough and reducing sputum and the like. The duck meat soup is more beneficial to people with internal heat, weak constitution, inappetence, fever, dry stool and edema. It is also said that ducks are the "holy medicine" for patients with pulmonary tuberculosis in folk.

Duck goods such as duck heads, duck necks, duck palms and the like are often made into leisure food for people to eat due to unique flavor and taste, but the processing mode of the duck goods in the current market is mainly a sauced product, and duck tongue products with other processing modes and flavors are few and have single product variety; in addition, in order to obtain the leisure duck food with a long shelf life in the market, a certain amount of additives are added in the preparation process, so that the taste and health degree of the duck food are affected, and therefore, a simple and quick preparation method of the leisure duck food is needed.

Disclosure of Invention

In order to solve the above problems, the invention provides a preparation method of healthy and nutritional duck leisure food with simple and convenient preparation process.

The technical scheme adopted by the invention is as follows: the invention relates to a preparation method of duck leisure food, which specifically comprises the following steps:

(1) cleaning: repeatedly cleaning the duck for many times until no blood water is contained as a raw material for later use;

(2) marinating: adding clear water into a clean pot, adding a marinating material for marinating, putting duck goods on big fire after water is boiled, timing after soup is boiled, wherein the marinating time is 35-60 minutes, and fishing out the duck goods after marinating for later use after timing is finished;

(3) trimming: the duck goods with the shape to be modified are shaped and corrected, and are put into a container or a packaging bag to be eaten at any time.

Further, the duck goods comprise duck heads, duck necks and duck palms, the marinating time of the duck heads is 55-60 minutes, the marinating time of the duck necks is 55-60 minutes, and the marinating time of the duck palms is 35-40 minutes.

Further, the marinated sauce comprises the following components in parts by weight: 2-4 parts of clear water, 0.5-1.5 parts of refined salt, 1-3 parts of chicken essence, 1-3 parts of monosodium glutamate, 0.5-1.5 parts of star anise, 0.5-1.5 parts of myrcia, 0.1-0.2 part of clove, 0.5-1.5 parts of fennel, 0.5-1.5 parts of nutmeg, 1-3 parts of tsaoko amomum fruit and 0.5-1.5 parts of red kojic rice.

Preferably, the marinated sauce comprises the following components in parts by weight: 2 parts of clear water, 0.5 part of refined salt, 1 part of chicken essence, 1 part of monosodium glutamate, 0.5 part of star anise, 0.5 part of myrcia, 0.1 part of clove, 0.5 part of fennel, 0.5 part of nutmeg, 1 part of tsaoko amomum fruit and 0.5 part of red yeast rice.

Preferably, the marinated sauce comprises the following components in parts by weight: 3 parts of clear water, 1 part of refined salt, 2 parts of chicken essence, 2 parts of monosodium glutamate, 1 part of anise, 1 part of bay leaves, 0.15 part of clove, 1 part of fennel, 1 part of nutmeg, 2 parts of tsaoko amomum fruits and 1 part of red yeast rice.

Preferably, the marinated sauce comprises the following components in parts by weight: 4 parts of clear water, 1.5 parts of refined salt, 3 parts of chicken essence, 3 parts of monosodium glutamate, 1.5 parts of star anise, 1.5 parts of bay leaves, 0.2 part of clove, 1.5 parts of fennel, 1.5 parts of nutmeg, 3 parts of tsaoko amomum fruit and 1.5 parts of red yeast rice.

The invention provides a preparation method of a duck leisure food, the preparation process is simple and convenient, the duck leisure food can be eaten immediately after preparation, no preservative or additive is added, the duck is healthy and nutritional, and the components of the marinated boiled material are matched with each other in the preparation process, so that the taste of the duck is prominent, the taste is unique, and the duck is elastic, smooth and chewy.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.