CN106107591A - A kind of roast duck and preparation method thereof - Google Patents
A kind of roast duck and preparation method thereof Download PDFInfo
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- CN106107591A CN106107591A CN201610607916.2A CN201610607916A CN106107591A CN 106107591 A CN106107591 A CN 106107591A CN 201610607916 A CN201610607916 A CN 201610607916A CN 106107591 A CN106107591 A CN 106107591A
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Abstract
The invention provides a kind of roast duck and preparation method thereof, relate to roast duck technical field.The manufacture method of roast duck, comprise the following steps: ripe by being baked to 7～8 after eviscerated duck pretreatment, then by eviscerated duck by outer dicing inside, and make the duck meat of dicing keep being connected with the duck frame of eviscerated duck simultaneously, then be heated to ripe in restaurant kitchen or family kitchen.The manufacture method of the roast duck that the present invention provides in the case of tyre, can maintain the overall image of roast duck, retains local flavor and the mouthfeel of roast duck, and can provide sheet of duck meat, gripping, instant for client in addition.Even if needing the later stage to heat, it is also possible to homogeneous heating, it is particularly well-suited to Family needs.Utilize roast duck delicious meat that the manufacture method that the present invention provides prepares, fertilizer and oiliness.
Description
Technical field
The present invention relates to roast duck technical field, in particular to a kind of roast duck and preparation method thereof.
Background technology
Roast duck, as a kind of cuisines of China, with red gorgeous, the feature such as fine and tender taste, taste are mellow, fertile and oiliness of color and luster and
Have won fame both at home and abroad, be described as " the most delicious ".Along with improving constantly of living standard, roast duck is more and more popular to people.
At present, the roast duck processing technology of each dining hall is essentially identical, before consumption, is the most all the duck cutting first will baked
In flakes (sheet duck), then duck meat sabot good for sheet, end is put on the dining table, human consumption.The client that cannot eat at the scene for some
For, it is the best way that packing is taken away.For this special foods of roast duck, for the visual enjoyment good to people, promote people
Appetite, the completeness keeping roast duck typically can be selected when client packs as, whole packing.But take away the process of roast duck
In, the temperature of roast duck can reduce, so needing the later stage again to heat roast duck, and the more difficult heating of whole roast duck, for homogeneous heating,
People are usually by roast duck stripping and slicing parch, so, just lose the original local flavor of roast duck, and through again heating, the mouth of roast duck
Sense also can be deteriorated.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of roast duck, this manufacture method ensure that client is in heating
Homogeneous heating during roast duck, it is to avoid client packs after whole roast duck, need to carry out parch to it.
Another object of the present invention is to provide a kind of roast duck utilizing said method to prepare, this roast duck remains roast duck
Peculiar image, even and if to take away later stage heating edible, mouthfeel is preferable.
The present invention solves it and technical problem is that and realize by the following technical solutions:
The manufacture method of a kind of roast duck, comprises the following steps:
Ripe by being baked to 7～8 after eviscerated duck pretreatment, then by eviscerated duck by outer dicing inside, and make simultaneously
The duck meat of dicing keeps being connected with the duck frame of eviscerated duck, then is heated to ripe in restaurant kitchen or family kitchen.
Preferably, in present pre-ferred embodiments, before pre-processing, feeding is also included: count by weight, by honeybee
Honey 90～110 parts, Fructus Foeniculi 5～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15～20 parts, Pericarpium Zanthoxyli 5～10 parts, salt 110～150 parts, monosodium glutamate 50～60 parts, eight
Angle 15～24 parts, Herba Pelargonii Graveolentis 5～10 parts, Fructus Lycii 3～4 parts, Chinese liquor 1～4 parts, Fructus Tsaoko 7～9 parts and Flos Caryophylli 3～6 parts of mixing, then
Being ground to particle diameter is 0.8～2.5mm, obtains dispensing, slaughters the last week duck, every day feeding dispensing 2～3 times, each feeding
The mass ratio of duck of dispensing and edible dispensing be 1:120～150.
Preferably, in present pre-ferred embodiments, above-mentioned pretreatment includes slaughtering, and then pickles,
Slaughter and include: slaughter duck, and remove internal organs, clean standby, obtain eviscerated duck；
Pickle and include: utilize the dispensing in feeding step that eviscerated duck is pickled 30～60min.
Preferably, in present pre-ferred embodiments, after slaughtering, before pickling, also include: interrupt eviscerated duck
Joint, and keep the epidermis of eviscerated duck complete.
Preferably, in present pre-ferred embodiments, after pickling, also include inflating, then blow skin,
Inflate and include: air-inflating tube is filled in the knife-edge part slaughtering duck, then inflates, until eviscerated duck whole body expands；
Blow skin to include: count by weight, by water 150～200 parts, malt sugar 70～80 parts and rice vinegar 70～80 parts of mixing,
As blowing skin material, utilize the water of 90～100 DEG C to water pouring eviscerated duck 40～55s, then eviscerated duck is put in the water of 15～25 DEG C
Soaking 2～3s, recycling is blown skin material and is watered pouring eviscerated duck.
Preferably, in present pre-ferred embodiments, the method for above-mentioned baking is fire-cureed after baking for first stone；
Stone is roasting to be included: imbedded by eviscerated duck in pelelith, and then heating pelelith to its temperature is 150～180 DEG C, baking
15～20min；Again pelelith is naturally cooled to 80～100 DEG C, take part pelelith, insert the inside of eviscerated duck, again
Being warming up to the pelelith temperature outside eviscerated duck is 140～150 DEG C, toasts 8～12min；Wherein, the temperature of pelelith is all with far
Surface temperature from the side of eviscerated duck calculates；
Fire-cure and include: count by weight, utilize Fructus Foeniculi 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 12～15 parts, Zanthoxylum schinifolium 3～5 parts, anise 15
～20 parts and Fructus Tsaoko 1～3 parts are as raw material, fire-cure eviscerated duck, and eviscerated duck is 12～15:1 with the mass ratio of raw material.
Preferably, in present pre-ferred embodiments, after stone is roasting, before fire-cureing, also include: according to the side of sheet duck
The epidermis of formula cutting eviscerated duck, till touching duck meat.
Preferably, in present pre-ferred embodiments, above-mentioned when fire-cureing, bamboo chip cladding eviscerated duck need to be utilized to fire-cure.
Preferably, in present pre-ferred embodiments, need to keep cutting at cut-off the distance with duck frame during above-mentioned cutting is
0.5～0.7cm, the thickness of every duck meat is 0.2～0.4cm.
It addition, a kind of roast duck, it is that the manufacture method utilizing above-mentioned roast duck prepares.
Relative to prior art, the present invention includes following beneficial effect: eviscerated duck is first baked to 7～8 maturations by the present invention, so
The most just cut, but during cutting, keep again duck meat and duck frame to be connected as an entirety, it is ensured that the globality of roast duck.Work as Gu
During visitor's this roast duck in addition, it is possible to pack after dicing, then continue baking at home, then eat.During due to baking at the beginning,
Only reach 7～8 ripe, so after client is in heating again, being only that roast duck system is ripe, the wind of roast duck can't be affected
Taste and mouthfeel.And owing to roast duck cuts through sheet system, so when heating, the heating surface area of roast duck increases, and heat is from roast duck
Each position (including duck meat gap) enter, it is possible to roast duck is carried out uniform and quickly heats.It addition, also just because of roast duck
The sheet system of have passed through is cut, and duck meat and the connectivity of duck frame own be not the strongest, so after client makes ripe roast duck at home, gripping with chopsticks
Edible, and without tearing, use cutter stripping and slicing with hands.
The manufacture method of the roast duck that the present invention provides in the case of tyre, can maintain the overall image of roast duck, retains roasting
The local flavor of duck and mouthfeel, and sheet of duck meat, gripping, instant can be provided for client in addition.Even if needing the later stage
Heating, it is also possible to homogeneous heating, is particularly well-suited to Family needs.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer
The condition of view is carried out.Agents useful for same or instrument unreceipted production firm person, being can be by the commercially available conventional product bought and obtain
Product.
Below roast duck of the embodiment of the present invention and preparation method thereof is specifically described.
The manufacture method of roast duck comprises the following steps:
Ripe by being baked to 7～8 after eviscerated duck pretreatment, then by eviscerated duck by outer dicing inside, and make simultaneously
The duck meat of dicing keeps being connected with the duck frame of eviscerated duck, then is heated to ripe in restaurant kitchen or family kitchen.
