Jasmine roast duck and making technology thereof

Abstract

The invention relates to the technical field of food processing, in particular to a jasmine roast duck and a making technology thereof, and the making technology comprises the four steps of raw material preparation, pickling, jasmine aromatherapy and roasting. The raw material preparation comprises duck meat selection, jasmine tea bag preparation, jasmine flower selection and treatment, and preparation of other raw materials; the pretreatment step comprises duck meat cutting and shaping, pickling and coloring; the cooking process comprises baking equipment selection and preheating, temperature control and baking time, and total baking time; the production link comprises the step of placing the jasmine flower fried crisp on a plate. By introducing the aromatic component of the jasmine flowers, the flavor and nutritional value of the roast duck can be remarkably improved, meanwhile, the making process is optimized, and the making efficiency is improved. Specifically, a unique jasmine fragrance formula is adopted, the fragrance durability and stability are kept, and it is ensured that the roast ducks are evenly heated in different roasting stages through a multi-stage temperature control technology.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and specifically relates to a jasmine roasted duck and its production process. Background Art

[0002] With the continuous development of food production technology, roasted duck, as one of the traditional Chinese delicacies, has been widely welcomed. Although the existing roasted duck production technology has achieved certain results in flavor and nutrition, there are still some deficiencies, especially in terms of production efficiency, taste retention, and technological innovation. A jasmine roasted duck and its production process aim to solve these problems by introducing the aroma of jasmine flowers to enhance the flavor and nutritional value of roasted duck, while optimizing the production process to improve production efficiency.

[0003] After retrieval, a roasting device, roasting method, and roasting formula for a fresh flower roasted duck with a publication number of CN113475541B were published on December 24, 2024. This patent provides a roasting device and roasting method for a fresh flower roasted duck, which significantly improves the taste of roasted duck by using an aromatherapy spraying component and has health preservation effects. However, the singularity and fixity of its aromatherapy components may lead to limited flavor and nutritional value of roasted duck and are difficult to meet the needs of different consumers.

[0004] Therefore, the present invention provides a jasmine roasted duck and its production process, introducing the aroma of jasmine flowers and combining them with traditional aromatherapy components to provide a unique flavor. At the same time, through different jasmine flower aromatherapy formulas, health preservation effects such as nourishing the heart, liver, lungs, and kidneys are achieved, meeting the needs of different consumers and enhancing the market competitiveness of the product. Summary of the Invention

[0005] In order to overcome the deficiencies of the prior art, the present invention provides a new jasmine roasted duck formula and its usage method, which can significantly enhance the flavor and nutritional value of roasted duck, while optimizing the production process to improve production efficiency. The technical solution of the present invention is to introduce the aromatic components of jasmine flowers and combine them with traditional aromatherapy components, so that the roasted duck has richer aroma and more balanced nutrition during the production process. Specifically, the present invention adopts a unique jasmine flower aromatherapy formula, which can maintain the persistence and stability of the aroma during the production process, thereby enhancing the flavor of roasted duck.

[0006] The production process of the present invention mainly includes four steps: raw material preparation, marination, jasmine flower aromatherapy, and roasting.

[0007] Specifically, S1: Raw material preparation includes the following steps:

[0008] S11 Duck selection: Select high-quality force-fed ducks weighing 2.5 - 3.5 kilograms. The duck body surface should be intact without damage, with bright color, firm and elastic meat, ensuring a good fat-to-muscle ratio for the duck meat to form a crispy outer skin and tender and juicy inner meat during the roasting process.

[0009] S12 Preparation of jasmine tea bags: Select freshly picked jasmine flowers with strong fragrance. After preliminary treatments such as fixing and drying, they are put into special cotton mesh tea bags. The tea bag size is about 5 cm × 8 cm, and the weight of each bag of jasmine tea mixture is about 15 grams. The sealing of the tea bag is tied tightly with heat-resistant cotton thread to ensure that the contents will not leak during the roasting process.

