Blood sugar-reduction health-care duck meat crisp and processing method thereof

A processing method and technology for health-care duck, applied in the field of food processing, can solve the problems of reduced health-care efficacy, insufficient release, bad taste, etc., and achieve the effects of good hypoglycemic effect, unique formula, and increased hypoglycemic health-care function.

Inactive Publication Date: 2012-12-12
安徽香泉湖禽业有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

On the one hand, the mouthfeel is not good when eaten, a

Method used

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Embodiment Construction

[0027] A processing method for hypoglycemic and health-care duck meat crisps, comprising the following steps:

[0028] (1) First wash the duck breast meat and drain the water;

[0029] (2) Mix 80-100 parts of salt, 70-90 parts of angelica, 8-12 parts of tangerine peel, 4-6 parts of Huoxiang, 8-12 parts of Zanthoxylum bungeanum, 40-60 parts of cumin, appropriate amount of green onion and ginger and stir-fry until fragrant , get massage ingredients;

[0030] (3) Weigh 1000g of the drained duck breast meat, weigh 70g of the massage ingredients obtained in step (2), vacuum massage the duck meat, add ingredients while massaging, massage for 45 minutes, and place it at -1°C Seal and marinate for 1-2 days;

[0031] (4) Put the duck meat marinated in step (3) into the pot, add the marinade bag and an appropriate amount of water, first boil it on high heat, then switch to low heat and cook for 60 minutes, and finally switch to high heat After 14 minutes, when the volume of water add...

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Abstract

The invention discloses a blood sugar-reduction health-care duck meat crisp and a processing method thereof. The processing method comprises the following steps of cleaning up duck meat, draining, carrying out vacuum kneading of the dried duck meat by a stir-fried salt material having a fragrance, carrying out sealing salting, adding water and a medicated food seasoning bag into the salted duck meat, carrying out marinating, carrying out high-pressure steaming, blending, putting the mixture into a mold, shaping, and packaging to obtain a finished product, wherein the auxiliary materials used in duck meat processing comprise common perfumes and Chinese medicinal herbs; and lotus leaf powder replaces a chemical antiseptic. The blood sugar-reduction health-care duck meat crisp obtained by the processing method has a fragrance, a smooth, saline, fresh and strong taste, a unique flavor and an excellent mouth feel, has a function of reducing blood sugar, provides a novel blood sugar-reduction health-care snack for a hyperglycemia patient, and can be taken conveniently.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a blood-sugar-lowering health-care duck meat crisp and a processing method thereof. Background technique [0002] Duck meat is a food that people often eat. Duck meat is a strengthening food. From the point of view of traditional Chinese medicine, it has good effects of nourishing qi, diuretic and swelling, nourishing yin and nourishing stomach, and has rich nutritional value, which is accepted by people. However, people generally use separate frying, boiling, and boiling for food. Due to the improper preparation method that has, its nutritional labeling is lost. [0003] At present, the medicinal whole ducks on the market mainly include cordyceps whole ducks, ginkgo whole ducks, etc. These medicinal whole ducks are filled with Cordyceps sinensis (or ginkgo), green onions, ginger, seasonings, etc. in the cleaned duck belly, and steamed over high heat . On the one hand, the mouth...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/09A23L13/40A23L13/50A23L13/70
CPCY02A40/90
Inventor 谢道兵刘克占李茂张昌盛
Owner 安徽香泉湖禽业有限公司
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