Lemon duck manufacturing method

A production method and technology of lemon duck, which are applied in food science, animal husbandry and other directions, can solve the problems of unpleasant lemon duck, bad taste of lemon duck, immature duck cooking technology, etc., so as to achieve fresh and tender meat, unique flavor and sour taste. Sweet and spicy effect

Inactive Publication Date: 2018-10-09
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the lemon duck produced on the market basically relies on soy sauce to enhance the flavor, and the sauce cannot penetrate into

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of lemon duck, its preparation method comprises the following steps:

[0038] (1) Cook the duck: wash the duck, put the whole duck into a clean pot, add water to submerge the duck, then add sliced ​​ginger and cooking wine, heat on low heat, when the water temperature is 38°C, pick up the duck and pour Drain the water in the duck belly, put it into the pot again and cook it again, and then repeat the operation every 8 minutes. When the duck floats and the duck wings are exposed to the water, take the duck out and drain the water, cool it naturally, and set aside; the duck is Feed big shelduck ducks with a growth time of 3 months with fresh corn kernels, and the parts by weight are 2000 parts; Pierce the inside of the duck; the ginger slices are 3 parts by weight, and the cooking wine is 12 parts by weight; the natural cooling is to cool down to 45°C; When put into the pot, the side facing upwards of the duck is opposite to that before takin...

Embodiment 2

[0043] A kind of preparation method of lemon duck, its preparation method comprises the following steps:

[0044] (1) Cook the duck: wash the duck, put the whole duck into a clean pot, add water to submerge the duck, then add sliced ​​ginger and cooking wine, heat on low heat, when the water temperature is 45°C, pick up the duck and pour Drain the water in the duck’s stomach, put it into the pot again, and repeat the operation every 13 minutes. When the duck floats and the wings of the duck are exposed to the water, take the duck out and drain the water, cool it naturally, and set aside; the duck is Feed big shelduck ducks with a growth time of 6 months with fresh corn grains, and the parts by weight are 4000 parts; The inside of the duck is pierced; the ginger slices are 20 parts by weight, and the cooking wine is 18 parts by weight; the natural cooling is to cool down to 53° C.; When put into the pot, the side facing upwards of the duck is opposite to that before taking it ...

Embodiment 3

[0049] A kind of preparation method of lemon duck, its preparation method comprises the following steps:

[0050] (1) Boil the duck: wash the duck, put the whole duck into a clean pot, add water to submerge the duck, then add sliced ​​ginger and cooking wine, heat on low heat, when the water temperature is 40°C, pick up the duck and pour Drain the water in the duck belly, put it into the pot again and cook it again, and then repeat the operation every 9 minutes. When the duck floats and the duck wings are above the water, take the duck out and drain the water, cool it naturally, and set aside; the duck is Use fresh corn grains to feed large, 4-month-old shelduck ducks, the weight of which is 2500 parts; when the ducks start to float, use a bamboo or stainless steel skewer with a diameter of 1.5cm to pick the duck from the breast of the duck near the wings. Pierce the inside of the duck; the ginger slices are 8 parts by weight, and the cooking wine is 13 parts by weight; the na...

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Abstract

The invention discloses a lemon duck manufacturing method. The method comprises the steps of duck stewing, duck cutting, mixing material manufacturing and mixing. When a duck is stewed and when the water temperature is 38-45 DEG C, by repeatedly fishing up the duck, pouring out water in the duck gizzard and putting the duck into a pot for stewing, it is ensured that all parts of the duck are uniformly heated, the duct meat is fresh and tender in taste, and the duck skin is not greasy; mixing materials and the duck meat are stirred under the temperature of 65-75 DEG C to be uniform, the mixingmaterials can permeate into the duck meat, it is ensured that the lemon duck is flavored, after the mixing materials are heated under low temperature, the effect of each raw material in the mixing materials is brought into full play, the attractive fragrance is emitted out, the lemon duck has the unique flavor, the mellow tart flavor is obtained immediately when a user eats the duck, the effect ofappetizing can be achieved, the duck tastes sweet after the user chews the duck, pepper is added into the mixing materials, the peppery taste is obtained, and the sweet, sour, flavored and spicy tastes are all obtained.

Description

technical field [0001] The invention belongs to the technical field of food cooking, in particular to a method for making lemon duck. Background technique [0002] Ducks belong to the vertebrate phylum, the order Aves Anseriformes, and the Anatidae animals, which are domesticated from wild mallard ducks and spot-billed ducks. Among them, ducks are mainly divided into two types: one is: Muscovy duck is also called tumor head duck and foreign duck. During the breeding season, male duck can emit a strong musky smell, so it is also called musk duck; the other is: teal duck and The first name is clam duck, the scientific name is mallard duck, and it was called wild duck and morning duck in ancient times. [0003] Duck meat contains more B vitamins and vitamin E than other meats. 100 grams of edible duck meat contains about 10 mg of B vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; Contains 90-400 micrograms of vitamin E. Duck meat can effectively resi...

Claims

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Application Information

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IPC IPC(8): A01K67/02A23L5/10A23L13/40A23L13/50A23L19/20
CPCA01K67/02A23L5/13A23L13/428A23L13/50A23L19/20
Inventor 潘翠莹赵海鹰杨小凤赵娟邹传龙
Owner NANNING UNIV
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