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Preparing method of kidney-tonifying qi-benefiting seasoned duck

A technology for invigorating the kidney, nourishing qi, and sauce duck is applied in the field of food processing, which can solve the problems of insufficient taste of sauce duck and lack of dietary health care effect, and achieve the effects of good dietary health care effect, consistent thickness and structural expansion.

Active Publication Date: 2013-12-11
郴州市汝华生态食品有限公司
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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 insufficient due to the traditional production process of sauced duck, and it does not have the effect of dietotherapy and health care

Method used

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Embodiment Construction

[0018] A preparation method for kidney-tonifying and Qi-invigorating sauced duck, comprising the following steps:

[0019] A. Stir-fry salt, star anise, and Chinese prickly ash in a weight ratio of 100:1:1.5 until it turns yellow to get fried yellow ingredients;

[0020] B. Marinate the duck and fried yellow ingredients in a weight ratio of 110:6 at a low temperature of 1°C for 36 hours;

[0021] C, get wormwood 30, cassia bark 7, hawthorn 7, ginseng 10, Eucommia 10, achyranthes bidentata 3, dendrobium 3, Polygonum multiflorum 6, Schisandra 3, Ophiopogon japonicus 3, astragalus 3, psoralen 7 by weight, and each Mix the materials evenly, add 300 parts by weight of water, let stand at room temperature for 30 minutes, then add 1000 parts by weight of water, put them together in a pot and raise the temperature to 100°C, keep it for 30 minutes, then drop the temperature to 80°C, keep it for 10 minutes, recover After reaching normal temperature, take out the boiled Chinese medicine...

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Abstract

The invention discloses a preparing method of kidney-tonifying qi-benefiting seasoned duck. The preparing method comprises the following steps of: frying salt, anise and Sichuan peppercorn according to proportion until the mixture turns yellow, salting the duck and the yellow ingredients at low temperature according to proportion, taking Chinese herbal medicine according to weight part and mixing, adding water, placing for 30-35 minutes at normal temperature, adding water again, boiling to obtain traditional Chinese medicine extracting solution, placing in soaking equipment, placing the treated duck, soaking and drying, stirring thick broad-bean sauce, soy and water according to proportion for blending sauce, carrying out vacuum massage on the dried duck while applying the sauce, and drying 2-3 hours in a drying room after massaging for 30-50 minutes, thus obtaining a finished product. The kidney-tonifying qi-benefiting seasoned duck prepared by the invention is uniform in salting and good in mouth feeling and has a kidney-tonifying qi-benefiting dietary-therapy health-care function.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method for kidney-tonifying and Qi-invigorating 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 insufficient due to the traditional sauced duck production process, and it does not have the effect of dietotherapy and health care. Contents of the invention [0003] The object of the present invention is to aim at the existing defects, and provide a prep...

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
Inventor 马东
Owner 郴州市汝华生态食品有限公司
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