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Processing technology of autumn-dryness disease relieving duck meat

A processing technology and technology of duck meat, which is applied in the field of processing technology for relieving autumn dryness of duck meat, can solve the problems of no effect and change of relieving autumn dryness, and achieve the effect of no fishy smell, greasy feeling, rich nutrition, delicious and juicy taste

Inactive Publication Date: 2017-12-15
NANNING SHENGRUN TECH
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  • Summary
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AI Technical Summary

Problems solved by technology

However, duck meat is mainly fresh, and there are few ready-to-eat duck products on the market, and the nature of processed instant duck products on the market has changed, which has no effect on relieving autumn dryness

Method used

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Embodiment Construction

[0016] The present invention will be further explained below in conjunction with specific examples.

[0017] A processing technology for relieving autumn dryness of duck meat, comprising the following steps:

[0018] (1) Select the duck breast, wash it, and cut it into pieces with a thickness of 0.3-0.5cm, a length of 1-3cm, and a width of 0.5-1cm;

[0019] (2) Put the duck meat pieces and Qingbuliang into the pot at the same time, add water and boil for 5-8 minutes, remove and drain the Qingbuliang and duck pieces separately;

[0020] (3) Mix and crush carrots, pears and boiled Qingbuliang, and add 15-20 parts of auxiliary materials and mix well to make a sauce. The auxiliary materials are one of white sugar, salt, starch, honey, and spices or more.

[0021] (4) Pour the duck meat pieces obtained in step (2) into a vacuum tumbler, add the sauce prepared in step (3) at the same time, then vacuumize and tumble to taste, and adjust the vacuum degree to above -0.08MPa. The tim...

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Abstract

The present invention belongs to the technical field of food and particularly relates to a processing technology of autumn-dryness disease relieving duck meat. The autumn-dryness disease relieving duck meat is mainly prepared from duck meat, carrots, snow pears, Qingbuliang (a double-stewed soup clearing heat and expelling dampness), sugarcane juice and various accessory materials as raw materials, and prepared by various processes. The prepared autumn-dryness relieving duck meat is rich in nutrition, delicious and juicy in taste, and free of smelly taste and greasy feeling, has functions of moistening dryness and promoting salivation, clearing heat and reducing phlegm, relieving thirst and restlessness, calming heart and mind, etc., and is an excellent product for relieving autumn-dryness diseases.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology for relieving autumn dryness of duck meat. Background technique [0002] Duck is a delicacy, suitable for nourishing, and is the main raw material of various delicious dishes. Summer and autumn alternate, hot and humid, and more likely to hurt the body. The hot and humid weather in autumn not only affects appetite, but also easily causes physical dysfunction. The so-called "autumn dryness" is roughly divided into three stages: dryness before autumn, dryness in mid-autumn and dryness after autumn. From the beginning of autumn to around the National Day when the weather is getting colder, there are pre-autumn dryness and mid-autumn dryness. During this period, the diet should be based on moistening dryness and clearing tonic; while the post-autumn dryness period near winter needs to be mainly nourished against cold. Therefore, duck meat, which is cool in nat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/31
Inventor 陈柏凤
Owner NANNING SHENGRUN TECH
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