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Method for preparing roast ducks

A roast duck and oven technology, which is applied in the field of roast duck preparation, can solve the problems of tender and delicate meat, salty taste of roast duck, incomplete color and fragrance, etc., and achieve the effect of moderate salty taste, strong medicinal fragrance, and complete color and fragrance

Inactive Publication Date: 2010-05-12
秦玉环
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems in the prior art that the soup recipe of roast duck is often not good enough to cause the roast duck to taste salty, taste bad, the meat is not tender and delicate, the color and flavor are not complete, and the medicinal fragrance is not strong enough, and provides a kind of fragrant soup. Crispy Roast Duck Soup Recipe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of roast duck, comprising the following steps:

[0021] Step 1: Take 150 eviscerated ducks, add 3000g of sugar, 750g of salt, 37500g of black felt wine, 3000g of salt-free monosodium glutamate, mix well, and set aside;

[0022] Step 2: Take 100g of Angelica dahurica, 50g of cumin, 50g of hawthorn, 50g of fruit, 50g of grass fruit, 50g of pepper, 100g of cinnamon, 50g of amomum, 35g of white buckle, 100g of star anise, 50g of clove, 5g of fragrant sand, and 50g of pepper , licorice 100g, ginger 250g, medlar 15g, mix and add water, boil for 27 minutes to make a decoction, cool and set aside;

[0023] The third step: take the mixed duck in the first step and mix it with the decoction in the second, and fully soak the duck in the decoction for 10 hours;

[0024] Step 4: Take the above-mentioned fully soaked duck, hang it in a ventilated place to air-dry the skin; then hang it in the oven, keep the temperature of the oven at 210 degrees Celsius, roast t...

Embodiment 2

[0028] A kind of preparation method of roast duck, it comprises the following steps:

[0029] Step 1: Take 150 eviscerated ducks, add 2800g of sugar, 700g of salt, 37000g of black felt wine, 2500g of salt-free monosodium glutamate, mix well, and set aside;

[0030] Step 2: Take 95g of Angelica dahurica, 45g of fennel, 45g of hawthorn, 45g of fruit, 45g of grass fruit, 455g of pepper, 95g of cinnamon, 45g of amomum, 30g of white buckle, 95g of star anise, 45g of clove, 6g of fragrant sand, 45g of pepper , licorice 95g, ginger 240g, medlar 14g, mix and add water, boil for 25 minutes to make a decoction, cool and set aside;

[0031] The third step: take the mixed duck in the first step and mix it with the decoction in the second, and fully soak the duck in the decoction for 9 hours;

[0032] Step 4: Take the above-mentioned fully soaked duck, hang it in a ventilated place to air-dry the skin; then hang it in the oven, keep the temperature of the oven at 20 degrees Celsius, bake ...

Embodiment 3

[0036] A kind of preparation method of roast duck is characterized in that: it comprises the following steps:

[0037] Step 1: Take 150 eviscerated ducks, add 3200g of sugar, 800g of salt, 38000g of black felt wine, 3500g of salt-free monosodium glutamate, mix well, and set aside;

[0038] Step 2: Take 105g of Angelica dahurica, 55g of fennel, 55g of hawthorn, 55g of fruit, 55g of grass fruit, 55g of pepper, 105g of cinnamon, 55g of amomum, 40g of white buckle, 105g of star anise, 55g of clove, 7g of fragrant sand, and 55g of pepper , licorice 105g, ginger 260g, medlar 16g, mix and add water, boil for 30 minutes to make a decoction, cool and set aside;

[0039] The third step: take the mixed duck in the first step and mix it with the decoction in the second, and fully soak the duck in the decoction for 11 hours;

[0040] Step 4: Take the above-mentioned fully soaked duck, hang it in a ventilated place to air-dry the skin; then hang it in the oven, keep the temperature of the ...

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PUM

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Abstract

The invention relates to a method for roasting poultry, and discloses a method for preparing roast ducks. The method comprises: soaking an eviscerated duck in decoction; taking out and cooling the eviscerated duck and hanging the duck in a ventilated place to air-dry the skin of the duck; hanging the duck in an oven; roasting the duck with breast upward for 25 to 30 minutes; repeatedly turning over the duck and roasting the duck till duck skin is golden in color; taking out the duck from the oven and moving the duck into a roast duck cooling chamber; and performing vacuum packaging after cooling. The roast duck prepared through the formulation has the advantages of good taste, moderate salty taste, tender delicious crisp meat, integration of color, aroma and taste, strong herbal aroma, effects of nourishing Yin, replenishing Qi, invigorating spleen and regulating stomach, and great benefit to human health.

Description

technical field [0001] The invention relates to a method for roasting poultry, in particular to a method for preparing roast duck. Background technique [0002] At present, roasting is one of the traditional Chinese cooking methods. Chinese people love to eat roasted food, buy it and eat it, and some even like to make roasted food by themselves, such as roasted pig, roasted fish, roasted duck, etc., but roasted food is especially roasted duck. Sometimes, the recipe of the soaked soup before roasting is often not good, or the roasting method is different, resulting in the taste of the roasted duck being salty, or not crispy, and what's more, it will produce substances harmful to human health. Contents of the invention [0003] The present invention aims at the problems in the prior art that the soup recipe of roast duck is often not good enough to cause the roast duck to taste salty, taste bad, the meat is not tender and delicate, the color and flavor are not complete, and ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/30A23L33/105
Inventor 秦玉环
Owner 秦玉环
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