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Spice for stewing ducks

A technology of duck and marinade, applied in the fields of application, food preparation, food science, etc., can solve the problem of too much pepper

Inactive Publication Date: 2013-12-18
贵州省湄潭县永兴徐陈板鸭有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, for the marinating of ducks, the stewed material used mainly focuses on its fragrance and its health effects of appetizing and invigorating the spleen, but lacks pertinence for the common eating habits in individual areas. For example, the Chinese invention patent with application number CN201210556218 discloses a spiced spice Stewed stewed stew, the stewed stewed stew made with five spices has the advantages of strong five flavors, but there are more peppers, and long-term consumption may cause various adverse reactions such as hemorrhoids, and for areas with high humidity such as Guizhou, People who eat the five-spice stewed stew for a long time may have too much moisture in their bodies, which will lead to a series of diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A stewed material for stewing duck, which comprises, by weight, 10 parts of star anise, 10 parts of kale, 15 parts of cinnamon, 25 parts of grass fruit, 20 parts of fragrant fruit, 5 parts of amomum, 20 parts of bay leaf, and fennel 10 parts, cloves 5 parts, nard pine 25 parts, pheasant pepper 50 parts, pepper 5 parts.

[0024] The five flavors of the stew prepared in this example are relatively light, but the flavor is strong, and the effect of removing moisture and preventing sores is obvious, and it is more suitable for people who live in places where the relative humidity exceeds 70% all the year round.

Embodiment 2

[0026] A stewed material for stewing duck, which comprises, by weight, 30 parts of star anise, 25 parts of kale, 30 parts of cinnamon, 10 parts of grass fruit, 5 parts of fragrant fruit, 20 parts of amomum, 35 parts of bay leaf, fennel 25 parts, cloves 20 parts, nard pine 10 parts, pheasant pepper 25 parts, pepper 20 parts.

[0027] The marinade prepared in this example has a strong five-flavor flavor, but a lighter flavor, and more emphasis on appetizing and invigorating the spleen. It is more suitable for people who live in places where the relative humidity is between 30% and 50% all the year round.

Embodiment 3

[0029] A stewed material for stewing duck, which comprises, by weight, 20 parts of star anise, 15 parts of kale, 18 parts of cinnamon, 14 parts of grass fruit, 11 parts of fragrant fruit, 7 parts of amomum, 24 parts of bay leaf, fennel 15 parts, cloves 8 parts, nard pine 18 parts, pheasant pepper 45 parts, pepper 6 parts.

[0030] The flavor of the brine prepared in this example is moderate, the overall fragrance is strong, the taste is excellent, and the interaction between various ingredients is the best, and the overall health care effect is the best. Sore, through practice, is the best solution in the market.

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Abstract

The invention discloses a spice for stewing ducks. The spice comprises the following components in parts by weight: 10-30 parts of anises, 10-25 parts of resurrection lily rhizome, 15-30 parts of cinnamon, 10-25 parts of amomum tsao-ko, 5-20 parts of ligusticum wallichii, 5-20 parts of fructus amomi, 20-35 parts of bay leaves, 10-25 parts of fennels, 5-20 parts of syzygium aromaticum, 10-25 parts of rhizoma nardostachyos, 25-50 parts of litsea cubeba and 5-20 parts of pepper. The spice for stewing the ducks is designed according to the climatic features of areas with high humidity; the fragrance of the spice and the effects of appetizing and tonifying spleen are guaranteed; compared with other spices, the spice has the health-care effects of invigorating the circulation of blood, sweating, removing moisture and preventing and treating sore-toxins.

Description

technical field [0001] The invention relates to a stewed material for stewing duck. Background technique [0002] In the prior art, for the marinating of ducks, the stewed material used mainly focuses on its fragrance and its health effects of appetizing and invigorating the spleen, but lacks pertinence for the common eating habits in individual areas. For example, the Chinese invention patent with application number CN201210556218 discloses a spiced spice Stewed stewed stew, the stewed stewed stew made with five spices has the advantages of strong five flavors, but there are more peppers, and long-term consumption may cause various adverse reactions such as hemorrhoids, and for areas with high humidity such as Guizhou, If people eat the five-spice stewed stewed stew for a long time, the moisture in the body may be too heavy, which will lead to the occurrence of a series of diseases. Contents of the invention [0003] In order to solve the above-mentioned technical proble...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L27/14
Inventor 陈兴菊
Owner 贵州省湄潭县永兴徐陈板鸭有限公司
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