Vinous flavor crisp fried duck tongue and preparation method thereof

Abstract

The invention discloses vinous flavor crisp fried duck tongue comprising the following raw materials by weight: 100-110 parts of duck tongue, 0.8-1 part of berba aristolochiae mollissimae, 1-1.2 parts of semiliquidambar cathayensis, 1-1.1 parts of Chinese gall leaven, 0.8-1.1 parts of fructus chebulae pulp, 1-1.1 parts of turnjujube, 1-2 parts of chrysanthemum, 1-2 parts of reed rhizome, 50-60 parts of flour, 1-2 parts of onion, 1-2 parts of garlic, 1-2 parts of ginger slice, 2-3 parts of sorghum spirit, 1-2 parts of light soy sauce, 1-2 parts of white vinegar, 2-3 parts of caraway, 2-3 parts of celery, 2-3 parts of green pepper, 10-15 parts of bread bran and 9-10 parts of corn oil; the instant fried duck tongue is golden in surface color, is embellished with the green color of the green pepper and the caraway, and is pleasant in aroma, very delicious and complete in the color, aroma and taste, the added caraway is rich in nutrients, comprises vitamin C, carotene, vitamin B1, B2 and so on, also comprises rich minerals, and can whet the appetite and refresh the spleen, in addition, by addition of a variety of Chinese herbal medicines in the processing process, the vinous flavor crisp fried duck tongue has the effects of dispelling wind and eliminating dampness, promoting blood circulation to remove meridian obstruction, moistening lung for removing phlegm, removing heat and engendering liquid, astringe intestine to stop diarrhea, restraining lung, decreasing internal heat and relieving sore throat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a duck tongue, in particular to a crispy fried duck tongue with wine and a preparation method thereof. Background technique [0002] Duck is an excellent delicacy on the dining table. In the prior art, duck meat is processed in various ways, but its processing method is limited to the change of the way of roast duck, and it has not been able to add some substances that are beneficial to body functions on the basis of duck meat. Therefore, people's growing needs for food with health benefits cannot be met. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides crispy fried duck tongue with wine and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A wine crispy fried duck tongue is made from the following raw materials in parts by weight: [0006] Duck Tong...

AI Technical Summary

Problems solved by technology

[0002] Duck is an excellent delicacy on the dining table. In the prior art, duck meat is processed in various ways, but its processing method is limited to the change of the way of roast duck, and it has not been able to add some substances that are beneficial to body functions on the basis of duck meat. Nutrients that promote the effect, so it cannot meet people's growing needs for food with health benefits