CN1120404A

CN1120404A - Method for prodn. of crisp fried duck

Info

Publication number: CN1120404A
Application number: CN94116902A
Authority: CN
Inventors: 张庆岚; 张海宽
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-10-11
Filing date: 1994-10-11
Publication date: 1996-04-17
Anticipated expiration: 2014-10-11
Also published as: CN1055201C

Abstract

The technology for cooking the fried crisp duck uses force-fed duck and flavouring containing 18 Chinese-medicinal components as main raw materials and includes salting, colouring, steaming, frying in oil, etc. The obtained fried crisp duck features good appearance, crisp skin, agreeable fat and delicious taste.

Description

Make the process of crispy fried duck

The present invention relates to the shortening cooking skill field of poultry, specifically the preparation method of crispy fried duck.

Duck and chicken, goose are the same, are traditional food poultry classes, contain abundant nutrition, can provide multiple essential amino acid, fat, vitamin, inorganic salts etc. to human body.The soft connective tissue of its meat is many, and is evenly distributed in the musculature, so soft delicious, the easily digestion of meat.In the cooking culture of China, occupy critical positions, availablely stew, steam, fried, burn, duck dish that multiple cooking methods such as roasting is processed into various local flavors; As Cold spiced duck, the stewed duck with bean sauce of the processing of common duck, smoke duck, boiled salted duck, pressed salted duck, crispy fried duck, the local flavor goods made from force-fed duck such as roast duck.Especially Beijing roast duck is enjoyed great prestige China and foreign countries especially.Beijing roast duck is formed by the Peking Stuffed Duck baking, still remains with more subcutaneous fat, to some greasy oily persons, forbidding sense is arranged.And can only prepared food.

Purpose of the present invention, providing a kind of is the process of the raw material and the degreasing crispy fried duck of the other tool local flavor of the seasoning made that contains multiple Chinese herbal medicine seasoning matter with the force-fed duck.

The method of making degreasing crispy fried duck of the present invention, be characterized in that with the one-level force-fed duck be raw material, contain 18 kinds of Chinese herbal medicine seasoning matter in the condiment, through pickling, steam the various and soft bone and mashed meat of a kind of color that fried degreasing process processes, fertile and oiliness mouthful the full duck of crisp-fried.The concrete steps of its manufacture craft are as follows:

(1) raw material gives processing

After choosing has been slaughtered unhairing, the pure white complete fresh force-fed duck of no blemish, epidermis of every heavy 2250-2800 gram, draw the duck tongue, cut that duck chews, duck's foot, duck wing, cut out the duck smell of urine of duck tail, internal organ (heart, liver, lung, gizzard, intestines etc.) cut open the chest, remove tracheae, oesophagus, food crop, water is rinsed the duck inside and outside well, is placed on sieve internal control solid carbon dioxide.(duck's foot of cutting off, duck wing, tongue, internal organ clean up, and other does it and uses).

Take by weighing 18 kinds of Chinese herbal medicine seasoning matter of equivalent: fructus amomi, galingal, cloves, Chinese cassia tree, raw areca, dried orange peel, three are how, Bi dials, river rhizoma zingiberis, the root of Dahurain angelica, white pepper, little fennel, anise, Chinese prickly ash, tsaoko, Amomum cardamomum, in one's early teens, the dried bean noodles grass meal is broken into particle diameter 1-3mm centimetre particulate, and mix, be made into the mixing seasoning matter, by every bag 8-10 gram, pack in the gauze parcel, seal mouth, make the seasoning matter bag; Very light blue cutting into chunks, the ginger edulcoration is clapped crisp.

(2) pickle colouring

The whole duck of control water purification is put into enamel or rustless steel container (also ceramic vessel or marmite), every duck is put a bag seasoning matter, 35-45 restrains soy sauce, and 35-45 restrains yellow rice wine, very light blue, each 10-12 gram of ginger, white sugar, each 1.8-2.2 gram of vinegar, salt 0.8-1.2 gram, pickle tasty, the colouring 3-4 hour, in the curing process, turn over, mix, rub 3-4 time, with play pickle tasty, the stepless action of colouring.

