CN103385482A - Roasted duck leg and preparation method thereof - Google Patents
Roasted duck leg and preparation method thereof Download PDFInfo
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- CN103385482A CN103385482A CN2013102951401A CN201310295140A CN103385482A CN 103385482 A CN103385482 A CN 103385482A CN 2013102951401 A CN2013102951401 A CN 2013102951401A CN 201310295140 A CN201310295140 A CN 201310295140A CN 103385482 A CN103385482 A CN 103385482A
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Abstract
The invention discloses a roasted duck leg and a preparation method thereof. The roasted duck leg is prepared from the following ingredients, by weight: 80 to 90 parts of duck legs, 2 to 3 parts of hawthorn fruits, 1 to 2 parts of cassia barks, 2 to 3 parts of dahurian angelica roots, 1 to 2 parts of costus roots, 1 to 2 parts of inula flowers, 1 to 2 parts of selfheal spikes, 2 to 3 parts of Indian Kalimeris herbs, 2 to 3 parts of Amomum villosum fruits, 1 to 2 parts of reed rhizomes, 2 to 3 parts of cape jasmine fruits, 1 to 2 parts of Abrus herbs, 1 to 2 parts of Rabdosia serra herbs, 2 to 3 parts of Chinese wolfberry root barks, 1 to 2 parts of balloonflower roots, and 18 to 20 parts of rose hips. According to the method, the Chinese medicinal health-care components are added into the duck legs to increase nutritional values, and the duck legs are coated with bran for further roasting, so that the duck legs are not easily burned and have a wheat flavor. The finished duck leg products are easy to carry and ready to eat, with rich nutrition, unique taste, and chewy mouthfeel. The roasted duck leg has the effects of resisting fatigue and aging, reducing blood pressure, stimulating appetite and promoting digestion, keeping fit and invigorating yang, strengthening spleen and nourishing stomach, clearing heat and cooling blood, promoting blood circulation to dissipate blood stasis, and improving sleep.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of baking duck leg and preparation method thereof.
Background technology
On the market green meat is made at present the leisure meat products, not only is convenient for carrying, instant bagged, also tasty, deeply be subjected to consumer's welcome.The present invention carries out baking with the duck leg, adds the plurality of Chinese composition and improves its nutritive value, is made into a kind of duck leg food of instant edible.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of baking duck leg and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of baking duck leg is to be made by the raw material of following weight parts:
Duck leg 80-90, hawthorn 2-3, cassia bark 1-2, root of Dahurain angelica 2-3, Aplotaxis auriculata 1-2, inular flower 1-2, selfheal 1-2, kalimeris 2-3, fructus amomi 2-3, reed rhizome 1-2, cape jasmine 2-3, Canton love-pea vine 1-2, rabdosia lophanthide 1-2, root bark of Chinese wolf-berry 2-3, balloonflower root 1-2, fructus rosae 18-20.
A kind of preparation method of baking duck leg comprises the following steps:
(1) take the raw material of following weight parts: white granulated sugar 3-4, salt 6-7, pepper powder 1-2, five-spice powder 1-2, ginger end 2-3, monosodium glutamate 0.6-0.8, frozen water 30-35, cut and mix 15-20 minute, obtain pickling liquid;
(2) the fresh duck leg is cleaned, is sent in tumbler together with pickling liquid after finishing, knead-salting 60-80 minute, then send into-freezer of 20--25 ℃ in, freezing 100-120 minute;
(3) hawthorn, cassia bark, the root of Dahurain angelica, Aplotaxis auriculata, inular flower, selfheal, kalimeris, fructus amomi, reed rhizome, cape jasmine, Canton love-pea vine, rabdosia lophanthide, the root bark of Chinese wolf-berry, balloonflower root are pulverized, add the water refluxing extraction 2 times, add 6-7 times of water extraction at every turn and get 50-60 minute, filter, merging filtrate, obtain extract;
(4) the duck leg after freezing is taken out, with extract, mix, heating 3-4 hour under 65-70 ℃, taking-up drains;
(5) fructus rosae is squeezed the juice, filter and to obtain rose juice, evenly brush is on duck leg surface, then wheatfeed is added suitable quantity of water is mixed into paste, evenly be wrapped in duck leg outside, send in baking box, baking 1-2 hour under 85-90 ℃, cooling rear taking-up, push the wheat bran shell aside, and the removing surface of duck leg is clean;
(6), with duck leg surface brush last layer sesame oil, obtain finished product after packing.
