CN1216551C - Vegetable spicy roasted duck and making method thereof - Google Patents
Vegetable spicy roasted duck and making method thereof Download PDFInfo
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- CN1216551C CN1216551C CN2003101135440A CN200310113544A CN1216551C CN 1216551 C CN1216551 C CN 1216551C CN 2003101135440 A CN2003101135440 A CN 2003101135440A CN 200310113544 A CN200310113544 A CN 200310113544A CN 1216551 C CN1216551 C CN 1216551C
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Abstract
The present invention relates to a vegetable savory crisp roasted duck and a making method thereof. The used raw materials are a white duck, an onion, a carrot, celery, mushroom powder, thyme, rosemary, tarragon vanilla, taste spraying wine, celery seeds and fresh star anise. The making method is that the present invention has a perfect taste entering method, and the made roasted duck is russet and has plumpy appearance, crisp skin and fine and tender meat. The present invention has light compound vegetable fragrance and has various edible methods, and the fishy smell of fowls does not exist after the fowls are aired.
Description
Technical field
The present invention relates to a kind of baked food and preparation method thereof, particularly relate to a kind of vegetable spicy roast duck and preparation method thereof.
Background technology
Beijing roast duck is famous Beijing cuisine, once is first, bright, clear successive dynasties imperial court dinner treasure, after import among the peoplely, become first of the Beijing cuisine, unrivalled China food altar enjoys high reputation at home and abroad.Beijing roast duck has the branch of " stewing stove ", " extension stove " on preparation method.The history of stewing existing sexcentenary of stove roast duck.Its preparation method is to be inflated between subcutaneous fat and the connective tissue with compressor from duck neck knife-edge part, makes gas be full of the force-fed duck whole body equably; After with hook duck being hung up, scald the duck whole body, gas is expanded with boiling water; Water with the Fructus Hordei Germinatus syrup that to drench twice back of duck body air-dry, with stopper anus is clogged, it is stand-by to pour water in from knife-edge part toward duck; What use during baking is " stewing stove ".So-called stewing stove is a kind of pit furnace in fact, shaft with one cubic metre of size of brick one-tenth about, before stewing roast duck, need earlier burner hearth is burnt to 250-280 ℃ with sorghum, then naked light is knocked out, the duck base is put into stove, close that upper furnace door is stewing to be baked.Roasting roast duck, the glossy crisp purplish red that is of crust, Fresh ﹠ Tender in Texture, the girth of a garment is proper, and bavin is not oiliness.
Traditional Beijing roast duck is not seasoning before baking, and the fragrance of roast duck sets off out by sweet fermented flour sauce, green onion silk or flavorings such as white sugar, cucumber.Taste is more single, and heavier fowl fishy smell is arranged after the roast duck cold.
Summary of the invention
The objective of the invention is to overcome the above-mentioned shortcoming of prior art, provide a kind of mouthfeel good, be of high nutritive value, fat content is low, the vegetable spicy roast duck of the no fishy smell in cool back and preparation method thereof.
For achieving the above object, the present invention adopts following technical scheme.
The raw material that the present invention adopts has:
1. duck is one, with about 3 kilograms, profile full, Fresh ﹠ Tender in Texture serve as preferred;
2. vegetables: onion 100-500 gram, carrot 200-800 gram, celery 400-2000 gram serves as preferred with the environmental protection vegetables;
3. baste 2000-4000 gram: drench wine 3-5 gram, celery seed 5-7 gram, bright anise 1-2 gram by mushroom powder 4-6 gram, thyme 1-3 gram, rosemary, 1-3 gram, tower Rigen vanilla 2-4 gram, flavor and add water and blend into the 2000-4000 gram.
Onion prostaglandin-containing A in raw materials used, the function that vasodilator is arranged, brings high blood pressure down also contains rare propyl trisulfide thing and a small amount of methyllanthionine, can reduce lipids contents, and pre-preventing thrombosis and artery sclerosis also have diuresis and bactericidal action simultaneously.
