CN115590156A - Crispy and crispy roast duck with outlet and making method thereof - Google Patents
Crispy and crispy roast duck with outlet and making method thereof Download PDFInfo
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- 238000005554 pickling Methods 0.000 claims abstract description 57
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Classifications
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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
- A23L13/40—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
- A23L13/70—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention belongs to the technical field of crispy roast duck production, and particularly relates to a crispy and fragrant roast duck with an outlet opening and crispy and fragrant skin, which comprises the following raw materials: the main material is meat duck, and the pickling materials comprise 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of green onion, 4-6 parts of coriander and 6-8 parts of onion; 1-2 parts of salt, 1-2 parts of black pepper, 1-3 parts of white sugar, 2-4 parts of white wine, 3-5 parts of soybean paste, 2-4 parts of barbecued sauce, 2-3 parts of honey as skin water, 3-5 parts of clear water and 1-3 parts of white vinegar, wherein the steps are S1 and pretreatment; s2, pickling; s3, ironing the skin; s4, brushing crispy water; s5, preprocessing before baking; s6, baking; and S7, packaging. The white wine adopted by the invention enables the pickled duck meat to have the fragrance of the wine, is more in line with the taste preference of foreigners, is suitable for export, is pickled separately at intervals and is more tasty, and the step-type heating baking is adopted, so that the meat quality of the roast duck is ensured to be smooth, tender and juicy, and the phenomena that the skin of the roast duck is scorched and the meat quality is dry and astringent after the roast duck is roasted are avoided.
Description
Technical Field
The invention relates to the technical field of crispy roast ducks, in particular to crispy roast ducks with an export crisp skin and a preparation method thereof.
Background
The crispy roast duck is a traditional Chinese food, is mainly prepared from duck, and has the advantages of oily and bright skin, crispy skin, tender meat, good flavor, good taste, and good smell. Among them, the best-known roast duck belongs to the Beijing roast duck, and is well loved by Chinese foreigners in recent years, and as the demand is gradually increased, the number of roast ducks exported to foreigners is increased, thereby gradually forming an industry.
However, most of the export roast ducks are made by adopting standardized production, the produced roast ducks have poor flavor which is mainly reflected in that the outer skins of the roast ducks are not crisp, the meat quality and juice are insufficient, and the roast ducks are dry and tasteless.
Disclosure of Invention
The invention aims to provide a crispy and crispy export roast duck and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the crispy and delicious roast duck with the crispy skin and the outlet comprises the following raw materials:
main materials: the weight of the meat duck is about 2.5 kg-3.5 kg;
pickling materials: 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of green onion, 4-6 parts of caraway and 6-8 parts of onion; 1-2 parts of salt, 1-2 parts of black pepper, 1-3 parts of white sugar, 2-4 parts of white wine, 3-5 parts of soybean paste and 2-4 parts of barbecued sauce;
skin water: 2 to 3 portions of honey, 3 to 5 portions of clear water and 1 to 3 portions of white vinegar.
A method for making crispy and crispy roast duck with an outlet comprises the following steps:
s1, pretreatment
Removing duck feather, cutting off duck feet and duck wing tips, removing viscera, and cleaning duck with clear water;
s2, pickling
Slicing rhizoma Zingiberis recens and Bulbus Allii, cutting into ginger powder and Bulbus Allii powder, cutting herba Alii Fistulosi into segments, cutting herba Coriandri into segments, cutting Bulbus Allii Cepae into small granules, mixing, and making into fresh pickling material;
spreading salt and black pepper on duck by hand uniformly, adding 1 part of white sugar, 2 parts of white wine, 3 parts of soybean paste and 2 parts of barbecued pork sauce, kneading for 10min, mixing with fresh pickling materials, continuously kneading uniformly by hand, kneading uniformly inside and outside duck belly, pickling duck meat, and putting into a refrigerating chamber for 10 hours to make the duck meat fully tasty;
s3, ironing skin
Adding baking soda into boiled water, scalding the duck skin for 10-15 seconds to tighten the duck skin, and then airing the duck after scalding;
s4, brushing crispy water
Firstly, preparing crispy water, mixing honey, water and white vinegar which are prepared in advance according to the ratio of 2: 3: 1 to prepare the crispy water, then uniformly coating the crispy water on the surface of a duck, taking care that the wing root and the leg root of the duck need to be uniformly coated when coating, then hanging the duck at a ventilated place by using a hook for air drying, and propping open the duck wings by using a tool, wherein the air drying time is 3-4 hours; repeating the steps, coating the crackling water on the duck skin, and then air-drying for 3-4 h, wherein the duck skin is slightly hard and not sticky after air-drying;
s5, pretreatment before baking
Wrapping the duck legs, the duck wings, the duck head and the duck neck with tin foil after air drying;
s6, baking
Placing the treated duck into an oven, baking in three stages, wherein the first stage is baking at 100 deg.C for 60min, the second stage is baking at 150 deg.C for 45min, and the third stage is baking at 180 deg.C for 40min;
s7, packaging
And putting the roasted duck into an outlet packaging bag, and vacuumizing and packaging by using a vacuum packaging machine.
