Roast duck and manufacturing method thereof

A production method and technology of roast duck, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the problems affecting the flavor and taste of roast duck, and achieve bright color and good taste , strong fragrance effect

Inactive Publication Date: 2018-04-20
北京六合坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production process of the above-mentioned roast duck, the aroma substances of the spices cannot be fully absorbed by the duck blank, which affects the flavor and taste of the roast duck

Method used

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  • Roast duck and manufacturing method thereof
  • Roast duck and manufacturing method thereof
  • Roast duck and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Boiling water: 0.8g Maimen, 0.8g Gansong, 0.8g Baizhu, 0.3g Baizhi, 2.0g Cumin, 0.33g Amomum, 0.83g Tsaoguo, 0.33g Tangerine Peel, 1.6g Licorice, Add 0.33g of peppercorns, 2.5g of Chinese prickly ash, 0.5g of fragrant leaves, 0.33g of pepper, and 0.5g of galangal into 500g of water and infuse for 2 hours.

[0025] (2) skin water configuration: evenly mix maltose and water with a weight ratio of 1:8;

[0026] (3) Inflating: choose 2500g white striped duck, insert the air pipe into the knife edge of the duck, grasp the opening with your hands, and inflate, so that the whole body of the duck is inflated;

[0027] (4) Pickling: Add 100g of the water in step (1) into the duck body of step (3), and use a duck tail needle to sew up the knife edge of the duck, tie the knife edge tightly, and marinate for 2 hours. Flip every half hour;

[0028] (5) Skin scalding: Use boiling water at 100°C to evenly pour over the duck body after step (4), and scald the knife edge of the du...

Embodiment 2

[0032] (1) Cooking with water: 0.75g Maimen, 0.85g Gansong, 0.75g Atractylodes macrocephala, 0.32g Angelica dahurica, 2.1g cumin, 0.30g amomum, 0.80g grass fruit, 0.30g tangerine peel, 1.7g licorice, Add 0.30g of peppercorns, 2.4g of Chinese prickly ash, 0.45g of fragrant leaves, 0.35g of pepper, and 0.45g of galangal into 500g of water and infuse for 2.5 hours. 2) Skin water configuration: evenly mix maltose and water with a weight ratio of 1:9;

[0033] (3) Inflating: choose 3000g white-striped duck, insert the air pipe into the knife edge of the duck, grasp the opening with your hands, and inflate, so that the whole body of the duck is inflated;

[0034] (4) Pickling: Add 125g of the material water in step (1) into the duck body of step (3), and use a duck tail needle to sew up the knife edge of the duck, tie the knife edge tightly, and marinate for 2.5 hours. Flip every half hour;

[0035] (5) Skin scalding: Use boiling water at 100°C to evenly pour over the duck body af...

Embodiment 3

[0040] (1) Cooking with water: 0.85g Maimen, 0.75g Gansong, 0.85g Atractylodes macrocephala, 0.28g Angelica dahurica, 1.9g cumin, 0.35g amomum, 0.85g grass fruit, 0.35g tangerine peel, 1.5g licorice, Add 0.35g of peppercorns, 2.6g of Chinese prickly ash, 0.55g of fragrant leaves, 0.30g of pepper, and 0.55g of galangal into 500g of water and steep for 3 hours.

[0041] (2) skin water configuration: evenly mix maltose and water with a weight ratio of 1:7;

[0042] (3) Inflating: choose 3500g white striped duck, insert the air pipe into the knife edge of the duck, grasp the opening with your hands, and inflate, so that the whole body of the duck is inflated;

[0043] (4) Pickling: Add 150g of the material water in step (1) into the duck body of step (3), and use a duck tail needle to sew up the knife edge of the duck, tie the knife edge tightly, and marinate for 3 hours. Flip every half hour;

[0044] (5) Skin scalding: Use boiling water at 100°C to evenly pour over the duck bo...

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PUM

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Abstract

The invention relates to a roast duck and a manufacturing method thereof, and belongs to the technical field of food production. The roast duck and the manufacturing method thereof is characterized inthat the manufacturing method of the roast duck comprises the following steps that (1) material water is decocted; (2) skin water is prepared; (3) bulging is conducted; (4) pickling is conducted, specifically, the material water in the step (1) is added into a duck billet chest in the step (3), a duck cutting incision is seamed and tied tightly, and the duck is placed flatwise and pickled, and turned over once every half hour; (5) the dust skin is burned; (6) coloring is conducted; (7) the duck skin is air-dried; and (8) roasting is conducted, specifically, the duck cutting incision of the duck billet in the step (7) is opened, the material water in the step (1) is poured into the duck billet chest, then the duck cutting incision is seamed again, and the duck billet is placed into a baking oven to be roasted. According to the manufacturing method, the material water is adopted to conduct first step of pickling, second step of pickling of the material water and roasting of the duck areconducted simultaneously, so that the flavoring effect of the roast duck is good, flavoring is even, the roast duck is tasty, the flavor is aromatic, the color is bright, the roast duck is fresh andtender and tasty and refreshing, no obvious roughness exists, the chewiness is relatively good, and the structure of the roast duck is complete and compact and has elasticity.

Description

technical field [0001] The invention relates to the technical field of food production, more specifically, it relates to a roast duck and a preparation method thereof. Background technique [0002] With the continuous improvement of people's quality of life, meat products are getting more and more attention. Duck meat not only contains 16% to 25% protein, all the amino acids needed by the human body, as well as B vitamins, E vitamins and niacin, but also has a unique taste. Take Beijing Roast Duck as an example. According to the records of "Food Treasures" as early as the Southern and Northern Dynasties, there is a record of "Roasted Duck". "Delicious in the world" is well-known both at home and abroad. [0003] In the production process of the existing roast duck, the spices are directly placed in the inner chamber of the duck blank to marinate, for example: a processing method of roast duck provided by a patent document whose authorization announcement date is 2013.09. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/10
CPCA23L5/10A23L13/428A23L13/50A23V2002/00A23V2200/16A23V2200/15A23V2200/14
Inventor 周海莹
Owner 北京六合坊食品有限公司
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