Ginseng pot-stewed healthcare duck and processing method thereof

A processing method and technology for health-care ducks, which are applied in the field of food processing, can solve the problems of waste of nutrients in soup, lack of invigorating qi, spleen and blood, poor health care effect, etc., and can increase qi-enhancing function, golden color and fragrance. rich effect

Inactive Publication Date: 2013-07-17
安徽香泉湖禽业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only eat duck when eating, without eating the soup together, the nutrition in the soup is wasted, the health care effect is not good, and it does not play the role of nourishing qi, invigorating the spleen and nourishing blood

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The processing method of ginseng stewed health-care duck comprises the following steps

[0020] (1) Take the depilated whole duck and make a small hole from the abdomen, take out the internal organs, then clean them, and weigh 1000g;

[0021] (2) Blanch the whole duck to remove blood stains, then remove and drain;

[0022] (3) Mix 6g salt, 0.07g prickly ash, 0.0g mint powder, and 1g barley and stir-fry until fragrant to obtain massage ingredients;

[0023] (4) Vacuum massage the duck, while massaging, add step (3) sauté ingredients, after massaging for 40 minutes, seal and marinate at 0°C for 1.5 days;

[0024] (5) Put the duck marinated in step (4) into the pot, add the marinade bag and an appropriate amount of water, and put 3 slices of ginger, 2 slices of ginseng, and 5 small red dates into the abdominal cavity. Bring to a boil on high heat, then switch to low heat and cook for 35 minutes, and finally switch to high fire for 12 minutes. When the volume of water ...

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PUM

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Abstract

The invention provides a ginseng pot-stewed healthcare duck and a processing method thereof. The processing method includes digging a hole on the belly of a duck to remove internal organs, cleaning and draining, pressing and grinding fried salt materials in vacuum, pickling the duck hermetically, adding water and medicated food spices, adding moderate medicated foods in the belly of the duck to marinate together, packaging the duck with soup in vacuum after cooling, and sterilizing the vacuum duck to obtain a ginseng pot-stewed healthcare duck. The ginseng pot-stewed healthcare duck has aromatic flavor, golden color and luster, and is tasty and delicious and not greasy; and the fragrance of the pot-stewed duck can be reserved, and meanwhile, the pot-stewed duck can be used for nourishing people's vitality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a ginseng braised health-care duck and a processing method thereof. Background technique [0002] Duck meat is a food that people often eat. Duck is a food for strengthening health. 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 . When eating, only duck is eaten,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
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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