Eyesight-improving duck neck and preparation method thereof

A duck neck and raw material technology, which is applied in the field of bright eye duck neck and its preparation, can solve the problems of quality reduction, discoloration of meat products, and accelerated fat oxidation of meat products, so as to increase the content, extend the shelf life, and reduce the effect of color change

Inactive Publication Date: 2015-05-20
安徽香泉湖禽业有限公司
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Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in m

Method used

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Embodiment Construction

[0014] An eye-catching duck neck is characterized in that it is made of the following raw materials in parts by weight (kg):

[0015] Duck neck 400, pork liver 25, salad dressing 10, rice 10, fungus 8, green plum juice 15, red bean paste 8, dried sweet potato 8, silkworm 3, green weed 2, mulberry leaves 3, dense Mengmeng flower 2, wolfberry Leaf 1, longan core 3, capsaicin 0.4, star anise 8, pepper 10, cinnamon 7.

[0016] The preparation method of the described bright eye duck neck comprises the following steps:

[0017] (1) Add 5-6 water simmering water for 40-50 minutes to the water stalks, green scorpions, mulberry leaves, dense Mengmeng flowers, wolfberry leaves, and longan kernels, filter and remove the residue, and the resulting filtrate is spray-dried to make a powder , the obtained powder is mixed with table salt and poured into a frying pan, stir-fried over a slow fire until the table salt turns slightly yellow, and the pot is taken out to obtain health-...

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Abstract

The invention relates to an eyesight-improving duck neck and a preparation method of the eyesight-improving duck neck. The eyesight-improving duck neck is characterized in that the eyesight-improving duck neck is prepared from the following raw materials in part by weight: 400-420 parts of duck neck, 25-30 parts of pork liver, 10-12 parts of salad dressing, 10-11 parts of rice, 8-9 parts of agaric, 15-20 parts of green plum juice, 8-9 parts of red bean paste, 8-10 parts of dried sweet potato, 3-4 parts of semen cuscutae, 2-3 parts of seed of feather cockscomb, 3-4 parts of mulberry leaf, 2-3 parts of butterflybush flower, 1-2 parts of fructus lycii leaf, 3-4 parts of longan seeds, 0.4-0.5 parts of capsaicine, 8-9 parts of anise, 10-11 parts of pepper and 7-8 parts of cinnamon. In a processing procedure, the duck neck is soaked by capsaicine aqueous solution, and the capsaicine has an anti-bacterial effect, can prolong the effective period of food quality, has an antioxidation effect, and the color change possibility caused by radiation can be reduced; the duck neck is fried and then is marinated and has good mouthfeel, vacuum low-temperature deep frying is adopted, and the damage of high temperature to nutritional ingredients and quality is avoided; and besides, the neck duck is added with pork liver, is rich in vitamin A, and has the eyesight-improving efficacy due to addition of the Chinese medicines.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a duck neck for improving eyesight 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 kil...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/29A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 谢道兵刘克占李茂
Owner 安徽香泉湖禽业有限公司
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