CN1045915A - The processing method of poultry products - Google Patents
The processing method of poultry products Download PDFInfo
- Publication number
- CN1045915A CN1045915A CN89101717A CN89101717A CN1045915A CN 1045915 A CN1045915 A CN 1045915A CN 89101717 A CN89101717 A CN 89101717A CN 89101717 A CN89101717 A CN 89101717A CN 1045915 A CN1045915 A CN 1045915A
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- processing method
- poultry products
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- duck
- auxiliary material
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- 235000013613 poultry product Nutrition 0.000 title claims abstract description 9
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000013547 stew Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 13
- 235000014347 soups Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 241000522254 Cassia Species 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 235000004237 Crocus Nutrition 0.000 claims description 2
- 241000596148 Crocus Species 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 241000272814 Anser sp. Species 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000272522 Anas Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035617 depilation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of processing method of poultry products, prescription rationally, the technology exquisiteness is with the prescription and the perfect technology of traditional Anhui Cold spiced duck and offer society.The most of fat of making of this method of Cold spiced duck is extracted, and the girth of a garment is suitable.Contain multiple rare traditional Chinese medicine in the seasoning matter, behind stew in soy sauce, flavor and whole body, the color, smell and taste uniqueness, and have the effect of relieving inflammation or internal heat.Cold spiced duck of the present invention, eat, carry very convenient, a kind of good travel food is provided.
Description
The present invention is a kind of preparation method of poultry products, belongs to the livestock products manufacture field, belongs to poultry spiced and stewed food field especially.
Over the past thousands of years, Qin Lao Chinese people create colourful poultry products.The chicken goods mainly contain: the chicken simmered in brown sauce in Suzhou, yellow vexed chicken, the well-braised chicken in Dezhou, road junction " emerging of justice " roast chicken, a poplar state fine breed of chicken with thick brownish feathers, Hunan boiling oil scalded chicken or the like; Duck product mainly contains: Nanan pressed sated duck, Beijing roast duck, Suzhou secret system spaciality duck breast, Nanjing boiled salted duck, big duck of dried orange peel or the like; The goose goods mainly contain the poor goose in Suzhou.
These chicken and duck goose goods, raw material is different with auxiliary material, and local flavor is different, and region and traditional strong are fit to different consumers' taste, satisfy people's different needs.
Purpose of the present invention provides preparation method and the prescription of a kind of halogen fowl, enriches people's lives, satisfies people's needs.
Content of the present invention: the present invention improves its prescription and technology on the basis of summing up traditional Anhui Cold spiced duck of only being grasped by a few peoples, form stable local flavor and type shape, have a style of one's own, it is made overall process and comprises: slaughter, pickle, cook quickly soon the formation of boiling hot, auxiliary material preparation, long-used soup and maintenance, stew in soy sauce, finished product packing.Accessory formula of the present invention is: (percentage by weight) :) cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% kowtows 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain.
Embodiment: the making of Cold spiced duck.
(1), slaughter:
1, get duck: get anosis duck alive, more than four jin, a traditional unit of weight, the pipe of dying, blood is put only.Scald the duck depilation then, water temperature keeps 62-65 ℃, and one minute time, a plucking rate is more than 90%.
2, wash duck: duck fine hair is plucked only leg, mouth, pawl Lao Pi Ex-all.
3, cut open the chest: cut across from wing, mouthful long 2-3 cun, the five internal organs are drawn only, the watery blood pitch prill.
(2), pickle: evenly smear in duck surface and duck thorax with fine salt, pickled 3-4 hour.
(3), soon cook quickly boiling hot: the good duck that will salt down is boiled boiling hot, and the time is 3-5 minute.Can remove fishy smell this moment, and can remove part fat.
(4), auxiliary material preparation:
1, ratio of adjuvant (percentage by weight) :) cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% kowtows 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain.
2, auxiliary material wrapping: the auxiliary material that proportioning is good, with the crocus cloth wrapping of permeate well, every bag 100 grams.
(5), the formation of long-used soup and maintenance: adopt new and old accessory package to change method.In stew in soy sauce liquid, remain three guarantees auxiliary material (totally 300 restraining), wherein a bag has used twice, one bag to use once, and another bag is new the interpolation.Behind a collection of duck stew in soy sauce, take out and used a bag auxiliary material of three times, change and add the new auxiliary material of a bag, the most of duck oil that floats on the whole in the pot is removed, stay and be long-used soup.So not only clean in the long-used soup, do not have residue and ingredient stability.
(6), stew in soy sauce: put 20 ducks in long-used soup, increase to add water to 20 ducks are just in time flooded, it is boiled with water to add big fire, and then little fire is vexed to be boiled 1 hour.
(7), finished product packing: the duck that stew in soy sauce is good pull out cooling, the packing finished product.
You point of the present invention and effect:
1, halogen fowl of the present invention, delicious, instant, be easy to carry, the equal edible of cool heat, itself do not need any Zuo material. And the roast duck that the coating baking forms must be with other Zuo material of Yong when edible.
2, halogen fowl of the present invention, the technology exquisiteness, make that most fat is extracted out in the duck, the girth of a garment is suitable, delicious and oiliness, contain in the batching multiple rare medicinal herbs arranged (Zhang Zanchen write by explanation cloves, Chinese cassia tree, flesh fruit, tsaoko, Sha Ren etc. in " science is explained herbal summary " of the distribution of scientific and technological health ejecting plate society to human body blood circulation and channel invigorating, liver-kidney tonifying, spleen benefiting and stimulating the appetite are arranged respectively, help digestion relieve the effect of alcohol, the effect of strengthening the bones and muscles), carry out stew in soy sauce, thereby make the seasoning matter smell saturating, think and act in one and the same way all over whole body.
3, Cold spiced duck raw material of the present invention is an aquatic bird, and this has refrigerant effect as cold, with rational seasoning matter and proportioning, it is processed into travel food easily, is the aspect that hot non-irrigated fowl food can not replace.
Claims (4)
1, a kind of processing method of poultry products comprises the formation of slaughtering, pickle, cook quickly soon the preparation of boiling hot, auxiliary material, long-used soup and maintenance, stew in soy sauce, seven processes of finished product packing, it is characterized in that cooking quickly soon the process of the formation of the preparation of boiling hot, auxiliary material and long-used soup.
2, the processing method of poultry products according to claim 1, the forming process that it is characterized in that auxiliary material preparation and long-used soup, accessory formula is: cloves 7.5% 3 naphthalene 3.0% Chinese prickly ash 12.0% tsaoko 2.5% flesh fruit 7.0% husky benevolence 1.0% is kowtowed 1.0% cassia bark, 16% anistree 25.0% Chinese cassia tree, 14.0% fennel seeds 11.0% in vain, wraps up with crocus cloth after being made into; In the formation of long-used soup and the maintenance process, adopt new and old accessory package to change method in batches.
3, the processing method of poultry products according to claim 1, it is characterized in that cooking quickly soon the boiling hot time is 3-5 minute.
4,, it is characterized in that this method is applied to produce Cold spiced duck according to the processing method of claim 1,2,3 described poultry products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101717A CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN89101717A CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1045915A true CN1045915A (en) | 1990-10-10 |
Family
ID=4854402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN89101717A Pending CN1045915A (en) | 1989-04-01 | 1989-04-01 | The processing method of poultry products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045915A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073827C (en) * | 1999-04-26 | 2001-10-31 | 喻声云 | Method for preparing delicious fowl |
| CN1299605C (en) * | 2004-07-21 | 2007-02-14 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101449834B (en) * | 2007-12-05 | 2012-01-04 | 刘生堂 | Bittern roast duck |
| CN101606721B (en) * | 2009-07-09 | 2012-01-18 | 合肥工业大学 | Method for processing sauced marinated duck |
| CN102813229A (en) * | 2012-08-29 | 2012-12-12 | 丰县时代工艺社 | Method for making hot oil duck |
| CN102813228A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102934813A (en) * | 2012-12-05 | 2013-02-20 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
| CN104432157A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Production method of sesame paste duck |
-
1989
- 1989-04-01 CN CN89101717A patent/CN1045915A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073827C (en) * | 1999-04-26 | 2001-10-31 | 喻声云 | Method for preparing delicious fowl |
| CN1299605C (en) * | 2004-07-21 | 2007-02-14 | 周斌 | Formula and method for making instant cured and delicious meat or poultry |
| CN101156694B (en) * | 2007-11-02 | 2010-12-15 | 龙岩学院 | Instant bouquet saline taste Liancheng white duck processing method |
| CN101449834B (en) * | 2007-12-05 | 2012-01-04 | 刘生堂 | Bittern roast duck |
| CN101606721B (en) * | 2009-07-09 | 2012-01-18 | 合肥工业大学 | Method for processing sauced marinated duck |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN102813228B (en) * | 2012-08-09 | 2013-09-18 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102813228A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Liver-protecting medlar duck crisp and processing method thereof |
| CN102813229A (en) * | 2012-08-29 | 2012-12-12 | 丰县时代工艺社 | Method for making hot oil duck |
| CN102934813A (en) * | 2012-12-05 | 2013-02-20 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN102934813B (en) * | 2012-12-05 | 2014-02-05 | 浙江不老神食品有限公司 | Marinating processing technique for poultry food |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
| CN104432157A (en) * | 2014-11-19 | 2015-03-25 | 安徽斌强鸭业有限公司 | Production method of sesame paste duck |
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