208 results about "Roast duck" patented technology

The invention discloses a roast duck having the function of low blood fat and dietotherapy, and a manufacturing method. The method is suitable for large scale industrialization manufacturing and the cost is low.

The invention discloses a preparation method of a seasoned duck neck. The preparation method comprises the following steps of: cutting a duck neck into sections and washing; putting the duck necks into a traditional Chinese medicine solution to be cooked, wherein the traditional Chinese medicine solution is prepared from following raw materials in parts by weight: 1,000 parts of water, 20-30 parts of table salt, 10-15 parts of dandelion, 5-10 parts of oldenlandia diffusa, 10-15 parts of angelica roots, 10-15 parts of common hogfennel roots, 20-30 parts of ginger, 30-40 parts of dry red chili, 10-15 parts of lophatherum gracile and the like; mixing the raw materials and adding the duck to be boiled for 1-2 hours; and then pickling and baking. The preparation method disclosed by the invention adopts a three-step method to prepare the seasoned duck neck; firstly, the duck is put into the traditional Chinese medicine solution to be cooked and traditional Chinese medicine effective components enter the duck neck so as to increase nourishing and health-care effects of the duck neck; secondly, the duck neck is packaged and pickled so that the duck neck is tasty and the taste is improved; thirdly, a baking process is adopted so that the duck neck has the flavor of a roasted duck.

The invention discloses a sweet-scented osmanthus honey fragrant and crisp roast duck and a making method thereof. The sweet-scented osmanthus honey fragrant and crisp roast duck is made from the following raw materials in parts by weight: 200-210 parts of an entire duck, 7-9 parts of salt, 3-4 parts of rice wine, 2-3 parts of galangal powder, 2-3 parts of minced garlic, 6-7 parts of sugarcane juice, 5-6 parts of purple sweet potatoes, 7-8 parts of kiwi fruit, 4-5 parts of sweet-scented osmanthus honey, 2-3 parts of gorgon fruit, 9-10 parts of concentrated chicken bone soup, 3-4 parts of tremella, 4-5 parts mung bean sprout, 8-9 parts of spiced pork shoulder, 3-4 parts of sesame oil, 4-6 parts of egg roll, 1-2 parts of uncaria rhynchophylla, 1-2 parts of bulbus fritillariae cirrhosae, 1-2 parts of folium isatidis, 0.5-1 part of radix angelicae, 0.5-1 part of circium japonicum, a proper amount of water and 100-110 parts of a nutrient additive. Due to addition of the sweet-scented osmanthus honey in the seasoning juice, the sweet-scented osmanthus honey fragrant and crisp roast duck is rich and tender in fragrance, pure and graceful, fresh and clean in taste and sweet but not greasy, and has the effects of clearing heat and strengthening the middle warmer, detoxifying and moistening the dryness, and maintaining the beauty, and the added traditional Chinese medicines have the effects of eliminating phlegm by cooling, moistening lung to arrest cough and removing stasis and swelling.

The present invention discloses a preparation method of nut and fruit roasted duck legs, which belongs to the technical field of meat product processing. The preparation method comprises the following steps of: A. preparation of nut and fruit powder; B. treatment of duck legs; and C. preparation of nut and fruit roasted duck legs. The preparation method uses high-quality ginkgo fruits, malus prunifolia, haws and high-quality duck legs as raw materials and combines the materials with nutrient extract liquid, and the prepared nut and fruit roasted duck legs have a golden yellow color and luster, a low salt content, a mellow and thick taste with a fruity fragrance. Meanwhile, the health-care function is provided at the same time, and the extract liquid is added with Chinese sauerkraut to make the prepared duck legs non-greasy. The nut and fruit roasted duck legs are convenient to carry, can be consumed instantly upon opening of bags, have rich nutrition and unique mouthfeel, are full of chewiness, and have effects of preventing fatigue and aging, lowering blood pressure, improving appetite and promoting digestion, building body and tonifying yang, strengthening spleen and nourishing stomach, clearing away heat and cooling blood, promoting blood circulation and removing blood stasis, and improving sleeping quality.

