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Preparation method of seasoned duck

A technology of sauce duck and sauce, applied in food preparation, application, food science and other directions, can solve the problems of insufficient taste of sauce duck, no health care effect, etc., and achieve the effect of consistent thickness, maintaining body integrity, and structural expansion.

Active Publication Date: 2013-09-11
CHIZHOU DEYU FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauced duck is purple in color, fresh, fragrant, fat, tender, salty and sweet, but the taste of the sauced duck is not enough due to the traditional production process of sauced duck, and it has no health care effect

Method used

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Embodiment Construction

[0018] A kind of preparation method of sauced duck,

[0019] Include the following steps:

[0020] A. Stir-fry salt, star anise, and Chinese prickly ash in the ratio of 88:2:2 until it turns yellow, and you get fried yellow ingredients;

[0021] B. Marinate the duck and fried yellow ingredients in a ratio of 100:7 at 1°C for 36 hours;

[0022] C. Take wormwood 30, cassia bark 5, hawthorn 5, angelica dahurica 8, woody fragrance 10, grass fruit 8, safflower 9, white tribulus terrestris 9, chuanxiong 9, arctium root 4, luying root 4, sealwort 4, licorice by weight 4. Polygonatum 5, Luo Han Guo 5, Sannai 5, first mix all materials, add 200 parts by weight of water, let stand at room temperature for 30 minutes, then add 1000 parts by weight of water, raise the temperature to 100°C, keep for 30 minutes, the temperature Drop to 80°C, keep it for 10 minutes, return to normal temperature, take out the boiled Chinese medicine, and filter to get the Chinese medicine extract;

[0023] ...

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PUM

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Abstract

The invention discloses a preparation method of a seasoned duck, comprising the following steps of: frying salt, anise and pepper to be yellow according to proportions; curing the duck and the ingredients which are fried to be yellow at low temperature according to proportions; taking Chinese medicinal herbs according to parts by weight and evenly mixing; adding water, and then standing for 30-35 minutes at normal temperature; adding water again, and stewing to obtain a Chinese medicine extracting solution; putting into soaking equipment; putting the cleaned duck; drying after soaking; stirring thick broad-bean sauce, soy sauce and water according to proportions to prepare the sauce; carrying out vacuum massage on the dried duck; coating the sauce when the duck is massaged; and massaging for 30-50 minutes, and then drying for 2-3 hours in a drying room to obtain a finished product. The seasoned duck not only is evenly cured and good in mouth feel, but also has the effect of health care.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauced duck. Background technique [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. The sauced duck is purple in color, fresh, fragrant, fat, tender, salty and sweet, but the taste of the sauced duck is not enough due to the traditional production process of sauced duck, and it has no health care effect. Contents of the invention [0003] The object of the present invention is to provide a method for preparing a sauced duck that not only marinates evenly and tastes good, but also has health car...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L13/50A23L13/40A23L13/70
Inventor 吴世林
Owner CHIZHOU DEYU FOOD
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