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Making method of kidney-tonifying and qi-tonifying pressed salted duck

A technology for invigorating kidney, nourishing qi, and dried duck is applied in the field of food processing, which can solve the problems of lack of dietary health care effect and lack of taste, and achieve the effects of good dietary therapy and health care effect, maintaining body integrity and structural expansion.

Active Publication Date: 2013-05-08
CHIZHOU DEYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional salted duck processing needs about a week of sun exposure and night dew, so that the salted duck has a unique salted flavor, but the traditional salted duck production process has insufficient taste and does not have the effect of diet and health care

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0017] A preparation method for tonifying kidney and replenishing qi salted duck, characterized in that:

[0018] Include the following steps:

[0019] A. Put the edible salt and the ingredients into the pot, fry them dry, and then grind them finely to get dry salt for salted duck. The weight percentages of each ingredient in dry salt for salted duck are: 0.5% pepper, 0.9% aniseed, and 1.5% pepper. %, cinnamon 1.5%, hawthorn 0.04%, Eucommia 0.04%, Achyranthes bidentata 0.04%, Dendrobium 0.06%, Polygonum multiflorum 0.05%, Schisandra 0.05%, Ophiopogon japonicus 0.05%, Astragalus 0.05%, Psoralen 0.05%; the rest is edible salt .

[0020] B. Depilate the raw material duck to obtain a light duck, weigh it, and vacuum massage the duck with dry salt for salted duck with 5.0% of its weight. While massaging, put dry salt for salted duck. After massaging for 30 minutes, marinate at a low temperature of 1°C 48 hours;

[0021] C, get wormwood 30, cassia bark 7, hawthorn 7, ginseng 10, ...

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PUM

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Abstract

The invention discloses a making method of kidney-tonifying and qi-tonifying pressed salted duck, which includes unhairing crude ducks to obtain the unhaired ducks, weighing, subjecting the ducks to vacuum massage via dry salt used for pressed salted duck and accounting for 5.0-8.0% of the unhaired ducks, massaging the ducks while applying the dry salt for 30-50 minutes, salting the ducks at the low temperature of -5 DEG C to 1 DEG C for 42-48 hours, cooling herbal extractant to 70-75 DEG C, using the herbal extractant to hermetically soak the ducks for 1.5-2.5 hours, washing the ducks with boiled water cooled to 48-52 DEG C, air-drying the ducks for 24-26 hours, placing the air-dried ducks into a sun-drying basin, covering the ducks with cloth, drying the ducks in the shade without exposure to sunlight in daytime, uncovering the ducks to air-dry the ducks at night, and allowing dew to attach to the ducks to obtain the pressed salted duck, wherein the making method takes 6-8 days totally. The kidney-tonifying and qi-tonifying pressed salted duck is evenly salted, has strong flavor of cured products, and has the dietary therapy and health caring effects of tonifying kidney and qi.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of salted duck for invigorating kidney and replenishing qi. 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. Salted duck is a preserved food made from duck. The traditional salted duck processing needs about a week of sun exposure and night dew to make the salted duck have a unique salted flavor, but the traditional salted duck production process has insufficient taste and does not have the effect of dietotherapy and health care. Contents of the invention [0003] The objec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L13/40A23L13/50A23L13/70
CPCY02A40/90
Inventor 吴世林
Owner CHIZHOU DEYU FOOD
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