Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof

Abstract

The invention discloses a sweet-scented osmanthus honey fragrant and crisp roast duck and a making method thereof. The sweet-scented osmanthus honey fragrant and crisp roast duck is made from the following raw materials in parts by weight: 200-210 parts of an entire duck, 7-9 parts of salt, 3-4 parts of rice wine, 2-3 parts of galangal powder, 2-3 parts of minced garlic, 6-7 parts of sugarcane juice, 5-6 parts of purple sweet potatoes, 7-8 parts of kiwi fruit, 4-5 parts of sweet-scented osmanthus honey, 2-3 parts of gorgon fruit, 9-10 parts of concentrated chicken bone soup, 3-4 parts of tremella, 4-5 parts mung bean sprout, 8-9 parts of spiced pork shoulder, 3-4 parts of sesame oil, 4-6 parts of egg roll, 1-2 parts of uncaria rhynchophylla, 1-2 parts of bulbus fritillariae cirrhosae, 1-2 parts of folium isatidis, 0.5-1 part of radix angelicae, 0.5-1 part of circium japonicum, a proper amount of water and 100-110 parts of a nutrient additive. Due to addition of the sweet-scented osmanthus honey in the seasoning juice, the sweet-scented osmanthus honey fragrant and crisp roast duck is rich and tender in fragrance, pure and graceful, fresh and clean in taste and sweet but not greasy, and has the effects of clearing heat and strengthening the middle warmer, detoxifying and moistening the dryness, and maintaining the beauty, and the added traditional Chinese medicines have the effects of eliminating phlegm by cooling, moistening lung to arrest cough and removing stasis and swelling.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to an osmanthus honey crispy roast duck and a preparation method thereof. Background technique [0002] The roast duck is made of high-quality meat duck, roasted on charcoal fire, with red color and fat but not greasy meat. It is famous at home and abroad for its red color, tender meat, rich taste, and fat but not greasy. The existing roast duck does not have health effects, and it is increasingly not satisfying people's food requirements. Summary of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art and provide a crispy roast duck with sweet-scented osmanthus honey and a preparation method thereof. [0004] The present invention is realized through the following technical solutions: [0005] A crispy roast duck with sweet-scented osmanthus honey is made from the following raw materials in parts by weight: whole duck 2...

AI Technical Summary

Problems solved by technology

Existing roast duck does not have health care effect, and cannot satisfy people's eating requirements more and more