CN104187795A - Lemon flavor carbon-roasted duck and preparation method thereof - Google Patents
Lemon flavor carbon-roasted duck and preparation method thereof Download PDFInfo
- Publication number
- CN104187795A CN104187795A CN201410327266.7A CN201410327266A CN104187795A CN 104187795 A CN104187795 A CN 104187795A CN 201410327266 A CN201410327266 A CN 201410327266A CN 104187795 A CN104187795 A CN 104187795A
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- Prior art keywords
- duck
- parts
- lemon
- charcoal
- meat
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- C—CHEMISTRY; METALLURGY
- C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
- C10L—FUELS NOT OTHERWISE PROVIDED FOR; NATURAL GAS; SYNTHETIC NATURAL GAS OBTAINED BY PROCESSES NOT COVERED BY SUBCLASSES C10G, C10K; LIQUEFIED PETROLEUM GAS; ADDING MATERIALS TO FUELS OR FIRES TO REDUCE SMOKE OR UNDESIRABLE DEPOSITS OR TO FACILITATE SOOT REMOVAL; FIRELIGHTERS
- C10L5/00—Solid fuels
- C10L5/40—Solid fuels essentially based on materials of non-mineral origin
- C10L5/44—Solid fuels essentially based on materials of non-mineral origin on vegetable substances
- C10L5/447—Carbonized vegetable substances, e.g. charcoal, or produced by hydrothermal carbonization of biomass
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel
Abstract
The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.
Description
Technical field
The present invention relates to a kind of health food, relate in particular to a kind of lemon charcoal roast duck and preparation method thereof.
Background technology
In people's daily life, be unable to do without varieties of food items, along with the rising of people's level of consumption, the requirement of nutritive value of food, taste and health-care efficacy is also being raise day by day, food variety on the market can not meet people's demand, the invention provides a kind of high nutrition, features good taste for this reason, has the food of health care effect.
Summary of the invention
The present invention has overcome prior art deficiency, and a kind of lemon charcoal roast duck and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of lemon charcoal roast duck is to be made up of the raw material of following weight parts:
Meat duck 900-1100, lemon 70-80, sugar-cane juice 300-400, honeysuckle 20-30, stevia rebaudian leaf 10-15, cloves 6-7, basyleave 4-5, nutmeg 8-10, Chinese prickly ash 10-12, anistree 7-8, ginger bamboo shoot 10-15, cumin 4-5, lemon-grass 10-12, coralhead plant stem with leaf 6-7, salt and cooking wine are appropriate, flavouring charcoal is appropriate;
Described flavouring charcoal is to be made up of the raw material of following weight ratio: cassia bark: turpentine: bamboo charcoal=1:1:6-8, light-coloured vinegar is appropriate.
A kind of lemon charcoal roast duck preparation method, comprises the following steps:
(1) will after cassia bark, turpentine, bamboo charcoal low temperature drying, be crushed to 100-120 order fineness, three kinds of powder are mixed with appropriate light-coloured vinegar, furnishing pasty state, makes charcoal piece, obtains flavouring charcoal after drying;
(2) fresh and alive meat duck is slaughtered to bloodletting, reusable heat water logging scalding for removing the hair of materia medica, impurity elimination is cleaned, and obtains clean duck, and appropriate salt, cooking wine are mixed, and is evenly put on above clean duck, pickles 36-48 hour, then pickle 24-36 hour at 5-10 DEG C at 10-15 DEG C;
(3) above-mentioned pickled clean duck is entered to pot, add cloves, basyleave, nutmeg, Chinese prickly ash, anise, Jiang Sun, cumin, lemon-grass, coralhead plant stem with leaf, then add 2-3 times of clear water, boil rear little fire and stew slowly 100-120 minute, pull clean duck clear water out and rinse well, obtain Cold spiced duck;
(4) new fresh honeysuckle, stevia rebaudian leaf impurity elimination are cleaned, used boiling water blanching 5-8 second, after freeze drying, pulverize, obtain freeze-dried powder, new lemon peeling is got to meat, mix making beating with freeze-dried powder, sugar-cane juice, obtain slurry;
(5) by above-mentioned slurry, evenly brush is on Cold spiced duck, and air-dry 8-10 hour at 10-15 DEG C, until duck skin is dry, sends into dry duck in baking box, lights flavouring charcoal and toasts, and little fire is baked to ripe fragrant oil dripping, takes out roast duck, i.e. edible.