Carrot contains abundant carrotene, Cobastab
1, B
2, B
3, needed by human body such as C, phosphorus, calcium, magnesium, copper nutrient, the title of " glabrousleaf asiabell root " is arranged.Carrot is rich in Calcium Pectate, can treat constipation after it and the bile acid break-in, impels that cholesterol reduces in the blood.What deserves to be mentioned is most that carrot contains vitamin A, can make eyes bright, prevent yctalopia.The physician says that vitamin can give protection against cancer.
Eating of celery, with a long history." Book of Songs is little refined " just has the record of " celery Chu Kui also "; " Springs and Autumns of Master L " also has the record of " the beautiful person of autumn vegetable has the celery of Yunmeng ".Celery is behaved and is liked food, and just it is not strong and brisk in taste, and also because its nutritive value is very high: except that containing a certain amount of protein and vitamin, the component content of amounts of protein and inorganic salts, particularly calcium, iron is higher in addition, occupies the hat of vegetables.It has certain effect to constituting tissue and keeping normal physiological activity.
Preparation method:
1, the duck base is inflated, and carries out according to conventional method.
2, onion, carrot are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on wherein pickles 1-2 hour.
3, the baste mixing of celery being rubbed the back and pickling the duck base in the 2nd step wherein continued the placement of duck base to pickle 1-2 hour.
4, scald skin, beat look, the proportioning of beating look used batching is: maltose 200-400 restrains, acetin 30-100 restrains.
5, dried in the air base 14-18 hour after warehouse-in acid discharge 20-26 hour, dried after the taking-up 8-12 hour, baste is fully absorbed by the duck base.
6, in the duck thorax, pour into baste 800-1200 gram, to help maturation.Traditional method is to pour into plain boiled water.
7, the duck base is put into stewing stove, closed upper furnace door stewing roasting 45-50 minute.
After vegetable spicy roast duck of the present invention adopts technique scheme, make tasty method perfect, more crisp more.The roast duck that makes is purplish red, and profile is plentiful, and skin is crisp, and the meat delicacy has light vegetables compound fragrant, and a kind of fantasy sensation is arranged during trial test, enjoys endless aftertastes.There is not fowl fishy smell after the roast duck cold.
The specific embodiment
Below by specific embodiment the present invention is described.
Embodiment 1
Raw material: 1. about 3 kilograms, one of full, the Fresh ﹠ Tender in Texture duck of profile;
2. vegetables: onion 180 grams, carrot 270 grams, celery 450 grams;
3. baste 3000 gram: drench wine 4 grams, celery seed 6 grams, bright anise 1 gram by mushroom powder 5 grams, thyme 2 grams, rosemary, 2 grams, tower Rigen vanilla 3 grams, flavor and add water and blend into 3000 grams.
Preparation method:
1, the duck base is inflated, and is inflated between subcutaneous fat and the connective tissue with compressor from duck neck knife-edge part, makes gas be full of the force-fed duck whole body equably.
2, onion, carrot are converted baste 3000 grams and in the filling machine of stopping, pour in the container after the rubbing, the duck base is placed on wherein pickles 1-2 hour.
3, with mixing in the celery rubbing back adding baste, the duck base is placed wherein continued to pickle 1-2 hour.
4, scald skin: after with hook duck being hung up, scald the duck whole body, gas is expanded with boiling water; Beat look, also carry out according to existing method, be about to batching toward duck base top-pour, the proportioning of beating look used batching is: maltose 310 grams, acetin 50 grams.
5, the duck base is dried in the air base is gone into freezer acid discharge 24 hours after 16 hours, dries after the taking-up 10 hours, and baste is fully absorbed by the duck base.
6, in the duck thorax, pour into remaining baste 1200 grams, to help maturation.
7, burner hearth is burnt to 250-280 ℃ with sorghum, then naked light is knocked out, the duck base is put into stewing stove, closed upper furnace door stewing roasting 45 minutes, promptly make vegetable spicy roast duck of the present invention.
The eating method of tradition roast duck is that duck is cut into slices while hot, twists in the pancake edible with green onion silk, sweet fermented flour sauce.
