CN102210461A - Preparation process of boned roast duck - Google Patents
Preparation process of boned roast duck Download PDFInfo
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- CN102210461A CN102210461A CN2011101942181A CN201110194218A CN102210461A CN 102210461 A CN102210461 A CN 102210461A CN 2011101942181 A CN2011101942181 A CN 2011101942181A CN 201110194218 A CN201110194218 A CN 201110194218A CN 102210461 A CN102210461 A CN 102210461A
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Abstract
The invention discloses a preparation process of boned roast duck. In the preparation process, the proportion of the roasting seasoning formula of the boned roast duck is adjusted, a heating source and raw material particularly referring to duck carcass are relatively isolated in the roasting process, and the roasting time and temperature are adjusted, wherein the adjusted formula comprises the following raw materials: 10-50g of salt, 8-45g of sugar, 0.5-5g of monosodium glutamate, 0.5-3g of clove, 0.6-2.8g of cinnamon, 0.5-2.5g of white pepper and 3-8.5g of star anise; and the roasting process comprises the following steps: (1) preparing materials; (2) pickling; (3) roasting; and (4) packaging and inspecting. Through the invention, the roasting seasoning combination is simple and easy to prepare; and the produced roast duck product has the advantages of full duck body, crispy skin and tender meat, ruddy color, wonderful taste, fat-but-not-greasy taste and the like, and can be preserved for a long time.
Description
Technical field
The invention belongs to food processing technology field.
Background technology
There is the single deficiency of supplementary product kind in its roast duck composition of raw materials of traditional roast duck preparation technology, because heating source directly contacts with raw material duck trunk, causes the roast duck product-forming of production not plentiful in the baking process, meat is not fresh and tender, the color and luster dimness, and taste is not delicious, mouthfeel is rich, and freshness date is short.
Summary of the invention
The purpose of this invention is to provide a kind of roast duck preparation technology that bones, single to solve the prior art supplementary product kind, heating source directly contacts with raw material duck trunk, the roast duck product exists the duck body not plentiful, and meat is not fresh and tender, the color and luster dimness, problems such as taste is not delicious, and mouthfeel is rich, and freshness date is short.
The technical solution adopted for the present invention to solve the technical problems is that the bone baking seasoning matter formulation ratio of roast duck has been done adjustment, baking technique has been done heating source and relative isolation of raw material duck trunk, and baking time and temperature done adjustment, adjusted prescription and raw material proportioning are: salt 10-50g, sugared 8-45 g, monosodium glutamate 0.5-5 g, cloves 0.5-3g, cassia bark 0.6-2.8 g, white pepper 0.5-2.5 g, anistree 3-8.5 g.Its baking technique step is as follows:
1, batching: above-mentioned various auxiliary materials are fully mixed thoroughly according to the mixing apparatus of corresponding ratio utilization special use.
2, pickle: the measurer with standard is inserted the auxiliary material of fixed qty in the trunk chamber of raw material duck, and stitching is pickled tasty.
3, baking: oven temperatures, time are adjusted between 150-230 ℃, 40-75 minute according to varying in size of raw material duck specification.
4, package test.Adopt vacuum packaging, high temperature sterilization, freezing after metallic foreign body detects low-temperature storage again.
Adopting good effect of the present invention is that baking seasoning matter combination is simple and easy to do, and the roast duck product of production has that the duck body is plentiful, and the crisp meat of skin is tender, and color and luster is ruddy, delicious flavour, and mouthfeel is fertile and oiliness, advantages such as long fresh-keeping period.
The specific embodiment
Embodiment 1
With baking China local flavor roast duck of boning is example, and its seasoning matter prescription and raw material proportioning are: salt 50g, sugared 15 g, monosodium glutamate 1.5g, cloves 2g, cassia bark 2.5 g, white pepper 1.5 g, anistree 7.5g.Its baking technique step is as follows:
1, batching: above-mentioned various auxiliary materials are fully mixed thoroughly according to the mixing apparatus of corresponding ratio utilization special use.
2, pickle: the measurer with standard is inserted the auxiliary material of fixed qty in the trunk chamber of raw material duck, and stitching is pickled tasty.
3, baking: oven temperatures, time are adjusted at 210 ℃, 65 minutes according to varying in size of raw material duck specification.
4, package test.Adopt vacuum packaging, high temperature sterilization, freezing after metallic foreign body detects low-temperature storage again.
Embodiment 2
With baking Europe local flavor roast duck of boning is example, and its seasoning matter prescription and raw material proportioning are: salt 15g, sugared 45g, monosodium glutamate 5g, cloves 1g, cassia bark 1.5g, white pepper 0.5g, anistree 3g.Its baking technique step is as follows:
1, batching: above-mentioned various auxiliary materials are fully mixed thoroughly according to the mixing apparatus of corresponding ratio utilization special use.
2, pickle: the measurer with standard is inserted the auxiliary material of fixed qty in the trunk chamber of raw material duck, and stitching is pickled tasty.
