Stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and preparation method thereof

Abstract

The invention relates to a stomach-nourishing heat-clearing honey pot stone bowl low-fat pot-bellied whole duck and a preparation method thereof. The whole duck is characterized by being prepared from the following raw materials in parts by weight (g): 500-520 parts of a whole duck, 150-200 parts of mixed vegetable and fruit juice, 200-230 parts of honey, 30-35 parts of peanut butter, 10-13 parts of salt, 13-15 parts of rose, 20-25 parts of lemon, 50-55 parts of shrimp meat, 7-9 parts of dried tangerine or orange peels, 25-30 parts of hawthorn, 3-5 parts of radix glycyrrhizae, 2-3 parts of clove and 3-5 parts of fresh ginger. The whole duck has the characteristics of being low in fat, little in oil, sweet and delicious in taste, crispy on the outside and soft on the inside, capable of nourishing stomach and clearing heat, free of pigment and preservative, safe to eat, and the like.

Description

technical field [0001] The invention mainly relates to a low-fat pot-bellied whole duck in stone pot with nourishing stomach, clearing heat 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 th...

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 stewed duck meat products, and nitrosamine carcinogens may be produced in the product; 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