Compared with prior art, advantage of the present invention is:
The present invention adds the Chinese medicine health-care composition in the duck leg to, improve its nutritive value, adopt wheat bran parcel duck leg to toast again, make the duck leg be difficult for roasting the paste, and have wheat fragrance, the duck leg finished product of making is easy to carry, instant bagged, nutritious, mouthfeel is unique, rich chew strength, have antifatigue, anti-ageing, hypotensive, appetite-stimulating indigestion-relieving, body-building and tonifying yang, strengthening spleen and nourishing stomach, clearing heat and cooling blood, activate blood circulation and disperse blood clots, improve the effect of sleep.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of baking duck leg is to be made by the raw material of following weight parts (jin):
Duck leg 80, hawthorn 2, cassia bark 1, the root of Dahurain angelica 2, Aplotaxis auriculata 1, inular flower 1, selfheal 1, kalimeris 2, fructus amomi 2, reed rhizome 1, cape jasmine 2, Canton love-pea vine 1, rabdosia lophanthide 1, the root bark of Chinese wolf-berry 2, balloonflower root 1, fructus rosae 18.
A kind of preparation method of baking duck leg comprises the following steps:
(1) take the raw material of following weight parts (jin): white granulated sugar 3, salt 6, pepper powder 1, five-spice powder 1, ginger end 2, monosodium glutamate 0.6, frozen water 30, cut and mix 20 minutes, obtain pickling liquid;
(2) the fresh duck leg is cleaned, is sent in tumbler together with pickling liquid after finishing, knead-salting 80 minutes, then send in the freezer of-20 ℃ freezing 120 minutes;
(3) hawthorn, cassia bark, the root of Dahurain angelica, Aplotaxis auriculata, inular flower, selfheal, kalimeris, fructus amomi, reed rhizome, cape jasmine, Canton love-pea vine, rabdosia lophanthide, the root bark of Chinese wolf-berry, balloonflower root are pulverized, add the water refluxing extraction 2 times, add 7 times of water extractions at every turn and got 50 minutes, filter, merging filtrate, obtain extract;
(4) the duck leg after freezing is taken out, with extract, mix, heating is 4 hours under 65 ℃, and taking-up drains;
(5) fructus rosae is squeezed the juice, filter and to obtain rose juice, evenly brush is on duck leg surface, then wheatfeed is added suitable quantity of water is mixed into paste, evenly be wrapped in duck leg outside, send in baking box, baking is 1 hour under 90 ℃, cooling rear taking-up, push the wheat bran shell aside, and the removing surface of duck leg is clean;
(6), with duck leg surface brush last layer sesame oil, obtain finished product after packing.
Claims (2)
1. baking duck leg it is characterized in that being made by the raw material of following weight parts:
Duck leg 80-90, hawthorn 2-3, cassia bark 1-2, root of Dahurain angelica 2-3, Aplotaxis auriculata 1-2, inular flower 1-2, selfheal 1-2, kalimeris 2-3, fructus amomi 2-3, reed rhizome 1-2, cape jasmine 2-3, Canton love-pea vine 1-2, rabdosia lophanthide 1-2, root bark of Chinese wolf-berry 2-3, balloonflower root 1-2, fructus rosae 18-20.
2. the preparation method of a baking duck leg as claimed in claim 1 is characterized in that comprising the following steps:
(1) take the raw material of following weight parts: white granulated sugar 3-4, salt 6-7, pepper powder 1-2, five-spice powder 1-2, ginger end 2-3, monosodium glutamate 0.6-0.8, frozen water 30-35, cut and mix 15-20 minute, obtain pickling liquid;
(2) the fresh duck leg is cleaned, is sent in tumbler together with pickling liquid after finishing, knead-salting 60-80 minute, then send into-freezer of 20--25 ℃ in, freezing 100-120 minute;
(3) hawthorn, cassia bark, the root of Dahurain angelica, Aplotaxis auriculata, inular flower, selfheal, kalimeris, fructus amomi, reed rhizome, cape jasmine, Canton love-pea vine, rabdosia lophanthide, the root bark of Chinese wolf-berry, balloonflower root are pulverized, add the water refluxing extraction 2 times, add 6-7 times of water extraction at every turn and get 50-60 minute, filter, merging filtrate, obtain extract;
(4) the duck leg after freezing is taken out, with extract, mix, heating 3-4 hour under 65-70 ℃, taking-up drains;
(5) fructus rosae is squeezed the juice, filter and to obtain rose juice, evenly brush is on duck leg surface, then wheatfeed is added suitable quantity of water is mixed into paste, evenly be wrapped in duck leg outside, send in baking box, baking 1-2 hour under 85-90 ℃, cooling rear taking-up, push the wheat bran shell aside, and the removing surface of duck leg is clean;
(6), with duck leg surface brush last layer sesame oil, obtain finished product after packing.
