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Cooking method of boiled sliced duck

A cooking method and white cutting technology, which can be used in food ingredients as taste modifiers, food ingredients as odor modifiers, and oil-containing food ingredients, etc., can solve problems such as adverse health, carcinogenic effects, and damage to the taste and nutritional components of duck meat. , to achieve the effect of retaining the original flavor, increasing flavor and reducing water loss

Inactive Publication Date: 2017-05-10
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the prior art methods of duck meat are based on roasting and frying. Although the taste requirements of different people are satisfied, roasting and frying destroy the taste and nutritional components of the duck itself, and the smoked and roasted duck meat, because of After its processing, it can produce carcinogenic benzopyrene, which is not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of cooking method of poached duck, the method comprises the following steps:

[0021] a. Cut the throat of the duck and bleed it, immerse it in water and boil it to 90°C, stir and rub the feathers continuously. After 3 minutes, take out the duck to remove the hair and remove the viscera;

[0022] b. Submerge the processed duck in step a with water. Add 5g Caoguo, 2g salt, and 3mL cooking wine to each duck. Bring to a boil on low heat until it reaches 90°C and keep it for 8 minutes. Pick it up and put it in ice water for 3 minutes, then take it out and put it at 90°C. 10 minutes in the water, then pick up the water and brush with vegetable oil and process it with microwave;

[0023] c. Cut the duck meat into evenly sized meat pieces and serve with dipping sauce. There are two kinds of dipping sauce:

[0024] The dipping material ① is made of the following weight raw materials: ginger 60g, garlic 10g, oil consumption 70g, sugar 20g, peanut oil 60g;

[0025] The d...

Embodiment 2

[0033] A kind of cooking method of poached duck, the method comprises the following steps:

[0034] a. Cut the throat of the duck for bloodletting, immerse in water and boil to 93°C, stir and rub the feathers continuously, take out the duck after 4 minutes, remove the hair, and remove the viscera;

[0035] b. Submerge the processed duck in step a with water, add 6g Caoguo, 3g salt, and 4mL cooking wine, boil on low heat to 92°C for 10 minutes, pick up and put it in ice water for 4 minutes, then take it out and put it in 92°C water for 12 minutes, Then pick up the water and brush with vegetable oil and process it with microwave;

[0036] c. Cut the duck meat into evenly sized meat pieces and serve with dipping sauce. There are two kinds of dipping sauce:

[0037] The dipping material ① is made of the following weight raw materials: ginger 70g, garlic 12g, oil consumption 73g, sugar 22g, peanut oil 66g;

[0038] The dipping material ② is made of the following weight raw materi...

Embodiment 3

[0046] A kind of cooking method of poached duck, the method comprises the following steps:

[0047] a. Cut the throat of the duck and bleed it, immerse it in water and boil it to 96°C, stir and rub the feathers continuously, take out the duck after 5 minutes, remove the hair, and remove the viscera;

[0048] b. Submerge the processed duck in step a with water, add 8g Caoguo, 4g salt, and 5mL cooking wine, boil on low heat to 95°C for 11 minutes, pick up and put it in ice water for 4 minutes, then take it out and put it in 95°C water for 14 minutes. Then pick up the water and brush with vegetable oil and process it with microwave;

[0049] c. Cut the duck meat into evenly sized meat pieces and serve with dipping sauce. There are two kinds of dipping sauce:

[0050] The dipping material ① is made of the following weight raw materials: ginger 83g, garlic 13g, oil consumption 78g, sugar 25g, peanut oil 74g;

[0051] The dipping sauce ② is made of the following raw materials by w...

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Abstract

The invention discloses a cooking method of a boiled sliced duck. The method comprises the following steps: slaughtering a duck, boiling, and preparing condiment sauces. The duck is boiled with 90-100-DEG C boiling water, thereby maximally maintaining the primary juice and taste of the duck. Through the cold-heat alternate treatment, the duck tastes tender and crisp; vegetable oil brushed on the duck skin can keep the mouthfeel and reduce the water loss which can cause dry texture; the vegetable oil is prepared from peanut oil, Moringa oleifera oil and okra oil, thereby increasing the flavor of the duck and enhancing the nutritive value; after the vegetable oil is brushed, microwave treatment is carried out to avoid the water sensation of flesh, so that the duck has higher resilience and cohesiveness, and has certain hardness and chewability; and different condiment sauces are prepared to satisfy the different flavor demands. As a cooking method of the duck, the method can maintain the primary delicious taste of the duck, so that the duck has peculiar flavor.

Description

technical field [0001] The invention relates to the technical field of food cooking, in particular to a cooking method of poached duck. Background technique [0002] Duck is a traditional delicacy, suitable for nourishing, and is the main raw material of various delicious dishes. It is often said that "chicken, duck and fish" are the four major meats. The protein content of duck meat is higher than that of livestock meat, and the fat content is moderate and evenly distributed. Duck meat is rich in nutrients and is especially suitable for consumption in summer and autumn. It can not only supplement the excessively consumed nutrition, but also eliminate the discomfort caused by the heat. Most of the prior art methods of duck meat are based on roasting and frying. Although the taste requirements of different people are satisfied, roasting and frying destroy the taste and nutritional components of the duck itself, and the smoked and roasted duck meat, because of After its proc...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L5/10A23L5/30A23L27/00
CPCA23V2002/00A23V2200/14A23V2200/15A23V2250/18
Inventor 姚锦金
Owner NANNING UNIV
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