Stomach nourishing and heat clearing low-fat duck meat produced by using honeypot and stone bowl and preparation method of duck meat

Abstract

The present invention relates to a stomach nourishing and heat clearing low-fat duck meat produced by using a honeypot and a stone bowl and a preparation method of the duck meat. The low-fat duck meat is characterized by being prepared from the following raw materials in parts by weight: one whole duck 500-520 parts, mixed vegetable and fruit juice 150-200 parts, honey 200-230 parts, olive oil 20-25 parts, walnut kernel powder 15-20 parts, edible salt 10-13 parts, houttuynia cordata 15-20 parts, nepeta cataria 5-7 parts, colocasia esculenta 30-35 parts, dried tangerine peels 5-7 parts, haws 25-30 parts, liquorice 7-9 parts, syzygium aromaticum 2-3 parts and fresh ginger 3-5 parts. The low-fat duck meat has the characteristics of being low in fat and oil, and sweet, fragrant and delicious in taste, being crisp outside and tender inside, being capable of nourishing stomach and clearing heat, being free of coloring materials and preservatives, being safe and secure to eat, etc. The duck meat is heated and roasted by using the stone bowl, and the stone bowl roasting process avoids the direct fire roasting of the duck body, so that the process is safe. The boiling of the duck meat is carried out before the roasting, so that the impact of continuous long-time high-temperature roasting to the meat quality and the occurrence of harmful substances are prevented.

Description

technical field [0001] The invention mainly relates to a stone pot low-fat duck with nourishing stomach, clearing fire and honey pot and a preparation method thereof. Background technique [0002] Duck meat is "mainly tonic for deficiency and fatigue, most sterilizing heat, urinating, removing edema, reducing fullness, benefiting viscera, reducing sores and swelling, and calming convulsions and epilepsy." It is suitable for people with heat and fire in the body; People with weak constitution, loss of appetite, dry stool and edema should eat better. Therefore, duck products have been not only the best delicacies on the dining table since ancient times, but also the excellent food for people to nourish. As prior art, there are products such as spicy duck, marinated duck, cola duck, cumin duck, sauce duck, Peking roast duck, Nanjing salted duck and preparation methods thereof. The ubiquitous problems of the prior art are: the technical method continues the practice of the man...

AI Technical Summary

Problems solved by technology

The common problems in the existing technology are: the process method continues the practice of manual workshops, and there are potential safety hazards in product quality

For example, sodium nitrite is used as a coloring agent in the production process of some sauced duck meat products, which may produce nitrosamine carcinogens; or caramel pigment is added as a coloring agent, but consumers are concerned about the presence of 4-methyl There is a panic about the imidazole component. I don’t know whether it is harmless or how harmless it is; some duck products add a lot of duck flavor and spices to cover up the duck smell. Long, easy to produce 3,4-benzopyrene carcinogens; and using warm spices as seasonings is not conducive to the role of duck meat in clearing fire