CN101015358A - Fruit savoury and crisp roasted duck and preparing process thereof - Google Patents
Fruit savoury and crisp roasted duck and preparing process thereof Download PDFInfo
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- CN101015358A CN101015358A CNA2007100035053A CN200710003505A CN101015358A CN 101015358 A CN101015358 A CN 101015358A CN A2007100035053 A CNA2007100035053 A CN A2007100035053A CN 200710003505 A CN200710003505 A CN 200710003505A CN 101015358 A CN101015358 A CN 101015358A
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Abstract
The invention discloses a fruit savory and crisp duck and making technique, which comprises the following steps: adopting lemon, fresh orange or citrus, carambola, tomato, pineapple, pawpaw or mango, carrot, celery, mugwort wormwood, fresh bear, muscatel wine and fresh vanilla as raw material; adding fresh fruits into duck blank; toasting the blank to claret purplish red color; making the dust possess fruit flavour with light and sweet taste; avoiding pepper after cooling for duck.
Description
Affiliated technical field
The present invention relates to a kind of baked food and manufacture craft thereof, particularly relate to a kind of fruit savoury and crisp roasted duck and manufacture craft thereof.
Background technology
The most famous in Beijing roast duck in the Beijing cuisine, it is former is the imperial court dinner treasure, with hang the roasting piggy of stove and claim " imperial palace is two roasting " after import among the peoplely, become the indispensable cuisine of "Ching and Han" Royal Dynasty Feast, enjoy the guests' of China and foreign countries welcome.Beijing roast duck has " extension stove ", " stewing stove " two kinds of processing technologys on manufacture craft.Stewing stove roast duck is representative with the PianYiFang, and hanging stove is representative with the Quanjude.Its manufacture craft is to be inflated between subcutaneous fat and the connective tissue with compressor from duck neck knife-edge part, makes gas be full of the force-fed duck whole body uniformly; After under wing, opening osculum and removing internal organ, after with hook duck being hung up, scald the duck whole body, gas is expanded with boiling water; Water with the Fructus Hordei Germinatus syrup that to drench twice back of duck body air-dry, Hong Men is clogged with stopper.The last stove baking in back of pouring water in from knife-edge part toward duck before the baking; Roasting roast duck, the crisp purplish red that is of epidermis glow, Fresh ﹠ Tender in Texture, fertile and oiliness, lean and soft.No matter usefulness is that " extension stove ", " stewing stove " all are called Beijing roast duck.Also having a kind of roast duck is that fork is roasting, as the term suggests be exactly the duck that is inserted in baking on the fork, but that is more original baking method, technology is very simple.
Beijing roast duck is not seasoning before baking, and the flavour of roast duck is with special sweet fermented flour sauce, big very light blue silk, granulated sugar, mashed garlic, cucumber, red flesh radish, and spices such as pancake set off out.General performance is the acid food of taste dullness, fertile greasy mouth.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art processes, provide a kind of fruity crisp fragrant, nutrient is abundant, should not have the fruit savoury and crisp roasted duck and the manufacture craft thereof of fishy smell after the low fat, cold.
For achieving the above object, the present invention adopts following technical scheme.
The raw material that the present invention adopts has:
(1) 2900---3150 gram of preferred duck, the tender duck of plentiful, the fresh matter of external form
(2) preferably fruit: pawpaw or mango 50-100 gram, pineapple 50-100 gram, carambola 50-80 gram, lemon 100-200 gram, orange or oranges and tangerines 100-300 gram, tomato 150-300 gram, carrot 100-200; Celery 150-800 gram is good with the free of contamination fresh fruit of environmental protection.
(3) baste 3000-5000 gram: draft beer 300-500 gram, muscat grape wine 100-200 gram, bright fan fall vanilla 30-100 gram, argy wormwood 20-100 gram adds cold water and blends into the 3000-5000 gram.
Pawpaw have the title of " hundred benefit fruit kings " in raw materials used.Discuss in the Li Shizhen (1518-1593 A.D.) Compendium of Material Medica: pawpaw flavor acid warm in nature, suppressing the hyperactive liver and easing the stomach, the Shujin network, the muscles and bones of living is hypotensive.Modern medicine proves: fruit contains carpaine, papain, renin, carrotene etc.; And be rich in 17 kinds with upper amino acid and various nutrient elements; Pawpaw has the ability that stops human carcinogen's material nitrosamine to synthesize; The height of ascorbic content is 48 times of apple unexpectedly in the pawpaw! Normal tableware has suppressing the hyperactive liver and easing the stomach, Shujin Lip river alive, softening blood vessel, anti-inflammation, anti-ageing beauty treatment, anti-cancer and cancer-preventing, the health-care efficacy of building up health; It is a kind of nutritious, hundred benefits are arranged and the treasure of fruit of none evil.
