Preparation method of health care stewed duck with soy sauce

A health-care sauced duck and sauce-making technology, which is applied in the field of food processing, can solve the problems of insufficient taste of sauced duck and lack of dietary health care effects, and achieve the effects of increasing nourishing and health care effects, increasing flavor and improving taste.

Inactive Publication Date: 2013-09-11
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Abstract
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AI Technical Summary

Problems solved by technology

The traditional sauced duck production process is that the taste of the sauced duck is insufficient, and it does not have the effect of diet and health care

Method used

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Embodiment Construction

[0013] A kind of preparation method of health-care sauce duck is characterized in that: comprising the following steps:

[0014] (1) Cut the belly of the duck, remove the belly, and wash it;

[0015] (2) Cook the duck in a traditional Chinese medicine liquid, which is composed of the following raw materials in parts by weight (10 grams): water 1000, salt 30, Codonopsis 10, ginseng 2, Danshen 15, Chuanxiong 15 , pomegranate leaves 15, hawthorn leaves 10, Peucedanum 15, chrysanthemum 15, light bamboo leaves 10, chestnut leaves 15, calcium fruit leaves 15, Atractylodes macrocephala 15, betel leaves 15, rhodiola 10, grape seed oil 30, the above After the ingredients are mixed, add the duck and boil for 2 hours;

[0016] (3) Take the duck out of the traditional Chinese medicine liquid, put it into the sauce solution and marinate for 8-10 hours. The sauce solution is made of the following raw materials in parts by weight: water 1500, soy sauce 500, cinnamon 30, star anise 30. Salt...

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PUM

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Abstract

The invention discloses a preparation method of health care stewed duck with soy sauce. Firstly, duck abdomen is cut for eliminating belly and is cleaned; and then the duck is put into the traditional Chinese medicine soup for cooking, and the traditional Chinese medicine soup comprises the following components by weight: 1000 parts of water, 20-30 parts of salt, 10-15 parts of Radix Codonopsis, 1-2 parts of gen-seng, 10-15 parts of red sage root, 10-15 parts of Ligusticum wallichii, 10-15 parts of pomegranate leaf, 10-15 parts of hawthorne leaf, etc., and the components above are mixed and are added into the duck for boiling about 1-2 hours; and then the duck is preserved and baked. The invention employs a three-step method for preparing brewed duck with sauce which comprises the following steps: (1) cooking the duck in the traditional Chinese medicine soup for adding the nourishing and health care effect of the duck when the active ingredient enter into the duck meat, (2) preserving the duck for improving the of the duck, (3) employing a baking technology for adding local flavor to the duck.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing health-care sauced duck. Background technique [0002] The fatty acid in duck meat has a low melting point and is easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. The traditional sauced duck production process is that the taste of the sauced duck is insufficient, and it does not have the effect of dietotherapy and health care. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of the sauced duck that has dietotherapy health-care effect aiming at the existing defects. [0004] The above purpose is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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