CN101703262A - Method for preparing roast ducks - Google Patents
Method for preparing roast ducks Download PDFInfo
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- CN101703262A CN101703262A CN200910154272A CN200910154272A CN101703262A CN 101703262 A CN101703262 A CN 101703262A CN 200910154272 A CN200910154272 A CN 200910154272A CN 200910154272 A CN200910154272 A CN 200910154272A CN 101703262 A CN101703262 A CN 101703262A
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- roast
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Abstract
The invention relates to a method for roasting poultry, and discloses a method for preparing roast ducks. The method comprises: soaking an eviscerated duck in decoction; taking out and cooling the eviscerated duck and hanging the duck in a ventilated place to air-dry the skin of the duck; hanging the duck in an oven; roasting the duck with breast upward for 25 to 30 minutes; repeatedly turning over the duck and roasting the duck till duck skin is golden in color; taking out the duck from the oven and moving the duck into a roast duck cooling chamber; and performing vacuum packaging after cooling. The roast duck prepared through the formulation has the advantages of good taste, moderate salty taste, tender delicious crisp meat, integration of color, aroma and taste, strong herbal aroma, effects of nourishing Yin, replenishing Qi, invigorating spleen and regulating stomach, and great benefit to human health.
Description
Technical field
The present invention relates to the method for baking of poultry, relate in particular to a kind of preparation method of roast duck.
Background technology
Roasting at present is one of traditional cooking gimmick of China, Chinese like to eat baked food, like to buy and 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, or the method for baking is different, causes 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 preparation method of roast duck is characterized in that: it comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 2800-3200g, salt 700-800g, black beaver wine 37000-38000g, salt-free monosodium glutamate 2500-3500g, fully mix, standby;
Second step: get root of Dahurain angelica 95-105g, fennel seeds 45-55g, mountain and look into 45-55g, flesh fruit 45-55g, tsaoko 45-55g, capsicum 45-55g, cassia bark 95-105g, fructus amomi 45-55g, detain 30-40g, anistree 95-105g, cloves 45-55g, fragrant sand 6-7g, Chinese prickly ash 45-55g, Radix Glycyrrhizae 95-105g, ginger 240-260g, fruit of Chinese wolfberry 14-16g in vain, mixing and water adding, boil after 25-30 minute and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 9-11 hour in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box again, oven temperature remains on 200-220 degree centigrade, the chest of duck upwards roasting 25-30 minute, upset is roasting 20-25 minute again, and upset is roasting 15-20 minute again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 25-35 minute again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 15-20 degree centigrade, and cooling final vacuum packing gets final product.
As preferably, comprise the following steps:
The first step: get 150 clean thorax ducks, add white sugar 3000g, salt 750g, black beaver wine 37500g, salt-free monosodium glutamate 3000g, fully mix, standby;
Second step: get root of Dahurain angelica 100g, fennel seeds 50g, mountain and look into 50g, flesh fruit 50g, tsaoko 50g, capsicum 50g, cassia bark 100g, fructus amomi 50g, detain 35g, anistree 100g, cloves 50g, fragrant sand 5g, Chinese prickly ash 50g, Radix Glycyrrhizae 100g, ginger 250g, fruit of Chinese wolfberry 15g in vain, mixing and water adding, boil after 27 minutes and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 10 hours in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box, oven temperature remains on 210 degrees centigrade again, the chest of duck upwards roasting 27 minutes, upset is roasting 22 minutes again, upset is roasting 17 minutes again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 30 minutes again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 18 degrees centigrade, and cooling final vacuum packing gets final product.