Preferably, the formula components of the crispy water in the step S4 are maltose, water and white vinegar, and the mixture is mixed according to the ratio of 2: 3: 1.
Preferably, the formula components of the crispy water in the step S4 are maltose, water, cooking wine and white vinegar, and the crispy water and the white vinegar are mixed according to the ratio of 2: 3: 1.
Preferably, the air drying in step S3 and step S4 can be performed by using a fan or other tool to accelerate the air drying process, so as to shorten the air drying time, and the air drying cannot be performed in sunlight or at a high temperature.
Preferably, the step S6 is an oven baking process, and the oven baking process is adopted, so that when the temperature in the oven rises to 150 ℃, the ducks are placed into the oven, the baking temperature is controlled at 200 ℃, the time is about 40 minutes, and the specific time is up and down floated according to the size of the ducks.
Preferably, when the oven is used for baking, smokeless coal is required, and open fire is not allowed to be seen in the whole baking process.
Compared with the prior art, the invention has the beneficial effects that:
1. the crispy roast duck with the crispy skin and the outlet is prepared by the following steps of pickling, uniformly scattering salt and black pepper on a duck by hands, adding white sugar, white wine, soybean paste and barbecued pork sauce, kneading for 10min, putting the duck and fresh pickling materials together, continuously and uniformly kneading by hands, uniformly kneading the duck belly inside and outside the duck, pickling the duck and putting the duck into a refrigerating chamber for 10 hours. The adopted white wine is a flavoring which is liked by foreigners, so that the pickled duck meat has the fragrance of the wine, is more in line with the taste preference of foreigners, and is suitable for export. In addition, in the pickling process, the pickling materials are divided into the fresh pickling materials and the non-fresh pickling materials, the non-fresh pickling materials are firstly pickled, the fresh pickling materials are then pickled, the pickling materials are separately pickled at intervals, and then the cold storage is carried out, so that the pickling materials are tasty.
2. According to the crispy and fragrant roast duck with the crispy skin outlet and the manufacturing method thereof, after pickling, baking skin treatment is carried out by mixing baking soda and boiling water, so that the duck skin is fully tightened, then skin water is repeatedly used for brushing skin water and drying the roast duck in air, the roasted duck skin can be guaranteed to be crispy, and the roasted duck can be guaranteed to be tender and succulent by adopting stepped heating roasting in the subsequent roasting stage, so that the situation that the skin of the roasted duck is scorched and black and the meat is dry and astringent after the roasted duck is out is avoided.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The invention provides the following technical scheme:
example 1
The crispy and crispy roast duck with the export comprises the following raw materials, and is also a preparation stage of the raw materials:
meat ducks with the weight of about 2.5kg are selected and are specially used for roast duck cultivation, the duck stuffing is characterized by attractive and elegant duck body and plump muscles, and the duck has the advantages of short stuffing time, quick fattening, clear fatness, thick subcutaneous fat, moderate freshness, no sourness and no fishy smell, and is the first choice for preparing roast ducks.
Preparing pickling materials, wherein the pickling materials are divided into two types, one type is a fresh pickling material, and the specific formula comprises 2 parts of ginger, 2 parts of garlic, 2 parts of scallion, 4 parts of caraway and 6 parts of onion; the other is non-fresh pickling material, and the specific formula comprises 1 part of salt, 1 part of black pepper, 1 part of white sugar, 2 parts of white wine, 3 parts of soybean paste and 2 parts of barbecued sauce.
And finally, preparing skin water, which is one of the keys for determining whether the skin of the roast duck is crisp, wherein 2 parts of honey, 3 parts of clear water and 1 part of white vinegar are prepared.
