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Preparation method for sauced duck meat

A technology of duck meat and duck embryo, which is applied in the field of preparation of stewed duck meat, to achieve the effects of rich nutrition, prevention of hyperlipidemia, and delicious taste

Inactive Publication Date: 2012-02-22
河南鸿源鸭业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no duck product with high nutritional value and therapeutic effect on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the present embodiment stewed duck meat, concrete steps are as follows:

[0023] (1) Take a Cherry Valley SM3 meat duck, weighing 3.4kg, slaughter the meat duck, remove the viscera, wash it, and get the duck embryo, then soak the duck embryo and 3 shrimps in water for 20 minutes, then take it out and soak good duck embryo;

[0024] (2) Put the soaked duck embryos into the stewed soup and cook for 1.5 hours, then take out the cooked duck embryos to obtain stewed duck meat. After vacuum packaging, it can be sold.

[0025] Wherein the preparation method of bittern soup in the step (2) is:

[0026] Step Ⅰ: Weigh the following raw materials: Angelica 15g, Codonopsis 10g, Astragalus 10g, Lycium barbarum 15g, Star anise 2g, Cumin 1.5g, Piper longum 1.2g, Galangal 1.2g, Cinnamon 1g, Zanthoxylum bungeanum 1.2g, dried Ginger 1g, woody fragrance 1.5g, angelica dahurica 1.8g, coriander 0.8g, saffron 0.8g, black sesame 10g, white sesame 12g, amomum 2g, n...

Embodiment 2

[0032] The preparation method of the present embodiment stewed duck meat, concrete steps are as follows:

[0033] (1) Take a Cherry Valley SM3 meat duck, weighing 3kg, slaughter the meat duck, remove the internal organs, wash it, and get the duck embryo, then put the duck embryo and 10 shrimps into the water and soak for 10 minutes, then take it out and soak it well duck embryo;

[0034] (2) Put the soaked duck embryos into the stewed soup and cook for 0.5 hour, then take out the cooked duck embryos to obtain stewed duck meat. After vacuum packaging, it can be sold.

[0035] Wherein the preparation method of bittern soup in the step (2) is:

[0036] Step Ⅰ: Weigh the following raw materials: Angelica 10g, Codonopsis 15g, Astragalus 15g, Lycium barbarum 10g, Star anise 1.5g, Cumin 2g, Piper longum 1g, Galangal 1g, Cinnamon 1.2g, Zanthoxylum bungeanum 1g, Dried ginger 1.2g g, Woody 1.8g, Angelica 1.5g, Coriander 0.5g, Saffron 0.5g, Black sesame 12g, White sesame 10g, Amomum 1...

Embodiment 3

[0042] The preparation method of the present embodiment stewed duck meat, concrete steps are as follows:

[0043] (1) Take a Cherry Valley SM3 meat duck weighing 3.1kg, slaughter the meat duck, remove the viscera, wash it, and get the duck embryo, then put the duck embryo and 10 shrimps into the water and soak for 10 minutes, then take it out and soak good duck embryo;

[0044] (2) Put the soaked duck embryos into the stewed soup and cook for 0.5 hour, then take out the cooked duck embryos to obtain stewed duck meat. After vacuum packaging, it can be sold.

[0045] Wherein the preparation method of bittern soup in the step (2) is:

[0046] Step Ⅰ: Weigh the following raw materials: Angelica 10g, Codonopsis 15g, Astragalus 15g, Lycium barbarum 10g, Star anise 1.5g, Cumin 2g, Piper longum 1g, Galangal 1g, Cinnamon 1.2g, Zanthoxylum bungeanum 1g, Dried ginger 1.2g g, Woody 1.8g, Angelica 1.5g, Coriander 0.5g, Saffron 0.5g, Black sesame 12g, White sesame 10g, Amomum 1.5g, Nutme...

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Abstract

The present invention relates to the technical field of food processing, specifically discloses a preparation method for sauced duck meat. The preparation method for the sauced duck meat comprises the following steps: killing meat ducks; removing internal organs from the ducks; washing to obtain the duck blank; immersing the duck blank and shrimp into water for 10-20 minutes, then taking the immersed duck blank; adding the immersed duck blank to a marinating soup to carry out decocting for 0.5-1.5 hours; then taking the decocted duck blank to obtain the sauced duck meat. The sauced duck meat prepared by the method of the present invention can provide rich nutritional ingredients for people, has functions of blood fat lowering, immunity strengthening, liver protecting, life prolonging and the like, can prevent diseases of hyperlipemia, fatty liver and cardiovascular diseases, and can provide significant assistant food therapy effects for edema, hypotension, malnutrition, weakness of the spleen and stomach, and other diseases. In addition, the sauced duck meat prepared by the method of the present invention provides dual effects of nutrition healthcare and food therapy for people invarious age groups, and has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing stewed duck meat. Background technique [0002] Roast duck, a traditional duck product in China, has a history of more than 300 years of civilization and is also favored by consumers. However, with the leapfrog development of the economy and society, people's requirements for health and quality of life are constantly improving. Now, foods with high nutritional value and therapeutic effects have attracted more and more attention from people, and have gradually become an important food for consumers. Choose a trend. There is no duck product with high nutritional value and therapeutic effect on the market at present. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of stewed duck meat. [0004] In order to achieve the above object, the technical solution adopted in the presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L13/40A23L13/50A23L13/70
Inventor 高顺兴
Owner 河南鸿源鸭业有限公司
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