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Roast duck-making method

A production method and technology of roast duck, applied in food preparation, application, food science, etc., can solve problems such as poor color, fragrance, etc.

Inactive Publication Date: 2012-02-01
高琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roast duck has a long history in our country. The common technique used is to slaughter the duck first, drain the blood, scald it to clean the hair, then cut off the two wings and the soles of the feet, and open a 4 cm long piece under the left arm of the duck. Take a small mouth, take out the viscera, wash them, and drain the water; blow air from the knife edge of the duck neck, and then scald it in a boiling water pot for about 1 minute to make the duck skin plump. Hang down; wipe the whole body of the duck with a clean cloth, mix 50 grams of caramel with 500 grams of water, pour it all over the body while it is hot, and pour it again when it is dry; Blow dry in a ventilated place (the drier the better); 40 minutes before eating, burn the firewood, and remove the open fire after the oven is red; pour about 50 grams of boiling water into the duck, hang it in the oven, and bake for about 40 minutes (Turn the duck once every 2 to 3 minutes); take it out when the whole body of the duck is roasted until it turns golden brown, and take out the anal cork (when pulling the cork, use a bowl to catch the oil soup in the belly of the duck to avoid waste ); the process is simple, but the color and fragrance are not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Slaughter

[0022] Method: (1) Hold the roots of the two duck arms with your left hand first, lift the right palm of the duck back with your right hand, and then hook it tightly with the little finger of your left hand. Hold the duck's beak with your right hand, let its neck bend down, and pinch the lower part of the duck's head with the thumb and index finger of your left hand to make the neck skin tight. (2) Hold the knife in your right hand, gently cut off the esophagus and trachea, then put down the knife, pinch the duck's mouth with your right hand, and align the knife edge with the blood basin (a proper amount of water and refined salt is added in the basin in advance), and turn the duck body up with your left hand Move and control the duck blood.

[0023] 2. Scalding:

[0024] Equipment and tools: a large stove, a large pot, a cold water basin, a water ladle, and a small round wooden stick. Method: (1) Put the pot on the fire, add clear water (80% full), an...

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PUM

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Abstract

The invention discloses a roast duck-making method. The roast duck-making method is characterized in that the making process flow is as follows: material choice; butchering; feather removal; residual feather plucking; viscera removal; hooking; coloring; airing; liquor filling; secondary coloring; rotary roasting and crotch roasting; and oiling outside the oven. The roast duck-making method has the beneficial effects that the roast duck made by the method has an inviting color, is crispy and delicious and is popular with people. The making method is easy to learn, the production cost is low, and the making method is suitable for processing in small workshops.

Description

technical field [0001] The invention relates to a method for preparing roast duck, which belongs to the field of poultry processing. Background technique [0002] Roast duck has a long history in our country. The common technique used is to slaughter the duck first, drain the blood, scald it to clean the hair, then cut off the two wings and the soles of the feet, and open a 4 cm long piece under the left arm of the duck. Take a small mouth, take out the viscera, wash them, and drain the water; blow air from the knife edge of the duck neck, and then scald it in a boiling water pot for about 1 minute to make the duck skin plump. Hang down; wipe the whole body of the duck with a clean cloth, mix 50 grams of caramel with 500 grams of water, pour it all over the body while it is hot, and pour it again when it is dry; Blow dry in a ventilated place (the drier the better); 40 minutes before eating, burn the firewood, and remove the open fire after the oven is red; pour about 50 gr...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L13/50
Inventor 高琳
Owner 高琳
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