Mango has another name called " hoping fruit ", promptly gets meaning and " wishes fruit ".The fruit ellipse is lubricious, and pericarp is lemon yellow, the taste glycol; Shape and color is pretty and dazzling, gives the people a kind of sense of warm cordiality, is full of poetic and pictorial splendor.The nutritive value of mango is very high, and vitamin A content also will have more 1 times up to 3.8% than apricot.Ascorbic content also surpasses orange, strawberry.Mango contains nutritional labelings such as sugar, protein and calcium, phosphorus, iron, and it is essential to be human body institute.Motherland's medical science thinks, the mango sweet acid, cool in nature nontoxic of distinguishing the flavor of has clearing heat and promoting fluid, the diuresis of quenching one's thirst, functions such as beneficial stomach preventing or arresting vomiting.
Pineapple is pineapple again, is the famous fruit in the torrid zone and subzone area.Pineapple fruit shape is attractive in appearance, and the juice multi-flavor is sweet, and peat-reek is arranged, and is the fruit that is loved by the people.Pineapple contains the material of a kind of crying " pineapple proteinase ", and it can decomposing protein.After carnivore or greasy food, eat a little pineapples health is of great benefit to." pineapple proteinase " also has dissolving to block the fibrin in tissue and the effect of blood clot, can improve the blood circulation of part, diminishes inflammation and oedema.Contained sugar, salt and enzyme have diuresis in the pineapple, and be suitably edible useful to ephritis, patients with hypertension.The traditional Chinese medical science thinks, the pineapple nature and flavor are sweet flat, has functions such as stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach quench one's thirst.Orco scholar recent findings, the active ingredient in the pineapple leaves can be used for developing the new drug of opposing cancer.
Tomato has another name called tomato, tomato.It is the delicious food on many people's dining tables now, and tomato contains abundant carrotene, Cobastab and C, and especially the content of citrin occupies the hat of vegetables.The sweet acid of tomato is slightly cold, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, the effect that brings high blood pressure down.Lycopene has protective effect to cardiovascular, and can reduce cardiopathic outbreak.Lycopene has unique antioxidant capacity, can remove free radical, and the protection cell makes DNA and gene exempt from destruction, can stop the canceration process.Eat tomato more and have anti-aging effects, make skin keep pale.
Orange is called as " treating the good fruit of disease " and contains materials such as abundant vitamin C, calcium phosphorus potassium, beta carotene, citric acid, hesperidine, aldehyde, alcohol, alkene.Studies show that according to the U.S. one tame research institution, drink the content that 3 glasss of orange juices can increase HDL (HDL) in the body every day, thereby reduce the possibility that suffers from a heart complaint.It is flavonoids and citrin that orange juice contains a kind of specific chemical composition, can promote HDL to increase, and the low-density lipoprotein (LDL) that transports " bad " is to external.
The contained somebody's body of citrus fruit health substance, isolated 30 at present surplus kind, wherein mainly contain: flavonoids, monoterpene, cumarin, carotenoid, class propyl alcohol, acridone, glycerose lipid etc.Orange is that whole body is precious, and its pulp, skin, nuclear, network all can be used as medicine.The exocarp of orange dries the back and cries " dried orange peel " (because of being used as medicine with old good drug efficacy, so the name dried orange peel).And the white netted silk network above the tangerine flesh is named " tangerine pith ", contains a certain amount of citrin, vein relaxing is arranged, the effect such as stagnant of reducing phlegm, regulate the flow of vital energy, disappear.Tangerine seed nature and flavor hardship, nontoxic has the effect of regulating qi-flowing for relieving pain, can be used for treating hernia, lumbago.Even tangerine root, tangerine leaf etc. also can be used as medicine, have difference in functionalitys such as easypro liver, invigorating the spleen and stomach.