3, baking: oven temperatures, time are adjusted at 190 ℃, 50 minutes according to varying in size of raw material duck specification.
4, package test.Adopt vacuum packaging, high temperature sterilization, freezing after metallic foreign body detects low-temperature storage again.
Claims (1)
1. roast duck preparation technology that bones, the baking seasoning matter formulation ratio of roast duck of it is characterized in that boning has been done adjustment, baking technique has been done heating source and relative isolation of raw material duck trunk, and baking time and temperature done adjustment, adjusted prescription and raw material proportioning are: salt 10-50g, sugared 8-45 g, monosodium glutamate 0.5-5 g, cloves 0.5-3g, cassia bark 0.6-2.8 g, white pepper 0.5-2.5 g, anistree 3-8.5 g; Its baking technique step is as follows:
(1) batching: above-mentioned various auxiliary materials are fully mixed thoroughly according to the mixing apparatus of corresponding ratio utilization special use;
(2) pickle: the measurer with standard is inserted the auxiliary material of fixed qty in the trunk chamber of raw material duck, and stitching is pickled tasty;
(3) baking: oven temperatures, time are adjusted between 150-230 ℃, 40-75 minute according to varying in size of raw material duck specification;
(4) package test: adopt vacuum packaging, high temperature sterilization, freezing after metallic foreign body detects low-temperature storage again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101942181A CN102210461A (en) | 2011-07-12 | 2011-07-12 | Preparation process of boned roast duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101942181A CN102210461A (en) | 2011-07-12 | 2011-07-12 | Preparation process of boned roast duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102210461A true CN102210461A (en) | 2011-10-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101942181A Pending CN102210461A (en) | 2011-07-12 | 2011-07-12 | Preparation process of boned roast duck |
Country Status (1)
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| CN (1) | CN102210461A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664432A (en) * | 2015-01-29 | 2015-06-03 | 泰州贝特尔食品配料有限公司 | Fruit-tree taste roast duck compound seasoning and use method thereof |
| CN109645357A (en) * | 2019-01-18 | 2019-04-19 | 江苏雨润肉食品有限公司 | A kind of de- bone roast duck material formula and processing technology |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87209750U (en) * | 1987-07-06 | 1988-05-25 | 北京市服务机械研究所 | Gas oven for roasting duck |
| CN1385106A (en) * | 2001-05-14 | 2002-12-18 | 魏正军 | Roast duck and preparation method thereof |
| CN1404767A (en) * | 2001-09-14 | 2003-03-26 | 林成军 | Pipa duck |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN201260353Y (en) * | 2008-08-14 | 2009-06-24 | 黄卫华 | Stove for roasting duck |
| CN101912121A (en) * | 2010-08-17 | 2010-12-15 | 庆云瑞丰食品有限公司 | New process for boning roasted duck |
-
2011
- 2011-07-12 CN CN2011101942181A patent/CN102210461A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87209750U (en) * | 1987-07-06 | 1988-05-25 | 北京市服务机械研究所 | Gas oven for roasting duck |
| CN1385106A (en) * | 2001-05-14 | 2002-12-18 | 魏正军 | Roast duck and preparation method thereof |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN1404767A (en) * | 2001-09-14 | 2003-03-26 | 林成军 | Pipa duck |
| CN201260353Y (en) * | 2008-08-14 | 2009-06-24 | 黄卫华 | Stove for roasting duck |
| CN101912121A (en) * | 2010-08-17 | 2010-12-15 | 庆云瑞丰食品有限公司 | New process for boning roasted duck |
Non-Patent Citations (2)
| Title |
|---|
| 张晓丹: "北京烤鸭制作工艺", 《农家顾问》, no. 2, 31 December 2006 (2006-12-31), pages 59 * |
| 张超 等: "关于北京烤鸭工艺特点及创新的研究", 《广州食品工业科技》, vol. 20, no. 3, 31 December 2004 (2004-12-31), pages 86 - 88 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664432A (en) * | 2015-01-29 | 2015-06-03 | 泰州贝特尔食品配料有限公司 | Fruit-tree taste roast duck compound seasoning and use method thereof |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN109645357A (en) * | 2019-01-18 | 2019-04-19 | 江苏雨润肉食品有限公司 | A kind of de- bone roast duck material formula and processing technology |
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| ASS | Succession or assignment of patent right |
Owner name: ZHONG AO HOLDINGS GROUP CO., LTD. Free format text: FORMER OWNER: QINGYUN RUIFENG FOODSTUFF CO., LTD. Effective date: 20120222 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Effective date of registration: 20120222 Address after: 253700 No. 1999, central street, Qingyun County, Shandong, Dezhou Applicant after: Zhongao Holdings Group Co., Ltd. Address before: 253700 No. 1999, central street, Qingyun County, Shandong, Dezhou Applicant before: Qingyun Ruifeng Food Co., Ltd. |
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Application publication date: 20111012 |