Wherein, dicing also includes fish scale-like.When client's tyre, after Peking Duck Restaurant is by roast duck dicing, can
With utilize tinfoil or oilpaper parcel roast duck (carrying for the short time), after then roast duck is taken home by client, be placed on microwave oven or
High fire heating 5～7min in baking box.
Although roast duck has been become fish scale-like or common lamellar by sheet, but whole roast duck remains in that completely, due in short-term
Between carry in the case of, preferably wrap up roast duck with tinfoil or oilpaper, so without evacuation, so, operation is simple, low cost.
Certainly, if carrying for a long time, it is also possible to preserve by the mode of evacuation.Client carries roast duck to after destination, as long as roast duck
Put the short time in microwave oven or baking box into heat, easy to operate, the when of edible, only need to grip with chopsticks, it is possible to
Sheet of for duck meat folder is got off.
When dining room eats roast duck, the edible way for duck frame only boils soup or fried rear dip eats two kinds, and turns round and look at
Visitor can only select one of which.And the manufacture method that the present invention provides just can make roast duck duck frame have multiple eating mode, because
After packing is gone home, can boil soup with Selection utilization part duck frame, another part carries out fried, and duck meat can also be with different food materials
Collocation is edible, enriches dietary structure.Due to convenience and the reserving degree of original flavor of edible operation, the system that the present invention provides
The roast duck making method prepared is also used as Presents Giving relatives and friends.
In the manufacture method of above-mentioned roast duck, before pre-processing, also include feeding: count by weight, by Mel 90～
110 parts, Fructus Foeniculi 5～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15～20 parts, Pericarpium Zanthoxyli 5～10 parts, salt 110～150 parts, monosodium glutamate 50～60 parts, anistree 15～
24 parts, Herba Pelargonii Graveolentis 5～10 parts, Fructus Lycii 3～4 parts, Chinese liquor 1～4 parts, Fructus Tsaoko 7～9 parts and Flos Caryophylli 3～6 parts of mixing, be then ground to
Particle diameter is 0.8～2.5mm, obtains dispensing, slaughters the last week duck, every day feeding dispensing 2～3 times, the dispensing of each feeding
It is 1:120～150 with the mass ratio of the duck of edible dispensing.Before duck is slaughtered, plurality of raw materials composition is ground to form dispensing, feed
Food duck.Owing to the particle diameter of dispensing is the least, so it is mixed in feedstuff after feeding duck, easily absorbed by duck, in dispensing
Effective ingredient is also more prone to be absorbed by duck, and when these effective ingredient ensure that making roast duck, the fertile fresh perfume (or spice) of duck meat.
It addition, these material compositions are also usually edible in people's daily life, can't harmful to human.When preparing ingredients, can
To utilize nano-level grinder to be ground.
Pretreatment includes successively slaughtering, pickles, inflates and blow skin.
Wherein, slaughter and include: slaughter duck, and remove internal organs, clean standby, obtain eviscerated duck.
Pickle and include: utilize the dispensing in feeding step that eviscerated duck is pickled 30～60min.In the present invention, for duck
The ultimate constituent of condiment do not change, so, just simplify operating process.And the dispensing used when pickling and eviscerated duck
Mass ratio is preferably 1:25～30.Owing to containing certain food ingredient in the meat of eviscerated duck own, and these dispensings are effective
Composition fully, be evenly distributed in eviscerated duck, so a small amount of dispensing only need to be utilized when pickling to pickle.
Inflate and include: air-inflating tube is filled in the knife-edge part slaughtering duck, then inflates, until duck whole body expands.Inflate
Be conducive to allowing the skin and flesh of eviscerated duck separate, convenient cutting, the Corium Anas domestica after baking also can be allowed more crisp.
Blow skin to include: count by weight, by water 150～200 parts, malt sugar 70～80 parts and rice vinegar 70～80 parts of mixing,
As blowing skin material, boiled water is uniformly drenched the duck body all over eviscerated duck (watering pouring 40～55s), until Corium Anas domestica is tight, then by eviscerated duck
Putting into and cross water 2～3s in the water of 15～25 DEG C, recycling is blown skin material and is watered the duck body drenching eviscerated duck uniformly.
After slaughtering, before pickling, also include: interrupt the joint of eviscerated duck, and keep the epidermis of eviscerated duck complete
Whole.This kind of operation, it is possible to make the joint of eviscerated duck disconnect, after roast duck packing is gone home by client, just make things convenient for customers is edible.And
When interrupting joint, retain eviscerated duck surface and also completely be able to ensure the overall image of roast duck.
