CN106722297A - A kind of preparation method of Cold spiced duck - Google Patents
A kind of preparation method of Cold spiced duck Download PDFInfo
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- CN106722297A CN106722297A CN201611004239.1A CN201611004239A CN106722297A CN 106722297 A CN106722297 A CN 106722297A CN 201611004239 A CN201611004239 A CN 201611004239A CN 106722297 A CN106722297 A CN 106722297A
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Abstract
A kind of preparation method of Cold spiced duck, comprises the concrete steps that：(1) stew in soy sauce of duck：By duck and water according to 5：1 weight than put into the lump opening halogen pot in stew in soy sauce, the temperature of stew in soy sauce between 90 100 DEG C, 34 hours time.(2) baking of duck：By halogen in step (1), duck after good is hung on the top of the shelf, and baking is carried out with hot blast, and the temperature of hot blast is 120 DEG C, and the time of baking is 78 hours, after the completion of duck water content 48 55%.Present invention process flow is simple, and beneficial to industrialized production, by accurately preparing the control with parameter, the duck of making is more tasty, and mouthfeel is very well, both crisp or less dry.
Description
Technical field
The present invention is a kind of preparation method of Cold spiced duck, belongs to food processing technology field.
Background technology
Aliphatic acid fusing point in duck is low, it is easy to digest.It is among the people to think that duck is " panacea of qi-restoratives labor ", to senile lung knot
Core, diabetes, edema due to deficiency of the spleen, chronic bronchitis etc. have auxiliary curative effect.In each place of the whole nation, have and make Cold spiced duck, one
As mode be all that duck is directly placed at stew in soy sauce in the bittern for having configured, taste is relatively simple, and the taste of halogen material also is difficult to
Fully penetrate into the inside of duck.
The content of the invention
For above-mentioned the deficiencies in the prior art, the invention provides a kind of preparation method of Cold spiced duck.
To achieve the above object, the technical solution adopted by the present invention is：A kind of preparation method of Cold spiced duck, comprises the concrete steps that：
(1) stew in soy sauce of duck：By duck and water according to 5：1 weight is than stew in soy sauce, halogen in the halogen pot for putting into opening in the lump
The temperature of system between 90-100 DEG C, time 3-4 hours.
(2) baking of duck：Duck by halogen in step (1) after good is hung on the top of the shelf, and baking is carried out with hot blast, hot blast
Temperature is 120 DEG C, and time of baking is 7-8 hours, after the completion of duck water content in 48-55%.
Present invention process flow is simple, beneficial to industrialized production, by accurately preparing the control with parameter, the duck of making
Son is more tasty, and mouthfeel is very well, both crisp or less dry.
Specific embodiment
The technical scheme in the embodiment of the present invention will be carried out below clearly, be fully described by, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
A kind of preparation method of Cold spiced duck, comprises the concrete steps that：
(1) stew in soy sauce of duck：500 jin of duck and 100 jin of bittern are put into stew in soy sauce, halogen in the halogen pot of opening in the lump
The temperature of system is between 95 DEG C, the time is 4 hours.
(2) baking of duck：Duck by halogen in step (1) after good is hung on the top of the shelf, and baking is carried out with hot blast, hot blast
Temperature is 120 DEG C, and time of baking is 8 hours, after the completion of the water content of duck be 50%.
Claims (4)
1. a kind of preparation method of Cold spiced duck, comprises the concrete steps that：
(1) stew in soy sauce of duck：By duck and water according to 5：1 weight than put into the lump opening halogen pot in stew in soy sauce, stew in soy sauce
Temperature between 90-100 DEG C, time 3-4 hours；
(2) baking of duck：Duck by halogen in step (1) after good is hung on the top of the shelf, and baking, the temperature of hot blast are carried out with hot blast
Be 120 DEG C, time of baking is 7-8 hours, after the completion of duck water content at 48-55% DEG C.
2. a kind of preparation method of Cold spiced duck as claimed in claim 1, it is characterised in that：Described stew in soy sauce temperature is 95 DEG C.
3. a kind of preparation method of Cold spiced duck as claimed in claim 1, it is characterised in that：The described stew in soy sauce time is 4 hours.
4. a kind of preparation method of Cold spiced duck as claimed in claim 1, it is characterised in that：Described cooking time is 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611004239.1A CN106722297A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of Cold spiced duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611004239.1A CN106722297A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of Cold spiced duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722297A true CN106722297A (en) | 2017-05-31 |
Family
ID=58968245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611004239.1A Pending CN106722297A (en) | 2016-11-15 | 2016-11-15 | A kind of preparation method of Cold spiced duck |
Country Status (1)
| Country | Link |
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| CN (1) | CN106722297A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178887A (en) * | 2019-06-26 | 2019-08-30 | 重庆真本味食品有限公司 | The quality guarantee method of Cold spiced duck in bulk |
| CN112244230A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation method of duck accessory vacuum product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449834A (en) * | 2007-12-05 | 2009-06-10 | 刘生堂 | Bittern roast duck |
| CN202211109U (en) * | 2011-08-29 | 2012-05-09 | 潍坊乐达食品机械有限公司 | Full-automatic box type hot air duck roaster |
| CN102805363A (en) * | 2012-07-18 | 2012-12-05 | 大连丰禾食品有限公司 | Method for processing roast duck |
| CN103549479A (en) * | 2013-09-12 | 2014-02-05 | 南宁新食记食品有限公司 | Roasting method of frozen duck embryos |
| CN104041839A (en) * | 2014-06-25 | 2014-09-17 | 邹刚 | Production method for fruity duck |
-
2016
- 2016-11-15 CN CN201611004239.1A patent/CN106722297A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449834A (en) * | 2007-12-05 | 2009-06-10 | 刘生堂 | Bittern roast duck |
| CN202211109U (en) * | 2011-08-29 | 2012-05-09 | 潍坊乐达食品机械有限公司 | Full-automatic box type hot air duck roaster |
| CN102805363A (en) * | 2012-07-18 | 2012-12-05 | 大连丰禾食品有限公司 | Method for processing roast duck |
| CN103549479A (en) * | 2013-09-12 | 2014-02-05 | 南宁新食记食品有限公司 | Roasting method of frozen duck embryos |
| CN104041839A (en) * | 2014-06-25 | 2014-09-17 | 邹刚 | Production method for fruity duck |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110178887A (en) * | 2019-06-26 | 2019-08-30 | 重庆真本味食品有限公司 | The quality guarantee method of Cold spiced duck in bulk |
| CN112244230A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation method of duck accessory vacuum product |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |