Formula of marinade and method for making marinated duck meat with marinade

A technology of formula and marinade, which is applied in the field of marinade formula and the use of the marinade to make stewed duck, can solve the problems of unsavory taste, inability to cater to the taste of the public, and the taste of medicine is soft and astringent, so as to achieve unique taste and high product quality. High sales volume and good economic benefits

Inactive Publication Date: 2011-05-18
黄素芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, when the amount of stewed material is light, the duck meat will be bland and tasteless, and the taste will not be delicious; when the amount of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] As a preferred unique marinade formula of the present invention, the parts by weight of each component are: 125 parts of star anise, 30 parts of Angelica dahurica, 50 parts of three Nye, 25 parts of soybeans, 100 parts of cinnamon bark, 20 parts of fennel, 50 parts of fennel 30 parts of cloves, 50 parts of white percussion, 20 parts of Piper, 50 parts of Cao Guo, 50 parts of dried ginger, 30 parts of fragrant fruit, 20 parts of cumin, 20 parts of vanilla, 25 parts of cold ginger, 25 parts of papaya, 30 parts of Gardenia, 15 parts of Lingcao, 40 parts of Licorice, 40 parts of Xisha Ren, 50 parts of Zanthoxylum bungeanum, and 50 parts of pepper. The cinnamon bark, grass fruit, xiangguo, Xisharen, cold ginger and gardenia are all pressed or mashed manually or mechanically. The method of making stewed duck with this stewed material formula is as follows:

[0024] 1. Making brine: first mix the components according to the specific formula ratio, and stir-fry for 1.5 hours o...

Embodiment 2

[0029] As another preferred unique marinade formula of the present invention, the parts by weight of each component are: 122 parts of star anise, 33 parts of Angelica dahurica, 47 parts of three Nye, 28 parts of soybeans, 103 parts of cinnamon bark, 23 parts of cayenne, fennel 47 parts, 33 parts of clove, 47 parts of white percussion, 23 parts of Piper, 53 parts of Cao Guo, 47 parts of dried ginger, 33 parts of fragrant fruit, 23 parts of cumin, 17 parts of vanilla, 22 parts of cold ginger, and 28 parts of papaya , 27 parts of Gardenia, 18 parts of Lingcao, 43 parts of Licorice, 37 parts of Xisha Ren, 53 parts of Zanthoxylum bungeanum, and 47 parts of pepper. The cinnamon bark, grass fruit, xiangguo, Xisharen, cold ginger and gardenia are all pressed or mashed manually or mechanically. The method of making stewed duck with this stewed material formula is as follows:

[0030] 1. Making brine: first mix the components according to the formula ratio described above, and stir-fry...

Embodiment 3

[0035] As another preferred unique marinade formula of the present invention, the parts by weight of each component are: 122 parts of star anise, 27 parts of Angelica dahurica, 50 parts of three Nye, 25 parts of soybeans, 97 parts of cinnamon bark, 20 parts of fennel, fennel 50 parts, 30 parts of clove, 47 parts of white percussion, 20 parts of Piper, 47 parts of Tsao Guo, 50 parts of dried ginger, 27 parts of fragrant fruit, 20 parts of cumin, 20 parts of vanilla, 22 parts of cold ginger, 25 parts of herb , 27 parts of Gardenia, 12 parts of Lingcao, 37 parts of Licorice, 40 parts of Xisha Ren, 47 parts of Zanthoxylum bungeanum, and 47 parts of pepper. The cinnamon bark, grass fruit, xiangguo, Xisharen, cold ginger and gardenia are all pressed or mashed manually or mechanically. The method of making stewed duck with this stewed material formula is as follows:

[0036]1. Making brine: firstly mix the components according to the formula ratio, and stir-fry for 1 to 2 hours on l...

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PUM

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Abstract

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a recipe of stewed material and a method for making stewed duck using the stewed material. Background technique [0002] Duck is an excellent delicacy on the dining table, and it is also an excellent food for people to tonic. The nutritional value of duck meat is similar to that of chicken. However, in the view of traditional Chinese medicine, ducks eat mostly aquatic organisms, so their meat is sweet and has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating tuberculosis and bone disease, reducing edema, relieving febrile dysentery, relieving cough and reducing phlegm. People with heat in the body are suitable for eating duck meat, and it is more beneficial for people with weak constitution, loss of appetite, dry stool and edema. [0003] Duck meat is generally eaten in the following ways: roasting, stewing, braised, roasting, marinating and ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/315A23L1/318A23L1/314A23L27/10A23L13/40A23L13/50A23L13/70
Inventor 黄素芳
Owner 黄素芳
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