Lipid-lowering duck clavicle with garlic sauce and preparation method thereof

Abstract

The invention relates to a lipid-lowering duck clavicle with garlic sauce and a preparation method thereof. The lipid-lowering duck clavicle with garlic sauce is characterized by being prepared from the following raw materials by weight part: 400-42 of duck clavicle, 40-41 of sophora japonica honey, 50-55 of corn flour, 10-12 of matcha powder, 12-13 of litchi, 10-11 of towel gourd, 5-6 of boletus, 30-34 of fish head, 12-13 of shredded ginger, 3-4 of corn stigma, 2-3 of cassia seed, 4-5 of hawthorn pit, 3-4 of Cortex Lycii, 2-3 of Chinese angelica, 1-2 of cyperus rotundus, 0.4-0.5 of capsaicin, 8-9 of star anise, 10-11 of Chinese prickly ash, and 7-8 of cinnamon. During processing, the duck clavicle is soaked in a capsaicin aqueous solution, at the same time the duck clavicle is firstly fried and then marinated, the taste is good, and oil-frying adopts vacuum low-temperature frying, thus avoiding destruction of high temperature to nutritional components and quality. In addition, the lipid-lowering duck clavicle with garlic sauce provided by the invention contains a variety of Chinese herbal medicinal ingredients, and has lipid-lowering effect. Ducks are aquatic animals and have yin-nourishing effect, the added cyperus rotundus can promote the circulation of qi, and the Chinese angelica can replenish blood, therefore the lipid-lowering duck clavicle with garlic sauce can reach the efficacy of nourishing of yin and yang and no stagnation.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fish-flavored fat-reduced duck collarbone 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 significan...

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