CN115486522A - Flavor sauce-outlet roast duck and preparation method thereof - Google Patents
Flavor sauce-outlet roast duck and preparation method thereof Download PDFInfo
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- CN115486522A CN115486522A CN202211064575.0A CN202211064575A CN115486522A CN 115486522 A CN115486522 A CN 115486522A CN 202211064575 A CN202211064575 A CN 202211064575A CN 115486522 A CN115486522 A CN 115486522A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 152
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 239000000945 filler Substances 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 241000272522 Anas Species 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000006439 Lemna minor Nutrition 0.000 claims abstract description 9
- 244000242291 Lemna paucicostata Species 0.000 claims abstract description 9
- 235000013364 duck meat Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000000312 peanut oil Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 210000003746 feather Anatomy 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 240000006394 Sorghum bicolor Species 0.000 claims description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 6
- 210000000436 anus Anatomy 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052799 carbon Inorganic materials 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of roast ducks and discloses a flavor sauce export roast duck and a preparation method thereof, wherein the flavor sauce export roast duck is prepared from the following raw materials: 3500-4500g of Beijing duck, 350-450g of feed liquid, 600-1000g of filler and 400-600g of flavor sauce, wherein the feed liquid comprises the following components in parts by weight: 40-60g of pepper salt, 20-40g of star anise, 30-40g of fennel, 40-50g of ginger, 20-30g of cassia bark and 250-340g of sugar, wherein the filler comprises the following components in parts by weight: 150-250g of onion sections, 150-320g of ginger, 250-340g of sheet sugar, 1000-1800g of yellow wine, 500-800g of soy sauce, 50-90g of sugar color, 200-280g of refined salt, 250-280g of hot peanut oil and 100-180g of monosodium glutamate. According to the flavor sauce outlet roast duck and the preparation method thereof, the duck with the weight of more than 3500g is selected, the requirement of medium-sized party people can be met, the range of using the duck is expanded, the duck with the weight of less than 3500g is not strictly used for preparation, the duck is kneaded and cooked, the flavor of feed liquid and filler can be soaked into the duck meat, the flavor during fruit tree carbon roasting can be replaced, and the roasting process is more environment-friendly.
Description
Technical Field
The invention relates to the technical field, in particular to a flavor sauce export roast duck and a preparation method thereof.
Background
Roast ducks are famous vegetables in Beijing with world reputation, originated in the period of the south-north dynasty of China, roasted ducks have been recorded in the book of food treasure, and are famous vegetables at that time. The meat duck is high-quality meat duck, and the fruit wood is baked by charcoal fire, has ruddy color, fat but not greasy meat quality, crisp outside and tender inside. 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 in nature" with the characteristics of red and bright colour, tender meat, mellow taste and fat but not greasy.
The existing roast ducks are mostly roasted by using ducks below 3500g during the preparation, the roast ducks above 3500g have poor taste and are not good enough, and improvement is needed to solve the problem.
Disclosure of Invention
The invention aims to provide a flavor sauce-exported roast duck and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a roast duck with flavor sauce for export comprises the following raw materials: 3500-4500g of Beijing duck, 350-450g of feed liquid, 600-1000g of filler and 400-600g of flavor sauce, wherein the feed liquid comprises the following components in parts by weight: 40-60g of pepper salt, 20-40g of star anise, 30-40g of fennel, 40-50g of ginger, 20-30g of cassia bark and 250-340g of sugar, wherein the filler comprises the following components in parts by weight: 150-250g of onion sections, 150-320g of ginger, 250-340g of sheet sugar, 1000-1800g of yellow wine, 500-800g of soy sauce, 50-90g of sugar color, 200-280g of refined salt, 250-280g of hot peanut oil, 100-180g of monosodium glutamate, and the flavor sauce comprises the following components in parts by weight: 300g of sweet fermented flour paste, 40g of sesame oil, 50g of white sugar and a little clear water.
A preparation method of a flavor sauce export roast duck comprises the following operation steps:
s1, pretreatment
Selecting a Beijing crammed duck of three months old, then putting the Beijing crammed duck into 200g of warm water and refined salt, putting two wings of the duck together, cutting a small opening at the neck of the duck by a knife, such as the size of soybean granules, taking the cut-off of an air pipe as a standard, immediately pinching a duck bill by a right hand, pulling the neck into an inclined and straight shape, dripping blood into a bowl, dripping the blood until the duck stops shaking, and putting the duck into a boiler for scalding hair.
S2, unhairing
When the duck is scalded at 50 ℃, the Beijing pressed-in duck is put into the pot, the Beijing pressed-in duck is fished out when the water temperature is raised to 70 ℃, the duck feather is scalded out of the pot, the preserved duck, the neck, the back, the crotch and the tail tip are sequentially dehaired, and the dehairing work is carried out by using a tweezer knife according to different parts of the duck body.
