Lemon flavor carbon-roasted duck and preparation method thereof

A technology of lemon and roast duck, which is applied in food preparation, petroleum industry, biofuel, etc., to achieve the effect of delicate meat and strong charcoal aroma

Inactive Publication Date: 2014-12-10
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People cannot do without all kinds of food in their daily life. With the increase of people's consumption level, the requirements for the nutritional value, taste and health effects of food are also increasing. The types of food on the market can no longer meet people's needs. The present invention provides a food with high nutrition, good taste and health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A lemon-flavored charcoal-roasted duck is made from the following ingredients in grams:

[0019] Meat Duck 1000, Lemon 70, Sugarcane Juice 300, Honeysuckle 20, Stevia Leaf 10, Clove 6, Bay Leaf 4, Nutmeg 8, Pepper 10, Star Anise 7, Ginger Shoot 10, Cumin 4, Lemongrass 10, Acacia 6 , appropriate amount of salt and cooking wine, appropriate amount of aroma-enhancing charcoal;

[0020] The aroma-enhancing charcoal is made of raw materials in the following weight ratio: cassia bark: turpentine: bamboo charcoal = 1:1:6, and an appropriate amount of white vinegar.

[0021] A method for preparing lemon-flavored charcoal-roasted duck, comprising the following steps:

[0022] (1) Cinnamon bark, turpentine, and bamboo charcoal are dried at low temperature and crushed to a fineness of 120 meshes. Mix the three powders with an appropriate amount of white vinegar evenly, make a paste, make charcoal blocks, and obtain aroma-enhancing charcoal after drying;

[0023] (2) Slaughter th...

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PUM

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Abstract

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

Description

technical field [0001] The invention relates to a health food, in particular to a lemon-flavored charcoal-roasted duck and a preparation method thereof. Background technique [0002] People cannot do without all kinds of food in their daily life. With the increase of people's consumption level, the requirements for the nutritional value, taste and health effects of food are also increasing. The types of food on the market can no longer meet people's needs. The present invention provides a food with high nutrition, good taste and health care effect. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a lemon-flavored charcoal-roasted duck and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A lemon-flavored charcoal-roasted duck is made from the following raw materials in parts by weight: [0006] Meat duck 900-1100, lemon 70-80, sugarcane ju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L13/50
CPCA23L13/428A23L13/50A23L13/70C10L5/447Y02E50/10Y02E50/30
Inventor 顾健
Owner HEFEI KANGLING HEALTH TECH
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