CN111165728A - Duck-roasting rice and preparation process thereof - Google Patents
Duck-roasting rice and preparation process thereof Download PDFInfo
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- CN111165728A CN111165728A CN202010105815.1A CN202010105815A CN111165728A CN 111165728 A CN111165728 A CN 111165728A CN 202010105815 A CN202010105815 A CN 202010105815A CN 111165728 A CN111165728 A CN 111165728A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- A23L13/40—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
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- 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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Abstract
The invention discloses a duck rice and a preparation process thereof, wherein the duck rice comprises the following raw materials in parts by weight: 110-120 parts of rice, 225-235 parts of roast duck, 45-55 parts of shredded potatoes, 45-55 parts of cabbage, 225-235 parts of roast chicken, 225-235 parts of roast goose, 125-135 parts of Taiwan spiced sausage, 125-135 parts of duck legs, 115-125 parts of chicken legs, 110-130 parts of barbecued pork and 115-125 parts of snowflake chicken steaks. The duck rice is simple to prepare, and the prepared duck rice is good in taste and is popular with people.
Description
Technical Field
The invention relates to a roast duck rice and a preparation process thereof, in particular to the technical field of food preparation processes.
Background
Roast ducks are a commonly eaten meat food. Roast duck, invented by Chinese Han nationality in the south-north dynasty, and recorded roasted duck in the book Shizhen Lu. The Beijing-flavored roast duck starts from Ming dynasty, is a Beijing local dish type with world reputation, and is well popular with people of all countries. The used materials are high-quality meat duck Beijing duck, and the fruit wood is baked by charcoal fire, has ruddy color and luster, and fat but not greasy meat quality. The Beijing-flavored roast ducks are divided into two genres, and the best known roast duck shop in Beijing is also representative of the two genres. It is praised as "delicious" and is famous and abroad by the features of red and bright colour, tender meat, mellow taste and fat but not greasy. The roast duck is rich in nutrition, and contains protein, fat, vitamins B1 and B2, trace elements such as calcium, phosphorus, iron, copper, manganese, zinc, etc., and 18 kinds of amino acids.
Various stewed rice are available in the market at present, wherein duck rice is popular. The application researches a preparation process of roasted duck rice with good taste.
Disclosure of Invention
The invention aims to provide duck rice and a preparation process thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the roast duck rice comprises the following raw materials in parts by weight: 110-120 parts of rice, 225-235 parts of roast duck, 45-55 parts of shredded potatoes, 45-55 parts of cabbage, 225-235 parts of roast chicken, 225-235 parts of roast goose, 125-135 parts of Taiwan spiced sausage, 125-135 parts of duck legs, 115-125 parts of chicken legs, 110-130 parts of barbecued pork and 115-125 parts of snowflake chicken steaks.
Further preferably, the roast duck rice comprises the following raw materials in proportion: 115 parts of rice, 230 parts of roasted duck, 50 parts of shredded potatoes, 50 parts of cabbage, 230 parts of roasted chicken, 230 parts of roasted goose, 130 parts of Taiwan spiced sausage, 120 parts of duck leg, 120 parts of chicken leg, 120 parts of barbecued pork and 120 parts of snowflake chicken steak.