The manufacturing method of the crispy and crispy roast duck comprises the following seven steps:
s1, pretreatment
Removing duck feather, cutting off duck feet and duck wing tips, removing viscera, and cleaning duck with clear water;
s2, pickling
The fractions of fresh marinade in the raw material preparation stage are treated and mixed. Slicing rhizoma Zingiberis recens and Bulbus Allii, cutting into ginger powder and Bulbus Allii powder, cutting herba Alii Fistulosi into segments, cutting herba Coriandri into segments, cutting Bulbus Allii Cepae into small granules, mixing, and making into fresh marinade.
And then pickling the duck meat by using the non-fresh pickling material and adding the fresh pickling material. Spreading salt and black pepper on duck by hand uniformly, adding 1 part of white sugar, 2 parts of white wine, 3 parts of soybean paste and 2 parts of barbecued pork sauce, kneading for 10min, mixing with fresh pickling materials, continuously kneading uniformly by hand, kneading uniformly inside and outside duck belly, pickling duck meat, and putting into a refrigerating chamber for 10 hours to make the duck meat fully tasty;
s3, ironing skin
Adding baking soda into boiled water, scalding the duck skin for 10 seconds to tighten the duck skin, and then air-drying the duck after scalding;
s4, brushing crispy water
Firstly, preparing crispy skin water, mixing honey, water and white vinegar which are prepared in advance according to the proportion of 2: 3: 1 to prepare the crispy skin water, then uniformly coating the crispy skin water on the surface of a duck, paying attention to the fact that the fin root and the leg root of the duck need to be uniformly coated during coating, then hanging the duck at a ventilated place by a hook for air drying, and propping open the duck fins by a tool for 3 hours; and repeating the steps again, coating the crackling water on the duck skin again, and then carrying out air drying for 3 hours, wherein the duck skin is slightly hard and does not stick to hands after air drying.
Note: and (3) air drying in the step S3 and the step S4 can be realized by accelerating the air drying process by using tools such as a fan and the like, so that the air drying time is shortened, the duck can not be air dried in the sun or at high temperature, and the outer surface of the duck after air drying in the step S3 is slightly oiled.
S5, pretreatment before baking
Wrapping the duck legs, the duck wings, the duck head and the duck neck with tin foil after air drying;
s6, baking
Placing the treated duck into an oven, baking in three stages, wherein the first stage is baking at 100 deg.C for 60min, the second stage is baking at 150 deg.C for 45min, and the third stage is baking at 180 deg.C for 40min;
s7, packaging
And putting the roasted duck into an outlet packaging bag, and vacuumizing and packaging by using a vacuum packaging machine.
Example 2
The crispy and crispy roast duck with the export comprises the following raw materials, and is also a preparation stage of the raw materials:
meat ducks with the weight of about 3.5kg are selected and are specially used for roast duck cultivation, the duck stuffing is characterized by beautiful and elegant duck body and plump muscles, and the duck has the advantages of short stuffing time, quick fattening, clear fat and thin meat, thick subcutaneous fat, moderate freshness, no sourness and no fishy smell, and is the first choice for preparing roast ducks.
Preparing pickling materials, wherein the pickling materials are divided into two types, one type is a fresh pickling material, and the specific formula comprises 3 parts of ginger, 3 parts of garlic, 3 parts of scallion, 6 parts of caraway and 8 parts of onion; the other is non-fresh pickling material, and the specific formula comprises 2 parts of salt, 2 parts of black pepper, 2 parts of white sugar, 4 parts of white wine, 5 parts of soybean paste and 3 parts of barbecued sauce.
Finally, skin water is prepared, which is one of the keys for determining whether the skin of the roast duck is crisp, and 3 parts of honey, 5 parts of clear water and 3 parts of white vinegar are prepared.
The manufacturing method of the crispy and crispy roast duck comprises the following seven steps:
s1, pretreatment
Removing duck feather, cutting off duck feet and duck wing tips, removing viscera, and cleaning duck with clear water;
s2, pickling
The fractions of fresh marinade in the raw material preparation stage are treated and mixed. Slicing rhizoma Zingiberis recens and Bulbus Allii, cutting into ginger powder and Bulbus Allii powder, cutting herba Alii Fistulosi into segments, cutting herba Coriandri into segments, cutting Bulbus Allii Cepae into small granules, mixing, and making into fresh pickling material;
and then pickling the duck meat by using the non-fresh pickling material and adding the fresh pickling material. Spreading salt and black pepper on duck, adding 2 parts of white sugar, 4 parts of white wine, 5 parts of soybean paste and 3 parts of barbecued pork sauce, kneading for 10min, mixing with fresh pickling materials, kneading with hand, kneading the duck belly uniformly, pickling duck meat, and placing in a cold storage room for 10 hr for full flavoring.
