Preparation method of seasoned duck neck

The technology of sauce duck neck and duck neck is applied in the field of preparation of sauce duck neck, which can solve the problem of lack of health care function of duck neck, and achieve the effects of increasing nourishing and health care effects and improving taste.

Inactive Publication Date: 2013-09-18
ANHUI WANGJIABA ECOLOGICAL AGRI
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Problems solved by technology

The duck neck is now made of sauce, the process is relative...

Method used

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Embodiment Construction

[0012] A preparation method of sauced duck neck, comprising the following steps:

[0013] (1) Cut the duck neck into sections and wash;

[0014] (2) Put the duck neck into the traditional Chinese medicine liquid and cook. The traditional Chinese medicine liquid is composed of the following raw materials in parts by weight (10 grams): 1000 water, 20 salt, 15 dandelion, 5 Hedyotis diffusa, and Angelica dahurica 15. Peucedanum 15, ginger 30, dried red pepper 30, bamboo leaves 10, paeonol 10, purslane 15, poria cocos 30, radish seeds 15, red yeast rice 20, pomegranate leaves 15, sunflower disc 15, peanut shell 10 , Apocynum 15, Mao Li Ye 15, Caguo Ye 15, Atractylodes Rhizoma Atractylodes Rhizoma 15, Rehmannia glutinosa 10, after mixing the above raw materials, add duck neck and boil for 1-2 hours;

[0015] (3) Marinate the duck neck with sauce for 5-8 hours. The sauce is made of the following raw materials in parts by weight: soy sauce 500, cinnamon 30, star anise 30, salt 30, gi...

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Abstract

The invention discloses a preparation method of a seasoned duck neck. The preparation method comprises the following steps of: cutting a duck neck into sections and washing; putting the duck necks into a traditional Chinese medicine solution to be cooked, wherein the traditional Chinese medicine solution is prepared from following raw materials in parts by weight: 1,000 parts of water, 20-30 parts of table salt, 10-15 parts of dandelion, 5-10 parts of oldenlandia diffusa, 10-15 parts of angelica roots, 10-15 parts of common hogfennel roots, 20-30 parts of ginger, 30-40 parts of dry red chili, 10-15 parts of lophatherum gracile and the like; mixing the raw materials and adding the duck to be boiled for 1-2 hours; and then pickling and baking. The preparation method disclosed by the invention adopts a three-step method to prepare the seasoned duck neck; firstly, the duck is put into the traditional Chinese medicine solution to be cooked and traditional Chinese medicine effective components enter the duck neck so as to increase nourishing and health-care effects of the duck neck; secondly, the duck neck is packaged and pickled so that the duck neck is tasty and the taste is improved; thirdly, a baking process is adopted so that the duck neck has the flavor of a roasted duck.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of sauced duck neck. 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. Duck neck is now made of sauce, the process is relatively simple, and the prepared duck neck lacks health care function. Contents of the invention [0003] The object of the present invention is to provide a method for preparing sauced duck neck with dietotherapy and health-care effects aiming at the existing defects. [0004] The above purpose is achieved through the following schemes: [0005] A kind o...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/318A23L1/314A23L1/30A23L13/20A23L13/40A23L13/50A23L13/70
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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