CN109965250A - Baking cure and its application method - Google Patents
Baking cure and its application method Download PDFInfo
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- CN109965250A CN109965250A CN201910240377.7A CN201910240377A CN109965250A CN 109965250 A CN109965250 A CN 109965250A CN 201910240377 A CN201910240377 A CN 201910240377A CN 109965250 A CN109965250 A CN 109965250A
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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
- A23L13/40—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
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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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of baking cure and its application method.Rationally, so that the food mouthfeel that baking is completed is full, entrance cooperates Cantaloupe juice and onion for being pickled meat, can improve the nutritive value of product and make its meat more mellowness rich in level for dry cure of the invention and sauce cure proportion.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of baking cure and its application method.
Background technique
Goose amino acid, vitamin and micro element containing there are many, and be easy to be digested.Albumen is rich in goose
Matter is higher one kind of protein content in livestock meat.Fat in goose is also different from other animals, and not only content is low, and
And its main fatty acid is mostly the unsaturated fatty acid of needed by human body, goose fat fusing point is low, and digestibility is high, cholesterol level
It is low, in addition to healthy population consumption, it is also suitable for the patients such as hypertension, heart disease, moreover it is possible to mitigate the diseases such as atherosclerosis
Disease.Duck is for the superior sumptuous courses at a meal and the excellent food nourished of people on dining table, and meat nature and flavor are sweet, cold, enter lung stomach kidney channel, have
Have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease, consumer edema, only hot dysentery, it is relieving cough and reducing sputum the effects of.
Although the processing method of existing roasted goose/duck seems varied, but its technique is essentially identical, causes to be processed
Roasted goose/duck color and single taste, mouthfeel is bad, and added seasoning is also only to carry out simple replacement according to taste, can not
Meets the needs of people increasingly gradually grow food.
Summary of the invention
The purpose of the present invention is to provide a kind of baking cure and its application method, the food mouthfeel for completing baking is full
It is full, abundant.
In order to achieve the above object, the technical solution adopted by the present invention are as follows:
A kind of baking cure, is made dry cure according to following weight proportion by following raw materials according: 0.8-1.2 parts octagonal,
0.6-1 parts of cassia bark, 0.3-0.7 parts of spiceleaf, 1-1.5 parts of kaempferia galamga, 0.7-1.2 parts of dried orange peel, 0.3-0.7 parts of cloves, black pepper 1.2-
1.5 parts, 0.8-1.2 parts of Radix Glycyrrhizae, 0.1-0.3 parts of rosemary leave, 70-80 parts of white granulated sugar, 55-65 parts of salt, 4-7 parts of chickens' extract, monosodium glutamate
6-9 parts.
A kind of baking cure, is made sauce cure according to following weight proportion by following raw materials according: 0.8-1.2 parts octagonal,
0.6-1.1 parts of cassia bark, 0.3-0.7 parts of spiceleaf, 1.2-1.4 parts of kaempferia galamga, 0.8-1.1 parts of dried orange peel, 0.4-0.6 parts of cloves, black pepper
1.3-1.5 parts, 0.8-1.2 parts of Radix Glycyrrhizae, 0.1-0.3 parts of rosemary leave, 45-55 parts of white granulated sugar, 64-76 parts of salt, 3-7 parts of chickens' extract,
8-12 parts of monosodium glutamate, 2-5 parts of hoisin sauce, column wait sauce 3-6 parts, 8-13 parts of peanut butter, 8-13 parts of fermented bean curd.