(3) steam, explode and cook

The duck that (2) are pickled connects container, puts into the steaming tray of many vapour of water foot, and very hot oven steamed 1.5-2.5 hour, duck is broken substantially give birth to, steamed 1.5-2.5 hour with the temperature fire again, take off bone substantially, steamed 2.5-3.5 hour with low baking temperature is stewing, stewing 2-3 hour of fire extinguishing reach soft bone and mashed meat, but the profile of duck is still complete.At this moment, duck body degreasing significantly;

The whole duck of steaming good degreasing is put into strainer, control water purification and duck oil.At this moment the thigh bone of duck draws with have gentle hands light one, can pull out, and therefore per step operation all should be very careful.Choose seasoning matter bag and green onion, ginger.Every duck steams duck oil 200-300 gram.

Whole duck is put into 200-300 ℃ the fried system of oil cauldron, carefully change, stir the duck body, all exploded crisp until whole duck body.Used fried system oil can be vegetable oil, animal oil, as in soya-bean oil, peanut oil, the rape oil any, also wantonly two kinds or three kinds of miscellas between them, animal oil can be lard or duck oil; Duck oil preferably; Or the miscella of animal oil and vegetable oil.

Pull whole duck body out with strainer, slightly control oil is put into dish, spreads the monosodium glutamate powder, promptly makes edible crispy fried duck.This moment, duck body net weight 800-1000 restrained, and epidermis fat is almost steamed, explodes entirely.When therefore edible, fertile and oiliness mouthful.

During in enormous quantities the making, can be with the duck body after steaming, control clean duck oil and duck soup after, after the cooling, stored refrigerated.Before edible, go up steaming tray steaming again, the clean remaining soup of control explodes system again.(duck oil is in order to fried system duck, and duck soup can use it for anything else)

With the method for making crispy fried duck of the present invention, the crispy fried duck of making has following characteristics:

(1) the duck body is complete, and ripe mashed, crust is crisp, and is glossy, is purplish red.

(2) whole of duck serves, and does not cut, does not cut, do not change cutter, holds under the arm promptly with chopsticks one and opens.

(3) fertile and oiliness, soft bone and mashed meat, taste is bright fragrant, eats and more flavor arranged.Better with heat food effect.

(4) or on every side, be equipped with fresh and tender romaine lettuce, caraway or other, the mouthfeel effect to increase when edible as food such as fried bean vermicelli, fried prawn crisp, chrips in the dish central authorities of containing duck.

Assistant is with more other tool local flavors such as yellow bean sauce, green onion bar, cucumber strips when (5) eating.Therefore it is various, fertile and oiliness to have color, the duck dish that mouthfeel is fabulous.

Example

Get 5 of Peking Stuffed Duck one-level ducks, every heavy 2500 grams are drawn out the duck tongue respectively with pointing, and cut the half duck and chew, cut duck's foot, cut half duck wing, and the duck smell of urine of duck tail is dug out with sharp knife.Cut open the chest with the method for cutting open the chest in the back, and internal organ such as oesophagus, tracheae, food crop, the heart, liver, lung, gizzard, intestines are all taken out.With running water the duck inside and outside is rinsed well, the thorax mouth down is put into sieve, control water purification branch (duck's foot of cutting off, duck wing, tongue, meat etc. are tidied up and cleaned up, and stay to use it for anything else).

Take by weighing fructus amomi, galingal, cloves, Chinese cassia tree, raw areca, dried orange peel, three how, Bi dials, river rhizoma zingiberis, the root of Dahurain angelica, white pepper, little fennel, anise, Chinese prickly ash, tsaoko, Amomum cardamomum, in one's early teens, each 10 gram of unpeeled RADIX GLYCYRRHIZAE, be ground into particle diameter and be 1-3 centimetre particulate, mix, be mixed with the mixing seasoning matter.Then with the amount of every bag 8 grams, pack in one 5 square centimeters the small gauze bag mouth of sewing it up into mixing seasoning matter; Very light blue section, the ginger that is cut into the 3-5 centimetre cleaned the bat shortcake.

