CN109588646A - A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck - Google Patents
A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck Download PDFInfo
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- CN109588646A CN109588646A CN201710915796.7A CN201710915796A CN109588646A CN 109588646 A CN109588646 A CN 109588646A CN 201710915796 A CN201710915796 A CN 201710915796A CN 109588646 A CN109588646 A CN 109588646A
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck preparation methods, belong to food processing field.It by weight include following raw material: 50~100 portions of lemon mints, 50~100 parts of lemon leaves, 30~50 parts of thymes, 30~50 parts of Myers dark Rums and 2000~4500 parts of water provided by the present invention for preparing the baste of fruit savoury and crisp roasted duck.It is used to prepare the pickling liquid of fruit savoury and crisp roasted duck, by weight includes following content component: 50~100 portions of fragrant citrus, 150~200 portions of bergamots and 2500~5000 portions of bastes.The present invention provides the methods for preparing fruit savoury and crisp roasted duck using the pickling liquid and baste.Baste and pickling liquid provided by the invention can assign duck flavour, while can effectively remove the fishy smell of duck, make roast duck after natural cooling still without fishy smell.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of fruit savoury and crisp roasted duck.
Background technique
Early in the Ming Dynasty, the imperial kitchen in bright palace is taken the plump fleshy duck production dish in Nanjing and is adopted to increase the flavor of duck dish
It is toasted with charcoal fire, keeps duck cortex crisp, crispen in the mouth is praised by person, is named as " roast duck " by imperial palace.Roast duck is the Chinese nation
Rarity in cooking culture, after thousands of years of development, nowadays the type of roast duck is dazzling in the market, in numerous duck systems
In product, Beijing roast duck has become China and makes a name the name specialties of China and foreign countries, and Beijing roast duck is ruddy with color, meat is fine and smooth, taste alcohol
Thick fat but not greasy advantage is known as " delicious all over the world " and is renown far and wide domestic and international.It is the rarity of Chinese nation's cooking culture.
Traditional Beijing roast duck by slaughter base, scald base, hang color, the base that dries in the air, baking obtain.Mature roast duck has Broiled Dishes
The intrinsic burnt odor taste of food, while with light birds urine smell taste, after 5~10 minutes natural coolings, birds
Urine smell taste obviously increases, and after 15~20 minutes natural coolings, birds urine smell taste is highlighted, and edible quality is decreased obviously.
Summary of the invention
In view of this, can make to be prepared the purpose of the present invention is to provide a kind of preparation method of fruit savoury and crisp roasted duck
Roast duck after the cooling period without fishy smell, while duck skin is crisp, and meat is fresher and tenderer, and color glow has fruit aroma.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of bastes for being used to prepare fruit savoury and crisp roasted duck, by weight include that following content is former
Material: 50~100 portions of lemon mints, 50~100 parts of lemon leaves, 30~50 parts of thymes, 30~50 parts of Myers dark Rums and
2000~4500 parts of water；
The lemon mint, lemon leaf, thyme, Myers dark Rum and water are mixed and are homogenized, baste is obtained.
The present invention also provides a kind of pickling liquids for being used to prepare fruit savoury and crisp roasted duck, by weight include that following content is former
Material: baste described in 50~100 portions of fragrant citrus, 150~200 portions of bergamots and 2500~5000 parts of above schemes；
The fragrant citrus, bergamot and baste are mixed and are homogenized, pickling liquid is obtained.
The present invention also provides a kind of preparation methods of fruit savoury and crisp roasted duck, comprising the following steps:
1) clean duck base and pickling liquid described in above scheme is mixed marinated, obtain marinated duck base；
2) will obtained in the step 1) pickle duck base successively scald base, hang fried sugar, dry in the air base, obtain the duck for drying epidermis
Base；
3) it is dried obtained in Xiang Suoshu step 2) in the thorax of the duck base of epidermis and pours into baste described in above scheme, baked
System, obtains fruit savoury and crisp roasted duck.
Preferably, the time pickled in the step 1) is 3~5h.
Preferably, the temperature pickled in the step 1) is 5~10 DEG C.
Preferably, fried sugar is hung in the step 2) with liquid glucose by weight, including following content component: 200~300 parts
Maltose, 50~100 parts of vinegars and 2500~3500 parts of water.
Preferably, dry in the air in the step 2) base the following steps are included:
A. the system of drying in the air in 16~18 DEG C of temperature, the environment of humidity 40~45% of the duck embryos after fried sugar will be hung in the step 2)
10~12h obtains first and dries in the air duck base processed；
B. obtained in the step A first duck base processed that dries in the air is freezed at -30~-25 DEG C 70~75h, obtains freezing duck
Base；
C. will obtained in the step B freezing duck base dry in the air under the conditions of 16~18 DEG C, humidity 40%~45% system 22~
26h obtains the duck base for drying epidermis.
Preferably, dried in the step 3) poured into the duck base thorax of epidermis baste quality be 200~300g/ only.
Preferably, roasted temperature is 250~280 DEG C in the step 3).
Preferably, the roasted time is 70~80min in the step 3).
The present invention provides a kind of bastes for being used to prepare fruit savoury and crisp roasted duck, and heretofore described baste is by weight
Meter include following content component: 50~100 portions of lemon mints, 50~100 parts of lemon leaves, 30~50 parts of thymes, 30~
50 parts of Myers dark Rums and 2000~4500 parts of water.Baste can be improved the flavor of duck, thyme and lemonlike citrus leaf in baste
Compatibility, the taste compound interaction of the two make meat generate mouthfeel abundant, deodorization mention it is fresh, while containing killing in thyme
Bacterium and oxidation resistant ingredient, the pot-life that food spoilage can be prevented to a certain extent, extend food.Contain in lemon mint
Citronellal ingredient, urine smell taste in duck can be suppressed, while the lemon of faint scent can most improve a poor appetite.Contain in lemon leaf
The special fragrance of tool that releases of Coumarins ingredient can neutralize the urine smell taste in duck.Lemon leaf, thyme, lemonene bee
Fragrance interdependence between careless three mutually merges, is fused into seasoning strong and brisk in taste, effectively neutralizes the urine smell taste of duck.It is bright
Nurse wine plays the role of rendering palatable, fragrance, deodorization, can be effectively reduced fishy smell.
The present invention provides a kind of pickling liquids for being used to prepare fruit savoury and crisp roasted duck, and heretofore described pickling liquid is by weight
Including following content component: tune described in 50~100 portions of fragrant citrus, 150~200 portions of bergamots and 2500~5000 parts of above schemes
Taste juice.Fragrant citrus in pickling liquid can neutralize the mouthfeel of duck, penetrate light fruity, mention it is fresh, solution it is greasy；Lemon in bergamot
Acid is reacted with the amine substance that fishy smell is presented in duck, so that amine substance is become the ammonium salt of no fishy smell, is relieved the fishy smell of duck；
Pickling liquid enters in duck tissue, makes duck more zestful, while in baste after various condiment compoundings, phase between each seasoning
Mutually coordinate, interaction, generate flavor substance, keeps flavour more abundant, fragrance has a sense of hierarchy.
The present invention provides a kind of preparation methods of fruit savoury and crisp roasted duck, comprising the following steps: to clean duck base using upper
The pickling liquid for stating scheme is pickled, scalds base, hang fried sugar, the base that dries in the air, will pour into above-mentioned side in the thorax of the obtained duck base for drying epidermis again
Baste described in case, baking, obtains fruit savoury and crisp roasted duck.The present invention fills thorax by using the baste that above scheme provides, and makes
Baste keeps duck more tasty, and then can be effectively reduced fishy smell well into duck tissue, using pickling liquid to duck base
It is marinated, fishy smell in meat can be effectively removed, and improve the flavour of meat.The fruity being prepared using method provided by the invention is crisp
Roast duck color glow, it is Fresh & Tender in Texture, with the intrinsic burnt odor taste of Broiled Dishes product simultaneously with apparent fruity, by 5~
After the natural cooling of 10min, urine smell taste is not obviously increased, and the fragrance of fruit is dense strongly fragrant, by the natural cooling of 15~20min
Still has the effect of significant deodorization without apparent fishy smell afterwards.
Further, the duck base after hanging fried sugar is carried out the system of drying in the air by the present invention at different temperatures stage by stage, in refrigerating process
In can freeze acid discharge, by the lactic acidosis in duck be carbon dioxide, water and alcohol, carbon dioxide, water and alcohol pass through itself
Volatilization is removed, while intracellular macromolecular atriphos is decomposed into delicate flavour material base glycosides IMP under the action of enzyme, by row
Duck pH value after acid is changed, and duck mouthfeel has obtained very big improvement, and taste is fresh and tender, at the same time, new old generation in duck
It thanks to product farthest to be decomposed and be discharged, to reach innoxious, while the system of drying in the air changes the molecular structure of meat, is conducive to
The absorption and digestion of human body.
