CN103040014A - Making method of bone-immersed spicy roast duck - Google Patents

Abstract

The invention discloses a making method of a bone-immersed spicy roast duck. The making method comprises the following steps: (1) salting the duck; (2) colouring; (3) drying in the air; and (4) roasting: fully adding wood charcoal to a stove, wherein the flame is about 15 to 20 centimeters from an edge port of the stove, and the rear surface is roasted firstly; and stopping roasting after 50 to 60 minutes in general. The roast duck made by the making method disclosed by the invention is spicy and tasty and is short in salting.

Description

The preparation method of the peppery roast duck of deep perfume (or spice)

Technical field

The present invention relates to the preparation method of the peppery roast duck of a kind of deep perfume (or spice).

Background technology

Roast duck, it is red gorgeous with color and luster, fine and tender taste, taste is mellow, and fertile and oiliness characteristic is described as " delicious " all over the world and has won fame both at home and abroad.Flavor characteristics: color and luster is slightly yellow, soft light perfume (or spice), and other meat and vegetables food usefulness of entrainment are feast millet cake, especially homely local delicacies commonly used.

" roast duck " just become treasure on the seat of Beijing local authorities among other when the Ming Dynasty.Chu Yuan-chang is founded a capital behind the Nanjing, and bright palace is driven the duck of just taking the plump fleshiness in Nanjing in the kitchen and made dish.In order to increase the local flavor of duck dish, the cook adopts the charcoal fire baking, and the Cheng Caihou duck eats a mouthful crisp perfume, and is fertile and oiliness, is subject to people to praise, namely is named as by the imperial palace in " roast duck ".

Later Ming Dynasty Beijing of moving the capital to another place, the roast duck technology is also taken Beijing to, and is further developed.Because take the force-fed duck that produce in the Yuquanshan Mountain when making, the thin meat of skin is tender, taste is better.Roast duck becomes national local flavor famous dish soon.Two the famous Peking Duck Restaurants in Beijing " PianYiFang " " Quanjude " are opened for business when being the Ming Dynasty.

Arrived the Qing Dynasty, government officials usually purchase Beijing roast duck, enjoy for emperor and relatives thereof.Put down in writing according to " miscellanies of leaf of bamboo booth ": " relative Shou Ri must present mutually with Roast duck and send." to burn be exactly roasting, as seen roast duck has also become must giving a present of coming and going between merit relative noble at that time.There is again " recalling the capital of a country word " to write like this: " to recall the capital of a country, in the force-fed duck hat extensive region.Stewing roasting stepping on coiled fertile and U.S., in addition hot pillar You worker processed.”

Summary of the invention

Technical problem solved by the invention is the preparation method of the peppery roast duck of a kind of deep perfume (or spice).

The preparation method of the peppery roast duck of a kind of deep perfume (or spice), following composition may further comprise the steps take weight as unit:

(1) pickle the code flavor:

Duck: 10000--12000 part, water: 1500--1800 part, anistree: 10--12 part, the root of Dahurain angelica: 20--25 part, tsaoko: 8--12 part, black pepper: 1--3 part, cumin: 2--4 part, little fennel: 10--15 part, flesh fruit: 2.5--5 part, kaempferia galamga: 10--15 part, Sha Ren: 2--4 part, beans button: 10--15 part, Chinese prickly ash: 2--5 part, capsicum: 3--5 part, spiceleaf: 10--15 part, fragrant husky: 4--6 part, Radix Glycyrrhizae: 1--3 part, dried orange peel: 8--12 part, cassia bark: 8--12 part, Momordica grosvenori: 2--5 part, murraya paniculataJack: 2--5 part, Lemongrass 2--5 part, cloves: 1--3 part, cassia bark: 2--5 part, capsicum: 5--8 part, pepper: 2.5--5 part, anistree: 1--3 part, boil and went out fragrance in 30 minutes, then put into: salt: 200--300 part, white sugar: 20--30 part, monosodium glutamate: 10--15 part, chickens' extract: 8--12 part, maltol: 2--5 part, dissolve in the bucket and mix thoroughly, pickle 2--4 hour, for subsequent use;

Secondary is pickled seasoning: above-mentioned duck is taken out adding: salt: 3000--3500 part, white sugar: 50--70 part, monosodium glutamate: 20--30 part, chickens' extract: 15--25 part, maltol: 5--8 part, cooking wine: 500--600 part, shallot: 50--60 part, ginger: 50--60 part, pickled 2--4 hour;

(2) colouring: water: 70000--80000 part, maltose 20--30 part, boil with handle for bucket water and maltose thawing, drop into the duck that pickle (1), scald 8-10 second, for subsequent use;

(3) air-dry: hot duck hangs on the duck frame that dries in the air, and dries up epidermis with fan, and is for subsequent use;

(4) baking: fill it up with charcoal in the stove, flare is apart from the about 15--20 of stove bead centimetre, and the roasting back side got final product in general 50-60 minute first.

Beneficial effect:

The made roast duck of the present invention is fragrant peppery tasty, and salting period is short.

The specific embodiment

In order to make technological means of the present invention, creation characteristic, workflow, using method reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

Duck: 10000 parts, water: 1500 parts, anistree: 10 parts, the root of Dahurain angelica: 20 parts, tsaoko: 8 parts, black pepper: 1 part, cumin: 2 parts, little fennel: 10 parts, flesh fruit: 2.5 parts, kaempferia galamga: 10 parts, Sha Ren: 2 parts, beans button: 10 parts, Chinese prickly ash: 2 parts, capsicum: 3 parts, spiceleaf: 10 parts, fragrant husky: 4 parts, Radix Glycyrrhizae: 1 part, dried orange peel: 8 parts, cassia bark: 8 parts, Momordica grosvenori: 2 parts, murraya paniculataJack: 2 parts, 2 parts of Lemongrass, cloves: 1 part, cassia bark: 2 parts, capsicum: 5 parts, pepper: 2.5 parts, anistree: 1 part, boil and went out fragrance in 30 minutes, then put into: salt: 200 parts, white sugar: 20 parts, monosodium glutamate: 10 parts, chickens' extract: 8 parts, maltol: 2 parts, dissolve in the bucket and mix thoroughly, pickle 2--4 hour, for subsequent use;

Secondary is pickled seasoning: above-mentioned duck is taken out adding: salt: 3000 parts, white sugar: 50 parts, monosodium glutamate: 20 parts, chickens' extract: 15 parts, maltol: 5 parts, cooking wine: 500 parts, shallot: 50 parts, ginger: 50 parts, pickled 2--4 hour;

(2) colouring: water: 20 parts of 75000 parts, maltose, melt with handle for bucket water and maltose and to boil, drop into the duck that pickle (1), boiling hot 8-10 second, for subsequent use;

(3) air-dry: hot duck hangs on the duck frame that dries in the air, and dries up epidermis with fan, and is for subsequent use;

(4) baking: fill it up with charcoal in the stove, flare is advisable apart from about 15 centimetres of stove bead, and the roasting back side got final product in general 50-60 minute first.

More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (1)

1. the preparation method of the peppery roast duck of deep perfume (or spice), following composition is characterized in that take weight as unit, may further comprise the steps:

(1) pickles the code flavor: duck: 10000--12000 part, water: 1500--1800 part, anistree: 10--12 part, the root of Dahurain angelica: 20--25 part, tsaoko: 8--12 part, black pepper: 1--3 part, cumin: 2--4 part, little fennel: 10--15 part, flesh fruit: 2.5--5 part, kaempferia galamga: 10--15 part, Sha Ren: 2--4 part, beans button: 10--15 part, Chinese prickly ash: 2--5 part, capsicum: 3--5 part, spiceleaf: 10--15 part, fragrant husky: 4--6 part, Radix Glycyrrhizae: 1--3 part, dried orange peel: 8--12 part, cassia bark: 8--12 part, Momordica grosvenori: 2--5 part, murraya paniculataJack: 2--5 part, Lemongrass 2--5 part, cloves: 1--3 part, cassia bark: 2--5 part, capsicum: 5--8 part, pepper: 2.5--5 part, anistree: 1--3 part, boil and went out fragrance in 30 minutes, then put into: salt: 200--300 part, white sugar: 20--30 part, monosodium glutamate: 10--15 part, chickens' extract: 8--12 part, maltol: 2--5 part, dissolve in the bucket and mix thoroughly, pickle 2--4 hour, for subsequent use;

Secondary is pickled seasoning: above-mentioned duck is taken out adding: salt: 3000--3500 part, white sugar: 50--70 part, monosodium glutamate: 20--30 part, chickens' extract: 15--25 part, maltol: 5--8 part, cooking wine: 500--600 part, shallot: 50--60 part, ginger: 50--60 part, pickled 2--4 hour;

(2) colouring: water: 70000--80000 part, maltose 20--30 part, boil with handle for bucket water and maltose thawing, drop into the duck that pickle (1), scald 8-10 second, for subsequent use;

(3) air-dry: hot duck hangs on the duck frame that dries in the air, and dries up epidermis with fan, and is for subsequent use;

(4) baking: fill it up with charcoal in the stove, flare is apart from the about 15--20 of stove bead centimetre, and the roasting back side got final product in general 50-60 minute first.