Yin nourishing and pathogenic fire reducing canned duck meat
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A technology of nourishing yin and reducing fire, and duck meat, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to meet the high living standards, and achieve the effect of nourishing yin and reducing fire, and delicious taste
Inactive Publication Date: 2013-12-25
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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[0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. living water requirements
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[0011] A kind of canned duck meat for nourishing yin and reducing fire, which is composed of the following raw materials in parts by weight: 200 Kg of duck breast, 50 Kg of kelp, 30 Kg of Flammulina velutipes, 3 Kg of rehmannia glutinosa, 3 Kg of asparagus, 3 Kg of Ophiopogon japonicus, 4 Kg of ice grass, Gardenia 3 Kg, Imperata 2 Kg, Rush 2 Kg, Habitat 3 Kg, Peach leaves 2 Kg, Yogurt 100 Kg, Rock sugar 20 Kg, Sesame oil 25 Kg, Peanut butter 30 Kg, Salt 30 Kg, White sugar 40 Kg, water Appropriate amount.
[0012] A method for preparing canned duck meat for nourishing yin and reducing fire, comprising the following steps:
[0013] (1) After washing the duck breast, cut it into granules, put it into the pot together with the shredded kelp, add the yoghurt, heat and simmer for 2 hours to obtain cooked duck meat and shredded kelp for later use;
[0014] (2) After washing the Flammulina velutipes, pour them into a pot, add the rock sugar and 30 parts by weight of water, stew until...
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Abstract
The invention relates to yin nourishing and pathogenic fire reducing canned duck meat, which is composed of the following raw materials by weight part: 180-220 of duck breast meat, 50-60 of kelp, 30-40 of needle mushroom, 3-4 of rehmannia glutinosa, 3-4 of radix asparagi, 3-4 of Ophiopogon japonicus, 4-5 of agropyron cristatum, 3-4 of gardenia, 2-3 of rhizoma imperatae, 2-3 of Juncus roemerianus, 3-4 of radix rehmanniae, 2-3 of peach leaves, 100-150 of yogurt, 20-30 of rock sugar, 25-30 of sesame oil, 30-40 of peanut butter, 30-50 of salt, 40-60 of white granulated sugar, and a proper amount of water. The yin nourishing and pathogenic fire reducing canned duck meat has a delicious taste and a very good pathogenic fire reducing effect, especially rehmannia glutinosa, radix asparagi, Ophiopogon japonicas and other Chinese herbal effective components with yin nourishing and pathogenic fire reducing efficacy are added, so that the canned duck meat provided in the invention has very good yin nourishing and pathogenic fire reducing effects, and is suitable for people frequently having excessive internal heat to eat.
Description
technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a canned duck meat for nourishing yin and reducing fire. Background technique [0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. Living water requirements. Contents of the invention [0003] The object of the present invention is to provide a kind of canned duck meat for nourishing yin and reducing fire in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: a canned duck meat for nourishing yin and reducing fire, which is composed of the following raw materials in parts by weight: 180-220 parts by weight of duck breast meat, 50-60 parts of kelp, 30-4...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/30A23L33/105
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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