Specific embodiment
The present invention provides a kind of bastes for being used to prepare fruit savoury and crisp roasted duck, by weight include that following content is former
Material: 50~100 portions of lemon mints, 50~100 parts of lemon leaves, 30~50 parts of thymes, 30~50 parts of Myers dark Rums and
2000~4500 parts of water；The lemon mint, lemon leaf, thyme, Myers dark Rum and water are mixed and are homogenized, is seasoned
Juice.
The baste provided by the invention for preparing fruit savoury and crisp roasted duck includes lemon mint.By weight, the lemon
Balm includes 50~100 parts, preferably includes 60~90 parts, more preferably 70~80 parts, most preferably 75 parts.Institute in the present invention
It states in lemon bee vanilla containing citronellal ingredient, can suppress urine smell taste in duck well, while lemon fragrant breeze grass faint scent
Lemon can improve a poor appetite.
The present invention is not particularly limited the source of the lemon mint, using conventional commercial product.
Baste provided by the present invention for preparing fruit savoury and crisp roasted duck includes lemon leaf.The fresh lemon described by weight
Lemon leaf is 50~100 parts, preferably 60~90 parts, more preferably 70~80 parts, most preferably 75 parts.It is described fresh in the present invention
Lemonlike citrus leaf has unique faint scent taste, can make roasted duck more faint scent as spice.
The present invention is not particularly limited the source of the lemon leaf, using conventional commercial product.The present invention is real
Applying lemon leaf described in example uses the lemonlike citrus leaf of Guangdong plantation for raw material.
The baste provided in the present invention for being used to prepare fruit savoury and crisp roasted duck includes thyme.In described by weight hundred
Perfume is 30~50 parts, preferably 35~45 parts, more preferably 38~42 parts, most preferably 40 parts.In the present invention, the thyme
In containing the multiple compounds such as Thymol, carvacrol, linalool and cymol, the fishy smell in meat can be removed, together
When can also reconcile other fragrance, increase the stereovision of raw material itself, keep fragrance stronger.
The present invention is not particularly limited thymic source, using conventional commercial product.
Baste provided by the present invention for preparing fruit savoury and crisp roasted duck includes Myers dark Rum.It is described black bright by weight
Nurse wine is 30~50 parts, preferably 35~45 parts, more preferably 38~42 parts, most preferably 40 parts.It is described black bright in the present invention
Nurse wine is a kind of fragrant odour for being squeezed, being distilled by sugarcane juice, the slightly sweet Spirit of mouthfeel, have render palatable, fragrance,
The effect of deodorization.
The present invention is not particularly limited the source of the Myers dark Rum, using conventional commercial product.The present invention is real
Myers dark Rum described in example is applied using Bacardi (Bacardi) board.
Baste provided by the present invention for preparing fruit savoury and crisp roasted duck includes water.The water described by weight be 2000~
4500 parts, preferably include 2500~4000 parts, more preferably 3000~3500 parts, most preferably 3200 parts.It is described in the present invention
Water energy enough makes lemonweed, the ingredient dissolution in thyme, conducive to entering inside duck.
The present invention is not particularly limited the source of the water, using conventional commercial product.
In the present invention, the preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck include: by the lemonweed,
Bergamot leaf, thyme, Myers dark Rum and water are mixed with beating, and obtain baste.15000~20000r/min, more preferably
18000r/min.The time of the mashing is 8~12mim, more preferably 10min.
After obtaining baste, the baste is preferably crossed 150~200 meshes by the present invention.
The present invention also provides a kind of pickling liquids for being used to prepare fruit savoury and crisp roasted duck, by weight include that following content is former
Material: baste described in 50~100 portions of fragrant citrus, 150~200 portions of bergamots and 2500~5000 parts of above schemes；
The fragrant citrus, bergamot and baste are mixed and are homogenized, pickling liquid is obtained.
Pickling liquid provided by the present invention for preparing fruit savoury and crisp roasted duck includes fragrant citrus.The fragrant citrus described by weight is 50
~100 parts, preferably include 60~90 parts, more preferably 70~80 parts, most preferably 75 parts.Heretofore described fragrant citrus can in
With the mouthfeel of duck, light fruity is penetrated, deodorization mentions that fresh, solution is greasy.
The present invention is not particularly limited the source of the fragrant citrus, using conventional commercial product.It is preferred that using south jiangxi navel
Orange, Xinfeng navel orange or Xunwu navel orange.Fragrant citrus is south jiangxi navel orange in the embodiment of the present invention.
Pickling liquid provided by the present invention for preparing fruity roast duck includes bergamot.By weight, the bergamot
It is 150~200 parts, preferably includes 160~190 parts, more preferably 170~180 parts, most preferably 175 parts.In the present invention, institute
It states citric acid in bergamot to react with the amine substance that fishy smell is presented in duck, so that amine substance is become the ammonium salt of no fishy smell, solve
In addition to the fishy smell of duck.
The present invention is not particularly limited the source of the bergamot, using conventional commercial product.The embodiment of the present invention
Middle bergamot is that Anyue lemon kind is made every effort to overcome especially.
The pickling liquid provided in the present invention for being used to prepare fruit savoury and crisp roasted duck includes the baste of above scheme preparation.By weight
Part meter is measured, the baste is 2500~5000 parts, preferably includes 3000~4500 parts, more preferably 3500~4000 parts, most
Preferably 3800 parts.In the present invention, the baste is entered in duck tissue, makes duck more zestful, while in baste
After various condiment are compound, mutually coordinated between each seasoning, interaction, composite seasoning juice generates flavor substance, makes flavour more
Abundant, fragrance has a sense of hierarchy.
The present invention is not particularly limited the source of above-mentioned fragrant citrus and bergamot, using commercial goods.
The present invention also provides a kind of preparation methods of pickling liquid described in above scheme: by the fragrant citrus, bergamot and tune
The mixing of taste juice, homogenate obtain pickling liquid.
In the present invention, the speed of the homogenate is preferably 15000~20000r/min, more preferably 18000r/min.Institute
The time for stating homogenate is preferably 3~5min, more preferably 4min.
After obtaining pickling liquid, the present invention preferably crosses 150~200 meshes to the pickling liquid.
The present invention also provides a kind of preparation methods of fruit savoury and crisp roasted duck, comprising the following steps:
1) clean duck base and pickling liquid described in above scheme is mixed marinated, obtain marinated duck base；
2) will obtained in the step 1) pickle duck base successively scald base, hang fried sugar, dry in the air base, obtain the duck for drying epidermis
Base；
3) it is dried obtained in Xiang Suoshu step 2) in the thorax of the duck base of epidermis and pours into baste described in above scheme, baked
System, obtains fruit savoury and crisp roasted duck.
The present invention is mixed marinated by clean duck base and pickling liquid described in above scheme, obtains marinated duck base.
The present invention is not particularly limited the source of duck used in the duck base, using commercial goods.The present invention is implemented
Duck base is bought from Beijing Golden Star Duck Industry Co., Ltd. in example.
In the present invention, the clean duck base is preferably the duck base cleaned after removing internal organ.
The mass ratio of heretofore described duck embryos and pickling liquid is preferably 1:1~2, more preferably 1:1.5.
In the present invention, the marinated time is preferably 3~5h, more preferably 4h.The marinated temperature is preferably 5~
10 DEG C, more preferably 6~9 DEG C.In the present invention, when described marinated, preferably duck base is stirred 2~3 times, in order to which duck base is tasty.
It is heretofore described it is marinated can make in pickling liquid well into duck tissue, keep duck Fresh & Tender in Texture, while can have
Effect releases the fishy smell in duck.
After obtaining marinated duck base, the present invention the marinated duck base is successively scalded base, hang fried sugar, dry in the air base, obtain drying epidermis
Duck base.
In the present invention, preferably duck base is linked up with before the boiling hot skin, hook hanging can significantly affect length of sarcomere, effectively prevent
The generation of cold events improves duck tenderness, while being conducive to the progress of subsequent boiling hot skin.
In the present invention, the mode of the boiling hot skin, which is preferably poured with boiling water, scalds entire duck base.It is described to pour boiling hot concrete mode general
The hook for hanging duck base lifts, and first pours boiling hot edge of a knife side, to prevent becoming flat, then rotates duck hook, it is other successively equably to pour boiling hot duck body
Position.The time of the boiling hot skin is preferably 20~25s, more preferably 22~23s.The temperature of the boiling hot skin solution be 80~
100 DEG C, more preferably 90~98 DEG C.The boiling hot skin is selected as water with solution.The boiling hot skin can be such that duck chaeta hole tightens, and make epidermis
Protein coagulating, subcutaneous expansion, skin densification to greatest extent stretch tight, are dried with reaching quickening duck base, good appearance, when baking
Uniform coloring, bakes that rear duck skin is crisp, purpose of faint scent.
After duck base after obtaining boiling hot skin, the duck base after the boiling hot skin is carried out extension fried sugar by the present invention.
In the present invention, the mode for hanging fried sugar will preferably be hung fried sugar and be poured on duck base with liquid glucose.The extension fried sugar is used
Liquid glucose preferably includes following content component: 200~300 portions of maltoses, 50~100 parts of vinegars and 2500~3500 parts by weight
Water, more preferably 230~270 portions of maltoses, 70~80 parts of vinegars and 2800~3200 parts of water, most preferably 250 portions of maltoses, 75 parts
Vinegar and 3000 parts of water.
In the present invention, the preparation method for hanging fried sugar liquid glucose preferably includes: by maltose, vinegar and water mixed dissolution
?.In the present invention, after hanging fried sugar, Maillard reaction can produce in cooking process, make duck in purplish red, increase duck skin
Crisp degree, while releasing the fishy smell of duck epidermis.
The present invention is not particularly limited the source of above-mentioned maltose, vinegar and water, using conventional commercial product.This hair
In bright embodiment, the vinegar is using the ancient red vinegar in east.The maltose uses 80% malt syrup of Dean mansion.
It obtains after hanging the duck base of fried sugar, the duck base for hanging fried sugar is carried out the base that dries in the air by the present invention.The base that dries in the air preferably includes following
Step:
A. the duck embryos after fried sugar will be hung to dry in the air in 16~18 DEG C of temperature, the environment of humidity 40~45% 10~12h of system, obtained
First dries in the air duck base processed；
B. obtained in the step A first duck base processed that dries in the air is freezed at -30~-25 DEG C 70~75h, obtains freezing duck
Base；
C. will obtained in the step B freezing duck base dry in the air under the conditions of 16~18 DEG C, humidity 40%~45% system 22~
26h obtains the duck base for drying epidermis；
The present invention by it is described extension fried sugar after duck embryos dry in the air in 16~18 DEG C of temperature, the environment of humidity 40~45% system 10~
12h obtains first and dries in the air duck base processed.The temperature of the system of drying in the air is more preferably 17 DEG C, and the humidity of the system of drying in the air is more preferably 42%.Institute
The time for stating the system of drying in the air is more preferably 11h.The base that dries in the air in the present invention is to hang over duck base under specific environment and temperature and humidity conditions, is passed through
Duck body cortex and the evaporation of subcutaneous moisture, combine epidermis and subcutaneous connective tissue closely, increase the thickness of duck skin, keep duck
Base morphological appearance guarantees that duck chest does not become flat, do not collapse in cooking process, increases the crisp brittleness and faint scent of roast duck finished product cortex
Property.
First obtained is dried in the air after duck base processed, the present invention by described first dry in the air duck base processed freeze 70 at -30~-25 DEG C~
75h obtains freezing duck base.
The temperature of the freezing is more preferably -28 DEG C.The time of the freezing is more preferably 72h.It will be obtained in the present invention
The first duck base processed that dries in the air acid discharge can be freezed in refrigerating process, be carbon dioxide, water and alcohol by the lactic acidosis in duck, two
Carbonoxide, water and alcohol are removed by itself volatilization, while intracellular macromolecular atriphos decomposes under the action of enzyme
For delicate flavour material base glycosides IMP, very big improvement is obtained by the mouthfeel of aged meat, taste is fresh and tender, and the pH value of meat is changed
Becoming, metabolism product is farthest decomposed and is discharged, to reach innoxious, the molecular structure of meat has been changed simultaneously,
Be conducive to the absorption and digestion of human body.
