Delicious Hong-Kong-style roasted meat and preparation method thereof

A Hong Kong-style, delicious technology, which is applied in the field of delicious Hong Kong-style roasted meat and its preparation, can solve the problems of destroying nutritional components and unfavorable food quality, and achieve the effect of rosy and bright color, firm duck meat and good chewiness

Pending Publication Date: 2017-05-31
上海龙彬餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Maillard reaction that occurs in some other food processing processes (such as drying, pasteurization, sterilization, etc.) is detrimental to the quality of

Method used

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  • Delicious Hong-Kong-style roasted meat and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Delicious Hong Kong-style Roast Meat Ingredients (by weight): 3100 grams of duck, 50 grams of salt, 25 grams of star anise powder, 15 grams of soy sauce, 2 grams of sesame oil, 15 grams of peanut oil, 48 grams of sugar, 35 grams of ginger, 30 grams of garlic, 20 grams of green onion 15 grams of coriander, 15 grams of cumin, 18 grams of amino acids, 50 grams of vinegar, and 500 grams of water.

[0041] The sugar is obtained by uniformly stirring and mixing D-ribose, D-galactose and D-fructose in a mass ratio of 1:1:1.

[0042] The amino acid is obtained by uniformly stirring and mixing glycine, L-lysine and L-cystine in a mass ratio of 1:1:1.

[0043] Delicious Hong Kong-style Roast Meat Preparation:

[0044] (1) Remove the viscera, claws and forewings of the duck, clean it and drain the water, mix salt, star anise powder, soy sauce, sesame oil, peanut oil and sugar to get the seasoning, and then spread the seasoning evenly on the duck body and the inner cavity of the ...

Embodiment 2

[0049] It is basically the same as Example 1, except that the sugar is obtained by stirring and mixing D-galactose and D-fructose in a mass ratio of 1:1. Obtain the delicious Hong Kong style roast meat of embodiment 2.

Embodiment 3

[0051] It is basically the same as Example 1, except that the sugar is obtained by stirring and mixing D-ribose and D-fructose in a mass ratio of 1:1. Obtain the delicious Hong Kong style roast meat of embodiment 3.

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Abstract

The invention discloses delicious Hong-Kong-style roasted meat and a preparation method thereof. The delicious Hong-Kong-style roasted meat is prepared from the following raw materials in parts by weight: 2500 to 3500 parts of duck meat, 40 to 60 parts of salt, 20 to 30 parts of star aniseed powder, 10 to 20 parts of soybean sauce, 1 to 5 parts of sesame oil, 10 to 20 parts of peanut oil, 45 to 55 parts of sugar, 25 to 45 parts of gingers, 25 to 35 parts of garlic, 15 to 25 parts of green onions, 10 to 20 parts of Chinese parsley, 10 to 20 parts of fennel, 10 to 30 parts of amino acid, 45 to 55 parts of vinegar, and 450 to 550 parts of water. The delicious Hong-Kong-style roasted meat is red and bright in color, the duck meat is compact, good chewiness is maintained, the quality is obviously better than that of the roasted duck produced in a traditional processing way, the product is healthier and more delicious, and the duck roasting process is environment-friendly and suitable for the industrialized popularization in the future.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a delicious Hong Kong-style roast meat and a preparation method thereof. Background technique [0002] Roast duck is a treasure in the food culture of the Chinese nation. After thousands of years of development, there are a variety of roast ducks on the market today. However, according to their different preparation techniques, roast duck can be mainly divided into Beijing roast duck and Cantonese roast duck. As an indispensable poultry meat in the daily diet, duck meat is rich in nutrients. The fatty acid in duck meat has a low melting point and is easy to digest. Compared with other meats, there are more B vitamins and vitamin E, which can prevent beriberi, neuritis and other inflammations. In addition, it also has anti-aging functions. At the same time, duck meat is rich in niacin, which is one of the two important coenzymes (coenzyme I and coenzyme II) in the human ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L5/10
Inventor 魏振飞魏雪
Owner 上海龙彬餐饮管理有限公司
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