CN102823882B - Method for manufacturing roast duck - Google Patents
Method for manufacturing roast duck Download PDFInfo
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- CN102823882B CN102823882B CN201210349069.6A CN201210349069A CN102823882B CN 102823882 B CN102823882 B CN 102823882B CN 201210349069 A CN201210349069 A CN 201210349069A CN 102823882 B CN102823882 B CN 102823882B
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- 238000004519 manufacturing process Methods 0.000 title abstract 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
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- 239000011780 sodium chloride Substances 0.000 claims description 30
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- 238000002360 preparation method Methods 0.000 claims description 14
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 10
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
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- 239000004223 monosodium glutamate Substances 0.000 claims description 3
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Abstract
The invention discloses a method for manufacturing a roast duck. The method comprises the following steps of: a, preparing raw materials; b, salting; c, inflating; d, blowing; e; roasting, f, packaging and refrigerating; and g, pulling up oil, conveying the roast duck to a shop, heating hot oil to make the oil temperature reach 185-195 DEG C, uniformly pouring the hot oil on the duck body for 2-3 minutes by using a spoon, slicing the duck when the skin turns golden yellow, and uniformly spraying 8-12g of the heated dipping product for every 120-160g of the duck. According to the method for manufacturing the roast duck, the roasted duck has good mouthfeel, the taste can be unified, and the flavor of the headquarters and the chain stores is unified, so that after the ducks are conveyed in a unified mode, the roast duck subjected to field oil pulling-up still keeps the crisp-skin and tender-meat flavor of the roast duck which is roasted on site.
Description
Technical field
The present invention relates to roast duck, particularly relate to roast duck preparation method.
Background technology
Tradition Roast duck preparation method is to inflate to duck with air pump, tracheae is filled in and killed duck knife-edge part, allow duck whole body expand, with hilt duck abdominal incision, strike off double-legged dipteron, draw all internal organ and clean up, duck is sling, drain away the water, with filler, wipe back and forth duck inner chamber, put into caraway, ginger splices, mashed garlic, anistree, with duck tailpin, opening is carried out to sealing, with burning cured hook, hook under duck dipteron, duck head is in circle, clear water is boiled, drench equably with it duck, allow its epidermis tighten rapidly, duck slightly drains away the water, with fan, blow for a moment and just can water the severe edema due to hypofunction of the spleen, the severe edema due to hypofunction of the spleen is several all over directly pouring with it duck back and forth, duck is hung in the burning stove that is preheating to 230 ℃, burn 35-50 minute.The feature of tradition Roast duck is now to bake now and eat, and the crisp meat of skin is tender, but will refrigerate several days, more edible, and skin is not crisp, and existing roasting local flavor, does not utilize home office and the shops to unify taste, unified dispensing, uses the now original flavor of roasting roast duck after refrigeration.
Summary of the invention
The present invention completes in order to solve deficiency of the prior art, the roast duck mouthfeel that the object of this invention is to provide baking is good, the taste that can unify taste unified home office and shops, can so that after unified dispensing on-the-spot roast duck preparation method of drawing the tender local flavor of the crisp meat of skin of the roast duck that roast duck after oil still has on-the-spot baking.
Roast duck preparation method of the present invention, comprises the following steps:
A. raw material configuration: one of 2500-3500g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare monosodium glutamate 40-60 gram, white granulated sugar 40-60 gram, five-spice powder 20-30 gram, salt 40-60 gram, star aniseed powder 20-30 gram, 13 fragrant 10-20 gram mix as saline taste powder, prepare spring onion 15-30 gram, caraway 15-30 gram, anistree 5-15 gram, ginger 20-50 gram, spiceleaf 5-15 gram, head of garlic 20-50 gram, 2 of dry onions, peanut oil 20-30 gram, a light soy sauce 10-20 gram conduct is filled out and is joined powder, prepare 400-600 gram, water, acetin 80-120 gram, maltose 40-60 gram, red vinegar 40-60 gram and white wine 40-60 gram as the severe edema due to hypofunction of the spleen,
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 50 minutes-90 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 1 minute, to duck skin, tighten, rapidly duck is put into cold water soak 1-3 second, use the cured hook of burning to be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 4-6 hour, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 35-50 minute of 130-150 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, bake after pale yellow and overturn on one side, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat burnt to oil temperature and reaches 185-195 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the every part 120-160 gram material of being stained with that evenly spoons the 8-12g of heating produced.
