Bone-reinforcing duck legs cooked in brine and manufacturing method of duck legs cooked in brine

Abstract

Disclosed are bone-reinforcing duck legs cooked in brine and a manufacturing method of the duck legs cooked in brine. The duck legs cooked in brine is characterized by being manufactured from the following raw materials, by weight part, 400-450 of duck legs, 10-11 of bitter gourds, 8-9 of bean sprouts, 8-9 of buckwheat kernels, 20-21 of bovine bones, 18-20 of mashed garlic, 24-25 of butter, 3-4 of cucurbit submicron powder, 3-4 of rhizoma drynariae, 5-6 of rhizoma cibotii, 2-3 of carapax et plastrum testudinis, 3-4 of Chinese magnoliavine fruits, 2-3 of radix angelicae sinensis, 1-2 of rhizoma cyperi, 0.4-0.5 of capsaicin, 30-35 of salt, 8-9 of cassia barks, 5-6 of pepper fruits and 600-620 of brine. During the processing, soaking is carried out in an aqueous capsaicin solution, so that the color change due to irradiation sterilization of the duck legs is reduced. The duck legs are decocted with bovine bones, thereby increasing the calcium content of the duck legs. Through matching with the Chinese herbal medicine components, the efficacy of reinforcing the bone is achieved. A duck is an aquatic animal and has the function of tonifying yin, and through the addition of rhizoma cyperi capable of moving qi and radix angelicae sinensis capable of tonifying blood, the efficacy of tonifying yin and yang without stagnation is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bone-strengthening salted duck leg 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 killi...

AI Technical Summary

Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in meat products, resulting in discoloration and lower quality of meat products