S3, unified processing
Removing internal organs by manual eviscerating, then closing a door at a knife edge, discharging water from an anus, repeating the steps until the duck is cleaned, then scalding the duck with 100-degree boiled water, and continuously watering sweet water after finishing scalding to color the duck.
S4, feeding
Pickling the duck after the selected feed liquid is matched, kneading the duck meat during pickling to ensure that the feed liquid fully permeates into the duck meat, pickling for 1h, then fishing out the pickled duck, filling the duck with the filler, cooking for 5 minutes at the cooking temperature of 80 ℃, and pouring the filler after cooking.
S5, hook
Hanging the treated Beijing filled duck through the neck bone, and naturally airing and air-drying the Beijing filled duck in the shade for 24-48h.
S6, baking
Before the duck is placed into the oven, sorghum rods need to be plugged into the anus to block the sorghum rods, then boiled water is poured into the duck from a knife edge on the side face of the duck, the duck is placed into the oven, one side of a knife edge of the duck is firstly baked, water in the duck is enabled to be baked to be boiling, baking time is 8 minutes, the duck is turned over at the moment, one side of the duck is enabled to be baked for 5 minutes, then the duck continues to be turned over, the other side of the duck is baked for 5 minutes, and baking is carried out in a circulating mode until the outer skin of the duck is completely colored to be orange.
Preferably, in the step S2, the duck skin cannot be broken by the tweezers.
Preferably, the kneading time of the ducks in the step S4 is 10 minutes, and the feed liquid and the filler in the step S4 are placed in the mesh cloth bag, plugged into the ducks and pulled out through the connection of the strings.
Preferably, in the step S5, the ducks cannot contact the sunlight to prevent oil from flowing out of the skin, and in the step S6, the ducks need to be brushed with honey water once before being roasted.
When the flavor sauce is fired, the sweet flour sauce is required to be fried thoroughly, then the sesame oil and the white sugar are added for continuous frying, finally the clear water is added for continuous frying, the frying time is 10 minutes, and when the clear water is melted into the sauce, the flavor sauce is fished out, so that the viscosity of the flavor sauce is moderate.
Compared with the prior art, the invention provides the flavor sauce export roast duck and the preparation method thereof, and the flavor sauce export roast duck has the following beneficial effects:
1. according to the flavor sauce export roast duck and the preparation method thereof, the duck with the weight of more than 3500g is selected, so that the requirement of medium-sized party people can be met, the range of using the duck is expanded, and the roast duck can be prepared without strictly using the duck below 3500 g.
2. According to the roast duck with the flavor sauce outlet and the preparation method thereof, the duck is kneaded and cooked, so that the flavor of the feed liquid and the filler can be soaked into the duck meat, the flavor of the feed liquid and the filler can be replaced when the duck meat is roasted by using the fruit tree carbon, and the roasting process is more environment-friendly.
3. According to the roast duck with the flavor sauce and the preparation method thereof, the flavor of the sweet fermented flour sauce can be avoided by frying the flavor sauce, and meanwhile, the duck can be more fragrant and sweet, not greasy and good in palatability when being dipped with the flavor sauce by adding the sesame oil and the white sugar.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious 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.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
The invention provides a technical scheme that: a flavor sauce export roast duck and a preparation method thereof, which comprises the following raw materials: 3500-4500g of Beijing duck, 350-450g of feed liquid, 600-1000g of filler and 400-600g of flavor sauce, wherein the feed liquid comprises the following components in parts by weight: 40-60g of pepper salt, 20-40g of star anise, 30-40g of fennel, 40-50g of ginger, 20-30g of cassia bark and 250-340g of sugar, wherein the filler comprises the following components in parts by weight: 150-250g of onion sections, 150-320g of ginger, 250-340g of sheet sugar, 1000-1800g of yellow wine, 500-800g of soy sauce, 50-90g of sugar color, 200-280g of refined salt, 250-280g of hot peanut oil, 100-180g of monosodium glutamate, and the flavor sauce comprises the following components in parts by weight: 300g of sweet fermented flour paste, 40g of sesame oil, 50g of white sugar and a little water.
A preparation method of a flavored sauce-exported roast duck comprises the following operation steps:
s1, pretreatment
Selecting a Beijing crammed duck of three months old, then putting the Beijing crammed duck into 200g of warm water and refined salt, putting two wings of the duck together, cutting a small opening at the neck of the duck by a knife, such as the size of soybean grains, taking the cut-off of an air pipe as the standard, immediately pinching a duck bill by a right hand, pulling the neck into an inclined and straight shape, dripping blood into a bowl, stopping shaking the duck after the dripping is stopped, and putting the duck into a boiler for scalding hair.
