CN106666446A

CN106666446A - Manufacture method of roasted ducks

Info

Publication number: CN106666446A
Application number: CN201611111573.7A
Authority: CN
Inventors: 陈凤花
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-12-06
Filing date: 2016-12-06
Publication date: 2017-05-17

Abstract

The present invention discloses a manufacture method of roasted ducks. The manufacture method comprises the following steps: 1) duck bases are selected and the selected duck bases are roasted to remove hairs; 2) the treated duck bases are soaked with milk; 3) pickling liquid is prepared; 4) the duck bases are pickled; 5) the duck bases are refrigerated; 6) according to parts by weight, 5-8 parts of shallots, 3-5 parts of garlics, 3-4 parts of fresh gingers and 2-3 parts of bay leaves are filled into abdomens of the duck bases, and then the abdomens are sutured; 7) the duck bases are inflated; 8) the inflated duck bases are fried; 9) the fired duck bases are put into cold water to be soaked for 5-10 min; 10) refine vinegar solution at a concentration of 10-15% is prepared; 11) the duck bases are put into the refine vinegar solution to be soaked for 20-30 min; 12) the soaked duck bases are oil-fried; 13) the oil-fried duck bases are put in an oven to be roasted; and 14) spices in the duck bases are removed, the duck bases are put on fruit woods to be roasted, during the roasting, a layer of fruit wood sawdust is spread on the fruit woods, and until the duck base whole body presents golden, the roasting is finished. The roasted ducks are more palatable in mouthfeel and especially can still maintain the mouthfeel like the mouthfeel in a just roasting time after a relatively long preservation time. The preservation time is prolonged, which brings great convenience to people.

Description

The manufacture method of roast duck

Technical field

The invention belongs to a kind of technical field of foodstuff production method, more particularly to a kind of manufacture method of roast duck.

Background technology

Traditional roast duck manufacture method is inflated to duck with air pump, trachea is filled in and kills duck knife-edge part, allows duck whole body to expand, With hilt duck abdominal incision, strike off double-legged dipteron, draw all internal organs and clean up, duck is sling, drain away the water, with filler come Return and wipe duck inner chamber, be put into Herba Coriandri, Rhizoma Zingiberis, garlic solvent, anise, with for opening sealing is carried out, hooked under duck dipteron with cured hook is burnt, Caput Anas domestica is boiled clear water in circle, equably drenches with duck, allows its epidermis to tighten rapidly, duck slightly drains away the water, Ran Houjin Row baking.The equipment used in roast duck is essentially electric baker or charcoal baking box, and essentially existing baking now is sold, even if storage Can not deposit the long time, the mouthfeel of roast duck can be affected after storage.

The content of the invention

For the problem being previously mentioned, the invention provides the manufacture method of roast duck, step includes：

1) 250~350 parts up-to-standard of duck base is selected, after cleaning, is hooked with hook, then duck base is placed on fruit tree Baking is carried out, during baking, duck base is moved up and down, is easy to remove the fine, soft fur with duck base；

2) duck base is put in milk carries out 4~5h of immersion；

3) 2~3 parts of star aniseed powder, 1~2 part of SHISANXIANG, 2~5 parts of Rhizoma Zingiberis Recenss, 4~6 parts of salt, white sugar 4~6 are taken by weight Part, 10~12 parts of light soy sauce, 2~3 parts of citric acid, 1~2 part of chicken essence, 100~200 parts of water are configured to pickling liquid；

4) duck base is immersed in into 3~6h in pickling liquid；

5) duck base is taken out, in being put into vacuum bag, in being put into refrigerator, temperature is 2~4 DEG C, and the time is 12~15h；

6) take 5~8 parts of chive, 3~5 parts of Bulbus Allii, 3~4 parts of Rhizoma Zingiberis Recenss, 2~3 parts of Herba Pelargonii Graveolentiss by weight to insert in duck base abdomen, Then abdominal part is sutured；

7) air-inflating tube is filled in and kills duck knife-edge part, held at opening, inflated so that duck whole body is expanded Come；

8) duck base is put in 90~100 DEG C of oil carries out frying, and the time is 2~3min；

9) the duck base after will be fried is put into 5~10min of immersion in cold water；

10) configuration concentration is 10~15% vinegar essence solution；

11) Ya Pi are put into into vinegar essence 20~30min of solution soaking；

12) the duck base after immersion is put in 150~180 DEG C of oil carries out frying, and the time is 5~8min；

13) the duck base after will be fried is put in the oven that temperature is 140~160 DEG C and carries out 10~15min of baking, per 2~ 3min is rotated once；

14) spice in duck base abdomen is taken out, duck base is placed on fruit tree carries out baking, in cooking process, on fruit tree upper berth Last layer fruit tree is considered to be worth doing, after duck base whole body is in golden yellow, terminates baking.

Preferred version is：Duck base is sutured using duck tailpin.

Preferred version is：From the ripe duck of 4~5 months.

Preferred version is：Mel is added in milk.

Preferred version is：Hook is entered in sutura by duck neck.

The roast duck that baking of the present invention goes out more heals up in mouthfeel, especially the holding time it is longer after still can reach just Mouthfeel when baking, the lengthening of holding time, the use for giving people brings very big convenient.

Specific embodiment

Below the present invention is described in further detail, with make those skilled in the art with reference to specification word being capable of evidence To implement.

It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many The presence or addition of individual other elements or its combination.