Roast duck preparation method of the present invention can also be:
Described step a. raw material configuration: one of 3000g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 25 grams of 50 grams of monosodium glutamates, 50 grams of white granulated sugars, 25 grams of five-spice powders, 50 grams of salt, star aniseed powder, 13 fragrant 15 grams mix as saline taste powder, prepare 20 grams of spring onion, 20 grams, caraway, anistree 10 grams, 30 grams, ginger, 10 grams of spiceleafs, 35 grams, the head of garlic, 2 of dry onions, 25 grams of peanut oil, 15 grams of conducts of light soy sauce and fill out and join powder; Prepare 50 grams of 500 grams, water, 100 grams of acetin, 50 grams of maltose, 50 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen.
The material be stained with in described g step adds after boiled by 50g smoked plum sauce, 50g white sugar and 25g light-coloured vinegar by the 20g fecula of 30g water mediation and boils rear formation.
In described step b, use duck tailpin to sew up duck opening.
Described step g is drawn oil: be transported to after shops, deep fat burnt to oil temperature and reaches 190 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the 140 grams every part material of being stained with that evenly spoon the 10g of heating are produced.
Roast duck preparation method of the present invention refrigerates after adopting the pre-baking of low temperature, is transported to afterwards tender, identical with the roast duck taste of the on-the-spot baking roast duck of the crisp meat of skin in the same old way that shops's post-tensioning oil can be made.The advantage having is in terms of existing technologies that the roast duck mouthfeel of baking is good, can unify the taste of taste unified home office and shops, can so that after unified dispensing the on-the-spot tender local flavor of the crisp meat of skin that draws roast duck after oil still to there is the roast duck of on-the-spot baking.
The specific embodiment
Below roast duck preparation method of the present invention is described in further detail.
Roast duck preparation method of the present invention, comprises the following steps:
A. raw material configuration: one of 2500-3500g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare monosodium glutamate 40-60 gram, white granulated sugar 40-60 gram, five-spice powder 20-30 gram, salt 40-60 gram, star aniseed powder 20-30 gram, 13 fragrant 10-20 gram mix as saline taste powder, prepare spring onion 15-30 gram, caraway 15-30 gram, anistree 5-15 gram, ginger 20-50 gram, spiceleaf 5-15 gram, head of garlic 20-50 gram, 2 of dry onions, peanut oil 20-30 gram, a light soy sauce 10-20 gram conduct is filled out and is joined powder, prepare 400-600 gram, water, acetin 80-120 gram, maltose 40-60 gram, red vinegar 40-60 gram and white wine 40-60 gram as the severe edema due to hypofunction of the spleen,
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 50 minutes-90 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 1 minute, to duck skin, tighten, rapidly duck is put into cold water soak 1-3 second, use the cured hook of burning to be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 4-6 hour, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 35-50 minute of 130-150 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, bake after pale yellow and overturn on one side, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat burnt to oil temperature and reaches 185-195 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the every part 120-160 gram material of being stained with that evenly spoons the 8-12g of heating produced.
Like this, after adopting the pre-baking of low temperature (baking 35-50 minute in the baking oven of 130-150 ℃), refrigerate, be transported to afterwards tender, identical with the roast duck taste of the on-the-spot baking roast duck of the crisp meat of skin in the same old way that shops's post-tensioning oil can be made.The advantage having is in terms of existing technologies that mouthfeel is good, can unify the taste of taste unified home office and shops, can be after the unified dispensing on-the-spot tender local flavor of the crisp meat of skin that draws roast duck after oil still to have the roast duck of on-the-spot baking.Like this, be unified in workshop many ducks are operated simultaneously, and baking in advance is simultaneously got well and refrigerates, in the shop mouth in Refrigerated Transport Zhi Ge shops or each city, when client is edible or Dian Kouhuo shops sells, therefore high temperature draws oil again, can unify home office and each shops of dispensing and the roast duck taste of shop mouth is consistent and be all that the crisp meat of skin is tender, accomplishes unified unified the dispensing and unification taste of producing.
