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208 results about "Roast duck" patented technology
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Roast duck with low fat and dietary function and its preparation method
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.
Owner:赵力刚
Preparation method of seasoned duck neck
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.
Owner:ANHUI WANGJIABA ECOLOGICAL AGRI
Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
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.
Owner:五河县鑫旺清真食品有限公司
Method for producing Chinese herbal medicine Muscovy duck
InactiveCN102960306AChange the tasteStrong fragranceAnimal feeding stuffIllicium verumAngelica Sinensis Root
A method for producing a Chinese herbal medicine Muscovy duck comprises the following steps: adding water to atratylodes rhizome, Rhodiola rosea, hawthorn, chilli powder, angelica sinensis, serissa serissoides, poria cocos, Polygonum chinense and Illicium verum; boiling up the materials through a strong fire; preserving the heat of the boiled materials by using a slow fire for 1-2 h; cooling and filtering the materials; collecting a filter liquor; adding white sugar and Bayer combined yeast to the filter liquor and obtaining a fermentation liquor through fermentation; adding corns, brans and soybean meal to the fermentation liquor; and directly feeding ducks with a mixture, so that the immunity functions of the ducks can be improved and diseases can be prevented. The method for producing the Chinese herbal medicine Muscovy duck, provided by the invention, has the advantages as follows: as antibiotics are not used in the whole breeding process, no damage is caused to the duck and the method is green, environmentally-friendly, pollution free and purely ecological; and as no antibiotic and hormone residues are available in ducks and duck eggs, the ducks and the duck eggs are safe to human bodies and favorable to healths of the human bodies after being eaten; meanwhile, the Chinese herbal medicine are fed to the ducks after being fermented through microorganisms, the contents of active ingredients of the Chinese herbal medicine can be multiplied and fragrances of the Chinese herbal medicine are mixed in the ducks and the content of amino acids is increased, so that the tastes of the ducks are changed, the fragrances of the ducks are thick and the traditional making methods for roast ducks, boiled salted ducks, fragrant ducks and so on are changed; moreover, the produced Chinese herbal medicine Muscovy duck has a blood replenishing effect, a disease preventing effect and a disease treatment effect and also has both foot and medicine effects.
Owner:安徽惠尔普生物科技发展有限责任公司
A preparation method of nut and fruit roasted duck legs
InactiveCN104856082AFull of nutritionMellow carryNatural extract food ingredientsFood ingredient functionsRoast duckDigestion
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.
Owner:ANHUI XIANZHIYUAN FOOD
Rib-flavored nutritious roast duck and preparation method thereof
The invention discloses rib-flavored nutritious roast duck and a preparation method thereof. The roast duck is prepared from the following raw materials in parts by weight: 200-210 parts of a whole duck, 8-10 parts of salt, 3-4 parts of chicken essence, 2-3 parts of monosodium glutamate, 2-3 parts of aniseed powder, 3-4 parts of fennel powder, 2-3 parts of coffee, 8-9 parts of cream pumpkin, 8-9 parts of Housui pears, 7-8 parts of fresh corns, 4-5 parts of steamed eggs, 5-6 parts of mushrooms, 3-4 parts of salad oil, 10-12 parts of condensed pork bone soup, 4-6 parts of spicy rice crust, 5-6 parts of ham, 1-2 parts of rehmannia root, 1-2 parts of eucommia bark, 1-2 parts of fructus viticis, 0.5-1 part of folium artemisiae argyi, 0.5-1 part of semen hoveniae, proper amount of water and 100-110 parts of nutrition additives. The roast duck disclosed by the invention, adopting the flavoring juice prepared by condensed pork bone soup and other seasonings, is unique in taste and rich in nutrition; and by adding traditional Chinese medicines, the roast duck has functions of warming channel for arresting bleeding, eliminating cold to stop pain, preventing miscarriage, reducing moisture and killing insects, reducing fever and causing diuresis, and relieving cough and restlessness.
Owner:五河县鑫旺清真食品有限公司
Roast duck-making method
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.
Owner:高琳
Lemon flavor carbon-roasted duck and preparation method thereof
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.
Owner:HEFEI KANGLING HEALTH TECH
Duck meat sauce
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.
