Sliced duck meat capable of moistening lung and relieving cough and preparation method thereof

A technology for moistening the lungs, relieving cough, and sliced ​​meat. It is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, and food ingredients as taste improvers. Improve the quality of duck meat, increase economic income, and enhance the unique flavor of duck meat

Inactive Publication Date: 2016-08-03
LIAOCHENG LIHAI REFRIGERATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But if the duck meat is not handled properly, it will have a strong fishy smell
In the existing duck meat products, cooking wine and various seasonings are mainly used to cover up and dilute the fishy smell of duck meat. Too much addition will cause a strong smell of wine and spices, which will affect the natural flavor and unique color and aroma of duck meat. If there is too little material, the fishy smell of duck meat is difficult to completely remove, and the taste is poor; in addition, chemical additives are often used to remove the fishy smell, but this is easy to cause new chemical pollution and the process is complicated, and the processing cost is high, thereby increasing the processing cost. It affects the benefits of the duck meat processing industry and does not conform to the current trend of people pursuing a healthy and green diet

Method used

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  • Sliced duck meat capable of moistening lung and relieving cough and preparation method thereof
  • Sliced duck meat capable of moistening lung and relieving cough and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A duck meat slice for moistening the lung and relieving cough, characterized in that it is made of the following raw materials in parts by weight: 200 parts of duck meat, 20 parts of pomelo peel, 10 parts of bitter gourd, 20 parts of lemon, 5 parts of honey, and 300 parts of rice washing water , 10 parts of wild rice stem, 20 parts of arrowroot, 15 parts of lily, 6 parts of Ophiopogon japonicus, 5 parts of loquat, 20 parts of poria cocos, 10 parts of angelica, 10 parts of coix seed, 5 parts of tangerine peel, 5 parts of cloth dregs leaves, 2 parts of table salt, sugar 3 parts, 1 part of garlic polysaccharide, 6 parts of cinnamon, 10 parts of cumin, 3 parts of pepper, 10 parts of Zanthoxylum bungeanum, 10 parts of ginger, and 10 parts of bay leaf.

[0024] The preparation method of above-mentioned moistening lung and relieving cough duck slices is as follows:

[0025] (1) Remove the bone and skin of the duck meat and clean it for later use;

[0026] (2) Cut pomelo peel ...

Embodiment 2

[0035] A duck meat slice for moistening the lung and relieving cough, characterized in that it is made of the following raw materials in parts by weight: 300 parts of duck meat, 30 parts of grapefruit peel, 20 parts of bitter gourd, 30 parts of lemon, 10 parts of honey, and 500 parts of rice washing water , 20 parts of water bamboo, 30 parts of arrowroot, 20 parts of lily, 10 parts of Ophiopogon japonicus, 10 parts of loquat, 30 parts of poria cocos, 20 parts of angelica, 20 parts of coix seed, 10 parts of tangerine peel, 10 parts of cloth dregs leaves, 3 parts of table salt, sugar 5 parts, 3 parts of garlic polysaccharide, 10 parts of cinnamon, 15 parts of cumin, 5 parts of pepper, 15 parts of Zanthoxylum bungeanum, 20 parts of ginger, and 20 parts of bay leaves.

[0036] The preparation method of above-mentioned moistening lung and relieving cough duck slices is as follows:

[0037] (1) Remove the bone and skin of the duck meat and clean it for later use;

[0038] (2) Cut p...

Embodiment 3

[0047] A duck meat slice for moistening the lung and relieving cough, characterized in that it is made of the following raw materials in parts by weight: 260 parts of duck meat, 25 parts of grapefruit peel, 15 parts of bitter melon, 25 parts of lemon, 8 parts of honey, and 400 parts of rice washing water , 15 parts of Zizania, 25 parts of Sagittarius, 18 parts of Lily, 8 parts of Ophiopogon japonicus, 7 parts of loquat, 25 parts of Poria cocos, 15 parts of angelica, 15 parts of coix seed, 9 parts of tangerine peel, 8 parts of cloth dregs leaves, 2.5 parts of table salt, sugar 4 parts, 2 parts of garlic polysaccharide, 8 parts of cinnamon, 12 parts of cumin, 4 parts of pepper, 12 parts of Zanthoxylum bungeanum, 15 parts of ginger, and 15 parts of bay leaf.

[0048] The preparation method of above-mentioned moistening lung and relieving cough duck slices is as follows:

[0049] (1) Remove the bone and skin of the duck meat and clean it for later use;

[0050] (2) Cut pomelo pee...

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PUM

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Abstract

The invention discloses sliced duck meat capable of moistening lung and relieving cough and a preparation method thereof, and belongs to the technical field of food deep processing. The preparation method disclosed by the invention adopts a filtrate prepared by shaddock peels, bitter gourds, lemon, honey and rice washing water to soak duck meat so as to replace a traditional method for soaking and deodorization with cooking wine, the deodorization effect is good, the duck meat quality is improved, and the unique fragrance of the duck meat is improved; in addition, the method is unique, the materials used are scientific, and a traditional Chinese herbal medicine which has the functions of moistening lung and relieving cough and can be used both as food and medicines is additionally added while various flavorings are added; as the fragrance of the duck meat, the fragrance brought by the flavorings and the traditional Chinese herbal medicine are better combined together, the medicine flavor caused by the traditional Chinese herbal medicine is eliminated, so that the processed sliced duck meat is rich in taste, optimal in mouth feeling and delicious in meat quality during eating and meanwhile has the effects of moistening lung and relieving cough; a way of forming ducks into new meat food is also extended, so that the economic income of duck farmers is improved.

Description

technical field [0001] The invention relates to a deep-processed product of duck meat, in particular to a duck meat slice for moistening lung and relieving cough and a preparation method thereof. Background technique [0002] Duck is an excellent delicacy on the dining table, and it is also an excellent food for people to tonic. The nutritional value of duck meat is similar to that of chicken. However, according to traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and it enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, nourishing the kidney, eliminating consumptive heat, eliminating edema, and relieving heat and dysentery. , cough and phlegm and other effects. People with heat in the body are suitable for eating duck meat, and it is more beneficial for people with weak constitution, loss of appetite, fever, dry stool and edema. Folks also say that duck...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/314A23V2200/16A23V2200/14
Inventor 朱斌冯庆平王永刚陆娟
Owner LIAOCHENG LIHAI REFRIGERATION CO LTD
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