The invention discloses a roast duck-making method. The roast duck-making method is characterized in that the making process flow is as follows: material choice; butchering; feather removal; residual feather plucking; viscera removal; hooking; coloring; airing; liquor filling; secondary coloring; rotary roasting and crotch roasting; and oiling outside the oven. The roast duck-making method has the beneficial effects that the roast duck made by the method has an inviting color, is crispy and delicious and is popular with people. The making method is easy to learn, the production cost is low, and the making method is suitable for processing in small workshops.

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

The present invention relates to the technical field of food processing, and discloses a duck meat sauce which comprises the following raw materials by weight: 400-500 parts of roasted duck meat, 40-50 parts of bamboo shoot slices, 40-50 parts of capsicum chilli, 5-10 parts of soy sauce, 5-10 parts of sweet flour paste, 15-20 parts of peanut oil, 5-10 parts of sesame oil, 20-30 parts of scallion pieces, 1-3 parts of monosodium glutamate, 1-3 parts of salt, 1-3 parts of white sugar, 1-3 parts of fresh ginger pieces, 3-5 parts of spices and 150-200 parts of water. The duck meat sauce in the present invention is prepared by using duck meat as main materials, and is rich in nutrition, delicious, convenient to eat and easy to store. The duck meat sauce enriches the varieties of meat sauce.

The invention relates to a condiment for pickling roast chicken and roast duck and method of pickling, wherein the condiment comprises main ingredients and auxiliary materials, the main ingredients comprises iodine salt, white sugar, gourmet powder, yellow rice wine and vinegar, the auxiliary materials include Chinese prickly ash, cassia bark, clove, aniseed, dahurian angelica root, piper nigrum, banksia rose, dried orange peel, and the preparing process consists of cleaning and processing chickens and ducks, and pickling in condiment.

The invention discloses a traditional Chinese medicine feeding additive for preparing a fragrant duck. The feeding additive is prepared from 14 traditional Chinese medicines by decocting in water and fermenting, wherein the 14 traditional Chinese medicines comprise 200 g of ganoderma, 300 g of Chinese cinnamon, 500 g of astragalus, 300 g of danshen root, 400 g of glossy privet fruit, 250 g of star anise, 250 g of cumin, 150 g of cardamom, 100 g of villous amomum fruit, 50 g of rhizoma kaempferiae, 100 g of flos caryophyllata, 300 g of pricklyash peel, 100 g of strong-smelling pelargonium and 200 g of liquorice root. 40 days before the meat duck is ready for slaughter, the meat duck is fed with the traditional Chinese medicine feeding additive; and 40 days later, the duck is slaughtered, and the duck meat is chopped and put in a boiled hot pot for 15-20 minutes before becoming edible. In the invention, the duck is fed with a liquid fermented traditional Chinese medicine preparation, the aroma of the traditional Chinese medicine components permeates into the duck meat and the amino acid content is increased, thereby improving the flavor of the duck meat and obtaining an intense flavor of the duck meat. The traditional methods of cooking roast duck, boiled salted duck, marinated duck and the like are changed, and a novel duck eating method is created.

The invention relates to a method for processing a roast duck. The method comprises the following steps of: unfreezing a duck blank, and inflating air into an inner cavity of the duck blank until skin is separated from meat completely; mixing salt, five-spice powder and white pepper powder in a ratio, stirring uniformly, pouring the mixture into the inner cavity of the duck blank, and placing for40 minutes; rushing the duck blank in boiling water (100 DEG C) repeatedly, mixing rice vinegar, syrup and edible colorants, and stirring uniformly; pouring pulp on the duck blank uniformly, and airing the duck blank in a refrigerating chamber; steaming and baking the aired duck blank by utilizing a smudging box, refrigerating the baked duck blank in the refrigerating chamber for more than 4 hours; and quick-freezing the cooled duck blank in a freezer to obtain the roast duck serving as a finished product, and boxing the roast duck serving as the finished product for storing. Compared with the prior art, the method has the advantages that the method is easy to implement, low in cost, high in processing efficiency and energy-saving, the roast duck has good mouthfeel, storage time of the roast duck is long, and the like.

