Heat-clearing duck wing and preparation method thereof

Abstract

The invention discloses a heat-clearing duck wing and preparation method thereof. The heat-clearing duck wing is prepared from the following raw materials in part by weight: 400-420 parts of duck wings, 90-100 parts of barley tea juice, 10-11 parts of mung beans, 8-9 parts of peanut sprouts, 10-12 parts of broad bean paste, 8-9 parts of crab cream, 12-14 parts of pleurotus eryngii, 8-9 parts of milk dregs, 10-12 parts of rock candies, 3-4 parts of agastache rugosus, 5-6 parts of honeysuckle, 3-4 parts of lophatherum gracile, 2-3 parts of radix polygonati officinalis, 1-2 parts of cushaw flowers, 1-2 parts of dandelions, 0.4-0.5 part of capsaicine, 8-9 parts of star anise, 10-11 parts of Chinese red pepper and 7-8 parts of cinnamon. The duck wings are soaked in the aqueous solution of the capsaicine in the processing procedure, the capsaicine not only has a certain bactriostasis to prolong the expiration date of the food, but also has the antioxidation effect to reduce the color change produced by irradiation sterilization; and meanwhile, the duck wings are firstly fried and marinated, the taste is good, and the drying is in vacuum low-temperature frying to avoid the damage to the nutritional ingredient and quality at high temperature; furthermore, due to the added mung beans, the product has fresh and fragrant during marinating, the traditional Chinese medicine is provided for clearing heat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a heat-clearing duck wing and a preparation method thereof. Background technique [0002] The processing of meat products is divided into low temperature processing and high temperature processing. The use of low-temperature processed meat products can maintain the elasticity of meat fibers, and the products have a good chewing feeling, and the quality is obviously better than that of high-temperature processed meat products. Many low-temperature processed meat products maintain the best freshness and tenderness, and the curing and sterilization temperature is kept at 85-100°C, but without high-temperature curing and sterilization, some heat-resistant microorganisms and their spores are difficult to kill. Because of its cold sterilization properties, irradiation can not only maintain the freshness of meat products, but also have a significant killing effe...

AI Technical Summary

Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in meat products, resulting in discoloration and lower quality of meat products