CN102697073A - Method for preparing duck skin - Google Patents
Method for preparing duck skin Download PDFInfo
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- CN102697073A CN102697073A CN2012101994477A CN201210199447A CN102697073A CN 102697073 A CN102697073 A CN 102697073A CN 2012101994477 A CN2012101994477 A CN 2012101994477A CN 201210199447 A CN201210199447 A CN 201210199447A CN 102697073 A CN102697073 A CN 102697073A
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- duck skin
- duck
- skin
- preparation
- oil
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Abstract
The invention discloses a method for preparing duck skin, and belongs to the technical field of foodstuffs. The method comprises the following steps of: bringing duck skin, and cleaning; slicing the duck skin; soaking the sliced duck skin in sauce which is blended by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, pricklyash peel, sugar and cumin; taking the soaked duck skin out, and coating oil on two sides of the duck skin; coiling the duck skin which is coated with the oil on cucumber strips, and fastening by using thin threads; and putting the duck skin which is coiled on the cucumber strips into a baking oven for baking. The method is simple and convenient; and the prepared duck skin is fragrant and crisp in mouthfeel.
Description
Technical field
The present invention relates to a kind of preparation method of duck skin, belong to food foodstuff technical field.
Background technology
Roast duck extensively receives liking of the people because its delicious flavour is nutritious; The taste of roast duck and preparation method are varied multifarious; Roasting good roast duck meat delicate mouthfeel, the roast duck skin is crisp aromatic, and much human is more doted in eating the roast duck skin; On the market roast duck is to connect that the meat belt leather is roasting together to be sold, and does not make the roast duck skin separately.
Summary of the invention
To the problem that above-mentioned prior art exists, the present invention provides a kind of preparation method of duck skin, and method is simple, the duck skin mouthfeel crisp-fried of making.
To achieve these goals, the technical scheme of the present invention's employing is: a kind of preparation method of duck skin comprises the steps:
(1) get the duck skin, clean up;
(2) the duck skin is cut into slices;
(3) the duck skin that cuts is immersed in the dip by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, Chinese prickly ash, sugar and cumin furnishing;
The duck skin that (4) will soak takes out, and brushes oil on the two sides of duck skin;
(5) will brushing well, the duck skin of oil twists on the cucumber strip and fastens with fine rule;
(6) there is the duck skin of cucumber strip to be placed on oven for baking volume.
Duck skin in the step (2) is cut to rectangle, and length is 3-4 centimetre, and wide is 1-2 centimetre.
Duck skin soak time in the step (3) is 5-8 hour.
Stoving time in the step (6) is 0.5-0.8 hour.
The invention has the beneficial effects as follows: preparation method is simple and convenient, the duck skin mouthfeel crisp-fried of producing.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
This preparation method comprises the steps
(1) get the duck skin, clean up;
(2) with the section of duck skin, the duck skin is cut to rectangle, and length is 3 centimetres, and wide is 1 centimetre;
(3) the duck skin that cuts is immersed in the dip by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, Chinese prickly ash, sugar and cumin furnishing, duck skin soak time is 5 hours;
The duck skin that (4) will soak takes out, and brushes oil on the two sides of duck skin;
(5) will brushing well, the duck skin of oil twists on the cucumber strip and fastens with fine rule;
(6) have the duck skin of cucumber strip to be placed on oven for baking volume, stoving time is 0.5 hour.
Embodiment 2
This preparation method comprises the steps
(1) get the duck skin, clean up;
(2) with the section of duck skin, the duck skin is cut to rectangle, and length is 4 centimetres, and wide is 2 centimetres;
(3) the duck skin that cuts is immersed in the dip by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, Chinese prickly ash, sugar and cumin furnishing, duck skin soak time is 8 hours;
The duck skin that (4) will soak takes out, and brushes oil on the two sides of duck skin;
(5) will brushing well, the duck skin of oil twists on the cucumber strip and fastens with fine rule;
(6) have the duck skin of cucumber strip to be placed on oven for baking volume, stoving time is 0.8 hour.
Embodiment 3
This preparation method comprises the steps
(1) get the duck skin, clean up;
(2) with the section of duck skin, the duck skin is cut to rectangle, and length is 3.5 centimetres, and wide is 1.5 centimetres;
(3) the duck skin that cuts is immersed in the dip by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, Chinese prickly ash, sugar and cumin furnishing, duck skin soak time is 6 hours;
The duck skin that (4) will soak takes out, and brushes oil on the two sides of duck skin;
(5) will brushing well, the duck skin of oil twists on the cucumber strip and fastens with fine rule;
(6) have the duck skin of cucumber strip to be placed on oven for baking volume, stoving time is 0.6 hour.
Claims (4)
1. the preparation method of a duck skin is characterized in that, comprises the steps:
(1) get the duck skin, clean up;
(2) the duck skin is cut into slices;
(3) the duck skin that cuts is immersed in the dip by water, cooking wine, green onion, anise, bruised ginger, caraway, chilli powder, Chinese prickly ash, sugar and cumin furnishing;
The duck skin that (4) will soak takes out, and brushes oil on the two sides of duck skin;
(5) will brushing well, the duck skin of oil twists on the cucumber strip and fastens with fine rule;
(6) there is the duck skin of cucumber strip to be placed on oven for baking volume.
2. the preparation method of a kind of duck skin according to claim 1 is characterized in that, the duck skin in the said step (2) is cut to rectangle, and length is 3-4 centimetre, and wide is 1-2 centimetre.
3. the preparation method of a kind of duck skin according to claim 1 is characterized in that, the duck skin soak time in the said step (3) is 5-8 hour.
4. the preparation method of a kind of duck skin according to claim 1 is characterized in that, the stoving time in the said step (6) is 0.5-0.8 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101994477A CN102697073A (en) | 2012-06-15 | 2012-06-15 | Method for preparing duck skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101994477A CN102697073A (en) | 2012-06-15 | 2012-06-15 | Method for preparing duck skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102697073A true CN102697073A (en) | 2012-10-03 |
Family
ID=46890366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101994477A Pending CN102697073A (en) | 2012-06-15 | 2012-06-15 | Method for preparing duck skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102697073A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919150A (en) * | 2014-04-22 | 2014-07-16 | 严斯文 | Duck skin processing method |
| CN111345445A (en) * | 2020-03-13 | 2020-06-30 | 保靖县松桂坊食品科技有限公司 | Instant duck skin with opened bag and preparation method thereof |
-
2012
- 2012-06-15 CN CN2012101994477A patent/CN102697073A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 杨合超: "《北京烤鸭的制作方法》", 《北方牧业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919150A (en) * | 2014-04-22 | 2014-07-16 | 严斯文 | Duck skin processing method |
| CN111345445A (en) * | 2020-03-13 | 2020-06-30 | 保靖县松桂坊食品科技有限公司 | Instant duck skin with opened bag and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121003 |