KR20060113859A - The roast cooking of duck body salt - Google Patents

Abstract

Provided are a whole duck broiled with salt which is free from an oily part, is improved in taste and uses no vegetable, and a method for manufacturing the whole duck broiled with salt. The method comprises the steps of removing the legs, internal organs and head of a duck and cleaning a duck; cutting the duck in two parts vertically; threading the duck on a skewer; broiling the duck on the fire of 200 deg.C; preparing a seasoning sauce by mixing ganjang(soy sauce), polished onion, polished ginger, polished garlic, alcohol, fermented seasoning, oligosaccharide and powered red pepper; chopping the broiled duck; and pasting the sauce to the chopped one.

Description

Roast duck with salt and its cooking method {The roast cooking of duck body salt}

1 is a cooking step diagram of roast duck salt

This cooking method is a barbecue-type cooking method where half a duck is grilled on a skewer. The method of grilling duck meat is to cut the whole duck in half with the internal organs, the head and the ankles removed, and then spread the duck, put two or more skewers in the duck, place them on the grill and bake them. Duck meat is roasted with moderate salting before cooking, so you don't need to season it with the grilling process.

The main characteristic of this grilled dish is that the roasted meat is cooked as the duck oil falls on the fire, so the meat itself is degreased to maintain the protein's protein taste.

This cooking method is cooked on charcoal, gas or briquettes, so consumers can cook their own meals and operate in a self-service form.

In order to realize the characteristics of this cooking method, one duck is completely removed from the internal organs, head, neck, and ankles, and then washed and opened. Cut into half pieces vertically, and the half pieces are two skewers from the tail to the head. Put it on the grill and bake. The grilling method is to slowly roast the duck on a fire above 200 ° C and sprinkle some salt on the grilling process. When the meat is cooked, transfer it to a large plate, take a small portion with a knife and dip it in the sauce.

Sauce is mixed with soy sauce, roasted sesame seeds, onion compaction, ginger compaction, garlic compaction liquor, fermented seasonings, oligosaccharides, and red pepper powder.

How to eat do not use vegetables to improve the taste of duck.

[Fig. 1] the main configuration and code name

In order to realize this cooking method, a duck is prepared by removing the intestine, head, neck, and ankles from the lean meat as the code (1), and the oxtail assisting in grilling the meat as the code (20). The cooking fire for baking is determined by the sign (3), and the sauce required when the meat is cooked after eating is set by the sign (4). After removing the internal organs and unnecessary parts, the duck lean meat symbol (1) is washed and opened, cut into half pieces vertically, and the half meat pieces are inserted with two iron tail marks (2) from the tail to the head. 3) Put it on the grill and bake it while turning. The grilling method is to slowly roast the duck on a fire above 200 ° C and sprinkle some salt on the grilling process. When the meat is cooked, transfer it to a large plate and peel it off with a knife.

The sauce is soy sauce (70%), onion compaction (5%), ginger compaction (5%), garlic compaction) 5%) liquor (8%), fermented seasoning (2%), oligosaccharide (2%), red pepper powder ( 3%), etc. are mix | blended by a fixed ratio.

Eating methods do not use vegetables to enhance the taste of duck meat.

This duck dish is a cheap, delicious, and highly nutritious duck that can be used to expand the health of people, and contribute to the improvement of public health. have. In particular, duck meat is composed of alkaline foods, which is a nutritional food that is effective in promoting the health of the people and preventing adult diseases.

Example 1

Duck roasted by the above method was mixed with salt and duck meat, and the ripe meat was finely chopped and placed on a plate, and the sauce tasted very good, especially the smell of duck was completely removed by salt. In particular, the taste of dipping only the sauce without vegetables was a gem that made the taste of duck even better.

Claims (2)

The present invention, as shown in the step [Fig. 1] put two iron skewers (2) in the lean meat (1) put on the grill on the cooking fire (3) and turn the grilling step while the meat is cooked Step by step with a knife to dip into the sauce (4). Roasted salt shaker and cooking method characterized by preparing a sauce, eating without using vegetables The duck barrel salt roasting and cooking method according to claim 1, characterized in that the duck meat is aged for 1 hour and then grilled.

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