Owner:王方玉
Condiment and method for bloating roast chicken, roast duck
InactiveCN1593206ABeautiful and fragrantFull of fragranceUnknown materialsFood preparationRoast chickenAdditive ingredient
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.
Owner:蓝子花
Chain type conveying and spraying all-in-one machine for roast duck preparation process
The invention relates to the field of automation equipment for preparing roast ducks and particularly relates to a chain type conveying and spraying all-in-one machine for a roast duck preparation process. The chain type conveying and spraying all-in-one machine comprises a chain conveying mechanism and a spraying processing device; the chain conveying mechanism passes through the spraying processing device and circularly rotates; and the spraying processing device is internally provided with a spraying pipe which is used for spraying and processing semifinished ducks suspended on the chain conveying mechanism. The chain type conveying and spraying all-in-one machine has the advantages that the sticking and bumping of the semifinished ducks in the human power transport is reduced in the driving process by using a chain for conveying the semifinished ducks, the application of the spraying device can eliminate the work slowdown situation caused by manually heating water and the semifinished ducks in a cooking stove and frequently watering, the color accuracy of the colored ducks can be greatly increased by using the spraying device for coloring.
Owner:北京便宜坊烤鸭集团有限公司
Traditional Chinese medicine feeding additive for preparing fragrant duck
InactiveCN102028117AGreat tasteHigh in amino acidsFood processingAnimal feeding stuffHerbal preparationsRoast duck
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.
Owner:SHANDONG YIAN BIOLOGICAL ENG CO LTD
Method for processing roast duck
InactiveCN102805363AOvercome the disadvantages of short storage timeMouthfeelFood preparationProcess engineeringRoast duck
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.
Owner:DALIAN FENGHE FOODSTUFFS
Method for preparing improved cooked meat such as Beijing-flavored roasted duck
ActiveCN101347143AMeat/fish preservation by freezing/coolingMeat/fish preservation using chemicalsCooked foodRoast duck
The present invention relates to a novel prepared meat food, which is processed by low-temperature deepfreezing, vacuum freezing and drying as well as selective defatting after being cut into a predetermined shape. A manufacturing method of the prepared meat food is also provided by the present invention, which includes the procedures of low-temperature deepfreezing, vacuum freezing and drying after the prepared meat food is finished and cut.
Owner:BEIJING YUSHIYUAN FOOD
Duck roasting machine
InactiveCN107927015AQuality improvementEvenly heatedDispersed particle filtrationOven doors/gatesMotor driveEngineering
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.
Owner:柳州市鼎福通用机械厂
Full-automatic production equipment for roast ducks
ActiveCN108739899AReduce pickling efficiencyImprove cleaning efficiencyBaking ovenFood shapingDrive wheelTransmission belt
The invention discloses full-automatic production equipment for roast ducks. The full-automatic production equipment comprises first supporting feet, wherein a framework is fixedly connected to the tops of the first supporting feet through bolts; a motor is fixedly connected to one side of a first supporting foot through bolts; a driving wheel is rotatably connected to one end of the motor; a driven wheel rotating rod is rotatably connected to one side of the framework, and a transmission wheel is mounted on the other side of the framework; a driven wheel is arranged on the driven wheel rotating rod in a sleeving manner; and the driven wheel is in transmission connection with the driving wheel. According to the full-automatic production equipment disclosed by the invention, the motor, thedriving wheel, the driven wheel, the transmission wheel, a rotating rod, a transmission belt, connecting rods, pressing-down wheels, bases, fasteners, hooks, clamping grooves, a pickling barrel, a valve, a draining pipe, a leaking barrel, leaking holes and a clamping plate are arranged; when ducks need to be pickled by users, pickling materials are taken off from the clamping plate through the leaking barrel; and when the ducks need to be pickled by the users, manual pickling is not needed, and the pickling efficiency of the users is improved, and the washing efficiency of the users is improved.
Owner:温州市拍手食品有限公司
Roast duck
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.
Owner:许薇 +1
Pipa duck
InactiveCN1404767ABright red colorGood color and fragranceFood preparationMonosodium glutamateHot peppers
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.
Owner:林成军
Marinade soup, medicated diet roast duck prepared by using marinade soup, and preparation method of roast duck
InactiveCN103005543AGuaranteed nutritional valueFull of nutritionFood preparationRoast duckCinnamon Bark
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.