[0010] S13 Selection and treatment of jasmine flowers: Select fresh jasmine flower buds that have not fully bloomed, with tightly closed petals and white color, for deep-fried crispy garnish and dipping sauce making. After picking, quickly rinse them with clean water to remove surface impurities and dust, and then gently blot the surface moisture with a clean gauze for later use.

[0011] S14 Preparation of other raw materials: Prepare appropriate amounts of traditional roasted duck seasonings such as table salt, granulated sugar, cooking wine, light soy sauce, dark soy sauce, honey, star anise, cinnamon, and bay leaves, as well as raw materials such as sweet flour sauce, lemon juice, and rock sugar for making jasmine-flavored dipping sauce.

[0012] Specifically, S2: The pre-treatment steps include the following steps:

[0013] S21 Duck cutting and shaping: Place the selected duck on a clean workbench. First, remove parts such as duck feet and wing tips, then make an opening at the root of the duck's neck and carefully remove internal organs such as the esophagus and trachea, taking care not to cut the abdominal wall of the duck body. Then, rinse the inside and outside of the duck body with clean water until the water flowing out is clear and free of blood. After that, use special shaping tools (such as stainless steel clips and hooks) to shape the duck body, making the duck breast stand up and the duck legs and wings hang naturally, so as to be heated evenly and have a beautiful appearance during marinating and roasting.

[0014] S22 Marinating: Prepare the marinade according to the ratio of 30 grams of table salt, 20 ml of cooking wine, 15 ml of light soy sauce, 10 ml of dark soy sauce, 15 grams of granulated sugar, 3 grams of star anise powder, 2 grams of cinnamon powder, and 1 gram of bay leaf powder per kilogram of duck meat. Apply it evenly on the inner and outer surfaces of the duck body, especially on the parts with thick muscles, to ensure that the seasonings can penetrate deeply. After application, stuff the prepared jasmine tea bag into the abdominal cavity of the duck, close to the upper part of the duck breast, so that the jasmine fragrance can fully disperse and penetrate into all parts of the duck meat during roasting. Place the marinated duck in a refrigerated environment at a temperature of 4 - 8°C and a humidity of 60% - 70% for 4 - 6 hours to allow the duck meat to fully absorb the flavor of the seasonings and jasmine fragrance.

[0015] S23 Coloring: After marinating, take out the duck and evenly brush a layer of coloring liquid made of honey, dark soy sauce, and a small amount of lemon juice on the surface of the duck body with a special brush. The ratio of honey, dark soy sauce, and lemon juice is 2:1:0.5. When brushing the liquid, ensure that the surface of the duck body is evenly covered without any missed parts. After brushing, hang the duck in a ventilated place to dry for 30 - 40 minutes, so that the coloring liquid forms a thin protective film on the surface of the duck body, which helps to present an attractive color during the roasting process.

[0016] Specifically, S3: The cooking process includes the following steps:

[0017] S31 Selection and preheating of baking equipment: Select a professional hanging oven for roasting ducks. The oven is equipped with adjustable temperature and ventilation devices, which can accurately control the temperature and air flow circulation inside the oven. Before roasting, preheat the roasting duck oven to 180 - 200 °C for 20 - 30 minutes to ensure that the temperature inside the oven is uniform and stable.

[0018] S32 Temperature control and roasting time: Hang the dried and colored duck into the roasting duck oven with a hook. First, roast the duck at a temperature of 180 - 200 °C for 30 - 40 minutes. This stage is the initial roasting of the duck, which makes the inside of the duck meat start to be cooked through, and at the same time, the moisture on the surface of the duck skin gradually evaporates and begins to shrink and tighten. Then, raise the oven temperature to 220 - 240 °C and continue to roast for 20 - 30 minutes. The main purpose of this stage is to quickly make the duck skin crispy and present an attractive color from golden yellow to dark red. During the whole roasting process, closely monitor the temperature change inside the oven. By adjusting the ventilation device and heating power, control the temperature fluctuation range within ±5 °C to ensure the consistency and stability of the roasting effect.

[0019] The total roasting time is controlled between 70 - 80 minutes according to the size of the duck and the actual situation inside the oven. The standard for judging whether the duck is roasted mature is: insert a thin bamboo stick into the thickest part of the duck leg, and when pulled out, there is no blood oozing out, and the duck skin shows a uniform crispy texture and a color from golden yellow to dark red.

[0020] Specifically, S4: The presentation link includes frying and arranging crispy jasmine flowers: Put the previously prepared fresh jasmine flower buds into a vegetable oil pan at a temperature of 150 - 160 °C and fry for 1 - 2 minutes. When the jasmine flower buds turn light yellow and become crispy, quickly take them out and blot the excess oil on the surface with kitchen paper towels. Place the fried and crispy jasmine flower buds around the roasted jasmine duck on the plate according to an aesthetic pattern (such as arranging them in a circle around the roasted duck or scattering them on the surface of the roasted duck), which not only increases the visual beauty of the dish but also further enhances the jasmine fragrance.

[0021] Compared with other processes, this process has the following beneficial effects: The jasmine roast duck uses a cooking method different from traditional roast ducks, such as stuffing jasmine tea bags in the abdomen, temperature control, time control and other key technologies. These technologies together constitute its unique flavor and taste. At the same time, when the roast duck is served, the jasmine flowers are deep-fried until crispy, adding beauty to the presentation and flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the production process of the jasmine roast duck of the present invention.

[0023] Figure 2 It is a schematic diagram of the proportion of the pickling solution for the roast duck of the present invention.

[0024] Figure 3 It is a flow chart of multi-stage temperature-controlled roasting of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0025] The present invention provides a new formula for jasmine roast duck and its usage method, which can significantly improve the flavor and nutritional value of the roast duck, while optimizing the production process and improving production efficiency. The following is a detailed description of the specific implementation of the present invention with reference to the accompanying drawings.

[0026] First, referring to Figure 1 the schematic diagram of the production process of the jasmine roast duck shown, the production process of the present invention mainly includes four steps: raw material preparation, pickling, jasmine aromatherapy, and roasting. In a specific embodiment, the raw materials selected are fresh high-quality white-striped ducks, with a duck weight of about 2.5 kg, tender meat, no peculiar smell, and no damage. During the raw material preparation process, after the ducks are slaughtered, their internal organs, feathers and impurities are removed, washed and drained, and the duck meat is kept clean and tidy to ensure the smooth progress of the subsequent steps. Next, the ducks are pickled. The proportion of the pickling solution is shown in Figure 3 . The pickling solution is made by mixing table salt, granulated sugar, cooking wine, dark soy sauce, light soy sauce, star anise powder, cinnamon powder, and cinnamon leaf powder in a certain proportion, including 30 g of table salt, 15 g of granulated sugar, 20 ml of cooking wine, 15 ml of light soy sauce, 10 ml of dark soy sauce, 3 g of star anise powder, 2 g of cinnamon powder, and 1 g of cinnamon leaf powder. The pickling solution is evenly applied to the inside and outside of the ducks to ensure that the surface of the duck meat is completely soaked. After application, the prepared jasmine tea bags are stuffed into the abdominal cavity of the ducks, close to the upper part of the duck breast, so that the jasmine fragrance can fully emit and penetrate into all parts of the duck meat during the roasting process. The pickled ducks are placed in a refrigerated environment at a temperature of 4 - 8 °C and a humidity of 60% - 70% for 4 - 6 hours, so that the duck meat can fully absorb the fragrance and nutrients of the pickling solution, improving the taste and flavor of the roast duck.

[0027] After pickling is completed, take out the duck and evenly brush a layer of coloring liquid made of honey, dark soy sauce, and a small amount of lemon juice on the surface of the duck body. The ratio of honey, dark soy sauce, and lemon juice is 2:1:0.5. When brushing the liquid, ensure that the surface of the duck body is evenly covered without any missed parts. After brushing, hang the duck in a ventilated place to dry for 30 - 40 minutes, so that a thin protective film is formed on the surface of the duck body, which helps to present an attractive color during the roasting process.