After obtaining freezing duck base, the present invention is by obtained freezing duck base under the conditions of 16~18 DEG C, humidity 40%~45%
22~26h of system of drying in the air obtains the duck base for drying epidermis.In the present invention, the temperature for system of drying in the air is more preferably 17 DEG C.The humidity of the system of drying in the air
More preferably 42%.The time of the system of drying in the air is more preferably for 24 hours.In the present invention, the base that dries in the air be duck base is hung over specific environment and
It under temperature and humidity conditions, is evaporated by duck body cortex and subcutaneous moisture, combines epidermis and subcutaneous connective tissue closely, increased
The thickness of duck skin keeps duck base morphological appearance, guarantees that duck chest does not become flat, do not collapse in cooking process, increases roast duck finished product
The crisp brittleness and faint scent of cortex.After the duck base for obtaining drying epidermis, the present invention is filled into the thorax of the duck base for drying epidermis
Enter baste described in above scheme, is baked, obtains fruit savoury and crisp roasted duck.
In the present invention, the quality that baste is poured into the duck base thorax for drying epidermis is preferably 200~300g/, more
Preferably 250g/ is only.
In the present invention, the roasted temperature is preferably 250~280 DEG C, and more preferably 260~270 DEG C, most preferably
265℃.It is baked in the present invention at 250~280 DEG C, to reach meat curing.Temperature will affect Maillard reaction journey simultaneously
Degree, and then color and fragrance component are influenced, baking can make roast duck color glow at such a temperature, give off a strong fragrance.
In the present invention, the roasted time is preferably 70~80min, more preferably 75min.
The equipment that the present invention uses the baking is not particularly limited, using conventional grilling apparatus.
Below in conjunction with the embodiment in the present invention, the technical solution in the present invention is clearly and completely described.It is aobvious
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
By lemon mint 0.5Kg, lemon leaf 1Kg, thyme 0.3Kg, Myers dark Rum 0.5Kg and 20Kg water with
15000r/min is beaten 12min, crosses 150 meshes, obtains baste.
Fragrant citrus 0.5Kg, bergamot 2Kg and above-mentioned baste 25Kg baste are beaten 5min with 15000r/min, cross 200
Mesh obtains pickling liquid.
The clean duck base of internal organ and pickling liquid will be removed and pickle 3h at 5 DEG C according to the mass ratio of 1:1, in curing process
Duck base is stirred twice, marinated duck base is obtained；Obtained marinated duck base is linked up with, the hook for hanging duck base is lifted, with 100 DEG C of water
Base 20s is scalded, specifically boiling hot base mode is first to pour boiling hot edge of a knife side, then rotates duck hook, successively pours boiling hot duck base.It immediately will be sugared after boiling hot base
Liquid is poured hangs fried sugar (hanging the component of fried sugar liquid glucose: 2Kg maltose, 1Kg red vinegar and 25Kg water) on scalding the duck base after base；It will
Duck base after hanging fried sugar dries in the air 10h processed in 16 DEG C, the environment of humidity 45%, obtains first and dries in the air duck base processed.
Obtain the first duck base processed that dries in the air is freezed into 75h under the conditions of -30 DEG C, obtains freezing duck base.
Obtained freezing duck base is dried in the air 22h processed in 18 DEG C, the environment of humidity 40%, obtains the duck base for drying epidermis.
200g baste will be poured into the thorax for the duck base for drying epidermis often having to be baked 80min at 250 DEG C obtain
Fruit savoury and crisp roasted duck.
Embodiment 2
By lemon mint 1Kg, lemon leaf 0.5Kg, thyme 0.5Kg, Myers dark Rum 0.3Kg and 45Kg water with
20000r/min is homogenized 12min, crosses 200 meshes, obtains baste.
Fragrant citrus 1Kg, bergamot 1.5Kg and above-mentioned baste 50Kg baste are stirred evenly into slurry 3min, mistake with 20000r/min
180 meshes, obtain pickling liquid.
The clean duck base of internal organ and pickling liquid will be removed and pickle 5h at 10 DEG C according to the mass ratio of 1:2, in curing process
It is middle to stir duck base 3 times, obtain marinated duck base；Obtained marinated duck base is linked up with, the hook for hanging duck base is lifted, with 80 DEG C of water
Base 25s is scalded, specifically boiling hot base mode is first to pour boiling hot edge of a knife side, then rotates duck hook, successively pours boiling hot duck base.It immediately will be sugared after boiling hot base
Liquid is poured hangs fried sugar (hanging the component of fried sugar liquid glucose: 3Kg maltose, 0.5Kg red vinegar and 35Kg water) on scalding the duck base after base；
The duck base after fried sugar will be hung to dry in the air in 18 DEG C, the environment of humidity 40% 12h processed, first is obtained and dry in the air duck base processed.
Obtain the first duck base processed that dries in the air is freezed into 70h under the conditions of -25 DEG C, obtains freezing duck base.
Obtained freezing duck base is dried in the air 26h processed in 16 DEG C, the environment of humidity 45%, obtains the duck base for drying epidermis.
300g baste will be poured into the thorax for the duck base for drying epidermis often having to be baked 70min at 280 DEG C obtain
Fruit savoury and crisp roasted duck.
Embodiment 3
Lemon mint 0.75Kg, lemon leaf 0.75Kg, thyme 0.4Kg, Myers dark Rum 0.4Kg and 32Kg water are mixed
It closes, 10min is homogenized with 18000r/min, 200 meshes is crossed, obtains baste.
Fragrant citrus 0.75Kg, bergamot 1.75Kg and above-mentioned baste 38Kg baste are homogenized 4min with 18000r/min,
150 meshes are crossed, pickling liquid is obtained.
The clean duck base of internal organ and pickling liquid will be removed and pickle 4h at 8 DEG C according to the mass ratio of 1:1.5, in curing process
It is middle to stir duck base twice, obtain marinated duck base；Obtained marinated duck base is linked up with, the hook for hanging duck base is lifted, with 98 DEG C
Water scalds base 23s, and specifically boiling hot base mode is first to pour boiling hot edge of a knife side, then rotates duck hook, successively pours boiling hot duck base.Immediately will after scalding base
Liquid glucose pour scald base after duck base on hang fried sugar (hang fried sugar liquid glucose component: 2.5Kg maltose, 0.75Kg red vinegar and
30Kg water)；The duck base after fried sugar will be hung to dry in the air in 17 DEG C, the environment of humidity 42% 11h processed, first is obtained and dry in the air duck base processed.
Obtain the first duck base processed that dries in the air is freezed into 72h under the conditions of -28 DEG C, obtains freezing duck base.
For 24 hours by the obtained freezing duck base system of drying in the air in 17 DEG C, the environment of humidity 42%, the duck base for drying epidermis is obtained.
250g baste will be poured into the thorax for the duck base for drying epidermis often having to be baked 75min at 265 DEG C obtain
Fruit savoury and crisp roasted duck.
Embodiment 4
In addition to drying and not pouring into baste in the thorax of duck base of epidermis, other steps are identical with embodiment 3.
Embodiment 5
In addition to without pickling, other steps are identical with embodiment 3.
Embodiment 6
The fruit savoury and crisp roasted duck that Examples 1 to 3 is prepared respectively is as experimental group 1~3, using embodiment 4~5 as pairs
Sensory evaluation is carried out with commercially available roast duck as a control group 3 according to group 1 and 2, specific sensory evaluation criteria is shown in Table 1, sensory evaluation people
Member totally 11 tastes fruit savoury and crisp roasted duck and commercially available Beijing roast duck prepared by the embodiment of the present application 1~5, according to sensory evaluation respectively
Standard scores, and is averaged after removing maximum value and minimum value to remaining scoring synthesis, specific evaluation result is shown in Table 2.
1 roast duck sensory evaluation criteria of table
2 roast duck Analyses Methods for Sensory Evaluation Results of table
As can be seen from Table 2, fruit savoury and crisp roasted duck sensory evaluation prepared by the present invention is scored at 75~78 points, fruit savoury and crisp roasted duck
Color glow, meat is delicate, have a sense of hierarchy, has strong meat-like flavor, mouthfeel bullet tooth；With the intrinsic burnt odor taste of Broiled Dishes product
Simultaneously with apparent fruity, after the natural cooling by 5~10min, urine smell taste is not obviously increased, and the fragrance of fruit is very
It is strong, still without apparent fishy smell after the natural cooling of 15~20min.Has the effect of significant deodorization.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of baste for being used to prepare fruit savoury and crisp roasted duck, which is characterized in that by weight include containing content of starting materials below: 50
~100 portions of lemon mints, 50~100 parts of lemon leaves, 30~50 parts of thymes, 30~50 parts of Myers dark Rums and 2000~
4500 parts of water；
The lemon mint, lemon leaf, thyme, Myers dark Rum and water are mixed and are homogenized, baste is obtained.