A preparation process of a duck rice comprises the following steps: step one, preparing soup, wherein the ratio of the marinades is as follows: 60 jin of water, one material package, 75 g of water-soluble zanthoxylum essence, 130 g of powdered sugar, 1.5 jin of monosodium glutamate, 2 jin of salt, 75 g of white spirit, 7 g of dark soy sauce and 3 g of red yeast rice are packaged; all seasonings are mixed into a pickling material according to the above standards, and products such as chicken, duck, chicken leg, duck leg and the like are pickled for 8 hours, generally, the products are pickled in the evening in the previous day and used in the next day;
brine proportioning: 60 jin of water, one seasoning bag, 2 g of pepper oil, 2 g of chili oil, 5 g of chicken essence, 8 g of white sugar, 8 g of monosodium glutamate, 1 jin of salt, 75 g of white spirit, 6 g of dark soy sauce, 8 g of light soy sauce and 2 g of red yeast rice; all seasonings are mixed into the marinating materials according to the standards and are boiled for later use;
step two, preparation work;
2-1, preparing minced garlic: adding water and smashing to obtain mashed garlic for later use;
2-2, preparing chili oil: heating oil, adding soybean oil, heating to 180 deg.C, pouring into oil cylinder, adding fine chili powder into the oil cylinder, adding appropriate amount of water, and stirring;
2-3, potato treatment: peeling potatoes, shredding, soaking in cold water, discharging water from the shredded potatoes before eating, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into 10 jin of water, uniformly mixing with marinade, spraying chili oil, and continuously uniformly mixing for later use;
2-4, cabbage processing: shredding cabbage, draining water before meal serving, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into the water according to 10 jin of water, uniformly mixing the materials with marinade, sprinkling chili oil, and continuously mixing the materials uniformly for later use; adding appropriate amount of salt, monosodium glutamate and white sugar into the potatoes when the potatoes are discharged;
2-5, unfreezing frozen goods: thawing all frozen products before use, and removing viscera except chicken steaks for later use;
step three, processing the product;
3-1, cutting open with a slaughtering knife, and removing viscera of ducks and geese until the ducks and geese are clean;
3-2, uniformly pickling the completely thawed chicken legs, duck legs, chickens, ducks and geese for 6-8 hours;
3-3, preparing brine in the pickling process;
3-4, directly hanging the chicken and the duck in an oven for baking, baking at 220 ℃ for about 75-90 min, and marinating the chicken legs, the duck legs and the geese in the baking process;
wherein, the goose, the sausage and the barbecued pork are placed in brine for marinating for 5 minutes, and the barbecued pork and the chicken legs are fished out, and the operation of the step is carried out before the seasoning is not placed in the brine;
placing the chicken leg in brine, boiling with strong fire until upper part of the chicken leg floats blood foam, taking out the blood foam, discarding, stewing with slow fire for 15-20 minutes (taking the steel needle as a standard), and taking out the chicken leg and the goose;
placing the duck legs and the geese in brine, boiling the duck legs and the geese with strong fire until blood foam floats on the upper part, fishing out the blood foam, discarding the blood foam, stewing the duck legs with slow fire for 30 minutes (taking the fact that a steel needle can be easily inserted as a standard), and taking out the duck legs;
3-5, pouring some brine into a small basin for later use, taking out the material bag at the same time, adding a proper amount of water into the residual brine, and boiling for use in the next day;
3-6, subpackaging the roasted chicken, roasted duck, chicken leg, duck leg, sausage and the like by using a small stainless steel bowl for selling conveniently;
step four, standard meal delivery;
4-1, placing seasonings, caraway, chopped green onion, cumin powder, chili oil, mashed garlic and brine before selling, and seasoning according to different tastes in the selling process;
4-2, frying all meat foods to be golden yellow, frying the sausage, the barbecued pork and the chicken cutlets for 5-8 seconds, frying the duck legs, the chicken legs, the roasted chicken, the roasted duck and the roasted goose for about 15 seconds, wherein the difference between the upper part and the lower part is not more than 5 seconds;
4-3, adding seasonings respectively according to the requirements of customers, wherein 20 g of brine, 3 g of caraway, 3 g of chopped green onion, 3 g of minced garlic water, 3 g of cumin powder and 3-10 g of oil peppers are added according to the requirements of customers, 75 g of side dish cabbage, 75 g of shredded potatoes and 100-150 g of rice for serving.
Preferably, the processing details of the roasted goose with chicken leg and duck leg in the processing process of the products in the third step are as follows: the blood bubbles are continuously blown out in the marinating process, and the blood bubbles are blown to cool by an electric fan after being blown out for cutting for later use, and the blood bubbles are proper and uniform in size during cutting.
The processing details of roast chicken and roast duck in the product processing process of the three steps are as follows: the temperature in the baking process is more than 200 ℃, the baking is carried out for 50 minutes, the baking oven product is changed from top to bottom and is baked, and after the baking is finished, the electric fan is used for cooling and cutting, and the cutting is uniform and moderate.
The barbecuing treatment details of the marinated sausage in the processing process of the products in the three steps are as follows: the marinating time is not too long and the cutting size is uniform before seasoning.
The chicken steak processing details in the product processing process of the three steps are as follows: the oil temperature is controlled between 150-180 ℃, the frying time is not too long in the primary processing, and the cutting size is uniform.
