CN108157751A - A kind of nutrition mushroom type flavor roast duck and its preparation process - Google Patents
A kind of nutrition mushroom type flavor roast duck and its preparation process Download PDFInfo
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- CN108157751A CN108157751A CN201810102913.2A CN201810102913A CN108157751A CN 108157751 A CN108157751 A CN 108157751A CN 201810102913 A CN201810102913 A CN 201810102913A CN 108157751 A CN108157751 A CN 108157751A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 84
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 80
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 28
- 230000035764 nutrition Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 28
- 235000015067 sauces Nutrition 0.000 claims abstract description 88
- 239000002131 composite material Substances 0.000 claims abstract description 49
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 241000222532 Agrocybe Species 0.000 claims abstract description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 25
- 241001313708 Dictyophora phalloidea Species 0.000 claims abstract description 25
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 25
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000015206 pear juice Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 24
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000020095 red wine Nutrition 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 19
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims description 33
- 241000234282 Allium Species 0.000 claims description 24
- 241000272522 Anas Species 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 16
- 239000008158 vegetable oil Substances 0.000 claims description 16
- 238000013019 agitation Methods 0.000 claims description 15
- 235000014101 wine Nutrition 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 10
- 239000010410 layer Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000002344 surface layer Substances 0.000 claims description 9
- 241001379910 Ephemera danica Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 210000003746 feather Anatomy 0.000 claims description 8
- 239000000725 suspension Substances 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 4
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims 1
- 240000005616 Vigna mungo var. mungo Species 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 3
- 240000007175 Datura inoxia Species 0.000 abstract description 3
- 230000008595 infiltration Effects 0.000 abstract description 3
- 238000001764 infiltration Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241001474374 Blennius Species 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
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Abstract
The present invention proposes a kind of nutrition mushroom type flavor roast duck, it is applied to the composite flavouring sauce on duck surface including duck and successively, prefabricated mushroom sauce, wherein prefabricated mushroom material includes oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag includes Thirteen Spice, refined salt, green onion juice, soy sauce, red wine, pear juice, the present invention passes through rational material matching, flavor taste hierarchy is strong, effectively sorting is strengthened to the infiltration inside duck, not only increase the fresh and tender deliciousness of duck, nutrient more horn of plenty simultaneously, with good nourishing health-care effect.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of nutrition mushroom type flavor roast duck and its preparation work
Skill.
Background technology
Duck is the excellent food of the superior delicacies and people's progress on dining table, flexible not dry, cold, enters lung stomach kidney
Through, have the effects that nourishing, nourishing the stomach, kidney tonifying, except consumptive disease, only consumer edema, hot dysentery, relieving cough and reducing sputum, the cooking mode about duck is a variety of
Various, wherein roast duck is even more a kind of time-honored traditional cuisines, it is red gorgeous with color and luster, and meat is fine and smooth, taste is mellow, fertilizer without
The characteristics such as greasy have won fame both at home and abroad.
Although the processing method of existing roast duck seems varied, but its technique is essentially identical, causes to be processed roasting
Duck color and luster and single taste, mouthfeel is bad, and the seasoning added is also only to carry out simple replacement according to taste, without duck sheet
Nutritive value other than body can not meet the health care demand that people increasingly gradually grow food.
Invention content
In view of the above problems, the present invention proposes a kind of nutrition mushroom type flavor roast duck and its preparation process, leads to
Rational material matching is crossed, flavor taste hierarchy is strong, effectively strengthens sorting to the infiltration inside duck, not only increases duck
The fresh and tender deliciousness of meat, while nutrient more horn of plenty have good nourishing health-care effect.
In order to realize above-mentioned purpose, the present invention uses following technical solution：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, wherein prefabricated mushroom material includes oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring
Sauce bag includes Thirteen Spice, refined salt, green onion juice, soy sauce, red wine, pear juice.
Preferably, the prefabricated mushroom sauce dosage is 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/
Kg ducks.
Preferably, each raw material weight number is as follows in the prefabricated mushroom sauce：10-20 parts of oyster mushroom, 5-15 parts of agrocybe, apricot
3-5 parts of abalone mushroom, 0-2 parts of dictyophora phalloidea, 4-8 parts of Radix Glycyrrhizae, 0.2-1 parts of trehalose, 3-10 parts of starch.
Preferably, the preparation method of the prefabricated mushroom sauce is that oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea are added water boiling 15-
20min, then by Radix Glycyrrhizae chopping be added thereto, closing lid continues to simmer 5-10min, close fire take out after mash, then by trehalose, form sediment
Powder is added thereto, and uniform stirring is into paste.
Preferably, each raw material weight number is as follows in the composite flavouring sauce：5-8 parts of Thirteen Spice, 0.5-2 parts of refined salt, green onion
0.5-2 parts of juice, 1-3 parts of soy sauce, 5-10 parts of red wine, 3-6 parts of pear juice.
Preferably, the preparation method of the composite flavouring sauce is weighs each raw material by weight, will be that Thirteen Spice, refined salt add
Enter and carefully ground in soy sauce, vegetable oil, be then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added
Enter wherein, blended under agitation is to uniformly.
Preferably, nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
10-30min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang on first hot wind in oven
3-5min is toasted, is then taken out, is smeared one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven and continue stage by stage
It is baked to completely.
Preferably, first air cooking temperature is 70-90 DEG C in step 2).
Preferably, in step 2) stage by stage continue baking be specially first 0.5-1h is toasted under the conditions of 110 DEG C, then with
The rate of 5 DEG C/min is warming up to 150-160 DEG C, and after keeping 10min, 120 DEG C of baking 1-2h are cooled to 5-10 DEG C/min rates,
Baking 1-3h in 80 DEG C of hot winds is cooled to the rate of 2-5 DEG C/min again.
Due to using above-mentioned technical solution, the beneficial effects of the invention are as follows：The present invention passes through rational material matching, wind
Interest sensory hierarchy is strong, and effectively strengthens sorting to the infiltration inside duck, not only increases the fresh and tender deliciousness of duck, simultaneously
Nutrient more horn of plenty has good nourishing health-care effect.
Roast duck surface layer of the present invention delicious and crisp, one side starch bond binder as each raw material, are on the other hand conducive to flavor
The absorption convergence of juice, and the greasy of mouthfeel is reduced in baking process, the perfume for coordinating mushroom is tender, hence it is evident that improves duck
The meat and mouthfeel of meat, internal layer duck also have good tasty effect, and comprehensive nutrient, mouthfeel all more preferably, have good push away
Wide value.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel all other embodiments obtained without creative efforts belong to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：10 parts of oyster mushroom, 10 parts of agrocybe, 4 parts of Pleurotus eryngii, 2 parts of dictyophora phalloidea,
5 parts of Radix Glycyrrhizae, 0.5 part of trehalose, 4 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 15min, closing lid continues to simmer 10min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：5 parts of Thirteen Spice, 0.5 part of refined salt, 0.5 part of green onion juice, 2 parts of soy sauce,
10 parts of red wine, 4 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition to weigh each raw material by weight
It carefully grinds in soy sauce, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in
Wherein, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
10min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 75 DEG C
Air cooking 4min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completion, it is specially that 1h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min's
Rate is warming up to 150 DEG C, and after keeping 10min, 120 DEG C of baking 2h, then the rate with 5 DEG C/min are cooled to 5 DEG C/min rates
It is cooled to baking 2h in 80 DEG C of hot winds.
Embodiment 2：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：15 parts of oyster mushroom, 10 parts of agrocybe, 3 parts of Pleurotus eryngii, 1 part of dictyophora phalloidea,
5 parts of Radix Glycyrrhizae, 0.2 part of trehalose, 7 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 20min, closing lid continues to simmer 5min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：It is 6 parts of Thirteen Spice, 1.5 parts of refined salt, 1 part of green onion juice, 3 parts of soy sauce, red
5 parts of wine, 5 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition sauce to weigh each raw material by weight
It carefully grinds in oil, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in it
In, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
15min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 80 DEG C
Air cooking 3min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completely, it is specially that 1h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min's
Rate is warming up to 160 DEG C, and after keeping 10min, 120 DEG C of baking 2h, then the rate with 5 DEG C/min are cooled to 10 DEG C/min rates
It is cooled to baking 3h in 80 DEG C of hot winds.
Embodiment 3：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：20 parts of oyster mushroom, 15 parts of agrocybe, 3 parts of Pleurotus eryngii, 1 part of dictyophora phalloidea,
4 parts of Radix Glycyrrhizae, 1 part of trehalose, 10 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 20min, closing lid continues to simmer 5min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：It is 8 parts of Thirteen Spice, 2 parts of refined salt, 1.5 parts of green onion juice, 1 part of soy sauce, red
5 parts of wine, 6 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition sauce to weigh each raw material by weight
It carefully grinds in oil, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in it
In, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
25min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 80 DEG C
Air cooking 3min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completely, it is specially that 0.5h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min
Rate be warming up to 160 DEG C, after keeping 10min, 120 DEG C of baking 2h, then the speed with 2 DEG C/min are cooled to 10 DEG C/min rates
Rate is cooled to baking 2h in 80 DEG C of hot winds.
Embodiment 4：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：15 parts of oyster mushroom, 5 parts of agrocybe, 5 parts of Pleurotus eryngii, 0 part of dictyophora phalloidea,
6 parts of Radix Glycyrrhizae, 0.3 part of trehalose, 6 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 15min, closing lid continues to simmer 5min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：It is 8 parts of Thirteen Spice, 1 part of refined salt, 1.5 parts of green onion juice, 1 part of soy sauce, red
5 parts of wine, 4 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition sauce to weigh each raw material by weight
It carefully grinds in oil, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in it
In, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
20min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 90 DEG C
Air cooking 5min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completely, it is specially that 0.5h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min
Rate be warming up to 150 DEG C, after keeping 10min, 120 DEG C of baking 1h, then the speed with 2 DEG C/min are cooled to 10 DEG C/min rates
Rate is cooled to baking 1h in 80 DEG C of hot winds.
Embodiment 5：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：10 parts of oyster mushroom, 5 parts of agrocybe, 4 parts of Pleurotus eryngii, 2 parts of dictyophora phalloidea,
8 parts of Radix Glycyrrhizae, 0.5 part of trehalose, 3 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 15min, closing lid continues to simmer 10min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：It is 5 parts of Thirteen Spice, 0.5 part of refined salt, 2 parts of green onion juice, 2 parts of soy sauce, red
10 parts of wine, 5 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition sauce to weigh each raw material by weight
It carefully grinds in oil, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in it
In, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
25min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 75 DEG C
Air cooking 4min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completely, it is specially that 1h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min's
Rate is warming up to 150 DEG C, and after keeping 10min, 120 DEG C of baking 1h, then the rate with 5 DEG C/min are cooled to 5 DEG C/min rates
It is cooled to baking 1h in 80 DEG C of hot winds.
Embodiment 6：
A kind of nutrition mushroom type flavor roast duck is applied to the composite flavouring sauce, pre- on duck surface including duck and successively
Mushroom sauce processed, prefabricated mushroom sauce dosage are 30-50g/kg ducks, and the composite flavouring sauce dosage is 10-25g/kg ducks, wherein
Prefabricated mushroom material include oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch, composite flavouring sauce bag include Thirteen Spice,
Refined salt, green onion juice, soy sauce, red wine, pear juice.
Each raw material weight number is as follows in prefabricated mushroom sauce：15 parts of oyster mushroom, 15 parts of agrocybe, 4 parts of Pleurotus eryngii, 0 part of dictyophora phalloidea,
4 parts of Radix Glycyrrhizae, 0.2 part of trehalose, 5 parts of starch；Oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea is are added by the preparation method of prefabricated mushroom sauce
Then Radix Glycyrrhizae chopping is added thereto by water boiling 20min, closing lid continues to simmer 5min, is closed after fire takes out and is mashed, then by seaweed
Sugar, starch are added thereto, and uniform stirring is into paste.
Each raw material weight number is as follows in composite flavouring sauce：It is 6 parts of Thirteen Spice, 2 parts of refined salt, 0.5 part of green onion juice, 3 parts of soy sauce, red
10 parts of wine, 6 parts of pear juice；The preparation method of composite flavouring sauce will be Thirteen Spice, refined salt addition sauce to weigh each raw material by weight
It carefully grinds in oil, vegetable oil, is then slowly added thereto red wine under agitation, stand 1h, then green onion juice, pear juice are added in it
In, blended under agitation is to uniformly.
