| 摘要 |
PURPOSE: A method of producing seasoned duck for barbecue by mixing dressed duck meat, vegetables, spices, mushrooms and then garnishing with seeds is provided. It eliminates the odor and greasy taste of duck meat and provides rich in nutrients to the seasoned duck. CONSTITUTION: Dressed duck meat is quickly cooled to -15 to -20deg.C, stored for 3 to 4hr and thawed 2 hours before cooking. Then, the duck meat is mixed with 200 to 450g of mushroom, 80 to 120g of onion, 40 to 60g of carrots, 40 to 60g of green onion, 40 to 60g of unripe red pepper, 10 to 40g of Codonopsis lanceolata and other materials containing garlic, red pepper powder, corn syrup, black pepper, MSG, sesame salt and sesame oil and then garnished with 25 to 35g of whole garlic, 20 to 50g of chestnuts, 3 to 8g of jujubes, 7 to 15g of sunflower seeds, 7 to 15g of pumpkin seeds, 7 to 15g of walnuts, 7 to 15g of gingko nuts and 7 to 15g of Gyrophora esculenta. The seasoned duck meat is strongly roasted for 3 to 7min, added with 100 to 250g of sesame leaves, 100 to 250g of water cress and 100 to 300g of Flammulina velutipes and then slightly roasted. |
