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Novel preparation method for marinated roast duck

A technology for braised and roast duck, applied in food science and other directions, can solve the problems of uneven taste, strong skin taste of roast duck, weak internal meat taste, etc., and achieve the effect of delicious meat.

Inactive Publication Date: 2016-01-06
何笑飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the roast ducks we make daily are all uneven in taste. The skin of the roast duck has a strong taste, and the inner meat has a weak taste, which affects the taste.

Method used

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Examples

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Embodiment Construction

[0007] This specific embodiment adopts the following technical scheme: its preparation preparation method: first wash the fresh duck with clear water and dry it, then add the prepared cinnamon bark, star anise, fennel, Chinese prickly ash, cloves, white wine, and edible salt to steam for 30 minutes Finally, soak the fresh duck in the cooked sauce and steam it on low heat for 10-15 minutes, then turn off the heat and soak for half an hour; then brush the surface of the tasty duck with barbecue sauce and place it in a rotary oven for grilling.

[0008] This specific embodiment has the following beneficial effects: it adopts the method of first steaming to taste and then roasting, so that the roast duck is fully tasty and the meat quality is guaranteed to be delicious.

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Abstract

The invention provides a novel preparation method for a marinated roast duck, which belongs to the technical field of diet formulas. The preparation method is characterized by comprising the following steps: washing a fresh duck with clear water, drying the washed duck in the air, cooking prepared cassia bark, anise, common fennel fruit, Chinese prickly ash, clove, liquor and salt in clear water for 30 min, soaking the fresh duck in the cooked sauce, carrying out cooking on a small fire for 10 to 15 min, then turning off the fire and soaking the fresh duck for half an hour; and brushing a barbecue sauce on the surface of the flavored duck and roasting the duck in a rotary oven. According to the invention, the duck is flavored through cooking and then roasted, so the roast duck is thoroughly flavored, and delicious meat quality is guaranteed.

Description

Technical field: [0001] The invention relates to the technical field of dietary formula, in particular to a novel preparation method of braised roast duck. Background technique: [0002] Roast duck originated in the Northern and Southern Dynasties. At that time, "Roast Duck" was recorded in "Shi Zhen Lu". Peking duck originated in Nanjing in the Ming Dynasty. It is a Han dish with world reputation and is loved by people from all over the world. The material is high-quality meat duck, roasted over charcoal fire, the color is ruddy, and the meat is fat but not greasy. Beijing roast duck is divided into two schools, and the most famous roast duck restaurant in Beijing is also the representative of the two schools. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. [0003] However, the roast ducks we make every day are uneven in taste. The skin of the roast duck has a strong taste, and the inner meat has a weak taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
Inventor 何笑飞
Owner 何笑飞
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