Compared with prior art, advantage of the present invention is:
Meat duck is first pickled rear stew in soy sauce by the present invention, make it more tasty, the slurry that honeysuckle, stevia rebaudian leaf, lemon, sugar-cane juice processing are obtained after processing is brushed on duck body, the baking of the special flavouring charcoal of air-dry rear use, finished product roast duck charcoal aromatic strongly fragrant, meat is fine and smooth, rich chew strength, sliding tender good to eat, nutrition is delicious, having unique jasmine tea fragrance, lemon delicate fragrance, is one rare cuisines.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of lemon charcoal roast duck, be by following weight (gram) raw material make:
Meat duck 1000, lemon 70, sugar-cane juice 300, honeysuckle 20, stevia rebaudian leaf 10, cloves 6, basyleave 4, nutmeg 8, Chinese prickly ash 10, anise 7, ginger bamboo shoot 10, cumin 4, lemon-grass 10, coralhead plant stem with leaf 6, salt and cooking wine are appropriate, flavouring charcoal is appropriate;
Described flavouring charcoal is to be made up of the raw material of following weight ratio: cassia bark: turpentine: bamboo charcoal=1:1:6, light-coloured vinegar is appropriate.
A kind of lemon charcoal roast duck preparation method, comprises the following steps:
(1) will after cassia bark, turpentine, bamboo charcoal low temperature drying, be crushed to 120 order fineness, three kinds of powder are mixed with appropriate light-coloured vinegar, furnishing pasty state, makes charcoal piece, obtains flavouring charcoal after drying;
(2) fresh and alive meat duck is slaughtered to bloodletting, reusable heat water logging scalding for removing the hair of materia medica, impurity elimination is cleaned, and obtains clean duck, and appropriate salt, cooking wine are mixed, and is evenly put on above clean duck, pickles 36 hours, then at 15 DEG C, pickle 24 hours at 10 DEG C;
(3) above-mentioned pickled clean duck is entered to pot, add cloves, basyleave, nutmeg, Chinese prickly ash, anise, Jiang Sun, cumin, lemon-grass, coralhead plant stem with leaf, then add 3 times of clear water, boil rear little fire and stew 120 minutes slowly, pull clean duck clear water out and rinse well, obtain Cold spiced duck;
(4) new fresh honeysuckle, stevia rebaudian leaf impurity elimination are cleaned, with boiling water blanching 8 seconds, after freeze drying, pulverized, obtain freeze-dried powder, new lemon peeling is got to meat, mix making beating with freeze-dried powder, sugar-cane juice, obtain slurry;
(5) by above-mentioned slurry evenly brush on Cold spiced duck, at 15 DEG C air-dry 10 hours, until duck skin is dry, dry duck is sent in baking box, light flavouring charcoal and toast, little fire is baked to ripe fragrant oil dripping, taking-up roast duck, i.e. edible.
Claims (2)
1. a lemon charcoal roast duck, it is characterized in that being made up of the raw material of following weight parts:
Meat duck 900-1100, lemon 70-80, sugar-cane juice 300-400, honeysuckle 20-30, stevia rebaudian leaf 10-15, cloves 6-7, basyleave 4-5, nutmeg 8-10, Chinese prickly ash 10-12, anistree 7-8, ginger bamboo shoot 10-15, cumin 4-5, lemon-grass 10-12, coralhead plant stem with leaf 6-7, salt and cooking wine are appropriate, flavouring charcoal is appropriate;
Described flavouring charcoal is to be made up of the raw material of following weight ratio: cassia bark: turpentine: bamboo charcoal=1:1:6-8, light-coloured vinegar is appropriate.
