Preparation method of stewed red-hair duck with soy sauce

Abstract

The invention discloses a preparation method of stewed red-hair duck with soy sauce. The preparation method comprises the following steps: cleaning a slaughtered red-hair duck, removing entrails, cutting into two parts along the central line of the duck back, shaping, seasoning, roasting, and stewing. The spices include star anise, cassia bark, round cardamom, pricklyash peel, Angelica glabra, amomum fruit and bay leaf. The auxiliary ingredients include white granulated sugar, soy sauce, table salt, distilled spirit, monosodium glutamate, dry chili, ginger, fresh shallot and ethyl maltol. Thefood additives include vanillin, D-sodium isoascorbate, monoscus red pigment and sodium nitrite. The preparation method of stewed red-hair duck with soy sauce makes full use of red-hair duck which iseasily available, integrates the three classic cooking methods of stewing, roasting and seasoning, and adopts the unique flavorings and flavoring formula. The product of stewed red-hair duck with soysauce has the characteristics of high lean content, low fat content, mellow meat flavor, dark red color, crisp and fresh taste and moderate spicy taste.

Description

technical field [0001] The invention relates to a preparation method of red-feathered duck sauced duck. Background technique [0002] Domestically processed sauced ducks are mostly processed from cherry valley ducks (foreign ducks). Due to the short feeding cycle (30 days) of raw ducks, the meat is loose and not firm, with a lot of fat, and the meat tastes not fragrant, which affects the quality of sauced ducks. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing red-feathered duck sauce duck with more lean meat, less fat and strong meat flavor. [0004] The preparation method of red-feathered duck sauce duck of the present invention comprises the following steps: [0005] 1. Clean the whole eviscerated red duck, remove the sundries, cut it open along the midline of the back, and shape it; [0006] 2. For marinating, wrap the spices in gauze, put them in clean water, heat to boil, and simmer for 40-60 minutes, put ...

AI Technical Summary

Problems solved by technology

[0002] Domestic processed sauced duck is mostly processed from Cherry Valley duck (foreign duck). Due to the short feeding cycle (30 days) of the raw duck, the meat is loose and not firm, the fat is high, and the meat taste is not fragrant, which affects the quality of the sauced duck.