Duck-meat seasoning marinade and making method thereof

A production method and duck meat technology are applied in the functions of food ingredients, oil-containing food ingredients, food ingredients containing natural extracts, etc., and can solve the problems of complex production methods, single soup ingredients, and lack of nutritional value, and achieve good results. Physiotherapy and health effects, easy-to-master techniques, and rich nutritional value effects

Inactive Publication Date: 2017-01-04
敖芸皎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most stores The added seasonings and edible oils are of different grades, the taste is not good, the nutritional content is low, and the nutritional value is lacking
Some stores blindly add spices to increase the taste, and consumers will feel dry mouth and easy to get angry after eating.
Even some unscrupulous merchants use waste oil to make seasoning for rice noodles. The quality of waste oil is extremely poor and unhygienic. It is a non-edible oil with a peroxide value, acid value, and moisture that seriously exceed the standard. mucous membranes, causing food poisoning, seriously affecting health
[0003] With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. At present, there are few varieties of seasoning marinade for rice noodles on the market, and the nutritional value has certain limitations. , also lacks unique flavor, and the production method is relatively complicated, it is difficult to meet the growing consumer market demand and people's increasingly updated modern health concept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A duck seasoning marinade is made from the following raw materials in parts by weight: 100 parts of fresh duck meat, 5 parts of vegetable oil, 1 part of red ginger, 1 part of purple garlic, 1 part of orange peel, 2 parts of Chaotian pepper, and cooking wine 5 parts, 80 parts of pork rib soup, 3 parts of organic soy sauce, 5 parts of refined salt, 2 parts of rock sugar, 1 part of monosodium glutamate, an appropriate amount of water, and 8 parts of seasoning; the seasoning includes the following raw materials in parts by weight: Gan Si 0.1 1 part of mangosteen, 1 part of clove, 0.1 part of pepper, 1 part of thorn rose, 0.2 part of longan, 0.2 part of golden grass, 0.5 part of bay laurel, 0.2 part of salvia miltiorrhiza, 0.02 part of cassia bark;

[0020] The preparation method of described duck seasoning marinade, comprises the following steps:

[0021] (1) Select fresh duck meat, wash it, put it in water and scald until it is half-cooked, take it out and wash it, then pu...

Embodiment 2

[0027] A duck seasoning marinade is made from the following raw materials in parts by weight: 150 parts of fresh duck meat, 10 parts of vegetable oil, 3 parts of red ginger, 3 parts of purple garlic, 3 parts of orange peel, 5 parts of Chaotian pepper, cooking wine 10 parts, 200 parts of rib soup, 6 parts of organic soy sauce, 7 parts of refined salt, 6 parts of rock sugar, 2 parts of monosodium glutamate, appropriate amount of water, 15 parts of seasoning; the seasoning includes the following raw materials in parts by weight: 0.3 parts by weight 2 parts of Luo Han Guo, 2 parts of cloves, 0.3 parts of peppercorns, 2 parts of thorn roses, 0.4 parts of longan, 0.4 parts of golden grass, 1 part of bay laurel, 0.4 parts of salvia miltiorrhiza, and 0.04 parts of cinnamon bark;

[0028] The preparation method of described duck seasoning marinade, comprises the following steps:

[0029] (1) Select fresh duck meat, wash it, put it in water and scald until it is half-cooked, take it out...

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PUM

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Abstract

The invention discloses a duck-meat seasoning marinade and a making method thereof. The duck-meat seasoning marinade is made by fresh duck meat, plant oil, red ginger, purple garlic, orange peel, pod pepper, cooking wine, pork chop soup, organic soybean sauce, refined salt, rock sugar, gourmet powder, an appropriate amount of water and condiment. The making method includes the steps of firstly, making duck meat sauce for standby; secondly, making a condiment bag for standby; thirdly, making soup materials for standby; fourthly, heating the condiment bag in the soup materials, and filtering to obtain seasoning liquid; fifthly, adding the duck meat sauce into the seasoning liquid, adding the gourmet powder, boiling, decocting with slow fire, and naturally cooling to obtain the duck-meat seasoning marinade. The duck-meat seasoning marinade made by the method is fragrant, rich in flavor, unique in taste, rich in nutritional value, and good in physiotherapy healthcare effect. The making method is simple in process, easy to master and suitable for being popularized and used, and production efficiency is increased greatly.

Description

technical field [0001] The invention relates to an edible marinade and a preparation method thereof, in particular to a duck seasoning marinade and a preparation method thereof. Background technique [0002] Rice noodles are one of the most common traditional foods in southern my country. People often use this as breakfast. It is made by first soaking the rice, grinding it into a slurry and filtering it dry, putting it into a dough ball and boiling it, and then pressing out the rice noodles, and then Formed into a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the soup used for seasoning, which is the marinade. The taste of the marinade is not only related to the recipe, but also the method of making it. The recipe has been improved, and there are some differences in the stewed marinade. The soup ingredients are single, and basically they are simply made of bone broth with a very low concentration and some seasonings and cooking oil. Most...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/212A23V2250/18A23V2250/204
Inventor 敖芸皎
Owner 敖芸皎
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