CN113170863A - Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos - Google Patents
Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos Download PDFInfo
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- CN113170863A CN113170863A CN202110512534.2A CN202110512534A CN113170863A CN 113170863 A CN113170863 A CN 113170863A CN 202110512534 A CN202110512534 A CN 202110512534A CN 113170863 A CN113170863 A CN 113170863A
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- duck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 80
- 210000002257 embryonic structure Anatomy 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 27
- 241000272517 Anseriformes Species 0.000 title 1
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 23
- 241000272522 Anas Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 210000003746 feather Anatomy 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 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 claims abstract description 4
- 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 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- 238000010009 beating Methods 0.000 claims description 2
- 238000007664 blowing Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 238000000861 blow drying Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 3
- 230000037396 body weight Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 206010040799 Skin atrophy Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L13/50—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to the technical field of roast duck roasting, and discloses a domestic duck roasting method aiming at normal-temperature duck embryos and frozen duck embryos, which comprises the following steps of S1, selecting white feather duck embryo filling with long growth period fed by grains, slaughtering the duck embryos, eviscerating, supporting, inflating, hooking, scalding the embryos with boiled water, eviscerating, airing the embryos, freezing and storing, S2, unfreezing, air-drying, crisping with maltose, and blow-drying the pretreated duck embryos before roasting, S3, preheating an oven at 230 ℃ from top to bottom, and transversely placing the treated duck embryos in the oven after the temperature reaches 230 ℃. Compared with the existing fruit tree duck roasting mode, the method for roasting the ducks by the household oven aiming at the normal-temperature duck embryos and the frozen duck embryos is more rapid and convenient, the roasted ducks can be roasted immediately at home, meanwhile, the taste is fresh and tender, the duck skins are crisp, the taste is slightly smoked, and the taste of the Beijing roasted ducks can be enjoyed at home without going out.
Description
Technical Field
The invention relates to the technical field of roast duck roasting, in particular to a domestic oven roast duck method aiming at normal-temperature duck embryos and frozen duck embryos.
Background
The roasted duck is a famous special dish of Beijing and Nanjing, belongs to Beijing dishes or Jinling dishes, is praised as 'delicious' in the world by the characteristics of red and bright color, tender meat, mellow taste and fat but not greasy, is slightly yellow in color, soft and light in fragrance, is eaten by being rolled with other meat and vegetable foods, is a common dish for banquet and is a common flavor food.
Most of the existing roasting methods for roast ducks are mainly carried out by adopting a fruit tree roasting method, although the roast ducks roasted by the method have more unique fragrance, a large amount of oil smoke is easily generated during roasting, and meanwhile, the fruit tree roasting household operation is very troublesome and has certain limitation.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a domestic duck roasting method by using an oven aiming at normal-temperature duck embryos and frozen duck embryos, which has the advantages of quickness and convenience in roasting and the like, and solves the problem of troublesome operation of the existing family for roasting fruit trees.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a method for roasting ducks in a home oven aiming at normal-temperature duck embryos comprises the following steps:
s1, feeding white feather duck embryo with long growth cycle with cereals, slaughtering, eviscerating, supporting, inflating, hooking, scalding with boiled water, eviscerating, air drying, and freezing.
S2, before roasting, the duck embryo which is processed in advance is unfrozen, air-dried, crisp skin water is added with maltose, and then the duck embryo is dried.
And S3, preheating the oven by adjusting the temperature to 230 ℃ from top to bottom, and transversely placing the processed duck embryos into the oven after the temperature reaches 230 ℃.
Preferably, the white feather duck filling embryos selected in the step S1 have a growth cycle of 40-45 days and a body weight of 4.2 jin to 4 jin.
Preferably, the embryo airing time in step S1 is 12 hours or more.
Preferably, the oven baking time in step S3 is one hour, and the baking is continued by turning the duck embryo to the other side for half an hour.
A method for roasting ducks in a household oven aiming at frozen duck embryos comprises the following steps:
s1, selecting duck embryos which are frozen for 18 hours and are beaten by embryo water and 3.8 jin to 4 jin;
s2, firstly, adjusting the temperature to 215 ℃ and adjusting the temperature to 200 ℃ to preheat the oven until the temperature is reached;
s3, transversely placing the roasted duck blanks in the oven with the opening upwards for roasting for 95 minutes, turning the duck blanks to the other side for continuously roasting for 40 minutes when the roasting time is 60 minutes.
Compared with the prior art, the invention provides a method for roasting ducks by a household oven aiming at normal-temperature duck embryos and frozen duck embryos, which has the following beneficial effects:
1. compared with the existing fruit tree duck roasting mode, the method for roasting the ducks by the household oven aiming at the normal-temperature duck embryos and the frozen duck embryos is more rapid and convenient, roast of the roasted ducks can be carried out even at home, meanwhile, the duck skins are fresh and tender in taste, crisp, slightly smoked in taste and delicious, and the roasted ducks can be enjoyed at home without going out.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Detailed description of the invention
The following is a specific implementation mode of a domestic oven duck roasting method for normal-temperature duck embryos.
The method for roasting duck in a home oven aiming at normal-temperature duck embryos in the embodiment comprises the following steps:
s1, feeding white feather duck embryo with long growth cycle with cereals, slaughtering, eviscerating, supporting, inflating, hooking, scalding with boiled water, eviscerating, air drying, and freezing.
S2, before roasting, the duck embryo which is processed in advance is unfrozen, air-dried, crisp skin water is added with maltose, and then the duck embryo is dried.