Compared with the prior art, the invention has the following beneficial effects: the duck rice is simple to prepare, and the prepared duck rice is good in taste and is popular with people.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The roast duck rice comprises the following raw materials in parts by weight:
a preparation process of a duck rice comprises the following steps: step one, preparing soup, wherein the ratio of the marinades is as follows: 60 jin of water, one flavoring bag, 75 g of water-soluble zanthoxylum essence, 130 g of powdered sugar, 1.5 jin of monosodium glutamate, 2 jin of salt, 75 g of white spirit, 7 g of dark soy sauce and 3 g of red yeast rice (well packaged); all seasonings are mixed into a pickling material according to the above standards, and products such as chicken, duck, chicken leg, duck leg and the like are pickled for 8 hours, generally, the products are pickled in the evening in the previous day and used in the next day;
the brine is proportioned, 60 jin of water, one seasoning packet, 2 g of pepper oil, 2 g of chili oil, 5 g of chicken essence, 8 g of white sugar, 8 g of monosodium glutamate, 1 jin of salt, 75 g of white spirit, 6 g of dark soy sauce, 8 g of light soy sauce and 2 g of red yeast rice (packaged); all seasonings are mixed into the marinating materials according to the standards and are boiled for later use;
step two, preparation work;
2-1, preparing minced garlic: adding water and smashing to obtain mashed garlic for later use;
2-2, preparing chili oil: heating oil, adding soybean oil, heating to 180 deg.C, pouring into oil cylinder, adding fine chili powder into the oil cylinder, adding appropriate amount of water, and stirring;
2-3, potato treatment: peeling potatoes, shredding, soaking in cold water, discharging water from the shredded potatoes before eating, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into 10 jin of water, uniformly mixing with marinade, spraying chili oil, and continuously uniformly mixing for later use;
2-4, cabbage processing: shredding cabbage, draining water before meal serving, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into the water according to 10 jin of water. Mixing with marinade, sprinkling chili oil, and mixing; (Potato added with salt, monosodium glutamate and white sugar in proper amount when water comes out)
2-5, unfreezing frozen goods: all frozen products were thawed (except chicken steaks) prior to use, eviscerated for use;
step three, processing the product;
3-1, cutting open with a slaughtering knife, and removing viscera of ducks and geese until the ducks and geese are clean;
3-2, uniformly pickling the completely thawed chicken legs, duck legs, chickens, ducks and geese for 6-8 hours;
3-3, preparing brine in the pickling process;
3-4, directly hanging the chicken and the duck in an oven for baking, baking at 220 ℃ for about 75-90 min, and marinating the chicken legs, the duck legs and the geese in the baking process;
3-5, pouring some brine into a small basin for later use, taking out the material bag at the same time, adding a proper amount of water into the residual brine, and boiling for use in the next day;
3-6, subpackaging the roasted chicken, roasted duck, chicken leg, duck leg, sausage and the like by using a small stainless steel bowl for selling conveniently;
step four, standard meal delivery;
4-1, placing seasonings (caraway, chopped green onion, cumin powder, chili oil, mashed garlic and brine) before selling, and seasoning according to different tastes in the selling process;
4-2, frying all meat foods to be golden yellow, frying the sausage, the barbecued pork and the chicken cutlets for 5-8 seconds, frying the duck legs, the chicken legs, the roasted chicken, the roasted duck and the roasted goose for about 15 seconds, wherein the difference between the upper part and the lower part is not more than 5 seconds;
4-3, adding seasonings respectively according to the requirements of customers, wherein 20 g of brine, 3 g of caraway, 3 g of chopped green onion, 3 g of minced garlic water, 3 g of cumin powder and 3-10 g of oil peppers are added according to the requirements of customers, 75 g of side dish cabbage, 75 g of shredded potatoes and 100-150 g of rice, and the soup can be eaten.
Example 2:
the roast duck rice comprises the following raw materials in parts by weight:
the preparation procedure of the rice with roast duck was as shown in example 1.
Example 3:
the roast duck rice comprises the following raw materials in parts by weight:
the preparation procedure of the rice with roast duck was as shown in example 1.