Vegetable spicy of the present invention has the multiple eating method, can select for use Chinese toon seedling, dried peppermint leaf, Da Ye life etc. to be batching.The Chinese toon seedling contains needed by human body several amino acids and trace element.Dried peppermint leaf have produce refreshing effect to the mind, the effect of heat-clearing wind dispelling, treatment flu.Chlorophyllous copper sodium had the function of anticancer change during Da Ye gave birth to, the edible part of per 100 grams also contains protein 1.4 grams, carbohydrate 3.2 grams, 15 milligrams of vitamin Cs and some mineral matters, heat content is low, is advocating the slender world today of body, and extremely people like.Can arrange in pairs or groups voluntarily according to taste when edible.
In addition, the cake that vegetable spicy roast duck of the present invention is all right and vegetable juice is made, edible together as Lotus leaf shaped pancake, celery cake, carrot cake.Vegetables are squeezed the juice respectively and the processing of face process, produce Lotus leaf shaped pancake, celery cake, carrot cake.The celery cake is jadite, and carrot cake is Chinese red.Through this a series of supporting making, set up the new image of Beijing roast duck.
Embodiment 2
Raw material: 1. about 3 kilograms, one of full, the Fresh ﹠ Tender in Texture duck of profile;
2. vegetables: onion 100 grams, carrot 200 grams, celery 200 grams all are the environmental protection vegetables;
3. baste 2000 gram: drench wine 3 grams, celery seed 5 grams, bright anise 1 gram by mushroom powder 4 grams, thyme 1 gram, rosemary, 1 gram, tower Rigen vanilla 2 grams, flavor and add water and blend into 2000 grams.
Preparation method:
1, the duck base is inflated.
2, onion, carrot are converted baste 2000 grams and in the filling machine of stopping, pour in the container after the rubbing, the duck base is placed on wherein pickles 1 hour.
3, with mixing in the celery rubbing back adding baste, the duck base is placed wherein continued to pickle 2 hours.
4, scald skin, beat look: the proportioning of beating look used batching is: maltose 200 restrains, and acetin 30 restrains.
5, the base that dries in the air is put acid discharge 26 hours in storage after 14 hours, dries after the taking-up 12 hours.
6, in the duck thorax, pour into remaining baste 800 grams.
7, stewing roasting 50 minutes, promptly make vegetable spicy roast duck of the present invention.
Embodiment 3
Raw material: 1. about 3 kilograms, one of full, the Fresh ﹠ Tender in Texture duck of profile;
2. vegetables: onion 500 grams, carrot 800 grams, celery 400 grams all are the environmental protection vegetables;
3. baste 4000 gram: drench wine 5 grams, celery seed 7 grams, bright anise 2 grams by mushroom powder 6 grams, thyme 3 grams, rosemary, 2 grams, tower Rigen vanilla 4 grams, flavor and add water and blend into 4000 grams.
Preparation method:
1, the duck base is inflated.
2, onion, carrot are converted baste 4000 grams and in the filling machine of stopping, pour in the container after the rubbing, the duck base is placed on wherein pickles 2 hours.
3, with mixing in the celery rubbing back adding baste, the duck base is placed wherein continued to pickle 1.5 hours.
4, scald skin, beat look: the proportioning of beating look used batching is: maltose 400 restrains, and acetin 100 restrains.
5, the base that dries in the air is put acid discharge 20 hours in storage after 18 hours, dries after the taking-up 8 hours.
6, in the duck thorax, pour into remaining baste 2000 grams.
7, stewing roasting 45 minutes, promptly make vegetable spicy roast duck of the present invention.