The method of baking is fire-cureed after baking for first stone, and wherein stone is roasting includes: is imbedded by eviscerated duck in pelelith, then adds showing tremendous enthusiasm
Mountain stone to its temperature is 150～180 DEG C, toasts 15～20min；Again pelelith is naturally cooled to 80～100 DEG C, take part
Pelelith, inserts the inside of eviscerated duck, and being again warming up to the pelelith temperature outside eviscerated duck is 140～150 DEG C, baking 8～
12min；Wherein, the temperature of pelelith all calculates with the surface temperature of the side away from eviscerated duck.
Containing the nearlyest 60 kinds of trace element in pelelith, including potassium, sodium, calcium, magnesium, phosphorus constant necessary to human body
Tens of eight kinds of trace element such as element and zinc, ferrum, selenium, copper, strontium are the basic growth promoter of people and maintain normal metabolism water
Flat important element.Pelelith has dual adsorptivity, heavy metal ion and cause evil toxin and has the strongest absorption affinity, to useless
Gas smog has fabulous filterability effect, also has certain inhibitory action in addition to antibacterial, therefore, utilizes pelelith to carry out baking,
It is possible not only to adsorb the fishy smell of duck, roast duck also can be made to increase the content of various mineral.And during baking, not only exist
Carry out baking outside eviscerated duck, also utilize pelelith to be internally heated at eviscerated duck, so eviscerated duck is heated evenly, prepare
The inside and outside mouthfeel of roast duck is all preferable, and nutrition is the highest.
Fire-cureing in baking method includes: count by weight, utilizes Fructus Foeniculi 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 12～15 parts, Zanthoxylum schinifolium 3
～5 parts, anistree 15～20 parts and Fructus Tsaoko 1～3 parts are as raw material, fire-cure eviscerated duck, the mass ratio of eviscerated duck and raw material be 12～
15:1.Baking through stone, eviscerated duck has 5 maturations, and from now on, eviscerated duck is easy for burned in the case of inequality of being heated, institute
Now to fire-cure, on the one hand preventing eviscerated duck from the situation that local heating is uneven occur, on the other hand, so, roast duck is more
Tasty.
And after stone is roasting, before fire-cureing, also include: cut the epidermis of eviscerated duck according to the mode of sheet duck, until connecing
Till contacting duck meat.When baking to 7～8 maturation due to eviscerated duck, its epidermis there will be the phenomenons such as micro-Jiao, crackling, hinders cutting.Institute
, after stone is roasting, before fire-cureing, to utilize cutter to cut open the Corium Anas domestica of eviscerated duck, then treat eviscerated duck to bake to 7～8 maturations and carry out
During cutting, it is possible to the edge of a knife now cut open along Corium Anas domestica continues down to cut, and cutting is convenient.After stone is roasting, fire-cure before the most right
In the cutting of epidermis, blade cuts to duck meat and i.e. stops cutting.
It is coated with preferably by bamboo chip when fire-cureing and clamps roast duck, continuing to fire-cure.So, ripe roast duck can not only be made, moreover it is possible to
Enough make in duck meat with light delicate fragrance, reduce the greasy feeling of roast duck.It addition, the cladding of bamboo chip also is able to push down the table of eviscerated duck
Skin, makes the Corium Anas domestica after cutting keep overall image.
Need to keep cutting at cut-off the distance with duck frame during cutting is 0.5～0.7cm, the thickness of every duck meat be 0.2～
0.4cm.This kind of distance limits, it is possible to ensure the connectivity of duck meat and duck frame, ensure that again when client is the most edible simultaneously
Gripping convenience.
Present invention also offers the roast duck utilizing the manufacture method of above-mentioned roast duck to prepare.