S3, ironing skin
Adding baking soda into boiled water, scalding the duck skin for 10 seconds to tighten the duck skin, and then air-drying the duck after scalding;
s4, brushing crispy water
Firstly, preparing crispy water, mixing maltose, water and white vinegar which are prepared in advance according to the proportion of 3: 5: 3 to prepare the crispy water, then uniformly coating the crispy water on the surface of a duck, taking care that the wing root and the leg root of the duck need to be uniformly coated when coating, then hanging the duck at a ventilated place by using a hook for air drying, and propping open the duck wings by using a tool, wherein the air drying time is 4 hours; and repeating the steps again, coating the crackling water on the duck skin again, and then carrying out air drying for 4 hours, wherein the duck skin is slightly hard and does not stick to hands after air drying.
Note: and (3) air drying in the step S3 and the step S4 can be realized by accelerating the air drying process by using tools such as a fan and the like, so that the air drying time is shortened, the duck can not be air dried in the sun or at high temperature, and the outer surface of the duck after air drying in the step S3 is slightly oiled.
S5, pretreatment before baking
Wrapping duck legs, duck wings, duck heads and duck necks with tin foil after air drying;
s6, baking
Baking in an oven, namely putting the duck into the oven when the temperature in the oven rises to 150 ℃, controlling the baking temperature at 200 ℃ for about 40 minutes, and floating the duck up and down according to the size of the duck. And when the baking is carried out by an oven, smokeless coal is needed, and open fire is not allowed to appear in the whole baking process.
S7, packaging
And putting the roasted duck into an outlet packaging bag, and vacuumizing and packaging by using a vacuum packaging machine.
Example 3
On the basis of example 2, the recipe ingredients of the crispy water in step S4 were changed to maltose, water, cooking wine and white vinegar, and mixed in a ratio of 2: 3: 1.
The crispy roast duck with the crispy skin and the outlet is prepared by the following steps of pickling, uniformly scattering salt and black pepper on a duck by hands, adding white sugar, white wine, soybean paste and barbecued pork sauce, kneading for 10min, putting the duck and fresh pickling materials together, continuously and uniformly kneading by hands, uniformly kneading the duck belly inside and outside the duck, pickling the duck and putting the duck into a refrigerating chamber for 10 hours. The adopted white wine is a flavoring which is liked by foreigners, so that the pickled duck meat has the fragrance of the wine, is more in line with the taste preference of foreigners, and is suitable for export.
In addition, in the pickling process, the pickling materials are divided into the fresh pickling materials and the non-fresh pickling materials, the non-fresh pickling materials are pickled firstly, the pickling materials are pickled after the fresh pickling materials are pickled, the pickling materials are pickled at intervals and then refrigerated, and the pickling materials are tasty.
According to the crispy and fragrant roast duck with the crispy skin outlet and the manufacturing method thereof, after pickling, baking skin treatment is carried out by mixing baking soda and boiling water, so that the duck skin is fully tightened, then skin water is repeatedly used for brushing skin water and drying the roast duck in air, the roasted duck skin can be guaranteed to be crispy, and the roasted duck can be guaranteed to be tender and succulent by adopting stepped heating roasting in the subsequent roasting stage, so that the situation that the skin of the roasted duck is scorched and black and the meat is dry and astringent after the roasted duck is out is avoided.
In addition, the roast duck prepared by the method needs to be refrigerated and stored after being vacuum-packed, the taste is optimal within forty days, and the roast duck needs to be heated by an oven or a microwave oven when being taken out and eaten, so that the crisp and fragrant duck skin can be ensured.
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. The term "comprising", without further limitation, means that the element so defined is not excluded from the group consisting of additional identical elements in the process, method, article, or apparatus that comprises the element.
