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Health care duck with Cornu Cervi Pantotrichum taste and preparation method thereof

A processing method and technology for health-care duck, applied in the field of food processing, can solve the problems of nutrient waste of soup, poor health-care effect, no function of nourishing blood, strengthening spleen and nourishing stomach, etc., and achieves the effects of rich aroma and increasing blood-tonifying function.

Inactive Publication Date: 2015-04-29
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 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 blood, strengthening spleen and nourishing stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The processing method of deer antler taste 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 velvet antler, 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 ...

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PUM

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Abstract

The invention provides a health care duck with Cornu Cervi Pantotrichum taste and a preparation method thereof. The method is as below: gilling the whole duck from the belly; washing and draining; rubbing the drained duck with stir-fried salt with scent in vacuum; sealing for pickling; adding water, spices and medicinal materials; adding a proper amount of medicated food in the abdominal cavity; marinating; cooling; conducting vacuum-packing on the duck together with soup; and sterilizing to obtain the health care duck with Cornu Cervi Pantotrichum taste. The health care duck provided by the invention has advantages of rich flavor, golden color, deliciousness and no greasiness, and has blood enrichment function while the flavor of the marinated duck is preserved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an antler-flavored 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 . Only eat duck when eating, do n...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
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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