Method for processing roast ducks

A processing method and technology for roasting duck, applied in the field of food processing, can solve the problems of high price of roast duck, difficult for ordinary people to eat, common dishes, etc., and achieve the effect of meeting the needs of the public, small size and affordable price

Inactive Publication Date: 2019-05-21
河北东风养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For this reason, the embodiment of the present invention provides a method for processing roast duck to solve the problem in the prior art that ordinary people cannot eat it as a common dish due to the high price of roast duck.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of processing method of roast duck, comprises the following steps:

[0024] Step 1. Select the meat duck, remove the hair, scald the skin after slaughter, and set aside;

[0025] Step 2. Use maltose and NaHCO 3 Dipping the skin of the meat duck with an aqueous solution, then airing and quick-freezing to obtain a frozen base;

[0026] Step 3, the frozen base is left to air, and then the slurry mixture is poured on the frozen base, and after standing, it is aired again in the original frozen base airing environment;

[0027] Step 4, roasting the meat duck after step 3 is left to air again, and the roast duck is obtained after being out of the oven.

[0028] Further, the meat duck is a Peking duck, and the weight of the Peking duck is 2.0-2.2kg at the age of 28 days.

[0029] Further, the depilation of the meat duck refers to depilation after blanching in water at a temperature of 59° C. for 235 seconds.

[0030] Further, the blan...

Embodiment 2

[0038] The present embodiment provides a kind of processing method of roast duck, comprises the following steps:

[0039] Step 1. Select the meat duck, remove the hair, scald the skin after slaughter, and set aside;

[0040] Step 2. Use maltose and NaHCO 3 Dipping the skin of the meat duck with an aqueous solution, then airing and quick-freezing to obtain a frozen base;

[0041] Step 3, the frozen base is left to air, and then the slurry mixture is poured on the frozen base, and after standing, it is aired again in the original frozen base airing environment;

[0042] Step 4, roasting the meat duck after step 3 is left to air again, and the roast duck is obtained after being out of the oven.

[0043] Further, the meat duck is a Peking duck, and the weight of the Peking duck is 2.2kg at the age of 28 days.

[0044] Further, the depilation of the meat duck refers to depilation after blanching in water at a temperature of 62° C. for 245 seconds.

[0045] Further, the blanchin...

Embodiment 3

[0053] The present embodiment provides a kind of processing method of roast duck, comprises the following steps:

[0054] Step 1. Select the meat duck, remove the hair, scald the skin after slaughter, and set aside;

[0055] Step 2. Use maltose and NaHCO 3 Dipping the skin of the meat duck with an aqueous solution, then airing and quick-freezing to obtain a frozen base;

[0056] Step 3, the frozen base is left to air, and then the slurry mixture is poured on the frozen base, and after standing, it is aired again in the original frozen base airing environment;

[0057] Step 4, roasting the meat duck after step 3 is left to air again, and the roast duck is obtained after being out of the oven.

[0058] Further, the meat duck is a Peking duck, and the weight of the Peking duck is 2.0-2.2kg at the age of 28 days.

[0059] Further, the depilation of the meat duck refers to depilation after scalding in water at a temperature of 60.5° C. for 240 seconds.

[0060] Further, the blanc...

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PUM

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Abstract

The embodiment of the invention discloses a method for processing roast ducks. The method comprises the steps of raw material selecting, frozen billet making, pasty mixture pouring and roasting. According to the method for processing the roast ducks, the roast ducks are made from meat ducks, the death and culling rate is low, the cost is low, the meat ducks are small in body type and affordable, the needs of the public can be met, and standardized production can be achieved. The skin of the meat ducks made through the method is crispy like rock candy sheets, the meat is tender and juicy, the meat juice can be splashed in the mouth after the meat is bitten, the skin is thicker and crispier than that of traditional large ducks, is not greasy and directly digested in the mouth, and the roastducks seem more delicious.

Description

technical field [0001] The embodiment of the present invention relates to the technical field of food processing, in particular to a method for processing roast duck. Background technique [0002] At present, there are many kinds of cooked food in the society, especially meat-eating poultry, such as roast duck, salted duck, camphor duck, roast chicken, steamed chicken, smoked chicken, etc., each of which has its own characteristics and unique taste. It has greatly enriched people's dietary structure, especially on holidays and holidays, it has added a lot of delicious food to people's dining tables. [0003] In the roast duck industry, Beijing roast duck is the most authentic. However, the raw materials used in Beijing roast duck are high-quality Peking ducks of more than 3kg. The cost of feeding is high, and the price of roast duck is expensive. It is difficult for ordinary people to eat it as an ordinary dish. Therefore, how to make people spend less money To eat more del...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40
Inventor 卢连水王利军崔智浩
Owner 河北东风养殖有限公司
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