Marinade soup, medicated diet roast duck prepared by using marinade soup, and preparation method of roast duck

Abstract

The invention discloses a marinade soup, a medicated diet roast duck prepared by using the marinade soup, and a preparation method of the roast duck. The marinade soup contains the following raw materials: cloves, Chinese yam, Chinese angelica, cistanche, medlar, codonopsis pilosula, poria cocos, nutmeg, longan, dry ginger, shaved cinnamon bark, pepper, star anise, galangal, refined salt and cooking wine. The medicated diet roast duck prepared by using the marinade soup is prepared through the processes of adding water to the raw materials to prepare the marinade soup through stewing, preserving a cleaned duck in the marinade soup, applying honey to the duck and then roasting the duck. The preparation method comprises the following steps: 1) treatment of the duck body, i.e., stripping shanks from the cleaned duck and inserting an air injector into the skin to inject air; 2) stewing of the marinade soup; 3) preservation, i.e., preserving the duck body in the marinade soup for 3h, then fishing out the duck body and draining off water; 4) steaming, i.e., steaming the duck body for 1h with stir fire, and then applying honey after taking out the duck body; and 5) roasting, i.e., roasting the duck body for 40min with stir fire, thus obtaining the medicated diet roast duck. The medicated diet roast duck prepared by using the marinade soup is rich in nutrition and mellow in mouthfeel and has the efficacies of essence enrichment, kidney invigoration, spleen tonifying, appetizing, and invigoration of qi and blood.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stewed soup and a roast duck prepared with the stewed soup, and also relates to a preparation method of the roasted duck with a medicinal diet. Background technique [0002] Duck meat is a dietary raw material rich in protein and inorganic salts, moderate in fat and carbohydrates, and high in nutritional value. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which have a low melting point, are easy to digest, and have the effect of lowering cholesterol. There are many ways to cook duck meat, the most popular one is roast duck. Generally, the preparation steps of roast duck are to clean the duck, stew, marinate and roast. The problem is that the formula of the stewed soup is unreasonable, and substances harmful to human health are likely to be produced during the cooking process; the roast duck has a sing...

AI Technical Summary

Problems solved by technology

Generally, the preparation steps of roast duck are to clean the duck, stew, marinate and roast. The problem is that the formula of the stewed soup is unreasonable, and substances harmful to human health are likely to be produced during the cooking process; the roast duck has a single taste and function, which only meets Edible demand cannot meet people's demand for nourishing and health care effects of medicated diet