Owner:河南鸿源鸭业有限公司
Production method and feedstuff of Chinese herbal medicinal food ducks
InactiveCN102972343AIncrease contentChange the tasteFood processingAnimal feeding stuffSweet flavorRoast duck
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.
Owner:安徽惠尔普生物科技发展有限责任公司
Duck fattening feed and preparation method thereof
InactiveCN104171711AHigh energyHigh fat levelsFood processingAnimal feeding stuffSodium bicarbonateThreonine
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.
Owner:TONGWEI
Overfeeding-free formula feed composition for ducks to be made into roast ducks and application of overfeeding-free formula feed composition
InactiveCN105685520AImprove conversion rateImprove qualityFood processingAnimal feeding stuffFeed conversion ratioRoast duck
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.
Owner:CHINA AGRI UNIV
Fishing bait for carp and crucian and manufacture method thereof
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.
Owner:ANHUI HUIPU BIOTECH
Multi-angle turnover structure of roast duck baking chamber
InactiveCN110663712ARealize multi-angle rotationEasy to bake in all directionsBaking ovenHydraulic cylinderFixed bearing
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.
Owner:衡阳县湘衡食品有限公司
Making method for cured roast duck neck
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.
Owner:HUBEI HUACHUN FOOD CO LTD
Method for supplying and producing Chinese traditional roasted duck snacks
The invention discloses a method for supplying and producing Chinese traditional roasted ducks. By using the method, the supplying mode of Chinese traditional roasted duck products can be quickened, standardized, popularized and industrialized, the sales area and the audiences of the Chinese traditional roasted duck can be remarkably enlarged, and the limitation of the supplying mode of the Chinese traditional roasted duck is remarkably improved. The invention provides delicious food to noble bachelors, provides opportunities to family snacks and provides chances to snack chain restaurants.The invention is mainly realized by the following technical scheme: intensively preparing plucked ducks by a traditional method, airing and fast freezing, stream-lined chipping, weighing, shaping, roasting and cooling, packaging, sterilizing, sealing, quality-inspecting, boxing, refrigerating, application the consumption, communication and processing method, and promotion of the edible method. The invention can ensure that all the delivered products are the same in the size, the quality, the appearance and the taste. Finished products and semi-finished products can be sold in supermarkets and chain shops, thereby meeting the different dining requirements of citizens.
Owner:徐红
Saucing and barbecuing equipment and sauced roast duck processing technique
The invention discloses saucing and barbecuing equipment and sauced roast duck processing technique based on the same. The saucing and barbecuing equipment comprises a box, a box door is arranged on the box in a hinged manner through hinges, a hook is fixedly arranged on each rotating rod, and upper heating pipes are fixedly arranged on one side, close to the hooks, of a transverse plate; lateralheating pipes, racks and spraying pump starting switch strips are fixedly arranged symmetrically on the side wall of the box and a supporting column, a spiny roller is movably arranged on each centralrotating shaft, sauce boxes are symmetrically arranged on one side, close to a cylinder, of a pressing bottom plate, and a spraying pump is arranged on each conveying pipe. Spray saucing is adopted,and the spiny rollers are used to pierce the surface for the convenience of taste improvement, so that trouble that flavor is too strong caused by conventional soaking-type saucing is solved; a duck blank can rotate on its axis during roasting for omnibearing roasting, so that manual turning is not needed. The sauced roast duck processing technique is simple in operation, high in finished productquality and highly worthy of popularization.
Owner:BENGBU COLLEGE
Beer roasted duck and preparation method thereof
InactiveCN107660714AAlleviate the problem of easy burningSave Taste HabitsFood ingredient functionsFlavorHabit
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.
Owner:BEIHAI HESI TECH
Multipurpose oven for full automatic roasting of all mutton shashlik and ducks
Owner:INST OF ANIMAL HUSBANDRY & VETERINARY MEDICINE ANHUI ACAD OF AGRI SCI
A preparing method of local flavor roast duck with black pepper
InactiveCN105433141AKeep the tasteNo loss of nutrition and deliciousnessFood preparationTemperature controlPreservative
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.
Owner:HEBI YONGDA FOOD
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