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Manufacturing method of roast preserved duck

A technique for waxed duck and duck is applied in the field of preparation of roasted waxed duck, which can solve the problems of unsuitability for roasted waxed duck, reduced palatability, and difficulty in retention, and achieves the effects of a natural and environmentally friendly processing method, low processing cost, and long shelf life.

Inactive Publication Date: 2016-08-10
ZHIJIANG MINFENG FARMING IND
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Problems solved by technology

Existing roast duck processing methods are not suitable for making roast duck, especially it is difficult to retain the unique natural color and flavor of local breed ducks such as Zhijiang duck and Sanhui duck raised in traditional rice fields, and the palatability is reduced. There is chemical pollution, which is harmful to the human body, does not conform to the modern trend of pursuing natural flavor foods, and affects the development of the duck meat processing industry

Method used

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Examples

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Embodiment 1

[0015] The following is an example of preparing roast duck from Zhijiang duck (preferably raised in rice fields). Zhijiang Shelduck is a traditional local breed adapted to wild and field breeding. Its preparation method is:

[0016] a. Preparation of white-striped duck: select Zhijiang shelduck with a weight of 2 kg and feed for more than 90 days, remove the hair and viscera after slaughtering, clean and dry the water;

[0017] b. Preparation of seasoning: according to the proportion by weight, mix 1 pepper, 1 cinnamon, 1 star anise, 1 cayenne, 2 pepper, 5 ginger, 5 tangerine peel, 5 houttuynia, 1 fir chip, 1 sweet-scented osmanthus, and ginkgo fruit 2. Tea leaves 3 and soybeans 5 are conventionally roasted, ground into powder, and mixed evenly, and the salt is fried, and the mixture is mixed according to the ratio of salt and the mixture in a ratio of 4:1;

[0018] c. Marinate, smear the naturally brewed rice wine with the highest concentration on the duck body, and then mi...

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Abstract

The invention discloses a manufacturing method of a roast preserved duck. Defects that natural color and taste peculiar for a duck are hard to keep and palatability is reduced of a conventional duck are overcome. The method comprises: applying rice wine on a duck body, sprinkling self-made natural mixed materials on the duck body, and placing the obtained duck in a sealed chamber with temperature in a range of 0-10 DEG C for 6 days; cleaning and drying the obtained duck, and uniformly applying sweet wine on the surface of the duck body; roasting the obtained duck with charcoal fire for one day; and hanging the roasted duck in a cool ventilated place for weathering for 10 days to obtain the roast preserved duck. The method is used for duck meat processing, provides the duck meat with fascinating scent, and is green and eco-friendly. The roast preserved duck is glossy and rosy, and is crisp in skin and bones, and long in shelf life; natural fragrance, crispness, taste of duck meat are kept; and the duck is good in palatability. The method is natural and eco-friendly and is low in processing cost and high in benefit.

Description

technical field [0001] The invention relates to a method for processing duck meat, in particular to a method for preparing roasted cured duck. Background technique [0002] Roasted duck food is crispy and delicious, especially the roast duck food made from Zhijiang Shelduck, Sanhui Shelduck and other local breeds raised in the traditional rice fields where the Dong people live in Xiangxi and Guizhou. It is a special delicious food. Existing roast duck processing methods are not suitable for making roast duck, especially it is difficult to retain the unique natural color and flavor of local breed ducks such as Zhijiang duck and Sanhui duck raised in traditional rice fields, and the palatability is reduced. There is chemical substance pollution, which is harmful to the human body, does not meet the trend of modern pursuit of natural flavor food, and affects the development of duck meat processing industry. Contents of the invention [0003] The purpose of the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/29
Inventor 张绍发徐红
Owner ZHIJIANG MINFENG FARMING IND
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