High blood pressure preventing boiled and salted goose wings and preparation method thereof

Abstract

The present invention discloses high blood pressure preventing boiled and salted goose wings and a preparation method thereof. The boiled and salted goose wings are characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of goose wings, 20-22 parts of aloe vera fruit pulps, 25-30 parts of spinach, 10-11 parts of black corn kernels, 8-9 parts of black chocolates, 4-5 parts of Chinese date honey, 3-4 parts of sweet potato powder, 4-5 parts of preserved plum sugar, 2-3 parts of corn stigma, 4-5 parts of cortex eucommiae, 1-2 parts of rhizoma cyperi, 4-5 parts of lotus plumule, 2-3 parts of angelica sinensis, 0.4-0.5 part of capsaicin, 30-35 parts of edible salt, 9-10 parts of cassia barks, 11-12 parts of pepper, and 600-620 parts of brine. During the processing, the goose wings are soaked with capsaicin aqueous solution, which can reduce the production of the color changes of the goose wings due to radiation sterilization. Besides, the black chocolates, spinach, etc. can improve cardiovascular health and the traditional Chinese medicines are added, so that the goose wings can prevent high blood pressure. The ducks are aquatic animals and have effects of tonifying yin. The added rhizoma cyperi can activate blood circulation and the angelica sinensis can supplement blood, so that the goose wings have efficacies of supplementing both yin and yang, and removing stagnation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a saline goose wing for preventing hypertension 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 signif...

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