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Lipid-lowering healthcare duck crisp and processing method thereof

A processing method and duck meat crisp technology are applied in the field of lipid-lowering health-care duck meat crisps and the processing fields thereof, which can solve the problems of reduced health-care efficacy, insufficient release, bad taste and the like, achieve good lipid-lowering effect, and increase lipid-lowering health care. Function, formula unique effect

Inactive Publication Date: 2013-11-06
安徽香泉湖禽业有限公司
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AI Technical Summary

Problems solved by technology

On the one hand, the mouthfeel is not good when eaten, and the medicinal taste is relatively strong; unreported

Method used

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Embodiment Construction

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

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

[0029] (2) Stir fry 80-100 parts of salt, 70-90 parts of light bamboo leaves, 8-12 parts of angelica, 4-6 parts of Huoxiang, 8-12 parts of Zanthoxylum bungeanum, 40-60 parts of fennel, appropriate amount of green onion and ginger 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 added was reduce...

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Abstract

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fat-reducing 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 mouthfeel is ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/09A23L13/40A23L13/50A23L13/70
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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