CN1087600C

CN1087600C - Beijing royal roast duck and its production method

Info

Publication number: CN1087600C
Application number: CN97121760A
Authority: CN
Inventors: 艾广富
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-12-17
Filing date: 1997-12-17
Publication date: 2002-07-17
Anticipated expiration: 2017-12-17
Also published as: CN1181905A

Abstract

The present invention relates to a beijing royal roasted duck and a making method thereof. The beijing royal roasted duck is made by cutting a thorax, removing viscera, salting, scalding skin, coloring, airing a blank, storage and baking with a beijing force-feed duck as a main material, a court spicery formula, pepper, fresh ginger, salt, cooking wine, etc., as salting materials and maltose and rice vinegar as coloring materials. The colour is red like a date and is bright, the skin is crisp and savory and has heavy fruit taste fragrance, and the meat quality is fresh and tender. The present invention has unique delicate fragrance, is savory and also has the specific replenishment, nourishment, regulation, and body strengthening action of traditional Chinese medicine, such as deficiency replenishment, body strengthening, detoxification, refrigeration, liver and lung clearance, water passage clearance, etc.

Description

A kind of preparation method of Beijing royal roast duck

The present invention relates to a kind of Beijing royal roast duck, relating to a kind of Peking Stuffed Duck with specific keeping specifically is cure with imperial palace spice prescription and multiple condiment, through retrofit system embryo, pickle tastyly, scald the skin colouring, the embryo that dries in the air stores, a kind of color and luster that baking etc. processes is purplish red glossy, cortex is crisp fragrant, Fresh ﹠ Tender in Texture, the imperial palace roast duck of fragrant odour and the preparation method of this roast duck.Belong to culinary art.

At present, the diet culture of China is first of the world, no matter be on color, still mending, supporting, all having characteristic on the accent, be that any in the world country, any area are all incomparable, only lift carnivorous fowl duck, roast duck, pressed salted duck, camphor tree duck, Roast duck, stewing duck, smoked duck etc. are just arranged, each and every one shows unique characteristics, and taste one is exhausted.Enriched people's diet structure greatly, especially given on the dining table of people's door to have increased many delicious foods in festivals or holidays.

The inventor has the cooking experience of decades, do not occupy present situation, at any time attention learning advanced person's technology and improvement are not enough, particularly in the development of roast duck, notice general roast duck, do not carry out the system of flooding of unique technology in the thorax, so duck is more greasy, lack special giving off a strong fragrance flavor, cause the tricky diner of some mouthful only to like the Shiqi skin, be reluctant Shiqi meat; Simultaneously also notice general roast duck, the colouring of its duck skin has only maltose, also has crisp mouthfeel when edible while hot, slightly after the cold, and its crisp degree variation; In addition, notice that also its Cheng Du of sweet fermented flour sauce in the general roast duck condiment is bigger, edible back mouthfeel is too dense, uncomfortable, cries yearningly, and it is edible to adapt to northern salty person, adapts to the taste requirement less than people from all walks of life.

The inventor is in above-mentioned cooking experience accumulation, dietotherapy in imperial palace dish and the traditional Chinese medicine nourished carried out diligent specially grind and trying to figure out, a large amount of imperial palace menus and the ancient books name book in the traditional Chinese medicine and pharmacy have been browsed in person, visit the multidigit meal cupboard of once appointing the imperial palace dish and presided over, developed and invented a kind of Beijing royal roast duck that has more peculiar flavour.

The appearance of Beijing royal roast duck obtains broad masses' consistent favorable comment, has also obtained numerous famous cooks' praise simultaneously, is called " one in the delicious food is exhausted ".

The objective of the invention is to, a kind of preparation method according to the imperial palace menu is provided the preparation of selecting materials, and with Beijing characteristics, also can play the preparation method of a kind of Beijing royal roast duck of tonic effect.

