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Human body sub-health state adjusting braised duck and making method thereof

A technology of health status and processing methods, applied in the fields of application, food preparation, food science, etc.

Inactive Publication Date: 2013-07-24
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

When eating, only eat duck 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 regulating the sub-health state of the human body, strengthening the spleen and nourishing the stomach

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0021] The processing method of the braised duck which can regulate the sub-health state of human body comprises the following steps:

[0022] (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;

[0023] (2) Blanch the whole duck to remove blood stains, then remove and drain;

[0024] (3) Mix 6g of salt, 0.07g of Chinese prickly ash, 0.0g of cassia seed powder, and 1g of barley and fry until fragrant to obtain massage ingredients;

[0025] (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;

[0026] (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 Polygonatum, 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 fi...

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PUM

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Abstract

The invention provides a human body sub-health state adjusting braised duck and making method thereof, which includes the following steps: pulling out and removing gill from belly of an entire duck, washing and draining, kneading with fried salt materials with vacuum, sealing and preserving, placing water and flavoring bags and medicinal diet materials, adding a proper amount of medicinal diet into the abdominal cavity, marinating, packing the duck and soup juice together with vacuum after cooling, and sterilizing the human body sub-health state adjusting duck. The braised duck of the present invention has the advantages of wheat fragrance, yellow color and sweet taste without greasiness, maintained fragrance of the braised duck, and simultaneously increased function for adjusting the human body sub-health state.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a braised duck capable of regulating the sub-health state of a human body 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 ...

Claims

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Application Information

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