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Sam Bo Luong flavored duck feet

A technology that tastes duck feet, clears and nourishes coolness, and is applied in the field of food processing. It can solve the problems of not being safe to eat, mouth sores, easy to get angry, etc., and achieve the effect of crisp taste, overflowing fragrance, and simple preparation method

Inactive Publication Date: 2016-10-26
杨寿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many ways to make duck feet. There are soaked duck feet, stewed duck feet, and spicy duck feet on the market. These products add a lot of preservatives to ensure the taste and shelf life of the products, making people afraid to eat them with confidence. In order to increase the fragrance of the food, the duck feet on it also add a lot of seasonings that are easy to get angry, so usually people will get angry easily and get sore mouth after eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The refreshing and cooling-flavored duck feet of the present invention are prepared from the following raw materials in parts by weight: 100 parts of duck feet, 6 parts of salt, 3 parts of sugar, 3 parts of garlic, 1 part of chili pepper, 1 part of green onion, 1 part of star anise, 0.5 parts of chicken essence, 3 parts of rice wine, 3 parts of ginger, 1 part of mature vinegar, 1 part of soy sauce, 1 part of sesame oil, 5 parts of coix, 8 parts of chrysanthemum, 3 parts of wolfberry, 5 parts of Luo Han Guo, 3 parts of lily, 3 parts of mint, Polygonatum odoratum 2 parts, 5 parts of citrus fruit, 2 parts of red dates, 2 parts of tangerine peel, 2 parts of Bawang flower, 3 parts of raw land, 3 parts of sand ginseng, and 2 parts of longan.

[0022] The preparation method of the present invention is as follows:

[0023] 1) Preparation of auxiliary materials: Garlic, chili pepper, green onion, star anise, ginger, diced, smashed for later use, and cold tonic ingredients: coix,...

Embodiment 2

[0028] The refreshing and cooling-flavored duck feet of the present invention are prepared from the following raw materials in parts by weight: 110 parts of duck feet, 7 parts of salt, 4 parts of sugar, 4 parts of garlic, 2 parts of chili peppers, 2 parts of green onions, 2 parts of star anise, 1 part of chicken essence, 4 parts of rice wine, 4 parts of ginger, 2 parts of mature vinegar, 2 parts of soy sauce, 2 parts of sesame oil, 7 parts of coix, 10 parts of chrysanthemum, 5 parts of wolfberry, 7 parts of Luo Han Guo, 5 parts of lily, 5 parts of mint, Polygonatum odoratum 3 parts, 10 parts of citrus fruit, 3 parts of red dates, 3 parts of tangerine peel, 3 parts of Bawanghua, 5 parts of raw land, 5 parts of sand ginseng, and 3 parts of longan.

[0029] The preparation method of the present invention is as follows:

[0030] 1) Preparation of auxiliary materials: Garlic, chili pepper, green onion, star anise, ginger, diced, smashed for later use, and cold tonic ingredients: co...

Embodiment 3

[0035] The refreshing and refreshing flavored duck feet of the present invention are prepared from the following raw materials in parts by weight: 120 parts of duck feet, 8 parts of salt, 5 parts of sugar, 5 parts of garlic, 3 parts of chili peppers, 3 parts of green onions, 3 parts of star anise, 1.5 parts of chicken essence, 5 parts of rice wine, 5 parts of ginger, 3 parts of mature vinegar, 3 parts of soy sauce, 3 parts of sesame oil, 10 parts of coix, 12 parts of chrysanthemum, 6 parts of wolfberry, 10 parts of Luo Han Guo, 6 parts of lily, 6 parts of mint, Polygonatum odoratum 4 parts, 15 parts of citrus fruit, 4 parts of red dates, 4 parts of tangerine peel, 4 parts of Bawang flower, 6 parts of raw land, 6 parts of sand ginseng, and 4 parts of longan.

[0036] The preparation method of the present invention is as follows:

[0037] 1) Preparation of auxiliary materials: Garlic, chili pepper, green onion, star anise, ginger, diced, smashed for later use, and cold tonic ing...

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PUM

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Abstract

The invention discloses Sam Bo Luong flavored duck feet. By addition of ingredients of Sam Bo Luong, the duck feet are not greasy to eat and pathogenic fire is avoided. The Sam Bo Luong ingredients including flos chrysanthemi, fructus momordicae and bulbus lilii all have efficacies of heat clearing and pathogenic fire discharging; fructus lycii has efficacies of liver heat clearing and eyesight improving; pericarpium citri reticulatae, hylocereus undatus and radix polygonati officinalis have efficacies of heat clearing and phlegm reducing; herba menthae has efficacies of cooling, refreshing and greasiness removing. The Sam Bo Luong flavored duck feet are crisp, tasty and refreshing to eat and is safe to eat due to freeness of any preservatives in a manufacturing process.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing, and in particular relates to duck feet with refreshing and refreshing flavor. 【technical background】 [0002] As chicken feet have increasingly become people's favorite snacks, duck feet are slowly becoming popular. At present, there are many ways to make duck feet. There are soaked duck feet, stewed duck feet, and spicy duck feet on the market. These products add a lot of preservatives to ensure the taste and shelf life of the products, making people afraid to eat them with confidence. In order to increase the fragrance of eating, the duck feet on the dish also add a lot of seasonings that are easy to get angry, so usually people will get angry easily and get sore mouth after eating too much. 【Content of invention】 [0003] Aiming at the problems raised above, the present invention provides a kind of refreshing and refreshing flavored duck feet. The preparation method of the present...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 杨寿
Owner 杨寿
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