Method for preparing skin-maintaining stewed duck in soy sauce

A technology of duck in soy sauce and duck, which is applied in the field of preparation of beautifying sauce duck, can solve the problems of no dietotherapy and health care effect and insufficient taste of sauce duck, and achieve the effect of good dietotherapy and health care effect, consistent thickness and body integrity

Active Publication Date: 2013-10-23
上海财治食品有限公司
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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 kind of preparation method of beautifying sauce duck, comprises 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. Take wormwood 30, cinnamon bark 5, hawthorn 6, rehmannia 5, ginger 9, asparagus 5, kudzu root 6, jujube 9, peach kernel 6, cassia seed 3, notoginseng 3, Codonopsis 6, Atractylodes macrocephala 10, Poria cocos in parts by weight 10. Licorice 7, Angelica 12, Ligusticum chuanxiong 14, Cinnamon 6, first mix all materials, 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 heat up to 100°C , after keeping for 30 minutes, the temperature drops to 80°C, keeping for 10 minutes, after returning to normal temper...

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PUM

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Abstract

The invention discloses a method for preparing a skin-maintaining stewed duck in soy sauce, comprising the following steps: frying salt, aniseed and Chinese prickly ash in certain proportion until the obtained mixture becomes yellow; salting a duck and the obtained yellow mixture in certain proportion at low temperature; taking and uniformly mixing Chinese herbal medicines in part by weight, and after adding water into the uniformly mixed Chinese herbal medicines, standing the obtained mixture for 30-35 minutes at normal temperature; adding water, and decocting the obtained product so as to obtain a traditional Chinese medicine extract, then putting the traditional Chinese medicine extract into a soaking device; putting the cleaned duck into the soaking device, and after the duck is soaked and dried, stirring broad bean paste, soy sauce and water in certain proportion so as to obtain a sauce; carrying out vacuum massage on the dried duck, and coating the sauce while massaging; and after carrying out massage for 30-50 minutes, drying the duck in a drying chamber for 2-3 hours, thereby obtaining a finished product. A skin-maintaining stewed duck prepared by using the method disclosed by the invention is not only uniform in salting and good in taste, but also has a skin-maintaining food-therapy health-care efficacy.

Description

technical field [0001] The invention relates to the field of food processing, and in particular relates to a method for preparing duck with soy sauce. 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 method for preparing a b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/29A23L13/50A23L13/70A23L33/00
Inventor 马东
Owner 上海财治食品有限公司
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