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
A kind of preparation method of roast duck comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 3000g, salt 750g, black beaver wine 37500g, salt-free monosodium glutamate 3000g, fully mix, standby;
Second step: get root of Dahurain angelica 100g, fennel seeds 50g, mountain and look into 50g, flesh fruit 50g, tsaoko 50g, capsicum 50g, cassia bark 100g, fructus amomi 50g, detain 35g, anistree 100g, cloves 50g, fragrant sand 5g, Chinese prickly ash 50g, Radix Glycyrrhizae 100g, ginger 250g, fruit of Chinese wolfberry 15g in vain, mixing and water adding, boil after 27 minutes and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 10 hours in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box, oven temperature remains on 210 degrees centigrade again, the chest of duck upwards roasting 27 minutes, upset is roasting 22 minutes again, upset is roasting 17 minutes again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 30 minutes again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 18 degrees centigrade, and cooling final vacuum packing gets final product.
The roasting good roast duck mouthfeel of the method 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
A kind of preparation method of roast duck, it comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 2800g, salt 700g, black beaver wine 37000g, salt-free monosodium glutamate 2500g, fully mix, standby;
Second step: get root of Dahurain angelica 95g, fennel seeds 45g, mountain and look into 45g, flesh fruit 45g, tsaoko 45g, capsicum 455g, cassia bark 95g, fructus amomi 45g, detain 30g, anistree 95g, cloves 45g, fragrant sand 6g, Chinese prickly ash 45g, Radix Glycyrrhizae 95g, ginger 240g, fruit of Chinese wolfberry 14g in vain, mixing and water adding, boil after 25 minutes and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 9 hours in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box, oven temperature remains on 20 degrees centigrade again, the chest of duck upwards roasting 25 minutes, upset is roasting 20 minutes again, upset is roasting 15 minutes again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 25 minutes again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 15 degrees centigrade, and cooling final vacuum packing gets final product.
The roasting good roast duck mouthfeel of the method 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
A kind of preparation method of roast duck is characterized in that: it comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 3200g, salt 800g, black beaver wine 38000g, salt-free monosodium glutamate 3500g, fully mix, standby;
Second step: get root of Dahurain angelica 105g, fennel seeds 55g, mountain and look into 55g, flesh fruit 55g, tsaoko 55g, capsicum 55g, cassia bark 105g, fructus amomi 55g, detain 40g, anistree 105g, cloves 55g, fragrant sand 7g, Chinese prickly ash 55g, Radix Glycyrrhizae 105g, ginger 260g, fruit of Chinese wolfberry 16g in vain, mixing and water adding, boil after 30 minutes and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 11 hours in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box, oven temperature remains on 220 degrees centigrade again, the chest of duck upwards roasting 30 minutes, upset is roasting 25 minutes again, upset is roasting 20 minutes again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 35 minutes again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 20 degrees centigrade, and cooling final vacuum packing gets final product.
Open the roast duck after roasting, 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 (2)
1. the preparation method of a roast duck, it is characterized in that: it comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 2800-3200g, salt 700-800g, black beaver wine 37000-38000g, salt-free monosodium glutamate 2500-3500g, fully mix, standby;
Second step: get root of Dahurain angelica 95-105g, fennel seeds 45-55g, mountain and look into 45-55g, flesh fruit 45-55g, tsaoko 45-55g, capsicum 45-55g, cassia bark 95-105g, fructus amomi 45-55g, detain 30-40g, anistree 95-105g, cloves 45-55g, fragrant sand 6-7g, Chinese prickly ash 45-55g, Radix Glycyrrhizae 95-105g, ginger 240-260g, fruit of Chinese wolfberry 14-16g in vain, mixing and water adding, boil after 25-30 minute and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 9-11 hour in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box again, oven temperature remains on 200-220 degree centigrade, the chest of duck upwards roasting 25-30 minute, upset is roasting 20-25 minute again, and upset is roasting 15-20 minute again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 25-35 minute again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 15-20 degree centigrade, and cooling final vacuum packing gets final product.