Carrot is yellow radish, carrot again, originates in the Central Asia, and China was imported in the past in the Yuan Dynasty.Because of its color beautiful, tender and crisp succulence, fragrance is sweet and be subjected to liking of people.Carrot has many-sided health care to human body, therefore is described as " glabrousleaf asiabell root ".Carrot can provide abundant vitamin A, have promote body normal growth and breeding, keep epithelial tissue, prevent respiratory tract infection and protect eyesight normal, treat functions such as yctalopia and ophthalmoxerosis.Carrot can strengthen body immunity, and antitumaous effect is arranged, and can alleviate the chemotherapy side effect of cancer patient, and multiple internal organs are had protective effect.The women carrot of taking food can reduce the incidence of disease of oophoroma.Carrot includes Potassium Suceinate, helps to prevent vascular sclerosis, reduces cholesterol, to preventing and treating hypertension certain effect is arranged.Carrotene can be removed the free radical that causes human senility.Nutritional labelings such as B family vitamin and vitamin C also have skin moisten, antidotal effect.Its aromatic odor is that volatile oil causes, and can promote digestion, and bactericidal action is arranged.
Nutrition that celery has and food therapy value.Celery is cool in nature, flavor is sweet.Contain materials such as aromatic oil, VP and multivitamin, multiple free amino acid, have promote appetite, bring high blood pressure down, brain tonic, gut purge are convenient, removing toxicity for detumescence, effect such as stimulate circulation.Experiment shows that celery has tangible hypotensive effect, and its duration increases with appetite and prolongs.And also have calm and anticonvulsant effect.
We utilize be rich in the fresh melon and fruit as the carpaine in the pawpaw, papain, renin, carrotene; Lycopene; Pineapple contains the material of a kind of crying " pineapple proteinase "; It is flavonoids and citrin, citric acid, hesperidine, aldehyde, alcohol, alkene that orange juice contains a kind of specific chemical composition; The effect of the fragrant wet goods in the celery make the duck after pickled soft fresh and tender, sebum is crisp, pulp fragrance is pure and fresh assails the nostrils, fowl fishy smell trace completely without.
Manufacture craft:
1, the duck base is inflated internal organ: carry out according to conventional method.
2, lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on the system wherein executed 1-1.5 hour.
3, celery, carrot are rubbed the back adding and just in the baste of pickled duck base, mix, the duck base is placed wherein continued to execute system 1-1.5 hour.
4, scald skin, beat look: the proportioning of beating look used batching is: maltose 150-350 restrains, and acetin 20-80 restrains.
5, dried in the air base: 12-16 hour after warehouse-in acid discharge 18-24 hour, took out the back air-dry 6-10 hour, baste is fully absorbed by duck.
6, pour into baste 600-1600 gram in the duck thorax, replacing traditional method is " plain boiled water " that pours into, with further tasty and help maturation.。
7, the duck base is put into baking oven, stewing baking 45-50 minute under 240-270 degree temperature.
After fruit savoury and crisp roasted duck of the present invention adopts above-mentioned technical matters, make tasty more abundant of duck base, finished product is fresher and tenderer, crisp.Roasting good roast duck is purplish red, profile is plentiful, and skin is crisp, and duck is fresh and tender, grease mixes the compound fragrant that discharges the duck with fruit aroma with the volatile oil of tartaric acid and fruit through heating, and a kind of light, sweet, dreamlike sensation that generally enjoys endless aftertastes is arranged during trial test; After treating the roast duck cold, that light fruital meat fragrance does not still have fishy taste yet.
The specific embodiment
Below by specific embodiment the present invention is described.
Embodiment 1
Raw material:
(1) duck is one: 2900---3150 gram, the tender duck of plentiful, the fresh matter of external form.
(2) fruit: pawpaw or mango 80 grams, pineapple 80 grams, carambola 80 grams, lemon 150 grams, orange or oranges and tangerines 150 grams, tomato 200 grams, carrot 150, celery 500 grams are good with the environmental protection fresh fruit.
(3) baste 4000 grams: draft beer 400 grams, muscat grape wine 80 grams, bright fan fall vanilla 50 grams, argy wormwood 60 grams add cold water and blend into 4000 grams
Manufacture craft:
(1) the duck base is inflated: be inflated between subcutaneous fat and the connective tissue from duck neck knife-edge part with air compressor, make gas be full of the force-fed duck whole body uniformly, play part invariably.
