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Roast duck with low fat and dietary function and its preparation method

A technology of roast duck and its function, which is applied in the food field, can solve the problems that duck blood and duck peritoneal lining cannot be removed, large-scale industrial production cannot be realized, and it does not have multiple and compound functions, so as to achieve scientific production process and reduce the cost of roast duck. Cost, effect of good specific taste

Inactive Publication Date: 2008-03-19
赵力刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The processing technology is rough, the duck blood and the duck peritoneal lining cannot be removed, and the rinsing is not clean
[0004] 2. Rich in fat, strong greasy, unreasonable nutrition
[0005] 3. The function is single, it only meets the basic needs of food, and does not have multiple and compound functions
[0006] 4. Large-scale industrial production cannot be realized, and the product is inconvenient to store and not easy to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Commercially purchase the following edible raw materials and weigh them (grams)

[0062] 3g cloves, 6g cardamom, 8g cumin, 12g fennel, 15g cinnamon, 8g pepper, 22g ginger, 16g onion, 10g tangerine peel

[0063] 2. Preparation of pickling solution

[0064] Grind the above-mentioned cloves, cardamom, cumin, anise, cinnamon, pepper, ginger, green onion, tangerine peel and other seasonings into coarse powder according to their weight ratio, pass through a 80-mesh sieve, soak in rice wine, and store at room temperature for 3-6 hours. God, spare.

[0065] 3. Production

[0066] ① Select a high-quality duck, slaughter it, remove its hair, remove its internal organs, wash it, and dry it.

[0067] ② Soak the duck body in the marinating solution for 4 hours, turn it over every 1 hour, take it out and dry it.

[0068] ③Put the traditional Chinese medicine filler with specific medicinal effect into the duck chamber. The amount of stuffing is just enough to fill the duck cav...

Embodiment 2

[0072] The filler is a traditional Chinese medicine composition, that is, cooked products of various edible mushrooms. Other steps are the same as in Example 1.

Embodiment 3

[0074] The filler is a traditional Chinese medicine composition for nourishing and aphrodisiac, that is, 5-10g of chives and 1500g of Chinese yam are boiled until half-cooked and set aside. Others are with embodiment 1.

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Abstract

The invention discloses a roast duck having the function of low blood fat and dietotherapy, and a manufacturing method. The method is suitable for large scale industrialization manufacturing and the cost is low.

Description

technical field [0001] The invention belongs to food and relates to the preparation and processing of roast duck, in particular to a roast duck with low-fat and therapeutic effects and a preparation method thereof. technical background [0002] At present, there are many kinds of duck processed food, such as Beijing Quanjude Hanging Oven Roast Duck, Bianyifang Braised Oven Roast Duck, Zhejiang Jiaxing Sauce Duck, Nanjing Osmanthus Duck, Salted Duck, etc. Although the taste and processing methods are different, the following problems generally exist : [0003] 1. The processing technology is rough, the duck blood and the duck peritoneal lining cannot be removed, and the rinsing is not clean. [0004] 2. Rich in fat, strong greasy, unreasonable nutrition. [0005] 3. It has a single function, which only meets the basic needs of food, and does not have multiple or compound functions. [0006] 4. Large-scale industrial production cannot be realized, and the product is inconve...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/29A23L1/307A23L1/01A23L13/50A23L5/10A23L33/00A23L33/20
Inventor 赵力刚
Owner 赵力刚
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