Preparation method of nourishing baked duck
A technology for roasted duck and duck is applied in the preparation field of nourishing roasted duck, which can solve the problem of not being relatively mature, and achieve the effects of being extremely digestible, tender meat, and rich in soup.
Inactive Publication Date: 2013-11-20
JIANGSU PROVINCE XUZHOU TECHNICIAN INST
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AI Technical Summary
Problems solved by technology
[0003] In order to solve the problem that there is no relatively mature method for making roasted duck with belly in the vegetable market, the present invention provides a method for preparing nourishing roasted duck with belly. The roasted duck with belly can not only restore the true color of the duck, the soup is rich in flavor, rich in various proteins, vitamins and minerals, but also has the functions of nourishing, nourishing the stomach, nourishing the kidney, reducing edema, and relieving cough and phlegm. The meat is tender and easy to eat. Digestion, suitable for mass production, sales and promotion in the market
Method used
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Experimental program
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Effect test
Embodiment Construction
[0019] The preparation method of the nourishing belly roast duck is as follows:
[0020] 1. Select 750 grams of duck, slaughter the duck and remove the feathers, open a 40 mm long opening from the anus, and remove the internal organs;
[0021] 2. Choose 50 grams of dried day lily, wash it with water, dry it, and cut it into 45mm-55mm sections with a knife;
[0022] 3. Choose 30 grams of dried shiitake mushrooms, soak them in water, wash them with water, drain them, and cut them into 5mm×10mm slices with a knife;
[0023] 4. Choose 100 grams of fresh winter bamboo shoots, peel off the shell, cut off the old roots, wash them with water, and cut them into 5mm×10mm slices with a knife;
[0024] 5. Choose 5 grams of ginger and 5 grams of spring onion, scrape off the outer skin of the ginger, remove the old leaves of the spring onion, wash and dry with water, and then cut the ginger into 2 mm slices with a knife, and cut the green onion into 5 mm segments;
[0025] 6. Choose 30 gr...
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The invention relates to a preparation method of a nourishing baked duck. The preparation method comprises the following steps of: slaughtering a duck, performing thorough feather removal, and eviscerating the duck; putting the cleaned duck into a boiling water pot, immersing the duck in boiling water, and then cleaning the duck through cold water; filling fins, sliced hams, fresh bamboo shoots slices, mushroom slices and day lily into the abdomen of the duck; putting the duck into a marmite, and adding angelica sinensis; adding yellow wine, green onion sections and ginger slices into the marmite; adding clean water into the marmite, boiling the water over a high-temperature fire, and stewing over a soft fire; after 80 percent of the duck is well stewed, adding refined salt; after the duck is thoroughly cooked, taking out the ginger slices and the green onion sections; stewing over a soft fire, adding monosodium glutamate and ground pepper, sprinkling sesame oil, and taking the nourishing baked duck out of the pot for packaging and sale. The baked duck prepared through the preparation method is nature in color, tastes delicious, is rich in various proteins, vitamins and mineral substances, has functions of nourishing, stomach nourishing, kidney tonifying, edema elimination, cough relieving and sputum reducing, and is tender, digestible and suitable for batch production, sale and popularization on the market.
Description
technical field [0001] The invention relates to a method for preparing a dish, in particular to a method for preparing a tonic roasted duck with diet. Background technique [0002] Xuzhou food culture has a long history. Ancient Wang Ang wrote in "Compendium of Materia Medica": "Duck meat and duck eggs are salty and cool, slightly cold, and have the function of nourishing yin and clearing lungs. It is good for people to eat more." At present, with the continuous improvement of people's living standards, people's demand for dishes is getting higher and higher, and they are paying more and more attention to the nutritional and health value of dishes. Although there are many kinds of dishes on the market now, they are also popular Consumers' welcome, but there is no relatively mature preparation method of roasted duck in the market. Contents of the invention [0003] In order to solve the problem that there is no relatively mature method for making roasted belly duck in the ...
Claims
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IPC IPC(8): A23L1/315A23L1/314A23L1/29A23L13/50A23L13/40A23L33/00
Inventor 朱诚心
Owner JIANGSU PROVINCE XUZHOU TECHNICIAN INST