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Crispy duck seasoned with soy sauce and preparation method of crispy duck

A sauced duck and crispy technology, which is applied in food preparation, application, food science, etc., can solve the problems of lack of food, achieve fresh taste, increase nourishing and health effects

Inactive Publication Date: 2014-02-19
JIANGSU CHANGSHOU GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the rapid progress of modern society, delicious fast food products are widely loved by the public, but most of the fast food products do not have the nutrition that modern people need every day. Vacuum-packed medicated sauced duck made of appropriate Chinese medicinal materials can satisfy the taste of modern people and have the proper nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The net duck chamber is 1600kg, and the weight ratio of other raw materials is: 15g wormwood, 15g grass fruit, 15g galangal, 15g notoginseng, 15g codonopsis, 15g wolfberry, 15g angelica, 15g Huangshi, 15g hawthorn, 15g cinnamon bark, and 15g kudzu root , clove 15, star anise 15g, fennel 15g, xylitol 60g, pepper 5g, salt 35g, monosodium glutamate 3g.

[0019] Preparation steps:

[0020] (1) Cut the belly of the duck, remove the belly, wash it, and immerse it in ozone water for 10-15 minutes;

[0021] (2) Stir-fry salt, star anise, and Chinese prickly ash according to the weight ratio of 80-100:1-2:1.5-2.5 until they turn yellow, and get fried yellow ingredients;

[0022] (3) Pickle the ingredients in step (2) on the surface and inner cavity of the duck soaked in ozone water, and wash it with water after 4-6 hours;

[0023] (4) Put the duck marinated in step (3) into the pot and cook for 10-20 minutes, then remove;

[0024] (5) Weigh wormwood, grass fruit, galangal, Pa...

Embodiment 2

[0028] The net duck chamber is 1800kg, and the weight ratio of other raw materials is: wormwood 18g, grass fruit 18g, galangal 18g, notoginseng 18g, codonopsis 18g, wolfberry 18g, angelica dahurica 18g, Huangshi 18g, hawthorn 18g, cinnamon 18g, kudzu root 18g , clove 18g, star anise 18g, fennel 18g, xylitol 65g, pepper 10g, salt 40g, monosodium glutamate 5g.

[0029] The preparation method is the same as in Example 1.

Embodiment 3

[0031] The net duck chamber is 1700kg, and the weight ratio of other raw materials is: 17g wormwood, 17g grass fruit, 17g galangal, 16g Panax notoginseng, 17g Codonopsis 17g, 17g wolfberry, 16g Angelica dahurica, 17g Huangshi, 17g hawthorn, 16g cassia bark, 16g kudzu root , clove 17g, star anise 17g, fennel 17g, xylitol 62g, pepper 7g, salt 38g, monosodium glutamate 4g.

[0032] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a preparation method of a crispy duck seasoned with soy sauce. The preparation method is creatively characterized by comprising the following steps: cleaning duck chest, wherein each duck is 1600-1800kg; weighing other raw materials in weight proportion: 15-16g of wormwood, 15-18g of amomum tsao-ko, 15-18g of galangal, 15-18g of panax notoginseng, 15-18g of radix codonopsis, 15-18g of fructus lycii, 15-18g of radix angelicae, 15-18g of radix astragali, 15-18g of hawthorn, 15-18g of cinnamon, 15-18g of kudzu vine root, 15-18g of clove, 15-18g of anise, 15-18g of fennel, 60-65g of xylitol, 5-10g of Chinese prickly ash, 35-40g of salt and 3-5g of aginomoto; cleaning the duck, and stewing together with the other raw materials; and seasoning with soy sauce to obtain the crispy duck seasoned with soy sauce. According to the crispy duck seasoned with soy sauce, prepared by adopting the preparation method, the duck and traditional Chinese medicinal materials are stewed together, thus the nourishing and health care effects of the duck are increased; and sweet-scented osmanthus, lilium brownie, matcha and the like are added in soy sauce, and thus the crispy duck seasoned with soy sauce, with special flavor and fresh mouth feel, is prepared.

Description

technical field [0001] The invention relates to sauce-made poultry and a preparation method thereof, in particular to a crispy sauce duck with high nutritional value and unique flavor and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Duck eating culture in China has a history of nearly 500 years. Duck itself has a certain medicinal effect: the fatty acid in duck meat has a low melting point and is easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi. , neuritis and a variety of inflammation, but also anti-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 meat Cold in nature, cold in nature, sweet and salty, it is mainly used to tonify deficiency and fatigue, nourish the yin of the five internal organs, clear the ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/30A23L33/105
CPCA23L13/70A23L13/428A23L13/50A23L33/10A23V2002/00
Inventor 魏祝明席军吴萍曹文祥
Owner JIANGSU CHANGSHOU GRP CO LTD
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