S2, unhairing
Putting the Beijing crammed duck into a pot when the pot is scalded at 50 ℃, fishing out the Beijing crammed duck when the water temperature is raised to 70 ℃, removing the feather of the duck at the position of the breast, the neck, the back, the crotch and the tail tip after the duck feather is scalded out of the pot, and plucking the duck feather by using a tweezer knife according to different parts of the duck body.
S3, unified processing
Removing internal organs by manual eviscerating, then closing a door at a knife edge, discharging water from an anus, repeating the steps until the duck is cleaned, then scalding the duck with 100-degree boiled water, and continuously watering sweet water after finishing scalding to color the duck.
S4, feeding
Pickling the duck after the selected feed liquid is matched, kneading the duck meat during pickling to ensure that the feed liquid fully permeates into the duck meat, pickling for 1h, then fishing out the pickled duck, filling the duck with the filler, cooking for 5 minutes at the cooking temperature of 80 ℃, and pouring the filler after cooking.
S5, hook
Hanging the treated Beijing meat duck by neck bone, and naturally airing in shade for 24-48h.
S6, baking
Before the duck is placed into the oven, sorghum rods need to be plugged into the anus to block the sorghum rods, then boiled water is poured into the duck from a knife edge on the side face of the duck, the duck is placed into the oven, one side of a knife edge of the duck is firstly baked, water in the duck is enabled to be baked to be boiling, baking time is 8 minutes, the duck is turned over at the moment, one side of the duck is enabled to be baked for 5 minutes, then the duck continues to be turned over, the other side of the duck is baked for 5 minutes, and baking is carried out in a circulating mode until the outer skin of the duck is completely colored to be orange.
In the step S2, it should be noted that the duck skin cannot be broken by the tweezers, the kneading time of the duck in the step S4 is 10 minutes, the feed liquid and the filler in the step S4 are placed in the mesh cloth bag and plugged into the duck body and pulled out through the connection of the strings, in the step S5, the duck cannot contact with the sunlight to prevent oil from flowing out of the skin, in the step S6, the duck needs to be brushed with honey water once before being roasted, the sweet flour paste needs to be fried when the flavor paste is roasted, then, sesame oil and white sugar are added for continuously frying, finally, clear water is added for continuously frying, the frying time is 10 minutes, the duck is fished out when the clear water is blended into the flavor paste, and at the moment, the viscosity of the flavor paste is moderate.
Through chooseing for use the duck that weight is more than 3500g, can satisfy the needs of medium-sized crowd of gathering food, and enlarged the scope of using the duck, do not need strictly to use the duck below 3500g to make, through rubbing and cooking the duck, can make inside the feed liquid and the fragrant smell of filler soak the duck, fragrant smell when can replacing the bakeout, and then make the process of firing more accord with the environmental protection, through the system of frying to flavor sauce, can avoid the sour taste of sweet flour sauce itself, add sesame oil and white sugar simultaneously, can make the duck dip in more fragrant and sweet when the material, and not greasy, the palatability is good.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element described by the phrase "comprising a. -" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
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 (5)
1. The flavored sauce-exported roast duck is characterized by comprising the following raw materials: 3500-4500g of Beijing duck, 350-450g of feed liquid, 600-1000g of filler and 400-600g of flavor sauce, wherein the feed liquid comprises the following components in parts by weight: 40-60g of pepper salt, 20-40g of star anise, 30-40g of fennel, 40-50g of ginger, 20-30g of cassia bark and 250-340g of sugar, wherein the filler comprises the following components in parts by weight: 150-250g of onion sections, 150-320g of ginger, 250-340g of sheet sugar, 1000-1800g of yellow wine, 500-800g of soy sauce, 50-90g of sugar color, 200-280g of refined salt, 250-280g of hot peanut oil, 100-180g of monosodium glutamate, and the flavor sauce comprises the following components in parts by weight: 300g of sweet fermented flour paste, 40g of sesame oil, 50g of white sugar and a little water.
