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Preparation method of antihypertensive rice wine sauced duck

A rice wine sauce duck and blood pressure lowering technology, which is applied in food preparation, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problems of single taste, lack of novelty, and no therapeutic and health effects of sauce duck, so as to achieve rich nutrition Effect

Inactive Publication Date: 2014-07-23
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional sauced duck has a single taste, lacks novelty, and does not have the health care effect of diet therapy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A method for preparing duck with rice wine sauce for lowering blood pressure, comprising slaughtering live ducks, purifying and shaping, and making sauce, characterized in that the sauce making is as follows:

[0014] (1) After soaking the duck in rice wine for 5 hours, take it out and wash it;

[0015] (2) Then marinate the duck with 7% salt by weight, 2% Chinese medicine extract and 1°C for 2 days at low temperature, and wash it; the Chinese medicine extract is obtained by water extraction of the following raw materials by weight : Rush 1, Rehmannia glutinosa leaf 3, Chestnut shell 4, Polygonatum 1, Peanut coat 1, Corn silk 2, Cinnamon 5, Coptis chinensis 5, Hawthorn leaf 2, Panax notoginseng 2;

[0016] (3) Take 25 parts of bean paste, 2 parts of prickly ash noodles, 5 parts of chicken essence, 20 parts of soy sauce, 5 parts of rice wine, and 5 parts of traditional Chinese medicine jam and stir to make a sauce, then spread the sauce on the dried duck, serve After fi...

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PUM

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Abstract

The invention discloses a preparation method of an antihypertensive rice wine sauced duck. The antihypertensive rice wine sauced duck is dry in body, bright in skin, rich in nutrition and outstanding in shape, color and taste and also has the function of lowering blood pressure. According to the antihypertensive rice wine sauced duck disclosed by the invention, corn stigmas are style of a maize, a gramineous plant, taste sweet, and are neutral in nature. The antihypertensive rice wine sauced duck has the functions of promoting diuresis, purging heat, suppressing a hyperactive liver and promoting bile flow and is mainly used for treating nephritic edema, beriberi, icteric hepatitis, hypertension, cholecystitis and cholelithiasis.

Description

technical field [0001] The invention relates to the field of sauced duck preparation, in particular to a preparation method of rice wine sauce duck for lowering blood pressure. Background technique [0002] Traditional sauced duck has a single mouthfeel, lacks novelty, and does not have the health care effect of dietotherapy. Contents of the invention [0003] The object of the present invention is to aim at the existing defects and provide a method for preparing a blood pressure-lowering rice wine sauce duck that not only has fresh and thick cured meat, but also has the health care effect of dietotherapy. [0004] The above purpose is achieved through the following schemes: [0005] A method for preparing duck with rice wine sauce for lowering blood pressure, comprising slaughtering live ducks, purifying and shaping, and making sauce, characterized in that the sauce making is as follows: [0006] (1) Soak the duck in rice wine for 3-5 hours, then take it out and wash it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/318A23L1/314A23L1/30A61K36/899A61P9/12A23L13/40A23L13/50A23L13/70
CPCA23L13/428A23L13/57A23L13/70A23L21/12A23L33/105A23V2002/00A23V2200/326A23V2200/30A23V2250/08A23V2250/21
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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