(2) lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on the system wherein executed 1.5 hours;
(3) celery, carrot are rubbed the back adding and just in the baste of pickled duck base, mix, the duck base is placed wherein continued to execute system 1 hour;
(4) scald skin, beat look: after with pew duck being hung up, scald the duck whole body, the interior gas expansion crust of duck body tightened with boiling water; The proportioning of beating look used batching is: maltose 280 grams, acetin 40 grams.
(5) base that dries in the air: the warehouse-in acid discharge was 24 hours after the duck base dried in the air 15 hours, took out the back air-dry 8 hours, made the duck base fully absorb baste, made tartaric acid, enzyme material fully and reactions such as duck, fat, thereby reached the effect that increases tender, fat melting, flavouring, shortening.
(6) pour into baste 1000 grams in the baking forward direction duck thorax, tasty and ripe to help.
(7) the duck base is put into baking oven, baking is 45 minutes under 240-270 degree temperature, promptly makes fruit savoury and crisp roasted duck of the present invention.
The eating method of tradition roast duck is that duck is cut into slices while hot, twists in the pancake edible with sweet fermented flour sauce, big very light blue silk, granulated sugar, mashed garlic, cucumber, red flesh radish etc.
Fruit savoury and crisp roasted duck of the present invention has the multiple eating method, and can select for use with cream romaine lettuce volume food method: garlic bolt, Turnip Sprouts, common perilla leaf etc. are batching.Garlic bolt is garlic shoot, stamen milli again, is the scape of garlic.The acid of garlic bolt is lighter than garlic, and the garlic perfume (or spice) that it had in addition can increase the fragrance of dish, is therefore easilier accepted by people.Garlic bolt has tangible reducing blood lipid and prevention coronary heart disease and arteriosclerotic effect because of containing abundant vitamin C, and can prevent the formation of tampon.It can protect liver, the activity of inducing hepatocyte detoxification enzyme, can the blocking nitrosamine formation carcinogen synthetic, thereby the generation of pre-anti-cancer.Garlic bolt contains peppery element, and its sterilizing ability can reach 1/10th of penicillin, to pathogen with post and examine worm good killing action is all arranged, can play flu-prevention, prevent the effect of wound infection and expelling parasite.Should not cook mashedly excessively, in order to avoid peppery element is destroyed, bactericidal action reduces.That Turnip Sprouts have is relieving cough and reducing sputum, stomach strengthening and digestion promoting, remove dryly promote the production of body fluid, the effect of pleasant, diuresis; And clearing heat and detoxicating pharmacological action is arranged, and help digestion, can control chronic gastropathy.Common perilla leaf is the leaf of dicotyledon medicine labiate common perilla.Leaf contains volatile oil, main force's perilla ketone (Pcrillaketone).Have and induce sweat, it is cold to loose, and regulates the flow of vital energy the effect that helps digestion.Chlorophyllous copper sodium has the function of anticancer change in the cream romaine lettuce, and in the world today, extremely people like.Can arrange in pairs or groups voluntarily according to taste when edible.
The colored duck cake that fruit savoury and crisp roasted duck of the present invention is all right and Juice is made eats together as blueberry cake (blueness), western spinach cake (green), Hu fine and soft cake (yellow), numb Rong's cake (black), tomato cake (redness).Vegetables are squeezed the juice respectively and face, through processing and fabricating behave excellently look Lotus leaf shaped pancake, blueberry cake, western spinach cake, fine and soft cake, numb Rong's cake, tomato cake recklessly.It is emerald green that west spinach cake is mat, and fine and soft cake is yellow recklessly, the blueberry cake is blue, numb Rong's cake is black, the tomato cake takes on a red color.These five kinds of colors are the color of Olympic Five Ring just, thereby has embodied hospitable, the civilized new image of Beijing people more.The extensive knowledge and profound scholarship of Chinese cooking and the best combination of Olympic spirit have been embodied.
Embodiment 2
Raw material:
(1) duck is one: 2900---3150 gram, the tender duck of plentiful, the fresh matter of external form.
(2) fruit: pawpaw or mango 50 grams, pineapple 50 grams, carambola 50 grams, lemon 100 grams, orange or oranges and tangerines 100 grams, tomato 150 grams, carrot 100, celery 150 grams are good with the free of contamination fresh fruit of environmental protection.