Nutrition mushroom type flavor roast duck, preparation process are as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension are sprayed on duck
30min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang in oven first 85 DEG C
Air cooking 4min, then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, be then fed into oven stage by stage after
Continuous to be baked to completely, it is specially that 1h is first toasted under the conditions of 110 DEG C to continue baking stage by stage, then with 5 DEG C/min's
Rate is warming up to 160 DEG C, and after keeping 10min, 120 DEG C of baking 2h, then the rate with 2 DEG C/min are cooled to 5 DEG C/min rates
It is cooled to baking 3h in 80 DEG C of hot winds.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to aforementioned each implementation
Technical solution recorded in example modifies or carries out equivalent replacement to which part technical characteristic；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of nutrition mushroom type flavor roast duck, which is characterized in that be applied to the compound of duck surface including duck and successively
Condiment sauce, prefabricated mushroom sauce, wherein prefabricated mushroom material includes oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea, Radix Glycyrrhizae, trehalose, starch,
Composite flavouring sauce bag includes Thirteen Spice, refined salt, green onion juice, soy sauce, red wine, pear juice.
2. nutrition mushroom type flavor roast duck according to claim 1, it is characterised in that：The prefabricated mushroom sauce dosage is
30-50g/kg ducks, the composite flavouring sauce dosage are 10-25g/kg ducks.
3. nutrition mushroom type flavor roast duck according to claim 1, it is characterised in that：Each raw material in the prefabricated mushroom sauce
Parts by weight are as follows：10-20 parts of oyster mushroom, 5-15 parts of agrocybe, 3-5 parts of Pleurotus eryngii, 0-2 parts of dictyophora phalloidea, 4-8 parts of Radix Glycyrrhizae, trehalose
0.2-1 parts, 3-10 parts of starch.
4. nutrition mushroom type flavor roast duck according to claim 3, which is characterized in that the preparation side of the prefabricated mushroom sauce
Method is that oyster mushroom, agrocybe, Pleurotus eryngii, dictyophora phalloidea are added water boiling 15-20min, is then added thereto Radix Glycyrrhizae chopping, closing lid continues
5-10min is simmered, closes after fire takes out and mashes, then trehalose, starch are added thereto, uniform stirring is into paste.
5. nutrition mushroom type flavor roast duck according to claim 1, it is characterised in that：Each raw material in the composite flavouring sauce
Parts by weight are as follows：5-8 parts of Thirteen Spice, 0.5-2 parts of refined salt, 0.5-2 parts of green onion juice, 1-3 parts of soy sauce, 5-10 parts of red wine, pear juice 3-6
Part.
6. nutrition mushroom type flavor roast duck according to claim 5, it is characterised in that：The preparation side of the composite flavouring sauce
Method will carefully be ground in Thirteen Spice, refined salt addition soy sauce, vegetable oil, is then stirring red wine to weigh each raw material by weight
Under the conditions of be slowly added thereto, stand 1h, then green onion juice, pear juice be added thereto, blended under agitation is to uniformly.
7. according to claim 1-6 any one of them nutrition mushroom type flavor roast ducks, which is characterized in that preparation process is as follows：
1) drake feather and internal organ are removed after duck is slaughtered, are cleaned up, a layered material wine, ventilation suspension 10- are sprayed on duck
30min weighs other raw materials by weight；
2) composite flavouring sauce, prefabricated mushroom are uniformly applied to duck surface successively, then hang on first air cooking in oven
3-5min then takes out, and smears one layer of hydromel, vegetable oil successively on surface layer, is then fed into oven and continues to toast stage by stage
To completely.
8. nutrition mushroom type flavor roast duck according to claim 7, it is characterised in that：First air cooking temperature in step 2)
It is 70-90 DEG C.
9. nutrition mushroom type flavor roast duck according to claim 7, it is characterised in that：Continue to toast stage by stage in step 2)
0.5-1h is first specially toasted under the conditions of 110 DEG C, then 150-160 DEG C is being warming up to the rate of 5 DEG C/min, is keeping
After 10min, 120 DEG C of baking 1-2h are cooled to, then be cooled to 80 DEG C of hot winds with the rate of 2-5 DEG C/min with 5-10 DEG C/min rates
Middle baking 1-3h.
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Cited By (1)
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| CN110522007A (en) * | 2019-09-24 | 2019-12-03 | 江南大学 | A kind of preparation method and products thereof of low oily hickory chick flavouring-soy-sauce |
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