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Soup blend formula of crisp-fried roasted duck

A kind of soup, recipe technology

Inactive Publication Date: 2010-05-12
秦玉环
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems in the prior art that the soup recipe of roast duck is often not good enough to cause the roast duck to taste salty, taste bad, the meat is not tender and delicate, the color and flavor are not complete, and the medicinal fragrance is not strong enough, and provides a kind of fragrant soup. Crispy Roast Duck Soup Recipe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the soup stock formula, the weight ratio of other main soup stock formulas of every 150 eviscerated ducks is:

[0025] Angelica dahurica 100g; Cumin 50g; Hawthorn 50g; Flesh fruit 50g;

[0026] Cao Guo 50g; Pepper 50g; Cinnamon bark 100g; Amomum 50g;

[0027] White buckle 35g; Star anise 100g; Clove 50g; Fragrant sand 5g;

[0028] Zanthoxylum bungeanum 50g; Licorice 100g; Ginger 250g; Lycium barbarum 15g;

[0029] Appropriate amount of white sugar, honey and black felt wine.

[0030] The soup ingredients include fragrant sand, star anise, grass fruit, hawthorn, cumin, pepper, angelica, amomum, fruit, cinnamon, licorice, wolfberry, white buckle, clove, ginger, and chili. Synergistic effect, so as to achieve the effect of nourishing yin and nourishing qi, strengthening spleen and stomach, plus white sugar, honey, and black felt wine to make medicinal soup, after the treated eviscerated duck is soaked in medicinal soup and then roasted The roast duck has a good tast...

Embodiment 2

[0032] In the soup stock formula, the weight ratio of other main soup stock formulas of every 150 eviscerated ducks is:

[0033] Angelica dahurica 90g; Cumin 40g; Hawthorn 40g; Flesh fruit 40g;

[0034] Cao Guo 40g; Pepper 40g; Cinnamon 90g; Amomum 40g;

[0035] White buckle 30g; star anise 90g; clove 40g; fragrant sand 4g;

[0036] 40g Chinese prickly ash; 90g licorice; 200g ginger; 10g medlar

[0037] Appropriate amount of sugar, honey, black felt hat wine, water, monosodium glutamate.

[0038] The soup ingredients include fragrant sand, star anise, grass fruit, hawthorn, cumin, pepper, angelica, amomum, fruit, cinnamon, licorice, wolfberry, white buckle, clove, ginger, and chili. Synergistic effect, so as to achieve the effect of nourishing yin and nourishing qi, strengthening spleen and stomach, plus white sugar, honey, and black felt wine to make medicinal soup, after the treated eviscerated duck is soaked in medicinal soup and then roasted The roast duck has a good t...

Embodiment 3

[0040] In the soup stock formula, the weight ratio of other main soup stock formulas of every 150 eviscerated ducks is:

[0041] Angelica dahurica 110g; Cumin 60g; Hawthorn 60g; Flesh fruit 60g;

[0042] Cao Guo 60g; Pepper 60g; Cinnamon 110g; Amomum 60g;

[0043] 40g white buckle; 110g star anise; 60g clove; 6g fragrant sand;

[0044] 60g Chinese prickly ash; 110g licorice; 300g ginger; 20g medlar

[0045] And the right amount of sugar, honey and black felt wine.

[0046] The soup ingredients include fragrant sand, star anise, grass fruit, hawthorn, cumin, pepper, angelica, amomum, fruit, cinnamon, licorice, wolfberry, white buckle, clove, ginger, and chili. Synergistic effect, so as to achieve the effect of nourishing yin and nourishing qi, strengthening spleen and stomach, plus white sugar, honey, and black felt wine to make medicinal soup, after the treated eviscerated duck is soaked in medicinal soup and then roasted The roast duck has a good taste, moderate salty and...

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Abstract

The invention relates to a formula for roasting fowls, and discloses a soup blend formula of a crisp-fried roasted duck. The main soup blend formula of the crisp-fried roasted duck comprises an eviscerated duck, aucklandia and amomum fruits, star anise, tsaoko amomum fruits, hawthorn, fennel fruits, pricklyash peels, dahurian angelica roots, villous amomum fruits, sarcocarp, cassia barks, licorice, barbary wolfberry fruits, cardamom, clove, ginger, hot pepper, white sugar, honey and black felt hat wine. The roasted duck prepared according to the formula has a good mouthfeel, a moderate salted taste, subtle and crisp meat, perfect combination of color, smell and taste, thick medicinal flavor, has the effects of supplementing qi and nourishing yin, and strengthening the spleen and stomach, and is very beneficial for human body health.

Description

technical field [0001] The invention relates to a formula for roasting poultry, in particular to a soup stock formula for crispy roast duck. Background technique [0002] Roasting is one of the traditional Chinese cooking methods. Chinese people love to eat grilled food, buy it and eat it, and some even like to cook it by themselves, such as roast pig, grilled fish, roast duck, etc. However, the soup ingredients soaked before roasting are often poorly formulated, resulting in the roasted duck being salty, or not crispy, and what’s more, substances harmful to human health will be produced. Contents of the invention [0003] The present invention aims at the problems in the prior art that the soup recipe of roast duck is often not good enough to cause the roast duck to taste salty, taste bad, the meat is not tender and delicate, the color and flavor are not complete, and the medicinal fragrance is not strong enough, and provides a kind of fragrant soup. Soup recipe for cris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L1/29A23L27/10A23L27/20A23L33/00
Inventor 秦玉环
Owner 秦玉环
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