Roast duck preparation method of the present invention, it can also be described step a. raw material configuration: one of 3000g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 25 grams of 50 grams of monosodium glutamates, 50 grams of white granulated sugars, 25 grams of five-spice powders, 50 grams of salt, star aniseed powder, 13 fragrant 15 grams mix as saline taste powder, prepare 20 grams of spring onion, 20 grams, caraway, anistree 10 grams, 30 grams, ginger, 10 grams of spiceleafs, 35 grams, the head of garlic, 2 of dry onions, 25 grams of peanut oil, 15 grams of conducts of light soy sauce and fill out and join powder; Prepare 50 grams of 500 grams, water, 100 grams of acetin, 50 grams of maltose, 50 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen.Like this quantitative ingredient system roast duck taste purer.In addition, can also be that the material be stained with in described g step adds after boiled by 50g smoked plum sauce, 50g white sugar and 25g light-coloured vinegar by the 20g fecula of 30g water mediation and boils rear formation.Can certainly be with after the pre-baking of roast duck from the juice of pouring out in duck chamber as being stained with material.Further preferred technical scheme is in described step b, to use duck tailpin to sew up duck opening.While opening opening to subsequent step, can directly duck tailpin be extracted out and opening can be opened.In addition, can also be that described step g is drawn oil: be transported to after shops, deep fat burnt to oil temperature and reaches 190 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the 140 grams every part material of being stained with that evenly spoon the 10g of heating are produced.Such roast duck taste is best.
Embodiment 1
A. raw material configuration: one of 3000g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 25 grams of 50 grams of monosodium glutamates, 50 grams of white granulated sugars, 25 grams of five-spice powders, 50 grams of salt, star aniseed powder, 13 fragrant 15 grams mix as saline taste powder, prepare 20 grams of spring onion, 20 grams, caraway, anistree 10 grams, 30 grams, ginger, 10 grams of spiceleafs, 35 grams, the head of garlic, 2 of dry onions, 25 grams of peanut oil, 15 grams of conducts of light soy sauce and fill out and join powder; Prepare 50 grams of 500 grams, water, 100 grams of acetin, 50 grams of maltose, 50 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen;
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 60 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 1 minute, to duck skin, tighten, rapidly duck is put into 2 seconds of cold water soak, use and burn cured hook and be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 4-6 hour, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 45 minutes of 145 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, Yi Bian bake after pale yellow, overturn, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat burnt to oil temperature and reaches 190 ℃, with spoon, deep fat is watered equably duck 3 minutes with it, to skin be golden yellow after stripping and slicing, the 140 grams every part material of being stained with of 10 grams that evenly spoon heating are produced.
Embodiment 2
A. raw material configuration: one of 2500g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 20 grams of 40 grams of monosodium glutamates, 40 grams of white granulated sugars, 20 grams of five-spice powders, 40 grams of salt, star aniseed powder, 13 fragrant 10 grams mix as saline taste powder, prepare 20 grams of spring onion, 15 grams, caraway, anistree 5 grams, 20 grams, ginger, 5 grams of spiceleafs, 20 grams, the head of garlic, 2 of dry onions, 20 grams of peanut oil, 10 grams of conducts of light soy sauce and fill out and join powder; Prepare 40 grams of 400 grams, water, 80 grams of acetin, 40 grams of maltose, 40 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen;
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 50 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 1 minute, to duck skin, tighten, rapidly duck is put into 1 second of cold water soak, use and burn cured hook and be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 4 hours, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 50 minutes of 130 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, Yi Bian bake after pale yellow, overturn, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat burnt to oil temperature and reaches 185 ℃, with spoon, deep fat is watered equably duck 3 minutes with it, to skin be golden yellow after stripping and slicing, the 120 grams every part material of being stained with that evenly spoon the 8g of heating are produced.
Embodiment 3
A. raw material configuration: one of 3500g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 30 grams of 60 grams of monosodium glutamates, 60 grams of white granulated sugars, 30 grams of five-spice powders, 60 grams of salt, star aniseed powder, 13 fragrant 20 grams mix as saline taste powder, prepare 30 grams of spring onion, 30 grams, caraway, anistree 15 grams, 50 grams, ginger, 15 grams of spiceleafs, 50 grams, the head of garlic, 2 of dry onions, 30 grams of peanut oil, 20 grams of conducts of light soy sauce and fill out and join powder; Prepare 60 grams of 600 grams, water, 120 grams of acetin, 60 grams of maltose, 60 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen;
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 90 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 2 minutes, to duck skin, tighten, rapidly duck is put into 3 seconds of cold water soak, use and burn cured hook and be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 6 hours, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 35 minutes of 150 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, Yi Bian bake after pale yellow, overturn, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat burnt to oil temperature and reaches 195 ℃, with spoon, deep fat is watered equably duck 2 minutes with it, to skin be golden yellow after stripping and slicing, the 160 grams every part material of being stained with of 12 grams that evenly spoon heating are produced.
Embodiment of the present invention 1-3 all can Ge shops system taste good, the crisp meat of skin is tender, taste is unified, the roast duck identical with the taste of on-the-spot baking.
Above-mentionedly only several specific embodiments in the present invention are illustrated, but can not be as protection scope of the present invention, every equivalence of having done according to the design spirit in the present invention changes or modifies, and all should think and fall into protection scope of the present invention.