[0028] During the roasting process, the present invention adopts a multi-stage temperature control technology. For the specific process, please refer to Figure 3 . First, preheat the roasting oven to 180 - 200 °C for 20 - 30 minutes to ensure that the temperature inside the oven is uniform and stable. Put the duck after coloring treatment into the oven preheated to 180 - 200 °C for the second-stage low-temperature preheating for 30 - 40 minutes. The function of this stage is to evenly increase the temperature inside the duck and prevent the surface from being prematurely charred. Next, raise the temperature of the oven to 220 - 240 °C for the third-stage medium-temperature baking for 20 - 30 minutes. This stage mainly forms a thin skin film on the surface of the duck meat to lock in the moisture and aroma inside the duck meat. During the whole roasting process, closely monitor the temperature change inside the oven. By adjusting the ventilation device and heating power, control the temperature fluctuation range within ±5 °C to ensure the consistency and stability of the roasting effect.

[0029] Finally, for the jasmine crispy garnish and plating, put the previously prepared fresh jasmine buds into a vegetable oil pan at a temperature of 150 - 160 °C and fry for 1 - 2 minutes. When the jasmine buds turn light yellow and become crispy, quickly take them out and blot the excess oil on the surface with kitchen paper towels. Place the fried jasmine buds around the roasted jasmine duck on the plate according to an aesthetic pattern (such as arranging them in a circle around the roasted duck or scattering them on the surface of the roasted duck), which not only increases the visual beauty of the dish but also further enhances the jasmine aroma.

[0030] In summary, by introducing the aromatic components of jasmine, the present invention enables the roasted duck to have richer aroma and more balanced nutrition during the production process. Specifically, a unique jasmine fragrance formula is adopted, which can maintain the persistence and stability of the aroma during the production process, thereby enhancing the flavor of the roasted duck. By optimizing the pickling and roasting processes of the roasted duck, a pickling liquid that can effectively lock in moisture and aroma is selected, further improving the taste and nutritional value of the roasted duck. In addition, the present invention also proposes an improved roasting method. Through the multi-stage temperature control technology, the roasted duck can be evenly heated in different baking stages, reducing the roasting time and improving the production efficiency. With the above comprehensive technical improvements, the jasmine roasted duck of the present invention is superior to existing similar products in multiple key performance indicators.

Claims

1. A method for making jasmine roast duck, characterized in that, The following steps are involved: S1: Raw material preparation, including: S11: Duck meat selection: select high-quality stuffed ducks weighing 2.5-3.5 kg; S12: preparing jasmine tea bags, selecting freshly picked jasmine flowers, after withering and drying, putting them into cotton mesh tea bags with a size of 5 cm×8 cm, and each bag of jasmine tea mixture weighs about 15 grams; S13: Selection and processing of jasmine flowers: select jasmine buds that have not yet fully opened, rinse them with clean water, and dry the surface moisture; S14: Prepare other raw materials, including salt, sugar, cooking wine, light soy sauce, dark soy sauce, honey, star anise, cinnamon, bay leaves and other traditional roast duck seasonings; S2: Preprocessing steps, including: S21: Cutting and shaping duck meat, removing duck feet, duck wing tips and other parts, taking out the internal organs, rinsing with clean water, and shaping the duck body with shaping tools; S22: marinating, preparing a marinade according to the ratio of 30 g salt, 20 ml cooking wine, 15 ml light soy sauce, 10 ml dark soy sauce, 15 g white sugar, 3 g star anise powder, 2 g cinnamon powder, and 1 g bay leaf powder per kg of duck meat, evenly applying the marinade on the inner and outer surfaces of the duck, inserting a jasmine tea bag into the abdominal cavity of the duck, and marinating the duck in a cold storage environment at a temperature of 4-8°C and a humidity of 60%-70% for 4-6 hours; S23: Coloring: Use a special brush to evenly apply a layer of coloring liquid made of a mixture of honey, dark soy sauce and lemon juice on the surface of the duck. The ratio of honey, dark soy sauce and lemon juice is 2:1:0.

