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Making method of perilla leaf stewed duck in beer

The technology of perilla leaves and beer duck is applied in the field of making beer duck with perilla leaves, which can solve the problems of big fishy smell, greasy taste, affecting physical health, etc., and achieve the effects of delicious taste, removing fishy smell and increasing appetite.

Inactive Publication Date: 2016-04-06
QINGYUAN YUEYANGYIHAO AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of existing ducks is generally roast duck, salted duck, sauce duck, stewed duck, etc. There are problems of strong fishy smell, greasy taste and too salty, which affect people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The method for making this perilla leaf beer duck uses the following raw materials: 

[0017] 100 grams of duck, 10 grams of perilla leaves, 40 grams of beer, 7 grams of star anise, 5 grams of fennel, 10 grams of ginger, 15 grams of water

[0018] 5 grams of salt, 9 grams of peanut oil.

[0019] The production steps are as follows:

[0020] Step S101, chop the duck into small pieces, then blanch it and set aside

[0021] Step S102, cut perilla leaves into sections with a length of 1 cm, and set aside;

[0022] Step S103, add peanut oil to the pot, when the oil temperature is 150°C, add star anise, fennel and ginger and stir-fry for 30 seconds, then add duck pieces and salt and stir-fry for 1 minute;

[0023] Step S104, add beer to the pot in step S103 and cook for 10 minutes, then add water, add perilla leaves after the water is boiled, the temperature is 150°C, and the time is 20 minutes, and the product is obtained.

Embodiment 2

[0025] A kind of method that perilla leaf beer duck is made, adopts the raw material of following weight:

[0026] 150 grams of duck, 12 grams of perilla leaves, 50 grams of beer, 10 grams of star anise, 8 grams of fennel, 12 grams of ginger, 20 grams of water, 8 grams of salt, 12 grams of peanut oil;

[0027] The production steps are as follows:

[0028] Step S101, chop the duck into small pieces, then blanch it, and set it aside;

[0029] Step S102, cut perilla leaves into sections with a length of 1.9 cm, and set aside;

[0030] Step S103, add peanut oil to the pot. When the oil temperature is 200°C, add star anise, fennel and ginger and fry for 30 seconds, then add duck pieces and salt and fry for 1 minute

[0031] In step S104, add beer to the pot in step S103 and cook for 10 minutes, then add water, add perilla leaves after the water boils, the temperature is 200°C and the time is 30 minutes, and the product is ready.

Embodiment 3

[0033] A kind of method that perilla leaf beer duck is made, adopts the raw material of following weight:

[0034] 120 grams of duck, 12 grams of perilla leaves, 40 grams of beer, 7 grams of star anise, 6 grams of fennel, 13 grams of ginger, 17 grams of water, 5 grams of salt, and 11 grams of peanut oil.

[0035] The production steps are as follows:

[0036] Step S101, chop the duck into small pieces, then blanch it, and set it aside;

[0037] Step S102, cut perilla leaves into sections with a length of 1.9 cm, and set aside;

[0038] Step S103, add peanut oil to the pot, when the oil temperature is 170°C, add star anise, fennel and ginger and stir-fry for 30 seconds, then add duck pieces and salt and stir-fry for 1.6 minutes;

[0039] Step S104, add beer to the pot in step S103 and cook for 10 minutes, then add water, add perilla leaves after the water boils, the temperature is 180°C, and the time is 30 minutes, and the product is ready.

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Abstract

The invention discloses a making method of perilla leaf stewed duck in beer and belongs to the technical field of food processing. The method comprises the following steps: S101, cutting duck into small pieces, and blanching for later use; S102, cutting perilla leaf into segments of 2-4 centimeters long for later use; S103, adding peanut oil into a pan, adding anise, fennel and ginger when oil temperature is 150-200 DEG C and frying for 30 s, adding duck pieces and salt and frying for 1-2 min; and S104, adding beer into the pan after the S103 and boiling for 10 min, adding water, adding perilla leaf after water is boiled at the temperature of 150-200 DEG C for 20-40 min, so as to obtain the perilla leaf stewed duck in beer. The invention provides a making method of the perilla leaf stewed duck in beer which has the following advantages: match between vegetables and meat is reasonable; the dish has effects of dispelling cold and dehumidifying and nourishing and harmonizing the stomach; and the dish has rich bouquet and tastes delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making perilla leaf beer duck. Background technique [0002] The nutritional value of duck meat is very high, and its protein content is much higher than that of poultry meat, while the content of fat and carbohydrates in duck meat is moderate, especially the fat is evenly distributed in the whole body tissue. The content of saturated fatty acid in duck meat is obviously less than that of pork and mutton, and the fatty acid is mainly unsaturated fatty acid and low-carbon saturated fatty acid. Studies have shown that the ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is close to the ideal value. It has the functions of lowering cholesterol and preventing and treating cardiovascular and cerebrovascular diseases. It can cure physical weakness, nourish the stomach and promote body fluid, clear heat and invigorate the sple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70A23L33/10
CPCA23V2002/00
Inventor 李土才
Owner QINGYUAN YUEYANGYIHAO AGRI TECH CO LTD
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