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Crisp roast duck with flower fragrance and its preparing process

A technology of roast duck and flower fragrance, which is applied in food preparation, application, food science, etc. It can solve the problems of single taste and heavy poultry smell of roast duck, and achieve the effect of high nutritional value, good aftertaste and strong fragrance

Inactive Publication Date: 2005-01-12
北京便宜坊烤鸭集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The eating method and taste are relatively simple, and the roast duck has a heavy poultry smell after cooling

Method used

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Embodiment Construction

[0024] For further explanation below, the crispy roast duck with flowers of the present invention is produced by the following method, and its production steps include: inflating the duck blank, airing the blank, roasting and sugaring before being baked, and injecting seasoning containing fresh flower juice while inflating the duck. juice. Before roasting, a seasoning sauce containing flower juice is injected into the duck cavity. The weight ratio of the ingredients used for beating sugar is:

[0025] Dressing with flower juice 100

[0026] Maltose 10, 16, 20

[0027] Vinegar 25, 32, 40.

[0028] The roasting step is carried out in a stewing oven. The quantity of seasoning sauce containing flower juice is injected while inflating: each duck weighs about 3 kg, and 200, 300, and 350 ml of sauce need to be injected; Before making, also inject the seasoning sauce quantity that contains fresh flower juice in the duck chamber and be every duck 100, 200, 300 milliliters; The quan...

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Abstract

A crisp roast duck with flower fragrance is cooked from raw duck through pretreating, inflating while pouring fresh flower juice, drying in air, roasting and coating sugar. Its advantages are strong fragrance, good enjoyment to eat it, high nutritive value and no odour after cooled.

Description

technical field [0001] The invention relates to a baked food, in particular to a flower-flavored crispy roast duck and a preparation method thereof. technical background [0002] Beijing roast duck can be divided into "simmering oven" and "hanging oven" in terms of production methods. Braised oven roast duck has a history of 600 years. The production method is that the duck blanks are pumped, cooled, and sugared (brushing maltose on the skin of the duck to make them bright after roasting) before being put into the oven. A "simmering oven" is used for roasting. The so-called stewing furnace is actually a kind of ground furnace. The furnace body is made of bricks and the size is about one cubic meter. Put it in the furnace, close the furnace door and roast it. Therefore, "steamed duck" is roasted at the temperature of the charcoal fire in the furnace and the heated furnace wall. The braised oven-roasted duck has a shiny, crispy, maroon-red skin, tender meat, well-fat and le...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L13/50
Inventor 侯荣凤白永明陶传磊陈巍
Owner 北京便宜坊烤鸭集团有限公司
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