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Formula of duck seasoned with soy sauce and preparation method thereof

A sauced duck and raw material technology, which is applied in food preparation, application, food science, etc., can solve the problems of meat not tender and delicate, not very good taste, not complete in color and fragrance, and achieve moderate salty taste and strong medicine , The effect of color, fragrance and taste

Active Publication Date: 2009-12-09
HANGZHOU GUANGXINGTANG TRADITIONAL CHINESE MEDICINE CULTURE HEALTH CARE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems that the sauced duck in the prior art tends to be salty in taste, the taste is not very good, the meat is not tender and delicate, the color and flavor are not complete, and the medicinal fragrance is not strong enough, and the raw material formula of the sauced duck is provided.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, the raw material formula of sauced duck, selects eviscerated duck as 30, and the weight ratio of other raw material formulas is:

[0042] Polygonatum 600g Poria cocos 600g Chinese yam 600g

[0043] Wolfberry 600g Longan meat 500g Cinnamon 100g

[0044] Star anise 5g Cloves 5g Fennel 5g

[0045] White sugar 1500g Salt 1000g MSG 100g

[0046] Right amount of soy sauce Right amount of cooking wine

[0047] The raw material of the present invention selects sealwort, poria cocos, yam, medlar, longan meat, cassia bark, star anise, clove, fennel to make the effect of each raw material produce synergistic effect, thereby reach the effect of nourishing yin and replenishing qi, invigorating spleen and stomach. White sugar, salt, soy sauce, cooking wine, and monosodium glutamate are used to make concoction and spread on the treated eviscerated duck. The sauced duck made has good taste, moderate salty taste, tender and delicate meat, complete color and fragrance, a...

Embodiment 2

[0057] Embodiment 2, the raw material formula of sauced duck selects 35 eviscerated ducks, and the weight ratio of other raw material formulas is:

[0058] Polygonatum 1500g Poria cocos 1500g Chinese yam 1500g

[0059] Goji berries 1500g Longan meat 1000g Cinnamon 500g

[0060] 40g star anise, 40g cloves, 40g fennel

[0061] White sugar 5000g Salt 5000g MSG 300g

[0062] Right amount of soy sauce Right amount of cooking wine

[0063] The preparation method of sauce duck, it comprises the following steps:

[0064] The first step: take 35 eviscerated ducks, weigh 1500g sealwort, 1500g poria cocos, 1500g yam, 1500g medlar, 1000g longan meat, 500g cinnamon, 40g star anise, 40g clove, 40g fennel, 5000g white sugar, 5000g salt, monosodium glutamate 300g, appropriate amount of soy sauce, appropriate amount of cooking wine, set aside;

[0065] Step 2: Put 1500g sealwort, 1500g poria cocos, 1500g yam, 1500g medlar and 1000g longan meat into a ceramic pot, then add 1000ml of water,...

Embodiment 3

[0073] Embodiment 3, there are 30 eviscerated ducks in the raw material formula of sauced duck, and the weight ratio of other raw material formulas is:

[0074] Polygonatum 900g Poria cocos 900g Chinese yam 900g

[0075] Lycium barbarum 900g, longan meat 675g, cinnamon 245g

[0076] Star anise 18g Cloves 8g Fennel 18g

[0077] White sugar 2500g Salt 1500g MSG 148g

[0078] Right amount of soy sauce Right amount of cooking wine

[0079] The preparation method of sauce duck, it comprises the following steps:

[0080] Step 1: Take 30 eviscerated ducks, weigh 900g sealwort, 900g poria cocos, 900g yam, 900g medlar, 675g longan meat, 245g cinnamon, 18g star anise, 8g clove, 18g fennel, 2500g white sugar, 1500g salt, monosodium glutamate 148g, appropriate amount of soy sauce, appropriate amount of cooking wine, set aside;

[0081] Step 2: Put 900g sealwort, 900g poria cocos, 900g yam, 900g medlar and 675g longan meat into a zinc pot, then add 1000ml of water, soak for half an ho...

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Abstract

The invention relates to a formula of livestock seasoned with soy sauce and a preparation method thereof and discloses a formula of a duck seasoned with soy sauce and a preparation method thereof. The duck seasoned with soy sauce is prepared from an eviscerated duck, siberian solomonseal rhizome, Indian buead, yam, barbary wolfberry fruit, dried longan pulp, cannelle, star anise, clove, fennel, white granulated sugar, salt, soy sauce, cooking wine and gourmet powder. The duck seasoned with soy sauce prepared by the formula and the preparation method has the characteristics of excellent mouth feel, proper saline taste, soft, fine and smooth meat, combination of color, smell and taste and concentrated medicinal fragrance, avoids producing a large amount of nitrites in a salting process, has the intrinsic nutritional value of the meat of the duck and gives full play to the functions of nourishing yin and benefiting qi and strengthening spleen and stomach of the added Chinese medicaments, thereby being extremely good for human health.

Description

technical field [0001] The invention relates to a formula of sauce-made poultry and a preparation method thereof, in particular to a raw material formula of sauce-made duck and a preparation method thereof. Background technique [0002] Sauce is one of the traditional cooking methods in China. Chinese people love to eat sauce-made food, buy it and eat it, and some even like to make sauce-made food by themselves, such as sauced pork, sauced fish, sauced pickles, sauced beef, sauced duck liver , sauced duck, sauced duck tongue, etc., but sauced foods tend to taste salty, and in the process of pickling, they often produce a large amount of nitrite, which will be converted into highly carcinogenic nitrosamines after ingestion by the human body. Harmful to human health. For example, in the existing patent literature, the application number is 98103140.4, the application date is July 16, 1998, the authorized announcement number is CN1207259, the announcement date is February 10, ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/01A23L1/22A23L1/30A23L33/10
Inventor 詹强陈红梅
Owner HANGZHOU GUANGXINGTANG TRADITIONAL CHINESE MEDICINE CULTURE HEALTH CARE
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