The object of the present invention is achieved like this, it is major ingredient with the Peking Stuffed Duck, selecting imperial palace spice prescription and Chinese prickly ash, fresh ginger, salt, cooking wine for use is preserved materials, with maltose, rice vinegar is last colorant, through cutting open the chest, remove internal organ, pickle, scald skin, beat look, the embryo that dries in the air, storage, baking form, and it is characterized in that it is to be prepared from by following method

One, selects materials

20 51000-55000 grams of Peking Stuffed Duck

Two, system embryo method

1. duck removes the palm,

2. subcutaneous inflation is inflated to eighty per cant completely

3. under right wing, be the oxter opening, take out internal organ, the duck chamber is emptied, and will be rinsed wash clean in the chamber,

4. use the preserved materials of following weight (gram) proportioning that the duck cavity wall is smeared evenly, and insert in its chamber,

1. spice:

The cool benevolence 15-30 of cassia bark 40-55

Official osmanthus 25-35 Chinese cassia tree 8-15

Wide skin 15-30 Radix Glycyrrhizae 25-40

Fructus amomi 8-1 5 cloves 10-25

Flesh fruit 15-25 tsaoko 15-25

Fruit of Chinese wolfberry 75-100

2. condiment:

Fresh ginger 450-550 Chinese prickly ash 50-75

Monosodium glutamate 35-50 cooking wine 500-750

Pepper powder 50-75 salt 450-550

5. prop up in the duck chamber with natural plant bar such as kaoliang stalk, promptly prop up the duck support,

6. duck is hung on the hook, pour boiling water on boiling hot,

7. the colorant of following weight (gram) proportioning is applied to and waters on the duck skin that scalded, promptly beat fried sugar

Maltose 450-550 rice vinegar 400-500

Drinking water 4000-5500

8. its surface is dried at the shady and cool ventilation place that hangs over temperature and be about 0 ℃,

9. after treating that the duck surface dries, the duck embryo,

10. the duck embryo is deposited in freezer and store, wait to bake

Three, method for baking

1. selecting edible fruit tree for use is the fuel match, puts into baking oven, light the back and burnt stove 20-30 minute,

When treating that 2. furnace temperature rises to 230-250 ℃, hang up the duck embryo that makes, change and burn baking 35-50 minute,

3. treat that baking is purplish red glossy crisp to color of the leather, choose when meat is well-done,

4. from top to bottom the duck whole body is brushed one deck sesame oil, promptly get 20 a kind of Beijing royal roast ducks of the present invention.

Its feature also is: the preparation of described preserved materials is that the spice with above-mentioned weight proportion all grinds, cuts into smalls with condiment, stirs.

Its feature also is: the preparation of described colorant is that the colorant with above-mentioned weight proportion all is placed in the basin, transfer stir well even.

When edible, the sauce of following weight (gram) proportioning all put into the basin accent stir well evenly, last cage steams 30-40 minute

Sweet fermented flour sauce 1000-1250 catsup 150-300

Monosodium glutamate 10-25 white sugar 150-250

Sesame oil 25-50.

The preparation method's of a kind of Beijing royal roast duck of the present invention product, its color and luster is purplish red glossy, cortex is crisp fragrant, and have dense fruity fragrance, it is Fresh ﹠ Tender in Texture, has the unique fragrance delicious food, feels during trial test that giving off a strong fragrance profusely, make us after the trial test enjoying endless aftertastes, it is exhausted to have one of Chinese cuisines color; The present invention has also that the strong body of the distinctive qi-restoratives of traditional Chinese medicine, detoxification are analgesic in addition, benefitting liver and lung, beneficial water channel, control benefit such as cholera and the frightened epilepsy of children's's heat, support, health-care effect that accent improves the health.

Below in conjunction with embodiment the present invention is described, the scheme of embodiment described here, do not limit the present invention, one of skill in the art can make improvements and change according to spirit of the present invention, described these improvement and variation all should be considered as within the scope of the invention, and scope and spirit of the present invention are limited by claim.

Embodiment:

One, (g) the following high-quality raw material that is purchased and weighs, (one), major ingredient:

10 26500 (two) of Peking Stuffed Ducks, preserved materials: 1. spice:

Cassia bark 24 cool benevolence 11

Official osmanthus 15 Chinese cassia trees 6

Wide skin 11 Radix Glycyrrhizaes 15

Fructus amomi 6 cloves 9

Flesh fruit 10 tsaokos 10

The fruit of Chinese wolfberry 44 is condiment 2.:

Fresh ginger 250 Chinese prickly ashes 31

Monosodium glutamate 21 cooking wine 313

Cooking wine 357 pepper powders 44

Salt 250 (three), colorant:

Maltose 250 rice vinegars 230

Drinking water 2375 (four), sauce:

Sweet fermented flour sauce 563 catsup 112

Monosodium glutamate 18 white sugar 100

Sesame oil 18

Two, processing and fabricating under the condition that meets national cooked food hygienic requirements

(1) preparation of preserved materials:

The spice of above-mentioned weight proportion is all ground, cuts into smalls with condiment, stir,

(2) preparation of colorant:

The colorant of above-mentioned weight proportion all is placed in the basin, and accent stirs well even,

(3) preparation of sauce: the sauce of above-mentioned weight proportion is all put into basin transfer and to stir well evenly, last cage steams 30-40 minute,

(4) system embryo method

1. duck removes the palm,

2. subcutaneous inflation is inflated to eighty per cant completely

4. get the preserved materials of above-mentioned weight proportion the duck cavity wall smeared evenly, and insert in its chamber,

5. prop up in the duck chamber with natural plant kaoliang stalk, promptly prop up the duck support,

6. duck is hung on the hook, pour boiling water on scald after,

7. the colorant of above-mentioned weight proportion is applied to and waters on the duck skin that scalded, promptly beat fried sugar

8. surface is dried at the shady and cool ventilation place that hangs temperature and be about 0 ℃,

9. after treating that surface dries, the duck embryo,

10. the duck embryo is deposited in freezer and store, wait to bake

(5) method for baking

1. select for use apricot wood for the fuel match, put into baking oven, light the back and burnt stove 20-30 minute,

When treating that 2. furnace temperature rises to 230-250 ℃, hang the duck embryo of to make, change and burn baking 35-50 minute,

4. from top to bottom the duck whole body is brushed one deck sesame oil, promptly get 10 a kind of Beijing royal roast ducks of the present invention.

When (six) eating: " three eat "

1. eat the crisp skin of roast duck dried meat, spleen skin under the sheet is not stained with sauce while hot, and its duck skin is crisp, and has the fruital flavor.

2. eat roast duck dried meat meat, be not stained with sauce, its duck is fresh and tender, and has the fragrance of spice.

3. eat the roast duck skin and connect meat, be stained with sauce, put in the cake, add behind the green onion silver lap ediblely, its cake is soft, and duck is crisp fresh and tender, green onion sauce giving off a strong fragrance.

Claims

1, a kind of preparation method of Beijing royal roast duck is characterized in that: one, select materials:

20 of Peking Stuffed Ducks, 51000-55000 gram, two, the system embryo: 1. duck removes the palm, 2. subcutaneous inflation, being inflated to eighty per cant expires, 3. under right wing, be the oxter opening, take out internal organ, the duck chamber is emptied, and wash clean will be rinsed in the chamber, 4. use the preserved materials of following weight (gram) proportioning that the duck cavity wall is smeared evenly, and insert in its chamber, 1. spice:

Cassia bark 40-55, cool benevolence 15-30,

Official osmanthus 25-35, Chinese cassia tree 8-15,

Wide skin 15-30, Radix Glycyrrhizae 25-40,

Fructus amomi 8-15, cloves 10-25,

Flesh fruit 15-25, tsaoko 15-25,

Fruit of Chinese wolfberry 75-100,2. condiment:

Fresh ginger 450-550, Chinese prickly ash 50-75,

Monosodium glutamate 35-50, cooking wine 500-750,

Pepper powder 50-75,5. salt 450-550 props up in the duck chamber with natural plant bar, promptly props up duck support, 6. duck is hung on the hook, pour boiling water on boiling hot,

7. the colorant of following weight (gram) proportioning is applied to and waters on the duck skin that scalded, promptly beat fried sugar,

Maltose 450-550, rice vinegar 400-500,

Drinking water 4000-5500,

9. after treating that the duck surface dries, the duck embryo,

10. the duck embryo is deposited in freezer and stores, wait to bake,

Three, baking:

4. from top to bottom the duck whole body is brushed one deck sesame oil, promptly.

2, the preparation method of Beijing royal roast duck according to claim 1, its feature also is: the preparation of described preserved materials is that the spice with above-mentioned weight proportion all grinds, cuts into smalls with condiment, stirs.

3, the preparation method of Beijing royal roast duck according to claim 1, its feature also is: the preparation of described colorant is that the colorant with above-mentioned weight proportion all is placed in the basin, transfer stir well even.

4, the preparation method of Beijing royal roast duck according to claim 1, its feature also is: described natural plant bar is a kaoliang stalk.