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Making method of sugar-fried duck

A production method and duck technology, which are applied in the field of sugar-fried duck, can solve problems such as affecting people's consumption and deteriorating flavor, and achieve the effects of rich layering, rich garlic fragrance and rich flavor of duck meat.

Pending Publication Date: 2022-04-15
王志奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roast duck has a long history and is a special famous dish. It originated in Jiankang during the Northern and Southern Dynasties of China. In order to increase the flavor of the duck dish, the chef roasted it with charcoal fire. , and after the roast duck is cooled, the flavor becomes worse, which affects people's eating

Method used

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Embodiment

[0021] The present invention proposes a kind of preparation method of sugar-fried duck, comprising: S1. the preparation of marinade, specifically as follows: the formula and ratio of marinade are (taking 100 ducks as an example): 100 grams of Chinese prickly ash, 100 grams of aniseed, fine 150 grams of ginger, 80 grams of pepper, 70 grams of fennel, 40 grams of bay leaves, 80 grams of cinnamon, 80 grams of gardenia, 80 grams of pepper, 30 grams of male cloves, 100 grams of tangerine peel, 100 grams of grasswort, 50 grams of amomum, 50 grams of white cardamom, 30 grams of nutmeg, 30 grams of grass fruit, 50 grams of magnolia, 50 grams of fragrant sand, 50 grams of licorice, 50 grams of kale, and 50 grams of Piper;

[0022] S2. After all kinds of spices are crushed, put them into the material bag, put them into the stewed soup and boil, boil for 15 minutes after the fire is boiled, and let the stewed soup cool down for later use;

[0023] S3. Cleaning of duck embryos, choose cle...

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PUM

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Abstract

The invention provides a making method of sugar-fried ducks, and relates to the technical field of sugar-fried ducks.The making method comprises the steps that marinating material soup is boiled; cleaning the duck embryos; marinating the duck embryo; scalding the skin of the duck embryo; airing the duck embryos; freezing the duck embryos and discharging acid; roasting the duck embryo; and cooling and frying. The cooled roast duck is fried by adding seasonings such as sugar, so that the roast duck is rich in flavor, soft, rotten and deboned again, the duck meat is rich in layering sense, rich in garlic fragrance, sweet and delicious, the requirements of people on taste and smell can be better met, and the problems that after the roast duck is cooled, the flavor becomes poor, and eating of people is influenced are solved.

Description

technical field [0001] The invention relates to the technical field of sugar-fried duck, in particular to a preparation method of sugar-fried duck. Background technique [0002] Roast duck has a long history and is a special famous dish. It originated in Jiankang during the Northern and Southern Dynasties of China. In order to increase the flavor of the duck dish, the chef roasted it with charcoal fire. , and after the roast duck is cooled, the flavor becomes poor, which affects people's eating. Contents of the invention [0003] In view of this, the present invention provides a method for making sugar-fried duck, which uses the cooled roast duck to add sugar and other seasonings to stir-fry again, so that the flavor of the roast duck becomes richer, and the duck becomes soft and rotten again, and the duck meat has a layered texture. Rich, rich garlic, sweet and delicious, it can better meet the needs of people's taste and smell. [0004] The invention provides a method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/70
Inventor 王志奇
Owner 王志奇
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