A kind of baking application method of cure, includes the following steps:
1) illiciumverum, cassia bark, spiceleaf, kaempferia galamga, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave are made according to weight ratio
It is spare that powder and white granulated sugar, salt, chickens' extract, monosodium glutamate are uniformly mixed and made into dry cure, or according to weight ratio by illiciumverum, cassia bark, spiceleaf,
Powder is made in kaempferia galamga, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave and white granulated sugar, salt, chickens' extract, monosodium glutamate, hoisin sauce, column are waited
It is spare that sauce, peanut butter, fermented bean curd are uniformly mixed and made into sauce cure；
2) it goes defeathering and internal organ to clean goose/duck, drains moisture and remove internal chamber wall attachment water stain is made goose/duck embryos；
3) dry/sauce cure and Cantaloupe juice in step 1 is taken uniformly to be mixed and made into cure a1/a2, it is then that cure a1/a2 is equal
The even internal chamber wall for being applied to goose embryo is put into the onion 4-8g cut in the inner cavity of goose embryo after the completion of smearing, is pickled goose embryo；
Dry/sauce cure and Cantaloupe juice in step 1 is taken uniformly to be mixed and made into cure b1/b2, it is then that cure b1/b2 is uniform
It is applied to the internal chamber wall of duck embryos, the onion 4-8g cut is put into the inner cavity of duck embryos after the completion of smearing, is pickled duck embryos.
Compared with prior art, there are following technical effects by the present invention: the rational proportion of dry cure and sauce cure to bake
The food mouthfeel for making completion is full, and entrance is rich in level.Cooperation Cantaloupe juice and onion can improve product for being pickled meat
Nutritive value simultaneously makes its meat more mellowness.It is more using roasted goose/duck matter mellowness, delicacy, juice after the pickling of this cure, goose/
Duck is sweetless, and rib cage slightly has Hui Tian, goose/duck rouge and it is light, fertilizer without dense.
Specific embodiment
Below with reference to embodiment, specific embodiments of the present invention will be described in further detail.
Embodiment 1
It is made of following raw materials according according to following weight proportion and is baked dry cure: octagonal 1 part, 0.8 part of cassia bark, spiceleaf
0.5 part, 1.2 parts of kaempferia galamga, 1 part of dried orange peel, 0.5 part of cloves, 1.3 parts of black pepper, 1.1 parts of Radix Glycyrrhizae, 0.2 part of rosemary leave, white granulated sugar
75 parts, 60 parts of salt, 6 parts of chickens' extract, 8 parts of monosodium glutamate.
Embodiment 2
It is made of following raw materials according according to following weight proportion and is baked dry cure: octagonal 0.8 part, 0.6 part of cassia bark, spiceleaf
0.3 part, 1 part of kaempferia galamga, 0.7 part of dried orange peel, 0.3 part of cloves, 1.4 parts of black pepper, 0.8 part of Radix Glycyrrhizae, 0.1 part of rosemary leave, white granulated sugar
70 parts, 55 parts of salt, 4 parts of chickens' extract, 6 parts of monosodium glutamate.
Embodiment 3
It is made of following raw materials according according to following weight proportion and is baked dry cure: octagonal 1.2 parts, 1 part of cassia bark, spiceleaf
0.7 part, 1.5 parts of kaempferia galamga, 0.9 part of dried orange peel, 0.7 part of cloves, 1.5 parts of black pepper, 1.2 parts of Radix Glycyrrhizae, 0.3 part of rosemary leave, white sand
Sugared 80 parts, 65 parts of salt, 7 parts of chickens' extract, 9 parts of monosodium glutamate.
Embodiment 4
It is made of following raw materials according according to following weight proportion and is baked dry cure: octagonal 1.2 parts, 1 part of cassia bark, spiceleaf
0.7 part, 1.3 parts of kaempferia galamga, 1.2 parts of dried orange peel, 0.7 part of cloves, 1.2 parts of black pepper, 1 part of Radix Glycyrrhizae, 0.3 part of rosemary leave, white granulated sugar
80 parts, 65 parts of salt, 7 parts of chickens' extract, 9 parts of monosodium glutamate.
Embodiment 5
Baking sauce cure is made according to following weight proportion by following raw materials according: octagonal 1 part, 0.7 part of cassia bark, spiceleaf
0.5 part, 1.3 parts of kaempferia galamga, 0.9 part of dried orange peel, 0.5 part of cloves, 1.4 parts of black pepper, 1 part of Radix Glycyrrhizae, 0.2 part of rosemary leave, white granulated sugar
50 parts, 70 parts of salt, 5 parts of chickens' extract, 11 parts of monosodium glutamate, 4 parts of hoisin sauce, column time 5 parts of sauce, 11 parts of peanut butter, 11 parts of fermented bean curd.