Below in conjunction with embodiment, inventive feature and performance are described in further detail:
Embodiment one
The manufacture method of the roast duck that the present embodiment provides, comprises the following steps:
Count the most by weight, by Mel 100 parts, 7 parts of Fructus Foeniculi, 17 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 8 parts of Pericarpium Zanthoxyli, salt 125 parts, monosodium glutamate 55 parts,
Anistree 19 parts, Herba Pelargonii Graveolentis 8 parts, Fructus Lycii 3.5 parts, Chinese liquor 2 parts, Fructus Tsaoko 8 parts and Flos Caryophylli 5 parts mixing, being then ground to particle diameter is
1.7mm, obtains dispensing, slaughters the last week duck, every day feeding dispensing 2 times, the duck of the dispensing of each feeding and edible dispensing
The mass ratio of son is 1:135；
B. slaughter duck, and remove internal organs, clean standby, obtain eviscerated duck；
C. interrupt the joint of eviscerated duck, and keep the epidermis of eviscerated duck complete；
D. utilize the dispensing in feeding step that eviscerated duck is pickled 45min；
E. air-inflating tube is filled in the knife-edge part slaughtering duck, then inflates, until duck whole body expands；
Count the most by weight, by 70 parts of water, malt sugar 75 parts and rice vinegar 75 parts mixing, as blowing skin material, boiled water is uniform
Drench the duck body all over eviscerated duck (watering pouring 45s), until Corium Anas domestica is tight, then eviscerated duck is put into and the water of 20 DEG C is crossed water 2s, then profit
With blow skin material uniformly water drench eviscerated duck duck body；
G. imbedding in pelelith by eviscerated duck, then heating pelelith to its temperature is 175 DEG C, toasts 19min；Again by fire
Mountain stone naturally cools to 90 DEG C, takes part pelelith, inserts the inside of eviscerated duck, is again warming up to the volcano outside eviscerated duck
Stone temperature is 145 DEG C, toasts 10min；Wherein, the temperature of pelelith all calculates with the surface temperature of the side away from eviscerated duck；
The epidermis of eviscerated duck is cut, till touching duck meat according to the mode of sheet duck；
Count by weight, utilize 4 parts of Fructus Foeniculi, 13 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Zanthoxylum schinifolium 5 parts, anise 15 parts and Fructus Tsaoko 2 parts as former
Material, utilizes bamboo chip to be coated with and clamps eviscerated duck, and then fire-cure eviscerated duck, until eviscerated duck is 7 maturations, wherein, eviscerated duck is with former
The mass ratio of material is 13.5:1；
H. by eviscerated duck by outer dicing inside, and make the duck meat of dicing keep even with the duck frame of eviscerated duck simultaneously
Connecing, need to keep cutting at cut-off and the distance of duck frame is 0.6cm during cutting, the thickness of every duck meat is 0.3cm；
Oven heat 6min in family kitchen the most again, until well-done.
The present embodiment additionally provides the roast duck that above-mentioned manufacture method prepares, and this roast duck is outer take-home roast duck.
In order to be illustrated more clearly that the feature of roast duck that the present embodiment provides, the present embodiment also color to prepared roast duck
Pool, fragrance, taste etc. carry out tasting and appraising statistics (randomly select 100 masses allow its by take home outside roast duck carry out judge survey
Examination), result is as shown in table 1.
Table 1
It addition, the roast duck that the manufacture method of roast duck other embodiments provided prepares is used for carrying out above-mentioned test, it is thus achieved that
Result consistent with above-mentioned result of the test.
Embodiment two
The manufacture method of the roast duck that the present embodiment provides, comprises the following steps:
Count the most by weight, by Mel 90 parts, 5 parts of Fructus Foeniculi, 15 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 5 parts of Pericarpium Zanthoxyli, salt 110 parts, monosodium glutamate 50 parts,
Anistree 15 parts, Herba Pelargonii Graveolentis 5 parts, Fructus Lycii 3 parts, Chinese liquor 1 part, Fructus Tsaoko 7 parts and Flos Caryophylli 3 parts mixing, being then ground to particle diameter is 0.8mm,
Obtain dispensing, slaughter the last week duck, every day feeding dispensing 2 times, the matter of the duck of the dispensing of each feeding and edible dispensing
Amount ratio is 1:120；
B. slaughter duck, and remove internal organs, clean standby, obtain eviscerated duck；
C. utilize the dispensing in feeding step that eviscerated duck is pickled 30min；
D. air-inflating tube is filled in the knife-edge part slaughtering duck, then inflates, until duck whole body expands；
Count the most by weight, by 150 parts of water, malt sugar 70 parts and rice vinegar 70 parts mixing, as blowing skin material, boiled water is uniform
Drench the duck body all over eviscerated duck (watering pouring 40s), until Corium Anas domestica is tight, then eviscerated duck is put into and the water of 15 DEG C is crossed water 2s, then profit
With blow skin material uniformly water drench eviscerated duck duck body；
F. imbedding in pelelith by eviscerated duck, then heating pelelith to its temperature is 150 DEG C, toasts 15min；Again by fire
Mountain stone naturally cools to 80 DEG C, takes part pelelith, inserts the inside of eviscerated duck, is again warming up to the volcano outside eviscerated duck
Stone temperature is 140 DEG C, toasts 8min；Wherein, the temperature of pelelith all calculates with the surface temperature of the side away from eviscerated duck；
Count by weight, utilize 3 parts of Fructus Foeniculi, 12 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Zanthoxylum schinifolium 3 parts, anise 15 parts and Fructus Tsaoko 1 part as former
Material, utilizes bamboo chip to be coated with and clamps eviscerated duck, and then fire-cure eviscerated duck, until eviscerated duck is 7 maturations, wherein, eviscerated duck is with former
The mass ratio of material is 12:1；
G. by eviscerated duck by outer dicing inside, and make the duck meat of dicing keep even with the duck frame of eviscerated duck simultaneously
Connecing, need to keep cutting at cut-off and the distance of duck frame is 0.5cm during cutting, the thickness of every duck meat is 0.2cm；
Oven heat 5min in restaurant kitchen the most again, until well-done.