And S3, preheating the oven by adjusting the temperature to 230 ℃ from top to bottom, and transversely placing the processed duck embryos into the oven after the temperature reaches 230 ℃.
In the technical scheme, the preheating temperature of the oven needs to be low firstly and then high, and meanwhile, a support is preferably arranged, so that the direction of the duck is convenient to fix.
Specifically, the white feather duck embryo selected in the step S1 has a growth cycle of 40-45 days and a body weight of 4.2 jin to 4 jin.
Specifically, the embryo airing time in step S1 is 12 hours or more.
Specifically, the baking time in the oven in step S3 is one hour, and the duck embryo is turned to the other side for continuous baking when the baking time is half an hour.
In the technical scheme, the oven door is opened only once in the baking process to avoid overlarge temperature difference and duck skin atrophy.
Detailed description of the invention
The following specific implementation mode of the domestic oven duck roasting method aiming at the frozen duck embryo
The method for roasting the ducks by the household oven aiming at the frozen duck embryos comprises the following steps:
s1, selecting 4 jin to 4.3 jin of duck which is dried by skin-beating water, and freezing for eighteen hours;
s2, firstly, adjusting the temperature to 215 ℃ and adjusting the temperature to 200 ℃ to preheat the oven until the temperature is reached;
s3, transversely placing the roasted duck blanks in the oven with the opening upwards for roasting for 95 minutes, turning the duck blanks to the other side for continuously roasting for 40 minutes when the roasting time is 60 minutes.
Compared with the existing fruit tree duck roasting mode, the method is more convenient, roasting of the roasted duck can be carried out even at home, meanwhile, the meat is fresh and tender in taste, the duck skin is crisp, the taste is slightly smoked, and the roasted duck can enjoy the delicious taste of the Beijing roasted duck at home without going out.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A method for roasting duck in a home oven aiming at normal-temperature duck embryos is characterized by comprising the following steps:
s1, selecting white feather duck embryo with long growth cycle, slaughtering, eviscerating, supporting, inflating and hooking the duck embryo, scalding the embryo with boiled water, eviscerating with water, airing the embryo, and freezing for storage;
s2, before roasting, unfreezing the pre-treated duck embryo, air-drying, beating the duck embryo with maltose to make crisp skin water, and then blowing to dry;
and S3, preheating the oven by adjusting the temperature of the oven to 230 ℃ from top to bottom, and transversely placing the processed duck embryos into the oven after the temperature reaches 230 ℃.
2. The method for roasting ducks with a home oven for normal-temperature duck embryos of claim 1, wherein the method comprises the following steps: the white feather duck-filling embryos selected in the step S1 have a growth cycle of 40-45 days and a weight of 4.2 jin to 4 jin.
3. The method for roasting ducks with a home oven for normal-temperature duck embryos of claim 1, wherein the method comprises the following steps: the embryo airing time in the step S1 is more than 12 hours.
4. The method for roasting ducks with a home oven for normal-temperature duck embryos of claim 1, wherein the method comprises the following steps: and D, baking for one hour in an oven in the step S3, turning the duck embryo to the other side for continuous baking when the baking time is half an hour.
5. A household oven duck roasting method for frozen duck embryos is characterized by comprising the following steps:
s1, selecting duck embryos which are frozen for 18 hours and are beaten by embryo water and 3.8 jin to 4 jin;
s2, firstly, adjusting the temperature to 215 ℃ and adjusting the temperature to 200 ℃ to preheat the oven until the temperature is reached;
s3, transversely placing the roasted duck blanks in the oven with the opening upwards for roasting for 95 minutes, turning the duck blanks to the other side for continuously roasting for 40 minutes when the roasting time is 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110512534.2A CN113170863A (en) | 2021-05-11 | 2021-05-11 | Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110512534.2A CN113170863A (en) | 2021-05-11 | 2021-05-11 | Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113170863A true CN113170863A (en) | 2021-07-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110512534.2A Pending CN113170863A (en) | 2021-05-11 | 2021-05-11 | Method for roasting ducks in household oven aiming at normal-temperature duck embryos and frozen duck embryos |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113170863A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002186414A (en) * | 2000-12-19 | 2002-07-02 | Nikka Shinko:Kk | Cooked duck packaged in container |
| CN103766946A (en) * | 2014-02-14 | 2014-05-07 | 苏州信文食品有限公司 | Preparation method of crispy roast duck |
| CN106107591A (en) * | 2016-07-28 | 2016-11-16 | 尹克俭 | A kind of roast duck and preparation method thereof |
| CN112042889A (en) * | 2020-09-16 | 2020-12-08 | 高强 | Preparation method of roast duck |
-
2021
- 2021-05-11 CN CN202110512534.2A patent/CN113170863A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002186414A (en) * | 2000-12-19 | 2002-07-02 | Nikka Shinko:Kk | Cooked duck packaged in container |
| CN103766946A (en) * | 2014-02-14 | 2014-05-07 | 苏州信文食品有限公司 | Preparation method of crispy roast duck |
| CN106107591A (en) * | 2016-07-28 | 2016-11-16 | 尹克俭 | A kind of roast duck and preparation method thereof |
| CN112042889A (en) * | 2020-09-16 | 2020-12-08 | 高强 | Preparation method of roast duck |
Non-Patent Citations (1)
| Title |
|---|
| 紫毫编: "《家庭滋补菜500款可口宴客菜》", 31 August 2003, 陕西旅游出版社 * |
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Application publication date: 20210727 |