CN103040011A - Preparation method for roast duck - Google Patents
Preparation method for roast duck Download PDFInfo
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- CN103040011A CN103040011A CN2012102249062A CN201210224906A CN103040011A CN 103040011 A CN103040011 A CN 103040011A CN 2012102249062 A CN2012102249062 A CN 2012102249062A CN 201210224906 A CN201210224906 A CN 201210224906A CN 103040011 A CN103040011 A CN 103040011A
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Abstract
The invention discloses a preparation method for a roast duck. The preparation method comprises the following steps of: pickling, wherein 25g-35g of salt is used to rub an eviscerated duck body, clear water is added to eight materials including soy sauce, cooking wine, star anise, cinnamon, pepper, crystal sugar, onion sections and ginger slices to prepare soup bases, and the soup bases are pickled for 12 hours to 18 hours; coating sugar, wherein a brush is used to coat the sugar through the whole duck body, the duck body coated with the sugar is naturally dried in the air for 3 hours to 5 hours, and sugar is coated to the duck body again and then naturally dried in the air for 4 hours to 6 hours; adding soup, wherein the duck is blocked, and boiling water is added from the cut of the duck body and then exhausted after 70%-80% of the duck chamber is filled with the boiling water; roasting, wherein the duck is suspended to an oven for roasting for one hour to two hours; the oven is controlled to 200 DEG C to 240 DEG C; and tomato sugar material also can be adopted. The roast duck prepared by the preparation method disclosed by the invention is delicious, unique in flavor, small in avian smell and un-greasy.
Description
Technical field
The present invention relates to the preparation method of a kind of duck, be specially a kind of preparation method of roast duck.
Background technology
Traditional Nanjing roast duck be with syrup be coated with dry all over clean thorax duck duck body after, ginger piece, green onion bar are beaten flat, inserted in the duck chamber by wing bottom opening place together with Huaihe River salt, anise, anus stopper jam-pack is after baking in the placement baking oven.Beijing roast duck mainly is to use by scalding skin to beat fried sugar, the base that dries in the air, fill with soup, make a call to two times looks, turn and bake and the crotch of raising, go out hearth brush wet goods flow process and be made.Do the duck method for above-mentioned two kinds, it is greasy relative with fowl fishy smell heavier.
Summary of the invention
The invention discloses a kind of roast duck way may further comprise the steps: pickle: rub with the hands into a clean thorax duck whole body with 25-35 gram salt, then boil 10～20 minutes by soy sauce, cooking wine, anise, cassia bark, Chinese prickly ash, rock sugar, onion parts, ginger splices, clear water and be prepared from, the soup stock that corresponding weight proportion is 10～20:20～40:5～8:4～6:4～6:8～12:10～15:10～15:100～150 was pickled 12-18 hour.Hang sugar: with brush with sugar material brush all over the duck body, put between Liang Pei natural air drying after brush after 3～5 hours, brush one times again sugar and expected to put between Liang Pei natural air drying 4～6 hours; Fill with soup: duck is stopped up, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 70%～80% of duck thorax, stops after one minute water to be emitted; And then carry out baking.Baking: the duck of making is hung into baking oven, baking 1～2 hour, Control for Kiln Temperature is at 200～240 ℃.
Soup stock can be by soy sauce, cooking wine, anise, cassia bark, Chinese prickly ash, rock sugar, onion parts, ginger splices, clear water, and weight proportion is 15:30:6:6:5:10:12:12:150, boil 10～20 minutes the system.
The sugar material can be by honey, clear water, light-coloured vinegar, Asian puccoon preparation, and corresponding weight proportion is 40～50:20～50:10～15:3～6.
The sugar material also can be by honey, clear water, catsup preparation, and corresponding weight proportion is 20～30:20～30:50～60, and stirring gets final product.With brush should the sugar material brush during all over the duck body, duck should can reach 0.5～1 millimeter by sugar material thickness with it.
Getting a clean thorax duck weight is 1800 grams, the soup stock of pickling that uses is: by soy sauce 60 grams, cooking wine 120 grams, anistree 24 grams, cassia bark 18 grams, Chinese prickly ash 18 grams, rock sugar 36 grams, onion parts 45 grams, ginger splices 45 grams, clear water 450 grams, by boiling 10～20 minutes systems.
The roast duck delicious meat that adopts the method to make, unique flavor, fowl fishy smell is little, non-greasy.
The specific embodiment
Embodiment 1: rub with the hands into a clean thorax duck whole body with 25 gram salt, then pickled 12 hours with soup stock, soup stock is boiled 10 minutes and is prepared from by soy sauce 100 grams, cooking wine 200 grams, anistree 50 grams, cassia bark 40 grams, Chinese prickly ash 40 grams, rock sugar 80 grams, onion parts 100 grams, ginger splices 100 grams, clear water 1000 grams.
Stir with 80 gram honey, 40 gram clear water, 20 gram light-coloured vinegars, 6 gram Asian puccoons and to make the sugar material in 10 minutes, with brush with sugar material brush all over the duck body, put between Liang Pei natural air drying after brush after 3 hours, brush one times again sugar and expected to put between Liang Pei natural air drying 4 hours.Duck is stopped up with stopper, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 70% of duck thorax, stops after one minute water to be emitted; The duck of making is hung into electric oven, baking 1 hour, Control for Kiln Temperature is at 200 ℃.
Embodiment 2: rub with the hands into a clean thorax duck whole body with 30 gram salt, then pickled 18 hours with soup stock, soup stock is boiled 20 minutes and is prepared from by soy sauce 200 grams, cooking wine 400 grams, anistree 80 grams, cassia bark 60 grams, Chinese prickly ash 60 grams, rock sugar 120 grams, onion parts 150 grams, ginger splices 150 grams, clear water 1500 grams.
Boil 3 minutes with 50 gram honey, 50 gram clear water, 15 gram light-coloured vinegars, 6 gram Asian puccoons and make the sugar material, with brush with sugar material brush all over the duck body, put between Liang Pei natural air drying after brush after 5 hours, brush one times again sugar and expected to put between Liang Pei natural air drying 6 hours; Duck is stopped up with stopper, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 80% of duck thorax, stops after one minute water to be emitted; The duck of making is hung into electric oven, baking 2 hours, Control for Kiln Temperature is at 240 ℃.
Embodiment 3: rub the clean thorax duck whole body that restrains into 1800 with the hands with 33 gram salt, then pickled 18 hours with soup stock, soup stock is boiled 15 minutes and is prepared from by soy sauce 150 grams, cooking wine 300 grams, anistree 60 grams, cassia bark 60 grams, Chinese prickly ash 50 grams, rock sugar 100 grams, onion parts 120 grams, ginger splices 120 grams, clear water 1500 grams.
Stir with 20 gram honey, 20 gram clear water, 50 gram catsup or 30 gram honey, 30 gram clear water, 60 gram catsup and to make the sugar material, with brush the sugar material is brushed all over the duck body, put between Liang Pei natural air drying after having brushed after 4 hours, brush one times again sugar material duck with it sugar material thickness reach 0.5～1 millimeter, put between Liang Pei natural air drying 5 hours; Duck is stopped up with stopper, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 75% of duck thorax, stops after one minute water to be emitted; The duck of making is hung into electric oven, baking 1.5 hours, Control for Kiln Temperature is at 220 ℃; Be made into thus the roast duck of tool tomato flavor.
Embodiment 4: getting a clean thorax duck weight is 1800 grams, rubs with the hands into clean thorax duck whole body with 30 gram salt.By soy sauce 60 grams, cooking wine 120 grams, anistree 24 grams, cassia bark 18 grams, Chinese prickly ash 18 grams, rock sugar 36 grams, onion parts 45 grams, ginger splices 45 grams, clear water 450 grams, make soup stock by boiling 10～20 minutes, then pickled 15 hours with soup stock.
Boil 3 minutes with 50 gram honey, 40 gram clear water, 12 gram light-coloured vinegars, 6 gram Asian puccoons and make the sugar material, with brush with sugar material brush all over the duck body, put between Liang Pei natural air drying after brush after 5 hours, brush one times again sugar and expected to put between Liang Pei natural air drying 6 hours; Duck is stopped up with stopper, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 75% of duck thorax, stops after one minute water to be emitted; The duck of making is hung into electric oven, baking 1.5 hours, Control for Kiln Temperature is at 220 ℃; Be made into thus the roast duck of tool tomato flavor.
Claims (6)
1. the preparation method of a roast duck is characterized in that, may further comprise the steps:
(1) rubs with the hands into a clean thorax duck whole body with 25-35 gram salt, then pickled 12-18 hour with soup stock, described soup stock boils 10～20 minutes by soy sauce, cooking wine, anise, cassia bark, Chinese prickly ash, rock sugar, onion parts, ginger splices, clear water and is prepared from, and corresponding weight proportion is 10～20:20～40:5～8:4～6:4～6:8～12:10～15:10～15:100～150;
(2) with brush with sugar material brush all over the duck body, put between Liang Pei natural air drying after brush after 3～5 hours, brush one times again sugar and expected to put between Liang Pei natural air drying 4～6 hours;
(3) duck is stopped up, poured into boiling water by the knife-edge part of duck body, boiling water is poured into 70%～80% of duck thorax, stops after one minute water to be emitted;
(4) baking: the duck of making is hung into baking oven, baking 1～2 hour, Control for Kiln Temperature is at 200～240 ℃.