Claims (4)
1, a kind of vegetable spicy roast duck is characterized in that being made into by following method:
Raw material has: 1. duck is one; 2. vegetables: onion 100-500 gram, carrot 200-800 gram, celery 400-2000 gram; 3. baste 2000-4000 gram: drench wine 3-5 gram, celery seed 5-7 gram, bright anise 1-2 gram by mushroom powder 4-6 gram, thyme 1-3 gram, rosemary, 1-3 gram, tower Rigen vanilla 2-4 gram, flavor and add water and blend into the 2000-4000 gram;
Preparation method may further comprise the steps:
(1) the duck base is inflated;
(2) onion, carrot are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on wherein pickles 1-2 hour;
(3) the baste mixing of celery being rubbed the back and pickling the duck base in (2) step wherein continued the placement of duck base to pickle 1-2 hour;
(4) scald skin, beat look, the proportioning of beating look used batching is: maltose 200-400 restrains, acetin 30-100 restrains;
(5) dried in the air base 14-18 hour after warehouse-in acid discharge 20-26 hour, dried after the taking-up 8-12 hour;
(6) in the duck thorax, pour into baste 800-1200 gram;
(7) the duck base is put into stewing stove, closed upper furnace door stewing baking 45-50 minute under 250-280 ℃ of temperature.
2, vegetable spicy roast duck according to claim 1 is characterized in that duck in the described raw material is about 3 kilograms, profile duck full, Fresh ﹠ Tender in Texture.
3, a kind of preparation method of vegetable spicy roast duck is characterized in that raw material has: 1. duck is one; 2. vegetables: onion 100-500 gram, carrot 200-800 gram, celery 400-2000 gram; 3. baste 2000-4000 gram: drench wine 3-5 gram, celery seed 5-7 gram, bright anise 1-2 gram by mushroom powder 4-6 gram, thyme 1-3 gram, rosemary, 1-3 gram, tower Rigen vanilla 2-4 gram, flavor and add water and blend into the 2000-4000 gram;
Preparation method may further comprise the steps:
(1) the duck base is inflated;
(2) onion, carrot are converted baste, pour in the container after in the filling machine of stopping, rubbing, the duck base is placed on wherein pickles 1-2 hour;
(3) the baste mixing of celery being rubbed the back and pickling the duck base in (2) step wherein continued the placement of duck base to pickle 1-2 hour;
(4) scald skin, beat look, the proportioning of beating look used batching is: maltose 200-400 restrains, acetin 30-100 restrains;
(5) dried in the air base 14-18 hour after warehouse-in acid discharge 20-26 hour, dried after the taking-up 8-12 hour;
(6) in the duck thorax, pour into remaining baste 800-2000 gram;
(7) the duck base is put into stewing stove, closed upper furnace door stewing baking 45-50 minute under 250-280 ℃ of temperature.
4, the preparation method of vegetable spicy roast duck according to claim 3 is characterized in that duck in the described raw material is about 3 kilograms, profile duck full, Fresh ﹠ Tender in Texture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2003101135440A CN1216551C (en) | 2003-11-17 | 2003-11-17 | Vegetable spicy roasted duck and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2003101135440A CN1216551C (en) | 2003-11-17 | 2003-11-17 | Vegetable spicy roasted duck and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1543863A CN1543863A (en) | 2004-11-10 |
| CN1216551C true CN1216551C (en) | 2005-08-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2003101135440A Expired - Fee Related CN1216551C (en) | 2003-11-17 | 2003-11-17 | Vegetable spicy roasted duck and making method thereof |
Country Status (1)
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| CN (1) | CN1216551C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692910B (en) * | 2009-09-29 | 2011-11-30 | 中国农业大学 | Semi-finished roast duck airing device |
| CN104055137B (en) * | 2014-05-28 | 2016-05-11 | 安徽王家坝生态农业有限公司 | One is cut green pepper appetizing pressed salted duck and processing method thereof |
| CN109588646A (en) * | 2017-09-30 | 2019-04-09 | 张帅峰 | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck |
| CN108157827A (en) * | 2018-03-21 | 2018-06-15 | 罗树滨 | Plant pickling liquid and its preparation method and application |
| CN109645483A (en) * | 2019-01-17 | 2019-04-19 | 王红波 | A kind of production method of orange perfume roast duck |
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2003
- 2003-11-17 CN CN2003101135440A patent/CN1216551C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1543863A (en) | 2004-11-10 |
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Granted publication date: 20050831 Termination date: 20091217 |