Priority Applications (1)
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| CN2013102951401A CN103385482A (en) | 2013-07-15 | 2013-07-15 | Roasted duck leg and preparation method thereof |
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| CN2013102951401A CN103385482A (en) | 2013-07-15 | 2013-07-15 | Roasted duck leg and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172218A (en) * | 2014-07-19 | 2014-12-03 | 凤台县惠邦食品有限公司 | Qi-activating and blood-nourishing duck particles |
| CN104172240A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Rice wine stomach-harmonizing instant duck leg |
| CN104172239A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Grape seed antioxidant health-care dried duck meat |
| CN104172242A (en) * | 2014-07-19 | 2014-12-03 | 凤台县惠邦食品有限公司 | Instant duck meat prepared with Leontopodium stracheyi Xartemisiifolium powder |
| 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 |
| CN104187801A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Fat-reducing body-building white gourd-dried duck meat |
| CN104856082A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A preparation method of nut and fruit roasted duck legs |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105124628A (en) * | 2015-07-30 | 2015-12-09 | 安徽朗朗好心人食品有限公司 | Fragrant and crisp duck leg |
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
| CN105831614A (en) * | 2016-04-01 | 2016-08-10 | 唐海云 | Roasted chicken wings and preparation method thereof |
| 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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| CN1408266A (en) * | 2001-09-14 | 2003-04-09 | 徐俊开 | Method for producing oilless roast duck |
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| CN1408266A (en) * | 2001-09-14 | 2003-04-09 | 徐俊开 | Method for producing oilless roast duck |
| CN101703262A (en) * | 2009-11-19 | 2010-05-12 | 秦玉环 | Method for preparing roast ducks |
| CN101703206A (en) * | 2009-11-19 | 2010-05-12 | 秦玉环 | Soup blend formula of crisp-fried roasted duck |
| CN102058079A (en) * | 2010-11-15 | 2011-05-18 | 黄素芳 | Formula of marinade and method for making marinated duck meat with marinade |
| CN102349662A (en) * | 2011-10-19 | 2012-02-15 | 阜南县郜台板鸭厂 | Preparation method of dried salted duck |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172240A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Rice wine stomach-harmonizing instant duck leg |
| CN104172239A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Grape seed antioxidant health-care dried duck meat |
| CN104187801A (en) * | 2014-07-18 | 2014-12-10 | 高伟 | Fat-reducing body-building white gourd-dried duck meat |
| CN104172218A (en) * | 2014-07-19 | 2014-12-03 | 凤台县惠邦食品有限公司 | Qi-activating and blood-nourishing duck particles |
| CN104172242A (en) * | 2014-07-19 | 2014-12-03 | 凤台县惠邦食品有限公司 | Instant duck meat prepared with Leontopodium stracheyi Xartemisiifolium powder |
| 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 |
| CN104856082A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A preparation method of nut and fruit roasted duck legs |
| CN105124628A (en) * | 2015-07-30 | 2015-12-09 | 安徽朗朗好心人食品有限公司 | Fragrant and crisp duck leg |
| CN105105188A (en) * | 2015-08-31 | 2015-12-02 | 张滨 | Roasted Peking duck and preparation process thereof |
| CN105831614A (en) * | 2016-04-01 | 2016-08-10 | 唐海云 | Roasted chicken wings and preparation method thereof |
| CN105831615A (en) * | 2016-04-15 | 2016-08-10 | 倪皖生 | Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine |
| 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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Application publication date: 20131113 |