CN1404767A - Pipa duck - Google Patents
Pipa duck Download PDFInfo
- Publication number
- CN1404767A CN1404767A CN01142211A CN01142211A CN1404767A CN 1404767 A CN1404767 A CN 1404767A CN 01142211 A CN01142211 A CN 01142211A CN 01142211 A CN01142211 A CN 01142211A CN 1404767 A CN1404767 A CN 1404767A
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- duck
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- pipa
- anise
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Abstract
The present invention relates to a kind of roasted duck-Pipa duck and its production process. Its main raw material comprises duck and flavouring material, in which said flavouring material comprises cinnamon bark, small fennel, xanthoxylum, hot pepper, dill, star anise, clove, ginger, garlic pulp, white sugar, salt and monosodium glutamate. Firstly, the duck is pickled with the said flavouring material, then is roasted so as to the invented Pipa roasted duck which can have various special flavour. Said duck has scorched external skin, flavoured interior, red bright duck meat and delicious taste.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of duck food and manufacture craft thereof.
Background technology
The duck food of various local flavors is cuisines that people like, more common duck food such as roast duck, boiled salted duck etc., but existing duck food can accomplish that seldom color, smell and taste hold concurrently good.
Summary of the invention
The object of the present invention is to provide the good duck food of a kind of perfect colourm smell and taste.
Pipa duck of the present invention is main material with the duck, it is characterized in that, it uses following weight (with 1 duck, about 2.5 kilograms of meters) batching: cassia bark is a small amount of, fennel is a small amount of, Chinese prickly ash 50-200 gram, capsicum 300-700 gram, cumin 50-250 gram, anise (anise) 80-120 gram, cloves 30-70 gram, husky ginger 300-700 gram, pepper 70-130 gram, garlic solvent 30-70 gram, white sugar 300-700 gram, salt 800-1200 gram and monosodium glutamate 400-600 gram, and it also uses the syrup that comprises 1500-2500 gram light-coloured vinegar, 300-700 gram sugar and 70-120 gram liquor.
Wherein, preferable batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, Chinese prickly ash 150 gram, capsicum 500 grams, cumin 150 grams, anise (anise) 100 grams, cloves 50 grams, husky ginger 500 grams, pepper 100 grams, garlic solvent 50 grams, white sugar 500 grams, salt 1000 grams and monosodium glutamate 500 grams, and preferable syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment.
The manufacture craft of Pipa duck of the present invention may further comprise the steps:
1) the light duck to dissecing out, is taken out internal organ from belly, cleans up, and inserts towards the neck direction with the afterbody of special dried fork from duck then;
2) earlier with the exocuticle of the boiling hot duck of boiling water, the inner chamber body of then scalding duck with boiling water is crossed cold water (normal temperature) then, and is at last that the water control in the duck is clean;
3) pickle the cavity of duck with batching, brush syrup twice for the exocuticle of duck, pickle more than 12 hours, and in curing process, use the exocuticle of wind duck continuously;
4) baked 20 minutes with big fire earlier in duck roasting oven, and then baked 1 hour with little fire, coming out of the stove is the Pipa duck of making.
Fragrant in outer Jiao of the Pipa duck that makes, the chromaticness glow, dried perfume (or spice) and non-greasy can have bright, spicy, various peculiar flavours such as perfume is peppery, cumin and garlic solvent, are all good duck food of color, smell and taste.If the virgin forest Pipa duck of making is edible immediately, before eating later on, available little fire adds deep fat to getting away, and waters the duck skin with oil then, and about 8 minutes is edible.
Specific embodiment embodiment 1: become bright local flavor virgin forest Pipa duck
With the duck is main material, batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, anise (anise) 100 restrains, cloves 50 restrains, husky ginger 500 restrains, pepper 100 restrains, white sugar 500 restrains, salt 1000 restrains and monosodium glutamate 500 restrains, syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment, according to above-mentioned manufacture craft processing and fabricating virgin forest Pipa duck.Embodiment 2: cumin local flavor virgin forest Pipa duck
With the duck is main material, batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, cumin 150 restrains, anise (anise) 100 restrains, cloves 50 restrains, husky ginger 500 restrains, pepper 100 restrains, white sugar 500 restrains, salt 1000 restrains and monosodium glutamate 500 restrains, syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment, according to above-mentioned manufacture craft processing and fabricating virgin forest Pipa duck.Embodiment 3: fragrant peppery local flavor virgin forest Pipa duck
With the duck is main material, batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, capsicum 500 restrains, anise (anise) 100 restrains, cloves 50 restrains, husky ginger 500 restrains, pepper 100 restrains, white sugar 500 restrains, salt 1000 restrains and monosodium glutamate 500 restrains, syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment, according to above-mentioned manufacture craft processing and fabricating virgin forest Pipa duck.Embodiment 4: flavor of hot virgin forest Pipa duck
With the duck is main material, batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, Chinese prickly ash 150 restrains, capsicum 500 restrains, anise (anise) 100 restrains, cloves 50 restrains, husky ginger 500 restrains, pepper 100 restrains, white sugar 500 restrains, salt 1000 restrains and monosodium glutamate 500 restrains, syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment, according to above-mentioned manufacture craft processing and fabricating virgin forest Pipa duck.Embodiment 5: garlic solvent local flavor virgin forest Pipa duck
With the duck is main material, batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, anise (anise) 100 restrains, cloves 50 restrains, husky ginger 500 restrains, pepper 100 restrains, white sugar 500 restrains, garlic solvent 50 restrains, salt 1000 restrains and monosodium glutamate 500 restrains, syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment, according to above-mentioned manufacture craft processing and fabricating virgin forest Pipa duck.
