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 fresh and refreshing taste
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[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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