(3) baste 3000 grams: draft beer 300 grams, muscat grape wine 100 grams, bright fan fall vanilla 30 grams, argy wormwood 20 grams add cold water and blend into 3000 grams
Manufacture craft:
(1) the duck base is inflated: with embodiment 1-technology-(1)
(2) lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on the system wherein executed 1 hour;
(3) add after celery, carrot are rubbed and just in the baste of pickled duck base, mix, the duck base is placed wherein continued to execute system 1.5 hours;
(4) scald skin, beat look: after with pew duck being hung up, scald the duck whole body, the interior gas expansion crust of duck body tightened with boiling water; The proportioning of beating look used batching is: maltose 190 grams, acetin 20 grams.
(5) base that dries in the air: the warehouse-in acid discharge was 24 hours after the duck base dried in the air 15 hours, took out the back air-dry 10 hours, made the duck base fully absorb baste.
(6) pour into baste 600 grams in the baking forward direction duck thorax, tasty and ripe to help.
(7) the duck base is put into baking oven, under 250-270 degree temperature, scorch 50 minutes, promptly make fruit savoury and crisp roasted duck of the present invention.
Embodiment 3
Raw material:
(1) duck is one: 2900---3150 gram, the tender duck of plentiful, the fresh matter of external form.
(2) fruit: pawpaw or mango 100 grams, pineapple 100 grams, carambola 100 grams, lemon 200 grams, orange or oranges and tangerines 200 grams, tomato 300 grams, carrot 200; Celery 800 grams are good with the environmental protection fresh fruit.
(3) baste 5000 grams: draft beer 500 grams, muscat grape wine 200 grams, bright fan fall vanilla 100 grams, argy wormwood 100 grams add cold water and blend into 5000 grams.
Manufacture craft:
(1) the duck base is inflated: with embodiment 1-technology-(1)
(2) lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste 5000 grams, poured in the container after in the filling machine of stopping, rubbing, the duck base is placed on wherein pickled 1.5 hours;
(3) add after celery, carrot are rubbed and just in the baste of pickled duck base, mix, the duck base is placed wherein continued pickled 1.5 hours;
(4) scald skin, beat look: after with pew duck being hung up, scald the duck whole body, the interior gas expansion crust of duck body tightened with boiling water; The proportioning of beating look used batching is: maltose 350 grams, acetin 80 grams.
(5) base that dries in the air: the warehouse-in acid discharge was 24 hours after the duck base dried in the air 16 hours, took out the back air-dry 8 hours, made the duck base fully absorb baste.
(6) pour into baste 1600 grams in the baking forward direction duck thorax, tasty and ripe to help.
(7) the duck base is put into baking oven, baking is 45 minutes under 250-270 degree temperature, promptly makes fruit savoury and crisp roasted duck of the present invention.
Claims (6)
1, a kind of fruit savoury and crisp roasted duck is characterized in that by following manufacture craft: raw material: one of (1) duck: 2900---3150 gram;
(2) fruit: pawpaw or mango 50-100 gram, pine apple nanas 50-100 gram, carambola 50-100 gram, lemon 100-200 gram, orange or oranges and tangerines 100-300 gram, tomato 150-300 gram, carrot 100-200; Celery 150-800 gram.
(3) baste 3000-5000 gram: draft beer 300--500 gram, muscat grape wine 100-200 gram, bright fan fall vanilla 30-100 gram, argy wormwood 20-100 gram adds cold water and blends into the 3000-5000 gram.
Manufacture craft may further comprise the steps:
(1) the duck base is inflated;
(2) lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on wherein pickles 1-1.5 hour;
(3) celery, carrot are rubbed the back adding and just in the baste of pickled duck base, mix, the duck base is placed wherein continued to pickle 1-1.5 hour;
(4) scald skin, beat look: the proportioning of beating look used batching is: maltose 150-350 restrains, and acetin 20-80 restrains;
(5) dried in the air base: 12-16 hour after warehouse-in acid discharge 18-24 hour, took out the back air-dry 6-10 hour;
(6) in the duck thorax, pour into baste 600-1600 gram;
(7) the duck base is put into baking oven, stewing baking 45-50 minute under 240-270 degree temperature.
2, fruit savoury and crisp roasted duck according to claim 1 is characterized in that duck in the described raw material is about the 2900---3150 gram, the tender duck of plentiful, the fresh matter of external form.
3, fruit savoury and crisp roasted duck according to claim 1 is characterized in that the fruit in the described raw material is the free of contamination fresh fruit of environmental protection.