Claims (3)
1, a kind of virgin forest Pipa duck, with the duck is main material, it is characterized in that, it uses following weight (with 1 duck, about 2.5 kilograms of meters) batching: cassia bark is a small amount of, fennel is a small amount of, Chinese prickly ash 50-200 gram, capsicum 300-700 gram, cumin 50-250 gram, anise (anise) 80-120 gram, cloves 30-70 gram, husky ginger 300-700 gram, pepper 70-130 gram, garlic solvent 30-70 gram, white sugar 300-700 gram, salt 800-1200 gram and monosodium glutamate 400-600 gram, and it also uses the syrup that comprises 1500-2500 gram light-coloured vinegar, 300-700 gram sugar and 70-120 gram liquor.
2, the described virgin forest Pipa duck of claim 1, it is characterized in that, described batching is (with 1 duck, about 2.5 kilograms of meters): cassia bark is a small amount of, fennel is a small amount of, Chinese prickly ash 150 gram, capsicum 500 grams, cumin 150 grams, anise (anise) 100 grams, cloves 50 grams, husky ginger 500 grams, pepper 100 grams, garlic solvent 50 grams, white sugar 500 grams, salt 1000 grams and monosodium glutamate 500 grams, and described syrup is formed by 2000 gram light-coloured vinegars, 500 gram maltose and 100 gram liquor (38 degree) allotment.
3, the manufacture craft of a kind of claim 1 or 2 described virgin forest Pipa ducks is characterized in that it may further comprise the steps:
1) with the light duck from belly to dissecing out, take out internal organ, clean up, insert towards the neck direction with the afterbody of special dried fork then from duck;
2) earlier with the exocuticle of the boiling hot duck of boiling water, the inner chamber body of then scalding duck with boiling water is crossed cold water (normal temperature) then, and is at last that the water control in the duck is clean;
3) pickle the cavity of duck with batching, brush syrup twice for the exocuticle of duck, pickle more than 12 hours, and in curing process, use the exocuticle of wind duck continuously;
4) baked 20 minutes with big fire earlier in duck roasting oven, and then baked 1 hour with little fire, coming out of the stove is the Pipa duck of making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01142211A CN1404767A (en) | 2001-09-14 | 2001-09-14 | Pipa duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01142211A CN1404767A (en) | 2001-09-14 | 2001-09-14 | Pipa duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1404767A true CN1404767A (en) | 2003-03-26 |
Family
ID=4676703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01142211A Pending CN1404767A (en) | 2001-09-14 | 2001-09-14 | Pipa duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1404767A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210461A (en) * | 2011-07-12 | 2011-10-12 | 庆云瑞丰食品有限公司 | Preparation process of boned roast duck |
| CN101095499B (en) * | 2006-06-28 | 2012-06-27 | 吉林农业大学 | Geese kebab ingredients and technics of processing the geese kebab |
| CN102972729A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for preparing duck meat product |
| CN103932136A (en) * | 2014-03-24 | 2014-07-23 | 曹月芬 | Roast duck flavoring utilizing chrysanthemum to remove urine odor and preparation method thereof |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
-
2001
- 2001-09-14 CN CN01142211A patent/CN1404767A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095499B (en) * | 2006-06-28 | 2012-06-27 | 吉林农业大学 | Geese kebab ingredients and technics of processing the geese kebab |
| CN102210461A (en) * | 2011-07-12 | 2011-10-12 | 庆云瑞丰食品有限公司 | Preparation process of boned roast duck |
| CN102972729A (en) * | 2012-12-31 | 2013-03-20 | 杨建民 | Seasoning for preparing duck meat product |
| CN103932136A (en) * | 2014-03-24 | 2014-07-23 | 曹月芬 | Roast duck flavoring utilizing chrysanthemum to remove urine odor and preparation method thereof |
| CN104012938A (en) * | 2014-05-29 | 2014-09-03 | 邰金玉 | Seafood flavor sauce and preparation method thereof |
| CN104012938B (en) * | 2014-05-29 | 2016-06-01 | 邰金玉 | A kind of seafood barbecue sauce and its preparation method |
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| SE01 | Entry into force of request for substantive examination | ||
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |