CN106858387A - One kind hangs the roasting a small bay in a river lake plum duck of stove - Google Patents
One kind hangs the roasting a small bay in a river lake plum duck of stove Download PDFInfo
- Publication number
- CN106858387A CN106858387A CN201611269275.0A CN201611269275A CN106858387A CN 106858387 A CN106858387 A CN 106858387A CN 201611269275 A CN201611269275 A CN 201611269275A CN 106858387 A CN106858387 A CN 106858387A
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- Prior art keywords
- grams
- duck
- plum
- stove
- roasting
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 48
- 235000015067 sauces Nutrition 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 208000006558 Dental Calculus Diseases 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 235000020097 white wine Nutrition 0.000 claims abstract description 6
- 210000000038 chest Anatomy 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000234282 Allium Species 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 240000004160 Capsicum annuum Species 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 2
- 239000002221 antipyretic Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000011785 micronutrient Substances 0.000 abstract description 2
- 235000013369 micronutrients Nutrition 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000010926 purge Methods 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 241000272517 Anseriformes Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 229910052802 copper Inorganic materials 0.000 abstract 1
- 238000004040 coloring Methods 0.000 description 5
- 239000003610 charcoal Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000272522 Anas Species 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 210000004317 gizzard Anatomy 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
One kind hangs the roasting a small bay in a river lake plum duck of stove, it is characterised in that it is made up of following raw materials：It is defined by complete net 10 kilograms of thorax duck.0.2 kilogram of refined salt, 20 grams of spices powder, 0.1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 5 grams of white wine, 10 grams of broken green onion, 10 grams of chilli sauce, 5 grams of monosodium glutamate.Effect benefit fruit：Plum duck has nutritive value very high, and nutritious, game is strong, and thick protein is 27%, is typical high protein, low-fat food.In muscle in protein it is most for amino acid, especially human body to be absorbed it is required.Amino acid can be obtained in plum duck.Necessary amino acid content is also significantly larger than common various ducks.The content of Cu, Fe, Zn is also above other ducks in its meat.It can be seen that micronutrient levels is abundant.Be conducive to building up health after human body is edible.Through often to eat can be with antipyretic purging intense heat.
Description
Technical field
The invention of this delicious food is related to a kind of exclusive roasting plum duck proprietary formula in a small bay in a river lake.
Background technology
Tuo Hu Wuhe Counties are domestic, are that a larger water quality is excellent, so clear that you can see the bottom, the lush natural lake of fishes and shrimps.Reed in lake
Clump of reeds clump, the full lake of weeds is that fish, shrimp, crab and various birds grow the treasured place perched.Plum duck is the distinctive kind in a small bay in a river lake, body
Type is small and exquisite, and plumage color is dark.About 2.2 jin or so of body weight live-bird.Past, with wild more, now cultivates through artificial culture, and it is wild
Taste is also full.The people in local other places miss potter and eat plum duck.Therefore the edible making here also just to plum duck is various.
My cooking for many years gropes to summarize some new making plum duck eating method formulas.
The content of the invention
This making cuisines goal of the invention is to give people to provide a kind of exclusive specialty making for hanging the roasting plum duck of stove charcoal.
To achieve these goals, present invention employs following technical matters：
One kind hangs the roasting a small bay in a river lake plum duck of stove, it is characterised in that it is made up of following raw materials：It is defined by complete net 10 kilograms of thorax duck.Essence
0.2 kilogram of salt, 20 grams of spices powder, 0.1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 5 grams of white wine, 10 grams of broken green onion, chilli sauce
10 grams, 5 grams of monosodium glutamate.
Preparation method of the invention：1st, duck is removed into pin and wing into duck base, from knife-edge part air pump under the neck of duck
Blow, make duck volume expansion, skin is tight.
2nd, by 1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 10 grams of white wine, 10 grams of chopped spring onion, 15 grams of chilli sauce, monosodium glutamate 5
Gram uniform stirring is pasted into sauce.Every plum duck is put spices powder and fine salt is a little, the soupspoon of sauce one is put into plum duck abdomen, uses bamboo stick
Duck gizzard mouthful is sewed it up, then with clear water by duck body cleaning.Maltose solution or honey are finally used, embrocating duck body surface makes its equal
Even colouring.
3rd, roast, baking box is burnt with charcoal, furnace temperature is raised to 100 DEG C, the good duck base of feeding with special roast duck cleek
Two oxters are hung over, is put into oven.10 can be at most put into per stove.Furnace temperature is slowly risen to 160 DEG C again, it is roasting 20 minutes, then
Furnace temperature is raised to 220 DEG C to bake 10 minutes, furnace temperature is finally raised to 240 DEG C.Now duck skin starts to paint, sends out perfume.Until with 240 DEG C
Bake by the colouring of duck body uniformly reaches tangerine color or purplish red and come out of the stove.
Effect benefit fruit：Plum duck has nutritive value very high, and nutritious, game is strong, and thick protein is 27%, is allusion quotation
The high protein of type, low-fat food.In muscle in protein it is most for amino acid, especially human body to be absorbed must
Need.Amino acid can be obtained in plum duck.Necessary amino acid content is also significantly larger than common various ducks.Cu in its meat,
The content of Fe, Zn is also above other ducks.It can be seen that micronutrient levels is abundant.Be conducive to building up health after human body is edible.Often
Food can be with antipyretic purging intense heat.
The method have the advantages that duck skin is crisp fragrant, meat has nozzle strength, and bone is crisp, and taste still maintains wild duck fragrance.
Of the invention making eats suitable for old man, child, women.
Specific embodiment
One kind hangs the roasting a small bay in a river lake plum duck of stove, it is characterised in that it is made up of following raw materials：It is with complete net 10 kilograms of thorax duck
It is accurate.0.2 kilogram of refined salt, 20 grams of spices powder, 0.1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 5 grams of white wine, 10 grams of broken green onion, fiber crops
10 grams of thick chilli sauce, 5 grams of monosodium glutamate.Preparation method of the invention：1st, duck is removed into pin and wing into duck base, from the edge of a knife under the neck of duck
Place is blown with air pump, makes duck volume expansion, and skin is tight.2nd, by 1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 10 grams of white wine,
10 grams of chopped spring onion, 15 grams of chilli sauce, 5 grams of uniform stirrings of monosodium glutamate are pasted into sauce.Every plum duck is put spices powder and fine salt is a little, sauce one
Soupspoon, is put into plum duck abdomen, and Duck gizzard mouthful is sewed it up with bamboo stick, then with clear water by duck body cleaning.Finally with maltose solution or
Honey, embrocating duck body surface makes its uniform colouring.3rd, roast, baking box is burnt with charcoal, furnace temperature is raised to 100 DEG C, upper
The duck base expected hangs over two oxters with special roast duck cleek, is put into oven.10 can be at most put into per stove.Again by furnace temperature slowly
160 DEG C are risen to, is baked 20 minutes, furnace temperature is then raised to 220 DEG C and is baked 10 minutes, furnace temperature is finally raised to 240 DEG C.Now duck skin is opened
Begin colouring, hair perfume.Come out of the stove until being baked with 240 DEG C by the colouring of duck body uniformly reaches tangerine color or purplish red.
Claims (1)
1. it is a kind of to hang the roasting a small bay in a river lake plum duck of stove, it is characterised in that it is made up of following raw materials：It is defined by complete net 10 kilograms of thorax duck,
It is 0.2 kilogram of refined salt, 20 grams of spices powder, 0.1 kilogram of tartar sauce, 20 grams of oil generation, 20 grams of white sugar, 5 grams of white wine, 10 grams of broken green onion, spicy
10 grams of sauce, 5 grams of monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611269275.0A CN106858387A (en) | 2016-12-31 | 2016-12-31 | One kind hangs the roasting a small bay in a river lake plum duck of stove |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611269275.0A CN106858387A (en) | 2016-12-31 | 2016-12-31 | One kind hangs the roasting a small bay in a river lake plum duck of stove |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858387A true CN106858387A (en) | 2017-06-20 |
Family
ID=59165463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611269275.0A Pending CN106858387A (en) | 2016-12-31 | 2016-12-31 | One kind hangs the roasting a small bay in a river lake plum duck of stove |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858387A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
-
2016
- 2016-12-31 CN CN201611269275.0A patent/CN106858387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN101028107A (en) * | 2006-03-02 | 2007-09-05 | 许薇 | Roast duck |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |
|
| WD01 | Invention patent application deemed withdrawn after publication |