CN101703206A - Soup blend formula of crisp-fried roasted duck - Google Patents
Soup blend formula of crisp-fried roasted duck Download PDFInfo
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- CN101703206A CN101703206A CN200910154266A CN200910154266A CN101703206A CN 101703206 A CN101703206 A CN 101703206A CN 200910154266 A CN200910154266 A CN 200910154266A CN 200910154266 A CN200910154266 A CN 200910154266A CN 101703206 A CN101703206 A CN 101703206A
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Abstract
The invention relates to a formula for roasting fowls, and discloses a soup blend formula of a crisp-fried roasted duck. The main soup blend formula of the crisp-fried roasted duck comprises an eviscerated duck, aucklandia and amomum fruits, star anise, tsaoko amomum fruits, hawthorn, fennel fruits, pricklyash peels, dahurian angelica roots, villous amomum fruits, sarcocarp, cassia barks, licorice, barbary wolfberry fruits, cardamom, clove, ginger, hot pepper, white sugar, honey and black felt hat wine. The roasted duck prepared according to the formula has a good mouthfeel, a moderate salted taste, subtle and crisp meat, perfect combination of color, smell and taste, thick medicinal flavor, has the effects of supplementing qi and nourishing yin, and strengthening the spleen and stomach, and is very beneficial for human body health.
Description
Technical field
The present invention relates to the prescription of baking poultry, relate in particular to a kind of soup blend formula of crisp-fried roasted duck.
Background technology
Roasting is one of traditional cooking gimmick of China, Chinese like to eat baked food, like to buy to eat, some in addition like the do-it-yourself baked food to eat, as roasting pig, grilled fish, roast duck etc., but baked food is especially during roast duck, the soup stock of the immersion before roasting is often filled a prescription bad, cause the roast duck taste that bakes salty partially, or crisp-fried not, What is more can produce the material harmful to health.
Summary of the invention
The present invention is directed to that the soup blend formula of the roast duck that exists in the prior art is often bad to cause that the roast duck taste is salty partially, mouthfeel is bad, meat is not tender and fine and smooth, color, smell and taste are not various, the fragrant dense inadequately problem of medicine, a kind of soup blend formula of crisp-fried roasted duck is provided.
In order to solve the problems of the technologies described above, the present invention is solved by following technical proposals:
A kind of soup blend formula of crisp-fried roasted duck, the main soup blend formula of described crisp-fried roasted duck is: clean thorax duck, fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, cloves, ginger, capsicum, white sugar, honey, black beaver wine.
Above-mentioned soup blend formula is mixed, adds suitable quantity of water again, heating was boiled about 20 minutes, the cleaner thorax duck of cleaning was put into above-mentioned well-done soup stock, soaked 1-2 hour.Roasting at taking-up side's baking box then, can get crisp-fried roasted duck.
Soup stock of the present invention selects that fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, the composition combination of cloves, ginger, capsicum makes each raw material effect produce synergy, thereby reach the effect of nourish yin and benefit qi, strengthening the spleen and stomach, add white sugar, honey, black beaver wine and be made into medicine soup, after medicine soup soaks, opening roast duck after roasting again the clean thorax duck of treated mistake, mouthfeel is good, taste is moderately salted, the tender exquisiteness of meat, look good, smell good and taste good, medicine is aromatic.
As preferably, the soup blend formula of described crisp-fried roasted duck, the weight proportion of other soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 90-110g; Fennel seeds 40-60g; 40-60g is looked on the mountain; Flesh fruit 40-60g;
Tsaoko 40-60g; Capsicum 40-60g; Cassia bark 90-110g; Fructus amomi 40-60g;
White button 30-40g; Anistree 90-110g; Cloves 40-60g; Fragrant sand 4-6g;
Chinese prickly ash 40-60g; Radix Glycyrrhizae 90-110g; Ginger 200-300g; Fruit of Chinese wolfberry 10-20g;
An amount of white sugar, honey and black beaver wine.
As preferably, the soup blend formula of described crisp-fried roasted duck, the weight proportion of other soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 100g; Fennel seeds 50g; 50g is looked on the mountain; Flesh fruit 50g;
Tsaoko 50g; Capsicum 50g; Cassia bark 100g; Fructus amomi 50g;
White button 35g; Anistree 100g; Cloves 50g; Fragrant sand 5g;
Chinese prickly ash 50g; Radix Glycyrrhizae 100g; Ginger 250g; Fruit of Chinese wolfberry 15g;
An amount of white sugar, honey and black beaver wine.
This soup blend formula can reach more that the roast duck mouthfeel of making is good, taste is moderately salted, the tender fine and smooth crisp-fried of meat, look good, smell good and taste good, medicine is aromatic, the effect of nourish yin and benefit qi, strengthening the spleen and stomach, health is highly profitable.
According to technical scheme of the present invention, the roast duck mouthfeel of making is good, taste is moderately salted, the tender exquisiteness of meat, look good, smell good and taste good, medicine is aromatic, the nutritive value of not only possessing duck itself, more can give full play to add the effect of Chinese medicine nourish yin and benefit qi, strengthening the spleen and stomach, health is highly profitable.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further detail:
Embodiment 1
In the described soup blend formula, the weight proportion of other main soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 100g; Fennel seeds 50g; 50g is looked on the mountain; Flesh fruit 50g;
Tsaoko 50g; Capsicum 50g; Cassia bark 100g; Fructus amomi 50g;
White button 35g; Anistree 100g; Cloves 50g; Fragrant sand 5g;
Chinese prickly ash 50g; Radix Glycyrrhizae 100g; Ginger 250g; Fruit of Chinese wolfberry 15g;
An amount of white sugar, honey and black beaver wine.
Soup stock selects that fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, the composition combination of cloves, ginger, capsicum makes each raw material effect produce synergy, thereby reach the effect of nourish yin and benefit qi, strengthening the spleen and stomach, add white sugar, honey, black beaver wine and be made into medicine soup, after medicine soup soaks, opening roast duck after roasting again the clean thorax duck of treated mistake, mouthfeel is good, taste is moderately salted, the tender exquisiteness of meat, look good, smell good and taste good, medicine is aromatic.The nutritive value of not only possessing duck itself, more can give full play to add the effect of Chinese medicine nourish yin and benefit qi, strengthening the spleen and stomach, health is highly profitable.
Embodiment 2
In the described soup blend formula, the weight proportion of other main soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 90g; Fennel seeds 40g; 40g is looked on the mountain; Flesh fruit 40g;
Tsaoko 40g; Capsicum 40g; Cassia bark 90g; Fructus amomi 40g;
White button 30g; Anistree 90g; Cloves 40g; Fragrant sand 4g;
Chinese prickly ash 40g; Radix Glycyrrhizae 90g; Ginger 200g; Fruit of Chinese wolfberry 10g
An amount of white sugar, honey, black beaver wine, water, monosodium glutamate.
Soup stock selects that fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, the composition combination of cloves, ginger, capsicum makes each raw material effect produce synergy, thereby reach the effect of nourish yin and benefit qi, strengthening the spleen and stomach, add white sugar, honey, black beaver wine and be made into medicine soup, after medicine soup soaks, opening roast duck after roasting again the clean thorax duck of treated mistake, mouthfeel is good, taste is moderately salted, the tender exquisiteness of meat, look good, smell good and taste good, medicine is aromatic.The nutritive value of not only possessing duck itself, more can give full play to add the effect of Chinese medicine nourish yin and benefit qi, strengthening the spleen and stomach, health is highly profitable.
Embodiment 3
In the described soup blend formula, the weight proportion of other main soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 110g; Fennel seeds 60g; 60g is looked on the mountain; Flesh fruit 60g;
Tsaoko 60g; Capsicum 60g; Cassia bark 110g; Fructus amomi 60g;
White button 40g; Anistree 110g; Cloves 60g; Fragrant sand 6g;
Chinese prickly ash 60g; Radix Glycyrrhizae 110g; Ginger 300g; Fruit of Chinese wolfberry 20g
And an amount of white sugar, honey and black beaver wine.