2. The preparation method of the flavor sauce-outlet roast duck is characterized by comprising the following operation steps of:
s1, pretreatment
Selecting a Beijing crammed duck of three months old, then putting the Beijing crammed duck into 200g of warm water and refined salt, putting two wings of the duck together, cutting a small opening at the neck of the duck by a knife, taking the cut-off of an air pipe as a standard, immediately pinching a duck bill by a right hand, pulling the neck into an inclined straight shape, dripping blood into a bowl, dripping the blood until the duck stops shaking, and putting the duck into a boiler to scald hair;
s2, unhairing
When the duck is scalded at 50 ℃, putting the Beijing crammed duck into the pot, fishing out the Beijing crammed duck when the water temperature is raised to 70 ℃, removing the feather of the duck at the breast part, the neck, the back, the crotch and the tail tip in sequence after the duck feather is scalded out of the pot, and plucking the feather of the duck by using a tweezer knife according to different parts of the duck body;
s3, unified processing
Removing internal organs by manual eviscerating, then closing a knife edge with clear water, finally discharging the water from an anus, repeating the steps until the duck is cleaned, then scalding the duck with boiled water of 100 ℃, and continuously watering the duck with sugar water after the scalding is finished to color the duck;
s4, feeding
Pickling the duck after the selected feed liquid is matched, kneading the duck meat during pickling to ensure that the feed liquid fully permeates into the duck meat, wherein the pickling time is 1h, then taking out the pickled duck, filling the duck with a filler, cooking for 5 minutes at the cooking temperature of 80 ℃, and pouring out the filler after cooking;
s5, hook
Hanging the treated Beijing crammed duck through the neck bone, and naturally airing and air-drying the treated Beijing crammed duck in the shade for 24 to 48 hours;
s6, baking
Before the duck is put into a furnace, a sorghum rod is required to be plugged into the anus to block the sorghum rod, then boiled water is poured into the duck from a knife edge on the side face of the duck, the duck is put into the furnace, one side of the knife edge of the duck is firstly roasted to ensure that the water in the duck is roasted to be boiling, the roasting time is 8 minutes, at the moment, the duck is turned over to ensure that one side of the duck is roasted for 5 minutes, then the duck is continuously turned over, the other side of the roasted duck is roasted for 5 minutes, and the roasting is carried out in a circulating way until the outer skin of the duck is completely colored in orange.
3. The flavor sauce-exported roast duck according to claim 1 and the preparation method thereof, wherein the flavor sauce-exported roast duck comprises the following steps: in the step S2, the duck skin cannot be broken by the tweezers.
4. The flavor sauce-outletting roast duck and the preparation method thereof according to claim 1, wherein the flavor sauce-outletting roast duck comprises the following steps: and the kneading time of the ducks in the step S4 is 10 minutes, and the feed liquid and the filler in the step S4 are placed in the mesh cloth bag, plugged into the bodies of the ducks and pulled out through the connection of the strings.
5. The flavor sauce-exported roast duck according to claim 1 and the preparation method thereof, wherein the flavor sauce-exported roast duck comprises the following steps: in the step S5, the ducks cannot contact the sunlight to prevent oil from flowing out of the skin, and in the step S6, the ducks need to be brushed with honey water once before being roasted.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211064575.0A CN115486522A (en) | 2022-08-31 | 2022-08-31 | Flavor sauce-outlet roast duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211064575.0A CN115486522A (en) | 2022-08-31 | 2022-08-31 | Flavor sauce-outlet roast duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115486522A true CN115486522A (en) | 2022-12-20 |
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| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN101143013A (en) * | 2007-11-01 | 2008-03-19 | 赵力刚 | Roast duck with low fat and dietary function and its preparation method |
| CN101416739A (en) * | 2008-11-13 | 2009-04-29 | 王庆才 | Rose donkey-hid gelatin chicken and preparation method thereof |
| CN102334698A (en) * | 2010-07-23 | 2012-02-01 | 高琳 | Roast duck-making method |
| CN103689642A (en) * | 2013-12-14 | 2014-04-02 | 高磊 | Manufacturing method of flavored roasted chicken |
| CN107927606A (en) * | 2018-01-11 | 2018-04-20 | 北京六合坊食品有限公司 | A kind of roast duck and preparation method thereof |
| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN109156746A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN114052196A (en) * | 2021-11-23 | 2022-02-18 | 武汉市绿坡食品有限公司 | Crispy duck with unique flavor and preparation process thereof |
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2022
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Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN101143013A (en) * | 2007-11-01 | 2008-03-19 | 赵力刚 | Roast duck with low fat and dietary function and its preparation method |
| CN101416739A (en) * | 2008-11-13 | 2009-04-29 | 王庆才 | Rose donkey-hid gelatin chicken and preparation method thereof |
| CN102334698A (en) * | 2010-07-23 | 2012-02-01 | 高琳 | Roast duck-making method |
| CN103689642A (en) * | 2013-12-14 | 2014-04-02 | 高磊 | Manufacturing method of flavored roasted chicken |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN108323706A (en) * | 2017-12-26 | 2018-07-27 | 蚌埠市丰牧牛羊肉制品有限责任公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN107927606A (en) * | 2018-01-11 | 2018-04-20 | 北京六合坊食品有限公司 | A kind of roast duck and preparation method thereof |
| CN109156746A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN114052196A (en) * | 2021-11-23 | 2022-02-18 | 武汉市绿坡食品有限公司 | Crispy duck with unique flavor and preparation process thereof |
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Application publication date: 20221220 |