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Roast duck

A technology of crispy sauce and roast duck, which is applied in application, food preparation, food science, etc., can solve the problems of crispy duck skin, poor taste, decreased taste, and not crispy duck skin, and achieve the effect of crispy duck skin

Inactive Publication Date: 2007-09-05
许薇 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, braised oven-roasted duck is delicious but not as good on the duck skin, while hanging-oven roasted duck is not as crispy and tasty.
Both kinds of roast ducks have a weakness, that is, if reheated, the duck skin will not be crispy, and the taste will drop significantly.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0018] 1. Soak the white striped duck in clean water for 2 hours to remove the blood;

[0019] 2. Cut the duck breast open, remove the excrement bubbles, lungs, fat, duck wings, and duck feet;

[0020] 3. Empty and dry the water, put 1.5 yuan of Huai salt and 1.5 yuan of duck sauce per catty of duck, rub the duck cavity and marinate for 12-24 hours;

[0021] 4. Use the pipa fork to insert from the leg bones and wing bones on both sides and flatten and fasten;

[0022] 5. Drizzle the skin of the duck with boiling water, and wash the duck cavity with clean water;

[0023] 6. Sprinkle duck with crispy skin;

[0024] 7. Hang the drenched duck in a ventilated place to dry the skin;

[0025] 8. Cut the tin foil into the size of a duck to block the duck cavity;

[0026] 9. Hang the air-dried duck into the duck oven, roast the cavity upwards on low heat for 1 hour, the duck meat is cooked and the fat is completely roasted, then turn it over and roast for half an hour until the duc...

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Abstract

A braised roast duck with crisp skin is cooked through coating the novel soy material, salt and skin crisping liquid on the pre-treated raw duck, preserving for a certain time, and roasting at predefined temp.

Description

Technical field [0001] The invention obtains a new sauce-made roast duck through a new seasoning pickling and a new roasting method. It involves a new roasting method of marinated duck in sauce, the main purpose of which is to ensure that the roasted duck skin is crispy and delicious when reheated. Background technique [0002] At present, there are two roasting methods for roast duck, one is hanging oven roast duck, and the other is braised oven roast duck. Braised oven roast duck is a commonly used roast duck method in southern China, while hanging oven roast duck is the mainstream in northern China. The marinating and roasting methods of the two roast ducks are quite different, and the tools used are also completely different. As we all know, braised oven-roasted duck is delicious but not as good on the duck skin, while hanging-oven roasted duck is crispy and less tasty on the skin. Both roast ducks have a weakness, that is, if they are reheated, the duck skin will not...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/24A23L1/01A23L13/50A23L5/10A23L27/60
Inventor 许薇许充
Owner 许薇
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