Soup stock selects that fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, the composition combination of cloves, ginger, capsicum makes each raw material effect produce synergy, thereby reach the effect of nourish yin and benefit qi, strengthening the spleen and stomach, add white sugar, honey, black beaver wine and be made into medicine soup, after medicine soup soaks, opening roast duck after roasting again the clean thorax duck of treated mistake, mouthfeel is good, taste is moderately salted, the tender exquisiteness of meat, look good, smell good and taste good, medicine is aromatic.The nutritive value of not only possessing duck itself, more can give full play to add the effect of Chinese medicine nourish yin and benefit qi, strengthening the spleen and stomach, health is highly profitable.
In a word, the above only is preferred embodiment of the present invention, and all equalizations of being done according to the present patent application claim change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (3)
1. the soup blend formula of a crisp-fried roasted duck, it is characterized in that: the main soup blend formula of described crisp-fried roasted duck is: clean thorax duck, fragrant sand, anise, tsaoko, mountain are looked into, fennel seeds, Chinese prickly ash, the root of Dahurain angelica, fructus amomi, flesh fruit, cassia bark, Radix Glycyrrhizae, the fruit of Chinese wolfberry, buckle in vain, cloves, ginger, capsicum, white sugar, honey, black beaver wine.
2. the soup blend formula of a kind of crisp-fried roasted duck according to claim 1, it is characterized in that: in the described soup blend formula, the weight proportion of other main soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 90-110g; Fennel seeds 40-60g; 40-60g is looked on the mountain; Flesh fruit 40-60g;
Tsaoko 40-60g; Capsicum 40-60g; Cassia bark 90-110g; Fructus amomi 40-60g;
White button 30-40g; Anistree 90-110g; Cloves 40-60g; Fragrant sand 4-6g;
Chinese prickly ash 40-60g; Radix Glycyrrhizae 90-110g; Ginger 200-300g; Fruit of Chinese wolfberry 10-20g
An amount of white sugar, honey and black beaver wine.
3. the soup blend formula of a kind of crisp-fried roasted duck according to claim 2, it is characterized in that: in the described soup blend formula, the weight proportion of other main soup blend formulas of per 150 clean thorax ducks is:
Root of Dahurain angelica 100g; Fennel seeds 50g; 50g is looked on the mountain; Flesh fruit 50g;
Tsaoko 50g; Capsicum 50g; Cassia bark 100g; Fructus amomi 50g;
White button 35g; Anistree 100g; Cloves 50g; Fragrant sand 5g;
Chinese prickly ash 50g; Radix Glycyrrhizae 100g; Ginger 250g; Fruit of Chinese wolfberry 15g;
An amount of white sugar, honey and black beaver wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154266A CN101703206A (en) | 2009-11-19 | 2009-11-19 | Soup blend formula of crisp-fried roasted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154266A CN101703206A (en) | 2009-11-19 | 2009-11-19 | Soup blend formula of crisp-fried roasted duck |
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| CN101703206A true CN101703206A (en) | 2010-05-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910154266A Pending CN101703206A (en) | 2009-11-19 | 2009-11-19 | Soup blend formula of crisp-fried roasted duck |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385482A (en) * | 2013-07-15 | 2013-11-13 | 安徽皖山食品有限公司 | Roasted duck leg and preparation method thereof |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN104055139A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Mulberry and medlar pressed salted duck and processing method thereof |
-
2009
- 2009-11-19 CN CN200910154266A patent/CN101703206A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385482A (en) * | 2013-07-15 | 2013-11-13 | 安徽皖山食品有限公司 | Roasted duck leg and preparation method thereof |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN104055139A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Mulberry and medlar pressed salted duck and processing method thereof |
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Application publication date: 20100512 |