Brine harmless to stomach and method for preparing duck neck by adopting brine

A brine and duck neck technology, applied in the field of brine products processing, can solve problems such as stomach damage

Inactive Publication Date: 2014-12-24
SANMING WENSHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a brine that does not hurt the stomach and a method for making duck necks with the brine, the main purpose...

Method used

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Embodiment Construction

[0029] The invention discloses a brine that does not hurt the stomach and a method for making duck necks by using the brine. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to realize the method. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and the relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

[0030] A kind of brine that does not hurt the stomach is composed of spices, seasonings and drinking water. The seasonings are composed of 35 pa...

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PUM

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Abstract

The invention relates to brine harmless to stomach. The brine is prepared from spice, a seasoner and drinking water, wherein the seasoner consists of 35 parts by weight of rock candy, 8 parts by weight of aginomoto and 9 parts by weight of salt. The brine is characterized in that the spice is prepared from the following raw materials in parts by weight: 3 parts of pericarpium citri reticulatae, 3 parts of cinnamon, 3 parts of syzygium aromaticum, 3 parts of galangal, 3 parts of cumin, 3 parts of angelica sinensis, 2 parts of radix paeoniae alba, 4 parts of radix rehmanniae recens, 1 part of ginseng, 3 parts of Rhizoma Atractylodis Macrocephalae, 2 parts of white poria, 8 parts of cortex acanthopanacis, 4 parts of red dates, 4 parts of walnut meat, 0.8 part of cassia twig, 0.8 part of coix seed, and 0.8 part of fructus amomi, and 1000 parts by drinking water. The invention further discloses a method for preparing a duck neck by adopting the brine. The brine has the efficacy of stimulating stomach Qi, and can achieve the effects of removing blood stasis of internal organs of the human body, clearing heat and eliminating jaundice under the premise of not consuming stomach Qi.

Description

technical field [0001] The invention relates to the field of stewed product processing, in particular to a kind of brine which does not hurt the stomach and a method for making duck neck by using the brine. Background technique [0002] Duck neck has gnawing head, spicy taste but not spicy heart, eating it will not get angry. Duck neck itself is high in protein, low in fat, and has the functions of nourishing qi and tonifying deficiency, lowering blood fat and beautifying the skin. Fragrant and delicious, full of aftertaste, it is a snack food suitable for all ages. my country's traditional Chinese medicine believes that: ducks are cool, so eat them often to calm the liver and relieve fire. Sweet in taste, warming and tonifying, nourishing qi, combined with spicy, numbing and dozens of aftertaste Chinese medicines, so that the main ingredients complement each other, and its spicy function has the function of detoxification and slimming. Fitness and beauty. It's hemp. App...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/314A23L1/318A23L1/315A23L27/20A23L13/40A23L13/50A23L13/70A23L27/10
CPCA23B4/00A23L13/20A23L13/428A23L13/50A23L27/11A23V2002/00A23V2250/21A23V2250/208A23V2200/32Y02A40/90
Inventor 温作金
Owner SANMING WENSHI FOOD
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