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Manufacture method of crisp and refreshing roasted ducks

A production method and refreshing technology, which are applied in the directions of food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of complicated roast duck production process, difficult quality control, difficult control of roast duck taste, etc., and achieve a simple production method. Easy to learn, improve taste, good market prospects

Inactive Publication Date: 2017-01-04
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing roast duck production process is relatively complicated, and the quality is difficult to control, and it is difficult to control the taste of the roast duck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing crisp and refreshing roast duck, comprising the steps of:

[0017] Step 1, prepare raw materials, auxiliary materials and crisping materials, the auxiliary materials include: star anise 1-2g, cinnamon 0.5-1.8g, fragrant sand 0.5-1.5g, Angelica dahurica 0.2-1.6g, Tsaoguo 0.3-1.5g, Zanthoxylum bungeanum 0.5g -1.5g, cumin 0.4-1.6g, thyme 0.1-1.2g, white button 0.2-1.8g, red pepper 1.2-1.8g; salt 15-25g, rock sugar 4-8g, cooking wine 4-8g , Beer 35-55g, Honey 0.55-0.85g, Zongweixian 1.2-1.8g, Spring Onion 5-15g, Ginger 3-12g, Pandan Ethyl 1.2-2.5g, Duck meat extract / high-quality meat extract 2.5-4.5 g; fragrance agent 1-2g;

[0018] The crisp-enhancing material is composed of the following components in parts by weight: salt-free hydrolyzed vegetable protein 1-4.4, special chicken essence 1.2-3.1, pineapple essence 1.1-3.4, coloring and smoking material 2.6-4.3, meat Tenderizer 4.3~8.4, almond powder 1.7~3, sodium alginate 1.1~6, ginger oil essence ...

Embodiment 2

[0021] A method for preparing crisp and refreshing roast duck, comprising the steps of:

[0022] The crisp-enhancing material is composed of the following components in parts by weight: 4.4 parts by weight of hydrolyzed vegetable protein without salt, 2.4 parts of special fragrant chicken essence paste, 1.3 parts of pineapple essence, 5.3 parts of colored smoked material, 7.1 parts of meat tenderizer, and fine almond powder 1.9, sodium alginate 1.7, ginger oil flavor 1.3, grape violet 2.9, L potassium hydrogen tartrate 2, sodium propylparaben 3.6, L-alanine 2.3, glycerin 6.6, water-soluble paraben 6.1, cinnamon flavor 2.3, red yeast rice powder 3.7, D--xylose 1.8, corn flavor 1.1, pineapple oil flavor 2.5.

Embodiment 3

[0024] A method for preparing crisp and refreshing roast duck, comprising the steps of:

[0025] The crisp-enhancing material is composed of the following components in parts by weight: 2.4 parts by weight of anhydrous vegetable protein, 3.1 special flavored chicken essence paste, 1.3 pineapple flavor, 4.9 coloring and smoking material, 6.9 meat tenderizer, and almond powder essence 1.9, sodium alginate 6, ginger oil flavor 5.7, grape violet 1, L potassium hydrogen tartrate 1.8, sodium propylparaben 4.5, L-alanine 2.4, glycerin 9.3, water-soluble paraben 3.7, cinnamon flavor 1.3, red yeast rice powder 1.5, D--xylose 3.1, corn essence 1.7, pineapple oil essence 1.5.

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PUM

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Abstract

The present invention discloses a manufacture method of crisp and refreshing roasted ducks. The method comprises the following steps: step 1, raw materials, accessory materials and crispness increasing materials; and step 2: a post-treatment is conducted: 200-800 g of clean water is added in a pot, firstly the accessory materials are added, and the materials are boiled out using fire; the boiled materials are subjected to temperature keeping in a pressure state for 1-3 hours, then the crispness materials are added, the materials are fully and evenly stirred, the stirred materials are cooled to 20 DEG C, then washed clean ducks are put into the brine to be pickled for 5-25 hours, then the ducks are taken out to be drained for 1-3 hours, and the drained ducks are roasted at 250-220 DEG C for 2.5-4.5 hours until the outer skins present brown appearances. The manufacture method is simple and easy to learn. By adding the special crispness increasing materials, the manufacture method can improve the mouthfeel of the products and the roasted ducks are very good in market prospects.

Description

technical field [0001] The invention relates to a method for preparing crisp and refreshing roast duck, which belongs to the technical field of food processing. Background technique [0002] The existing roast duck production process is relatively complicated, and the quality is difficult to control, and it is difficult to control the taste of the roast duck. Contents of the invention [0003] Purpose of the invention: to provide a method for making crispy and refreshing roast duck, so as to solve the above-mentioned problems in the prior art. [0004] Technical solution: a method for making crispy and refreshing roast duck, comprising the following steps: [0005] Step 1, prepare raw materials, auxiliary materials and crisping materials, the auxiliary materials include: star anise 1-2g, cinnamon 0.5-1.8g, fragrant sand 0.5-1.5g, Angelica dahurica 0.2-1.6g, Tsaoguo 0.3-1.5g, Zanthoxylum bungeanum 0.5g -1.5g, cumin 0.4-1.6g, thyme 0.1-1.2g, white button 0.2-1.8g, red pepp...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/221A23L1/226A23L1/227A23L1/23A23L1/231A23L1/235
CPCA23V2002/00A23V2200/14A23V2250/0604A23V2250/638A23V2250/6406
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD