CN104305288A - Carp-flavored spicy and hot roast duck and preparation method thereof - Google Patents
Carp-flavored spicy and hot roast duck and preparation method thereof Download PDFInfo
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- CN104305288A CN104305288A CN201410533167.4A CN201410533167A CN104305288A CN 104305288 A CN104305288 A CN 104305288A CN 201410533167 A CN201410533167 A CN 201410533167A CN 104305288 A CN104305288 A CN 104305288A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000252233 Cyprinus carpio Species 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 241000132012 Atractylodes Species 0.000 claims abstract description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 235000015206 pear juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020418 red date juice Nutrition 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 244000105624 Arachis hypogaea Species 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 6
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 6
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 244000028550 Auricularia auricula Species 0.000 claims description 6
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 6
- 235000011332 Brassica juncea Nutrition 0.000 claims description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 240000008669 Hedera helix Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 235000020232 peanut Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 229940082787 spirulina Drugs 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 210000000038 chest Anatomy 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000014651 chocolate spreads Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000000059 Dyspnea Diseases 0.000 abstract description 2
- 206010013975 Dyspnoeas Diseases 0.000 abstract description 2
- 206010023126 Jaundice Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 244000144730 Amygdalus persica Species 0.000 abstract 1
- 241001474374 Blennius Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a carp-flavored spicy and hot roast duck and a preparation method thereof. The carp-flavored spicy and hot 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, 2-3 parts of monosodium glutamate, 4-5 parts of seed powder of Chinese prickly ash, 4-5 parts of chilli powder, 5-7 parts of wild jujube juice, 10-11 parts of yellow peaches, 6-8 parts of beef rolls, 4-6 parts of spiral seaweed powder, 4-6 parts of preserved vegetables, 6-7 parts of carp, 10-12 parts of peanut oil, 5-7 parts of cereal cakes, 3-5 parts of agaric, 4-5 parts of pickled garlic, 8-10 parts of pear juice, 1-2 parts of codonopsis pilosula, 1-2 parts of bighead atractylodes rhizome, 1-2 parts of pineapple leaves, 0.5-1 part of hulls of water chestnuts, 0.5-1 part of fructus rosae laevigatae, a proper amount of water and 100-110 parts of nutritional additives. By using carp as an ingredient, the carp-flavored spicy and hot roast duck has the functions of treating cough with dyspnea, jaundice and thirst and freeing urine, and is crispy and tasty and unique in taste; the added traditional Chinese medicines have the functions of tonifying middle-Jiao and Qi, strengthening spleen and tonifying lung, warming the middle warmer, dehumidifying spleen and stomach, clearing away stomach heat and strengthening spleen and stomach.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to spicy roast duck of a kind of carp fragrance and preparation method thereof.
Background technology
Roast duck materials are high-quality meat duck, the baking of fruit tree charcoal fire, and color and luster is ruddy, and meat is fertile and oiliness.It is red gorgeous with color and luster, fine and tender taste, and taste is mellow, fertile and oiliness characteristic, is described as " delicious " all over the world and has won fame both at home and abroad.Existing roast duck does not have health-care effect, does not more and more meet the edible demand of people.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides spicy roast duck of a kind of carp fragrance and preparation method thereof.
The present invention is achieved by the following technical solutions:
The spicy roast duck of a kind of carp fragrance is made up of the raw material of following weight parts: whole duck 200-210, salt 8-10, monosodium glutamate 2-3, zanthoxylum powder 4-5, chilli powder 4-5, Wild Jujube Juice 5-7, Huang Tao 10-11, beef roll 6-8, spirulina powder 4-6, salted dried mustard cabbage 4-6, carp 6-7, peanut oil 10-12, coarse cereals face cake 5-7, auricularia auriculajudae 3-5, the garlic 4-5 that salts down, pear juice 8-10, Radix Codonopsis 1-2, bighead atractylodes rhizome 1-2, pineapple leaves 1-2, Shell of Water Chestnut 0.5-1, fruit of Cherokee rose 0.5-1, water are appropriate, nutritional auxiliary 100-110;
Described nutritional auxiliary is made up of following raw materials in part by weight: Semen Lablab Album 4-5, oranges and tangerines 2-3, pawpaw 2-3, chocolate cream biscuit 3-4, sesame oil 2-3, vinegar bubble ginger 2-3, bean sheet jelly 3-4, pigskin 5-6, peanut shell 1-2, Jiang Ye 1-2, calcined oyster shell 1-2, apple flower 0.5-1, the membrane of a chicken's gizzard 0.5-1, water are appropriate;
The preparation method of described nutritional auxiliary is: pigskin, peanut shell, Jiang Ye, calcined oyster shell, apple flower, the membrane of a chicken's gizzard mixing are added 5-6 water infusion 20-30 minute doubly by (1), filter to obtain liquid, are pulled out by pigskin;
(2) Semen Lablab Album, oranges and tangerines, pawpaw mixing are added 2-3 water doubly and break into slurry, filter to obtain sweet soya-bean milk, by broken for chocolate pie dry rub and be spread across uniform stirring in sweet soya-bean milk;
(3) pigskin in (1) and vinegar bubble ginger, bean sheet jelly mixing are shredded, the 4-6 minute and the sesame oil putting into burning heat stir-fries, then wear into mixed powder after sending into oven for drying, by mixed powder and sweet soya-bean milk Homogeneous phase mixing in (1) herb liquid and (2), to obtain final product.
A preparation method for the spicy roast duck of carp fragrance, comprises the following steps: whole duck, Radix Codonopsis, the bighead atractylodes rhizome, pineapple leaves, Shell of Water Chestnut, fruit of Cherokee rose mixing are added 7-8 poach 30-40 minute doubly by (1), more vexed 20-30 minute, are pulled out by whole duck;
(2) Wild Jujube Juice and Huang Tao mixing are added 9-10 water making beating doubly, filter to obtain fruit juice; Coarse cereals face cake is placed in pear juice and soaks 10-15 minute, then add auricularia auriculajudae and the garlic mixing that salts down is smashed to pieces, add 8-9 water boil doubly, obtained sauce liquid;
(3) what spirulina powder and salted dried mustard cabbage are mixed is sprinkled upon on beef roll, then is placed on beef roll by carp, beef roll is encased carp and is rolled into volume, and is placed on fried 4-5 minute in peanut oil, pulls post-drying grinds out;
(4) other surplus stock is mixed and made into seasoning juice; Whole duck in (1) is successively placed in fruit juice, sauce liquid and seasoning juice and soaks 50-60 minute respectively, whole duck is pulled out, and gains in (3) are evenly sprayed in the duck thorax of whole duck, whole duck is placed in baking box and toasts 30-50 minute, obtained roast duck.
Advantage of the present invention is: present invention uses carp as batching wherein, have and control cough with dyspnea, jaundice, thirsty, effect of tonneau urine, technique is first soaked and bakes, duck crisp-fried is good to eat, tender with a crispy crust, special taste, the Chinese medicine added has tonifying middle-Jiao and Qi, invigorating the spleen benefit lung, Wen Zhong, go in taste wet, except stomach energy, effect of strong taste.
Detailed description of the invention
The spicy roast duck of a kind of carp fragrance is made up of the raw material of following weight parts: whole duck 210, salt 10, monosodium glutamate 3, zanthoxylum powder 5, chilli powder 5, Wild Jujube Juice 7, Huang Tao 11, beef roll 8, spirulina powder 6, salted dried mustard cabbage 6, carp 7, peanut oil 12, coarse cereals face cake 7, auricularia auriculajudae 5, the garlic 5 that salts down, pear juice 10, Radix Codonopsis 2, the bighead atractylodes rhizome 2, pineapple leaves 2, Shell of Water Chestnut 1, the fruit of Cherokee rose 1, water are appropriate, nutritional auxiliary 110;
Described nutritional auxiliary is made up of following raw materials in part by weight: Semen Lablab Album 4, oranges and tangerines 2, pawpaw 2, chocolate cream biscuit 3, sesame oil 2, vinegar bubble ginger 2, bean sheet jelly 3, pigskin 6, peanut shell 2, Jiang Ye 1, calcined oyster shell 2, apple flower 1, the membrane of a chicken's gizzard 0.5, water are appropriate;
The preparation method of described nutritional auxiliary is: pigskin, peanut shell, Jiang Ye, calcined oyster shell, apple flower, the membrane of a chicken's gizzard mixing are added the water infusion 20 minutes of 5 times by (1), filter to obtain liquid, are pulled out by pigskin;
(2) water that Semen Lablab Album, oranges and tangerines, pawpaw mixing add 3 times is broken into slurry, filter to obtain sweet soya-bean milk, by broken for chocolate pie dry rub and be spread across uniform stirring in sweet soya-bean milk;
(3) pigskin in (1) and vinegar bubble ginger, bean sheet jelly mixing are shredded, and the sesame oil putting into burning heat stir-fries 6 minutes, then wear into mixed powder after sending into oven for drying, by mixed powder and sweet soya-bean milk Homogeneous phase mixing in (1) herb liquid and (2), to obtain final product.
A preparation method for the spicy roast duck of carp fragrance, comprises the following steps: whole duck, Radix Codonopsis, the bighead atractylodes rhizome, pineapple leaves, Shell of Water Chestnut, fruit of Cherokee rose mixing are added the poach 40 minutes of 8 times by (1), more vexed 30 minutes, whole duck is pulled out;
(2) Wild Jujube Juice and Huang Tao mixing are added the water making beating of 10 times, filter to obtain fruit juice; Coarse cereals face cake is placed in pear juice and soaks 15 minutes, then add auricularia auriculajudae and the garlic mixing that salts down is smashed to pieces, add the water boil of 9 times, obtained sauce liquid;
(3) what spirulina powder and salted dried mustard cabbage are mixed is sprinkled upon on beef roll, then is placed on beef roll by carp, beef roll is encased carp and is rolled into volume, and is placed on deep fry for five minutes in peanut oil, pulls post-drying grinds out;
(4) other surplus stock is mixed and made into seasoning juice; Whole duck in (1) is successively placed in fruit juice, sauce liquid and seasoning juice and soaks respectively 60 minutes, whole duck is pulled out, and gains in (3) are evenly sprayed in the duck thorax of whole duck, whole duck is placed in baking box and toasts 50 minutes, obtained roast duck.
Claims (2)
1. the spicy roast duck of carp fragrance, it is characterized in that being made up of the raw material of following weight parts: whole duck 200-210, salt 8-10, monosodium glutamate 2-3, zanthoxylum powder 4-5, chilli powder 4-5, Wild Jujube Juice 5-7, Huang Tao 10-11, beef roll 6-8, spirulina powder 4-6, salted dried mustard cabbage 4-6, carp 6-7, peanut oil 10-12, coarse cereals face cake 5-7, auricularia auriculajudae 3-5, the garlic 4-5 that salts down, pear juice 8-10, Radix Codonopsis 1-2, bighead atractylodes rhizome 1-2, pineapple leaves 1-2, Shell of Water Chestnut 0.5-1, fruit of Cherokee rose 0.5-1, water are appropriate, nutritional auxiliary 100-110;
Described nutritional auxiliary is made up of following raw materials in part by weight: Semen Lablab Album 4-5, oranges and tangerines 2-3, pawpaw 2-3, chocolate cream biscuit 3-4, sesame oil 2-3, vinegar bubble ginger 2-3, bean sheet jelly 3-4, pigskin 5-6, peanut shell 1-2, Jiang Ye 1-2, calcined oyster shell 1-2, apple flower 0.5-1, the membrane of a chicken's gizzard 0.5-1, water are appropriate;
The preparation method of described nutritional auxiliary is: pigskin, peanut shell, Jiang Ye, calcined oyster shell, apple flower, the membrane of a chicken's gizzard mixing are added 5-6 water infusion 20-30 minute doubly by (1), filter to obtain liquid, are pulled out by pigskin;
(2) Semen Lablab Album, oranges and tangerines, pawpaw mixing are added 2-3 water doubly and break into slurry, filter to obtain sweet soya-bean milk, by broken for chocolate pie dry rub and be spread across uniform stirring in sweet soya-bean milk;
(3) pigskin in (1) and vinegar bubble ginger, bean sheet jelly mixing are shredded, the 4-6 minute and the sesame oil putting into burning heat stir-fries, then wear into mixed powder after sending into oven for drying, by mixed powder and sweet soya-bean milk Homogeneous phase mixing in (1) herb liquid and (2), to obtain final product.
2. the preparation method of the spicy roast duck of a kind of carp fragrance according to claim 1, it is characterized in that comprising the following steps: whole duck, Radix Codonopsis, the bighead atractylodes rhizome, pineapple leaves, Shell of Water Chestnut, fruit of Cherokee rose mixing are added 7-8 poach 30-40 minute doubly by (1), vexed 20-30 minute again, pulls out whole duck;
(2) Wild Jujube Juice and Huang Tao mixing are added 9-10 water making beating doubly, filter to obtain fruit juice; Coarse cereals face cake is placed in pear juice and soaks 10-15 minute, then add auricularia auriculajudae and the garlic mixing that salts down is smashed to pieces, add 8-9 water boil doubly, obtained sauce liquid;
(3) what spirulina powder and salted dried mustard cabbage are mixed is sprinkled upon on beef roll, then is placed on beef roll by carp, beef roll is encased carp and is rolled into volume, and is placed on fried 4-5 minute in peanut oil, pulls post-drying grinds out;
(4) other surplus stock is mixed and made into seasoning juice; Whole duck in (1) is successively placed in fruit juice, sauce liquid and seasoning juice and soaks 50-60 minute respectively, whole duck is pulled out, and gains in (3) are evenly sprayed in the duck thorax of whole duck, whole duck is placed in baking box and toasts 30-50 minute, obtained roast duck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533167.4A CN104305288A (en) | 2014-10-11 | 2014-10-11 | Carp-flavored spicy and hot roast duck and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533167.4A CN104305288A (en) | 2014-10-11 | 2014-10-11 | Carp-flavored spicy and hot roast duck and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104305288A true CN104305288A (en) | 2015-01-28 |
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| CN201410533167.4A Pending CN104305288A (en) | 2014-10-11 | 2014-10-11 | Carp-flavored spicy and hot roast duck and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666662A (en) * | 2004-03-08 | 2005-09-14 | 内蒙古塞飞亚集团有限责任公司 | Technique for preparing roast duck with medicinal herbs |
| CN103250934A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Banana actinidia japonica rice jam and preparation method thereof |
| CN103349206A (en) * | 2013-06-08 | 2013-10-16 | 涡阳县丰华面业有限公司 | Stomach strengthening and digestion helping banana flour and preparation method thereof |
| CN103931855A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Lemon and pork floss chocolate |
-
2014
- 2014-10-11 CN CN201410533167.4A patent/CN104305288A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666662A (en) * | 2004-03-08 | 2005-09-14 | 内蒙古塞飞亚集团有限责任公司 | Technique for preparing roast duck with medicinal herbs |
| CN103250934A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Banana actinidia japonica rice jam and preparation method thereof |
| CN103349206A (en) * | 2013-06-08 | 2013-10-16 | 涡阳县丰华面业有限公司 | Stomach strengthening and digestion helping banana flour and preparation method thereof |
| CN103931855A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Lemon and pork floss chocolate |
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