Embodiment 6
Baking sauce cure is made according to following weight proportion by following raw materials according: octagonal 0.8 part, 0.6 part of cassia bark, spiceleaf
0.3 part, 1.2 parts of kaempferia galamga, 0.8 part of dried orange peel, 0.4 part of cloves, 1.3 parts of black pepper, 0.8 part of Radix Glycyrrhizae, 0.1 part of rosemary leave, white sand
45 parts of sugar, 64 parts of salt, 3 parts of chickens' extract, 8 parts of monosodium glutamate, 4 parts of hoisin sauce, column wait 3 parts of sauce, 8 parts of peanut butter, 8 parts of fermented bean curd.
Embodiment 7
Baking sauce cure is made according to following weight proportion by following raw materials according: octagonal 1.2 parts, 1.1 parts of cassia bark, spiceleaf
0.7 part, 1.4 parts of kaempferia galamga, 1.1 parts of dried orange peel, 0.6 part of cloves, 1.5 parts of black pepper, 1.2 parts of Radix Glycyrrhizae, 0.3 part of rosemary leave, white sand
55 parts of sugar, 76 parts of salt, 7 parts of chickens' extract, 10 parts of monosodium glutamate, 2 parts of hoisin sauce, column wait 6 parts of sauce, 10 parts of peanut butter, 10 parts of fermented bean curd.
Embodiment 8
Baking sauce cure is made according to following weight proportion by following raw materials according: octagonal 1.2 parts, 0.7 part of cassia bark, spiceleaf
0.7 part, 1.4 parts of kaempferia galamga, 1.1 parts of dried orange peel, 0.6 part of cloves, 1.5 parts of black pepper, 1.2 parts of Radix Glycyrrhizae, 0.3 part of rosemary leave, white sand
55 parts of sugar, 76 parts of salt, 7 parts of chickens' extract, 12 parts of monosodium glutamate, 5 parts of hoisin sauce, column wait 6 parts of sauce, 13 parts of peanut butter, 13 parts of fermented bean curd.
Embodiment 9
Using in previous embodiment dry cure and Cantaloupe juice according to the weight proportion of 3:2 roasted goose cure a1 is made,
Using in previous embodiment sauce cure and Cantaloupe juice according to the weight proportion of 3:2 roasted goose cure a2 is made.
Embodiment 10
Using in previous embodiment dry cure and Cantaloupe juice according to the weight proportion of 7:6 roasted goose cure b1 is made,
Using in previous embodiment sauce cure and Cantaloupe juice according to the weight proportion of 7:6 roasted goose cure b2 is made.
Embodiment 11
A kind of baking application method of cure, includes the following steps:
1) illiciumverum, cassia bark, spiceleaf, kaempferia galamga, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave are made according to weight ratio
It is spare that powder with white granulated sugar, salt, chickens' extract, monosodium glutamate is uniformly mixed and made into dry cure；
2) it goes defeathering and internal organ to clean goose, drains moisture and remove internal chamber wall attachment water stain is made goose embryo；
3) it takes dry cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure a1, is then uniformly applied to cure a1
The internal chamber wall of goose embryo is put into the onion 4-8g cut in the inner cavity of goose embryo after the completion of smearing, is pickled goose embryo.
Embodiment 12
A kind of baking application method of cure, includes the following steps:
1) illiciumverum, cassia bark, spiceleaf, kaempferia galamga, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave are made according to weight ratio
Powder and white granulated sugar, salt, chickens' extract, monosodium glutamate, hoisin sauce, column wait that sauce, peanut butter, that fermented bean curd is uniformly mixed and made into sauce cure is spare；
2) it goes defeathering and internal organ to clean goose, drains moisture and remove internal chamber wall attachment water stain is made goose embryo；
3) it takes sauce cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure a2, is then uniformly applied to cure a2
The internal chamber wall of goose embryo is put into the onion 4-8g cut in the inner cavity of goose embryo after the completion of smearing, is pickled goose embryo.
Embodiment 13
According to the application method application baking cure of embodiment 11, the difference is that, goose embryo is replaced using duck embryos, and change
Step 3 is as follows:
It takes dry cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure b1, cure b1 is uniformly then applied to duck
The internal chamber wall of embryo is put into the onion 4-8g cut in the inner cavity of duck embryos after the completion of smearing, is pickled duck embryos.
Embodiment 14
According to the application method application baking cure of embodiment 12, the difference is that, goose embryo is replaced using duck embryos, and change
Step 3 is as follows:
It takes sauce cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure b2, cure b2 is uniformly then applied to duck
The internal chamber wall of embryo is put into the onion 4-8g cut in the inner cavity of duck embryos after the completion of smearing, is pickled duck embryos.
For embodiment 12-14 it should be noted that goose/duck embryos uniformly first must be applied to cure a1/a2/b1/b2
It is interior, the onion of sheet or strip is placed into, to guarantee to be pickled effect.After the baking of goose/duck embryos, it is also necessary to by onion from
It is taken out in goose/duck embryos.
Only provided in the following example cure a1/ cure a2, goose embryo, onion weight, other contents and embodiment 11/ are real
It is identical to apply example 12.
15. cure 133g of embodiment, goose embryo 2950g, onion 4g.
16. cure 150g of embodiment, goose embryo 2950g, onion 5g.
17. cure 150g of embodiment, goose embryo 3000g, onion 6g.
18. cure 150g of embodiment, goose embryo 3050g, onion 7g.
19. cure 152.5g of embodiment, goose embryo 3050g, onion 8g.
Cure b1/ cure b2, duck embryos, the weight of onion are only provided in the following example, other contents and embodiment 13/ are real
It is identical to apply example 14.
Embodiment 20 cure 130g, duck embryos 1900g, onion 5g.
Embodiment 21. cure 118g, duck embryos 1900g, onion 8g.
Embodiment 22. cure 130g, duck embryos 1950g, onion 4g.
Embodiment 23. cure 140g, duck embryos 1950g, onion 6g.
Embodiment 24. cure 130g, duck embryos 2000g, onion 7g.
It can be used for pickling other vegetables using the mixing cure of dry cure, sauce cure or dry/sauce cure and Cantaloupe juice
Dish or meat.It when for pickling other meats, needing after uniformly smearing aforementioned cure, being put into sheet or strip applying plastering
Onion is baked together, and coats painting plastering, and painting plastering is avoided to be directly exposed in the hot-air of flowing, so that painting be avoided to plaster
Moisture evaporation becomes dry and hard, influences product quality.
Claims (9)
1. a kind of baking cure, it is characterised in that: dry cure is made according to following weight proportion by following raw materials according: octagonal
0.8-1.2 parts, 0.6-1 parts of cassia bark, 0.3-0.7 parts of spiceleaf, 1-1.5 parts of kaempferia galamga, 0.7-1.2 parts of dried orange peel, 0.3-0.7 parts of cloves,
1.2-1.5 parts of black pepper, 0.8-1.2 parts of Radix Glycyrrhizae, 0.1-0.3 parts of rosemary leave, 70-80 parts of white granulated sugar, 55-65 parts of salt, chickens' extract
4-7 parts, 6-9 parts of monosodium glutamate.
2. baking cure according to claim 1, it is characterised in that: by following raw materials according according to following weight proportion system
At dry cure: octagonal 1 part, 0.8 part of cassia bark, 0.5 part of spiceleaf, 1.2 parts of kaempferia galamga, 1 part of dried orange peel, 0.5 part of cloves, 1.3 parts of black pepper,
1.1 parts of Radix Glycyrrhizae, 0.2 part of rosemary leave, 75 parts of white granulated sugar, 60 parts of salt, 6 parts of chickens' extract, 8 parts of monosodium glutamate.