2. the preparation method of a kind of roast duck according to claim 1, it is characterized in that: it comprises the following steps:
The first step: get 150 clean thorax ducks, add white sugar 3000g, salt 750g, black beaver wine 37500g, salt-free monosodium glutamate 3000g, fully mix, standby;
Second step: get root of Dahurain angelica 100g, fennel seeds 50g, mountain and look into 50g, flesh fruit 50g, tsaoko 50g, capsicum 50g, cassia bark 100g, fructus amomi 50g, detain 35g, anistree 100g, cloves 50g, fragrant sand 5g, Chinese prickly ash 50g, Radix Glycyrrhizae 100g, ginger 250g, fruit of Chinese wolfberry 15g in vain, mixing and water adding, boil after 27 minutes and make decoction of medicinal ingredients, cooling, standby;
The 3rd step: get that the decoction of medicinal ingredients in the duck and second mixes after the mixing in the first step, duck was fully soaked 10 hours in decoction of medicinal ingredients;
The 4th step: get above-mentioned abundant soaked duck, hang over the air-dry epidermis in ventilation; Hang in the baking box, oven temperature remains on 210 degrees centigrade again, the chest of duck upwards roasting 27 minutes, upset is roasting 22 minutes again, upset is roasting 17 minutes again, wait that duck is ripe, grease roasting to the greatest extent after, counter-rotating is roasting about 30 minutes again, and is golden yellow to duck color of the leather pool;
The 5th step: take out from baking box, move to the roast duck chilling room, chilling temperature is controlled at 18 degrees centigrade, and cooling final vacuum packing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154272A CN101703262A (en) | 2009-11-19 | 2009-11-19 | Method for preparing roast ducks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910154272A CN101703262A (en) | 2009-11-19 | 2009-11-19 | Method for preparing roast ducks |
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| Publication Number | Publication Date |
|---|---|
| CN101703262A true CN101703262A (en) | 2010-05-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910154272A Pending CN101703262A (en) | 2009-11-19 | 2009-11-19 | Method for preparing roast ducks |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805358A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Angelica-root-treated beauty cured meat |
| CN103005543A (en) * | 2012-11-21 | 2013-04-03 | 新郑市鸿源鸭业养殖有限公司 | Marinade soup, medicated diet roast duck prepared by using marinade soup, and preparation method of roast duck |
| CN103040014A (en) * | 2013-01-21 | 2013-04-17 | 合肥恒瑞餐饮管理有限公司 | Making method of bone-immersed spicy roast duck |
| CN103271371A (en) * | 2013-05-15 | 2013-09-04 | 句容市红掌食品有限公司 | Preparation method of instant dried bamboo shoot duck soup |
| 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 |
| CN104187815A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Method for processing defatted appetizing teal food |
| CN107410919A (en) * | 2017-08-21 | 2017-12-01 | 安徽先知缘食品有限公司 | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof |
-
2009
- 2009-11-19 CN CN200910154272A patent/CN101703262A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805358A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Angelica-root-treated beauty cured meat |
| CN102805358B (en) * | 2012-07-27 | 2013-09-18 | 安徽好食源食品有限公司 | Angelica-root-treated beauty cured meat |
| CN103005543A (en) * | 2012-11-21 | 2013-04-03 | 新郑市鸿源鸭业养殖有限公司 | Marinade soup, medicated diet roast duck prepared by using marinade soup, and preparation method of roast duck |
| CN103040014A (en) * | 2013-01-21 | 2013-04-17 | 合肥恒瑞餐饮管理有限公司 | Making method of bone-immersed spicy roast duck |
| CN103271371A (en) * | 2013-05-15 | 2013-09-04 | 句容市红掌食品有限公司 | Preparation method of instant dried bamboo shoot duck soup |
| 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 |
| CN104187815A (en) * | 2014-09-05 | 2014-12-10 | 佛山市新战略知识产权文化有限公司 | Method for processing defatted appetizing teal food |
| CN107410919A (en) * | 2017-08-21 | 2017-12-01 | 安徽先知缘食品有限公司 | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100512 |