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Roast duck with flavor sauce and preparation method thereof

A flavor sauce and roast duck technology, applied in the field of food processing, can solve the problems of unfavorable uniform taste, unified distribution, lack of original flavor of freshly roasted roast duck, and lack of freshly roasted flavor, etc., and achieve golden and bright color, delicate taste and fresh taste Effect

Inactive Publication Date: 2018-07-27
BENGBU FENGMU BEEF & MUTTON PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The characteristic of traditional roast duck is that it is roasted and eaten immediately, the skin is crispy and the meat is tender, but it needs to be refrigerated for a few days before eating, the skin is not crispy, and there is no fresh-roasted flavor. Use the original flavor of roast duck without freshly roasted duck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The technical scheme adopted in the present invention is: a roast duck with flavor sauce and its preparation method. The roast duck with flavor sauce includes 2500g of Peking duck, 300g of feed liquid, 600g of stuffing and 120g of flavor sauce. The ingredients and parts by weight of the feed liquid The numbers are: 3 parts of salt, 6 parts of brown sugar, 5 parts of tomato juice, 3 parts of onion juice, 4 parts of chili juice, 1 part of chicken essence, 7 parts of soy sauce, 0.6 parts of roast duck essence, 10 parts of rice wine and 40 parts of spiced water. The ingredients and parts by weight of the stuffing are: 13 parts of red onion, 10 parts of seaweed, 4 parts of thirteen spices, 2 parts of mashed garlic, 2 parts of ginger slices, 15 parts of rice wine, 5 parts of lemon meat, 8 parts of apple meat, 2 parts of Chinese prickly ash parts, 3 parts of pickled peppers, 12 parts of table salt, 10 parts of camellia oil, and 3 parts of chives. 6 parts, 5 parts peanut butter...

Embodiment 2

[0019] The technical scheme adopted in the present invention is: a roast duck with flavor sauce and its preparation method. The roast duck with flavor sauce includes 3000g of Peking duck, 200g of feed liquid, 800g of stuffing and 100g of flavor sauce. The ingredients and parts by weight of the feed liquid The numbers are: 3 parts of table salt, 5 parts of brown sugar, 7 parts of tomato juice, 2 parts of onion juice, 5 parts of chili juice, 0.5 parts of chicken essence, 9 parts of soy sauce, 0.5 parts of roast duck essence, 12 parts of rice wine and 35 parts of spiced water. The ingredients and parts by weight of the filler are: 15 parts of red onion, 8 parts of seaweed, 6 parts of thirteen spices, 2 parts of mashed garlic, 5 parts of ginger slices, 12 parts of rice wine, 7 parts of lemon meat, 6 parts of apple meat, 3 parts of Chinese prickly ash 2 parts, 2 parts of pickled peppers, 13 parts of salt, 6 parts of camellia oil and 5 parts of chives, the composition and parts by we...

Embodiment 3

[0021] The technical solution adopted in the present invention is: a roast duck with flavor sauce and its preparation method, the roast duck with flavor sauce includes 2000g of Peking duck, 350g of feed liquid, 500g of stuffing and 150g of flavor sauce, the components and parts by weight of the feed liquid The numbers are: 2 parts of table salt, 8 parts of brown sugar, 4 parts of tomato juice, 4 parts of onion juice, 3 parts of chili juice, 1.5 parts of chicken essence, 6 parts of soy sauce, 0.8 parts of roast duck essence, 8 parts of rice wine and 45 parts of spiced water. The composition and parts by weight of the filler are: 10 parts of red onion, 12 parts of seaweed, 3 parts of thirteen spices, 5 parts of mashed garlic, 2 parts of ginger slices, 16 parts of rice wine, 4 parts of lemon meat, 9 parts of apple meat, 2 parts of Chinese prickly ash parts, 4 parts of pickled peppers, 8 parts of salt, 12 parts of camellia oil and 2 parts of chives, the composition and parts by wei...

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PUM

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Abstract

The invention relates to a roast duck with a flavor sauce and a preparation method thereof. The roast duck with the flavor sauce comprises 2000 to 3000 g of a Beijing force-fed duck, 200 to 350 g of feed liquid, 500 to 800 g of a filling material and 100 to 150 g of the flavor sauce. The preparation method for the roast duck with the flavor sauce comprises the following steps: preprocessing the Beijing force-fed duck; then carrying out arterial injection and intramuscular injection of the feed liquid; rolling, kneading and preserving the preprocessed Beijing force-fed duck; filling the Beijingforce-fed duck with the filling material and carrying out steaming; and roasting the Beijing force-fed duck in a charcoal grill so as to obtain the roast duck with the flavor sauce. According to theinvention, since arterial injection and intramuscular injection of the feed liquid are adopted, the roast duck is uniformly flavored and has fresh taste; roasting with charcoal is carried out after steaming, so the fragrance of the filling material is retained, and the natural fragrance of the roast duck is given out; and the prepared roast duck has scorched skin, delicious and compact meat, finemouthfeel, a golden yellow and brilliant color and rich charcoal fragrance, and has no loss of nutrients.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roast duck with flavor sauce and a preparation method thereof. Background technique [0002] The traditional roast duck production method is to inflate the duck with an air pump, insert the trachea into the knife edge of the duck to inflate the whole body of the duck, cut open the belly of the duck with a knife, cut off the feet and wings, remove all internal organs and clean them, and chop the duck Hang up, drain the water, wipe the inner cavity of the duck back and forth with stuffing, put in coriander, ginger slices, minced garlic, and star anise, sew the opening with the duck tail, hook under the duck's wings with a roasting hook, and wrap the duck head around Enter the circle, boil clean water, pour it evenly on the duck body, let the skin quickly tighten, drain the duck a little, blow the water with a fan for a while, and pour the skin water back and forth several...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L5/10
CPCA23L5/10A23L13/57A23L13/72
Inventor 杨国辉徐静
Owner BENGBU FENGMU BEEF & MUTTON PRODS