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Roasted Peking duck and preparation process thereof

A preparation process, a technology for crispy duck, which is applied in the directions of food preparation, medical preparations containing active ingredients, functions of food ingredients, etc. Strength, the effect of regulating human function

Inactive Publication Date: 2015-12-02
张滨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Each adjuvant disclosed in CN02100459 (as duck sauce, spiced salt) all only has seasoning effect, does not contribute much to the nutritional value of promoting roast duck

Method used

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  • Roasted Peking duck and preparation process thereof
  • Roasted Peking duck and preparation process thereof
  • Roasted Peking duck and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of crispy duck is as follows:

[0038] (1) Making duck blanks: Take a live duck weighing about 3 catties, slaughter it and open it to remove the internal organs. After washing, cut off the inner bone of the duck, cut the legs from the inside, and let the duck body unfold into a plane;

[0039] (2) Blanch water: boil the water to 85-95°C, blanch the duck body for 3 minutes and take it out;

[0040] (3) Marinating: Sprinkle powder on the duck body and marinate for 80 minutes;

[0041] (4) Spray or brush the skin water on the duck body;

[0042] (5) Air drying: drying at 15-25°C;

[0043] (6) After air-drying, put the duck body into the oven and bake for 15 minutes; the baking temperature is 190°C;

[0044] (7) Sauce brushing: take out the roasted duck body and paint the whole body with sauce;

[0045] (8) Put it into the oven and bake for 15 minutes to make the duck skin turn orange-red; the baking temperature is 200°C;

[0046] (9) Take out th...

Embodiment 2

[0056] The preparation method of crispy duck is as follows:

[0057] (1) Making duck blanks: Take a live duck weighing about 3 catties, slaughter it and open it to remove the internal organs. After washing, cut off the inner bone of the duck, cut the legs from the inside, and let the duck body unfold into a plane;

[0058] (2) Blanch water: boil the water to 85-95°C, blanch the duck body for 5 minutes and take it out;

[0059] (3) Marinate: Sprinkle powder on the duck body and marinate for 60 minutes;

[0060] (4) Spray or brush the skin water on the duck body;

[0061] (5) Air drying: drying at 15-25°C;

[0062] (6) After air-drying, put the duck body into the oven and bake for 15 minutes; the baking temperature is 190°C;

[0063] (7) Sauce brushing: take out the roasted duck body and paint the whole body with sauce;

[0064] (8) Put it into the oven and bake for 15 minutes to make the duck skin turn orange-red; the baking temperature is 200°C;

[0065] (9) Take out the ...

Embodiment 3

[0075] The preparation method of crispy duck is as follows:

[0076] (1) Making duck blanks: Take a live duck weighing about 3 catties, slaughter it and open it to remove the internal organs. After washing, cut off the inner bone of the duck, cut the legs from the inside, and let the duck body unfold into a plane;

[0077] (2) Blanch water: boil the water to 85-95°C, blanch the duck body for 5 minutes and take it out;

[0078] (3) Marinating: Sprinkle powder on the duck body and marinate for 70 minutes;

[0079] (4) Spray or brush the skin water on the duck body;

[0080] (5) Air drying: drying at 15-25°C;

[0081] (6) After air-drying, put the duck body into the oven and bake for 15 minutes; the baking temperature is 190°C;

[0082] (7) Sauce brushing: take out the roasted duck body and paint the whole body with sauce;

[0083] (8) Put it into the oven and bake for 15 minutes to make the duck skin turn orange-red; the baking temperature is 200°C;

[0084] (9) Take out th...

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Abstract

The invention discloses a preparation process of a roasted Peking duck. The preparation process is characterized by comprising the following steps: (1) preparing duck blank, namely, taking a live duck, killing the duck, dressing, removing viscera, cleaning, chopping off duck internal skeleton, cutting open the meat on the legs from the inner sides, and enabling the duck body to be in a plane; (2) blanching, namely, heating water to 85 DEG C to 95 DEG C, blanching the duck body for 3-5 minutes, and then taking out; (3) curing, namely, scattering powder on the duck body, and curing for 60-80 minutes; (4) applying skin finishing water to the duck in a spraying manner or a coating manner; (5) airing, namely, airing at 15-25 DEG C; (6) placing the duck in an oven for baking for 15 min; (7) brushing sauce, namely, taking the duck body with oil coming out due to baking, and coating the whole body with the sauce; (8) placing into the oven for baking for 15 minutes, so that the duck skin becomes orange red; and (9) taking out the baked duck body, and thus preparing the roasted Peking duck. The prepared roasted Peking duck has the distinct flavor, also has the improved nutritive value, and can improve the immunity.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a preparation process of crispy-skinned duck and the crispy-skinned duck obtained by the preparation process. Background technique [0002] Duck meat is a common dish on the dining table. Its protein content is much higher than that of livestock meat, and its fat content is moderate and evenly distributed. In addition, it contains more B vitamins and vitamin E than other meats, and its nutritional value is rich. The theory of traditional Chinese medicine believes that duck meat is sweet and cold in nature and taste, enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis and hot bones, reducing edema, stopping heat and dysentery, relieving cough and reducing phlegm. [0003] Roast duck is a common cooking method for duck meat. The inventor once developed a kind of crispy skin duck, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A61K36/00
CPCA23V2002/00A61K36/00A23V2200/30A23V2200/324A23V2250/21A23V2300/48
Inventor 张滨
Owner 张滨
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