Comparative example 1: the raw material proportion in the comparative example 1 is the same as that in the example 1, but the brine proportion in the step I and the marinating process of chicken legs, duck legs and geese in the product processing process in the step III are omitted in the preparation process;
comparative example 2: the raw material ratio in the comparative example 2 is the same as that in the example 2, but the brine ratio in the step I and the marinating process of chicken legs, duck legs and geese in the product processing process in the step III are omitted in the preparation process;
comparative example 3: the raw material proportion in the comparative example 3 is the same as that in the example 3, but the brine proportion in the step I and the marinating process of chicken legs, duck legs and geese in the product processing process in the step III are omitted in the preparation process;
and (3) comparison and evaluation: the roast duck meals described in examples 1 to 3 and comparative examples 1 to 3 were distributed to consumers for a test eating test and compared. The test method for the test eating comprises the following steps: the age of a tested population is 18-55 years, the number of people in each group is 10, half of the number of people in men and women, each evaluator takes a trial through issuing test evaluation, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts an average score, and the evaluation standard is shown in table 1.
The results of the test-eating evaluation score are shown in Table 2, and the total score is 100.
TABLE 1
TABLE 2
Therefore, the roast duck rice has good taste and is popular with customers.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A duck rice is prepared by the following steps: the roast duck rice comprises the following raw materials in parts by weight: 110-120 parts of rice, 225-235 parts of roast duck, 45-55 parts of shredded potatoes, 45-55 parts of cabbage, 225-235 parts of roast chicken, 225-235 parts of roast goose, 125-135 parts of Taiwan spiced sausage, 125-135 parts of duck legs, 115-125 parts of chicken legs, 110-130 parts of barbecued pork and 115-125 parts of snowflake chicken steaks.
2. The duck rice as claimed in claim 1, wherein: the roast duck rice comprises the following raw materials in parts by weight: 115 parts of rice, 230 parts of roasted duck, 50 parts of shredded potatoes, 50 parts of cabbage, 230 parts of roasted chicken, 230 parts of roasted goose, 130 parts of Taiwan spiced sausage, 120 parts of duck leg, 120 parts of chicken leg, 120 parts of barbecued pork and 120 parts of snowflake chicken steak.
3. A preparation process of roast duck rice is characterized in that: the specific preparation process comprises the following steps:
step one, preparing soup, wherein the ratio of the marinades is as follows: 60 jin of water, one material package, 75 g of water-soluble zanthoxylum essence, 130 g of powdered sugar, 1.5 jin of monosodium glutamate, 2 jin of salt, 75 g of white spirit, 7 g of dark soy sauce and 3 g of red yeast rice are packaged; all seasonings are mixed into a pickling material according to the above standards, and products such as chicken, duck, chicken leg, duck leg and the like are pickled for 8 hours, generally, the products are pickled in the evening in the previous day and used in the next day;
brine proportioning: 60 jin of water, one seasoning bag, 2 g of pepper oil, 2 g of chili oil, 5 g of chicken essence, 8 g of white sugar, 8 g of monosodium glutamate, 1 jin of salt, 75 g of white spirit, 6 g of dark soy sauce, 8 g of light soy sauce and 2 g of red yeast rice; all seasonings are mixed into the marinating materials according to the standards and are boiled for later use;
step two, preparation work;
(2-1) preparing minced garlic: adding water and smashing to obtain mashed garlic for later use;
(2-2) preparation of chili oil: heating oil, adding soybean oil, heating to 180 deg.C, pouring into oil cylinder, adding fine chili powder into the oil cylinder, adding appropriate amount of water, and stirring;
(2-3) potato treatment: peeling potatoes, shredding, soaking in cold water, discharging water from the shredded potatoes before eating, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into 10 jin of water, uniformly mixing with marinade, spraying chili oil, and continuously uniformly mixing for later use;
(2-4) cabbage processing: shredding cabbage, draining water before meal serving, adding 150 g of salt, 120 g of chicken essence and 100 g of sugar into the water according to 10 jin of water. Mixing with marinade, sprinkling chili oil, and mixing; adding appropriate amount of salt, monosodium glutamate and white sugar into the potatoes when the potatoes are discharged;
(2-5) unfreezing frozen goods: thawing all frozen products before use, and removing viscera except chicken steaks for later use;
step three, processing the product;
(3-1) cutting open with a slaughtering knife, and removing viscera of ducks and geese until the ducks and the geese are clean;
(3-2) uniformly pickling the completely thawed chicken legs, duck legs, chickens, ducks and geese for 6-8 hours;
(3-3) preparing brine in the pickling process;
