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Method for preparing health care duck soup
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A processing method and technology for health duck, applied in the functions of food ingredients, food preparation, food science, etc., can solve the problems of single nutrition, hard pork belly, loose duck meat, etc.
Active Publication Date: 2014-03-26
永州嶷凤农业发展股份有限公司
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Problems solved by technology
[0005] Nowadays, pork belly and duck soup are often used to make soup, which is suitable for the above-mentioned people with cold stomachs, but its nutrition is single, the taste is poor, and the pork belly is hard, so it will not rot if it is cooked for a long time. If pork belly and duck are boiled at the same time , the duck meat is loose and the taste is poor
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Embodiment 1
[0021] Embodiment 1, a kind of processing method of health-care duck soup is characterized in that: the weight proportion of its main ingredient component is: sheld duck 100, pork belly 50, fresh soft-shelled turtle 8, scallop 7,
[0022] The weight ratio of the auxiliary material components is: 3 wolfberries, 2 poria cocos, 2 fleece-flower root, 4 ginger, 4 turmeric, 4 Chinese yam, 4 angelica, 1 cordyceps sinensis, and 3 white wine. Specifically, the following steps are used for production:
[0023] a. Raw materialprocessing: After slaughtering fresh ducks that are more than one year old, remove the hair and viscera, and save the carcass for later use;
[0024] Choose fresh soft-shelled turtles butchered, remove the viscera, and chop them for later use;
[0025] Use pork belly to remove internal debris, wash and chop for later use;
[0026] Soak the fresh duck in hot water at 40°C for 20 minutes, then drain, add water, ginger, and turmeric to boil, simmer for 0.5-1 hour, th...
Embodiment 2
[0034] A processing method of health-care duck soup, characterized in that: the weight ratio of the main ingredients is: 150 shelduck duck, 60 pork belly, 12 fresh turtle, 10 dried scallops,
[0035] The weight ratio of the auxiliary material components is: wolfberry 4, poria cocos 3, Polygonum multiflorum 3, ginger 6, turmeric 6, Chinese yam 6, angelica 6, cordyceps sinensis 3, white wine 5, and the specific steps are as follows:
[0036] a. Raw material processing: After slaughtering fresh ducks that are more than one year old, remove the hair and viscera, and save the carcass for later use;
[0037] Choose fresh soft-shelled turtles butchered, remove the viscera, and chop them for later use;
[0038] Use pork belly to remove internal debris, wash and chop for later use;
[0039] Soak the fresh duck in hot water at 50°C for 30 minutes, drain, add water, ginger, and turmeric to boil, simmer for 0.5-1 hour, then cool for later use;
[0040] Blanch the fresh soft-shelled turt...
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Abstract
A method for preparing health care duck soup, is characterized by: the following main raw materials by weight: 100-150 parts of full duck, 50-60 parts of pork tripe, 8-12 parts of fresh soft-shelled turtle, and 7-10 parts of dried scallop; and the following accessories by weight: 3-4 parts of matrimony vine, 2-3 parts of poria cocos, 2-3 parts of fleece-flower root, 4-6 parts of ginger, 4-6 parts of yellow ginger, 4-6 parts of Chinese yam, 4-6 parts of Chinese angelica, 1-3 parts of cordyceps sinensis, and 3-5 parts of liquor. The duck soup, combined with pork tripe, not only can be taken for people with cold stomach, but also has certain nutrition value of animal collagen, copper, vitamin D, crude and fine fibrin, unsaturated fatty acid, etc., and is suitable for population of weakness, malnutrition, and dryness-heat.
Description
technical field [0001] The invention relates to a processing method of health-care duck soup. Background technique [0002] Duck soup is rich in protein, B vitamins and vitamin E. It can reduce fire, increase appetite, night sweats, physical weakness, and nocturnal emission. It is not easy to eat for some people with weak constitution and cold stomach. [0003] Nowadays, there are many kinds of duck soup, such as: barley duck soup, dendrobium duck soup, winter melon duck soup, ginseng duck soup, Polygonatum duck soup, etc. But in the above-mentioned duck soup, it is not easy to eat for the above-mentioned cold and cold people in the stomach. [0004] Pork belly has the functions of nourishing deficiency and invigorating the spleen and stomach. [0005] Nowadays, pork belly and duck soup are often used to make soup, which is suitable for the above-mentioned people with cold stomachs, but its nutrition is single, the taste is poor, and the pork belly is hard, so it will not...
Claims
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Application Information
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