2. a lemon charcoal roast duck preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) will after cassia bark, turpentine, bamboo charcoal low temperature drying, be crushed to 100-120 order fineness, three kinds of powder are mixed with appropriate light-coloured vinegar, furnishing pasty state, makes charcoal piece, obtains flavouring charcoal after drying;
(2) fresh and alive meat duck is slaughtered to bloodletting, reusable heat water logging scalding for removing the hair of materia medica, impurity elimination is cleaned, and obtains clean duck, and appropriate salt, cooking wine are mixed, and is evenly put on above clean duck, pickles 36-48 hour, then pickle 24-36 hour at 5-10 DEG C at 10-15 DEG C;
(3) above-mentioned pickled clean duck is entered to pot, add cloves, basyleave, nutmeg, Chinese prickly ash, anise, Jiang Sun, cumin, lemon-grass, coralhead plant stem with leaf, then add 2-3 times of clear water, boil rear little fire and stew slowly 100-120 minute, pull clean duck clear water out and rinse well, obtain Cold spiced duck;
(4) new fresh honeysuckle, stevia rebaudian leaf impurity elimination are cleaned, used boiling water blanching 5-8 second, after freeze drying, pulverize, obtain freeze-dried powder, new lemon peeling is got to meat, mix making beating with freeze-dried powder, sugar-cane juice, obtain slurry;
(5) by above-mentioned slurry, evenly brush is on Cold spiced duck, and air-dry 8-10 hour at 10-15 DEG C, until duck skin is dry, sends into dry duck in baking box, lights flavouring charcoal and toasts, and little fire is baked to ripe fragrant oil dripping, takes out roast duck, i.e. edible.
Priority Applications (1)
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CN201410327266.7A CN104187795A (en) | 2014-07-10 | 2014-07-10 | Lemon flavor carbon-roasted duck and preparation method thereof |
Applications Claiming Priority (1)
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CN201410327266.7A CN104187795A (en) | 2014-07-10 | 2014-07-10 | Lemon flavor carbon-roasted duck and preparation method thereof |
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CN201410327266.7A Withdrawn CN104187795A (en) | 2014-07-10 | 2014-07-10 | Lemon flavor carbon-roasted duck and preparation method thereof |
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Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106262610A (en) * | 2016-08-20 | 2017-01-04 | 安徽卫食园肉类食品有限公司 | A kind of halogen food duck intestine flavouring agent and preparation method thereof |
CN106307417A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck wings and making method of seasoner |
CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
CN107212318A (en) * | 2017-06-06 | 2017-09-29 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of seasoning charcoal bakes the production technology of bamboo shoot |
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 |
CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
CN109588646A (en) * | 2017-09-30 | 2019-04-09 | 张帅峰 | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck |
CN110934266A (en) * | 2019-12-18 | 2020-03-31 | 大董(上海)品牌管理有限公司 | Lemongrass flavored roast duck and preparation method thereof |
CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
-
2014
- 2014-07-10 CN CN201410327266.7A patent/CN104187795A/en not_active Withdrawn
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106262610A (en) * | 2016-08-20 | 2017-01-04 | 安徽卫食园肉类食品有限公司 | A kind of halogen food duck intestine flavouring agent and preparation method thereof |
CN106307417A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck wings and making method of seasoner |
CN106307416A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Seasoner for spiced duck and making method of seasoner |
CN107212318A (en) * | 2017-06-06 | 2017-09-29 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of seasoning charcoal bakes the production technology of bamboo shoot |
CN109588646A (en) * | 2017-09-30 | 2019-04-09 | 张帅峰 | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted 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 |
CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
CN111213845A (en) * | 2019-12-06 | 2020-06-02 | 上海来伊份股份有限公司 | Preparation method of marinated duck |
CN110934266A (en) * | 2019-12-18 | 2020-03-31 | 大董(上海)品牌管理有限公司 | Lemongrass flavored roast duck and preparation method thereof |
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C06 | Publication | ||
PB01 | Publication | ||
C41 | Transfer of patent application or patent right or utility model | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20160603 Address after: Tongcheng Nan Lu, Baohe District of Hefei city in Anhui province 230009 No. 369 A block 8 layer crystal Town Apartments Applicant after: Hefei Kang Ling health preserving Science and Technology Ltd. Address before: 231200 Feixi City, Anhui Province on the town of industrial agglomeration area Applicant before: ANHUI RISHANG FOODSTUFF TECHNOLOGY CO., LTD. |
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SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20141210 |
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WW01 | Invention patent application withdrawn after publication |