3. baking cure according to claim 1, it is characterised in that: by dry cure and Cantaloupe juice according to the weight of 3:2
Roasted goose cure a1 is made in amount proportion；Roast duck cure b1 is made according to the weight proportion of 7:6 by dry cure and Cantaloupe juice.
4. a kind of baking cure, it is characterised in that: sauce cure is made according to following weight proportion by following raw materials according: octagonal
0.8-1.2 parts, 0.6-1.1 parts of cassia bark, 0.3-0.7 parts of spiceleaf, 1.2-1.4 parts of kaempferia galamga, 0.8-1.1 parts of dried orange peel, cloves 0.4-0.6
Part, 1.3-1.5 parts of black pepper, 0.8-1.2 parts of Radix Glycyrrhizae, 0.1-0.3 parts of rosemary leave, 45-55 parts of white granulated sugar, 64-76 parts of salt, chicken
3-7 parts smart, 8-12 parts of monosodium glutamate, 2-5 parts of hoisin sauce, column wait sauce 3-6 parts, 8-13 parts of peanut butter, 8-13 parts of fermented bean curd.
5. baking cure according to claim 4, it is characterised in that: by following raw materials according according to following weight proportion system
At sauce cure: octagonal 1 part, 0.7 part of cassia bark, 0.5 part of spiceleaf, 1.3 parts of kaempferia galamga, 0.9 part of dried orange peel, 0.5 part of cloves, black pepper 1.4
Part, 1 part of Radix Glycyrrhizae, 0.2 part of rosemary leave, 50 parts of white granulated sugar, 70 parts of salt, 5 parts of chickens' extract, 11 parts of monosodium glutamate, 4 parts of hoisin sauce, column wait sauce 5
Part, 11 parts of peanut butter, 11 parts of fermented bean curd.
6. baking cure according to claim 4, it is characterised in that: by sauce cure and Cantaloupe juice according to the weight of 3:2
Roasted goose cure a2 is made in amount proportion；Roast duck cure b2 is made according to the weight proportion of 7:6 by sauce cure and Cantaloupe juice.
7. the baking application method of cure, includes the following steps: described in a kind of claim 3 or 6
1) powder is made in illiciumverum, cassia bark, spiceleaf, kaempferia galamga, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave according to weight ratio
It is spare that dry cure is uniformly mixed and made into white granulated sugar, salt, chickens' extract, monosodium glutamate, or according to weight ratio by illiciumverum, cassia bark, spiceleaf, mountain
How, dried orange peel, cloves, black pepper, Radix Glycyrrhizae, rosemary leave be made powder and white granulated sugar, salt, chickens' extract, monosodium glutamate, hoisin sauce, column wait sauce,
It is spare that peanut butter, fermented bean curd are uniformly mixed and made into sauce cure；
2) it goes defeathering and internal organ to clean goose/duck, drains moisture and remove internal chamber wall attachment water stain is made goose/duck embryos；
3) it takes dry/sauce cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure a1/a2, then uniformly applies cure a1/a2
It is put on the internal chamber wall of goose embryo, the onion 4-8g cut is put into the inner cavity of goose embryo after the completion of smearing, is pickled goose embryo；
It takes dry/sauce cure and Cantaloupe juice in step 1 to be uniformly mixed and made into cure b1/b2, then uniformly smears cure b1/b2
It is put into the onion 4-8g cut in the internal chamber wall of duck embryos, the inner cavity of duck embryos after the completion of smearing, is pickled duck embryos.
8. the application method that cure is used in baking according to claim 7, it is characterised in that: in the step 3, take weight
Cure a1/a2 for goose embryo weight 4.5%~5.5% smears it；Taking weight is duck embryos weight 6.2%~7.2%
Cure b1/b2 smears it.
9. roasted goose/duck production method according to claim 8, it is characterised in that: in the step 3,150g is taken to salt down
Expect that a1/a2 smears the goose embryo that weight is 2950g~3050g；130g cure b1/b2 is taken to smear the duck that weight is 1900g~2000g
Embryo.
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