The present embodiment additionally provides the roast duck that above-mentioned manufacture method prepares.
Embodiment three
The manufacture method of the roast duck that the present embodiment provides, comprises the following steps:
A. slaughter duck, and remove internal organs, clean standby, obtain eviscerated duck；
B. utilize the dispensing in feeding step that eviscerated duck is pickled 60min；
C. imbedding in pelelith by eviscerated duck, then heating pelelith to its temperature is 180 DEG C, toasts 20min；Again by fire
Mountain stone naturally cools to 100 DEG C, takes part pelelith, inserts the inside of eviscerated duck, is again warming up to the fire outside eviscerated duck
Mountain stone temperature is 150 DEG C, toasts 12min；Wherein, the temperature of pelelith is all with the surface thermometer of the side away from eviscerated duck
Calculate；
Count by weight, utilize 5 parts of Fructus Foeniculi, 15 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Zanthoxylum schinifolium 5 parts, anise 20 parts and Fructus Tsaoko 3 parts as former
Material, utilizes bamboo chip to be coated with and clamps eviscerated duck, and then fire-cure eviscerated duck, until eviscerated duck is 8 maturations, wherein, eviscerated duck is with former
The mass ratio of material is 15:1；
D. by eviscerated duck by outer dicing inside, and make the duck meat of dicing keep even with the duck frame of eviscerated duck simultaneously
Connecing, need to keep cutting at cut-off and the distance of duck frame is 0.7cm during cutting, the thickness of every duck meat is 0.4cm；
Microwave-oven-heating 7min in family kitchen the most again, until well-done.
The present embodiment additionally provides the roast duck that above-mentioned manufacture method prepares.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. the manufacture method of a roast duck, it is characterised in that comprise the following steps:
Ripe by being baked to 7～8 after eviscerated duck pretreatment, then by described eviscerated duck by outer dicing inside, and make simultaneously
The duck frame of the duck meat of dicing and described eviscerated duck keeps being connected, then be heated in restaurant kitchen or family kitchen ripe be
Can.
The manufacture method of roast duck the most according to claim 1, it is characterised in that before described pretreatment, also includes feeding
Food: count by weight, by Mel 90～110 parts, Fructus Foeniculi 5～10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15～20 parts, Pericarpium Zanthoxyli 5～10 parts, salt 110～
150 parts, monosodium glutamate 50～60 parts, anistree 15～24 parts, Herba Pelargonii Graveolentis 5～10 parts, Fructus Lycii 3～4 parts, Chinese liquor 1～4 parts, Fructus Tsaoko 7～9 parts
With Flos Caryophylli 3～6 parts of mixing, being then ground to particle diameter is 0.8～2.5mm, obtains dispensing, slaughters the last week duck, and every day feeds
Eating described dispensing 2～3 times, the described dispensing of each feeding is 1:120～150 with the mass ratio of the duck of edible described dispensing.
The manufacture method of roast duck the most according to claim 2, it is characterised in that described pretreatment includes slaughtering, and then salts down
System,
Described slaughtering includes: slaughters duck, and removes internal organs, cleans standby, obtains eviscerated duck；
Described pickling includes: utilize the described dispensing in described feeding step that described eviscerated duck is pickled 30～60min.
