Method for processing roast duck

A processing method and roast duck technology, applied in application, food preparation, food science and other directions, can solve the problems of not being able to store for too long, increase production costs, and affect the taste of roast duck, and achieve a simplified process, a better taste, and overcome the preservation time. not long effect

Inactive Publication Date: 2012-12-05
DALIAN FENGHE FOODSTUFFS
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing technology of roast duck is basically the same, and the seasonings added in the process are also roughly the same. Storage can not be stored for too long, the taste of roast duck will be affected after storage
In addi...

Method used

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specific Embodiment approach

[0023] detailed description Embodiment 1 A kind of processing method of roast duck, the steps are as follows:

[0024] (1) Treatment of duck blanks: select qualified duck blanks, and first thaw the duck blanks. When the duck blanks are thawed, put them together with the plastic bags that pack the duck blanks in cold water for 24 hours. After thawing, put the duck blanks Wash the duckbill and the congestion in the chest cavity. After washing, inflate the inner cavity of the duck blank until the skin and meat are completely separated;

[0025] (2) Filling seasoning: The seasoning is made by mixing the following ingredients according to the weight ratio:

[0026] Salt: 3000g;

[0027] Five-spice powder: 400g;

[0028] White pepper powder: 400g;

[0029] First, mix salt, five-spice powder and white pepper powder in proportion, mix and stir evenly, then pour 20g / piece into the inner cavity of the duck base, then turn the duck base upside down repeatedly until the seasonin...

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PUM

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Abstract

The invention relates to a method for processing a roast duck. The method comprises the following steps of: unfreezing a duck blank, and inflating air into an inner cavity of the duck blank until skin is separated from meat completely; mixing salt, five-spice powder and white pepper powder in a ratio, stirring uniformly, pouring the mixture into the inner cavity of the duck blank, and placing for40 minutes; rushing the duck blank in boiling water (100 DEG C) repeatedly, mixing rice vinegar, syrup and edible colorants, and stirring uniformly; pouring pulp on the duck blank uniformly, and airing the duck blank in a refrigerating chamber; steaming and baking the aired duck blank by utilizing a smudging box, refrigerating the baked duck blank in the refrigerating chamber for more than 4 hours; and quick-freezing the cooled duck blank in a freezer to obtain the roast duck serving as a finished product, and boxing the roast duck serving as the finished product for storing. Compared with the prior art, the method has the advantages that the method is easy to implement, low in cost, high in processing efficiency and energy-saving, the roast duck has good mouthfeel, storage time of the roast duck is long, and the like.

Description

technical field [0001] The invention relates to a food processing method, in particular to a roast duck processing method. Background technique [0002] Roast duck, as a famous food in my country, is famous both at home and abroad for its red color, tender meat, mellow taste, fat but not greasy. A kind of food that is popular in the world. [0003] At present, the processing technology of roast duck is basically the same, and the seasonings added in the process are also roughly the same. Storage can not be stored for too long, the taste of roast duck will be affected after storage. In addition, the current roast duck processing technology is relatively cumbersome and costly, especially for equipment, it needs to provide corresponding equipment for roast duck to complete, which is not only a waste of energy, but also increases production costs. Contents of the invention [0004] The purpose of the present invention is to provide a roast duck processing method that not onl...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L13/50A23L13/40A23L13/70
Inventor 汪正志钟小宓
Owner DALIAN FENGHE FOODSTUFFS
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