With the duck, dried meat of control water purification down, put into enamel tray respectively, every duck is put a bag seasoning matter then, puts 40 gram soy sauce again, 40 gram yellow rice wine, very light blue and ginger respectively 10 restrains, white sugar, each 2 gram of vinegar, salt 1 gram is pickled tasty colouring 4 hours, and turn over, mix, crumple 4 times, make the seasoning seasoning matter, the duck body evenly can be pickled tasty colouring.

Pickled the enamel tray of duck with containing, be put in the steaming tray that fills up water, vapour foot, steamed 2 hours with very hot oven, in pot, add cold water again, after boiling, steamed again 2 hours, at this moment duck takes off bone substantially, add full cold water again, after boiling, steamed 3 hours with low baking temperature is stewing, supplementing water, boil after, stewing 3 hours of fire extinguishing reach soft bone and mashed meat, but profile is complete.Simultaneously strainer is placed on the basin,,, sorts out condiment bag and green onion ginger, control clean duck soup and duck oil along picking in the strainer with steaming good duck.

Duck oil is placed on when being heated to 250 ℃ in the pot, makes the duck body all fried crisp, pull slightly control oil out, push in the dish that serves, the duck dried meat upwards sprinkles the monosodium glutamate powder, can serve edible.As above fried system step is friedly successively made 5, and outward appearance is that purplish red is glossiness, and the crisp meat of skin is mashed, bag, fragrant, the full duck of crisp-fried that flavor is various.After having exploded, oil cauldron oil does not reduce basically.

Claims

1, a kind of method of cooking crispy fried duck comprises with the pickling spices colouring, steams, explodes step, it is characterized in that with the force-fed duck being raw material, contains 18 kinds of Chinese medicine seasoning matter in the condiment, and through steaming, exploding degreasing process, the concrete steps of its manufacture craft are as follows:

(1) raw material gives processing

Choosing is removed tongue, the palm, wing through the aquatic foods force-fed duck of slaughtering, every heavy 2250-2800 of unhairing restrains, the duck smell of urine, and the internal organ that cut open the chest, oesophagus, tracheae, food crop, water wash clean duck inside and outside, the control water purification;

Take by weighing 18 kinds of Chinese medicine seasoning matter of equivalent: fructus amomi, galingal, cloves, Chinese cassia tree, raw areca, dried orange peel, three are how, Bi dials, river rhizoma zingiberis, the root of Dahurain angelica, white pepper, little fennel, anise, Chinese prickly ash, tsaoko, Amomum cardamomum, in one's early teens, hay powder is broken into grain through 1-3 centimetre particulate, mixing, by every bag 8-10 gram, the bundle of packing into, very light blue cutting into chunks, ginger is clapped crisp.

(2) pickle colouring

The whole duck of control water purification is put into container, and every duck is put a bag seasoning matter, and 35-45 restrain soy sauce, and 35-45 restrain yellow rice wine, very light blue, each 10-12 gram of ginger, white sugar, each 1.8-2.2 gram of vinegar, salt 0.8-1.2 restrain, pickle tasty, painted 3-4 hour;

(3) steam, explode and cook

(2) are pickled the duck of colouring, put into steaming tray, very hot oven steamed 1.5-2.5 hour, and the temperature fire steamed 1.5-2.5 hour, and low baking temperature is stewing to be steamed 2.5-3.5 hour, stewing 2-3 hour of fire extinguishing;

Control is anhydrated and duck oil;

It is fried crisp that whole duck is put into 200-300 ℃ of oil;

Pull duck out, put into dish, spread monosodium glutamate.

2, method of cooking crispy fried duck as claimed in claim 1 is characterized in that 1 (3) described oil can be vegetable oil.

3, method of cooking crispy fried duck as claimed in claim 1 is characterized in that 1 (3) described oil can be animal oil.

4, method of cooking crispy fried duck as claimed in claim 1 is characterized in that 1 (3) described oil can be the miscella of vegetable oil and animal oil.

5, method of cooking crispy fried duck as claimed in claim 2 is characterized in that described vegetable oil, can be in soya-bean oil, peanut oil, the rape seed oil any, also can be between them any two, three kinds miscella.

6, method of cooking crispy fried duck as claimed in claim 3, it is characterized in that described animal oil be in lard and the duck oil any.

7, as claim 1,3,6 described methods of cooking crispy fried duck, it is characterized in that described animal oil, preferably duck oil.