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

A technology for fragrant and fat-reducing duck and duck collarbone, which is applied in the field of food processing, can solve the problems of discoloration of meat products, accelerated fat oxidation of meat products, quality degradation, etc., and achieves the effects of prolonging shelf life, strong aroma and reducing color change.

Inactive Publication Date: 2016-08-31
ANHUI XIAXING FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Effect test

Embodiment Construction

[0014] A fish-flavored fat-reduced duck collarbone is characterized in that it is made of the following raw materials in parts by weight (kg):

[0015] Duck clavicle 400, Sophora nectar 40, Cornmeal 50, Matcha powder 10, Lychee 12, Loofah 10, Boletus 5, Fish head 30, Ginger 12, Corn silk 3, Cassia 2, Hawthorn core 4, Digupi 3, Angelica 2, Cyperi 1, capsaicin 0.4, star anise 8, pepper 10, cinnamon 7.

[0016] The preparation method of described fish-flavored fat-reducing duck collarbone comprises the following steps:

[0017] (1) Decoct corn silk, cassia seed, hawthorn core, digupi, angelica, and incense with 5-6 water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make a powder. The obtained powder is mixed with table salt Put the mixture into the frying pan, stir-fry over low heat until the salt turns slightly yellow, and get the health-care fried salt;

[0018] (2) Apply health-care fried salt evenly on the surface of the duck collarbon...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L33/105A23P20/12A23L5/10A23L17/00A23L29/00
CPCA23V2002/00A23V2200/30
Inventor 倪皖生
Owner ANHUI XIAXING FOOD
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