Rib-flavored nutritious roast duck and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
An aroma and nutrition technology, applied in the field of pork ribs aroma nutrition roast duck and its preparation, can solve the problem that roast duck does not have health care effect, does not meet people's eating requirements, etc., and achieves the effect of unique taste and rich nutrition
Inactive Publication Date: 2015-01-28
五河县鑫旺清真食品有限公司
View PDF4 Cites 10 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Existing roast duck does not have health care effect, and cannot satisfy people's eating requirements more and more
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0015] A rib-flavored and nutritious roast duck is made from the following raw materials in parts by weight: 200 whole ducks, 8 salt, 3 chicken essence, 2 monosodium glutamate, 2 star anise powder, 3 fennel powder, 2 coffee, 8 butter pumpkins, 8 Fengshui pears, Fresh corn 7, steamed egg 4, shiitake mushroom 5, salad oil 3, concentrated pork bone soup 10, spicy crispy rice 4, ham 5, rehmannia glutinosa 1, Eucommia 1, vitex 1, mugwort leaves 0.5, Hovenia dulcis 0.5, water, Nutritional supplement 100;
[0016] The nutritional supplement is made of the following raw materials in parts by weight: white lentils 4, citrus 2, papaya 2, chocolate biscuits 3, sesame oil 2, ginger soaked in vinegar 2, powder skin 3, pig skin 6, peanut shell 2, ginger leaf 1 , calcined oyster 2, apple blossom 1, gallinacea 0.5, appropriate amount of water;
[0017] The preparation method of the nutritional supplement is as follows: (1) mix pigskin, peanut shells, ginger leaves, calcined oysters, ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses rib-flavored nutritious roast duck and a preparation method thereof. The roast duck is prepared from the following raw materials in parts by weight: 200-210 parts of a whole duck, 8-10 parts of salt, 3-4 parts of chicken essence, 2-3 parts of monosodium glutamate, 2-3 parts of aniseed powder, 3-4 parts of fennel powder, 2-3 parts of coffee, 8-9 parts of cream pumpkin, 8-9 parts of Housui pears, 7-8 parts of fresh corns, 4-5 parts of steamed eggs, 5-6 parts of mushrooms, 3-4 parts of salad oil, 10-12 parts of condensed pork bone soup, 4-6 parts of spicy rice crust, 5-6 parts of ham, 1-2 parts of rehmannia root, 1-2 parts of eucommia bark, 1-2 parts of fructus viticis, 0.5-1 part of folium artemisiae argyi, 0.5-1 part of semen hoveniae, proper amount of water and 100-110 parts of nutrition additives. The roast duck disclosed by the invention, adopting the flavoring juice prepared by condensed pork bone soup and other seasonings, is unique in taste and rich in nutrition; and by adding traditional Chinese medicines, the roast duck has functions of warming channel for arresting bleeding, eliminating cold to stop pain, preventing miscarriage, reducing moisture and killing insects, reducing fever and causing diuresis, and relieving cough and restlessness.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a rib-flavored and nutritious roast duck and a preparation method thereof. Background technique [0002] The roast duck is made of high-quality meat duck, roasted over charcoal fire, with ruddy color and fat but not greasy meat. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. Existing roast duck does not have health-care effect, and more and more does not satisfy people's edible requirement. Contents of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art, and provide a rib-flavored and nutritious roast duck and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A rib-flavored and nutritious roast duck is made from the following raw materials in parts by weight: 200-210 wh...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more