The manufacture method of roast duck the most according to claim 3, it is characterised in that after described slaughtering, pickles described
, also include: interrupt the joint of described eviscerated duck before, and keep the epidermis of described eviscerated duck complete.
The manufacture method of roast duck the most according to claim 3, it is characterised in that after described pickling, also includes inflating,
Blow skin again,
Described inflating includes: air-inflating tube is filled in the knife-edge part slaughtering duck, then inflates, until described eviscerated duck whole body is swollen
Swollen；
The described skin that blows includes: count by weight, by water 150～200 parts, malt sugar 70～80 parts and rice vinegar 70～80 parts of mixing,
As blowing skin material, utilize the water of 90～100 DEG C to water the described eviscerated duck 40～55s of pouring, then described eviscerated duck is put into 15～25
DEG C water in soak 2～3s, recycling blow skin material water pouring described eviscerated duck.
The manufacture method of roast duck the most according to claim 1, it is characterised in that the method for described baking is smoked after first stone is baked
Roasting；
Described stone is roasting to be included: by described eviscerated duck embedment pelelith, then heat described pelelith to its temperature be 150～
180 DEG C, toast 15～20min；Again described pelelith is naturally cooled to 80～100 DEG C, take the described pelelith of part, insert
The inside of described eviscerated duck, being again warming up to the pelelith temperature outside described eviscerated duck is 140～150 DEG C, baking 8～
12min；Wherein, the temperature of pelelith all calculates with the surface temperature of the side away from described eviscerated duck；
Described fire-cureing includes: count by weight, utilizes Fructus Foeniculi 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 12～15 parts, Zanthoxylum schinifolium 3～5 parts, anise 15
～20 parts and Fructus Tsaoko 1～3 parts are as raw material, fire-cure described eviscerated duck, the mass ratio of described eviscerated duck and described raw material be 12～
15:1.
The manufacture method of roast duck the most according to claim 6, it is characterised in that after described stone is roasting, fire-cure described
, also include: cut the epidermis of described eviscerated duck according to the mode of sheet duck, till touching duck meat before.
The manufacture method of roast duck the most according to claim 6, it is characterised in that described in when fire-cureing, bamboo chip need to be utilized to be coated with
Described eviscerated duck fire-cures.
The manufacture method of roast duck the most according to claim 1, it is characterised in that need to keep during described cutting cutting at cut-off
Being 0.5～0.7cm with the distance of described duck frame, the thickness of every described duck meat is 0.2～0.4cm.
10. a roast duck, it is characterised in that utilize the manufacture method of the roast duck described in any one of claim 1～9 to prepare.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108157751A (en) * | 2018-02-01 | 2018-06-15 | 安徽德隆禽业有限公司 | A kind of nutrition mushroom type flavor roast duck and its preparation process |
| CN111296767A (en) * | 2020-04-03 | 2020-06-19 | 山东农业大学 | Roast duck production method based on oven reheating |
| CN113170863A (en) * | 2021-05-11 | 2021-07-27 | 张伟利 | Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos |
| CN113491320A (en) * | 2020-04-02 | 2021-10-12 | 山东农业大学 | Microwave reheating-based roast duck production method |
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| CN101711587A (en) * | 2008-10-07 | 2010-05-26 | 徐红 | Method for supplying and producing Chinese traditional roasted duck snacks |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
| CN103960700A (en) * | 2014-05-29 | 2014-08-06 | 胡家晨 | Process for roasting squid with pelelith |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711587A (en) * | 2008-10-07 | 2010-05-26 | 徐红 | Method for supplying and producing Chinese traditional roasted duck snacks |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
| CN103960700A (en) * | 2014-05-29 | 2014-08-06 | 胡家晨 | Process for roasting squid with pelelith |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157751A (en) * | 2018-02-01 | 2018-06-15 | 安徽德隆禽业有限公司 | A kind of nutrition mushroom type flavor roast duck and its preparation process |
| CN113491320A (en) * | 2020-04-02 | 2021-10-12 | 山东农业大学 | Microwave reheating-based roast duck production method |
| CN111296767A (en) * | 2020-04-03 | 2020-06-19 | 山东农业大学 | Roast duck production method based on oven reheating |
| CN113170863A (en) * | 2021-05-11 | 2021-07-27 | 张伟利 | Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos |
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