2. the preparation method of roast duck according to claim 1, it is characterized in that: described soup stock is soy sauce, cooking wine, anise, cassia bark, Chinese prickly ash, rock sugar, onion parts, ginger splices, the clear water of 15:30:6:6:5:10:12:12:150 by weight proportion, boil 10～20 minutes the system.
3. the preparation method of roast duck according to claim 1 is characterized in that: described sugar material is by honey, clear water, light-coloured vinegar, Asian puccoon preparation, and corresponding weight proportion is 40～50:20～50:10～15:3～6.
4. the preparation method of roast duck according to claim 1, it is characterized in that: getting a clean thorax duck weight is 1800 grams, the soup stock of pickling that uses is: by soy sauce 60 grams, cooking wine 120 grams, anistree 24 grams, cassia bark 18 grams, Chinese prickly ash 18 grams, rock sugar 36 grams, onion parts 45 grams, ginger splices 45 grams, clear water 450 grams, by boiling 10～20 minutes systems.
5. the preparation method of roast duck according to claim 1 is characterized in that: described sugar material is stirred and is made by honey, clear water, catsup, and corresponding weight proportion is 20～30:20～30:50～60.
6. the preparation method of roast duck according to claim 5 is characterized in that: with sugar material brush during all over the duck body, duck with it sugar material thickness reaches 0.5～1 millimeter with brush.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102249062A CN103040011A (en) | 2012-07-03 | 2012-07-03 | Preparation method for roast duck |
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| CN2012102249062A CN103040011A (en) | 2012-07-03 | 2012-07-03 | Preparation method for roast duck |
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| CN103040011A true CN103040011A (en) | 2013-04-17 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766946A (en) * | 2014-02-14 | 2014-05-07 | 苏州信文食品有限公司 | Preparation method of crispy roast duck |
| CN104187803A (en) * | 2014-07-19 | 2014-12-10 | 凤台县惠邦食品有限公司 | Instant roast duck meat with sour cabbage |
| CN104286928A (en) * | 2014-11-06 | 2015-01-21 | 重庆市畜牧科学院 | Preparation method and product of spicy and hot dried duck meat |
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN105495385A (en) * | 2015-12-11 | 2016-04-20 | 砀山圣沣食品有限公司 | Preparation method of flavored duck |
| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN109770250A (en) * | 2019-01-30 | 2019-05-21 | 安徽仁兴裕食品科技有限公司 | A kind of spicy roast duck production process technique in river |
| CN110367470A (en) * | 2019-07-08 | 2019-10-25 | 宁波大学 | A kind of low polycyclic aromatic hydrocarbon content roast duck and preparation method thereof |
| CN113142498A (en) * | 2021-05-25 | 2021-07-23 | 湖南香生坊食品有限公司 | Method for making instant kebab |
-
2012
- 2012-07-03 CN CN2012102249062A patent/CN103040011A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766946A (en) * | 2014-02-14 | 2014-05-07 | 苏州信文食品有限公司 | Preparation method of crispy roast duck |
| CN104187803A (en) * | 2014-07-19 | 2014-12-10 | 凤台县惠邦食品有限公司 | Instant roast duck meat with sour cabbage |
| CN104286928A (en) * | 2014-11-06 | 2015-01-21 | 重庆市畜牧科学院 | Preparation method and product of spicy and hot dried duck meat |
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
| CN105495385A (en) * | 2015-12-11 | 2016-04-20 | 砀山圣沣食品有限公司 | Preparation method of flavored duck |
| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN109770250A (en) * | 2019-01-30 | 2019-05-21 | 安徽仁兴裕食品科技有限公司 | A kind of spicy roast duck production process technique in river |
| CN110367470A (en) * | 2019-07-08 | 2019-10-25 | 宁波大学 | A kind of low polycyclic aromatic hydrocarbon content roast duck and preparation method thereof |
| CN110367470B (en) * | 2019-07-08 | 2022-07-19 | 宁波大学 | Roast duck with low polycyclic aromatic hydrocarbon content and preparation method thereof |
| CN113142498A (en) * | 2021-05-25 | 2021-07-23 | 湖南香生坊食品有限公司 | Method for making instant kebab |
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Application publication date: 20130417 |