The invention relates to the technical field of food processing equipment, in particular to a duck roasting machine. The duck roasting machine comprises a machine body, a heating device, a rack, driving device and a control device, wherein the machine body is provided with a power chamber, a duck roasting chamber and an oil collecting chamber, the rack and the driving device are arranged in the machine body, the rack comprises a tray, a main rotary shaft and an auxiliary rotary shaft, a plurality of hooks are connected on the periphery of the tray through bearings, a main rotary motor is connected with the main rotary shaft, an auxiliary rotary motor is connected with the auxiliary rotary shaft, the main rotary motor drives the tray to rotate around the main rotary shaft, the auxiliary rotary motor drives the hooks to rotate, the heating device roasts ducks, and the control device controls the working states of the main rotary motor, the auxiliary rotary motor and the heating device. The duck roasting machine can rotate ducks automatically, manual turning is not required, ducks are uniformly heated, the quality of roasted ducks is improved, and the labor intensity of workers is reduced.

A braised roast duck with crisp skin is cooked through coating the novel soy material, salt and skin crisping liquid on the pre-treated raw duck, preserving for a certain time, and roasting at predefined temp.

The present invention relates to a kind of roasted duck-Pipa duck and its production process. Its main raw material comprises duck and flavouring material, in which said flavouring material comprises cinnamon bark, small fennel, xanthoxylum, hot pepper, dill, star anise, clove, ginger, garlic pulp, white sugar, salt and monosodium glutamate. Firstly, the duck is pickled with the said flavouring material, then is roasted so as to the invented Pipa roasted duck which can have various special flavour. Said duck has scorched external skin, flavoured interior, red bright duck meat and delicious taste.

The invention discloses a marinade soup, a medicated diet roast duck prepared by using the marinade soup, and a preparation method of the roast duck. The marinade soup contains the following raw materials: cloves, Chinese yam, Chinese angelica, cistanche, medlar, codonopsis pilosula, poria cocos, nutmeg, longan, dry ginger, shaved cinnamon bark, pepper, star anise, galangal, refined salt and cooking wine. The medicated diet roast duck prepared by using the marinade soup is prepared through the processes of adding water to the raw materials to prepare the marinade soup through stewing, preserving a cleaned duck in the marinade soup, applying honey to the duck and then roasting the duck. The preparation method comprises the following steps: 1) treatment of the duck body, i.e., stripping shanks from the cleaned duck and inserting an air injector into the skin to inject air; 2) stewing of the marinade soup; 3) preservation, i.e., preserving the duck body in the marinade soup for 3h, then fishing out the duck body and draining off water; 4) steaming, i.e., steaming the duck body for 1h with stir fire, and then applying honey after taking out the duck body; and 5) roasting, i.e., roasting the duck body for 40min with stir fire, thus obtaining the medicated diet roast duck. The medicated diet roast duck prepared by using the marinade soup is rich in nutrition and mellow in mouthfeel and has the efficacies of essence enrichment, kidney invigoration, spleen tonifying, appetizing, and invigoration of qi and blood.

The invention discloses a production method and feedstuff of Chinese herbal medicinal food ducks. The feedstuff is produced according to the following method: boiling rhizoma atractylodis, witloof, pericarpium citri reticulatae, serissa serissoides, angelica sinensis, codonopsis pilosula, poria cocos, herba epimedii, and fennel in water with strong fire and then preserving heat for 1-2 hours with soft fire; cooling, filtering and collecting the filtrate; adding white sugar and zygosaccharomyces bailii to obtain fermentation broth after being fermented; and adding corn, bran and bean pulp into the fermentation broth. The feedstuff can be directly fed to ducks, and can improve the immune function of the ducks and prevent diseases. In the production method of the Chinese herbal medicinal food ducks, no antibiotic is used in the entire feeding process of the ducks, no antibiotic or hormone is remnant in the duck products, thereby being safe to the huamn body of an eater, and being beneficial to the health of the body. The Chinese herbs are fed to the ducks after fermentation, so that the content of effective constituents of the Chinese herbs is increased in fold, the sweet flavor permeates into the duck meat, and the amino acid content in the duck meat is increased. Therefore, the taste of the duck meat is changed, the duck meat is stronger in sweet flavor, and the conventional roast ducks, boiled salted ducks and aromatic ducks are changed. Meanwhile, the Chinese herbal medicinal food ducks have the functions of replenishing blood and preventing and curing diseases, and have both dietetic invigoration effect and pharmaceutical invigoration effect.

The invention provides a duck fattening feed and a preparation method thereof, aiming at the condition that current cherry valley ducks are relatively low in fat deposition generally after being fed by a feed. The duck fattening feed comprises the following raw materials in parts by weight: 40-60 parts of corns, 10-30 parts of wheat, 3-8 parts of bean meal, 2-6 parts of cottonseed meal, 2-6 parts of flour, 0-6 parts of wheat bran, 2-5 parts of corn gluten meal, 3-6 parts of rapeseed meal, 0-6 parts of corn distillers grains, 2-5 parts of lard oil, 0.2-0.6 part of lysine hydrochloride, 0.05-0.2 part of methionine, 0.05-0.2 part of threonine, 0.2-0.4 part of table salt, 0.1-0.3 part of various vitamins, 0.6-1.5 parts of rock flour, 0.6-1.2 part of calcium hydrophosphate, 0.1-0.3 part of sodium bicarbonate and 0.2-0.5 part of a premix. The duck fattening feed is high in energy level, high in content of starch and high in content of saturated fatty acid, and is capable of remarkably improving the carcass fat deposition effect of the cherry valley ducks, greatly reducing the production cost of roast ducks, and improving the production performance of the cherry valley ducks.

The invention relates to the field of poultry feed processing and particularly provides an overfeeding-free formula feed composition for ducks to be made into roast ducks.The overfeeding-free formula feed composition is characterized in that the dietary metabolism energy is 12.54-13.38MJ/kg, the crude protein mass content is 15-17%, the lysine mass content is 0.80-1.0%, the methionine mass content is 0.38-0.5%, the threonine mass content is 0.6-0.7%, the tryptophan mass content is 0.15-0.2%, the calcium mass content is 0.8-0.9%, and the available phosphorus mass content is 0.30-0.40%.By adoption of the feed composition, overfeeding is avoided, and the requirements on morning-to-night high labor intensity and skillful overfeeding operations in overfeeding production are avoided; in addition, a production cycle is shortened, and feed conversion rate is increased; the requirement on sebum of the roast ducks is met, defective rate is decreased, and quality of the ducks to be made into the roast ducks is improved.

The invention relates to a fishing bait for carps and crucians, the bait comprising following components, by weight: 1000g of ultramicro rice bran, 20g of ground coffee, 20g of grape pips, 5g of rose hydrosol, 15g of roast duck bones, 10g of collagen powder, 30g of edible gelatin, 5g of peptide sweeteners, 100g of wine-soaked litchi seeds, 10g of apple powder, 20g of citric acid residue, 20g of hericium erinaceus, 20g of shrimp shells, 20g of mulberry leaves, 20g of reed rhizome, 150g of glutinous rice, 15g of honey, 30g of earthworm powder, appropriate amount of soak solution of litchi seed. According to the method, the shortcoming of simple component of traditional fishing baits is overcome. The taste of the fishing bait is improved by adding various kinds of effective constituents such as wine-soaked litchi seed to attract fish so that fishing success rate is increased.

The invention provides a multi-angle turnover structure of a roast duck baking chamber. The multi-angle turnover structure of the roast duck baking chamber comprises a baking chamber body, an inner chamber is formed in the top end of the interior of the baking chamber body, and a turnover mechanism is arranged in the inner chamber. The turnover mechanism comprises a hydraulic cylinder perpendicularly arranged, a hydraulic telescopic rod is connected to the output end of the hydraulic cylinder in a penetrating mode, a lifting plate is welded to the end, away from the hydraulic cylinder, of thehydraulic telescopic rod, a drive motor perpendicularly arranged is fixed to the top end of the lifting plate, a baking rotating rod is connected to the output end of the drive motor, a first connecting rod is welded to the end, away from the drive motor, of the baking rotating rod, a second connecting rod is rotatably connected to the bottom end of the first connecting rod through a bearing, anda fixed bearing seat is rotatably connected to the end, away from the first connecting rod, of the second connecting rod through the bearing. The multi-angle turnover structure of the roast duck baking chamber can realize multi-angle rotation of the baking rotating rod, and thus raw ducks are convenient to bake in all directions.

The invention discloses a making method for a cured roast duck neck. The method comprises the following steps: (1) raw material selection; (2) unfreezing and cleaning; (3) draining; (4) accessory weighing; (5) stirring and curing; (6) roasting and color fixation; (7) cutting; (8) curing; (9) roasting; (10) roasting; (11) cooling; (12) cutting; (13) accessory weighing and mixing; (14) filling; (15) vacuum sealing; (16) high-temperature sterilization; (17) packaging and warehousing. According to the method, requirements on a product making process as well as special selection of raw materials are strict, mainly reflected by strict control over temperature in each processing link and reasonable setting of time, so as to ensure an optimal tissue structure, good mouth-feel and unique flavor of a product. By repeated curing operation, more complete penetration of each curing material in a curing process and higher tastiness are ensured, and taste consistency is maintained.

The invention discloses beer roasted duck and a preparation method thereof. The beer roasted duck is prepared from 1000 parts of duck, 5-8 parts of edible salt, 2-4 parts of rock candy, 2-4 parts of cooking wine, 0.5-1 part of honey, 40-55 parts of beer, traditional Chinese medicine auxiliaries, vegetable auxiliaries, 300-350 parts of small fortunella margarita fruit and a proper amount of clear water. According to the prepared beer roasted duck, marinade is prepared from traditional Chinese medicine, usual taste habit of people is kept, and the problem that people get excessive internal heateasily due to eating of the roasted duck is solved; during roasting, vegetable juice is poured into the duck's chest, so that the roasted duck fully absorbs flavor and nutrition of the vegetable juice, the whole roasted duck is full of vegetable flavor from inside to outside, the aroma of the fortunella margarita fruit is strong, and odor of the duck is totally covered; by means of freezing and secondary air blowing treatment, the skin of the finished roasted duck is more crisp, greasy taste is reduced, and the roasted duck is more healthy.

A preparing method of local flavor roast duck with black pepper is disclosed. The method includes adding duck pieces and a pickling solution into a tumbling machine, tumbling until the pickling solution is completely absorbed, steaming at 85-95 DEG C for 15-20 min, heating to 175-185 DGE C, roasting for 10-30 min, taking the duck pieces out, cutting into duck slices, scattering black pepper powder, putting into an ovenware, roasting until surfaces of the duck slices are dry, packaging the roasted duck slices by filling nitrogen with purity of 99.98%, sealing, performing multi-stage temperature-control cooking sterilization, putting into cases, putting into storage, and storing at room temperature. Based on a traditional duck roasting technique, the method organically combines the traditional duck roasting technique and a food engineering technique, can achieve industrial production and is free of preservatives. By utilization of the multi-stage temperature-control cooking sterilization, taste of the local flavor roast duck with black pepper can be preserved, nutrition and delicious taste of the local flavor roast duck with black pepper are free of loss, and the shelf life can be 12-18 months.