4, a kind of manufacture craft of fruit savoury and crisp roasted duck is characterized in that raw material has:
(1) from 2900---3150 gram of bar duck;
(2) fruit: pawpaw or mango 50-100 gram, pineapple 50-100 gram, carambola 50-80 gram, lemon 100-200 gram, orange or oranges and tangerines 100-300 gram, tomato 150-300 gram, carrot 100-200; Celery 150-800 gram.(3) baste 3000-5000 gram: draft beer 300-500 gram, muscat grape wine 100-200 gram, bright fan fall vanilla 30-100 gram, argy wormwood 20-100 gram adds cold water and blends into the 3000-5000 gram.
May further comprise the steps:
(1) the duck base is inflated;
(2) lemon, orange, tomato, pineapple, pawpaw, carambola are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on the system wherein executed 1-1.5 hour;
(3) celery, carrot are rubbed the back adding and just in the baste of pickled duck base, mix, the duck base is placed wherein continued to execute system 1-1.5 hour;
(4) scald skin, beat look: the proportioning of beating look used batching is: maltose 150-350 restrains, and acetin 20-80 restrains;
(5) dried in the air base: 12-16 hour after warehouse-in acid discharge 18-24 hour, took out the back air-dry 6-10 hour;
(6) in the duck thorax, pour into baste 600-1600 gram;
(7) the duck base is put into baking oven, stewing baking 45-50 minute under 240-270 degree temperature.
5, the manufacture craft of vegetable spicy roast duck according to claim 4 is characterized in that the duck in the described raw material is 2900---3150 gram, the tender duck of plentiful, the fresh matter of external form.
6, the manufacture craft of vegetable spicy roast duck according to claim 4 is characterized in that the fruit in the described raw material is the free of contamination fresh fruit of environmental protection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100035053A CN101015358A (en) | 2007-02-07 | 2007-02-07 | Fruit savoury and crisp roasted duck and preparing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100035053A CN101015358A (en) | 2007-02-07 | 2007-02-07 | Fruit savoury and crisp roasted duck and preparing process thereof |
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| CN101015358A true CN101015358A (en) | 2007-08-15 |
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| CNA2007100035053A Pending CN101015358A (en) | 2007-02-07 | 2007-02-07 | Fruit savoury and crisp roasted duck and preparing process thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548B (en) * | 2008-09-19 | 2011-01-05 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101692910B (en) * | 2009-09-29 | 2011-11-30 | 中国农业大学 | Semi-finished roast duck airing device |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN107410432A (en) * | 2017-07-31 | 2017-12-01 | 北京金星鸭业有限公司 | The preparation method of duck base |
| CN107927606A (en) * | 2018-01-11 | 2018-04-20 | 北京六合坊食品有限公司 | A kind of roast duck and preparation method thereof |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
| CN109588646A (en) * | 2017-09-30 | 2019-04-09 | 张帅峰 | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck |
| CN109645483A (en) * | 2019-01-17 | 2019-04-19 | 王红波 | A kind of production method of orange perfume roast duck |
| CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
| CN112869102A (en) * | 2019-11-29 | 2021-06-01 | 北京鸭哥鸭嫂餐饮管理有限公司 | Seasoning and pickling composition for preparing flower-fragrance roast duck and preparation method of flower-fragrance roast duck |
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2007
- 2007-02-07 CN CNA2007100035053A patent/CN101015358A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548B (en) * | 2008-09-19 | 2011-01-05 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101692910B (en) * | 2009-09-29 | 2011-11-30 | 中国农业大学 | Semi-finished roast duck airing device |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103462064B (en) * | 2013-09-24 | 2015-01-28 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN107410432A (en) * | 2017-07-31 | 2017-12-01 | 北京金星鸭业有限公司 | The preparation method of duck base |
| CN109588646A (en) * | 2017-09-30 | 2019-04-09 | 张帅峰 | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck |
| CN107927606A (en) * | 2018-01-11 | 2018-04-20 | 北京六合坊食品有限公司 | A kind of roast duck and preparation method thereof |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
| CN109645483A (en) * | 2019-01-17 | 2019-04-19 | 王红波 | A kind of production method of orange perfume roast duck |
| CN112869102A (en) * | 2019-11-29 | 2021-06-01 | 北京鸭哥鸭嫂餐饮管理有限公司 | Seasoning and pickling composition for preparing flower-fragrance roast duck and preparation method of flower-fragrance roast duck |
| CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
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