Eucommia ulmoides and lily duck meat and preparation method thereof

Abstract

The invention discloses eucommia ulmoides and lily duck meat and a preparation method thereof, and belongs to the technical field of food. The eucommia ulmoides and lily duck meat is prepared from the following components in parts by weight: 90-110 parts of duck meat serving as a raw material and 1-2 parts of five-spice seasoning, 2-3 parts of eucommia ulmoides, 8-10 parts of lilies, 10-20 parts of plant oil and 2-4 parts of salt which serve as auxiliary materials. The preparation method comprises the steps of cleaning, pickling, braising, bone removal, granulation, stewing, cooling, packaging and sterilization. According to the preparation method, the duck meat, eucommia ulmoides and the lilies are prepared into the eucommia ulmoides and lily duck meat; people eat the medicines and the duck meat together, so that dietary fibers are increased, the oily feel is alleviated, and the duck meat has a new taste; due to vacuum packaging, the new-taste sauce duck meat food which is convenient to carry and eat is prepared.

Description

Technical field [0001] The invention belongs to the technical field of food, and relates to a sauced stewed meat product, in particular to a duck meat with eucommia lily and a preparation method thereof. Background technique [0002] Vacuum-packed sauce stewed duck products are a kind of convenience food that people often eat in real life. The nutritional value of duck is very high. The protein content in edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Duck meat protein is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen extracts of meat, the more delicious the taste. Duck meat contains more nitrogen extracts than livestock meat, so duck meat is delicious. At present, the common method for making vacuum-packed sauced stewed duck meat products is to use fr...

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is greasy and the nutrition is not balanced.

In addition, the flavor of meat products is an important factor affecting consumers' purchases. With the improvement of people's living standards, while emphasizing the nutrition, functionality, and health and safety of meat products, people are increasingly paying attention to meat products with unique flavors. Because the plump and pleasant meat flavor can give people sensory satisfaction and pleasure, thus affecting the absorption of nutrients by the human body

At present, the flavor of most Western-style meat products is generally obtained by simply adding flavors and spices. The flavor is relatively direct and not round enough.

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