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Making method of flavour duck

A production method and flavor technology, applied in food preparation, application, food science, etc., can solve the problems of single taste, greasy roast duck, etc., and achieve the effect of low cost, tight meat quality and simple process

Inactive Publication Date: 2004-10-06
彭梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the roast duck is greasy and has a single taste
With the continuous improvement of people's living standards, roast duck with only one taste can no longer meet people's material needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment one, (1), soaking: the duck is washed, put into clear water and soak for 4 hours and pull out after 4 hours, scald with boiling water. (2) Pickling: Mix well with salt, white sugar, and spices to make salt powder, rub the inside and outside of the duck body with salt powder, marinate for 12 hours and take it out. (3) Material bag: tie cinnamon bark, aniseed, pepper, clove, onion, ginger, garlic, and spices together with cloth to make a drug bag, and put it into the inner cavity of the duck. (4) Bagging: Make a cloth bag slightly larger than the duck, put the duck into the cloth bag, tie the mouth of the bag tightly, and place it neatly. (5) Stewed: add spices, green onion, ginger to the bone broth to make a marinade, put the wrapped duck into the stewed soup, bring to a boil on high heat, and simmer for 1.5 hours on low heat. (6) Cooking: Take out the soup, place the duck on the bottom of the container with an iron grate, leave a hollow in the middle, pour t...

Embodiment 2

[0010] Embodiment two, prepare salt 8000-10000 grams, white sugar 5000-6000 grams, spice powder 2000-2500 grams, cassia bark 2000-2500 grams, aniseed 1500-2000 grams, pepper 400-grams according to about 50 ducks per 100 kilograms 500 grams, 300-400 grams of cloves, 400,000-500,000 grams of bone broth, 1,000-1,500 grams of green onions, 2,000-2,500 grams of ginger, 500-600 grams of garlic, 2,000-2,500 grams of cooking wine, 500-600 grams of red rice, and 1,000-grams of sesame oil 1500 grams, 1000-1500 grams of magnolia slices, and 500-600 grams of shiitake mushrooms Prepare the raw materials and process them according to the following steps. (1) Soaking: Wash the duck, soak it in clean water for 4 hours, remove it, and blanch it with boiling water. (2) Pickling: Mix 5000-6000 grams of salt, 3000-4000 grams of sugar, and 2000-2500 grams of spices, mix well and mix into salt powder, rub the inside and outside of the duck body with salt powder, take it out after marinating for 12 ...

Embodiment 3

[0011] Embodiment three, get ready about 50 ducks of 100 kilograms. (1) Soaking: Wash the duck, soak it in clean water for 4 hours, remove it, and blanch it with boiling water. (2) Pickling: Mix 5000 grams of salt, 3000 grams of sugar, and 2000 grams of spices to make salt powder, rub the inside and outside of the duck body with salt powder, and take it out after marinating for 12 hours. (3) Filling bag: tie 2000 grams of cinnamon bark, 1500 grams of aniseed, 400 grams of pepper, 300 grams of cloves, 500 grams of green onion, 1000 grams of ginger, and 500 grams of garlic together to make a medicine bag with cloth, and put it into the duck lumen. (4) Bagging: Make a cloth bag slightly larger than the duck, put the duck into the cloth bag, tie the mouth of the bag tightly, and place it neatly. (5) Stew: Use 400,000 grams of bone broth, add spices, 500 grams of green onion, and 1,000 grams of ginger to make a marinade, put the wrapped duck into the stewed soup, bring to a boil ...

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Abstract

A technology for cooking the duck with special taste includes immersing the pre-treating duck in clean water, scalding in boiling water, pickling by flavour mixed salt, putting the flavouring bag containing cinammon bark, anise, pepper, cloves, etc in the cavity of duck, boiling in the soup prepared from bone soup, spike, scallion and ginger by slow fire while adding salt, sugar, wine, bamboo shoot slices, champignon, etc. smoking the duck, coating chicken oil, and cooling. Its advantages are delicious taste, good color and smell, and good enjoyment to eat it.

Description

[0001] (1) Fields [0002] The invention relates to a food processing method, in particular to a duck processing method. (two), background technology [0003] With its superior characteristics such as low fat, high protein, rich in protein and essential unsaturated fatty acids for human body, duck can provide extremely rich nutrition for human body. Duck also has health benefits such as nourishing blood, nourishing stomach and relieving cough. But the duck must be processed by a good processing method before it can become a delicious food. Usually ducks are processed by cooking, and the operation is more complicated. The mouthfeel and nutritional components of the cooked duck products are closely related to the random operation skills of the chef, and it is impossible to realize large-scale industrial production. And the duck cooked can not be preserved for a long time. Roast duck is a traditional Chinese delicacy. But the roast duck is greasy and has a single taste. With...

Claims

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Application Information

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IPC IPC(8): A23L13/50
Inventor 彭梅张传盛
Owner 彭梅
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