5. After coloring, hang the duck in a ventilated place to dry for 30-40 minutes; S3: Cooking process, including: S31: Selection and preheating of baking equipment: choose a professional hanging oven for roasting duck, preheat to 180-200℃, preheating time is 20-30 minutes; S32: temperature control and baking time, hang the dried and colored duck into the roast duck oven with a hook, bake it at 180-200°C for 30-40 minutes, then increase the oven temperature to 220-240°C, and continue baking for 20-30 minutes, with the total baking time controlled at 70-80 minutes; S4: Production process, including: arranging fried jasmine flower buds on a plate, frying the jasmine flower buds in a pan of vegetable oil at a temperature of 150-160°C for 1-2 minutes, taking them out and absorbing excess oil on the surface with kitchen paper, and placing the fried jasmine flower buds around the baked jasmine roast duck plate.

2. The method for making jasmine duck according to claim 1, characterized in that, In the duck meat selection step, the selected duck is required to have intact skin without damage, bright color, firm and elastic meat.

3. The method for making jasmine duck according to claim 1, characterized in that, In the jasmine tea bag preparation step, the sealing portion of the tea bag is tightly tied with a high temperature resistant cotton thread.

4. The method for making jasmine duck according to claim 1, characterized in that, In the jasmine flower selection and processing step, the selected jasmine flower buds have tight petals and are white in color.

5. The method for making jasmine duck according to claim 1, characterized in that, In the pickling step, prepare the pickling mixture according to the ratio of 30 grams of salt, 20 milliliters of cooking wine, 15 milliliters of light soy sauce, 10 milliliters of dark soy sauce, 15 grams of granulated sugar, 3 grams of star anise powder, 2 grams of cinnamon powder, and 1 gram of litsea cubeba powder per kilogram of duck meat. Evenly apply the pickling mixture on the inner and outer surfaces of the duck. Insert the jasmine tea bag into the abdominal cavity of the duck, and place it in a refrigerated environment at a temperature of 4 - 8°C and a humidity of 60% - 70% for pickling for 4 - 6 hours. The position where the jasmine tea bag is inserted into the abdominal cavity of the duck is near the upper part of the duck breast.

6. The method for making jasmine duck according to claim 1, characterized in that, In the coloring step, evenly brush a layer of coloring liquid, which is a mixture of honey, dark soy sauce, and lemon juice in a ratio of 2:1:0.5, on the surface of the duck using a special brush. After brushing, hang the duck in a ventilated place to dry for 30 - 40 minutes, and a thin protective film will be formed on the surface of the duck by the coloring liquid.

7. The method for making jasmine duck according to claim 1, characterized in that, In the step of selecting and preheating the baking equipment, select a professional hanging oven for roasting ducks and preheat it to 180 - 200°C for 20 - 30 minutes; the roasting oven is equipped with a temperature - adjustable and ventilation device.

8. The method for making jasmine roast duck according to claim 1, wherein, In the step of temperature control and roasting time, hang the dried and colored duck into the roasting oven with a hook. First, roast it at a temperature of 180 - 200°C for 30 - 40 minutes, then raise the oven temperature to 220 - 240°C and continue roasting for 20 - 30 minutes. The total roasting time is controlled within 70 - 80 minutes; by adjusting the ventilation device and heating power, control the temperature fluctuation range within ±5°C.

9. The method for making jasmine duck according to claim 1, characterized in that, In the product presentation step, put the jasmine flower buds into a vegetable oil pan at a temperature of 150 - 160°C and fry for 1 - 2 minutes. After taking them out, blot the excess oil on the surface with kitchen paper towels, and place the fried and crispy jasmine flower buds around the roasted jasmine duck on the plate in an aesthetic pattern.

10. A jasmine-flavored roasted duck, characterized in that, Prepared by the production method according to any one of claims 1 - 9.

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