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Mint-flavored sauced duck tongues

The technology of duck tongue and mint, which is applied in the field of mint-flavored duck tongue and its preparation, can solve the problems of no auxiliary effect, single nutrition of instant meat food, etc., and achieve the effects of refreshing and refreshing taste and simple production process.

Inactive Publication Date: 2014-01-22
WUHE COUNTY YIJIANIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect

Method used

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Embodiment Construction

[0011] A duck tongue with mint flavor sauce is made up of the following raw materials in parts by weight: duck tongue 180 Kg, mint 30 Kg, garlic moss 20 Kg, onion 20 Kg, chrysanthemum 10 Kg, kudzu root 5 Kg, dandelion 4 Kg, wheat seedling 5 Kg, wood Thieves 3 Kg, Coptis 4 Kg, Phellodendron 4 Kg, Longli leaf 3 Kg, Clover 3 Kg, Dried red pepper 20 Kg, Olive oil 10 Kg, Pepper 20 Kg, Cumin powder 20 Kg, Sesame oil 50 Kg , 30 Kg of sesame paste, 50 Kg of chili sauce, 20 Kg of soy sauce, 20 Kg of white vinegar, 10 Kg of chicken essence, 10 Kg of edible salt, and appropriate amount of water.

[0012] A preparation method for duck tongue with mint flavor sauce, comprising the following steps:

[0013] (1) Wash the duck tongue, put it into the pot, add the mint and an appropriate amount of water, heat and simmer for 1 hour, and remove the duck tongue for later use;

[0014] (2) Wash the garlic moss, onion, and dried red pepper, chop them, put them in a pot, add olive oil, fry until co...

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Abstract

The invention discloses mint-flavored sauced duck tongues which comprise the following raw materials in parts by weight: 180-200 parts of duck tongues, 30-40 parts of mint, 20-30 parts of garlic sprouts, 20-30 parts of onions, 10-20 parts of chrysanthemum, 5-6 parts of kudzu vine roots, 4-5 parts of dandelion, 5-6 parts of wheat seedlings, 3-4 parts of scouring rush, 4-5 parts of coptis chinensis, 4-5 parts of golden cypress, 3-4 parts of dragon tongue leaves, 3-4 parts of four-leaf clovers, 20-25 parts of dry red peppers, 10-20 parts of olive oil, 20-30 parts of black pepper powder, 20-30 parts of cumin powder, 50-60 parts of sesame oil, 30-40 parts of sesame sauce, 50-60 parts of chili sauce, 20-30 parts of soy, 20-30 parts of white vinegar, 10-20 parts of chicken powder, 10-40 parts of edible salt and a proper amount of water. The mint-flavored sauced duck tongues provided by the invention is easy to prepare, has the environment-friendly effect and is fresh in taste; extracts of Chinese herbal medicines such as chrysanthemum with the heat-clearing effect are specially added, so that the mint-flavored sauced duck tongues have very good heat-clearing effects; people eating excessive mint-flavored sauced duck tongues cannot get inflamed; the mint-flavored sauced duck tongues are suitable for being eaten by most of crowds.

Description

technical field [0001] The invention mainly relates to the technical field of food and technology thereof, in particular to a duck tongue with mint flavor sauce and a preparation method thereof. Background technique [0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a mint-flavored duck tongue and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a mint-flavored duck tongue, which is composed of the following raw materials in parts by weight: duck tongue 180-200, mint 30-40, garlic moss 20-30, onion 20-30, chrysanthemum 10-20...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L1/30A23L33/105
CPCA23L13/50A23L13/20A23L33/105A23V2002/00
Inventor 朱刚强
Owner WUHE COUNTY YIJIANIAN FOOD
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