(3-4) directly hanging the chicken and the duck in an oven for baking, wherein the temperature is 220 ℃ to be cooked, the baking process is about 75-90 min, and simultaneously marinating the chicken legs, the duck legs and the geese in the baking process;
wherein, the goose, the sausage and the barbecued pork are placed in brine for marinating for 5 minutes, and the barbecued pork and the chicken legs are fished out, and the operation of the step is carried out before the seasoning is not placed in the brine;
placing brine in the drumstick, boiling with strong fire until the upper part of the drumstick floats blood foam, fishing out the blood foam, discarding, adjusting to slow fire for marinating for 15-20 minutes, and taking out the drumstick and the goose by taking a steel needle as a reference;
placing the duck legs and the geese into brine, boiling the duck legs and the geese with strong fire until blood foam floats on the upper part, fishing out the blood foam, discarding the blood foam, adjusting the temperature to be low fire for marinating for 30 minutes, taking the duck legs out with the steel needles which can be easily inserted into the duck legs;
(3-5) pouring some brine into a small basin for later use, taking out the material bag at the same time, adding a proper amount of water into the residual brine, and boiling for use in the next day;
(3-6) subpackaging the roasted chicken, roasted duck, chicken leg, duck leg, sausage and the like with a small stainless steel bowl for selling;
step four, standard meal delivery;
(4-1) placing seasonings, caraway, chopped green onion, cumin powder, chili oil, mashed garlic and brine before selling, and seasoning according to different tastes in the selling process;
(4-2) frying all meat foods to be golden yellow, frying sausages, barbecued pork and chicken cutlets for 5-8 seconds, frying duck legs, chicken legs, roast chicken, roast duck and roast goose for about 15 seconds, wherein the difference between the upper time and the lower time is not more than 5 seconds;
(4-3) adding seasonings according to the requirements of customers, wherein 20 g of brine, 3 g of caraway, 3 g of chopped green onion, 3 g of minced garlic water, 3 g of cumin powder and 3-10 g of oil peppers are added according to the requirements of customers, 75 g of side dish cabbage, 75 g of shredded potatoes and 100-150 g of rice for serving.
4. The process for preparing rice with duck according to claim 3, wherein the process comprises the following steps: the processing details of the roasted goose with chicken leg and duck leg in the processing process of the products in the third step are as follows: the blood bubbles are continuously blown out in the marinating process, and the blood bubbles are blown to cool by an electric fan after being blown out for cutting for later use, and the blood bubbles are proper and uniform in size during cutting.
5. The process for preparing rice with duck according to claim 3, wherein the process comprises the following steps: the processing details of roast chicken and roast duck in the product processing process of the three steps are as follows: the temperature in the baking process is more than 200 ℃, the baking is carried out for 50 minutes, the baking oven product is changed from top to bottom and is baked, and after the baking is finished, the electric fan is used for cooling and cutting, and the cutting is uniform and moderate.
6. The process for preparing rice with duck according to claim 3, wherein the process comprises the following steps: the barbecuing treatment details of the marinated sausage in the processing process of the products in the three steps are as follows: the marinating time is not too long and the cutting size is uniform before seasoning.
7. The process for preparing rice with duck according to claim 3, wherein the process comprises the following steps: the chicken steak processing details in the product processing process of the three steps are as follows: the oil temperature is controlled between 150-180 ℃, the frying time is not too long in the primary processing, and the cutting size is uniform.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899114A (en) * | 2006-07-26 | 2007-01-24 | 袁三林 | Beer roasting duck and its producing method |
| CN101828677A (en) * | 2010-01-07 | 2010-09-15 | 大连工业大学 | Convenient rice food and manufacturing method thereof |
| CN107410882A (en) * | 2017-09-18 | 2017-12-01 | 蓬莱汇洋食品有限公司 | A kind of processing method of flavor chicken rice group |
| CN107660714A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of beer roasting duck and preparation method thereof |
-
2020
- 2020-02-20 CN CN202010105815.1A patent/CN111165728A/en active Pending
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| CN1899114A (en) * | 2006-07-26 | 2007-01-24 | 袁三林 | Beer roasting duck and its producing method |
| CN101828677A (en) * | 2010-01-07 | 2010-09-15 | 大连工业大学 | Convenient rice food and manufacturing method thereof |
| CN107660714A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of beer roasting duck and preparation method thereof |
| CN107410882A (en) * | 2017-09-18 | 2017-12-01 | 蓬莱汇洋食品有限公司 | A kind of processing method of flavor chicken rice group |
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