Embodiment 1

The invention provides a kind of manufacture method of roast duck, step includes：

1) 350 parts up-to-standard of duck base is selected, after cleaning, is hooked with hook, then duck base is placed on fruit tree is carried out Baking, during baking, moves up and down duck base, is easy to remove the fine, soft fur with duck base；

2) duck base is put in milk carries out immersion 5h；

3) 3 parts of star aniseed powder, 2 parts of SHISANXIANG, 5 parts of Rhizoma Zingiberis Recenss, 6 parts of salt, 6 parts of white sugar, 12 parts of light soy sauce, Fructus Citri Limoniae are taken by weight 3 parts of acid, 2 parts of chicken essence, 200 parts of water are configured to pickling liquid；

4) duck base is immersed in into 6h in pickling liquid；

5) duck base is taken out, in being put into vacuum bag, in being put into refrigerator, temperature is 4 DEG C, and the time is 15h；

6) 8 parts of chive, 5 parts of Bulbus Allii, 4 parts of Rhizoma Zingiberis Recenss, 3 parts of Herba Pelargonii Graveolentiss are taken by weight to insert in duck base abdomen, then stitch abdominal part Close；

8) duck base is put in 100 DEG C of oil carries out frying, and the time is 3min；

9) the duck base after will be fried is put in cold water and soaks 10min；

10) configuration concentration is 15% vinegar essence solution；

11) Ya Pi are put into into vinegar essence solution soaking 30min；

12) the duck base after immersion is put in 180 DEG C of oil carries out frying, and the time is 8min；

13) the duck base after will be fried is put in the oven that temperature is 160 DEG C and carries out baking 15min, is rotated per 3min Once；

Duck base is sutured using duck tailpin.

From the ripe duck of 5 months.

Mel is added in milk.

Hook is entered in sutura by duck neck.

Embodiment 2

1) 250 parts up-to-standard of duck base is selected, after cleaning, is hooked with hook, then duck base is placed on fruit tree is carried out Baking, during baking, moves up and down duck base, is easy to remove the fine, soft fur with duck base；

2) duck base is put in milk carries out immersion 4h；

3) 2 parts of star aniseed powder, 1 part of SHISANXIANG, 2 parts of Rhizoma Zingiberis Recenss, 4 parts of salt, 4 parts of white sugar, 10 parts of light soy sauce, Fructus Citri Limoniae are taken by weight 2 parts of acid, 1 part of chicken essence, 100 parts of water are configured to pickling liquid；

4) duck base is immersed in into 3h in pickling liquid；

5) duck base is taken out, in being put into vacuum bag, in being put into refrigerator, temperature is 2 DEG C, and the time is 12h；

6) 5 parts of chive, 3 parts of Bulbus Allii, 3 parts of Rhizoma Zingiberis Recenss, 2 parts of Herba Pelargonii Graveolentiss are taken by weight to insert in duck base abdomen, then stitch abdominal part Close；

8) duck base is put in 90 DEG C of oil carries out frying, and the time is 2min；

9) the duck base after will be fried is put in cold water and soaks 5min；

10) configuration concentration is 10% vinegar essence solution；

11) Ya Pi are put into into vinegar essence solution soaking 20min；

12) the duck base after immersion is put in 150 DEG C of oil carries out frying, and the time is 5min；

13) the duck base after will be fried is put in the oven that temperature is 140 DEG C and carries out baking 10min, is rotated per 2min Once；

Duck base is sutured using duck tailpin.

From the ripe duck of 4 months.

Mel is added in milk.

Hook is entered in sutura by duck neck.

Table 1 is the evaluation table (being chosen by 30) of embodiments herein and existing roast duck technique：

Although embodiment of the present invention is disclosed as above, it is not restricted to listed in description and embodiment With, it can be applied to completely various suitable the field of the invention, for those skilled in the art, can be easily Other modification is realized, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited In specific details.

Claims

1. the manufacture method of roast duck, it is characterised in that step includes：

1) 250~350 parts up-to-standard of duck base is selected, after cleaning, is hooked with hook, then duck base is placed on fruit tree is carried out Baking, during baking, moves up and down duck base, is easy to remove the fine, soft fur with duck base；

2) duck base is put in milk carries out 4~5h of immersion；

3) 2~3 parts of star aniseed powder, 1~2 part of SHISANXIANG, 2~5 parts of Rhizoma Zingiberis Recenss, 4~6 parts of salt, 4~6 parts of white sugar, life are taken by weight Take out 10~12 parts, 2~3 parts of citric acid, 1~2 part of chicken essence, 100~200 parts of water be configured to pickling liquid；

4) duck base is immersed in into 3~6h in pickling liquid；

7) air-inflating tube is filled in and kills duck knife-edge part, held at opening, inflated so that duck whole body is expanded；

10) configuration concentration is 10~15% vinegar essence solution；

11) Ya Pi are put into into vinegar essence 20~30min of solution soaking；

13) the duck base after will be fried is put in the oven that temperature is 140~160 DEG C and carries out 10~15min of baking, per 2~3min Rotated once；

14) spice in duck base abdomen is taken out, duck base is placed on fruit tree carries out baking, in cooking process, one is spread on fruit tree Layer fruit tree bits, after duck base whole body is in golden yellow, terminate baking.

2. the manufacture method of roast duck according to claim 1, it is characterised in that duck base is sutured using duck tailpin.

3. the manufacture method of roast duck according to claim 1, it is characterised in that from the ripe duck of 4~5 months.

4. the manufacture method of roast duck according to claim 1, it is characterised in that Mel is added in milk.

5. the manufacture method of roast duck according to claim 1, it is characterised in that hook is entered in sutura by duck neck Enter.