2. a kind of pickling liquid for being used to prepare fruit savoury and crisp roasted duck, which is characterized in that by weight include containing content of starting materials below: 50
~100 portions of fragrant citrus, 150~200 portions of bergamots and 2500~5000 portions of bastes described in claim 1；
The fragrant citrus, bergamot and baste are mixed and are homogenized, pickling liquid is obtained.
3. a kind of preparation method of fruit savoury and crisp roasted duck, comprising the following steps:
1) clean duck base and pickling liquid as claimed in claim 2 is mixed marinated, obtain marinated duck base；
2) will obtained in the step 1) pickle duck base successively scald base, hang fried sugar, dry in the air base, obtain the duck base for drying epidermis；
3) it is dried obtained in Xiang Suoshu step 2) in the thorax of the duck base of epidermis and pours into baste described in claim 1, be baked,
Obtain fruit savoury and crisp roasted duck.
4. preparation method according to claim 3, which is characterized in that the time pickled in the step 1) is 3~5h.
5. preparation method according to claim 3 or 4, the temperature pickled in the step 1) is 5~10 DEG C.
6. preparation method according to claim 3, which is characterized in that hang fried sugar in the step 2) with liquid glucose by weight
Meter, including following content component: 200~300 portions of maltoses, 50~100 parts of vinegars and 2500~3500 parts of water.
7. preparation method according to claim 3, which is characterized in that dry in the air in the step 2) base the following steps are included:
A. the duck embryos after fried sugar will be hung to dry in the air in 16~18 DEG C of temperature, the environment of humidity 40~45% 10~12h of system, obtain first
Dry in the air duck base processed；
B. obtained in the step A first duck base processed that dries in the air is freezed at -30~-25 DEG C 70~75h, obtains freezing duck base；
C. freezing duck base obtained in the step B is dried in the air 22~26h of system under the conditions of 16~18 DEG C, humidity 40%~45%,
Obtain drying the duck base of epidermis.
8. preparation method according to claim 3, which is characterized in that in the step 3) into the duck base thorax for drying epidermis
The quality for pouring into baste is 200~300g/.
9. preparation method according to claim 3, which is characterized in that roasted temperature is 250~280 in the step 3)
℃。
10. according to preparation method described in claim 3 or 9 any one, which is characterized in that when roasted in the step 3)
Between be 70~80min.
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| CN109645483A (en) * | 2019-01-17 | 2019-04-19 | 王红波 | A kind of production method of orange perfume roast duck |
| CN109965228A (en) * | 2019-04-10 | 2019-07-05 | 河北东风养殖有限公司 | A kind of roast duck duck base processing auxiliary material and its preparation method and application |
| CN110710649A (en) * | 2019-12-02 | 2020-01-21 | 武汉轻工大学 | Processing method of roast duck |
| CN110934266A (en) * | 2019-12-18 | 2020-03-31 | 大董（上海）品牌管理有限公司 | Lemongrass flavored roast duck and preparation method thereof |
| CN112438372A (en) * | 2020-11-10 | 2021-03-05 | 河北东风养殖有限公司 | Formula and processing technology of thyme roast duck |
| CN112869102A (en) * | 2019-11-29 | 2021-06-01 | 北京鸭哥鸭嫂餐饮管理有限公司 | Seasoning and pickling composition for preparing flower-fragrance roast duck and preparation method of flower-fragrance roast duck |
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| CN109645483A (en) * | 2019-01-17 | 2019-04-19 | 王红波 | A kind of production method of orange perfume roast duck |
| CN109965228A (en) * | 2019-04-10 | 2019-07-05 | 河北东风养殖有限公司 | A kind of roast duck duck base processing auxiliary material and its preparation method and application |
| CN112869102A (en) * | 2019-11-29 | 2021-06-01 | 北京鸭哥鸭嫂餐饮管理有限公司 | Seasoning and pickling composition for preparing flower-fragrance roast duck and preparation method of flower-fragrance roast duck |
| CN110710649A (en) * | 2019-12-02 | 2020-01-21 | 武汉轻工大学 | Processing method of roast duck |
| CN110934266A (en) * | 2019-12-18 | 2020-03-31 | 大董（上海）品牌管理有限公司 | Lemongrass flavored roast duck and preparation method thereof |
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