Claims (7)
1. The crispy and crispy roast duck with the export is characterized by comprising the following raw materials:
main materials: the weight of the meat duck is about 2.5 kg-3.5 kg;
pickling materials: 2-3 parts of ginger, 2-3 parts of garlic, 2-3 parts of green onion, 4-6 parts of caraway and 6-8 parts of onion; 1-2 parts of salt, 1-2 parts of black pepper, 1-3 parts of white sugar, 2-4 parts of white wine, 3-5 parts of soybean paste and 2-4 parts of barbecued sauce;
skin water: 2 to 3 portions of honey, 3 to 5 portions of clear water and 1 to 3 portions of white vinegar.
2. The making method of the crispy and delicious roast duck with the crispy and crispy skin outlet is characterized by comprising the following steps of:
s1, pretreatment
Removing duck feather, cutting off duck feet and duck wing tips, removing viscera, and cleaning duck with clear water;
s2, pickling
Cutting ginger and garlic clove into slices, then cutting ginger powder and garlic powder, cutting scallion into segments, cutting coriander into segments, cutting onion into small granules, mixing together to prepare a fresh marinade;
spreading salt and black pepper on duck by hand uniformly, adding 1 part of white sugar, 2 parts of white wine, 3 parts of soybean paste and 2 parts of barbecued pork sauce, kneading for 10min, mixing with fresh pickling materials, continuously kneading uniformly by hand, kneading uniformly inside and outside duck belly, pickling duck meat, and putting into a refrigerating chamber for 10 hours to make the duck meat fully tasty;
s3, ironing skin
Adding baking soda into boiled water, scalding the skin of the duck for 10-15 seconds to tighten the skin of the duck, and then airing the duck after scalding;
s4, brushing crispy water
Firstly, preparing crispy water, mixing honey, water and white vinegar which are prepared in advance according to the ratio of 2: 3: 1 to prepare the crispy water, then uniformly coating the crispy water on the surface of a duck, taking care that the wing root and the leg root of the duck need to be uniformly coated when coating, then hanging the duck at a ventilated place by using a hook for air drying, and propping open the duck wings by using a tool, wherein the air drying time is 3-4 hours; repeating the steps, coating the crackling water on the duck skin, and then air-drying for 3-4 h, wherein the duck skin is slightly hard and not sticky after air-drying;
s5, pretreatment before baking
Wrapping the duck legs, the duck wings, the duck head and the duck neck with tin foil after air drying;
s6, baking
Placing the treated duck into an oven, baking in three stages, wherein the first stage is baking at 100 deg.C for 60min, the second stage is baking at 150 deg.C for 45min, and the third stage is baking at 180 deg.C for 40min;
s7, packaging
And putting the roasted duck into an outlet packaging bag, and vacuumizing and packaging by using a vacuum packaging machine.
3. The method for making the crispy and crispy roast duck according to claim 2, wherein the method comprises the following steps: the formula components of the crispy water in the step S4 are maltose, water and white vinegar, and the crispy water and the white vinegar are mixed according to the proportion of 2: 3: 1.
4. The method for making the crispy and crispy roast duck according to claim 2, wherein the method comprises the following steps: the formula of the crispy water in the step S4 comprises maltose, water, cooking wine and white vinegar, and the ingredients are mixed according to the proportion of 2: 3: 1.
5. The method for making the crispy and crispy roast duck according to claim 2, wherein the method comprises the following steps: and in the step S3 and the step S4, tools such as a fan and the like can be used for accelerating the air drying process, so that the air drying time is shortened, and the air drying cannot be carried out in the sunlight or at high temperature.
6. The method for making the crispy and crispy export roast duck according to claim 1, which is characterized in that: and S6, an oven baking process is adopted, when the temperature in the oven rises to 150 ℃, the duck is placed into the oven, the baking temperature is controlled at 200 ℃, the baking time is about 40 minutes, and the specific time is up and down floated according to the size of the duck.
7. The method for making the crispy and crispy roast duck according to claim 6, wherein the method comprises the following steps: when an oven is used for baking, smokeless coal is needed, and open fire is not allowed to appear in the whole baking process.
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| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
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| 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 |
| CN114343133A (en) * | 2022-01-20 | 2022-04-15 | 安徽悦道食品有限公司 | Making process of roast duck with crisp bone |
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| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
| CN106261861A (en) * | 2016-08-08 | 2017-01-04 | 李万亮 | A kind of 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 |
| CN114343133A (en) * | 2022-01-20 | 2022-04-15 | 安徽悦道食品有限公司 | Making process of roast duck with crisp bone |
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