Claims (4)
1. roast duck preparation method, is characterized in that: comprise the following steps:
A. raw material configuration: one of 2500-3500g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare monosodium glutamate 40-60 gram, white granulated sugar 40-60 gram, five-spice powder 20-30 gram, salt 40-60 gram, star aniseed powder 20-30 gram, 13 fragrant 10-20 gram mix as saline taste powder, prepare spring onion 15-30 gram, caraway 15-30 gram, anistree 5-15 gram, ginger 20-50 gram, spiceleaf 5-15 gram, head of garlic 20-50 gram, 2 of dry onions, peanut oil 20-30 gram, a light soy sauce 10-20 gram conduct is filled out and is joined powder, prepare 400-600 gram, water, acetin 80-120 gram, maltose 40-60 gram, red vinegar 40-60 gram and white wine 40-60 gram as the severe edema due to hypofunction of the spleen,
B. pickle: use the saline taste powder of a step to wipe back and forth duck inner chamber, and after batching is put into duck inner chamber by all filling out, opening is sewed up, after stitching, with clear water, clean duck saline taste powder with it, pickle 50 minutes-90 minutes;
C. inflate: the duck that b step is pickled is filled in air-inflating tube to kill duck knife-edge part, with hand, catches opening part, inflates, duck whole body is expanded;
D. blow skin: boiled hot boiling water is evenly drenched duck with it more than 1 minute, to duck skin, tighten, rapidly duck is put into cold water soak 1-3 second, use the cured hook of burning to be hooked under duck dipteron, duck head is in circle, the flat back of the body of duck body is directly hung up properly, drain duck moisture content with it, then the severe edema due to hypofunction of the spleen of preparing in a step is drenched back and forth equably with it duck, every place, duck surface all will be spooned, then use electric fan to blow duck table epidermis 4-6 hour, air-dry tack-free to duck skin, its colour changed into yellow;
E. baking: it is the baking oven baking 35-50 minute of 130-150 ℃ that the duck in steps d is put into internal temperature, in baking process, with flashlight, observe duck, bake after pale yellow and overturn on one side, to the whole bakings of duck be light yellow taking-up, open opening, the juice in duck chamber is poured out as being stained with material standby;
F: pack and refrigerate: vacuum packaging is also blown to being that 0-4 ℃ of fresh-keeping warehouse stores and transport lower than putting into temperature after room temperature with electric fan;
G: draw oil: be transported to after shops, deep fat is burnt to oil temperature and reaches 185-195 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the material of being stained with of every part 120-160 gram 8-12g that evenly spoons heating is produced, described in be stained with material and add by the 20g fecula of 30g water mediation after boiled by 50g smoked plum sauce, 50g white sugar and 25g light-coloured vinegar and boil rear formation.
2. roast duck preparation method according to claim 1, it is characterized in that: described step a. raw material configuration: one of 3000g light duck, remove internal organ, remove duck pawl, remove fore wing, clean up and drain well, prepare cure, described cure comprises saline taste powder and fills out batching, prepare 50 grams of monosodium glutamates, 50 grams of white granulated sugars, 25 grams of five-spice powders, 50 grams of salt, 25 grams of star aniseed powders, 13 15 grams of perfume mix as saline taste powder, prepare 20 grams of spring onion, 20 grams, caraway, anistree 10 grams, 30 grams, ginger, 10 grams of spiceleafs, 35 grams, the head of garlic, 2 of dry onions, 25 grams of peanut oil, 15 grams of conducts of light soy sauce are filled out and are joined powder, prepare 50 grams of 500 grams, water, 100 grams of acetin, 50 grams of maltose, 50 grams of red vinegars and white wine as the severe edema due to hypofunction of the spleen.
3. roast duck preparation method according to claim 1 and 2, is characterized in that: in described step b, use duck tailpin to sew up duck opening.
4. roast duck preparation method according to claim 1 and 2, it is characterized in that: described step g is drawn oil: be transported to after shops, deep fat is burnt to oil temperature and reaches 190 ℃, with spoon, deep fat is watered to 2-3 minute with it the duck equably, to skin be golden yellow after stripping and slicing, the 140 grams every part material of being stained with that evenly spoon the 10g of heating are produced.
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| CN110250439A (en) * | 2019-06-18 | 2019-09-20 | 李闯 | A kind of production method of roasted goose |
| CN112568382A (en) * | 2020-12-14 | 2021-03-30 | 成都良丰企业管理有限公司 | Method and device for making flame-fried crispy chicken |
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